JP3403899B2 - Manufacturing method of baked food - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a baked food such as biscuit containing dietary fiber and a method for producing the same, and more particularly, to a raw material having high water retention such as dietary fiber. The present invention relates to a baked food having good texture and good texture even if contained in a large amount, and a method for producing the same. [0002] In general, biscuits, cookies, crackers, and the like are known as baked foods. These are generally prepared by mixing raw materials such as flour, oils, fats, sugars, swelling agents, and water. It is manufactured by molding into a suitable shape and firing. Moreover, baked foods are widely used in hospital foods, baby foods, school lunches, etc. because they are particularly excellent in digestibility and absorption. However, the composition of baked foods is mainly composed of carbohydrates and lipids, while dietary fiber is 1 to
Since the content is as low as about 3%, there is room for improvement in nutritional balance. In particular, the dietary fiber has been regarded as important because of the recent increase in consumer awareness of health. On the other hand, various kinds of baked foods, such as biscuits, which are reinforced with dietary fiber and the like and are referred to as "nutritional balance foods" are marketed. However, dietary fiber has a property (water retention) that is particularly easy to take in water and gelate, so when the amount of dietary fiber is increased in a baked food, when raw materials are mixed to prepare a baked food dough, Dietary fiber absorbs moisture in the dough, making the dough sticky and difficult to coagulate, poor in moldability, and it is difficult for the moisture in the center of the dough to evaporate during baking, and only the surface is baked hard and the center is burnt. There is a problem. For this reason, when a large amount of dietary fiber is added to the baked food, the baking conditions for general baked food (160 to 230 ° C.,
5 to 30 minutes), firing at a lower temperature and longer time (150 ° C. or less, 1 hour or more), reducing the amount of added dietary fiber, applying dietary fiber after firing, granular processed product of dietary fiber Are dispersed in food dough. However, in the above case, since the firing time is limited by the firing equipment, if the firing time is further extended, additional equipment or special equipment needs to be introduced, and the production efficiency is poor. In the case of, when the content of dietary fiber is low, it is necessary to consume a large amount of baked foods in order to satisfy the daily nutrition capacity. In the case of (1), there are problems such as impairment of the original flavor and texture of the baked food and complicating the production process. [0003] The present invention has been made in view of such circumstances, and an object of the present invention is to contain a large amount of raw materials having high water retention such as dietary fiber. However, the present invention is intended to provide a baked food having good flavor, which has good moldability of the dough, has good fire during baking, and has a uniform crispy texture, and a good flavor. [0004] An object of the present invention is to prepare a baked food by baking a dough made of a mixture of flour, dietary fiber and additive materials, and to make the dietary fiber soluble in advance. On the other hand, it is achieved by a method for producing a baked food, which comprises kneading a protein and an oil and fat and then mixing them with wheat flour and additional ingredients other than the protein and the oil and fat . That is, the present inventors recall that in the case of a baked food containing a large amount of nutrients, these nutrients and insolubilized substances such as oils may inhibit the formation of a wheat gluten network structure. In particular, we focused on the effects of dietary fiber. Therefore previously water-soluble dietary fiber, one
After kneading proteins and fats and oils, mixing them with other raw materials reduces the proportion of insolubilized substances, promotes water penetration into flour, and strengthens the gluten network structure. As a result, it has been found that the extensibility and elasticity of the dough are maintained, the dough moldability is improved, and the reuse strength of the dough is increased. In addition, the present inventor has found that an appropriate water holding power is imparted by the preliminary dissolution of dietary fiber, and the moldability (rollability) of the dough is improved, and the present invention has been achieved. Next, the present invention will be described in detail. First, examples of the wheat flour used in the baked food of the present invention 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 the flour to be added may be appropriately set according to the quality of the baked food. For example, in the case of rotary molding or the like, the content of the protein derived from the flour is 4% by weight ( It is preferable to add it so as to be less than the following from the viewpoint of the moldability of the dough and the prevention of raw burning during baking. In addition, when the dough having a high content of dietary fiber is cut out of a dough using a sheet-shaped molding and the like, and the scrap dough is formed again, the dough is stretched every time the dough is reused. The strength is reduced, and the sheet material tends to be torn or cut easily. Therefore, in order to increase the dough's elongation strength and maintain the strength, dough is mainly composed of flour having a high gluten strength such as strong flour and medium flour, and the content of flour-derived protein is 4% in dough of baked food. % Is desirable. The use of the flour having a high gluten strength can impart a chewy and crisp feeling to the baked food. [0007] Examples of the dietary fiber include, for example, water-soluble corn fiber ("Nisshoku Cell Ace" series manufactured by Nippon Shokuhin Kako Co., Ltd.) and "Soya Five-S" manufactured by Fuji Oil Co., Ltd. Examples include the “Soya Five” series and various water-soluble dietary fibers such as indigestible dextrin and polydextrose. In particular, the use of indigestible dextrin improves the moldability of the baked food dough,
This is preferable in that the fire during firing becomes better, so that the crispy texture becomes even more uniform and the mouthfeel becomes lighter. Indigestible dextrin is obtained by subjecting starch to a heating enzyme treatment, and has an average molecular weight of the dietary fiber portion of 500.
