JPWO2018180667A1 - Method for producing baked food and baked food - Google Patents

Abstract

To provide a new method of producing a baked food containing a high level of milk protein and a new baked food. The present technology is a method for producing a baked food including a process of preparing a dough containing miscella casein and baking the dough, wherein the dough contains 15 to 60 g of protein per 100 g of solid content thereof, and the protein 60% by mass or more is a casein protein derived from miscellaneous casein or miscellaneous casein. Further, the present technology is a baked food obtained by baking a dough containing miscellaneous casein, wherein the dough contains 15 to 60 g of protein per 100 g of solid content, and 60% by mass or more of the protein is micellar casein or A baked food, which is a casein protein derived from micellar casein, is also provided.

Description

  The present technology relates to a method for producing a baked food and a baked food. More specifically, the present technology relates to a method for producing a baked food using a specific raw material and a baked food having a specific composition.

There is an increasing demand for foods that enable efficient intake of nutrients. For example, since it is said that protein intake after weight training or sports is effective in promoting muscle recovery, there is a growing demand for protein-enriched foods for the purpose of ingesting protein efficiently.
In addition, there is a growing demand for medical foods and nutritional foods that are enriched in protein. For example, nougat-type or cookie-type protein bars are marketed as protein-enriched foods. Among proteins, milk protein, in particular, has an amino acid score of 100 and is considered to be a high quality protein because of its good digestion and absorption. Demand for protein-enriched foods using milk protein is increasing.

  However, when milk proteins are highly incorporated into food products, undesirable properties, such as undesirable flavors or textures, can occur in the food products. Therefore, development of foods with reduced undesirable characteristics has been attempted.

  For example, Patent Document 1 below discloses a high protein and low calorie food preparation in the form of a dough (Claim 1). The food preparation has a total protein content of 5 to 25%, a carbohydrate content of 10 to 27%, a lipid content of 0.01 to 2%, and a milk protein total content of 8%. -30%, and the water content ratio is 45-70% (Claim 1). Patent Document 1 below discloses that a bread-like product can be prepared with the food preparation, and the food preparation is rich in protein, low in calories, and organoleptically satisfactory, It is described that it is stable from a viewpoint and can be easily prepared (paragraph 0010).

  Patent Document 2 below discloses “a method for producing a baked article having high protein and high fiber” (Claim 1). The method comprises `` hydrating proteins and fibers with water at a temperature below the denaturation temperature of the protein, and steaming the hydrated mixture during dough production without substantially gelatinizing the starch. The processing avoids clumping, firm texture, and off-tastes while avoiding sheetable dough with high protein and high fiber content, as well as crackers, snacks, and cookies made from sheeted dough. Achieve substantially uniform hydration and dispersion of large amounts of proteins and fibers in continuous, batch continuous, or batch mass production of baked articles "(paragraph 0028).

  Patent Literature 3 below discloses a food product containing cereal-based grains extruded in a carbohydrate-based binder by heating (claim 1). The food has a milk protein content of at least 8%, a lactose content of less than 5% and a lysine blockage of the food of less than 30% (Claim 1). Patent Document 3 below discloses that the food has a high milk protein content, is stable during storage, and that the protein quality of the food does not deteriorate over time and has good sensory characteristics. (Page 7, lines 28 to 32).

US Patent Application Publication No. 2004/0022902 JP 2010-279352 A International Publication No. 2011/064241

  An object of the present technology is to provide a new method for producing a baked food containing a high level of milk protein and a new baked food.

  Further, as described above, when milk protein is highly blended in a baked food, an unfavorable protein flavor may be produced in the baked food as compared with a general baked food. A baked food containing a high level of milk protein may have poor shape retention. In addition, there is a nougat-type food as a food containing a high level of milk protein, but the nougat-type food tends to adhere to teeth and may not be preferred by consumers. Therefore, it is desirable that these problems be solved when a milk protein is highly blended into a baked food.

  The present inventors have conducted intensive studies to solve the above problems, and as a result, have found that a specific material can be used as a main component of dough for baked foods, and have completed the present technology.

That is, the present technology is a method for producing a baked food including a process of preparing a dough containing miscella casein and baking the dough, wherein the dough contains 15 to 60 g of protein per 100 g of solid content thereof, 60% by mass or more of the protein is micellar casein or a casein protein derived from micellar casein.
In the manufacturing method, the dough may contain gluten, and the content of gluten in 100 g of solid content of the dough may be 3.5 g or less.
In the manufacturing method, the dough may not contain gluten.
In the production method, the dough may include flour, and a flour content based on the mass of the dough may be 30% by mass or less based on the mass of the dough.
In the method, the dough may not contain flour.

Further, the present technology is a baked food obtained by baking dough containing miscellaneous casein, wherein the dough contains 15 to 60 g of protein per 100 g of solid content, and 60% by mass or more of the protein is miscellaneous. A baked food, which is casein or a casein protein derived from miscellaneous casein, is also provided.
In the baked food, the dough contains gluten, and the gluten content in 100 g of the solid content of the dough may be 3.5 g or less.
The dough may be gluten-free.
The dough may be free of flour.

According to the present technology, a new baked food highly blended with milk protein is provided. Further, the baked food produced by the present technology has good flavor and shape retention. In addition, the present technology provides a new use of micellar casein. That is, in the present technology, micellar casein is used as a main component of the dough of the baked food.
Note that the effects achieved by the present technology are not necessarily limited to the effects described here, and may be any of the effects described in this specification.

4 is a photograph showing the appearance of a baked food. 4 is a photograph showing the appearance of a baked food.

