Method for producing water roux for cookies

Abstract

To provide cookies which have good melting feeling in mouth and soft and moist feeling and have a color of white, bulkiness, and volume from shape-cutting dough with good workability.SOLUTION: The above problem is solved by preparing dough using water roux obtained by mixing a part of cereal flour raw materials and moisture with temperature that is gelatinization start temperature of the cereal flour raw materials or higher in a specific mass ratio in the manufacturing of cookies.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a cookie paste and a method for producing cookies using the same. [Background technology]

[0002] Cookies are a type of biscuit. Biscuits are made by shaping dough made from wheat flour, sugars, edible oils and salt, optionally mixed with secondary ingredients such as starch, dairy products, leavening agents, and food additives, and then baking the shaped dough. Biscuits are characterized by low elasticity, low moisture content, and low water activity.

[0003] In recent years, due to changes in consumer preferences and an increase in the elderly population, soft and easy-to-eat foods are in demand, and baked goods and biscuits are no exception. As a result, soft cookies with a soft texture have been attracting attention. Soft cookies have a moist and soft texture, unlike hard, crunchy cookies with a low moisture content.

[0004] Meanwhile, healthy food preferences are on the rise around the world, and a health-conscious food culture is developing.

[0005] Conventionally, methods for producing soft cookies have been used to obtain a soft texture by incorporating a large amount of water or liquid sugar such as starch syrup into the dough to increase the moisture content after baking, or by incorporating a large amount of sugars and fats into the dough. Other known methods for obtaining a soft texture include adding mung bean protein and sugar alcohols (Patent Document 1) and adding pregelatinized wheat flour and heat-denatured eggs (Patent Document 2).

[0006] However, with conventional methods, the dough is sticky, making it difficult to cut out shapes, and soft cookies are formed using wire cutting, making it difficult to create a wide variety of shapes. Furthermore, Patent Documents 1 and 2 do not mention or suggest anything about volume or color. Furthermore, the energy content of the dough itself is the same as or higher than that of regular soft cookies, which is far from consumers' healthy preferences. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Application No. 2015-508239 [Patent Document 2] Patent application No. 48-35584 Summary of the Invention [Problem to be solved by the invention]

[0008] To provide a voluminous cookie that melts easily in the mouth, has a soft and moist feel, is white in color, and is bulky and voluminous, from a dough that can be easily cut out of a mold. [Means for solving the problem]

[0009] The inventors discovered that in the manufacture of cookies, by preparing dough using a tangdane mixture obtained by mixing a portion of the flour ingredients with water at a temperature above the gelatinization onset temperature of the flour ingredients in a specific mass ratio, it is possible to produce cookies from a dough that is easy to work with and can be cut into shapes, which after baking melts in the mouth, is soft and moist, white in color, and has a high volume and volume, and thus completed the present invention.

[0010] That is, the present invention includes the following aspects. [1] A method for producing a tangdang for cookies, comprising a step of mixing a grain flour raw material with water to obtain a tangdang, wherein the amount of water is 100 to 250 parts by mass per 100 parts by mass of the grain flour raw material, and the temperature of the water is equal to or higher than the gelatinization initiation temperature of the grain flour raw material. [2] (1) A step of mixing a flour raw material with water to obtain a yudan, wherein the amount of water is 100 to 250 parts by mass per 100 parts by mass of the flour raw material, and the temperature of the water is equal to or higher than the gelatinization starting temperature of the flour raw material; (2) A step of mixing the Tangzhong obtained in step (1) with remaining ingredients including cereal flour ingredients to obtain dough, wherein the amount of cereal flour ingredients contained in the Tangzhong is 15 to 45% by mass relative to the total mass of the cereal flour ingredients contained in the Tangzhong and the cereal flour ingredients contained in the remaining ingredients, and the remaining ingredients contain sugars, and the amount of sugars is 5 parts by mass or more relative to 100 parts by mass of the total mass of the cereal flour ingredients contained in the Tangzhong and the cereal flour ingredients contained in the remaining ingredients; A method for producing cookie dough, comprising: [3] The method according to [2], wherein the remaining raw materials contain fats and oils, and the amount of fats and oils is 10 to 40 parts by mass per 100 parts by mass of the total of the flour raw materials contained in the Yudane and the flour raw materials contained in the remaining raw materials. [4] A method for producing cookies, comprising a step of using the tangzane obtained by the method described in [1] or the dough obtained by the method described in [2] or [3]. [Effects of the Invention]

