JP2002171897A - Quality improver for confectionery or baking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a confectionery or a bread providing a puffy texture and a good feeling on the tongue and good meltability in the mouth in the case of steamed confectioneries, a crispy and firm texture with the soft interior and good meltability in the mouth in the case of baked confectioneries, a puffy and moist texture without drying up crisp in the case of cakes and a short surface, and a soft texture with good meltability in the mouth and excellent appearance such as a voluminous feeling in the case of breads without deteriorating a taste. SOLUTION: This quality improver for confectionery or baking comprises a powdery protein material finely powdered and added.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for confectionery and baking. More specifically, the present invention relates to a confectionery and baking quality improving agent containing a finely powdered powdered protein material.

[0002]

2. Description of the Related Art Milk or dairy products, eggs, swelling agents, salt, flavors, coloring agents, emulsifiers, etc. are kneaded with flour, grain flour, starch, sugar, fats and oils (shortening) as main ingredients, and then roasted. Baked confectionery, flour, flour,
As a method of improving the texture of bread, etc. that kneads and ferment saccharides and dairy products using starch, yeast, salt, fats and oils (shortening) as the main raw materials, and finishes, simmers, and bake, the selection of flour and Various attempts have been made to use processed starch and shortening, and to add a quality improving agent such as an emulsifier. Furthermore, glycerin fatty acid ester having a monoester content of 50% or more is 1 to 5
0% by weight of edible oil and fat added to baked confectionery (Japanese Patent Application Laid-Open No. Hei 7-327582), method of pulverizing pre-gelatinized rice into fine powder and adding it to bakery products (Japanese Patent No. 3033828), partial heating Method for adding denatured whey protein to cake (Japanese Patent Laid-Open No. 2000-1890)
40) have been proposed. However, all of them have had some effects, but not enough. In addition, it is known to add powdered protein materials such as chicken egg powder, milk protein, wheat protein, and soybean protein during the production of confectionery or bread.However, conventionally used protein materials have coarse particles. (Average particle size about 30
μm or more), and the particles were aggregated with each other, so that the dispersibility in the dough was poor, and a sufficient effect was not obtained. Therefore, establishment of a quality improving agent and a production method for further improving the texture of confectionery or bread is desired.

[0003]

DISCLOSURE OF THE INVENTION The present invention is intended to provide a confectionery or baked confectionery which does not impair the taste of a confectionery or bread, has a plump texture, a good texture and a good melting property, and a baked confectionery has a solid crispy texture. It is soft, but the inside is soft and melts well, the cakes are moist with a fluffy texture without pasasapa, and in breads etc., the surface is crisp as crunchy, soft and melts well in the mouth An object of the present invention is to provide a confectionery or bread which is excellent in texture, appearance such as volume and the like, and is hard to age during storage.

[0004]