  Hereinafter, a preferred embodiment for carrying out the present technology will be described. The embodiment described below is an example of a typical embodiment of the present technology, and the range of the present technology is not interpreted as being narrow.

<1. Manufacturing method of baked food>
The present technology provides a method for producing a baked food including a step of preparing a dough containing micellar casein and baking the dough. In the production method, the dough contains 15 to 60 g of protein per 100 g of the solid content, and 60% by mass or more of the protein is micellar casein or a protein derived from micellar casein.
In the production method of the present technology, micellar casein may be used as a main component of the dough of the baked food. In general baked foods such as cookies, the main component of the dough is flour such as flour, and the dough is formed by mixing flour and water. The present inventors have discovered that it is possible to use micellar casein instead of flour as the main component of the baked food dough. By using micellar casein as a main component of the dough, a new baked food highly blended with milk protein is provided. That is, the present technology also provides a method of using micellar casein as a main component of a dough for a baked food.
Moreover, the baked food produced by the production method of the present technology has good flavor and excellent shape retention. Further, the baked food produced by the production method also has a good texture.
In addition, dietary fiber may be added to a conventional protein-rich baked food for shape retention. However, since the baked food produced by the production method has good shape retention, it is not necessary to incorporate dietary fiber.

  In the production method of the present technology, the dough contains 15 to 60 g, preferably 16 to 60 g, more preferably 18 to 60 g, and still more preferably 20 to 60 g of protein per 100 g of solid content. The amount of protein provides a food suitable for efficient protein intake. The protein content may be measured by a combustion method (also called a modified Dumas method). In the combustion method, for example, the conversion coefficient used for measuring the content ratio of milk protein is 6.38, and the conversion coefficient used for measuring other proteins such as wheat is 6.25. Further, the protein mass may be calculated based on the protein content ratio of each material and the blending amount of each material.

  In the production method of the present technology, 60% by mass or more, preferably 62% by mass or more, more preferably 64% by mass or more of the protein is miscellaneous casein or casein protein derived from miscellaneous casein in the dough. That is, the total content of miscellaneous casein and miscellaneous casein-derived casein protein in the dough is 60% by mass or more, preferably 62% by mass or more, more preferably 64% by mass, based on the total protein mass in the dough. % Or more. Due to this blending ratio, the baked food obtained by the production method of the present technology has a good flavor despite the high protein blending amount as described above. In addition, the shape of the food at the time of baking is maintained by the compounding amount, that is, the shape retention is improved.

The dough used in the production method of the present technology includes micellar casein. Micellar casein is also described as miscella casein. Micellar casein refers to casein that forms a micellar structure, and in particular refers to casein that maintains the micellar structure seen in milk. Preferably, the micellar casein is not denatured, ie has a native structure. Micellar casein may include calcium phosphate in addition to casein. That is, the micellar casein may be a micelle composed of casein and calcium phosphate.
The dough used in the production method of the present technology may include casein protein derived from micellar casein. The casein protein derived from micellar casein is a casein protein derived from micellar casein and not forming micelles.

Micellar casein is found in dairy products such as milk or skim milk. Micellar casein can be concentrated, for example, by subjecting skim milk to membrane separation. As the skim milk, skim milk obtained by defatting raw milk, concentrated skim milk obtained by concentrating the skim milk, a solution of skim milk powder, or skim milk subjected to desalting treatment may be used, but is not limited thereto. Not done. The concentrate obtained as a result of the above concentration may be used in the present technology as a material that gives dough micellar casein. That is, in the production method of the present technology, the dough may include a milk protein concentrate containing micellar casein. In the present technology, the micellar casein and the micellar casein-derived casein protein contained in the dough may be derived from a micellar casein-containing milk protein concentrate. Further, a powder obtained by spray-drying the concentrate obtained in the above membrane separation may be used as a micellar casein-containing milk protein concentrate.
Since micellar casein can be concentrated by the above-mentioned membrane separation, it is not necessary to perform an acid precipitation treatment or an alkali dissolution treatment performed in a process of producing a caseinate such as sodium caseinate. As a result, the micellar casein only needs to maintain the micelle structure in the milk, and may be subjected to an acid precipitation treatment or an alkali dissolution treatment as long as the micelle structure is maintained. That is, the micellar casein-containing milk protein concentrate used in the present technology is more preferably not subjected to acid precipitation treatment and / or alkali dissolution treatment.

Since the size of micellar casein is larger than that of whey protein, the ratio of micellar casein in milk protein can be increased by membrane separation using a membrane having a predetermined pore size. When microfiltration (MF) is used as a membrane separation treatment, miscellaneous casein does not pass through the membrane, but whey protein passes through the membrane, so that the ratio of micellar casein in milk protein is increased. Generally, the size of micellar casein is between 20 and 600 nm, with an average size of about 0.2 μm. On the other hand, whey protein and other components (such as lactose and minerals) are several nm or less. By utilizing this difference in size, it is possible to increase the proportion of micellar casein. The pore size of the membrane used for the microfiltration is, for example, 0.01 μm to 1 μm, particularly 0.02 μm to 0.6 μm, more particularly 0.05 μm to 0.2 μm, and even more particularly 0.1 μm to 0.2 μm. is there. That is, the milkerase casein-containing milk protein concentrate used in the present technology may be obtained by the above membrane separation treatment.
The ratio of casein: whey protein in milk is generally about 8: 2. The microfiltration (MF) of the skim milk concentrates the casein, resulting in a milk protein concentrate with a casein: whey protein ratio of about 9: 1. A milk protein concentrate having a casein: whey protein ratio of about 9: 1 is generally called MCC (Micellar Casein Concentrate), and the protein content of MCC is about 80% by mass. A milk protein concentrate having a casein: whey protein ratio of 9: 1 and further increasing the protein content to about 90% is generally called MCI (Micellar Casein Isolate). These milk protein concentrates are available, for example, from Reprino Foods. The protein content of the milk protein concentrate may be measured by the combustion method described above. The casein: whey protein ratio may be determined based on ISO17997-1 (IDF29-1) (Milk-Determination of casein-nitrogencontent-Indirect method (Reference method)).

