JP4492255B2 - Confectionery containing soy protein - Google Patents

Description

  The present invention relates to a soy protein-containing confectionery dough that does not contain wheat, milk, eggs and processed products thereof, and a soy protein-containing confectionery formed by heating the same.

Soybean is a high-quality protein source with a good amino acid balance, and interest in soy-based foods is increasing due to recent health needs.
As the use of soy protein for foods, it is used for livestock meat products, marine products, side dishes, etc. Patent Document 1 proposes a method for producing a meat product characterized by mixing or injecting soybean protein having a glycinin / β-conglycinin ratio of 1.5 or more into raw material meat.
Several products using soy protein have also been proposed in the confectionery field. In patent document 2, with respect to 100 weight part of the mixture which each consists of 30-70: 70-30 (weight ratio) of isolation | separation soybean protein and wheat flour, at least any one of egg white and a whole egg is 10-30 weight part. And a method for producing a puffed food characterized by subjecting a mixture in a proportion of 0.2 to 3 parts by weight of a puffing agent to microwave heat treatment under blowing conditions. And a method for producing a baked confectionery characterized by baking flour dough containing a coagulant. Although these confectionery used soy protein, they used flour and eggs which are the main ingredients of confectionery.

Japanese Patent Laid-Open No. 10-155455 JP-A-1-144936 JP 11-169063 A

  The object of the present invention is to use soy protein as a main ingredient without using wheat, milk, eggs and processed products which have been used in conventional confectionery, and to make conventional confectionery, specifically sponge cake, butter cake. Another object is to provide a soy protein-containing confectionery dough such as cookies and a soy protein-containing confectionery.

As a result of repeated trials and errors of the conventional confectionery dough formulation for the above problems, the present inventors have repeated many trials and errors, and as a result, the combination of a certain soy protein, starch-containing material excluding wheat, and fats and oils. The present invention has been completed.
That is, the first of the present invention is a sponge cake-like dough that does not contain wheat, milk, and eggs, and has a soy protein content of 50 selected from one or more of isolated soy protein, concentrated soy protein, or adjusted soy milk powder. The soybean protein containing confectionery dough is in the range of 0.7 to 12% by weight, and the specific gravity of the confectionery dough containing soybean protein is in the range of 0.7 to 12% by weight. A soybean protein-containing confectionery dough, characterized in that it is 0.44 to 0.81. Second , starch containing wheat is starch made from barley, rice, corn cereal, barley flour, rice flour, corn flour made from the cereal, potato, sweet potato, tapioca, lotus root The soy protein-containing confectionery dough according to the first aspect, wherein starch such as starch starch, processed starch, dextrin alone or two or more are selected. Third, oil content weight ratio with respect to soy protein content of 1 soy protein content and oil content in the soy protein-containing confectionery dough is in the range of 0.5 to 10, the first or soy protein in the second, wherein Contains confectionery dough. The fourth is a soy protein-containing confectionery dough further comprising a pigment-containing material in the confectionery dough according to any one of the first to third aspects. The fifth is a soy protein-containing confectionery obtained by heating the confectionery dough described in any one of the first to fourth .

  Without using wheat, milk, eggs and processed products that have been used in conventional confectionery, soy protein is the main ingredient, and conventional confectionery, specifically soy protein such as sponge cake, butter cake, cookies, etc. It has become possible to provide a confectionery dough and a soy protein-containing confectionery. Regarding allergic food labeling, wheat, buckwheat, egg, milk and peanuts are listed as specific raw materials containing allergens, and the soy protein-containing confectionery of the present invention does not use these ingredients, so allergens It has an excellent effect of not requiring display.

  The soy protein-containing confectionery dough of the present invention is a conventional confectionery dough, for example, a sponge cake dough without using wheat, milk, eggs and processed products thereof, but using soy protein, starch-containing material excluding wheat and fats and oils as essential ingredients. It may be carried out according to a method for preparing a butter cake dough, a cookie dough, or the like.

Examples of the soy protein of the present invention include isolated soy protein, concentrated soy protein, and adjusted soymilk powder, and these can be used alone or in combination as appropriate.
Of these soy proteins, the soy protein content in the soy protein is preferably 50% by weight or more, and more preferably 80% by weight or more because the effect of the soy protein can be effectively used.
As an analysis of the soy protein content, it was measured by the Kjeldahl method described in p24 of “New Food Analysis Handbook, first edition issued on November 20, 2000, Issuer Kenpakusha”.
The soy protein content in the soy protein-containing confectionery dough is preferably in the range of 0.7 to 12% by weight, more preferably in the range of 2 to 8% by weight. When the soy protein content is low, the shape retention of the dough is weakened. If the amount is too large, the dough becomes thick and difficult to handle, and it is difficult to whip, so the specific gravity is difficult to decrease and the color tone also deteriorates.

