CN1471831A - Plastic sugar/protein composition and food therefrom - Google Patents
Plastic sugar/protein composition and food therefrom Download PDFInfo
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- CN1471831A CN1471831A CNA031460380A CN03146038A CN1471831A CN 1471831 A CN1471831 A CN 1471831A CN A031460380 A CNA031460380 A CN A031460380A CN 03146038 A CN03146038 A CN 03146038A CN 1471831 A CN1471831 A CN 1471831A
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Abstract
The plastic sugar/protein composition comprises 50-85 wt.% of sugar, 6-32 wt.% of protein containing soybean-originating protein at 50-100 wt.%, each of which indicates a weight ratio based on non-oil constituent in the composition, and has water activity value (AW) is 0.55-0.85. The method for producing food comprises baking the composition to obtain baked confectionery, pastry or bread, or steaming the composition to obtain steamed cake.
Description
Technical field
The present invention relates to plasticity sugar/protein composition and with the food of its manufacturing, in more detail, relate to good hear resistance plasticity sugar/protein composition such as keeping quality and processability and with the food of its manufacturing, be about to plasticity sugar/protein composition baking and become cake dessert, plasticity sugar/protein composition is become snack categories, pasty state class and Bread and Pastries goods as packing material and/or cladding material baking, and plasticity sugar/protein composition is steamed into the loin chop based article.
Background technology
Soybean is good balanced amino acid whose protein sources, considers from health demand in recent years, and people more and more are concerned about soybean and big bean food.
When soybean protein and water are mixed together heating, can obtain special plasticity and improve the taste of the useful food of human body and the effect of anti-dehydration, therefore, soybean protein is widely used in field of food such as herding goods, aquatic product and garnishes.Specifically, the spy opens the manufacture method that flat 10-155455 communique has been put down in writing meat product, it is characterized in that, the ratio of glycinin/beta-conglycinin is mixed with raw meat or injects raw meat at the soybean protein more than 1.5 or 1.5.The spy opens the manufacture method that the 2000-287646 communique has been put down in writing flesh of fish fabricated product, it is characterized in that, in the manufacturing process of flesh of fish fabricated product, low viscous soy bean proteinous soln is impregnated in the structure of fish muscle.
On the other hand,, have the plasticity of food and form as human body in the dessert field of carbohydrate of raw material, also begin to use soybean protein in use for the purpose of health.For example, the spy opens the manufacture method that flat 11-169063 communique has been put down in writing roasting cake, it is characterized in that, the wheat pulverized sugar baking that will contain soybean protein and coagulating agent becomes dessert.But,, be still waiting to develop further from the overall size in dessert market.
Summary of the invention
The purpose of this invention is to provide plasticity sugar/protein composition and with the food of its manufacturing, promptly with to the soybean protein of healthy and beneficial as primary raw material, obtain having the hear resistance plasticity sugar/protein composition of good keeping quality and processability etc., and provide with plasticity sugar/protein composition baking and become cake dessert, become snack categories, pasty state class or Bread and Pastries goods with described plasticity sugar/protein composition as packing material and/or cladding material baking, and the manufacture method that plasticity sugar/protein composition is steamed into loin chop based article etc.
Present inventors further investigate above-mentioned problem, find can solve above-mentioned problem by plasticity sugar/protein composition, thereby have finished the present invention.In described plasticity sugar/protein composition, weight with respect to the non-oils composition in the said composition, carbohydrate accounts for 50～85 weight %, albumen as protein accounts for 6～32 weight %, and soybean protein accounts for 50～100 weight % in the described protein, and the water activity value (AW) of described plasticity sugar/protein composition is 0.55～0.85.
Promptly, the present invention relates to plasticity sugar/protein composition, said composition contains, weight with respect to the non-oils composition in the said composition, the carbohydrate of 50～85 weight %, the albumen of 6～32 weight % as protein, and also 50～100 weight % of described protein are soybean protein, described composition also contains at least a material that is selected from grease, starch or flavouring of 0～47 weight %, and the water activity value (AW) of described sugar/protein composition is 0.55～0.85.