[0011] According to the present invention, cookies that melt easily in the mouth, have a soft and moist feel, are white in color, and are bulky and voluminous can be provided from a dough that is easy to work with and can be cut into shapes. According to another aspect of the present invention, even if the amounts of fats, oils, and sugars used are reduced, cookies having a texture similar to that of conventional soft cookies can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0012] (A) Yudane manufacturing method The present invention relates to a method for producing a tangdang for cookies, which includes a step of mixing a cereal flour raw material with water to obtain a tangdang, wherein the amount of water is 100 to 250 parts by mass per 100 parts by mass of the cereal flour raw material, and the temperature of the water is higher than the gelatinization initiation temperature of the cereal flour raw material.

[0013] (A-1) Grain flour raw material The flour raw material used for the tangdane is preferably composed mainly of wheat flour and other cereal flours. "Flour" refers to flour derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth; or tuber or root flour derived from staple crops such as potato, taro, cassava, sweet potato, and yam. Flour raw materials that have been treated with oxidation, heat, enzymes, or a combination thereof may also be used. While the flour raw material is preferably wheat flour, flours other than wheat flour may be used depending on the desired taste, texture, or workability during production. In such cases, the wheat flour content of the flour raw material is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more.

[0014] (A-2) Moisture As the water, drinking water such as mineral water, tap water, etc. can be used. From the viewpoint of flavoring, animal milk such as cow's milk or goat's milk, soy milk, broth such as coffee, squeezed juice such as apple juice, etc. may also be used.

[0015] (A-3) Process for obtaining Yudane The tangdane of the present invention is obtained by mixing a cereal flour raw material with water. There are no particular limitations on the mixing means, and a commonly used mixer or the like can be used as appropriate.

[0016] The amount of water used in the Yudane is 100 to 250 parts by mass, preferably 125 to 225 parts by mass, and more preferably 150 to 200 parts by mass, per 100 parts by mass of the flour raw material used in the Yudane. If the water content is too low, the texture as a soft cookie will not be sufficiently improved, and if the water content is too high, the dough will become soft and workability will be reduced.

[0017] The temperature of the water used to prepare the Yudane is equal to or higher than the gelatinization onset temperature of the cereal flour raw material used for the Yudane. For example, the gelatinization onset temperatures of wheat flour, rice flour, and corn flour vary depending on the variety, growing conditions, and storage conditions, but are generally 52 to 63°C, 61 to 75°C, and 60 to 68°C, respectively, as measured by an amylograph. The water temperature is 60°C or higher, preferably 65°C or higher, more preferably 70°C or higher, even more preferably 75°C or higher, even more preferably 80°C or higher, and even more preferably 85°C or higher. Using Yudane prepared with water below the gelatinization onset temperature results in a soft dough, poor workability, and a poor melt-in-the-mouth texture in the resulting cookies, preventing the production of cookies of the same quality as those of the present invention. The prepared Yudane may be used directly for the production of cookies, or may be used after storage. There are no particular limitations on the storage conditions for the Yudane, but it may be wrapped in a plastic film and stored at room temperature or in a refrigerator. If the Yudane has been stored in the refrigerator, it is preferable to reheat it until the core temperature is about room temperature before using it.

[0018] The tangdane preferably consists of only flour ingredients and water, but optionally can also contain other adjunct ingredients commonly used in the manufacture of cookies.

[0019] (B) Fabric manufacturing method The present invention also relates to a method for producing cookie dough, the method comprising the steps of: (1) A step of mixing a flour raw material with water to obtain a yudan, wherein the amount of water is 100 to 250 parts by mass per 100 parts by mass of the flour raw material, and the temperature of the water is equal to or higher than the gelatinization starting temperature of the flour raw material; (2) A step of mixing the Tangzhong obtained in step (1) with remaining ingredients including cereal flour ingredients to obtain dough, wherein the amount of cereal flour ingredients contained in the Tangzhong is 15 to 45% by mass relative to the total mass of the cereal flour ingredients contained in the Tangzhong and the cereal flour ingredients contained in the remaining ingredients, and the remaining ingredients contain sugars, and the amount of sugars is 5 parts by mass or more relative to 100 parts by mass of the total mass of the cereal flour ingredients contained in the Tangzhong and the cereal flour ingredients contained in the remaining ingredients; Includes.

[0020] (B-1) Process for obtaining Yudane The details of the step (1) for obtaining Yudane are the same as those of the above-mentioned Yudane manufacturing method.

