【０００１】
【発明の属する技術分野】本発明は、大豆蛋白含有可塑性生地の製造法及びそれを使用した食品に関し、更に詳しくは健康に良い大豆蛋白を含有し、ベタツキが防止された優れた加工適性を有する大豆蛋白含有可塑性生地の製造法及びそれを使用した焼き菓子、フライ食品、蒸し食品等の食品に関する。
【０００２】
【従来の技術】大豆はアミノ酸バランスの良い良質な蛋白源であって、近年の健康ニーズから大豆利用食品への関心が高まっている。
大豆蛋白の食品への利用としては、畜肉製品、水産練り製品、惣菜等へ利用されており、又、特許文献１では、グリシニン／βーコングリシニンの比率が１．５以上である大豆蛋白質を原料肉に混合または注入することを特徴とする食肉製品の製造法が提案されているし、特許文献２では、魚肉加工品の製造工程において低粘度の大豆蛋白溶液を魚肉塊の組織内に浸透させる方法が提案されている。また、特許文献３では、大豆蛋白を主原料とした豆腐様生地を冷凍処理した後、油で揚げて得られる大豆加工食品が提案されており、健康に良い素材だけにより幅広い食品分野への利用が更に望まれる。
従来、製菓・製パン、中華系食品の生地としては、小麦粉主体のクッキー生地、シュー生地、ケーキ生地、パン生地、パイ生地、ギョウザ生地等があるが、生地の加工としてはクッキー生地、シュー生地、ケーキ生地は絞りが出来るが、包あんが難しかったり、パン生地、パイ生地、ギョウザ生地は包あんができるが、絞りが難しかったりして加工適性に限界があった。
特許文献４では、大豆蛋白、脂質、炭水化物及び水を含有し、大豆蛋白と脂質と炭水化物の組成比がそれぞれ１．２〜２．５：１：０．３〜１（重量比）であり且つ水分含量が６０〜８０重量％である生地をシート状に成形し、加熱することを特徴とする大豆蛋白含有シート状食品の製造方法が提案されているが、シート状だけに利用分野に限界があった。
【０００３】
【特許文献１】特開平１０−１５５４５５号公報
【特許文献２】特開２０００−２８７６４６号公報
【特許文献３】特開平９−５６３５４号公報
【特許文献４】特開平９−２８３０４号公報
【０００４】
【発明が解決しようとする課題】本発明は、健康に良い大豆蛋白を含有し、製菓・製パン、中華系、調理系食品の生地に使用することができる、ベタツキが防止され、幅広い可塑性を有する加工適性に優れた大豆蛋白含有可塑性生地の製造法及びそれを使用した焼き菓子、フライ食品、蒸し食品等の食品を提供することを目的とする。
【０００５】
【課題を解決するための手段】本発明者らは、上記の課題に対して従来の製菓・製パン、中華系食品の生地配合、製造法を追試検討し更にそれらを参考にして数多い試行錯誤を繰り返した結果、油脂類、水、穀粉類、大豆蛋白及び卵類の原料の組み合わせの方法において得られた新しい知見に基づいて本発明は完成されたものである。
即ち本発明の第１は、油脂類、水、穀粉類、大豆蛋白及び卵類を含む可塑性生地の製造法において、油脂類及び水を含む混合物に穀粉類、大豆蛋白、卵類を混合することを特徴とする大豆蛋白含有可塑性生地の製造法である。第２は、油脂類及び水を含む混合物に穀粉類、大豆蛋白、卵類を混合する方法において、大豆蛋白の混合が卵類を混合する前の前混合か、又は卵類を混合した後の後混合かの何れか一方又は双方である、第１記載の大豆蛋白含有可塑性生地の製造法である。第３は、上記方法において、以下の５つの方法、Ａ，Ｂ，Ｃ，Ｄ，Ｅの何れかの方法を採る、第１又は第２記載の大豆蛋白含有可塑性生地の製造法である。
（Ａ）穀粉類及び大豆蛋白を混合し、卵類を混合後、穀粉類を混合する
（Ｂ）穀粉類を混合し、卵類を混合後、大豆蛋白を混合する
（Ｃ）穀粉類を混合し、卵類を混合後、穀粉類及び大豆蛋白を混合する
（Ｄ）穀粉類及び大豆蛋白を混合し、卵類を混合後、大豆蛋白を混合する
（Ｅ）穀粉類及び大豆蛋白を混合し、卵類を混合後、穀粉類及び大豆蛋白を混合する
第４は、大豆蛋白が分離大豆蛋白、濃縮大豆蛋白、調整豆乳粉末、大豆粉、脱脂大豆粉、黄粉から選択されるものであって、大豆蛋白質の使用量が固形分換算量で可塑性生地全体に対して１〜２２重量％である、第１乃至第３何れか１に記載の可塑性生地の製造法である。第５は、上記可塑性生地を加熱することを特徴とする食品の製造法である。第６は、加熱が焼成、蒸し、フライ、マイクロ波から選択される、第５記載の食品の製造法である。
【０００６】
【発明の実施の形態】本発明の大豆蛋白含有可塑性生地の製造法としては、油脂類、水、穀粉類、大豆蛋白及び卵類を含む可塑性生地の製造法において、油脂類及び水を含む混合物に穀粉類、大豆蛋白、卵類を混合することが必要である。これら原料を一度に一緒に混合した場合には、混合物の生地はベタベタとした軟らかいものになり、本願発明の期待する可塑性生地が得難くなる。
【０００７】油脂類及び水を含む混合物に穀粉類、大豆蛋白、卵類を混合するわけであるが、大豆蛋白の混合が卵類を混合する前の前混合か、又は卵類を混合した後の後混合かの何れか一方又は双方を採用するのが好ましい。具体的には以下の５つの方法、Ａ，Ｂ，Ｃ，Ｄ，Ｅの何れかの方法を採るのが好ましい。
（Ａ）穀粉類及び大豆蛋白を混合し、卵類を混合後、穀粉類を混合する
（Ｂ）穀粉類を混合し、卵類を混合後、大豆蛋白を混合する
（Ｃ）穀粉類を混合し、卵類を混合後、穀粉類及び大豆蛋白を混合する
（Ｄ）穀粉類及び大豆蛋白を混合し、卵類を混合後、大豆蛋白を混合する
（Ｅ）穀粉類及び大豆蛋白を混合し、卵類を混合後、穀粉類及び大豆蛋白を混合する
【０００８】本発明の油脂類としては、動植物性油脂及びそれらの硬化油脂の単独又は２種以上の混合物或いはこれらのものに種々の化学処理又は物理処理を施したものが例示できる。かかる油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、カカオ脂、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂（融点１０〜４０℃程度のもの）が例示できる。具体的にはマーガリン、ショートニングが例示できる。更に油脂の融点としては２０〜３８℃のものが生地の風味、加工適性という点で好ましい。
【０００９】本発明の穀粉類としては、小麦粉類、米粉類、そば粉類、とうもろこし粉、ライ麦粉等であり、澱粉としてはコーンスターチ、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉の天然澱粉等をはじめ、アルファー化澱粉、エーテル架橋澱粉、リン酸架橋澱粉等の加工澱粉が例示でき、これらの単独または２種以上を混合使用することができる。生地の加工適性と風味の点で小麦粉が好ましい。小麦粉類としては、薄力粉、中力粉、強力粉が例示できる。
【００１０】本発明の卵類としては、全卵、卵黄、卵白、またはこれらの加糖卵、冷凍卵が例示でき、これらの単独または２種以上を混合使用することができる。
本発明の水としては、水そのものであっても良いが、水性成分であっても良い。
【００１１】本発明の大豆蛋白としては、分離大豆蛋白、濃縮大豆蛋白、調整豆乳粉末、大豆粉、脱脂大豆粉、黄粉が例示でき、これらの単独または２種以上を適宜選択使用することができる。例示した大豆蛋白のうちでは分離大豆蛋白、濃縮大豆蛋白、調整豆乳粉末が大豆蛋白質含有量が高い点で好ましい。
【００１２】油脂及び水を含む混合物に大豆蛋白を混合するわけであるが、大豆蛋白の混合が卵類を混合する前の前混合か、又は卵類を混合した後の後混合かの何れか一方又は双方を採用するのが好ましい。その場合において、卵類を混合する際の混合物の温度は卵類中の蛋白質の熱変性のし難い温度５０〜７５℃の温度範囲、好ましくは５０〜６５℃の温度範囲で混合するのが好ましい。大豆蛋白の混合が卵類を混合する前の前混合の場合、混合の際の混合物の温度は６０℃以上、好ましくは７０℃以上、更に好ましくは８０℃以上で混合するのが好ましい。６０℃以上の温度で混合することにより、大豆蛋白は充分に分散・溶解し、大豆蛋白の有する乳化力、保水力、保油力が働き、８０℃以上ではゲル化力も働き、生地に可塑性が与えられ優れた加工適性を得ることができ、加熱処理後の生地の安定化を図ることが出来る。大豆蛋白質の使用量としては、固形分換算量で最終得られる可塑性生地に対して１〜１７重量％、好ましくは１〜１０重量％が好ましい。大豆蛋白の混合が卵類を混合した後の後混合の場合は、混合の際の混合物の温度は４０〜６５℃、好ましくは４０〜５５℃の温度範囲で混合するのが好ましい。大豆蛋白の使用量としては、固形分換算量で最終得られる可塑性生地に対して１〜１２重量％、好ましくは１〜７重量％が好ましい。前混合若しくは後混合又は双方の混合において最終得られる大豆蛋白質の使用量としては、固形分換算量で可塑性生地全体に対して１〜２２重量％、好ましくは２〜２０重量％、更に好ましくは３〜１９重量％が好ましい。下限未満の場合は使用効果が得がたくなり、上限を超える場合は生地が硬くなり加工適性が悪くなり、加熱処理後は油脂が分離しやすくなる。
大豆蛋白質の含有量は可塑性生地に対する固形分換算量であって、分析は「新食品分析ハンドブック、平成１２年１１月２０日初版発行、発行所（株）ＫＥＮＰＡＫＵＳＨＡ」のｐ２４記載のケルダール法により測定した。
【００１３】本発明の大豆蛋白含有可塑性生地は、油脂類、水、穀粉類、大豆蛋白及び卵類の混合物であって、乳化系としてはＯ／Ｗ型乳化系とＷ／Ｏ型乳化系が混在したものと推察している。
