JP2003038089A - Method for producing bakery product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for the production of a bakery product having high protein content and good taste and easy to handle in industrial use. SOLUTION: The premix or bakery product is produced by pulverizing defatted soya milk derived from defatted soybean, adding an alkaline earth metal compound to the powder and adding the obtained defatted soya milk powder to wheat flour in an amount of 0.5-35 wt.%. A bakery product having high protein content and good taste can be produced by the method.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the provision of a healthy and delicious bakery product having high nutritional value.

[0002]

2. Description of the Related Art Soybean protein is a vegetable protein with a good amino acid balance, and recently, nutritional physiological functions such as serum cholesterol lowering action have been reported. Even in bakery products such as bread, soy protein is high in protein and healthy. A bakery product is desired.

However, in the production of bakery products, for example, when soybean protein isolate is added, it has the property of inhibiting the gluten formation of wheat flour during the production of the dough, so that the dough is easily cut and the swelling after baking is poor, There are problems such as a crunchy texture. Therefore, for example, Japanese Patent Application Laid-Open No. 11-9176 discloses a method for improving dough dough by using isolated soybean protein in combination with tapioca starch and trehalose. Furthermore, the isolated soybean protein has a unique soybean odor when used in bakery products, probably because it is subjected to acidic precipitation treatment with hydrochloric acid or the like in the manufacturing process, and depending on the product, masking thereof may be necessary.

On the other hand, Japanese Unexamined Patent Publication (Kokai) No. 11-253095 discloses "a method for producing bread containing soymilk" which discloses a method for producing delicious bread without adding a soymilk feel. Further, JP-A No. 11-266774, "Soymilk, a method for producing bread containing okara" is also disclosed as a technique for using a soymilk-okara integrated product to obtain bread with a healthy and soft texture. .

However, according to the knowledge of the present inventors, the maximum amount of liquid soymilk that can be added to bakery products is
The maximum was about 25% with respect to the raw material flour. 25%
If the amount exceeds the range, the bread will not spread as a normal mountain bread and the texture will be hard. At this time, the solid content of soymilk with respect to the flour is only about 2.5%. In addition, since the soybean milk described in JP-A No. 11-253095 and JP-A No. 11-266774 is also liquid or paste-like, 1) unless care is taken in handling raw materials at the time of manufacturing a bakery product, packaging From the point of view of industry, it can be said that there is a problem in the handling method because it easily rots after opening, and 2) the weight of the product is heavy when the raw materials are transported.

[0006]

DISCLOSURE OF THE INVENTION The present inventors have conducted various studies to find out whether it is possible to provide a method for producing a bakery product which is high in protein, has a good flavor, and is industrially easy to handle. .

[0007]

[Means for Solving the Problems] The inventors of the present invention have conducted diligent research to solve the above problems, and added defatted soymilk powder prepared by pulverizing defatted soymilk obtained from defatted soybeans to a bakery product. So, to solve the above problems, to obtain a bakery product with high protein and good flavor,
Furthermore, by adding an alkaline earth metal compound at the time of preparation of the defatted soymilk powder, it was found that a bakery product with a good flavor and a good flavor can be obtained, and the present invention has been completed. . That is, the present invention relates to a method for producing a bakery product, which comprises adding defatted soymilk powder. The defatted soymilk powder can be used as a premixed powder for the production of bakery products by adding it to wheat flour in advance. The amount of the defatted soymilk powder added to the bakery product is preferably 0.5 to 35% by weight based on the flour. From the viewpoint of flavor, it is more preferable that the defatted soymilk powder contains an alkaline earth metal compound.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
In the present invention, the bakery product, wheat flour as a main raw material, water, oils and fats (shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), sugars (monosaccharides, oligosaccharides, polysaccharides), Dairy products (milk, milk powder, creams, cheeses, etc.), eggs, salts (salt, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (baking soda, ammonium carbonate, baking powder, etc.), emulsifiers ( Raw materials such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, etc.), yeast, enzymes, etc. are added by a desired method, and then a dough is obtained by a kneading step. If you need this, ferment
A product that has been aged and finally subjected to heat treatment such as baking, steaming, and frying. If necessary, part or all of the wheat flour may be replaced with other flours (cereal flour, root vegetable flour, etc.). Examples of such bakery products include breads,
Examples include dried bread products, donuts, pies, pizza, naan, hot cakes, sponge cakes, crepes, dumplings, spring rolls, and the like.

