CN105494517A - Method for producing wheat dough containing soybean protein - Google Patents
Method for producing wheat dough containing soybean protein Download PDFInfo
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- CN105494517A CN105494517A CN201410492430.XA CN201410492430A CN105494517A CN 105494517 A CN105494517 A CN 105494517A CN 201410492430 A CN201410492430 A CN 201410492430A CN 105494517 A CN105494517 A CN 105494517A
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Abstract
The invention aims to provide a method for producing wheat dough containing soybean protein. Dough containing soybean protein which is hardly influenced by strong hygroscopicity of soybeans is used, the change of the hardness of the dough is small along with the lapse of time, and the dough has favorable workability. The method for producing wheat dough containing soybean protein is characterized by comprising the following step of adding the soybean protein which is used as a pre-prepared plasticity mixture of soybean protein and sugar, wherein under the situation that the plasticity mixture contains the soybean protein and the liquid sugar, the content of the soybean protein in the plasticity mixture is 12-38wt% according to solid soybean protein, and humid activity of the liquid sugar used in the plasticity mixture is 0.95 or below. The invention further provides a method for producing wheat products, and the method is characterized by comprising the step of heating the wheat dough.
Description
Technical field
The present invention relates to the method for the wheat dough produced containing soybean protein, wherein add the soybean protein as the moldable mixture with liquid state sugar, and produce the method for wheat products by heating dough/pasta.
Background technology
In recent years, the impact on health such as soy food product, soya-bean milk receives publicity, and considers good condition of health, adopts the demand of the wheat products of soybean protein also in increase for such as curing confectionery, bread etc.Because cookie is as curing one of confectionery, be the confectionery easily obtained, and can at various places instant edible, so there have been some to use the trial of soybean protein in cookie.Cookie dough/pasta has plasticity, by such as squeezing or crust machine molding and be moulded various shape, and cures.
In the stage of manufacture of confectionery products, it is important that the plasticity of dough/pasta is stablized, and as when dough/pasta plasticity along with time variations very large time, production can become unstable, thus to described production generation harmful effect.When soybean protein is used for cookie dough/pasta, the method usually adopted is pre-mixed soybean protein and wheat flour, and this mixture is kneaded into dough/pasta by the final stage of then producing at dough/pasta.In addition, use flour batter (flourbatter) method, thus postpone to make water composition as the egg in dough/pasta connect as the chance of soybean protein.In flour batter method, by fat or oils, as margarine, shortening wet goods mix with soybean protein in advance, then mix with sugar, egg and wheat flour.But, in these all methods, use the dough/pasta of soybean protein can be subject to the impact of soybean protein strong absorptive energy, and the hardness of dough/pasta can increase in time, therefore destroys workability.Due to the plastic change of this dough/pasta of very difficult minimizing, so the amount of soybean protein used should be limited, and there is the requirement avoiding this situation.
About utilizing soybean protein curing in confectionery, patent document 1 proposes the method for producing and curing confectionery, and it comprises the wheat dough cured containing soybean protein and coagulating agent.The method is intended to adopt alkaline-earth metal as coagulating agent to improve local flavor.Patent document 2 proposes by using enzymatic degradation soybean protein in low-gravity cream cake, improves the method for curing contraction and volume reduction after curing.Patent document 3 propose containing wheat flour, soy protein ingredients raw material and plant fat or oils be main raw material(s) cure confectionery.Curing confectionery amount in every 100 weight portion wheat flours is the soy protein ingredients raw material of about 10-about 65 weight portion, the plant fat that amount is about 5-about 20 weight portion or oils, and the raw material curing confectionery derive from the raw material composition of plant primarily of those.Normally used said method is utilized to prepare dough/pasta, and in advance by wheat flour and the mixing of soy protein ingredients raw material.Patent document 4 proposes the method for producing and curing confectionery, and it is included in the material, tapioca and the trehalose that cure in confectionery dough/pasta and use containing soybean protein.This method also uses conventional method, i.e. flour batter method, and the powder of soybean protein, tapioca powder and trehalose powder is mixed.
Patent document 1:JP11-169063A patent document 2:JP6-319434A patent document 3:JP61-28347A patent document 4:JP11-9176A.