これらの乳化系のバランスは各々の原料の組成比に依存するのは当然のことであるが、大豆蛋白の混合時期と混合時の温度及び使用量がこれらの乳化系のバランスに大きく寄与している。大豆蛋白の混合時期が卵類を混合する前の前混合の場合は、混合する際の温度は６０℃〜１００℃の高い温度範囲で混合するので大豆蛋白の有する乳化力、保水力、保油力、ゲル化力が働き、生地の可塑性と加熱処理した後の生地の形状を安定化することが出来る。大豆蛋白の混合時期が卵類を混合した後の後混合の場合は、４０℃〜６０℃の低い温度範囲で混合するので大豆蛋白の有するる乳化力、保水力、保油力が働き、生地の可塑性と加熱処理した後の生地の食感が良くなる。本願発明の可塑性生地を得るためには、大豆蛋白の混合は前混合の方が後混合よりも好ましい。大豆蛋白含有可塑性生地の加工適性の調整と加熱処理後の生地の形状、食感の調整という点で、大豆蛋白の混合時期は前混合と後混合を併用するのが好ましい。
【００１４】本発明でいう可塑性とは、適度な硬さと粘りを有し、且つベタベタしない切れの良い物性を意味する。 具体的は、生地を一定の直径でノズルから安定に絞り出すことが出来、絞りだし直後にワイヤー等でスムーズにカッティング出来る硬さであり、又手作業、包餡機等にて他の生地や具材、フィリング等を包むことが出来る硬さを意味し、可塑性はレオメーターによる硬さで表すことが出来る。 レオメータの数値としては、規定の方法により温度は品温２０℃で実施し、３０〜３００ｇ／０．７８５ｃｍ２、好ましくは４０〜２５０ｇ／０．７８５ｃｍ２、更に好ましくは５０〜２１０ｇ／０．７８５ｃｍ２が好ましい。
【００１５】上記の大豆蛋白含有可塑性生地を使用して、加熱方法が、焼成、蒸し、フライ、マイクロ波から選択された方法により多様な食品を得ることができる。
具体的には、本発明の大豆蛋白含有可塑性生地を使用し焼成加熱された食品としては、餡等の耐熱フィリングを包み通常の方法で焼成することによって洋風和菓子を得ることが出来る。また、蒸し物としては、中心層に調理具材を配し、更その具材を大豆蛋白含有可塑性生地で包み具材の水分ドリップを防止し、これをパン生地で包み蒸した蒸しまんじゅう類などを得ることが出来る。
フライした菓子としては、同大豆蛋白含有可塑性生地で一般のクッキー生地を包みフライした半生菓子、或いは大豆蛋白含有可塑性生地単独をフライし更に乾燥処理を行い水分量を調整した乾き菓子を得ることが出来る。
調理系の食品への使用としては、シユーマイ、ハンバーグ等の具材を大豆蛋白含有可塑性生地で包みフライし新規なシューマイ、新規なハンバーグを得ることが出来る。
【００１６】
【実施例】以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は、いずれも重量基準を意味する。
本願発明の方法で得た大豆蛋白含有可塑性生地を以下の方法と基準で、生地評価、焼成評価、フライ評価を行った。
（生地評価）
調製した生地の状態を、生地のベタツキ状態、生地の可塑性状態、生地の硬さの３項目で評価した。
・生地のベタツキ状態
生地のベタツキ状態を以下の基準に基づいて５段階で官能評価した。
５点：手にベタベタと付着せず、切れも良く特に作業性の良い生地
４点：ベタベタせず作業性の良い生地
３点：やや手に付着するが、手粉を使用することで作業可能な生地
２点：ベタベタとし作業性が劣る
１点：ベタベタと手に激しく付着し作業性出来ない生地
・生地の可塑性状態
生地の可塑性状態を以下の基準に基づいて５段階で官能評価した。
５点：適度な粘りと可塑性を有し薄く延び易く特に良好な生地
４点：適度な粘りと可塑性を有し良好な生地
３点：作業可能であり標準的な生地
２点：可塑性劣る生地
１点：流動状態で軟らかすぎ、可塑性ない生地
・生地の硬さ
生地の硬さをレオメーター（不動工業株式会社）を用いて測定した。
測定条件は、サンプル容器；５５ｍｍ内径、高さ３１ｍｍ、プランジャー；１０ｍｍ直径、送り速度台５ｃｍ／分、２ｃｍ進入したときのプランジャーにかかる加重ｇ／０．７８５ｃｍ２を硬さとして測定した。 温度は品温２０℃で実施し、特に柔らかい場合はスケール２００ｇ（測定範囲０〜２００ｇ）、比較的硬い場合はスケール（０〜２０００ｇ）で測定した。
【００１７】
（焼成評価）
調製した生地１２ｇで市販の練り餡５０（ソントン食品工業社製）６ｇを包み、１７０℃電気オーブンで１５分間焼成。 乾燥を防止する為ナイロン包装し１日常温保管後に下記評価を行った。
焼成後の形状状態を５段階評価した。
５点：きれいな饅頭様、半球状に焼成され良好
４点：まずまずの形状で良好
３点：やや形状の崩れあるが合格レベル
２点：形状の崩れあり不良
１点：形状の崩れ極端で不良
焼成後の食感を５段階評価
５点：ネタツキなく喉ごしも良好、適度な弾力と歯切れを有する食感
４点：食感の特徴やや欠けるが良好
３点：食感に特徴少ない
２点：特徴のない食感
１点：ネタツキあり不良、或いは固過ぎ不良
【００１８】
（フライ評価）
以下の方法でフライし評価した。
調製した生地を内径１４ｍｍの丸口金で絞り出し、且つワイヤーカッティングを行い一個３ｇとし、手で丸め、１７５℃電気式フライヤー（マッハ機器（株）マッハＦ３）にてナタネ油を用いフライした。 フライ品は乾燥を防止する為ナイロン包装し１日常温保管後に評価を行った。
フライ品の状態評価：フライ後の状態を５段階評価した
５点：綺麗な球状で形状良好、食する時手が油でベタベタせず乾いた感じで良好
４点：綺麗な球状であるが、若干ばらつきが見られる
３点：やや形状の崩れあり、又やや手油が付着するが合格レベル
２点：形状の崩れ大きく不良、又手が油で汚れ不良
１点：形状の崩れ極端で不良、又手が油で汚れ不良
フライ品の食感評価：フライ後の食感を５段階評価した
５点：適度な弾力と歯切れの良さを有し食べやすい、食感に特徴がある
４点：食感の特徴若干欠ける
３点：食感に新規性と特徴少ない
２点：食感に特徴なく不良
１点：食感に特徴なく、ネタツキあり不良
【００１９】
実施例１（Ａ製法）
表１に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は８５℃）に薄力粉８５部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために薄力粉１５部を入れ１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量３．７重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表１に纏めた。
【００２０】
実施例２（Ｂ製法）
表１に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は８５℃）に薄力粉８５部、強力粉１５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を入れ（混合前の生地の品温は４２℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量３．７重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表１に纏めた。
【００２１】
実施例３（Ｃ製法）
表１に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は８５℃）に薄力粉８５部、強力粉１５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために薄力粉１０部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）５部を入れ（混合前の生地の品温は４２℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量１．２重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表１に纏めた。
【００２２】
実施例４（Ｄ製法）
表１に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉７５部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）２５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を入れ（混合前の生地の品温は４２℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量９．８重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表１に纏めた。
【００２３】
実施例５（Ｅ製法）
表１に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉７５部、強力粉２０部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために薄力粉１０部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）５部を入れ（混合前の生地の品温は４３℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量２．４重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表１に纏めた。
【００２４】
上記実施例１〜実施例５の配合及び結果を表１に纏めた。
