JPH0793856B2 - Method for manufacturing baked goods - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing baked confectionery, and more particularly to a method for producing baked confectionery, which has a low calorie content, is rich in dietary fiber, and is free from dietary fiber. The present invention relates to a method for producing a baked confectionery having a texture and an appearance almost equivalent to those of the baked confectionery.

[Prior Art] Recently, attention has been paid to dietary fiber, and products containing a large amount of dietary fiber are on the market. Conventionally, such products include beverages and ice cream.

On the other hand, low-calorie foods are also very popular, and many proposals have been made for such low-calorie foods.

In view of these circumstances, the present inventors have attempted to develop a product that simultaneously satisfies the above-mentioned two requirements of "containing a large amount of dietary fiber" and "low calorie". As such products, we first researched and developed baked confectioneries such as cookies and biscuits.

[Problems to be Solved by the Invention] Therefore, the present inventors produced a baked confectionery by substituting a variety of dietary fibers for a part of the flour as a raw material, and the baked confectionery obtained was burned with It is hard to stick, and its texture is fragile, powdery, further melts in the mouth, sticky in the mouth, sticky in the mouth, further melts in the mouth, the dough spreads laterally during baking, The texture becomes hard like a candy and becomes one of the above, and it is impossible to obtain the same texture and appearance as a conventional baked confectionery to which no dietary fiber is added.

[Means for Solving Problems] As a result of intensive studies, the present inventors have found that by combining insoluble dietary fiber and water-soluble dietary fiber as dietary fibers, they are low in calories and rich in dietary fibers. It was found that it is possible to obtain a baked confectionery that is rich and has a texture and appearance that are almost the same as those of a conventional baked confectionery to which no dietary fiber is added.

The gist of the present invention completed based on the above findings is that insoluble dietary fiber and water-soluble dietary fiber are in a ratio of 3: 1 to 1: 2 from 20 to 50 parts by weight, and from 50 to 80 parts by weight of wheat flour. Total 100
The basic raw material is selected so that the weight ratio is 100 parts by weight, and then 100 parts by weight of the basic raw material, 5 to 100 parts by weight of sugar, and 20 to 80 parts by weight of fat and oil are mixed by a conventional method, and if necessary, egg, milk, milk powder. , A seasoning, a swelling agent, water, and the like are mixed to form a dough, and the dough is molded by a conventional method, and then baked, which is followed by a baking treatment. It is in.

Hereinafter, the content of the present invention will be described in detail.

First, wheat flour does not differ from wheat flour used in conventional baked confectionery at all, and one or more flours, medium flours, and strong flours are appropriately selected and used.

Next, insoluble dietary fiber is used for wood, grains, beans, fruits,
Plants such as vegetables are used as raw materials, and cellulose and hemicellulose are the main components. As the insoluble dietary fiber, it is preferable to use one that is refined so that the content thereof is 70% or more, since the taste and aroma of the resulting baked confectionery are not affected so much. Further, it is preferable to use a finely pulverized product having a particle size of 70 μm or less in order to prevent the resulting baked confectionery from having a rough texture.

Next, the water-soluble dietary fiber has a viscosity of 20 cps or less when made into a 10% aqueous solution. With a water-soluble dietary fiber containing a 10% aqueous solution of more than 20 cps, the resulting baked confectionery has a bad mouthfeel such as stickiness in the mouth and poor melting in the mouth.

The above viscosity is measured at 25 ° C. with a B-type viscometer and indicates the viscosity at a shear rate of 9.06 / s (hereinafter the same).

As the water-soluble dietary fiber, an aqueous solution having a concentration of 10% is 5 to 5.
There are those with 20 cps (hereinafter referred to as medium viscosity water-soluble dietary fiber) and those with a 10% aqueous solution of 5 cps or less (hereinafter referred to as low viscosity water-soluble dietary fiber). Examples of the former include galactomannan enzymatically decomposed to a molecular weight of 2000 to 30,000, and examples of the latter include polydextrose having a molecular weight of about 1500 and indigestible dextrin having a molecular weight of 2000 to 3000.

Next, the above-mentioned insoluble dietary fiber and water-soluble dietary fiber are 3:
Dietary fiber 20-50 parts by weight, flour 50-
The basic raw materials are selected so that the total amount is from 80 parts by weight to 100 parts by weight. More specifically, when the above-mentioned water-soluble dietary fiber is a medium-viscosity water-soluble dietary fiber, the ratio of the insoluble dietary fiber to the medium-viscosity water-soluble dietary fiber is preferably 2: 1 to 1: 2. When the medium viscosity water-soluble dietary fiber is more than the above ratio,
The texture of the resulting baked confectionery becomes sticky in the mouth. Also, when the amount of insoluble dietary fiber is higher than the above ratio,
The resulting baked confectionery is less likely to be baked, and its texture is fragile, powdery, and melts in the mouth worse. Further, when the water-soluble dietary fiber is a low-viscosity water-soluble dietary fiber, the ratio of insoluble dietary fiber and water-soluble dietary fiber is 3: 1.
It is preferably -1: 1. When the amount of low-viscosity water-soluble dietary fiber is higher than the above proportion, the resulting baked confectionery has a dough that spreads laterally during baking and has a candy-like hard texture. When the amount of insoluble dietary fiber is more than the above range, the baked confectionery to be obtained is less likely to be browned, and its texture is fragile, powdery, and more likely to be poorly melted in the mouth.

