JP3424537B2 - Making baked goods - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing baked confectionery such as biscuits and cookies using soybean protein.

[0002]

2. Description of the Related Art Conventionally, many processed foods have been devised by paying attention to the nutritional value of soybean ingredients, and some products using soybean ingredients have been proposed in the confectionery field.

However, many conventional confectionery using soybean ingredients as raw materials try to mask the blue odor, astringency, soybean smell, etc. peculiar to soybeans with the flavor of other raw materials.
In No. 154565 "Vegetable protein-containing confectionery", it was attempted to suppress the blue odor and bad taste of soybean milk by using milk and soybean milk together, and did not bring out a good flavor derived from soybean.

[0004] Alternatively, some of the conventional confectionery using soybean ingredients as raw materials have too much emphasis on nutritional value, and animals such as milk ingredients and egg ingredients used in the production of ordinary baked confectioneries such as biscuits and cookies. It is often the case that the raw materials used are reduced or avoided, which often causes deterioration of flavor and deterioration of texture and appearance. For example, JP-A-61-1
In No. 265040 “soy milk confectionery”, edible fruit or vegetable powder is mixed in a large excess with respect to soy milk powder, and it is not satisfactory in flavor. Then, although an example of preparing a baked confectionery that does not use an egg component is described, the findings of the present inventors have only provided a heavy texture such as that obtained by simply pressing. In the production of conventional baked confectionery, the role played by the egg component is important not only in terms of flavor but also in texture and appearance, and the flavor, texture and appearance comparable to those of baked confectionery that uses egg components without depending on egg components. The product has not been obtained yet.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to obtain a baked confectionery which uses soybean protein and which has a milky taste and a rich taste without using a milk component. In addition, it is also intended to obtain a product with a texture and appearance that is comparable to products using egg components, even if it does not rely on egg components.

[0006]

Means for Solving the Problems As a result of various investigations for the above purpose, the present inventor can obtain a baked confectionery having a good flavor which cannot be obtained without a soybean component by using soybean protein together with a coagulant. I got the knowledge. In addition, since the amount of soybean protein solids used in the flour dough is large and ammonium hydrogen carbonate is contained in the expanding agent, the texture and appearance can be comparable to that of baked confectionery using egg components, even without egg components. It was found that a product can also be obtained.

[0007] That is, the present invention is a method for producing a baked confectionery, the main point of which is baking a flour dough containing soybean protein and a coagulant. The coagulant is preferably an alkaline earth metal salt, and the flour dough is flour 100. It is preferable in terms of flavor that the soybean protein solid content is 1 to 20 parts by weight and the coagulant is 0.01 to 1 part by weight based on parts by weight.

Further, in the above formulation, if the solid content of soybean protein is 5 to 20 parts by weight with respect to 100 parts by weight of wheat flour, and 0.1 to 3 parts by weight of the expanding agent whose main component is ammonium hydrogen carbonate is contained, the texture and appearance will be improved. It is also possible to obtain a good baked confectionery, and it is preferable that 60% by weight or more of the expanding agent is ammonium hydrogen carbonate (ammonium bicarbonate).

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Soybean protein, concentrated soybean protein, isolated soybean protein and the like can be used as the soybean protein in the present invention. Of these, soymilk is preferably soybean milk in which soluble saccharides of soybeans are reduced as much as possible in terms of flavor, and so-called soybean milk to which sugar, cocoa, chocolate, cheese and other flavor components are added may be used. The isolated soybean protein has a low gel-forming ability or a not so high water-retaining ability. For example, a hydrolyzed protein or a protein which has been previously subjected to a contact treatment with a protein coagulant is more preferable in terms of work. That is, if the isolated soybean protein has a strong gel-forming ability or a strong water-retaining ability, it tends to be a dough that is difficult to handle and "dama" is formed in the dough, which makes it difficult to disperse easily.

The coagulant may be a salt of an alkaline earth metal such as calcium or magnesium, such as chloride or sulfate, and may contain a plurality of salts such as salt field bittern.
As the coagulant, glucono delta lactone (GDL) may be used, but an alkaline earth metal salt is generally preferable, and a magnesium salt is most preferable in terms of flavor when soybean protein is soymilk powder.

