WO2023176544A1 - Method for producing bakery food - Google Patents

Method for producing bakery food Download PDF

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Publication number
WO2023176544A1
WO2023176544A1 PCT/JP2023/008293 JP2023008293W WO2023176544A1 WO 2023176544 A1 WO2023176544 A1 WO 2023176544A1 JP 2023008293 W JP2023008293 W JP 2023008293W WO 2023176544 A1 WO2023176544 A1 WO 2023176544A1
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weight
parts
protein material
bakery food
vegetable protein
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PCT/JP2023/008293
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French (fr)
Japanese (ja)
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竜太 外尾
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不二製油グループ本社株式会社
不二製油株式会社
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Priority to JP2023537697A priority Critical patent/JP7428298B1/en
Publication of WO2023176544A1 publication Critical patent/WO2023176544A1/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean

Definitions

  • the present invention relates to improving the texture of bakery foods.
  • Bakery foods such as fast food and convenience store snacks, may be displayed for a certain period of time after being manufactured in the store's kitchen, or may be eaten after being taken home by the consumer. In this case, if the texture deteriorates, especially if the crispiness or crispiness is lost, the expectations of consumers who seek freshly made deliciousness will be diminished.
  • Patent Document 1 is a technology related to a method for manufacturing a pizza crust with good texture and appropriate volume, and includes an alkaline earth material with crude protein content of 60 to 90%, NSI (nitrogen solubility index) of 30 to 90%. It is described that metal-bound defatted soy milk or isolated soy protein is used.
  • NSI nitrogen solubility index
  • Patent Document 2 states that by using powdered soybean material with 50 to 65% crude protein, 2 to 10% insoluble dietary fiber, and an NSI of 50 or less in batter for fried foods, crispy and crispy texture can be maintained for a long time. There is a description.
  • Patent Document 3 For the purpose of maintaining the crispiness of the pie, a technique of incorporating mung bean protein material has also been disclosed (Patent Document 3).
  • Patent No. 4600330 International publication 2011/4893 pamphlet Japanese Patent Application Publication No. 2015-128383
  • An object of the present invention is to provide a bakery food that has a good texture, especially a bakery food that remains crispy even after a certain period of time has passed after baking or frying.
  • the present invention (1) A method for producing a bakery food by adding 0.5 to 10% by weight of a powdered vegetable protein material exhibiting the following physical properties to flour as a dough raw material; An emulsion was prepared by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water.
  • bakery food is defined as having grain flour such as wheat flour or rice flour as the main raw material, water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, etc.
  • Raw materials such as emulsifiers and flavors are added as necessary, and the dough obtained through a kneading process is baked and heated or fried.
  • Specific examples include breads such as sweet breads, white breads, table rolls, cooked breads, and Danish pastries; baked goods such as pies, cookies, and various cakes; and fried sweets such as donuts and churros.
  • the present invention is particularly effective in layered bakery foods in which crispy texture is an important factor in deliciousness.
  • Layered bakery food is made by rolling out a thin dough (dough) made by kneading grain flour such as wheat flour with water, salt, etc., putting oil and fat for roll-in on it, folding or dotting it, and repeating the process of rolling it out thinly again.
  • a layered dough Furthermore, it can be fermented, molded, and baked as necessary, such as pies, Danish pastries, and croissants. It is also possible to fill or encapsulate various fillings before or after baking.
  • the present invention is also useful in bakery foods produced by frying.
  • the type of dough before frying may be a general bakery food dough or a layered bakery food dough.
  • the dough is fried directly, it also includes cases in which it is fried after being partially or completely baked in an oven.
  • Specific examples include donuts, churros, fried bread, curry bread, fried pies, and Danish donuts. It is also possible to fill and encapsulate various fillings before or after frying.
  • Powdered vegetable protein material is made by extracting, recovering, and powdering protein components with high purity from plant raw materials such as soybeans, wheat, peas, mung beans, chickpeas, legumes such as cowpeas, and canola seeds. It is.
  • the powdered vegetable protein material can be produced by a known method, or a commercially available product can be selected as appropriate. Powdered soybean protein materials made from soybeans can be suitably used in the present invention.
  • the powdered vegetable protein material used is one whose hardness when preparing an emulsion measured by the method described below falls within a specific range.
  • the lower limit of the protein content of the powdered vegetable protein material must be 80% by weight or more, 85% by weight or more, 88% by weight or more, 90% by weight or more, or 91% by weight or more in the solid content.
  • the upper limit is 96% by weight or less, 95% by weight or less, 94% by weight or less, 93% by weight or less, or 92% by weight or less in the solid content.
  • the suitability of the powdered vegetable protein material in the present invention can be determined based on its water retention property, particularly its ability to form an emulsified dough with water and oil.
  • the hardness when preparing an emulsion measured by the following method is 600 gf or less, preferably 550 gf or less, 500 gf or less, 480 gf or less, 460 gf or less, 450 gf or less, 440 gf or less, 400 gf or less, 350 gf or less, Use a powdered vegetable protein material with a content of 300gf or less, 250gf or less, 200gf or less, 150gf or less, 100gf or less, or 50gf or less.
  • TCA solubility rate As the powdered vegetable protein material that shows the hardness when preparing the above-mentioned emulsion, for example, a powdered vegetable protein material having a TCA solubility of 5% to 40% can be used. . TCA solubility is preferably 5% to 35%, more preferably 6% to 30%, 7% to 28%, 8% to 25%, 9% to 24%, or 10% to 23%. It is as follows. When the TCA solubility is within this range of 5% to 40%, the effects of the present invention are likely to be obtained.
