JP2002142680A - Baked confectionery and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide moist and smooth baked confectionery with cheese cake- like palate feeling in spite of containing a large amount of soybean protein, and having the low-calorie soybean protein. SOLUTION: This method for producing baked confectionery comprises baking dough containing wheat flour, sugar, eggs, and oil and fat as raw materials, wherein 20-50 wt.% of yogurt, and 3-15 wt.% of soybean protein are contained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to calories, lipids,
The present invention relates to a low-calorie baked confectionery having a smooth texture, such as for cheesecake, for those who are restricted in cholesterol intake and those who care about health.

[0002]

2. Description of the Related Art In recent years, interest in health has been increased, and development of foods and food materials that appeal to health in general has been active. In particular, soy protein has been shown by the FDA to be labeled as having a significant effect of lowering blood cholesterol by taking 25 g a day, and it has been shown by the FDA. It is rare. As for confectionery, various health appealing products such as cookies and biscuits containing okara and soy protein have been developed and sold. JP-A-6-319434 describes butter cakes and a method for producing the same, but is characterized by using a soy protein having a high enzymatic degradation rate, and using a large amount of soy protein due to poor moldability. Can not. On the other hand, confectionery, especially cakes, use a large amount of fresh cream and butter to impart deliciousness and smoothness of texture, and those with reduced fats and oils to reduce calories are textured. Lacks smoothness and tends to be crisp,
Satisfactory delicious foods have not been obtained yet. For example, Japanese Patent Application Laid-Open No. 9-313101 describes yogurts and processed yogurt products, but does not attempt to use a large amount of soy protein as a health material.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a baked confectionery having a moist and smooth cheesecake-like texture despite being a low-calorie and health-promoting confectionery containing a large amount of soy protein. The method of manufacture is provided.

[0004]

That is, the present invention provides wheat flour,
In a method for producing baked confectionery for roasting dough mainly composed of sugar, eggs and oils and fats, yogurt is added to the dough for 20 to 50 times.
Baked confectionery and a method for producing the baked confectionery, characterized in that the baked confectionery contains 3 to 15% of soybean protein, and can produce a low calorie baked confectionery using a large amount of soybean protein. Preferably by using enzyme-degraded soy protein as soy protein, baked confectionery having a moist and smooth cheesecake-like texture is obtained, more preferably by adding a yeast extract or a seasoning containing yeast extract, The main point is a production method capable of producing a baked confection having a rich taste.

[0005] The yogurt used in the present invention refers to a coagulated milk product obtained by lactic acid fermentation of milk and dairy products by the action of lactic acid bacteria such as a bacterium of the genus Lactobacillus or a mixed bacterium with a thermophilic bacterium. . Any of solid and liquid forms may be used, and fat weight% and non-fat milk solid content weight% are not limited, and those having a general composition can be used.

[0006] The soybean protein is obtained by pressing a soybean material, extracting a water-soluble protein fraction obtained by removing okara from undenatured defatted soybean obtained through solvent extraction and desolvation, and forming a dry powder by spray drying or the like. In the case of concentrated soy protein, the water-soluble fraction is used in the vicinity of pH 4.5 to precipitate the protein fraction, the whey fraction is removed, and then the neutralized solution is used as the dried soy protein by spray drying or the like. it can. In the present invention, it is particularly preferable that the protein is decomposed by an enzyme to a decomposition rate of 3% or more and less than 15%. Highly degraded soy protein of 15% or more has poor coagulation action and poor moldability after being mixed with yogurt. The decomposition rate as used herein refers to the ratio of 0.2 mol of trichloroacetic acid soluble nitrogen to total nitrogen. Any type of enzyme that can be used for enzymatic degradation may be any protease such as protease, papain, and promelain.

[0007] As for the content of yogurt and soybean protein, the content of yogurt is 20 to 50 with respect to the baked dough.
%, Soy protein is suitably 3 to 15%. When the yogurt content is 20% or less, the texture becomes gel-like and the soybean odor is worrisome. When the yogurt content is 50% or more, the texture becomes rough and baked. When the soy protein content is 3% or less, it is necessary to eat a large amount in order to exert the target cholesterol lowering effect, and health functions are not exhibited. I am worried about the smell.

