阅读说明：本技术 可丽饼用面团、可丽饼皮和可丽饼皮的制造方法以及可丽饼用混合物 (Kokuai biscuit dough, Kokuai biscuit skin, process for producing Kokuai biscuit skin, and Kokuai biscuit mixture ) 是由 石崎纯一 片桐彩香 于 2020-04-30 设计创作，主要内容包括：本发明的可丽饼用面团含有谷粉类、糖类、蛋类和液状油脂,其中,水分量相对于谷粉类100质量份为160～400质量份,而且相对于谷粉类100质量份,含有丙二醇脂肪酸酯0.01～2.5质量份和/或熔点低于55℃的单酸甘油酯0.01～2.5质量份。本发明的可丽饼用混合物含有谷粉类和糖类,而且相对于谷粉类100质量份,含有丙二醇脂肪酸酯0.01～2.5质量份和/或熔点低于55℃的单酸甘油酯0.01～2.5质量份。(The dough for a kokuai biscuit comprises cereal flour, saccharides, eggs and liquid oil, wherein the water content is 160-400 parts by mass relative to 100 parts by mass of the cereal flour, and the water content comprises 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of monoglyceride with a melting point lower than 55 ℃ relative to 100 parts by mass of the cereal flour. The mixture for a Kokuka cake contains cereal flour and saccharides, and further contains 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of monoglyceride having a melting point of less than 55 ℃ per 100 parts by mass of cereal flour.)

1. A dough for Kokuai pie comprises cereal flour, sugar, egg and liquid oil, wherein,

the amount of water is 160 to 400 parts by mass per 100 parts by mass of the cereal flour,

the dough for a kokuai pie contains 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of monoglyceride with a melting point of less than 55 ℃ relative to 100 parts by mass of cereals.

2. The Kokuai biscuit dough of claim 1 wherein the amount of hard wheat semolina in the flour is less than 50% by mass,

the dough for kokuai cakes does not include a case containing an oil-containing powder and a baking powder, and the oil-containing powder is obtained by: heating a powdery system composed of saccharide powder or powder mainly composed of saccharide and water at a heating temperature at which the saccharide is crystallized to form porous amorphous particles, adding mixed oil and fat and propylene glycol fatty acid ester and/or monoglyceride with melting point below 55 deg.C,

also, the doughnut-use dough does not include a case where the dry pulverized product of bread dough and an oxidizing agent are included.

3. The Kokuai biscuit dough according to claim 1 or 2, which contains 0.01 to 2.5 parts by mass of the propylene glycol fatty acid ester per 100 parts by mass of the cereal flour.

4. The dough for a kokuai biscuit as claimed in claim 3, further comprising 0.01 to 2.5 parts by mass of monoglyceride with respect to 100 parts by mass of cereals.

5. The doughnut of claim 4 wherein the mass ratio of propylene glycol fatty acid ester to monoglyceride is 3:7 to 7: 3.

6. The dough for kokuai pastry as set forth in any one of claims 1 to 5, which is used for a koai pastry continuous baking machine.

7. A method for producing Kokuai pastry skin, which comprises a step of baking the Kokuai pastry dough as defined in any one of claims 1 to 5.

8. A mixture for Kokuai pie comprises cereals and saccharides, wherein,

the mixture for Kokuai cake comprises 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of monoglyceride with a melting point of less than 55 ℃ relative to 100 parts by mass of cereal flour.

9. A Korea cake crust having a surface with a mesh-like baked portion and a plurality of mesh portions surrounded by the portion with the baked portion without the baked portion, wherein,

when the center part of the Korean cake skin is divided by a circle with the diameter of 100mm, the number of mesh parts with the maximum length of 3-30 mm in the mesh parts without baking color in the circle is 40-115,

the maximum length is the length of the longest line among the line segments crossing the mesh portion.

Technical Field

The present invention relates to a dough for kokuai pies, a kokuai pie crust, a method for producing the kokuai pie crust, and a mixture for kokuai pies.

Background

A representative example of the baked skin for snacks is kokuai crust. The korea crust generally has a soft texture based on wheat flour. Further, it is considered that the surface is preferably colored by baking in a mesh pattern. In these years, although there has been a demand for a crispy cake crust having a sticky and glutinous texture (hereinafter, also referred to as "sticky and glutinous texture"), it is considered that it is difficult to form a mesh pattern on the surface of the crispy cake crust. Even if a mesh pattern is obtained, the concave-convex of the dough is large, a rough pattern is formed, and only a beautiful cake crust with a sticky and glutinous feeling can be obtained.

There are several reports on methods of adjusting the surface state and baking color of korean crust. Patent document 1 describes a method for producing a kokuai crust in which a processed starch is added and an expanding agent is appropriately added to the crust and the crust is baked in the production of a baked crust for a snack such as a kokuai crust. The following are described in this document: the baked crust after baking has a smooth surface with few irregularities, and a large number of small air cells having a uniform size as a whole are formed, whereby a soft, highly soluble and fine texture crust for confectionery can be obtained. Patent document 2 describes a method for producing Korea crust by adding an oil-in-water emulsion composition containing gelatinized starch particles during dough production. The following are described in this document: the method can obtain flaccid crust with uniform baking color, good tooth feeling and mouth solubility, and no bubble.

On the other hand, in the manufacture of dough for tortillas, several techniques using emulsifiers are known. Patent document 3 proposes a method of using a batter mixture prepared by mixing and stirring liquid fat and oil, an emulsifier, eggs, milk or water to improve emulsification, and then adding wheat flour, sugars or powdery extracted vegetable protein to the mixture, in the production of baked western-style pastries and the like. The following are described in this document: the baked confection obtained by the method has freezing resistance, and taste and flavor thereof are not reduced even when frozen. Patent document 4 describes the following: in the production of a Kokuai cake or the like by baking an aqueous dough containing equal or more water than wheat flour, by adding water-insoluble dietary fiber, thickening polysaccharide and a food surfactant having HLB of 5 or less, the yield can be improved, softening of the product can be achieved, workability such as mold release in mass production can be improved, and deterioration in texture due to dehydration by freezing and thawing of the product and retrogradation of starch can be suppressed.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2003-230353

Patent document 2: japanese patent laid-open publication No. 2004-73119

Patent document 3: japanese laid-open patent publication No. 58-36335

Patent document 4: japanese laid-open patent publication No. 7-111855

Disclosure of Invention

However, no technique has been reported for obtaining a beautiful crust having a sticky and glutinous texture and having a good surface roughness and fine mesh pattern.

