JPS61254149A - Production of baked confectionery - Google Patents

Abstract

PURPOSE:To produce a backed confectionary having a high nutritive value and low calory, by adding water to a raw material consisting of wheat flour, soybean flour, gluten, sodium bicarbonate and common salt, mixing them, aging the resultant dough, forming the dough, adding water to the formed dough and baking the dough. CONSTITUTION:An adequate amount of water is added to a raw material consisting of 35-45% wheat flour, 15-5% soybean flour, <=5% gluten, <=1% sodium bicarbonate and <=0.9% common salt, mixed and agitated for >=15min to give a dough, which is then aged under >=90% humidity for >=20min. The aged dough is then mixed and agitated while cut in a cutter mixer and formed into a desired shape. A small amount of water is added thereto and the dough is backed at 140-160 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Application in Industry> The present invention relates to a method for producing light baked confectionery (gouillette foods) that is particularly rich in protein and can be easily produced.

<Conventional technology and its problems> There have been various types of bread and baked goods, but all of them contain large amounts of carbohydrates and fats and have a lot of calories, so they are not suitable for snacks (gouette foods), and the manufacturing method is difficult. However, it has the disadvantage that it is complicated and cannot be manufactured easily.

Therefore, there has been a long-awaited development of a method for producing baked confectionery that is high in nutritional value (protein content), low in calories, and easy to produce.

Therefore, this invention uses wheat flour as its main ingredient, adds soybean flour and gluten to strengthen the protein, and further adds trace ingredients such as soybean flour and salt. with water 1
5 minutes or more” - Step 1 of making baked confectionery dough by stirring with a mixer
Process: After the first step, the dough is kept and matured for 20 minutes or more under a humidity of 90% or more.Second step: The dough after the second step is mixed and stirred while being cut with a cutter mixer. The third step is to mold the dough after the third step, add a small amount of water, and bake it at 140-160°C to create a dough that is high in nutritional value (protein content) and low in calories. It was developed with the aim of providing a method for manufacturing baked confectionery that is easy to manufacture.

The raw materials for the baked confectionery according to the present invention are not limited to those mentioned above, but include skim milk powder (which can be particularly enriched with calcium), rice flour (rice flour), etc.
Powder), grains such as corn, and vegetable extracts (Veg
By further adding itable Es5ence, the nutritional value can be further increased while suppressing calories. Furthermore, since this baked confectionery contains less fat, it is less susceptible to deterioration due to fat oxidation and has a good shelf life.

<Example> 1000g wheat flour, 250g soybean flour, 100g gluten
,, 10 g of heavy soybean flour, 9 g of salt, and 1,300 g of water were added to a mixer and stirred for 20 minutes to make dough for baked confectionery.

This dough was wrapped in a wet cloth and left at room temperature for 30 minutes to fully age the dough. Then, stir and mix the dough for 15 minutes while cutting it with a cutter mixer, soak it in a water bath at room temperature for another 5 minutes, put it in a bread baking oven (oven), and mix it for 15 minutes.
0°C for 10 minutes (this baking temperature is about 30°C lower than that of bread).

) Baked to obtain baked goods. This baked confectionery had a light flavor and aroma, making it ideal as a snack baked confectionery.

<Effects of the Invention> As described in 2 below, the baked confectionery according to the present invention has the effect of being low in calories, rich in protein and calcium, and capable of producing oil-free baked confectionery in a cylinder. .

Claims (1)

[Claims] First step of making dough for baked confectionery by adding an appropriate amount of water to the following raw materials and mixing and stirring for 15 minutes or more.
The second step is to hold and age the dough for 20 minutes or more under a humidity of 0% or more, the third step is to mix and stir the dough after the second step is cut with a cutter mixer, and the dough after the third step is mixed as appropriate. A method for producing baked confectionery, which comprises molding, adding a small amount of water, and baking at 140 to 160°C. Wheat flour 35-45% Soybean flour 15-5% Gluten 5% or less Soybean flour 1% or less Salt 0.9% or less