JPS63304937A - Production of food based on wheat flour - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing foods whose main ingredient is wheat flour, such as breads and cakes.

(Prior Art) In the field of food production, attempts have been made to improve the preservability (antiaging properties) of conventionally produced foods. As a method for this purpose, it has been proposed to use soybean powder instead of skim milk powder. In other words, by adding soybean flour known as N.I. Protin (trade name, N.I.7-Z Co., Ltd. gI) to bread ingredients, baked bread is kept in its freshly baked state. It dries and hardens to prevent it from becoming dry.

However, when adding this NI Protin,
Although the above advantages are obtained, the following disadvantages occur.

(1) The bread dough tends to sag and does not have a fixed shape, making 1fi machine processing difficult.

(2) Failure to leave the nest. In other words, the swelling caused by yeast fermentation becomes worse.

Therefore, for example, in the United States, S, S, t.

(sodium, steroyl, fuctylate) or C
, S, L, (calcium, steroyl, lactylate)
Attempts have been made to resolve this drawback by adding 200%, but no satisfactory results have been obtained.In particular, the above-mentioned S, S, and L have not yet been used in Japan. It is prohibited. SUMMARY OF THE INVENTION Therefore, an object of the present invention is to propose a method for suitably producing foods containing wheat flour as a main ingredient using soybean flour.

1 (Means for solving the problem) In order to achieve the above object, in the production method of the present invention, a cellulose bag is added together with soybean flour.

In this way, by adding cellulose powder together with soybean flour, it becomes possible to improve the sagging of the dough and the poor rising of the dough, which are caused by the addition of soybean flour. Foods mainly made from wheat flour include the following: breads, sponge cakes, crackers, biscuits, choux, baked goods, dorayaki, quince, pancakes, castella, These include pies, wafers, donuts, etc.

The above-mentioned soybean powder uses water vapor to deactivate lipoxygenase, which is the cause of the soybean's characteristic bitterness, and improves the digestibility of soybeans to over 96% while reducing protein and VE in soybeans.

It is preferable to use soybean powder in which active ingredients such as lecithin remain in their natural state, such as those commercially available as NI Protin.

The above-mentioned cellulose powder is preferably an odorless white powder mainly composed of crystalline cellulose and containing a small amount of amorphous part, obtained by acid-treating the woody part of a broad-leaved tree.

Furthermore, in a preferred embodiment, about 1 to 10 parts by weight of the above-mentioned soybean flour and about 0.1 to 10 parts by weight of the above-mentioned cellulose powder are added to 100 parts by weight of wheat flour. If the amount of cellulose powder added is less than 0.1/(-cents), the addition will have little effect, and if the amount exceeds 10%, the effect of preventing the dough from becoming sticky will be greater. However, the particularly preferable range of this addition amount is about 0.1 to 5 mff1, which reduces the texture and the degree of expansion during baking.
Department. Furthermore, there is a close relationship between the amount of cellulose powder added and its particle size. That is, if the particle size is made smaller, it is necessary to increase the amount added, and conversely, if the particle size is made larger, the amount added can be reduced.

Further, when the amount added is the same, the larger the grain size, the more effective the prevention of stickiness and deformation of the dough.

The particle size is preferably in the range of about 10μ to about 400μ.The reason for this is that if the particle size is less than 10μ, it cannot be expected to be sufficiently effective in preventing stickiness and deformation, whereas if it exceeds 400μ, This is because the texture becomes somewhat worse.

(Example) Below, an experimental example conducted to confirm the effects of the present invention will be described.

First, Table 1 shows a comparison of three samples (samples 1 to 3 and samples 4 to 6) each made using the conventional method and the method of the present invention, and the degree of expansion after baking. Figure 1 and tjS
Figure 2 shows a comparison of the heights of Samples 1.
1 part of ffii was added. Sample 2 was prepared by adding skim milk powder as before. Sample 5 is
According to the present invention, 3 parts by weight of N.I. Protin as soybean flour and 0.5 parts by weight of cellulose (rag) containing a small amount of amorphous material are added. When only protin was added, the rate of expansion during baking was low, but in Sample 5-1 according to the present invention, expansion exceeding that of conventional sample 2 was obtained.

Sample No., Medium rice type: Strong flour (Camellia) 455g 4
55e dry yeast 10,4.
10° water 286g
28681% Ve liquid 2.
6g 2゜Kneading: Cellulose powder -- Skim milk powder 19゜N,
I, P, 19.5g
-Semi-strong flour 195g 1
95i refined salt 13g
138 water 143.
1438 white flour 32.5g
32゜coloring agent 0.7g
O. Shortening 32.5g
After baking at 32° 407.
413ε 1 day later 395° Height after baking 11cm 1
2゜ Shallow 1 Example This invention 455g
455g 455g 455g4g 10.
4g 10.46 10.4g 10.4g28B
, 286. 286g 286g6g 2.6
g 2.6g 2.6g 2.61?3.25g
1.95g 3.25g9.75g5g 19
．． 5g --- -, 19.5g 19.5g 19.5g195g
195g 195g 195g13g 13
g 13g 13g143, 149.5g149
．． 5. 156g5g32.5g32.5g32,5.
32.5゜7g 0.76 O.7g 0.7
g 0.7g5g 32.5g 32.5g
32.51?32.5g408g 411g 40
3g 421g397g 401g392. 40
9g5cm 12cm 12
．． 5cm 13.5cm 13
．． 5cm Note) Manufacturing method: (1) Add the sifted strong flour to medium-sized dry yeast Okagi V1% ■ and C, and stir and mix at medium speed for 1 minute and 30 seconds and at high speed for 1 minute. Thereafter, the mixture was incubated at 30° C. for 2 hours.

