JPH08289714A - Baked food and its production - Google Patents

Abstract

PURPOSE: To produce a baked food, containing a protein, coated with oils and fats and dispersed in a wheat flour dough, capable of enriching nutrient ingredients, good in appearance and having a fragrant flavor and crispy light tasty texture by previously kneading oils and fats with the protein and then mixing the resultant kneaded mixture with the wheat flour with dietary fibers. CONSTITUTION: This baked food is obtained by previously kneading oils and fats such as a butter, lard, refined beef tallow, margarine, shortening or salad oil with a protein such as gluten, a dried albumen, soybean protein, gelatin, albumin or sodium caseinate, then mixing the resultant kneaded mixture with wheat flour and dietary fibers such as polydextrose, hemicellulose or agar.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to baked foods such as biscuits containing wheat flour, fats and oils, proteins, dietary fibers and the like, and a method for producing the same, and more specifically, a large amount of raw materials having high water retention such as proteins and dietary fibers. The present invention relates to a baked food product having a good fire resistance and a good texture even if it is contained in, and its manufacturing method.

[0002]

2. Description of the Related Art Generally, as baked foods, for example, biscuits, cookies, crackers and the like are known, and since they are particularly excellent in digestion and absorption, they are widely used in hospital foods, baby foods, school meals, etc. It's being used. However, the above-mentioned baked foods are mainly composed of carbohydrates and lipids, and contain about 2 to 6% by weight of protein (hereinafter referred to as "%"),
Since dietary fiber has a low content of about 1 to 3%, there is room for improvement in terms of nutritional balance. In particular, recently, consumers are highly conscious of their health, and the intake of proteins, dietary fibers, minerals, etc., which are one of the three major nutrients, has been emphasized.
Therefore, recently, various baked foods such as biscuits called "nutrition-balanced foods" and "calorie-controlled foods" have been put on the market by strengthening protein and dietary fiber. However, since protein and dietary fiber have the property of easily taking in water and gelling (water-holding property), increasing the amount of protein or dietary fiber in a baked food product will increase the amount of protein when the baked food dough is prepared. And the fiber absorbs the water in the dough, and the dough becomes sticky and hard to be organized, resulting in poor formability, and the moisture in the center of the dough does not evaporate easily during baking. There is a problem that becomes. Therefore, when a large amount of protein or dietary fiber is added to the above-mentioned baked food, the baking conditions for general baked food (160 to 230 ° C,
5 to 30 minutes) and baking at a lower temperature and longer time (150 ° C or less, 1 hour or more), reducing the added amount of protein or dietary fiber, applying protein or dietary fiber after baking, A method such as dispersing a granular processed product of dietary fiber in a food dough is used. However,
In the above case, since the firing time is limited by the firing equipment, if the firing time is further extended, it is necessary to add equipment or introduce special equipment, resulting in poor production efficiency. In this case, if the content of protein or dietary fiber is low, it is necessary to ingest a large amount of food in order to satisfy the daily nutritional capacity. In the case of (1), there are problems that the original flavor and texture of the baked food are impaired, and the manufacturing process becomes complicated.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to contain a large amount of a highly water-retaining raw material such as protein or dietary fiber. Another object of the present invention is to provide a baked food product having good moldability, good fireability during baking, a crisp texture and a good flavor, and a method for producing the same.

[0004]

[Means for Solving the Problems] The above-mentioned object is a baked food containing wheat flour, fats and oils, protein and dietary fiber, wherein the protein coated with the fats and oils is dispersed in flour dough. A food, and a baked food containing wheat flour, oils and fats, proteins and dietary fibers, wherein the protein and dietary fiber coated with the oils and fats are baked foods obtained by dispersing in flour dough, and wheat flour and oils and fats. In producing a baked food containing a protein and dietary fiber, and after pre-kneading the oil and fat, and the protein, a method for producing a baked food, characterized by mixing flour and dietary fiber, and wheat flour and oil In producing a baked food containing protein and dietary fiber, after pre-kneading the oil and fat, protein and dietary fiber,
This is achieved by a method for producing a baked food product, which is characterized by mixing wheat flour.