The medium-viscosity water-soluble dietary fiber and the low-viscosity water-soluble dietary fiber may be used in combination as the water-soluble dietary fiber. In this case, it is preferable that the ratio of the medium-viscosity water-soluble dietary fiber to the low-viscosity water-soluble dietary fiber is approximately 4: 1 to 2: 1.

Further, when the total amount of the insoluble dietary fiber and the water-soluble dietary fiber exceeds 50 parts by weight, in other words, when the flour is less than 50 parts by weight, the fragrance peculiar to baked confectionery tends to decrease, while the above If the total amount is less than 20 parts by weight, in other words, if the wheat flour exceeds 80 parts by weight, the object of the present invention to obtain a baked confectionery having a low calorie content and containing a large amount of dietary fiber cannot be achieved.

Raw materials other than the above basic raw materials include sugars and fats and oils.

Examples of the saccharides include sugar, glucose, fructose and starch syrup, as well as sugar alcohols typified by maltitol, oligosaccharides typified by fructooligosaccharides and isomerized sugars. In order to reduce the calorie of the obtained baked confectionery, it is preferable to increase the ratio of indigestible saccharides such as maltitol and fructooligosaccharide. Further, the amount of the saccharide used is suitably 5 to 100 parts by weight. 5
If it is less than 100 parts by weight, the resulting baked confectionery tends to have weak sweetness and lack in the body portion, while if it exceeds 100 parts by weight, the resulting baked confectionery tends to be too sweet.

Examples of the oils and fats include butter, margarine, lard and shortening. The amount of oil used is 20-80
Suitably, parts by weight. When it is less than 20 parts by weight, the obtained baked confectionery has a hard texture, while when it exceeds 80 parts by weight, not only does the obtained baked confectionery have a high calorie, but also the texture becomes too brittle.

Next, 100 parts by weight of the basic raw material, 5 to 100 parts by weight of sugar,
20 to 80 parts by weight of oils and fats are mixed by a conventional method, and if necessary, one or more kinds of eggs, milk, milk powder, seasonings, swelling agents, water and the like are appropriately mixed to form a dough. In this case, it is preferable to adjust the blending so that the water content of the dough is 10 to 25% by weight, regardless of whether or not materials other than the above-mentioned basic materials, sugars and fats and oils are used.

Next, the dough is formed by a conventional method.

Then, for example, 150 ~ 300 in the oven
A baking treatment is performed at a temperature of 5 to 15 minutes to obtain a baked confectionery.

[Comparative Experiment] Control (cookies produced without using dietary fiber) shown in Table 1, raw materials of Comparative Examples 1 to 6 and Examples 1 to 6 were formed into dough by the sugar batter method,
Next, after dividing each dough into 10 g / piece, the dough was rolled by hand to form a spherical shape having a diameter of about 25 mm. Next, the spherical dough was placed on a top plate, placed in an oven, and baked at 180 ° C. for 10 minutes to obtain a cookie. Regarding the cookies thus obtained, the difference in appearance and texture from the control was compared. The results are shown in Table 1.

According to the results in Table 1 above, cookies obtained by using insoluble dietary fiber and water-soluble dietary fiber in combination (Examples 1 to 6)
However, it was clarified that the item of the comprehensive evaluation was ○, and the appearance and texture were the same as those of the control.

[Effects of the Invention] As is clear from the above description, according to the present invention, an insoluble dietary fiber and a water-soluble dietary fiber are used as dietary fibers in obtaining a baked confectionery having a low calorie content and a large amount of dietary fiber. By using the fiber in combination, it is possible to obtain a baked confectionery that is similar in appearance and texture to a baked confectionery produced without using conventional dietary fiber.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroko Omori 1-5-7 Mikitei-cho, Higashiosaka-shi, Osaka Prefecture House Food Industry Co., Ltd. Inspector Hiroshi Ueno

Claims (1)

[Claims] 1. Insoluble dietary fiber and water-soluble dietary fiber are 3: 1.
~ 1: 2 ratio of dietary fiber 20-50 parts by weight, flour 50-8
From 0 parts by weight, the basic raw material is selected so that the total is 100 parts by weight, then 100 parts by weight of the basic raw material, 5 to 100 parts by weight of saccharides, and 20 to 80 parts by weight of fats and oils are mixed by a conventional method, and further required. According to the above method, one or more kinds of eggs, milk, milk powder, seasonings, swelling agents, water, etc. are mixed to form a dough, and the dough is molded by a conventional method and then baked. And a method for producing baked confectionery.