  • the TCA solubility rate refers to the amount of protein dissolved in 0.22M trichloroacetic acid based on the total protein of a dispersion obtained by dispersing powdered vegetable protein material in water to a protein content of 1.0% by weight and stirring thoroughly. The ratio was measured by the Kjeldahl method.
  • the powdered vegetable protein material exhibiting hardness when preparing the emulsion described above contains (A) preferably 0.03 to 0.9% by weight of divalent metals such as calcium and magnesium, more preferably 0.3% by weight. The content is preferably 0.9% by weight. Furthermore, the above (A) and/or (B) NSI (Nitrogen Solubility Index, a value calculated from the ratio (weight ratio) of water-soluble nitrogen to the total nitrogen amount) is 60% to 95%. There are times when something can be used.
  • the divalent metal can have a lower limit of 0.04% by weight or more, 0.05% by weight or more, 0.08% by weight or more, 0.1% by weight or more, 0.2% by weight or more, or 0.3% by weight or more.
  • the upper limit can be 0.8% by weight or less, 0.8% by weight or less, 0.75% by weight or less, 0.7% by weight or less, 0.65% by weight or less, or 0.6% by weight or less.
  • the lower limit of NSI is preferably 65% or more, 68% or more, 70% or more, 73% or more, or 74% or more. Further, the upper limit can be preferably 93% or less, 91% or less, 90% or less, 88% or less, or 86% or less. Although all of these serve as certain indicators, they cannot be used alone to distinguish whether the emulsion is suitable or unsuitable for the use of the present invention, and the determination is made based on the hardness of the emulsion described above.
  • the amount of powdered vegetable protein material added to bakery foods needs to be 0.5 to 10% by weight based on the flour used as a dough raw material.
  • the lower limit is 1% by weight or more, 2% by weight or more, or 3% by weight or more
  • the upper limit is 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, or 5% by weight or less. It is preferable. That is, 0.5 to 10 parts by weight, more preferably 1 to 7 parts by weight, most preferably 2 to 6 parts by weight based on 100 parts by weight of flour. If the amount is less than 0.5% by weight based on the dough raw material flour, it may be difficult to obtain the effects of the present invention.
  • the amount is more than 10% by weight based on the flour used in the dough, the flavor derived from the vegetable protein material may become strong, and depending on the use, it may be difficult to produce volume.
  • the method of adding it to the bakery food dough and it may be mixed together with the flour or added separately, and can be prepared according to commonly known methods.
  • the dough preparation method or manufacturing process there are no particular restrictions on the dough preparation method or manufacturing process, and they may be similar to general procedures. Depending on the type of bakery food and the amount of powdered vegetable protein material added, the amount of water added can be adjusted as appropriate while checking the condition of the dough.
  • the raw materials used there are no particular restrictions on the raw materials used other than the powdered vegetable protein materials described above.
  • Commonly known bakery foods such as oils and fats, sugars, starches, flours, eggs, dairy products, emulsifiers, gelling agents, stabilizers, polysaccharides, sweeteners, salts, yeast, yeast food, leavening agents, enzymes, flavors, etc. Any of the raw materials used can be used within the range that does not impede the effects of the present invention.
  • the emulsion was pressed and filled up to the surface of the plate and left to stand for 5 minutes. Subsequently, the load (gf) at the point of entry of 20 mm from the fabric surface was measured using a rheometer (plunger diameter ⁇ 18 mm (cylindrical type), speed 5 mm/sec). If no emulsified dough was formed and the load was not measured, it was determined that the lower measurement limit was not reached. The results are also shown in Table 1.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight of a powdery plant protein material to cereal flour used as dough ingredients, wherein an emulsified product of the powdery plant protein material has a hardness of 600 gf or less. The hardness of the emulsified product is a numerical value obtained by measurement with a rheometer (plunger diameter: 18 mm (columnar shape), speed: 5 mm/sec) after mixing 30 parts by weight of the powdery plant protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and leaving same to stand for 5 minutes.

Description

ベーカリー食品の製造方法Bakery food manufacturing method
　本発明はベーカリー食品の食感改良に関する。 The present invention relates to improving the texture of bakery foods.
　ファーストフードやコンビニエンスストアのスナック類などに例示されるベーカリー食品は、店舗内キッチンでの製造後に一定時間陳列されたり、消費者が持ち帰った後で喫食されたりする場合がある。ここで食感の劣化、特にサクサク感やクリスピー感が失われていると出来たてのおいしさを求める消費者の期待を損ねてしまうことになる。 Bakery foods, such as fast food and convenience store snacks, may be displayed for a certain period of time after being manufactured in the store's kitchen, or may be eaten after being taken home by the consumer. In this case, if the texture deteriorates, especially if the crispiness or crispiness is lost, the expectations of consumers who seek freshly made deliciousness will be diminished.
　また、これらのスナック類にはフライ製品も多いが、フライ加熱はオーブン焼成に比較して短時間のため生地中に水分が多く残存し、経時的な食感変化がより起こりやすい場合がある。 In addition, many of these snacks include fried products, but since frying is heated for a shorter time than baking in an oven, a lot of moisture remains in the dough, which may cause changes in texture over time.
　特許文献１は良好な食感や適度なボリューム感が付与されたピザクラストの製造法に関する技術であり、粗蛋白質60～90％、NSI（窒素溶解性指数）30～90％である、アルカリ土類金属結合した脱脂豆乳または分離大豆蛋白を用いる旨が記載されている。 Patent Document 1 is a technology related to a method for manufacturing a pizza crust with good texture and appropriate volume, and includes an alkaline earth material with crude protein content of 60 to 90%, NSI (nitrogen solubility index) of 30 to 90%. It is described that metal-bound defatted soy milk or isolated soy protein is used.