(2) Cellulose powder containing a small amount of kneaded amorphous material and Nj, P are mixed well in advance in a plastic bag, and then sieved.
After mixing with semi-strong flour in a plastic bag, sift it again,
Furthermore, after mixing well in a plastic bag, it was mixed with purified salt, coloring agent, etc. at medium speed for 3 minutes and at high speed for 1 minute. This mixture was divided into 450 g portions and benched for 20 minutes. After that, the gas was removed by stretching it thinly with a de-staining surface stick. After shaping it into a roll and putting it in a mold, it was put in a foil. Humidity 9
0%, temperature 30℃ for 110 minutes, then 200℃
Baked for 25 minutes.

Next, Table 2 shows the results of an experiment using another sample, and the following can be understood from this table.

(1) As shown by the results of samples 11 to 13, when cellulose powder containing a small amount of amorphous and pure cellulose powder (pure cellulose powder) were added to skim milk powder, 0 volume, which had no effect on swelling, Both weight and −
A decrease of approximately 3% was confirmed after a week.

(2) As the results of samples 14 to 16 show, N, I
, P, cellulose powder containing a small amount of amorphous material and M
When e-Cellulose Paw Goo is added, pure cellulose powder has no effect, but cellulose powder containing a small amount of amorphous is effective. It was confirmed that the volume and weight of these samples decreased by 1.5% after -week.

(3) Relationship between particle size and addition amount of cellulose powder containing a small amount of amorphous material: As can be seen from the results of samples 17 and 18, as the particle size becomes smaller, the amount added increases.As the particle size increases, the amount added decreases. , the decrease in volume and weight of these samples is
-1.5% after week.

(4) Addition amount of cellulose powder containing a small amount of amorphous material: As shown by the results of sample 19, when this addition amount is increased, N, 1. The effect obtained by adding P together with cellulose powder containing a small amount of amorphous material is reduced.

(5) As shown by the results of samples 20 and 21, as the particle size of the cellulose powder containing a small amount of amorphous material increases, the anti-stickiness effect increases.

Next, examples of foods other than bread are shown below. In the following examples, sample A was produced according to the present invention, and sample B was produced according to the conventional method.

Example 1 Sponge cake A B Whole eggs 6f 5g 675g Sugar 6
00g 800g thin blade powder 525g
525g milk 180g 180[r Melted putter 120. 120゜NI Proten 16g - Cellulose powder 3g - (200 microns) Volume after baking 6500cc 6000cc Weight after baking 1810g 1780 [r1
Volume after 0 days 6390cc 5750cc
Weight after 10 days 1780ee 17001r
Texture after 1,700 yen Good Sponge cake was made using the ordinary method using the Kanko method.

The dough was thoroughly mixed, and each of A and B 200011 was put into a mold and baked. A whole egg is one that has the yolk and white together.

The cellulose powder used had a diameter of 200 microns.

Texture after 10 days: A was moist and very tasty.

B feels dry and aged. (by conventional method) manufacturing method).

Storage condition 2: Placed in the same plastic bag, closed and left indoors. After 10 days, A decreased by approximately 2% in volume and IIi amount, and B decreased in volume and weight by approximately 4%.
%Diminished.

Immediately after baking, A is compared to B ( Approximately 8% thicker in volume (approx. It was 8% heavier.

Example 2 Soda cracker A B Medium strength Strong flour Food 700g yeast 38 3g Water 315g 300g bottle Soft flour 300g 300g Cod toning 100g 100g starch syrup 15.
15° salt 15. 15° baking soda 7. 7g Nfibroten 30g- Cellulose powder 30g- (100 microns) Side length 5-5.1cm 4.8-4
．． 9cm weight (20 sheets) 80.
79゜thick 20 sheets stacked) 14.5cs+
13cm Meal Indication 0 0 Sticky Dough % 00 Note) Mark 0: Good Mark O: Very Good Sogoo cracker dough made by the conventional method is about 4cm square and weighs 5g.
I cut it into a mold and baked it.

After baking, it was placed in a plastic bag, closed, and left indoors. One day later, the weight, thickness, and length of each of the 20 sheets were measured.

I also looked at the texture. The dough was not sticky at all with both A% and B.0 The weight was not much different, but the thickness of A was about 10% thicker than B.9 The texture of A was crispier and more delicious than B.