And the invention still further relates to the following.That is:
Above-mentioned plasticity sugar/protein composition, wherein, described carbohydrate is that water activity value (AW) is in liquid below 0.9 or 0.9 or aqueous sugar;
Above-mentioned plasticity sugar/protein composition, wherein, the content of described carbohydrate is 60～80 weight %;
Above-mentioned plasticity sugar/protein composition, wherein, the content of described albumen is 10～30 weight;
Above-mentioned plasticity sugar/protein composition, wherein, the content of described grease, starch or flavouring is 2～47 weight %;
Above-mentioned plasticity sugar/protein composition, wherein, the content of described grease, starch or flavouring is 10～40 weight %.
In addition, the invention still further relates to the following, that is:
The dessert that utilizes the above-mentioned sugar/protein composition of plasticity arbitrarily to make;
The cake dessert that the above-mentioned plasticity arbitrarily of baking sugar/protein composition is made;
With the above-mentioned sugar/protein composition of plasticity arbitrarily as packing material and/or cladding material, the snack categories that baking is made, pasty state class or Bread and Pastries goods;
With the above-mentioned sugar/protein composition of plasticity arbitrarily as packing material and/or cladding material, the loin chop based article that steams.
The carbohydrate that the present invention uses preferably uses liquid carbohydrate, if few graininess or the Powdered carbohydrate of moisture is fit to use these sugared aqueous sugar.In addition, consider, preferably be mixed with water activity value (AW) below 0.9 or 0.9 from keeping quality.The example of carbohydrate comprises monosaccharides such as glucose, fructose, mannose, wood sugar; Oligosaccharides such as sucrose, maltose, lactose, trehalose, maltotriose; Glycitols such as D-sorbite, maltitol, mannitol, erythrite, xylitol.With respect to the non-oils composition in plasticity sugar/protein composition, the use amount of described carbohydrate is preferably 50～85 weight %, more preferably 60～80 weight %.When the use amount less than 50 weight % of carbohydrate, composition is the dried meat floss shape, can not obtain plasticity; And when the use amount of carbohydrate surpassed 85 weight %, composition was for flowing shape, the plasticity variation.
The albumen that the present invention uses can be one or more the albumen of selecting from soybean protein, peas protein, lactoprotein or egg protein.And, with respect to the non-oils composition in plasticity sugar/protein composition, be 6～32 weight % as the use amount of the albumen of protein, soybean protein accounts for 50～100 weight % in the protein.
Described soybean protein is meant the albumen of soybean, specifically, can select one or more albumen to mix use from full fat soybean, modulation bean powder, defatted soy flour, soy protein isolate, soy protein concentrate, whole soya-bean powder, defatted soy flour etc.
Grain protein is meant the protein of barley, wheat, rye, buckwheat etc., and concrete example comprises thin power flour, middle power flour, strong flour, rye meal, buckwheat, wheat gluten etc.
The example of peas protein comprises the albumen of red bean, French beans, pea, cowpea, broad bean etc.
The example of lactoprotein comprises lactoproteins such as milk, defatted milk, sugaring concentrated milk, sugar-free concentrated milk, whole milk powder, skimmed milk power, skimmed milk, skimmed milk powder, whey, whey powder, casein, casein-sodium, lactalbumin, butterfat, and can selecting wherein, one or more albumen mix use.
Egg protein is meant liquid or solid-state yolk, egg white, shell egg or isolated single albumen, for example ovalbumin, conalbumin, ovomucoid, ovoglobulin etc. from these materials.
The content of these albumen is the amounts that converted by solid portion, and this is analyzed by " new food analysis handbook ", puts down into and publishes distribution, the KENPAKUSHA of publishing house's (strain) on November 20th, 12 " the Kjeldahl of the 24th page of record measure.With respect to the non-oils composition in plasticity sugar/protein composition, preferably use 6～32 weight % as the albumen of protein, more preferably 10～30 weight %, soybean protein should account for 50～100 weight % in the protein.When the use amount less than 6 weight % of albumen, the anti-baking of composition is poor, and the taste after the baking is also poor; And when the use amount of albumen surpassed 32 weight %, composition was the dried meat floss shape, the plasticity variation.During soybean protein less than 50 weight %, composition is the shape that flows in the protein, and plasticity variation, its reason may be that soybean protein has conformality to a certain degree when mixing with water.