Here, as breads, bread (eg, white bread, black bread, French bread, dry bread, variety red, roll bread, etc.), cooked bread (eg, hot dog, hamburger, pizza pie, etc.), sweet bread (eg, jam bread, ampan bread). , Cream bread, raisin bread, melon bread, sweet roll, croissant, billioche, Danish pastry, chocolate corone, etc.), steamed bread (eg meat bun, bean paste etc.), special bread (eg grissini, muffin etc.) and the like.

[0010] Dried breads refer to rusks, bread crumbs and the like. Rusks are generally obtained by slicing bread such as bread and toasting it in a toned brown color until the inside is dried. Bread crumbs are generally obtained by crushing bread and making raw bread crumbs as it is, or by drying it to obtain dry bread crumbs.

In order to obtain a bakery product having high protein and good flavor according to the present invention, soy milk powder is used instead of liquid soy milk,
And it is essential that the soymilk powder is defatted.
When liquid soy milk is used, it can be added to the bakery product only as a solid content of soy milk up to about 2.5% by weight of wheat flour. It is possible to add them to increase the protein content. Further, since liquid soy milk is apt to rot, packaging to maintain sterility is required to make it into a product, which adds to the cost. In addition, care must be taken against spoilage during the manufacture of the bakery product and its preparation after it has been opened. In addition, the heavy weight of the product imposes a heavy burden on delivery and delivery to the factory. On the other hand, soy milk powder does not cause the above problems because the solid content is 95% or more. However, soy milk powder contains about 20% by weight of lipids, which is about 50% of lipids.
Since more than wt% is unsaturated fatty acid such as linoleic acid,
When soymilk is pulverized, the chances that the lipids come into contact with oxygen increase, the oxidation of these lipids proceeds rapidly, and the flavor of soymilk is significantly affected. Therefore, the soymilk powder usually requires a high-density packaging material that does not allow oxygen to permeate, and a deoxidizer to be placed in the packaging bag, which also causes an increase in cost.
On the other hand, if the soy milk powder is defatted, it is not necessary to consider such a problem of lipid oxidation, and the good flavor of the bakery product can be maintained.

The defatted soymilk powder used in the present invention is not particularly limited in the order of the steps, the apparatus used, etc., if a defatting step and a pulverizing step are carried out during the manufacturing process from the raw soybean to the final production of the defatted soymilk powder. Not limited. For example, a method of drying the defatted soymilk from which solids have been removed by centrifuging the defatted soybean slurry obtained by adding water to ground defatted soybeans to defatted defatted soybeans, or grinding the hydrated full-fat soybeans Examples include a method of defatting with alcohol or the like before or after powder-drying the whole-fat soymilk obtained by centrifuging the fat-soybean slurry to remove solids. It is desirable that the defatted soymilk powder has a lower lipid content per dry solid content, but at most 5% by weight or less is possible, 2% by weight or less is more desirable, and 1% by weight or less is even more desirable. A high lipid content is not preferable because the effect of lipid oxidation increases.

As described in the section of (Prior Art), the isolated soybean protein has a unique soybean odor (unpleasant odor) when used in a bakery product, which impairs the flavor of the bakery product. In addition, the gluten formation-inhibiting effect at the time of making dough dough is great, and it becomes a rugged dough, which adversely affects the texture of bakery products. On the other hand, defatted soymilk powder does not give a unique soybean odor as when using isolated soybean protein, and does not easily affect workability during the preparation of dough. The reason for this is not clear, but in the case of isolated soybean protein, it is likely that the original soybean flavor will change due to denaturation and the physical properties will change due to denaturation because the soybean protein is denatured by acid precipitation treatment with hydrochloric acid or the like. It is considered that the increase in the water absorption of the protein may have an influence.

