JPH01141559A - Dough to be raised - Google Patents

Abstract

PURPOSE:To obtain swollen food material containing high soybean protein content of excellent taste and texture, with good refrigerative storability, by using a mixture of gelling soybean protein and not gelling soybean protein. CONSTITUTION:1-10pts.wt. of a foaming agent containing 20-60wt.% of freeze- dried yam such as an enzyme-decomposed soybean protein foaming agent are mixed with 150-350pts.wt. of water are stirred to effect foaming. Then, 100pts. wt. of a mixture of a gelling soybean protein and another not gelling soybean protein at a weight ratio of 1:(0.3-2), preferably 1:(0.5-1.5) is added and kneaded.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a puffed food dough. More specifically, the present invention relates to a puffed food dough containing a high degree of soybean protein.

<Prior art and problems to be solved by the invention> In recent years,
BACKGROUND ART Due to various disorders caused by overeating animal foods, there has been an increasing social trend toward healthy foods, and with the deterioration of the global food situation, vegetable proteins have been attracting attention as a protein source. Among plant proteins, soy protein is produced in extremely large quantities, has an outstanding balance of essential amino acids, and has high nutritional value. Research has already been done on meat-like processed foods that contain a high degree of soy protein. From this point of view, puffed foods such as bread, which were conventionally manufactured by heating a raw material mixture in which leavening agents and foaming agents such as yeast and baking powder were added to grain flour such as wheat flour, starch, etc., in an oven, etc. Puffed foods using soybean protein instead of wheat flour, etc., have been studied, but puffed foods obtained using only soybean protein as the main ingredient have a low loaf capacity and a hard texture, so they are not suitable as food products. I could not find anything that fully satisfied my taste. Furthermore, because soy protein has a high lysine content, puffed foods are being manufactured using flour with soy protein added to provide nutritional support to wheat flour, but soy protein does not contain gluten. When soy protein is added to wheat flour, it hinders the elongation of the dough, and increasing the amount added causes changes in the texture of the bread, resulting in a decrease in loaf capacity. For example, in a normal bread dough consisting of strong flour, yeast, yeast food, caster sugar, salt, shortening, skim milk powder, and water, if only 10% by weight of the strong flour is replaced with isolated soy protein, the dough becomes hard and does not spread properly. This results in yeast fermentation failure, and the baked bread is insufficiently risen, lacks flavor, and has a rough texture, making it difficult to obtain food that satisfies palatability. . Therefore, there is a natural limit to the amount of soybean protein that can be added, and it has not been possible to add soybean protein at a high concentration. As described above, although soybean protein has an excellent protein composition as a food, puffed foods containing only soybean protein or a high amount of soybean protein have not yet been provided as foods.

Furthermore, in recent years, in order to meet the strong need to eat fresh, freshly baked bread due to consumers' preference for luxury products and the diversification of their eating habits, and with the development of cold chains, frozen bread dough has been baked at stores, etc. Oven fresh bakeries and bake-off shops that provide freshly baked bread are becoming popular. To achieve this, it is necessary to be able to store the dough stably frozen for a long period of time; however, with conventional bread dough made from wheat flour and yeast, - freezing causes the yeast to produce alcohol, making the dough bitter; When the body is destroyed, glutathione, an intracellular component, leaks, which breaks the S-8 bond in gluten that causes it to swell, causing problems such as freezing problems such as insufficient puffing, resulting in poor flavor and puffing. Nothing satisfactory has been achieved in this respect.

Therefore, there is a strong need for a puffed food dough that has excellent freezing stability.

<Objective of the Invention> The present invention has been made in view of the above-mentioned problems, and provides a puffed food dough that has excellent flavor and texture, contains a high amount of soybean protein, and has excellent cryopreservability. The purpose is to

Means and operation for solving the above problems> The puffed food dough of the present invention, which has been made to solve the above problems, has a blending ratio of gelling soybean protein and non-gelling soybean protein of 1 each.
: 100 parts by weight of a mixture having a ratio of 0.3 to 2.0 (weight ratio), foaming agent 1 to 1 containing 20 to 60% by weight of freeze-dried yam
It is characterized by containing 10 parts by weight (in terms of solid content) and 150 to 350 parts by weight of water.