　特許文献２には粗蛋白質50～65%、不溶性食物繊維2～10％、NSIが50以下の粉末状大豆素材を揚げ物衣に用いることで、サクサク感やクリスピー感が長時間維持されるとの記載がある。 Patent Document 2 states that by using powdered soybean material with 50 to 65% crude protein, 2 to 10% insoluble dietary fiber, and an NSI of 50 or less in batter for fried foods, crispy and crispy texture can be maintained for a long time. There is a description.
　パイのサクサク感を維持する目的においては、緑豆タンパク質素材を配合する技術も開示されている（特許文献３）。 For the purpose of maintaining the crispiness of the pie, a technique of incorporating mung bean protein material has also been disclosed (Patent Document 3).
特許第4600330号公報Patent No. 4600330 国際公開2011/4893号パンフレットInternational publication 2011/4893 pamphlet 特開2015-128383号公報Japanese Patent Application Publication No. 2015-128383
　本発明の目的は食感良好なベーカリー食品、特に焼成やフライ加熱後一定時間が経過してもサクサク感を有するベーカリー食品を提供することである。 An object of the present invention is to provide a bakery food that has a good texture, especially a bakery food that remains crispy even after a certain period of time has passed after baking or frying.
　先行文献に記載の方法は特定組成や製法の大豆素材を用いた技術であるが、これらは入手が難しい場合がある。本発明者は素材のスクリーニングから検討に着手し、特定方法により測定された粉末状植物性たん白素材の硬さがベーカリー食品における食感改良効果と相関することを見出し、本発明を完成させた。 The methods described in prior documents are techniques that use soybean materials with specific compositions and manufacturing methods, but these may be difficult to obtain. The present inventor started the investigation by screening materials and found that the hardness of powdered vegetable protein material measured by a specific method correlates with the texture improvement effect in bakery foods, and completed the present invention. .
　すなわち本発明は
(1)下記の物性を示す粉末状植物性たん白素材を生地原材料穀粉に対して0.5～10重量％加配する、ベーカリー食品の製造方法、
該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が600gf以下である、
(2)粉末状植物性たん白素材のTCA可溶率が5～40％である、(1)に記載のベーカリー食品の製造方法、
(3)乳化物を調製したときの硬さが600gf以下である植物性たん白素材を生地原材料穀粉に対して0.5～10重量％加配するベーカリー食品の食感改良方法、
ただし乳化物の調製及び硬さは、粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）である、
(4)粉末状植物性たん白素材のNSIが60％～95％である、(2)に記載のベーカリー食品の製造方法、
(5)粉末状植物性たん白素材が2価金属を0.03～0.9重量％含有する、(2)に記載のベーカリー食品の製造方法、
(6)粉末状植物性たん白素材が2価金属を0.03～0.9重量％含有する、(4)に記載のベーカリー食品の製造方法、
(7)該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が450gf以下である、(2)に記載のベーカリー食品の製造方法、
(8)該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が450gf以下である、(6)に記載のベーカリー食品の製造方法、
(9)該ベーカリー食品が層状ベーカリー食品である、(6)に記載の製造方法、
(10)該ベーカリー食品がフライドベーカリー食品である、(6)に記載の製造方法、
である。 That is, the present invention
(1) A method for producing a bakery food by adding 0.5 to 10% by weight of a powdered vegetable protein material exhibiting the following physical properties to flour as a dough raw material;
An emulsion was prepared by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water. shape), table speed 5mm/sec, 20mm entry) is 600gf or less,
(2) The method for producing a bakery food according to (1), wherein the TCA solubility of the powdered vegetable protein material is 5 to 40%;
(3) A method for improving the texture of bakery foods by adding 0.5 to 10% by weight of a vegetable protein material having a hardness of 600 gf or less when preparing an emulsion to flour as a dough raw material;
However, the preparation and hardness of the emulsion was determined by mixing 30 parts by weight of powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and measuring it with a rheometer after standing for 5 minutes. hardness (plunger diameter 18mm (cylindrical), table speed 5mm/sec, 20mm entry),
(4) The method for producing a bakery food according to (2), wherein the NSI of the powdered vegetable protein material is 60% to 95%;
(5) The method for producing a bakery food according to (2), wherein the powdered vegetable protein material contains 0.03 to 0.9% by weight of divalent metals;
(6) The method for producing a bakery food according to (4), wherein the powdered vegetable protein material contains 0.03 to 0.9% by weight of divalent metals;
(7) Prepare an emulsion by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and after standing for 5 minutes, the hardness measured by a rheometer (plunger diameter 18 mm (cylindrical shape), table speed 5 mm/sec, 20 mm entry) is 450 gf or less, the method for manufacturing bakery food according to (2),
(8) Prepare an emulsion by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and after standing for 5 minutes, the hardness measured by a rheometer (plunger diameter 18 mm (cylindrical shape), table speed 5 mm/sec, 20 mm entry) is 450 gf or less, the method for producing a bakery food according to (6),
(9) The manufacturing method according to (6), wherein the bakery food is a layered bakery food;
(10) The manufacturing method according to (6), wherein the bakery food is a fried bakery food;
It is.
　本発明によれば、出来たてのおいしさが維持されたベーカリー食品を提供することができる。 According to the present invention, it is possible to provide a bakery food that maintains the fresh taste.