  Further, when ultrafiltration (UF) is used as a membrane separation treatment for miscellaneous casein, neither miscellaneous casein nor whey protein permeates the membrane, so that casein: whey in the protein concentrate obtained by the ultrafiltration is used. The protein ratio is about 8: 2, the same as in milk. The pore size of the membrane used for the ultrafiltration is generally 100 nm or less, particularly 1 to 100 nm, more particularly 1 to 10 nm. A milk protein concentrate having a casein: whey protein ratio of about 8: 2 and a protein content of about 80% by mass is generally called TMP (Total Milk Protein) or MPC (Milk Protein Concentrate). A milk protein concentrate having a casein: whey protein ratio of about 8: 2 and a protein content of about 90% by mass is generally called MPI (Milk Protein Isolate).

In the present technology, the protein means a protein containing miscellaneous casein. Proteins that can be used besides micellar casein include milk proteins other than micellar casein, such as casein, whey, soy protein, pea protein, rice-derived protein, and wheat-derived protein. The protein is also included in the dough.

  In the present technology, as an example of the material used for including the micellar casein in the dough, the mass ratio of casein: whey protein is preferably 8: 2 to 10: 0, and more preferably 8.5: 1.5 to 9. A milk protein concentrate of 0.5: 0.5, even more preferably 9: 1 to 9.5: 0.5 is used. The milk protein concentrate preferably has a protein content of about 80% by mass or more, more preferably 85% by mass or more, and even more preferably 90% by mass or more. Examples of such milk protein concentrates include, but are not limited to, MCC, MCI, TMP, and MPI described above. Further, in the present technology, milk in which the mass ratio of casein: whey protein is preferably 8.5: 1.5 to 9.5: 0.5, and still more preferably 9: 1 to 9.5: 0.5. By using the protein concentrate, the whey odor of the baked food is further reduced, the flavor of the baked food is further improved, and / or the shape retention property is further improved.

  In the present technology, the dough may contain, for example, 15% to 50% by mass, preferably 16% to 45% by mass, more preferably 17% to 40% by mass of the milk protein concentrate based on the mass of the dough. With such a mixing ratio of the milk protein concentrate, it is possible to produce a baked food that enables more efficient protein intake. In the present technology, the dough contains a milk protein concentrate, for example, in an amount of, for example, 20% by mass to 50% by mass, preferably 25% to 45% by mass, based on the mass of the dough in order to reduce the amount of flour or gluten. .

  In the production method of the present technology, the dough may include gluten. Gluten may be derived from wheat or from other cereals. The gluten content is preferably 3.5 g or less, more preferably 1 g or less, per 100 g of the solid content of the dough. The gluten content can be quantified by, for example, a measurement kit using an ELISA method, and the measurement kit is commercially available.

  In the production method of the present technology, the dough may not contain gluten. In recent years, demand for gluten-free foods has increased. In the production method according to the present technology, since the dough does not contain gluten, it is possible to provide a gluten-free baked food.

  In the production method of the present technology, the dough may include flour. Examples of the flour include, but are not limited to, flour derived from wheat, barley, rice, and the like, particularly strong flour, medium flour, flour, whole wheat flour, brown rice flour, rye flour, corn flour, and rice flour. The flour content may be adjusted, for example, to achieve the gluten content described above. The content ratio of flour in the dough is, for example, 5 to 30% by mass, 10 to 28% by mass, or 15 to 25% by mass based on the mass of the dough. The flour content in the dough may be, for example, 5% by mass or less or 3% by mass or less.

  In the production method according to the present technology, the dough may not include flour. In particular, in the production method of the present technology, the dough does not contain flour. That is, in the present technology, a baked food can be manufactured without using flour. As a result, the protein content in the baked food can be further increased, and as a result, more efficient protein intake is possible. Further, according to the present technology, a baked food having good flavor and texture, such as a cookie, can be obtained without using flour. Further, in the present technology, since the dough does not contain flour, a gluten-free baked food can be obtained.

  In the production method of the present technology, the dough may include a saccharide and / or a sweetener as a material. Sugars and / or sweeteners include, but are not limited to, glucose, dextrin, lactose, sucrose, galactose, trehalose, starch, processed starch, starch syrup, powdered starch syrup, and the like. In addition, a high-intensity sweetener may be added to reduce the calories of the baked food.

  In the manufacturing method of the present technology, the dough may include fat and oil as a material. Fats and oils include, but are not limited to, for example, shortening, margarine, fat spread, butter, and liquid oil. Examples of the liquid oil include, but are not limited to, coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, and olive oil.

  In the manufacturing method of the present technology, the dough may include an egg as a material. The egg is, for example, whole egg, liquid egg, egg white, egg yolk, powdered egg white, powdered egg yolk, or a mixture of egg white and egg yolk at a predetermined ratio, but is not limited thereto.