Example 3 Biscuit A B Soft flour 900g 900g Skim milk powder 50. 50゜salt eg eg cornstarch loog 100g powdered sugar
25gzsg invert sugar 30. aog thinning 300g 300g lecithin
o,ego o,sg ammonium bicarbonate 4
．． 5g4.5゜Baking soda 3.0g 3.0g
Water 139. 139° Milk 7 Raper 1g Ig NI Proten 3
6g - Cellulose powder 30g - 10 thick pieces) 6.5cw Be
Texture after 15 days ◎ O Note) O: Good ◎: Very good soft biscuits were made using a conventional method.

Place A and B in lath pin so that they do not absorb moisture.
After leaving it indoors for 15 days, I ate it and compared it.

A had a more crispy texture than B (and melted better in the mouth).

When we measured the thickness of 10 sheets of 3mm-thick molded and baked cakes, A was 6.5cm, B was 6cm, and A had about 8% more swelling.

Example 4 Shade A B Milk 1000g 1000g Sitter Toning 350g 350g Putter 350
g35011 thin blade powder 1000g 1000g whole egg 1
500g 1500g NI Proten 40
g- Cellulose powder 51r- Volume after baking 122cc 110cc Weight after baking 22g 19° Texture after 10 days O× Note) O mark: Good 30g each on top
I squeezed it out and baked it. A has a volume of 122cc.

B had a volume of 110 cc, and A was 10% larger.

A weighs 22g, 5B weighs 19g, and A is 14% heavier.
was heavy. Place A and B in the same plastic bag and heat at 10℃ for 10 minutes.
After storing it for a day, I ate it and compared it.

A's face was moist, but B's face looked shabby and aged.

During firing, A had no sagging at all and had extremely good shape retention. B had a slight presence.

Example 5 Ka9tonto A B Strong flour 300g 300g Jojiro I! F70g70゜Ammonium bicarbonate 3.5g3.5゜Dry yeast 1.9. 1.9゜Water 120
g 120g skimmed milk powder -10゜NIP Aten 10g- Cellulose powder 1.5. Volume after frying 1.5° 14ee 12.6cc (1
Weight after frying: 3.2 g 3.1° (average of 10 pieces) Texture after frying: 0 0 Stickiness of dough: O○ Karinto was made by dipping dough fermented in a conventional manner in oil.

The volume of 4g of fermented dough cut into about 4cm pieces and washed with oil is 12.6ec1A, which is the same as the average of 10 pieces of B.
At 14cc, A was 10% larger. The average weight of 10 pieces of B is 3.1. The average of 10 pieces of A was 3.2 g, which was about 3% heavier. B had a crispy texture, but A had an even crispier texture. None of the dough was sticky.

Example 6 Pie A B 200g strong flour 200g salt
5g sg Water 114g 110g NI Proten 6g- (30 microns) Cellulose powder 3g- 10 layers thick after baking) 8cm 7.5cm sticky dough! 0 0 Texture O○ A dough for folded pie was prepared by a conventional method and baked in a 2-round thickness. After baking, A had 10 sheets stacked on top of each other and was 8cm long. B is the same <7.5cm, but A is about 6% heavier (swollen).

Dough A was less sticky, and A had a lighter texture than B, which made it easier to work with, and it melted better in the mouth.

Example 7 Wafer A 13 Soft flour 90. 90g Cornstarch 10g 10g Salt
0.8g o, s.

Egg R3g 3g Skim milk powder 5. 5g Ammonium bicarbonate 0.5g 0.5g Baking soda tg 1g Vanilla oil 0.05g O, 05g Shilayer-toning 5g 5g Water 135g 135g NI Proten 5. -Cellulose Powder 1g- (300 microns) As a result of comparing the textures of So7 Totsehasu made by a conventional method, A was much more brittle and melted better in the mouth than B.

Example 8 Donut A B Salt-free putter 38g 38g Sugar 37
5g 375g Whole egg 300g
300g thin blade powder 650g 650g strong flour 100g 100g potassium bitartrate
12g 12g baking soda 12g
12g NI Proten 36g- Cellulose powder 4.5. 4,5° (20
0 micron) skimmed milk powder -38° water 20g zo,.

Body after frying Ml 130cc 121cc
Weight after frying 45g 41gBody after 10 days M/1128cc 118ccWeight after 10 days 44.4g 40.61rTexture after 10 days ○ ×Dough stickiness ○
O Glue donuts were made using a conventional method. 50. Dough about 6mm thick. 0 volume punched into a donut shape and fried in oil is A.
is 130cc%B is 121cc, A is 7% more than B
The weight of 0 at the university was 45. So, B is 41. A was about 9% heavier.

The volume after 10 days is 128cc for A and 119cc for B.
Met. A was about 7% larger than B. After 10 days, the weight of A was 44.4g, and the weight of B was 40.6g. A was 8.6% heavier. Both A and B were placed in a plastic bag, closed and stored at 10°C for 10 days.The texture was compared after 10 days after heating in the open.A was moist and delicious.

B was looking old and tired. The dough was neither A% nor B sticky.

Example 9 Imagawa Yakisa A B Flour 800g 800g Caster sugar 6
0. 60° starch syrup sog 60g whole egg esg 65° baking powder 20g zog water
980g 980g NI Proten 40g- Cellulose powder 12. 12゜(30 microns) Skimmed milk powder -40g Volume after baking 104cc 9fee10
Volume after 102 cc 94 cc Texture after 10 days Δ × Sedimentation of dough
8mm 18mm Note) Δ mark: Slightly bad × mark: Very bad Imagawa ware was made using a conventional method. Fabric 50. Pour it into a mold and bake it. The volume after baking is A is 104ee
.

