JP2003250431A - Baked food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a baked food which has excellent formability, hardly collapses during preservation after baking and preferably is soft and has no dry and mealy palatability in spite of a large amount of dietary fiber contained. <P>SOLUTION: The baked food comprises 17-50 wt.% of dietary fiber (A) and 8-16 wt.% of oils and fats (B). <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a baked food product which contains a large amount of dietary fiber and is soft and has a good texture.

[0002]

2. Description of the Related Art Dietary fiber is considered to be the sixth nutrient after carbohydrates, proteins, lipids (oils and fats), vitamins and minerals. Is about 15g, which is 5-10 against the target intake of 20-25g per day set by the Ministry of Health, Labor and Welfare.
It is said that there is a shortage. Dietary fiber, for example,
When it was attempted to add a large amount to baked foods such as cookies and biscuits, the obtained baked foods became hard and had a bad texture. In order to improve these problems, a specific dietary fiber is kneaded into a flour dough (Japanese Patent Laid-Open No. 4-518).
40), an oxidant, amylase, gluten and the like are used together with dietary fiber (JP-A-6-70670), the dietary fiber is coated with an oil and fat and dispersed in flour dough (JP-A-8-28).
9715), a method has been proposed in which dietary fiber is previously solubilized and then mixed with flour or the like (Japanese Patent Laid-Open No. 10-56947). However, these have a new problem that the manufacturing method is complicated and unnecessary components must be added. Further, it has been proposed that the mixing ratio of the insoluble dietary fiber and the water-soluble dietary fiber in the dietary fiber is limited to a specific range (Japanese Patent Publication No. 7-93856), but this is not yet sufficient. Thus, a large amount of dietary fiber could not be contained in the baked food, and other unnecessary components had to be taken in at the same time to obtain the required daily intake.

[0003]

An object of the present invention is to provide a baked food product containing a large amount of dietary fiber.

[0004]

Means for Solving the Problems The present inventors have found that when a baked food containing a large amount of dietary fiber further contains a specific amount of fats and oils and the porosity after baking is adjusted to a certain range, a large amount of dietary fiber is contained. It was found that a baked food product that is soft and has a good texture can be obtained even though it is contained in.

The present invention comprises the following components (A) and (B): (A) dietary fiber 17 to 50% by weight, (B) fat and oil 8 to 16% by weight, and a porosity of 12 to 80%. It provides a baked food product.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As the dietary fiber of the component (A) used in the present invention, a water-soluble dietary fiber is preferable. Water-soluble dietary fiber is classified into indigestible dietary fiber and digestible dietary fiber. As water-soluble indigestible dietary fiber, alginic acid N
a, low molecular weight sodium alginate, carrageenan, fucoidan, laminaran, carboxymethyl cellulose Na, dextrin, indigestible dextrin, cyclodextrin, polydextrose, agar and the like. Of these, low molecular weight sodium alginate, indigestible dextrin, cyclodextrin, and polydextrose are particularly preferable because their aqueous solutions have low viscosity.

Examples of the water-soluble digestible dietary fiber include pectin, low molecular weight pectin, guar gum, low molecular weight guar gum, hemicellulose, arabic gum, konjak mannan, locust bean gum, pullulan, curdlan, xanthan gum, gellan gum and the like. . Of these, low molecular weight pectin, low molecular weight guar gum, hemicellulose, gum arabic, and pullulan are particularly preferable because their aqueous solutions have low viscosity. As the hemicellulose, those derived from wheat, soybean, corn, etc. can be used, but those derived from corn are preferable because they have less off taste and offensive odor due to the raw materials. In addition, it is preferable since impurities such as saponin are less mixed and there are few problems during production such as foaming during compounding. Furthermore, low molecular weight, especially hemicellulose prepared to have an average molecular weight of 100,000 or less is preferable because the viscosity of the aqueous solution is low. In order to make the average molecular weight of hemicellulose 100,000 or less, an ordinary method such as the action of an enzyme on the high polymer hemicellulose, or thermal decomposition or pressure decomposition may be used.