  In the production method of the present technology, the solid content ratio of the dough may be appropriately adjusted depending on the kind of the target baked food, but is, for example, 60 to 90% by mass, particularly 62 to 87, based on the mass of the dough. %, More particularly 64-85% by weight.

  In the production method of the present technology, the moisture content of the dough may be appropriately adjusted depending on the type of the target baked food, but is, for example, 10 to 40% by mass, particularly 12 to 38% by mass based on the mass of the dough. %, More particularly 14 to 36% by mass. The water content may be measured by a normal pressure heating drying method (direct heating drying method) or a reduced pressure heating drying method.

  In the production method of the present technology, the fat content ratio of the dough is, for example, 10 to 30% by mass, particularly 12 to 26% by mass, and more particularly 14 to 22% by mass with respect to the mass of the dough.

  In the production method of the present technology, the carbohydrate content ratio of the dough is, for example, 10 to 50% by mass, particularly 14 to 45% by mass, and more particularly 18 to 40% by mass with respect to the mass of the dough.

  In the production method of the present technology, the ash content ratio of the dough is, for example, 0.5 to 5% by mass, particularly 1 to 4% by mass, and more particularly 1.5 to 3% by mass with respect to the mass of the dough. is there.

  In the production method of the present technology, the dough may be appropriately prepared by those skilled in the art depending on the type and shape of the target baked food. For example, if the baked food is a cookie, the dough can be prepared by adding and mixing lipids, whole eggs, and flour in this order in a stirrer, followed by further adding and mixing water and sugars.

  In the manufacturing method of the present technology, baking of the dough may be appropriately performed by those skilled in the art depending on the type and shape of the target baked food. The firing temperature is, for example, 105 ° C to 200 ° C, particularly 110 ° C to 180 ° C, more particularly 110 ° C to 150 ° C, and even more particularly 120 ° C to 140 ° C. The firing time is, for example, 20 to 50 minutes, particularly 30 to 40 minutes, but may be appropriately adjusted depending on the degree of burning.

  In the production method of the present technology, the baked food is preferably a baked confectionery. Examples of baked foods include, but are not limited to, cookies, biscuits, crackers, sables, pies, wafers, snacks and the like. In the production method of the present technology, the baked food is, in particular, a cookie or a cookie-like food. In the production method of the present technology, the baked food may not include bread. Further, the production method of the present technology may not include the fermentation step performed in the production of bread.

  The solid content of the baked food obtained by the production method of the present technology may be appropriately adjusted depending on the type of the baked food, but is preferably, for example, 80 to 99% by mass, particularly preferably 85% by mass, based on the mass of the baked food. -99% by weight, more particularly 86-98% by weight, even more particularly 88-96% by weight.

  The moisture content ratio of the baked food obtained by the production method of the present technology may be appropriately adjusted depending on the type of the target baked food, but is, for example, 20% by mass or less, preferably 15% by mass, based on the mass of the baked food. The content is even more preferably 12% by mass or less. The lower limit of the water content is, for example, 1% by mass or more, particularly 2% by mass or more, and more particularly 3% by mass or more. The water content may be measured by the direct drying method.

  The fat content of the baked food obtained by the production method of the present technology is, for example, 15 to 30% by mass, particularly 18 to 28% by mass, and more particularly 20 to 26% by mass, based on the mass of the baked food.

  The carbohydrate content ratio of the baked food obtained by the production method of the present technology is, for example, 20 to 50% by mass, particularly 21 to 48% by mass, more particularly 22 to 46% by mass based on the mass of the baked food.

  The ash content ratio of the baked food obtained by the production method of the present technology is, for example, 1 to 5% by mass, particularly 1.5 to 4.5% by mass, more particularly 2 to 4% by mass based on the mass of the baked food. %.

  The content of dietary fiber in the baked food obtained by the production method of the present technology is, for example, 10% by mass or less, particularly 5% by mass or less, still more particularly 3% by mass or less or 1% by mass based on the mass of the baked food. % Or less. Further, the baked food obtained by the production method of the present technology may not contain dietary fiber. The baked food produced by the production method has good shape retention even if the amount of dietary fiber is small or no dietary fiber is added.

<2. Baked food>
The present technology is a baked food obtained by baking dough containing micellar casein, wherein the dough contains 15 to 60 g of protein per 100 g of solid content, and 60% by mass or more of the protein is micellar casein or Provided is a baked food, which is a casein protein derived from micellar casein.
According to the present technology, a baked food highly blended with milk protein is provided. Since the baked food has a high protein content, it is suitable for efficient protein intake. In addition, the baked food has a good flavor and a good mouthfeel because 60% by mass or more of the protein is micellar casein or a casein protein derived from micellar casein, despite the high protein content.
At the time of filing the present application, there is a situation that it is not possible to directly specify what kind of structure or characteristics of miscellaneous casein, which is a feature of the present technology, in a baked food. Common methods for analyzing protein in foods include the combustion method and the Kjeldahl method. However, these methods are methods for determining the amount of all proteins in food, cannot analyze only micellar casein, and furthermore, a combustion treatment or an acid treatment is performed in the treatment step of the method, Even if miscellaneous casein is contained in the baked food, its micellar structure is destroyed, and the protein itself is destroyed. It is also possible that baking causes the reaction of miscellaneous casein with other components to form new compounds, but identifying such compounds in baked goods is almost impractical.

  The baked food according to the present technology includes the above-mentioned 1. It can be manufactured by the manufacturing method of the present technology described in (1). Therefore, 1. All of the explanations regarding the baked food obtained by the production method of the present technology described in [1] also apply to the baked food of the present technology. In addition, the baked food of the present technology includes: It may be manufactured by a manufacturing method other than the manufacturing method of the present technology described in the section of the manufacturing method of the baked food.