Means for Solving the Problems The present inventors have found that steamed foods have a plump texture, good mouthfeel and mouth melting without impairing the taste of confectionery or bread, and baked confectionery foods have a crisp texture. The texture is soft, but the inside is soft and melts well, the cakes are moist with a fluffy texture without pasasapa, and in breads etc., the surface is crispy and the surface is crunchy, soft and melts in the mouth As a result of intensive research on a quality improving agent for confectionery or baking, which has a good texture and a good appearance such as volume, a very excellent effect can be obtained by adding powdered protein material in the form of fine powder. The inventors have found that the present invention has been completed, and completed the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The powdered protein material in the present invention is a powdered product obtained by drying a protein material such as chicken egg powder, milk protein, wheat protein, soy protein, etc. Is not particularly limited, but usually the method is spray drying, flash drying,
A flat plate drying method, a freeze drying method and the like are used. The chicken egg powder in the present invention is a powdered product obtained by drying whole egg solution, egg yolk solution and egg white solution. Eggs may be bird eggs, but chicken eggs are particularly preferred. If the whole egg liquid is a chicken egg broken and only the liquid egg is separated,
Any of a raw whole egg solution, a frozen whole egg solution, a sweetened whole egg solution, a sterilized whole egg solution, and a conventional whole egg powder reconstituted with water may be used.
Sterilization of whole egg powder in the present invention does not cause any problem as long as it is a conventional method for producing whole egg powder, but it is preferably carried out before drying using equipment called a plate heater or a holding tube. A continuous sterilization method and a batch sterilization method performed in a tank with a heating jacket are preferred. The whole egg powder according to the present invention can also remove glucose contained in whole egg liquid, which is referred to as a desugaring treatment, in order to suppress quality deterioration that occurs during storage. This desugaring treatment may be performed by either the yeast fermentation method or the enzymatic method. Also, in order to prevent protein and lipid deterioration during drying and storage, addition of saccharides such as corn syrup, sucrose, lactose, dextrin, dextrin alcohol, maltitol, lactitol, trehalose, sodium caseinate, soy protein and skim milk powder Etc. may be added. The egg yolk liquid is any of raw egg yolk liquid, frozen egg yolk liquid, sweetened egg yolk liquid, sterilized yolk liquid, or a conventional egg yolk powder reconstituted with water, as long as only the liquid egg yolk is separated by breaking the egg. May be. The sterilization of the yolk powder in the present invention does not cause any problem as long as the method is conventionally performed in the method for producing the yolk powder, but preferably, it is a continuous type which is performed in a facility called a plate heater or a holding tube before drying. A sterilization method and a batch sterilization method performed in a tank with a heating jacket are preferred. The yolk powder according to the present invention can also remove glucose contained in the yolk liquid, which is referred to as a desaccharification treatment, in order to suppress deterioration in quality that occurs during storage. This desugaring treatment may be performed by either the yeast fermentation method or the enzymatic method. Also, in order to prevent protein and lipid deterioration during drying and storage, addition of saccharides such as corn syrup, sucrose, lactose, dextrin, dextrin alcohol, maltitol, lactitol, trehalose, sodium caseinate, soy protein and skim milk powder Etc. may be added. Egg white liquid is the one in which the yolk has been removed from the whole egg, and any of egg shelled eggs, frozen egg whites, and those obtained by concentrating them, or conventional egg white powder reconstituted with water It may be. General egg white powder is subjected to room sterilization (Heat-t) during storage and after drying.
In order to prevent a browning phenomenon occurring during the treatment, a desugaring treatment is performed before drying. In the present invention, the desugaring treatment may be performed by any of natural fermentation, bacterial fermentation, yeast fermentation, and enzyme. The sterilization of the egg white powder in the present invention does not cause any problem as long as it has been conventionally performed in the method for producing the egg white powder, but the sterilization in a room is preferable. The milk protein in the present invention is a protein obtained from milk, and is preferably in a powder form.
Milk may be milk of mammals, but cow milk is particularly preferred. Examples of the protein of milk include whole milk protein (total milk protein) obtained by removing lactose and minerals from skim milk, casein protein obtained by adding acid or rennet to skim milk, and supernatant obtained by precipitation of casein ( Any whey protein (whey protein, WPC, WPI) obtained by concentrating casein whey or cheese whey may be used. The wheat protein used in the present invention is not limited to raw materials and processing methods as long as it is a protein obtained from wheat, and may be any of active gluten, modified gluten, and emulsifiable gluten. Further, gliadin or glutenin fractionated from wheat gluten may be used.
The soy protein in the present invention is used as a raw material, as long as it is a protein obtained from soy, without being limited to a processing method.
Any of isolated soy protein, concentrated soy protein, extracted soy protein, and defatted soy flour may be used. Other protein materials that can be used in the present invention include collagen, gelatin,
Examples include plasma protein and pea protein. In the present invention, the above-mentioned powdered protein materials having an average particle diameter of 20 μm or less can be used alone or in combination of two or more. The average particle size used in the present invention is 20 μm
The method for obtaining the following powdered protein material is not particularly limited, but a dilute solution of the raw material protein as long as the raw material protein material is soluble in water in each of the above-mentioned powder protein material manufacturing processes. Drying method, method of obtaining by sieving from general powder protein material, laser diffraction type particle size distribution measurement such as dry crusher such as ball mill and jet mill, or freeze crusher using liquid nitrogen And a method of finely pulverizing a powder having a performance capable of pulverizing with an average particle diameter of 20 μm or less. In particular, a method of pulverizing a general powder protein material by air-flow pulverization (jet mill) or freeze-pulverization is preferable because the desired average particle diameter is easily obtained. The conditions of the freeze-pulverization in the present invention may be any conditions under which precooling is performed using liquid nitrogen and the pulverized powder has an average particle diameter of 20 μm or less, and the type and type of the pulverizer are not limited.
The reason for using liquid nitrogen as pre-cooling is that when liquid nitrogen has a very low temperature of -196 ° C and this is used as a refrigerant,
Egg white powder can be frozen within a very short time, and in addition to almost no denaturation due to freezing, there is no shock heat generated when using a crusher such as a hammer mill, and it is non-oxidative. However, the cooling method may be any of a dipping method and a spraying method. The grinding temperature is -50 ° C.
It is good to perform at ~ -100 ° C in terms of economy, pulverization efficiency, and particle diameter of the powder. When the pulverization temperature is high, pulverization to an average particle diameter of 20 μm or less is insufficient. This is inconvenient. The airflow pulverization in the present invention is generally called a jet mill, in which a granular material is accelerated to a high speed by compressed air or an inert gas such as nitrogen and collides with the raw materials or a collision plate provided with the raw materials separately. And crushed. In addition, although the type is not limited, as a general jet mill type, a type in which the accelerating tubes for accelerating and injecting the raw material are arranged to face each other and the raw materials collide with each other, or the raw material injected from the accelerating tube is used. There are a type in which the material collides with a collision plate or the like, and a type in which an acceleration tube is inserted and arranged in a container in which the raw material circulates. According to such an airflow pulverization method, mechanical force such as impact, shearing, compression, and grinding by a pulverizing blade or a compression roll is not applied. There is an advantage that the raw material can be pulverized without denaturation or oxidation of the powder protein material due to heat. The powdered protein material in the present invention has an average particle diameter of 20 as described above.
It is preferable that the particle size is not more than μm, but from the viewpoint of the effect, it is more preferable to use finer powder.

