JP3190066B2 - Bakery products and their production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bakery product containing flour or starch as a main ingredient, such as cookies, sponge cakes, bread or rice crackers, and a method for producing the same.

[0002]

2. Description of the Related Art Hitherto, for the purpose of improving the texture of bakery products such as cookies, rice crackers, crackers, sponge cakes, etc., means for adding a large amount of fats and oils, margarine and / or emulsifiers to raw materials has been commonly used. I have. However, these days, there is a tendency that a smaller amount of fats and oils is preferred from the demand for reducing the calories of foods, and the frequent use of an emulsifier has a drawback that the flavor of the product is deteriorated. Therefore, in the manufacture of bakery products, gums have been added in place of fats and oils or emulsifiers, but the gums themselves are expensive and the resulting texture is not always desirable. is there.

[0003] Furthermore, as the taste of foods today, soft foods tend to be preferred, and bakery products using flour or starch as a main raw material, such as cookies, sponge cakes, bread or rice crackers, are no exception. On the other hand, the life of foods tends to increase in conjunction with the improvement of preservation techniques, but it is also a requirement of the times that the deterioration of texture during preservation is small.

[0004]

The problem to be solved by the present invention is to provide a bakery product containing flour or starch as a main ingredient, such as cookies, sponge cakes, bread or rice crackers, with low calorie, mouthfeel and shelf life. To provide the product in response to the demand of the above.

[0005]

Means for Solving the Problems Concept The inventors of the present invention have conducted intensive studies aiming at solving the above-mentioned problems, and as a result, by adding a certain hemicellulose to a bakery food, the calorie of the food is increased. Without having to do so, it was found that it was possible to improve the mouthfeel to a soft texture and also to suppress the deterioration of quality due to storage. The present invention has been completed based on the above findings.

[0006] That is, the present invention uses soybean cotyledons as a raw material with respect to 100 parts by weight of wheat flour or starch as a main raw material,
A bakery product characterized by containing 0.1 to 15 parts by weight of water-soluble hemicellulose obtained by thermal decomposition at a temperature of 130 ° C. or lower and 80 ° C. or higher, and is a main raw material when producing a bakery product. Flour or starch 10
0 parts by weight of soybean cotyledon as a raw material
The gist of the present invention is a method for producing a bakery product, which comprises adding 0.1 to 15 parts by weight of a water-soluble hemicellulose obtained by thermal decomposition at a temperature of 130 ° C. or lower and 80 ° C. or higher . Hereinafter, the various elements constituting the present invention will be described item by item.

The definition of “bakery product” in the present invention refers to baking dough mainly made of flour such as cookies, biscuits, crackers, sponge cakes or various kinds of bread, or dough made mainly of starch such as rice crackers. A product manufactured by.

Water-soluble hemicellulose The water-soluble hemicellulose used in the present invention is soybean cotyledon.
Of origin . In the present invention, such a water-soluble hemicellulose is used as a main raw material for wheat flour or starch.
0.1 to 15 parts by weight, preferably 0.2 to 0 parts by weight
-10 parts by weight.

The above-mentioned water-soluble hemicellulose has an average molecular weight (value obtained by an intrinsic viscosity method for measuring the viscosity in a 0.1 M NaNO ₃ solution using a standard pullulan (available from Showa Denko KK) as a standard substance) of 50,000. ~ 1,000,000, preferably 100,000 ~ 40
It is a plant-derived hemicellulose that is soluble in water.

In the above water-soluble hemicellulose, the constituent sugars are rhamnose, fucose, arabinose, xylose,
Those consisting of galactose, glucose and uronic acid are suitable. However, depending on the average molecular weight, those without rhamnose or those without either or both rhamnose or fucose depending on the type of plant are also suitable. The uronic acid was measured by the Blumenkrantz method, and the neutral sugar was measured by the alditol acetate method.
It was measured using LC.