~ 2,000, glucose residues are α-1,4, α-1,
6 and β-1,2, β-1,3 and β-1,6-glucosidic bonds, and a part of the reducing end is levoglucosan (1,6-anhydroglucose). . Specific examples of the indigestible dextrin include, for example, "Pine Fiber" series and "Fiber Sol" series manufactured by Matsutani Chemical Industry Co., Ltd., and these may be used alone or in combination of several kinds.
In addition, the above-mentioned water-soluble dietary fiber is mainly used, and, for example, crystalline cellulose, pectin, seaweed powder, pullulan, hemicellulose, agar, etc. may be used in combination as appropriate. 50% by weight during weighing
It is desirable that these are included. Among the dietary fibers used in combination, it is preferable to use pullulan in combination in order to improve the extensibility of the dough. The method for producing a baked food of the present invention allows a relatively large amount of dietary fiber to be blended, and is particularly suitably used when the dietary fiber content is 4% or more of the whole food. Next, the additive materials will be described. In the present invention, the additive raw material is a general term for other raw materials excluding dietary fiber and flour among baked food raw materials. Illustrate the the type below, the present invention is a inter alia proteins and fats used in terms of nutrients strengthen baked goods. First, as proteins, for example, various gluten,
"TMP (Total Milk Protein)" manufactured by Morinaga Milk Industry Co., Ltd., "Egg White Peptide EP Series" and "Egg White Protein UH Series" manufactured by Dried Egg White and Kewpie Co., Ltd.
Egg white processed products such as "Fujipro", "Sun Rubber", "SUPRO", "Protainer", "Fujisoft", "News Dreamy", manufactured by Fuji Purina Protein Co., Ltd.,
A series of soybean proteins and the like bearing a name such as "New Pro Plus", various peptides, gelatin, albumin, sodium caseinate and the like are used, and these may be used alone or in combination. In particular, when using a protein having a large water absorbency 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 maintained even after recycling the shaved dough after molding. It is suitable in this respect. Examples of casein include acid casein, rennet casein, coprecipitated casein, buttermilk casein, granular curd casein, heated curd casein and the like, and alkali salts, ammonium salts, calcium salts and the like thereof.
In particular, casein having high water solubility is suitable, and for example, sodium casein such as "sodium casein EM-HV" (manufactured by Joe Welly) and "sodium casein" (manufactured by Nissei Kyoeki) and "Morinaga Peptide C700" ( Morinaga Milk Industry Co., Ltd.). In addition, JP-A-7-23
The water-soluble calcium caseinate described in Japanese Patent No. 737 may be used. [0009] Since the above-mentioned protein is a raw material having a high water retention like dietary fiber, the dough is liable to cause dryness and raw burning. In order to prevent such problems, the protein is contained in the state of being covered in advance fats
You. Here, the term “coating” means at least one of a state in which the surface of the protein particles is coated with a fat or oil, and a state in which the fat or oil is adsorbed in the protein particles. As the above fats and oils, those usually used in foods may be used alone or in combination. For example, animal fats and oils such as butter, lard and head, or processed fats and oils thereof, for example, margarine, shortening, salad oil, Vegetable fats such as cocoa butter and seed oils, or cocoa equivalent fats obtained by processing them, medium-chain triglycerides, salatrim (Culter Food Science (former Pfizer))
), Caprenin, Olestra (manufactured by Procter & Gamble) and the like may be appropriately selected and used. Of these, oils and fats having a water content of 1% or less are preferred in view of protein coverage. In particular, fats and oils having a high ratio of room temperature liquid oil are preferably used. When the ratio of the normal temperature liquid fat in the total amount of the fat is 50% by weight or more, it is preferable in terms of covering properties and maintaining the gluten strength when the dough is reused. The amount of fat added
It may be appropriately set in accordance with the quality of the baked food, but in the baked food dough, the ratio of fat and oil to protein 1 is 0.3