【表１】
【００２５】
実施例６（Ｄ製法）
表６に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉８５部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を入れ（混合前の生地の品温は４３℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量７．４重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表２に纏めた。
【００２６】
実施例７（Ｄ製法）
表２に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉６５部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）３５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は６８℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４４℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１０部を入れ（混合前の生地の品温は４１℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量１１．１重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表２に纏めた。
【００２７】
実施例８（Ｄ製法）
表２に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９０℃）に薄力粉６５部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）３５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は６８℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４４℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）２５部を入れ（混合前の生地の品温は４１℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量１４．２重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表２に纏めた。
【００２８】
実施例９（Ｄ製法）
表２に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉６５部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）２５部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温４５℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）４５部を入れ（混合前の生地の品温は４２℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量１６．２重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表２に纏めた。
【００２９】
実施例１０（Ｄ製法）
表２に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉４０部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）７０部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１０部を入れ（混合前の生地の品温は４２℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量１９．２重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表２に纏めた。
【００３０】
上記実施例６〜実施例１０の配合及び結果を表２に纏めた。
【表２】
【００３１】
比較例１
実施例１において使用した原料を用いて、同一の配合でケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）で全部一緒に混合した。得られた大豆蛋白含有生地はベタベタとした軟らかい生地で可塑性がなかった。
【００３２】
比較例２
実施例１において、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を強力粉１５部に代えた以外は同様な配合で同様な処理を行い大豆蛋白を含有しない生地を得た。この生地について、上記の実施例と同様に生地評価、焼成評価、フライ評価を行った。その結果を表３に纏めた。
【００３３】
比較例３
実施例４において、全卵混合前の分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）２５部を強力粉２５部に代え、全卵混合後の分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を薄力粉１５部に代えた以外は同様な配合で同様な処理を行い大豆蛋白を含有しない生地を得た。この生地について、上記の実施例と同様に生地評価、焼成評価、フライ評価を行った。その結果を表３に纏めた。
【００３４】
比較例４
比較例１又は比較例２の生地に近い配合、製法として、シュー生地があり、通常のシュー生地を表３に示した配合に基づき以下の方法で調製した。表３に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）１４０部と水１６０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９８℃）に薄力粉５０部、強力粉５０部を入れる。
これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵１７５部の５分の１に相当する３５部を入れ（混合前の混合物の品温は７５℃）１分間ミキシング、以後５分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れシュー生地を得た。
この生地について、上記の実施例と同様に生地評価、焼成評価、フライ評価を行った。その結果を表３に纏めた。
【００３５】
比較例５（Ｄ製法）
表３に示した配合により、マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部と水８０部、及び砂糖２０部をケンウッドミキサー（アイコー（社）製、ＫＥＮＭＩＸ）の容器に入れガスの直火で沸騰させ、沸騰１分後（混合物の品温は９５℃）に薄力粉４０部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）７０部を入れる。 これら粉類を入れた容器をミキサー本体にセットし、ビーター羽根を用い撹拌速度ダイヤルＮｏ．２にて１分間ミキシングする。 次いで使用する全卵９０部の３分の１に相当する３０部を入れ（混合前の混合物の品温は７０℃）１分間ミキシング、以後３分の１を入れ１分間ミキシングを行う行程を繰り返し（最終に入れる全卵に炭酸水素アンモニウム１部を入れる）、卵の全量を入れる（生地の品温は４５℃）。 更に生地の硬さを調整するために分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）３０部を入れ（混合前の生地の品温は４２℃）１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量２２．７重量％）を得た。得られた大豆蛋白含有可塑性生地について、生地評価、焼成評価、フライ評価を行った。その結果を表３に纏めた。
【００３６】
上記比較例２〜比較例５の配合及び結果を表３に纏めた。
【表３】
【００３７】
実施例１１
大豆蛋白含有焼き菓子の調製
（大豆蛋白含有可塑性生地の調製）
マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部、上白糖２０部、水７０部、食塩１部、白ゴマペースト（九鬼産業（株）製、星印純ねりゴマ、Ｎｏ７）１０部を沸騰し、薄力粉７５部、生地粘り調整用にタピオカデンプンＺ３００Ｆ（日澱化学製）１０部、ソヤフィット２０００（不二製油（株）、調製豆乳粉末、蛋白含有量６３重量％）１５部を入れケンウッドミキサーで１分ミキシング、次いで全卵７０部、卵黄４０部、炭酸水素アンモニウム１部、重炭酸ナトリウム１部を５分間ミキシングしながら徐々に入れ、最後に生地の硬さ調整の為ソヤフィット２０００の２５部と強力粉２０部を入れ１分間ミキシングし大豆蛋白含有可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量６．０重量％）を得た。
（クッキー生地の調製）
マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）５０部、上白糖２０部、ＰＯ５００（東和化成（株）、分岐オリゴ糖アルコール）２０部、食塩１部、黒ゴマペースト（九鬼産業（株）製、星印純ねりゴマ、極細黒）３５部をケンウッドミキサーで２分ミキシング、次いで卵白３０部、山芋ペースト（摺り下ろした山芋１０部と砂糖１０部の混合品）２０部と煎り黒ゴマ２０部を入れミキシング、最後にソヤフィット２０００を３１部と薄力粉６９部を入れミキシングしクッキー生地を得た。
（焼き菓子の調製）
クッキー生地１０ｇを大豆蛋白含有可塑性生地１０ｇで包み二層構造の球状にし、次いでこの生地を細長いスティック状に再成型し、表面に卵を塗り、１７０℃の電気オーブンにて１５分間焼成し高蛋白含有菓子を得た。 この菓子は従来のカリ感のあるクッキーとは異なり、ソフトでほぐれ感が良く、又しとり感の有る焼き菓子であった。
【００３８】
実施例１２
大豆蛋白含有フライの菓子の調製
（大豆蛋白含有可塑性生地の調製）
マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）６０部、上白糖２０部、水８０部、食塩１部を沸騰し、薄力粉７０部、強力粉５部、生地粘り調整用にタピオカデンプン１０部、分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部を入れケンウッドミキサーで１分ミキシング、次いで全卵９０部、炭酸水素アンモニウム０．５部、重炭酸ナトリウム０．５部を５分間ミキシングしながら徐々に入れ、最後に生地の硬さ調整の為分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部と強力粉２０部を入れ１分間ミキシングし大豆蛋白可塑性生地（生地全体に対して固形分換算での大豆蛋白質含量６．９重量％）を得た。
（クッキー生地の調製）
マーガリン（不二製油株式会社製、商品名：パリオール５００、油分８０．７重量％、融点３０．５℃）５０部、上白糖５０部、食塩０．５部をケンウッドミキサーで２分ミキシング、次いで全卵（正味）１５部を入れミキシング、最後に薄力粉８５部と分離大豆蛋白（不二製油株式会社製、商品名：プロリーナ２５０；大豆蛋白質含量８９重量％）１５部入れミキシングしクッキー生地を得た。
（フライ菓子の調製）
クッキー生地３ｇを大豆蛋白含有可塑性生地３ｇで包み二層構造の球状生地とし、１７０℃で５分間フライした。このフライ菓子は従来のドーナツと異なり表面が油でベタベタせず乾いた感じであり、視覚的個性と食感的個性を持ち合わせたフライ菓子であった。
【００３９】
【発明の効果】健康に良い大豆蛋白を含有し、製菓・製パン、中華系、調理系食品の生地に使用することができる、ベタツキが防止され、幅広い可塑性を有する加工適性に優れた大豆蛋白含有可塑性生地の製造法及びそれを使用した焼き菓子、フライ食品、蒸し食品等の食品を提供することが可能になった。[0001]
TECHNICAL FIELD The present invention relates to a method for producing a soy protein-containing plastic dough and a food using the same, and more particularly to a soy protein-containing plastic dough which contains a healthy soy protein and has excellent processing suitability in which stickiness is prevented. The present invention relates to a method for producing a soy protein-containing plastic dough and food products such as baked confectionery, fried food, steamed food and the like.
[0002]
2. Description of the Related Art Soybean is a good protein source with good amino acid balance, and interest in soybean-based foods has been increasing in recent years due to health needs.
As the use of soy protein in foods, it is used for animal meat products, fishery products, side dishes, and the like. In Patent Document 1, soy protein having a glycinin / β-conglycinin ratio of 1.5 or more is used as a raw meat. A method for producing a meat product characterized by mixing or injecting into a fish meat mass is proposed. In Patent Document 2, a method for permeating a low-viscosity soy protein solution into the tissue of a fish meat mass in a process for producing a processed fish meat product is disclosed. Has been proposed. Further, Patent Document 3 proposes a processed soybean food obtained by freezing a tofu-like dough containing soybean protein as a main raw material and then frying it with oil, and using only healthy ingredients in a wide range of food fields. Is further desired.
Conventionally, as dough for confectionery and baking, and Chinese food, there are flour-based cookie dough, shoe dough, cake dough, bread dough, pie dough, gyoza dough, etc. Cake dough can be squeezed, but wrapping is difficult, and bread dough, pie dough, and gyoza dough can be wrapped, but squeezing is difficult, and there is a limit to the suitability for processing.
Patent Literature 4 contains soy protein, lipid, carbohydrate, and water, and the composition ratio of soy protein, lipid, and carbohydrate is 1.2 to 2.5: 1: 0.3 to 1 (weight ratio), and A method for producing a soybean protein-containing sheeted food characterized by forming a dough having a water content of 60 to 80% by weight into a sheet and heating the sheet has been proposed, but the field of application is limited only to the sheet. there were.
[0003]
[Patent Document 1] JP-A-10-155455
[Patent Document 2] JP-A-2000-287646
[Patent Document 3] JP-A-9-56354
[Patent Document 4] JP-A-9-28304
[0004]
DISCLOSURE OF THE INVENTION The present invention contains a soybean protein which is good for health and can be used for dough for confectionery and baking, Chinese and cooking foods. It is an object of the present invention to provide a method for producing a soy protein-containing plastic dough having excellent processing suitability and foods such as baked confectionery, fried food, steamed food and the like using the same.
