JP2005341890A - Diet cookie and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide diet cookie containing a large quantity of agar and carageenan, and enabling to obtain sufficient feeling of biting and sense of fullness by eating and unconsciously decreasing food intake, and to provide a method for producing the cookie. <P>SOLUTION: The diet cookie contains, based on 100 pts. mass of agar or carageenan, 100-300 pts. mass of wheat powder comprising at least one kind selected from the group consisting of weak flour, kneaded dough, extra-strength flour, unpolished flour, sprouted wheat and oatmeal, 80-200 pts. mass of oil and fat content comprising butter, margarine and/or shortening and 100-300 pts. mass of whole egg. The method for producing the cookie comprises adding 15-25 mass% of water to a cookie raw material with no water added and containing agar or carageenan, sufficiently stirring and mixing the product, ripening the product at 0-10°C for ≥6 h followed by bringing the temperature to room temperature, and forming the product in a cookie shape followed by baking at 190-240°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a diet cookie that is baked into a cookie shape, contains a large amount of agar or carrageenan, provides sufficient texture and fullness when eaten, and unconsciously reduces the amount of food consumed, and a method for producing the same.
Unless otherwise indicated, parts and% in the present invention are based on mass.

Natural polysaccharides such as agar, carrageenan, alginic acid, alginic acid derivatives, locust bean gum, gellan gum, guar gum, etc. swell with a large amount of water, and form a viscous gel when heated to room temperature. To do. This sol is reversible and when heated again returns to a viscous gel. These polysaccharides are non-digestible and are excreted without being absorbed by the human body, and are said to be a preferred dietary fiber.
In particular, agar is an ancient Japanese food, 80% of which is dietary fiber, and is said to be a preferred diet food that is excreted without being absorbed while giving a feeling of fullness.

Agar and carrageenan sols are soft and lack crunchy texture, and even if you eat a large amount, you can't get a feeling of having eaten a lot from the bottom of the heart, and it has not been popular as a diet food. Patent Document 1 discloses a technique in which an inner layer having a moisture content of 35 to 45% or less, mainly composed of polysaccharides such as agar and gellan gum, is sandwiched between outer layers such as cookies. Since such foods are mostly cookie parts, the foods themselves can be ingested in relatively large quantities.
However, in the cookie of Patent Document 1, the polysaccharide is present only in the portion of the inner layer, and the moisture content is 35 to 45%. Depending on this method, the content of polysaccharides such as agar is insufficient as compared with the high calories ingested from the outer layer such as cookies, which is insufficient as a diet food.
JP-A-6-276944

  In order to lose weight, it is essential to reduce the amount of food intake and exercise enough. However, modern people are mechanized in labor and have increased desk work, and the amount of walking has decreased due to the development of transportation, and because they are too busy, they do not have enough time to exercise. Also, reducing food intake is painful. Recently, it is said to be an age of satiation, and our environment is always filled with delicious food. Moreover, “food” is an essential desire for the prosperity of the species for all animals including mankind, and no matter how civilized it is, mankind cannot give up the enjoyment of “food”.

In this way, the enjoyment of “food” is instinctively a desire that exists in mankind, so it is difficult to endure hunger while watching delicious food. Since polysaccharides such as agar, carrageenan, and glucomannan are not digested in the human gastrointestinal tract and stay in the stomach for a long time to give a feeling of fullness, they are preferred foods for dieting.
These gels are solid and have a slightly crunchy texture, but they have a texture different from ordinary rice products, fish and vegetables. A small amount can be eaten deliciously, but if it becomes a large amount every day, you will get bored, and this too will not satisfy the human "food" desire to eat various foods.

The present inventors also tried to drink agar sol or carrageenan sol in the form of juice, but this method consumes a large amount of water at the same time, so it gets tired and anaerobic and can achieve the purpose. There wasn't. It has also been elucidated that chewing, i.e. chewing, stimulates the gastrointestinal tract via the cerebrum and provides satisfaction. Dietary fiber gels such as agar gel and konjac gel are not chewable and have a special texture and are tired and cannot be eaten in large quantities. Moreover, these gels contain 95% or more of water, and are inefficient as diet foods.
Therefore, a method that allows you to easily ingest the desired amount of dietary fiber by eating a relatively small amount of cookies by containing a large amount of agar or carrageenan in a food that has a feeling of chewing, such as cookies. Was demanded.

