JPS6219128B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing baked confectionery intended for health foods enriched with vegetable protein and composed entirely of vegetable raw materials.

(Prior Art) Various baked confectioneries using wheat flour as a base material have been known. However, these baked confectioneries mainly use animal raw materials such as powdered milk, milk, and eggs as protein raw materials, and the protein content of baked confectionery products is low, and the content of charcoal and fat is relatively low. There were many.

BACKGROUND OF THE INVENTION As infectious diseases have been overcome with the remarkable development of medical science in recent years, the importance of diseases caused by food ingredients and eating habits has come to be recognized, and interest in so-called health foods has increased. Reflecting this situation, the confectionery sector is also seeing an increase in healthy products that are rich in protein, low in carbohydrates and fat, have a low calorific value, and are made essentially entirely of plant-based ingredients. The development of good baked goods is desired. However, there have been no baked confectionery products with such characteristics.

(Problems to be Solved by the Invention) The present invention provides a new, health-friendly product that is rich in vegetable protein, relatively low in carbohydrate and fat content, and mainly composed of vegetable raw materials. The purpose of this invention is to provide a method for manufacturing baked confectionery.

(Means for solving the problem) In order to produce the above-mentioned baked confectionery, the inventor
As a result of repeated trial production of baked confectionery with various combinations using plant-based raw materials as the main ingredients, we found that the main ingredients are wheat flour, soybean protein raw materials, and vegetable oils, and the soybean protein raw material is approximately 100 parts by weight per 100 parts by weight of wheat flour. 15～
A baked confectionery containing about 65 parts by weight and about 5 to about 20 parts by weight of vegetable oil and fat, and whose entire raw material is mainly composed of vegetable raw materials, has all the above-mentioned characteristics and has an extremely favorable taste. Discovered that it has aroma, texture, texture, and color,
completed this invention.

Main raw materials The baked confectionery of this invention uses wheat flour, soybean protein raw material, and vegetable oil as the main raw materials.

This flour includes all flours commonly used in the manufacture of confectionery.

Soybean protein raw materials are extremely important as raw materials for enriching the protein in baked confectionery. In order to effectively enrich vegetable protein, it is necessary to use raw materials with as high a protein content as possible, and from this point of view purified soybean protein powder is most preferred.

Purified soybean protein powder is made by extracting protein from soybeans and turning it into powder.
% crude protein. As this material, any soybean protein powder that is industrially manufactured and sold for food use or food raw material use can be used. One type of purified soybean protein powder can be used, or a plurality of types of purified soybean protein powders of different brands can be used in combination.
When only purified soybean protein powder is used as the soybean protein raw material, baked confectionery with a light and light taste can be obtained.

In order to sufficiently enrich the baked confectionery product with protein, it is desirable to use the purified soybean protein powder in an amount of about 10 parts by weight or more per 100 parts by weight of wheat flour. However, if the amount of purified soy protein powder used is too large, wheat flour,
When dough is prepared by kneading oil, fat, water, etc., its viscosity increases, making mechanical shaping difficult. In addition, quality problems may occur, such as transfer of soybean odor to baked confectionery products. Therefore, the amount of purified soy protein powder used is preferably about 40 parts by weight or less per 100 parts by weight of wheat flour. From the above point of view, the amount of refined soy protein powder used should be reduced to 100% of wheat flour.
More preferably from about 15 to about 30 parts by weight, and most preferably from about 15 to about 25 parts by weight.

As mentioned above, only purified soy protein powder can be used as the soy protein raw material, but in order to further increase the protein content in the baked confectionery product without increasing the viscosity of the dough during manufacturing,
It is highly preferred to use soybean flour as part of the soy protein ingredient to improve the flavor of baked goods and baked goods. Here, soybean flour is a general term for roasted and powdered soybeans, and includes all soybean flour used as food or food raw materials. Soybean flour contains around 35% crude protein, and although this crude protein content is about half that of the purified soy protein powder mentioned above, it hardly contributes to increasing the viscosity of the dough, so it is used in addition to the purified soy protein powder. To use this,
It is extremely effective for increasing the protein content in baked goods. At the same time, soybean flour imparts a desirable flavor to the baked confectionery product: umami, savory aroma, pleasant texture and texture, as well as a suitable yellow-brown color.

In order for soybean flour to exhibit the above-mentioned functions, the amount of soybean flour used is preferably about 5 parts by weight or more per 100 parts by weight of wheat flour. However, if too much soybean flour is used, the baked confectionery product becomes brittle, has a rough texture, and the product becomes too dark brown. For this reason, the amount of soybean flour used is preferably about 25 parts by weight or less per 100 parts by weight of wheat flour. From this point of view, the amount of soybean flour used is about 7 to about 100 parts by weight of wheat flour.
More preferably 20 parts by weight, about 8 to about 15 parts by weight.
Parts by weight are most preferred.