Summary of the invention
The problem to be solved in the present invention
An object of the present invention is the method providing the wheat dough produced containing soybean protein, even if this dough/pasta is also subject to the impact of soybean protein strong absorptive energy hardly in the dough/pasta using soybean protein, and its hardness changes less in time and has good using
Property.
Solve the method for this problem
For problem above, the present inventor is with the prejudice of conventional method being have studied to the method being different from conventional method, when concurrent present production contains the wheat dough of soybean protein, by the moldable mixture of previously prepared soybean protein with liquid sugar, soy protein ingredients can absorb the water in sugar, and soybean protein can be hard with the strong absorptive energy alleviating soybean protein gradually.Thus complete the present invention.
That is, a first aspect of the present invention is the method for producing wheat dough, and it comprises and adding as the previously prepared soybean protein with the moldable mixture of liquid state sugar.A second aspect of the present invention is the method according to first aspect yield wheat in next life dough/pasta, is wherein 12-38 % by weight as the soybean protein amount of the soy protein ingredients in the moldable mixture of soybean protein and liquid state sugar by anhydrous solid material.A third aspect of the present invention, be the method for producing wheat dough according to first or second aspect, the water activity value wherein for the liquid state sugar of moldable mixture is 0.95 or lower.A fourth aspect of the present invention, be according to first to the third aspect any one in next life yield wheat dough/pasta method, be wherein 1-13 % by weight as the amount of the soybean protein of soy protein ingredients by anhydrous solid material in wheat dough.5th aspect is a kind of method of producing wheat products, and it comprises and heats wheat dough according to first to any one of the mat woven of fine bamboo strips four aspect.
Effect of the present invention
A kind of method of producing the wheat dough containing soybean protein may be provided, even if it makes using wheat dough described in the wheat dough of soybean protein to be also subject to the impact of soybean protein strong absorptive energy hardly, and the hardness of dough/pasta changes less in time and has good workability.
Realize best way of the present invention
Produce in the present invention in the method for the wheat dough containing soybean protein, the soybean protein added in wheat flour as the moldable mixture with liquid state sugar is necessary.Other operation can be implemented according to the conventional method of producing wheat dough.Now, appropriately the raw-material fat of wheat dough or oils and egg can be typically used as by choice and operation.Produce dough next life by this way, can obtain can affect by soybean protein strong absorptive hardly, in time firmness change little and have good workability containing the wheat dough of soybean protein.Example for liquid sugar of the present invention comprises the commercial liquid state sugar that can buy.When having the granular of low moisture content or powdered sugar, its moisture sugar can be used, and from the viewpoint of storage property, preferably the water activity value (Aw) of sugar is 0.95 or lower, is 0_90 or lower further.The example of sugar comprises monose, such as glucose, fructose, mannose, wood sugar etc., oligosaccharides, such as sucrose, maltose, lactose, trehalose, maltotriose etc., and sugar alcohol, as D-sorbite, maltitol, mannitol, antierythrite, xylitol etc.
In the present invention, soybean protein is added in wheat flour as previously prepared with the moldable mixture of liquid state sugar, and the amount of the sugar in moldable mixture is preferably 60-80 % by weight, more preferably 65-80 % by weight.When the content of liquid sugar is more less than lower limit, mixture becomes flake, and uniform kneading operation can become difficulty.On the other hand, when the sugared content of liquid state exceedes in limited time, mobility is too high, and plasticity reduces, and Lead-free system in some cases there will be segregation phenomenon in operating.
The example of the soybean protein used in the present invention comprises the powdered soybean, the pale yellow flour of soybean etc. of soy protein isolate, the concentrate of soybean protein, the soybean protein of hydrolysis, preparation scale soya-bean milk powder, powdered soybean, degreasing, and soybean protein can be used alone, or two or more Cultivar mixtures is used.The content of soy protein ingredients can represent by anhydrous solid material, and can measure according to the analysis of one in the 24th page of upper described Kje Shu dahl method of " NewFoodAnalysisHandbook; the 1st edition, on November 20th, 2000 publishes, publisher: KENPAKUSHA ".