  This invention aims at solving the said subject, and the structure consists of at least 1 sort (s) chosen from the group which consists of a weak flour, udon flour, strong flour, whole grain flour, germinated wheat, and oatmeal with respect to 100 mass parts of agar or carrageenan. A diet cookie containing 100 to 300 parts by weight of wheat powder, 80 to 200 parts by weight of fats and oils consisting of butter, margarine and / or shortening and 100 to 300 parts by weight of whole eggs, with no addition of water containing agar or carrageenan 15 to 25% by weight of water is added to the cookie raw material, and the mixture is sufficiently stirred and mixed. After aging at 0 to 10 ° C. for 6 hours or more, the temperature is returned to room temperature and molded into a cookie mold at 190 to 240 ° C. It is characterized by firing.

  That is, the present invention blends germinated wheat, oatmeal, whole grain flour and kinako flour, which itself contains a large amount of dietary fiber, with wheat flour along with a large amount of agar or carrageenan, and kneads vigorously by adding a small amount of water. The whole dough having a uniform moisture is aged at 10 ° C. or lower, preferably 5 ° C. or lower for 6 to 24 hours. By allowing the dough to stand at a relatively low temperature, the homogenized dough becomes familiar with the dough due to the viscosity of wheat gluten, becomes uniform throughout, and has a consistency that allows it to stretch and form into a cookie mold. The present inventors have found that reversible sols such as agar and carrageenan can impart a consistency that can be molded and baked as cookies according to the formulation of the present invention even in the presence of insufficient water for swelling. Is.

Add as much agar or carrageenan as possible to wheat flour and other wheat flour, mix the minimum necessary seasoning as a cookie, knead with as little water as possible and age at 10 ° C or less for 6 hours or more By doing so, a dough that can be molded and baked as a cookie can be obtained. This dough is returned to room temperature, divided into cookie pieces, formed into a flat cookie shape, and baked at 190-240 ° C. on an iron plate in an oven.
The cookie of the present invention heats agar or carrageenan in the middle of swelling while being mixed with the cookie material. The fact that we can make 100 parts of agar or carrageenan a dough that can be baked as cookies with only 15-25 parts of water in the presence of the right amount of oil, whole egg, oat powder. I found.

According to the present invention, dried agar and carrageenan can be ingested together with cookies. By eating 1 to 10 cookies per day and then taking enough moisture, you can ingest a large amount of agar or carrageenan without feeling uncomfortable. Thereafter, physiological demands for water arise, and a fuller feeling can be obtained by drinking water deliciously. Therefore, the amount of food naturally decreases, can be continued every day without getting tired, and can be dieted without difficulty.
Moreover, agar itself contains many minerals such as calcium, magnesium, iron, etc., suppresses the absorption of excess carbohydrates, facilitates defecation, prevents anemia, colon cancer prevention, hypertension prevention, diabetes prevention, high cholesterol blood There is an effect such as disease prevention.

As the agar used in the present invention, powder agar, flake agar, solid agar, horn agar, thread agar, etc. are commercially available, but powder agar is preferred. Other agars can be used, but they are swollen with pre-weighed water and then mixed with the cookie ingredients. In this case, it takes time for all the raw materials to be well adapted, and the aging period at 10 ° C. or lower is also 10 hours or longer.
As the carrageenan, a commercially available powdered carrageenan can be used. Hereinafter, agar will be mainly described, but the same applies to carrageenan.

  As wheat powder, commercially available wheat flour, that is, soft flour, strong flour, udon flour and the like can be used. The gluten contained in the flour helps to integrate all components including agar or carrageenan. Furthermore, oatmeal and whole grain powder are also preferable. Whole grain is a wheat flour with germs. Useful components remain without being destroyed by grinding with a stone mill. Furthermore, it is preferable to mix germinated flour obtained by germinating wheat and drying the shoots together. In particular, whole grains and germinated wheat are rich in dietary fiber and are themselves healthy foods.

