WO2010107021A1 - Method for producing biscuit dough and biscuits - Google Patents
Method for producing biscuit dough and biscuits Download PDFInfo
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- WO2010107021A1 WO2010107021A1 PCT/JP2010/054417 JP2010054417W WO2010107021A1 WO 2010107021 A1 WO2010107021 A1 WO 2010107021A1 JP 2010054417 W JP2010054417 W JP 2010054417W WO 2010107021 A1 WO2010107021 A1 WO 2010107021A1
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- dough
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- biscuit
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Definitions
- the present invention relates to a biscuit dough and a biscuit using the same.
- biscuits or cookies are originally the same and are called cookies in the United States and biscuits in the United Kingdom.
- biscuits are “wheat flour, sugar, edible oil and salt and raw materials such as starch, dairy products, egg products, swelling agents, and food additives.
- It means food manufactured using a mixer, a molding machine and a biscuit oven.”
- the biscuits "It has a handmade appearance and the sugar and fat content is 40% or more by weight.
- “biscuits” includes both biscuits and cookies specified in the above fair competition rules, and indicates those having a moisture content of less than 5% by weight.
- Biscuits are roughly classified into hard dough biscuits and soft dough biscuits.
- Hard biscuit dough is prepared by an all-in-mix method in which auxiliary ingredients such as sugar and fat are mixed with wheat flour at the same time, and gluten is sufficiently formed by kneading.
- soft dough biscuits dough is mixed with oil and sugar, mixed with salt, egg, bulking agent and other ingredients in water and emulsified into a cream, and then mixed with flour. It is prepared by the sugar batter method, and the formation of gluten is suppressed.
- the production method of the biscuit dough is roughly based on the all-in-mix method or the sugar batter method, and can be said to have already been established.
- Biscuits can be obtained by molding and baking the biscuit dough.
- various studies have been made from the viewpoint of raw materials such as wheat flour, fats and oils and emulsifiers.
- Patent Document 1 improves the texture of biscuits and the like by using durum flour as wheat flour
- Patent Document 2 reduces the change in texture by making the fatty acid composition of fats and oils specific. It is disclosed.
- auxiliary ingredients such as salt and a swelling agent are added, It is not known to make biscuit dough by mixing and is completely new.
- the present invention has a volume feeling that cannot be obtained by kneading ordinary plastic water-in-oil emulsions into biscuits, cookies, and other ordinary dry confectionery doughs.
- the object was to provide a new type of biscuit manufacturing method that melts in the mouth and is easy to throat.
- the present invention relates to 1) a plastic water-in-oil emulsion having a rheometer value of 5000 g or more at a plunger diameter of 10 mm at 15 ° C. and a rheometer value of 2000 g or more at a plunger diameter of 10 mm at 20 ° C.
- a method for producing a biscuit dough comprising adding water and / or milk, sugar, auxiliary materials such as salt and swelling agent to the mixture, and mixing them.
- Biscuits obtained by folding, molding and firing the biscuit dough obtained by the production method according to 1. 4)
- plastic water-in-oil emulsion referred to in the present invention examples include butter, margarine and fat spread.
- the biscuit dough of the present invention is first mixed with wheat flour and a plastic water-in-oil emulsion.
- the hardness is 15 ° C. when represented by a value (unit: g, hereinafter referred to as rheometer value) measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), using a plunger with a diameter of 10 mm and an entry speed of 5 cm / min.
- the rheometer value at 20 ° C. must be 2000 or more.
- Ordinary roll-in margarine has rheometer values of about 1700 to 3500 at 15 ° C. and about 500 to 1600 at 20 ° C. If the rheometer value is low, the plastic water-in-oil emulsion blends with the dough, and the flaky plastic water-in-oil emulsion described later cannot be dispersed in the dough. The float will worsen.
- a plastic water-in-oil emulsion can be produced by a known production method. For example, an oil phase and a water phase adjusted to a temperature of 40 to 50 ° C. are stirred and emulsified with a propeller or a homomixer, etc. Alternatively, it can be obtained by cooling and plasticizing using a kneader such as a combinator. In order to obtain a hard plastic water-in-oil emulsion, many oils with high melting points are blended as raw materials.
- oxidized starch may be added in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the water-in-oil emulsion composition. It can.
- Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food. As a result, the baked biscuits melt well, and a crisp and crunchy, more distinctive and better texture is achieved.
- the plastic water-in-oil emulsion of the above-mentioned hardness into a suitable size (for example, a 4cm piece) and stir and mix with flour in a mixer. It is possible to obtain a mixture in which the water-in-oil type plastic emulsion is uniformly dispersed.
- the volume per one cut plastic water-in-oil emulsion is 15 to 1500 cc, preferably 30 to 650 cc, more preferably 60 to 200 cc.
- the flaky plastic water-in-oil emulsion can be well dispersed in the dough.
- the flaky plastic water-in-oil emulsion has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, more preferably. It is preferable that the thickness is 5 to 8 mm. In addition, it cannot be overemphasized that what was cut into the suitable magnitude
- water, sugar, and auxiliary materials such as salt and swelling agent are added to the product in this state, and mixed for about 1 minute with a mixer. Saccharides and auxiliary materials are preferably mixed with water and added. Of course, some or all of the water can be replaced by milk.
- the biscuit dough of the present invention obtained as described above is molded and baked, a completely new biscuit that has a very high float and has never been obtained can be obtained.
- the floating magnification is expressed as the height (thickness) of the fired product with respect to the thickness of the fabric after molding (immediately before firing), a product with a magnification of 2.0 times or more can be easily obtained. If necessary, when the dough is spread and folded and fired, a material having a better float can be obtained, and a fabric having a float magnification of about 4.0 can be easily obtained.
- the high melting point part of palm kernel fractionation is one having an iodine number of 6 and a melting point of 32 ° C.
- the transesterified oil of palm oil is obtained by random transesterification of 60% palm oil and 40% palm kernel oil.
- the oxidized starch used was Oji Cornstarch Co., Ltd. (Combination) Soft flour 100 (parts) Plastic water-in-oil emulsion 50 (part) Sugar 20 (part) Salt 1 (part) Ammonium bicarbonate 0.8 (part) Baking soda 0.6 (part) Cold water 29 (part)
- the mixed article temperature (Note 2) at this time was 20 to 21 ° C.
- salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute.
- a dough for a puffed-up food in a state of being tucked together was prepared.
- the dough kneading dough temperature was 19 ° C.
- This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.
- the fabric prepared in (2) is spread with a sheeter to a gauge pressure of 5.0 mm (actual thickness of 6.0 mm), folded once in three, this fabric is turned 90 degrees and gauged again with a sheeter. Expand to a pressure of 5.0 mm (actual thickness of 6.0 mm), fold it in half, and spread it on a sheeter to a gauge pressure of 3.0 mm (actual thickness of 3.5 mm). Placed and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. (Note 1) The first mixing time is A (8 minutes), B (10 minutes), C (10 minutes), D (8 minutes), E for water-in-oil plastic emulsions A to E, respectively. (7 minutes). (Note 2) A (21 ° C), B (21 ° C), C (21 ° C), D (21 ° C), E (20 ° C).
- the floating ratio in the case of using the water-in-oil plastic oil emulsion A when folded was 4.0 times.
- the float magnification is calculated by calculating the height (thickness) of the fired product relative to the thickness of the fabric after molding (immediately before firing), and is an average value for 20 biscuits.
- the water content was 2.5% when A was used.
- the baked product was harder to bite than the normal shortening product (Comparative Example 2), and it became a new texture biscuits with a good feeling of loosening and melting in the mouth. .
- there was little unprecedented oily feeling and it was finished in a refreshing taste biscuits.
- the skin portion did not collapse and the shape retention was firm.
- Comparative Example 1 According to the formulation shown in Table 2, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions F, G, and H. Using this water-in-oil plastic emulsion, biscuits were produced by the same formulation and production method as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the cold water was 25 parts. Plastic water-in-oil emulsions, F and G, which were cut in the same manner as in Example 1, were used immediately after being taken out of the refrigerator. It was 5 ° C.
- the state of the plastic water-in-oil emulsion (H) is long, 10 mm, 5 mm thick, short, 5 mm long, 2 mm thick, and when viewed as a whole, the length is usually 7 mm.
- the thickness was 8 mm and the thickness was 3-4 mm.
- the kneading dough temperature was plastic water-in-oil emulsion F (18 ° C.), G (19 ° C.), H (20 ° C.). (Baking biscuit dough) Firing was performed in the same manner as in the examples.
- the baked product is an ordinary biscuit-like, not the crunchy texture of the example, but a crisp texture, and it is mixed with saliva and has a dangling feeling in the mouth. The feeling was bad.
- the plastic water-in-oil emulsions F to H are used, the floating magnifications (no folding) are F (1.8), G (1.5), and H (1.1), respectively.
- the volume feeling and shape retention as in the examples were not obtained.
- the plastic water-in-oil emulsion H the fat and oil particles remained large until the end of mixing as compared with the Examples, and the fat and oil particles did not sufficiently expand during spreading and did not form a sufficient layer.