In the present invention, soybean protein is added into wheat flour as previously prepared with the moldable mixture of liquid state sugar, and in this moldable mixture, be preferably the 12-38 % by weight by anhydrous solid material as the amount of the soybean protein of soy protein ingredients, more preferably 18-33 % by weight.When the amount of soy protein ingredients is less than in limited time lower, dough/pasta meeting deliquescing, and be difficult to obtain plasticity; When its amount is prescribed a time limit higher than upper, dough/pasta can be hardening, or become flake, and uniform kneading operation can become difficulty, thus cause being difficult to obtain the wheat dough containing soybean protein.
By soybean protein and liquid state sugar being pre-mixed, soybean protein can absorb the water in liquid sugar.Therefore, soybean protein will be hard gradually.Although become hard required Time Dependent to change in specific production method, 30 minutes to about 1 hour just enough.
What obtain in method above contains in the wheat dough of soybean protein, is preferably the 1-13 % by weight by anhydrous solid material, more preferably 3.5-13 % by weight in wheat dough as the amount of the soybean protein of soy protein ingredients.When the amount of soy protein ingredients is less than in limited time lower, obtain the necessary soy protein ingredients of the conceivable nutritive value of institute in the present invention and will become difficulty.When described amount is prescribed a time limit higher than upper, the mobility of dough/pasta can become poorer, and this causes the deterioration of workability.
In the present invention, soybean protein is prepared into moldable mixture with liquid state sugar.The plasticity mentioned in the present invention refers to so a kind of physical property, namely a kind of mixture has suitable denseness and smooth quality, and all can hook mixing with normally used raw material in wheat dough raw material, described raw material are as fat or oils, powdered sugar, egg etc., and plasticity can represent by the hardness of rheometer measurement.At 20X: hardness number as with measured by method described herein, be preferably 0.1cm
2to 49cm
2/ 0.785cm
2, more preferably 0.4cm
2to 38cm
2/ 0.785cm
2.
The example of the wheat flour used in the present invention comprises soft flour, sharps and hard flour.Other raw-material example comprises egg, and has whole egg, yolk and the white of an egg, and sugaring egg and its frozen egg.These compositions can be used alone, or with it two or more combinationally use.
The fat used in the present invention or the example of oils comprise animality or vegetablefats or oils, and their hydrogenated fat or oils.They can be used alone, or with two kinds or more
Multiple combinationally uses.Or, also can use fat or the oils of its chemistry or physical treatment.The example of these fat or oils comprises fat or the oils in various animal or plant source, such as soybean oil, cotton seed oil, corn oil, safflower oil, green pepper pull that oil, Standard palmitic acid oil, rape straw are oily, rice bran oil, sesame oil, kopok oil, coconut oil, palm-kernel oil, cocoa butter, butter oil, lard, fish oil, whale wet goods, and finished fat or oils (fusing point is about 10-40X :), such as their hydrogenated oils, the oils of fractionation oils and ester exchange.Further, also can use finished fat or oils, such as margarine and shortening.The fusing point of fat or oils is considered from the local flavor of dough/pasta and plastic viewpoint, is preferably 20-381C.
Wheat products in the present invention can be obtained by the wheat dough containing soybean protein obtained in heating preceding method.Many grow wheat products such as can cure by being selected from, steam, various heating means that are fried and microwave irradiation obtain.Particularly, as the product that the wheat dough containing soybean protein by curing the present invention obtains, by the filling of heat resistanceheat resistant such as jam and beans sauce are wrapped up, and can be cured by conventional method, obtain the fruit cookie of moist mouthfeel or there are the Western-style Japanese confectionery of soft mouthfeel.Selectively, as steaming or fried product, can by preparing bread-like doughs, wherein plasticity sugar-soybean protein dough/pasta is rubbed and make skin, with described skin using mincemeat as beans sauce is wrapped up as central core, and carry out steaming or fried, prepare the wet beans sauce dessert that steams and fried confectionery.
Embodiment
Hereafter the mode by the embodiment of the present invention is explained in more detail the present invention.But spirit of the present invention is not limited to following examples.In an embodiment, percentage and number are all by weight.
