JP2755503B2 - Manufacturing method of honey-flavored baked snacks - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a baked snack having a honey flavor, and more particularly to a method for producing a baked snack typified by crackers, biscuits, cookies and the like, in which the flavor of honey is sufficiently felt.

[0002]

2. Description of the Related Art Conventionally, honey is often used as a raw material for baked snacks.

However, in the case of a conventionally known baked snack, the baked temperature is, for example, 170 ° C. or higher.
The very high temperature will cause the honey's inherent flavor to disappear or change.

[0004] As a result, it was not possible to fully enjoy the flavor of the honey used. In addition, there is a problem that browning due to honey becomes remarkable.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a baked snack that can fully enjoy the flavor of honey.

[0006]

According to the present invention, first, powder materials such as flour, sugar, and swelling agent are mixed with each other, and the flour is preliminarily roasted.

[0007] This roasting treatment is to prevent the flouriness of the flour from appearing because the baking temperature of the dough in the subsequent process is relatively low. The roasting method may be any dry method.

The roasting conditions are not particularly limited as long as the flouriness of the flour can be removed, but it is sufficient that the moisture in the flour is 7% by weight or less. A condition of 210 ° C. for 4 to 15 minutes can be exemplified.

[0009] Wheat flour is the basis of a baked snack, and its addition amount can be exemplified by 20 to 45% by weight based on the dough. If the amount is too small, the resulting dough becomes too soft and difficult to mold. Conversely, if the amount is too large, the texture of the finally obtained baked snack tends to be hard.

[0010] In addition to enhancing the sweetness, saccharides have the effect of imparting the texture of baked snacks, especially the crisp, crisp texture.

[0011] Examples of the saccharide include powdered sugar, white sugar, granulated sugar, sugar alcohol, and warm sugar. Among them, powdered sugar and granulated sugar are preferably used from the viewpoint of enhancing the taste of honey. The higher, the better.
An example of the addition amount is 10 to 30% by weight based on the flour. If the amount is too small, the sweetness will be low. On the other hand, if the amount is too large, the spread will be large during baking of the dough and the crispness will be lost.

Examples of the swelling agent include commonly used baking pandas and baking sodas, and the amount of the swelling agent can be 1 to 4% by weight based on the flour.

[0013] After the powdery raw materials are mixed, the fats and oils are kneaded, and honey and water are added and mixed to obtain a dough. This order is adopted in order to obtain a uniform dough.

If all the raw materials such as powder raw materials, oils and fats, honey, water and the like are mixed together, the powder raw materials become dango-shaped, and it is impossible to obtain uniform dough.

The fats and oils have an effect on the texture of the baked snack, and particularly have the effect of imparting a soft texture.
Examples of usable fats and oils include butter, shortening, cream, lard and the like, but it is more preferable to use butter and shortening. An example of the amount of the fat added is 10 to 30% by weight based on the dough. If this addition amount is too small, the texture of the finally obtained baked snack becomes hard, and if this addition amount is too large, the resulting dough becomes too soft and difficult to mold, and the finally obtained baked snack The texture of snacks tends to be brittle and easily broken.

Next, the amount of honey to be added is preferably 10 to 30% by weight based on the flour. If the added amount of honey is too large, the dough becomes easier to flow at the time of baking, and the texture of the obtained baked snack becomes harder, the color becomes darker, and the sweetness becomes worse.

On the other hand, if the addition amount is too small, the unique flavor of honey cannot be sufficiently obtained.

The water to be added is for producing the dough together with the flour. In order not to raise the temperature of the dough, it is preferable to use cold water. % By weight is preferred.

The dough thus obtained is baked to obtain a baked snack, but it is preferable that the dough is cooled and then formed before sintering.

The cooling of the dough is for facilitating the shaping of the dough. Examples of the cooling method include a method of wrapping and storing the dough in a refrigerator while preventing the dough from drying.

As a method for shaping the dough after cooling, there are methods such as die cutting after rolling, cutting after rolling, drawing, and rounding.

Next, the dough is fired. One of the features of the present invention lies in the firing conditions. That is, the firing conditions of the present invention are lower than the firing temperature of general snacks,
It is performed at a temperature of 0 ° C.

If the temperature is too high, for example, 150 ° C. or more, browning caused by honey will be noticeable.

On the other hand, if the baking temperature is too low, the roasting of the flour in advance not only gives a powdery feeling but also lengthens the baking.

[0025]

Example 1 100 g of flour was previously roasted in an oven at 200 ° C. for about 7 minutes, and then 15 g of nut powder, 40 g of powdered sugar, and 1.3 g of baking powder were added and mixed. Thereafter, 30 g of shortening and 30 g of margarine were added thereto, and 25 g of honey and 22 g of cold water were further added and mixed. Thus, the obtained dough was cooled in a refrigerator at about 5 ° C. for about 30 minutes and roll-molded. After that,
Put the molded dough in an oven heated to 05 ° C,
Baking for 0 minutes gave a cookie with a preferred honey flavor.

[0026]

Example 2 100 g of soft flour was previously roasted in an oven at 200 ° C. for about 7 minutes and then baked powder 1
g and mix well. Thereafter, 40 g of margarine and 40 g of butter were mixed with the mixture, and the granulated sugar 30
g, vanilla essence 0.2 g and honey 20 g were added and mixed. Furthermore, dough was obtained by adding and mixing 60 g of almond dice. Therefore, the obtained dough is cooled in a refrigerator at about 5 ° C. for about 30 minutes, formed into a spherical shape, arranged on an iron plate, and put into a oven pre-heated to 100 ° C., and baked for about 45 minutes. A cookie with a honey flavor was obtained.

[0027]

The baked snack obtained by the method of the present invention has a favorable honey flavor, has almost no browning, and hardly feels powdery despite firing at a low temperature. Things.

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Claims (3)

(57) [Claims] 1. A powder mixture of a previously roasted wheat flour and powdered raw materials such as sugars and swelling agents, kneaded with fats and oils, and further added honey and water to form a dough.
A method for producing a honey-flavored baked snack, which is baked at a relatively low temperature of 50 ° C. 2. The amount of honey added to flour is 10%.
The method for producing a baked honey-flavored snack according to claim 1, wherein the amount is from 30 to 30% by weight. 3. The method for producing a honey-flavored baked snack according to claim 1, wherein the dough is subjected to a cooling treatment, then molded and baked.