- the fired product had a severe oil-off and a gaza hole was opened, and a normal biscuit could not be obtained.
- Example of normal shortening (1) Shortening often used in normal biscuits instead of the plastic water-in-oil emulsion used in the examples (Pampas Palmy BBLT30: trade name, manufactured by Fuji Oil Co., Ltd.) A biscuit was produced in the same manner as in the example. The shortening was used by adjusting the temperature to 20 ° C. while keeping the block in the same manner as in normal use. (Preparation and baking of biscuit dough) Put the shortening and thin flour adjusted to 20 ° C at room temperature 22 ° C into a 30 coat mixer, mix for 2 minutes at low speed [138 rpm] using a beater, collect 200 g of mixed dough, and make a plastic water-in-oil emulsion. Was observed.
- the shortening was completely kneaded and no fat particles were observed.
- the mixed article temperature at this time was 21 ° C.
- salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute.
- a dough for a puffed-up food in a state of being tucked together was prepared.
- the dough kneading dough temperature was 19 ° C.
- the amount of water was 18 parts in order to make the hardness of the dough the same as in Example (B).
- the baked product is a normal biscuit-like, not the crunchy texture of the example, but a crispy texture, and it is mixed with saliva and has a dumpling shape, and it melts in the mouth.
- the feeling and feeling over the throat were bad.
- the volume feeling and shape retention as in the examples were not obtained.
- the float magnification was 1.3 times.
- This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.
- the baked product had a crispy texture rather than the crunchy texture of the examples, and it was poor in the mouth and once mixed with saliva to form a dumpling. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.
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Abstract
To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, and a rheometer value of 2000 g or more when measured at 20oC by using a plunger of 10 mm in diameter; adding thereto water and/or cow's milk and sugars optionally together with sub-materials, such as sodium chloride and baking powder; and mixing. By baking this biscuit dough, biscuits of a novel type, which have high richness, a crunchy, crumbly and crispy texture that cannot be achieved by the existing products, high meltability in the mouth and smooth and comfortable chewing properties, can be obtained.
Description
本発明は、ビスケット生地及びこれを用いたビスケットに関する。
The present invention relates to a biscuit dough and a biscuit using the same.
ビスケットやクッキーに明確な定義はないが、いずれも小麦粉を主材料とし、砂糖、油脂を含有するドウを焼成して得られるサクサク感のある洋菓子ということができる。ビスケットとクッキーはもともと同じものであり、アメリカではクッキーと呼ばれイギリスではビスケットと呼ばれたりする。日本では、公正競争規約において、ビスケットを「小麦粉、糖類、食用油脂および食塩を原料とし必要により澱粉、乳製品、卵製品、膨張剤、食品添加物の原料を配合し、または、添加したものを混合機、成型機およびビスケットオーブンを使用し製造した食品をいう。」と規定し、ビスケットのうち「手作り風の外観を有し、糖分、脂肪分の合計が重量百分比で４０％以上のもので、嗜好に応じ、卵、乳製品、ナッツ、乾果、蜂蜜などにより製品の特徴づけをおこなって風味よく焼き上げたもの。」をクッキーとしている。
本発明において「ビスケット」は、上記公正競争規約に規定するビスケットおよびクッキーの両方を含み、水分５重量％未満のものを示す。 There is no clear definition of biscuits or cookies, but both can be said to be crisp confections obtained by baking dough containing wheat flour and sugar and fats. Biscuits and cookies are originally the same and are called cookies in the United States and biscuits in the United Kingdom. In Japan, under the fair competition rules, biscuits are “wheat flour, sugar, edible oil and salt and raw materials such as starch, dairy products, egg products, swelling agents, and food additives. "It means food manufactured using a mixer, a molding machine and a biscuit oven." Among the biscuits, "It has a handmade appearance and the sugar and fat content is 40% or more by weight. , Baked savory and characterization of the product with eggs, dairy products, nuts, dried fruits, honey, etc. according to taste.
In the present invention, “biscuits” includes both biscuits and cookies specified in the above fair competition rules, and indicates those having a moisture content of less than 5% by weight.
本発明において「ビスケット」は、上記公正競争規約に規定するビスケットおよびクッキーの両方を含み、水分５重量％未満のものを示す。 There is no clear definition of biscuits or cookies, but both can be said to be crisp confections obtained by baking dough containing wheat flour and sugar and fats. Biscuits and cookies are originally the same and are called cookies in the United States and biscuits in the United Kingdom. In Japan, under the fair competition rules, biscuits are “wheat flour, sugar, edible oil and salt and raw materials such as starch, dairy products, egg products, swelling agents, and food additives. "It means food manufactured using a mixer, a molding machine and a biscuit oven." Among the biscuits, "It has a handmade appearance and the sugar and fat content is 40% or more by weight. , Baked savory and characterization of the product with eggs, dairy products, nuts, dried fruits, honey, etc. according to taste.
In the present invention, “biscuits” includes both biscuits and cookies specified in the above fair competition rules, and indicates those having a moisture content of less than 5% by weight.
ビスケットは、ハードドウビスケットとソフトドウビスケットに大きく分けられる。ハードビスケットの生地（ドウ）は、小麦粉に砂糖や油脂などの副原料を同時に混合するオールインミックス法によって調製されるもので、混練によりグルテンを十分に形成させたものである。一方、ソフトドウビスケットの生地は、油脂と砂糖を混合し、これに塩、卵、膨剤など副原料を水に溶かしたものを混合しクリーム状に乳化させたものに、後から小麦粉を混合するシュガーバッター法によって調製されるもので、グルテンの形成を抑えたものである。
以上のように、ビスケットの生地の製造方法は、大別するとオールインミックス法又はシュガーバッター法によるものであり、既に確立されているといえる。 Biscuits are roughly classified into hard dough biscuits and soft dough biscuits. Hard biscuit dough is prepared by an all-in-mix method in which auxiliary ingredients such as sugar and fat are mixed with wheat flour at the same time, and gluten is sufficiently formed by kneading. On the other hand, soft dough biscuits dough is mixed with oil and sugar, mixed with salt, egg, bulking agent and other ingredients in water and emulsified into a cream, and then mixed with flour. It is prepared by the sugar batter method, and the formation of gluten is suppressed.
As described above, the production method of the biscuit dough is roughly based on the all-in-mix method or the sugar batter method, and can be said to have already been established.
以上のように、ビスケットの生地の製造方法は、大別するとオールインミックス法又はシュガーバッター法によるものであり、既に確立されているといえる。 Biscuits are roughly classified into hard dough biscuits and soft dough biscuits. Hard biscuit dough is prepared by an all-in-mix method in which auxiliary ingredients such as sugar and fat are mixed with wheat flour at the same time, and gluten is sufficiently formed by kneading. On the other hand, soft dough biscuits dough is mixed with oil and sugar, mixed with salt, egg, bulking agent and other ingredients in water and emulsified into a cream, and then mixed with flour. It is prepared by the sugar batter method, and the formation of gluten is suppressed.
As described above, the production method of the biscuit dough is roughly based on the all-in-mix method or the sugar batter method, and can be said to have already been established.
ビスケット生地を成型、焼成することによりビスケットが得られる。ビスケットの食感を改良するために、従来より、小麦粉、油脂、乳化剤など原料の面から種々検討が行われている。特許文献１は、小麦粉にデュラム小麦粉を使用することによりビスケット等の食感を改良することを、特許文献２は、油脂の脂肪酸組成を特定のものにすることにより、食感の変化が少なくなることを開示している。
しかし、本発明の製造方法のように、小麦粉に、硬い可塑性油中水型乳化物を混合した後、水及び／又は牛乳、糖類、および必要に応じ食塩、膨剤などの副原料を添加、混合してビスケット生地を製造することは知られておらず、全く新規である。 Biscuits can be obtained by molding and baking the biscuit dough. In order to improve the texture of biscuits, various studies have been made from the viewpoint of raw materials such as wheat flour, fats and oils and emulsifiers. Patent Document 1 improves the texture of biscuits and the like by using durum flour as wheat flour, and Patent Document 2 reduces the change in texture by making the fatty acid composition of fats and oils specific. It is disclosed.
However, as in the production method of the present invention, after mixing a hard plastic water-in-oil emulsion with flour, water and / or milk, sugar, and if necessary, auxiliary ingredients such as salt and a swelling agent are added, It is not known to make biscuit dough by mixing and is completely new.
しかし、本発明の製造方法のように、小麦粉に、硬い可塑性油中水型乳化物を混合した後、水及び／又は牛乳、糖類、および必要に応じ食塩、膨剤などの副原料を添加、混合してビスケット生地を製造することは知られておらず、全く新規である。 Biscuits can be obtained by molding and baking the biscuit dough. In order to improve the texture of biscuits, various studies have been made from the viewpoint of raw materials such as wheat flour, fats and oils and emulsifiers. Patent Document 1 improves the texture of biscuits and the like by using durum flour as wheat flour, and Patent Document 2 reduces the change in texture by making the fatty acid composition of fats and oils specific. It is disclosed.
However, as in the production method of the present invention, after mixing a hard plastic water-in-oil emulsion with flour, water and / or milk, sugar, and if necessary, auxiliary ingredients such as salt and a swelling agent are added, It is not known to make biscuit dough by mixing and is completely new.