As described above, it is more preferable that the value is set to 0.5 or more. If the fat or oil is less than 0.3, the protein cannot be sufficiently coated, so that the protein is likely to absorb water, the dough becomes thick and the moldability is deteriorated, and the raw material tends to be easily burned during firing. When the protein is contained in a state covered with oil and fat as described above, a composition having a relatively large amount of protein can be obtained. Specifically, the protein is contained in an amount of 7% or more based on the total weight of the baked food. Can be. The use of an emulsifier together with proteins and fats and oils is preferred in terms of improving the extensibility of the dough. As the emulsifier, lecithin (soy lecithin, egg yolk lecithin), sucrose fatty acid ester and the like may be appropriately selected and used. In particular, egg yolk lecithin is suitable in terms of emulsifiability and flavor. When the protein is coated with the fat as described above (i.e., when the fat or oil is present in the state of being adsorbed on the surface of the protein particles or on the surface and in the particles), for example, a fatty acid odor such as Saratrim is strongly odorized. Even when a synthetic lipid or the like which easily floats on oil is used, the fatty acid smell is masked and oil floating is prevented, which is preferable. [0010] Among the added raw materials, there are raw materials (arbitrary raw materials) that are particularly arbitrarily blended for the purpose of variously designing the flavor and quality of the baked product, and examples thereof include the following. For example, sugars, starch, buckwheat flour, flour such as wheat germ, processed starch such as dextrin and pregelatinized flour, eggs and processed products thereof, dairy products and processed products thereof, leavening agents, flavors, coloring agents, emulsifiers, Stabilizers, salts, quality improvers, seasonings, acidulants, powdered teas, seeds, granular foods and various functional substances, vitamins (vitamin A, vitamin E, vitamin C, vitamin B)
Group, vitamin D, vitamin K, niacin, pantothenic acid, folic acid, etc. and carotenoids (β-carotene, lycopene,
Fucoxanthin) and minerals (seaweed components, CCM,
Heme iron, iron salt system, whey calcium, fermented calcium lactate, cow bone calcium, coral calcium, eggshell calcium, etc.), various plants and their extracts, purified products and fractions (plantain, chlorella, spirulina, garlic, Ginkgo biloba, Gymnema, Tonaka leaf, Japanese cinnamon leaf, Adlay, Soy globulin, Rutin, Green tea extract, Theanine, Polyphenols, Licorice, Yucca, Soy saponin, Caffeine, Champignon extract, White berry extract, Garcinia・ Cambodia extract, etc.), microorganisms and their growth factors and microorganism products (lactic acid bacteria, yeast, lactic acid bacteria growth factor, etc.),
Animal bodies and their extracts, purified products, fractionated products and products (royal jelly, propolis, oyster extract, chitin, chitosan, taurine, collagen, gelatin, etc.), various oligosaccharides (galacto-oligosaccharide, xylo-oligosaccharide, soy oligosaccharide, Fructooligosaccharides, isomaltoligosaccharides, dairy oligosaccharides, etc.), lipids (unsaturated fatty acids (EPA, DHA, etc.),
Phospholipids), various herbal crude drugs and their active ingredients, wheat germ (especially defatted germ) and the like may be added alone or in combination as needed. When a polysaccharide is added, mannan, mucopolysaccharide, tamarind seed polysaccharide, carrageenan, locust bean gum, xanthan gum, gum arabic and the like may be used. Examples of sugars include sugar alcohols (sorbitol, maltitol, erythritol, xylitol, lactitol, palatinit, reduced starch saccharified products, etc.) and sugar derivatives (coupling sugar,
(Palatinose), starch hydrolyzate (powder syrup, etc.) and the like may be used. In addition, when honey, glucose, fructose, sorbite, or the like is used as the saccharide, kneading with an emulsifier in advance and then adding it is preferable in that burnability during baking is prevented. Further, when dextrin is used, it is more preferable to use a dextrin having a DE value of 13 or less in terms of improving the formability of the dough. The above raw materials may be used alone or in combination of several kinds, and the amount of addition may be appropriately set according to the quality of the baked food. Among the above-mentioned optional raw materials, particularly, a raw material having a high water absorption or a water-insoluble raw material may be kneaded with fats and oils in advance as necessary. For example, gymnema has the effect of reducing the sweetness of the food to be added, but when using this gymnema, if it is kneaded in advance with fats and oils, the effect of reducing the sweetness is suppressed and the flavor of the baked food is less affected. It is suitable in this respect. On the other hand, optional raw materials
If the premixing is not carried out together with the protein, it is preferable to atomize any raw material in advance so as to maintain the elongation strength of the baked food dough. Next, the baked food of the present invention is produced using the above-mentioned raw materials, for example, as follows. First, the dietary fiber is added to water and dissolved with appropriate stirring. At this time, the amounts of dietary fiber and water are not particularly limited, and may be appropriately set according to the moisture of the baked food, dietary fiber, and the like. Preferably, the weight ratio of water to 1 dietary fiber is 1 to 6, more preferably about 1.5 to 5.5. Further, it is to water all amount for baked goods dough preparation may be used for dissolution of the fiber be using part of the water. Further, regarding the type of water used for dissolution,
