How rusks are made

Abstract

The present invention relates to a production method for rusks: that makes it possible to produce rusks that have well-balanced crispness and crunchiness but still give when bitten and melt in the mouth; and that also makes it possible to achieve labor savings by eliminating a bread drying step that would be performed after a bread slicing step and before a step for applying a fat and / or covering with sugar.　This production method for rusks includes a step for non-uniformly dispersing chips of a fat composition over a bread dough to obtain a bread dough for rusks.

Description

[Technical field]

[0001] The present invention relates to a method for producing rusks. [Background technology]

[0002] Rusks are a type of baked confectionery made primarily from bread, and are popular among a wide range of people. They are said to have originally been invented as a way to use stale bread, and the most common method of making them is to thinly slice bread or French bread made in the usual way, dry it, and then coat it in oil or fat, or to bake it in an oven after coating it in oil or fat. Also, there are breads similar to rusks, such as croissants, which are dried like rusks to reduce the moisture content and change the texture of the bread itself.

[0003] Patent Document 1 discloses a method for heating bread in which bread having a moisture content of 20-30% baked from dough containing 10-90% solid edible oils and fats at a product temperature of 20°C is heated in a microwave oven to reduce the moisture content of the bread to 5-15% after heating, and a bagged bread in which the bread used in the heating method is placed in a bag for microwave heating. It is claimed that this invention provides a method for heating bread that can give bread with a crispy texture. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-101123 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, rusks currently on the market tend to have a uniform, crunchy texture, and are avoided by consumers who do not like hardness, such as the elderly. On the other hand, rusks that are only crispy are similar to other baked goods (biscuits, cookies, etc.) and lack the chewiness that is unique to rusks. Furthermore, the manufacturing process requires multiple steps, such as baking bread, slicing, drying, applying oil and fat, and re-baking, which is very time-consuming and labor-intensive. Also, as disclosed in Patent Document 1, breads similar to rusks have a texture that is different from that of rusks and is not satisfactory. There is a demand for improved texture and reduced labor required for making rusks and breads similar to rusks. [Means for solving the problem]

[0006] As a result of extensive research, the inventors have discovered a method for producing rusks that can produce rusks that have a well-balanced mixture of crunchy and crispy textures, are not brittle, and melt in the mouth.Furthermore, the method reduces labor by eliminating the step of drying the bread, which is carried out after the step of slicing the bread and before the step of applying oil or sugar, and thus completed the present invention.

[0007] That is, according to the present invention, there are provided the following method for producing rusks, method for producing dough for rusks, method for producing bread for rusks, chip-like oil and fat composition for rusks, method for improving the texture of rusks, and method for omitting the step of drying bread in a method for producing rusks. [1] A method for producing rusks, comprising the steps of: The method includes a step of dispersing a chip-like oil composition non-uniformly in bread dough to obtain a bread dough for rusks. The manufacturing method. [2] The method according to [1], wherein the content of the chip-shaped oil composition in the rusk dough is from 1% by mass to 20% by mass. [3] The method according to [1] or [2], further comprising containing resistant starch in the dough for the rusks. [4] A manufacturing method described in any one of [1] to [3], further comprising soy flour in the dough for the rusks. [5] A method for producing dough for rusks, comprising the steps of: The method includes a step of dispersing a chip-like oil composition non-uniformly in bread dough. The manufacturing method. [6] A method for producing bread for rusks, comprising the steps of: The method includes a step of dispersing a chip-like oil composition non-uniformly in bread dough to obtain a bread dough for rusks. The manufacturing method. [7] A chip-like oil and fat composition for rusks, which is unevenly incorporated into bread dough. [8] A method for improving the texture of rusks, comprising: unevenly dispersing a chip-like oil composition in bread dough to obtain bread dough for rusks. [9] A method for producing rusks, comprising: dispersing a chip-like oil composition non-uniformly in bread dough to obtain bread dough for rusks; This method omits the step of drying bread, which is carried out after the step of slicing bread or the like and before the step of applying oil or fat or sprinkling sugar on bread.

[0008] Any combination of these configurations and conversion of the present invention between methods, devices, etc. are also valid aspects of the present invention. Effect of the Invention

[0009] According to the present invention, it is possible to obtain rusks that have a good balance of crispness and crunchiness, and that are not brittle and melt in the mouth. Furthermore, in the method for producing rusks, it is possible to reduce time and labor by omitting the drying step. A good balance of crispness and crunchiness here means that the finished rusk has a non-uniform mixture of crisp and crunchy parts, resulting in a pleasant texture. Furthermore, brittleness of the rusk means that it crumbles easily after being chewed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The following describes the embodiment of the present invention by giving specific examples of each component. Each component can be used alone or in combination of two or more. In addition, the dough for rusks (also called dough for rusks) in the present invention refers to the dough before baking, unless otherwise specified.