B was 9 feet, and A was about 7% larger than B.

After putting it in a plastic bag and letting it stand at 10℃ for 10 days, the volume is:
A was 102cc, B was 94cc, and A was about 8% larger than B. After 10 days, we reheated them in a pot and compared them. A had aged a little and was hard. B had aged extremely well and was falling apart.

In order to observe the sedimentation of the dough, the dough was placed in a 100 cc measuring ring, and the sedimentation state after 60 minutes was compared.

In case A, a supernatant liquid with sedimentation of 8 mm was not formed, and in the same way, in case B, sedimentation was 18 mm.

Example 10 Dorayaki A B Caster sugar 300g 300g Whole egg 300g 300g Thin blade powder 30
0g 300g NI Proten 12g
12g cellulose powder eg -
(150 microns) Volume after baking 210cc 200ee10
Volume after 207 cc 196 cc Texture after 10 days ○ Δ Sedimentation of dough
5mm 9mm Note) ○ mark: Good Δ mark:
I made dorayaki using a rather bad conventional method. fabric 100
g was grilled on an iron plate. The volume after baking is A is 210c
c, and B was 200ee. A was about 5% larger than B. It was placed in a plastic bag, closed, and stored at 10°C for 10 days. The volume of A after 10 days is 207 cc, and the volume of B is 19 cc.
It was 6cc. A was about 5% larger than B. After 10 days, I warmed it up in the open and ate it for comparison. A was moist and delicious. B was slightly inferior to A in both texture and taste. In order to observe the sedimentation of the dough, the dough was poured into a 100 ml measuring ring and left to stand still. 60 minutes later, A
B sedimented by 5 mm and a supernatant liquid was not formed; similarly, B sedimented by 9 mm.

Example 11 Pancake A B Light flour ioo, 100g caster sugar 2
5. 25° baking powder 3g 3g whole egg 10. io,.

Shortening 5. 5゜Nisai Protin 4g - Cellulose Powder 1g
tg (80 microns) water 90. Volume after baking at 90° 240cc 215cc Volume after 10 days 234cc 210cc Texture after 10 days
◎ O Note) O: Good ◎: Pancakes were baked according to a very good standard method.

100g of dough was baked on an iron plate. After baking, A is 24
0cc, and B was 215cc. A is 10% more than B
It was big. I ate the 10-day-old one warmed up in the open. A has the same taste and texture as freshly made, B is A.
The taste and texture were slightly inferior.

[Brief explanation of drawings]