Embodiment as shown in table 1 can prove the above-mentioned fact.Albumen such as modulation bean powder, desiccation protein, lactoalbumin are mixed with the protein solution of 20 weight % respectively, viscosimeter (BL type) with the Tokimec of Co., Ltd. system is measured viscosity, its result, and the modulation bean powder is 1425 centipoises, desiccation protein is 8 centipoises, and lactoalbumin is 11 centipoises.Hence one can see that, and soybean protein has ultra-high viscidity and water-retaining property, has conformality by these character.
The manufacture method of plasticity sugar/protein composition of the present invention for example comprises, the method that above-mentioned carbohydrate and one or more the albumen that is selected from soybean protein, grain protein, peas protein, lactoprotein or the egg protein are mixed with common mixer.
The water activity value (AW) of the plasticity sugar/protein composition that obtains is 0.55～0.85.When water activity value (AW) less than 0.55, composition is the dried meat floss shape, the plasticity variation, and water activity value (AW) surpasses at 0.85 o'clock, the keeping quality variation.
Plasticity of the present invention is meant the mouldability when plasticity sugar/protein composition directly being used or using as the packing material of bread, biscuit, cake, cream puff, steamed stuffed bun etc. and/or cladding material.Craft or machining can during concrete the making.Preparation method can adopt any of extrusion molding, extrusion molding, compression molding, mould molding etc.Plasticity can be represented with hardness by galvanometric measured value.In the method for specification record of the present invention, hardness is 5g～2000g/0.785cm at 20 ℃ preferably
2, 10g～1500g/0.785cm more preferably
2
Also add grease, starch or flavouring in plasticity sugar/protein composition of the present invention, and improved thus plasticity and make the local flavor variation.The use amount of grease, starch or flavouring accounts for 2～47 weight % of composition, preferred 2～44 weight %, more preferably 10～40 weight %.When use amount was less than 2 weight %, the plasticity of composition reduced, and some is hard and be clamminess for the mouthfeel after the baking, and use amount is when surpassing 47 weight %, the hear resistance variation of composition.
The grease that the present invention uses can be of animal or plant nature grease or the mixture of selecting one or more greases from these curing greases, or these greases are implemented the material that various chemical treatments or physical treatment obtain.Used grease comprises, for example, various animal and plant fats such as soybean oil, cotton seed oil, corn oil, safflower oil, olive oil, palm oil, rape seed oil, rice bran oil, sesame oil, kopok oil, cupu oil, palm kernel oil, cocoa butter, butterfat, big oil, fish oil, whale oil and solidified oil thereof, fractionated oil, ester exchange wet goods.Consider the preferred grease of fusing point in 15～40 ℃ of scopes from adjusting plastic viewpoint.
The flavouring that the present invention uses can be selected the flavouring from the sweet taste to the saline taste widely for use, and can use the flavouring from the powder to the pasty state in shape.Concrete example for example comprises, dairy products powder or dairy products pastel such as whole milk powder, skimmed milk power, whey powder, cheese powder; Cocoa bean such as cocoa nib, cocoa power powder or cocoa bean pastel; Kernel powder or kernel pastel; Fruit juice powder or fruit juice pastel such as orange, strawberry, apple, banana; Meat powder or meat pastel; Fish and shellfish powder or fish and shellfish pastel; Vegetable powder or vegetables pastel; Various air-dry things such as the air-dry thing of pickles.These flavouring are considered from the viewpoint that reduces water activity value (AW), preferred pulverulent product.
The example of the starch that the present invention uses comprises, based on the producing starch of the native starch of cornstarch, farina, wheaten starch, tapioca etc. and alphalise starch, ether crosslinked starch, phosphoric acid crosslinked starch etc.
Hear resistance of the present invention is meant directly to be used plasticity sugar/protein composition or is implementing baking or when steaming, the state of plasticity sugar/protein composition does not have big variation and keeps good taste as the packing material of bread, biscuit, cake, cream puff, steamed stuffed bun etc. and/or cladding material.
The preparation method of cake dessert of the present invention can adopt the method with the direct baking of plasticity sugar/protein composition.When using the baking box baking,, most preferably, can obtain hottish cake dessert about 8 minutes of 160 ℃ of bakings preferably 150～170 ℃ of bakings 5～10 minutes.In addition, plasticity sugar/protein composition can be adopted the condition of the common preparation method of these goods as the baking condition of the preparation method of packing material and/or cladding material baking snack categories, pasty state class or Bread and Pastries goods.The example of snack categories goods comprises cake, biscuit, steamed sponge cake, group, pizza etc., and the example of pasty state based article comprises Denmark's formula bread and crescent buttered toast etc., and the example of Bread and Pastries goods comprises dessert bread, cooks bread, special bread etc.When using baking box, can be at 160～200 ℃, suitably select in 5～15 minutes the scope.