[0011] 1. How rusks are made The method for producing rusks in this embodiment includes a step of non-uniformly dispersing a chip-like oil and fat composition in bread dough to obtain bread dough for rusks. Here, dispersing the chip-shaped oil composition non-uniformly in the bread dough means dispersing the chip-shaped oil composition in the bread dough so that the chip-shaped oil composition is not uniformly kneaded into the bread dough and at least a part of the shape of the chip-shaped oil composition is maintained. In the present invention, the bread dough for rusks obtained by dispersing the chip-shaped oil composition non-uniformly in the bread dough has a dispersed phase of the oil composition mixed in a continuous phase of the bread dough, and this makes it possible to obtain a rusk with a good balance of crispy and crunchy texture, good crunchiness and good melt-in-the-mouth feel.

[0012] (1) Ingredients for rusk dough Below, each ingredient of the rusk dough will be explained.

[0013] (Chip-like oil and fat composition) The chip-shaped oil and fat composition in this embodiment has an edible oil and fat content of 60% by mass or more and 100% by mass or less, preferably 70% by mass or more and 100% by mass or less, and more preferably 75% by mass or more and 100% by mass or less. The edible fats and oils used in the chip-shaped fat and oil composition are not particularly limited, and may be any raw fats and oils used for normal cooking.Specific examples include vegetable fats and oils such as palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sesame oil, olive oil, sunflower oil, safflower oil, and cacao butter; animal fats and oils such as milk fat, lard, and beef tallow; medium-chain fatty acid triglycerides, and processed fats and oils obtained by subjecting these to one or more processing treatments such as fractionation, ester exchange, and hydrogenation.The edible fats and oils used in the present invention may be one or more of the raw fats and oils and oils.

[0014] The solid fat content of the chip-shaped oil composition at 20°C is preferably 20% or more, more preferably 25% or more, and even more preferably 28% or more. The solid fat content of the chip-shaped oil composition at 20°C is preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less. In this specification, when the upper and lower limits of a numerical range are shown, the upper and lower limits can be appropriately combined. For example, the solid fat content of the chip-shaped oil composition at 20°C is preferably 20% or more and 50% or less, more preferably 25% or more and 45% or less, and even more preferably 28% or more and 40% or less. When the solid fat content at 20° C. is within the above range, the plastic oil-and-fat composition does not melt out and tends to remain in the dough, resulting in a rusk with a good texture.

[0015] The solid fat content of the chip-shaped oil composition at 30°C is preferably 7% or more, more preferably 9% or more, and even more preferably 12% or more, from the viewpoint of melting in the mouth. From the viewpoint of the balance between the crispy and crunchy texture of the rusk, it is preferably 30% or less, more preferably 25% or less, and even more preferably 21% or less. For example, the solid fat content of the chip-shaped oil composition at 30°C is preferably 7% or more and 30% or less, more preferably 9% or more and 25% or less, and even more preferably 12% or more and 21% or less. When the solid fat content at 30°C is within the above range, the plastic oil composition does not melt out and is likely to remain in the dough, resulting in a rusk with a good texture.

[0016] The chip-form oil and fat composition of this embodiment containing the edible oil and fat as described above has a maximum length of 1 mm to 40 mm at 10° C., preferably 8 mm to 35 mm, more preferably 8 mm to 20 mm, even more preferably 8 mm to 15 mm, and most preferably 10 mm to 15 mm. By having a size within the above range, when the chip-form oil and fat composition melts by heating, the chip size becomes hollow, and ultimately the appropriate hardness, crunchiness, and melt-in-the-mouth feel of the rusk can be improved. The shape of the chip is not particularly limited as long as the size is within the above range, and any shape can be used, such as a polyhedron such as a polygonal pyramid or polygonal prism, a cylinder, a semicylinder, a sphere, a spindle shape, or a thin flake. However, preferred shapes are polygonal prisms and cylinders, more preferred shapes are square prisms and cylinders, and even more preferred shapes are cylinders.

[0017] The thickness of the chip-form oil and fat composition of the present embodiment is not particularly limited, but for example, in the case of a cylinder, the chips preferably have a diameter of 2 mm to 20 mm, more preferably 3 mm to 15 mm, even more preferably 3 mm to 10 mm, and even more preferably 4 mm to 8 mm at 10° C. For example, in the case of a square prism, the chips preferably have one side of 2 mm to 20 mm, more preferably 3 mm to 15 mm, even more preferably 3 mm to 10 mm, and even more preferably 4 mm to 8 mm at 10° C.