　以下、本発明を具体的に説明する。 Hereinafter, the present invention will be specifically explained.
（ベーカリー食品）
　本発明においてベーカリー食品とは、小麦粉や米粉等の穀粉を主原料とし、これに水、油脂類、糖類、澱粉類、調味料、卵、乳製品、イースト、イーストフード、膨張剤、酵素類、乳化剤、フレーバー等の原料を必要に応じて添加し、混捏工程を経て得られた生地を焼成加熱ないしはフライして得られるものをいう。具体的には菓子パン、食パン、テーブルロール、調理パン、デニッシュペストリーなどのパン類、パイ、クッキー、各種ケーキ類などの焼き菓子類、ドーナツやチュロスなどの揚げ菓子類などが例示できる。
　以降、本発明が顕著な効果を示すベーカリー食品の例を具体的に説明する。 (Bakery food)
In the present invention, bakery food is defined as having grain flour such as wheat flour or rice flour as the main raw material, water, oils and fats, sugars, starches, seasonings, eggs, dairy products, yeast, yeast food, leavening agents, enzymes, etc. Raw materials such as emulsifiers and flavors are added as necessary, and the dough obtained through a kneading process is baked and heated or fried. Specific examples include breads such as sweet breads, white breads, table rolls, cooked breads, and Danish pastries; baked goods such as pies, cookies, and various cakes; and fried sweets such as donuts and churros.
Hereinafter, examples of bakery foods for which the present invention exhibits remarkable effects will be specifically explained.
（層状ベーカリー食品）
　本発明はサクサクした食感がそのおいしさの重要な要素となる層状ベーカリー食品において、その効果が顕著に発揮される。
　層状ベーカリー食品とは小麦粉などの穀粉に水、塩などを加えて混捏した生地（ドウ）を薄く延ばし、これにロールイン用油脂を載せて折りたたみ、あるいは点在させ、再び薄く延ばすことを繰り返して層状生地を作る。さらに必要に応じ発酵、成形、焼成し得られるもので、パイ、デニッシュペストリー、クロワッサン等が例示できる。焼成前ないしは焼成後に各種フィリング類を充填、内包することもできる。 (layered bakery food)
The present invention is particularly effective in layered bakery foods in which crispy texture is an important factor in deliciousness.
Layered bakery food is made by rolling out a thin dough (dough) made by kneading grain flour such as wheat flour with water, salt, etc., putting oil and fat for roll-in on it, folding or dotting it, and repeating the process of rolling it out thinly again. Make a layered dough. Furthermore, it can be fermented, molded, and baked as necessary, such as pies, Danish pastries, and croissants. It is also possible to fill or encapsulate various fillings before or after baking.
（フライドベーカリー食品）
　本発明はフライ（揚げ、油ちょう）加熱により製造されるベーカリー食品においても有用である。フライ前の生地種類としては一般的なベーカリー食品生地であっても、層状ベーカリー食品生地であってもいずれでもよい。生地を直接フライする場合の他、オーブン等で半焼成ないしは完全焼成の後にフライされる場合も含む。具体的にはドーナツ、チュロス、揚げパン、カレーパン、フライパイ（フライドパイ）、デニッシュドーナツなどが例示できる。フライ前ないしはフライ後に各種フィリング類を充填し、内包することもできる。 (fried bakery food)
The present invention is also useful in bakery foods produced by frying. The type of dough before frying may be a general bakery food dough or a layered bakery food dough. In addition to cases in which the dough is fried directly, it also includes cases in which it is fried after being partially or completely baked in an oven. Specific examples include donuts, churros, fried bread, curry bread, fried pies, and Danish donuts. It is also possible to fill and encapsulate various fillings before or after frying.
（粉末状植物性たん白素材）
　粉末状植物性たん白素材とは大豆、小麦、エンドウ、緑豆、ヒヨコ豆、ササゲ等の豆類、キャノーラ種子等に例示される植物原材料からたん白成分を高純度に抽出、回収、粉末化したものである。粉末状植物性たん白素材は、公知の方法により製造することもできるし、市販品を適宜選択することもできる。本発明には大豆を原料とする粉末状大豆たん白素材を好適に用いることができる。粉末状植物性たん白素材は、後述する方法において測定した乳化物を調製したときの硬さが特定範囲を示すものを用いる。このとき、粉末状植物性たん白素材の蛋白質含量は、下限が固形分中に80重量％以上、85重量％以上、88重量％以上、90重量％以上、又は91重量％以上であることが好ましい。また、上限が固形分中に96重量％以下、95重量％以下、94重量％以下、93重量％以下又は92重量％以下であることが好ましい。 (Powdered vegetable protein material)
Powdered vegetable protein material is made by extracting, recovering, and powdering protein components with high purity from plant raw materials such as soybeans, wheat, peas, mung beans, chickpeas, legumes such as cowpeas, and canola seeds. It is. The powdered vegetable protein material can be produced by a known method, or a commercially available product can be selected as appropriate. Powdered soybean protein materials made from soybeans can be suitably used in the present invention. The powdered vegetable protein material used is one whose hardness when preparing an emulsion measured by the method described below falls within a specific range. At this time, the lower limit of the protein content of the powdered vegetable protein material must be 80% by weight or more, 85% by weight or more, 88% by weight or more, 90% by weight or more, or 91% by weight or more in the solid content. preferable. Moreover, it is preferable that the upper limit is 96% by weight or less, 95% by weight or less, 94% by weight or less, 93% by weight or less, or 92% by weight or less in the solid content.