  The baked food of the present technology contains 15 to 60 g, preferably 16 to 60 g, more preferably 18 to 60 g, and still more preferably 20 to 60 g of protein per 100 g of the solid content. The amount of protein provides a food suitable for efficient protein intake. The protein content may be measured by the above-mentioned combustion method.

  In the baked food of the present technology, 60% by mass or more, preferably 62% by mass or more, more preferably 64% by mass or more of the protein is miscellaneous casein or casein protein derived from miscellaneous casein. That is, the total content of miscellaneous casein and miscellaneous casein-derived casein protein in the baked food is 60% by mass or more, preferably 62% by mass or more, more preferably based on the total protein mass in the baked food. Is 64% by mass or more. Due to this blending ratio, the baked food of the present technology has a good flavor despite having a high protein blending amount.

The mass ratio of casein: whey protein in the protein contained in the baked food of the present technology is preferably 8: 2 to 10: 0, more preferably 8.5: 1.5 to 9.5: 0.5, and furthermore More preferably, it is 9: 1 to 9.5: 0.5. By this mass ratio, it is possible to give a better flavor to the baked food.
In the present technology, the mass ratio of casein: whey protein is particularly preferably 8.5: 1.5 to 9.5: 0.5 or 9: 1 to 9.5: 0.5. By this mass ratio, the whey odor of the baked food is further reduced, and as a result, the flavor of the baked food can be further improved.

  The baked food of the present technology is preferably a baked confection. Examples of baked foods include, but are not limited to, cookies, biscuits, crackers, sables, pies, wafers, snacks and the like, and particularly include cookies or cookie-like foods. The baked food of the present technology may not include bread.

  The baked food of the present technology may contain gluten. Gluten may be derived from wheat or from other cereals. The gluten content is preferably 3.5 g or less, more preferably 1 g or less, per 100 g of the solid content of the baked food. The gluten content is quantified by, for example, a measurement kit using an ELISA method. Moreover, the baked food of the present technology may not contain gluten. Thereby, a gluten-free baked food can be provided.

  The baked food of the present technology may include flour. As flour, 1. The method described in the section of the method for producing a baked food may be used. Further, the flour content may be adjusted to achieve the gluten content, for example. Further, the baked food of the present technology may not contain flour. Thereby, the protein content ratio in the baked food can be further increased, and as a result, more efficient protein intake can be achieved. In addition, the baked food of the present technology has good flavor and texture even though it does not contain flour.

  The solid content ratio of the baked food of the present technology may be appropriately adjusted depending on the type of the baked food, but is, for example, 80 to 99% by mass, particularly 85 to 99% by mass, more particularly, based on the mass of the baked food. 86-98% by weight, even more particularly 88-96% by weight.

  The moisture content of the baked food of the present technology may be appropriately adjusted depending on the type of the baked food, but is, for example, 20% by mass or less, preferably 15% by mass or less, and still more preferably 12% by mass, based on the mass of the baked food. % Or less. The lower limit of the water content is, for example, 1% by mass or more, particularly 2% by mass or more, and more particularly 3% by mass or more. The water content ratio may be measured by the normal pressure heating drying method.

  The fat content ratio of the baked food of the present technology is, for example, 15 to 30% by mass, particularly 18 to 28% by mass, and more particularly 20 to 26% by mass based on the mass of the baked food.

  The carbohydrate content ratio of the baked food of the present technology is, for example, 20 to 50% by mass, particularly 21 to 48% by mass, and more particularly 22 to 46% by mass based on the mass of the baked food.

  The ash content ratio of the baked food according to the present technology is, for example, 1 to 5% by mass, particularly 1.5 to 4.5% by mass, and more particularly 2 to 4% by mass based on the mass of the baked food.

  The dietary fiber content of the baked food of the present technology is, for example, 10% by mass or less, particularly 5% by mass or less, still more particularly 3% by mass or less or 1% by mass or less based on the mass of the baked food. Further, the baked food obtained by the production method of the present technology may not contain dietary fiber.

  Hereinafter, the present technology will be described in more detail based on embodiments. The embodiment described below is an example of a typical embodiment of the present technology, and the range of the present technology is not construed as being narrow.

[Manufacture of protein-enriched bar (cookie)]
The following materials were prepared as shown in the column of Example 1 in Table 1. Among the materials, MCC is a milk protein concentrate containing micellar casein obtained by subjecting skim milk to microfiltration membrane separation and then to ultrafiltration membrane separation. The milk protein concentrate containing micellar casein used in this example was manufactured by Milei GmbH by the above-mentioned processing method. Hereinafter, the milk protein concentrate containing micellar casein used in the examples of the present technology is referred to as “MCC”. The protein content of MCC is about 80% by mass, and the mass ratio of casein: whey protein contained in MCC is about 9: 1.

Using these materials, a cookie (hereinafter also referred to as “cookie of Example 1”) was manufactured in the following procedure.
1. Stir shortening in bowl.
2. Add all eggs to 1 and stir until uniform.
3. Add powder other than granulated sugar and stir for 30 seconds.
4. Combine water and granulated sugar and make a syrup with a water bath.
Charge into 3 with stirring, and stir after charging.
Add water little by little while watching the condition of the dough.
5. Remove the dough from the bowl and fill in a plastic bag.
5. Spread the dough to a thickness of 10mm and let it rest in the refrigerator for at least one hour. Cut and mold the dough into 100mm x 20mm x 10mm and arrange them on an iron plate.
Picket the cut dough with a fork.
The dough is baked in an oven (new component oven TMC-GGG-11 type, Sanko Kikai Co., Ltd.) at 140 ° C. in the upper stage and 120 ° C. in the lower stage for 25 minutes (re-orientated), and then baked for 10 minutes.
The firing time is adjusted by adding or shortening the firing time according to the status of the firing color.