When the puffed food dough of the present invention is heated with a conventional heating means such as microwave heating or oven heating, the gelatinable soybean protein in the dough gels, water evaporates, and the puffed food dough becomes bread-like. It becomes a puffed food and is eaten.

The present invention has the above configuration, and since a mixture of gelatinable soybean protein and non-gelatable soybean protein is used as the soybean protein, it is possible to prevent gel formation from proceeding excessively due to heating, and to soften the soybean protein. It is possible to obtain a puffed food that exhibits a pleasant texture. In addition, a foaming agent containing freeze-dried yam is used, and since the freeze-dried yam is a foaming agent with excellent bubble stability and bubble dispersion, a dough with fine bubbles can be obtained, and even after heat treatment, Excellent bubble uniformity in puffed foods. Furthermore, since the dough of the present invention does not contain yeast, it can be stably stored frozen for a long period of time, and does not suffer from freezing damage even when harsh methods such as rapid freezing are used.

In particular, when a mixture of freeze-dried yam and enzymatically decomposed soybean protein is used as a foaming agent, the protein content in the resulting puffed food is increased, and the enzymatically decomposed soybean protein has excellent foaming properties, so it improves the properties of the dough. Further improvements can be made.

In addition, according to a method of stirring and foaming a mixture of a foaming agent and water, and then adding a mixture of gelatinable soybean protein and non-gelatable soybean protein and kneading to obtain a dough, foaming is possible. Since the foaming power of the agent is not impaired, a well-foamed dough can be obtained.

In the present invention, the above-mentioned gelling soybean protein means a soybean protein that can form a gel through hydrothermal treatment, and the gelling soybean protein includes any soybean protein having the above-mentioned gelling properties. Although any of them can be used, isolated soybean protein (protein content, usually 85 to 90%) is particularly preferable because it has a high protein content, excellent gelling properties, whiteness, odorlessness, etc. The particle size of the isolated soybean protein is not particularly limited, and commercially available isolated soybean protein can be used.

In addition, non-gelling soybean protein refers to soybean protein that does not form a gel or has a low gel-forming ability even when subjected to heat treatment with water. Examples include protein (protein content, usually 85 to 90%), concentrated soybean protein (protein content, usually 60 to 85%), and the like. Water-dispersible soybean protein isolates include isolated soybean protein, acid-precipitated soybean protein, etc. that has been enzymatically decomposed to some extent using a proteolytic enzyme such as pepsin, and defatted soybean flakes that have been extracted with alkaline under mild conditions and acid-precipitated. , and those treated with alkali again if necessary.Specifically, for example, Mirapro 12] (trade name, manufactured by Sterry Co., Ltd.), Mirapro MVP
(trade name, manufactured by Stelly Co., Ltd.), Fujipro CL (trade name, manufactured by Fuji Oil Co., Ltd.), and the like.

Further, as the concentrated soybean protein, any protein can be used as long as it exhibits the above-mentioned non-gelling properties, and specifically, for example, Bromine DS.

Examples include Bromine HV (all manufactured by Central Sawyer).

The above-mentioned mixing ratio of gelatinable soybean protein and non-gelatable soybean protein is 30 to 200 parts by weight, preferably 50 to 15 parts by weight of non-gelatable soybean protein to 100 parts by weight of gelatinable soybean protein.
If the amount of non-gelling soybean protein is less than 30 parts by weight, the puffed food after heat treatment will become hollow, resulting in a food with a lot of skin and hardness. It is not possible to obtain a product that exhibits a texture that satisfies palatability as a food, and the non-gelling soy protein is 200%
If it exceeds the weight part, the swelling becomes excessive and becomes brittle, making it difficult to maintain the shape, which is not preferable.