Fruit juice, soup or other high-moisture raw materials may be used, or among the above-mentioned arbitrary raw materials, for example, an aqueous solution in which water-soluble raw materials such as vitamins and other trace nutrients, salts, seasonings, and pigments are dissolved may be used. Good. The amount of addition may be appropriately set according to the physical properties of the dough and the quality of the baked food. Also, when the weight ratio of dietary fiber is 0.8 or more relative to 1 of the dissolved water, the dietary fiber is preliminarily mixed with a water-soluble powdery material such as saccharides.
When dissolved in water, dietary fiber is suitable because it can be uniformly dissolved without lump. Further, the water-soluble raw materials in the added raw materials may be dissolved together. Next, the dietary fiber aqueous solution prepared as described above is kneaded with other raw materials (wheat flour and additional raw materials) together with moisture as needed until it becomes substantially uniform to obtain a baked food dough. Kneading means is not particularly limited, for example,
Kneading means such as an extruder, a cake mixer and a kneader may be used alone or in combination. In addition, you may make it add an emulsifier, a stabilizer, casein, etc. at the time of kneading. At this time, the degree of kneading may be appropriately adjusted according to the method of molding the baked food, etc., for example, in the case of finishing the baked food having a firm texture, the kneading time may be increased or the temperature may be increased to 40 ° C. or more. Processing such as heating may be performed. Also, the water may be just water, but milk, fruit juice,
A high moisture raw material such as soup may be used, or an aqueous solution in which raw materials such as trace nutrients, salts, seasonings, and pigments are dissolved may be used. The amount of addition may be appropriately set according to the physical properties of the dough and the quality of the baked food. Further, if necessary, the baked food dough may be aged at an appropriate temperature or humidity to stabilize the dough physical properties. [0013] Prior to the above SL kneading step, by kneading a pre-protein and fat, adding in a state of covering the protein in fat, dough forming properties, important in terms of improving the fire Street
There is . Furthermore, after kneading the protein and the fat and oil, 6-24
After aging for about an hour, kneading with an aqueous solution of dietary fiber, flour, and additional raw materials is preferable, because the dough forming and the fireability are further improved. Next, the baked food dough is formed. The molding method is not particularly limited, and may be set as appropriate according to the physical properties of the dough or the quality of the baked food, such as deposit molding, rotary molding, sheet molding, extrusion molding, and squeezing molding. At the time of molding, for example, seeds, arazans, sprays, dried fruits, etc.
The dough may be mixed, or may be formed by combining a plurality of doughs having different combinations, colors and flavors. Next, the formed dough is fired. Examples of the firing device include an oven and a microwave heating device. What is conventionally used, such as a wheel and 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 baking food, moisture, quality, and the like. The baked food obtained as described above is uniform and sufficiently expanded, has a light mouthfeel, and has a uniform crispy texture. This baked food is used for various foods such as, for example, cookies, biscuits, crackers, snacks, rusk-like foods, and cakes. In particular, low-moisture foods having a water content of 10% or less and low expansion ratios (1.1 to 2. 3) Suitable for foods. In addition, the baked food of the present application is sufficiently used as a so-called "calorie-adjusted food" because, for example, the baked food is sufficiently baked and expanded even if the fat content is 16% or less of the whole food. The baked food of the present invention may be coated with, for example, powdered foods such as powdered sugar or pasty foods such as jam, sauce, fresh cream, chocolate, etc., sanded, decorated, etc., as necessary. May be applied. As described above, in the baked food of the present invention, the dietary fiber is preliminarily solubilized , while the protein and the oil and fat are kneaded and mixed with flour or the like. Therefore, the network structure of gluten in the flour is sufficiently formed, and the moldability (extensibility) of the dough of the baked food can be improved.