  As the starch-containing material excluding wheat of the present invention, cereals such as barley, rice and corn, barley flour made from the cereals, flours such as rice flour and corn flour, or potato, sweet potato, tapioca, lotus root, etc. Starch, starch such as starch, processed starch, dextrin, and the like, which are selected as appropriate according to the target flavor, texture, etc., can be used alone or in combination of two or more. Among these raw materials, rice flour is preferable, the dough is easy to handle, and preferable in terms of flavor and texture.

Examples of the fats and oils of the present invention include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Various kinds of animal and vegetable oils and fats, processed oils and fats thereof such as hardened oil, fractionated oil, and transesterified oil can be exemplified.
Preferably, oils and fats generally used for sponge cake dough, butter cake dough, cookie dough, etc. contain an emulsifier. For example, foamable emulsified oils and fats, cake mix shortening, bread shortening can be exemplified.
Examples of the emulsifier include emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and sucrose fatty acid ester.
As an analysis of fat and oil content in soybean protein-containing confectionery dough, it was measured by the ether extraction method described in p37, 38 of "New Food Analysis Handbook, first edition issued on November 20, 2000, Issuer Corporation KENPAKUSHA".

  In the soy protein-containing confectionery dough of the present invention, soy protein, starch-containing material excluding wheat and fats and oils are used as essential ingredients, but the weight ratio of soy protein content and fat content in the soy protein-containing confectionery dough is The fat and oil content is preferably in the range of 0.5 to 10 with respect to the soy protein content of 1, and more preferably in the range of 1 to 8% by weight. When the fat content is low, the whipping property is poor, and when it is high, the flavor and texture are poor.

  Examples of conventional dough using wheat, milk and eggs include sponge cake dough, butter cake dough, cookie dough, etc. For example, in sponge cake dough, emulsification stability due to lipid contained in egg yolk and mainly egg white. The dough formed by the foaming power of albumin expands when heated, causing starchy gelatinization (gelatinization) in wheat flour and thermal coagulation of egg protein, followed by gelatinized starch and wheat gluten It is said that it will be completed through the process of solidifying. The present invention has been made after many trials and errors based on the idea that this egg can be replaced with soy protein and fat and oil, and wheat flour can be replaced with rice-containing material or starch-containing material excluding wheat.

  A pigment-containing material can be further used in the soybean protein-containing confectionery dough of the present invention. Arbitrary coloring and flavoring can be achieved by adding a pigment-containing material. Examples of the pigment-containing material include cocoa, powdered green tea powder, nuts / fruits / vegetables, powdered or pasty materials, and food pigments. Moreover, when adding to a soybean protein containing confectionery dough, the time of addition is not limited, such as mixing with other flours, or mixing with a final dough. Moreover, you may use 1 type (s) or 2 or more types for the pigment | dye containing material to add, in order to obtain the target color tone. When the pigment-containing material is a paste, it can be mixed as it is, but is preferably mixed after being dispersed in water.

  The soybean protein-containing confectionery of the present invention can be obtained by heating the soybean protein-containing confectionery dough. As the heating method, the soybean protein-containing confectionery can be obtained by a method selected from baking, steaming, frying, and microwaves. Specifically, a variety of soy protein-containing confectionery can be obtained by squeezing the dough into an iron plate and baking it in an oven, steaming the dough with hot water, or squeezing the dough small and frying in oil.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis. About the soybean protein containing confectionery dough obtained by the method of the present invention, the dough final specific gravity and whipping properties were evaluated. The confectionery was evaluated for appearance, color tone, swelling, flavor and texture. The evaluation criteria for each item were evaluated in four stages, ◎ to × (◎: best, ○: good, Δ: slightly inferior, ×: poor).