In addition, the conventional crackling is not enough in the aspect of the beauty of the baked patterns.

The invention provides a method for producing a dough for a kokuai pie, a kokuai crust and a mixture for the kokuai pie, which can obtain the kokuai crust with sticky feeling, less surface unevenness, fine mesh pattern of baking color and inhibited moisture transfer of stuffing.

The present invention also provides a beautiful cake crust having a finer mesh pattern than the conventional baked color and having a more beautiful appearance.

The present inventors have obtained the following findings: in the production of a korean cookie sheet, by using a korean cookie dough containing cereal flour, eggs, sugar and liquid fat, and using a specific amount of water and a specific amount of emulsifier, it is possible to obtain a korean cookie sheet in which unevenness on the korean cookie sheet surface is suppressed and leveled, and a baked colored portion has a fine mesh pattern and a sticky and glutinous feeling is felt.

The present invention has been made in view of the above-mentioned findings, and provides a biscuit dough comprising cereals, saccharides, eggs and liquid fats and oils, wherein,

the amount of water is 160 to 400 parts by mass per 100 parts by mass of the cereal flour,

the dough for a kokuai pie contains 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of monoglyceride with a melting point of less than 55 ℃ relative to 100 parts by mass of cereals.

The present invention also provides a method for producing a kokuai crust, comprising a step of baking the kokuai dough.

Further, the present invention provides a mixture for a kokuai cake, which comprises cereals and saccharides, wherein,

the mixture for Kokuai cake comprises 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of monoglyceride with a melting point of less than 55 ℃ relative to 100 parts by mass of cereal flour.

Further, the present invention provides a Kokuai crust having a surface with a mesh-like baked portion and a plurality of mesh portions surrounded by the portion with baked color without baked color, wherein,

when the center part of the Korean cake skin is divided by a circle with the diameter of 100mm, the number of mesh parts with the maximum length of 3-30 mm in the mesh parts without baking color in the circle is 40-115.

The maximum length is the length of the longest line among the line segments crossing the mesh portion.

Drawings

FIG. 1 is a schematic view showing an example of a Kokuka continuous roaster having a rotary drum.

FIG. 2 is a photograph of baked noodles of each of the Korean pie crusts of example 4, example 3 and comparative example 1.

Detailed Description

The present invention will be described below based on preferred embodiments thereof. Hereinafter, the description of "N to M" in which N and M are numbers means N or more and M or less.

The dough for cookie of the present invention contains cereals and saccharides. As the cereal flour, cereal flour and starch conventionally used in the production of kokuai cakes can be used without particular limitation, and 1 of them can be used alone or 2 or more thereof can be used in combination. Examples of the cereal flour include wheat flour such as wheat flour, medium flour, super flour, strong flour, and durum flour; rice flour, corn flour, potato flour, tapioca flour, sweet potato flour, etc. Examples of the starch include starches derived from wheat, rice, corn, waxy corn, potato, tapioca, and sweet potato, and processed starches thereof. The processed starch includes 1 or more kinds of processed starch obtained by subjecting raw starch to etherification, esterification, gelatinization, crosslinking, oxidation, fat processing, and the like. Etherification includes hydroxypropylation and esterification includes acetylation. The term "starch" as used herein means "pure starch" isolated from a plant such as wheat, and is distinguished from starch contained in cereal flour.

The cereals form the main body of the doughs for tortillas of the present invention. Typically, the farinaceous flour is preferably 40% by mass or more, more preferably 45% by mass or more, of the solid components in the dough for tortillas. From the viewpoint of securing the content of other components such as sugars, the upper limit of the content of the cereal flour as the solid component in the dough for tortilla is preferably 70 mass% or less, and more preferably 65 mass% or less. The solid content of the dough for cookie is obtained by removing water and liquid fat from the dough for cookie.

In the present invention, various kinds of cereals can be used as the cereals, but from the viewpoint of easiness of obtaining cereals, cost, and flavor of kokuai cake, at least one selected from wheat flour, rice flour, corn flour, raw starch and processed starch is preferably contained, and more preferably at least one selected from wheat flour, rice flour, corn flour, raw starch and processed starch. From this viewpoint, the proportion of at least one selected from the group consisting of wheat flour, rice flour, corn flour, raw starch and processed starch in 100 parts by mass of the cereal flour is preferably 70 parts by mass or more, and particularly preferably 90 parts by mass or more. As wheat flour, wheat flour is excellent in stable dough viscosity and uniform emulsification degree, and strong flour is excellent in small number of cells, but by using either of them, a beautiful crust having a sticky feeling and a surface with less unevenness, fine mesh pattern, and a certain level or more with small number of cells can be obtained. The source of starch includes, from the viewpoints of availability, cost, and the like, corn, waxy corn, tapioca, potato, wheat, rice, and the like. From the viewpoint of availability, cost, and the like, preferred processed starches include starches subjected to 1 or 2 or more treatments selected from etherification, esterification, and crosslinking, preferably starches subjected to 1 or 2 or more treatments selected from etherification, acetylation, and crosslinking, and particularly preferred are etherified starches, acetylated starches, crosslinked starches, etherified crosslinked starches, and acetylated crosslinked starches.

As one embodiment, it is preferable to use wheat flour and processed starch in combination as the cereal flour, in order to obtain excellent sticky and glutinous feeling, particularly excellent sticky and glutinous feeling, less cell pores, less unevenness, and excellent and fine mesh pattern. When wheat flour and processed starch are used in combination, the content of wheat flour in the cereal flour is 5 to 50% by mass, more preferably 7 to 40% by mass, particularly preferably 10 to 30% by mass, and most preferably 15 to 25% by mass. When wheat flour and processed starch are used in combination, the content of the processed starch in the cereal flour is 50 to 95% by mass, more preferably 60 to 83% by mass, particularly preferably 70 to 90% by mass, and most preferably 75 to 85% by mass.

