JPWO2009022616A1 - Texture improver for cooked confectionery and cooked confection with improved texture - Google Patents

Abstract

It is an object to provide a heated confectionery that has reduced the poor melting of the mouth. By using the low-denatured soybean protein extracted with water, it is possible to improve the melting of the heated confectionery without increasing the fat content or adding an emulsifier. Specifically, a texture improving agent containing a low-denatured soy protein as an active ingredient can be added to a heated confectionery dough, shaped as desired, and heated to improve the texture of the heated confectionery. . Moreover, the cooked confectionery prepared in this way increases the strength of the tissue and is difficult to break.

Description

  The present invention relates to a texture improving agent for heated confectionery.

  Cookies, biscuits, crackers, donuts, pies, butter cakes, etc. are all confections obtained by baking or frying dough mainly composed of flour, and they are required to have good taste and flavor. In these confectionery, if the dough is kneaded, the melting of the mouth worsens, and a pasty texture is produced.

  About the method of improving the mouth melting of baked confectionery, it is based on increasing the addition amount of fats and oils, an emulsifier, etc. with respect to wheat flour conventionally. However, if the amount of fats and oils is increased too much, adhesion to manufacturing machines and the like will increase and the product yield will decrease, or the resulting baked goods will become oily. In addition, when the amount of the emulsifier is increased, there is a problem that the taste of the baked confectionery is deteriorated. In any case, it is hard to say that a sufficient effect has been obtained.

  Some baked goods have a hard and crunchy texture, such as hard biscuits, pretzels, and dry bread. For example, in a typical manufacturing method of hard biscuits, mixing ingredients including wheat flour are mixed well to prepare a dough, the dough is spread and laminated to about 6 sheets with a laminator, and further rolled to a predetermined thickness with a sheeter. And this is baked and manufactured. As flour, not only weak flour but also medium flour or strong flour may be used. There has been a demand for a method that can increase the hard texture of such baked confectionery without having to formulate a special formulation or go through complicated processes.

  There is also baked confectionery prepared by adding soy protein material. Patent Document 1 (Japanese Patent Application Laid-Open No. 2002-191292) is a highly nutritive baked confectionery containing 10-20% by weight of protein with respect to the total solid weight of the raw material, and contains 1-10% by weight of trehalose as an essential component. And as a vegetable high protein material used as a raw material, soybean protein powder, concentrated soybean protein powder, and separated soybean protein powder are mentioned. Patent Document 2 (Japanese Patent Application Laid-Open No. 2002-142680) discloses a baked confectionery that roasts a dough made mainly of flour, sugar, eggs, and fats. The dough contains 20-50% yogurt and 3 soy protein. A baked confectionery containing -15% is disclosed. The soy protein is concentrated soy protein or isolated soy protein, and a degradation product thereof is preferred. However, these commercially available soy protein materials are not effective in improving the melting of baked confectionery, unlike the water-modified low-denatured soy protein in the present invention.

JP 2002-191292 A Japanese Patent Laid-Open No. 2002-142680

  An object of the present invention is to provide a texture improving agent that can improve melting in the mouth or increase the texture by adding to a heated confection such as baked confectionery or fried confectionery.

  As a result of intensive studies on the above problems, the present inventors have added low-denatured soy protein extracted with water to the dough of the heated confectionery to improve the melting of the heated confectionery. As a result, the present inventors have found that the hardness is increased and the texture is improved, and the present invention has been finally completed.

That is, the present invention
(1) A texture improver for heated confectionery, comprising water-extracted low-denatured soy protein as an active ingredient,
(2) Heated confectionery is for heated confectionery as described in (1), wherein the fat and oils are 30 parts or less and the sugars are 40 parts or less with respect to 100 parts of the total amount of wheat flour, water-extracted low-denatured soy protein and starches Texture improver,
(3) A method for improving the texture of cooked confectionery, characterized by blending water-extracted low-denatured soy protein into the dough,
(4) Heated confectionery characterized by blending wheat flour, water-extracted low-denatured soy protein and, if desired, starches, fats and sugars,
(5) The heating confectionery according to (4), wherein the blending amount of the water-extracted low-denatured soy protein is 0.1 part or more and less than 50 parts with respect to 100 parts of the total blending amount of the water-extracting and low-denatured soy protein, wheat flour and starches. ,
(6) The heated confectionery according to (4), wherein 30 parts or less of fats and oils and 40 parts or less of sugars are contained with respect to 100 parts of the total amount of wheat flour, water-extracted low-denatured soy protein and starches,
It is.