（粉末状植物性たん白素材の乳化物を調製したときの硬さ）
　本発明における粉末状植物性たん白素材の適性はその保水性、特に水及び油との乳化生地を形成する能力の大小を指標として判別することができる。
　本発明においては下記の方法において測定された乳化物を調製したときの硬さが600gf以下、好ましくは550gf以下、500gf以下、480gf以下、460gf以下、450gf以下、440gf以下、400gf以下、350gf以下、300gf以下、250gf以下、200gf以下、150gf以下、100gf以下又は50gf以下となる粉末状植物性たん白素材を用いる。また、測定下限未達となるものも含む。乳化物を調製したときの硬さが600gfを超えるとベーカリー食品の食感改良効果が不十分な場合がある。
　(1)粉末状植物性たん白素材30重量部、大豆油50重量部、及び水100重量部をホモゲナイザーで均一に混合、乳化物を調製する。
　(2)円形の型枠（直径54mm、高さ17mm）に、開口部（円形、直径28mm）を有する抑え板（厚さ7mm）を開口部の中心を合わせて重ね、乳化物を抑え板の表面まで充填し5分間静置する。
　(3)レオメーター（プランジャー径18mm（円柱型）、テーブル速度5mm/sec）にて生地表面から20mm進入時の荷重を計測する。乳化生地が形成されない場合は測定下限未達となる。 (Hardness when preparing emulsion of powdered vegetable protein material)
The suitability of the powdered vegetable protein material in the present invention can be determined based on its water retention property, particularly its ability to form an emulsified dough with water and oil.
In the present invention, the hardness when preparing an emulsion measured by the following method is 600 gf or less, preferably 550 gf or less, 500 gf or less, 480 gf or less, 460 gf or less, 450 gf or less, 440 gf or less, 400 gf or less, 350 gf or less, Use a powdered vegetable protein material with a content of 300gf or less, 250gf or less, 200gf or less, 150gf or less, 100gf or less, or 50gf or less. It also includes cases where the lower limit of measurement is not reached. If the hardness of the prepared emulsion exceeds 600 gf, the effect of improving the texture of bakery foods may be insufficient.
(1) Mix 30 parts by weight of powdered vegetable protein material, 50 parts by weight of soybean oil, and 100 parts by weight of water uniformly using a homogenizer to prepare an emulsion.
(2) Layer a holding plate (7 mm thick) with an opening (circular, diameter 28 mm) on a circular formwork (diameter 54 mm, height 17 mm), aligning the center of the opening, and suppress the emulsion on the plate. Fill to the surface and let stand for 5 minutes.
(3) Measure the load when entering 20mm from the fabric surface using a rheometer (plunger diameter 18mm (cylindrical type), table speed 5mm/sec). If an emulsified dough is not formed, the lower measurement limit will not be reached.
（TCA可溶率）
　既述の乳化物を調製したときの硬さを示す粉末状植物性たん白素材としては、例えばTCA可溶率が5％以上40％以下である粉末状植物性たん白素材を用いることができる。TCA可溶率は好ましくは5％以上35％以下、より好ましくは6％以上30％以下、7％以上28％以下、8％以上25％以下、9％以上24％以下又は10％以上23％以下である。TCA可溶率が5％以上40％以下であるこの範囲内では本発明の効果が得られやすい。なおTCA可溶率とは、粉末状植物性たん白素材をたん質含量1.0重量％となるように水に分散させ十分撹拌した分散液について、全たん白質に対する0.22Mトリクロロ酢酸に溶解するたん白質の割合をケルダール法により測定したものである。 (TCA solubility rate)
As the powdered vegetable protein material that shows the hardness when preparing the above-mentioned emulsion, for example, a powdered vegetable protein material having a TCA solubility of 5% to 40% can be used. . TCA solubility is preferably 5% to 35%, more preferably 6% to 30%, 7% to 28%, 8% to 25%, 9% to 24%, or 10% to 23%. It is as follows. When the TCA solubility is within this range of 5% to 40%, the effects of the present invention are likely to be obtained. The TCA solubility rate refers to the amount of protein dissolved in 0.22M trichloroacetic acid based on the total protein of a dispersion obtained by dispersing powdered vegetable protein material in water to a protein content of 1.0% by weight and stirring thoroughly. The ratio was measured by the Kjeldahl method.
　既述の乳化物を調製したときの硬さを示す粉末状植物性たん白素材としては、(A)カルシウム、マグネシウムに例示される2価金属を好ましくは0.03～0.9重量％、より好ましくは0.3～0.9重量％含有することが好ましい。さらに、前記の(A)及び／又は(B)NSI（Nitrogen Solubility Index：窒素溶解指数、全窒素量に占める水溶性窒素の比率（重量比）を求めた数値）が60％～95％であるものが使用できる場合がある。（A）2価金属は、下限が0.04重量％以上、0.05重量％以上、0.08重量％以上、0.1重量％以上、0.2重量％以上又は0.3重量％以上などとすることができる。上限は、0.8重量5％以下、0.8重量％以下、0.75重量％以下、0.7重量％以下、0.65重量％以下又は0.6重量％以下などとすることができる。（B）NSIは、下限が、好ましくは65％以上、68％以上、70％以上、73％以上又は74％以上である。また上限が、好ましくは93％以下、91％以下、90％以下、88％以下又は86％以下などとすることができる。
　これらはいずれも一定の指標となるものの、単独で本発明の用途における適もしくは不適を区別できるものではなく、既述の乳化物の硬さによって判別する。 The powdered vegetable protein material exhibiting hardness when preparing the emulsion described above contains (A) preferably 0.03 to 0.9% by weight of divalent metals such as calcium and magnesium, more preferably 0.3% by weight. The content is preferably 0.9% by weight. Furthermore, the above (A) and/or (B) NSI (Nitrogen Solubility Index, a value calculated from the ratio (weight ratio) of water-soluble nitrogen to the total nitrogen amount) is 60% to 95%. There are times when something can be used. (A) The divalent metal can have a lower limit of 0.04% by weight or more, 0.05% by weight or more, 0.08% by weight or more, 0.1% by weight or more, 0.2% by weight or more, or 0.3% by weight or more. The upper limit can be 0.8% by weight or less, 0.8% by weight or less, 0.75% by weight or less, 0.7% by weight or less, 0.65% by weight or less, or 0.6% by weight or less. (B) The lower limit of NSI is preferably 65% or more, 68% or more, 70% or more, 73% or more, or 74% or more. Further, the upper limit can be preferably 93% or less, 91% or less, 90% or less, 88% or less, or 86% or less.