In the loin chop preparation method that plasticity sugar/protein composition of the present invention is implemented to steam as packing material and/or cladding material, loin chop can be enumerated steamed stuffed bun, steamed dumplings, dumpling, steamed sponge cake etc., and the condition of steaming can adopt the condition of the common preparation method of these goods.When using steamer, can in 3～15 minutes scope of strong steam, suitably select.
Concrete form of implementation
Embodiment
Enumerate embodiment below and describe the present invention in detail, but the present invention is not limited to these implementation columns.Wherein, % and part are standard with weight.
The mensuration of water activity value (AW) uses water activity determinator TH200 type (NOVASINA society system) to implement.
Hardness is measured and is used galvanometer (motionless Industrial Co., Ltd system) to implement.Condition determination is, in 20 ℃ of enforcements of temperature, and shuttle: 55mm internal diameter, 31mm height, plunger: the 10mm diameter, transfer station speed: 5cm/ minute, measure the hardness when advancing 2cm.When soft, (measurement range is 1～200g) as the Instrument measuring of 200g to use scale; When harder, (measurement range is 1～2000g) as the Instrument measuring of 2kg to use scale.
Embodiment 1
Modulation bean powder (" the ソ ヤ Off イ Star ト 2000 " that only system oil (strain) is made that in the liquid sugar (Japanese cornstarch (strain) society system, " Ha イ Off ラ Network ト M ", solid portion are that 75 weight %, AW are 0.68) of the fructose glucose of 76 weight portions, adds 24 weight portions, protein content is 59 weight %), under 20 ℃ of room temperature environments, use food blending machine (" MK-K57 " of Hitachi's (strain) system), high-speed mixing 3 minutes obtains plasticity sugar/protein composition.The water activity value of said composition is 0.67, and hardness is 32g/0.785cm
2(20 ℃ of temperature).The result is as shown in table 1.
Embodiment 2, embodiment 3 and comparative example 1～3
Identical with the method for embodiment 1, obtain plasticity sugar/protein composition that table 1 is filled a prescription.The prescription of these compositions and the results are shown in table 1.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| The dry egg white lactoalbumin of liquid liquid glucose attitude glucose modulation bean powder defatted soy flour of prescription fructose glucose | ??76 ??- ??24 ??- ??- ??- | ??- ??76 ??22 ??- ??2 ??- | ??76 ??- ??- ??24 ??- ??- | ??76 ??- ??- ??- ??24 ??- | ??84 ??- ??- ??- ??16 ??- | ??22 ??- ??- ??- ??- ??18 |
| AW total protein concentration (X) soybean protein amount (Y) is hardness g/0785cm (Y)/(X) * 100% 2 | ??0.67 ??14.2 ??14.2 ??100 ??32 | ??0.69 ??14.7 ??13 ??86 ??20 | ??0.67 ??11.5 ??11.5 ??100 ??27 | ??0.67 ??20.6 ??0 ??0 ??2 | ??0.67 ??13.8 ??0 ??0 ??1 | ??0.67 ??13.5 ??0 ??0 ??1 |
The liquid sugar of fructose glucose: " the Ha イ Off ラ Network ト M " of Japanese cornstarch (strain) system, solid portion is 75 weight %, AW is 0.68.
Liquid glucose: " the glucose K70-75 " of Japanese cornstarch (strain) system, solid portion is 75 weight %, AW is 0.71.
The modulation bean powder: " the ソ ヤ Off イ Star ト 2000 " of only system oil (strain) system, protein content is 59 weight %.
Defatted soy flour: " the ヨ one ト #201 " of solar corona grease (strain) system, protein content is 48 weight %.
Solid egg white: " the solid protein H " of Japanese new drug (strain) system, protein content is 86 weight %.
Lactoalbumin: " sun lactoalbumin N5 " of sun chemistry (strain) system, protein content is 75 weight %.
Embodiment 1～3 and comparative example 1～3
Plasticity sugar/protein composition from the prescription of above-mentioned table 1 obtains by baking, can obtain soft and hottish cake dessert.