[0018] The chip-shaped oil and fat composition in this embodiment may contain one or more of the following as appropriate, provided that the effects of the present invention are not inhibited: emulsifiers (monoglycerol fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerol fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, lecithin, etc.), pH adjusters (hydrochloric acid, lactic acid, citric acid, acetic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, sodium acetate, etc.), salts (table salt, phosphates, glutamate, citrate, gluconate, carbonate, etc.), proteins (milk protein, egg white, wheat protein, etc.), amino acids, enzymes (transglutaminase, protease, amylase, etc.), carbohydrates, dietary fiber, flavorings, colorants, antioxidants, water, etc.

[0019] The content of the chip-shaped oil composition in the rusk dough is preferably 1% by mass or more, more preferably 4% by mass or more, and even more preferably 6% by mass, based on the total rusk dough, from the viewpoints of improving the balance of crispness and crunchiness of the rusks, their softness and melt-in-the-mouth feel. In addition, from the viewpoint of improving the lack of oiliness, the content of the chip-like oil composition in the rusk dough is preferably 20 mass% or less, more preferably 18 mass% or less, and even more preferably 15 mass% or less, based on the total mass of the rusk dough. From these viewpoints, the content of the chip-shaped oil composition in the rusk dough is, for example, preferably 1% by mass or more and 20% by mass or less, more preferably 4% by mass or more and 18% by mass or less, and even more preferably 6% by mass or more and 15% by mass or less, based on the total mass of the rusk dough.

[0020] The content of the chip-shaped oil composition in the rusk dough is preferably 2% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more, based on the powdered ingredients of the rusk dough, from the viewpoints of improving the balance between the crispness and crunchiness of the rusks, their softness and melt-in-the-mouth feel. In addition, from the viewpoint of improving the lack of oiliness, the content of the chip-like oil composition in the rusk dough is preferably 46% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less, relative to the powder ingredients of the rusk dough. From these viewpoints, the content of the chip-shaped oil composition in the rusk dough is, for example, preferably 2% by mass or more and 46% by mass or less, more preferably 7% by mass or more and 35% by mass or less, and even more preferably 10% by mass or more and 30% by mass or less, relative to the powder ingredients of the rusk dough.

[0021] (resistant starch) The rusk dough preferably further contains resistant starch (RS) as an ingredient. Resistant starch is starch that is resistant to digestion in the body, and is classified into the following RS1 to RS4 (see JP 2017-23048 A). RS1: Resistant to digestion because digestive enzymes cannot physically act on it RS2: Resistant to digestion due to the crystalline structure of starch granules RS3: Starch that has undergone retrogradation and undergoes a change in structure that makes it difficult for digestive enzymes to act on it, resulting in resistance to digestion. RS4: Starch is highly chemically modified, making it resistant to digestion. In this embodiment, the resistant starch includes one or more types selected from RS1 to RS4 above, and preferably includes one or two types selected from RS2 and RS4 from the viewpoint of improving the balance between the crispness and crunchiness of the rusks. In addition, the resistant starch is preferably blended into the dough for rusks.

[0022] The content of resistant starch in the rusk dough is preferably 3% by mass or more, more preferably 7% by mass or more, and even more preferably 9% by mass or more, based on the entire rusk dough, from the viewpoint of improving the balance between the crispy and crunchy texture of the rusks. From the same viewpoint, the content of resistant starch in the rusk dough is preferably 25% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less, based on the entire rusk dough. For example, the content of resistant starch in the rusk dough is preferably 3% by mass or more and 25% by mass or less, more preferably 7% by mass or more and 20% by mass or less, and even more preferably 9% by mass or more and 15% by mass or less, based on the entire rusk dough.

[0023] The content of resistant starch in the rusk dough is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, based on the total powder raw materials, from the viewpoint of improving the balance between the crispness and crunchiness of the rusks. From the same viewpoint, the content of resistant starch in the rusk dough is preferably 40% by mass or less, more preferably 32% by mass or less, and even more preferably 26% by mass or less, based on the total powder raw materials. For example, the content of resistant starch in the rusk dough is preferably 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 32% by mass or less, and even more preferably 15% by mass or more and 26% by mass or less, based on the total powder raw materials.

[0024] (soybean flour) The rusk dough preferably further contains soy flour as a raw material. The soy flour is powdered soybeans, and examples of the soy flour according to the present invention include full-fat soy flour, defatted soy flour, roasted and powdered soy flour (kinako), etc., preferably one or two types selected from full-fat soy flour and defatted soy flour, more preferably defatted soy flour.

