JP2964098B2 - How to make baked goods - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing baked confectionery, and more particularly to a baked confectionery in which two different types of dough are combined and encased.

2. Description of the Related Art Conventionally, methods for producing baked confectionery by combining two different doughs are disclosed in, for example, Japanese Patent Publication No. 54-23978, Japanese Patent Application Laid-Open No. 1-1171429, and Japanese Patent Application Laid-Open No. 62-115231.

Japanese Patent Publication No. 54-23978 and Japanese Patent Application Laid-Open No. 1-1171429 disclose a method of producing baked confectionery in which two types of dough are laminated and baked in a plate shape or a layer shape. Disclosed by 62-115231 is a method of making a multi-tissue cookie having a soft tissue core and a hard outer layer wherein a portion of a first cookie dough is wrapped with a portion of a second cookie dough. .

PROBLEM TO BE SOLVED BY THE INVENTION As described above, conventionally, a method of producing a baked confectionery having a crisp texture by stacking and baking two types of dough in a plate shape or a layer shape. Kosho 54-
23978, JP-A-1-171429) is known, but this baked confectionery is not produced by encrusting. Also, baked confections that have been wrapped are also known (Japanese Patent Application Laid-Open No. Sho 62-1152).
However, in this conventional example, the core portion had a soft texture because of the soft tissue, and a crispy light texture was not obtained.

4 The present invention has been made in view of such circumstances, and is a novel baked confectionery that has not been hitherto provided, which is a baked confectionery that is encapsulated but has a light texture that is crispy and has good shape retention. It is intended to provide a manufacturing method.

Means for Solving the Problems In order to achieve the above-mentioned object, the present invention adds at least one kind of dried food material such as nuts and dried fruits to protein and processed starch, and adjusts the water content to 10 to 20%. The inner dough was wrapped with the outer dough with the ratio of the middle dough to the outer dough being 4: 6 to 6: 4, with the middle dough and the outer dough adjusted to 20 to 35% moisture by adding sugar to flour. After that, 3-7 at 200-270 ° C
Baking for 100 minutes and then at 100-150 ° C,
%.

More specifically, as the medium dough, as a protein for skeletal formation at the time of puffing, specifically, whole eggs, egg whites, wheat proteins, soy proteins, etc., preferably whole eggs, egg whites,
Wheat protein, more preferably egg white because of good taste, using wheat protein, tapioca starch, waxy starch and the like as processed starch, almond,
Cashew nuts, macadamian nuts, edible nuts such as pecan nuts, edible dried fruits such as dried bananas, dried fruits, at least one selected from dry food materials such as dried meat, and a swelling agent are added. In addition, a water content adjusted to 10 to 20%, preferably 10 to 17%, more preferably 12 to 16% is used. On the other hand, as the outer dough, sugar, a swelling agent, etc. are added to flour to reduce
A so-called biscuit dough adjusted to 35%, preferably 22 to 27% is used.

Here, the reason why the moisture content of the medium dough is set to 10 to 20% is to achieve both a light texture due to expansion and shape retention after firing. That is, if the water content is less than 10%, sufficient swelling cannot be obtained, and the texture becomes hard and the mouth dissolves poorly. On the other hand, if the water content exceeds 20%, the shape retention becomes poor and the firing time becomes longer. This is because the outer dough is too much burnt. Further, if the moisture of the outer dough is not in the range of 20 to 35%, the extensibility that can respond to the expansion of the middle dough cannot be obtained.

Then, encrusting is performed at a ratio of the outer dough 6 to the middle dough 4 to 6. Regarding the proportion of each dough at the time of encrusting, if the whole dough is less than 40% and the outer dough is more than 60% assuming that the whole is 100%, there is too much outer dough to get a crispy light texture On the contrary, if the medium dough is more than 60% and the outer dough is less than 40%, the expansion force of the middle dough exceeds the extensibility of the outer dough, and the product after firing is not easily crushed. .

After this encrusting, as it is, or further molded into a suitable shape, 200 ~ 270 ℃, preferably 240 ~ 250 ℃ 3
The baking is performed for about 7 minutes, more preferably for 3 to 5 minutes from the firing color, and then the temperature is lowered to 100 to 150 ° C. until the water content of the dough becomes 3 to 5%. in this way,
The two stages of baking at different temperatures are carried out in the first stage mainly for expanding the middle dough, and in the second stage mainly for adjusting the moisture of the middle dough and giving a suitable baking color to the outer dough. is there. In addition, as a baking method, it is only necessary to arrange and place on an exhibition board and bake in an oven or the like without forming or encrusting and shaping.