When the solid content of soybean protein is less than 1 to 20 parts by weight and the coagulant is less than 0.01 to 1 part by weight relative to 100 parts by weight of wheat flour, a baked confectionery having good flavor and physical properties derived from soybeans. Will be difficult to obtain. In addition, since the amount in this range is included, umami /
It can give the product a rich and creamy taste. When the amount of soybean protein is more than this amount, the texture of the baked confectionery is heavy and unfavorable, and when the amount of the coagulant is too much, salty taste or astringent taste is caused to deteriorate the flavor, which is not preferable.

Within the above range, the flour dough contains 5 to 20 parts by weight of soybean protein solids based on 100 parts by weight of flour, and 0.1 to 3 parts by weight of an expanding agent whose main component is ammonium hydrogen carbonate. When it is contained, a baked confectionery having good physical properties can be obtained even if there is no egg component in the dough.
It is preferable that the weight percent or more is ammonium hydrogen carbonate.

When the amount of soybean protein and the swelling agent is small and the egg component is scarcely used, sagging occurs during baking of the dough (thickness decreases during baking), and swelling is small and the texture is bad. In order to contain 5% or more of soybean protein in the flour dough, it is preferable to use soybean protein in powder form. That is, for example, if the soybean milk is not pulverized and contains a large amount of water, it is difficult to increase the amount of soybean protein solid used. Also, if the ratio of ammonium hydrogen carbonate is not high, swelling in the thickness direction is small, resulting in a flat and thin baked confectionery product with poor volume feeling.

The swelling agent when the egg component is contained in a substantial amount, or the remaining swelling agent whose main component is ammonium hydrogencarbonate may be a known one, and other than ammonium bicarbonate (ammonium hydrogencarbonate). , Baking soda (sodium hydrogen carbonate),
Baking powder etc. can be used.

Other known ingredients are used in the dough, and normally fats and oils, sugars, water, salts and the like are appropriately used.

The oils and fats are used in an amount of about 5 to 60% by weight with respect to the wheat flour, and in addition to the oils and fats themselves, they are also used as fractionated oils and fats, hardened oils and fats, transesterified oils and fats, and in the form of shortening, margaring and butter. Good. Margarine and butter usually contain milk components, and vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, safflower oil, olive oil, palm oil, palm kernel oil, palm oil,
Kapok oil and salf can be exemplified.

Saccharose is necessary for sweetening sweets and for forming the texture of baked confectionery after baking, and sucrose is most commonly used.

[0018] The salt is useful not only in terms of taste balance but also for properly tightening gluten during the formation of the dough so that the dough has good workability.

Although the use of milk components and egg components is not hindered in the present invention, the improvement of the intention to reduce the animal raw materials is as follows.
The amount of solids of milk components and egg components should not exceed the amount of soybean protein solids, and in the present invention, a product with good flavor and physical properties can be obtained without using it as described above.

The general method for producing baked confectionery using the above ingredients is slightly different depending on the type of baked confectionery.
It is advisable to mix in advance with a component that does not need to be dispersed with water, especially fats and oils, then mix with water or a raw material containing water, a raw material to be dispersed with water, for example, a swelling agent or salt, and then mix flour. As a result, it is possible to prevent uneven distribution of water in the soybean protein and excessive absorption of water in the flour, and to prepare a good dough. When soy protein is added to an aqueous solution with a coagulant and gelled in a tofu-like manner, water content adjustment and workability are deteriorated.

The present invention will be described below with reference to examples. (Example 1) 50 parts by weight of shortening (hereinafter simply referred to as "part") adjusted to 25 ° C to 30 ° C was prepared by spray-drying 40 parts of upper sucrose and soymilk powder (commercially prepared soymilk manufactured by Torac Co., Ltd.). ) 10 parts were whipped together using a beater. When the specific gravity of the whipped mixture reached 0.85, add 6 parts of whole egg little by little,
When it became creamy, it was further dissolved in 17 parts of water with an expanding agent (0.5 parts of baking soda, 0.6 parts of ammonium bicarbonate), 0.5 parts of salt and a coagulant (magnesium chloride, calcium sulfate, calcium chloride, or Gluconodelta lactone (GD
L)) 0.5 part was added and whipping was continued. When the specific gravity of the mixture reached 0.80, 100 parts of soft flour was added and mixed for 30 seconds at low speed to finish the dough. After cooling the dough in the refrigerator for 2-3 hours, rub it by hand to make it uniform, spread it to a specified thickness with a sheeter, and then cut or cut it and place it on a spreading plate at 200 ° C-210 ° C for 7-8 minutes. It baked and the soft biscuit was obtained.