Specifically, at the plasticity sugar/protein composition that from embodiment 1～3, obtains or the composition that obtains from comparative example 1～3 separately 100 weight portions, the fusing point that adds 30 weight portions is 36 ℃ the lard substitute that is used to cook dessert (" the コ Star ト Application PS " of only system oil (strain) system), after the even mixing of small-sized wooden mixer, the air-dry thing of pickles (the grease part: 2.1 weight % that further adds the photochemical one-tenth in angle (strain) of 20 weight portions, albumen quality: 8.6 weight %, moisture: pulverulent product 3.9 weight %) obtains plasticity sugar/protein composition.The physical behavior and the taste evaluation of these compositions are as shown in table 2.In addition, the plasticity sugar/protein composition that obtains is made the sphere of 10g respectively, this sphere is placed on top layer in the baking box, and be that cake dessert is made in baking under 160 ℃ the condition in the fiery up and down temperature of baking box, its result is as shown in table 2.
Table 2
| Composition | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Plasticity sugar/protein composition physical behavior (mouldability) taste AW oil quantity (%) total protein concentration (X) soybean protein amount (Y) (X)/(Y) * 100% | Zero good 0.59 20.3 13.3 11.9 89.5 | Zero good 0.62 20.3 13.7 10.9 79.6 | Zero good 0.63 20.3 11.5 9.6 83.5 | * the shape that flows, shapeless 20.3 18.6 00 | * the shape that flows, shapeless 20.3 13 00 | * the shape that flows, shapeless 20.3 12.7 00 |
| The state evaluation height mm width mm of baked goods | ?○ ?9 ?40 | ?○ ?9 ?41 | ?○ ?10 ?40 | Can not implement | Can not implement | Can not implement |
| Evaluation to cake dessert | ?○ | ?○ | ?○ | Can not implement | Can not implement | Can not implement |
* the evaluation zero of the physical behavior of soybean protein food (mouldability): tack-free and easy moulding △: some sticking hand, the moulding difficulty *: the state evaluation of sticking hand and the difficult * baked goods of moulding
Soybean protein food is taken out the sphere of making 10g respectively, this sphere is placed on the circular filter paper, and be placed on top layer in the baking box, with 160 ℃ of bakings of fire up and down of baking box 8 minutes, to the state of dessert after the baking, highly, width estimates.
Sphere before the baking: width 24mm
The state evaluation of baked goods is after measuring width, estimates in order to following standard.
◎: 39mm or below the 39mm
○：40～45mm
△：46～50mm
*: 51mm or more than the 51mm
* to the evaluation of cake dessert
Zero: soft, good mouthfeel and warm
△: some is hard
*: hard and viscosity is strong
* *: ratio * more serious.
Embodiment 4～7 and comparative example 4 and 5
Identical with the method for embodiment 1, obtain plasticity sugar/protein composition according to the mixing of the prescription shown in the table 3.Its result is as shown in table 3.
Table 3
| Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Comparative example 4 | Comparative example 5 | |
| The dry egg white tapioca of soybean protein modulation bean powder that the liquid liquid glucose attitude glucose of prescription fructose glucose separates | ??76 ??- ??24 ??- ??- ??- | ??61.2 ??- ??14.4 ??- ??9.4 ??15 | ??68.6 ??- ??- ??15.7 ??- ??15.7 | ??62.3 ??- ??37.7 ??- ??- ??- | ??59.4 ??- ??- ??8.1 ??- ??32.5 | ??54.8 ??- ??45.2 ??- ??- ??- |
| AW total protein concentration (X) soybean protein amount (Y) is hardness g/0785cm (Y)/(X) * 100% 2 | ??0.66 ??20.2 ??20.2 ??100 ??40 | ??0.67 ??20.2 ??12.1 ??60 ??12 | ??0.67 ??9.3 ??9.3 ??100 ??10 | 0.63 more than 31.7 31.7 100 2000 or 2000 | ??0.67 ??4.8 ??4.8 ??100 ??7 | 0.62 more than 38 38 100 2000 or 200 |
The liquid sugar of fructose glucose: " the Ha イ Off ラ Network ト M " of Japanese cornstarch (strain) system, solid portion is 75 weight %, AW is 0.68.
Liquid glucose: " the glucose K70-75 " of Japanese cornstarch (strain) system, solid portion is 75 weight %, AW is 0.71.