  The composition of the dough prepared for the manufacture of the cookies of Example 1 is as shown in the column of Example 1 in Table 2 below.

  The component content ratio of each material used to calculate the content ratio of each component in the composition of Table 2 above is as shown in Table 3 below. That is, the composition of the dough in Table 2 was calculated based on the compounding amount of each material shown in Table 1 and the content ratio of the component in each material shown in Table 3 below.

  The composition of the manufactured cookie of Example 1 is as shown in Table 4 below. In addition, the content ratio of each component described in Table 4 was calculated on the assumption that there was a difference only in the water content ratio between the composition of the dough and the composition of the cookie. That is, the change in weight before and after the baking of the dough was regarded as a change in the water content, and the content ratio of each component was calculated assuming that there was no change in the content of other components.

  As shown in the column of Example 2 in Table 1 above, the example was performed except that 50 parts by mass of TMP was used instead of 50 parts by mass of MCC and the amount of water was changed according to the condition of the dough. A cookie (hereinafter also referred to as "cookie of Example 2") was produced in the same manner as in Example 1. TMP (Milei TMP, Milei GmbH) is a milk protein concentrate with a casein: whey protein ratio of about 8: 2 and a protein content per solid of about 80% by mass. As shown in Table 1, the blending mass ratio of TMP and flour was 1: 1.

  The proportions of the ingredients of the cookie of Example 2, the composition of the dough, and the composition of the cookie of Example 2 are as shown in the columns of Example 2, Tables 1, 2 and 4, respectively.

  As shown in the column of Example 3 in Table 1 above, except that the amounts of MCC and flour were changed to 80 parts by mass and 20 parts by mass, respectively, and the amount of water was changed according to the condition of the dough, A cookie (hereinafter also referred to as “cookie of Example 3”) was produced in the same manner as in Example 1. As shown in Table 1, the blending mass ratio of MCC and flour was 4: 1.

  The proportions of the ingredients of the cookie of Example 3, the composition of the dough, and the composition of the cookie of Example 3 are as shown in the columns of Example 3, Tables 2, 3 and 4, respectively.

  As shown in the column of Example 4 in Table 1 above, instead of 50 parts by mass of MCC and 50 parts by mass of flour, 80 parts by mass of TMP and 20 parts by mass of flour were changed, and the amount of water was changed to the state of dough. A cookie (hereinafter also referred to as “cookie of Example 4”) was manufactured in the same manner as in Example 1 except that the cookie was changed according to Example 1. As shown in Table 1, the blending mass ratio of TMP and flour was 4: 1.

  The compounding ratio of the ingredients of the cookie of Example 4, the composition of the dough, and the composition of the cookie of Example 4 are as shown in the columns of Example 4, Tables 1, 2 and 4, respectively.

  As shown in the column of Example 5 in Table 1 above, 100 parts by mass of MCC was used instead of 50 parts by mass of MCC and 50 parts by mass of flour, and the amount of water was changed according to the state of the dough. Except for this, a cookie (hereinafter also referred to as “cookie of Example 5”) was manufactured in the same manner as in Example 1. As shown in Table 1, the blending mass ratio of MCC and flour was 1: 0.

  The compounding ratio of the ingredients of the cookie of Example 5, the composition of the dough, and the composition of the cookie of Example 5 are as shown in the columns of Example 5, Tables 1, 2 and 4, respectively.

  As shown in the column of Example 6 in Table 1 above, the same as Example 1 except that 40 parts by weight of MCC and 60 parts by weight of flour were used instead of 50 parts by weight of MCC and 50 parts by weight of flour. A cookie (hereinafter also referred to as “cookie of Example 6”) was produced by the method. As shown in Table 1, the blending mass ratio of MCC and flour was 2: 3.

  The mixing ratio of the ingredients of the cookie of Example 6, the composition of the dough, and the composition of the cookie of Example 6 are as shown in the columns of Example 6, Tables 1, 2 and 4, respectively.

  As shown in the column of Example 7 in Table 1 above, instead of 50 parts by mass of MCC and 50 parts by mass of flour, 41 parts by mass of MCC, 59 parts by mass of flour, and 67 parts by mass of corn starch were used. Cookies (hereinafter also referred to as "cookies of Example 7") were produced in the same manner as in Example 1 except that the amount of cookie was changed according to the condition of the dough.

  The mixing ratio of the ingredients of the cookie of Example 7, the composition of the dough, and the composition of the cookie of Example 7 are as shown in the columns of Example 7, Tables 1, 2 and 4, respectively.

  As shown in the column of Example 8 in Table 1 above, 33.4 parts by weight of MCC and 66.6 parts by weight of rice flour were used instead of 50 parts by weight of MCC and 50 parts by weight of flour, and the amount of water. Cookies (hereinafter, also referred to as "cookies of Example 8") were manufactured in the same manner as in Example 1 except that cookie was changed according to the state of the dough.

  The composition ratio of the ingredients of the cookie of Example 8, the composition of the dough, and the composition of the cookie of Example 8 are as shown in the columns of Example 8, Tables 1, 2 and 4, respectively.

