JP6225412B2 - Baked confectionery and manufacturing method thereof - Google Patents

Description

  The present invention relates to a baked confectionery blended with a puffed vegetable protein material and a method for producing the same.

Confectionery is required to have various textures and flavors depending on the consumer's eating scene, and conventionally, the texture has been prepared from the dough formulation and manufacturing method, and the flavor has been characterized. Examples of raw material materials blended in confectionery include nuts such as almonds and coconuts, seeds such as sesame and poppy, fruits and dried fruits, and beans such as roasted soybeans.
Coconut is sometimes added to the dough at a high blending ratio in order to give a unique texture with a feeling of fiber while being crispy, but nuts are expensive and oily because they are oil plants. There is a problem that the content is high and the calorie content is high, and it is difficult to use a high blend as an industrial confectionery raw material industrially.

Since vegetable protein has a high protein content and is an inexpensive and healthy material, its incorporation into confectionery materials has been studied.
Of these, puffed vegetable protein is a puffed and heat-treated raw material containing vegetable protein, but in general, the reconstituted meat / fish meat as a substitute for meat / fish meat Used in combination.

The following techniques are examples of techniques for applying puffed vegetable protein to confectionery.
Patent Document 1 describes a confectionery technique in which a fine vegetable protein material having a particle size of less than 2 mm is blended in an amount of 1 to 25% by weight based on the dough.
Patent Document 2 describes a technique relating to a cookie obtained by mixing granular soy protein into a dough in a dry state and baking it.

JP 2004-180516 A Japanese Patent Laid-Open No. 3-67536

However, the techniques of Patent Documents 1 and 2 do not provide a nut-like texture. In addition, soy protein may have a problem with the peculiar flavor of soy protein, but the techniques of Patent Documents 1 and 2 are not satisfactory in reducing the flavor of soy protein, and are an inexpensive and healthy puffed plant. There is room for studying technology for blending sexual protein into baked confectionery as a substitute for nuts with a distinct texture while reducing the protein-specific flavor.
An object of the present invention is to provide a nut substitute material that reduces a different flavor that is felt when vegetable protein is used in a baked confectionery and imparts a nut-like texture such as a fiber feeling to the confectionery.

  As a result of intensive research on the above problems, the present inventors have soaked a swelled vegetable protein and a liquid having a water content of 40% by weight or less, and then combined it with a confectionery dough serving as a binder, A method for reducing the flavor peculiar to vegetable proteins by baking and imparting a characteristic texture like nuts was found, and the present invention was completed.

That is, the present invention
(1) A method for producing a baked confectionery, which comprises impregnating a puffed vegetable protein material with a liquid having a water content of 40% by weight or less and then mixing and baking the confectionery dough.
(2) The method for producing a baked confectionery according to (1), wherein the liquid having a water content of 40% by weight or less is at least one selected from sugar liquid and vegetable oil.
(3) The method for producing a baked confectionery according to (1) or (2), wherein the puffed vegetable protein material is blended in the dough by 30% by weight or more.
(4) A baked confectionery containing an expanded vegetable protein material soaked with a liquid material having a water content of 40% by weight or less and dried by baking.

It is.

  According to the present invention, it is possible to blend swollen vegetable protein, which is an inexpensive and healthy material, into a baked confectionery as a substitute material for nuts having a characteristic texture of fiber feeling while reducing the unique flavor of protein. Become.

(Puffed vegetable protein material)
The puffed vegetable protein material used in the present invention is a food that is puffed by releasing pressure after pressurizing and heating a plant protein-containing material. The raw material of the material contains protein and is vegetable. It can be used arbitrarily if it exists.
Examples of the raw material include soybean, wheat, pea and the like. Examples of the material containing vegetable protein used include, for example, soybeans such as whole soybeans, defatted soybeans, molted dehulled soybeans, soybean hypocotyls, defatted soybean hypocotyls, concentrated soybean proteins, and separated soybean proteins. There is no particular limitation as long as the contained protein can be expanded by heating and pressing.

  The method for producing the expanded vegetable protein material is not particularly limited as long as the pressure can be released after pressurization and heating. For example, using a 1-axis extruder, 2-axis extruder, sealed pressure expansion device, etc., pressurizing and heating at, for example, 100 to 200 ° C., and extruding it from the die at the tip to expand it to produce an expanded vegetable protein material can do. At that time, it can be added to the raw material as necessary. In addition, auxiliary materials such as starches, sugars, and salts can be added.

The puffed vegetable protein material can be used as it is molded using an extruder or the like, but it is cut into an appropriate size using a pulverizer such as a commit roll (manufactured by URSCHEL). May be. At that time, if the particle size after pulverization is too fine, the baked confectionery may not have a fiber-like nut-like texture. In addition, depending on the amount of confectionery dough, the physical properties of the dough may be affected.
Therefore, in order to give a nut-like texture with a fiber feeling, the expanded plant protein material has a particle size of 10 mesh (aperture 1.70 mm) to 4 mesh (aperture 4.75 mm). Preferably, it is contained in an amount of 55% by weight or more.