The confectionery or baking quality improving agent of the present invention may be added and blended with a powdered protein material having an average particle diameter of 20 μm or less, but may be used in combination with other quality improving agents as needed. The other quality improving agent is not particularly limited as long as it is a commonly used confectionery or baking quality improving agent, but is preferably egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate. , Milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, glutathione, cysteine,
Enzymes, ammonium chloride, ammonium sulfate, ammonium phosphate, calcium carbonate, calcium sulfate, potassium bromate, ammonium persulfate, L-ascorbic acid,
Xanthan gum, guar gum, tamarind seed gum,
Locust bean gum, carrageenan, pectin, glucomannan, alginic acid, sodium alginate, curdlan, gum arabic, karaya gum, gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, pectin, and their degradation products, soy polysaccharides, starch, Processed starch, starch degradation product, dextrin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactate, lecithin, enzyme Degraded lecithin,
Enzyme-treated lecithin and the like are preferable, and preferred are glycerin fatty acid ester, organic acid monoglyceride, calcium stearoyl lactate, enzyme-decomposed lecithin, cysteine, wheat protein, egg white, and processed starch. Further, one or more of these quality improvers can be used as the quality improver for confectionery or baking of the present invention.
The amount of the powdered protein material having an average particle diameter of 20 μm or less as an active ingredient in the quality improving agent for confectionery or baking in the present invention is not particularly limited. The content may be 0.01 to 20% by weight, preferably 0.1 to 10% by weight, more preferably 0.5 to 5% by weight. If it is less than this range, the effect of improving the quality of confectionery or bread is insufficient, and if it exceeds this range, the texture becomes too hard or the taste of confectionery or bread becomes poor, which is inconvenient. In the present invention, the confectionery is not particularly limited as long as it is a confectionery using flour, but buns, steamed kankan,
Castella, Dorayaki, Imagawa-yaki, Taiyaki, Kintsuba,
Waffle, chestnut bun, moon cake, bolo, yatsuhashi, senbei, karinto, donut, sponge cake, roll cake, angel cake, pound cake, baumkuchen, fruit cake, madeleine, cream puff,
Eclair, mill feuille, apple pie, tart, biscuit, cookies, crackers, steamed bread, pretzel, wafers, snacks, pizza pie, crepes,
Souffle, Benign and the like. Bread is not particularly limited as long as it is made of flour, water, yeast, salt, and is not particularly limited, but bread, coppe bread, fruit bread, corn bread, butter roll, hamburger buns, French bread, roll bread, Examples include sweet bread, sweet dough, dry bread, muffins, bagels, croissants, Danish pastries, and the like.
The form of the confectionery or the bread is not particularly limited, but may be any of those that are distributed at room temperature, such as freshly baked bread, those that are refrigerated and distributed, and those that are frozen and distributed. The method for adding the powdered protein material having an average particle diameter of 20 μm or less to confectionery or bread in the present invention is not particularly limited. The method of adding / mixing the powdered protein material can be appropriately selected, but a method of adding and mixing the powdered protein material to wheat flour is preferred from the viewpoint of working efficiency. Hereinafter, the present invention will be described specifically with reference to Examples.
The present invention is not limited to the following examples. In addition,% in an Example shows a weight% unless otherwise specified.