本発明は、通常の可塑性油中水型乳化物をビスケット、クッキーなど通常の乾き菓子用の生地に練り込むことでは得られないボリューム感ある、今までにないザクっとして細かく砕けホグレ感がよく、口溶け、喉越しがよい、新タイプのビスケットの製法を提供することを課題とした。
The present invention has a volume feeling that cannot be obtained by kneading ordinary plastic water-in-oil emulsions into biscuits, cookies, and other ordinary dry confectionery doughs. The object was to provide a new type of biscuit manufacturing method that melts in the mouth and is easy to throat.
本発明者らは、鋭意研究の結果、小麦粉に、通常のマーガリンとしては考えられないくらいに硬くしたマーガリン（可塑性油中水型乳化物）を混合した後、水及び／又は牛乳、糖類、必要に応じ食塩、膨張剤などの副原料を添加、混合して得られたビスケット生地を用いると、ボリューム感があり、今までにないザクっとして細かく砕けホグレ感がよく、口溶け、喉越しがよい「新タイプのビスケット」を提供できるとの知見を得、本発明を完成するに至った。
As a result of diligent research, the present inventors have mixed margarine (plastic water-in-oil emulsion) hardened so as not to be considered as ordinary margarine into wheat flour, and then mixed with water and / or milk, sugar, necessary If you use the biscuit dough obtained by adding and mixing secondary ingredients such as salt and swelling agent according to the volume, there is a feeling of volume, it is finely crushed like before and it has a good feeling of fog, it melts in the mouth and is good over the throat The inventor has obtained knowledge that a “new type of biscuit” can be provided and has completed the present invention.
すなわち、本発明は、１）小麦粉と１５℃におけるプランジャー径１０ｍｍでのレオメータ値が５０００ｇ以上、かつ、２０℃におけるプランジャー径１０ｍｍでのレオメータ値が２０００ｇ以上である可塑性油中水型乳化物を混合した後、これに、水及び／又は牛乳、糖類、必要に応じ食塩、膨張剤などの副原料を添加、混合することを特徴とするビスケット生地の製造方法。２）１記載の製造方法によって得られたビスケット生地を、成型、焼成して得られるビスケット。３）１記載の製造方法によって得られたビスケット生地を、折り込み、成型、焼成して得られるビスケット。４）ビスケットの浮き倍率が２．０以上である２～３のいずれかに記載のビスケット。を骨子とする。
That is, the present invention relates to 1) a plastic water-in-oil emulsion having a rheometer value of 5000 g or more at a plunger diameter of 10 mm at 15 ° C. and a rheometer value of 2000 g or more at a plunger diameter of 10 mm at 20 ° C. A method for producing a biscuit dough, comprising adding water and / or milk, sugar, auxiliary materials such as salt and swelling agent to the mixture, and mixing them. 2) A biscuit obtained by molding and baking the biscuit dough obtained by the production method described in 1. 3) Biscuits obtained by folding, molding and firing the biscuit dough obtained by the production method according to 1. 4) The biscuit according to any one of items 2 to 3, wherein the float magnification of the biscuit is 2.0 or more. Is the main point.
本発明の方法により調製したビスケット生地を用いると、ボリューム感があり、今までにないザクっとして細かく砕けホグレ感がよく、口溶け、喉越しがよい、新タイプのビスケットを得ることができる。
When the biscuit dough prepared by the method of the present invention is used, a new type of biscuit that has a sense of volume, is finely crushed and has a good feeling of hoggle, melts in the mouth, and has good throatiness can be obtained.
本発明で言う可塑性油中水型乳化物としては、バターやマーガリン、ファットスプレッドを例示することができる。
本発明のビスケット生地は、まず小麦粉と可塑性油中水型乳化物を混合する。ここで、可塑性油中水型乳化物の硬さが、硬いことが重要である。硬さは、レオメータ（不動工業株式会社 製）を用い、直径１０ｍｍのプランジャーを用い、進入速度５ｃｍ／ｍｉｎにて測定した値（単位ｇ。以下、レオメータ値という。）で表すと、１５℃において５０００以上、かつ、２０℃におけるレオメータ値が２０００以上であることが必要である。通常のロールインマーガリンは、レオメータ値が１５℃で１７００～３５００、２０℃で５００～１６００程度である。レオメータ値が低いと、可塑性油中水型乳化物が生地となじんでしまい、後述する薄片状の可塑性油中水型乳化物を生地中に分散させることができず、焼成した層状小麦粉膨化食品の浮きが悪くなってしまう。 Examples of the plastic water-in-oil emulsion referred to in the present invention include butter, margarine and fat spread.
The biscuit dough of the present invention is first mixed with wheat flour and a plastic water-in-oil emulsion. Here, it is important that the hardness of the plastic water-in-oil emulsion is hard. The hardness is 15 ° C. when represented by a value (unit: g, hereinafter referred to as rheometer value) measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), using a plunger with a diameter of 10 mm and an entry speed of 5 cm / min. And the rheometer value at 20 ° C. must be 2000 or more. Ordinary roll-in margarine has rheometer values of about 1700 to 3500 at 15 ° C. and about 500 to 1600 at 20 ° C. If the rheometer value is low, the plastic water-in-oil emulsion blends with the dough, and the flaky plastic water-in-oil emulsion described later cannot be dispersed in the dough. The float will worsen.
本発明のビスケット生地は、まず小麦粉と可塑性油中水型乳化物を混合する。ここで、可塑性油中水型乳化物の硬さが、硬いことが重要である。硬さは、レオメータ（不動工業株式会社 製）を用い、直径１０ｍｍのプランジャーを用い、進入速度５ｃｍ／ｍｉｎにて測定した値（単位ｇ。以下、レオメータ値という。）で表すと、１５℃において５０００以上、かつ、２０℃におけるレオメータ値が２０００以上であることが必要である。通常のロールインマーガリンは、レオメータ値が１５℃で１７００～３５００、２０℃で５００～１６００程度である。レオメータ値が低いと、可塑性油中水型乳化物が生地となじんでしまい、後述する薄片状の可塑性油中水型乳化物を生地中に分散させることができず、焼成した層状小麦粉膨化食品の浮きが悪くなってしまう。 Examples of the plastic water-in-oil emulsion referred to in the present invention include butter, margarine and fat spread.
The biscuit dough of the present invention is first mixed with wheat flour and a plastic water-in-oil emulsion. Here, it is important that the hardness of the plastic water-in-oil emulsion is hard. The hardness is 15 ° C. when represented by a value (unit: g, hereinafter referred to as rheometer value) measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), using a plunger with a diameter of 10 mm and an entry speed of 5 cm / min. And the rheometer value at 20 ° C. must be 2000 or more. Ordinary roll-in margarine has rheometer values of about 1700 to 3500 at 15 ° C. and about 500 to 1600 at 20 ° C. If the rheometer value is low, the plastic water-in-oil emulsion blends with the dough, and the flaky plastic water-in-oil emulsion described later cannot be dispersed in the dough. The float will worsen.
可塑性油中水型乳化物は、公知の製法により製造することができ、例えば40～50℃に加温調整した油相と水相とをプロペラ或いはホモミキサー等にて攪拌して乳化した後ボテーター或いはコンビネーター等の混捏機を使用して冷却可塑化することによって得ることができる。硬い可塑性油中水型乳化物を得るためには、原料となる油脂として融点の高いものを多く配合する。硬化油を使用するのが簡便であるが、トランス脂肪酸の健康に与える影響を考慮すると、トランス脂肪酸を多く含む硬化油を使用するのは控えた方がよく、本出願人がWO2008/029672で開示するように、ラウリン酸主体の硬質油脂や、パーム核油の分別高融点部、パーム核油の極度硬化油などを用いることができる他、パーム油中融点分別油を油相中１０～８５重量％、好ましくは、３０～６０重量％、油相のＳＦＣが１０℃で５１以上、３０℃で１０以下となるように調製して得ることもできる（本出願人が出願中の特願2008-055390）。この場合は、トランス脂肪酸を実質的にゼロにすることができる。
A plastic water-in-oil emulsion can be produced by a known production method. For example, an oil phase and a water phase adjusted to a temperature of 40 to 50 ° C. are stirred and emulsified with a propeller or a homomixer, etc. Alternatively, it can be obtained by cooling and plasticizing using a kneader such as a combinator. In order to obtain a hard plastic water-in-oil emulsion, many oils with high melting points are blended as raw materials. Although it is easy to use hydrogenated oil, it is better to refrain from using oil that contains a lot of trans fatty acids, considering the effect of trans fatty acids on health, and the applicant disclosed in WO2008 / 029672 As described above, hard oil and fat mainly composed of lauric acid, fractionated high melting point portion of palm kernel oil, extremely hardened oil of palm kernel oil, etc. can be used. %, Preferably 30 to 60% by weight, and the SFC of the oil phase can be adjusted to be 51 or more at 10 ° C. and 10 or less at 30 ° C. (Japanese Patent Application No. 2008- 055390). In this case, the trans fatty acid can be made substantially zero.