[0025] The content of soy flour in the rusk dough is preferably 2% by mass or more, more preferably 4% by mass or more, based on the entire rusk dough, from the viewpoint of improving the balance between the crispy and crunchy texture of the rusk. From the same viewpoint, the content of soy flour in the rusk dough is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less, based on the entire rusk dough. For example, the content of soy flour in the rusk dough is preferably 2% by mass or more and 20% by mass or less, more preferably 4% by mass or more and 15% by mass or less, and even more preferably 4% by mass or more and 10% by mass or less, based on the entire rusk dough.

[0026] The content of soy flour in the rusk dough is preferably 3% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more, based on the total powder raw material, from the viewpoint of improving the balance between the crispness and crunchiness of the rusk. From the same viewpoint, the content of soy flour in the rusk dough is preferably 35% by mass or less, more preferably 25% by mass or less, and even more preferably 17% by mass or less, based on the total powder raw material. For example, the content of soy flour in the rusk dough is preferably 3% by mass or more and 35% by mass or less, more preferably 7% by mass or more and 25% by mass or less, and even more preferably 10% by mass or more and 17% by mass or less, based on the total powder raw material.

[0027] (bread dough) The dough used to produce the rusk dough of this embodiment is prepared by kneading the powdered ingredients described below with water, yeast, etc.

[0028] The type of dough used to produce the rusk dough of this embodiment is not particularly limited, and may be any dough used for ordinary bread, such as dough for white bread, dough for roll bread, dough for French bread, dough for sweet bread, etc., and preferably one or two types selected from dough for white bread and dough for French bread.

[0029] (powder raw material) Powdered ingredients are ingredients that are mixed into bread dough in powder form. In addition to the aforementioned resistant starch and soy flour, specific examples of powdered raw materials for bread dough include cereal flours such as wheat flour, rice flour, and rye flour; proteins such as gluten and soy protein; unprocessed starches made from corn, cassava, potato, wheat, etc.; and processed starches which have been subjected to esterification, etherification, gelatinization, etc.; polysaccharides such as dextrin; sugars such as sugar, fructose, glucose, isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohols; powdered sweeteners such as aspartame and acesulfame potassium; dairy products such as skim milk powder, whole milk powder, and cheese powder; salt; dietary fibers such as bran, cellulose, and resistant dextrin; eggs such as egg white powder and whole egg powder; thickening polysaccharides such as guar gum and alginate esters; emulsifiers; flavor powders such as cocoa powder and matcha powder; improvers; leavening agents, etc. Moreover, the bread dough preferably contains cereal flour as a powder ingredient, more preferably contains one or more kinds selected from wheat flour and rice flour, and further preferably contains wheat flour. In this case, the content of cereal flour in the powder ingredient is preferably 35% by mass or more, more preferably 40% by mass or more, based on the entire powder ingredient, from the viewpoint of improving the balance between the crispness and crunchiness of the rusk. From the same viewpoint, the content of cereal flour in the powder ingredient is 100% by mass or less, more preferably 99% by mass or less, and even more preferably 96% by mass or less, based on the entire powder ingredient. For example, the content of cereal flour in the powder ingredient is preferably 35% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 99% by mass or less, and even more preferably 40% by mass or more and 96% by mass or less, based on the entire powder ingredient.

[0030] In addition, the dough for rusks may contain, as a raw material, fat products other than the chip-like fat composition in the present embodiment. Specific examples of such fat products include solid fats such as butter, shortening, and margarine that are commonly used in bread dough; and liquid oils such as rapeseed oil, corn oil, soybean oil, and olive oil.

[0031] (Other ingredients in dough) In this embodiment, the bread dough may contain ingredients other than those mentioned above. Specific examples include liquid ingredients such as water, milk, soy milk, fruit juice, vegetable juice, honey, brown sugar, and liquid sugar; eggs such as whole eggs, egg yolks, and egg whites; various flavoring ingredients such as nuts, dried fruits, and chocolate chips; sesame seeds; brown rice; and miscellaneous grains such as millet and foxtail millet.

[0032] (2) Rusk manufacturing process Next, the process for producing the rusk of the present invention will be described. The process for producing the rusk of the present invention comprises the steps of: Preparing the dough; A step of non-uniformly dispersing a chip-like oil composition in the bread dough to obtain a bread dough for rusks; A step of cooking the rusk dough to obtain rusk bread; Heating the rusk pan to obtain rusks; Includes.

[0033] (The process of preparing bread dough) The above-mentioned dough ingredients are mixed to prepare the dough. The method for preparing the bread dough may be any commonly used method, including the straight kneading method, sponge method, aged noodle method, sweetened sponge method, liquid method, no-time method, etc.