1 and 2 are side views showing the effect of the bulge according to the present invention. Figure 1 Figure 2 Procedural Amendment 1, Indication of Case 1986 Patent No. 14
No. 0413 2) Title of the invention Food whose main ingredient is wheat flour! ! Method 3: Relationship with the case of the person making the amendment Application People
Name: Arata Hiroshi 4, Agent address: 3-1 Iidabashi, Chiyoda-ku, Tokyo
No. 1, No. 20, No. 5, Date of amendment order From
6. Subject of amendment Description 1. Title of the invention Method for producing food containing wheat flour as a main component 2) Claims (1) Flour characterized by adding soybean Lζ cellulose powder A method for producing food whose main ingredient is (2) In the method according to claim 1, the soybean meal is prepared by deactivating lipoxygenase, which causes the characteristic odor of soybeans, using water vapor and increasing the digestibility by about 96% or more. protein in soybeans, while increasing
A manufacturing method characterized by using soybean rind in which active ingredients such as IL, VE, lecithin, and saponin remain in their natural state. (3) In the method described in claim 11, the cellulose powder is obtained by acid-treating the woody parts of mainly broad-leaved trees and processing the crystalline cellulose into an odorless white powder. A manufacturing method characterized by Q-. m The method according to claim 1, wherein the cellulose powder has a thickness of 10 to 400μ and a diameter of 2
A manufacturing method characterized in that the convexity tL is 0 to 1000μ. C9 - In the method according to claim 1, 1 to 10 parts by weight of the soybean flour and 0.1 to 10 parts of the cellulose powder are added to 100 parts by weight of wheat flour, respectively. Characteristic manufacturing method. 3. Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing foods whose main ingredient is wheat flour, such as breads and cakes. Foods whose main ingredient is wheat flour include breads, sponge cakes, crackers, biscuits, choux, baked neck rolls, dorayaki, quince, pancakes, castella, etc.
These include pies, wafers, donuts, and 7-raw pastes. (Prior Art) In the field of manufacturing such foods, conventionally, the finished foods have good preservability (prevention of aging phenomenon), melt in the mouth, sittiness (feeling crunchy in the mouth), have no dumpling feel during the day, and have good puffiness when baked. An important issue was creating a fabric that would not easily settle. Foods made from wheat flour begin to age over time, shrinking in volume and decreasing elasticity, resulting in brittle fibers that fall apart in the mouth and loss of flavor. It had lost its value significantly. Aging phenomena, for example, are bread that loses its softness, becomes hard, becomes crumbly, loses its characteristic bread flavor, shrinks in volume, decreases the water absorption capacity of the internal phase, and dissolves in water in the internal phase. It refers to the appearance of a wide variety of phenomena, such as a decrease in the starch content and an increase in the opacity of the inner phase, and although various studies have been conducted and various theories have been proposed for the cause since ancient times, there is no definitive explanation. There was no. Advances in YIA flour chemistry have revealed that this is because starch that has been pregelatinized by heating transforms into beta-type starch over time. Methods to prevent aging include choosing flour with a high gluten content and using large amounts of sugar, white toning, and milk powder. However, in terms of taste, price, etc.
There are limits to how much these things can be added, and we couldn't expect them to have such a big effect. Sucrose fatty acid ester is used as a chemically synthesized product because it is said to be effective in preventing aging, but in reality it is not as effective as expected.In the United States, sodium steroyl lactylate (So
dium 5tearoyl-2LactylaLe
) or calcium, steroyl, lactylate (Cal
eiu plow 5tearoyl -2Laetylate)
Attempts have been made to eliminate these drawbacks by adding synthetic chemicals to foods, but they have not yielded satisfactory results.As a recent trend, there is a strong consumer resistance to adding synthetic chemicals to foods. Therefore, natural products are required as anti-aging agents. There is soybean flour (hereinafter referred to as soybean flour) disclosed in Japanese Patent No. 715506 as a natural product that is effective for preventing the aging of foods whose main ingredient is wheat flour. In addition to deactivating lipoxygenase, which is the cause of soybean's characteristic odor, it also increases the digestibility of soybeans to over 96%.
The active ingredients such as E, lecithin, and saponin remain in their natural state. When this soybean flour is added to bread, for example, the flavor, softness, and prevention of volume shrinkage during baking are maintained for a long time. However, this soybean flour has serious deficiencies. This is because the dough is easily shaken and sticky, making it difficult to mold it by machine, and because it swells due to yeast fermentation and does not spread well in the pot. (Means for Solving the Problems) An object of the present invention is to suitably produce a food product mainly composed of wheat flour using soybean flour and cellulose powder, and to propose a method free from the above-mentioned defects. be. Adding cellulose powder along with soybean flour will reduce the sagging and stickiness of the dough that occurs due to the addition of soybean flour.
Blistering caused by yeast fermentation and pot growth can be improved. The above-mentioned cellulose bag is made of odorless white powder made from crystalline cellulose obtained by acid-treating the woody parts of hardwood trees. The size of the powder is approximately 10μ in diameter.