可塑性油中水型乳化物の水相または油相には、必要に応じ、酸化澱粉を油中水型乳化組成物に対して１～１０重量％、好ましくは３～７重量％添加することができる。酸化澱粉は、トウモロコシやジャガイモなど種々の澱粉を次亜塩素酸塩などの酸化剤で酸化することによって製造されたもので、食品用途のものが使用できる。これにより、焼成されたビスケットの口溶けがよく、かつ、バリっと、ザクザクした従来にない一層特徴ある良好な食感になる。
In the water phase or oil phase of the plastic water-in-oil emulsion, if necessary, oxidized starch may be added in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the water-in-oil emulsion composition. it can. Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food. As a result, the baked biscuits melt well, and a crisp and crunchy, more distinctive and better texture is achieved.
先に述べた範囲の硬さの可塑性油中水型乳化物を、適当な大きさにカットし（例えば、一片４ｃｍのダイス状）、ミキサーにて小麦粉と攪拌・混合すると、小麦粉中に薄片状の可塑性油中水型乳化物が均一に分散した混合物を得ることができる。カットした可塑性油中水型乳化物の１個あたりの容積は１５～１５００ｃｃ、好ましくは３０～６５０ｃｃ、より好ましくは６０～２００ｃｃがよい。以上により、生地に薄片状の可塑性油中水型乳化物をうまく分散させることが出来る。薄片状の可塑性油中水型乳化物は、長さ５～５０ｍｍ、好ましくは、１０～４０ｍｍ、更に好ましくは、２０～３０ｍｍで、厚さ２～１５ｍｍ、好ましくは、４～１０ｍｍ、更に好ましくは、５～８ｍｍとなるようにするとよい。なお、可塑性油脂組成物ははじめから適当な大きさにカットされたものも使用できることは言うまでもない。
Cut the plastic water-in-oil emulsion of the above-mentioned hardness into a suitable size (for example, a 4cm piece) and stir and mix with flour in a mixer. It is possible to obtain a mixture in which the water-in-oil type plastic emulsion is uniformly dispersed. The volume per one cut plastic water-in-oil emulsion is 15 to 1500 cc, preferably 30 to 650 cc, more preferably 60 to 200 cc. As described above, the flaky plastic water-in-oil emulsion can be well dispersed in the dough. The flaky plastic water-in-oil emulsion has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, more preferably. It is preferable that the thickness is 5 to 8 mm. In addition, it cannot be overemphasized that what was cut into the suitable magnitude | size from the beginning can also be used for a plastic fat composition.
１５℃におけるレオメータ値が５０００未満であるか、２０℃におけるレオメータ値が２０００未満であると、柔らかすぎて小麦粉と混合した際、小麦粉にすぐに練り込まれ粘土状の混合物になってしまい、前記したように、薄片状の可塑性油中水型乳化物が生地中に分散された状態にすることが困難なため、焼成しても浮きが悪いものとなってしまう。逆に、硬すぎて１５℃におけるレオメータ値が２００００を超えたり、２０℃におけるレオメータ値が７０００を超えると、そのほかの原料と混合した後の可塑性油中水型乳化物の粒が大きく残り、展延時も十分に油脂粒が伸びず生地に薄片状の可塑性油中水型乳化物をうまく分散させることが困難になる。
When the rheometer value at 15 ° C. is less than 5000 or the rheometer value at 20 ° C. is less than 2000, when mixed with wheat flour, it is immediately kneaded into the flour to form a clay-like mixture, As described above, since it is difficult to make the flaky plastic water-in-oil emulsion dispersed in the dough, the float is poor even when baked. Conversely, if it is too hard and the rheometer value at 15 ° C. exceeds 20000 or the rheometer value at 20 ° C. exceeds 7000, large particles of the water-in-oil plastic emulsion after mixing with other raw materials remain and expand. Even at the time of stretching, the fat and oil particles do not sufficiently expand, and it becomes difficult to disperse the flaky plastic water-in-oil emulsion in the dough well.
次に、この状態のものに、水、糖類、必要に応じ食塩、膨張剤などの副原料を添加し、ミキサーにて１分程度混合する。糖類や副原料は水と混合して添加するのがよい。水の一部又は全部を牛乳に代えることができるのはもちろんである。
Next, water, sugar, and auxiliary materials such as salt and swelling agent are added to the product in this state, and mixed for about 1 minute with a mixer. Saccharides and auxiliary materials are preferably mixed with water and added. Of course, some or all of the water can be replaced by milk.
以上のようにして得られた本発明のビスケット生地を成型し、焼成すると従来にない非常に浮きのよい全く新規なビスケットを得ることができる。浮き倍率を、成形後(焼成直前）の生地厚に対する焼成品の高さ(厚み)として表すと、２．０倍以上のものを容易に得ることができる。必要に応じ、生地を展延・折り込みを行って焼成すると一層浮きのよいものを得ることができ、浮き倍率４．０程度のものを容易に得ることができる。
When the biscuit dough of the present invention obtained as described above is molded and baked, a completely new biscuit that has a very high float and has never been obtained can be obtained. When the floating magnification is expressed as the height (thickness) of the fired product with respect to the thickness of the fabric after molding (immediately before firing), a product with a magnification of 2.0 times or more can be easily obtained. If necessary, when the dough is spread and folded and fired, a material having a better float can be obtained, and a fabric having a float magnification of about 4.0 can be easily obtained.
以下に本発明の実施例を示す。例中、％及び部は、いずれも重量基準を意味する。
Examples of the present invention are shown below. In the examples, “%” and “parts” mean weight basis.
（実施例１）
表１に示す配合に従って、全原料を添加混合した後、コンビネーターで急冷混捏して可塑性油中水型乳化物A、B、C、D、Eを得た。それぞれの可塑性油中水型乳化物を使用し、下記配合（１００部を２ｋｇとした）、下記製法によりビスケットを製造した。可塑性油中水型乳化物は、４０×４０×４０mm（容積６４ｃｃ、ａ／ｂ＝１）にカットしたものを、２０℃に温調して使用した。尚、表１中のパーム核分別高融点部は、沃素価６、融点32℃のものを、パーム油のエステル交換油は、パーム油６０％とパーム核油４０％とをランダムエステル交換したものを用いた。また、酸化澱粉は、王子コーンスターチ（株）製のものを用いた。
（配合）
薄力粉 １００（部）
可塑性油中水型乳化物 ５０（部）
砂糖 ２０（部）
食塩 １（部）
重炭酸アンモニウム ０．８（部）
重曹 ０．６（部）
冷水 ２９（部） Example 1
According to the formulation shown in Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions A, B, C, D, and E. Biscuits were produced by using the respective water-in-oil emulsions of plastic oil, using the following formulation (100 parts was 2 kg) and the following production method. The plastic water-in-oil emulsion was cut into 40 × 40 × 40 mm (volume 64 cc, a / b = 1) and used at a temperature of 20 ° C. In Table 1, the high melting point part of palm kernel fractionation is one having an iodine number of 6 and a melting point of 32 ° C., and the transesterified oil of palm oil is obtained by random transesterification of 60% palm oil and 40% palm kernel oil. Was used. The oxidized starch used was Oji Cornstarch Co., Ltd.
(Combination)
Soft flour 100 (parts)
Plastic water-in-oil emulsion 50 (part)
Sugar 20 (part)
Salt 1 (part)
Ammonium bicarbonate 0.8 (part)
Baking soda 0.6 (part)
Cold water 29 (part)
表１に示す配合に従って、全原料を添加混合した後、コンビネーターで急冷混捏して可塑性油中水型乳化物A、B、C、D、Eを得た。それぞれの可塑性油中水型乳化物を使用し、下記配合（１００部を２ｋｇとした）、下記製法によりビスケットを製造した。可塑性油中水型乳化物は、４０×４０×４０mm（容積６４ｃｃ、ａ／ｂ＝１）にカットしたものを、２０℃に温調して使用した。尚、表１中のパーム核分別高融点部は、沃素価６、融点32℃のものを、パーム油のエステル交換油は、パーム油６０％とパーム核油４０％とをランダムエステル交換したものを用いた。また、酸化澱粉は、王子コーンスターチ（株）製のものを用いた。
（配合）
薄力粉 １００（部）
可塑性油中水型乳化物 ５０（部）
砂糖 ２０（部）
食塩 １（部）
重炭酸アンモニウム ０．８（部）
重曹 ０．６（部）
冷水 ２９（部） Example 1
According to the formulation shown in Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions A, B, C, D, and E. Biscuits were produced by using the respective water-in-oil emulsions of plastic oil, using the following formulation (100 parts was 2 kg) and the following production method. The plastic water-in-oil emulsion was cut into 40 × 40 × 40 mm (volume 64 cc, a / b = 1) and used at a temperature of 20 ° C. In Table 1, the high melting point part of palm kernel fractionation is one having an iodine number of 6 and a melting point of 32 ° C., and the transesterified oil of palm oil is obtained by random transesterification of 60% palm oil and 40% palm kernel oil. Was used. The oxidized starch used was Oji Cornstarch Co., Ltd.