[0034] (Process for obtaining dough for rusks) The dough for rusks of the present invention can be obtained by dispersing the chip-like oil composition unevenly in the dough prepared in this manner. Regarding the conditions for adding the chip-shaped oil-and-fat composition and mixing, from the viewpoint of dispersing the chip-shaped oil-and-fat composition non-uniformly, a low mixer speed is preferable, and the mixing time is preferably from 10 seconds to 2 minutes, more preferably from 20 seconds to 1 minute. If the mixture is mixed too much, the shape of the chip-shaped oil-and-fat composition cannot be maintained in the dough for rusks, and the dough becomes homogeneous due to excessive kneading of the oil-and-fat, and the obtained rusks have a texture that is too crispy and not chewy, which is not preferable. Moreover, from the viewpoint of dispersing the chip-like oil and fat composition non-uniformly, the temperature at which the chip-like oil and fat composition is added and mixed is preferably from 20° C. to 30° C., more preferably from 22° C. to 28° C., and even more preferably from 24° C. to 27° C. If the temperature during mixing is too high, the shape of the chip-like oil and fat composition cannot be maintained in the rusk dough, the oil and fat are excessively kneaded into the dough, and the dough becomes homogeneous, resulting in a rusk that is too crispy and lacks chewiness, which is undesirable. Furthermore, the resulting rusk dough can also be frozen. The freezing temperature in this case is preferably -40°C or higher and -10°C or lower, and more preferably -30°C or higher and -15°C or lower.

[0035] In addition, in the step of preparing the dough for rusks of the present invention, yeast is preferably added to the raw materials. In this case, it is preferable that the method for producing the dough for rusks includes a step of fermenting the dough after the step of preparing the dough for rusks and before the step of cooking the dough for rusks.

[0036] (Rusk dough cooking process) The rusk bread dough thus obtained is subjected to a process of cooking to obtain rusk bread. Specific examples of the cooking method include baking, steaming, steam convection heating, etc., and one or two types of cooking selected from baking and steam convection heating are preferred, with oven baking being more preferred. The cooking temperature is preferably 150 to 260°C, more preferably 160 to 250°C. The cooking time is preferably 4 to 60 minutes, more preferably 10 to 45 minutes, and even more preferably 15 to 30 minutes.

[0037] (Rusk bread heating process) Next, the obtained rusk pan is heated to obtain rusks. Specific examples of the heating method include baking and convection heating, and baking in an oven is more preferable. The heating temperature is preferably 80 to 160°C, more preferably 90 to 150°C, and more preferably 100 to 130°C. The heating time is preferably 4 to 90 minutes, and more preferably 10 to 60 minutes.

[0038] In addition, the bread for rusks is preferably sliced ​​or cut before the heating step. The length and width of the bread are not particularly limited, but the thickness is, for example, 5 mm to 50 mm, preferably 8 mm to 40 mm, and more preferably 10 mm to 30 mm.

[0039] Furthermore, the bread for rusks may include a step of sprinkling a flavoring material such as sugar before heating. Specific examples of flavoring materials include sugars such as granulated sugar, seasonings such as salt and soy sugar, herbs, oils and fats such as butter, flavors, and spices. From the viewpoint of improving the balance between the crispness and crunchiness of the rusks, it is preferable to include a step of sprinkling sugars such as granulated sugar.

[0040] (others) In this embodiment, the obtained rusks may be further coated or topped with, for example, chocolate, icing, whipped cream, glaze, etc.

[0041] 2. Chip-shaped oil and fat composition for rusks According to this embodiment, a chip-shaped oil-and-fat composition for rusks is provided, which is to be non-uniformly incorporated into bread dough. The chip-shaped oil-and-fat composition for rusks is as described above in the section (Chip-shaped oil-and-fat composition).

[0042] 3. How to improve the texture of rusks In the method for producing rusks of the present invention, the chip-like oil and fat composition is dispersed unevenly in the bread dough to obtain the bread dough for rusks, thereby improving the texture of the obtained rusks. Note that the texture here is preferably one or more selected from a balance of crispiness and crunchiness, brittleness, melting in the mouth, and lack of oiliness, more preferably one or more selected from a balance of crispiness and crunchiness, brittleness, and melting in the mouth, even more preferably one or two selected from a balance of crispiness and crunchiness and brittleness, and even more preferably a balance of crispiness and crunchiness.