As a foaming agent added to the above mixture of gelatinable soybean protein and non-gelatinable soybean protein, freeze-dried yam is added to
A foaming agent containing 60% by weight is used.As the foaming agent used in conjunction with the freeze-dried yam, any foaming agent commonly used in this field can be used, such as egg white, egg white, etc. Powder, egg-based foaming agents such as whole eggs, and isolated soybean protein are enzymatically decomposed with proteolytic enzymes such as pepsin to reduce the molecular weight to 3.00.
An enzymatically decomposed soybean protein foaming agent lowered to 0 to 0 to 000 is exemplified, and two or more of these foaming agents may be used in combination. In the foaming agent, if the freeze-dried yam content is less than 20% by weight, the addition effect will be small;
Exceeding this is not preferable as it becomes expensive and the foaming power becomes weak. Examples of freeze-dried yams include freeze-dried wild yam, long yam, yam yam, ginkgo yam, etc.
It is preferable to use a powder. Further, a foam stabilizer such as carboxymethyl cellulose or chitosan may be used in combination with the above foaming agent. Among the above foaming agents, enzymatically decomposed soybean protein-based foaming agents are particularly preferable because they have a large foaming power and high foam stability and thermal stability, and furthermore, they meet the purpose of the present invention of containing a high level of soybean protein. .

Examples of enzymatically decomposed soybean protein-based foaming agents include ParserWhip and Miraform (trade names, both manufactured by Sterry Corporation).

The above-mentioned foaming agent is used at a ratio of 1 to 17 parts by weight of a mixture of gelling soy protein and non-gelling soy protein ]-00, and is 1 to 10 parts by weight, preferably 2 to 5 parts by weight in terms of solid content. added.

If the amount of the foaming agent is less than 1 part by weight per 100 parts by weight of the above mixture, the foaming power will be poor. If the amount exceeds 10 parts by weight, the puffing will be excessive and the food will have many cavities, which is not preferable.

In addition, the amount of water used is (7,150 to 35 parts by weight) per 100 parts by weight of the mixture of gelling soy protein and non-gelling soy protein.
The amount is about 0 parts by weight, preferably about 175 to 250 parts by weight. If the amount of water added is less than 150 parts by weight, the dough obtained will be hard and have insufficient elongation, and if it is added in excess of 350 parts by weight, the dough will become sticky and have poor workability, and may cause swelling during heat treatment. is excessive and undesirable.

Note that various additives commonly used in the food industry may be added to the puffed food obtained by the present invention, depending on the desired nutritional balance, the form of the food, etc. Examples of such additives include oils and fats, starches, flours, seeds,
Examples include animal protein. The fats and oils may be either vegetable or animal, but vegetable oils are preferred. Examples of vegetable oils include soybean oil, rapeseed oil, corn porridge, cottonseed oil, palm oil, bran oil, safflower oil, and sesame oil. In addition to these, beef tallow, pork fat, butter, margarine, etc. can also be used. Note that these vegetable and animal fats and oils may be used in combination as appropriate.1. But that's fine. These fat and oil components are usually added in an amount of 30 parts by weight or less, preferably 5 to 20 parts by weight, per 100 parts by weight of the mixture of gelling soybean protein and non-gelling soybean protein. By adding these fats and oils, nutritional balance can be improved, as well as flavor and texture. In addition, starches, flours, seeds, animal proteins, etc. include carbohydrates such as okara, matshu potato, starch, and glucans, and vegetable proteins other than soybean proteins such as wheat protein, peanut protein, and sesame protein. protein, rice,
Cereals such as wheat, barley, and corn; potatoes such as potatoes, sweet potatoes, and corn; almonds, hemp seeds, perilla, cashews, pumpkin seeds, ginkgo nuts, chestnuts, walnuts, coconuts, pistachios, hazelnuts, Nuts and nuts such as pine nuts and peanuts, bran and bran, as well as seaweed, vegetables, mushrooms, shrimp, octopus, shellfish, fish meat, seafood such as fitzmeal, beef, mutton, pork, chicken, etc. Examples include food materials such as meat and animal bones. Incidentally, these food materials are crushed or pulverized and usually added in an amount of about 30% by weight to 100 parts by weight of the mixture of gelling soybean protein and non-gelling soybean protein.

