200913895 九、發明說明： 【發明所屬之技術領域】 小麥之 及利用 本發明係關於-種使用調配有蛋白質粉末與來自 交聯澱粉之烘焙食品麵團的烘焙食品之製造方法， 該製造方法而製造出之烘培食品。 【先前技術】 之提高’開發有較多以 配有維生素或礦物質等 營養素之食品等，營養200913895 IX. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a baked food using a protein powder and a baked food dough derived from crosslinked starch, which is produced by the production method. Baked food. [Prior Art] Improvements There are many foods that are supplemented with nutrients such as vitamins and minerals.
近年來’伴隨消費者之健康意識 1天之營養所需量為基準而平衡調 之食品、或強化了食物纖維等特定 附加值有所提高的營養強化食品。 於可輕易攝食之小甜餅乾或餅 尺斯乾荨烘焙食品中，對營養 強化食品之需求亦增高，尤、1 尤其強烈期望開發強化了作為 二大營養素之一的蛋白質之、含 3有π蛋白質之營養強化食 品0 然而，蛋白質吸水性較高，因此若使烘培食品麵團中之 蛋白質含量增加，則烘焙食品麵團之黏性降低、伸展性下 降，從而導致成形性變差。又，被蛋白質吸收之水分難以 蒸發，因此於供糾受熱性較差，容易成為僅製品表面烤 焦、而中心部烤半熟之狀態。 為I解决蛋白貝之吸水性所引起之該等問題，製造蛋白 質含量較高之烘培食品’而揭示有各種方法。例如，⑴揭 :有-種烘培食品及其製造方法，該烘培食品含有小麥 月曰蛋白質及食物纖維，且由該油脂覆蓋之蛋白質 刀放於小麥粉麵®巾（例如，參照專利文獻1)。利用該方 128710.doc 200913895 法，即使含有大量蛋白質或食物纖維等 a丨王較兩之原 料’烘培食品麵團之成形性亦良好，且供丨 、 且烘尨時之受熱性較 佳，可製造良好的烘焙食品。 [專利文獻1]日本專利特開平8_289714號公報 【發明内容】 [發明所欲解決之問題] 上述⑴之方法中，可使蛋白質之含量成為洪培食 體之7重量％以上，可製造較之先前、蛋白質含量二 =培食品。，然而，該烘培食品係以小麥粉為基質之供培食 口口蛋白貝含1不充分。又，因必須預先混練蛋白質與油 脂，故該方法於既存之所有製造方法中均不適用，又，、亦 存在必須根據蛋白質與油脂之比率等，適宜研究預先混練 之條件的問題。 另-方面，可藉由使用含有高蛋白質之食品原料，而製 k蛋白質含量充分之烘焙食品，但使用有含有高蛋白質之 食品料之烘培食品麵團，成形性與受熱性較差，並且產 生黏者性或油分滲出等。因Λ ’於既存之製造㈣中，難 以使用該烘培食品麵團’工業性地製造烘培食品。 、止本發明之目的在於提供一種可於既存之製造設備中製 蛋自Μ 3量較兩之烘培食品之製造方法，及利用該 裏造方法而製造出的烘焙食品。 [解決問題之技術手段] 2明者們為了解決上述問題進行了銳意研究，結果發 現可❹於使用有含有高蛋白質之食品原料之供培食品麵 128710.doc 200913895 團中，調配來自小麥之交聯澱粉，而使烘焙食品麵團之物 性及乳化狀態提高，且於既存之製造設備中，不會產生製 造方面之問題，可製造蛋白質含量較高之良好的烘焙食 品，從而完成本發明。 亦即，本發明提供一種烘焙食品之製造方法，其特徵在 於使用調配有經交聯處理之小麥澱粉與蛋白質粉末之烘焙 食品麵團。 又，本發明提供一種上述烘焙食品之製造方法，其特徵 在於烘焙後之經交聯處理之小麥搬粉含量以固形分換算為 2重量％以上。 又，本發明提供-種上述任—項之供培食品之製造方 法’其特徵在於使用以烘培後之蛋白質含量以_分換算 為Η〜6G重量％之方式調配有蛋白f粉末的供培食 團。 法 餅 ，其特徵在於上述供、]：立今〇及， 大口艮口口係小甜餅乾、餅乾、或脆 〇 其係利用上述任一項之 其特徵在於上述烘焙食 又，本發明提供一種烘焙食品 洪培食品之製造方法而製造。 又，本發明提供一種烘焙食品 品係小甜餅乾、餅乾、或脆餅。 [發明之效果] 根據本發明 方面之問題， ，可使用既存之製造設備 且製造出蛋白質含量較 ’而不會產生製造 高之良好的烘焙食 1287l0.doc 200913895 D 堇藉由使烘培食品麵團中含有蛋白質與經交聯處理之 々澱粉’即可使蛋白質含量較高之烘焙食品麵團之物性 及乳化狀態提高，因此與必須進行預先混練之上述⑴之方 同，可適用於既存之所有製造方法。並且，無需為 。烘焙食品麵團而添加過剩的油脂，因此適當調整油 脂或糖分等之含量，藉此亦可製造高蛋白質且低卡路里之 烘培食品。 【實施方式】 ( a本發明中之烘培食品係指藉由對原料進行供梧處理而獲 2之食品。作為該烘培食品，例如有小甜餅乾、餅乾、脆 餅、脆硬麵包（rusk)、煎餅（wafers)等。尤其，較好的是小 甜餅乾、餅乾、或脆餅。 本發明之烘培食品之製造方法，係以㈣調配有經交聯 麥澱粉與蛋白f粉末之烘焙食品麵團為特徵的供 J。口之製造方法。即使根據該方法而使供培後之洪培食 品=蛋白質含量，成為作為營養輔助食品較好的以固形分 、异為17重^ %以上之情形時，藉由適當調整經交聯處理 之小麥;殿粉之含量，可蔣极 。 了將九、总食麵團之物性及乳化狀態 。為可於既存之製造設備令製造的狀態。再者，因確保 y旨或糖類等之除蛋白質粉末與小麥澱粉以外之原料之含 Γ曾：製造風味或口感優良之烘培食品，故而較好的是蛋 白質含量為60重量％以下。 ^明中所使用之蛋白質，只要係普通食品中所使用之 蛋白質，則未特別限定，g* I也去t ㈣限疋既可為動物性蛋白質，亦可為植 128710.doc 200913895 物性蛋白質。作為動物性蛋白質，例如 蛋白等乳蛋白質、或卵白、膠原蛋白、蛋白或白 性蛋白質’例如，存在小麥蛋白質或大豆蛋白質：為植物 皁獨使用1種蛋白f，亦可混合使用複數種蛋白質。：可 本發明中所使用之蛋白質之形狀並未特别限定， 泰 白質粉末則處理簡便，因此於工業製造方面較佳。—為蛋 為了製造蛋白質含量較高之烘培食品，較好的是使用調 配有含有高蛋白質之食品原料之烘培食品麵團，作於該供 培食品麵團中含有較多可溶性蛋白質時，蛋白質之吸隸 變得過高，故而欠佳。因此，本發明令所使用之蛋白質粉 末’較好的是經吸水性延遲處理之蛋白f粉末。作為該^ 水性延遲處理’有例如，酵素處理或添加妈等礦物質之處 理等。實施有該吸水性延遲處理之烘焙食品用蛋白質粉末 通常有如下市售者：來自大豆之Prolina25〇、fujipr〇 CLE(不二製油（fuji 〇u))、來自乳奶之、 BARPR〇(Glambia Nutriti〇nals公司）等。再者，蛋白質粉 末中之蛋白質含量並未特別限定。 本發明中所使用之小麥澱粉較好的是經交聯處理之小麥 殿粉。作為調配於普通食品中之食物纖維，除經交聯處理 之小麥殿粉以外，亦存在例如聚葡萄糖、纖維素、難消化 性糊精、菊糖、玉米種皮等，而於僅使用除經交聯處理之 小麥澱粉以外之該食物纖維之情形時，無法獲得使蛋白質 含量較高之烘焙食品麵團之物性及乳化狀態改善的效果。 其中’該等物質本身可與經交聯處理之小麥澱粉併用。 12871〇.d〇c 200913895 作為該乂聯處理之父聯劑，例如，存在氧氣化構、偏鱗 酸鹽、無水碟酸鹽箄。，介a m 寺亦可使用與交聯處理一併進行酯化 或醚化處理之小麥澱粉。 本發月之烘焙食品之製造方法較好的是，使用以如下方 式調配有蛋白質粉末與經交聯處理之小麥澱粉之烘培食品 麵團即’烘焙後之蛋白質含量以固形分換算為”〜6〇重 量=且’經父聯處理之小麥殿粉含量以固形分換算為2 重量。乂上t好的K，烘培後之經交聯處理之小麥殿粉 3里乂固形刀換算為2〜2〇重量％。於烘焙後之烘焙食品之 經交聯處理之小麥《含量為以固形分換算小於2重量％ 之情形時’無法將烘焙食品麵團之物性或乳化狀態充分改 。為可於既存之製造設備中使用的程度因此欠佳。另一 =面’經交聯處理之小麥殿粉含量即使較多亦無特別問 題，但疋自製造成本方面考慮，較好的是2〇重量％以下。 再者，5忍為於烘培前後蛋白質含量與，經交聯處理之小麥澱 粉含量幾乎不變。 又 於本發明之烘焙食品之製造方法中，作為烘焙食品之原 料，可利用油脂、糖類、小麥粉、蛋、食鹽、膨鬆劑、香 料、著色料等用於普通烘培食品中者。作為該油脂，二 如，存在起酥油（shortening)、人造奶油（margarine)、粉末 油月曰等。作為該糖類’例如，存在蔗糖、葡萄糖、砂糖等 糖類，或山梨糖醇或木糖醇等糖醇類等。亦可使用阿斯 甜糖或甜菊等甜味料代替糖類，或者與糖類併用。各原π 之添加量可配合烘焙食品之品質而適當設定。 ” 128710.doc 200913895 又，為了提高烘焙食品之可口性，作為副原料，可添加 =為食品添加物而慣用之各種調味成分。作為該調味成 刀例如，存在檸檬酸或蘋果酸等酸味劑、麵胺酸鈉或雞 肉粉等調味料、脫水蔬菜粉末、果汁、乾果類、妹或腰 果等堅果類、薄荷或桂皮等草藥類、可可粉、巧克力、可 可漿（cacao mass)、乳酪、芝麻等。 