[0043] 4. Method to omit the drying process of bread for rusks In the method for producing rusks of the present invention, the chip-like oil and fat composition is dispersed non-uniformly in bread dough to obtain bread dough for rusks, thereby making it possible to omit the step of drying the bread for rusks. Note that the step of drying the bread for rusks referred to here refers to a drying step that is carried out after a step of slicing bread in normal rusk production and before a step of applying oil or sprinkling sugar. By omitting this step, it is possible to shorten the work time and reduce the effort. EXAMPLES

[0044] (raw materials) In the following examples, the following materials were mainly used: (Chip-like oil and fat composition) Chip-type oil composition 1: "Grandmaster Primeran Palettes", cylindrical type, manufactured by J-Oil Mills Co., Ltd. Chip-type oil composition 2: "Maple Pallets LT2.5", cylindrical type, manufactured by J-Oil Mills Co., Ltd. Chip-type oil composition 3: "Meister Pallets", cylindrical type, manufactured by J-Oil Mills Co., Ltd. (Other fats and oils) Processed oils and fats: "Grandmaster Primeran", manufactured by J-Oil Mills Co., Ltd. Rapeseed oil: "Smooth Canola Oil", manufactured by J-Oil Mills Co., Ltd. (powder raw material) French bread flour: "Risdoor", manufactured by Nisshin Flour Milling Co., Ltd. Strong flour: "Eagle", manufactured by Nippon Flour Mills Co., Ltd. Resistant starch: A mixture of "Amylo Fiber SH" (RS2, manufactured by J-Oil Mills Co., Ltd.) and "NOVELOSE-W" (RS4, manufactured by Ingredion Japan Co., Ltd.) Resistant starch 2: "Amylo Fiber SH" (RS2, manufactured by J-Oil Mills Co., Ltd.) Bread quality improver: "Eurobake LS", manufactured by Oriental Yeast Co., Ltd. Defatted soy flour: "Milky S", manufactured by J-Oil Mills Co., Ltd. Gluten: Nippon Flour Mills Co., Ltd. Skim milk powder: "Skim milk powder", manufactured by Hokkaido Dairy Co., Ltd. (Other ingredients) Fresh yeast: "Oriental Yeast", form: paste, manufactured by Oriental Yeast Co., Ltd. Malt syrup: "Euromalt", manufactured by Nichi-Futsu Shoji Co., Ltd.

[0045] Table 1 shows the type of chip-shaped oil-and-fat composition, the average maximum length, and the solid fat content (SFC) (%) at each temperature. Here, the SFC was measured according to Method I of AOCS Official Method Cd 16b-93. The SFC measurement sample was prepared by melting the chip-shaped oil-and-fat composition, and then separating the oil layer, and the obtained oil layer was used.

[0046] [Table 1]

[0047] The rusks were prepared as follows:

[0048] (Rusk manufacturing method) Rusks were produced using French bread dough with the formulation shown in Table 2.

[0049] (Manufacture of dough for rusks - Manufacturing of bread for rusks) First, a dough for rusks was prepared, and bread for rusks was obtained using the dough. However, in the case of Control Examples 1 and 2, the dough for rusks was prepared in the same manner as in the Control Examples 1 and 2, except that the chip-like oil composition was not added and mixing after the chip-like oil composition was not performed, and bread for rusks was obtained using the dough. 1. All ingredients except the processed oil and fat and the chip-like oil and fat composition were placed in a mixer bowl and mixed under the following conditions using a bread mixer (Kanto Mixer HP-20M, manufactured by Kanto Mixer Co., Ltd.). Mixing conditions: Mix for 3 minutes at 1st speed with hook, then knead for 4 minutes at 2nd speed 2. After the mixing in 1 above, the processed oil was added and mixed under the following conditions to obtain bread dough. Mixing conditions: Mix for 2 minutes at 1st speed with hook, then knead for 4 minutes at 2nd speed 3. After the mixing in 2. above, the chip-shaped oil composition was added and mixed with the hook at 1 speed for 1 minute to obtain bread dough for rusks. At this time, it was possible to visually confirm that the chip-shaped oil composition was mixed in. However, in Comparative Example 1-1 only, the dough for rusks was obtained by mixing for 4 minutes at 3rd speed with the hook. At this time, the dough was kneaded to the point where the chip shape was completely invisible to the naked eye. In addition, in all examples, the final kneading temperature was in the range of 25°C to 27°C. 4. After mixing, the rusk dough was removed from the mixer and allowed to undergo primary fermentation at 27°C and a relative humidity of 75% for 60 minutes. 5. After the first rise, the rusk dough was divided, rolled into balls, and placed in a mold. 6. The rusk dough placed in a mold was left for a second fermentation in a proofer at 36°C and a relative humidity of 80% for 60 minutes. 7. After the second fermentation, the dough was baked in an oven under the following conditions for the following time to obtain rusk bread. Baking conditions: Upper 190℃ / Lower 230℃ (using steam) Baking time: 25 minutes

