JPH0561891B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel packaged product of a dough composition that allows biscuits and cookies to be easily made at home.

Recently, it has become popular to make kutskii etc. at home, but there are drawbacks such as the hassle and time required to prepare raw materials and mix them to create kutki dough.

Therefore, in order to simplify the making of kutsky at home, the present inventors thought of supplying kutsky dough in a simple packaging form like margarine.

If the dough for conventional biscuits and kutskies is stored as is at 0 to 15°C for several months without being frozen, the quality will deteriorate, such as separation of fats and oils and the appearance of sticky flour, as well as spoilage due to the proliferation of microorganisms.

In addition, conventionally, liquid or semi-liquid dough without plasticity has been sold in Europe and the United States as frozen products filled in piping bags or frozen products filled in tubes. These doughs are emulsified in an oil-in-water type and are non-plastic, and their physical properties are significantly different from oil and fat products with plasticity such as margarine and cornicing. Therefore, it is difficult to make a rectangular or cubic package wrapped in a paper carton or aluminum foil similar to margarine.

Some existing kutsky dough has a high oil and fat content, but it is still not a water-in-oil type, and the oil-in-water type is partially broken, resulting in an unstable emulsion that is a mixture of oil-in-water type and oil. In this kind of state, it is difficult to make a rectangular parallelepiped or cubic package, and the quality of the dough is significantly lowered because the flour develops into the dough itself and becomes elastic.

The present invention has been made to overcome these problems, and has a solid fat coefficient of 20 to 40 at 5°C and 5 to 20 at 20°C.
A dough composition, which is a water-in-oil emulsion composition containing an oil and fat and having plasticity, is packaged in a rectangular or cubic shape with a packaging material, and the dough composition mainly contains 20 to 45% fat and oil. , flour 20~
35%, sugars 20-30%, and eggs 1-10%, and the above sugars contain 10-30% sugar alcohol, and the flour contains cornstarch or α.
The present invention provides packages of dough compositions each containing 10 to 20% of modified starch.

Conventional biscuit and cookie dough is emulsified in an oil-in-water type and has no plasticity, so it is impossible to package it in rectangular or cubic shapes like margarine. By adjusting the dough composition into an emulsified form, a dough composition capable of forming a package of the dough composition of the present invention can be obtained.

Dough compositions with a water-in-oil emulsification type cannot be obtained simply by increasing the oil content in a normal dough composition such as biscuit dough, but rather by increasing the SFI (solid fat) of the oil or fat used. 0 to 15℃ by selecting the coefficient (coefficient) and regulating the emulsification method, etc.
If the dough is stored in a vacuum, a dough composition that is stable for a long period of time without oil separation can be obtained, and furthermore, the dough composition becomes plastic upon cooling, making it possible to package it in rectangular parallelepiped or cubic shapes.

A preferable dough composition capable of forming a package of the dough composition of the present invention is obtained by a combination mainly consisting of 20-45% oil and fat, 20-35% wheat flour, 20-30% sugar, and 1-10% egg. .

Fats and oils are the most important because they form a plastic skeleton and form a water-in-oil emulsion.
The oil and fat used must have an SFI of 20~20 at 5°C.
40.Any product that satisfies the range of 5 to 20 at 20℃ can be used, but in order to make a dough (dough composition) with an emulsified type of water-in-oil type, the SFI must be 20 at 5℃.
-30, more preferably 5-10 at 20°C.
A high SFI is desirable from the viewpoint of building plasticity, but
From the viewpoint of emulsification of the dough composition, the lower the SFI, the more stable a water-in-oil type emulsion can be obtained.

The above-mentioned oils and fats include edible animal and vegetable oils such as soybean oil, corn oil, olive oil, cottonseed oil, rapeseed oil, palm oil, peanut oil, coconut oil, safflower oil, lard, and beef tallow, which have an SFI within the above range, or
SFI appropriately adjusted to the above range is used.

To further explain the ingredients of the dough composition other than oil and fat, the amount of flour used is preferably 25 to 25%.
33%, and 10-20% of the flour is cornstarch or pregelatinized starch.

Furthermore, 10 to 30% of sugars are sugar alcohols. The remaining sugar preferably has a ratio of 1 part lactose to 2 to 3 parts sucrose. The composition of these saccharides can be adjusted as appropriate depending on the properties of the baked confectionery after baking the dough composition. For example, increasing the amount of lactose can make the texture more dry, and increasing the amount of sugar alcohol can make it softer. Examples of sugar alcohols include sorbitol, mannitol, and silitol, among which sorbitol is more preferred. Furthermore, the usage forms of sugar alcohols are as follows:
Liquid form is preferable to powder, granule, etc.

The amount of eggs used is preferably 3-7%. The addition of eggs is not just for the purpose of flavor enhancement, but is an important factor in the emulsified composition of the present invention, and the lecithin in the egg yolk functions as an emulsifier. Therefore, the eggs are preferably whole eggs or egg yolks, with frozen whole eggs and frozen egg yolks being particularly preferred.