Although all of these serve as certain indicators, they cannot be used alone to distinguish whether the emulsion is suitable or unsuitable for the use of the present invention, and the determination is made based on the hardness of the emulsion described above.
　粉末状植物性たん白素材のベーカリー食品への配合量は生地原材料として配合される穀粉に対して0.5～10重量％を加配する必要がある。好ましくは下限が1重量％以上、2重量％以上又は3重量％以上であり、上限は9重量％以下、8重量％以下、7重量％以下、6重量％以下又は5重量％以下を加配することが好ましい。すなわち穀粉100重量部に対して0.5～10重量部、より好ましくは1～7重量部、最も好ましくは2～6重量部が例示できる。
　生地原材料穀粉に対して0.5重量％より少ないと本発明の効果が得られにくい場合がある。また、生地原材料穀粉に対して10重量％より多いと植物性たん白素材由来の風味が強く出てしまったり、用途によってはボリュームが出にくくなったりする場合がある。
　ベーカリー食品生地への添加方法には特に制限はなく、穀粉と同時に混合、あるいは別途添加いずれでもよく、通常公知の方法に従い調製することができる。 The amount of powdered vegetable protein material added to bakery foods needs to be 0.5 to 10% by weight based on the flour used as a dough raw material. Preferably, the lower limit is 1% by weight or more, 2% by weight or more, or 3% by weight or more, and the upper limit is 9% by weight or less, 8% by weight or less, 7% by weight or less, 6% by weight or less, or 5% by weight or less. It is preferable. That is, 0.5 to 10 parts by weight, more preferably 1 to 7 parts by weight, most preferably 2 to 6 parts by weight based on 100 parts by weight of flour.
If the amount is less than 0.5% by weight based on the dough raw material flour, it may be difficult to obtain the effects of the present invention. In addition, if the amount is more than 10% by weight based on the flour used in the dough, the flavor derived from the vegetable protein material may become strong, and depending on the use, it may be difficult to produce volume.
There is no particular restriction on the method of adding it to the bakery food dough, and it may be mixed together with the flour or added separately, and can be prepared according to commonly known methods.
　生地の調製方法や製造工程にも特に制限はなく、一般的な手順と同様でよい。ベーカリー食品の種類や粉末状植物性たん白素材の配合量によっては生地状態を確認しながら加水量を適宜調節することができる。 There are no particular restrictions on the dough preparation method or manufacturing process, and they may be similar to general procedures. Depending on the type of bakery food and the amount of powdered vegetable protein material added, the amount of water added can be adjusted as appropriate while checking the condition of the dough.
　本発明においては既述した粉末状植物性たん白素材以外に用いる原材料には特に制限はない。油脂類、糖類、澱粉、穀粉、卵、乳製品、乳化剤、ゲル化剤、安定剤、多糖類、甘味料、塩類、イースト、イーストフード、膨張剤、酵素類、香料等、通常公知のベーカリー食品に用いられる原材料を本発明の効果を阻害しない範囲でいずれも使用することができる。 In the present invention, there are no particular restrictions on the raw materials used other than the powdered vegetable protein materials described above. Commonly known bakery foods such as oils and fats, sugars, starches, flours, eggs, dairy products, emulsifiers, gelling agents, stabilizers, polysaccharides, sweeteners, salts, yeast, yeast food, leavening agents, enzymes, flavors, etc. Any of the raw materials used can be used within the range that does not impede the effects of the present invention.
　以降に実施例および比較例を記載し、本発明をより詳細に説明する。なお、文中「％」及び「部」は特に断りのない限り重量基準を意味する。 Examples and comparative examples will be described below to explain the present invention in more detail. In addition, "%" and "part" in the text mean a weight basis unless otherwise specified.
（粉末状植物性たん白素材の乳化物を調製したときの硬さ測定）
　表１に示す市販の粉末状大豆たん白素材４種類を準備した。
　続いて粉末状大豆たん白素材30部、大豆油（室温、20℃）50部、及び水（イオン交換水、5℃）100部をホモゲナイザーで均一に混合し（15000rpm、2分間）乳化物を調製した。
　別途、円形の型枠（φ54mm、高さ17mm）に、開口部（円形、φ28mm）を有する抑え板（厚さ7mm）を開口部の中心を合わせて重ねた状態で準備し、ここに先の乳化物を抑え板の表面まで充填し5分間静置した。
　続いてレオメーター（プランジャー径φ18mm（円柱型）、速度5mm/sec）にて生地表面から20mm進入時点での荷重(gf)を計測した。乳化生地が形成されず荷重が計測されない場合は「測定下限未達」とした。この結果をあわせて表１に示した。 (Measurement of hardness when preparing emulsion of powdered vegetable protein material)
Four types of commercially available powdered soybean protein materials shown in Table 1 were prepared.