By adding the defatted soymilk powder as a raw material for bakery products, a dough with high protein content can be obtained without inhibiting gluten formation. The amount of the defatted soy milk powder added to the bakery product is not particularly limited, and 0.5 to 35% by weight of wheat flour can be used.
It can easily be used in excess of 2.5% by weight. 3-
More preferably 25% by weight, most preferably 5-15% by weight. This is because if the added amount is too small, it is not possible to obtain a high-protein bakery product, and if the added amount is too large, the proportion of wheat flour in the raw materials becomes too low, making it difficult to form gluten due to a quantitative problem. .

There is no particular limitation on the method of adding the defatted soy milk powder, but it is preferable to mix the raw material such as wheat flour with the powder to obtain a "premixed powder" for the production of bakery products. The added amount may be mixed in the above ratio. Of course, the defatted soy milk powder may be dissolved in water before use, or it may be added during the process. When the water absorption of the defatted soymilk powder poses a problem in production, it is recommended to mix the oils and fats with the defatted soymilk powder in advance and then combine it with wheat flour or the like. Examples of fats and oils include shortening, margarine, butter, and vegetable fats and oils or animal fats and oils can be used. In addition, as described above in the product, as other raw materials, for example, saccharides, white sucrose,
Sweeteners such as brown sugar and sugar alcohols, various starches, and dextrins may be used in combination with flavors and milk protein materials as components necessary for flavoring. Further, eggs, salt, yeast, yeast food, water and the like can be used to obtain the desired product. In the present invention, of course, known bakery product improving agents, for example, monoglyceride, organic acid monoglyceride, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, phospholipids, ascorbic acid and its derivatives, organic acids, amino acids, salts Etc. can also be used together. The bakery product containing the defatted soymilk powder obtained as described above has a high protein content, a high nutritional value, and a good flavor.

Breads to which defatted soy milk powder has been added can be further dried to obtain bread dried products, that is, bread crumbs, rusks and the like. Bread crumbs containing defatted soy milk powder are given a crispy and preferable texture as a garment material for fried foods, and surprisingly exhibit an effect of suppressing oil absorption during frying, which enables reduction in calories of fried foods. The amount of defatted soy milk powder added to bread crumbs was 0.
If it is less than 5% by weight, the effect is difficult to be exhibited. Addition amount 35
When the content exceeds 5% by weight, the effect of suppressing oil absorption is recognized, but as described above, wheat flour becomes difficult to form gluten, and the dough tends to be difficult to extend in a baking oven, making it difficult to make breads. The rusks to which the defatted soy milk powder has been added have a crispy texture and have a better crispness than those of the non-added rusks, and have a good mouth-feeling and soothing texture.

When the alkaline earth metal compound is added to the defatted soymilk powder at the time of preparation, the alkaline earth metal compound reacts with the soybean protein in the defatted soymilk powder. The flavor can be further improved. In the present invention, the alkaline earth metal compound is a hydroxide of calcium or magnesium, an inorganic acid salt (hydrochloride, carbonate, sulfate, etc.), an organic acid salt (citrate, lactate, malate, acetic acid). (Salt etc.), etc., but preferably bittern used as a coagulant for tofu,
Magnesium chloride, calcium sulfate and the like are suitable. The addition method of the alkaline earth metal compound is not particularly limited, for example, added to defatted soy milk extracted from defatted soybeans,
It is possible to use a method in which the soybean protein and the alkaline earth metal compound are heated at a temperature and for a time to react. The content of the alkaline earth metal compound in the defatted soymilk powder depends on the kind of the compound, but is appropriately 0.1 to 5% by weight, preferably 0.2 to 3% by weight. When the content of alkaline earth metal is less than 0.1% by weight, the effect of imparting a rich taste is not particularly exhibited. Further, even if the content exceeds 5% by weight, the compounding effect is not improved any more, and conversely, agglomeration occurs remarkably due to the reaction between the alkaline earth metal and the soybean protein in the defatted soymilk powder, and the target powder is obtained. It may be difficult to obtain the product, and work may be hindered.

[0018]

EXAMPLES Examples of the present invention will be shown below, but the technical scope of the present invention is not limited thereto.