[0005]
In order to solve the above-mentioned problems, the inventors of the present invention have conducted additional examinations on conventional confectionery / baking and dough blending and production methods for Chinese foods, and have referred to them for numerous trial and error. As a result of repeating the above, the present invention has been completed based on new findings obtained in a method of combining raw materials for oils and fats, water, flours, soybean proteins, and eggs.
That is, a first aspect of the present invention is to provide a method for producing a plastic dough containing fats and oils, water, flour, soy protein and eggs, wherein flour, soy protein, and eggs are mixed with a mixture containing fats and oils. A method for producing a soy protein-containing plastic dough characterized by the following. The second is a method of mixing flour, soy protein, and eggs in a mixture containing oils and fats, and water, wherein the soy protein is mixed before the eggs are mixed or after the eggs are mixed. 2. The method for producing a soy protein-containing plastic dough according to the above 1, which is either one or both of post-mixing. Thirdly, the method for producing a soy protein-containing plastic dough according to the first or second aspect, wherein any one of the following five methods, A, B, C, D, and E, is employed in the above method.
(A) Mix flour and soy protein, mix eggs, then mix flour
(B) Mix flour, mix eggs, then mix soy protein
(C) Mix flour, mix eggs, then mix flour and soy protein
(D) Mix flour and soy protein, mix eggs, then mix soy protein
(E) Mix flour and soy protein, mix eggs and then mix flour and soy protein
Fourth, the soybean protein is selected from isolated soybean protein, concentrated soybean protein, adjusted soymilk powder, soybean powder, defatted soybean powder, and yellow powder. The method according to any one of the first to third aspects, wherein the content is 1 to 22% by weight with respect to the weight of the plastic dough. Fifth, there is provided a method for producing a food, wherein the plastic dough is heated. A sixth aspect is the method for producing a food according to the fifth aspect, wherein the heating is selected from baking, steaming, frying, and microwave.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION As a method for producing a soy protein-containing plastic dough of the present invention, there is provided a method for producing a plastic dough containing fats and oils, water, flours, soy protein and eggs, and a mixture containing fats and oils and water. It is necessary to mix flour, soy protein and eggs. When these raw materials are mixed together at once, the dough of the mixture becomes sticky and soft, and it is difficult to obtain the plastic dough expected of the present invention.
[0007] Flour, soy protein, and eggs are mixed with a mixture containing oils and fats, and the mixture of soy proteins is either pre-mixed before mixing eggs or after mixing eggs. It is preferable to employ one or both of post-mixing. Specifically, it is preferable to adopt any one of the following five methods, A, B, C, D, and E.
(A) Mix flour and soy protein, mix eggs, then mix flour
(B) Mix flour, mix eggs, then mix soy protein
(C) Mix flour, mix eggs, then mix flour and soy protein
(D) Mix flour and soy protein, mix eggs, then mix soy protein
(E) Mix flour and soy protein, mix eggs and then mix flour and soy protein
Examples of the fats and oils of the present invention include animal and vegetable fats and oils and their hardened fats, alone or in combination of two or more kinds, or those subjected to various chemical or physical treatments. Examples of such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, lard, fish oil, whale oil, etc. And processed fats and oils (melting points of about 10 to 40 ° C.) such as oils and fats thereof, hardened oils thereof, fractionated oils, and transesterified oils. Specifically, margarine and shortening can be exemplified. Further, the melting point of fats and oils is preferably 20 to 38 ° C. in terms of the flavor and processing suitability of the dough.
The flours of the present invention include wheat flour, rice flour, buckwheat flour, corn flour, rye flour, and the like. Starch includes corn starch, potato starch, wheat starch, natural starch such as tapioca starch, and the like. Modified starches such as alpha-starch, ether-crosslinked starch and phosphoric acid-crosslinked starch can be exemplified, and these can be used alone or in combination of two or more. Flour is preferred in view of the processing suitability of the dough and the flavor. Examples of flour include flour, medium flour and strong flour.
Examples of the eggs of the present invention include whole eggs, egg yolks, egg whites, sweetened eggs and frozen eggs thereof, and these can be used alone or in combination of two or more.
The water of the present invention may be water itself or an aqueous component.
Examples of the soybean protein of the present invention include isolated soybean protein, concentrated soybean protein, adjusted soymilk powder, soybean powder, defatted soybean powder, and yellow powder, and these can be used alone or in combination of two or more. . Among the illustrated soybean proteins, isolated soybean protein, concentrated soybean protein, and prepared soymilk powder are preferable in terms of high soybean protein content.
The soybean protein is mixed with a mixture containing oil and fat, and the soybean protein is mixed either before mixing the eggs or after mixing the eggs. Preferably, one or both are employed. In that case, the temperature of the mixture at the time of mixing the eggs is preferably such that the proteins in the eggs are hardly denatured by heat, in a temperature range of 50 to 75 ° C, preferably in a temperature range of 50 to 65 ° C. . When the soybean protein is mixed before the eggs are mixed, the mixture is preferably mixed at a temperature of 60 ° C. or higher, preferably 70 ° C. or higher, more preferably 80 ° C. or higher. By mixing at a temperature of 60 ° C. or more, the soy protein is sufficiently dispersed and dissolved, and the emulsifying power, water retaining ability, and oil retaining power of the soy protein work, and at 80 ° C. or more, the gelling power also works, and the dough has plasticity. It is possible to obtain a given excellent workability and to stabilize the dough after the heat treatment. The amount of the soybean protein used is preferably 1 to 17% by weight, and more preferably 1 to 10% by weight, based on the total amount of the plastic dough obtained in terms of solid content. When the soybean protein is mixed after the eggs are mixed, the mixture is preferably mixed at a temperature of 40 to 65 ° C, preferably 40 to 55 ° C. The amount of soy protein to be used is preferably 1 to 12% by weight, preferably 1 to 7% by weight, based on the solid dough obtained in terms of solid content. The amount of the soybean protein finally obtained in the pre-mixing, the post-mixing, or the mixing of both is 1 to 22% by weight, preferably 2 to 20% by weight, more preferably 3 to 20% by weight based on the total weight of the plastic dough in terms of solid content. -19% by weight is preferred. When the amount is less than the lower limit, the effect of use becomes difficult to obtain, and when the amount exceeds the upper limit, the dough becomes hard and workability deteriorates, and the oils and fats are easily separated after the heat treatment.
The content of soy protein is a solid content conversion amount to the plastic dough, and the analysis is measured by the Kjeldahl method described on page 24 of "New Food Analysis Handbook, first edition published on November 20, 2000, published by KENPAKUSHA". did.
[0013] The soy protein-containing plastic dough of the present invention is a mixture of oils and fats, water, flour, soy protein and eggs, and the emulsifying system includes an O / W emulsifying system and a W / O emulsifying system. I suspect that they are mixed.