Example 1
According to the formulation shown in Table 1, 510 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( Fuji Oil Co., Ltd., trade name: New Fujipro SE, soy protein content 91.5 wt%) 90 parts and baking powder 4.5 parts are put in the mixer bowl in order and stirred with a tabletop mixer (manufactured by Aikosha). did. When the specific gravity reached 0.54, the remaining 150 parts of Re Farine was added and mixed to obtain a confectionery dough containing soybean protein with a specific gravity of 0.59. This was filled and baked in a metal deco mold (diameter 12 cm) to obtain 196 g of a soybean protein-containing confectionery. The firing conditions were 35 minutes at 175 ° C. of the upper flame / 172 ° C. of the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Example 2
According to the formulation shown in Table 1, 555 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( Fuji Oil Co., Ltd., trade name: New Fujipro SE, soy protein content 91.5 wt%) 90 parts and baking powder 4.5 parts are put in the mixer bowl in order and stirred with a tabletop mixer (manufactured by Aikosha). did. When the specific gravity reaches 0.54, add the remaining 150 parts of Re Farine, 15 parts of vanilla essence, and 50 parts of pumpkin paste diluted with 45 parts of water. Mix and mix with the soy protein-containing confectionery dough with a specific gravity of 0.62. Got. 230 g of this was filled in a metal deco mold (diameter 12 cm) and baked. The firing conditions were 35 minutes at 175 ° C. of the upper flame / 172 ° C. of the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Example 3
According to the formulation shown in Table 1, 510 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( Fuji Oil Co., Ltd., trade name: Fujipro MC, soy protein content 86.0% by weight (90 parts), baking powder 4.5 parts, xanthan gum 3 parts in this order in a mixer bowl, table mixer (manufactured by Aikosha) ). When the specific gravity reached 0.43, the remaining 150 parts of Re-Farine was added and mixed to obtain a confectionery dough containing soybean protein with a specific gravity of 0.48. This was filled and baked in a metal deco mold (diameter 12 cm) to obtain 191 g of soybean protein-containing confectionery. The firing conditions were 40 minutes at 175 ° C. for the upper flame / 172 ° C. for the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Example 4
According to the formulation shown in Table 1, 310 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( Fuji Oil Co., Ltd., trade name: New Fujipro SE, soy protein content 91.5% by weight) 27 parts and baking powder 4.5 parts are put in the mixer bowl in order and stirred with a desktop mixer (Aikosha). did. When the specific gravity reached 0.36, the remaining 150 parts of Re-Farine was added and mixed to obtain a confectionery dough containing soybean protein having a specific gravity of 0.44. This was filled and fired in a metal deco mold (diameter: 12 cm) to obtain 190 g of soybean protein-containing confectionery. The firing conditions were 35 minutes at 175 ° C. of the upper flame / 172 ° C. of the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Example 5
According to the formulation shown in Table 1, 250 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( Fuji Oil Co., Ltd., trade name: New Fujipro SE, soy protein content 91.5% by weight) 13.5 parts and baking powder 4.5 parts are put into the mixer bowl in order, and the tabletop mixer (manufactured by Aikosha) Stir with. When the specific gravity reached 0.40, the remaining 150 parts of Re-Farine was added and mixed to obtain a confectionery dough containing soybean protein having a specific gravity of 0.44. 230 g of this was filled in a metal deco mold (diameter 12 cm) and baked. The firing conditions were 35 minutes at 175 ° C. of the upper flame / 172 ° C. of the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Example 6
According to the formulation shown in Table 1, 935 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil and fat content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( 215 parts by Fuji Oil Co., Ltd., trade name: New Fujipro SE, soy protein content 91.5% by weight), and 4.5 parts of baking powder are put in the mixer bowl in this order and stirred with a desktop mixer (Aikosha). did. When the specific gravity reached 0.67, the remaining 150 parts of the re-Farine was added and mixed to obtain a confectionery dough containing soybean protein having a specific gravity of 0.81. This was filled and baked in a metal deco mold (diameter 12 cm) to obtain 194 g of soybean protein-containing confectionery. Firing conditions were performed at 45 ° C. at 175 ° C. for the upper flame / 172 ° C. for the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Example 7
According to the formulation shown in Table 1, 935 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil and fat content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( 215 parts by Fuji Oil Co., Ltd., trade name: Fujipro MC, soy protein content 86.0% by weight) and 4.5 parts of baking powder were sequentially added to the mixer bowl and stirred with a tabletop mixer (manufactured by Aikosha). . When the specific gravity reached 0.62, the remaining 150 parts of the re-farine was added and mixed to obtain a confectionery dough containing soybean protein having a specific gravity of 0.66. This was filled and fired in a metal deco mold (diameter: 12 cm) to obtain 189 g of soybean protein-containing confectionery. Firing conditions were 45 minutes at 175 ° C. for the upper flame / 172 ° C. for the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 1.