另外，為了強化烘焙食品之營養，作為副原料，可添加 礦物質類、或維生素類、食物纖維等。作為該礦物質類， 例如，存在乳酸鈣等鈣成分或焦磷酸鐵等鐵成分等。作為 該維生素類，例如，存在維生素B1、維生素B2、维生素 B12維生素C、菸鹼醯胺等，亦可為尽_胡蘿蔔素等維生素 原類。作為該食物纖維，例如，存在聚葡萄糖、難消化性 糊精、纖維素、菊糖、玉米種皮、豆腐渣粉末等。 該副原料既可單獨使用’亦可組合使用複數種。又，該 副原料之添加量，可配合烘焙食品之品質、或該副原料之 1天之營養所需量等，而適當設定。 本發明之烘焙食品之製造方法，只要使用調配有經交聯 處理之小麥澱粉與蛋白質粉末之烘焙食品麵團，則並未特 別限定。例如，存在以下方法：將蛋白質粉末、小麥澱 粉、油脂等所有原料一起混合之後，根據需要添加水分， 加以混練，藉此調製烘焙食品麵團，使該烘焙食品麵團成 形並烘焙之方法；僅預先攪拌油脂之後，依次添加蛋白質 粉末等其他原料或水分並混合攪拌’加以混練，藉此調製 烘焙食品麵團，使該烘焙食品麵團成形並烘焙之方法等。 128710.doc 200913895 於使用任-方法之情形時，作業性均良好，且可製造蛋白 質含量較高之供培食品。 火、釔食。口麵團之混練方法、或成形方法、烘焙方法等， 只要係普通供培食品之製造方法中所使用之方法，則並未 特別限定。例如，成形方法存在擠聚成形法咖。叫、旋 轉成形法、擠條成形法等，通常，使用擠漿成形機、旋轉 成形機、線切機等成形機。先前之蛋白質含量較多之洪培 食品麵目中，丈共培麵團較硬且流動性較，因达匕產生如下 問題：擠出烘焙麵團時對成形機之負擔較大…於成形 時供培食品麵團切斷。為提高烘时品麵團之黏度而含有 較多油脂m如下問題：自供培食品麵團渗出油分， 或烘焙麵團之黏著性變高’烘焙食品麵團纏繞並附著於成 形機或輸送帶等製造設備上。本發明之供培食品之製造方 =中之供賠食品麵團，其黏性或黏著性等物性或乳化狀態 得到顯著改善，因此不會產生製造步驟方面之問題可使 用既存之製造設備’製造蛋白質含量較高之烘焙食品。 又，烘焙時之受熱性亦良好’因此燒焦或裂縫等問題亦得 到改善’可製造硬度良好且口感較佳之烘培食品。 又，利用本發明之烘焙食品之製造方法而製造之烘焙含 品’可直接食用’亦可根據需要’於烘培後實施加工。例 如’可利用巧克力或楓糖梁等塗佈烘培食品，亦可形成為 於2片烘焙食品中夾入奶油等之形態。 根據本發明之供培食品之製造方法，無須利用油脂覆蓋 蛋白質等’即可改善蛋白質含量較高之洪培食品麵團之物 128710.doc 200913895 性等。因此’藉由抑制油 I π曲知之含量，增加蛋白質含量，亦 可製造最適於瘦身箄的古疋&# „ 、间蛋白質且低卡路里之供培食品。 本毛月中所使用之小麥殿粉為難消化㈣粉，因此愈其他 食物纖維相同，亦可期待調理勝胃效果或抑制食懲效果 等。糖分使用阿斯巴甜糖等低卡路里之糖類等，藉此可進 而製造對卡路里控制有料優良㈣食品。 另外，藉由適當選擇油脂或糖類之含量，亦可製造分別 平衡地含有高濃度之三大營養素之脂質、糖質、及蛋白 質，且風味或口感亦良好的，優良營養強化烘焙食品。 利用本發明之烘培食品之製造方法而製造出之烘培食 品’可為無前例之含有 藉由攝食該烘焙食品， 如’成人可藉由每天攝 高濃度蛋白質之烘焙食品。因此， 可簡便地攝取優質之蛋白質。例 食40〜120 g之本發明之烘焙食品， 而攝取蛋白質之1天之營養所需量之約1/3。 其次’揭示實施例而進一步詳細說明本發明，但本發明 並非限定於以下實施例。 [實施例] (實施例1〜4) 按照表1所示之調配，將起酥油、砂糖、香料、乳化 劑、其他油溶性原料一起加入蛋糕混合機中混練5分鐘之 後，混合蛋、適量之水’混練5分鐘。進而加入蛋白質粉 末、小麥粉、食物纖維之其他粉類，混練5分鐘，藉二 製出烘焙食品麵團。表中之值係以重量％表示除去水之烘 培食品麵團之原料之各調配量者。再者’油脂使用起醉 1287l0.doc * 13 · 200913895 油’小麥粉使用jp】ower(日清製粉公司製），蛋白質粉末使 用蛋白質含量為89重量％iPr〇Hna250(不二製油公司製）， 經交聯處理之小麥澱粉使用Fibersym70(MGP INGREDIENTS 公司製），聚葡萄糖使用 Litesse(DANISC〇 公司製）。又，食鹽、膨鬆劑、香料、礦物質類、及維生 素類作為其他原料，以該等合計為ό重量％之方式加以使 使用擠漿成形機將該洪培食品_成形後In recent years, foods that have been balanced with the amount of nutrients required by consumers for one day, or fortified foods with enhanced specific value such as dietary fiber. In the case of candied biscuits or cakes, the demand for nutrient fortified foods is also increased, especially 1 is particularly strongly expected to develop and strengthen the protein as one of the two major nutrients, including 3 with π Protein-fortified foodstuffs 0 However, since the protein has a high water absorption property, if the protein content in the baked food dough is increased, the viscosity of the baked food dough is lowered and the stretchability is lowered, resulting in deterioration of formability. Further, since the moisture absorbed by the protein is hard to evaporate, it is inferior in heat resistance, and it is easy to be baked only on the surface of the product, and the center portion is roasted and cooked. In order to solve the problems caused by the water absorption of protein shells, I have produced various methods for producing a baked food having a high protein content. For example, (1) discloses: a baked food containing a wheat glutinous protein and a dietary fiber, and a protein knife covered by the oil is placed on a wheat flour noodle towel (for example, refer to the patent document) 1). By using the method of 128710.doc 200913895, even if it contains a large amount of protein or dietary fiber, the abalone food has good formability, and the heat supply during baking and baking is better. Make good baked goods. [Problem to be Solved by the Invention] In the method of the above (1), the content of the protein can be made 7% by weight or more of the Hong Pei food body, and the production can be compared. Previously, the protein content was 2 = food. However, the baked food is based on wheat flour as a substrate for the oral protein shell 1 to be insufficient. Further, since it is necessary to knead the