The flour used in the present invention does not contain hard wheat semolina, or the amount thereof is extremely small in the case of containing hard wheat semolina, which is preferable in terms of obtaining a dough of uniform thickness and maintaining a sticky and waxy mouthfeel. The durum wheat semolina has a larger particle size than wheat flour in addition to a high protein content, and when used in the present invention, a uniform dough thickness is not easily formed, and the patterns are easily unstable. From this viewpoint, in the present invention, the amount of the cereal flour is preferably less than 50% by weight, more preferably 10% by weight or less, particularly preferably 3% by weight or less, and most preferably no hard wheat semolina, even if the cereal flour contains hard wheat semolina. In addition, wheat flour differs from semolina in particle size. The amount of the semolina in the cereal flour of the present invention is preferably 50 parts by mass or less, more preferably 5 parts by mass or less, particularly preferably 3 parts by mass or less, and most preferably no semolina is contained in 100 parts by mass of the cereal flour.

The sugar imparts sweetness, water retention and a desirable baked color to a baked material of the dough for tortilla, that is, the tortilla skin, and the sugar that can be used in the field of food can be used without particular limitation. Examples of the saccharide include monosaccharides, disaccharides and polysaccharides such as granulated sugar, sucrose, maltose, lactose, fructose, glucose, isomerized sugar, xylose, galactose, trehalose, oligosaccharides and dextrin; sugar alcohols such as sorbitol and maltitol; liquid sugar such as Mel, syrup, maple syrup, etc.; other sweeteners; one kind of them may be used alone or 2 or more kinds may be used in combination. The content of the saccharide in the cookie dough of the present invention is preferably 25 to 75 parts by mass, and more preferably 35 to 65 parts by mass, per 100 parts by mass of the cereal flour, from the viewpoints of sweetness and water retentivity of the cookie wrapper, and securing the amount of components other than the saccharide. The saccharide preferably contains sucrose (sucrose) such as granulated sugar or granulated sugar from the viewpoint of promoting maillard reaction and imparting a desirable baked color to the charpy crust. In addition, reducing sugars are also preferably combined with sucrose.

The doughs for kokuai cakes of the present invention contain eggs. Eggs are particularly closely related to the color, flavor, and ease of demolding of the korea crust. The eggs that can be used in the food field are not particularly limited, and include, for example, chicken eggs, quail eggs, duck eggs, and ostrich eggs, and 1 or more of these may be used alone or in combination. In the dough for kokuai cakes according to the present invention, a typical egg uses a whole egg containing egg yolk and egg white, but only one of egg yolk and egg white may be used. From the viewpoint of the above-described effects by using eggs and the viewpoint of securing the amount of components other than eggs, the content of eggs in the dough for tortilla of the present invention is preferably 120 to 190 parts by mass, and more preferably 150 to 180 parts by mass, per 100 parts by mass of the cereal flour.

The biscuit dough of the present invention contains a liquid fat. The liquid fat is closely related to the pattern of the baked pattern of the beautiful cake crust (the shape, size and arrangement of the mesh portion without the baked pattern), and the texture (uneven feeling) of the beautiful cake crust. The liquid fat is a fat which is liquid at ordinary temperature (25 ℃). The liquid oil and fat are not particularly limited, and examples thereof include various animal and vegetable oils and fats such as rapeseed oil, olive oil, rice bran oil, sesame oil, coconut oil, corn oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, palm fractionated oil (e.g., palm olein), butter, medium chain fatty acid oil, and fish oil. Further, if the oil is liquid at room temperature (25 ℃), hydrogenated oil, transesterified oil, or the like of the above liquid oil may be used. The transesterified fat or oil may be a product obtained by transesterifying a blend oil obtained by blending a fat or oil which is solid at 25 ℃ with a liquid fat or oil. These may be used in 1 kind or in combination of 2 or more kinds. The content of the liquid oil or fat in the cookie dough of the present invention is preferably 5 to 45 parts by mass, and more preferably 15 to 35 parts by mass, per 100 parts by mass of the cereal flour, from the viewpoint of, for example, improving the above effects by using the liquid oil or fat. From the viewpoint of obtaining a mesh-like baked pattern, the liquid fat is preferably contained in the fat contained in the cookie dough of the present invention in an amount of 50% by mass or more, more preferably 80% by mass or more.

The dough for cookie of the present invention preferably does not contain a combination of a specific oil-and-fat-containing powder and a baking powder from the viewpoint of obtaining a stable mesh pattern. The specific oil-and-fat-containing powder is obtained by heating a powdery body composed of a saccharide powder or a powder mainly composed of a saccharide and water at a heating temperature at which the saccharide is crystallized to form porous amorphous particles, and adding thereto a mixed oil-and-fat and a propylene glycol fatty acid ester and/or a monoglyceride having a melting point of less than 55 ℃. Examples of the saccharides containing the fat and oil powder include the above-mentioned ones, and particularly preferably at least one selected from monosaccharides, disaccharides and polysaccharides. The saccharide is preferably used mainly in an amount of 50% by mass or more. Examples of the fat or oil used for the fat or oil-containing powder include solid or semisolid fats or oils at room temperature such as shortening and butter, and examples of the above-mentioned liquid fats or oils. From the viewpoint of obtaining a stable mesh pattern, the doughs for cookie of the present invention more preferably do not contain the oil-and-fat-containing powder obtained as follows: an oil-and-fat-containing powder obtained by heating a powdery body composed of a saccharide powder or a powder mainly composed of a saccharide and water at a heating temperature at which the saccharide is crystallized to form porous amorphous particles and adding a mixed oil and fat thereto; further, it is preferable that porous amorphous particles which contain mainly saccharides and are formed by crystallization of saccharides are not contained.

The biscuit dough of the present invention preferably does not contain a combination of a dry pulverized product of bread dough and an oxidizing agent from the viewpoint of obtaining a stable mesh pattern. The dry and pulverized fermented dough means a product obtained by drying a fermented dough obtained in advance or a product obtained by freezing a dough at a low temperature under reduced pressure and pulverizing the dried and pulverized fermented dough. Examples of the oxidizing agent include ascorbic acid and salts, derivatives, chemical modifications thereof, potassium bromate, lipoxygenase, and glucose oxidase. The bread dough of the present invention preferably does not contain a yeast fermentation product or a processed product thereof, from the viewpoint of obtaining a stable mesh pattern.

