JP6301577B2 - Method for producing baked goods - Google Patents

Description

The present invention relates to a method for producing baked confectionery, and more specifically, an improved material containing a predetermined amount of whey protein obtained by transglutaminase treatment of whey protein that has not been subjected to alkali treatment ( containing egg white, whey and thickening polysaccharides) And a specific gravity of 0.3 to 0.7 and a viscosity (20 ° C.) of 10 to 90 Pa · s, excluding bubbles containing transglutaminase added) are added to the baked confectionery dough and baked. The present invention relates to a method for producing baked confectionery with improved opening of the eyes (bubbles), crispy taste, soft texture and the like.

  Conventionally, in order to improve voids and open eyes (bubbles) in the inner layer of baked goods such as baked confectionery, a method using an emulsifier and a thickener, or use of these additives and a whipping step are provided to reduce the specific gravity of the dough. A method of reducing the size was adopted. For example, a modifier for baked confectionery obtained by emulsifying edible fats and oils in an oil-in-water type with 10 to 65% by weight of edible fats and oils, 20 to 60% by weight of sugar, 10 to 40% by weight of water, and 0.1 to 5% by weight of emulsifier For example, see Patent Document 1), a confectionery / bakery quality improver containing a thickening stabilizer having an average particle size of 20 μm or less (for example, see Patent Document 2), egg white, an emulsifier and a thickener. And a method for producing a baked confectionery that is baked using the foamed foam composition (see, for example, Patent Document 3), A) a predetermined amount of fat and oil, and B) a predetermined amount of moisture for a predetermined amount of flour. Agent, C) Predetermined amount of emulsifier, D) Predetermined amount of saccharides, pre-aerated, and after preparing the composition in cream form, using the dough obtained by mixing with other auxiliary materials and flour Baked confectionery to be molded and baked (for example, see Patent Document 4) is known.

  On the other hand, whey proteins have conventionally been recognized to have functions such as heat coagulation, gelation, emulsification, and foaming stability, and many studies have been conducted on their physical properties. There are two views on foaming stability: foaming ability (foaming ability, how much foam can be retained) and foam stability (how much foam once formed can be maintained). It is said that foaming stability is affected by protein content, pH, salt and ionic strength, sugar and lipid content, heat treatment, and the like.

  As a whey protein treatment technique for utilization of whey protein having such physical properties in foods, a flavor improving agent for foods and drinks containing as an active ingredient a protease-treated product of whey protein and a lipase-treated product of milk fat (for example, Patent Document 5) or milk whey protein-containing powder for processed foods such as livestock meat paste products obtained by heating after transglutaminase is allowed to act on a milk whey protein-containing composition solution (for example, , Patent Literature 6), milk whey protein stabilized with transglutaminase and a milk whey protein-containing beverage containing a desired flavor (for example, see Patent Literature 7), and cheese whey with transglutaminase. In the method for producing a modified cheese whey protein, the method comprising the steps of: Step 1 of alkali treatment and pre-heat treatment before the transglutaminase is allowed to act; and / or b. A method for producing cheese whey comprising the step 2 of causing the transglutaminase to act under heating at a temperature at which the transglutaminase is not inactivated under alkalinity and / or at the highest, and a cheese whey protein obtained and a food containing or using the same For example, see Patent Document 8).

  Furthermore, at least a whey protein isolate and an organic acid are dissolved in water and heated to adjust the turbidity of the mixture to 3.9 to 6.5 by absorbance at 420 nm, b) a cooling step, c) the above b) the mixture itself obtained in the step or the other baked confectionery raw material is mixed and foamed, d) the step obtained by filling the heat-resistant container with a predetermined amount of the mixture obtained in the step c), and e) the mixture. There is known a method for producing a bubble-containing baked confectionery comprising steps of baking a container filled with baked in an oven (see, for example, Patent Document 9).

  However, in the manufacturing method of baked confectionery, there is no need to rely on emulsifiers or thickeners, and no whipping process with special equipment is required, and bubbles do not escape from the dough due to pressure when forming the dough. In particular, there is no known technique for obtaining an open-fired product that is unevenly formed in the inner layer.