protein and the oil in advance, the method is not applicable to all the existing production methods, and it is also necessary to study the conditions of the pre-kneading depending on the ratio of the protein to the fat. On the other hand, it is possible to prepare a baked food having a sufficient protein content by using a food material containing a high protein, but using a baked food dough having a high protein food material, the formability and heatability are poor, and the stickiness is generated. Human or oil oozing. It is difficult to industrially manufacture baked goods using the baked food dough in the existing manufacturing (four). SUMMARY OF THE INVENTION The object of the present invention is to provide a method for producing a baked food product which can be prepared in an existing manufacturing apparatus and which has two or more kinds of baked foods, and a baked food manufactured by the method. [Technical means to solve the problem] 2 In order to solve the above problems, the researchers have made intensive research and found that they can be used in the group of foods with high protein content, 128710.doc 200913895. By combining the starch, the physical properties and the emulsified state of the baked food dough are improved, and in the existing manufacturing equipment, there is no problem in terms of production, and a good baked food having a high protein content can be produced, thereby completing the present invention. That is, the present invention provides a method of producing a baked food characterized by using a baked food dough prepared by cross-linking wheat starch and protein powder. Moreover, the present invention provides a method for producing the above-mentioned baked food, characterized in that the content of the wheat flour to be cross-linked after baking is 2% by weight or more in terms of solid content. Further, the present invention provides a method for producing a cultured food product of the above-mentioned item, characterized in that the protein content of the protein f powder is adjusted in such a manner that the protein content after baking is converted to Η 6 6 wt% in terms of _ minutes. Food group. The present invention is characterized in that the above-mentioned food, the present invention provides a biscuit, a biscuit, or a brittle glutinous rice. Manufactured from the manufacturing method of baked food Hongpei food. Further, the present invention provides a baked food product, a cookie, a biscuit, or a shortbread. [Effects of the Invention] According to the problems of the aspects of the present invention, it is possible to use an existing manufacturing apparatus and to produce a baked food having a higher protein content than that which does not produce a high quality. 1287l0.doc 200913895 D 堇 By baking a food dough The protein and the cross-linked starch can be used to improve the physical properties and emulsified state of the baked food dough having a high protein content. Therefore, it can be applied to all existing manufacturing products in addition to the above (1), which must be pre-mixed. method. And, no need for . By baking the food dough and adding excess fat, it is possible to adjust the content of oil or sugar, etc., thereby producing a high protein and low calorie baked food. [Embodiment] (a) The baked food in the present invention refers to a food obtained by subjecting a raw material to a mash treatment. As the baked food, for example, a cookie, a biscuit, a shortbread, and a crispy bread ( Rusk), wafers, etc. In particular, it is preferably a cookie, a biscuit, or a shortbread. The method for producing a baked food of the present invention is prepared by (4) blending crosslinked wheat starch and protein f powder. The method for producing a baked food dough is a method for producing a mouth of J. Even if the content of the cultured food is as