Next, the production example of water-soluble hemicellulose is as follows. In other words, the soy cotyledon as a raw material, this
Conditions Les acidic, preferably p around the isoelectric point of the 蛋 white matter
H, 130 ° C or lower, 80 ° C or higher, preferably 130 ° C or lower
After decomposing by heating at a temperature of 100 ° C. or higher, and fractionating the water-soluble fraction, preferably by conducting activated carbon treatment or resin adsorption treatment or ethanol precipitation treatment to remove hydrophobic substances or low molecular substances, and then drying. Water-soluble hemicellulose can be obtained.

In the above-mentioned production method, it is preferable in terms of yield that the thermal decomposition is carried out by acidification rather than simple thermal decomposition with hot water or the like. In particular , it is more preferable to carry out the reaction in the vicinity of the isoelectric point of the protein as compared with the thermal decomposition under alkaline conditions.
That is, since the protein is less likely to be dissolved in the fraction to be decomposed as compared with decomposition under alkaline conditions, a subsequent deproteinization step is not necessarily required, and a side reaction ( lysinoalanine) which is not preferable when used as food . Is also suppressed.

In the present invention, the effect is further improved by using various viscosity-imparting agents in combination with the above-mentioned hemicellulose. Examples of the viscosity-imparting agent include polysaccharides such as agar, carrageenan, fa-celeran, guar gum, locust bean gum, tamarind seed polysaccharide, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, xanthan gum, pullulan, gellan gum and the like. , Gelatin, albumin, sodium caseinate and the like.

[0014]

The embodiments of the present invention will be described below with reference to examples, but these are only examples, and the spirit of the present invention is not limited by these examples.

[0015]

Example 1 and Comparative Examples 1-2 Production of soybean hemicellulose Two times the amount of water was added to the raw okara obtained in the isolated soybean protein production process, and the pH was adjusted to 4.5 with hydrochloric acid.
Hydrolyzed for 5 hours. After cooling, centrifuge (10000 G × 30
Min), and separated into a supernatant and a precipitate. The precipitate separated in this manner was further washed with water of the same weight, and the supernatant obtained by centrifugation was combined with the previous supernatant, treated with an activated carbon column, and dried to obtain water-soluble hemicellulose (a). .

Furthermore, 0.5% of this water-soluble hemicellulose
After dissolving in saline and repeating reprecipitation three times so that the ethanol concentration becomes 50%, desalting was performed using an ion-exchange resin ("Amberlite IR-120B" manufactured by Organo Co., Ltd.), and water-soluble hemicellulose ( B) was obtained.

On the other hand, a water-soluble hemicellulose (c) was obtained in the same manner as described above without treatment with an activated carbon column. The above results are summarized in Table 1 below.

Table 1: Composition ratio (% by weight) ------------------------------------------------------------------------------------------ Component / sample Bha ----------------------------------------------------------- Moisture 5.71 7.75 5.10 Crude protein 1.93 1.03 5.43 Crude ash 5.29 0.22 5.30 Polysaccharide 87.07 91.00 84.17 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Average molecular weight 178000 207000 114000 −−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−

The pigment component, the hydrophobic component and the low molecular component are removed by the activated carbon treatment, and the ash is removed by the ion exchange resin.

Next, the sugar composition and uronic acid content of each of the water-soluble hemicellulose samples (a), (b) and (c) were analyzed. Uronic acid was measured by the Blumenkrantz method, and neutral sugar was measured by the alditol acetate method. The results are shown in Table 2 below.

Table 2: Sugar composition (% by weight)-----------------------------saccharide Type / Sample Iroha-------------------------------uronic acid 20.4 16.9 19.4 Rhamnose 1.6 2.7 2.1 Fucose 2.7 5.2 3.9 Arabinose 19.9 19.2 23.1 Xylose 6.4 8.4 5.8 Galactose 47.3 40.8 43.4 Glucose 1.8 0.9 2.3 −−−−−−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−

Next, a sponge cake was prepared as a trial with the composition shown in Table 3 below, and changes in texture and storage were examined. (Below)

