JPWO2008093611A1 - Process for producing baked food - Google Patents

Abstract

An object of the present invention is to provide a method for producing a baked food having a high protein content, which can be produced in an existing production facility, and a baked food produced by the production method. The present invention provides a method for producing a baked food, characterized by using a baked food dough containing a cross-linked wheat starch and a protein powder, and a baked food produced by the method.

Description

  The present invention relates to a method for producing a baked food using a baked food dough blended with protein powder and a wheat-derived crosslinked starch, and a baked food produced by the production method.

In recent years, as consumers become more health conscious, nutrition such as foods containing vitamins and minerals in a well-balanced manner based on daily nutritional requirements and foods that are strengthening specific nutrients such as dietary fiber Many fortified foods with high added value have been developed.
Demand for baked foods such as cookies and biscuits that can be eaten easily is increasing, especially high-protein nutrition-enriched foods with enhanced protein, one of the three major nutrients. Development of is strongly desired.

  However, since protein has high water absorption, when the protein content in the baked food dough is increased, the stickiness of the baked food dough decreases, the extensibility decreases, and the moldability deteriorates. In addition, since the moisture absorbed by the protein is difficult to evaporate, the fire is bad during firing, only the product surface is burnt, and the center part is easily burnt.

Various methods have been disclosed to solve these problems based on protein water absorption and to produce baked foods having a high protein content. For example, (1) a baked food containing wheat flour, fats and oils, protein and dietary fiber, wherein the protein coated with the fats and oils is dispersed in the flour dough, and a method for producing the same are disclosed. (For example, refer to Patent Document 1). By this method, even if a large amount of raw materials having high water retention such as protein and dietary fiber are contained, the moldability of the baked food dough is good, the fire is good during baking, and a good baked food can be produced.
JP-A-8-289714

  In the method (1), the protein content can be 7% by mass or more of the whole baked food, and a baked food having a higher protein content than the conventional one can be produced. However, it is a baked food based on wheat flour, and the protein content is insufficient. In addition, since it is necessary to pre-knead protein and fat, it is not a method that can be applied to all existing production methods, and the conditions of pre-kneading need to be appropriately examined depending on the ratio of protein and fat and the like There is also a problem.

  On the other hand, a baked food with a sufficient protein content can be produced by using a food material with a high protein content. However, a baked food dough using a food material with a high protein content is inferior in moldability and fire. In addition, stickiness and oil ooze out. For this reason, it is difficult to industrially manufacture a baked food using the baked food dough in an existing manufacturing facility.

  An object of this invention is to provide the manufacturing method of the baked food with high protein content which can be manufactured in the existing manufacturing equipment, and the baked food manufactured by this manufacturing method.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have blended wheat-derived cross-linked starch into a baked food dough using a high protein-containing food material, thereby improving the physical properties and emulsified state of the baked food dough. The present invention has been completed by finding that it can be improved, and that an existing production facility can produce a good baked food with a high protein content without causing production problems.

That is, the present invention provides a method for producing a baked food, characterized by using a baked food dough containing a cross-linked wheat starch and a protein powder.
Moreover, this invention provides the manufacturing method of the said baked food characterized by the wheat starch content which carried out the crosslinking process after baking becoming 2 mass% or more in conversion of solid content.
Moreover, this invention uses the baked food dough which mix | blended protein powder so that the protein content after baking may become 17-60 mass% in conversion of solid content, The manufacture of the said baking food characterized by the above-mentioned. A method is provided.
Moreover, this invention provides the manufacturing method of the said baking food characterized by the said baking food being a cookie, a biscuit, or a cracker.
Moreover, this invention provides the baked food manufactured by the manufacturing method of one of the said baking products.
Moreover, this invention provides the baked food characterized by the said baked food being a cookie, a biscuit, or a cracker.

  According to the present invention, a good baked food with a high protein content can be produced using existing production equipment without causing production problems. The above-mentioned (1), which requires pre-kneading, because the baked food dough can improve the physical properties and emulsified state of the baked food dough with a high protein content simply by containing the protein and cross-linked wheat starch. Unlike the above method, etc., it can be applied to all existing manufacturing methods. In addition, since excess fats and oils are not required for improving the baked food dough, it is possible to produce high-protein and low-calorie baked foods by appropriately adjusting the content of fats and oils and sugars.

  The baked food in the present invention means a food obtained by baking a raw material. Examples of the baked food include cookies, biscuits, crackers, rusks, and wafers. In particular, cookies, biscuits or crackers are preferred.