The dough for a cookie of the present invention contains cereal flour, saccharides, eggs, and liquid fat, and is characterized by further containing a specific emulsifier. The dough for a pretzel according to the present invention, based on the above features, can provide a pretzel crust having a baked color with a fine mesh pattern, being flattened by suppressing unevenness, having a sticky and glutinous texture, having few cells, and having a filling with less moisture migration. The specific emulsifier is at least one selected from monoglyceride having a melting point of less than 55 ℃ and propylene glycol fatty acid ester. In particular, when propylene glycol fatty acid ester is used, not only is a fine mesh pattern more favorable, but also unevenness is further reduced to obtain a sufficiently flat baked surface, and sticky feeling is improved. The present inventors speculate that the state of the liquid fat, such as the size of the liquid fat particles dispersed in the cookie dough, becomes appropriate by these specific emulsifiers, and that the fineness of the baked pattern and the texture (unevenness) of the cookie wrapper can be improved. The bubble holes are small holes such as pinholes which are visible when the non-baked surface of the korean patty is visually observed.

Further, in the present invention, by using a specific emulsifier, the resultant dough for cookie has long-term resistance, and even if the dough is prepared for a while, a cookie wrapper having a fine and uniform baked pattern similar to that immediately after preparation can be obtained.

As the monoglyceride, monoglyceride having a melting point of less than 55 ℃ is pasty or waxy at ordinary temperature. The monoglyceride having a melting point of less than 55 ℃ may be one in which a fatty acid is ester-bonded to the 1-position of the carbon skeleton of glycerin, or one in which a fatty acid is ester-bonded to the 2-position of the carbon skeleton of glycerin. The number of carbon atoms of the fatty acid is 8 to 22. Specific examples thereof include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and the like. In the present invention, the monoglyceride having a melting point of less than 55 ℃ may be composed of one kind of monoglyceride, or may be a mixture of 2 or more kinds of monoglycerides. The melting point of the monoglyceride used in the present invention is more preferably 15 ℃ or more but less than 55 ℃, and particularly preferably 15 to 50 ℃ from the viewpoint of obtaining a smoother and finer pattern of a baked color. In the present specification, "melting point" refers to a melting point (peak top temperature) measured by a differential scanning calorimeter or the like. In the present invention, by using monoglyceride having a melting point of less than 55 ℃, a smooth skin is easily formed because the mesh of the baked pattern becomes fine and the ground contact area becomes large, as compared with the case of using monoglyceride having a melting point of 55 ℃ or more.

Propylene glycol fatty acid esters are esters of propylene glycol with fatty acids. The propylene glycol fatty acid ester includes a monoester type and a diester type. The number of carbon atoms of the fatty acid is 8 to 22. Examples of the fatty acid include 1 or 2 selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and the like. The propylene glycol fatty acid ester preferably has a melting point of 35 to 55 ℃, particularly preferably 40 to 50 ℃.

When monoglyceride having a melting point of less than 55 ℃ is used, the amount thereof is preferably 0.01 to 2.5 parts by mass per 100 parts by mass of the cereal flour. When the amount of monoglyceride having a melting point of less than 55 ℃ is 0.01 parts by mass or more per 100 parts by mass of the cereal flour, the above-described effects by using the emulsifier can be sufficiently obtained. When the amount of monoglyceride having a melting point of less than 55 ℃ is 2.5 parts by mass or less per 100 parts by mass of the cereal flour, the emulsifier can provide both the effect of sticky feeling by using the emulsifier and the effect of giving a fine mesh pattern in the baked color, and the effects of having fewer pores and suppressing unevenness of the crust surface to be flat can be achieved. From the above viewpoint, the amount of monoglyceride having a melting point of less than 55 ℃ is more preferably 0.02 to 1.5 parts by mass, and particularly preferably 0.05 to 1.0 part by mass, per 100 parts by mass of the cereal flour.

When the propylene glycol fatty acid ester is used, the amount thereof is preferably 0.01 to 2.5 parts by mass per 100 parts by mass of the cereal flour. The above-mentioned effects of the use of the emulsifier can be sufficiently obtained by setting the amount of the propylene glycol fatty acid ester to 0.01 parts by mass or more per 100 parts by mass of the cereal flour. Further, when the amount of the propylene glycol fatty acid ester is 2.5 parts by mass or less based on 100 parts by mass of the cereal flour, the effect of sticky and glutinous feeling by using the emulsifier and the effect of giving a fine mesh pattern in the baked color can be obtained, and the effects of having fewer pores and suppressing unevenness of the crust surface to be flat can be achieved at the same time. From the above viewpoint, the amount of the propylene glycol fatty acid ester is more preferably 0.02 to 1.5 parts by mass, and particularly preferably 0.05 to 1.0 part by mass, per 100 parts by mass of the cereal flour. In particular, in the present invention, from the viewpoint of obtaining a beautiful crust having a fine and smooth baked pattern, the propylene glycol fatty acid ester is preferably contained in an amount of more than 0.15 parts by mass, more preferably 0.2 parts by mass or more, per 100 parts by mass of the cereal flour.

If the amount of a specific emulsifier such as propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ℃ is increased, the liquid fat is easily dispersed finely and uniformly in the cookie dough, and as a result, the cookie dough in which the liquid fat is dispersed finely and uniformly has a relatively large contact area with a baking machine during baking, the cookie dough is easily formed into a flat cookie skin having a fine baked color pattern.

It is preferable to combine the propylene glycol fatty acid ester with the monoglyceride in that excellent effects including a sticky and glutinous feeling, flatness of a baked surface of a korean crust, fineness of a mesh pattern, uniformity of mesh size, number of cells, and the like can be obtained. From this viewpoint, it is particularly preferable to combine a propylene glycol fatty acid ester and a monoglyceride having a melting point of less than 55 ℃. From the viewpoint of obtaining the above-described effects, in the case of combining a propylene glycol fatty acid ester and a monoglyceride, the propylene glycol fatty acid ester: the mass ratio of the monoglyceride is preferably 7:3 to 3:7, and particularly preferably 6:4 to 4: 6. In particular, the mass ratio of the propylene glycol fatty acid ester to the monoglyceride having a melting point of less than 55 ℃ is preferably in the above range.