[0021] (B-2) Process for obtaining dough The method for producing cookie dough of the present invention includes step (2) of mixing the tangzhong obtained in step (1) with the remaining ingredients, including the cereal flour ingredients, to obtain dough. The tangzhong obtained in step (1) may be used in its entirety, or only a portion thereof. "Remaining ingredients" refers to the remaining ingredients of the dough that were not used in step (1) to obtain the tangzhong. There are no particular limitations on the means for mixing the tangzhong and the remaining ingredients, and a mixer or the like that is generally used to obtain cookie dough can be used.

[0022] The remaining ingredients include a cereal flour ingredient. The cereal flour ingredient contained in the remaining ingredients may be the same as or different from the cereal flour ingredient used in step (1). For example, when multiple types of cereal flour ingredients are used in the dough, the types and blends of the cereal flour ingredients contained in the remaining ingredients may be the same as or different from the cereal flour ingredients used in step (1). That is, the same proportions of each cereal flour ingredient may be contained in the tangzhong and remaining ingredients, the proportions of each cereal flour ingredient in the tangzhong and remaining ingredients may be different, or only a portion of one of the multiple types of cereal flour ingredients (e.g., wheat flour) may be used to produce the tangzhong.

[0023] The remaining ingredients include sugars. Although the inclusion of sugars in the dough allows for the production of cookies with a soft texture and a pleasant melt-in-the-mouth texture, it is preferable to use as little sugar as possible from the viewpoints of dough workability and consumer health preferences. The amount of sugars is 5 parts by mass or more, preferably 50 parts by mass or less, and more preferably 10 to 40 parts by mass per 100 parts by mass of the total of the flour ingredients contained in the Yudane in step (2) and the flour ingredients contained in the remaining ingredients (total amount of flour ingredients used in the dough). There are no particular restrictions on the type of sugar used, but examples include granulated sugar, trehalose, glucose, fructose, lactose, sucrose, isomaltose, etc.

[0024] The remaining ingredients preferably contain fats and oils. Although cookies with a soft texture can be obtained by including fats and oils in the dough, it is preferable to use as little fat and oil as possible from the viewpoints of dough workability and consumer health preferences. The amount of fat and oil is preferably 5 to 40 parts by mass, and more preferably 10 to 30 parts by mass, per 100 parts by mass of the total of the flour ingredients contained in the Yudane in step (2) and the flour ingredients contained in the remaining ingredients (total amount of flour ingredients used in the dough). There are no particular restrictions on the type of fat and oil, but solid fats such as shortening, lard, margarine, and butter are preferred, and butter and margarine are more preferred. The fat and oil may include liquid fats such as olive oil and soybean oil.

[0025] The remaining raw materials may include, in addition to the above raw materials, starches separated and refined from grains, tubers, tuberous roots, trunks, etc., and their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy and high-amylose starches), and modified starches obtained by etherifying, esterifying, acetylating, crosslinking, oxidizing, heat-treating, enzymatically treating, etc., or by combining these processes; bran such as wheat bran and rice bran; yeast food; water-insoluble dietary fiber such as cellulose and resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan, and resistant dextrin; dextrin, cycl It may also contain auxiliary ingredients commonly used in the production of cookies, such as starch hydrolysates and derivatives thereof such as rhodextrin; thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methylcelluloses; egg components such as egg yolk, egg white, whole egg, and powdered versions of these, as well as other egg-derived components; milk components such as milk powder, skim milk powder, and soy milk powder; proteins such as gluten, soy protein, wheat protein, and pea protein; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, saponin, and sodium caseinate; inorganic salts such as table salt; preservatives; flavorings; colorings; spices; vitamins; and fortifying agents such as calcium.

[0026] The amounts of the Yudane and remaining ingredients in step (2) are adjusted so that the proportion of the flour ingredients contained in the Yudane is 15 to 45% by mass, preferably 20 to 40% by mass, of the total mass of the flour ingredients contained in the Yudane and the remaining ingredients (total amount of flour ingredients used in the dough). If the proportion of the flour ingredients contained in the Yudane relative to the total amount of flour ingredients used in the dough is low, the texture of the soft cookie (softness, melt-in-the-mouth texture, moistness) will not be sufficiently improved, but if it is high, the dough will become soft and workability will be reduced.