◎ Examples 1 and 2 and Comparative Example 1 (Production of mountain-shaped loaf of bread) Mountain-shaped loaf of bread was manufactured as follows. The raw materials were blended with 100 parts of the strong flour according to the formulation shown in Table 1, and mountain bread was manufactured by the straight method under the following process conditions. In addition, Comparative Example 1 is a bread to which defatted soybean milk powder is not added, and Example 1 is a defatted soybean milk powder ( Hereinafter, unless stated otherwise, the "defatted soymilk powder" does not contain an alkaline earth metal compound), and Example 2 shows the defatted soymilk powder "Soyafit" containing 2% by weight of magnesium chloride in the solid content. 2000 "(manufactured by Fuji Oil Co., Ltd.) was added to produce bread.

(Process conditions) Powders, yeast and water were put into a mixer "Mighty 30" (manufactured by Aikosha Co., Ltd.). First, after mixing for 3 minutes at low speed and 4 minutes for medium speed,
Shortening was added, followed by low speed 3 minutes, medium speed 2 minutes, and kneading at high speed for 1.5 minutes. The kneaded dough temperature was 28 ° C. After taking the floor time for 50 minutes, it was divided into 220g pieces. After 30 minutes at 28 ° C as bench time, use a proofer at 38 ° C (made by Eiwa Seisakusho Co., Ltd.)
I slept for a minute. Comparative Examples 1 and 1 were obtained by heat-treating in a baking oven (manufactured by Eiwa Seisakusho Co., Ltd.) for 40 minutes at 200 ° C. on the upper heat and 230 ° C. on the lower heat.

The physical properties of each bread were measured by a rheometer (manufactured by Yamaden Co., Ltd.) as follows. 35mm x 35mm x crumb
Cut to a thickness of 30 mm and place it on a sample table with holes, diameter 8 mm
Push with the plunger until the bread is broken. The breaking stress (gf) at this time was measured. The evaluation of flavor was evaluated by 5 panelists so that a score of 5 out of 5 was as high as preferable, and the average score was shown. The crude protein content (%, per dry weight) of each bread was measured by the Kjeldahl method.
The results are shown in Table 1.

[0022] (Table 1) (Unit: part) ───────────────────────────────                           Comparative Example 1 Example 1 Example 2 ─────────────────────────────── (raw materials)   Strong flour 100 100 100   White sugar 5 5 5   Salt 2 2 2   Skim milk powder 2 2 2   Skim milk powder 0 3 0   Skim milk powder containing Mg chloride 0 0 3   Shortening 5 5 5   East food 0.1 0.1 0.1   Raw yeast 3 3 3   Water 68 72 72 ─────────────────────────────── (Evaluation)   Breaking stress (gf) 684 ± 45 572 ± 35 560 ± 30   Protein content (%) 8.3 9.1 9.1   Flavor evaluation (point) 4.0 4.4 4.6   Overall evaluation △ ○ ◎ ─────────────────────────────── * General evaluation (◎ very good, ○ good, △ acceptable, × not acceptable)

The breads of Examples 1 and 2 had smaller breaking stress than that of Comparative Example 1, had a good crispness, and had a soft texture. In Examples 1 and 2, the protein content was enhanced as compared with Comparative Example 1, and the evaluation of flavor was also good.

Comparative Example 2 (Manufacture of mountain bread containing isolated soybean protein) With the same manufacturing method and formulation as in Example 1, defatted soymilk powder was separated soybean protein "New Fuji Pro-E" (manufactured by Fuji Oil Co., Ltd.). ) And tried to make a mountain-type loaf of bread. However, when the dough was prepared, gluten was not formed well, and the dough became a lumpy dough, resulting in a hard bread with poor bulging and a texture. In addition, the soybean odor that was characteristic of the flavor was also felt.