Hardness flow graph is measured (FudoKogyoCo., Ltd.).This measurement completes under the measuring condition of following shuttle: internal diameter 58mm, height 31mm; The piston of-individual diameter 10mm; Charging rate is 5cm/ minute, and records the load on piston with printer (RIKADENKIKOGYO, ELECTRONICRECORDERMODELFR-31), is denoted as 1 volt signal (drawing speed is for 5cm/ minute) to go deep into 25mm.The peak area obtained is used as the index expressing hardness.Measure at 20X: product temperature under carry out, and, if food is soft especially, then measure the yardstick of 200g carry out (measure model
Enclose for 0-200g); In other cases, measure and carry out at the yardstick of 0-2000g, and
Because the peak area recorded in 200g yardstick is exaggerated 10 times, so be corrected to 1/10 of initial value when exporting relative to the area in the scope of 0-2000g.
EXPERIMENTAL EXAMPLE 1 to 3
The moldable mixture of the soybean protein in EXPERIMENTAL EXAMPLE 1 to 3/liquid state sugar, respectively by mixing 80 parts, the reduction maltogenic amylase syrup (TowaChemicalIndustryCo. of 70 parts and 60 parts, Ltd. manufacture, " AmaltySyrup ", solids content is 75 % by weight, water activity value Aw is 0.79) and 20 parts, the preparative scale soya-bean milk powder (FujiOilCo. of 30 parts and 40 parts, Ltd manufactures, " SoyFit2000 ", protein content is 63 % by weight by solids content) obtain, it is at 20X: carry out with medium mixing velocity with the Kenwood blender (Aikoh manufacture) being equipped with a mixing wing agitator under room temperature.Further, these moldable mixtures are allowed at room temperature leave standstill 0 minute to 1 hour, fully can be adapted to preparative scale soya-bean milk powder to make sugar.
EXPERIMENTAL EXAMPLE 4 to 8
According to the mode same with EXPERIMENTAL EXAMPLE 1 to 3, the moldable mixture of the soybean protein in EXPERIMENTAL EXAMPLE 4 to 8/liquid state sugar, by the formula described in table 1, use a kind of sorbitol solution (TowaChemicalIndustryCo, Ltd manufactures, " Foodie70 "
Containing the D-D-sorbite of 54%, the reduction starch saccharification product of 16%, the water of 30%, water activity value Aw is 0.75), (TowaChemicalIndustryCo., Ltd. manufacture reduction maltogenic amylase syrup, " AmaltySyrup ", solids content is 75 % by weight, and water activity value Aw is 0.79) and powdery soy protein isolate (FujiOilCo., Ltd manufacture, " NewFujipro1200 ", protein content is 93 % by weight by solid matter) obtain.They are summed up in Table 1.Similar, these mixtures are allowed to leave standstill 0 minute to 1 hour in room temperature.
EXPERIMENTAL EXAMPLE 9 and 10
According to the mode same with EXPERIMENTAL EXAMPLE 1 to 3, the moldable mixture of the soybean protein in EXPERIMENTAL EXAMPLE 9 and 10/liquid state sugar, with the formula described in table 1, use reduction maltogenic amylase syrup, solids content is 75 % by weight, and water activity value Aw is 0.79, the soy protein isolate of water and powdery obtains.Similar, these mixtures are allowed to leave standstill 0 minute to 1 hour in room temperature.
The result of EXPERIMENTAL EXAMPLE 1 to 10
Because soybean protein is 12.6 % by weight in the moldable mixture of the soybean protein in EXPERIMENTAL EXAMPLE 1/liquid state sugar, be low viscosity and pasty state, therefore it is acceptable in pliability.Further, in EXPERIMENTAL EXAMPLE 7 moldable mixture, soybean protein is 37.2 % by weight, is acceptable in hardness.Further, the water activity value of liquid sugar is preferably 0.95 or lower from the viewpoint of storage.And similar, from the viewpoint of storage, the water activity value of the moldable mixture that soybean protein/liquid state is sugared is preferably 0.95 or lower, more preferably 0.90 or lower.From being suitable for easily the moldable mixture kneading of soybean protein/liquid state sugar being become the viewpoint of the wheat dough containing soybean protein, the amount of the soybean protein in the moldable mixture of soybean protein/liquid state sugar is preferably 1
2_ 38 % by weight, more preferably 18,_33 % by weight.