It is preferable that all of these dietary fibers have a viscosity at room temperature of 20 mPa · s or less in a 5 wt% aqueous solution.

As the dietary fiber as the component (A), a water-soluble indigestible dietary fiber is preferable, and an indigestible dextrin is particularly preferable.

The component (A) may be used in combination of two or more kinds. In the baked food of the present invention, the component (A) is 15 to 50.
The content is preferably 20 to 50% by weight, particularly 25 to 45% by weight. Within this range, the ingestion efficiency is good, there is no powdery texture, and it does not easily collapse and is easy to mold, which is preferable.

The fats and oils of the component (B) used in the present invention preferably contain diacylglycerol in an amount of 60% by weight or more, and the balance of monoacylglycerol and triacylglycerol. More preferably, the constituent fatty acid of the fat or oil contains a polyunsaturated fatty acid, and the polyunsaturated fatty acid accounts for 5% by weight or more, more preferably 20% by weight or more of the constituent fatty acid. The larger the amount, the higher the physiological activity and the better the health. Examples of this polyunsaturated fatty acid include α-linolenic acid and γ-linolenic acid. In addition, it is preferable that the fats and oils contain diacylglycerol in that the accumulation of fat in the body is reduced.

In the baked food of the present invention, the component (B) is
It is contained in an amount of 8 to 16% by weight, preferably 10 to 16% by weight. Within this range, there is no powdery flavor, the moldability of the dough is good, the releasability when the product is removed from the dough with a mold is good, and the mold does not lose its shape, which is preferable.

When a low-calorie sweetener is further added to the baked food product of the present invention, calories can be reduced, which is suitable when it is necessary to suppress ingested calories, and in addition, components other than dietary fiber can be reduced. preferable. Examples of the low-calorie sweetener include sucralose, erythritol, xylitol, lactitol, maltitol, sorbitol, palatinit, arabinose, a mixture of sucralose and acesulfame potassium, and these may be used in combination. Particularly, sucralose, erythritol, and a mixture of sucralose and acesulfame potassium are preferable in terms of calories and taste.

The low-calorie sweetener in the baked food of the present invention is 0.01 to 0.1% by weight, especially 0.03 to 0.06.
It is preferably contained in the weight percent.

It is preferable to add an antioxidant to the baked food of the present invention in order to improve the storage stability of the baked food. Examples of the antioxidant include catechin, vitamin C, vitamin E, beta carotene and the like, and catechin is particularly preferable from the viewpoint of preventing oil and fat from being oxidized.

The baked food of the present invention preferably contains 1 to 5% by weight, particularly 2 to 4% by weight of an antioxidant.

The porosity of the baked food product of the present invention is 12 to 80.
%, But in terms of hardness of the baked food and impact resistance during storage, 15 to 50% is preferable, and 15 to 30% is particularly preferable. Here, the porosity means that the cut surface of the baked food product is photographed by a digital camera having pixels of 2.11 million pixels or more, the image is magnified 4 times to extract the voids by image processing, and one field of view (40 mm ² ) Means the ratio (%) of the void pixels in all the pixels. In this case, the average value of 5 fields of view is obtained.

Porosity (%) = (Number of pixels in void / total number of pixels in one visual field) × 100

Since the aspect ratio of the visual field is influenced by the size of the baked food, the aspect ratio should be adjusted so that it does not protrude from the baked food, and the entire cross section is measured.

The baked food product having such a porosity is prepared by kneading the components (A) and (B), wheat flour, and other appropriately used components while entraining air to form a dough, shaping it, and then baking it. Manufactured.

In addition to the components (A) and (B) and flour, the dough for producing the baked food of the present invention includes water, sugars, starch, buckwheat flour and other cereals, eggs, dairy products, soybean protein, etc. The protein, swelling agent, fragrance, colorant, emulsifier, stabilizer, salts, quality improver, seasoning, acidulant, plant seeds and the like may be appropriately added.