◎ Examples 3 and 4 and Comparative Example 3 (Production of fly donuts) Fly donuts were prepared as follows. Strong flour "Eagle" (manufactured by Nisshin Seifun Co., Ltd.), thin flour "Violet" (manufactured by Nisshin Seifun Co., Ltd.), white sucrose, salt, baking powder (manufactured by Aikoku Sangyo Co., Ltd.), skim milk powder, emulsifier EM10
Defatted soymilk powder containing 0 (manufactured by Riken Vitamin Co., Ltd.) and magnesium chloride "Soyafit 2000" (Fuji Oil Co., Ltd.)
(Manufactured by K.K.) was mixed in powder. 45 ℃ in advance for this mixed powder
Margarine "Blizzard Super 2000" melted by heating
(Fuji Oil Co., Ltd.) was uniformly dispersed to prepare mixed powder. 10 parts of chicken eggs and cold water were added to 100 parts of this mixed powder to prepare an appropriate viscous paste. The amount of cold water added was set to 40 parts in Example 3 and Comparative Example 3, and 45 parts in Example 4. The obtained pastes are molded with a dropper that discharges in a ring shape, and frying oil "Friere Cotton 3
1 "(manufactured by Fuji Oil Co., Ltd.) was fried at 190 ° C for 3 minutes to obtain fried donuts. With respect to the obtained product, the oil absorption rate in the product was calculated by the following formula. * Oil absorption rate (%) = (Product solid content weight (g) -Dough solid content weight before frying (g)) / Product weight (g) x 100 The solid content in the product and the dough was calculated from the measured water content. . The oil absorption rate and texture were compared in each formulation example. Five panelists evaluated the flavor and texture so that the score was as high as possible on a scale of 5 out of 5, and the score was shown as the average score, and the main evaluation comments were shown.

[0026] (Table 2) (Unit: part) ──────────────────────────────────                               Comparative Example 3 Example 3 Example 4 ────────────────────────────────── (raw materials)   White sugar 68 68 68   Baking powder 7 7 7   Skim milk powder 6 6 6   Salt 3 3 3   Emulsifier 1 1 1   Strong flour 40 40 40   Soft flour 160 150 140   Skim milk powder containing Mg chloride 0 10 20   Margarine 16 16 16 ────────────────────────────────── (Evaluation)   Oil absorption rate (%) 27.5 23.8 21.7   Flavor and texture evaluation (points) 2.4 4.2 3.8   Comment It's very greasy                                             Light and not greasy   General evaluation ○ ○ ○ ────────────────────────────────── * General evaluation (◎ very good, ○ good, △ acceptable, × not acceptable)

In Examples 3 and 4, the oil absorption rate was lower than that in Comparative Example 3, and the oil content during frying was small. As a result, the evaluation of flavor and texture was also high.

Example 5 and Comparative Example 4 (Production of sponge cake) A sponge cake was produced as follows. Whole egg, white sugar,
Emulsified oil and fat "Perming H" (manufactured by Fuji Oil Co., Ltd.), liquid sugar "Foodle 70" (manufactured by Towa Kasei Co., Ltd.), soft flour "Violet" (manufactured by Nisshin Seifun Co., Ltd.), baking powder (Aikoku) Sangyo Co., Ltd.) and defatted soymilk powder containing magnesium chloride "Soyafit 2000" (Fuji Oil Co., Ltd.)
The product obtained by making a dough by the all-in-mix manufacturing method with the composition shown in Table 3 as a raw material and baking it in an oven at 180 ° C. for about 25 minutes was evaluated. A Kenwood mixer (manufactured by Aikosha Co., Ltd.) was used to make the dough. The specific gravity of the dough was set to 0.44 g / cc during each manufacturing process. Dough is about
It was put in a 4 inch deco-type container so that it would be 200 g / piece, and then quickly baked. For each product, five panelists evaluated the flavor and texture so that the product was rated as high as possible on a scale of 5 out of 5 points, and the average score was shown, with the main evaluation comments.