Furthermore, seasonings such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, oligomolasses liquid,
Food coloring such as Food Yellow No. 4, acidulants such as citric acid and malic acid, thickening agents such as sodium alginate, vitamins such as vitamin A1, vitamin B, vitamin E, vitamin ni, calcium lactate, light calcium carbonate, gluconic acid zinc,
Minerals such as zinc sulfate, copper gluconate, copper sulfate, etc.
Food additives commonly used in this field may be added as appropriate.

By kneading the above-mentioned raw materials, the puffed food dough of the present invention can be obtained. Various methods can be used to manufacture the dough by appropriately changing the mixing order of the raw materials, but one preferred example is to first put a predetermined amount of water and a foaming agent into a kneader, and then add a whipper. After dissolving the foaming agent by stirring at a low speed using a mixture, the above-mentioned fats and oils, seasonings, etc. are added as required, and the mixture is rapidly stirred to sufficiently foam the mixture. A predetermined amount of a mixture of gelatinable soybean protein and non-gelatable soybean protein is gradually added to the foaming liquid and thoroughly stirred. Then,
The whipper is changed to a hook, and the above-mentioned food ingredients are added as desired, and after thorough kneading, the dough is weighed to an appropriate size and shaped to obtain a dough. According to this method,
The foaming power of the foaming agent is not impaired, and it is possible to obtain a dough in which various raw materials are uniformly mixed. It is preferable to adjust the solids content in the dough to about 25 to 40% by weight; if the solids content is less than 25%, there will be too much water and it will be difficult to maintain the shape of the dough, so if the solids content is 40% by weight. If it exceeds this, the degree of swelling may be insufficient.

In addition, any of the conventionally used methods can be used to form the dough, but when making dough for frozen storage, the dough is formed under pressure conditions using an extruder etc. It is preferable to do it at the bottom. The inventors have also discovered that cracking of the surface of the dough during frozen storage can be prevented by carrying out the process under pressurized conditions. Crack-free dough is made by heat treatment 1. ? - In fact, leakage of water vapor is reduced, the degree of puffing can be increased, and a puffed food with a good appearance can be obtained.

The puffed food dough of the present invention is heated and puffed to be eaten as a puffed food. At this time, there is no particular need to age the dough, and the obtained dough may be heated immediately.
Frozen dough may be thawed, but even if it is heated without thawing, a puffed food with good flavor and texture can be obtained.

The means of heating the dough is not particularly limited, and may include oven heating,
Although conventional methods such as microwave heating can be used, microwave heating is preferred. According to microwave heating, it is possible to heat the dough from the inside, and a uniformly puffed food product with a large loaf volume can be obtained. Furthermore, it is more preferable to perform the microwave heating under air blowing conditions, preferably air blowing conditions at an air temperature of 70 to 110° C., since dew condensation on the walls of the microwave irradiation chamber can be prevented and moisture can be efficiently evaporated. Furthermore, by changing the output of the microwaves applied to the dough over time, the degree of swelling can be adjusted, and the dough can be prevented from being excessively heated or burnt.

The microwave heating described above is performed by irradiating the fabric with microwaves, and the frequency of the microwave used is not particularly limited, but is usually between 13 MHz and 18 MHz.
,000 MHz frequency is used.

The output of the microwave used also depends on the amount of moisture in the dough.
It is selected appropriately depending on the irradiation time and the like. During this microwave irradiation, it is preferable to carry out under air blowing conditions in order to prevent the evaporated moisture from condensing on the walls of the irradiation chamber and to efficiently evaporate the moisture.]7. The amount of air blown is appropriately selected depending on the amount of dough to be prepared, etc., and the air temperature is also not particularly limited, but a wind temperature of about 70 to 110° C. is usually efficient and preferable.