The manufacturing method is not limited as long as the porosity of the kneaded and baked foods of the components (A) and (B), wheat flour, and other components can be 12 to 80%. The manufacturing method is preferred. The component (A) of the present invention,
Mix the ingredients other than (B) well with a whisk, mixer, etc. Then, the component (B) is added and mixed well with a whisk, a whipper, or the like. Then, usually, a mixture of the component (A) and flour is added and kneaded. However, in this method, bubbles are more likely to escape than the dough when the dough is formed after mixing, the dough itself becomes hard, and the porosity after firing becomes small. Therefore, when adding the component (A),
Ingredient (A) or ingredient (A) and a mixture of wheat flour in an amount not more than half that is added, and ingredient (B) and another ingredient are mixed so that air is involved. Mixing in this way creates a dough that contains a lot of air. The remaining flour is added to this dough, and the dough is kneaded appropriately to produce a dough. The hardness of the dough thus produced is preferably adjusted to a penetration of 55 to 130. The hardness is an average value when measured 5 times using a 100 g needle in accordance with the JIS K 2207, 2235 needle penetration test method. The kneading means at the time of preparing the dough is not particularly limited, and for example, kneading means such as an extruder, a cake mixer, a kneader or the like may be used alone or in combination.

The dough of the baked food thus produced is then molded. The molding method is not particularly limited, and for example, deposit molding, rotary molding, sheet molding, extrusion molding, squeeze molding and the like may be appropriately performed.

The shaped baked food dough is then baked. As the baking device, for example, an oven, a microwave heating device, a proofer or the like which has been conventionally used may be appropriately used.

As the baked food of the present invention, cookies, biscuits and crackers are preferable because they can be stored for a long period of time and have excellent portability.

[0026]

Example 1 A dough having the composition shown in Table 1 was prepared by the following production method,
It was baked to produce cookies.

[0027]

[Table 1]

* 1 Indigestible dextrin; (Fiber sol 2: Matsutani Chemical Co., Ltd.), cyclodextrin; (β-100: Shimizu Minato Sugar Co., Ltd.) * 2 Oil and fat composition; 1.1% by weight of monoglycerol , Diacylglycerol 90.8% by weight, triglycerol 8.1% by weight, diacylglycerol constituent fatty acid composition;
C16 5.4 wt%, C18 3.3 wt%, C18: 1
18.7% by weight, C18: 2 15.5% by weight, C18: 3
56.0% by weight * 3 Dietary fiber content (% by weight) in baked foods High-performance liquid chromatographic method (enzyme-HPLC method) (Newly developed food handbook, Central Law Publishing Co., Ltd., 403
Page, 1996), the weight of dietary fiber was measured, and the weight was divided by the weight of the sample (baked food) used for the measurement to obtain the amount (% by weight) of dietary fiber. * 4 Oil content (% by weight) in the baked foods The baked foods are crushed, and the extractor ASE200 (manufactured by DIONE) is used with the solvent hexane / isopropanol (3: 2) liquid at a temperature of 125 ° C and a pressure of 1000 pics. The oil was extracted with a solvent, the solvent was evaporated using an evaporator to obtain an oil extract, and the weight of the oil extract was divided by the weight of the ground material used for extraction to obtain a weight percentage of oil content. * 5 Hardness of baked food (kg) DIGITAL FORCE GAUGE Versa Test (AD-4935-500N:
Using A & D Co., Ltd., it was pushed in at a speed of 100 mm / min, and the weight when breaking was measured. A disk with a diameter of 2 cm was used for the tip of the jig.