(Combination)
Soft flour 100 (parts)
Plastic water-in-oil emulsion 50 (part)
Sugar 20 (part)
Salt 1 (part)
Ammonium bicarbonate 0.8 (part)
Baking soda 0.6 (part)
Cold water 29 (part)
（ビスケット生地の調製及び焼成）
（１）室温２２℃で２０℃に温調した可塑性油中水型乳化物と薄力粉を３０コートミキサーにいれ、ビーターを使用し低速[１３８rpm]にて７～１０分ミキシング（注１）し、混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。可塑性油中水型乳化物の状態はいずれも長いもので１０ｍｍ、厚さ５ｍｍ、短いもので長さ５ｍｍ、厚さ２ｍｍの薄片状であり、全体として見た場合多くは、長さ７～８ｍｍ、厚さ３～４ｍｍのものであった。このときの混合物品温（注２）は２０～２１℃であった。
（２）次に冷水に食塩、砂糖、重炭酸アンモニウム、重曹を溶解して入れフックを使用し、低速[１３８rpm]にて１分混合した。ザックリ繋がった状態の小麦粉膨化食品用生地を調製した。生地捏ね上げ生地温度は１９℃であった。
（３）この生地をシーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。折り込みを行う場合は、（２）で調製した生地をシーターでゲージ圧５．０mm(実際の厚み６．０mm)まで展延し３つ折り一回し、この生地を９０度方向を変え再度シーターでゲージ圧５．０mm(実際の厚み６．０mm)まで展延し２つ折り一回し、シーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。
（注１）最初のミキシング時間は、可塑性油中水型乳化物Ａ～Ｅの場合、それぞれ、A（８分）、Ｂ（１０分）、Ｃ（１０分）、D（８分）、Ｅ（７分）とした。
（注２）A（２１℃）、Ｂ（２１℃）、Ｃ（２１℃）、D（２１℃）、Ｅ（２０℃）であった。 (Preparation and baking of biscuit dough)
(1) Place a water-in-oil plastic oil emulsion and a thin flour in a 30-coat mixer, adjusted to 20 ° C at room temperature 22 ° C, and mix at a low speed [138 rpm] for 7 to 10 minutes (Note 1) using a beater. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The state of the plastic water-in-oil emulsion is long, 10 mm, 5 mm thick, short, 5 mm long, and 2 mm thick. When viewed as a whole, the length is usually 7-8 mm, The thickness was 3 to 4 mm. The mixed article temperature (Note 2) at this time was 20 to 21 ° C.
(2) Next, salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C.
(3) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did. When folding, the fabric prepared in (2) is spread with a sheeter to a gauge pressure of 5.0 mm (actual thickness of 6.0 mm), folded once in three, this fabric is turned 90 degrees and gauged again with a sheeter. Expand to a pressure of 5.0 mm (actual thickness of 6.0 mm), fold it in half, and spread it on a sheeter to a gauge pressure of 3.0 mm (actual thickness of 3.5 mm). Placed and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom.
(Note 1) The first mixing time is A (8 minutes), B (10 minutes), C (10 minutes), D (8 minutes), E for water-in-oil plastic emulsions A to E, respectively. (7 minutes).
(Note 2) A (21 ° C), B (21 ° C), C (21 ° C), D (21 ° C), E (20 ° C).
（１）室温２２℃で２０℃に温調した可塑性油中水型乳化物と薄力粉を３０コートミキサーにいれ、ビーターを使用し低速[１３８rpm]にて７～１０分ミキシング（注１）し、混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。可塑性油中水型乳化物の状態はいずれも長いもので１０ｍｍ、厚さ５ｍｍ、短いもので長さ５ｍｍ、厚さ２ｍｍの薄片状であり、全体として見た場合多くは、長さ７～８ｍｍ、厚さ３～４ｍｍのものであった。このときの混合物品温（注２）は２０～２１℃であった。
（２）次に冷水に食塩、砂糖、重炭酸アンモニウム、重曹を溶解して入れフックを使用し、低速[１３８rpm]にて１分混合した。ザックリ繋がった状態の小麦粉膨化食品用生地を調製した。生地捏ね上げ生地温度は１９℃であった。
（３）この生地をシーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。折り込みを行う場合は、（２）で調製した生地をシーターでゲージ圧５．０mm(実際の厚み６．０mm)まで展延し３つ折り一回し、この生地を９０度方向を変え再度シーターでゲージ圧５．０mm(実際の厚み６．０mm)まで展延し２つ折り一回し、シーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。
（注１）最初のミキシング時間は、可塑性油中水型乳化物Ａ～Ｅの場合、それぞれ、A（８分）、Ｂ（１０分）、Ｃ（１０分）、D（８分）、Ｅ（７分）とした。
（注２）A（２１℃）、Ｂ（２１℃）、Ｃ（２１℃）、D（２１℃）、Ｅ（２０℃）であった。 (Preparation and baking of biscuit dough)
(1) Place a water-in-oil plastic oil emulsion and a thin flour in a 30-coat mixer, adjusted to 20 ° C at room temperature 22 ° C, and mix at a low speed [138 rpm] for 7 to 10 minutes (Note 1) using a beater. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The state of the plastic water-in-oil emulsion is long, 10 mm, 5 mm thick, short, 5 mm long, and 2 mm thick. When viewed as a whole, the length is usually 7-8 mm, The thickness was 3 to 4 mm. The mixed article temperature (Note 2) at this time was 20 to 21 ° C.
(2) Next, salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C.
(3) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did. When folding, the fabric prepared in (2) is spread with a sheeter to a gauge pressure of 5.0 mm (actual thickness of 6.0 mm), folded once in three, this fabric is turned 90 degrees and gauged again with a sheeter. Expand to a pressure of 5.0 mm (actual thickness of 6.0 mm), fold it in half, and spread it on a sheeter to a gauge pressure of 3.0 mm (actual thickness of 3.5 mm). Placed and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom.
(Note 1) The first mixing time is A (8 minutes), B (10 minutes), C (10 minutes), D (8 minutes), E for water-in-oil plastic emulsions A to E, respectively. (7 minutes).
(Note 2) A (21 ° C), B (21 ° C), C (21 ° C), D (21 ° C), E (20 ° C).
（結果）
焼成品はいずれも通常のショートニング使用品（比較例２）に比べ噛み出しが硬く、口中でのほぐれ感、口溶け感のよいザックリとした新規食感のビスケットとなった。
又、今までにないオイリー感が少なく、さっぱりした味わいのビスケットに仕上がった。又、表皮部が崩れることが少なく、保形性がしっかりしていた。
又、縦浮きし通常では得られないボリューム感あるビスケットが得られた。
可塑性油中水型乳化物A、B、C、D、Eを用い折りこみしていない場合の浮き倍率は、それぞれ、A（３．０）、 B（３．５）、 Ｃ（３．４）、 Ｄ（２．８）、Ｅ（２．９）であった。又、折り込みを行った場合の可塑性油中水型乳化物Aを用いた場合の浮き倍率は４．０倍であった。
浮き倍率は、成形後(焼成直前）の生地厚に対する焼成品の高さ(厚み)を計算したもので、ビスケット２０個についての平均値である。水分は、Ａを使用したもので２．５％であった。折り込みを行った場合も、焼成品はいずれも通常のショートニング使用品（比較例２）に比べ噛み出しが硬く、口中でのほぐれ感、口溶け感のよいザックリとした新規食感のビスケットとなった。
又、今までにないオイリー感が少なく、さっぱりした味わいのビスケットに仕上がった。又、表皮部が崩れることが少なく、保形性がしっかりしていた。
又、更に縦浮きし通常では得られない非常にボリューム感あるビスケットが得られた。
なお、酸化でんぷんを含有しない、可塑性油中水型乳化物Ｃの場合、Ｂに比較すると口中でのほぐれ感、及び喉越し感が劣る傾向にあった。保形性については、表皮部が崩れることが少なくしっかりしていた。 (result)
All the fired products were hard to bite as compared to a normal shortening product (Comparative Example 2), and became a new texture biscuits with a good feeling of loosening in the mouth and a good feeling of melting in the mouth.
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste biscuits. In addition, the skin portion did not collapse and the shape retention was firm.
In addition, a biscuit having a volume feeling that is vertically floating and cannot be obtained normally was obtained.
When the plastic water-in-oil emulsions A, B, C, D, and E are not folded, the floating magnifications are A (3.0), B (3.5), and C (3.4, respectively). ), D (2.8), and E (2.9). In addition, the floating ratio in the case of using the water-in-oil plastic oil emulsion A when folded was 4.0 times.
The float magnification is calculated by calculating the height (thickness) of the fired product relative to the thickness of the fabric after molding (immediately before firing), and is an average value for 20 biscuits. The water content was 2.5% when A was used. Even when folded, the baked product was harder to bite than the normal shortening product (Comparative Example 2), and it became a new texture biscuits with a good feeling of loosening and melting in the mouth. .
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste biscuits. In addition, the skin portion did not collapse and the shape retention was firm.
In addition, a biscuit having a very voluminous feeling that cannot be obtained normally by floating vertically was obtained.