  According to the present invention, various types of heated confectionery having improved texture can be obtained. Specifically, it is possible to provide a heated confectionery with improved mouth melting and firmness to the tissue.

  Hereinafter, the present invention will be described in detail. The present invention is a texture improving agent for baked confectionery, which contains water-extracted low-denatured soy protein as an active ingredient.

  The water-extracted low-denatured soy protein can be obtained as a soy protein composition containing the soy protein. That is, protein was separated from soy materials such as soybean, defatted soybean, concentrated soybean protein, etc. by soymilk solution extracted with water or warm water to remove fibers, and in some cases, isoelectric precipitation at pH 4-5. Thereafter, a soy protein composition containing a water-extracted low-denatured soy protein can be prepared as a redissolved protein concentrated solution or a dried product obtained by spray drying or freeze drying of these solutions.

  Extraction of water-extracted soy protein such as pH, temperature, amount of extracted water, stirring strength, separation method, and processing conditions for concentration, sterilization, drying, improvement of physical properties, etc. Although it is not particularly limited as long as it can be extracted without causing waking, the protein purity in the soy protein composition is higher when the extraction rate is set to be lower, and a higher texture improvement effect can be obtained. it can. For example, the protein extraction rate may be lowered by setting the pH in the range of 6.5 to 7.0, lowering the temperature, lowering the amount of extracted water, lowering the stirring speed, or performing centrifugation at a higher speed. As a result, it is possible to obtain a soy protein composition having a high protein purity with little phospholipid contamination. Further, β-conglycinin or glycinin obtained by performing a known fractionation treatment can also be used. Moreover, it can also be partially hydrolyzed by an enzyme after extraction.

  Soy protein can be sterilized or sterilized by filtering or mild heat treatment as long as it does not denature or only slightly denatures. In order to sterilize Escherichia coli within a range where the soy protein is not denatured, heating at 60 to 65 ° C. for about 30 minutes is effective. In this case, it is more appropriate to add sodium chloride to the protein solution at a final concentration of 0.3% by weight or more, preferably 0.6% by weight or more because the thermal stability of the soybean protein increases.

  The composition of the soy protein composition obtained by such a method is such that the protein content by the Kjeldahl method with a conversion factor of 6.25 is 60% by weight or more, preferably 80% by weight or more in the solid content of the soy protein composition. The dietary fiber content by the modified Prosky method is 15% by weight or less, preferably 10% by weight or less, based on the solid content of the soy protein composition.

  The degree of denaturation of soy protein can be determined by the size of the endothermic peak in, for example, differential scanning calorimetry (Journal of the Japanese Food Industry Association, Vol. 41, No. 10, p. 676-681, 1994) . Specifically, in a system in which an aqueous solution prepared to 12% by weight as protein is heated from 20 ° C. to 120 ° C. at 2 ° C./min, a peak derived from β-conglycinin around 70 ° C., and It can be measured as the total endothermic amount (ΔH) of peaks derived from glycinin near 90 ° C., and the larger this value, the less denaturation of soy protein.

  The water-extracted low-denatured soy protein used in the present invention needs to be low-denatured such that ΔH, which is an endothermic amount using a 12% by weight aqueous solution weight as a denominator, is 0.7 mJ / mg or more. ΔH usually does not exceed 1.5 mJ / mg. On the other hand, in the processed soybean products currently marketed, such as isolated soybean protein and soy milk, the protein component is heat-denatured in the production process, and a clear endothermic peak cannot be obtained in the above test. In addition, the soy protein solution heated at 80 ° C for about 30 minutes and the soy protein solution with strong acid treatment have a ΔH of 0.6 mJ / mg or less. The improvement effect cannot be obtained.