In the cookie dough of the present invention, an emulsifier other than propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ℃ may also be used. Examples of such emulsifiers include monoglycerides having a melting point of 55 ℃ or higher, acetic acid monoglycerides, citric acid monoglycerides, succinic acid monoglycerides, diacetyl tartaric acid monoglycerides, lactic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, sodium stearoyl lactylate, calcium stearoyl lactylate, polyglycerol fatty acid esters, and sorbitan fatty acid esters. These can be used alone in 1 or a combination of 2 or more. In the dough for a kokuai biscuit of the present invention, when the total amount of the emulsifier is 0.01 to 5 parts by mass with respect to 100 parts by mass of the cereal flour, the following effects are more easily obtained: it is preferably 0.05 to 3 parts by mass, in view of having a fine mesh-like roasted color pattern, suppressing unevenness and leveling, having a sticky and glutinous feeling, having few cell holes, and being less likely to transfer moisture of the filling.

In the case of using a propylene glycol fatty acid ester and an emulsifier other than monoglyceride having a melting point of less than 55 ℃, the total amount of the propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ℃ is preferably larger than the amount of either the propylene glycol fatty acid ester or the emulsifier other than monoglyceride having a melting point of less than 55 ℃ (hereinafter also referred to as other emulsifier), and preferably larger than the amount of either of the other emulsifiers used alone, from the viewpoint of obtaining an effect that the baked pattern has a fine mesh shape, the unevenness is suppressed to be flat, the sticky feeling is obtained, the number of cell pores is small, and the moisture of the filling is not easily transferred. The total amount of the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55 ℃ is more preferably larger than the total amount of the other emulsifiers, and the amount of the propylene glycol fatty acid ester is more preferably larger than the total amount of the other emulsifiers. In the present invention, when a propylene glycol fatty acid ester is used, the effect of the propylene glycol fatty acid ester is more easily obtained by reducing the amount of the emulsifier other than the propylene glycol fatty acid ester as compared with the amount of the propylene glycol fatty acid ester, and in this regard, the amount of the emulsifier other than the propylene glycol fatty acid ester is preferably 90 parts by mass or less, more preferably 70 parts by mass or less, and particularly preferably 50 parts by mass or less with respect to 100 parts by mass of the propylene glycol fatty acid ester. From the viewpoint of sufficiently obtaining the effect of the propylene glycol fatty acid ester and/or monoglyceride having a melting point of less than 55 ℃, when an emulsifier other than the propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ℃ is contained, the amount thereof is preferably 10 parts by mass or less, more preferably 2 parts by mass or less, and particularly preferably 1 part by mass or less, relative to 100 parts by mass of the total amount of the propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ℃.

The cookie dough of the present invention may further contain a thickener. The thickener not only increases the viscosity of the cookie dough, but also serves to make the mesh pattern fine and uniform. As the thickener used in the present invention, there can be used, without particular limitation, thickeners usable in the food field, and thickening polysaccharides are preferably used. Examples of the thickening polysaccharides include alginic acid, sodium alginate, potassium alginate, propylene glycol alginate, gum arabic, gum tragacanth, gum karaya, gum ghatti, arabinogalactan, locust bean gum, guar gum, tamarind gum, agar, carrageenan, xanthan gum, curdlan gum, gelatin, casein, carboxymethyl cellulose, methyl cellulose, pectin, agarose, glucomannan, chitin, chitosan and the like, and 1 kind or 2 or more kinds of these may be used alone or in combination. From the viewpoint of improving the above-described effect of the thickener, the content of the thickener in the dough for a kokui biscuit of the present invention is preferably 0.05 to 1 part by mass, and more preferably 0.1 to 0.5 part by mass, per 100 parts by mass of the cereal flour.

The cookie dough of the present invention may further contain an expanding agent. The swelling agent used in the present invention is not particularly limited, and usable in the food field, and examples thereof include sodium hydrogen carbonate, ammonium hydrogen carbonate, fumaric acid, sodium fumarate, monocalcium phosphate, gluconolactone, tartaric acid, potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, aluminum potassium sulfate, dipotassium hydrogen phosphate, and the like, and 1 or more of them may be used alone or 2 or more of them may be used in combination. The swelling agent may further contain starch as a dispersant. As the swelling agent, commercially available baking powder may be used. However, the expanding agent content in the cookie dough of the present invention is preferably low from the viewpoint of reducing the number of cell holes and preventing moisture transfer of the filling. Specifically, in the dough for a kokui cake of the present invention, the amount of the swelling agent is preferably 0.5 part by mass or less, more preferably 0.1 part by mass or less, with respect to 100 parts by mass of the cereal flour.

The cookie dough of the present invention typically contains an aqueous liquid in addition to the above ingredients. Examples of the aqueous liquid contained in the cookie dough of the present invention include water, milk, and the like, and 1 of them may be used alone or 2 or more of them may be used in combination. The content of the aqueous liquid in the dough for a kokuai pie of the present invention is preferably 160 to 400 parts by mass, more preferably 200 to 350 parts by mass, and particularly preferably 270 to 320 parts by mass, based on 100 parts by mass of the cereal flour, in terms of the viscosity of the dough being moderate and the fineness and flatness of the baked color pattern of the kokuai pie crust being easily obtained. The water content referred to herein includes, in addition to the water content in the aqueous liquid, the water content in a material having water such as eggs. Conventionally, it has been particularly difficult to stabilize the baked pattern of a kokui biscuit with a moisture content of more than 200 parts by mass per 100 parts by mass of cereal flour, but in the present invention, the baked pattern can be stabilized by using a specific emulsifier. The moisture amount of the dough for kokuta can be measured, for example, by a heat drying method in which a sample is dried at 135 ℃ for 2 hours or at 105 ℃ for 5 hours, and the moisture amount is calculated from the weight change before and after drying. When drying is performed under any one of the conditions of 135 ℃, 2 hours, 105 ℃, and 5 hours, the drying is included in the above numerical range, but when drying is performed under another condition, the drying is not included in the above numerical range, the drying is considered to be in accordance with the above numerical range.

The cookie dough of the present invention may further contain other ingredients in addition to the aforementioned ingredients. Examples of the other components include fats and oils such as milk components, animal and vegetable fats and oils, and powdered fats and oils, dietary fibers, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, and spices, and these may be appropriately blended. In the dough for a kokumi of the present invention, the total amount of components other than the cereal flour, the saccharide, the water, the eggs, the liquid fat, the emulsifier, the thickener, and the bulking agent is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, further preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less, based on 100 parts by mass of the cereal flour.

