JP3396473B2 - Baked confectionery and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a baked confectionery containing saccharides as a main raw material and a method for producing the baked confectionery.

[0002]

2. Description of the Related Art Confectioneries add color and moisture to eating habits, and are indispensable in modern eating habits.

There are various kinds of confectionery,
For example, biscuits, cookies, and the like are well known as baked confectionery whose main ingredient is wheat flour. In addition, as baked confectionery that mainly uses sugar, there are Florentan, which is obtained by boiling sliced almonds with sugar to make a candy, and baked, and macaron, which is obtained by baking dough mixed with egg white, nuts and sugar.

[0004]

Although there are various kinds of confectionery as described above, there is a demand for a confectionery having a newer texture, especially in the modern age of diversified eating habits.

Therefore, an object of the present invention is to use saccharides as a main raw material, without causing stickiness or sticking to teeth,
An object of the present invention is to provide a savory baked confectionery with a crunchy texture and a method for producing the same.

[0006]

In order to achieve the above object, the baked confectionery of the present invention contains 100 parts by weight of sugar as
It is characterized in that a dough containing 20 to 35 parts by mass of wheat flour, 20 to 30 parts by mass of egg white and 30 to 50 parts by mass of fats and oils is fired to form a porous flaky material or a granular material.

According to the above invention, by baking a dough containing a predetermined amount of sugar, wheat flour, egg white and fats and oils to form a porous structure, it is not sticky and easy to handle.
It is possible to provide a fragrant baked confectionery that is not crunchy when eaten and is crunchy and very crunchy. The baked confectionery can also be used as a chocolate ingredient material, a topping material for ice cream, cakes, and the like.

In the method for producing baked confectionery according to the present invention, 20 to 35 parts by mass of wheat flour, 20 to 30 parts by mass of egg white and 30 to 50 parts by mass of oil and fat are mixed with 100 parts by mass of saccharides to obtain a water content. A feature is that a dough adjusted to 10 to 20% by mass is prepared, and the dough is baked to form a porous flaky material.

In the above manufacturing method, it is preferable that the dough is expanded by the firing and then collapsed to obtain the porous flaky material. In addition, the firing,
It is preferable to carry out at 160 to 200 ° C. for 5 to 30 minutes. Further, the above-mentioned porous flaky material can be further pulverized to be granulated.

According to the above manufacturing method, a predetermined amount of sugar,
Contains wheat flour, egg white and oils and has a water content of 10
By making a dough adjusted to 20% by mass and baking it, the dough becomes a porous structure, does not become sticky, is easy to handle, does not easily bite when eaten, and is a crunchy and fragrant baked good confectionery. Can be manufactured.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Raw materials for baked confectionery of the present invention will be described below. First, the saccharide used as the main raw material is not particularly limited, and sugar, maltose, glucose, sugar alcohol, various oligosaccharides, and a mixture thereof can be used. Particularly, sugar is preferably used from the viewpoint of taste. When the sweetness is desired to be suppressed, a part of the sugar may be replaced with a low-sweetness sugar such as maltose.

As the wheat flour, strong, semi-strong, medium-strength, and weak-strength flours can be used. From the viewpoint of mechanical properties, it is particularly preferable to use a weak wheat flour. The mixing ratio thereof is preferably 20 to 35 parts by mass, more preferably 25 to 30 parts by mass, relative to 100 parts by mass of saccharides. If the blending ratio of the wheat flour is too small, the dough loses its shape-retaining property and the workability is deteriorated. Moreover, the dough does not become porous even when baked and becomes oily and has a bad texture. On the other hand, if the blending ratio of wheat flour is too large, it becomes powdery and has a hard texture.

As the egg white, raw egg white or egg white powder can be used. Raw egg white is particularly preferably used. 20-30 mass parts is preferable with respect to 100 mass parts of saccharides, and its mixing ratio is more preferable 24-28 mass parts. If the blending ratio of egg white is too low, the dough will not expand and collapse easily when baked. On the other hand, if the blending ratio of the egg white is too large, the oil separates and the dough becomes less cohesive, the baking color does not appear even when baked, and the texture becomes oily and sticky. When using egg white powder, it is necessary to add an amount of water corresponding to raw egg white to form the dough.

