JP3424502B2 - Making baked goods - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing baked confectionery having a high nutritional added value, in which the moldability of the dough, the heat during baking, the cracks after baking, the flavor, texture and melting in the mouth are improved.

[0002]

2. Description of the Related Art Generally, baked confectionery includes biscuits (cookies, crackers, etc.) and rice crackers (rice crackers, okaki, hail, etc.). Recently, in order to increase nutritional added value, protein, dietary fiber, minerals have been added. A baked confectionery containing the above ingredients has been developed. In particular, soybean protein is known to have a function of suppressing an increase in serum cholesterol, and it has been proposed to increase the nutritional added value by adding a material containing the soybean protein to baked confectionery. However, since soybean protein has strong water absorption, there are the following problems when the amount of soybean protein-containing material is increased in baked confectionery. 1) When the dough is made, the protein absorbs a lot of water, and the dough becomes dry and the extensibility deteriorates. Therefore, the dough may break during the forming process, or the work may be wound around a roll on the forming line. It causes a decrease. 2) The water absorbed by the protein during baking is less likely to evaporate and the fire does not escape easily. Therefore, only the surface that is easy to dry is burnt and the center is easily burnt. 3) Since fire escape during baking is bad, cracks (checking) are likely to occur after baking, and cracks frequently occur due to impact during packaging and during transportation. 4) Due to poor fire escape during baking, it has a rugged texture, and it is difficult to obtain a light texture with a crispy taste. As a conventional means for solving these problems, a method of suppressing absorption of water by pre-coating a protein with fats and oils and dispersing it in flour is disclosed in Japanese Patent Publication No. 1-32832 / 1991.
4, disclosed in JP-A-9-084511. But,
Stable dough extensibility was not obtained, the fire escape during baking was not sufficient, and problems such as charring, cracking, texture, melting in the mouth, and flavor were not sufficiently improved.

[0003]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, the present invention relates to the moldability of a dough (improving the extensibility of a baked confectionery dough and improving the workability at the time of molding), the fire during baking and after baking. Cracks (improves fire escape during firing, burns the surface,
Elimination of cracks after baking), flavor / texture / melting in the mouth (improving hardness of texture, giving a light texture with a crispy taste, and improving badness in melting in the mouth) The purpose was to produce a baked confectionery with high nutritional added value.

[0004]

[Means for Solving the Problems] As a result of intensive research to solve the above problems, the present inventors have found that a soybean protein material is dried and solidified.
Contains 7 to 60% by weight of soybean protein (crude protein)
Cross-linked tapioca starch and treha
The addition of sucrose has led to the finding that the above problems can be solved and the present invention has been completed.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The baked confectionery according to the present invention means a product obtained by molding and baking dough containing wheat flour, a raw material of fats and oils as a main component (biscuits, etc.), or a dough containing rice flour as a main raw material. Refers to things (rice crackers, etc.). Examples of the biscuits include biscuits (including biscotti), cookies, waffles, crackers (including dry bread and pressels), rusks, and wafers. Examples of rice crackers include rice crackers, oysters, and hail.

The soybean protein-containing material used in the present invention refers to isolated soybean protein, okara and its powder, soymilk powder, kinako, raw soybean powder and its slurry, concentrated protein, tofu, soybean peptide, etc. The material is not particularly limited as long as it is a material containing protein.

The soybean protein-containing material in the dry solid content of baked confectionery is 7 to 60% by weight as soybean protein (crude protein), preferably 14
It is suitable to contain -60% by weight, more preferably 14-30% by weight. When the content of soybean protein material is low, the nutritional added value is low. Further, if the amount is too large, it becomes difficult to produce (mold) the dough, which is not suitable.

The present invention is characterized in that cross-linked tapioca starch and trehalose are used in combination. Cross-linked tapioca starch alone has little effect of improving fire escape, preventing charring and cracking of the surface, and trehalose alone has little effect of improving extensibility and texture of baked confectionery dough.
Only by combining the two, dough formability of baked confectionery containing a large amount of soybean protein-containing materials, improvement of fire baking, prevention of cracks after baking, texture improving effect, etc. are brought about. .

