JP6436686B2 - Bakery food - Google Patents

Description

  The present invention relates to a bakery food containing soy flour.

  Bakery foods such as bread and baked confectionery are foods that have become firmly established in the current diet as staple foods or luxury foods. However, in general, many breads and baked goods have low fiber, low minerals and high calories, and are recognized as having undesirable aspects for preventing obesity and adult diseases such as diabetes. .

  Various types of foods with increased nutritional added value by adding protein, dietary fiber, minerals, etc., which are lacking in general bread and baked goods have been developed. In particular, soy flour has been attracting attention as a health food material for a long time, and has been used in beverages and bakery foods such as bread and baked confectionery. However, bread and baked confectionery using soy flour have drawbacks that they have a odor peculiar to soybeans and are poor in kiln.

  In order to solve such a problem, for example, Patent Document 1 discloses a method for producing a food mainly composed of wheat flour to which soybean powder and cellulose powder are added, and the lipoxygenase is deactivated using water vapor. Soy flour is used. However, the food of Patent Document 1 has a slightly hard and rough texture, and the blending of soybean powder is limited to 10 parts by weight with respect to 100 parts by weight of wheat flour. Moreover, for example, Patent Document 2 describes a confectionery characterized in that the powder has a particle size of 85% by mass or more and 80 μm or less, and contains soybean fine powder in which the enzyme is deactivated by heating. Yes. However, even if the soybean fine powder of Patent Document 2 was used, there was a tendency to have a crunchy and hard texture.

Japanese Unexamined Patent Publication No. 63-304937 JP 2004-236501 A

  An object of the present invention is to provide a dough for baking bread or baked confectionery, which suppresses an unpleasant odor peculiar to soybeans, has a good flavor, and suppresses a feeling of stickiness even when soy flour is used. . Moreover, it is providing the bread and baked confectionery which baked this dough.

  As a result of intensive studies to solve the above problems, the present inventors have used two types of soybean flour having a specific value of NSI at a specific ratio for bread and baked confectionery dough. Bread and baked confectionery baked dough have been found to have an unpleasant odor peculiar to soybeans, have a good flavor, and have a feeling of dryness, and have completed the present invention.

That is, the present invention provides the following.
(1) A bakery dough comprising soybean powder A having an NSI of 40 to 70% and soybean powder B having an NSI of 71 to 98%, wherein the ratio of the content of the soybean powder B to the content of the soybean powder A A bakery dough having a soy flour B content / soy flour A content of 0.02 to 0.7.
(2) The bakery dough according to (1), wherein the total amount of the content of the soybean powder A and the content of the soybean powder B contained in the bakery dough is 4 to 48% by mass.
(3) A bakery food obtained by heating and baking the bakery dough of (1) or (2).
(4) Using soybean powder A having an NSI of 40 to 70% and soybean powder B having an NSI of 71 to 98%, the ratio of the content of the soybean powder B to the content of the soybean powder A (soy flour B Content / soybean flour A content) is a method for producing a bakery food, in which a bakery dough adjusted to 0.02 to 0.7 is heated and fired.

  According to the present invention, even when soy flour is used, it is possible to provide a dough in which unpleasant odor peculiar to soybeans is suppressed, flavor is good, and bread and baked confectionery with a reduced puffy feeling are baked. Moreover, the bread and baked confectionery which baked this dough can be provided.

The present invention is described in detail below.
The bakery dough (dough before baking of baking bread and baked confectionery) of the present invention includes soybean powder A having an NSI of 40 to 70% and soybean powder B having an NSI of 71 to 98%. Here, NSI is a water-soluble nitrogen index, and is an index (unit:%) indicating the proportion of water-soluble nitrogen in the total nitrogen contained in the sample. Specifically, the water-soluble nitrogen index represents the amount of nitrogen contained in the water extract of the sample as a relative amount when the total amount of nitrogen contained in the sample is 100.

The water-soluble nitrogen index of soybean powder is calculated based on the following method based on the standard oil analysis test method 1.8.1-2013 established by the Japan Oil Chemists' Society. First, after shaking 2.5 g of a sample with 40 mL of water at 40 ° C. for 1.5 hours, the mixture is filtered to obtain a filtrate. The obtained filtrate is centrifuged (3000 g, 5 minutes), 20 mL of the separated supernatant is transferred to a decomposition distillation tube, and the content of water-soluble nitrogen in the sample extracted into the supernatant by the Kjeldahl method (%) Is measured. Specifically, 3.5 g of a decomposition accelerator, 10 mL of concentrated sulfuric acid, and 8 mL of hydrogen peroxide water are added to the decomposition distillation tube, and the mixture is thermally decomposed at 420 ° C. for 1 hour, allowed to cool, and then distilled. Measure with Similarly, the total nitrogen content (%) in the sample is measured, and the water-soluble nitrogen index is calculated based on the following equation.
Water-soluble nitrogen index (NSI) = water-soluble nitrogen (%) of sample / total nitrogen (%) of sample × 100

  The NSI of soybean powder A in the present invention is 40 to 70%, preferably 44 to 67%, more preferably 48 to 65%. Further, the NSI of soybean powder B is 71 to 98%, preferably 74 to 95%, more preferably 77 to 93%. When the NSI of soybean powder A and the NSI of soybean powder B are within the above ranges, the bakery food obtained by heating and baking the bakery dough of the present invention has an unpleasant odor unique to soybeans, has a good flavor, A feeling of sticking is suppressed, which is preferable.