[0007]

EXAMPLE 1 25 kg of egg white powder was crushed at a temperature of -5 using a freeze grinder (Hosokawa Micron Co., Ltd., freeze grinder LX-3).
Pulverization was performed at 0 ° C. under the condition of a rotor peripheral speed of 73 m / s, and 24.9 kg of the egg white powder of the present invention (average particle size: 1
6.32 μm). Example 2 25 kg of active gluten was pulverized using a freeze grinder (Hosokawa Micron Corporation, freeze grinder LX-3 type) at a grinding temperature of -50 ° C and a rotor peripheral speed of 93 m / s. 24.9 kg (average particle size: 15.93 μm) of active gluten was obtained. Example 3 25 kg of the egg white powder before differentiation used in Example 1 was jet-milled (Hosokawa Micron Co., Ltd., Counter Jet Mill 100AFG) with a nozzle radius of 2.
Pulverization was performed under the conditions of 5 mm, a nozzle source pressure of 5.5 kg / cm ² G, and a separator rotation speed of 3000 rpm.
I got << Bread-making test >> Test example 1 A loaf of bread containing 1 part of the egg white powder (average particle diameter: 16.32 μm) of the present invention obtained in Example 1 with the following formulation was prepared. Strong powder 1000 g Egg white powder (product of the present invention) 10 g Sugar 50 g Food salt 20 g Oil and fat 70 g East 15 g East food 2 g Skim powdered milk 10 g Water 600 g After kneading all raw materials, ferment at 90 ° C for 90 minutes. Put in the mold,
After heating at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 45 minutes. The bread was soft and had a good texture.

Test Example 2 Next, a loaf of bread containing the active gluten of the present invention obtained in Example 2 and 1 part of flour was prepared according to the following formulation. Powerful powder 1000 g Gluten (product of the present invention) 10 g Sugar 50 g Food salt 20 g Oil and fat 70 g East 15 g East food 2 g Skim powdered milk 10 g Water 600 g After kneading all raw materials, ferment at 90 ° C for 90 minutes. Put in the mold,
After heating at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 45 minutes. The bread was soft and had a good texture. Test Example 3 Next, a loaf of bread in which 1 part of the egg white powder (average particle diameter: 4.32 μm) of the present invention obtained in Example 3 was added according to the following formulation was prepared. Strong powder 1000 g Egg white powder (product of the present invention) 10 g Sugar 50 g Food salt 20 g Oil and fat 70 g East 15 g East food 2 g Skim powdered milk 10 g Water 600 g After kneading all raw materials, ferment at 90 ° C for 90 minutes. Put in the mold,
After heating at 37 ° C. for 40 minutes, baking was performed at 205 ° C. for 45 minutes. The bread was soft and had a good texture. Comparative Example 1 Bread was obtained in the same manner as in Test Example 1 except that the egg white powder of Example 1 was not added.