[0029] (Table 3) (Unit: part) ────────────────────────────                               Comparative Example 4 Example 5 ──────────────────────────── (raw materials)   Whole egg 150 150   White sugar 110 110   Emulsified oil 20 20   Liquid sugar 10 10   Soft flour 100 100   Baking powder 1 1   Skim milk powder containing Mg chloride 0 10   Water 0 15 ──────────────────────────── (Evaluation)   Flavor and texture evaluation (points) 3.6 4.6   Comment Heavy texture Good melting in the mouth   Overall evaluation △ ◎ ──────────────────────────── * General evaluation (◎ very good, ○ good, △ acceptable, × not acceptable)

In Example 5, the sponge had a coarser mesh and the entire volume was comparable to that of Comparative Example 4. In the case of Example 5, the mouthfeel was better, and in Comparative Example 4, the impression having a heavy texture was obtained because the mouth tended to be slightly lumpy.

Example 6, Comparative Example 5 (Production of Steamed Cake) A steamed cake was produced as follows. Whole egg, white sucrose, emulsified oil and fat "Perming H" (manufactured by Fuji Oil Co., Ltd.), liquid sugar "Furdle 70" (manufactured by Towa Kasei Co., Ltd.), soft flour "Violet" (Nisshin Flour Milling Co., Ltd.) , Baking powder (patriotic industry
95), defatted soymilk powder “Soyafit 2000” (manufactured by Fuji Oil Co., Ltd.) containing salt, and magnesium chloride. The products obtained by steaming for about 9 minutes in a steamer at ℃ were evaluated. A Kenwood mixer (manufactured by Aikosha Co., Ltd.) was used to make the dough. During each manufacturing process,
The specific gravity of the dough was set to 0.43 ± 0.02 g / cc. Dough is about 45g
The mixture was put into a glassine cup so that the number of the pieces became one, and immediately steamed and heated. For each product, five panelists evaluated the flavor and texture so that the product was rated as high as possible on a scale of 5 out of 5 points, and the average score was shown, with the main evaluation comments.

[0032] (Table 4) (Unit: part) ────────────────────────────                               Comparative Example 5 Example 6 ──────────────────────────── (raw materials)   Whole egg 100 100   White sugar 90 90   Emulsified oil 20 20   Liquid sugar 20 20   Soft flour 100 90   Baking powder 0.5 0.5   Salt 0.6 0.6   Skim milk powder containing Mg chloride 0 10   Water 116 116 ──────────────────────────── (Evaluation)   Flavor and texture evaluation (points) 3.8 4.4   Comment Heavy texture Good melting in the mouth   Overall evaluation △ ◎ ──────────────────────────── * General evaluation (◎ very good, ○ good, △ acceptable, × not acceptable)

As compared with Comparative Example 5, in Example 6, the impression that the wording was improved was obtained.

◎ Examples 7 to 9 and Comparative Example 6 (Manufacture of Rusks) Rusks were manufactured as follows. Wheat flour, white sucrose, skim milk powder, salt, and yeast food are used as the base to blend raw yeast, skim soymilk powder, and water into a mixer (manufactured by Aikosha Co., Ltd.) at a low speed. Stir for minutes. During this period, 5 parts of shortening that had been previously heat-dissolved was gradually added. The mixture was further stirred for 2 minutes at a medium speed to prepare a homogeneous dough. The finishing temperature of the dough was 27 to 29 ° C. Ferment in dough for 30 minutes after dividing the dough (38 ℃
After humidity (85%), 180 g of each dough was put in a box and baked in an oven at 220 ° C. for 30 minutes. The baked product was sliced to a thickness of 7 mm and further dried in an oven at 80 ° C. to obtain a rusk. Each rusk was evaluated for taste and nutritional value. For each product, five panelists evaluated the flavor and texture so that the product was rated as high as possible on a scale of 5 out of 5 points, and the average score was shown, with the main evaluation comments. A quality of which the average value is 3 points or more is considered as good quality.