The soybean protein powder that separates: " プ ロ リ one Na 250 " of only system oil (strain) system, protein content is 84 weight %.
The modulation bean powder: " the ソ ヤ Off イ Star ト 2000 " of only system oil (strain) system, protein content is 59 weight %.
Dry egg white: " the desiccation protein H " of Japanese new drug (strain) system, protein content is 86 weight %.
Tapioca: " Z300F " of day shallow lake chemistry (strain) system.
Embodiment 4～7 and comparative example 4 and 5
Prescription by above-mentioned table 3 mixes the plasticity sugar/protein composition that obtains, and can obtain soft and hottish cake dessert by baking.
Specific implementation method is identical with the method for embodiment 1, and its result is as shown in table 4.
Table 4
| Composition | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Comparative example 4 | Comparative example 5 |
| Plasticity sugar/protein composition physical behavior (mouldability) taste AW oil quantity (%) total protein concentration (X) soybean protein amount (Y) (X)/(Y) * 100% | Zero good 0.57 20.3 18.3 16.9 92.3 | Zero good 0.59 20.3 18.3 10.1 55.2 | △ good 0.59 20.3 9.2 7.8 84.8 | Zero good 0.56 20.3 27.9 26.5 95 | △ good 0.6 20.3 5.4 4 74.1 | * the shape that flows, shapeless 20.3 33.2 31.8 95.6 |
| The state evaluation height mm width mm of baked goods | ?◎ ?10 ?35 | ?○ ?10 ?45 | ?△ ?8 ?48 | ?◎ ?20 ?27 | ?× ?51 ?6 | Can not implement |
| Evaluation to the snack categories cake | ?○ | ?△ | ?△ | ?△～○ | ?× | Can not implement |
* the evaluation of the physical behavior of soybean protein food (mouldability)
Zero: tack-free and easy moulding
△: some sticking hand, moulding difficulty
*: sticking hand and moulding difficulty
* the state evaluation of baked goods
Soybean protein food is taken out the sphere of making 10g respectively, this sphere is placed on the circular filter paper, and be placed on top layer in the baking box, with 160 ℃ of bakings of fire up and down of baking box 8 minutes, to the state of dessert after the baking, highly, width estimates.
Sphere before the baking: width 24mm
The state evaluation of baked goods is after measuring width, estimates in order to following standard.
◎: 39mm or below the 39mm
○：40～45mm
△：46～50mm
*: 51mm or more than the 51mm
* to the evaluation of cake dessert
Zero: soft, good mouthfeel and warm
△: some is hard
*: hard and viscosity is strong
* *: ratio * more serious.
Embodiment 8～embodiment 11
Use the plasticity sugar/protein composition that from embodiment 1, obtains of 100 weight portions, and the change fusing point is the combined amount of 36 ℃ the lard substitute that is used to cook dessert (" the コ Star ト Application PS " of only system oil (strain) system), implement the processing identical, obtain plasticity sugar/protein composition with embodiment 1.The physical behavior and the taste of these compositions are as shown in table 5.In addition, implement baking according to the method for embodiment 1, the result who obtains is as shown in table 5.
Table 5
| Embodiment 8 | Embodiment 9 | Embodiment 1 | Embodiment 10 | Embodiment 11 | |
| The air-dry thing of formulation Example 1 composition lard substitute pickles | ?100 ?0 ?20 | ?100 ?10 ?20 | ?100 ?30 ?20 | ?100 ?50 ?20 | ?100 ?100 ?20 |
| Plasticity sugar/protein composition physical behavior (mouldability) taste AW oil quantity (%) total protein concentration (X) soybean protein amount (Y) (X)/(Y) * 100% | △ good 0.63 0.4 13.3 11.9 89.5 | Zero good 0.63 8 13.3 11.9 89.5 | Zero good 0.59 20.3 13.3 11.9 89.5 | Zero good 0.62 29.7 13.3 11.9 89.5 | ～zero good 0.59 45.6 13.3 11.9 89.5 |
| The state evaluation height mm width mm of baked goods | ?◎ ?12 ?34 | ?◎ ?12 ?35 | ?○ ?9 ?40 | ?○ ?8 ?44 | ?× ?7 ?53 |
| Evaluation to cake dessert | ?△～○ | ?○ | ?○ | ?○ | ?△～○ |
* the evaluation of the physical behavior of soybean protein food (mouldability)
Zero: tack-free and easy moulding
△: some sticking hand, moulding difficulty
*: sticking hand and moulding difficulty
* the state evaluation of baked goods
Soybean protein food is taken out the sphere of making 10g respectively, this sphere is placed on the circular filter paper, and be placed on top layer in the baking box, with 160 ℃ of bakings of fire up and down of baking box 8 minutes, to the dessert state after the baking, highly, width estimates.