Table 3: Sponge cake formulation (parts by weight)------------------------------------------------------------------------------ Example Comparative Example Comparative Example Component 1 1 2 --- --- --- --- --- --- --- --- --- --- -------- The whole egg 100 100 100 Sugar 100 100 100 Soft flour 100 100 100 Water 35 35 35 Emulsified fat 15 15 15 Baking powder 2 2 2 WSHC (b) 1 0.08 0 --------- −−−−−−−−−−−−−−−−−−− Ratio of WSHC (a) to flour (% by weight) 1 0.08 0 −−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−− However, emulsified oil and fat: manufactured by Fuji Oil Co., Ltd. (Palming H) WSHC: water-soluble hemicellulose

[Preparation] First, whole eggs and sugar were mixed, and then emulsified fats and oils, water and powder were sequentially mixed in this order. Finally, the specific gravity was adjusted to 0.4, and the dough was placed at 170 ° C. for 20 minutes. Fired. The firing results are shown in Table 4 below, and the storage results are shown in Table 5 below. (Below)

Table 4: Results of baking sponge cake -------------------------------------------------------------------- Sample / property Flavor Tissue Texture Bulging ------------------------------------------------------------------------------------------ 4.5 Example 1 4.7 4.5-------------------------------------------------------------------------- 4.2 4.2 Comparative Example 1 4.6 3.9 3.6 4.0 Comparative Example 2 4.5 3.9 3.5 4.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− --- The results were evaluated by five panelists in a five-point scale.
The higher the value, the better.

Table 5: Changes in storage----------------------------------Storage days (days) Hardness (g / cm ² ) Water content (%) −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Example 1 0 41.8 35.6 7 81.6 30.8 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Comparative Example 1 0 50.2 35.5 7 104.2 30.3-----------------------------------Comparative Example 2 0 49.9 35.3 7 101.1 30.6-- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− However, the number of days for storage (days) is as follows. Number of days saved in. Hardness (g / cm ²⁾ is the stress when the sample was compressed up to _^2/3, with a rheometer (manufactured by immobile Industry Co., Ltd.), using a plunger diameter 40 ^m / _m, table rise velocity It is a value measured at 50 mm / min.

When 1 part by weight of the water-soluble hemicellulose is added to 100 parts by weight of the flour, the texture of the tissue is improved,
There was little change after storage. However, no effect was observed with the addition of 0.08 parts by weight.

[0028]

EXAMPLES 2-3 AND COMPARATIVE EXAMPLE 3 Using the water-soluble hemicellulose (b) prepared in Example 1, a cookie was experimentally produced with the composition shown in Table 6 below.

Table 6: Cookie Formulation (parts by weight) -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Sample Example Example Comparative Example Ingredient 2 3 3 --- --- --- --- --- --- --- --- --- --- --- --- --- --- --- --- Light powder 100.0 100.0 100.0 Top white sugar 40.0 40.0 40.0 Unsalted butter 50.0 50.0 50.0 Egg yolk 10.0 10.0 10.0 Baking powder 1.0 1.0 1.0 Vanilla essence 0.2 0.2 0.2 WSHC (b) 1.0 5.0 0.0 −−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−− Ratio of WSHC (b) to flour (% by weight) 150 −−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−− WSHC: water-soluble hemicellulose

[Preparation] First, salt-free butter and white sucrose were mixed and stirred for 3 minutes. Egg yolk and flavor were added thereto, and then flour, baking powder and water-soluble hemicellulose were mixed and passed through a sieve. In addition, after further mixing and stirring, the mixture was laid in a refrigerator for 1 hour, die-cut, and baked at 180 ° C. The firing results are shown in Table 7 below.

Table 7: Result of Cookie Baking ------------------------------------------ Sample / Physical Properties Wind Taste tissue Texture Hardness --- ----------------------Example 2 4.5 4.4 3.7 3.6 Example 3 4.2 4.2 3.8 4.0 Comparative Example 3 4.2 3.5 2.9 3.6 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− However, the evaluation of the results was performed by a panel of 10 persons in a five-point scale. The higher the value, the better.

As described above, it can be seen that the texture is improved by adding water-soluble hemicellulose to cookies.