Comparative Example 2 Instead of 10 g of the egg white powder of Example 1, the egg white powder used in Example 1 before being pulverized (average particle size of 3)
Test Example 1 except that 10 g was added.
The bread was obtained in the same manner as described above.

Comparative Example 3 A test was conducted except that 10 g of active gluten (average particle size: 40.23 μm) before pulverization of the active gluten used in Example 2 was added instead of 10 g of active gluten of Example 2. Bread was obtained in the same manner as in Example 2. (Evaluation Method) The taste and texture of the bread obtained in Test Examples 1 to 3 and Comparative Examples 1 to 3 were evaluated. Table 1 shows the results.
Shown in

[0011]

[Table 1]

As is clear from Table 1, a good bread can be obtained by adding the product of the present invention (Examples 1 to 3). << Confectionery Test >> Test Example 4 A hard biscuit was prepared by adding 1 part of the egg white powder (average particle diameter: 16.32 μm) of the present invention obtained in Example 1 with the following formulation to the powder. Soft flour 190 g Egg white powder (product of the present invention) 1.9 g Sugar 36.7 g Glucose 5.0 g Food salt 1.3 g Ammonium bicarbonate 0.9 g Sodium bicarbonate 0.9 g Margarine 26.7 g Skim milk powder 4.0 g Water 50. 0g After kneading all the raw materials, the diameter is 30mm and the thickness is 1mm by the usual method.
Was baked. A hard biscuit with a soft and crisp texture overall was obtained. Test Example 5 A hard biscuit prepared by adding the active gluten of the present invention obtained in Example 2 in an amount of 1 part by weight based on the following formulation was prepared. Soft flour 190 g Gluten (product of the present invention) 1.9 g Sugar 36.7 g Glucose 5.0 g Food salt 1.3 g Ammonium bicarbonate 0.9 g Sodium bicarbonate 0.9 g Margarine 26.7 g Skim milk powder 4.0 g Water 50.0 g After kneading all the raw materials, the diameter is 30 mm and the thickness is 1 mm by the usual method.
Was baked. A hard biscuit with a soft and crisp texture overall was obtained. Test Example 6 A hard biscuit was prepared by adding 1 part of the egg white powder of the present invention (average particle size: 4.32 μm) obtained in Example 3 to the following formulation according to the following formulation. Soft flour 190 g Egg white powder (product of the present invention) 1.9 g Sugar 36.7 g Glucose 5.0 g Food salt 1.3 g Ammonium bicarbonate 0.9 g Sodium bicarbonate 0.9 g Margarine 26.7 g Skim milk powder 4.0 g Water 50. 0g After kneading all the raw materials, the diameter is 30mm and the thickness is 1mm by the usual method.
Was baked. A hard biscuit with a soft and crisp texture overall was obtained. Comparative Example 4 A hard biscuit was obtained in the same manner as in Test Example 4, except that the egg white powder of Example 1 was not added.

Comparative Example 5 Instead of 1.9 g of the egg white powder of Example 1, the egg white powder used in Example 1 before being pulverized (average particle size: 3)
0.35 μm) A hard biscuit was obtained in the same manner as in Test Example 4 except that 1.9 g was added.

Comparative Example 6 Instead of 1.9 g of the active gluten of Example 2, 1.9 g of active gluten (average particle diameter of 40.23 μm) before the active gluten used in Example 2 was pulverized was added. Except for the above, a hard biscuit was obtained in the same manner as in Test Example 5. (Evaluation method) The taste and texture of the hard biscuits obtained in Test Examples 4 to 6 and Comparative Examples 4 to 6 were evaluated. Table 2 shows the results.

[0015]

[Table 2]

As is clear from Table 2, good biscuits can be obtained by adding the products of the present invention (Examples 4 to 6).