That is, the present inventors have examined a method of preventing water absorption of protein and dietary fiber when preparing a baked food dough. As a result, protein or protein and dietary fiber were kneaded together with oil and fat in advance, and then by adding and mixing other raw materials such as wheat flour and water, the protein and dietary fiber were dispersed in the wheat flour dough in a state of being covered with oil and fat. It has been found that the water absorption of protein and dietary fiber can be prevented by doing so, and that the baked food excellent in appearance and texture can be obtained without causing the dough to be greasy or raw-baked, and thus reached the present invention.

Next, the present invention will be described in detail. The baked food product of the present invention contains wheat flour, oil and fat, protein and dietary fiber. First, examples of wheat flour include powders of various wheat grains such as soft flour, medium flour, and strong flour. These may be used alone or in combination of several kinds. The amount of wheat flour added may be appropriately set according to the quality of the baked food. For example, in the case of rotary molding, the content of protein derived from wheat flour is 4% by weight in the dough of the baked food ( It is preferable to add so as to be less than or equal to (%) from the viewpoint of moldability of the dough and prevention of raw burning during baking. In addition, when the dough with a high content of protein or dietary fiber is re-molded by using sheet-shaped molding or the like and the scrap dough produced after die-cutting is used again, the dough should be reused every time the dough is reused. Stretch strength is reduced, the sheet material may tear,
It tends to break easily. Therefore, in order to increase the elongation strength of the dough and maintain the strength thereof, wheat flour with high gluten strength such as strong flour and medium strength flour is mainly used, and the content of protein derived from wheat flour is 4 It is desirable that it be at least%. By using the above-mentioned flour having high gluten strength, it is possible to impart a crunchy and crispy texture to the baked food.

Next, as the fats and oils, those usually used in foods may be used alone or in combination.
Animal fats and oils such as butter, lard, and head, or processed fats and oils thereof, for example, vegetable oils such as margarine, shortening, salad oil, cocoa butter, and seed oil, or cocoa equivalent fats obtained by processing these, medium-chain triglyceride, etc. It may be appropriately selected and used. Further, the amount of fat or oil added may be appropriately set according to the quality of the baked food, but in the baked food dough, the amount of oil or fat is 0.3 with respect to the total amount 1 of the protein and dietary fiber described below. As described above, more preferably 0.5 or more is desirable.
If the fat and oil is less than 0.3, the protein and dietary fiber cannot be sufficiently covered, so that the protein and dietary fiber easily absorb water, and the dough becomes sticky and moldability deteriorates.
When baking, it tends to be burnt.

[0008] Next, as the protein, for example, various gluten, processed egg white such as dried egg white and "Egg white peptide EP series" and "Egg white protein UH series" manufactured by Kewpie Co., Ltd., manufactured by Fuji Purina Protein Co., Ltd. "Fujipro", "Sun Rubber", "SUPPRO", "Protainer", "Fujisoft", "News Remy", "New Pro Plus" series of soybean proteins, various peptides, gelatin , Albumin, sodium caseinate, etc. may be used alone or in combination of several kinds. In particular, when using a highly water-absorbing protein such as soybean protein, the use of casein together with soybean protein increases the elongation strength of the dough, and the elongation strength of the dough is retained even if the waste litter after molding is reused. It is suitable in that respect. Examples of casein include acid casein, rennet casein, coprecipitated casein, buttermilk casein, granular curd casein, heated curd casein and the like, and their alkali salts, ammonium salts, calcium salts and the like. In particular, casein having high water solubility is preferable, and for example, "casein sodium EM-HV" (manufactured by Joe Wellie).
And casein sodium such as “casein sodium” (manufactured by Nissei Kyodo Co., Ltd.). In addition, JP-A-7-23
The water-soluble casein calcium described in Japanese Patent No. 737 may be used.