(Liquid material with a moisture content of 40% by weight or less)
In the present invention, it is necessary to immerse a liquid material having a water content of 40% by weight or less in the swollen vegetable protein material. When a liquid material having a moisture content exceeding 40% by weight is mixed, the desired nut-like texture with a fiber feeling cannot be obtained, and the flavor peculiar to vegetable proteins cannot be reduced.
As the liquid material having a water content of 40% by weight or less to be mixed with the swollen vegetable protein material, a sugar solution or vegetable oil can be used. The sugar liquid and vegetable oil can be used alone or in combination. Moreover, you may mix additives, such as a fragrance | flavor, simultaneously according to the objective.
By mixing the liquid material with a water content of 40% by weight or less into the expanded vegetable protein material, the liquid material with a certain moisture content or less is infiltrated into the expanded vegetable protein material, which is a unique nut-like food. It is estimated that a feeling can be given. Even if saccharides or vegetable oils and fats are added in advance during the production of the expanded vegetable protein material, it is difficult to obtain a nut-like texture because the sugars and vegetable oils and fats do not sufficiently soak into the expanded vegetable protein material.

(Sugar solution)
As sugars contained in the sugar solution, monosaccharides such as glucose, disaccharides such as fructose, sucrose, maltose, trehalose, trisaccharides such as raffinose, melezitose, maltotriose, acarbose, stachyose, maltotetraose, etc. Examples thereof include sugar alcohols such as saccharides, oligosaccharides, syrup, maltitol, erythritol, mannitol, sorbitol, etc., and these saccharides can be used alone or in combination of two or more. In particular, a sugar alcohol is preferable in terms of a good sweetness and good flavor, browning suppression, and cost.
As a method for obtaining a liquid having a water content of 40% by weight or less, a powder obtained by adding one or two or more of these saccharides to water is prepared to prepare a sugar solution, and the water content is adjusted. Examples include a method of concentrating a sugar solution exceeding wt%. Of course, a sugar solution prepared with a water content of 40% by weight or less can also be used.

(vegetable oil)
As the vegetable fats and oils, liquid fats and oils or fats that are heated and melted can be used. For example, soybean oil, rapeseed oil, coconut oil, corn oil, cottonseed oil, sunflower oil, palm oil and the like can be used, and mixed oils, transesterified oils, hydrogenated oils and the like can be used. It is preferable that melting | fusing point of this fats and oils is 40 degrees C or less.
These fats and oils can be used in combination of one or more.

The method for impregnating the expanded plant protein material with a liquid content having a water content of 40% by weight or less is not particularly limited. However, the expanded plant protein is impregnated finely without being finely pulverized. I just need it. For example, a method of mixing using a mixing device such as a Kenwood mixer, a method of applying a liquid material having a water content of 40% by weight or less to the puffed vegetable protein material, and a swollen vegetable protein material to a liquid material having a water content of 40% by weight or less. Examples include a dipping method. In addition, the method of apply | coating a liquid substance includes the method of spraying, the method of apply | coating to an expanded vegetable protein raw material with a brush, etc.
Moreover, the weight ratio between the swollen vegetable protein material and the liquid material having a water content of 40% by weight or less to be immersed therein is preferably 9: 1 to 6: 4, more preferably 8: 2 to 7: 3 is appropriate. If the weight ratio of the liquid is too low, a nut-like texture may not be obtained.

(Baked confectionery)
The liquid material having a water content of 40% by weight or less and the soaked expanded vegetable protein material are mixed with the confectionery dough using a mixing device such as a Kenwood mixer. As the confectionery dough, general baked confectionery dough such as cookies, biscuits, crackers, nutrition bars, protein bars, pies, shoe skins, sponge cakes, butter cakes, pound cakes and wafers can be used.
The raw material for the confectionery dough may be any conventional confectionery raw material. For example, starchy raw materials such as wheat flour and starches, animal and vegetable proteins such as powdered soy protein and skim milk, oils and fats, swelling agents, emulsifiers, sugars, polysaccharides, gums, sweeteners, seasonings, coloring agents, A flavoring agent etc. can be used. When sugar is used as the raw material for the confectionery dough, a part of the sugar may be soaked in the expanded vegetable protein material.
As a method for producing the confectionery dough, it can be carried out in a conventional manner, and as a raw material, for example, a method of mixing eggs, sugars, flour or the like with fats and oils such as shortening is generally used. For example, a method of rolling a sheet-like dough obtained by rolling to a certain thickness using a rolling roll or the like can be employed for cookies and biscuits.
In the present invention, the swollen vegetable protein can be highly blended in the confectionery dough, and 30% by weight or more can be blended in the confectionery dough. By blending 30% by weight or more, the effect of imparting a more nut-like unique texture can be enhanced.

