JP2004350523A - Baked confection containing unpolished flour of raw soybean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a baked confection which richly contains ingredients having excellent physiological effects, such as soybean protein, soybean isoflavone, and soybean dietary fibers, contained in raw soybeans, embryo buds and seed coats, and has a good flavor and a good smooth moist texture. <P>SOLUTION: This baked confection prepared by baking a dough containing grain flour, a fat or fatty oil raw material, and a sugar as main raw materials is characterized by using unpolished raw soybean flour prepared by pulverizing raw soybeans 1 having seed coats and embryo buds as a part or all parts of the grain flour. The unpolished raw soybean flour 6 is prepared by lyophilizing raw soybeans 1 and then pulverizing the lyophilized soybeans. The average particle diameter of the unpolished raw soybean flour 6 is ≤50μm. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a baked confectionery using raw soybean whole flour obtained by grinding raw soybean with seed coat and germ.
[0002]
[Prior art]
In recent years, interest in health has increased, and health foods have been actively developed. In particular, soy is a food material containing components having excellent physiological effects.For example, soy protein contained in soy has an effect of lowering blood cholesterol, and soy isoflavone, which is abundantly contained in germ, contains bone. It has the effect of preventing osteoporosis and cancer. It is also known that soy dietary fiber, which is contained in a large amount in soybean seed coat, lowers blood cholesterol and normalizes gastrointestinal function. Therefore, foods containing soy protein with enhanced nutritional value by adding soy flour to bakery products and baked goods have been proposed.
[0003]
Many of the nutritional foods containing soy protein include full-fat soy flour or defatted soy flour, or added soy protein or isolated soy protein obtained by processing soy and concentrating soy protein. The following are specifically known as examples of nutritional foods in which soy protein is added to bakery products, baked goods, and the like. For example, in a method for producing a processed flour food, a method is disclosed in which odorless full-fat soybean powder and / or odorless defatted soybean powder obtained by pulverizing raw is added (see Patent Document 1). Further, as a baked confectionery, there is disclosed a dough containing yogurt and concentrated soybean protein or isolated soybean protein in dough mainly composed of flour, sugar, egg and fat (see Patent Document 2). Further, as a soybean protein-based food, there is disclosed a food in which most or all of flour is replaced (substituted) with concentrated soybean protein so that the soybean protein can be efficiently ingested in the form of a baked flour food (Patent Document 1) 3).
[0004]
[Patent Document 1]
JP-A-8-89159 (full text)
[Patent Document 2]
JP 2002-142680 A (full text)
[Patent Document 3]
JP 2003-79309 A (full text)
[0005]
[Problems to be solved by the invention]
However, these conventional baked confections using soybeans do not use all of them including soybean seed coat and germ. That is, conventional baked confectionery using soybean flour uses full-fat soybean flour or defatted soybean flour, and full-fat soybean flour is crushed after removing seed coat and germ from soybean, and defatted soybean flour. Is obtained by removing oil from full fat soybean flour or by crushing soybean from which seed coat, germ and oil have been removed. Baked confectionery using soy protein uses concentrated soy protein or isolated soy protein, concentrated soy protein is obtained by removing carbohydrates soluble in water from defatted soy flour, and isolated soy protein is soy protein concentrated soy protein. The protein is further concentrated.
[0006]
Therefore, full-fat soy flour and defatted soy flour, and concentrated soy protein and isolated soy protein, the processing cost is higher than when using whole soy flour, and also removes seed coat and germ during processing, Foods using these soy proteins do not contain useful components contained in soybean seed coats and germs. Furthermore, the defatted soy flour, the concentrated soy protein and the separated soy protein have an inferior flavor due to removal of oil during processing, and lack moist feeling.
[0007]
When heated before or during crushing raw soybeans, the protein in the soybeans is thermally denatured. A baked confectionery produced by blending a large amount of soy flour with heat-denatured soy protein is baked without being able to completely remove moisture, and has a heavy texture with poor heat loss. In addition, the heating oxidizes soybean lipids to reduce flavor.