  As shown in the column of Example 9 in Table 1 above, 92.3 parts by weight of MCC and 7.7 parts by weight of gluten powder were used instead of 50 parts by weight of MCC and 50 parts by weight of flour, and water was used. A cookie (hereinafter also referred to as "cookie of Example 9") was produced in the same manner as in Example 1 except that the amount was changed according to the state of the dough.

  The mixing ratio of the ingredients of the cookie of Example 9, the composition of the dough, and the composition of the cookie of Example 9 are as shown in the columns of Example 9 in Tables 1, 2, and 4, respectively.

  As shown in the column of Example 10 in Table 1, 97.9 parts by weight of MCC and 2.1 parts by weight of gluten powder were used instead of 50 parts by weight of MCC and 50 parts by weight of flour, and water was used. Cookies (hereinafter also referred to as "cookies of Example 10") were produced in the same manner as in Example 1 except that the amount was changed according to the state of the dough.

  The mixing ratio of the ingredients of the cookie of Example 10, the composition of the dough, and the composition of the cookie of Example 10 are as shown in the columns of Example 10 in Tables 1, 2, and 4, respectively.

(Reference Example 1)
As shown in the column of Reference Example 1 in Table 5 below, 100 parts by mass of flour was used instead of 50 parts by mass of MCC and 50 parts by mass of flour, and the amount of water was changed according to the state of the dough. Except for the above, a cookie (hereinafter also referred to as “cookie of Reference Example 1”) was produced in the same manner as in Example 1.

  The composition of the cookie dough and the composition of the cookie of Reference Example 1 are as shown in the columns of Reference Example 1 in Tables 6 and 7 below.

(Comparative Example 1)
As shown in the column of Comparative Example 1 in Table 5 above, casein Na (TATUA 100, Tatsua Japan KK) and lactose (Lactose eg, Milei GmbH) were used instead of 50 parts by mass of MCC and 50 parts by mass of flour. A cookie (hereinafter also referred to as "cookie of Comparative Example 1") was produced in the same manner as in Example 1, except that the cookie was used and the amount of water was changed according to the state of the dough.

  The composition of the cookie dough and the composition of the cookie of Comparative Example 1 are as shown in the columns of Comparative Example 1 in Tables 6 and 7 above.

(Comparative Example 2)
As shown in the column of Comparative Example 2 in Table 5 above, instead of 50 parts by mass of MCC and 50 parts by mass of flour, 100 parts by mass of WPC80 (Milei 80, Milei GmbH) was changed to a material and the amount of water was changed to dough. A cookie (hereinafter, also referred to as “cookie of Comparative Example 2”) was manufactured in the same manner as in Example 1 except that the cookie was changed according to the state of Example 1.

  The composition of the cookie dough and the composition of the cookie of Comparative Example 2 are as shown in the columns of Comparative Example 2 in Tables 6 and 7 above.

(Aptitude of micellar casein as a main component of dough for baked food)
Example 5 shows that a milk protein concentrate containing micellar casein can be used instead of flour as the main component of the dough of the baked food. The cookie of Example 5 does not contain wheat protein and does not contain gluten. That is, it can be seen that miscellaneous casein is a material that is suitable as a main component of the dough of the baked food and can make the baked food gluten-free.
Examples 1 to 4 and 6 to 8 show that a baked food can be produced even if a part of the milk protein concentrate containing micellar casein is replaced with flour or starch. The cookies of Examples 9 and 10 are obtained by replacing a part of the MCC of Example 5 with gluten. However, even if gluten is added for the purpose of facilitating dough molding, for example, the baked food It can be seen that the production of is possible.

(Comparison of Cookies of Examples 1 to 10 with Reference Examples and Comparative Examples 1 and 2)

(Cookie flavor)
All of the cookies of Examples 1 to 10 had good flavor despite having high protein.
Reference Example 1, which is a general cookie using flour, has a good flavor, texture, and shape retention, and was used as a comparison target in preparing a protein-enriched cookie.
The cookie of Comparative Example 1 had no milk sweetness and had a strong deterioration odor.
The cookie of Comparative Example 2 had a strong whey odor and an undesirable flavor.
In particular, the cookies of Examples 1, 3 and 5 to 10 manufactured using MCC had reduced whey odor and had a more favorable flavor as compared with the cookies of Examples 2 and 4.
From the above results, it is shown that the cookie of the present technology has a better flavor as compared to the cookie not containing micellar casein. In addition, a better flavor can be obtained when a milk protein concentrate having a mass ratio of casein: whey protein of 9: 1 is used.

(Shape retention of cookies)
Each of the cookies of Examples 1 to 10 had better shape retention than the cookies of Comparative Examples 1 and 2. That is, the cookies of Comparative Examples 1 and 2 spread in the horizontal direction as compared with the shape before baking, but the cookies of Examples 1 to 10 spread in the horizontal direction as compared with the cookies of Comparative Examples 1 and 2. There were few.
FIG. 1 shows photographs of the cookie of Example 1 and the cookies of Comparative Examples 1 and 2. As can be seen from the comparison of these photographs, the cookie of Example 1 had less lateral spread than the cookies of Comparative Examples 1 and 2.
From the above results, it is shown that the cookie of the present technology has better shape retention compared to the cookie not containing micellar casein.