As mentioned above, the soybean protein raw material as the main raw material for the baked confectionery of the present invention is preferably composed of a combination of purified soybean protein powder and soybean flour.
These amounts are approximately 10 to 40 parts by weight of purified soy protein powder and approximately 5 parts by weight of soybean flour per 100 parts by weight of wheat flour.
~25 parts by weight (approximately 15 parts by weight of the total amount of soy protein ingredients)
~65 parts by weight), purified soybean protein powder is preferably approximately 15 to approximately 30 parts by weight, and soybean flour is approximately 7 to approximately 30 parts by weight.
15 parts by weight (approximately 22 to
45 parts by weight), and most preferably about 15 to about 25 parts by weight of purified soy protein powder and about 8 to about 15 parts by weight of soybean flour.

In the production of the baked confectionery of this invention, vegetable oils and fats are added to impart softness and elasticity to the dough to facilitate shaping before roasting, and to impart deliciousness and mouthfeel to the baked confectionery product. The reason why vegetable oils and fats are particularly used in this invention is to prevent the products from containing cholesterol and the like contained in animal oils and fats.

Margarine is preferable as the vegetable oil in order to exhibit the above-mentioned functions required of the vegetable oil. However, in addition to margarine other vegetable oils can also be used, for example sesame oil can be used to improve the aroma.

In order to improve moldability during production and improve the quality of baked confectionery products as described above, it is preferable to use about 5 parts by weight or more of vegetable oil per 100 parts by weight of wheat flour. However, as the amount of oil and fat used increases, the fat content in the baked confectionery product becomes relatively high and the protein content becomes relatively low. Therefore, the fat content is low,
In the baked confectionery of the present invention, which is intended to be a protein-enriched health food, the amount of vegetable oil used is preferably about 20 parts by weight or less per 100 parts by weight of wheat flour. From the same point of view, it is more preferable that the amount of vegetable oil and fat is about 7 to about 12 parts by weight based on 100 parts by weight of wheat flour.

Other Raw Materials In the baked confectionery of this invention, it is preferable not to use sugar from a health standpoint such as preventing tooth decay. However, since it is necessary to sweeten baked confectionery in order to improve palatability, it is preferable to add sweeteners other than sugar. Preferred examples of such sweeteners include malt-saccharified carbohydrate raw materials, such as malt-saccharified starch syrup, maltose, and glucose. An appropriate amount of malt sugar syrup imparts a suppressed sweetness and a faint malt aroma to the baked confectionery, and is therefore highly preferred as a sweetening ingredient for the baked confectionery of the present invention. When using malt saccharified starch syrup, for example, about 10 to 50 parts by weight can be used per 100 parts by weight of wheat flour, taking into consideration the sugar content of the starch syrup, consumer preference trends, etc.

It is also preferable to add a small amount of a vegetable sweetener other than sugar, which imparts sweetness to the baked confectionery in a small amount without substantially imparting heat. An example of such a vegetable sweetener is stevia.

It is preferable to add starch, such as cornstarch, to make the baked goods finer in texture and more palatable. The amount of starch used can be varied over a wide range while taking consumer preferences into consideration, but if it is too large, the protein content will be relatively reduced, so 25 parts by weight per 100 parts by weight of wheat flour is recommended. It is preferable to use the following amount, for example, 10 to 20 parts by weight.

Furthermore, sesame seeds, salt, cinnamon, wheat germ, a small amount of milk powder, etc. can be added as appropriate to improve the taste, aroma, etc. of the baked confectionery.

Additionally, small amounts of leavening agents, such as baking powder, can be added to give the baked goods appropriate porosity and crispness.

Shape of Baked Confectionery The baked confectionery of the present invention can be made into various shapes such as biscuit shape, senbei shape, and stick shape. However, the baked confectionery of this invention is characterized by having a high protein content,
For this purpose, a relatively large amount of soybean protein raw material, especially purified soybean protein powder, is used. In this case, the viscosity of the dough before roasting becomes very high, and the cooking process during roasting is relatively poor. For this reason, it is difficult to make the baked confectionery of this invention into a relatively large confectionery, and it is most preferable to make it into a stick shape.

Manufacturing method The baked confectionery of the present invention can be manufactured by any conventional method for manufacturing baked confectionery. Next, an example will be described.