Next, 30 parts of powdered soy protein material, 50 parts of soybean oil (room temperature, 20°C), and 100 parts of water (ion-exchanged water, 5°C) were uniformly mixed with a homogenizer (15,000 rpm, 2 minutes) to form an emulsion. Prepared.
Separately, prepare a holding plate (7 mm thick) with an opening (circular, 28 mm in diameter) on a circular formwork (54 mm in diameter, 17 mm in height), stacking the holding plate (7 mm thick) with the center of the opening aligned. The emulsion was pressed and filled up to the surface of the plate and left to stand for 5 minutes.
Subsequently, the load (gf) at the point of entry of 20 mm from the fabric surface was measured using a rheometer (plunger diameter φ18 mm (cylindrical type), speed 5 mm/sec). If no emulsified dough was formed and the load was not measured, it was determined that the lower measurement limit was not reached. The results are also shown in Table 1.
（表１）
Figure JPOXMLDOC01-appb-I000001
(Table 1)
Figure JPOXMLDOC01-appb-I000001
（検討１）パイ（焼成パイ）でのテスト
　表２の配合、表３の製造条件に従いパイを調製した。粉末状大豆たん白素材をいずれも配合しないものをコントロールとした。 (Study 1) Test on pie (baked pie) A pie was prepared according to the formulation in Table 2 and the manufacturing conditions in Table 3. The control was one in which no powdered soy protein material was added.
（表２）パイ生地配合
Figure JPOXMLDOC01-appb-I000002
(Table 2) Puff pastry composition
Figure JPOXMLDOC01-appb-I000002
（表３）製造条件
Figure JPOXMLDOC01-appb-I000003
(Table 3) Manufacturing conditions
Figure JPOXMLDOC01-appb-I000003
　焼成当日及び翌日、製菓製パン技術開発に従事する８人のパネラーにて食感の官能評価を行った。なお、焼成当日は20℃の室温にて60分間放冷後に評価し、放冷後に袋で包装し20℃にて保管したものを翌日に評価した。
　評価は以下の基準による合議とし、評点３以上を合格とした。
　５：ザクッとした好ましい固さ
　４：良好なサクサク感
　３：サクサク感あり
　２：サクサク感弱く、紙のような食感
　１：湿気たようなソフトな食感 On the day of baking and the next day, a sensory evaluation of texture was conducted by eight panelists engaged in the development of confectionery and bread technology. On the day of baking, the samples were left to cool for 60 minutes at a room temperature of 20° C., and then evaluated. After being left to cool, they were packaged in a bag and stored at 20° C., and evaluated on the next day.
The evaluation was carried out by a consensus based on the following criteria, and a score of 3 or higher was considered a pass.
5: Desirable crunchy consistency 4: Good crunchiness 3: Some crunchiness 2: Weak crunchy texture, paper-like texture 1: Moist, soft texture
（表４）パイの官能評価
Figure JPOXMLDOC01-appb-I000004
(Table 4) Sensory evaluation of pie
Figure JPOXMLDOC01-appb-I000004
　表４の評価欄に記載の通り、粉末状大豆たん白素材Ａ、Ｂを用いたパイは食感が良好であり、翌日であってもサクサク感が維持されていた。コントロール及び粉末状大豆たん白素材Ｃ、Ｄを配合したパイは当日のサクサク感が翌日には失われていた。 As described in the evaluation column of Table 4, the pies using powdered soy protein materials A and B had good texture and maintained their crispiness even the next day. The control and the pies containing powdered soy protein materials C and D lost their crispiness the next day.
（検討２）フライパイでのテスト
　生地配合は表２に従い、成形後の生地は冷凍（-20℃）した。これを180℃で6分間フライしてフライパイを調製した。フライ油は「フリエールＫ」（不二製油株式会社）を使用した。
　フライ直後及び室温90分経過後、検討１と同様に官能評価を行った。なおこの評価タイミングはファーストフードに代表される食シーンを想定して設定した。
　結果、焼成パイと同様の傾向結果が確認された。 (Study 2) Test with fry pie The dough composition was according to Table 2, and the dough after forming was frozen (-20°C). This was fried at 180°C for 6 minutes to prepare a fried pie. As the frying oil, "Flier K" (Fuji Oil Co., Ltd.) was used.
Immediately after frying and after 90 minutes at room temperature, sensory evaluation was performed in the same manner as in Study 1. The timing of this evaluation was set assuming a food scene typified by fast food.
As a result, the same trend results as for baked pies were confirmed.
（表５）フライパイの官能評価
Figure JPOXMLDOC01-appb-I000005
(Table 5) Sensory evaluation of fly pie
Figure JPOXMLDOC01-appb-I000005
（検討３）揚げ菓子（ケーキドーナツ）でのテスト
　表６に記載の原材料をすべて合わせ、ミキサー低速で5分間混合し生地を作製した。これを絞り袋に入れ（口金：直径22mm、円形）約30gずつ絞り出し、190℃、5分間フライした。フライ油は「フリエールＫ」（不二製油株式会社）を使用した。
　フライ当日及び翌日、検討１と同様に官能評価を行った。
　結果、パイ及びフライパイと同様に粉末状大豆たん白Ａ、Ｂを使用することで良好な食感を維持できることが確認された。 (Study 3) Test on fried confectionery (cake donuts) All the raw materials listed in Table 6 were combined and mixed at low speed with a mixer for 5 minutes to prepare dough. This was put into a piping bag (nozzle: diameter 22mm, round) and squeezed out about 30g each, and fried at 190℃ for 5 minutes. As the frying oil, "Flier K" (Fuji Oil Co., Ltd.) was used.
