JP2000032903A - Cookie-like food using soybean food material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a cookie-like food having soft and crispy palatability in the quality of a cookie as a western-style cake. SOLUTION: The compounding of 1-40% by dry weight of soybean particles based on water-containing dough of a cookie enables the obtaining of a cookie- like food having soft and crispy palatability, and further exhibits the unexpected effects that the dough has shape-holding property free from shape collapse due to baking, and the surface has excellent baked color. Accordingly, this allows the product to have new and better quality than conventional ones, and contributes to expand consumer needs and to develop confectionary industry.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to an
The present invention relates to a cookie-like food using soybean particles, which are soybean food materials surrounded by unbroken cell walls.

[0002]

2. Description of the Related Art In recent years, foods tend to have a soft texture, and the demand for cookies is also growing. Usually, a method of adding a soft texture to cookies is to add eggs, white bean paste, various sugars, and the like. The softness of cookies realized by these methods has its own characteristics, and none of them can be said to be good. However, soft but crisp textures that are generally reminiscent of wet cookies tend to be disliked. Therefore, it can be said that soft cookies that are soft but have a crisp texture are required, but many of the current soft cookies do not sufficiently meet this need, and there is room for improvement. .

Many patent publications and the like relating to cookies have been published. As a major prior application, Japanese Patent Application Laid-Open No. 8-28914
The publication describes a baked food containing flour, protein and dietary fiber, wherein the protein coated with the fat or oil is dispersed in a flour dough. This is because the dough is good at the time of baking and has a crispy texture.However, it is the aim and effect of the protein coated with oil and fat or the protein and dietary fiber coated with oil and fat. It is presumed to be. However, these prior arts are different from the cookie-like foods according to the present invention, which are characterized by adding soybean particles, which are individually separated, unbroken cell walled soybean food materials. .

[0004]

SUMMARY OF THE INVENTION The present invention relates to a cookie-like food which is soft but has a crisp texture.

[0005]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention has been studied variously, and is a soybean food material surrounded by unbroken cell walls, which is individually separated in a cookie dough. It has been found that by adding the particles of the above, a cookie having a soft and crisp texture can be obtained, and the present invention has been completed.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, terms of the present invention will be explained.
Soybeans, which are individually separated, unbroken soybean food materials surrounded by cell walls, are particles prepared by immersing and heating soybeans and crushing so that the cell walls are not broken (this is called soybeans). Particles (A); hereinafter the same)
And may be any of a wet product, a dry product, and a water-absorbed product of a dry product. The crushing method is preferably, for example, a method of crushing with a stone roll or the like, but is not limited to this method.

[0007] The cookie-like food refers to the following cookies using the above-mentioned soybean particles (A) and the like. By the way, cookie is a confectionery made by thinly stretching dough prepared mainly from flour, sugar, butter, eggs, etc., cutting out (or squeezing with a mouthpiece), and baked. , UK, Japan, etc., have different classifications and names. In the present invention, cookies are used for biscuits (cookies in a narrow sense; soft type, hard type, rotary type, etc.), crackers (including dry bread and pretzels), pies, and processed products (cream, jam, marshmallow, bean paste, etc.) Etc.,
Or chocolate, sugar, egg white, soy sauce on the front and back,
Oils or fats applied or coated to give a combination of tastes), wafers and the like. The dry weight% refers to a general drying weight loss method (4% at 105 ° C).
H) of the dry solids.

[0008] A typical example of a method for preparing soybean particles (A), which is a soybean food material individually surrounded by unbroken cell walls and used in the present invention, is disclosed in JP-A-10-99037.
However, the present invention is not limited to this method. As a method of using the soybean particles (A), the soybean particles (A) may be simply added to the cookie dough or replaced with a specific material. -40% by dry weight, more preferably 2-20%
%, Most preferably 2 to 10%.

When the soybean particles (A) are simply added to the cookie dough, the content may be added with reference to the above content. However, when replacing with a specific material of the dough, the moisture content of the material to be replaced is It is necessary to calculate the amount of substitution so that the content of the soybean particles (A) is obtained by calculation. The target material to be replaced is not particularly limited, but in a cookie that does not use any egg, the addition of soybean particles (A) acts as an alternative to egg and removes animal-derived materials from other components. It is also possible to make pure vegetable cookies. The addition of the soybean particles (A) also has the effect of improving the baking color and preventing the dough from burning out (having shape retention).

[0010]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below, but it is needless to say that these are mere examples and the spirit of the present invention is not limited by such exemplifications. .