follows, according to the method, the content of the food is better than that of the nutrient-assisted food, and the difference is 17% or more. In the case of the situation, by appropriately adjusting the cross-linked wheat; the content of the powder can be jiangji. The physical properties and emulsified state of the total dough are the state that can be manufactured in the existing manufacturing equipment. In order to ensure the inclusion of raw materials other than protein powder and wheat starch, such as y or sugar, it is preferred to produce a baked food having excellent flavor or texture. Therefore, the protein content is preferably 60% by weight or less. Used The white matter is not particularly limited as long as it is a protein used in common foods, and g* I also goes to t (4) and can be an animal protein, or a plant protein of 128710.doc 200913895. As an animal protein, for example, Milk protein such as protein, or egg white, collagen, protein or white protein', for example, wheat protein or soybean protein: one protein f is used for plant soap alone, and a plurality of proteins may be used in combination. The shape of the protein to be used is not particularly limited, and the Thai white powder is easy to handle, and therefore is preferable in industrial production. - For the egg to produce a baked food having a high protein content, it is preferred to use a high protein containing compound. The baked food dough of the food material, when the food dough contains more soluble protein, the protein absorption is too high, so it is not good. Therefore, the protein powder used in the present invention is better. It is a protein f powder which is delayed in water absorption treatment. As the water-based delayed treatment, there is, for example, enzyme treatment or addition. Treatment of minerals, etc. Protein powders for baked goods that have been subjected to this water absorption delay treatment are generally available from the following manufacturers: Prolina 25〇 from soybean, fujipr〇CLE (fuji 〇u), from breast milk Further, BARPR(Glambia Nutriti〇nals), etc. Further, the protein content in the protein powder is not particularly limited. The wheat starch used in the present invention is preferably a cross-linked wheat house powder. In the food fiber of common food, in addition to the cross-linked wheat house powder, there are also, for example, polydextrose, cellulose, indigestible dextrin, inulin, corn seed coat, etc., and only used in cross-linking treatment. In the case of the dietary fiber other than the wheat starch, the effect of improving the physical properties and the emulsified state of the baked food dough having a high protein content cannot be obtained. Wherein the materials themselves can be used in combination with the cross-linked wheat starch. 12871〇.d〇c 200913895 As a parent agent for the treatment of the hydrazine, for example, there is an oxygenated chemical structure, a meta- sulphate, and an anhydrous sulphate. In the a m temple, wheat starch which is esterified or etherified together with the cross-linking treatment can also be used. In the method for producing the baked food of the present month, it is preferred to use a baked food dough in which the protein powder and the crosslinked wheat starch are blended in the following manner, that is, the protein content after baking is converted into a solid content to be ~6 〇 Weight = and 'The content of the wheat house powder processed by the father's joint is 2 cents in solid content. The good K on the ,, the 小麦 形 形 3 〜 〜 〜 小麦 小麦 小麦 小麦 小麦2% by weight. When the cross-linked wheat of the baked food after baking is "the content is less than 2% by weight in terms of solid content", the physical properties or emulsified state of the baked food dough cannot be sufficiently changed. The degree of use in the manufacturing equipment is therefore