[0009] Tapioca starch is obtained from sweet potato cassava, which is a special product of southern Brazil, and includes raw tapioca starch and processed tapioca starch . The processed tapioca starch includes wet heat treated tapioca starch, pregelatinized tapioca starch, cross-linked tapioca starch, etherified tapioca starch, esterified tapioca starch and the like.

In the present invention , cross-linked tapioca starch is suitable as the type of tapioca starch, more preferably phosphoric acid cross-linked starch. In addition, it is also possible to use those which are esterified or etherified together with the crosslinking treatment. Moreover, it is also possible to use a combination of two or more of those listed above. Examples of the cross-linking agent for the cross-linking treatment include phosphorus oxychloride, metaphosphate, anhydrous phosphate and the like. Examples of the esterifying agent include glacial acetic acid, acetic anhydride, vinyl acetate, acetyl chloride, ketene,
Examples include orthophosphate and tripolyphosphate. Examples of the etherifying agent include ethylene oxide, propylene oxide and monochloroacetic acid. The cross-linked tapioca starch is suitable in an amount of 3 to 15% by weight, preferably 6 to 10% by weight, more preferably 7 to 9% by weight in the dry solid content of the baked confectionery. When the amount of cross-linked tapioca starch added is small, the effect of improving the extensibility of the baked dough containing the soy protein-containing material is insufficient, and when the amount of cross-linked tapioca starch added is too large,
Biscuits suppress the formation of gluten and tend to crack.

The trehalose used in the present invention may be a known non-reducing disaccharide obtained from starch as a raw material. The appropriate amount of trehalose added is 5 to 20% by weight, preferably 8 to 13% by weight, based on the dry solid content of the baked confectionery. If the addition amount is too small, the effect of improving the burning out of the baked confectionery containing the soybean protein-containing material is insufficient, and problems such as scorching, cracking, and bad texture cannot be solved. On the other hand, if the amount added is too large, the sweetness increases and the original flavor of the baked confectionery is impaired.

As other raw materials for baked confectionery, known raw materials commonly used in baked confectionery such as fats and oils, sugars, salt, starch, dairy products, egg products, expanding agents and various food additives are used. be able to.

[0013] For example, a specific manufacturing method in the case of biscuits as baked confectionery will be illustrated. First, a soybean protein-containing material, wheat flour, cross-linked tapioca starch, a raw material for fats and oils and trehalose described below are kneaded with an aqueous solvent, molded, and baked to obtain a biscuit. For the purpose of nutrition enhancement, minerals such as calcium, iron, magnesium and the like, and auxiliary materials such as insoluble dietary fiber such as wheat bran and the like can be added. Furthermore, sugars such as sucrose, maltose, lactose, glucose, fructose, xylose, palatinose, trehalulose, xylose, galactose, mannose and sweeteners such as maltitol, lactitol, erythritol, xylitol, palatinit, mannitol, sorbitol and the like. Trehalose is dissolved in water together with one kind or two or more kinds of or, and added to the above-mentioned mixed powder.
A baked confectionery dough is obtained by keeping the product temperature at 30 to 40 ° C and kneading. At this time, water-soluble dietary fibers such as dextrins, polydextrose, apple fiber, indigestible dextrin, inulin, soybean polysaccharides, vitamins, xylooligosaccharides, soybean oligosaccharides, isomalt oligos for the purpose of increasing the amount or fortifying. It is also possible to add oligosaccharides such as sugar, fructooligosaccharide and milk fruit oligosaccharide. With respect to aspects such as molding and baking, molding and baking can be performed according to the type of biscuit.

Since the baked confectionery obtained as described above contains a large amount of soybean protein, it is presumed that regular intake of this soybean protein can reduce blood cholesterol. For example, in the case of the biscuit of the present invention, it has been found that, by eating 40 to 80 g per day for an adult, there is a difference between individuals, but a decrease in blood cholesterol is observed within about 2 weeks.