It is preferable that the fiber is in the form of a fiber with a diameter of about 400μ and a length of about 20μ to 700μ. In a further preferred embodiment, 100ff of wheat flour
Soybean flour is about 1 to 10 ffil51S per i part
, about 0.1 to 10 parts by weight of cellulose powder, respectively. The amount of cellulose powder added is 0.1
If the amount is less than 1 part by weight, the effect of the addition will be small; if the amount added exceeds 10 parts by weight, the dough will become sticky,
Although it is more effective in preventing sag, yeast fermentation causes stickiness and pot spreadability, and the stickiness during baking becomes extremely bad. The preferred range of addition of cellulose powder is approximately 0
．． It is 1 to 51 parts by weight. There is also a close relationship between the amount of cellulose puff goo added and its particle size (the diameter of the powder, hereinafter referred to as particle size). It is necessary to increase the amount of addition when the particle size is decreased, and on the other hand, when the particle size is increased, the amount of addition can be decreased. Furthermore, when the amount added is the same, the larger the particle size, the greater the effect of preventing stickiness and sagging of the dough.The preferred particle size is about 10μ to 400μ in diameter and 20μ in length.
Particles with a diameter of μ to 700μ are better.The reason for this is that if the diameter of the particles is less than about 10μ, the effect of preventing stickiness and sagging cannot be expected to be sufficient, and if the length exceeds about 700μ, the This is because the effect of preventing stickiness and sag is great, but the texture is poor. (Example) Below, we will explain an example of an experiment conducted to confirm the effects of the present invention. Effect of cellulose powder on white bread See. Conventional Example Sample No. 1 2 out of 1! 1: Strong flour 455g 455[
1 dry yeast 10.4g
10.411 Wednesday 286
．． 286g vitamin CO0026FIO102
6g kneading: Cellulose powder (150μ) - One theory fat milk powder - 19.5° soybean flour
19.5g - Semi-strong flour 195g 195g refined salt
13g 13g water
143g143g caster sugar
32.5g 32.5g unsalted butter
32.5g 32.5° Body after firing 8! 1800cc 1630cc Height after firing 11cm 12.5c Weight after firing 407g 413g Weight after 1 day i1 395g 394g Workability
X ○ Note) (1) Workability: The dough is sticky, the shaking is poor (, the stretch is good, O mark is good) ◎
Mark Very Good (hereinafter the same name) (2) μ of cellulose powder is the average diameter of the particles Invention 455g 455g 455g
455g10.4g 10.4g 10.4g
10.411286g28611 28k
286g0.026g 0.0261+
0.026g 0.026g3.25g
1.95g 3.25g 9.75g19.51
1 - - - - 19.5g 19.5g 19.5g195g
195g 195g 19
5g13g 13g 13g
13g143g 149.5g 149.5g
1561132.5g 32.5g 32.5g
32.5g32.5g 32.5g
32.5g 32.5g1630cc 165
0cc 1680cc 1680cc12cs+
12.5cm 13.5cm
13.5c+a40h 411g 40
3g 421g397g 40br
392g 409
g0 0 0 ◎ indicates good or bad mechanical properties during processing, × indicates poor (hereinafter the same name) First, Table I shows three samples each (sample 1) prepared by the conventional method and the method of the present invention. ~3, sample 4
-6) were manufactured and the results of comparing the volume, height, and weight after baking are shown. Further, FIG. 1 and FIG. 2 compare the heights of Samples 1 and 2 and 5. Reference numerals 1, 2 and 5 in the figure indicate samples 1.2 and 5, respectively. Here, sample 1 contains 3 parts by weight of soybean flour. Sample 2 is the conventional one with 3 parts by weight of skim milk powder added. Samples 4, 5 and 6 are according to the present invention and contain 3 parts by weight of soybean flour and 0.3 to 1.0 parts by weight of cellulose powder. 5 parts by weight was added. As can be seen from Figure fjS1, when only soybean flour was added (sample 1), the rate of swelling during baking was inferior to when skim milk powder was added (sample 2). However, as shown in FIG.
In this case, a bulge far exceeding that of the conventional one (sample 1) was obtained. Furthermore, as is clear from comparing Sample 2 and Sample 5 in Figure 1, Sample 5 swells significantly compared to Sample 2 with skim milk powder added6. Similar results to Sample 5 were obtained. Although Sample 3 was made by adding a cellulose bag to skim milk powder, both swelling and workability were the same as those without additives (Sample 2). The relationship between the amount of cellulose bag added and water retention, workability, swelling, etc. is that there is no significant difference in water retention between 0.3 and 0.5 parts by weight, but there is a great effect on workability from 0.5 parts by weight, and swelling is reduced. is 0.3 to 1.
There was no significant difference between 5 parts by weight. The following can be understood from Table 2. (1) As shown in the results of samples 11 to 13, cellulose powder and cellulose powder (B
) had no effect on swelling, and both volume and weight decreased by about 3 to 5% after one week. There was no difference in workability. (2) As shown in the results of Samples 14 to 16, the soybean flour to which cellulose powder was added had a 9% larger swelling and better workability than the soybean flour to which cellulose powder was not added. The soybean flour to which cellulose powder (B) was added was not much different from the one without the addition, and the workability was as bad as the soybean flour alone.6 It was confirmed that the volume and weight decreased by about 4.8% after one week. (3) Relationship between particle size and addition amount of cellulose powder. As can be seen from the results of samples 17 and 18, as the particle size becomes smaller, the amount added increases. The larger the particle size, the smaller the amount added. The volume and weight of these samples decreased by approximately 1 after one week.