Japanese Patent Laid-Open No. 10-327738 JP 2002-291396 A JP 2003-199536 A JP 2006-166909 A JP-A-9-37735 Japanese Patent No. 3635801 Japanese Patent Laid-Open No. 10-42842 Japanese Patent No. 3733748 JP 2001-269122 A

  In baked goods manufacturing methods, there is also a method to forcibly expand the dough by increasing the blending ratio of expansion agents such as baking powder and baking soda to open the voids and eyes of the baked goods, but the baked goods dough retains gas Since the force is weak, there is a problem that the gas escapes from the dough surface and the kiln falls during or after firing. An object of the present invention is to provide a new baked confectionery having a good volume, melting in the mouth, and texture, and a method for producing the same without newly requiring a special production machine or production process.

The present inventors have found that in order to solve the above problem, where in order to obtain a good flavor baked goods, consider conventional emulsifiers, food additives such as thickeners, and other various food materials, and extensive research, an alkali When baked confectionery was produced using an improved material containing whey protein treated with transglutaminase from untreated whey protein, unexpectedly non-uniform voids (openings) were formed in the inner layer, and these voids It has been found that a baked confectionery that is stably maintained and has a good volume, melting in the mouth, and texture is obtained, and the present invention has been completed.

That is, the present invention provides (1) an improved material containing 2 to 15% by mass of whey protein obtained by transglutaminase treatment of whey protein not subjected to alkali treatment in dough for baked confectionery (excluding souffle) (egg white, After adding whey and thickening polysaccharides, excluding bubbles with transglutaminase added (specific gravity 0.3-0.7, viscosity (20 ° C.) 10-90 Pa · s) A method for producing a baked confectionery characterized by baking, and (2) 0.02 to 7.5% by mass of whey protein treated with transglutaminase is added to the baked confectionery powder raw material. The method for producing a baked confectionery according to (1) or (2), wherein the method for producing a baked confectionery according to (1), or (3) a fat or oil is further added to the dough for the baked confectionery, (4) Yaki Dough for confectionery, a method for manufacturing a baked confectionery according to any one of (1) to (3), wherein the further addition of swelling agent.

  According to the present invention, there is no need for a new special manufacturing machine or manufacturing process, the use of conventional food additives such as emulsifiers and thickeners is suppressed as much as possible, and the inner layer is rich in non-uniform voids. Is stable, melts in the mouth, is not powdery, and can provide a baked confectionery with a crispy texture. Even in the case of having the same volume and porosity, when the inner layer has very small uniform bubbles, the saliva is absorbed into the uniform bubbles in the meal, resulting in a baked confectionery with poor mouth melt and texture.

As a method for producing a baked confectionery of the present invention, a dough for baked confectionery (excluding souffle) is an improved material containing 2 to 15% by mass of whey protein obtained by transglutaminase treatment of whey protein not subjected to alkali treatment ( Contains egg whites, whey and thickening polysaccharides, with specific gravity of 0.3-0.7, viscosity (20 ° C) of 10-90 Pa · s, excluding bubbles with transglutaminase added If it is the method of baking after performing, it will not restrict | limit.

  As baked confectionery in the present invention, biscuits (biscuits and cookies are the same, mainly called cookies in the United States, often referred to as biscuits in the United Kingdom), crackers, dry bread, pretzels, puffs, wafers, etc. Can be mentioned. The above biscuits include hard biscuits with a crunchy texture and soft biscuits with a moist and soft texture. As hard biscuits, there are cutting biscuits. As soft biscuits, cutting biscuits (embossed), There are rotary biscuits, wire cut biscuits, root press biscuits, drop biscuits, hand-made biscuits, and other stencil cookies. Examples of the cracker include soda crackers, cream crackers, enzyme type crackers, and snack crackers.

The addition amount of whey protein obtained by transglutaminase treatment of whey protein that has not been subjected to alkali treatment is preferably 0.02 to 7.5% by mass with respect to the baked confectionery powder raw material. There is a possibility that the effect of improving the gas holding power of the dough may not be obtained, and in that case, a baked confectionery excellent in crispy taste and melting in the mouth cannot be produced. On the other hand, when the addition amount exceeds 7.5% by mass, the texture after baking may be too hard, and a problem may occur in the texture.

In addition, whey protein, which has been treated with transglutaminase from whey protein that has not been subjected to alkali treatment , is insufficient as an improved material when the concentration is less than 2% by mass, and produces baked confectionery with excellent crispy taste and meltability in the mouth. In addition, when the concentration is higher than 15% by mass, gelation or burnt may occur during the heat sterilization process when producing the improved material, and when adding to the baked confectionery dough, It cannot be mixed uniformly, affects the savory taste and mouth melt, and does not provide a favorable texture.