[0027] (C) Cookie manufacturing method The present invention also relates to a method for producing cookies. The method for producing cookies of the present invention is the same as the method for producing conventional hard cookies, except that the tangzhong or dough obtained by the above method is used.

[0028] The use of the tangdane of the present invention results in a dough that is easy to work and can be cut into shapes. Using the dough of the present invention, cookies that melt easily in the mouth, are soft and moist, white in color, and have a high volume and volume can be produced. Even if pregelatinized starch and hot water are used instead of the tangdane, the resulting cookies are thin and not significantly different in color from regular hard cookies, and the texture of soft cookies is not comparable. Furthermore, even if the same ingredients are used, if the dough is prepared by mixing the ingredients all together using hot water instead of the tangdane, the dough becomes sticky and difficult to work with, resulting in cookies that melt poorly in the mouth, and thus not of the same quality as the present invention. Furthermore, while conventional soft cookie recipes result in a deep, brownish baked color, one of the characteristics of the cookie recipe of the present invention is that the baked color is light and whitish. According to the method of the present invention, the dough can be cut into shapes, and the light baked color improves the color development when colored, making it possible to produce a wide variety of soft cookies. [Example]

[0029] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0030] <Production Example 1: Production of Yudane> 100 parts by mass of wheat flour was placed in a vertical mixer (N-50, Hobart Japan) and heated in a hot water bath for 1 minute. 150 parts by mass of hot water (100°C) was added and mixed at low speed for 1 minute and medium speed for 1 minute to produce a yudane, which was then packaged and allowed to cool to room temperature.

[0031] <Comparative Example 1: Production of soft cookies without using Yudane> Cookies were made using the ingredients in Table 1. (1) Melted margarine, granulated sugar, and salt were added to a vertical mixer (N-50, Hobart Japan) and mixed at low speed for 2 minutes using a beater. The whole egg mixture was added in three batches while mixing at medium speed for 5 minutes. Next, sifted wheat flour and baking powder were added and mixed at low speed for 2 minutes to obtain the cookie dough. (2) The cookie dough was left to rest overnight. (3) The dough was divided into 20 g portions and shaped by hand into circular molds with a diameter of 4 cm to obtain unbaked cookie dough. (4) The unbaked cookie dough was placed on a baking tray and baked in a fixed oven at 175°C for 15 minutes to obtain cookies.

[0032] [Table 1]

[0033] Comparative Example 2: Production of Hard Cookies Cookies were made using the ingredients in Table 2. (1) Margarine was added to a vertical mixer (N-50, Hobart Japan) and mixed using a beater at low speed for 2 minutes and medium speed for 4 minutes. Granulated sugar and salt were added and mixed at low speed for 2 minutes and medium speed for 3 minutes, after which the whole egg mixture was added in three batches while mixing at medium speed for 5 minutes. Next, sieved wheat flour and baking powder were added and mixed at low speed for 2 minutes to obtain the cookie dough. (2) The cookie dough was left to rest overnight. (3) The dough was rolled out to a final thickness of 5 mm and cut out using a circular mold with a diameter of 4 cm to obtain pre-baked cookie dough. (4) The unbaked cookie dough was placed on a baking tray and baked in a fixed oven at 175°C for 15 minutes to obtain cookies.

[0034] [Table 2]

[0035] <Production Example 2: Production of soft cookies using Yudane> Cookies were made using the ingredients in Table 3. (1) Margarine was added to a vertical mixer (N-50, Hobart Japan) and mixed using a beater for 2 minutes at low speed and 4 minutes at medium speed. Granulated sugar and salt were added and mixed for 2 minutes at low speed and 3 minutes at medium speed, after which the whole egg mixture was added in three batches while mixing for 5 minutes at medium speed. Next, sieved wheat flour, baking powder, and Yudane were added and mixed for 2 minutes at low speed to obtain the cookie dough. (2) The cookie dough was left to rest overnight. (3) The dough was rolled out to a final thickness of 5 mm and cut out using a circular mold with a diameter of 4 cm to obtain pre-baked cookie dough. (4) The unbaked cookie dough was placed on a baking tray and baked in a fixed oven at 175°C for 15 minutes to obtain cookies. The amounts of granulated sugar, whole egg liquid, and margarine relative to the wheat flour were the same as those in the hard cookie dough ingredients of Comparative Example 2.