[0050] (Manufacturing rusks from rusk bread) Using the rusk bread of each example obtained in the above (Production of rusk dough to production of rusk bread), rusks were produced by the following steps. 1. The rusk bread of each example was cut to a thickness of 2.0 cm and a width of 2.0 cm. 2. For Control Examples 1 and 2, the bread cut in 1 above was subjected to a drying process in a convection oven (manufactured by Aikosha Seisakusho) at 130°C for 30 minutes. For Examples 1-1 and 1-2 and Comparative Examples 1-1 and 1-2, this drying process was omitted. 3. In Control Example 1, oil was applied to the rusk bread dried by the above method. Specifically, processed oil dissolved in a water bath at about 60°C was applied to the bread after drying in 2. so that the amount of processed oil was 16% by mass per mass of the bread after baking (before drying) (35 g of processed oil per 215 g of bread). In Control Example 2, Examples 1-1 and 1-2, and Comparative Example 1-1, this oil application step was omitted. 4. For all examples, 15% by mass of granulated sugar was evenly sprinkled on each loaf (also known as sugaring), and the loaf was baked in a convection oven at 130°C for 30 minutes to obtain rusks.

[0051] (Evaluation method) The rusks produced in each example were evaluated by nine expert panelists for the balance of crispiness and crunchiness, crunchiness, melt-in-the-mouth feel, and oiliness according to the following evaluation criteria. The average scores of the nine panelists were calculated, and those that received 3 points or more in all evaluation items were deemed to have passed. The evaluation criteria are shown below. The evaluation results are also shown in Table 2.

[0052] (The perfect balance of crispy and crunchy) 5 points: A perfect balance of crispy and crunchy textures. 4 points: A good balance of crispy and crunchy textures. 3 points: A good balance of crispy and crunchy textures. 2 points: Crispy but not firm enough to be unsatisfactory, or a little too firm and crunchy, making it a little unbalanced 1 point: Crispy but not firm enough, or too hard and crunchy, poor balance (brittle teeth) 5 points: Very brittle texture when bitten with teeth 4 points: Very crumbly texture when bitten with teeth 3 points: A slightly brittle texture when bitten with teeth 2 points: Not very brittle when bitten with teeth 1 point: No crumbly texture when bitten with teeth (Melts in your mouth) 5 points: Very smooth 4 points: Very smooth 3 points: Slightly melts in the mouth 2 points: Not very melty 1 point: Does not melt in the mouth at all (No oiliness) 5 points: Not oily at all 4 points: Almost not oily 3 points: slightly oily 2 points: slightly oily 1 point: Very oily

[0053] [Table 2]

[0054] From the results in Table 2, the rusk obtained in this embodiment was excellent in the balance of crispiness and crunchiness, crunchiness, melting in the mouth, and lack of oiliness. In particular, the cavity formed in the part where the chip-shaped oil composition 1 melted, and the sugar sprinkled on the edge enhanced the balance of crispiness and crunchiness, and the balance of crunchiness and melting in the mouth of the bread dough part was also good, which was very preferable. In addition, by eliminating the drying and oil application processes, time and labor were saved. When the content of the chip-like oil and fat composition in the powder raw material was 4.8% by mass or more and 23.8% by mass or less, the balance of crispness and crunchiness, brittleness and melt-in-the-mouth texture was excellent, and when it was 23.8% by mass, it was even better. When the content of the chip-shaped oil and fat composition in the rusk bread dough was 2.7% by mass or more and 12.2% by mass or less, the balance of crispness and crunchiness, crunchiness, and melt-in-the-mouth texture was excellent, and when it was 12.2% by mass, it was even better. On the other hand, even though the composition was the same as that of Example 1-1, when the chip-like oil and fat composition was mixed until it lost its shape in the process of preparing the dough for rusks as in Comparative Example 1-1, the obtained rusks were uniform, too crispy, not hard enough, and had a poor texture. In Comparative Example 1-2, in which the chip-like oil and fat composition was not used and the amount of processed oil and fat kneaded into the dough was increased as in Example 1-1, the obtained rusks were uniform, too crispy, not hard enough, felt slightly oily, and had a poor texture. In addition, in Control Example 1, rusks were produced by a conventional manufacturing method, but the process required many steps and was time-consuming. In addition, the rusks were inferior to the rusks of Examples 1-1 and 1-2 in terms of the balance of crispness and crunchiness, crunchiness, and melt-in-the-mouth feel. Furthermore, even when no oil or fat was applied as in Control Example 2, the process was more laborious and involved more steps than in the Examples, although not as much as Control Example 1, and the rusks were inferior to the rusks of Examples 1-1 and 1-2 in terms of the balance of crispness and crunchiness, crunchiness, and melt-in-the-mouth feel.