As Comparative Example 1, a product obtained in the same manner except that no coagulant was used was also obtained. When the taste, flavor, and texture of the baked products were ranked by five panelists, the product with magnesium chloride was the most excellent, followed by the product with calcium sulfate and the product with calcium chloride, which were almost equal, and then G
The order was DL-added product and non-added product.

It was confirmed that the profile obtained during the evaluation had a milky taste in the system to which the coagulant was added and imparted a rich body and umami as compared with the additive-free product. Regarding calcium chloride, the dough tended to be tighter than other coagulants of alkaline earth metal salts, and the texture of the baked product became slightly hard.

(Example 2) A soft biscuit was produced in the same manner as in Example 1 except that soybean protein isolate ("Prolinena 250" manufactured by Fuji Oil Co., Ltd.) was used instead of soymilk powder.
The evaluation results showed that the magnesium chloride-added product, the calcium sulfate-added product, and the calcium chloride-added product were almost equally excellent, followed by the GDL-added product and the non-added product.

(Example 3) Example in which no egg component is used Adjusted soy milk (commercially available soy milk manufactured by Torak Co., Ltd .: solid content 7)
%), Or a spray-dried soymilk powder and water, or whole eggs were not used, and a soft biscuit was produced according to Example 1. However, the adjusted soymilk that had not been spray-dried was added at the time of adding water in Example 1.

[0026]

[Table 1]     (Compound No.) 1 2 3 4     Soft flour 100 100 100 100     White sugar 30 30 30 30     Shortening 40 40 40 40 40     Heavy coal cheap 1 1 1 0.5     Baking soda 0.5 0.5 0.5 0.5 0.5     Salt 0.5 0.5 0.5 0.5 0.5     Adjusted soy milk 20 20 20 20     Adjusted soy milk powder 0 3 7 7     Water 0 20 22 22     Magnesium chloride 0.1 0.1 0.1 0.1 0.1

All of them had a milky taste and were given a rich and savory taste. However, the products of the compound Nos. 1 and 2 had burnt-off during firing, and the products of Nos. 3 and 4 did not have burnt-out. It was However, No. 4 was flatter and thinner than No. 3 and lacked in volume. No3 is the most texture
The appearance was good.

As described above, in the method for producing a confectionery in the method for producing a baked confectionery according to the present invention, by using soybean protein and a coagulant, there is no problem in the production process and the milky and rich taste can be obtained without using milk components. A baked confectionery with a good flavor can be obtained, and by using a specific expanding agent using soy protein in a relatively large amount, a texture and appearance comparable to those of products using egg components can be obtained without depending on egg components. You can get the product.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yoichi Tashiro 4-3, Kinunodai, Taniwahara-mura, Tsukuba-gun, Ibaraki Prefecture Fuji Oil Co., Ltd. Tsukuba Research and Development Center (56) Reference JP-A-62-11059 (JP) , A) JP 62-144936 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A21D 13/08 A21D 2/02 A21D 2/26 CA / WPIDS (STN) Food related Literature information (food net) FOODLINE / FOODS ADL IBRA / FOOD SCIENCE AND TECHNOLOGY ABS TRACTS (DIALOG)

Claims (6)

(57) [Claims] 1. A method for producing a baked confectionery, which comprises baking a flour dough containing soybean protein and a coagulant. 2. The method according to claim 1, wherein the coagulant is an alkaline earth metal salt. 3. Wheat flour dough contains 1 to 20 parts by weight of soybean protein solids and 0.01 to 100 parts by weight of coagulant per 100 parts by weight of wheat flour.
The method according to claim 1 or 2, which comprises 1 part by weight. 4. The wheat flour dough contains 5 to 20 parts by weight of soy protein solids based on 100 parts by weight of wheat flour, and 0.1 to 3 parts by weight of an expanding agent whose main component is ammonium hydrogencarbonate. The manufacturing method according to any one of claims 1 to 3. 5. The method according to claim 4, wherein 60% by weight or more of the expanding agent is ammonium hydrogen carbonate. 6. The method according to claim 5, wherein the dough to be baked does not contain milk solids and / or egg components.