  As a method of baking the confectionery dough, regardless of whether it is a batch type or a continuous type, baking equipment such as an oven can be used and baking can be performed at a baking temperature according to the purpose. Generally, baking may be performed in an oven at 150 ° C. to 200 ° C. for 10 minutes to 60 minutes. Further, if necessary, dry baking may be performed after baking.

  The baked confectionery obtained in this way has a peculiar texture like a nut with a fiber feeling, the flavor peculiar to vegetable protein is reduced, and it has a good flavor.

Examples are described below. Unless otherwise indicated, parts and% mean weight basis.

Example 1
Contains 77.9% granular soybean protein “New Fujinic 51” (10M (aperture 1.70 mm) to 6M (3.35 mm)) granular soybean protein manufactured by Fuji Oil Co., Ltd. as an expanded plant protein material. ) 78.7 g, 20.3 g of sugar alcohol “Amarty Syrup” (moisture content = 25% by weight) manufactured by Mitsubishi Corporation Foodtech Co., Ltd., and 1 g of “Coconut Oil GL56477” manufactured by Ogawa Fragrance Co., Ltd. Mix with a mixer.
Next, 49.5 g of the above mixture is mixed in a cookie dough prepared by mixing 10 g of margarine, 20 g of sugar, 10 g of egg white, 10 g of soft flour, and 0.5 g of baking powder, and then molded in an oven at 180 ° C. for 12 minutes. After baking, it was dried at 120 ° C. for 5 minutes to prepare a baked confectionery.

(Example 2)
In Example 1, instead of “Amarty syrup”, a baked confectionery was prepared in the same manner as in Example 1 except that hard butter “Melano NEW SS5” manufactured by Fuji Oil Co., Ltd. was heated and melted. .

(Comparative Example 1)
In Example 1, a baked confectionery was prepared in the same manner as in Example 1 except that 40 g of “New Fujinic 51” was blended in the confectionery material as it was without mixing with “Amalty Syrup”.

(Comparative Example 2)
In Example 1, instead of “New Fujinic 51”, “New Fujinic 51” was crushed and passed through a 10M (mesh 1.70 mm) sieve and used in the same manner as in Example 1. Baked confectionery was created.

(Comparative Example 3)
In Example 1, the same procedure as in Example 1 was used except that the water content was adjusted by adding water to sugar alcohol “Amalty Syrup” manufactured by Mitsubishi Corporation Foodtech Co., Ltd. (water content = 60 wt%). A baked confectionery was made.

(Comparative Example 4)
78.7 parts of defatted soybean powder, 17.8 parts of water, 20.3 parts of sugar alcohol “Amarty Syrup” (water content = 25% by weight) manufactured by Mitsubishi Corporation Foodtech Co., Ltd., manufactured by Ogawa Fragrance Co., Ltd. One part of “coconut oil GL56477” was treated with an extruder to obtain an expanded vegetable soybean protein material.
Next, 49.5 g of the above-mentioned swollen vegetable protein was mixed in a cookie dough prepared by mixing 10 g of margarine, 20 g of sugar, 10 g of egg white, 10 g of flour, and 0.5 g of baking powder, and then molded into an oven at 180 ° C. And then baked at 120 ° C. for 5 minutes to prepare a baked confectionery.

In Examples 1 and 2, it was possible to obtain a baked confectionery that had a coconut-like texture and had a flavor characteristic of vegetable protein and was easy to eat.
The baked confectionery obtained in Comparative Example 1 had a strong vegetable protein flavor, which not only impaired the taste but also made the texture slightly noticeable.
Although the baked confectionery obtained in Comparative Example 2 had a crunchy texture, a texture with a nut-like fiber texture was not felt.
The baked confectionery obtained in Comparative Example 3 had a strong vegetable protein flavor, was detrimental to the taste, and was not satisfactory in texture.
Moreover, although the baked confectionery obtained in Comparative Example 4 had a crunchy texture, a texture with a nut-like fiber texture was not felt.

  In accordance with the present invention, it becomes possible to highly blend puffed vegetable protein, which is an inexpensive and healthy material, into a baked confectionery as a substitute material for nuts with a distinctive texture while reducing the unique flavor of the protein. Created new possibilities.

Claims (2)

A puffed vegetable protein material having a particle size of 10 mesh (aperture 1.70 mm) to 4 mesh (aperture 4.75 mm) of 55% by weight or more, having a water content of 40% by weight or less , from sugar solution and vegetable oil One or more selected liquid substances are soaked that the weight ratio of the swollen vegetable protein material and the liquid substance is 9: 1 to 6: 4, and then mixed with the confectionery dough. A method for producing a baked confectionery, characterized by baking. The method for producing a baked confectionery according to claim 1, wherein the puffed vegetable protein material is blended in the dough by 30 wt% or more.