  The method for producing a baked food according to the present invention is a method for producing a baked food characterized by using a baked food dough containing a cross-linked wheat starch and a protein powder. Even if the protein content of the baked food after baking is 17% by mass or more in terms of solid content, which is preferable as a nutritional supplement, the content of the cross-linked wheat starch is appropriately adjusted by this method. By this, the physical property and emulsified state of the baked food dough can be improved to a state that can be manufactured by existing manufacturing equipment. In addition, since the content of raw materials other than protein powder and wheat starch, such as fats and oils, can be ensured, and a baked food with excellent flavor and texture can be produced, the protein content is 60% by mass or less. It is preferable that

  The protein used in the present invention is not particularly limited as long as it is a protein usually used in foods, and may be animal protein or vegetable protein. Examples of animal proteins include milk proteins such as casein and albumin, egg white, collagen, and gelatin. Examples of plant protein include wheat protein and soybean protein. One type of protein may be used alone, or a plurality of types of proteins may be mixed and used. Moreover, the shape of the protein used in the present invention is not particularly limited, but protein powder is preferable for industrial production because it is easy to handle.

  In order to produce a baked food with a high protein content, it is preferable to use a baked food dough blended with a food material with a high protein content. If the baked food dough contains a large amount of soluble protein, the protein absorbs water. The property becomes excessively high, which is not preferable. Therefore, the protein powder used in the present invention is preferably a protein powder that has been subjected to water absorption delay treatment. Examples of the water absorption delay treatment include enzyme treatment and treatment by adding minerals such as calcium. Protein powders for baked foods that have been subjected to the water absorption delay treatment are generally sold, such as soybean-derived Prolina 250, Fujipro CLE (Fuji Oil), milk-derived BarFlex, BARPRO (Glambia Nutritionals), etc. . In addition, the protein content in protein powder is not specifically limited.

It is preferable that the wheat starch used in the present invention is a cross-linked wheat starch. In addition to the cross-linked wheat starch as a dietary fiber that is usually blended in foods, for example, polydextrose, cellulose, indigestible dextrin, inulin, corn seed coat, etc., other than wheat starch that has been cross-linked This is because when only the dietary fiber is used, the effect of improving the physical properties and emulsified state of the baked food dough having a high protein content cannot be obtained. However, these products can be used in combination with a cross-linked wheat starch.
Examples of the crosslinking agent for the crosslinking treatment include phosphorus oxychloride, metaphosphate, and anhydrous phosphate. You may use the wheat starch which esterified and etherified with the bridge | crosslinking process.

  In the method for producing a baked food according to the present invention, the protein content after baking is 17 to 60% by mass in terms of solid content, and the content of cross-linked wheat starch is 2% by mass or more in terms of solid content. Thus, it is preferable to use a baked food dough blended with protein powder and cross-linked wheat starch. It is more preferable that the content of wheat starch subjected to the crosslinking treatment after baking is 2 to 20% by mass in terms of solid content. When the content of wheat starch obtained by crosslinking the baked food after baking is less than 2% by mass in terms of solid content, the physical properties and emulsified state of the baked food dough can be used for existing production equipment. This is not preferable because it cannot be sufficiently improved. On the other hand, the content of the cross-linked wheat starch is not particularly problematic even if it is large, but it is preferably 20% by mass or less from the viewpoint of production cost. It should be noted that the protein content and the cross-linked wheat starch content are considered to be almost the same before and after baking.

  In the method for producing a baked food according to the present invention, as a raw material for the baked food, use those usually used for baked foods such as fats and oils, carbohydrates, flour, eggs, salt, swelling agents, fragrances, and coloring agents. Can do. Examples of the oil and fat include shortening, margarine, and powdered oil and fat. Examples of the saccharides include saccharides such as sucrose, glucose and sugar, and sugar alcohols such as sorbitol and xylitol. Sweeteners such as aspartame and stevia may be used in place of or in combination with carbohydrates. The addition amount of each raw material can be appropriately set according to the quality of the baked food.

