Method for producing cookie

Abstract

To provide a method for producing cookie, the method preventing dough from forming lumps even when adding fibers to the dough, and being capable of inhibiting sticking of the dough to a baking pan when baking and inhibiting baked cookie from turning brown.SOLUTION: A method for producing cookie according to the present disclosure comprises a first step for adding sugar and trehalose to butter or margarine and adding egg to stir a mixture, a second step for adding water-soluble fibers to stir the mixture after completing the first step, a third step for adding wheat flour, starch, wheat malt, salt, and a swelling agent to stir the mixture after completing the second step, and a fourth step for baking the dough after completing the third step.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present disclosure relates to a method for making cookies. [Background technology]

[0002] In response to the growing health consciousness, cookies with reduced carbohydrates by adding dietary fiber are being developed. For example, Patent Document 1 describes a cookie produced by impregnating dietary fiber with edible oil, adding water to the impregnated dietary fiber together with wheat flour, and kneading and baking the mixture. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 61-115434 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in the cookie manufacturing method of Patent Document 1, the lipid content increases because dietary fiber is impregnated into edible oil, making the cookies less healthy. Also, simply adding dietary fiber to the dough causes lumps to form in the dough, which can lead to problems such as the dough sticking to the baking pan during baking and the baked cookies turning brown.

[0005] In view of the above-mentioned circumstances, at least one embodiment of the present disclosure aims to provide a method for producing cookies that is less likely to form lumps in the dough even when dietary fiber is added to the dough, that can prevent the dough from sticking to a baking pan during baking, and that can prevent the baked cookies from browning. [Means for solving the problem]

[0006] In order to achieve the above-mentioned objective, the method for producing cookies according to the present disclosure includes a first step of adding sugar and trehalose to butter or margarine, adding eggs and stirring, a second step of adding water-soluble dietary fiber and stirring after the completion of the first step, a third step of adding wheat flour, starch, wheat germ, salt and a leavening agent and stirring after the completion of the second step, and a fourth step of baking the dough after the completion of the third step. Effect of the Invention

[0007] According to the cookie manufacturing method of the present disclosure, by adding water-soluble dietary fiber after adding eggs when preparing the dough, the water-soluble dietary fiber dissolves in the water in the eggs, making the dough less likely to form lumps. Because the dough is less likely to form lumps, the dough can be prevented from sticking to the baking pan during baking, and the baked cookies can be prevented from browning. [Brief description of the drawings]

[0008] [Figure 1] 1 is a photograph of cookies produced by the manufacturing method of Example 1. [Diagram 2] 1 is a photograph of cookies produced by the manufacturing method of Example 4. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, a method for producing cookies according to an embodiment of the present disclosure will be described with reference to the drawings. The embodiment described below shows one aspect of the present disclosure, and does not limit the present disclosure. The method can be arbitrarily modified within the scope of the technical idea of ​​the present disclosure.

[0010] A method for producing cookies according to one embodiment of the present disclosure includes the following first to fourth steps. First step: Add sugar and trehalose to butter or margarine, then add eggs and mix. Second step: After completing the first step, add water-soluble dietary fiber and stir. Third step: After the second step is completed, wheat flour, starch, wheat germ, salt and leavening agent are added and mixed. 4th step: The dough after the 3rd step is baked.

[0011] The mass of each ingredient used in the first and third steps may be determined according to the amount of cookies to be produced and the characteristics of the cookies, such as taste or hardness. The mass of the water-soluble dietary fiber added in the second step is preferably such that the water-soluble dietary fiber content in the dough after the third step is in the range of 4.4% to 5.3% by mass. By controlling the water-soluble dietary fiber content in this range, it is possible to prevent the dough from sticking to the baking pan when the dough is baked and to prevent the baked cookies from turning brown.

[0012] The fourth step may involve baking the dough after the third step in an oven at 160°C to 180°C for 10 to 16 minutes. The fourth step may also involve baking the dough after the third step on a hot plate (in an iron baking mold) at 180°C to 190°C for 6 to 7 minutes.

