CN112825890A - Production method of cold-drinking biscuits - Google Patents

Production method of cold-drinking biscuits Download PDF

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Publication number
CN112825890A
CN112825890A CN201911164342.6A CN201911164342A CN112825890A CN 112825890 A CN112825890 A CN 112825890A CN 201911164342 A CN201911164342 A CN 201911164342A CN 112825890 A CN112825890 A CN 112825890A
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Prior art keywords
biscuit
particles
producing
cold drink
biscuits
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Inventor
谷晓青
温红瑞
张冲
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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Priority to CN201911164342.6A priority Critical patent/CN112825890A/en
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

The invention relates to a method for producing biscuits for cold drinks, in particular to a method for producing biscuits coated with cold drinks. The production method adopts small dies with the specification of 10mm x 2mm-20mm x 3mm to increase the baking surface of the biscuit, and the biscuit produced by adopting a secondary baking technology has lower water content and higher hardness.

Description

Production method of cold-drinking biscuits
The technical field is as follows:
the invention belongs to the field of food processing, and particularly relates to a production method of biscuits for cold drinks.
Background art:
at present, the cold drinks with coatings are mainly coated with hard nut particles or are coated with white chocolate without particles. The coated cold drink products have fewer varieties and single appearance.
The crisp particles cannot be coated particularly, because the crisp particles are broken in chocolate due to the influence of stirring speed and stirring time, the powder after the color particles are broken has the largest influence on products, so that the color of coating raw materials such as white chocolate and the like is changed, and the effect of integral color difference contrast cannot be achieved.
Besides, as one of crisp particles, the common biscuit particles are not limited by the size of a mould in the forming process and can be randomly used, the baking condition is generally that the biscuit is baked for 5-6min at the temperature of 250 ℃, the moisture content of a finished product is 6-8%, the hardness is not high, and the biscuit is fragile. Therefore, common biscuits, particularly crisp biscuits or cookies, generate a plurality of crumbles in the crushing process, and the addition of the crumbles to cold drink coatings such as white chocolate is the main reason for the dyeing of the cold drink coatings; if the biscuit particles are screened for particle size selection, excessive powder leads to low particle yield and directly causes cost rise; and as mentioned above, the biscuit particles are also broken up when mixed with cold drink coating materials such as white chocolate, due to their high water content and low hardness, resulting in staining of the cold drink coating.
The invention content is as follows:
the invention relates to a method for producing cold drink biscuits, which adopts a small mould low-temperature short-time secondary baking technology to produce biscuits with higher hardness and larger baked noodles, so that the crushed particles also have larger baked noodles and are not easy to crush.
Unless otherwise defined, the terms used in the present invention have meanings conventionally understood by those skilled in the art, and are not particularly limited.
The term "crunchy granules" as used herein refers to shear-intolerant, agitated granules, such as freeze-dried fruit granules, crunchy candy granules, biscuit granules, and the like.
The term "biscuit" used in the present invention refers to a food having a crisp or crisp texture, which is prepared by using wheat flour (optionally adding glutinous rice flour, starch, etc.) as a main raw material, adding (or not adding) sugar, fat and other raw materials, and performing processes such as flour mixing (or size mixing), molding, baking (or frying and baking). The biscuit in the present invention may in principle be selected from any conventionally used in the art, such as short biscuits, tough biscuits, cookies, wafers, preferably short biscuits and cookies and the like. The raw materials and formulations for biscuits are also conventional to those skilled in the art.
The term "short biscuit" used in the present invention means that most of the surface patterns produced by using wheat flour, sugar and oil as main raw materials, adding a swelling agent and other auxiliary materials, and performing powder mixing, rolling or non-rolling, molding and baking through a cold powder process are convex. The short biscuits according to the invention are in principle conventional in the art. The raw materials and formulations for the crisp biscuits are also conventional for those skilled in the art.