The viscosity of the dough for a kokumi of the present invention is, for example, preferably 10 dpas s to 40 dpas s, more preferably 15 dpas s to 35 dpas s, when the temperature of the dough for a kokumi is 20 to 35 ℃. The viscosity of the doughs for koraiba can be measured by, for example, a rotational viscometer, a capillary viscometer, or the like. The viscosity of the dough for a kokuai pie in the present specification is a viscosity measured by a conventional method using a single cylindrical rotational viscometer (B-type viscometer) while adjusting the product temperature of the dough to be measured to 25 ℃. For example, Viscotester VT-06(Rion corporation) can be used as a B-type viscometer, and the dough temperature can be adjusted to 25 ℃ using an attached rotor No. 1 as a rotor, and the measurement can be carried out after 5 minutes.

The method for preparing the cookie dough of the present invention is not particularly limited. For example, the cookie dough of the present invention may be prepared using a cookie mixture (the cookie mixture of the present invention) containing "cereals and saccharides and 0.01 to 2.5 parts by mass of monoglyceride having a melting point of 55 ℃ or less and/or 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester with respect to 100 parts by mass of cereals among the above-mentioned components. The dough for cookie of the present invention can be prepared by adding liquid fat and oil, eggs, and an aqueous liquid to the mixture for cookie so as to attain the above moisture content. The mixture for the Korla cake is powder. The content of the cereal flour in the mixture for kokuai cakes is preferably 45 to 85 mass%, more preferably 55 to 75 mass%. The above descriptions of the cereals and sugars, emulsifiers in the cookie dough are applicable to the above mixture. Therefore, the kind of the cereal flour, the kind of the saccharide and the amount ratio to the cereal flour, the kind of the emulsifier and the composition thereof, and the amount ratio to the cereal flour can all be applied to the above mixture. In addition, the descriptions concerning other powdery raw materials in the dough for tortillas, such as the thickener and the swelling agent, and the other ingredients described above, their kinds and amounts thereof can all be applied to the above-mentioned mixture. Therefore, the kinds and amount ratios of the thickener and the bulking agent with respect to the cereal flour can all be applied to the above mixture. In the above mixture, the preferred amount of the powder component other than the cereal flour, the saccharide, the egg, the emulsifier, the thickener and the bulking agent is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, still more preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less, based on 100 parts by mass of the cereal flour.

Further, the mixture of the present invention preferably does not contain the specific oil-and-fat-containing powder as in the dough for tortillas of the present invention, and more preferably does not contain the following oil-and-fat-containing powder: the oil-containing powder obtained by adding a mixed oil to a powdery body comprising a saccharide powder or a powder mainly comprising a saccharide and water is preferably porous amorphous particles not containing a saccharide powder or a powder mainly comprising a saccharide and formed by crystallization of a saccharide. In addition, the mixture of the present invention preferably does not contain a combination of a fermented dough dried pulverized product and an oxidizing agent, and more preferably does not contain a yeast fermented product or a processed product thereof.

The production and baking of the cookie dough of the present invention can be carried out in the same manner as in the conventional art. The dough can be prepared by uniformly mixing the cereal flour, the saccharide, the egg, the liquid fat and oil, the emulsifier, and other optional components as required with a mixer or a manual egg beater. The downtime is preferably set to 10 to 60 minutes. For example, the baking may be performed by a kokuai continuous roaster having a rotary drum or the like, or the baking may be performed by a kokuai pan, a frying pan, a hot plate, an oven or the like. The baking can be carried out only on one side or on both sides. In the case of single-sided baking, the dough for a pretzel of the present invention is preferable in that the above effects are more effectively exhibited because a pretzel wrapper in which the shape of the non-baked dough is flat and pores are not easily formed, moisture scattering in the dough is suppressed, and moisture in the filling is not easily transferred can be obtained.

The baking condition is preferably 10 to 60 seconds at 160 to 220 ℃ and more preferably 10 to 40 seconds at 160 to 220 ℃ under both single-sided baking and double-sided baking.

The kokuai continuous roaster refers to an apparatus capable of automatically and continuously manufacturing kokuai cakes. As examples of the kokuai-cake continuous roasting machine, there are a kokuai-cake continuous roasting machine having a rotating drum (hereinafter, also referred to as a drum roasting machine) and a pan-type continuous roasting machine. Roller toasters typically have a dough input, a transfer roller and a heating roller. The transfer drum and the heating drum are generally disposed close to each other with the rotation shafts in the same direction, and are used while rotating in opposite directions. In general, a roller toaster feeds a dough from a dough feeding section to a transfer roller, forms the dough by attaching the dough to the transfer roller, and transfers the dough from the transfer roller to a heating roller for baking. In the roller toaster, the dough input portion is generally formed as a hopper. Generally, roller toasters use a dough jar with a hopper adjacent to (e.g., below) the transfer roller to adhere the dough to the transfer roller. Generally, a roller toaster has a screw and a gear pump for conveying dough from a dough input portion to a transfer roller (a dough can for attaching the dough to the transfer roller). A typical example of a roller toaster is shown in fig. 1. In the apparatus of fig. 1, dough is fed from a dough hopper 1 to a transfer roller hopper 3 by a screw 2, and the dough in the transfer roller hopper 3 is transferred by a transfer roller 4 to a roller 5 of a main body rotating simultaneously with the roller 4 to be baked. As the roller roasting machine, a Kokuka cake forming machine "HT-30 CN", "HT-15 CN", "HT-45 CN", etc. available from Dajinyoji Kabushiki Kaisha is known. In the continuous baking machine of the pan type, generally, the dough for cookie discharged through the discharge portion is continuously charged into a plurality of pans and baked. As examples of the pan type continuous roasting machine, "CR-20", "CR-2", and "IH specification" manufactured by Shantian, Kaisha are known.

Baking with the kokuai-pie continuous baking machine usually takes about several tens of minutes to 1 hour from the time dough is thrown into the machine to the time baking is completed. In the dough for tortillas of the present invention, as shown in examples described later, since the dough for tortillas is excellent in stability with time, a tortillas having a fine mesh-like pattern can be stably produced even when a tortillas continuous roaster is used. In addition, a pretzel having a fine mesh pattern can be stably produced even under conditions that are unfavorable for the mesh pattern, such as not introducing oil to a heating surface such as a heating drum or a frying pan. Roller toasters typically toast without introducing oil onto the heated rollers.

The Kokuai pastry of the present invention is illustrated.