  The texture improving agent of this invention contains the water extraction low modified | denatured soybean protein mentioned above as an active ingredient. The texture-improving agent in the present invention is effective by itself, for example, is an excellent one that does not require an emulsifier or the like that is also used for the purpose of improving the texture, but does not prevent the inclusion thereof. In addition, other conventionally known additives having a texture-improving effect may be included, and examples include gluten, dried egg white, dried egg yolk, and modified starch. In addition, other arbitrary food ingredients may be included as long as the effect of improving the texture is not hindered. The specific content of the water-extracted low-denatured soy protein in the texture improver is not particularly defined, but it can be used without any problem if it is 10% by weight or more per dry weight of the texture improver, and if it is 30% by weight or more. Furthermore, it can be used efficiently. If the water-extracted low-denatured soy protein content is too low, the amount used in the heated confectionery increases, and workability may be reduced.

  Heated confectionery using the texture improving agent in the present invention includes, in addition to wheat flour as a main ingredient, water, and optionally sugars, fats and oils (soybean oil, cottonseed oil, corn oil, safflower oil, rapeseed oil, rice bran oil, sesame oil, etc. Liquid oil, milk fat, lard, fish oil and other animal and vegetable oils and their hardened oil, fractionated oil, transesterified oil, butter, shortening, etc.), milk, skim milk powder, egg, whole egg powder, egg yolk powder, egg white It is obtained by heating dough containing raw materials such as powder, salt, flavor, emulsifier, thickener, yeast, swelling agent, and baking soda. The heating method is not particularly limited as long as a fire passes through the dough, and examples thereof include baking, frying, steaming, and microwave heating. Examples include cookies, biscuits, crackers, pies, dry bread, rusks, gouffles, pretzels, wafers, donuts and the like. In addition to the ingredients listed here, the heated confectionery in the present invention is a known kind of heated confectionery used for the heated confectionery such as chocolate, cocoa, fruits, raisins, sesame, nuts, wheat bran, etc. Can be included freely according to.

  The water-extracted low-denatured soy protein in the dough is denatured by heating and deviates from the above-mentioned low-denaturing conditions. However, low denatured water-extracted low-denatured soy protein is an essential requirement only in the process of preparing dough by mixing and kneading compounding materials including wheat flour. It does not give any problem to the invention.

  The texture-improving agent in the present invention has the effect of strengthening the texture of heated confectionery and increasing the texture, so it is used for heated confections that require a relatively hard texture, such as hard biscuits, crackers, pretzels, etc. And particularly preferred. The dough composition of such a heated confectionery is generally 30 parts or less, preferably 20 parts or less of fats and oils when the total amount of flour, water-extracted low-denatured soy protein, starch (when blended) is 100 parts, In addition, sugars such as sugar, invert sugar, glucose, sugar alcohol and the like are 40 parts or less, preferably 30 parts or less, and neither fats nor sugars may be added.

  Conversely, when the total amount of wheat flour, water-extracted low-denatured soy protein, and starches (when starches are blended) is 100 parts, the heated confectionery blended with more than 30 parts of fats and oils or more than 40 parts of sugars. The kind is a confectionery characterized by a relatively soft texture such as cookies, soft biscuits and the like. Although the mouthfeel improving agent of the present invention can be added to such soft heated confectionery to improve mouth melting, the mouthfeel tends to become hard at the same time. Accordingly, the amount added is adjusted appropriately so as not to impair the soft texture.

  The texture improving agent of the present invention is preferably when the total amount of water-extracted low-denatured soy protein, wheat flour and starches (when starches are blended) is 100 parts in terms of water-extracted low-denatured soy protein. Is blended in the dough of the heated confectionery in an amount of 0.1 part or more, more preferably 0.5 part or more. An effect will become low when there are too few compounding quantities of a texture improving agent. Further, it is preferably blended in an amount of less than 50 parts, more preferably less than 35 parts. If the blending amount of the texture improving agent is too large, workability at the time of preparing the dough is lowered and the cost is increased.