not good. The other = surface 'cross-linking treatment of the wheat house powder content is even more no problem, but in terms of manufacturing cost, it is preferably 2% by weight or less. Furthermore, 5 is for the protein content before and after baking, and the wheat starch content after cross-linking treatment is almost unchanged. In the method for manufacturing the baked food of the present invention, as a raw material for baked food, Oils, sugars, wheat flour, eggs, salt, leavening agents, spices, coloring materials, etc. are used in ordinary baked foods. As the fats and oils, there are, for example, shortening, margarine, and powder. As the saccharide, for example, saccharides such as sucrose, glucose, and sucrose, or sugar alcohols such as sorbitol or xylitol may be present, and sweeteners such as stevia or stevia may be used instead of saccharides. Alternatively, it can be used in combination with sugars. The amount of each raw π can be appropriately set in accordance with the quality of the baked food." 128710.doc 200913895 In addition, in order to improve the palatability of baked goods, it is customary to add = as a food additive. A variety of flavoring ingredients. As the seasoning forming tool, for example, an acidulant such as citric acid or malic acid, a seasoning such as sodium or sodium citrate, a dehydrated vegetable powder, a fruit juice, a dried fruit, a nut such as a girl or a cashew nut, a herb such as mint or cinnamon, or the like may be present. , cocoa powder, chocolate, cacao mass, cheese, sesame, etc. In addition, in order to enhance the nutrition of baked goods, minerals, vitamins, dietary fibers, and the like may be added as an auxiliary material. As the minerals, for example, a calcium component such as calcium lactate or an iron component such as iron pyrophosphate is present. As the vitamins, for example, vitamin B1, vitamin B2, vitamin B12 vitamin C, nicotinamide or the like may be present, and vitamins such as benzoin may be used. As the dietary fiber, for example, polydextrose, indigestible dextrin, cellulose, inulin, corn seed coat, bean curd powder, and the like are present. The auxiliary materials may be used singly or in combination of plural kinds. Further, the amount of the auxiliary material to be added may be appropriately set in accordance with the quality of the baked food or the amount of nutrients required for the one-day raw material. The method for producing a baked food of the present invention is not particularly limited as long as it is a baked food dough prepared by blending wheat starch and protein powder. For example, there is a method in which a raw material such as protein powder, wheat starch, fat or oil is mixed together, and then water is added as needed, and kneaded to prepare a baked food dough, and the baked food dough is formed and baked; After the fats and oils, a raw material such as protein powder or water is added in order, and the mixture is stirred and kneaded to prepare a baked food dough, and the baked food dough is molded and baked. 128710.doc 200913895 In the case of using the method, the workability is good, and the food product having a higher protein content can be produced. Fire, foraging. The kneading method of the dough, the molding method, the baking method, and the like are not particularly limited as long as they are methods used in the production method of the ordinary food. For example, the forming method has an extrusion forming method. In general, a molding machine such as a squeeze molding machine, a rotary molding machine, or a wire cutter is used, for example, a rotary forming method, a squeeze forming method, and the like. In the face of Hongpei food with more protein content, the dough is more hard and more fluid. Because of the problem, the burden on the molding machine is large when the baking dough is