Embodiment 1 to 3
According to the formula shown in table 3, by EXPERIMENTAL EXAMPLE
2middle acquisition allow 7.7 parts that at room temperature leave standstill 1 hour, the moldable mixture of soybean protein/liquid state sugar of 18.6 parts or 36.3 parts, with 19.1 parts, shortening (the FujiOilCo. of 18.5 parts or 18.2 parts, Ltd. manufacture, " PampasLB ") mixing, further, mix 27.4 parts, the white sugar of 18.5 parts or 18.2 parts is (in order to regulate the amount of sugar in respective dough/pasta, the amount of white sugar can improve or reduce), the sodium chloride described in mixture table 3, egg and water are (for regulating the hardness of dough/pasta, its amount can improve or reduce), and further, mixing 36.
4part, 35.2 parts or
24.
5part soft flour, the skimmed milk power of 1.9 parts, 1.9 parts or 1.8 parts, and 0.4 part cure powder, to obtain the wheat dough containing soybean protein.They are summed up in table 3.Similarly, them are allowed to leave standstill 0 minute to 1 hour in room temperature.The result of hardness number is summed up in table 4.
Comparing embodiment 1 and 2
Adopt the amount identical with those same materials in embodiment, according to conventional methods, the moldable mixture of not previously prepared soybean protein/liquid state sugar, has prepared dough/pasta.According to the formula shown in table 3, by the reduction maltogenic amylase syrup of the white sugar of the shortening of 18.4 parts or 17.3 parts, 18.4 parts or 4.8 parts, 12.9 parts or 24.3 parts, mix with further sodium chloride, egg mix and water, and the skimmed milk power of the soft flour of last mixing 35 parts or 32.8 parts, 1.8 parts and 1.7 parts, the preparative scale soya-bean milk powder curing powder and 5.5 parts or 10.4 parts of 0.4 part are to prepare dough/pasta.
Embodiment 4 and 5
According to formula, by the moldable mixture allowing at room temperature to leave standstill the soybean protein/liquid state sugar of 1 hour obtained in 7.9 parts or 33.2 parts of EXPERIMENTAL EXAMPLE 1 or EXPERIMENTAL EXAMPLE 7, mix with the shortening oil phase of 19.7 parts or 16.6 parts, further, mix the white sugar of 27 parts or 8.3 parts (in order to regulate the amount of sugar in dough/pasta, the amount of white sugar can improve and reduce), the sodium chloride described in mixture table 5, egg and water are (for regulating the hardness of dough/pasta, its amount can improve and reduce), and further, mix the soft flour of 37.2 parts or 31.4 parts, the skimmed milk power of 2 parts or 1/7 part and 0.4 part or 0.3 part cure powder, to obtain the wheat dough containing soybean protein.
Comparing embodiment 3 and 4
The Bian amount identical with those same materials in embodiment, according to conventional methods, the moldable mixture of not previously prepared soybean protein/liquid state sugar, has prepared dough/pasta.Formula according to table, mix the shortening of 19.8 parts or 16.9 parts, 27.3 parts or the white sugar of 8.4 parts, the reduction maltogenic amylase syrup of 6.3 parts or the reduction maltogenic amylase syrup of 14.8 parts and the sorbitol solution of 5.4 parts, further, mixing Gasization sodium, egg mix and water, and the skimmed milk power of the soft flour of final mixing 37.6 parts or 32 parts, 2 parts or 1.7 parts, 0.4 part or 0.3 part cure soybean protein that powder and the preparative scale soya-bean milk powder of 1.6 parts or 13.5 parts of powderies be separated to prepare dough/pasta.
The result of embodiment 1 to 5
House has the measurement data of the hardness of the wheat dough of soybean protein to show, and in embodiment 1 to 5, the moldable mixture of soybean protein/liquid state sugar is prepared, and for the wheat dough containing soybean protein; Wherein do not have the comparing embodiment 1 to 4 of previously prepared moldable mixture to compare, the firmness change of the dough/pasta of acquisition is comparatively gentle, and the firmness change of the dough/pasta obtained receives suppression.