Embodiments Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

(Example 1) In this example, the baked confectionery 1 shown in FIG. 1 is manufactured.

52 parts flour, 10 parts shortening, 12 granulated sugar
The outer dough 2 is prepared by a well-known sugar-battering method using the ingredients, 8 parts of whole eggs, 3 parts of a composite agent mainly composed of sodium bicarbonate and ammonium chloride as a leavening agent, and 15 parts of milk as materials. Specifically, after shortening is kneaded and softened, granulated sugar is added and stirred, and then whole eggs are added and stirred. Next, flour, a leavening agent, and milk are added and mixed, and then formed into a sheet to obtain an outer dough 2 called a biscuit dough. This outer dough 2 is rested in the refrigerator for 3 to 4 hours.

On the other hand, medium dough 3 is prepared using 52 parts of chopped nuts, 17 parts of white sugar, 11 parts of waxy starch as a modified starch, 3 parts of ammonium bicarbonate or glucono delta lactone as a leavening agent, and 17 parts of egg white. Specifically, the chopped nuts 4 are roasted (roasted nuts 4 may be used), and a processed starch and an expanding agent are added and mixed. Next, egg white is added and mixed, and further, upper white sugar is added and mixed to form a medium dough 3.

The outer dough 2 and the middle dough 3 thus prepared are stuffed in a ratio of 5 to 5 using a wrapping machine, and then formed into a square pyramid shape as shown in FIG. Then, after being arranged and placed on the exhibition board and heated by an oven at 250 ° C. for 3 minutes to expand, the temperature is further lowered to 130 ° C. and baked for about 30 minutes to reduce the moisture of the medium dough 3 to 4%. At the same time, the outer dough 2 is baked to obtain a baked confectionery 1. Bubbles 5 are generated in the middle cloth 3 by the expansion. In addition, glaze oil may be applied to the surface of the baked confectionery 1 after baking.

The baked confectionery 1 obtained in this manner had a volume approximately twice as large as that at the time of encrusting, had a light crispy texture, did not spread horizontally, and had good shape retention.

(Embodiment 2) In this embodiment, dried bananas are used in place of the chopped nuts 4 of the first embodiment.

Outer dough is made of 52 parts of flour, 10 parts of shortening,
12 parts of granulated sugar, 8 parts of whole egg, 3 parts of complex agent mainly composed of sodium carbonate and ammonium chloride as swelling agent, milk
15 parts. In addition, the material of the middle dough is 52 parts of dried banana,
17 parts of upper sugar, 11 parts of waxy starch as a modified starch, 3 parts of ammonium bicarbonate or glucono delta lactone as a leavening agent, and 17 parts of egg white. In this embodiment,
The other points are the same as the manufacturing method of the first embodiment described above except for the dry food material in the middle dough, so that the detailed description of the manufacturing method is omitted.

Also in this example, the baked confectionery had about twice the volume of that at the time of encrusting, had a light crispy texture, and had good shape retention.

Note that the present invention is not limited to the above-described embodiments. For example, the encrustation ratio of the middle dough 3 and the outer dough 2 is not limited to a ratio of 5 to 5 as long as it is within a predetermined range. Does not always need to be placed and aligned on an exhibition board, and a heating device other than an oven may be used. Further, as the dried food material, besides chopped nuts 4 and dried bananas, rice, dried meat, and the like can also be used, and two or more types of dried food materials can be used by appropriately combining them.

Effects As is clear from the above description, according to the present invention, a new baked confectionery that has not been conventionally obtained by wrapping the expanded medium dough with the outer dough can be obtained, and its texture is light and crispy due to the expansion. The shape retention is good, and there is no need to use a special machine such as an extruder for production.Furthermore, for firing, the medium dough is wrapped with an external dough and placed on an exhibition board and aligned Thus, there is an effect that high-speed and continuous production can be performed using an oven or the like.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view of a baked confectionery produced according to the present invention. 1 ... baked confectionery 2 ... outer dough 3 ... medium dough 4 ... chopped nuts 5 ... bubbles

Claims (1)

(57) [Claims] 1. A method of adding at least one kind of dried food material such as nuts and dried fruits to protein and processed starch to reduce water content by 10%.
Medium dough adjusted to ~ 20% and outer dough adjusted to 20 to 35% moisture by adding sugars to flour, with the ratio of medium dough to outer dough being 4: 6 to 6: 4, After baking with the outer dough, bake at 200-270 ° C for 3-7 minutes, then 100-150 ° C
Baking until the moisture content of the medium dough becomes 3 to 5%.