Microwave irradiation can be performed in either a batch method or a continuous method, and a rotary table type device equipped with an air blower may be used. In addition, to ensure uniform heating, the fabric is placed on a mesh or mesh belt made of glass fiber or reinforced plastic coated with Teflon that has good microwave transparency, and the microwave is applied to the fabric from above and below. A method of irradiation is preferred.

A preferred mode of microwave heating is to change the output of the microwave irradiated to the fabric over time to perform dehydration and swelling. The microwave output of the chamber is large,
Then, using a microwave irradiation device configured to become smaller in size, the fabric is continuously passed through from the first chamber to initially evaporate a large amount of water, and then depending on the degree of swelling, the output of the microwave is reduced. A method of adjustment is illustrated. More specifically, taking as an example a case where a microwave irradiation device consisting of four consecutive chambers is used, the microwave output of the first and second chambers is, for example, 2.6Kw or 5.2Kw, etc. It is preferable that the output can be switched in multiple stages, and that the output of the microwaves in the third and fourth chambers can be finely adjusted within a range of, for example, 0 to 5 Kw. By using a microwave irradiation device and controlling the output of each chamber, it is possible to prevent puffed foods from burning due to excessive irradiation, and to easily prepare products with different degrees of puffing. The form of can also be adjusted.

The puffed food obtained by puffing the dough of the present invention by the heating method as explained above has a puffing rate of about 3 to 8 times,
It is a bread-like puffed food with a solid content of about 75 to 95% by weight, and can be used in a variety of ways, such as bread making such as white bread and sweet bread, snack foods, confectionery, and food materials. In particular, because the main ingredient is soybean protein and it does not contain starch that has aging properties, or even if it does contain it, its content is small, so the obtained puffed food does not age and retains its flavor for a long period of time. , it can also be stored frozen.

<Examples> Hereinafter, the present invention will be explained in more detail based on Examples, but the present invention is not limited to these Examples.

Example 1 In a mixer, 650 g of water, 5 g of Parser Whip 500 (trade name, enzymatically decomposed soybean protein foaming agent manufactured by Stegy) and 5 g of freeze-dried yam Toki A (trade name, freeze-dried yam manufactured by Senba Toka Kogyo ■) was added and stirred gently to dissolve the foaming agent.

Next, oligo molasses liquid (manufactured by Japan Sugar Sugar Manufacturing Co., Ltd., water content approximately 30%
%) was added and stirred vigorously to foam. To the obtained foaming liquid, 200 g of gelling soy protein Fujipro K (trade name, isolated soy protein manufactured by Fuji Oil ■) and non-gelling soy protein Mirapro 121 (trade name Stegy Water-dispersible isolated soy protein manufactured by Fuji Oil Co., Ltd.) 50sr and Fujipro CL (trade name, isolated soy protein manufactured by Fuji Oil ■) 50 g
was added gradually. After thoroughly kneading and forming into a rod shape with a diameter of 20ts using an extruder, 25 to 28g
The fabric was cut to a weight of .

Next, the fabric obtained above was arranged on a Teflon mesh belt with a width of 28c+n, and a continuous microwave heating tester (manufactured by Tani Iron Works, model TF82B, total length 80cm,
frequency 2450MHz, output 500w), air temperature 1
] Under the air blowing condition of 0℃, the fabric is passed through a microwave irradiation chamber for 3 minutes while irradiating microwaves from above and below,
A bread-like puffed food (solid content: 88.1% by weight) with a degree of puffing of about 5 times was obtained.

The obtained puffed food consists of extremely fine and homogeneous air bubbles,
The food had good flavor and texture, and was highly elastic and firm. Furthermore, even when the obtained food was stored in the freezer for one week, it retained good flavor and texture.

The dough obtained above was placed in a plastic bag, degassed and sealed, left to freeze for 5 minutes in a contact freezer with an internal temperature of -80°C, and then placed in a freezer with an internal temperature of -18°C for 2 minutes.
Although it was stored for a week, no surface cracks were observed. In addition, a puffed food was obtained by heating the frozen dough in the microwave using the method described above. The obtained puffed food had the same degree of puffing and flavor as the puffed food obtained by microwave heating immediately after forming the dough.