As the fats and oils, fats and oils generally used in food production can be used. For example, butter, shortening, margarine, cocoa butter, monkey oil, shea butter, sunflower oil, cottonseed oil, rapeseed oil, soybean oil,
Examples thereof include coconut oil, palm oil, palm kernel oil and the like. Among them, butter, shortening and margarine are preferable, and butter is particularly preferable from the viewpoint of flavor. The mixing ratio thereof is preferably 30 to 50 parts by mass, and more preferably 35 to 45 parts by mass with respect to 100 parts by mass of saccharides. If the blending ratio of fats and oils is too low, the dough after baking will be too hard, and it will be difficult to remove it from the top plate, resulting in poor workability. On the other hand, if the blending ratio of fats and oils is too high, the surface of the dough will be oozing with oil and the texture will be sticky.

In addition to the above-mentioned basic raw materials, the baked confectionery of the present invention includes crushed nuts such as almond powder, crushed peanuts, crushed grains such as corn powder, crushed beans such as soybean powder and adzuki bean, and wheat. Puffs such as puffs and rice puffs can be appropriately included. When blending the above crushed nuts, etc.,
The mixing ratio is preferably 5 to 10% by mass with respect to the cloth. In the present invention, crushed nuts are preferable, and almond powder is particularly preferably used.

The baked confectionery of the present invention can be manufactured, for example, as follows. A predetermined amount of each of the above raw materials is homogeneously mixed by a sugar batter method to prepare a dough, an appropriate amount of this dough is dispensed, and the dough is baked in an oven or the like. In addition, when preparing the dough, the water content of the dough is 10
It is preferable to adjust the content to be about 20% by mass. If the water content of the dough is out of the above range, it may be difficult to form the dough, or it may be difficult for the dough to appropriately expand when baked, and the texture may be impaired.

The baking conditions are, for example, 5 to 5 for the above dough.
When dispensed in 20 g increments, 5-30 at 160-200 ° C
It is preferable to bake for a minute. By baking under such conditions, the dough expands appropriately and then collapses,
It becomes a porous flaky material. Furthermore, it is caramelized to give a savory taste.

The flaky baked cake thus obtained is easy to handle because it is not sticky and has a crunchy and very chewy texture when eaten. .

The baked confectionery may be crushed and granulated by an appropriate means and blended with oily confectionery such as chocolate, frozen confectionery such as ice cream, baked confectionery such as cakes, biscuits, cookies and crackers. ,Also,
It can also be used as a topping material for ice cream, cakes, crepes and the like. For example, when blended with chocolate, the particle size is preferably 6 mesh or less.

[0020]

EXAMPLES The present invention will be specifically described below with reference to examples. Examples, Comparative Examples 1 to 6 Raw materials were mixed at a ratio shown in Table 1 to make dough. Specifically, sugar, fats and oils and almond powder were mixed to obtain a batter, and raw egg white was added thereto to form a paste so as not to separate, and then flour was added to obtain a dough.
10 g of this dough was dispensed on a top plate and baked in an oven (180 ° C., 13 minutes) to manufacture each baked confectionery. Table 2 shows the state of the dough when each baked confectionery was produced, and the results of the sensory evaluation of each baked confectionery obtained.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

As described above, according to the present invention,
20 to 35 parts by mass of flour with respect to 100 parts by mass of saccharides,
A dough containing 20 to 30 parts by mass of egg white and 30 to 50 parts by mass of oil and fat, and having a moisture content of the dough adjusted to 10 to 20% by mass is prepared, and the dough is baked and expanded, and then disintegrated. By using a porous flaky material or granular material,
It is possible to provide a baked confectionery which is not sticky, is easy to handle, does not easily stick to the teeth when eaten, is crispy, and has a very chewy texture.

Claims (5)

(57) [Claims] 1. Flour 20 per 100 parts by weight of sugar
~ 35 parts by mass, egg white 20 to 30 parts by mass and fats and oils 30 to 5
A baked confectionery characterized by baking a dough containing 0 parts by mass to form a porous flaky material or a granular material. 2. Wheat flour 20 relative to 100 parts by weight of sugar.
~ 35 parts by mass, egg white 20 to 30 parts by mass and fats and oils 30 to 5
A method for producing a baked confectionery, which comprises mixing 0 parts by mass to prepare a dough having a water content adjusted to 10 to 20% by mass, and baking the dough to form a porous flaky product. 3. The method for producing baked confectionery according to claim 2, wherein the dough is expanded by the baking and then collapsed to form the porous flaky material. 4. The firing is performed at 160 to 200 ° C. for 5 to 3 times.
The method for producing a baked confectionery according to claim 2 or 3, which is performed for 0 minutes. 5. The method for producing a baked confectionery according to claim 2, wherein the porous flaky material is further crushed and granulated.