extruded... The food dough is cut. In order to improve the viscosity of the dough during baking, it contains more oil. The following problems occur: the oil is exuded from the dough for the food, or the adhesiveness of the baked dough is high. The baked food dough is entangled and attached to a manufacturing machine such as a forming machine or a conveyor belt. . In the manufacture of the cultivating food of the present invention, the food dough of the glutinous food is significantly improved in physical properties or emulsified state such as viscosity or adhesiveness, so that there is no problem in the manufacturing steps, and the existing manufacturing equipment can be used to manufacture the protein. A higher content of baked goods. Further, the heat at the time of baking is also good. Therefore, problems such as charring or cracking are also improved. A baked food having a good hardness and a good mouthfeel can be produced. Further, the baked product produced by the method for producing a baked food of the present invention can be directly eaten and can be processed after baking as needed. For example, a coated baked food such as chocolate or maple syrup may be used, or a cream or the like may be sandwiched between two baked foods. According to the method for producing a cultured food of the present invention, it is possible to improve the content of the Hong Pei food dough having a high protein content without using oil and fat to cover the protein or the like. Therefore, by suppressing the content of the oil I π and knowing the protein content, it is also possible to produce the oysters &# „, the interprotein and the low calorie for the food that is best for slimming 。. Powder is difficult to digest (four) powder, so the other food fiber is the same, you can also expect to adjust the stomach effect or suppress the effect of food and punishment. Sugar uses low-calorie sugars such as aspartame, which can be used to manufacture calorie control. Excellent (4) foods. In addition, by appropriately selecting the content of oils and fats, it is also possible to produce lipids, saccharides, and proteins which are balanced in a high concentration of the three major nutrients, and have good flavor or texture, and excellent nutritional fortification baking. Foodstuffs. The baked foods produced by the method for producing a baked food of the present invention may be unprecedented to contain the baked food by ingesting the baked food, such as 'adults can take a high concentration of protein per day. It can easily ingest high-quality protein. It can eat 40~120 g of the baked food of the present invention, and it takes 1 day of protein intake for protein intake. The present invention will be described in more detail below with reference to the embodiments, but the present invention is not limited to the following examples. [Examples] (Examples 1 to 4) According to the formulation shown in Table 1, Ghee, sugar, spices, emulsifier, and other oil-soluble raw materials are added to the cake mixer for 5 minutes. After mixing the eggs and the right amount of water, 'mix for 5 minutes. Then add protein powder, wheat flour, other powders of dietary fiber. After kneading for 5 minutes, the baked food dough was prepared by the second method. The value in the table is the weight% of the raw materials of the baked food dough which removes the water. In addition, the fat used is drunk 1287l0.doc * 13 · 200913895 The oil 'wheat flour is jp】ower (manufactured by Nisshin Milling Co., Ltd.), the protein powder is 89% by weight of iPr〇Hna250 (manufactured by Fuji Oil Co., Ltd.), and the crosslinked wheat starch is Fibersym70 (MGP INGREDIENTS) Lithene (manufactured by Danish Co., Ltd.) is used as the polydextrose. In addition, salt, leavening agent, flavor, minerals, and vitamins are used as other raw materials. For the weight %, the Hongpeng food is formed using a squeeze molding machine.