[0013] The wheat flour components are not particularly limited, but it is preferable to use wheat flour containing 75% to 85% by mass of weak flour, 5% to 15% by mass of medium-strength flour, and 5% to 15% by mass of strong flour. Although a stabilizer is usually added to prevent cookies from cracking, by mixing medium-strength flour and strong flour in the above ratio with weak flour, the cookies can be prevented from cracking without adding a stabilizer. Furthermore, by mixing medium-strength flour and strong flour, it becomes possible to feel a sufficient sweetness without adding a sweetener. Furthermore, when the content of water-soluble dietary fiber is high, the texture of the cookies feels hard, but medium-strength flour and strong flour can play a role in eliminating such a texture. Furthermore, the hardness of the dough varies depending on the temperature and humidity of the manufacturing factory, but by mixing medium-strength flour and strong flour in the above ratio with weak flour, the dough can be stabilized.

[0014] According to the above-mentioned cookie manufacturing method, by adding water-soluble dietary fiber after adding eggs when preparing the dough, the water-soluble dietary fiber dissolves in the water in the eggs, making the dough less likely to form lumps. Because the dough is less likely to form lumps, it is possible to prevent the dough from sticking to the baking pan during baking and the baked cookies from turning brown.

[0015] After the third step, the dough may be topped with peanuts, walnuts, pumpkin seeds, almonds, etc., and then the fourth step may be carried out. EXAMPLES

[0016] <Example 1> (1st step) 2 kg of butter, 1.8 kg of sugar, 300 g of trehalose, and 24 chicken eggs (approximately 1.3 kg) were prepared. Sugar and trehalose were added to the softened butter, and the chicken eggs were further added in several batches and mixed.

[0017] (2nd process) After completion of the first step, 500 g of Fiberixa (registered trademark) available from Hayashibara Co., Ltd., as a water-soluble dietary fiber, was added in several portions and stirred.

[0018] (3rd step) 5 kg of flour, 200 g of starch, 120 g of wheat germ, 30 g of salt, and 24 g of leavening agent were prepared. The flour was a mixture of 4 kg of weak flour, 0.5 kg of medium-strength flour, and 0.5 kg of strong flour. These were added after the second step was completed and mixed. After mixing, the mixture was left to stand for about an hour. After leaving to stand, the dough was formed into a rod shape, cut into rings, and then cut into round shapes with a mass of 25 g and a thickness of 5 mm.

[0019] (4th step) The round dough pieces were baked in an oven for 14 minutes at 180°C. A photo of the baked cookies is shown in Figure 1.

[0020] <Example 2> The first step was the same as in Example 1. The second step was the same as in Example 1, except that the amount of Fiberixa® added was 550 g. The third step was the same as in Example 1, except that the thickness of the dough to be baked was 1 cm. In the fourth step, the round dough was baked at 160°C for 16 minutes.

[0021] <Example 3> The first step was the same as in Example 1. The second step was the same as in Example 1, except that the amount of Fiberixa® added was 600 g. The third step was the same as in Example 1. In the fourth step, the round dough was baked at 160° C. for 14 minutes.

[0022] <Example 4> The stirring steps from the first step to the third step were the same as in Example 1. In the fourth step, peanuts were topped on the 25 g of dough after the third step, the dough was placed in an iron baking mold, and baked at 180°C for 6 minutes. As shown in the photograph in Figure 2, a nanbu rice cracker-shaped cookie was produced based on the shape of the baking mold used for baking.

[0023] <Example 5> The first to third steps were the same as those in Example 1. The round dough was baked in an oven at 180°C for 10 minutes.

[0024] <Example 6> The first to third steps were the same as in Example 1. The round dough was baked in an oven at 180°C for 15 minutes.

[0025] <Example 7> The first to third steps of the stirring were the same as in Example 1. In the fourth step, 25 g of the dough after the third step was placed in an iron baking mold and baked at 190° C. for 7 minutes.

[0026] <Comparative Example 1> 1.7 kg of butter, 1.7 kg of sugar, 300 g of trehalose, 500 g of Fibarixa (registered trademark), and 26 chicken eggs were prepared. The sugar, trehalose, and Fibarixa (registered trademark) were added to the softened butter and mixed, and then the chicken eggs were added in several batches and mixed.