The korea skin is a baked product of a korea dough, and the surface (baked surface of the korea dough) has a portion with a mesh-like baking color and a plurality of mesh portions without the baking color surrounded by the portion with the baking color. Typically, on the surface of the korean cake crust, portions with linear baking colors extend in a plurality of directions in two or more directions in a plan view, and are connected to each other to form a mesh-like continuous line, and the surface of the korean cake crust is divided into a plurality of mesh portions without baking colors by the mesh-like continuous line. The hue of the portion without the sear is a color derived from the dough, such as yellow or yellowish. The color tone of the portion with the sear is a tan color, such as a tan color, as compared to the portion without the sear.

The Korea crust of the invention has the following characteristics: when the center part of the Korean cake skin is divided by a circle with the diameter of 100mm, the number of mesh parts with the maximum length of 3-30 mm in the mesh parts without baking color is 40-115 in the circle, and according to the characteristics, the baking color patterns in the mesh shape are moderately fine, and a large number of mesh parts with proper sizes exist, thereby having beautiful appearance. From this viewpoint, in the circular shape, the number of mesh parts having a maximum length of 3 to 30mm among the mesh parts without the sear is preferably 40 to 115, and more preferably 60 to 95. In the present invention, in order to set the number of mesh parts in the kokuai crust to the above range, a method for producing the kokuai crust obtained by baking the above-described kokuai dough of the present invention can be used. The conventional cookie dough does not provide a cookie wrapper having the above-mentioned fine mesh pattern.

The mesh shape is not limited to one in which the mesh portion is regular, such as a lattice mesh shape, but includes one in which the shape of the mesh portion is irregular. In addition, in the mesh shape, the width of the portion with the seared color (the length in the direction orthogonal to the direction in which the portion extends) does not need to be constant. Further, the portion with the sear color does not necessarily have to be a linear elongated shape. "having a part with a mesh-like seared color and a plurality of mesh parts without a seared color surrounded by the part with a seared color" means that if a plurality of discontinuous parts without a seared color and parts with a seared color dividing the discontinuous parts from each other are observed, it is considered to be satisfied. The discontinuous portions are the mesh portions, and the number of the mesh portions is a number satisfying "40 to 115 mesh portions having a maximum length of 3 to 30mm among the mesh portions without baking color in a circle in which a center portion of a Korean cake crust is divided by a circle having a diameter of 100 mm". The maximum length is the length of the longest line segment among line segments crossing one mesh portion. The shape of the mesh portion is not limited, and may be any shape such as a circle, an ellipse, a polygon, or a star polygon.

"dividing the center portion of the korean pie skin by a circle having a diameter of 100 mm" means dividing by a circle having a diameter of 100mm centering on the center point of the korean pie skin. In the case of a Korean pie crust having a circular shape, the center point is the center of the circle. In addition, in the case of the Korean pie skin being a triangle, the center point of the Korean pie skin is the inner center of the triangle. In the case where the korean pie skin is a quadrangle or a pentagon other than a rectangle or a rhombus, the center point of the korean pie skin is set to be the center of a circle of the largest area among circles which are located inside the quadrangle or the pentagon and are tangent to at least three sides. In the case where the quadrangle or pentagon has two or more circles having the largest area, the center of any one circle is selected and included in the above range, and the circle is considered to be included in the scope of the present invention. In addition, in the case where the korean pie skin is not any one of a quadrangle and a pentagon other than a circle, a triangle, a rectangle, or a rhombus, the center point of the korean pie skin is set as the midpoint of the largest line segment crossing the korean pie skin.

The "number of mesh parts having a maximum length of 3 to 30mm out of the mesh parts without baking color in a circle having a diameter of 100mm with the center point of the kokuai crust as the center" may be, for example, a photograph of the kokuai crust taken, and the number may be counted after enlarging the photograph by two times. In the case where only a part of the mesh portion is included in the circle, if more than half of the area of the mesh portion is included in the circle, the number is counted as 1.

The diameter of the Korea crust is typically 110mm to 300mm, preferably 160mm to 240 mm. The diameter referred to herein is the diameter of a circle when the korea skin is circular, the minor axis of an ellipse when the korea skin is elliptical, and the diameter of an inscribed circle when the korea skin is triangular. In addition, in the case where the korean pie skin is a quadrangle or a pentagon other than a rectangle or a rhombus, the diameter of the circle of the largest area among circles located inside the quadrangle or the pentagon and tangent to at least three sides is used. In the case where the korean pie skin is not any one of a quadrangle and a pentagon other than a circle, an ellipse, a triangle, a rectangle, or a rhombus, it is a length bisected by the midpoint of the above-mentioned maximum line segment, i.e., a length of one-half of the maximum line segment. In any shape, the korean pie skin is preferably a shape including a whole circle having a diameter of 100mm centered on the center point of the korean pie skin. The inclusion entirety may be either a case where a circle having a diameter of 100mm overlaps the outer edge of the Korean pie crust or a case where a circle having a diameter of 100mm does not overlap the outer edge of the Korean pie crust and is entirely included inside the outer edge. The Korean cake crust is preferably made into a Korean cake crust with the area 1-50 times of the area of the circle with the diameter in the range. The oval, triangular, etc. shapes referred to herein mean those shapes baked during baking, and are not, for example, shapes cut into triangles after baking in a circular shape.

The thickness of the Korea crust is typically preferably 0.1mm to 3mm, more preferably 0.5mm to 2 mm. The thickness of the Korean pie skin mentioned here means the thickness of any part of the Korean pie skin.

Examples

Examples 1 to 12 and comparative examples 1 to 14

The raw materials shown in the following table 1 or table 2 were mixed according to the formulation shown in the table, and stirred by a mixer to prepare a flowing Kokuai biscuit dough having a dough temperature of 25 ℃ and a dough viscosity of 15 to 35 dPa.s. The stop time was set to 10 minutes, and only one side was baked at 185 ℃ for 20 seconds by a roller roaster to obtain a round, thin, flakey crust having a thickness of 0.5mm to 2mm and a diameter of about 20 cm.

In tables 1 and 2, as the wheat flour, a wheat flour was used. Etherified starch derived from tapioca is used as the processed starch. In addition, granulated sugar was used as the sugar. Whole eggs were used as eggs. Guar gum was used as a thickening polysaccharide. The monoglyceride having a melting point of less than 55 ℃ is a monoglyceride of a fatty acid having 16 to 18 carbon atoms and has a melting point of 50 ℃. The propylene glycol fatty acid ester has a melting point of 42 to 48 ℃. Other emulsifiers were commercially available.