Examples of dietary fibers include indigestible dextrins such as "Nippon Eclipse Cellfer" and "Nippon Eclipse Cell Ace" manufactured by Nippon Shokuhin Kako Co., Ltd., crystalline cellulose, pectin, seaweed powder, and pullulan. Various dietary fibers and the like are used. In addition, polydextrose, hemicellulose, agar and the like may also be used. In particular, when the indigestible dextrin is used as the dietary fiber, the moldability of the baked food dough is improved and the fire is better when baking, so that the crispy texture is more uniform and the mouthfeel is lighter. It is preferable in that Therefore, it is preferable to use the indigestible dextrin as a dietary fiber in a part or the whole amount because the effect is further improved as described above. In addition,
The indigestible dextrin is obtained by treating starch with heating enzyme, and the average molecular weight of the dietary fiber portion is 500 to
2,000, glucose residues are α-1,4, α-1,6
And β-1,2, β-1,3 and β-1,6-glucoside bonds, and a part of the reducing end is levoglucosan (1,
6-anhydroglucose) is a dextrin with a branched structure. Specific examples of the indigestible dextrin include, for example, "Pine Fiber" series and "Fibersol" series manufactured by Matsutani Chemical Co., Ltd., and "Soyafive" series (molecular weight 10 manufactured by Fuji Oil Co., Ltd.).
5 to 107) and the like, and these may be used alone or in combination of several kinds. Further, when pullulan is used in a part or the whole amount of dietary fiber, it is preferable in that the extensibility of the dough is improved.

In the baked food of the present invention, if the protein content is 7% or more in the whole food product and the dietary fiber content is 4% or more in the whole food product, it is preferable from the viewpoint of enhancing nutritional components, Moreover, the appearance and texture are also good.

In addition to the above main raw materials, auxiliary raw materials such as sugars, starch, buckwheat flour, processed starches such as dextrin and pregelatinized flour, eggs, dairy products, expanding agents,
Flavors, colorants, emulsifiers, stabilizers, salts, quality improvers, seasonings, acidulants, various trace nutrient components, powdered teas, seeds,
Granular foods and the like may be added as needed. When a polysaccharide is added, mannan, mucopolysaccharide, tamarind seed polysaccharide, carrageenan, locust bean gum, xanthan gum, gum arabic or the like may be used. As sugars, sugar alcohols (sorbit, maltitol,
Erythritol, xylit, lactitol, palatinit, saccharified starch reduced products, etc.), sugar derivatives (coupling sugar, palatinose), starch degradation products (powdered starch syrup, etc.) and the like may be used. When honey, glucose, fructose or the like is used as the saccharide, it is preferable to knead it with an emulsifier in advance and then add it in order to prevent charring during baking. Further, in the case of using dextrin, it is more preferable to use one having a DE value of 13 or less since the moldability of the dough is improved. The above-mentioned auxiliary materials may be used alone or in combination of several kinds, and the addition amount may be appropriately set according to the quality of the baked food.

Next, the baked food product of the present invention is produced, for example, as follows using the above-mentioned raw materials. First, the oil and fat and the protein are kneaded, and the protein is coated with the oil and fat. The kneading means is not particularly limited, and for example, kneading means such as an extruder, a cake mixer, and a kneader may be used alone or in combination. The kneading conditions are variously different depending on the ratio of protein, dietary fiber and fat, the ratio of auxiliary materials, kneading means, etc., but the kneaded product of protein and fat is kneaded until it becomes uniform and plastic, It is desirable in that the protein is sufficiently covered with fats and oils. In addition, fat and protein and dietary fiber may be kneaded in the same manner as above,
In this case, it is preferable in terms of further improving the fabric formability and the fireability. At this time, if the indigestible dextrin is used as the dietary fiber, more favorable results can be obtained in terms of the improvement of the dough moldability and the fireability. In addition, an emulsifier, a stabilizer, casein, etc. may be added at the time of kneading. In particular, casein is suitable for kneading with a highly water-absorbing material such as soybean protein in order to further increase the elongation strength of the dough.
Further, after kneading the above-mentioned fats and oils, or fats and oils and proteins and dietary fiber, if the aging is carried out for preferably 1 hour or longer, and more preferably for 6 to 24 hours, the dough moldability and fireability are further improved, It is suitable.