Further, in the dough composition according to the present invention, it is preferable to further use an emulsifier in addition to the above-mentioned egg, and examples of the emulsifier include monoglycerol fatty acid ester. If monoglycerol fatty acid ester is used alone, it is difficult to achieve the desired stable emulsification, so it is preferable to use it in combination with eggs to exhibit the combined effect with lecithin. The amount of monoglycerol fatty acid ester used is preferably 0.01 to 3% in the dough composition.

In addition, leavening agents and seasoning ingredients can be added to the dough composition of the present invention, and luxury goods ingredients can be dispersed therein.

Such luxury food ingredients include small grains or flakes of tiyocolate, nuts such as almonds, fruits such as raisins and strawberries, or corn,
Vegetables such as carrots can be added at any time.

Next, to explain a preferred method for water-in-oil emulsification of a dough composition obtained using the above-mentioned components, first, the oil or fat used is softened using a mixer or the like at a temperature below 20°C, and then Add a separate mixture of sugar alcohol and eggs to the mixer ball while cooling, then mix and stir.
Complete a sufficient water-in-oil emulsification. At this time, if the amounts of sugar alcohol and eggs used or the mixing bowl is insufficiently cooled, the water-in-oil emulsification becomes unstable. Thereafter, saccharides other than sugar alcohol, wheat flour, cornstarch, and optional luxury ingredients are added and mixed uniformly to obtain the final target product (water-in-oil dough composition). In this case, it is difficult to obtain sufficient water-in-oil emulsification by first adding sugars such as granulated sugar, caster sugar, and lactose to fats and oils, and then adding eggs, flour, and cornstarch.

The water-in-oil dough composition thus obtained is sufficiently aged to develop plasticity. This aging includes ice temperature treatment (0%) of the dough composition.
℃ or below and above the freezing point) is preferable. Specifically, the dough composition is left to mature at 0 to -5°C.

Thereafter, the dough composition is packaged in the shape of a rectangular parallelepiped or cube as shown in the drawings using a packaging material 2 to form a package 1 for the dough composition of the present invention.

The packaging material is preferably a paper carton or aluminum foil, and the packaging shape and form may be various rectangular or cubic shapes other than those shown. For this packaging, it is preferable to use the packaging machine "SIG" manufactured by Schweizerische Industrie Gesellschaft or the packaging machine "BENHIL" manufactured by Benz & Hilgers. .

The package of the dough composition of the present invention obtained as described above is packaged in the shape of a rectangular parallelepiped or cube, and is stable in shape and retains oil for several months when stored at 0 to 15°C. Separation and quality deterioration;
No microbial contamination occurs.

Therefore, according to the package of the dough composition of the present invention, there is no need for troublesome time and effort such as preparing raw materials and mixing them to make kutsky dough, so it is easy to make biscuits and kutsky at home. It can be easily made.

Examples of the present invention are shown below.

Example SFI is 20 at 5℃, 23% fat and oil with 5 at 20℃, 6% granulated sugar, 6% lactose, 6% caster sugar, 4% 70% sorbitol liquid, 5% frozen whole eggs, 25% wheat flour, corn starch A dough composition was obtained in the following manner using a formulation consisting of 4% pregelatinized starch, 3% pregelatinized modified starch, 18% tyokolate chips, trace amounts of sodium bicarbonate, and salt.

First, oil and fat were softened, and a mixture of thawed frozen whole eggs and sorbitol solution was added to the mixture while cooling the mixer ball, and water-in-oil emulsion was confirmed by mixing and emulsifying. Next, add granulated sugar, lactose, caster sugar, flour, cornstarch,
Pregelatinized modified starch, tyokolate chips, sodium bicarbonate, and salt were quickly added to obtain a dough composition.

Divide this dough composition into appropriate amounts and
The dough composition treated at ice temperature for 3 hours was treated at ice temperature, and then a sheet-like packaging material made of aluminum foil was separately prepared, and the dough composition subjected to ice temperature treatment (plastic dough) was added to this using a SIG packaging machine.
This dough composition was automatically packaged into a desired rectangular or cubic packaging form using the above-mentioned packaging material to obtain a package of the dough composition of the present invention.

[Brief explanation of drawings]

The drawing is a perspective view showing one embodiment of a package for the dough composition of the present invention. 1... Package of dough composition, 2... Packaging material.

Claims (1)

[Scope of Claims] 1. A dough composition which is a water-in-oil emulsion composition containing a fat and oil having a solid fat coefficient of 20 to 40 at 5°C and 5 to 20 at 20°C and having plasticity is shaped into a rectangular parallelepiped or It is packaged in a cube shape with a packaging material, and the dough composition mainly contains 20 to 45% fat and oil and 20 to 35% wheat flour.
%, sugars 20-30%, eggs 1-10%, and the above sugars contain sugar alcohols 10-30%,
and a packaged product of a dough composition containing 10 to 20% of corn starch or pregelatinized modified starch in the above-mentioned wheat flour. 2. A package for a dough composition according to claim 1, wherein the packaging material is a paper carton or aluminum foil. 3. A package of a dough composition according to claim 1 or 2, wherein a luxury ingredient is further dispersed in the dough composition. 4. The ingredient according to claim 3, wherein the luxury ingredient is small pieces or small granules of thiokolate, nuts such as almonds, fruits such as raisins and strawberries, or vegetables such as corn and carrots. A package of dough composition.