Manufacturing method: (1) Egg, salt and sweetener were mixed, liquid oil was added and mixed, and then wheat flour and dietary fiber mixed in advance were added and kneaded by hand. Then, it was molded into a disc having a diameter of 4 cm and a weight of about 6 g, and baked in an oven at 180 ° C. for 10 minutes. (2) Egg, salt and sweetener were mixed, then liquid oil was added and mixed, and then wheat flour, dietary fiber and baking powder which had been mixed in advance were added and kneaded by hand. Then, it was molded and fired in the same manner as in the production method (1). (3) Egg, salt and sweetener were mixed, and then liquid oil was added and mixed, then dietary fiber was added and mixed by a whisk so that the foam was rolled up. Then, flour was added and mixed with a spatula to collect the dough. Then, it was molded and fired in the same manner as in the production method (1). (4) Egg, salt and sweetener were mixed, and then liquid oil was added and mixed, and then a mixture of half amount of wheat flour and dietary fiber which had been mixed in advance was added, and the mixture was mixed by a whisk so that the foam was rolled up. After that, the remaining flour was added and mixed with a spatula to collect the dough. Then, it was molded and fired in the same manner as in the production method (1). (5) Egg, salt and sweetener were mixed, then liquid oil was added and mixed, then a mixture of dietary fiber and baking powder was added, and the mixture was mixed so as to wrap the foam with a whisk. Then, flour was added and mixed with a kneader to collect the dough. Then, it was molded and fired in the same manner as in the production method (1).

The baked food products of the products 1 to 5 of the present invention were excellent in moldability and did not easily collapse during storage after baking. Further, it was preferable because it contained a large amount of dietary fiber and had no soft and powdery texture.

Example 2 When the dough for baked food having the composition shown in Table 2 was produced according to the production method (1) or (3) described in Example 1, the moldability of the dough was evaluated.

[0032]

[Table 2]

Moldability evaluation method: The prepared fabrics are divided into sizes that can be grasped by hand, and how they are put together when they are put together, and when the collected doughs are stretched to a thickness of 5 mm and whether they are attached to a stand or a die when die-cutting, After die cutting, it was visually evaluated whether or not there was a die collapse. Evaluation: ○ Moldability was good. △ The dough became powdery and the shape was not organized. × The dough was sticky, and the dough stuck to the stand or the mold, causing the mold to lose its shape.

All the products of the present invention had good moldability. Further, the porosity of the product of the present invention after firing was within the range of 12 to 80%.

Example 3 The dough for a baked food having the composition shown in Table 3 was prepared according to the manufacturing method (2) or (3) described in Example 1 and the storage stability of the baked food was measured.

[0036]

[Table 3]

Storage stability evaluation method: The baked food was enclosed in an aluminum packaging material and kept at 50 ° C. The number of storage days until 3 or more out of 5 evaluators felt an unpleasant odor when opened was measured. Evaluation: ◎ No one felt an unpleasant odor even after storage for 4 weeks. ○ A person who felt an unpleasant odor appeared after 3 weeks to 4 weeks. × All of them felt an unpleasant odor by 3 weeks.

None of the products of the present invention felt an unpleasant odor even after long-term storage. Further, the porosity of the product of the present invention is 12 to
It was within the range of 80%.

[0039]

The baked food product of the present invention is excellent in moldability,
It is preferable that it does not easily collapse during storage after baking, and that it contains a large amount of dietary fiber and has no soft and powdery texture.

Claims (6)

[Claims] 1. The following components (A) and (B): (A) Dietary fiber 17 to 50% by weight, (B) Fat and oil 8 to 16% by weight And a baked food having a porosity of 12 to 80%. 2. The baked food according to claim 1, wherein the component (B) is an oil or fat containing a polyunsaturated fatty acid in its constituent fatty acids. 3. The baked food according to claim 1, wherein the component (B) is an oil or fat containing diacylglycerol. 4. The baked food product according to claim 1, wherein the component (A) is an indigestible dextrin. 5. The baked food product according to claim 1, further comprising a low-calorie sweetener. 6. The method according to claim 1, further comprising an antioxidant.
The baked food according to any one of 1.