The term "cookie biscuit" (cookie) used in the invention is a biscuit with three-dimensional patterns or regular ripples on the surface, which is made by taking wheat flour, sugar, syrup, grease and dairy products as main raw materials, adding a leavening agent and other auxiliary materials, mixing the flour by a flour cooling process, adopting one of extrusion molding or strip extrusion, steel wire cutting or roll printing methods to mold and bake, and has a porous structure on the cross section and a loose or crisp mouthfeel. The cookie of the present invention may in principle be selected from any one conventionally used in the art, and its raw material formulation is also conventionally used by those skilled in the art. As used herein, "biscuit particles" refers to particles made by crushing biscuits, preferably biscuit particles or cookie particles.
In one aspect, the invention provides a method for producing cookies, comprising
Uniformly mixing the raw materials for preparing the biscuit, and preparing a biscuit blank;
forming the biscuit blank by using a small mould with the specification of 10mm by 2mm to 20mm by 3 mm;
and (3) baking the formed biscuit blank for the first time at the temperature of 90-110 ℃ for 1-3min, and then baking for the second time at the temperature of 110-130 ℃ for 0.5-1min to obtain the biscuit.
The raw materials for preparing the biscuit are the raw materials for preparing the biscuit conventionally in the field.
In one embodiment, the size of the small die is preferably 12mm by 2mm to 15mm by 2.5mm, more preferably 15mm by 2 mm.
In one embodiment, the first baking temperature is preferably 95 to 105 ℃, more preferably 100 ℃.
In one embodiment, the first baking time is preferably 2 to 3min, more preferably 3 min.
In one embodiment, the second baking temperature is preferably 115-125 ℃, more preferably 120 ℃.
In one embodiment, the second baking time is preferably 0.7 to 1min, more preferably 1 min.
In one embodiment, the biscuit is a short biscuit or a cookie.
In one embodiment, the biscuit is coloured.
In one embodiment, the method for producing a biscuit described above, further comprising crushing the biscuit into particles to obtain biscuit particles, preferably further comprising sieving the biscuit particles for size selection.
In one embodiment, the screen is a combination of a 2mm aperture screen and a 4mm aperture screen, preferably the screen is a combination of a 2mm aperture screen and a 4mm aperture screen nested together.
In one embodiment, the biscuit particles have a particle size of 2 to 4 mm.
The small mould can increase the area of the baked noodles, the baked noodles are hard, the yield of the biscuit particles can be increased, and the product cost can be reduced. Ordinary biscuits have a high moisture content and can be baked twice to quickly reduce the moisture content of the granules, for example to 1-3% in one embodiment of the invention, to ensure the hardness of the granules. In one embodiment of the invention, the biscuit particles are not easily broken during mixing with the cold drink coating material, and when the biscuit particles are colored, the biscuit particles are not easily broken during mixing with the cold drink coating material, so that the cold drink coating is prevented from being colored.
In one embodiment, the method for producing a biscuit as described in any of the above further comprises dip-coating a solution with good film forming properties on the outer layer of the biscuit particles. In one embodiment, wherein the film-forming solution is a low-fat pectin solution and/or an agar solution, wherein the low-fat pectin solution has a solution concentration of 1% o to 5% o and the agar solution has a solution concentration of 0.1% o to 1% o. The concentration of the solution is adjusted according to the particle size of the biscuit. In one embodiment, wherein said dip coating is at a temperature of 15-25 ℃ for a time of 5-30 s.
The solution with good film forming property is quickly coated on the outer layer of the biscuit particles in a dip mode, a protective layer can be formed outside the biscuit particles, the biscuit particles are guaranteed not to be broken easily in the later whipping process, and meanwhile components (such as oil in chocolate) in the cold drink coating raw materials are prevented from entering the biscuit through the surface pores of the biscuit particles to damage the tissue structure of the biscuit.
