Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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.

Landscapes

• 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)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=88023071

Family Applications (1)

Country Status (2)

Citations (4)

• 2023
  • 2023-03-06 WO PCT/JP2023/008293 patent/WO2023176544A1/ja not_active Ceased
  • 2023-03-06 JP JP2023537697A patent/JP7428298B1/ja active Active

Patent Citations (4)

Also Published As

Similar Documents

Legal Events