[0036] [Table 3]

[0037] <Evaluation Example 1: Sensory evaluation of cookies> The obtained cookies were subjected to a sensory evaluation by 10 experienced panelists according to the evaluation criteria in Table 4. The standard soft cookies produced in Comparative Example 1, which did not use Yudane and used 100 parts by mass of wheat flour, were each evaluated as 3 points, and the standard hard cookies produced in Comparative Example 2 were each evaluated as 1 point.

[0038] [Table 4]

[0039] <Evaluation Example 2: Workability of cookie dough> The workability of the obtained cookie dough when cutting it into shapes was evaluated. The workability of the dough for hard cookies made in Comparative Example 2, which did not use Yudane, was given a score of 5, while the workability of the dough for soft cookies made in Comparative Example 1, which was difficult to cut out, was given a score of 1. Scores higher than those in Comparative Example 1 were considered to be within the acceptable range.

[0040] [Table 5]

[0041] <Evaluation Example 3: Evaluation of Cookie Volume> The thickness of the central part of the obtained 10 cookies was measured in a plan view, and the average value was calculated. If the thickness was greater than that of the hard cookie of Comparative Example 2, it was considered to be within the acceptable range.

[0042] <Evaluation Example 4: Color tone of cookie surface> Using a spectrophotometer CM-5 (Konica Minolta), the surface of the cookies was set on a target mask and the color was measured. The color of the surface of 10 cookies was measured and the average value was calculated. If the average value was below 0, it was considered to be within the acceptable range (white color tone).

[0043] <Test Example 1: Effect of Yudane on the Texture of Soft Cookies> Using the Tangzhong obtained in Production Example 1, cookies of Examples 1 to 3 and Comparative Examples 3 and 4 were produced according to Production Example 2, except that the Tangzhong and wheat flour were mixed in the proportions shown in Table 6. These cookies were evaluated along with the cookies of Comparative Examples 1 and 2 according to Evaluation Examples 1 to 4.

[0044] In Examples 1 to 3, the melt-in-the-mouth texture was better than in Comparative Example 1, and the hardness and moistness were also improved. In Examples 1 to 3 and Comparative Examples 3 and 4, in which Yudane was added, the thickness was greater than in Comparative Example 1. In Examples 1 to 3 and Comparative Example 4, in which the Yudane contained 10 parts by mass or more of wheat flour, a white color tone was observed. On the other hand, in Comparative Example 4, in which the Yudane contained 10 parts by mass of wheat flour, the cookie hardness and moistness were inferior to those of Comparative Example 1. In Example 3, in which the Yudane contained 40 parts by mass of wheat flour, the dough was sticky, but it was possible to cut it into shapes.

[0045] [Table 6] Comparative Example 1 corresponds to a conventional standard soft cookie, and Comparative Example 2 corresponds to a conventional standard hard cookie.

[0046] <Test Example 2: Effect of water content of Yudane on texture of soft cookies> Cookies of Examples 1, 4 to 6 and Comparative Example 5 were prepared according to Production Example 2 using the Tangdong obtained according to Production Example 1, except that the amount of wheat flour and water in the Tangdong used to make the dough was changed to the amounts shown in Table 7, and were evaluated according to Evaluation Examples 1 to 4 along with the cookies of Comparative Examples 1 and 2.

[0047] In Comparative Example 5, Examples 1, and 4 to 6, where the water content of the yudane used in the dough was 10 to 50 parts by mass, the workability was within the acceptable range. In the sensory evaluation, Examples 1 and 4 to 6, where the water content of the yudane was 20 to 50 parts by mass, were rated equal to or better than Comparative Example 1 in all three categories, and the thickness and color tone were also within the acceptable range.

[0048] [Table 7]

[0049] <Test Example 3: Effects of the types of flour and starch used in Yudane> Cookies of Examples 1, 7, and 8 and Comparative Examples 6 and 7 were prepared according to Production Example 2 using the Tangdong obtained according to Production Example 1, except that the types and amounts of flours or starches used in the Tangdong dough were changed to those listed in Table 8, and evaluated according to Evaluation Examples 1 to 4.

[0050] The cookies of Example 1, which used wheat flour for the tangdane, had the highest sensory evaluation, and Examples 7 and 8, which used other grain flours, also received evaluations above the acceptable range. On the other hand, in Comparative Examples 6 and 7, which used starches such as cornstarch and wheat starch, the tangdane was brittle and hard, and the tangdane grains remained without mixing with the dough, so the workability was given a rating of 1 and no other evaluations were made.