In one embodiment, the method of producing a biscuit as described above further comprises subjecting the biscuit particles to an oil. In one embodiment, wherein the oil is extracted using vegetable oils (such as coconut oil, palm oil, and/or corn oil) and animal oils (such as anhydrous butter). In one embodiment, wherein the oil passing temperature is 180-.
The anhydrous cream can improve the flavor of the biscuit, can bring light butter taste to the product, and improves the added value of the product.
In another aspect, the invention provides biscuit or biscuit particles produced by a method of producing biscuits as claimed in any preceding claim.
In one embodiment, the biscuit or biscuit particles have a moisture content of 1 to 3%, preferably 1 to 2%, more preferably 1%.
In another aspect, the present invention provides the use of biscuit or biscuit particles as described above in the preparation of a cold drink, preferably wherein the cold drink is a coated cold drink, the coating comprising biscuit or biscuit particles as described above and the ingredients of a coatable cold drink product including but not limited to chocolate, fruit jam and/or nut butter, more preferably the chocolate is white chocolate.
In another aspect, the invention also provides a cold drink which is a cold drink having a coating comprising biscuit or biscuit particles as described above and a raw material of a coatable cold drink product, preferably the raw material of the coatable cold drink product is chocolate, fruit jam and/or nut jam, more preferably the chocolate is white chocolate, and the cold drink is preferably ice cream or ice cream.
The specific implementation mode is as follows:
the present invention will be described in detail with reference to specific embodiments, but these embodiments are not intended to limit the scope of the present invention, but rather to highlight the features of the present invention, which can be more easily understood by those skilled in the art, so as to more clearly explain the present invention.
Example 1
A method for producing biscuit particles for cold drinks, which comprises the following steps:
(1) sieving 100kg of flour, shelling 5kg of eggs, stirring uniformly, mixing with vegetable oil: 30kg of white granulated sugar: 40kg, maltose: 5kg, whole milk powder: 7kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a small mould with the specification of 15mm by 2 mm;
(3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 100 ℃ for 3min, and then baking for the second time at the temperature of 120 ℃ for 1min to obtain a biscuit, wherein the water content of the biscuit is 1%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 95%.
Example 2
A method for producing biscuit particles for cold drinks, which comprises the following steps:
(1) sieving 90kg of flour, shelling 4kg of eggs, stirring uniformly, mixing with vegetable oil: 32kg of white granulated sugar: 41kg, maltose: 4kg, whole milk powder: 10kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a small mould with the specification of 10mm by 2 mm;
(3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 110 ℃ for 3min, and then baking for the second time at the temperature of 130 ℃ for 1min to obtain a biscuit, wherein the water content of the biscuit is 1.5%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm which are sleeved together, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 95%.
Example 3
A method for producing biscuit particles for cold drinks, which comprises the following steps:
(1) sieving 100kg of flour, shelling 5kg of eggs, stirring uniformly, mixing with vegetable oil: 40kg of white granulated sugar: 40kg, maltose: 6kg, whole milk powder: 8kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a small mould with the specification of 20mm by 3 mm;
(3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 90 ℃ for 1min, and then baking for the second time at the temperature of 110 ℃ for 0.5min to obtain a biscuit, wherein the water content of the biscuit is 3.0%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm which are sleeved together, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 95%.
Example 4
A method for producing biscuit particles for cold drinks, which comprises the following steps:
(1) sieving 90kg of flour, shelling 6kg of eggs, stirring uniformly, mixing with vegetable oil: 35kg of white granulated sugar: 40kg, maltose: 6kg, whole milk powder: 8kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a small mould with the specification of 15mm by 2.5 mm;
(3) and (3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 95 ℃ for 3min, and then baking for the second time at the temperature of 115 ℃ for 1min to obtain the biscuit, wherein the water content of the biscuit is 2%.
(4) Crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 95%.