In addition, raw burning during firing can be prevented. As a result, a large amount of dietary fiber can be added to the baked food,
In addition, it is also possible to increase the amount of other nutrients to be added, and while enhancing the nutrients, it is possible to obtain a baked food that has a good appearance, a fragrant flavor inherent to baked foods, and a crisp light mouthfeel. Can be. In addition, the baked food of the present invention can be easily manufactured with the same equipment as ordinary baked food without using special equipment or manufacturing conditions. Next, the method for producing the baked food of the present invention will be specifically described based on examples. < Reference Examples 1 to 9 > Dietary fibers having the compositions shown in Tables 1 and 2 were dissolved in water to obtain aqueous dietary fiber solutions. Next, the aqueous dietary fiber solution was further kneaded with other raw materials until it became uniform. Thereafter, the dough was formed into a sheet so as to have a size of 5 × 5 × 4 mm and baked in an oven at 180 ° C. for 20 minutes to obtain a biscuit-like baked food. <Examples 1 to 4 > A biscuit-like baked food was obtained in the same manner as in Reference Example 1, except that the protein was previously mixed with the fat and oil and then added. <Comparative example> Except having mixed all the raw materials at once, it carried out similarly to the reference example. The baked food doughs of the above Examples and Comparative Examples were evaluated for moldability (easiness of uniting dough and stability of shape) in the forming step. In addition, 5 g of the biscuit-like baked food after baking was powdered, and the water content was measured at 98 ° C. using a ket moisture meter until a constant weight was reached. Furthermore,
The resulting biscuit-like baked food was evaluated for heat and texture by 20 expert panelists. In addition, the elongation strength of the dough when the operation of once rounding and shaping the formed dough was repeated 10 times was evaluated as “the dough reuse strength”. In addition, the specific raw material used for the biscuit-like baked food of the above Examples and Comparative Examples is 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)
13% "Auchon" protein manufactured by Nisshin Flour Milling Co., Ltd. Soy protein: 89.5% of protein "Protainer 200" manufactured by Fuji Purina Protein Co., Ltd. Egg white protein: 82.5% of "Egg white protein UHA" protein manufactured by Kewpie Co., Ltd. Indigestible dextrin: "Fibersol # 2" manufactured by Matsutani Chemical Industry Co., Ltd. 90% dietary fiber. Soy dietary fiber: "Soya Five S" manufactured by Fuji Oil Co., Ltd. 60% dietary fiber. Dextrin (DE10-12): Matsutani Chemical Industry Co., Ltd.
"Paindex # 2". Dextrin (DE2-5): Matsutani Chemical Industry Co., Ltd.
"Paindex # 100". The results are shown in Tables 1 and 2. [Table 1] [Table 2] From the results shown in Tables 1 and 2, the baked foods of Reference Examples and Examples were prepared by solubilizing dietary fiber in advance and then mixing with other raw materials. And the flour gluten network structure is firmly formed,
The fabric extensibility was improved and the moldability was good. In addition, the fired food was good, and it was a baked food with a crisp, light texture. In particular, in the example in which the protein and the oil and fat were mixed and added in advance, the elongation strength was maintained even when the dough was reused. Further, in Example 4, in which a strong flour was used as the flour and sodium caseinate was used in combination, the dough moldability and the elongation strength when the dough was reused were both very good, and had a crunchy crunchy feeling. On the other hand, the baked food of the comparative example has poor cohesion of the dough during the production, and the baked food is longer (180 ° C. × 20 minutes and 160 ° C. ×
Despite baking for 40 minutes), the biscuit-like baked food after baking has a water content of about twice as much as that of the reference example and the example. It had been burnt.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-5-192108 (JP, A) JP-A-7-327583 (JP, A) JP-A-3-49662 (JP, A) JP-A-5-192662 153896 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A21D 2/08-2/38 A23L 1/308

Claims (1)

(57) The Patent Claims 1. A dough formed by mixing the additive material with the flour and dietary fiber, in producing the baked goods and baked, pre-solubilizing said dietary fiber, while the Mix protein and fat
After kneading, mix them with flour ,
A method for producing a baked food, which is mixed with an external additive.