(Cookie texture)
Each of the cookies of Examples 1 to 6 and 9 to 10 was a cookie with a more moist texture than the cookies of Comparative Examples 1 and 2. In particular, the cookies of Examples 1, 3, 5, 6, 9, and 10 manufactured using MCC have a high moisture content of 7% by mass or more, and are more moist than the cookies of Examples 2 and 4. And had a good texture. Although the cookies of Examples 7 and 8 contain MCC, they have a relatively close amount of starch and thus have a texture similar to that of the general cookie of Reference Example 1.
In addition, the cookie of Comparative Example 2 had a dry texture despite having a water content of about 9% by mass, and had a poor texture compared to the cookies of Examples 1 to 10.
The above results show that the cookie of the present technology has a better texture as compared to a cookie not containing micellar casein. In addition, a better texture can be obtained when using a milk protein concentrate having a mass ratio of casein: whey protein of 9: 1.

  Ingredients as shown in Table 8 were prepared below, and a cookie (hereinafter, also referred to as “cookie of Example 11”) was produced in the following procedure.

1. The shortening is stirred for 30 seconds with a beater (Kenmix Metallic KM-800, Aikosha Co., Ltd.) (dial 4).
2. Put all eggs in 1 and stir for 30 seconds (dial 4).
3. Charge the powder and stir for 30 seconds (dial 0.5).
4. Combine water and granulated sugar and make a syrup with a water bath. Charge the mixture into 3 with stirring (dial 0.5), and stir for 60 seconds after the addition (dial 0.5).
5. Remove the dough from the bowl and fill in a plastic bag. Stretch the dough to a thickness of 10 mm and let it rest for at least one hour in the refrigerator.
6. The dough is formed into a size of 100 mm x 20 mm x 10 mm and arranged on an iron plate. The dough is baked for 25 minutes in an oven (new component oven TMC-GGG-11 type, Sanko Kikai Co., Ltd.) at an upper temperature of 140 ° C. and a lower temperature of 120 ° C., and then the direction is changed and baked for 5 to 15 minutes. The baking time is adjusted according to the baking color.
After the above-mentioned step (1), the kind of the dough adhering to the beater was put together with the dough adhering to the bowl wall surface, and then subjected to step (2). The same operation was performed after the above steps 2 to 4. The amount of water was added depending on the condition of the dough, and a total of 90 g was used.

(Comparative Example 3)
Cookies (hereinafter referred to as “Comparative Example 3”) were prepared in the same manner as in Example 11 except that 200 g of MCC among the components in Table 8 was changed to 150 g of MCC and 50 g of Ca caseinate (TATUA400, Tatsua Japan KK). Cookies). The amount of water was added depending on the condition of the dough, and a total of 200 g was used.
(Comparative Example 4)
A cookie (hereinafter referred to as “Comparative Example 3”) was prepared in the same manner as in Example 11 except that 200 g of MCC among the components in Table 8 was changed to 100 g of MCC and 100 g of Ca caseinate (TATUA400, Tatsua Japan KK). Cookies). The amount of water was added depending on the condition of the dough, and a total of 70 g was used.

(Comparative Example 5)
A cookie (hereinafter referred to as “Comparative Example 5”) was prepared in the same manner as in Example 11 except that 200 g of MCC among the components in Table 8 above was changed to 340 g of Acid Casein (LACTIC CAS 720) or Fonterra LIMITED. Cookies).
The amount of casein lactate was initially 200 g, but it did not form a dough, so dough was obtained by adding lactate casein until the total amount reached 340 g.

(Evaluation of flavor and texture of cookies)
The flavor and texture of the cookie of Example 11 were good. On the other hand, the cookie of Comparative Example 3 had a casein smell and had a lot of moisture inside. The cookie of Comparative Example 4 had a stronger casein smell and had a lot of moisture inside. Further, the cookie made using 200 g of Ca caseinate in Comparative Example 4 had a stronger casein smell and a worse texture. The cookie of Comparative Example 5 had a strong casein smell and a firm texture.

(Evaluation of shape retention of cookies)
FIG. 2 shows photographs of the cookie of Example 11 and the cookies of Comparative Examples 3, 4, and 5. As can be seen from the comparison of these photographs, the cookie of Example 11 had less lateral spread than the cookies of Comparative Examples 3, 4, and 5. Further, the color of the cookie of Comparative Example 5 after burning was poor.

In the present technology, miscellaneous casein is used as a main component of dough for baked food. As a result, according to the present technology, a baked food having a high protein content and a good taste and texture can be provided. The baked food can be gluten-free, and can satisfy the needs for gluten-free food, which has been increasing in recent years.

Claims (9)

  A method for producing a baked food, comprising preparing dough containing micellar casein and baking the dough, wherein the dough contains 15 to 60 g of protein per 100 g of solid content, and 60% by mass of the protein. The above is a process for producing micellar casein or casein protein derived from micellar casein.   The production method according to claim 1, wherein the dough contains gluten, and the content of gluten contained in 100 g of the solid content of the dough is 3.5 g or less.   3. The method according to claim 1, wherein the dough does not contain gluten.   The production method according to any one of claims 1 to 3, wherein the dough contains flour, and the content of flour based on the mass of the dough is 30% by mass or less.   The method according to any one of claims 1 to 4, wherein the dough does not contain flour.   A baked food obtained by baking dough containing micellar casein, wherein the dough contains 15 to 60 g of protein per 100 g of solid content, and 60% by mass or more of the protein is derived from micellar casein or micellar casein. A baked food that is casein protein.   The baked food according to claim 6, wherein the dough contains gluten, and the gluten content in 100 g of the solid content of the dough is 3.5 g or less.   The baked food according to claim 6 or 7, wherein the dough does not contain gluten. The baked food according to any one of claims 6 to 8, wherein the dough does not contain flour.