[0055] (Experiment 2) Rusks were produced and evaluated in the same manner as in Example 1-1 described above, except that the composition was changed to that shown in Table 3 and the average score of three expert panelists was used for evaluation. The evaluation results are shown in Table 3.

[0056] [Table 3]

[0057] As shown in Table 3, preferable rusks were obtained even when chip-shaped fat compositions having different maximum length and SFC were used. When a chip-shaped oil composition having a maximum length of 11.7 mm or more and 30.6 mm or less was used, the melting in the mouth was excellent, and when it was 11.7 mm or more and 20.9 mm or less, the melting in the mouth was even better. When a chip-shaped oil composition having a maximum length of 11.7 mm to 30.6 mm was used, the balance between the crispy texture and the crunchiness was excellent, and when it was 20.9 mm to 30.6 mm, the balance was even better. In particular, when the maximum length was 30.6 mm, the bread dough portion and the hollow portion remaining after the oil composition was dissolved during baking were large, so the balance between the crispy texture and the crunchiness was favorable. When a chip-shaped oil composition having an SFC of 30% to 38% at 20° C. was used, the balance between the crispy texture and the crunchiness was excellent, and when it was 30% to 37%, it was even better. From the viewpoint of melting in the mouth, when a chip-shaped oil composition having an SFC of 30% to 38% at 20° C. was used, it was excellent, and when it was 37% to 38%, it was even better. When a chip-shaped oil composition having an SFC at 30° C. of 11% to 18% was used, the balance between the crispy texture and the crunchiness was excellent, and when it was 11% to 16%, it was even better. From the viewpoint of melting in the mouth, when a chip-shaped oil composition having an SFC at 30° C. of 11% to 18% was used, it was excellent, and when it was 16% to 18%, it was even better.

[0058] (Experiment 3) Rusks were prepared and evaluated in the same manner as in Example 1-1 described above, except that the recipe was changed to use the bread dough shown in Table 4 and the average scores of three expert panelists were used for evaluation. The evaluation results are shown in Table 4.

[0059] [Table 4]

[0060] As shown in Table 4, rusks produced by blending resistant starch and soy flour into bread dough and according to the production method of the present invention not only saved time and labor, but also had an excellent texture. When resistant starch and soy flour were added to bread dough as powder ingredients, the balance between crispiness and crunchiness was particularly excellent.

[0061] (Experiment 4) Rusks were prepared and evaluated in the same manner as in Example 1-1 described above, except that the recipe was changed to use the bread dough shown in Table 5 and the average scores of five expert panelists were used for evaluation. The evaluation results are shown in Table 5.

[0062] [Table 5]

[0063] As shown in Table 5, the rusks produced by adding resistant starch to bread dough and following the production method of the present invention not only saved time and labor, but also had an excellent texture. In particular, when resistant starch was added to bread dough, the crunchiness and melt-in-the-mouth texture improved in a concentration-dependent manner. It was also found that when the same amount of chip-like oil composition was used, the texture tended to be better when French bread dough was used (Example 1-1) than when white bread dough was used (Example 4-1).

Claims

1. A method for producing rusks, comprising the steps of: A step of non-uniformly dispersing a chip-like oil composition in bread dough to obtain a bread dough for rusks (excluding the step of non-uniformly dispersing the chip-like oil composition in bread dough by adding a frozen chip-like oil composition to the bread dough to obtain a bread dough for rusks); A step of cooking the rusk dough to obtain rusk bread; Slicing bread for rusks; A process of applying oil or sugar Including, The method does not include a step of drying the bread for rusks, which is performed after the step of slicing the bread for rusks and before the step of applying oil or sugar. The manufacturing method.

2. The method according to claim 1, wherein the content of the chip-shaped oil composition in the rusk dough is 1% by mass or more and 20% by mass or less.

3. The method according to claim 1 or 2, further comprising containing resistant starch in the dough for the rusks.

4. The method according to claim 1 , further comprising the step of: adding soy flour to the dough for the rusks.

5. A method for producing rusks, comprising: dispersing a chip-like oil composition unevenly in a dough to obtain a dough for rusks (excluding a case where a chip-like oil composition is frozen and then poured into the dough to disperse the chip-like oil composition unevenly in the dough to obtain a dough for rusks). This method omits the step of drying bread, which is carried out after the step of slicing bread and before the step of applying oil or fat or sprinkling sugar.

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