Moreover, in order to improve the palatability of baked food, various seasoning ingredients conventionally used as an additive to food can be added as an auxiliary material. Examples of the seasoning ingredients include acidulants such as citric acid and malic acid, seasonings such as sodium glutamate and chicken powder, dried vegetable powder, fruit juice, dried fruits, nuts such as almonds and cashew nuts, mint and cinnamon, etc. There are herbs, cocoa powder, chocolate, cacao mass, cheese, sesame seeds.
In addition, minerals, vitamins, dietary fiber, and the like can be added as auxiliary materials to enhance the nutrition of the baked food. Examples of the minerals include calcium components such as calcium lactate and iron such as ferric pyrophosphate. Examples of the vitamins include vitamin B1, vitamin B2, vitamin B12, vitamin C, nicotinamide, and the like, and may be provitamins such as β-carotene. Examples of the dietary fiber include polydextrose, indigestible dextrin, cellulose, inulin, corn seed coat, and okara powder.
These auxiliary materials may be used alone or in combination of a plurality of types. Moreover, the addition amount of this auxiliary | assistant raw material can be suitably set according to the quality of baked food, the daily nutritional requirement of this auxiliary | assistant raw material, etc.

  The method for producing a baked food of the present invention is not particularly limited as long as the baked food dough blended with cross-linked wheat starch and protein powder is used. For example, after all the raw materials such as protein powder, wheat starch, fats and oils are mixed together, a baked food dough is prepared by adding water and kneading as necessary, and the baked food dough is molded and baked. Method, after pre-stirring only fats and oils, add other raw materials such as protein powder and water sequentially, mix and stir and knead to prepare a baked food dough, shape the baked food dough and bake There are methods. Regardless of which method is used, a baked food with high workability and high protein content can be produced.

  A kneading method, a forming method, a baking method, and the like of the baked food dough are not particularly limited as long as they are methods that are usually used in a method for manufacturing a baked food. For example, the molding method includes a deposit method, a rotary mold method, a root press method, and the like, and usually a molding machine such as a depositer, a rotary mold, or a wire cut is used. In conventional baked food dough with a high protein content, the baked dough is hard and low in fluidity, so the burden on the molding machine when extruding the baked dough is large, and the baked food dough is cut during molding Has occurred. In order to increase the viscosity of the baked food dough, if a large amount of oil or fat is contained, the oil oozes out from the baked food dough and the adhesiveness of the baked dough increases, and the baked food dough is wound around the manufacturing equipment such as a molding machine or conveyor. The problem of adhering has arisen. The baked food dough in the method for producing a baked food according to the present invention has remarkably improved physical properties such as stickiness and stickiness, and an emulsified state, so there is no problem in the manufacturing process, and the existing manufacturing equipment is used. A baked food with a high protein content can be produced. Moreover, since the burning out at the time of baking is also good, problems, such as a burning and a crack, are improved and the baking food with favorable hardness and favorable food texture can be manufactured.

  Moreover, the baked food manufactured by the manufacturing method of the baked food of this invention may be eaten as it is, and may process it after baking as needed. For example, the baked food may be coated using chocolate, maple syrup, or the like, or a cream or the like may be sandwiched between two baked foods.

According to the method for producing a baked food of the present invention, it is possible to improve the physical properties and the like of a baked food dough having a high protein content without coating the protein with fats and oils. For this reason, it is also possible to manufacture high-protein and low-calorie baked foods that are optimal for diets and the like by suppressing the content of fats and oils and increasing the protein content. Since the wheat starch used in the present invention is an indigestible starch, it can be expected to have an intestinal regulation effect, an appetite suppression effect, and the like, as with other dietary fibers. By using a low-calorie saccharide such as aspartame as the sugar, an excellent baked food useful for calorie control can be produced.
In addition, by appropriately selecting the content of fats and oils and carbohydrates, each of the three major nutrients, lipids, carbohydrates, and proteins is contained in a high concentration in a balanced manner, and the flavor and texture are also good. It is also possible to produce excellent nutritionally enhanced baked foods.

  The baked food produced by the method for producing a baked food of the present invention can be a baked food containing a high concentration of protein, which has not existed before. For this reason, a high quality protein can be ingested simply by eating this baked food. For example, in the case of an adult, by eating 40 to 120 g of the baked food of the present invention per day, it becomes possible to take about 1/3 of the daily nutritional requirement of protein.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

(Examples 1-4)
In the formulation shown in Table 1, shortening, sugar, fragrance, emulsifier, and other oil-soluble raw materials were all added to a cake mixer and kneaded for 5 minutes, and then eggs and an appropriate amount of water were mixed and kneaded for 5 minutes. Furthermore, protein powder, wheat flour, dietary fiber and other powders were added and kneaded for 5 minutes to prepare a baked food dough. The values in the table indicate the blending amounts of the raw materials for the baked food dough excluding water in mass%. The fats and oils are shortening, the flour is flour (Nisshin Flour Mills), the protein powder is Prolina 250 (Fuji Oil Co., Ltd.) with a protein content of 89% by mass, and the cross-linked wheat starch is fiber. Jim 70 (manufactured by MGP INGREDIENTS) was used, and polydextrose used was Lites (manufactured by Danisco). Moreover, salt, a swelling agent, a fragrance | flavor, minerals, and vitamins were used so that these might be 6 mass% as other raw materials.