These data show, as the hardness number value cm of dough/pasta
2tight larger upon mixing time, the dough/pasta of gained is hard, and by contrast, when this value is less, dough/pasta is then soft.A trend is had to be that compare tightly upon mixing, when the time of at room temperature depositing is elongated, dough/pasta can become harder.Concrete, in the conventional method shown in comparing embodiment, the change of dough/pasta hardness is very large.On the contrary, in the method for the embodiment of the moldable mixture of previously prepared soybean protein wherein/liquid state sugar, the change of dough/pasta hardness is comparatively gentle.Then, adopt in the method according to the invention very, prepare in the formula of dough/pasta to more substantial soybean protein, suppress the change of dough/pasta hardness, and to improve workability be possible.
When soybean protein absorbs water time, its can in time sclerosis and hardening, when there is a large amount of sodium chloride in such a system, sclerosis will become gentleness.The bright inventor of we has supposed that sugar has the function of same suppression sclerosis, and has carried out various experiment.Result is, the present inventor has been found that, although the mix products of soybean protein and water is broken with lower smoothness, but the mixture of soybean protein and liquid state sugar has certain water activity value, it can absorb the water in sugar juice and harden gradually, keep a kind of smooth state of applicable kneading, and the process of sclerosis can reach poised state in about 1-2 hour simultaneously.
Embodiment 6
The wheat dough containing soybean protein obtained in 15g embodiment 2 is adopted in the skin of dough/pasta, with in center material, adopt 10g fruit flame (UmeharaCo., Ltd., " PeachCut7Milli; WhitePeach "), encase center material with outer dough/pasta, to obtain the double-decker of the beans sauce dessert heart shaped steamed, and by its in electric oven at 170X: cure 15 minutes to obtain fruit cookie.
Comparing embodiment 5
The Bian dough/pasta obtained in 15g comparing embodiment 1 in the skin of dough/pasta, with in center material, adopt 10g fruit filling (UmeharaCo, Ltd., " PeachCut7Milli; WhitePeach "), encase center material with outer dough/pasta, to obtain the double-decker of the beans sauce dessert heart shaped steamed, and it is cured 15 minutes to obtain fruit cookie at 170C in electric oven.
The result of embodiment 6 and comparing embodiment 5
In the dough/pasta of comparing embodiment 5, compare with hardness when just completing mixing, after 30 minutes and 60 minutes, the firmness change of dough/pasta is very large, and carries out bag crust by hand and add in dough/pasta in man-hour and can crack.In the dough/pasta of embodiment 6, the change of hardness is less, and can keep smooth for a long time and plastic state preferably.In addition, the cookie of embodiment 6 has strong damp and moist mouthfeel, is a kind of different fruit cookie.
Industrial usability
The present invention relates to a kind of method of producing the wheat dough containing soybean protein, it comprises and adds as the previously prepared soybean protein with the moldable mixture of liquid state sugar, and a kind of method by heating dough/pasta yield wheat in next life product, and relate to a kind ofly produce cookie, cure confectionery, bread and steam the method for product, workability when maintaining fabulous nutritive value and use dough/pasta.
Claims (5)
1. produce a method for wheat dough, it comprises and adding as the previously prepared soybean protein with the moldable mixture of liquid state sugar.
2., as produced the method for wheat dough in claim 1, be wherein 12-38 % by weight as the amount of the soybean protein of the soy protein ingredients of the moldable mixture of soybean protein and liquid state sugar by anhydrous solid material.
3., as the method for the production wheat dough of claim 1 or 2, the water activity value wherein for the liquid state sugar of moldable mixture is 0.95 or lower.
4., as the method for the production wheat dough of any one in claims 1 to 3, be wherein 1-13 % by weight as the amount of the soybean protein of soy protein ingredients by anhydrous solid material in wheat dough.
5. produce the method for wheat products, it comprises the wheat dough of heating as any one in Claims 1-4.
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| CN115886190A (en) * | 2022-09-27 | 2023-04-04 | 维维食品饮料股份有限公司 | Low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread and preparation method thereof |
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2014
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115886190A (en) * | 2022-09-27 | 2023-04-04 | 维维食品饮料股份有限公司 | Low-temperature pre-fermented frozen sour dough soybean milk powder steamed bread and preparation method thereof |
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