Next, in the case of a kneaded product of fats and oils and protein, dietary fiber, wheat flour, auxiliary raw materials and the like are added, and in the case of a kneaded product of fats and oils, protein and dietary fiber, wheat flour, auxiliary raw materials and the like are added. Add and mix until substantially uniform, add water as needed and knead to obtain baked food dough. At this time, the degree of kneading may be appropriately adjusted according to the molding method of the baked food or the like. For example, in the case of finishing the baked food with a hard texture, the kneading time is lengthened or 40 ° C or more. Processing such as heating may be performed. Further, the water may be mere water, but high-moisture raw materials such as milk, fruit juice and soup may be used, or an aqueous solution in which raw materials such as micronutrients, salts, seasonings and pigments are dissolved may be used. . The addition amount may be appropriately set according to the physical properties of the dough and the quality of the baked food. Furthermore, if necessary, the baked food dough may be aged at an appropriate temperature and humidity to stabilize the physical properties of the dough.

Next, the above baked food material is molded. The molding method is not particularly limited, and may be appropriately set depending on the physical properties of the dough and the quality of the baked food, such as deposit molding, rotary molding, sheet molding, extrusion molding, and squeeze molding. At the time of molding, sprinkle seeds, alazane, sprays, dried fruits, etc.,
They may be mixed, and a plurality of doughs having different blends, color tones and flavors may be combined and molded.

Next, the molding material is fired. Examples of the baking device include an oven and a microwave heating device. A conventionally used one such as a proofer or a twin-screw extruder may be appropriately selected and used. The baking conditions may be appropriately set according to the model of the baking apparatus, the composition of the baked food, the water content, the quality, and the like.

The baked food product obtained as described above is uniformly and sufficiently swelled, has a light mouthfeel, and has a crispy and even texture. This baked food is used for various foods such as cookies, biscuits, crackers, snacks, rusks-like foods, cakes, and the like, and particularly low-moisture foods having a water content of 10% or less and a low expansion rate (1.1 to 2. 3) Suitable for food. Further, the baked food product of the present application is sufficiently baked and swelled even if the fat content is 16% or less of the whole food product, so that it is suitably used as a so-called "calorie adjusted food product". It should be noted that the baked food product of the present invention may be coated, sanded, or decorated with powdered food products such as powdered sugar and paste food products such as jams, sauces, creams and chocolates, if necessary. You may give various processing.

[0017]

INDUSTRIAL APPLICABILITY As described above, the baked food product of the present invention comprises a protein coated with fat or oil, or a protein coated with fat or oil and dietary fiber dispersed in a flour dough. In addition, as a method for producing the same, fat and protein, or fat and protein and protein and dietary fiber are kneaded in advance, and after coating the protein with protein, or protein and dietary fiber,
It is mixed with flour and water. Therefore, when preparing the baked food dough, the oil film formed on the surface of the protein or dietary fiber can prevent water absorption of the protein or dietary fiber, improve the moldability of the dough, and prevent raw baking during baking. can do. As a result, it becomes possible to add a large amount of protein and dietary fiber to the baked food, and while strengthening the nutritional components, the appearance is good, and the savory flavor inherent in the baked food and the crisp and light texture A baked food can be obtained. In addition, the baked food product of the present invention can be easily produced with the same equipment as a normal baked food product without using special equipment or manufacturing conditions.