Examples 2 to 7 Using the raw materials shown in the table below, dough was obtained in the same manner as in Example 1, and microwave heating was performed to obtain bread-like puffed foods.

The obtained dough exhibited the same freezing stability as the dough obtained in Example 1, and the puffed foods obtained by heat treatment had a swelling degree of about 4 to 6 times and a solid content of 85 to 95% by weight. %, and the fineness of bubbles, flavor, and texture are similar to Example 1.
It was as good as the one.

(Leaving space below) Example 8 In a mixer, 3900 g of water, 30 g of Parser Whip 500 (trade name, enzymatically decomposed soybean protein foaming agent manufactured by Stegy) and freeze-dried Yam Toku A (trade name, freeze-dried manufactured by Hosonami Toka Kogyo ■) 30 g of Japanese yam) was added and stirred gently to dissolve the foaming agent.

Next, oligo molasses liquid (manufactured by Nippon Beet Sugar Co., Ltd., moisture content: 30
%) and 120 g of corn salad oil,
Stir vigorously to create foam. To the obtained foaming liquid, 900 g of Fujipro used in Example 1- and Mirapro 1 were added under stirring.
Gradually add a mixture of 21,600 g and Fujibu ocL 30 oz, mix thoroughly, and then use a kamaboko molding machine to make a mold with an elliptical cross section (major axis 4011111, minor axis 25n+).
m) and cut into a length of about 35+++a+ to obtain a dough.

The resulting dough was placed in a plastic bag, deaerated and sealed, and then left in a contact freezer with an internal temperature of -80°C. It became -20.3℃.

This frozen dough was stored in a freezer at an internal temperature of -18° C. for one week, but no cracks were observed on the surface of the dough.

In addition, when the frozen dough was heated in the microwave and expanded in the same manner as in Example 1 without thawing, the degree of expansion was 4.
．． A 4 times larger puffed food product was obtained. The obtained puffed food had a solid content of about 87% by weight, and had good flavor and texture.

<Effects of the Invention> As described above, according to the puffed food dough of the present invention, a mixture of gelling soybean protein and non-gelling soybean protein is used as the soybean protein. It is possible to prevent the gelation of soybean protein from proceeding excessively during the process, and it is possible to obtain a puffed food with a large loaf volume, good texture, and a high content of soybean protein. Since the foaming agent contained in the foaming agent is used, it is possible to obtain a dough having fine air bubbles, and thus to obtain a puffed food product having extremely homogeneous air bubbles. Furthermore, since no yeast is used, the dough has good frozen storage stability.
It has the unique effect of being excellent in workability because it is not adversely affected by rapid freezing.

Claims (1)

[Claims] 1. Gelling soy protein and non-gelling soy protein The mixing ratio of white is 1:0.3 to 2, respectively. (weight ratio) 100 parts by weight of the mixture, Contains 20-60% by weight of freeze-dried yam. 1 to 10 parts by weight of foaming agent (solid content equivalent) and 150 to 350 parts by weight of water. A puffed food dough characterized by. 2. Gelling soy protein and non-gelling soy protein The mixing ratio of white is 1:0.5 to 1. 5 (weight ratio) The puffed food dough according to item 1. 3. Gelling soy protein and non-gelling soy protein The blending ratio of white is 1:1 (weight ratio) According to claim 2 above, Puffed food dough. 4. The foaming agent is 20 to 60% of freeze-dried yam. Enzymatically decomposed soy protein containing % by weight Claims 1 to 3 above The puffed food dough according to any of the above. 5. Stir the mixture of foaming agent and water to create foam. After drying, gelling soybean protein and non-gelling soy protein Obtained by adding a mixture with soybean protein and kneading. The above patent claim is a puffed food dough made by The puffed food dough according to item 1.