In addition, in the case of the plastic water-in-oil emulsion C which does not contain oxidized starch, compared with B, the feeling of loosening in the mouth and the feeling over the throat tended to be inferior. Regarding shape retention, the epidermis did not collapse and was firm.
焼成品はいずれも通常のショートニング使用品（比較例２）に比べ噛み出しが硬く、口中でのほぐれ感、口溶け感のよいザックリとした新規食感のビスケットとなった。
又、今までにないオイリー感が少なく、さっぱりした味わいのビスケットに仕上がった。又、表皮部が崩れることが少なく、保形性がしっかりしていた。
又、縦浮きし通常では得られないボリューム感あるビスケットが得られた。
可塑性油中水型乳化物A、B、C、D、Eを用い折りこみしていない場合の浮き倍率は、それぞれ、A（３．０）、 B（３．５）、 Ｃ（３．４）、 Ｄ（２．８）、Ｅ（２．９）であった。又、折り込みを行った場合の可塑性油中水型乳化物Aを用いた場合の浮き倍率は４．０倍であった。
浮き倍率は、成形後(焼成直前）の生地厚に対する焼成品の高さ(厚み)を計算したもので、ビスケット２０個についての平均値である。水分は、Ａを使用したもので２．５％であった。折り込みを行った場合も、焼成品はいずれも通常のショートニング使用品（比較例２）に比べ噛み出しが硬く、口中でのほぐれ感、口溶け感のよいザックリとした新規食感のビスケットとなった。
又、今までにないオイリー感が少なく、さっぱりした味わいのビスケットに仕上がった。又、表皮部が崩れることが少なく、保形性がしっかりしていた。
又、更に縦浮きし通常では得られない非常にボリューム感あるビスケットが得られた。
なお、酸化でんぷんを含有しない、可塑性油中水型乳化物Ｃの場合、Ｂに比較すると口中でのほぐれ感、及び喉越し感が劣る傾向にあった。保形性については、表皮部が崩れることが少なくしっかりしていた。 (result)
All the fired products were hard to bite as compared to a normal shortening product (Comparative Example 2), and became a new texture biscuits with a good feeling of loosening in the mouth and a good feeling of melting in the mouth.
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste biscuits. In addition, the skin portion did not collapse and the shape retention was firm.
In addition, a biscuit having a volume feeling that is vertically floating and cannot be obtained normally was obtained.
When the plastic water-in-oil emulsions A, B, C, D, and E are not folded, the floating magnifications are A (3.0), B (3.5), and C (3.4, respectively). ), D (2.8), and E (2.9). In addition, the floating ratio in the case of using the water-in-oil plastic oil emulsion A when folded was 4.0 times.
The float magnification is calculated by calculating the height (thickness) of the fired product relative to the thickness of the fabric after molding (immediately before firing), and is an average value for 20 biscuits. The water content was 2.5% when A was used. Even when folded, the baked product was harder to bite than the normal shortening product (Comparative Example 2), and it became a new texture biscuits with a good feeling of loosening and melting in the mouth. .
In addition, there was little unprecedented oily feeling, and it was finished in a refreshing taste biscuits. In addition, the skin portion did not collapse and the shape retention was firm.
In addition, a biscuit having a very voluminous feeling that cannot be obtained normally by floating vertically was obtained.
In addition, in the case of the plastic water-in-oil emulsion C which does not contain oxidized starch, compared with B, the feeling of loosening in the mouth and the feeling over the throat tended to be inferior. Regarding shape retention, the epidermis did not collapse and was firm.
（比較例１）
表２に示す配合に従って、全原料を添加混合した後、コンビネーターで急冷混捏して可塑性油中水型乳化物F、Ｇ、Ｈを得た。この可塑性油中水型乳化物を使用し、実施例１と同様の配合、製法によりビスケットを製造した。但し、可塑性油中水型乳化物F、Gの場合、冷水は２５部とした。可塑性油中水型乳化物、F、Gは、実施例１と同様にカットしたものを、冷蔵庫から出してすぐ使用した。５℃であった。可塑性油中水型乳化物Ｈの場合は、同様にカットしたものを２０℃に温調して使用した。
（ビスケット生地の調製）
実施例１と同様の工程にてテストを行った。但し、可塑性油中水型乳化物F、Ｇの場合、実施例１と同じ状態に合わせるためミキシングタイムを３分に、(ショートニングの場合は２分に短縮し)、可塑性油中水型乳化物Hの場合は１３分にした。実施例１と同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製した。混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。可塑性油中水型乳化物（Ｈ）の状態はいずれも長いもので１０ｍｍ、厚さ５ｍｍ、短いもので長さ５ｍｍ、厚さ２ｍｍの薄片状であり、全体として見た場合多くは、長さ７～８ｍｍ、厚さ３～４ｍｍのものであった。捏ね上げ生地温度は、可塑性油中水型乳化物F（１８℃）、Ｇ（１９℃）、Ｈ（２０℃）であった。
（ビスケット生地の焼成）
実施例と同様にして焼成した。 (Comparative Example 1)
According to the formulation shown in Table 2, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions F, G, and H. Using this water-in-oil plastic emulsion, biscuits were produced by the same formulation and production method as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the cold water was 25 parts. Plastic water-in-oil emulsions, F and G, which were cut in the same manner as in Example 1, were used immediately after being taken out of the refrigerator. It was 5 ° C. In the case of the plastic water-in-oil emulsion H, the same cut product was used after adjusting the temperature to 20 ° C.
(Preparation of biscuit dough)
The test was performed in the same process as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the mixing time was reduced to 3 minutes (to shorten to 2 minutes in the case of shortening) to match the same state as in Example 1, and the water-in-oil plastic oil emulsion For H, it was 13 minutes. In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The state of the plastic water-in-oil emulsion (H) is long, 10 mm, 5 mm thick, short, 5 mm long, 2 mm thick, and when viewed as a whole, the length is usually 7 mm. The thickness was 8 mm and the thickness was 3-4 mm. The kneading dough temperature was plastic water-in-oil emulsion F (18 ° C.), G (19 ° C.), H (20 ° C.).
(Baking biscuit dough)
Firing was performed in the same manner as in the examples.
表２に示す配合に従って、全原料を添加混合した後、コンビネーターで急冷混捏して可塑性油中水型乳化物F、Ｇ、Ｈを得た。この可塑性油中水型乳化物を使用し、実施例１と同様の配合、製法によりビスケットを製造した。但し、可塑性油中水型乳化物F、Gの場合、冷水は２５部とした。可塑性油中水型乳化物、F、Gは、実施例１と同様にカットしたものを、冷蔵庫から出してすぐ使用した。５℃であった。可塑性油中水型乳化物Ｈの場合は、同様にカットしたものを２０℃に温調して使用した。
（ビスケット生地の調製）
実施例１と同様の工程にてテストを行った。但し、可塑性油中水型乳化物F、Ｇの場合、実施例１と同じ状態に合わせるためミキシングタイムを３分に、(ショートニングの場合は２分に短縮し)、可塑性油中水型乳化物Hの場合は１３分にした。実施例１と同様にしてザックリ繋がった状態の小麦粉膨化食品用生地を調製した。混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。可塑性油中水型乳化物（Ｈ）の状態はいずれも長いもので１０ｍｍ、厚さ５ｍｍ、短いもので長さ５ｍｍ、厚さ２ｍｍの薄片状であり、全体として見た場合多くは、長さ７～８ｍｍ、厚さ３～４ｍｍのものであった。捏ね上げ生地温度は、可塑性油中水型乳化物F（１８℃）、Ｇ（１９℃）、Ｈ（２０℃）であった。
（ビスケット生地の焼成）
実施例と同様にして焼成した。 (Comparative Example 1)
According to the formulation shown in Table 2, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain plastic water-in-oil emulsions F, G, and H. Using this water-in-oil plastic emulsion, biscuits were produced by the same formulation and production method as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the cold water was 25 parts. Plastic water-in-oil emulsions, F and G, which were cut in the same manner as in Example 1, were used immediately after being taken out of the refrigerator. It was 5 ° C. In the case of the plastic water-in-oil emulsion H, the same cut product was used after adjusting the temperature to 20 ° C.
(Preparation of biscuit dough)
The test was performed in the same process as in Example 1. However, in the case of plastic water-in-oil emulsions F and G, the mixing time was reduced to 3 minutes (to shorten to 2 minutes in the case of shortening) to match the same state as in Example 1, and the water-in-oil plastic oil emulsion For H, it was 13 minutes. In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The state of the plastic water-in-oil emulsion (H) is long, 10 mm, 5 mm thick, short, 5 mm long, 2 mm thick, and when viewed as a whole, the length is usually 7 mm. The thickness was 8 mm and the thickness was 3-4 mm. The kneading dough temperature was plastic water-in-oil emulsion F (18 ° C.), G (19 ° C.), H (20 ° C.).
(Baking biscuit dough)
Firing was performed in the same manner as in the examples.