Sphere before the baking: width 24mm
The state evaluation of baked goods is after measuring width, estimates in order to following standard.
◎: 39mm or below the 39mm
○：40～45mm
△：46～50mm
*: 51mm or more than the 51mm
* to the evaluation of cake dessert
Zero: soft, good mouthfeel and warm
△: some is hard
*: hard and viscosity is strong
* *: ratio * more serious.
Embodiment 12
The preparation method of the chocolate dessert of cake
Liquid glucose (" the glucose K70-75 " of Japanese cornstarch (strain) system at 74.4 weight portions, solid portion is 75 weight %, AW is 0.71) middle modulation bean powder (" the ソ ヤ Off イ Star ト 2000 " of only system oil (strain) system that adds 19.2 weight portions, protein content is 59 weight %) and the cocoa power of 6.4 weight portions, under 20 ℃ of room temperature environments, with food blending machine (" MK-K57 " of Hitachi's (strain) system), high-speed mixing 3 minutes obtains plasticity sugar/protein composition (albumen quality: 12.6 weight %.Soybean protein amount: 90%).The water activity value of said composition is 0.68, and hardness is 24g/0.785cm
2(20 ℃ of temperature).In the composition that obtains of 100 weight portions, add the cocoa power of 8 weight portions and the chocolate small pieces of 40 weight portions, evenly mix, obtain soy protein containing food product with small-sized wooden mixer.This soy protein containing food product is made the sphere of 15g respectively, this sphere is placed on top layer in the baking box,, obtain the chocolate dessert of cake with 160 ℃ of bakings of fire up and down of baking box 8 minutes.This dessert is different with cake in the past, and the sense of not hardening is soft and warm, is the novel chocolate dessert of cake.
Embodiment 13
The preparation method of combination dessert
The particles filled thing of meat (adding the material that granular soybean protein (" only ニ Star Network エ one ス " of only system oil (strain) system) mixing of 100 weight portions obtains in the mixture of the salt of meat, 3 weight portions, the sugar of 30 weight portions, the garlic powder of 0.5 weight portion etc.) that in the plasticity sugar/protein composition that from embodiment 1, obtains of 100 weight portions, adds 20 weight portions at the barbecue of the market sale of 147 weight portions, evenly mix with wooden mixer, obtain being used for the faric semi-finished product of using of packing material.
Preparation plain cake semi-finished product are made the sphere of 10g with the faric semi-finished product that obtain above, wrap filling with the dessert semi-finished product, obtain double-deck semi-finished product.These semi-finished product are placed on top layer in the baking box,, obtain making up dessert with 160 ℃ of bakings of fire up and down of baking box 11 minutes.Filling softness and the crisp dessert of outside cake in the middle of can obtaining thus.
The food that the present invention can provide plasticity sugar/protein composition and use its manufacturing, be primary raw material promptly with soybean protein to healthy and beneficial, make good hear resistance plasticity sugar/protein compositions such as keeping quality and processability, plasticity sugar/protein composition baking is become cake dessert, plasticity sugar/protein composition is become snack categories, pasty state class and Bread and Pastries goods as packing material and/or cladding material baking, and plasticity sugar/protein composition is steamed into the loin chop class.
Claims (10)
1, plasticity sugar/protein composition is characterized by, and this plasticity sugar/protein composition contains, with respect to the weight of the non-oils composition in the said composition, the carbohydrate of 50～85 weight %; The albumen of 6～32 weight % as protein, wherein 50～100 weight % of protein are soybean protein; At least a material that is selected from grease, starch or flavouring of 0～47 weight %; The water activity value (AW) of described plasticity sugar/protein composition is 0.55～0.85.
2, plasticity sugar/protein composition as claimed in claim 1 is characterized by, and described carbohydrate is that water activity value (AW) is in liquid below 0.9 or 0.9 or aqueous sugar.