  Examples of the whey protein to be subjected to transglutaminase treatment include whey protein that can be obtained as a by-product when producing cheese, casein, etc. using milk or skim (powdered) milk as a raw material. Whey containing whey protein is commonly used as a raw material. Whey is, for example, a composition liquid consisting of about 94% moisture, about 1% protein, about 4.5% sugar, about 0.5% ash, and other trace components such as fat. The solid component is mainly composed of lactose and protein. In the present invention, such a composition liquid, a concentrate obtained by concentrating components such as proteins by about 2 to 5 times by ultrafiltration or the like, or a commercially available protein content of 30% or more Whey protein-containing powder can be used.

  As transglutaminase, calcium-independent and calcium-dependent ones are known. The former examples are derived from microorganisms, the latter examples are derived from animal blood, Those produced can be mentioned, and any of them can be used as transglutaminase, and is not limited to the origin and the production method. Moreover, commercially available transglutaminase can be used advantageously (for example, “Activa” TG-B manufactured by Ajinomoto Co., Inc.).

To prepare whey protein or an improved material obtained by transglutaminase treatment of whey protein that has not been subjected to alkali treatment , first, transglutaminase is added to and mixed with the whey protein-containing solution. The addition amount is 0.2 to 50 units, preferably 0.5 to 10 units, per gram of protein in the whey protein-containing composition.

  To make transglutaminase act on a whey protein-containing solution such as whey, the whey protein-containing solution to which transglutaminase is added and mixed can be kept under the enzyme action conditions (reaction conditions) of transglutaminase. As conditions, the reaction temperature is 15 to 60 ° C., the reaction time is about 5 minutes to 10 hours, and preferably 25 to 50 ° C. for about 30 minutes to 5 hours. If the reaction conditions are too low or for a short time, the enzyme action is insufficient, and if it is too high for a long time, transglutaminase is inactivated. In the present invention, prior to the transglutaminase treatment, the whey protein-containing solution is not required to be subjected to an alkali treatment, and the transglutaminase treatment is not required to be performed under alkaline conditions.

The whey protein-containing solution obtained by transglutaminase treatment of whey protein not subjected to alkali treatment is then preferably heated for the purpose of sterilization or enzyme deactivation. The heat treatment is desirably performed at 90 to 140 ° C. for 1 to 180 seconds, preferably 100 to 130 ° C. for 2 to 120 seconds. Overheating at a high temperature for a long time is not preferable because the protein is thermally denatured. For this reason, the UHT system in which the heat treatment is performed at a high temperature for a short time is preferable. As such a UHT system, an indirect heating system in which steam is passed through a plate or a direct heating system in which steam is directly fed can be employed.

The whey protein-containing solution obtained by transglutaminase-treating whey protein that has not been subjected to alkali treatment can be subjected to a heat treatment and then subjected to a drying treatment such as spray drying. For spray drying, a spray dryer or a disk dryer can be used. In order to suppress heat denaturation of proteins as much as possible, it is desirable to keep the exhaust air temperature in the dryer at 80 ° C. or less. In this way, an aqueous solution (liquid type improved material) or powder (powder type improved material) of whey protein obtained by transglutaminase treatment of whey protein not subjected to alkali treatment of the present invention can be obtained. The usage form of the transglutaminase-treated whey protein in the present invention is preferably added to and mixed with the baked confectionery dough in the form of an aqueous whey protein solution for convenience of mixing with the dough.

  In addition to the above-mentioned transglutaminase-treated whey protein, auxiliary materials such as fats and oils, starches and sugars can be added to the baked confectionery dough, but it is preferable to add fats and oils. These auxiliary materials such as fats and oils can be added to the improved material in advance. The fats and oils may be edible fats and oils, for example, animal fats and oils such as beef tallow and pork fat, rice oil, palm oil, soybean oil, rapeseed oil, rapeseed white oil, corn oil, sunflower oil and other vegetable fats and oils, Alternatively, hydrogenated finely-cured oil, partially-cured oil, hardened oil such as extremely hardened oil, and the like can be mentioned. Moreover, fats and oils containing raw materials, such as cheese and butter, can be used. Examples of the starch and saccharide include starch obtained from various grains, such as wheat, barley, rye, corn, and the like, and modified starch obtained by processing these, for example, pregelatinized starch, etherified starch, and esterified starch. be able to.