（結果）
焼成品は通常のビスケット様であり、実施例のザックリとした食感ではなく、ボソッとした食感であり、口中でのホグレ感悪く一旦唾液と混ざり団子状となりもそもそして口溶け感、喉越し感が悪かった。可塑性油中水型乳化物F～Ｈを使用した場合の浮き倍率（折り込みなし）は、それぞれ、F（１．８）、Ｇ（１．５）、Ｈ（１．１）であり、いずれも実施例の様なボリューム感、保形性は得られなかった。
可塑性油中水型乳化物Ｈの場合、実施例と比較してミキシング時最後まで油脂粒が大きく残り、展延時も十分に油脂粒が伸びず十分層状にならなかった。焼成品はオイルオフが激しく、ガザ穴が開き通常のビスケットが得られなかった。 (result)
The baked product is an ordinary biscuit-like, not the crunchy texture of the example, but a crisp texture, and it is mixed with saliva and has a dangling feeling in the mouth. The feeling was bad. When the plastic water-in-oil emulsions F to H are used, the floating magnifications (no folding) are F (1.8), G (1.5), and H (1.1), respectively. The volume feeling and shape retention as in the examples were not obtained.
In the case of the plastic water-in-oil emulsion H, the fat and oil particles remained large until the end of mixing as compared with the Examples, and the fat and oil particles did not sufficiently expand during spreading and did not form a sufficient layer. The fired product had a severe oil-off and a gaza hole was opened, and a normal biscuit could not be obtained.
焼成品は通常のビスケット様であり、実施例のザックリとした食感ではなく、ボソッとした食感であり、口中でのホグレ感悪く一旦唾液と混ざり団子状となりもそもそして口溶け感、喉越し感が悪かった。可塑性油中水型乳化物F～Ｈを使用した場合の浮き倍率（折り込みなし）は、それぞれ、F（１．８）、Ｇ（１．５）、Ｈ（１．１）であり、いずれも実施例の様なボリューム感、保形性は得られなかった。
可塑性油中水型乳化物Ｈの場合、実施例と比較してミキシング時最後まで油脂粒が大きく残り、展延時も十分に油脂粒が伸びず十分層状にならなかった。焼成品はオイルオフが激しく、ガザ穴が開き通常のビスケットが得られなかった。 (result)
The baked product is an ordinary biscuit-like, not the crunchy texture of the example, but a crisp texture, and it is mixed with saliva and has a dangling feeling in the mouth. The feeling was bad. When the plastic water-in-oil emulsions F to H are used, the floating magnifications (no folding) are F (1.8), G (1.5), and H (1.1), respectively. The volume feeling and shape retention as in the examples were not obtained.
In the case of the plastic water-in-oil emulsion H, the fat and oil particles remained large until the end of mixing as compared with the Examples, and the fat and oil particles did not sufficiently expand during spreading and did not form a sufficient layer. The fired product had a severe oil-off and a gaza hole was opened, and a normal biscuit could not be obtained.
（比較例２）通常ショートニングの例
（１）実施例で使用した可塑性油中水型乳化物の代わりに通常ビスケットによく使用されるショートニング（パンパスパーミーBBLT30：不二製油（株）製 商品名）を使用し、実施例と同様にビスケットを製造した。ショートニングは通常使用する場合と同様にブロックのまま２０℃に温調して使用した。
（ビスケット生地の調製及び焼成）
室温２２℃で２０℃に温調したショートニングと薄力粉を３０コートミキサーにいれ、ビーターを使用し低速[１３８rpm]にて２分ミキシングし、混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。ショートニングは完全に練り込まれた状態で油脂粒は見られなかった。このときの混合物品温は２１℃であった。
（２）次に冷水に食塩、砂糖、重炭酸アンモニウム、重曹を溶解して入れフックを使用し、低速[１３８rpm]にて１分混合した。ザックリ繋がった状態の小麦粉膨化食品用生地を調製した。生地捏ね上げ生地温度は１９℃であった。生地の硬さを実施例（Ｂ）と同様にするため水の量は１８部とした。
（３）この生地をシーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。 (Comparative Example 2) Example of normal shortening (1) Shortening often used in normal biscuits instead of the plastic water-in-oil emulsion used in the examples (Pampas Palmy BBLT30: trade name, manufactured by Fuji Oil Co., Ltd.) A biscuit was produced in the same manner as in the example. The shortening was used by adjusting the temperature to 20 ° C. while keeping the block in the same manner as in normal use.
(Preparation and baking of biscuit dough)
Put the shortening and thin flour adjusted to 20 ° C at room temperature 22 ° C into a 30 coat mixer, mix for 2 minutes at low speed [138 rpm] using a beater, collect 200 g of mixed dough, and make a plastic water-in-oil emulsion. Was observed. The shortening was completely kneaded and no fat particles were observed. The mixed article temperature at this time was 21 ° C.
(2) Next, salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C. The amount of water was 18 parts in order to make the hardness of the dough the same as in Example (B).
(3) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.
（１）実施例で使用した可塑性油中水型乳化物の代わりに通常ビスケットによく使用されるショートニング（パンパスパーミーBBLT30：不二製油（株）製 商品名）を使用し、実施例と同様にビスケットを製造した。ショートニングは通常使用する場合と同様にブロックのまま２０℃に温調して使用した。
（ビスケット生地の調製及び焼成）
室温２２℃で２０℃に温調したショートニングと薄力粉を３０コートミキサーにいれ、ビーターを使用し低速[１３８rpm]にて２分ミキシングし、混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。ショートニングは完全に練り込まれた状態で油脂粒は見られなかった。このときの混合物品温は２１℃であった。
（２）次に冷水に食塩、砂糖、重炭酸アンモニウム、重曹を溶解して入れフックを使用し、低速[１３８rpm]にて１分混合した。ザックリ繋がった状態の小麦粉膨化食品用生地を調製した。生地捏ね上げ生地温度は１９℃であった。生地の硬さを実施例（Ｂ）と同様にするため水の量は１８部とした。
（３）この生地をシーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。 (Comparative Example 2) Example of normal shortening (1) Shortening often used in normal biscuits instead of the plastic water-in-oil emulsion used in the examples (Pampas Palmy BBLT30: trade name, manufactured by Fuji Oil Co., Ltd.) A biscuit was produced in the same manner as in the example. The shortening was used by adjusting the temperature to 20 ° C. while keeping the block in the same manner as in normal use.
(Preparation and baking of biscuit dough)
Put the shortening and thin flour adjusted to 20 ° C at room temperature 22 ° C into a 30 coat mixer, mix for 2 minutes at low speed [138 rpm] using a beater, collect 200 g of mixed dough, and make a plastic water-in-oil emulsion. Was observed. The shortening was completely kneaded and no fat particles were observed. The mixed article temperature at this time was 21 ° C.
(2) Next, salt, sugar, ammonium bicarbonate and sodium bicarbonate were dissolved in cold water and mixed using a hook and mixed at a low speed [138 rpm] for 1 minute. A dough for a puffed-up food in a state of being tucked together was prepared. The dough kneading dough temperature was 19 ° C. The amount of water was 18 parts in order to make the hardness of the dough the same as in Example (B).
(3) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.
（結果）
焼成品は焼成品は通常のビスケット様であり、実施例のザックリとした食感ではなく、サクっとした食感であり、口中でのホグレ感悪く一旦唾液と混ざり団子状となりもそもそして口溶け感、喉越し感が悪かった。又、実施例の様なボリューム感、保形性は得られなかった。浮き倍率は１．３倍であった。 (result)
The baked product is a normal biscuit-like, not the crunchy texture of the example, but a crispy texture, and it is mixed with saliva and has a dumpling shape, and it melts in the mouth. The feeling and feeling over the throat were bad. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.
焼成品は焼成品は通常のビスケット様であり、実施例のザックリとした食感ではなく、サクっとした食感であり、口中でのホグレ感悪く一旦唾液と混ざり団子状となりもそもそして口溶け感、喉越し感が悪かった。又、実施例の様なボリューム感、保形性は得られなかった。浮き倍率は１．３倍であった。 (result)
The baked product is a normal biscuit-like, not the crunchy texture of the example, but a crispy texture, and it is mixed with saliva and has a dumpling shape, and it melts in the mouth. The feeling and feeling over the throat were bad. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.
（比較例３）シュガーバッター法による普通のビスケットの例
実施例で使用した可塑性油中水型乳化物の代わりに通常ビスケットによく使用されるショートニングを使用し、一般的な製法であるシュガーバッター法によりビスケットを製造した。ショートニングはヘラで掬ったまま（７０～８０ｍｍのブロック状）２０℃に温調して使用した。
（ビスケット生地の調製及び焼成）
（１）室温２２℃で２０℃に温調したショートニングと砂糖を中速[２１０rpm]でビーターを使用し攪拌混合する。このときの混合物の比重は０．８５であった。
（２）次に２５℃位に加温した水に食塩、重炭酸アンモニウム、重曹を溶解して５、６回に分けて添加しながら更に中速[２１０rpm]でビーターを使用し攪拌混合しクリーム状にした。
（３）次に薄力粉を添加しビーターを使用し低速[１３８rpm]にて３０秒混合しザックリ繋がった生地を調製した。捏ね上げ生地温度は２１℃であった。生地の硬さを実施例２と同様にするため水の量は１８部とした。混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。ショートニングは完全に練り込まれた状態で油脂粒は見られなかった。
（４）この生地をシーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。 (Comparative Example 3) Examples of ordinary biscuits by the sugar batter method Sugar batter method, which is a general production method, using shortenings commonly used for biscuits instead of the plastic water-in-oil emulsion used in the examples The biscuits were manufactured by The shortening was used by adjusting the temperature to 20 ° C. with a spatula (70-80 mm block shape).