．． The zero workability was 7%, which was good. (4) Addition amount of cellulose powder. As shown by the results of Sample 19, increasing the amount of cellulose powder added reduces the effect obtained by adding soybean flour and cellulose powder together. (5) As shown by the results of Samples 20 to 21, the workability effect increases as the particle size of the cellulose powder increases. (6) As shown in Sample 22, even when cellulose powder was added to defatted soybean flour, it swelled and had no effect on workability. (Note) How to make bread (1) Add dry yeast and vitamin C1 sifted strong flour to medium-sized water and put it in a mixer. Stir and mix at medium speed for 1 minute and 30 seconds and at high speed for 1 minute. Thereafter, it was fermented at 30°C for 2 hours. (2) Mix the kneaded cellulose powder and soybean flour or skim milk powder well in advance in a plastic bag. Add semi-strong flour and mix in a plastic bag. Add this to a blender along with water, refined salt, caster sugar, unsalted butter or shortening, etc. Mix on medium speed for 1 minute. After fermentation, the medium seeds were added and mixed at medium speed for 3 minutes and at high speed for 1 minute. This mixture was divided into 450 g portions and benched for 20 minutes. After that, it was rolled out thinly with a sleeping stick, the 〃 was removed, and it was shaped into a roll, put into a mold, and then put into a foil. Fermentation was carried out for 110 minutes at a humidity of 90% and a temperature of 30°C. Thereafter, it was baked at 200°C for 25 minutes. Next, Examples of foods other than bread are shown below. In the following examples, Sample 8 was produced according to the present invention, and Sample B was produced by the conventional method. Example 1 Sponge cake A 13 Whole eggs 675g 675g Sugar 5oot 600g Thin blade powder 525g 525g Milk
180g 180g melted butter 120. 120g soy flour
16g - Cellulose powder (200μ) 3g - Volume after baking 8500cc 6000e
e Weight after baking: 111,810g 1780
gVolume after 10 days 6390cc 575
0cc Weight after 10 days 1780g 17
00g Texture after 10 days: Good A sponge cake was made using a conventional method using the Kanko method. The zooog dough A and B were mixed well and put into molds and baked. Texture after 10 days: A was moist and very tasty. B felt dry and had begun to age (manufactured by conventional method). Storage conditions 2. Placed in the same plastic bag, closed the bag and left it indoors. After 10 days, both volume and weight of A decreased by approximately 2%. Both volume and weight of B decreased by about 4%. Immediately after baking, A was about 8% larger in volume and about 8% heavier than B. Example 2 Soda cracker A B Medium semi-strong flour 70011 700g Ys f 3g 3g Water 315g
300F 1 piece soft flour 300g 300 [1
Sea cod - toning 100g 100g
Starch syrup 15g 15g Salt 15g 15g Baking soda 7g 7g Soy flour
30g - Cellulose - Powder (200μ) aO, - Length of one side 5~5.1cm 4.8~
4.9cm heavy fi (20 sheets) 80.
79g (20 sheets stacked) 14.
5c Theory 13C-Texture Very Good Good-Workability ◎
○6A made soda crackers using the usual method
The workability was also very good, which was 4% in terms of length i, and about 11% in weight for 20 sheets of 1 g and 1 thickness of 20 sheets, respectively. Example 3 Biscuit A B Soft flour 900g 900g Skimmed milk powder 50g 50g Salt ag
ag cornstarch 100g
100g powdered sugar 25g 25g
Invert sugar 30g 30g shortening 300g 300g lecithin
o, s,, 0,8° ammonium bicarbonate
4.5g 4.5゜Baking soda 3.0g
3.0° water 139g
139g Milk 7 Labor 1g
1g Soy flour 36g- Cellulose Paragoo (100μ) 0g- Thick! (10 pieces) 8.5g ring 6.
Oc. Texture after 15 days Very good Soft biscuits were made using a good conventional method. Place A and B in a glass bottle so that they do not absorb moisture.
After leaving it indoors for 15 days, I ate it and compared it. A had a stronger crunchy feel than B and melted better in the mouth. When we measured the thickness of 10 sheets of 3mm-thick molded and baked cakes, A was 6.50 and B was 6cm, and A had about 8% more swelling than B. Example 4 Shoe A B Milk tooog 1ooo. Shortening 350g 350g butter 350g 350g thin blade flour
1000g1000g whole egg 1500g
1500° soybean flour 40g - Cellulose balagou (150μ) 5g - Volume after baking 122cc 110cc Weight after baking 22g 19g Texture after 10 days Good Bad Pour out 30FII each of choux dough made by the conventional method onto a baking sheet. I baked it. A is volume IZ2cc%B is body 8t110
In cc, the to was 10% larger. A weighs 22g,
B weighed 19g, and A was 14% heavier. A and B were placed in the same plastic bag and stored at 10°C for 10 days, then tasted and compared. A's face was moist, but B's face looked shabby and aged. During firing, A had no shake at all and had excellent shape retention. B was slightly blurred. Example 5 Karindo A B Strong flour 300g 300g caster sugar
70g 7011 ammonium bicarbonate 3.5g 3.5g dry yeast 1.9g 1.9g water
120g 120g skim milk powder 10g soybean flour
10g- Cellulose Paragoo (50μ) 1.5g 1
．． 5[r Body after frying m 14cc
Weight after frying 12.6cc (average of 10 pieces) 3.2g 3.
Texture after lifting 1g Very good Good workability ◎ ○ Karindo was made by frying the dough fermented in a conventional manner. After frying 4 g of fermented dough cut into approximately 4 cm pieces, the volume is 12.6 cc on average for 10 pieces of B.A is the same.
At 14ec, A's 0 weight was 10% larger than B's 1
The average of 0 pieces was 3.1g, and the average of 10 pieces of A was 3.2F, which was about 3% heavier.As for the texture of 0 pieces, B was crispy, but A was even crispier. None of the dough was sticky. Example 6 Pie A B Strong flour 20011 20011 Salt
5H5g Water 114g 110g Soy flour 6g- Cellulose powder (30μ) 3g- 10 thick layers after baking) 8cm 7.5cm