Next, the method for producing the baked food product of the present invention will be specifically described based on Examples. <Examples 1 to 8> With the compositions shown in Tables 1 and 2, fats and proteins were kneaded with a cake mixer for 20 minutes to obtain kneaded products. Next, dietary fiber, an auxiliary material, and water were added and further kneaded until uniform, and the mixture was allowed to stand at 40 ° C. for 10 minutes. afterwards,
The dough was formed into a sheet shape having a length of 5 × width of 5 × thickness of 4 mm and baked in an oven at 180 ° C. for 20 minutes to obtain a biscuit-like baked food product. <Examples 9 to 13> Biscuit-like baked food products were obtained in the same manner as in Example 1 except that the oil and fat, the protein, and the dietary fiber were kneaded, and then the auxiliary materials and water were added. <Comparative Example> The same procedure as in Example was performed except that all the raw materials were mixed together. For the baked food dough of the above Examples and Comparative Examples, the moldability in the molding process (easiness of gathering the dough,
The shape stability) was evaluated. In addition, 5 g of the baked biscuit-like baked food product was pulverized, and the powder was mixed with a ket moisture meter to
The water content was measured at 8 ° C. until a constant weight was reached. Furthermore, about the obtained biscuit-like baked foods, 20 professional panelists evaluated the fire resistance and texture. In addition, the elongation strength of the dough when the operation of rolling the formed dough once and re-shaping was repeated 10 times was evaluated as "reuse strength of dough". The specific raw materials used for the biscuit-like baked food products of the above Examples and Comparative Examples are as follows. Wheat flour: (Examples 1 to 12 and comparative example) 7.7% of "flower" protein manufactured by Nisshin Flour Milling Co., Ltd. (Example 13)
Nisshin Seifun Co., Ltd. "Aution" protein 13%. Soy protein: 89.5% protein "Protainer 200" manufactured by Fuji Purina Protein Co., Ltd. Egg white protein: "Egg white protein UHA" manufactured by Kewpie Corp. Protein 82.5%. Indigestible dextrin: 90% of "Fibersol # 2" dietary fiber manufactured by Matsutani Chemical Co., Ltd. Soy dietary fiber: Fuji Oil Co., Ltd. "Soya Five S" dietary fiber 60%. Dextrin (DE10-12): Matsutani Chemical Co., Ltd.
Made by "Pa index # 2". Dextrin (DE2-5): "Paindex # 100" manufactured by Matsutani Chemical Co., Ltd. The above results are also shown in Tables 1 and 2.

[0019]

[Table 1]

[0020]

[Table 2]

From the results shown in Tables 1 and 2, the baked food products of Examples were good in both the moldability of the dough and the fireability, and were crispy and light in texture. Further, in Examples 11 to 12 in which casein sodium was used in combination, the elongation strength was retained even when the dough was reused. Furthermore, Example 1 in which strong flour was used as wheat flour and sodium caseinate was used in combination
In No. 3, the moldability and the elongation strength at the time of reuse of the material were both very good, and the material had a crunchy feeling with a chewy texture. On the other hand, the baked foods of the comparative examples have poor dough cohesion during production, and the baked foods (18
Despite baking at 0 ° C. × 20 minutes and 160 ° C. × 20 minutes), it is clear from the fact that about twice the amount of water as in Example remains in the baked biscuit-like baked food. , The fire was bad and it was a live burn.

Claims (4)

[Claims] 1. A baked food product containing wheat flour, oil and fat, protein and dietary fiber, wherein the protein coated with the oil and fat is dispersed in wheat flour dough. 2. A baked food product containing wheat flour, fats and oils, protein and dietary fiber, wherein the protein and dietary fiber coated with the oils and fats are dispersed in a flour dough. 3. When producing a baked food containing wheat flour, oil and fat, protein and dietary fiber, the oil and fat and protein are pre-kneaded, and then the wheat flour and dietary fiber are mixed. Manufacturing method. 4. When producing a baked food product containing wheat flour, fats and oils, protein and dietary fiber, the oils and fats, protein and dietary fiber are pre-kneaded, and then the flour is mixed. Manufacturing method.