(Preparation and baking of biscuit dough)
(1) Shortening and sugar adjusted to 20 ° C. at room temperature 22 ° C. and sugar are mixed with stirring at a medium speed [210 rpm] using a beater. The specific gravity of the mixture at this time was 0.85.
(2) Next, salt, ammonium bicarbonate, and sodium bicarbonate were dissolved in water heated to about 25 ° C. and added in 5 or 6 portions. The mixture was stirred and mixed at a medium speed [210 rpm] using a beater. I made it.
(3) Next, the flour was added and mixed with a beater at a low speed [138 rpm] for 30 seconds to prepare a dough that was tightly connected. The kneading dough temperature was 21 ° C. The amount of water was 18 parts in order to make the dough hardness the same as in Example 2. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The shortening was completely kneaded and no fat particles were observed.
(4) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.
実施例で使用した可塑性油中水型乳化物の代わりに通常ビスケットによく使用されるショートニングを使用し、一般的な製法であるシュガーバッター法によりビスケットを製造した。ショートニングはヘラで掬ったまま（７０～８０ｍｍのブロック状）２０℃に温調して使用した。
（ビスケット生地の調製及び焼成）
（１）室温２２℃で２０℃に温調したショートニングと砂糖を中速[２１０rpm]でビーターを使用し攪拌混合する。このときの混合物の比重は０．８５であった。
（２）次に２５℃位に加温した水に食塩、重炭酸アンモニウム、重曹を溶解して５、６回に分けて添加しながら更に中速[２１０rpm]でビーターを使用し攪拌混合しクリーム状にした。
（３）次に薄力粉を添加しビーターを使用し低速[１３８rpm]にて３０秒混合しザックリ繋がった生地を調製した。捏ね上げ生地温度は２１℃であった。生地の硬さを実施例２と同様にするため水の量は１８部とした。混合生地２００ｇを採取し可塑性油中水型乳化物の状態を観察した。ショートニングは完全に練り込まれた状態で油脂粒は見られなかった。
（４）この生地をシーターでゲージ圧３．０mm(実際の厚み３．５mm)まで展延し、直径３１mmの抜き型で抜き展板に載せ、上火２００℃、下火１８０℃で１０分焼成した。 (Comparative Example 3) Examples of ordinary biscuits by the sugar batter method Sugar batter method, which is a general production method, using shortenings commonly used for biscuits instead of the plastic water-in-oil emulsion used in the examples The biscuits were manufactured by The shortening was used by adjusting the temperature to 20 ° C. with a spatula (70-80 mm block shape).
(Preparation and baking of biscuit dough)
(1) Shortening and sugar adjusted to 20 ° C. at room temperature 22 ° C. and sugar are mixed with stirring at a medium speed [210 rpm] using a beater. The specific gravity of the mixture at this time was 0.85.
(2) Next, salt, ammonium bicarbonate, and sodium bicarbonate were dissolved in water heated to about 25 ° C. and added in 5 or 6 portions. The mixture was stirred and mixed at a medium speed [210 rpm] using a beater. I made it.
(3) Next, the flour was added and mixed with a beater at a low speed [138 rpm] for 30 seconds to prepare a dough that was tightly connected. The kneading dough temperature was 21 ° C. The amount of water was 18 parts in order to make the dough hardness the same as in Example 2. 200 g of the mixed dough was collected and the state of the plastic water-in-oil emulsion was observed. The shortening was completely kneaded and no fat particles were observed.
(4) This dough is spread on a sheeter to a gauge pressure of 3.0 mm (actual thickness: 3.5 mm), placed on a drawn plate with a 31 mm diameter punch, and baked for 10 minutes at 200 ° C on the top and 180 ° C on the bottom. did.
（結果）
焼成品は、実施例のザックリとした食感ではなく、サクっとした食感であり、口中でのホグレ感悪く一旦唾液と混ざり団子状となりもそもそして口溶け感、喉越し感が悪かった。又、実施例の様なボリューム感、保形性は得られなかった。浮き倍率は１．３倍であった。 (result)
The baked product had a crispy texture rather than the crunchy texture of the examples, and it was poor in the mouth and once mixed with saliva to form a dumpling. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.
焼成品は、実施例のザックリとした食感ではなく、サクっとした食感であり、口中でのホグレ感悪く一旦唾液と混ざり団子状となりもそもそして口溶け感、喉越し感が悪かった。又、実施例の様なボリューム感、保形性は得られなかった。浮き倍率は１．３倍であった。 (result)
The baked product had a crispy texture rather than the crunchy texture of the examples, and it was poor in the mouth and once mixed with saliva to form a dumpling. Moreover, the volume feeling and shape retention as in the examples were not obtained. The float magnification was 1.3 times.
Claims (4)
- 小麦粉と１５℃におけるプランジャー径１０ｍｍでのレオメータ値が５０００ｇ以上、かつ、２０℃におけるプランジャー径１０ｍｍでのレオメータ値が２０００ｇ以上である可塑性油中水型乳化物を混合した後、これに、水及び／又は牛乳、糖類、必要に応じ食塩、膨張剤などの副原料を添加、混合することを特徴とするビスケット生地の製造方法。 After mixing flour and a rheometer value at a plunger diameter of 10 mm at 15 ° C. of 5000 g or more and a rheometer value at a plunger diameter of 10 mm at 20 ° C. of 2000 g or more, this was mixed with this. A method for producing a biscuit dough comprising adding and mixing water and / or milk, sugar, and, if necessary, auxiliary materials such as salt and a swelling agent.
- 請求項１記載の製造方法によって得られたビスケット生地を、成型、焼成して得られるビスケット。 The biscuit obtained by shape | molding and baking the biscuit dough obtained by the manufacturing method of Claim 1.
- 請求項１記載の製造方法によって得られたビスケット生地を、折り込み、成型、焼成して得られるビスケット。 A biscuit obtained by folding, molding and baking the biscuit dough obtained by the production method according to claim 1.
- ビスケットの浮き倍率が２．０以上である請求項２～３のいずれか１項に記載のビスケット。 The biscuit according to any one of claims 2 to 3, wherein the biscuit float magnification is 2.0 or more.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604976A (en) * | 2014-11-07 | 2015-05-13 | 渭源县康荣中药材科技有限公司 | Selenium-rich dangshen biscuits and preparation method thereof |
| CN104642470A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Novel brown sugar oat shredded coconut stuffing biscuit producing method |
| CN104642474A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Production method of vanilla biscuits |
| JP2016086677A (en) * | 2014-10-30 | 2016-05-23 | 不二製油株式会社 | Folded pie eat-texture improving water-in-oil type emulsion composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008029672A1 (en) * | 2006-09-06 | 2008-03-13 | Fuji Oil Company, Limited | Plastic water-in-oil emulsion for layered wheat flour puffed food |
| JP2009039076A (en) * | 2007-08-10 | 2009-02-26 | Adeka Corp | Oil and fat composition for preventing migration of water content in bakery food |
| JP2009207444A (en) * | 2008-03-05 | 2009-09-17 | Fuji Oil Co Ltd | Plastic w/o emulsion for layered puffed wheat flour food product |
-
2009
- 2009-12-24 TW TW098144791A patent/TW201034576A/en unknown
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2010
- 2010-03-16 WO PCT/JP2010/054417 patent/WO2010107021A1/en active Application Filing
- 2010-03-16 JP JP2011504845A patent/JPWO2010107021A1/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008029672A1 (en) * | 2006-09-06 | 2008-03-13 | Fuji Oil Company, Limited | Plastic water-in-oil emulsion for layered wheat flour puffed food |
| JP2009039076A (en) * | 2007-08-10 | 2009-02-26 | Adeka Corp | Oil and fat composition for preventing migration of water content in bakery food |
| JP2009207444A (en) * | 2008-03-05 | 2009-09-17 | Fuji Oil Co Ltd | Plastic w/o emulsion for layered puffed wheat flour food product |
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| KIM M-A ET AL.: "Relationship between the physical properties of cookie and the consistency of oil used.", JOURNAL OF HOME ECONOMICS OF JAPAN, vol. 39, no. 12, December 1988 (1988-12-01), pages 1255 - 1263 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016086677A (en) * | 2014-10-30 | 2016-05-23 | 不二製油株式会社 | Folded pie eat-texture improving water-in-oil type emulsion composition |
| CN104604976A (en) * | 2014-11-07 | 2015-05-13 | 渭源县康荣中药材科技有限公司 | Selenium-rich dangshen biscuits and preparation method thereof |
| CN104642470A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Novel brown sugar oat shredded coconut stuffing biscuit producing method |
| CN104642474A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Production method of vanilla biscuits |
Also Published As
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| JPWO2010107021A1 (en) | 2012-09-20 |
| TW201034576A (en) | 2010-10-01 |
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