Workability ◎ O Texture Very good The dough for the folded pie was made using a conventional method and baked to a thickness of 21 mm. After baking, A had 10 sheets stacked on top of each other and was 8cm long. B was the same <7.5 cm, but A was about 6% larger. The dough was less sticky for A, and the 6 textures that were easier to work with were lighter and melted better in the mouth than B. Example 7 Wafer A B Soft flour 90g 90g Cornstarch 10g 10g Salt
0.8g o, s. Egg yolk 38 3g Skimmed milk powder 5Fl 5g Ammonium bicarbonate 0.5. 0.5゜Baking soda
1[rlg vanilla oil 0.051+ 0.051
1 sea 1-toning 5. 5g water
135g 135g soybean flour
5. - Cellulose bag - (300μ) 1g - A soft wafer was made by a conventional method. As a result of comparing the textures, B was much lighter and melted better in the mouth. Example 8 Donut A B Unsalted putter 38g 38g Sugar 375g 375g Whole egg
300g 300g thin blade powder 65
0g 650g strong flour 100g
100 [1 weight potassium chloride 12.
12゜Baking soda 12g 12゜Soy flour
36g- Cellulose powder (200μ) 4.5g 4.
5g skimmed milk powder 36g water
20. Volume after frying 20g 130cc m after frying 121cc
N 45 g 41 g Volume after 10 days 128cc 119cc Weight after 10 days 44.4g 40.6g10
Texture after days Good Poor workability
OO Leavening donuts were made using a conventional method. 50g of dough with a thickness of about 6mm was punched out into donut shapes and fried in oil.A's volume was 130cc, B's was 121cc, and A was 7% larger than B.A's weight was 45. So, B was 41g. A was about 9% heavier. The volume after 10 days is 128cc for A and 119cc for B.
Met. A was about 7% larger than B. After 10 days, the weight of A was 44.4. So, B is 40,6. Met. It was 8.6% heavier. Both A and B were placed in a plastic bag, sealed and stored at 10°C for 10 days. The texture was compared after 10 days of warming in the oven. The dish was moist and delicious. B was looking old and tired. The stickiness of the dough was neither A nor B. Example 9 Imagawa Yakisa A B Thin Blade Powder 800. 800° caster sugar
eog 60g starch syrup so,, so,. Whole eggs 65g 65g 5g Baking balagou 20g 20° water 980g
980g soybean flour 40g - cellulose baragoo (30μ) 12. 12゜skimmed milk powder
Volume after baking at 40° 104cc 97cc
Volume after 10 days: 102cc 94c
c Texture after 10 days Good Bad Dough settling 8 mm 18a+m Imagawa ware was made by the usual method. 50g of the dough was poured into a mold and baked. After baking, the volume of A is 104cc. B was 97cc, and A was about 7% larger than B. After putting it in a plastic bag and letting it stand at 10℃ for 10 days, the volume is:
A is 102cc% B is 94cc, A is about 8 cc more than B
% larger. After 10 days, we reheated them in a pot and compared them. A had aged a little and was hard. B had aged extremely well and was falling apart. To check the settling of the dough,
The dough was placed in a 100 cc measuring ring, and the sedimentation state after 60 minutes was compared. For A, a supernatant liquid with 8 mm sedimentation was produced. Similarly, B sank 18 mm. Example 10 Dorayaki A B Caster sugar 300g 300g whole egg
300g300g thin blade powder 300. 300g soybean flour
tzg tzg Cellulose powder (150μ) 6g - Volume after baking 210cc 200cc
Volume after 10 days: 207cc 196c
c Texture after 10 days Good Slightly bad Dough settling 5 mm 9+a+Dorayaki was made by the usual method. The dough was baked at 100° on a griddle. The volume after baking is 210cc for A and 2 for B.
It was 00cc. A was about 5% larger than B. It was placed in a plastic bag with the opening closed and stored at 10°C for 10 days. The volume of A after 10 days was 207 cc, and the volume of B was 196 cc. A was about 5% larger than B. After 10 days, we warmed it up in the oven and tasted it. A was moist and delicious. B was Slightly more texture than A,
Both the taste was poor. 100m1 to check the sedimentation of the dough.
The dough was placed in a graduated cylinder and left to stand. After 60 minutes, A sedimented by 5 mm and a supernatant liquid was not formed. Similarly, B
sank 9 mm. Example 11 Pancake A B Plain flour 100g 100g caster sugar
25 [125g baking powder 3g 3g whole egg
10g10Fi shortening 56 5g soy flour
4g - Cellulose Balagu (80μ) Ig 1g Water 90g 90 [1 Volume after baking 240cc 215ccl Volume after 0 days 234cc 210cc Texture after 10 days Very good Pancakes were baked according to a good conventional method. 100g of dough was baked on an iron plate. After baking, A was 240cc and B was 215cc. A was 10% larger than B. I ate the 10-day-old one warmed up in the open. A Hatsu (
It had the same taste and texture as freshly cooked food. B was slightly inferior to A in taste and texture. 4. Brief description of the drawings ttS1 Figure is a side view showing a comparison of the degree of swelling of bread to which only soybean flour has been added and bread to which only skim milk powder has been added. FIG. 1...sample 1 2...sample 2 5 tatami...kisample 5

Claims (5)

[Claims] (1) A method for producing a food whose main ingredient is wheat flour, which is characterized by adding soybean powder and cellulose powder. (2) In the method according to claim 1, the soybean powder uses water vapor to inactivate lipoxygenase, which causes the odor peculiar to soybeans, and to increase the digestibility to about 96% or more. Protein in soybeans, V
E. A manufacturing method characterized in that the soybean powder contains active ingredients such as lecithin in their natural state. (3) In the method according to claim 1 or 2, the cellulose powder is obtained by acid-treating the woody part of a hardwood tree and producing an odorless powder containing mainly crystalline cellulose and a small amount of amorphous part. A manufacturing method characterized in that it is a white powder. (4) In the method according to claim 3, the soybean flour is added to about 1 to 10 parts by weight and the cellulose powder is added to about 0.1 to 1 parts by weight based on 100 parts by weight of wheat flour.
A manufacturing method characterized in that 0 parts by weight of each are added. (5) The method according to claim 4, wherein the particle size of the cellulose powder is in the range of about 10 to 400 microns.