Example 5
A method for producing biscuit particles for cold drinks, which comprises the following steps:
(1) sieving 100kg of flour, shelling 5kg of eggs, stirring uniformly, mixing with vegetable oil: 40kg of white granulated sugar: 41kg, maltose: 6kg, whole milk powder: 8kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1lg, domestic drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a small mould with the specification of 12mm by 2 mm;
(3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 105 ℃ for 2min, and then baking for the second time at the temperature of 125 ℃ for 0.7min to obtain a biscuit, wherein the water content of the biscuit is 1.4%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 95%.
Comparative example 1
A method of producing biscuit particles comprising:
(1) sieving 100kg of flour, shelling 5kg of eggs, stirring uniformly, mixing with vegetable oil: 30kg of white granulated sugar: 40kg, maltose: 5kg, whole milk powder: 7kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a die with the specification of 50mm by 5 mm;
(3) baking the biscuit blank formed in the step (2) at the temperature of 250 ℃ for 6min to obtain a biscuit, wherein the water content of the biscuit is 5%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 85%.
Comparative example 2
A method of producing biscuit particles comprising:
(1) sieving 100kg of flour, shelling 5kg of eggs, stirring uniformly, mixing with vegetable oil: 30kg of white granulated sugar: 40kg, maltose: 5kg, whole milk powder: 7kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a mould with the specification of 45mm by 10 mm;
(3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 115 ℃ for 5min, and then baking for the second time at the temperature of 135 ℃ for 1.5min to obtain a biscuit, wherein the water content of the biscuit is 4.5%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 88%.
Comparative example 3
A method of producing biscuit particles comprising:
(1) sieving 100kg of flour, shelling 5kg of eggs, stirring uniformly, mixing with vegetable oil: 30kg of white granulated sugar: 40kg, maltose: 5kg, whole milk powder: 7kg, lecithin: 0.1kg, baking soda: 0.3kg, essence for food: 0.1kg, drinking water: after 10 kilograms of the mixture is mixed evenly, biscuit blanks are made;
(2) forming the biscuit blank by using a mould with the specification of 30mm by 6 mm;
(3) baking the biscuit blank formed in the step (2) for the first time at the temperature of 85 ℃ for 0.7min, and then baking for the second time at the temperature of 105 ℃ for 0.3min to obtain a biscuit, wherein the water content of the biscuit is 4%;
(4) crushing the biscuit into particles to obtain biscuit particles, sieving the biscuit particles to select the particle size, wherein the sieve is a combination of a sieve with the aperture of 2mm and a sieve with the aperture of 4mm, the particle size of the biscuit particles obtained after sieving is 2mm-4mm, and the yield of the biscuit particles is 85%.
Example 6
The biscuit particles obtained in example 1 were further dip-coated with a 1% low-fat pectin solution at 15 ℃ for 30 s. The obtained biscuit particles with the protective film.
Example 7
The biscuit particles obtained in example 1 were further dip-coated with agar solution of 1 ‰ concentration at 25 deg.C for 5 s. The obtained biscuit particles with the protective film.
Example 8
The biscuit particles obtained in example 1 were further oiled. The coconut oil is used for oiling for 5s at the temperature of 180 ℃.
Example 9
The biscuit particles obtained in example 1 were further oiled. The oil is prepared from anhydrous butter at 200 deg.C for 1 s.
Example 10
The biscuit particles obtained in examples 1 to 9 and comparative examples 1 to 3 were mixed with white chocolate at 35 c at 500 rpm, respectively, to prepare a chocolate coating coated with biscuit particles. After 30min the white chocolate was observed and biscuit particles < 2mm were filtered off with a 2mm sieve and weighed, the weight ratio of the particles < 2mm to the added biscuit particles was calculated.
After mixing, the breaking and staining of the biscuit particles in the white chocolate are shown in table 1 below:
TABLE 1
Figure BDA0002287214370000081
Figure BDA0002287214370000091
It can be seen that the chocolate was not easily colored after mixing with the biscuit particles obtained in examples 1-9 of the present invention, since the greater the number of < 2mm particles, the more serious the white chocolate was colored, while the particles were not easily broken during mixing with chocolate.