[0008]
In addition, raw soy flour that is generally commercially available is raw soy flour of full fat soy flour obtained by crushing whole soybeans from which the seed coat has been removed or defatted soy flour obtained by grinding defatted soybeans by removing the seed coat. Whole wheat soybean flour, which is obtained by crushing raw soybeans with seed coat raw, is not generally commercialized. The reason why almost no whole grain of raw soybeans obtained by crushing raw soybeans with seed coats is sold is that oil contained in soybeans is impeded when crushing raw soybeans, and it is very difficult to crush. On the other hand, whole grain powders including seed coats are rough when the particle size is large, and the texture is deteriorated. In addition, whole wheat flour contains a large amount of fibrous material because it contains a seed coat, but if a large amount of fibrous raw materials are blended to produce baked confectionery, it becomes hard baked confectionery with no loose and chewy texture. Problem. Most of the soybean flour sold has a particle size of about 70 μm or more.
[0009]
The present invention has been made in order to eliminate the above-mentioned disadvantages of the prior art, and is rich in components having excellent physiological effects such as soy protein, soy isoflavone, and soy dietary fiber contained in raw soybean, germ and seed coat. It is intended to provide a baked confectionery that contains, has a good flavor, and is smooth and moist and has a good texture.
[0010]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the baked confectionery according to claim 1 is a baked confectionery made by baking dough mainly composed of flour, an oil and fat raw material, and saccharides, wherein part or all of the flour is replaced with a seed coat and germ. It is characterized in that raw soybeans marked with are made into whole grain crushed.
[0011]
In the present invention, raw soybeans are provided with a seed coat and germ, and are subjected to pulverization without performing processing for removing these and oil. The raw soybean may be in a state as obtained, or may be a water-absorbed material. A dried product may be dried at a temperature at which thermal denaturation of the protein does not occur. Drying at a temperature that does not cause thermal denaturation of the protein is desirably performed at 50 ° C. or lower, and if it is at or below this temperature, there is almost no change in components of raw soybeans.
[0012]
The pulverization of the raw soybean is performed by dry pulverization. As the crusher, for example, an apparatus disclosed in JP-A-2001-334158 can be used, but any crusher that can perform dry crushing of raw soybeans is not limited to this apparatus or crushing method. Absent. Further, when the temperature is increased by the heat generated during the pulverization, the raw soybean may be pulverized while being cooled, if necessary, so that no component change occurs in the raw soybean. As a cooling method, there is a method in which a cooling jacket is provided outside the pulverizing chamber of the pulverizer, and a cooling medium such as a cooling liquid or a cooling gas is introduced into the jacket to cool the pulverizing chamber. It is not limited.
[0013]
The baked confectionery according to claim 2, wherein the baked confectionery is obtained by baking dough mainly composed of flour, an oil and fat raw material, and saccharides, wherein the whole flour is obtained by crushing raw soybeans having a seed coat and germ. It is a baked confectionery characterized by the following. According to such a baked confectionery, ingredients having excellent physiological effects such as soy protein, soy isoflavone, and soy dietary fiber contained in raw soybean, germ and seed coat can be efficiently ingested in large quantities.
[0014]
Furthermore, the baked confectionery according to a third aspect is characterized in that, in the baked confectionery according to the first or second aspect, the raw soybean is freeze-dried before being crushed. By freeze-drying the raw soybeans before pulverization, the water content can be adjusted without causing a change in the components of the raw soybeans. By grinding the raw soybean after adjusting the water content, a finer whole grain powder can be produced.