Naturally, the balance of these emulsification systems depends on the composition ratio of each raw material, but the mixing time of soybean protein and the temperature and amount used during mixing greatly contribute to the balance of these emulsification systems. I have. When the mixing time of the soy protein is pre-mixing before mixing the eggs, the mixing temperature is in a high temperature range of 60 ° C to 100 ° C, so that the emulsifying power, water retaining power, and oil retaining property of the soy protein Force and gelling force act to stabilize the plasticity of the dough and the shape of the dough after heat treatment. When the mixing time of soy protein is after mixing after mixing eggs, mixing is carried out in a low temperature range of 40 ° C to 60 ° C, so that the emulsifying power, water retaining power and oil retaining power of soy protein work, And the texture of the dough after the heat treatment is improved. In order to obtain the plastic dough of the present invention, pre-mixing of soybean protein is more preferable than post-mixing. In terms of adjusting the processing suitability of the soy protein-containing plastic dough and adjusting the shape and texture of the dough after the heat treatment, it is preferable to use both pre-mixing and post-mixing as the soy protein mixing timing.
[0014] The term "plasticity" as used in the present invention means good physical properties that have appropriate hardness and stickiness and are not sticky. Concretely, the dough can be stably squeezed out from the nozzle with a certain diameter, and the hardness is such that it can be cut smoothly with a wire etc. immediately after squeezing. It means the hardness that can wrap materials, fillings, etc., and the plasticity can be represented by the hardness with a rheometer. As for the numerical value of the rheometer, the temperature is measured at a product temperature of 20 ° C. according to a prescribed method, and 30 to 300 g / 0.785 cm. 2 , Preferably 40-250 g / 0.785 cm 2 , More preferably 50 to 210 g / 0.785 cm 2 Is preferred.
Using the above-mentioned soybean protein-containing plastic dough, various foods can be obtained by a heating method selected from baking, steaming, frying, and microwave.
Specifically, as the food which is baked and heated using the soy protein-containing plastic dough of the present invention, a Western-style Japanese confectionery can be obtained by wrapping a heat-resistant filling such as bean paste and baking by a usual method. In addition, as a steamed product, cooking utensils are arranged in the central layer, and the further utensils are wrapped with soy protein-containing plastic dough to prevent moisture drip of the utensils, and wrapped in bread dough to obtain steamed steamed buns etc. I can do it.
As the fried confectionery, it is possible to obtain a semi-fresh confectionery wrapped around a general cookie dough with the same soy protein-containing plastic dough or fried, or a soy protein-containing plastic dough alone and further subjected to a drying treatment to obtain a dried confection having an adjusted moisture content. I can do it.
For use in cooking foods, ingredients such as shumai and hamburger can be wrapped in a soy protein-containing plastic dough and fried to obtain new shomai and new hamburgers.
[0016]
The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In addition, in an example, all% and a part mean a weight basis.
The soy protein-containing plastic dough obtained by the method of the present invention was subjected to dough evaluation, baking evaluation, and fly evaluation by the following methods and criteria.
(Dough evaluation)
The condition of the prepared dough was evaluated based on three items: stickiness of the dough, plasticity of the dough, and hardness of the dough.
・ Dough stickiness
The stickiness of the dough was sensory evaluated in five stages based on the following criteria.
5 points: dough that does not stick to the hands and is easy to cut and has particularly good workability
4 points: Good workability without stickiness
3 points: Fabric that adheres slightly to hands but can be worked by using hand flour
2 points: Sticky and poor workability
1 point: Fabric that cannot be easily worked due to heavy stickiness and sticking to hands
・ Plastic state of dough
The plastic state of the dough was evaluated organoleptically in five steps based on the following criteria.
5 points: especially good dough with moderate toughness and plasticity and easy to stretch thin
4 points: good dough with moderate stickiness and plasticity
3 points: workable and standard fabric
2 points: Fabric with poor plasticity
1 point: Fabric that is too soft and inflexible in a fluid state
・ Dough hardness
The hardness of the dough was measured using a rheometer (Fudo Industry Co., Ltd.).
The measurement conditions were as follows: sample container; 55 mm inner diameter, height 31 mm, plunger; 10 mm diameter, feed speed table 5 cm / min, weight applied to plunger when 2 cm entered, g / 0.785 cm 2 Was measured as hardness. The temperature was measured at a product temperature of 20 ° C., especially when the sample was soft, the scale was 200 g (measurement range: 0 to 200 g), and when the sample was relatively hard, the scale was measured (0 to 2000 g).
[0017]
(Firing evaluation)
6 g of a commercially available dough paste 50 (manufactured by Songton Food Industry Co., Ltd.) is wrapped with 12 g of the prepared dough and baked in an electric oven at 170 ° C. for 15 minutes. The following evaluation was performed after packing in nylon to prevent drying and storage for one day at normal temperature.
The shape after firing was evaluated on a 5-point scale.
5 points: beautiful bun-like, hemispherically fired and good
4 points: good shape
3 points: Slight deformation of shape but acceptable level
2 points: Shape collapse and defective
1 point: Extremely bad shape collapse
Five-step evaluation of texture after firing
5 points: No stickiness and good throat feeling, moderate elasticity and crisp texture
4 points: good, but lacking in texture characteristics
3 points: Fewer textures
2 points: Uncharacteristic texture
1 point: spoiled or defective
[0018]
(Fly evaluation)
The fly was evaluated by the following method.
The prepared dough was squeezed out with a round die having an inner diameter of 14 mm, and wire cutting was performed to make 3 g per piece. The dough was rolled by hand, and fried using a 175 ° C. electric fryer (Mach Instruments Co., Ltd. Mach F3) using rapeseed oil. The fried product was evaluated after being stored in nylon for one day to prevent drying.
Fried product condition evaluation: The condition after frying was evaluated in five levels
5 points: beautiful spherical shape, good shape, good feeling when eating, oily and not sticky
4 points: beautiful spherical shape, but slight variation
3 points: The shape is slightly collapsed, and some hand oil adheres, but it is acceptable.
2 points: Shape collapse is large and defective, hands are dirty with oil
1 point: Extremely bad shape collapse, hand dirty with oil
Evaluation of texture of fried food: The texture after fry was evaluated on a 5-point scale
5 points: Moderate elasticity and crispness, easy to eat, characteristic in texture
4 points: Some lack of texture characteristics
3 points: Novelty and few features in texture
2 points: texture is not characteristically poor
1 point: no texture, no spoiler
[0019]
Example 1 (Method A)
According to the composition shown in Table 1, 60 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas, and 1 minute after boiling (the temperature of the mixture is 85 ° C.), 85 parts of flour, isolated soybean protein (manufactured by Fuji Oil Co., Ltd.) Trade name: Prolina 250; soybean protein content 89% by weight) The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and the whole amount of egg (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 15 parts of a flour were added and mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 3.7% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. The results are summarized in Table 1.
[0020]
Example 2 (Method B)
According to the composition shown in Table 1, 60 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Iiko Co., Ltd.) and put into a container and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 85 ° C.), 85 parts of the flour powder and 15 parts of the strong powder are put. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (1 part of ammonium bicarbonate is added to all eggs to be added at the end), and the whole amount of eggs is added (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 15 parts of separated soy protein (produced by Fuji Oil Co., Ltd., trade name: Proliner 250; soy protein content: 89% by weight) are added (the temperature of the dough before mixing is 42 ° C.). 1) Mixing for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 3.7% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. The results are summarized in Table 1.