Table 1 summarizes the formulation, dough evaluation, and confectionery evaluation of Examples 1 to 7.

Comparative Example 1 (Example of confectionery using normal eggs and flour)
According to the formulation shown in Table 2, 650 parts of whole eggs, 300 parts of granulated sugar, 60 parts of sorbitol, 90 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid 60 parts of shortening (Fuji Oil Co., Ltd., trade name: Palming L, 100% by weight of fat and oil), 300 parts of weak flour, and 4.5 parts of baking powder are put in the mixer bowl in order, and a tabletop mixer (manufactured by Aikosha) Stir. A confectionery dough having a specific gravity of 0.45 was obtained. 170 g of this was filled in a metal deco mold (diameter 12 cm) and baked. The firing conditions were 30 minutes at 175 ° C. for the upper flame / 172 ° C. for the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 2.

Comparative Example 2
According to the formulation shown in Table 2, 220 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified oil (Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( 6.8 parts of Fuji Oil Co., Ltd., trade name: New Fujipro SE, soy protein content 91.5% by weight) 6.8 parts and 4.5 parts of baking powder are put into a mixer bowl in order, and a tabletop mixer (manufactured by Aikosha) Stir with. When the specific gravity reached 0.40, the remaining 150 parts of Re-Farine was added and mixed to obtain a confectionery dough containing soybean protein having a specific gravity of 0.44. 230 g of this was filled in a metal deco mold (diameter 12 cm) and baked. The firing conditions were 35 minutes at 175 ° C. of the upper flame / 172 ° C. of the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 2.

Comparative Example 3
According to the formulation shown in Table 2, 1530 parts of water, 300 parts of granulated sugar, 60 parts of sorbitol, 120 parts of emulsified fat (made by Fuji Oil Co., Ltd., trade name: Palming H, oil content 47.7% by weight), liquid shortening (Fuji Oil Co., Ltd., trade name: Palming L, fat and oil content 100% by weight) 60 parts, rice powder (Gunma Flour Mills Co., Ltd., trade name: Re-Farine) 150 parts (half amount), isolated soybean protein ( FUJI OIL Co., Ltd., trade name: Fujipro MC, soybean protein content 86.0% by weight) 430 parts and baking powder 4.5 parts were put into a mixer bowl in order and stirred with a tabletop mixer (manufactured by Aikosha). . When the specific gravity reached 0.85, the remaining 150 parts of re farine was added and mixed to obtain a confectionery dough containing soybean protein with a specific gravity of 0.92. 230 g of this was filled in a metal deco mold (diameter 12 cm) and baked. Firing conditions were performed at 45 ° C. at 175 ° C. for the upper flame / 172 ° C. for the lower flame. The resulting dough and confectionery were evaluated and the results are summarized in Table 2.

Table 2 summarizes the composition, dough evaluation, and confectionery evaluation of Comparative Examples 1 to 3.

  The present invention relates to a soy protein-containing confectionery dough that does not contain wheat, milk, eggs and processed products thereof, and a soy protein-containing confectionery formed by heating the same.

Claims (5)

A sponge cake-like dough that does not contain wheat, milk, or egg, wherein the soy protein content is 50% by weight or more, selected from one or more of isolated soy protein, concentrated soy protein or adjusted soymilk powder , Contains a starch-containing product excluding wheat and fats and oils, the soy protein content in the soy protein-containing confectionery dough is in the range of 0.7 to 12% by weight, and the specific gravity of the soy protein-containing confectionery dough is 0.44 to 0.81 A soy protein-containing confectionery dough. Starch-containing material excluding wheat is barley, rice, corn cereal, barley flour made from the cereal, rice flour, corn flour flour, starch, sweet potato, tapioca, lotus root starch, potato starch, etc. The soybean protein-containing confectionery dough according to claim 1, wherein starch, modified starch, or dextrin is used alone or in combination of two or more. The soy protein-containing confectionery according to claim 1 or 2, wherein the weight ratio of the soy protein content and the fat content in the soy protein-containing confectionery dough is in the range of 0.5 to 10 fat / oil content with respect to the soy protein content 1. Cloth. A soybean protein-containing confectionery dough further comprising a pigment-containing material in the confectionery dough according to any one of claims 1 to 3 . A soybean protein-containing confectionery obtained by heating the confectionery dough according to any one of claims 1 to 4 .