(evaluation 1)

As the appearance of the crust obtained in each of the examples and comparative examples, 10 panelists evaluated the number of cells on the non-baked surface, the flatness of the baked surface, the fineness of the mesh pattern of the baked colored portion, and the sticky and glutinous texture as the texture. The evaluation criteria are as follows. The results are shown in tables 1 and 2 as the average of evaluation scores of 10 persons. The number of cells in the non-baked surface was evaluated by visual observation, including a cell penetrating the crust of a Korean cake and a cell not penetrating the crust of the cake, in the form of a pinhole (about 0.01mm to 0.2mm in diameter).

The number of mesh parts having a maximum length of 3 to 30mm in a circle having a diameter of 100mm was measured for the Korean cake crust obtained in each of examples and comparative examples by the above-mentioned method. The results are shown in tables 1 and 2. In addition, photographs of the baked surfaces of the korean crusts of each of example 4, example 3 and comparative example 1 are shown in fig. 2.

(evaluation 2)

The dough for a korean pastry was prepared as in comparative example 1 and examples 1 to 6, and then the dough was left to stand at room temperature (25 ℃) for 0 minute, 15 minutes, 30 minutes, 45 minutes or 60 minutes and then baked. Regarding each of the obtained korean crusts, 10 panelists evaluated the mesh pattern on the baked surface according to the following evaluation criteria, as described above. The change in the evaluation point and the average value of the evaluation points at each time are shown in table 3.

< evaluation criteria >

(number of bubble holes of non-baked noodles)

1 minute: many holes

And 2, dividing: many bubble holes

And 3, dividing: a little bit more bubble holes

And 4, dividing: few bubble holes

And 5, dividing: hole without air bubble

(flatness of baked noodles)

1 minute: remarkable concave-convex feeling

And 2, dividing: has concave-convex feeling

And 3, dividing: slight sense of irregularity

And 4, dividing: flat but locally concave-convex

And 5, dividing: leveling

(fineness of baked pattern of baked noodles)

1 minute: coarse, or not patterned

And 2, dividing: slightly coarse patterns, or less patterned

And 3, dividing: although fine in pattern, non-uniform

And 4, dividing: slightly fine and uniform pattern

And 5, dividing: fine and uniform pattern

(taste (sticky and glutinous feeling)

1 minute: hard, sticky and glutinous feeling is not felt

And 2, dividing: slightly hard, sticky and glutinous

And 3, dividing: sticky and glutinous feeling

And 4, dividing: soft, slightly sticky and glutinous

And 5, dividing: soft, strongly feel sticky and glutinous

TABLE 3

	Comparative example 1	Example 1	Example 2	Example 3	Example 4	Example 5	Example 6
								Variation of pattern with time (average score of 0-60 minutes)	1	2.9	4.8	3.7	4.9	3.9	4.5
0 minute of downtime	1	3.5	5	4	5	4	4.5
								Shut down time 15 minutes	1	3.5	5	4	5	4	4.5
Shut down time 30 minutes	1	3	5	4	5	4	4.5
								Shut down time 45 minutes	1	2.5	4.5	3.5	5	4	4.5
Shut down time 60 minutes	1	2	4.5	3	4.5	3.5	4.5

As is clear from the results of tables 1 to 3 and fig. 2, the dough for kokui patties of the present invention, which uses a specific emulsifier, can suppress unevenness of the surface of the kokui patty skin to be flat, and has a fine mesh pattern in the baked color to give a sticky and glutinous feeling to a person. In addition, it was found that there were few bubble holes, little moisture migration of the filling, and the dough for tortillas had high stability with time.

Example 2-A to 2-W

In example 2, as the cereal, cereal having the kind shown in table 4, table 5 or table 6 was used instead of 75 parts by mass of the processed starch and 25 parts by mass of the wheat flour. In the same manner as in example 2 except for this, a dough for a pretzel and a pretzel wrapper were obtained.

Comparative examples 1-A to 1-F, 1-Q, 1-T to 1-W

In comparative example 1, as the cereal, cereal having the kind shown in table 4, table 5 or table 6 was used instead of 75 parts by mass of the processed starch and 25 parts by mass of the wheat flour. In the same manner as in comparative example 1 except that, a dough for a pretzel and a pretzel wrapper were obtained.

Comparative examples 2-A to 2-F, 2-Q, 2-T to 2-W

In comparative example 2, as the cereal, cereal having the kind shown in table 4, table 5 or table 6 was used instead of 75 parts by mass of the processed starch and 25 parts by mass of the wheat flour. In the same manner as in comparative example 2 except for this, a dough for a pretzel and a pretzel wrapper were obtained.

The kokumi cakes obtained in the above examples and comparative examples were evaluated in the same manner as in evaluation 1. The results are shown in tables 4 to 6.

As shown in tables 4 to 6, it was found that: when a flour such as a wheat flour, a high flour, a rice flour, various raw starches, or various processed starches is used, the effects of less surface unevenness, a mesh pattern, a sticky and glutinous feeling, and less air holes due to the use of a specific emulsifier can be obtained.

(example 2-X and example 2-Y)

In example 2, the amount of salad oil was changed to the amount shown in table 7. Except for this, in the same manner as in example 2, a dough for a cookie and a crust of a cookie were obtained. The obtained korea cake crust was evaluated in the same manner as in evaluation 1. The results are shown in Table 7.

TABLE 7

As shown in table 7, it was found that: even when the amount of the liquid fat or oil is changed, the effects of less surface unevenness, mesh pattern, sticky feeling, and few cells can be obtained by using a specific emulsifier.

Industrial applicability

According to the present invention, there can be provided a mixture for a kokuai pie, a dough for a kokuai pie, and a method for producing a kokuai pie crust, which can provide a kokuai pie crust having a smooth surface with suppressed irregularities, a fine mesh pattern in the baked color, a sticky and glutinous feel, and suppressed moisture migration from the filling. The dough for a cookie of the present invention is also excellent in stability with time. Further, according to the present invention, a beautiful crust having a finer mesh pattern and a more beautiful appearance than those of conventional baked colors can be provided.