The baked confectionery produced by the production method of the present invention is a foamed dough containing flour, sugar, eggs and oils and fats as main raw materials and utilizing the creaming properties of oils and fats, the emulsifying properties of egg yolk and the foaming properties of egg whites. Prepared in an arbitrary mold as it is or after adding an auxiliary material, and then subjected to roasting and finishing. For example, in the case of cheesecake, knead cream cheese until smooth, and mix sugar, melted eggs and melted butter. When uniform, add the sifted flour and lemon juice, mix, put in a baking mold and bake in oven. In the case of a pound cake, thoroughly screen flour and baking powder, knead butter, sugar, egg yolk, and milk, mix with sacrifices, gently whipped egg whites and lightly mix raisins, oranges, etc. according to taste. And bake.

As other raw materials, sweeteners, lemons and flavors can be used. In particular, kokumi can be imparted by using a yeast extract or a seasoning containing the yeast extract as a flavor. Yeast extract refers to those produced by culturing edible yeasts such as baker's yeast, brewer's yeast, and torula yeast, and producing the resulting yeast by a common extraction method such as autolysis, enzymatic digestion, and hot water extraction. . The amount added to baked confectionery is 0.0
5% to 0.2% is preferred.

As a sweetener, low-calorie sweeteners such as sucralose, aspartame, stevia, maltitol and the like can be used instead of sugar. As other materials, protein materials such as milk and soy milk, and pine fiber, okara, dextrin, and dietary fiber such as oil and fat substitutes can also be appropriately compounded.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to examples and comparative examples.

Example 1 In a Hobart mixer, 690 g of yogurt (trade name: Bulgarian Yogurt Plain Type, manufactured by Meiji Dairies Co., Ltd.) and 300 g of egg white are mixed well, and then mixed well, soy protein isolate (trade name: Adipron-HO [AP-HO]) 130 g of Ajinomoto Co. (enzyme decomposition rate 9%) and 190 g of sugar were added in three portions and mixed well. When uniform, lemon juice 60g and cream cheese flavor (No.3509, manufactured by Hasegawa Koryo Co., Ltd.) 3
g, then add 110 g of sieved flour and mix roughly, pour into 18 cmφ baking pan and heat
For 40 minutes in the oven. After leaving it at room temperature for 2 hours to remove the heat, it was stored refrigerated and subjected to sensory evaluation the next day. It was voluminous and had a moist and smooth texture. This cake has 1.4% oil and 147 calories
/ 100 g. (The oil content of normal cheesecake is about 30
%, Calorie is more than 400kcal / 100g. The pound cake has an oil content of about 20% and a calorie of about 300kcal / 100g. )

Example 2 To the recipe of Example 1, an extractable yeast extract-based seasoning (trade name: Proney's M Ajinomoto Co.) was added in an amount of 0.1%. A full-bodied taste similar to that in which an oil or fat was added to the taste was imparted.

Examples 3 to 5 and Comparative Examples 1 to 3 By the same method as in Example 1, the baked confectionery of the recipe shown in Table 1 in which the blending ratio of yogurt and soybean protein was changed, the taste, flavor and texture. Was evaluated. In addition, a recipe using isolated soybean protein (trade name: Adipron SY [AP-SY] manufactured by Ajinomoto Co., Inc.) that had not been subjected to enzymatic degradation was also experimentally produced and evaluated.
Table 2 shows the evaluation results.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

As described above, the baked confectionery obtained by the production method of the present invention contains a large amount of soy protein and is low in calories, but has a moist and smooth cheesecake-like texture. It is a confection.

Claims (5)

[Claims] 1. A method for producing a baked confectionery for roasting dough mainly comprising flour, sugar, eggs and fats and oils, wherein the dough contains 20 to 50% of yogurt and 3 to 15% of soy protein. And baked goods. 2. A dough mainly composed of flour, sugar, eggs and fats and oils, and 20 to 50% of yogurt and 3 to 3% of soybean protein.
A method for producing baked confectionery, which comprises roasting after adding 15%. 3. A baked confectionery wherein the soybean protein according to claim 1 or 2 is an enzyme-decomposed soybean protein and a method for producing the baked confectionery. 4. The enzyme-degraded soybean protein according to claim 3,
A baked confectionery which is an enzyme-decomposed soy protein decomposed to 3% or more and less than 15% and a method for producing the same. 5. A baked confectionery wherein the dough according to claims 1 to 4 is a dough to which a yeast extract or a seasoning containing a yeast extract is added, and a method for producing the same.