First, a predetermined amount of wheat flour, soybean protein raw material, and other powder raw materials such as starch and baking powder are blended and passed through a sieve once to four times to make the whole uniform and to incorporate air. .
On the other hand, vegetable oils such as margarine, water, and other liquid materials such as malt syrup are blended. In this case, for example, margarine and malt syrup are first ground together until they are almost uniform, and an appropriate amount of water is added thereto and the whole is further mixed to obtain an emulsion-like intermediate preparation. On the other hand, when sesame seeds are used, they are first roasted, cooled, and then salt is added to obtain a sesame salt intermediate preparation. Next, this sesame salt intermediate preparation and the sieved powder raw material are uniformly mixed. Finally, this powder mixture and the emulsion intermediate preparation described above are quickly and uniformly mixed to prepare a dough, which is formed into a predetermined shape as quickly as possible. Finally, this formed product is baked under conditions commonly used for producing baked confectionery. When baking the baked confectionery of this invention into a stick shape, it is preferable to bake it at a temperature of, for example, 155°C to 165°C for 15 to 20 minutes.

Since the water portion of the water added in the above method evaporates during baking, the amount of water added does not directly affect the moisture content in the baked confectionery product;
The amount of water to be used is determined mainly by considering the ease of preparing and shaping the dough, the convenience of roasting, etc. Specifically, the amount of water used is preferably about 40 to 80 parts by weight based on 100 parts of the total powder raw material. As the amount of purified soy protein powder increases, the viscosity of the dough increases, so in order to make it easier to shape, it is necessary to use relatively more water as the amount of purified soy protein powder increases. is preferred.

(Effects of the Invention) The present invention provides a completely new type of baked confectionery that is rich in vegetable protein, relatively low in carbohydrate and fat content, and is composed mainly of vegetable raw materials, which is extremely favorable for health.

(Example) Next, the present invention will be explained in more detail with reference to Examples.

Mixing ratio of raw materials Ingredients Flour 100g Refined soy protein powder (Product name: Protein) 15g Cornstarch 14g Margarine 12g Skimmed milk powder 12g Sesame seeds 10g Soybean flour 8g Wheat germ (Product name Hygie B) 5g Malt sugar syrup (Product name Marvie) 30g Cinnamon 3g Baking Powder 1.5g Salt 1g Stevia 1g Vanilla essence Small quantity Production method Flour, refined soy protein powder, cornstarch,
Skimmed milk powder, soybean flour, wheat germ, cinnamon, and baking powder were passed through a sieve three times to make the whole mixture uniform and to incorporate sufficient air.

Margarine and malt syrup were ground to a uniform consistency, and stevia and 110 ml of water were added to the mixture to make the whole mixture uniform.

Roast sesame seeds and mix with salt after cooling.
This was added to the sieved powder raw material and the whole was mixed uniformly.

To this powder mixture, the mixture consisting of margarine, malt syrup, stevia, and water was added, and vanilla essence was further added, and the whole was quickly mixed to prepare dough for baked confectionery.

Without leaving this fabric for a long time, the length is about 15
The mixture was molded into a rod shape with a diameter of about 5 mm and roasted in an oven at about 160° C. for about 17 minutes.

In this way, a stick-shaped baked confectionery was obtained. The analytical values of this baked confectionery product were as follows.

Energy 419kcal/100g Water 2.5% Crude protein 16.3% Crude fat 7.9% Carbohydrate 70.7% Crude fiber 0.2% Iron 1.2mg/100g Vitamin E 3.9mg/100g Vitamin B ₁ 0.57mg/100g Vitamin B ₂ 0.66mg/100g or more The protein content is relatively high,
The content of carbohydrates and fat is relatively low, and the sweetness is moderately suppressed. It has a faint malt aroma, and has a good taste, aroma, texture, and texture.
A baked confectionery with a perfect color tone was obtained.

Claims (1)

[Claims] 1 Wheat flour, about 10 to about 100 parts by weight of wheat flour
Using 65 parts by weight of soybean protein raw material and about 5 to about 20 parts by weight of vegetable oil per 100 parts by weight of wheat flour as the main raw materials, one type of dough is prepared in which the raw materials are uniformly mixed with water. A method for producing baked confectionery mainly made from plant materials, which comprises: 2. The method for producing baked confectionery according to claim 1, wherein the soybean protein raw material is purified soybean protein powder, and the content thereof is about 10 to about 40 parts by weight based on 100 parts by weight of wheat flour. 3. The soybean protein raw material is purified soybean protein powder and soybean flour, and the content of the purified soybean protein powder is about 10 to about 40 parts by weight based on 100 parts by weight of wheat flour.
The method for producing baked confectionery according to claim 1, wherein the content of the soybean flour is about 5 to about 25 parts by weight based on 100 parts by weight of wheat flour. 4. Claim 1 further contains about 1 to about 20 parts by weight of starch raw material per 100 parts by weight of wheat flour.
Method for producing baked confectionery as described in section. 5. The method for producing baked confectionery according to claim 1, further comprising about 5 to about 40 parts by weight of malt syrup based on 100 parts by weight of wheat flour, and no sugar is added.