On the day of frying and the next day, sensory evaluation was performed in the same manner as in Study 1.
As a result, it was confirmed that a good texture could be maintained by using powdered soy protein A and B, as in pie and fry pie.
（表６）ケーキドーナツ配合
Figure JPOXMLDOC01-appb-I000006
(Table 6) Cake donut combination
Figure JPOXMLDOC01-appb-I000006
（表７）ケーキドーナツの官能評価
Figure JPOXMLDOC01-appb-I000007
(Table 7) Sensory evaluation of cake donuts
Figure JPOXMLDOC01-appb-I000007

Claims (10)

  1. 下記の物性を示す粉末状植物性たん白素材を生地原材料穀粉に対して0.5～10重量％加配する、ベーカリー食品の製造方法。
    　該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が600gf以下である。     A method for producing a bakery food by adding 0.5 to 10% by weight of powdered vegetable protein material exhibiting the following physical properties to flour as a raw material for dough.
    An emulsion was prepared by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water. shape), table speed 5mm/sec, 20mm entry) is 600gf or less.
  2. 粉末状植物性たん白素材のTCA可溶率が5～40％である、請求項１に記載のベーカリー食品の製造方法。 The method for producing a bakery food according to claim 1, wherein the TCA solubility of the powdered vegetable protein material is 5 to 40%.
  3. 乳化物を調製したときの硬さが600gf以下である植物性たん白素材を生地原材料穀粉に対して0.5～10重量％加配する、ベーカリー食品の食感改良方法。
    ただし乳化物の調製及び硬さは、粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）である。     A method for improving the texture of bakery foods by adding 0.5 to 10% by weight of a vegetable protein material having a hardness of 600gf or less when preparing an emulsion to flour as a dough raw material.
    However, the preparation and hardness of the emulsion was determined by mixing 30 parts by weight of powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water, and measuring it with a rheometer after standing for 5 minutes. Hardness (plunger diameter 18mm (cylindrical), table speed 5mm/sec, 20mm entry).
  4. 粉末状植物性たん白素材のNSIが60％～95％である、請求項2に記載のベーカリー食品の製造方法。 3. The method for producing a bakery food according to claim 2, wherein the powdered vegetable protein material has an NSI of 60% to 95%.
  5. 粉末状植物性たん白素材が2価金属を0.03～0.9重量％含有する、請求項2に記載のベーカリー食品の製造方法。 3. The method for producing a bakery food according to claim 2, wherein the powdered vegetable protein material contains 0.03 to 0.9% by weight of divalent metal.
  6. 粉末状植物性たん白素材が2価金属を0.03～0.9重量％含有する、請求項4に記載のベーカリー食品の製造方法。 5. The method for producing a bakery food according to claim 4, wherein the powdered vegetable protein material contains 0.03 to 0.9% by weight of divalent metal.
  7. 該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が450gf以下である、請求項2に記載のベーカリー食品の製造方法。 An emulsion was prepared by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water. 3. The method for producing a bakery food according to claim 2, wherein the shape), table speed 5 mm/sec, and 20 mm entry) are 450 gf or less.
  8. 該粉末状植物性たん白素材30重量部、油脂50重量部、及び水100重量部を混合して乳化物を調製し、5分間静置後にレオメーター測定した硬さ（プランジャー径18mm（円柱形）、テーブル速度5mm/sec、20mm進入時）が450gf以下である、請求項6に記載のベーカリー食品の製造方法。 An emulsion was prepared by mixing 30 parts by weight of the powdered vegetable protein material, 50 parts by weight of oil and fat, and 100 parts by weight of water. 7. The method for producing a bakery food according to claim 6, wherein the table speed is 5 mm/sec, the table speed is 5 mm/sec, and the table speed is 450 gf or less.
  9. 該ベーカリー食品が層状ベーカリー食品である、請求項6に記載の製造方法。 7. The manufacturing method according to claim 6, wherein the bakery food is a layered bakery food.
  10. 該ベーカリー食品がフライドベーカリー食品である、請求項6に記載の製造方法。 7. The manufacturing method according to claim 6, wherein the bakery food is a fried bakery food.
PCT/JP2023/008293 2022-03-17 2023-03-06 Method for producing bakery food WO2023176544A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001204373A (en) * 2000-01-20 2001-07-31 Ajinomoto Co Inc Bread crumb
JP2003038089A (en) * 2001-07-26 2003-02-12 Fuji Oil Co Ltd Method for producing bakery product
JP2020010631A (en) * 2018-07-17 2020-01-23 不二製油株式会社 Oil-in-water type emulsified oil and fat composition for kneading into confectionery dough
JP2021153403A (en) * 2020-03-25 2021-10-07 不二製油株式会社 Method for producing protein-enriched bread

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001204373A (en) * 2000-01-20 2001-07-31 Ajinomoto Co Inc Bread crumb
JP2003038089A (en) * 2001-07-26 2003-02-12 Fuji Oil Co Ltd Method for producing bakery product
JP2020010631A (en) * 2018-07-17 2020-01-23 不二製油株式会社 Oil-in-water type emulsified oil and fat composition for kneading into confectionery dough
JP2021153403A (en) * 2020-03-25 2021-10-07 不二製油株式会社 Method for producing protein-enriched bread

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