[0021]
Example 3 (C production method)
According to the composition shown in Table 1, 60 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Iiko Co., Ltd.) and put into a container and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 85 ° C.), 85 parts of the flour powder and 15 parts of the strong powder are put. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and the whole amount of egg (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 10 parts of flour and 5 parts of separated soybean protein (trade name: Proliner 250; manufactured by Fuji Oil Co., Ltd .; soybean protein content: 89% by weight) are added (the temperature of the dough before mixing). (42 ° C.) for 1 minute to obtain a soy protein-containing plastic dough (soy protein content 1.2% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. The results are summarized in Table 1.
[0022]
Example 4 (Method D)
According to the composition shown in Table 1, 60 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Iiko Co., Ltd.) and boiled by direct heat of gas, and 1 minute after boiling (the temperature of the mixture is 95 ° C.), 75 parts of flour, separated soy protein (manufactured by Fuji Oil Co., Ltd.) Trade name: Proliner 250; soybean protein content 89% by weight), 25 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and the whole amount of egg (the temperature of the dough is 45 ° C). Further, 15 parts of separated soybean protein (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.) are added to adjust the hardness of the dough (the temperature of the dough before mixing is 42 ° C.). The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 9.8% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. The results are summarized in Table 1.
[0023]
Example 5 (E manufacturing method)
According to the composition shown in Table 1, 60 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aikoh Co., Ltd.) and put into a container and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 95 ° C.), 75 parts of flour, 20 parts of flour, separated soy protein (Fuji Oil) (Trade name: Proliner 250; soybean protein content: 89% by weight), 5 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and the whole amount of egg (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 10 parts of flour and 5 parts of separated soybean protein (trade name: Proliner 250; manufactured by Fuji Oil Co., Ltd .; soybean protein content: 89% by weight) are added (the temperature of the dough before mixing). (43 ° C.) for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 2.4% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. The results are summarized in Table 1.
[0024]
Table 1 summarizes the formulations and results of Examples 1 to 5 described above.
[Table 1]
[0025]
Example 6 (D production method)
According to the composition shown in Table 6, 60 parts of margarine (manufactured by Fuji Oil Co., trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas, and 1 minute after boiling (the temperature of the mixture is 95 ° C.), 85 parts of flour, separated soybean protein (manufactured by Fuji Oil Co., Ltd.) Trade name: Prolina 250; soybean protein content 89% by weight) The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and the whole amount of egg (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 15 parts of separated soybean protein (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.) are added (the temperature of the dough before mixing is 43 ° C). The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 7.4% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. Table 2 summarizes the results.
[0026]
Example 7 (D production method)
According to the composition shown in Table 2, 60 parts of margarine (trade name: Pariol 500, 80.7% by weight of oil, melting point 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 95 ° C.), 65 parts of flour, isolated soy protein (manufactured by Fuji Oil Co., Ltd.) Brand name: Proliner 250; soy protein content 89% by weight) 35 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, add 30 parts corresponding to 1/3 of 90 parts of the whole egg to be used (the temperature of the mixture before mixing is 68 ° C.), mix for 1 minute, and then repeat the process of adding 1/3 and mixing for 1 minute. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and put the whole amount of egg (dough temperature is 44 ° C). Further, in order to adjust the hardness of the dough, 10 parts of isolated soybean protein (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.) is added (the temperature of the dough before mixing is 41 ° C). The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 11.1% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. Table 2 summarizes the results.
[0027]
Example 8 (Method D)
According to the composition shown in Table 2, 60 parts of margarine (trade name: Pariol 500, 80.7% by weight of oil, melting point 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 90 ° C.), 65 parts of flour flour, separated soybean protein (manufactured by Fuji Oil Co., Ltd.) Brand name: Proliner 250; soy protein content 89% by weight) 35 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, add 30 parts corresponding to one third of 90 parts of the whole egg to be used (the temperature of the mixture before mixing is 68 ° C.), mix for 1 minute, and repeat the process of adding 1/3 and mixing for 1 minute thereafter. (Add 1 part of ammonium bicarbonate to the whole egg to be put at the end) and put the whole amount of egg (dough temperature is 44 ° C). Further, 25 parts of separated soybean protein (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.) is added to adjust the hardness of the dough (the temperature of the dough before mixing is 41 ° C.) The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (soy protein content 14.2% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. Table 2 summarizes the results.
[0028]
Example 9 (D production method)
According to the composition shown in Table 2, 60 parts of margarine (trade name: Pariol 500, 80.7% by weight of oil, melting point 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 95 ° C.), 65 parts of flour, isolated soy protein (manufactured by Fuji Oil Co., Ltd.) Trade name: Proliner 250; soybean protein content 89% by weight), 25 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, add 30 parts corresponding to one third of 90 parts of the whole egg to be used (the temperature of the mixture before mixing is 70 ° C.) and mix for 1 minute, then repeat the process of adding 1/3 and mixing for 1 minute. (1 part of ammonium bicarbonate is added to the whole egg to be put at the end), and the whole amount of the egg is put (the temperature of the dough is 45 ° C). In order to further adjust the hardness of the dough, 45 parts of separated soybean protein (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.) is added (the dough temperature before mixing is 42 ° C.). The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 16.2% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. Table 2 summarizes the results.
[0029]
Example 10 (Method D)
According to the composition shown in Table 2, 60 parts of margarine (trade name: Pariol 500, manufactured by Fuji Oil Co., oil content: 80.7% by weight, melting point: 30.5 ° C.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 95 ° C.), 40 parts of flour, isolated soybean protein (manufactured by Fuji Oil Co., Ltd.) Trade name: Prolina 250; soy protein content 89% by weight), 70 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (1 part of ammonium bicarbonate is added to all eggs to be added at the end), and the whole amount of eggs is added (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 10 parts of separated soybean protein (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.) is added (the temperature of the dough before mixing is 42 ° C). The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 19.2% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. Table 2 summarizes the results.
[0030]
Table 2 summarizes the formulations and results of Examples 6 to 10 above.
[Table 2]
[0031]
Comparative Example 1
The raw materials used in Example 1 were all mixed together with the same formulation using a Kenwood mixer (KENMIX, manufactured by Aiko Co., Ltd.). The obtained soybean protein-containing dough was sticky and soft and had no plasticity.
[0032]
Comparative Example 2
The same treatment was carried out in the same manner as in Example 1, except that 15 parts of a soybean protein (prolina 250, manufactured by Fuji Oil Co., Ltd .; soybean protein content: 89% by weight) was replaced with 15 parts of flour. A dough containing no protein was obtained. With respect to this dough, dough evaluation, baking evaluation, and fly evaluation were performed in the same manner as in the above examples. Table 3 summarizes the results.
[0033]
Comparative Example 3
In Example 4, 25 parts of the soybean protein after mixing the whole egg was replaced with 25 parts of the soybean protein separated before mixing the whole egg (trade name: Proliner 250; soybean protein content: 89% by weight, manufactured by Fuji Oil Co., Ltd.). A dough free of soy protein is obtained by the same treatment except that 15 parts of protein (prolina 250, manufactured by Fuji Oil Co., Ltd .; soy protein content: 89% by weight) is replaced with 15 parts of flour. Was. With respect to this dough, dough evaluation, baking evaluation, and fly evaluation were performed in the same manner as in the above examples. Table 3 summarizes the results.