[0011]

Example 1 To 62.5 g of soybean particles (A), 125 g of margarine was added, and after stirring, 110 g of white sugar was added. After further stirring, 20 g of egg yolk was added and stirred, and a little (about 1 g) of vanilla essence was added.
Add g and mix gently. In this state, the dough was put together, rested in a refrigerator for about one hour, molded, and baked in an oven at 180 ° C. for 12 minutes, thereby obtaining a cookie-like food which had a soft but crisp texture. The dry weight% of the soybean particles (A) used was 40% (hereinafter, referred to as “%”).
Same as above), and contained 5% by dry weight of the soybean particles (A) based on the wet dough before molding.

[0012]

Comparative Example 1 Except for removing the soybean particles (A) in Example 1,
The same operation was performed. The resulting cookie-like food had a shaggy texture, and the flavor was inferior to that when the soybean particles (A) were added. In addition, the dough dropped during firing and was deformed.

[0013]

Example 2 Margarine 12 was added to 45 g of soybean particles (A).
After adding 5 g and stirring, 110 g of white sugar is added. After stirring, a little (about 1 g) of vanilla essence is added, and 162 g of flour is added and mixed gently. After gathering the dough in that state, resting it in the refrigerator for about one hour, molding,
Baking in an oven at 180 ° C. for 14 minutes yielded a soft, full-bodied cookie-like food that was purely vegetable without egg yolk. In addition, the soybean particles (A) contained 4.1% by dry weight of the hydrous dough before molding.

[0014]

Comparative Example 2 Except for removing the soybean particles (A) in Example 1,
The same operation was performed. The resulting cookie-like food had a shaggy texture and was much worse in flavor than with the addition of soy particles (A). In addition, the dough dropped during firing and was deformed.

The dry weight of each composition and sensory evaluation result of the examples and comparative examples was measured by a drying weight loss machine (105 ° C. for 4 hours) or according to “Japan Food Standard Ingredient Table, Fourth Edition (Science and Technology Agency)”. Was. Sensory evaluation (softness, crispness, shape retention, and flavor were evaluated by five skilled panelists using a five-point evaluation method (5 points: good, 4 points: slightly good, 3 points: normal, 2 points: slightly poor, 1 point)
Point: bad). Four or more points have commercial value. The results are shown in Tables 1 and 2 below.

Table 1 Example Comparative Example Example Comparative Example 1 1 2 2 ──────────────────────────────── Blended dry blended dry matter blended dry matter blended dry matter blended dry matter weight% g g g g g g g g ───────────────────────────────── Soybean particles (A) 40 62.5 25 0 0 45 18 0 0 White sugar 99.2 110-110-110-110-Margarine 85 125-125-125-125-Egg yolk 49 20-20-0-0-Light flour 86 180-180-162-162-Vanilla essence 80 1-1-1- 1 − 合計 Total g (%) 498.5 − 436 − 443 − 398 − ── ──────────────────────────── ──

[Table 2] Example Comparative Example Example Comparative Example 1 1 2 2} ──────────────────────────────── Sensory evaluation point point point point Softness texture 5 2 5 2 Crisp texture 5 3 5 3 Shape retention 5 2 5 2 Flavor 5 3 5 1 Overall evaluation 5 2.5 5 2 ────────────────────────── ───────

Comprehensive evaluation from Examples 1 and 2, Comparative Examples 1 and 2 and Tables 1 and 2. As a comprehensive evaluation, the ranking which was good was Example 2 which was narrowly different from Example 1. All of Comparative Examples 1 and 2 were not preferable in view of the problem of the present invention. In Comparative Example 1, the crisp texture and flavor were 3 points (normal),
Both softness and shape retention were 2 points (somewhat bad). Comparative Example 2 was also the same as Comparative Example 1, and in particular, the flavor was considerably inferior to Example 2 and was 1 point (bad).

[0017]

EFFECT OF THE INVENTION According to the present invention, by adding soybean particles (A), which are soybean food materials individually separated and surrounded by unbroken cell walls, they have a soft yet crisp texture. A cookie-like food was obtained. This can contribute to the revitalization of the confectionery industry with the diversification of cookies and a new texture that is generally preferred. Furthermore, the above effects can also be expected in Japanese confectionery, and will be a future subject.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Motohiko Hirotsuka 4-3, Kinokudai, Taniwara-mura, Tsukuba-gun, Ibaraki Prefecture F-term in the Fuji Oil Research and Development Center, Tsukuba 4B014 GG06 GK12 4B020 LB24 LB27 LC04 LG01 4B032 DB21 DK33 DL06

Claims (2)

[Claims] 1. A cookie-like food to which soybean particles, which are individually separated, soybean food materials surrounded by unbroken cell walls, are added. 2. The cookie-like food according to claim 1, wherein the soybean particles contain 1 to 40% by dry weight of the hydrated dough of the cookie.