特性， 利用烘箱於Characteristics, using an oven
示於表1中。 特性，係指於成形至烘焙為止 之問題，可使用機械進行製造 得之烘焙食品之硬度。 藉此獲得烘焙食品。基於麵團之硬 L出、黏性、及機械特性，評價該烘 此處，所謂該烘焙食品麵團之機械 128710.doc 200913895 [表l] 實施例 1 2 3 4 油脂 起穌油 18.0 18.0 18.0 20.0 砂糖 20.0 20.0 20.0 22.5 小麥粉 3.0 3.0 3.0 7.0 蛋白質粉末 36.0 36.0 36.0 27.0 食物纖維 經交聯處理之小麥澱粉 3.5 12.0 12.0 3.5 聚葡萄糖 8.5 10.0 9.0 難消化性糊精 纖維素 菊糖 玉米種皮 蛋 5.0 5.0 5.0 5.0 其他原料 食鹽、膨鬆劑、香料 6.0 6.0 6,0 6.0 礦物質類、維生素類 合計 100.0 100.0 100.0 100.0 麵團之硬度/硬度之經時變化 〇 〇 〇 〇 麵團之黏著性 〇 〇 Δ 〇 油分自麵團之滲出 〇 〇 △ 〇 麵團之黏性 〇 〇 Δ 〇 機械適性 〇 〇 Δ 〇 烘焙後之烘焙食品之硬度 〇 〇 〇 〇 數值之單位：重量％，記號之說明：〇：良好，△:普通 ，X .不良 (比較例1〜6) 除了表2所示之調配以外，以完全與實施例1〜4同樣之方 式，調製烘焙食品麵團，成形該烘焙食品麵團，並進行烘 ί 焙，藉此獲得烘焙食品。將該烘焙食品麵團之物性等之評 價結果表示於表2中。再者，難消化性糊精使用來自玉米 之fibersol 11(松谷化學工業公司製），纖維素使用Ceolus FD101(旭化成公司製），菊糖使用inulin (Fuji nihon seito公 司製），玉米種皮係來自Nisshoku Celfer(曰本食品化工公 司製）。 -15- 128710.doc 200913895 [表2] 比較例 1 2 3 4 5 6 油脂 起穌油 18.0 18.0 18.0 18.0 18.0 18.0 砂糖 20.0 20.0 20.0 20.0 20.0 20.0 小麥粉 3.0 3.0 3.0 3.0 3.0 3.0 蛋白質粉末 36.0 36.0 36.0 36.0 36.0 36.0 食物纖維 經交聯處理之小麥 澱粉 1.0 聚葡萄糖 11.0 12.0 難消化性糊精 12.0 纖維素 3.5 菊糖 3.5 玉米種虔 3.5 蛋 5.0 5.0 5.0 5.0 5.0 5.0 其他原料 食鹽、膨鬆劑、香 料 礦物質類、維生素 類 6.0 6.0 6.0 6.0 6.0 6.0 合計 100.0 100.0 100.0 100.0 100.0 100.0 _知ϋΐ灸硬度/硬度之經時蠻化 Δ Δ X X 〇 X 麵團之黏荖性 _' X X X 〇 X X 油分自麵《1之滲出 Δ X X 〇 △ X 麵團之黏性 X X X Λ X X 機械適性 X X X X X X i培後之烘焙食品之待唐 △ Δ X X X .重量％，記號之說明:〇 :良好，△:普通，X :不良 根據評價結果明瞭，於使用基於實施例丨~4之調配之烘 语麵團之情形時，亦即 〜q>百，氏-〇-口 ；眾适 方法中之烘培麵團之情形時’即使係蛋白f粉末之調配量 例如為除去水之烘焙食品麵團之原料整體之27或％重量％ 之？。前例之蛋白質含量較高之烘焙麵團，亦可藉由含有 2重量％以上之小麥澱粉’而使烘焙麵團之物性得到顯著 二善：可使用既存之製造設備，且作業效率優良地製造洪 ’吾食品。又，於烘焙食品於烘焙步驟中因 頋眭，从A A 境…等而變传過 手作為食品之可口性變差，另 古品 性變產另方面，於過軟時，容 1287I0.doc • 16- 200913895 易產生裂縫或破損等，故而欠佳，而利用本發明之烘焙食 品之製造方法而製造出之烘焙食品，烘焙後之硬度亦良 好。再者，於調配有占除去水之烘焙食品麵團之原料整體 之27重量％的蛋白f粉末之情形時，供培後之供培食品中 之蛋白質含量約為24重量％，且於調配有％重量％之情形 時，烘焙後之烘焙食品中之蛋白質含量約為32重量％。Shown in Table 1. The characteristic refers to the problem of the shape to be baked, and the hardness of the baked food which can be manufactured by using a machine. Thereby obtaining baked goods. Based on the hard L-out, stickiness, and mechanical properties of the dough, the baking is evaluated here, the so-called machine for baking food dough 128710.doc 200913895 [Table 1] Example 1 2 3 4 Grease starting oil 18.0 18.0 18.0 20.0 Sugar 20.0 20.0 20.0 22.5 Wheat flour 3.0 3.0 3.0 7.0 Protein powder 36.0 36.0 36.0 27.0 Food fiber cross-linked wheat starch 3.5 12.0 12.0 3.5 Polydextrose 8.5 10.0 9.0 Indigestible dextrin Cellulose inulin corn seed egg 5.0 5.0 5.0 5.0 Other raw materials salt, leavening agent, spices 6.0 6.0 6,0 6.0 Minerals, vitamins total 100.0 100.0 100.0 100.0 Dough hardness / hardness change over time 〇〇〇〇 dough adhesion 〇〇 Δ 〇 oil from the dough渗 〇〇 〇〇 黏 之 之 之 〇 〇 〇 mechanical 〇〇 〇〇 〇 〇〇〇〇 baked after baking food hardness 〇〇〇〇 value of the unit: weight %, the description of the mark: 〇: good, △: ordinary, X. Poor (Comparative Examples 1 to 6) Except for the blending shown in Table 2, Embodiment 1 ~ 4 of the same embodiment mode, modulation baked food dough, baking the food dough forming, baking and drying ί, thereby obtaining baked goods. The evaluation results of the physical properties and the like of the baked food dough are shown in Table 2. In addition, the indigestible dextrin is made from fibersol 11 (manufactured by Matsutani Chemical Industry Co., Ltd.), the cellulose using Ceolus FD101 (made by Asahi Kasei Corporation), the inulin (made by Fuji nihon seito), and the corn seed coat from Nisshoku. Celfer (manufactured by Sakamoto Food Chemical Co., Ltd.). -15- 128710.doc 200913895 [Table 2] Comparative Example 1 2 3 4 5 6 Grease oil 18.0 18.0 18.0 18.0 18.0 18.0 Sugar 20.0 20.0 20.0 20.0 20.0 20.0 Wheat flour 3.0 3.0 3.0 3.0 3.0 3.0 Protein powder 36.0 36.0 36.0 36.0 36.0 36.0 Food fiber cross-linked wheat starch 1.0 Polydextrose 11.0 12.0 Indigestible dextrin 12.0 Cellulose 3.5 Inulin 3.5 Maize seed 3.5 Egg 