Claims (19)

1. A method for producing a biscuit comprising
Uniformly mixing the raw materials for preparing the biscuit, and preparing a biscuit blank;
forming said biscuit blank with a small mould having a format of 10mm by 2mm to 20mm by 3 mm;
and (3) baking the formed biscuit blank for the first time at the temperature of 90-110 ℃ for 1-3min, and then baking for the second time at the temperature of 110-130 ℃ for 0.5-1min to obtain the biscuit.
2. Method for producing biscuits according to claim 1, wherein the format of the small moulds is preferably 12mm x 2mm to 15mm x 2.5mm, more preferably 15mm x 2 mm.
3. A process for the production of biscuits as claimed in claim 1 or 2, wherein the first baking temperature is preferably 95-105 ℃, more preferably 100 ℃.
4. Method for producing a biscuit according to any of the preceding claims, wherein the first baking time is preferably 2-3min, more preferably 3 min.
5. Method for the production of biscuits according to any one of the preceding claims, wherein the second baking temperature is preferably 115-125 ℃, more preferably 120 ℃.
6. Method for producing a biscuit according to any of the preceding claims, wherein the second baking time is preferably between 0.7 and 1min, more preferably 1 min.
7. Method for the production of a biscuit according to any of the preceding claims, wherein the biscuit is a short biscuit or a cookie biscuit, preferably the biscuit is coloured.
8. A method of producing a biscuit as claimed in any preceding claim, further comprising breaking the biscuit into particles to give biscuit particles, preferably further comprising sieving the biscuit particles for particle size selection.
9. A process for the production of a biscuit as claimed in claim 8, wherein the biscuit particles have a particle size of 2 to 4 mm.
10. A method of producing biscuits as claimed in claim 8 or 9 further comprising dip-coating a relatively good film-forming solution on the outer layer of the biscuit particles.
11. A method of producing biscuits as claimed in claim 10 wherein the film-forming solution is a low fat pectin solution and/or an agar solution, wherein the low fat pectin solution has a solution concentration of between 1% and 5% o and the agar solution has a solution concentration of between 0.1% and 1% o.
12. A process for the production of biscuits as claimed in claim 10 or 11, wherein the temperature of the dip coating is 15-25 ℃ for 5-30 s.
13. A method of producing a biscuit as claimed in claim 8 or 9, which further comprises subjecting the biscuit particles to an oil.
14. A method of producing biscuits as claimed in claim 13 wherein the oil-passing uses vegetable oils (such as coconut oil, palm oil and/or corn oil) and animal oils (such as anhydrous butter).
15. The method for producing cookies as claimed in claim 13 or 14, wherein the temperature of the oil passing is 180-200 ℃ and the time of the oil passing is 1-5 s.
16. Biscuit or biscuit particles produced by a method of producing a biscuit according to any preceding claim.
17. Biscuit or biscuit particle according to claim 16, wherein the biscuit or biscuit particle has a moisture content of 1 to 3%, preferably 1 to 2%, more preferably 1%.
18. Use of biscuit or biscuit particles according to claim 16 in the manufacture of a cold drink, preferably wherein the cold drink is a coated cold drink, the coating comprising the biscuit or biscuit particles according to claim 16 and ingredients which can be coated with a cold drink product, preferably the ingredients of the coatable cold drink product are chocolate, fruit jam and/or nut butter, more preferably the chocolate is white chocolate.
19. A cold drink, which is a cold drink having a coating comprising the biscuit or biscuit particles of claim 16 and a raw material of a coatable cold drink product, preferably the raw material of the coatable cold drink product is chocolate, fruit jam and/or nut spread, more preferably the chocolate is white chocolate, and the cold drink is preferably ice cream or ice cream.
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Application publication date: 20210525