The amount of wheat powder to be blended with 100 parts of agar is 100 to 300 parts, preferably 150 to 200 parts. If it is less than 100 parts, the agar does not fit into the wheat powder, and even after aging for a long time, it becomes tattered and difficult to mold. Even if it is strongly molded, cracks are generated, and after baking, it cannot be manufactured in the form of powder or lump. If it exceeds 300 parts, the amount of agar supplied by one cookie decreases, and the effect as a diet cookie decreases.
As wheat powder, wheat flour, especially soft flour, is usually used, but if a part of it is replaced with oatmeal, it can be blended with more agar. Furthermore, nutritional value will increase if a part of wheat flour is replaced with whole grain flour obtained by grinding germ oats with a stone mill. In particular, nutritional components remain without being destroyed by grinding with a stone mill. Moreover, it is preferable to mix germinated wheat as wheat powder.

Cookies cannot be made with wheat flour and agar alone. Cookies contain fat and oil components such as butter. Plant margarine may be used instead of butter. As an oil and fat component, shortening is vegetable and has an effect of softening cookies.
The amount of fat and oil consisting of butter or margarine and shortening is 80 to 200 parts, preferably 100 to 150 parts, per 100 parts of agar. If the oil and fat content is less than 80 parts, the texture of the cookie cannot be obtained due to rustling. On the other hand, when the oil content exceeds 200 parts, the calorie content increases, which is not preferable as a diet cookie.

  Whole egg is added as an essential ingredient of cookies. The whole egg consisting of yolk and white not only makes the cookies delicious, but also has the effect of baking the cookies plumply. The total egg content is 100 to 300 parts, preferably 130 to 250 parts, per 100 parts of agar. When the amount of the whole egg is less than 100 parts, not only the flavor as a cookie is not obtained, but also the molding as a cookie is difficult and it is easily broken when baked. If it exceeds 300 parts, the amount of calories increases, which is not preferable as a diet cookie.

In addition to the above ingredients, sweet ingredients such as sugar, honey, maltose, and maple sugar are blended. These sweetening ingredients also facilitate the formation of cookies. In the case of expecting a diet effect, a steviol glycoside which is a plant-derived natural sweetener instead of natural sugar and has a sweetness 300 times that of sugar can be blended. In addition, a small amount of salt is required. Although normal salt can be used as the salt, Vietnamese natural salt from Vietnam is a preferable raw material because it contains much more minerals.
Furthermore, in order to bring about a change in taste, various foods such as dried tomato powder, soybean kinako, black bean kinako and spirulina powder can be blended.

When preparing diet cookies, mix powder agar or carrageenan with fats and oils such as butter and / or shortening, whole egg, seasoning and stir well, add 15-25% water to the cookie ingredients Stir vigorously. Once the entire mixture is in a mixed state, the stirring force is weakened and stirring is continued to disperse the water uniformly to obtain a cookie dough.
15 to 25% of water for cookie ingredients is 3 to 4 times more than normal cookies, but because there is a large amount of agar or carrageenan, these preferentially absorb water, It seems to be insufficient to distribute moisture.

  The obtained dough is placed in a refrigerator and aged at 10 ° C. or lower, preferably 5 ° C. or lower, for 6 hours or longer, preferably 8 hours or longer and 24 hours or shorter. During this time, moisture is gradually and uniformly distributed throughout the raw material, resulting in viscosity, and a dough having a consistency sufficient to form a cookie shape is obtained. If the dough does not become viscous, even if it is formed into a cookie shape and placed in an oven and baked, it will be broken and a cookie cannot be obtained. If the preferred consistency is not obtained in 6 to 12 hours, cookies cannot be produced even if they are aged for 24 hours or more.

  A preferred consistency dough is returned to room temperature, divided into one cookie size, arranged in the shape of a cookie, and placed on an iron plate in a baking kettle and baked at 190-240 ° C, preferably 200-230 ° C. Get. The baking time varies depending on the size of the cookie and the temperature of the oven, but it may be about 10 to 30 minutes as long as the fragrant scent of the cookie comes out and a crisp appearance is obtained.