3, plasticity sugar/protein composition as claimed in claim 1 is characterized by, and the content of described carbohydrate is 60～80 weight %.
4, plasticity sugar/protein composition as claimed in claim 1 is characterized by, and the content of described albumen is 10～30 weight %.
5, plasticity sugar/protein composition as claimed in claim 1 is characterized by, and the content of described grease, starch or flavouring is 2～47 weight %.
6, plasticity sugar/protein composition as claimed in claim 1 is characterized by, and the content of described grease, starch or flavouring is 10～40 weight %.
7, a kind of dessert is characterized by, and described dessert utilizes each described plasticity sugar/protein composition of claim 1 to 6 to make.
8, dessert as claimed in claim 7 is characterized by, and described dessert is the cake sampling point heart that utilizes each described plasticity sugar/protein composition of claim 1 to 6 to make through baking.
9, dessert as claimed in claim 7 is characterized by, baking snack categories, pasty state class or the Bread and Pastries goods of described dessert for making through baking as packing material and/or cladding material with each described plasticity sugar/protein composition of claim 1 to 6.
10, dessert as claimed in claim 7 is characterized by, described dessert for each described plasticity sugar/protein composition of claim 1 to 6 as packing material and/or cladding material through steaming the loin chop based article of making.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP208203/2002 | 2002-07-17 | ||
| JP2002208203A JP2004049041A (en) | 2002-07-17 | 2002-07-17 | Plastic sugar/protein composition and method for producing food using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471831A true CN1471831A (en) | 2004-02-04 |
| CN1295976C CN1295976C (en) | 2007-01-24 |
Family
ID=30437516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031460380A Expired - Fee Related CN1295976C (en) | 2002-07-17 | 2003-07-14 | Plastic sugar/protein composition and food therefrom |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2004049041A (en) |
| CN (1) | CN1295976C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102811624A (en) * | 2010-03-29 | 2012-12-05 | 不二制油株式会社 | Cheese-like food for baking |
| CN106071754A (en) * | 2016-06-03 | 2016-11-09 | 天津狗不理食品股份有限公司 | The quick-freezing being suitable for micro-oven reheated steams wheaten food and preparation method thereof |
| CN109601574A (en) * | 2018-12-29 | 2019-04-12 | 中南林业科技大学 | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4492255B2 (en) * | 2004-08-25 | 2010-06-30 | 不二製油株式会社 | Confectionery containing soy protein |
| MY166976A (en) * | 2011-05-06 | 2018-07-27 | Nestec Sa | Bite-size nutritional products having a filling and methods for using same |
| JP6022321B2 (en) * | 2012-11-21 | 2016-11-09 | 日清オイリオグループ株式会社 | Method for producing saccharide-impregnated granular soybean protein |
| CN103098835A (en) * | 2013-02-22 | 2013-05-15 | 苏州天南星生物科技有限公司 | Application of lily in edible flour |
| CN103098837A (en) * | 2013-02-22 | 2013-05-15 | 苏州天南星生物科技有限公司 | Application of white lablab beans in flour |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1066965A (en) * | 1991-05-23 | 1992-12-16 | 安大永 | Method for producing obesity reducing immunity powder |
| KR100499911B1 (en) * | 2001-12-20 | 2005-07-07 | 박상규 | Food coating agent containing soy protain isolate |
-
2002
- 2002-07-17 JP JP2002208203A patent/JP2004049041A/en active Pending
-
2003
- 2003-07-14 CN CNB031460380A patent/CN1295976C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102811624A (en) * | 2010-03-29 | 2012-12-05 | 不二制油株式会社 | Cheese-like food for baking |
| CN102811624B (en) * | 2010-03-29 | 2014-12-10 | 不二制油株式会社 | Cheese-like food for baking |
| CN106071754A (en) * | 2016-06-03 | 2016-11-09 | 天津狗不理食品股份有限公司 | The quick-freezing being suitable for micro-oven reheated steams wheaten food and preparation method thereof |
| CN109601574A (en) * | 2018-12-29 | 2019-04-12 | 中南林业科技大学 | Improve the full brown rice cake of hypoglycemia patient and preparation method thereof of satiety |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2004049041A (en) | 2004-02-19 |
| CN1295976C (en) | 2007-01-24 |
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