[0051] [Table 8]

[0052] <Test Example 4: Examination of Yudane Substitutes> An investigation was conducted to determine whether a similar effect could be obtained without using Yudane. In Comparative Example 8, cookies were obtained according to Production Example 2, except that gelatinized wheat flour and hot water (100°C) were added in the amounts shown in Table 9 instead of Yudane. In Comparative Example 9, cookies were obtained according to Production Example 2, except that Yudane was not prepared in advance, and wheat flour and hot water (100°C) were added in the amounts shown in Table 9. Each of the Examples and Comparative Examples in Table 9 was evaluated according to Evaluation Examples 1 to 4.

[0053] In Comparative Example 8, the cookie was softer than Comparative Example 2 but harder than Comparative Example 1, and both the thickness and color were outside the acceptable range. In Comparative Example 9, the dough was sticky and difficult to work with, and although the thickness, color, and hardness and moistness in the sensory evaluation were within the acceptable range, the cookie melted poorly in the mouth and was sticky. It is thought that the cereal flour raw material did not fully absorb the moisture, so the dough was not sufficiently hydrated, and remained sticky.

[0054] [Table 9]

[0055] <Test Example 5: Study on the blending ratio of sugars and fats> Cookies of Examples 1, 9 to 11 and Comparative Example 10 were prepared according to Production Example 2, except that margarine, granulated sugar and trehalose were added in the amounts shown in Table 10. These cookies were evaluated along with the cookies of Comparative Examples 1 and 2 according to Evaluation Examples 1 to 4.

[0056] Workability was improved in Examples 9 to 11 and Comparative Example 10, which used a lower total amount of sugars and fats than in Example 1. While the addition of Yudane (water-based fermented soy sauce) usually softens the dough (Comparative Example 2, Example 1), it is believed that reducing the amount of fats and sugars used reduced the dough's extensibility, allowing for the maintenance of adequate workability. In Examples 9 to 11, the hardness, melt-in-the-mouth texture, moistness, and thickness were all evaluated to be equal to or better than Comparative Example 1, and the color tone was also within the acceptable range. On the other hand, the melt-in-the-mouth texture of Comparative Example 10 was outside the acceptable range.

[0057] [Table 10]

[0058] <Test Example 6: Examination of the temperature of water used in Yudane> Cookies of Examples 1 and 12 and Comparative Example 11 were prepared according to Production Example 2 using the tang obtained according to Production Example 1, except that the temperature of the water used in the tang was set to the temperature shown in Table 11, and were evaluated according to Evaluation Examples 1 to 4 along with the cookies of Comparative Examples 1 and 2.

[0059] In the sensory evaluation, Comparative Example 11, which used water at 50°C, had a melt-in-the-mouth texture that was outside the acceptable range, and the hardness and moistness were equal to or less than those of Comparative Example 1. Furthermore, the workability of the dough in Comparative Example 11 was poor. On the other hand, in Examples 1 and 12, the effects of the present invention were evident in both evaluations.

[0060] [Table 11]

Claims

1. This method for producing tangdane for cookies includes a step of mixing a grain flour raw material with water to obtain tangdane, the amount of water being 100 to 250 parts by mass per 100 parts by mass of the grain flour raw material, and the temperature of the water being equal to or higher than the gelatinization initiation temperature of the grain flour raw material.

2. (1) A step of mixing a flour raw material with water to obtain a yudan, wherein the amount of water is 100 to 250 parts by mass per 100 parts by mass of the flour raw material, and the temperature of the water is equal to or higher than the gelatinization starting temperature of the flour raw material; (2) A step of mixing the Tangzhong obtained in step (1) with remaining ingredients including cereal flour ingredients to obtain dough, wherein the amount of cereal flour ingredients contained in the Tangzhong is 15 to 45% by mass relative to the total mass of the cereal flour ingredients contained in the Tangzhong and the remaining ingredients, and the remaining ingredients include sugars, the amount of sugars being 5 parts by mass or more relative to 100 parts by mass of the total mass of the cereal flour ingredients contained in the Tangzhong and the remaining ingredients; A method for producing cookie dough, comprising:

3. The method according to claim 2, wherein the remaining raw materials contain fats and oils, and the amount of fats and oils is 10 to 40 parts by mass per 100 parts by mass of the total of the flour raw materials contained in the Yudane and the flour raw materials contained in the remaining raw materials.

4. A method for producing cookies, comprising a step of using the tangzane obtained by the method of claim 1 or the dough obtained by the method of claim 2 or 3.

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