[0035] (Table 5) (Unit: part) ──────────────────────────────────                       Comparative Example 6 Example 7 Example 8 Example 9 ────────────────────────────────── (raw materials)   Flour 100 100 100 100   White sugar 6 6 6 6   Skim milk powder 2 2 2 2   Salt 2 2 2 2   Yeast food 0.1 0.1 0.1 0.1   Raw yeast 2 4 4 4   Skim milk powder 0 10 30 40   Water 66 72 85 95 ────────────────────────────────── (Evaluation)   Flavor / texture evaluation (points) 4.8 4.2 3.6 1.8   Protein content (%) 12.5 16.7 23.0 25.5   General evaluation △ ◎ ○ △ ~ ○ ────────────────────────────────── * General evaluation (◎ very good, ○ good, △ acceptable, × not acceptable)

In Example 9, a rusk having a high protein content of 25.5% and a high nutritive value was obtained. However, in Example 9, although it was at a level at which it was sufficiently edible, the proportion of wheat flour in the raw materials was low, making it difficult to prepare the dough, and the texture tended to be hard.

Example 10, Comparative Example 7 (Production of Bread Crumbs) Bread crumbs were produced as follows, and croquette was produced using them. The mountain-shaped loaf breads prepared in Comparative Example 1 and Example 1 were processed into bread crumbs by using grazing glasses. That is, bread bread was manufactured by shaving a loaf of bread with a grater and adjusting the grain size so that it would pass through a 3-mesh net and not through a 5-mesh net. Next, for twice the weight of warm water,
"Cook croquette", an ingredient of croquette ingredients (Nippon Shokuken Co., Ltd.)
(Made by Nippon Career Industry Co., Ltd.) was used to mold the medium-sized dough of croquette that had been mixed well so that it became uniform, and cooled to 35 g per piece. . 10 g of the batter and 10 g of the bread crumbs produced as described above were added to one of the medium seeds and fried at 175 ° C. for 3 minutes. The batter powder used was "W-491" (manufactured by Riken Vitamin Co., Ltd.), which was used after being dispersed and stirred in cold water at 5 ° C. The fried croquette left at room temperature for 3 hours was evaluated by sampling. The texture was evaluated by 10 panelists. The evaluation was performed on a scale of 5 points and shown as an average point.

(Results) The bread crumbs-made croquette prepared using the bread of Comparative Example 1 (Comparative Example 7) had a comprehensive score of 3.5 by the panelists. Specifically, it was crispy but oily. It had a dry texture and a mouthfeel. The breadcrumbs-containing croquette (Example 10) containing the defatted soymilk powder prepared using the bread of Example 1 had a total score of 4.5 by the panelists, and specifically, had a crispy feeling. The oily taste was reduced, and melting in the mouth was good, which was preferable. Furthermore, Comparative Example 7 and Example 10
The oil absorption of the bread crumbs was evaluated. The oil absorption was evaluated as follows. That is, 50 g of bread crumbs were placed in a tea strainer, fried at 170 ° C. for 3 minutes, and then deoiled in the air for 3 minutes to measure the weight. The breadcrumbs of Comparative Example 7 weighed 63.2 g, whereas the breadcrumbs of Example 10 containing the prepared soymilk powder weighed 55.6 g, suggesting low oil absorption.

[0039]

EFFECTS OF THE INVENTION In the present invention, that is, by adding defatted soymilk powder to a bakery product, gluten formation of wheat flour is not inhibited unlike isolated soybean protein, and a unique soybean odor like isolated soybean protein is felt. Without it, it is possible to obtain a bakery product having high protein content, high nutritional value, and good flavor. Moreover, by adding defatted soy milk powder to bread crumbs, it can be used as a dressing product to impart a crispy and crunchy texture to fried foods and an effect of suppressing oil absorption by frying. In addition, defatted soy milk powder was added to the rusks to give a crispy and crisp texture without being too hard. Furthermore, by adding defatted soymilk powder containing an alkaline earth metal compound to a bakery product, it was possible to impart a rich flavor. The present invention provides a healthy and delicious bakery product having high nutritional value with the above effects, and contributes to the development of the food industry.

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Claims (4)

[Claims] 1. A method for producing a bakery product, which comprises adding defatted soymilk powder. 2. The premixed flour for bakery products according to claim 1, wherein defatted soymilk powder is added to wheat flour. 3. The method according to claim 1, wherein the defatted soymilk powder is contained in an amount of 0.5 to 35% by weight with respect to the wheat flour. 4. The method according to any one of claims 1 to 3, wherein the defatted soymilk powder contains an alkaline earth metal compound.