[0015]

EXAMPLES The embodiments of the present invention will be described below with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified. Example 1, Comparative Examples 1, 2 and 3 (Method for producing high protein biscuit) 40% wheat flour, 17% isolated soybean protein, 15% margarine, 16% dextrin, 5% sugar, and whole egg 3 as dry solids %, Eggshell calcium 1
%, Table salt 0.5%, baking soda 0.5%, charcoal 2% as controls, soy protein isolate (Proliner 20 manufactured by Fuji Oil Co., Ltd.)
0 "), tapioca starch (commercially available cross-linked tapioca starch), and trehalose (" trehaose "sold by Hayashibara Shoji Co., Ltd.) were added in different amounts, and kneading was performed for 30 minutes and baking was performed at 180 ° C for 20 minutes. The tapioca starch was replaced with wheat flour, and the trehalose was replaced with dextrin.

Table 1 shows the composition and the evaluation results. (Evaluation is 1
It depends on five panelists. )

[0017]

[Table 1] ――――――――――――――――――――――――――――――――― Comparative Example 1 Comparative Example 2 Example 1 Comparative Example 3 ― ―――――――――――――――――――――――――――――――― Isolated soy protein 17 17 17 17 Cross-linked tapioca starch 4 0 4 0 Trehalose 0 10 10 0 ――――――――――――――――――――――――――――――――― Extendability of the fabric ◎ △ ◎ × Fire condition during firing △ ○ ◎ × Surface burnt × ◎ ◎ × Cracks after baking △ ◎ ◎ × Hardness △ ○ ◎ △ Texture ◎ ○ ◎ × Melt in mouth ◎ × ◎ × Flavor △ ○ ◎ △ ―――――――――――― ――――――――――――――――――――― (The composition is% by weight in dry solids) Explanation of symbols: ◎ is very good, ○ is good, △ is normal, ×
Indicates bad.

From the results shown in Table 1, the combined use of the crosslinked tapioca starch and trehalose of Example 1 was most improved in both workability and quality. In contrast, the biscuit of Comparative Example 3 was poor in workability and quality. In addition, in the case of the composition using only the cross-linked tapioca starch of Comparative Example 1, the spreadability and texture of the dough were improved, but the problems of sun exposure, charring and cracking were not improved. Further, in the case of the composition of Comparative Example 2 in which only trehalose was added, the extensibility of the dough and the melting in the mouth were not improved. (Example 2) A biscuit was produced in the same manner as in Example 1 except that the use of crosslinked tapioca starch and trehalose was changed. Table 2 shows the composition and the evaluation results. (Evaluation was given by 15 panelists.)

[0019]

[Table 2] ――――――――――――――――――――――――――――――――――― Coordination 1 2 3 4 5 6 7 8 Implementation Example 1 ――――――――――――――――――――――――――――――――――― Isolated Soy Protein 17 17 17 17 17 17 17 17 17 17 Crosslinking Tapioca starch 2 8 12 18 4 4 4 4 4 4 Trehalose 10 10 10 10 4 6 15 25 10 ――――――――――――――――――――――――――――― ―――――― Extendability of the fabric △ ◎ ◎ ○ ◎ ◎ ◎ ◎ ◎ ◎ Fire during firing ◎ ◎ ◎ ◎ ◎ × ○ ◎ ◎ ◎ ◎ Surface burn ◎ ◎ ◎ ◎ × △ ◎ ◎ ◎ ◎ Crack after firing △ ○ △ △ × △ ◎ ◎ ◎ ◎ Hardness ○ △ × × × △ ◎ ◎ ◎ ◎ Texture × ◎ ○ ○ ○ ○ ◎ △ ◎ Melt in mouth × ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ Flavor ○ ◎ ○ △ △ ○ ○ × ◎ ―――――――――――――――――――――――――――――― ――――― (The composition is wt% in dry solids) Explanation of symbols: ◎ is very good, ○ is good, △ is normal,
X indicates bad.