[0015]
A baked confectionery according to a fourth aspect is characterized in that, in the baked confectionery according to any one of the first to third aspects, the average grain size of the whole wheat flour is 50 μm or less. By using whole grain of raw soybean pulverized to an average particle size of 50 μm or less, preferably 30 μm or less, and more preferably 10 μm or less, the baked confectionery has a smooth texture without graininess despite including the seed coat. Become. Further, by making the particle diameter smaller, the specific surface area of the particles increases, and when the baked confectionery is made, the bonding force between the particles of the whole grain inside the baked confectionery becomes stronger. Therefore, even if the dough contains a large amount of whole grain flour containing a lot of fiber due to the inclusion of the seed coat, it does not become powdery, it can give elasticity, and it has a chewy but soft overall textured baked confectionery can do.
[0016]
BEST MODE FOR CARRYING OUT THE INVENTION
Embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a schematic diagram schematically showing the steps for producing baked confectionery.
[0017]
As shown in FIG. 1, the raw soybean 1 includes cotyledons 2, a thin film-like seed coat 3 covering the cotyledons 2, and germs 4. The raw soybean 1 containing all of the cotyledons 2, the seed coat 3 and the germ 4 is dried if necessary to adjust the water content, and then dry-pulverized by the pulverizer 5. Examples of the drying method include freeze drying, natural drying, and hot air drying at a temperature (50 ° C. or lower) at which heat denaturation of the protein does not occur. Examples of the pulverization method include a method in which raw soybeans 1 are charged into a pulverizer 5 having a rotating body that rotates at a high speed in a pulverization chamber, and the raw soybeans are collided with each other and pulverized. good.
[0018]
The dough is prepared by mixing the whole grain 6 of raw soybean and the raw material of fats and oils and saccharides, or the whole grain 6 of raw soybean and raw material of fats and oils, saccharides and flour produced by the above method. Known ingredients used for baked confectionery, such as eggs, dairy products, proteins, starches, vitamins, seasonings, coloring agents, and essences, can be used as needed for the dough. In the present embodiment, the above-mentioned food materials are mixed to form a dough, and operations such as molding, baking, and cooling are performed as necessary to obtain the baked confectionery 7. Aspects such as mixing, molding and baking can be performed by a known method according to the type of baked confectionery.
[0019]
According to the present invention, not only soy protein but also active ingredients such as soy isoflavone and soy dietary fiber contained in seed coat and germ are abundantly used by using a whole grain obtained by grinding raw soy with seed coat and germ as a raw material. The use of soy flour, which is included and has not been processed to remove oil, results in a baked confectionery having a good flavor and a moist texture. In addition, since the processing of removing the seed coat and germ and the processing of concentrating soy protein are not performed, in the case of baked foods containing conventional soy protein using full-fat soy flour, defatted soy flour, concentrated soy protein, and isolated soy protein, Processing costs can be reduced as compared with. Furthermore, since the raw soybeans are not heated at a high temperature when producing raw soybean whole grains, the soy protein contained in the raw soybean whole grains is not thermally denatured and the lipids are not oxidized, so that the flavor and texture are good. Become baked goods.
[0020]
The whole grain of raw soybeans preferably having an average particle size of 50 μm or less, more preferably 30 μm or less, and still more preferably 10 μm or less is used, so that a smooth food without a seed coat is obtained. It becomes a feeling of baked goods. In addition, since the bonding strength between particles is improved by reducing the particle size, even if a large amount of whole grain powder containing a large amount of fiber is added to the dough, the baked confectionery has a chewy texture, but has a soft texture overall. become.
[0021]
In addition, since the particle size is fine and the bonding between the particles is good, it can be baked confectionery having a soft, moist and soft texture by mixing lightly without kneading when making the dough. Further, the fine particle size has good dispersibility, and the raw material of the dough can be quickly mixed with light stirring. Since the dough does not need to be kneaded and can be quickly mixed, the production of n-hexanal, which is a main component of soybean odor, which progresses when kneading soybean powder and other raw materials can be suppressed. Therefore, even if a large amount of raw soybean powder is blended, it is possible to provide a baked confectionery with less soybean odor and good flavor.