[0027] Next, 5 kg of wheat flour, 200 g of starch, 120 g of wheat germ, 30 g of salt, 50 g of leavening agent, and 5 g of sweetener stevia (αG Sweet (T-W500), Toyo Sugar Refining Co., Ltd.) were prepared. The wheat flour was the same as that used in Example 1. These were further added and stirred. After stirring, the mixture was left to stand for about 1 hour. After leaving to stand, the dough was formed into a log shape and then sliced ​​into round shapes with a mass of 25 g and a thickness of 5 mm.

[0028] The round cookie dough of Comparative Example 1 thus produced was placed in an iron baking mold and baked at 195° C. for 6 minutes.

[0029] <Comparison between Examples 1 to 7 and Comparative Example 1> In Comparative Example 1, when sugar, trehalose and Fiberixa (registered trademark) were added to softened butter and stirred, lumps formed in the dough, and then eggs, wheat flour, starch, wheat germ, leavening agent and sweetener were added and stirred, but the dough became hard. When this dough was baked, the cookies turned brown, had a crunchy texture and had hollows inside.

[0030] In contrast, no lumps were observed in the dough after the third step in Examples 1 to 7. This is believed to be because the water-soluble dietary fiber was added after the chicken eggs were added in the first step, and the water-soluble dietary fiber was sufficiently dissolved in the water content of the eggs.

[0031] If no lumps are formed in the dough, it is believed that by baking the dough at an appropriate baking temperature and baking time, it is possible to prevent the dough from sticking to the baking mold during baking and the baked cookies from turning brown. According to Examples 1 to 3, 5, and 6, the temperature when baking the dough in the oven is 160°C to 180°C, and the baking time is 10 to 16 minutes, and it was confirmed that under these conditions, the dough does not stick and the cookies do not discolor. According to Examples 4 and 7, the temperature when baking the dough in an iron baking mold is 180°C to 190°C, and the baking time is 6 to 7 minutes, and it was confirmed that under these conditions, the dough does not stick and the cookies do not discolor.

[0032] Furthermore, according to Examples 1 to 3, the content of water-soluble dietary fiber in the baked dough is in the range of 4.4% to 5.3% by mass, and it was confirmed that as long as the content of water-soluble dietary fiber is within this range, the dough does not stick together and the cookies do not become discolored.

[0033] In Example 5 and Example 6, the baking temperature is the same at 180°C, but the baking time is 10 minutes for the former and 15 minutes for the latter. The cookies baked under the former conditions had a moderate color and texture, whereas the cookies baked under the latter conditions were browned not only on the surface but also inside and had a crunchy texture. The cookies baked under the latter conditions did not lose their commercial value, but it was confirmed that the appearance and texture may differ depending on the baking conditions. The cookies of Examples 1 to 5 and 7 had a melt-in-the-mouth texture compared to Comparative Example 1.

Claims

1. A first step of adding sugar and trehalose to butter or margarine, adding eggs and stirring; A second step of adding water-soluble dietary fiber and stirring the mixture after the first step is completed; A third step of adding wheat flour, starch, wheat germ, salt and a leavening agent and stirring the mixture after the second step is completed; A fourth step of baking the dough after the third step; A method for producing cookies comprising the steps of:

2. The method for producing cookies according to claim 1, wherein the fourth step includes baking the dough after the third step in an oven at 160°C to 180°C for 10 to 16 minutes.

3. The method for producing cookies according to claim 1, wherein the fourth step includes baking the dough after the third step on an iron plate at 180°C to 190°C for 6 to 7 minutes.

4. The wheat flour is 75% to 85% by weight of weak flour; 5% to 15% by weight of medium-strength flour; 5% to 15% by weight of strong flour; A method for producing the cookie according to any one of claims 1 to 3, comprising:

5. The method for producing a cookie according to any one of claims 1 to 3, wherein the content of the dietary fiber in the dough after the third step is 4.4% by mass to 5.3% by mass.

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