[0034]
Comparative Example 4
As a composition and a production method similar to the dough of Comparative Example 1 or Comparative Example 2, there is a shoe dough, and a normal shoe dough was prepared based on the composition shown in Table 3 by the following method. According to the composition shown in Table 3, 140 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.) and 160 parts of water were mixed with a Kenwood mixer (Aiko Co., Ltd.). (KENMIX), and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 98 ° C.), 50 parts of soft flour and 50 parts of strong flour are added.
The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 35 parts, equivalent to 1/5 of 175 parts of the whole egg to be used, are put in (the temperature of the mixture before mixing is 75 ° C.) for 1 minute, and thereafter, the process of adding 1/5 and mixing for 1 minute is repeated. (1 part of ammonium bicarbonate is put into the whole egg to be put at the end) and the whole amount of the egg is put to obtain a dough.
With respect to this dough, dough evaluation, baking evaluation, and fly evaluation were performed in the same manner as in the above examples. Table 3 summarizes the results.
[0035]
Comparative Example 5 (Method D)
According to the composition shown in Table 3, 60 parts of margarine (manufactured by Fuji Oil Co., Ltd., trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C.), 80 parts of water, and 20 parts of sugar were mixed with a Kenwood mixer. (KenMIX, manufactured by Aiko Co., Ltd.) and boiled by direct heat of gas. One minute after boiling (the temperature of the mixture is 95 ° C.), 40 parts of flour, separated soybean protein (manufactured by Fuji Oil Co., Ltd.) Trade name: Prolina 250; soy protein content 89% by weight), 70 parts. The container containing these powders was set in the mixer body, and a stirring speed dial No. 1 was used using a beater blade. Mix for 1 minute at 2. Next, 30 parts, equivalent to one third of 90 parts of the whole egg to be used, are mixed (the temperature of the mixture before mixing is 70 ° C.) for one minute, and thereafter, the process of adding one third and mixing for one minute is repeated. (1 part of ammonium bicarbonate is added to all eggs to be added at the end), and the whole amount of eggs is added (the temperature of the dough is 45 ° C). Further, in order to adjust the hardness of the dough, 30 parts of separated soybean protein (produced by Fuji Oil Co., Ltd., trade name: Proliner 250; soybean protein content: 89% by weight) are added (the temperature of the dough before mixing is 42 ° C.). The mixture was mixed for 1 minute to obtain a soy protein-containing plastic dough (a soy protein content of 22.7% by weight in terms of solid content based on the whole dough). The obtained soy protein-containing plastic dough was evaluated for dough, baking, and frying. Table 3 summarizes the results.
[0036]
Table 3 summarizes the formulations and results of Comparative Examples 2 to 5.
[Table 3]
[0037]
Example 11
Preparation of baked goods containing soy protein
(Preparation of soy protein-containing plastic dough)
Margarine (Fuji Oil Co., Ltd., trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C) 60 parts, upper sugar 20 parts, water 70 parts, salt 1 part, white sesame paste (Kuki Sangyo 10 parts of boiled sushi, No. 7), 75 parts of soft flour, 10 parts of tapioca starch Z300F (manufactured by Nissen Chemical Co., Ltd.) for adjusting dough stickiness, Soyafit 2000 (Fuji Oil Co., Ltd.) 15 parts of prepared soymilk powder, protein content 63% by weight) were mixed for 1 minute using a Kenwood mixer, and then 70 parts of whole egg, 40 parts of egg yolk, 1 part of ammonium bicarbonate, and 1 part of sodium bicarbonate were gradually mixed while mixing for 5 minutes. , And finally, 25 parts of Soyafit 2000 and 20 parts of flour are added to adjust the hardness of the dough, and mixed for 1 minute. Soy protein content of 6.0% by weight) was obtained.
(Preparation of cookie dough)
50 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 20 parts of white sugar, PO500 (Towa Kasei Co., Ltd., branched oligosaccharide alcohol) 20 , 1 part of salt, 35 parts of black sesame paste (manufactured by Kuki Sangyo Co., Ltd., Junji Seri Neri, extra fine black), mixed for 2 minutes with a Kenwood mixer, then 30 parts of egg white, 10 parts of yam paste (10 parts of mashed yam) 20 parts of roasted black sesame and 20 parts of roasted black sesame, and finally mixed, 31 parts of Soyafit 2000 and 69 parts of flour were mixed to obtain a cookie dough.
(Preparation of baked goods)
10 g of cookie dough is wrapped with 10 g of soy protein-containing plastic dough to form a two-layered sphere. The dough is then reshaped into a long and thin stick, eggs are coated on the surface, and baked in an electric oven at 170 ° C. for 15 minutes to produce high protein. A confection containing the product was obtained. This confectionery is a baked confectionery which is different from the conventional crispy cookies in that it has a soft and loose feeling, and has a sense of drip.
[0038]
Example 12
Preparation of fried confectionery containing soy protein
(Preparation of soy protein-containing plastic dough)
60 parts of margarine (manufactured by Fuji Oil Co., Ltd., trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C.), 60 parts of white sugar, 80 parts of water, 1 part of salt, and 70 parts of flour , 5 parts of strong flour, 10 parts of tapioca starch for adjusting dough stickiness, and 15 parts of isolated soy protein (produced by Fuji Oil Co., Ltd., trade name: Proliner 250; soy protein content 89% by weight), and mixed for 1 minute with a Kenwood mixer. Next, 90 parts of whole egg, 0.5 part of ammonium bicarbonate, and 0.5 part of sodium bicarbonate are gradually added while mixing for 5 minutes, and finally separated soybean protein (manufactured by Fuji Oil Co., Ltd.) for adjusting the hardness of the dough. , Trade name: Proliner 250; soy protein content 89% by weight), 15 parts and 20 parts of flour were added and mixed for 1 minute, and the soy protein plastic dough (soy protein in terms of solid content with respect to the whole dough) To obtain a content of 6.9 wt%).
(Preparation of cookie dough)
50 parts of margarine (trade name: Pariol 500, oil content: 80.7% by weight, melting point: 30.5 ° C., manufactured by Fuji Oil Co., Ltd.), 50 parts of upper sugar, and 0.5 part of salt were mixed with a Kenwood mixer for 2 minutes, and then mixed. 15 parts of whole egg (net) are mixed and finally mixed, 85 parts of flour and 15 parts of separated soy protein (produced by Fuji Oil Co., Ltd., trade name: Proliner 250; soy protein content 89% by weight) are mixed to obtain cookie dough. Was.
(Preparation of fried confectionery)
3 g of the cookie dough was wrapped with 3 g of a soy protein-containing plastic dough to form a two-layered spherical dough, and fried at 170 ° C. for 5 minutes. Unlike the conventional donut, this fried confectionery had a dry surface without stickiness with oil, and was a fried confectionery having both visual and textured personality.
[0039]
EFFECT OF THE INVENTION Soy protein containing healthy soy protein, can be used for dough for confectionery / baking, Chinese foods and cooking foods. It has become possible to provide a method for producing a plastic dough-containing product and food products using the same, such as baked goods, fried foods, steamed foods, and the like.