5.0 5.0 5.0 5.0 5.0 5.0 Other raw salt, leavening agent, spice minerals Classes, vitamins 6.0 6.0 6.0 6.0 6.0 6.0 Total 100.0 100.0 100.0 100.0 100.0 100.0 _ Know the hardness/hardness of the acupuncture moxibustion Δ Δ XX 〇X The adhesiveness of the dough _' XXX 〇 XX oil points from the face Exudation Δ XX 〇 △ X Adhesiveness of dough XXX Λ XX Mechanical suitability XXXXXX i-baked baked food to be treated by Tang △ Δ XXX . Weight %, description of the mark: 〇: good, △: normal, X: bad according to evaluation results It is clear that when using the dough based on the blending of the embodiment 丨~4, that is, ~q >百,氏-〇-口; In the case of baking the dough in the method, the amount of the protein f powder is, for example, 27% by weight or more of the whole of the raw material of the baked food dough from which water is removed? . In the baking dough having a high protein content in the former example, the physical properties of the baked dough can be significantly improved by containing more than 2% by weight of wheat starch': the existing manufacturing equipment can be used, and the operation efficiency is excellent. food. In addition, in the baking process, the baking food is changed from the AA environment, etc. as the food has poor palatability, and the ancient product is changed in another aspect. When it is too soft, it is 1287I0.doc • 16-200913895 It is unfavorable to cause cracks or breakage, and the baked food produced by the method for producing a baked food of the present invention has a good hardness after baking. Further, in the case where 27% by weight of the protein f powder as a whole of the raw material of the baked food dough for removing water is blended, the protein content in the cultured food after the culture is about 24% by weight, and the blending amount is %. In the case of % by weight, the protein content in the baked food after baking is about 32% by weight.
另一方面，如比較例丨或2，於小麥澱粉之調配量小於除 去水之烘焙食品麵團之原料整體之2重量％的烘焙麵團之 情形時’麵團之黏著性等較差，於成形及㈣之步驟中， 觀察到烘培麵團之切斷、或於機械上之固[難以使用既 存之製造設備製造供賠食品。所得之洪培食品之硬度亦較 差’觀察到燒焦或裂縫等。 又，本發明之小麥殿粉係難消化性食物纖維 較例2〜ό，於使用聚益她哲廿 -右如t 4其他食品等中通用之食物纖 維，代替小麥殺粉之情开彡主 > It形時，未觀察到改善蛋白質含量較 南之烘培麵團之物性的效果。 尤其，於比較例3中，於使用 ^ ^ 0i ., 术自玉未之難消化性糊精 時，亦未觀察到改善烘培麵團之物性的效果，因此 推測該物性改善效果係來白丨I 的效果，因此 來自小麥之難消化性澱粉所特有之 [產業上之可利用性] ，可使用既存之製造設 的供培食品，因此可利 本發明之艇肖食品之製造方 備’提供蛋白質含量充分高且! 用於烘焙食品之製造領域中。 128710.doc -17-On the other hand, as in the case of Comparative Example 丨 or 2, when the blending amount of wheat starch is less than 2% by weight of the whole of the raw material of the baked food dough from which water is removed, the adhesiveness of the dough is poor, and the forming and (4) are poor. In the step, the cutting of the baked dough or the mechanical solidification was observed [it is difficult to manufacture the food for compensation using the existing manufacturing equipment. The hardness of the obtained Hong Pei food was also poor, and charring or cracking was observed. In addition, the wheat temple powder of the present invention is inferior to the food fiber of Example 2~ό, and is used in the food fiber which is commonly used in other foods such as Juyizhezhe-Right as t4, instead of wheat powder-killing. > In the shape of It, no effect of improving the physical properties of the baked dough having a higher protein content than that of the south was observed. In particular, in Comparative Example 3, when ^^0i. was used, the effect of improving the physical properties of the baked dough was not observed when the indigestible dextrin was not treated, and it was presumed that the physical property improving effect was white. The effect of I, therefore, is derived from the [industrial availability] unique to the indigestible starch of wheat, and can be used for the manufacture of the food of the present invention. The protein content is high enough and used in the manufacturing of baked goods. 128710.doc -17-