The following raw materials were blended in the following ratios and put in a mixer to be mixed well.
Powdered agar 100 parts Butter 100 parts Shortening 20 parts Oatmeal 60 parts Nagano prefecture soft flour 100 parts Maple sugar 20 parts Whole egg 150 parts Vietnamese natural salt 2 parts

120 parts of water was added to the above well-mixed raw material and stirred vigorously at first and then gradually stirred. In particular, spring water from Yatsugatake was used. All the raw materials were mixed uniformly, but when touched with a finger, the material lacked resilience and had a slightly rough feel. This dough was laid in a refrigerator all day and night.
The next day, when it was taken out of the refrigerator and returned to room temperature, it had matured into a fine and elastic dough. This dough was divided and rounded, crushed into a flat sphere shape of cookies and arranged on an iron plate. When placed in an oven and baked at 200-220 ° C., a fragrant cookie was obtained after 20 minutes.

  The taste of the cookie is not good, but the taste is just like “This cookie is not very delicious”, and it makes me feel like drinking water after a meal. As a result, food intake per meal decreased naturally, and dieting succeeded without difficulty. Each cookie is about 15 to 30 g, and it was possible to continue eating 1 to 8 cookies without resistance in a day before meals, after meals, on an empty stomach, or before going to bed according to each person's eating habits. As I got used to it, I felt this cookie delicious and it was easier to continue.

The following raw materials were blended in the following ratios and put in a mixer to be mixed well.
Powdered agar 100 parts Margarine 40 parts Shortening 100 parts Tamba black beans kinako 60 parts Oatmeal 10 parts Nagano prefecture thin flour 100 parts Nagano whole grain 30 parts Germinated wheat 30 parts Whole white sugar 20 parts Whole egg 250 parts Natural salt from Vietnam 2 Part

220 parts of water was added to the well-mixed raw material, and a dough for cookies was produced in the same manner as in Example 1. The cookies were obtained in the same manner as in Example 1 by sleeping in a refrigerator all day and night.
This diet cookie had a black bean flavor and was suitable for dieting.

  The diet cookies obtained in Example 1 were continuously eaten at an arbitrary time by three men and women between the ages of 25 and 58 who suffer from obesity. The weight of one cookie was 25 g ± 3 g. Table 1 shows the weights recorded at 0 months, 1 month, 2 months and 3 months after taking the diet cookies.

As is clear from Table 1, weight loss of 1.0 to 2.0 kg per month was observed by continuing to eat the diet cookie of the present invention every day. Moreover, since there were three cookies per day, it was easy to continue without getting bored. During the experiment, none of the subjects dared to be hungry.
The diet cookies of the present invention were further effective in reducing the fat percentage.

Claims (8)

A diet cookie comprising 100 to 300 parts by weight of wheat powder and 80 to 200 parts by weight of fat / oil with respect to 100 parts by weight of agar or carrageenan. The diet cookie according to claim 1, wherein the wheat powder is at least one selected from the group consisting of soft flour, udon flour, strong flour, whole grain flour, germinated wheat and oatmeal. The diet cookie according to claim 1 or 2, wherein the agar or carrageenan is in powder form. The diet cookie according to any one of claims 1 to 3, comprising 100 to 300 parts by mass of whole eggs with respect to 100 parts by mass of agar or carrageenan. The diet cookie according to any one of claims 1 to 4, wherein the fat and oil is butter, margarine and / or shortening. A diet cookie characterized by adding 15 to 25% by mass of water to a cookie raw material containing no water containing agar or carrageenan, sufficiently stirring and mixing, and then molding into a cookie mold and baking. Production method. The diet cookie according to claim 6, wherein water is added to a cookie raw material containing no agar or carrageenan, mixed, then aged at 0 to 10 ° C for 6 hours or longer and then molded into a cookie mold. Production method. The method for producing a diet cookie according to claim 7, wherein after aging, the temperature is returned to room temperature, molded into a cookie mold, and baked at 190 to 240 ° C.