[0033]

EXAMPLES 4-5 AND COMPARATIVE EXAMPLES 4-5 Madeleine was trial-produced using the water-soluble hemicellulose (c) prepared in Example 1 with the composition shown in Table 8 below. (Below)

Table 8: Madeleine Formulation (parts by weight) -----------------------------------------------------------------------------------------------------------------------------------------------------------------------------Sample Example Example Comparative example Comparative example Component 4 5 4 5 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Thin 100.0 Same as left Same as left Same as left upper white sugar 80.0 Same as left Same as left Same as left Baking powder 2.0 Same as left Same as left Same unsalted butter 100.0 Same as same left Same as left Same as left Same as lemon juice 20.0 Same as left Same as left Same as lemon Essence 0.2 Same as left Same as left Same as left WSHC (c) 1.0 5.0 20.0 0.0 −−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−− Ratio of WSHC (C) to flour (% by weight) 15 200 0 −−−−−−−−−−−−−−−−−−− −−−−−−− ------------- WSHC: water-soluble hemicellulose

[Preparation] After stirring the whole egg and upper sucrose for 5 minutes, a mixture of flour, baking powder, salt and water-soluble hemicellulose with a sieve was further added and stirred. Next, the flavor, lemon juice and butter were added and mixed, then poured into a cup and baked at 200 ° C. The results are shown in Table 9 below.
(Below)

Table 9: Result of Madeleine calcination ----------------------------------------------------------- Sample / property Wind Taste organization Food texture Bulging Softness ----------------------------------------------------------------------------------------------------------- 4 4.3 Example 4 4.3:------------------------------------------------------------------------------------------------------ 3.6 3.8 3.8 3.6 Example 5 4.0 3.2 3.2 3.2 3.2 Comparative Example 4 3.4 1.6 2.0 1.0 2.4 Comparative Example 5 4.2 2.8 2.5 3.5 2.6 −−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−− However, the evaluation of the results was performed by a panel of 10 persons in a five-point scale. The higher the value, the better.

The breaking strength of each sample Madeleine was measured by Instron. The results are shown in Table 10 below (diameter 5.6
Table lifting speed, using ^m / _m cylindrical plunger
Measured at 50mm / sec).

Table 10: Madeleine's breaking strength (g / cm 2)-------------------Example 4 752.0 Example 5 620.4 Comparative Example 4 924.2 Comparative Example 5 847.3 −−−−−−−−−−−−−−−−−−−−−−−−−−−−

From the above results, when water-soluble hemicellulose is added to Madeleine, the texture becomes very soft,
It turns out that it is effective in improving the texture of confectionery. However, flour 10
When 20 parts by weight was added to 0 parts by weight, the swelling disappeared and the texture deteriorated.

[0040]

According to the present invention, water-soluble hemicellulose is added at a specific ratio to wheat flour or starch, which is a main ingredient, to bakery products such as cookies, sponge cakes, breads, rice crackers, etc., which use flour or starch as a main ingredient. By doing so, it is possible to obtain a low-calorie bakery product with little softness and low quality deterioration due to storage.

────────────────────────────────────────────────── ─── Continuing on the front page Referee Masamichi Tokuhiro Judge, Mayumi Saito Judge, Toshiko Otaka (56) References JP-A-2-276801 (JP, A) JP-A-60-27365 (JP, A) 1984-187745 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00-17/00

Claims (2)

(57) [Claims] 1. A soybean cotyledon is used as a raw material for 100 parts by weight of wheat flour or starch, which is a main raw material, and is subjected to acidic conditions.
A bakery product comprising 0.1 to 15 parts by weight of water-soluble hemicellulose obtained by thermal decomposition at a temperature of 130 ° C or lower and 80 ° C or higher . 2. In the manufacture of a bakery product, soybean is added to 100 parts by weight of flour or starch as a main raw material.
The cotyledon is used as a raw material, which is 130 ° C or less under acidic conditions.
A method for producing a bakery product, comprising adding 0.1 to 15 parts by weight of a water-soluble hemicellulose obtained by thermal decomposition at 0 ° C. or more .