The embodiments of the present invention and the desired products are as follows. (1) A quality improving agent for confectionery and baking, which comprises a powdered protein material having an average particle size of 20 μm or less. (2) The quality improving agent for confectionery and baking according to (1), which comprises a powdered protein material finely pulverized to an average particle size of 20 μm or less by means of pulverization such as air pulverization or freeze pulverization. (3) The powder protein material has an average particle diameter of 20
The confectionery and baking quality improving agent according to (1), which is pulverized to a size of not more than μm. (4) The powdered protein material has an average particle diameter of 20
The confectionery and baking quality improving agent according to (1), which is pulverized to a size of not more than μm. (5) The powder protein material comprises one or more protein materials selected from chicken egg powder, milk protein, wheat protein, soy protein, collagen, gelatin, plasma protein, and pea protein (1) to (4). The confectionery or baking quality improver according to any of the above. (6) The quality improving agent for confectionery and baking according to any one of (1) to (4), wherein the powdered protein material is whole egg powder. (7) The quality improving agent for confectionery and baking according to any one of (1) to (4), wherein the powdered protein material is egg yolk powder. (8) The quality improving agent for confectionery and baking according to any one of (1) to (4), wherein the powdered protein material is egg white powder. (9) The quality improving agent for confectionery and baking according to any one of (1) to (4), wherein the powdered protein material is a total milk protein. (10) The powder protein material is casein protein (1)-
(4) The confectionery or baking quality improver according to any of the above. (11) The powder protein material is whey protein (1) to (4)
The confectionery or baking quality improver according to any of the above. (12) The powder protein material is wheat protein (1) to (4)
The confectionery or baking quality improver according to any of the above. (13) The powder protein material is soy protein (1) to (4)
The confectionery or baking quality improver according to any of the above. (14) The quality improving agent for confectionery and baking according to any one of (1) to (6), wherein the whole egg powder or the yolk powder is subjected to a desugaring treatment and then dried. (15) Whole egg powder or yolk powder is corn syrup, sucrose,
Lactose, dextrin, dextrin alcohol, maltitol, lactitol, trehalose and other saccharides, sodium caseinate, soybean protein and skim milk powder are added and dried, and then dried (1) to (6). Quality improver for confectionery and baking. (16) As another quality improving agent which can be combined with a powdered protein material having an average particle diameter of 20 μm or less to be added to the confectionery or baking quality improver according to any one of (1) to (15). Is egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, glutathione, cysteine, enzyme, ammonium chloride, ammonium sulfate , Ammonium phosphate, calcium carbonate, calcium sulfate, potassium bromate, ammonium persulfate, L-ascorbic acid, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan,
Alginic acid, sodium alginate, curdlan, gum arabic, karaya gum, gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, pectin,
And degradation products thereof, soy polysaccharide, starch, processed starch, starch degradation product, dextrin, glycerin fatty acid ester,
Organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl lactate calcium, lecithin, enzyme-decomposed lecithin, enzyme-treated lecithin, and the like.

[0018]

According to the present invention, the confectionery or bread obtained according to the present invention has a plump texture, a good texture and a good melting in the mouth without impairing the taste.
It has a firm texture as crispy, but the inside is soft and melts well, and the cakes are moist with a fluffy texture without pasapasa, and in breads etc.,
The surface is crisp, crisp, soft and melts well, and provides a quality improver for confectionery or baking, which has excellent appearance such as volume.
INDUSTRIAL APPLICABILITY The present invention is highly effective in improving the processing suitability and cooking suitability of confectionery or bread, and can greatly contribute to the food industry.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yuri Yokota 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Kagaku Co., Ltd. (72) Inventor Shuichiro Sakata 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture (72) Inventor Eriko Morimoto 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside (72) Inventor Shobo Kawai 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Taiyo Kagaku Co., Ltd. (72) Inventor Nagahiro Nagasaki 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. F-term (reference) 4B014 GB11 GG10 GG12 GP27 4B032 DB02 DB21 DK21 DK47

Claims (3)

[Claims] 1. A quality improving agent for confectionery and baking, comprising a powdered protein material having an average particle size of 20 μm or less. 2. The quality improving agent for confectionery and baking according to claim 1, wherein the powdered protein material is finely pulverized by air current pulverization or freeze pulverization to an average particle diameter of 20 μm or less. 3. The confectionery or baking quality improving agent according to claim 1, wherein the powdered protein material comprises one or more protein materials selected from chicken egg powder, milk protein, wheat protein, and soy protein.