[0022]
Next, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
[0023]
(Example 1)
A pound cake was produced using whole wheat flour having an average particle size of 9 μm obtained by crushing raw soybeans having a seed coat and germ with a dry pulverizer. 70 g of sugar and 120 g of eggs were mixed with a mixer, and then 70 g of sieved raw soybean whole flour was added and mixed gently. Further, 30 g of melted butter, 15 ml of milk, vanilla essence or a small amount of oil are added, and the dough obtained by mixing is molded into a mold, and then baked at 190 ° C. for 30 to 35 minutes by a conventional method to produce a pound cake. did.
[0024]
(Comparative Example 1)
70 g of butter was mixed with a mixer, and 70 g of sugar was added and mixed. Thereafter, the operation of adding the eggs little by little and mixing was repeated three or four times, and a total of 70 g of eggs was added. Further, 70 g of the sifted flour and 5 ml (5 g) of baking powder are added and mixed, and a dough formed by mixing 15 ml of milk with a small amount of vanilla essence or oil is placed in a mold, molded and then molded at 180 ° C. by a conventional method. For 25 to 35 minutes to produce a pound cake.
[0025]
In Example 1, a pound cake that was not powdery could be produced without mixing the dough during the dough adjustment, and the workability of dough preparation was better than that of Comparative Example 1. The amount of butter was less than half that of Comparative Example 1, and a pound cake having a smooth and moist texture was obtained. Furthermore, since no heat was applied when crushing the raw soybeans, the dough burned well and the texture was good and the mouth was melted without stickiness. The flavor of the cake of Example 1 was evaluated by 566 people. About 96% of the respondents answered that the cake was delicious (including ordinary), and it was confirmed that the flavor was good.
[0026]
Further, in Example 1, the whole amount of flour of the conventional pound cake containing flour as the main component was used as whole soybean flour, so that the pound cake could be produced without using flour. This resulted in a pound cake that could be eaten by people with wheat allergies.
[0027]
(Example 2)
A pound cake was produced by using 70 g of whole soybean flour of Example 1 as 35 g of whole soybean flour and 35 g of rice flour. The cake was evaluated for flavor in the same manner as in Example 1, and as a result, a good evaluation was obtained, and it was confirmed that the flavor was good.
[0028]
Further, by using half of the flour of the conventional pound cake containing wheat flour as the whole flour of raw soybean and replacing the remaining flour with rice flour, a pound cake could be produced without using flour. Therefore, as in Example 1, a pound cake that could be eaten by a person allergic to wheat was obtained.
[0029]
【The invention's effect】
According to the present invention, there is provided a baked confectionery having a rich abundant active ingredient such as soy protein, soy isoflavone, and soy dietary fiber contained in raw soybean, seed coat, and germ, and having a good flavor and a moist texture. be able to.
In addition, even if a large amount of raw soybean powder is blended, a baked confectionery that is smooth, chewy but has a soft texture as a whole, and has little soybean odor and a good flavor can be provided.
[Brief description of the drawings]
FIG. 1 is a schematic view schematically showing steps for manufacturing a baked confectionery according to one embodiment of the present invention.
[Explanation of symbols]
REFERENCE SIGNS LIST 1 raw soybean 2 cotyledon 3 seed coat 4 germ 5 crusher 6 raw soybean whole grain 7 baked confectionery

Claims (4)

In baked confectionery made by baking dough with flour, oil and fat raw materials, and sugar as main raw materials,
A baked confectionery characterized in that part or all of the flour is whole grain obtained by pulverizing raw soybean with seed coat and germ. In baked confectionery made by baking dough with flour, oil and fat raw materials, and sugar as main raw materials,
A baked confectionery, wherein the whole flour is whole grain obtained by crushing raw soybean with seed coat and germ. The baked confectionery according to claim 1 or 2, wherein the whole grain is obtained by freeze-drying raw soybeans and then pulverizing the raw soybeans. The baked confectionery according to any one of claims 1 to 3, wherein the whole grain powder has an average particle size of 50 µm or less.

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