  Other ingredients such as egg yolk, sugar alcohol, milk ingredients, baking soda, fruit pieces, spices, flavors, colorings, and other confectionery materials, minerals such as calcium, iron, and vitamins, and useful nutritional ingredients such as dietary fiber Materials can be added and mixed. These auxiliary materials can be added to the improved material as well as the baked confectionery dough.

As a preferred embodiment of the improved material, 80% by mass of the enzyme-treated whey protein aqueous solution is mixed and stirred with 20% by mass of rapeseed oil, and the homogenizer homogenizes the particle size of the oil / fat. An improved material that has been made uniform can be mentioned .

Improved material containing 2 to 15% by weight of whey protein obtained by transglutaminase treatment of whey protein not subjected to alkali treatment ( containing egg white, whey and thickening polysaccharide, specific gravity of 0.3 to 0.7, viscosity Baked confectionery can be obtained by adding (20 ° C.) 10 to 90 Pa · s (excluding bubbles containing transglutaminase added) to the dough for baked confectionery, but the inner layer is rich in non-uniform air gap, are these voids stably maintained, in order to obtain a baked confectionery melting in the mouth and excellent good texture, flour for pastries powder raw materials such as starch, as described above, alkali the whey protein is not processed transglutaminase-treated whey protein, 0.02 to 7.5 wt% with respect to baked goods powder material, preferably 0.1 to 4.5 quality %, More preferably it is desirable to add 0.2 to 3 wt%. Further, the improved material is preferably added in an amount of 1 to 50% by mass, preferably 5 to 30% by mass, more preferably 10 to 20% by mass. If the content is less than 1% by mass, the quality improvement effect as described above is insufficient. If it is 50 mass% or more, it is not advantageous in terms of cost, and the texture and flavor of the baked confectionery may be impaired.

Improved material containing 2 to 15% by weight of whey protein obtained by transglutaminase treatment of whey protein not subjected to alkali treatment ( containing egg white, whey and thickening polysaccharide, specific gravity of 0.3 to 0.7, viscosity The application method to the baked confectionery dough is not particularly limited ( excluding the aerated product added with transglutaminase (20 ° C.) of 10 to 90 Pa · s). The treated whey protein is preferably added to the baked confectionery raw material in the form of an aqueous solution. Moreover, it is preferable to bake after adding a swelling agent further to the dough for baked confectionery. Examples of the swelling agent include baking powder, sodium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, and ammonium carbonate. Further, the amount of the expansion agent added depends on the type of the expansion agent, but in the case of baking soda, it is 0.1 to 3.0% by mass, preferably 0.5 to 2.0%, based on the baked confectionery powder raw material. Mass% can be added.

  The main raw materials of the baked confectionery of the present invention are mainly flour such as wheat flour, starch, sugars such as sugar, shortening, margarine, butter and other fats and oils, salt, and water are included as basic materials, but necessary Depending on dairy products such as milk, concentrated milk, fresh cream, skim milk powder, condensed milk, cheese, fruit and fruit processed products, cocoa and chocolates, nuts, liquors, emulsifiers, swelling agents, liquid eggs, and other flavors Examples include raw materials and food additives. Add the improved material of the present invention and water to these dough ingredients for baked confectionery, mix with a mixer to prepare the dough, then mold (roll, wire cut, root press, rotary molder, depositor, stencil, etc.), and then bake To manufacture. For example, hard biscuits have a lower sugar content such as fats and sugars than soft biscuits, and crackers, pretzels, and wafers also have lower fats and sugars. Dry bread does not contain fats and oils for storage. Certain crackers, dry bread, and pretzels can also be fermented with yeast.

(Manufacturing example of improved material)
Transglutaminase (“Activa” TG-B manufactured by Ajinomoto Co., Inc.) was added to a 10% aqueous solution of whey concentrate (protein 80%) obtained by concentrating the cheese whey solution produced as a by-product during cheese production by a general ultrafiltration method. The mixture was added and mixed at a rate of 1 unit per 1 g of whey protein, and reacted at a reaction temperature of 50 ° C. for 5 hours. Thereafter, the reaction solution was heated at 120 ° C. for 3 seconds to thermally inactivate transglutaminase. 20% by mass of rapeseed oil was mixed with 80% by mass of the obtained enzyme-treated whey protein aqueous solution, stirred, and then homogenized with a homogenizer so that the average particle size of the oil and fat was 2.5 μm or less. A liquid type improved material containing 6.4% by mass of was obtained.