  The heated confectionery in the present invention can be prepared by a conventionally known method except that the texture improving agent in the present invention is added to the dough. Specifically, in addition to the texture improving agent and wheat flour as the main ingredient, water, sugars, fats and oils, milk, skim milk powder, eggs, whole egg powder, egg yolk powder, egg white powder, salt, flavor, emulsifier, It is made through a process of preparing dough by mixing raw materials such as thickener, yeast, swelling agent, and baking soda, molding the obtained dough, and further heating. The method of adding the texture improving agent in the present invention to the dough is not limited, and for example, it may be added as a dry powder or may be added as an aqueous solution. When added as a powder, it may be mixed with a powder raw material such as wheat flour and kneaded together. In the case of an aqueous solution, it may be mixed with water used during kneading.

  These heated confections can be melted well in the mouth by using the texture improving agent in the present invention. In addition, the texture improving agent in the present invention has an effect of strengthening the texture of the heated confectionery, so that not only the texture is strengthened, but also breakage such as cracking due to impact during transportation is suppressed, or the heated confectionery is further processed. The processing characteristics when doing so are enhanced.

  The present invention also relates to a method for improving the texture of baked goods. By adding a water-extracted low-denatured soy protein to the heated confectionery dough and heating it, the texture of the heated confectionery can be improved and the melting of the mouth can be improved. At the same time, the texture of the heated confectionery can be strengthened and the texture can be increased.

  The present invention is also a heated confectionery comprising a water-extracted low-denatured soy protein. That is, the heated confectionery in the present invention includes water-extracted low-denatured soy protein, wheat flour, water, sugars, fats and oils, milk, skim milk powder, eggs, whole egg powder, egg yolk powder, egg white powder, salt, fragrance, emulsifier as desired. It is made by mixing raw materials such as thickener, yeast, swelling agent, baking soda, etc., preparing a dough, molding the obtained dough, and further heating. The preferred blending amount of the water-extracted low-denatured soy protein is preferably 0.1 parts or more when the total blending amount of the water-extracted and low-denatured soy protein, wheat flour and starches (when starches are blended) is 100 parts. Preferably it is 0.5 part or more. Further, it is preferably blended in an amount of less than 50 parts, more preferably less than 35 parts. If the amount is too small, it will not be a heated confectionery that melts well in the mouth, and if it is too large, the workability during preparation of the dough will be reduced, and the cost will increase.

  The heat confectionery of the present invention is characterized by being well-melted in the mouth, having a firm tissue, and having a chewy texture, by being formulated with a water-extracted low-denatured soy protein. Accordingly, the heated confectionery of the present invention preferably has a relatively hard texture among various heated confections, and examples thereof include hard biscuits, crackers, and pretzels. The dough blend of such heated confectionery is 30 parts or less, preferably 20 parts or less of fats and oils when the total amount of wheat flour, water-extracted low-denatured soy protein, and starches (when blended) is 100 parts, The amount of sugars such as sugar, invert sugar, glucose and sugar alcohol is 40 parts or less, preferably 30 parts or less, and it is not necessary to add fats and oils or sugars.

  Examples will be described below, but the technical idea of the present invention is not limited to these examples.

(Production Example 1) Preparation of texture improver for cooked confectionery Add 10 times the amount of water to defatted soybeans, mix and extract at 50 ° C with sodium hydroxide at pH 6.7, precipitate by centrifugation Was removed, and then clarified soymilk was obtained by further centrifuging at 6850 × g. The protein was precipitated by adjusting the pH to 4.5 and recovered by centrifugation. After adding water, washing was performed by further centrifuging. Add water again to neutralize to a concentration of 12% by weight, add sodium chloride with a final concentration of 0.7% by weight, treat at 62-64 ° C for 45 minutes, and then spray dry at a hot air temperature of 180 ° C and an exhaust air temperature of 70 ° C. As a result, powdered isolated soybean protein A was obtained. Dissolved soy protein A was dissolved in water at 12% by weight as protein and subjected to differential scanning calorimetry from 20 ° C to 120 ° C at 2 ° C / min. The heat of transition ΔH was 0.9mJ / mg. It was. This separated soy protein A was used as a texture improver for heated confectionery for the subsequent studies.