From the results of Formulations 1 to 4 in Table 2, crosslinked tapioca starch is added to the dry solid content in an amount of 3 to 15%, preferably 6 to 10%, so that the spreadability of the dough is mainly increased. It was effective in improving the texture, texture and melting in the mouth. Also, from the results of blending 5-8, trehalose is 5-20%, preferably 8-13% in the dry solids.
The addition of was effective mainly in improving fire escape, preventing charring, preventing cracks, and improving flavor. (Example 3, Comparative Example 4) (Manufacturing method for high protein hail) A rice cake was prepared from glutinous polished rice and 75% of the rice cake was separated soybean protein (Fuji Oil Co., Ltd.).
Made "Prorina 200", Okara, soy milk powder to the dough 1
0%, tapioca starch (commercial cross-linked tapioca starch) 5%,
Trehalose ("Trehaose" sold by Hayashibara Shoji Co., Ltd.)
Was added and mixed. Then, it was rapidly cooled at 2 to 5 ° C., hardened, molded, and a dough was prepared. Use a ventilated dryer to adjust the water content.
After drying to around 20%, it was hand-baked or mechanically baked. Mainly seasoned with soy sauce and mirin, and dried again for 30 minutes to finish the hail.

Table 3 shows the composition and the evaluation results. (Evaluation is 1
It depends on five panelists. )

[0022]

[Table 3] (The composition is wt% in dry solids) Explanation of symbols: ◎ is very good, ○ is good, △ is normal, ×
Indicates bad.

From the results shown in Table 3, it was confirmed that even in the case of soybeans containing various soybean materials, the problems of the extensibility of the dough, the burning of the dough, the burning of the surface, and the cracking after baking were improved. . The flavor and texture were also very good. Example 4 and Comparative Example 5 (Method for producing high protein waffle) 20% of oil / fat raw materials (margarine, butter, etc.) and 25% of upper sucrose are mixed and whipped with a whipper. Next, add 2% honey, 2% yolk, 1% whole egg,
Mix. Furthermore, 10% of okara and 40% of soft flour are added and mixed to prepare a dough. The dough was poured into an iron plate mold and baked by a fire bed type or an oven type. Using this as a control, trehalose (“Trehaose” sold by Hayashibara Shoji Co., Ltd.) was replaced with super-sucrose, and tapioca starch (commercially available cross-linked tapioca starch) was replaced with wheat flour, as shown in the table below. . Table 4 shows the composition and the evaluation results. (Evaluation was given by 15 panelists.)

[0024]

[Table 4] (The composition is wt% in dry solids) Explanation of symbols: ◎ is very good, ○ is good, △ is normal, ×
Indicates bad.

From the results of Table 4, even in the waffles containing various soybean materials, the extensibility of the dough and the fireability at the time of baking,
It was confirmed that the problems of charring of the surface and cracking after firing were improved. The flavor and texture were also very good.

[0026]

EFFECTS OF THE INVENTION According to the present invention, since the extensibility of the baked confectionery dough is improved, the workability at the time of molding is improved, and the fire escape at the time of baking is improved, so that it is possible to prevent charring of the surface and cracking at the time of baking. It is possible to make baked confectionery that has a good baking color, a crispy and light texture, and a good flavor and melting in the mouth.

─────────────────────────────────────────────────── --- Continuation of the front page (56) Reference JP-A-9-107887 (JP, A) JP-A-3-67536 (JP, A) JP-A-1-320962 (JP, A) JP-A-7- 79689 (JP, A) JP-A-4-370064 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 2/26 A21D 2/18 A21D 13/08 CA / WPIDS (STN ) Food related literature information (food net) FOODLINE / FOODS ADL IBRA / FOOD SCIENCE AND TECHNOLOGY ABS TRACTS (DIALOG)

Claims (3)

(57) [Claims] 1. A soybean protein material containing soybean protein in a dry solid content.
Baked confectionery dough containing 7 to 60% by weight as (crude protein)
Add cross-linked tapioca starch and trehalose to
Process for the preparation of baked goods, characterized in that that. 2. The method according to claim 1, wherein the dry solid content of the baked confectionery contains 3 to 15% by weight of crosslinked tapioca starch. 3. The method according to claim 1, wherein the dried solid content of the baked confectionery contains 5 to 20% by weight of trehalose.