  The fired food dough was molded using a depositor and then fired in an oven at 160 ° C. for 20 minutes to obtain a fired food. The physical properties and the like of the baked food dough were evaluated by paying attention to the hardness, stickiness, oil oozing, stickiness, and mechanical properties of the dough. Here, the mechanical property of the baked food dough means a property that the steps from molding to baking can be performed using a machine without causing a manufacturing problem. Furthermore, the hardness of the obtained baked food was also evaluated. The results of each evaluation are shown in Table 1.

(Comparative Examples 1-6)
A baked food dough was obtained by preparing a baked food dough and molding and baking the baked food dough in the same manner as in Examples 1 to 4 except that the formulation shown in Table 2 was used. The evaluation results such as the physical properties of the baked food dough are shown in Table 2. Indigestible dextrin is derived from corn-derived fiber sol II (manufactured by Matsutani Chemical Co., Ltd.), cellulose is produced from Theolas FD101 (produced by Asahi Kasei), inulin is produced from inulin (produced by Fuji Nippon Seika Co., Ltd.), and corn seed coat is derived from Japan. Each food self-fertilizer (manufactured by Nippon Shokuhin Kako Co., Ltd.) was used.

  When the baked dough based on the formulation of Examples 1 to 4 is used, that is, when the baked dough according to the method for producing a baked food of the present invention is used, the amount of protein powder added is, for example, baked food excluding water. Even if it is a baked dough having a high protein content of 27 or 36% by mass of the whole material of the dough, the physical properties of the baked dough are remarkably improved by containing 2% by mass or more of wheat starch, It is clear from the evaluation results that the baked food can be manufactured efficiently with the existing manufacturing equipment. In addition, if the baked food becomes too hard due to scorching in the baking process, it is inferior in palatability as a food. On the other hand, if it is too soft, cracking or breakage tends to occur, which is not preferable. The baked food manufactured using the food manufacturing method also had good hardness after baking. In addition, when protein powder mix | blends 27 mass% of the whole raw material of baked food dough except water, the protein content in the baked food after baking is about 24 mass%, and when 36 mass% is mix | blended. The protein content in the baked food after baking was about 32% by mass.

On the other hand, as in Comparative Example 1 or 2, in the case of a baked dough in which the compounding amount of wheat starch is less than 2% by mass of the entire raw material of the baked food dough excluding water, the stickiness of the dough is poor, and molding and In the baking process, cutting of the baked dough and sticking to the machine were observed, and it was difficult to manufacture baked food using existing manufacturing equipment. The hardness of the obtained baked food was also poor, and scoring and cracking were observed.
In addition, the wheat starch of the present invention is an indigestible dietary fiber. However, as in Comparative Examples 2 to 6, a dietary fiber that is widely used for other foods such as polydextrose is used instead of wheat starch. In such a case, the effect of improving the physical properties of the baked dough having a high protein content was not observed.
In particular, in Comparative Example 3, even when maize-derived indigestible dextrin was used, the physical property improvement effect of the baked dough was not observed, and thus the physical property improvement effect was unique to the indigestible starch derived from wheat. It is guessed that it is the effect of.

  The method for producing a baked food according to the present invention can be used in the field of producing a baked food because the protein content is sufficiently high and a good baked food can be provided using existing production equipment. is there.

Claims (5)

  A method for producing a baked food, comprising using a baked food dough containing a cross-linked wheat starch and a protein powder.   The method for producing a baked food according to claim 1, wherein the content of wheat starch subjected to crosslinking treatment after baking is 2% by mass or more in terms of solid content.   The method for producing a baked food according to claim 1 or 2, wherein a baked food dough mixed with protein powder is used so that the protein content after baking becomes 17 to 60% by mass in terms of solid content.   The baked food manufactured by the manufacturing method of the baked food as described in any one of Claims 1-3.   The baked food according to claim 4, wherein the baked food is a cookie, a biscuit, or a cracker.