(Comparative Production Example 1)
The neutralized solution of Production Example 1 was subjected to high-temperature pressure treatment at 120 ° C. for 6 seconds with VTIS (manufactured by Alfa Laval Co., Ltd.), and then spray-dried to obtain powdered isolated soybean protein B. The isolated soy protein B did not have an endothermic peak in the differential scanning calorimetry, and the transition calorific value ΔH was 0 mJ / mg.

(Example 1, Comparative Example 1, control group)
Heated confectionery having the composition shown in Table 1 was prepared. The sucrose was dissolved by heating with half the weight of water and used. Further, in consideration of the amount contained in the isolated soybean protein A or B, sodium chloride was added so as to have the same amount in Example 1, Comparative Example 1, and the control group. Mixing at low speed for 30 minutes while keeping the temperature at 35 ° C with a coat mixer, and kneading at a dough temperature of 36 ° C. After standing at room temperature for 5 to 10 minutes, the sheet was folded twice in a sheeter (gauge thickness: 4 mm) and molded to a final thickness of 2.8 mm × 6 mm × 90 mm. Firing was carried out for 3 minutes at an upper flame of 220 ° C. and a lower flame of 210 ° C.
After baking, the mixture was allowed to cool to room temperature, packaged in a bag and allowed to stand for one day, and a taste evaluation and physical property test were performed. For physical property tests, use an Instron universal material testing machine, place the sample on a sample table with a hole with a diameter of 2 cm, push from the top until the sample breaks with a wedge-shaped plunger and a measurement speed of 6 mm / min. The load value was taken as the breaking load. Tasting evaluation was performed by five-step evaluation by five panelists. The results are shown in Table 2.

(Table 1) Blended baked goods

(Table 2) Evaluation results of baked goods

As a result of the physical property test, as shown in Table 2, Example 1 had a larger breaking load and hard physical properties as compared with the control group. In Comparative Example 1 to which heat-denatured isolated soybean protein B was added, it was harder than the control group, but was not so large.
As a result of the taste evaluation, Example 1 had a harder bite than Comparative Example 1, had a good mouthfeel, and was most excellent overall. When the chewing was chewed, the control group became dango-like in the mouth, which was not preferable. In Comparative Example 1 to which heat-denatured isolated soybean protein B was added, it was slightly harder than the control group, but this was not a big difference and was consistent with the results of the physical property test. In addition, the bad mouth-feeling that became dango-like in the mouth by chewing was equal to or greater than that of the control group.

  According to the present invention, by adding the low-denatured water-extracted soybean protein to the heated confectionery, the melting of these heated confectionery can be improved without increasing the blending of fats and oils or adding an emulsifier. When added to a heated confectionery characterized by hard tissue and crunchy, such features can be further enhanced, which is preferable.

Claims (6)

A texture improving agent for heated confectionery, comprising water-extracted low-denatured soy protein as an active ingredient. The texture improvement for heated confectionery according to claim 1, wherein the blended amount of the heated confectionery is 30 parts or less of fats and oils and 40 parts or less of sugars with respect to 100 parts of the total amount of wheat flour, water-extracted low-denatured soy protein and starches. Agent. A method for improving the texture of a heated confectionery, characterized by blending water-extracted low-denatured soy protein into the dough. A heated confectionery comprising wheat flour, water-extracted low-denatured soy protein, and optionally starches, fats and sugars. The cooked confectionery according to claim 4, wherein the blending amount of the water-extracted low-denatured soy protein is 0.1 part or more and less than 50 parts with respect to 100 parts of the total blending amount of the water-extracting and low-denatured soy protein, wheat flour and starches. The cooked confectionery according to claim 4, wherein 30 parts or less of fats and oils and 40 parts or less of sugars are contained with respect to 100 parts of the total amount of wheat flour, water-extracted low-denatured soybean protein and starches.