  First, margarine, white saccharose, whole egg, salt and water were mixed with a mixer according to the raw materials of Example 2 shown in Table 1 and their blending amounts, and this was mixed with a flour, an expanding agent (sodium bicarbonate manufactured by Asahi Glass Co., Ltd.). KF), the liquid type improved material obtained in Example 1 was added and mixed with crisp to prepare a dough. This dough was formed by wire cutting into 10 g small lumps. Then, it baked at 200 degreeC for 10 minutes, and obtained the cookie.

  Cookies were produced in the same manner as in Example 2 by using the raw materials in Example 3 shown in Table 1 and their blending amounts. In Example 3, 20 parts by mass, which is twice that of Example 2, is used as the improved material.

(Comparative example)
Cookies were produced in the same manner as in Example 2 using the raw materials and blending amounts of Comparative Examples shown in Table 1. In this comparative example, no improved material is used.

  About each cookie obtained by the method of Example 2, Example 3, and the comparative example, while measuring the height (cm) and calculating | requiring average height (n = 10), expansion agent addition amount 0.2 mass The relative value of the height of another cookie when the height of the cookie of the comparative example of 1 part was taken as 1 was calculated. The results are shown in Table 2. Moreover, the external appearance of each obtained cookie is shown in FIG.

  As shown in Table 2, the height of the cookie of the example increases as the amount of the swelling agent increases, whereas the height of the cookie of the comparative example increases the amount of the swelling agent. Therefore, it becomes low. More specifically, in comparison with the comparative example, when 0.2 parts by mass of the expansion agent was added, Example 2 showed 1.43 times, Example 3 showed 1.71 times, and 0.5 parts by mass. In the expansion agent addition, Example 2 shows 1.71 times and Example 3 shows 2.14 times, and in the addition of 1.0 part by mass of the expansion agent, Example 2 is 2 times and Example 3 is 2 times. .43 times. Thus, in the cookies of the example, the gas generated depending on the addition amount of the swelling agent can be retained, and the volume increases, whereas in the cookies of the comparative example, the addition amount of the swelling agent. It can be seen that the gas generated in a dependent manner cannot be retained, and the gas has escaped from the surface of the fabric, resulting in a decrease in volume.

  Sensory evaluation was performed on the inner layer of the cookie (gap), crispy (crispy), and melted mouth (texture) by five trained panelists. The results are shown in Tables 3-5. In the table, OO: very good, ◯: good, △: normal, x: slightly inferior, xx: inferior. Moreover, about the cookie manufactured by the comparative example (no addition) and Example 3, an external appearance and a cross section are shown in FIG.

  As shown in Tables 3 to 5, the cookies of the examples of the present invention have a wider inner layer, a better crispy taste, and better melting in the mouth than the cookies of the comparative examples. In addition, it can be seen that the cookie of the example opens the eyes of the inner layer as the added amount of the expanding agent increases, and the savory taste and the mouth melt improve, but the comparative example cookie increases the added amount of the expanding agent. Since gas escapes from the surface of the dough, it can be seen that the opening of the eyes is small, and the crispy taste and melting in the mouth are inferior. In particular, from FIG. 2, in the cookie of the example, a nonuniform opening is recognized in the inner layer in size and localization.

The appearance of Examples 2 and 3 of the present invention and a comparative example using 0.2 parts by mass of an expanding agent is shown. The external appearance and cross section of Example 3 and Comparative Example of the present invention using 0.2 parts by mass of an expanding agent are shown.

Claims (4)

Improved material containing 2-15% by weight of whey protein transglutaminase-treated whey protein not treated with alkali in dough for baked goods (excluding souffle) ( contains egg white, whey and thickening polysaccharides) Baked confectionery, which is baked after adding a specific gravity of 0.3 to 0.7 and a viscosity (20 ° C.) of 10 to 90 Pa · s, excluding bubbles containing transglutaminase added) Manufacturing method.   The method for producing a baked confectionery according to claim 1, wherein whey protein treated with transglutaminase is added in an amount of 0.02 to 7.5 mass% with respect to the baked confectionery powder raw material.   The method for producing a baked confectionery according to claim 1 or 2, further comprising adding an expansion agent to the baked confectionery dough.   The method for producing a baked confectionery according to any one of claims 1 to 3, further comprising adding fats and oils to the baked confectionery dough.