  Soy flour A and soybean flour B in the present invention can be obtained by an ordinary method for producing soy flour as long as the NSI is adjusted to the above range. Specifically, the soybean flour in the present invention is obtained through a soybean molting process, a drying process, a pulverizing process, and the like. Here, it is preferable that the soybean powder A in the present invention is a soybean powder obtained through a heating and deodorizing step. Moreover, it is preferable that the soybean powder B in this invention is the soybean powder obtained without passing through a heating deodorizing process, ie, a non-deodorized soybean powder.

  In the molting process, soybean molting can be performed using a molting machine and a wind power sorter. In the molting process, after the molting of soybeans with a molting machine, the bark is removed by a wind power sorter. In order to further improve the flavor of the resulting soybean powder, it is preferable to remove not only the skin but also the hypocotyl.

  The peeled soybean may be subjected to a heat deodorization step. In the heat deodorization step, heat deodorization may be performed with water vapor. By this heat deodorization, it is possible to reduce soybean odor. The conditions for the heat deodorization may be, for example, 100 to 120 ° C. for 70 to 300 seconds, or 106 to 110 ° C. for 100 to 240 seconds. Moreover, it is easy to adjust the NSI of soybean powder by adjusting the presence or absence of the heat deodorization step and the heat deodorization conditions, which is preferable. That is, NSI is reduced by heat deodorization, the temperature of the heat deodorization condition is increased, and NSI is reduced by increasing the time.

  In the drying process, a hot air dryer, a fluidized dryer or the like can be used. In the drying step, soybeans may be dried at 60 to 85 ° C., preferably 60 to 80 ° C., for 5 to 60 minutes, preferably 10 to 30 minutes.

  In the pulverization step, soybeans can be pulverized using a pulverizer such as a pin mill or a hammer mill. In the pulverization step, it is preferable to perform pulverization so that the soybean becomes powder of 100 to 200 mesh pass. In addition, you may provide the cooling process for 5 to 10 minutes at 10-25 degreeC between a drying process and a grinding | pulverization process.

  The water content in the obtained soy flour is not particularly limited, but if the water content in the soy flour is high, the quality of the soy flour may be deteriorated, so that it is preferably 8% by mass or less. More preferably, it is 4-8 mass%, It is still more preferable that it is 4-7 mass%, It is most preferable that it is 5-7 mass%.

  Soybeans that are the raw material of soybean powder A and soybean powder B in the present invention may be any of large grains, medium grains, and small grains, and may be defatted. However, in consideration of the flavor, it is more complete than defatted soybeans. Fat soy is desirable. Moreover, it is preferable from the point of edible that soybean is an IP handling product. Here, “IP” is an abbreviation for “Identity Preserved”, and “IP handling products” refers to soybeans that are separately produced and distributed.

  Soy flour A and soy flour B in the present invention may be soy flour made from lipoxygenase-deficient soybean. In particular, soybean powder B is preferably made from lipoxygenase-deficient soybean. Lipoxygenase is an oxidoreductase known to promote the oxidation of fats and oils. By using soybean powder obtained by pulverizing lipoxygenase-deficient soybean (that is, soybean powder made from lipoxygenase-deficient soybean), it is possible to obtain a bakery food in which unpleasant odor peculiar to soybean is suppressed. it can.

  As the lipoxygenase-deficient soybean, commercially available products can be used. For example, “NI-50” (sold by Nisshin Shokai Co., Ltd.), “NI-396” (sold by Nisshin Shokai Co., Ltd.), “NISHA” (Nisshin Oillio Group Inc. sales) can be used.

  In the bakery dough of the present invention, the ratio of the content of the soy flour B to the content of the soy flour A in the bakery dough (the soy flour B content / the soy flour A content) is 0.02 to 0.7. The ratio of the content of soybean powder B to the content of soybean powder A is preferably 0.05 to 0.6, more preferably 0.1 to 0.55, and 0.2 to 0.5. More preferably it is. When the ratio of the content of soy flour B to the content of soy flour A in the bakery dough is within the above range, the bakery food obtained by heating and baking the bakery dough of the present invention suppresses unpleasant odor peculiar to soy. It is preferable because it has a good flavor and a reduced feeling of dryness.

  In the bakery dough of the present invention, the total amount of the content of the soybean powder A and the content of the soybean powder B in the bakery dough is preferably 4 to 48% by mass. The total amount of the content of soybean powder A and the content of soybean powder B is more preferably 7 to 42% by mass, further preferably 9 to 36% by mass, and 9 to 30% by mass. Most preferred. When the total amount of soy flour A and soy flour B in the bakery dough is within the above range, the bakery food obtained by heating and baking the bakery dough of the present invention has a significant amount of soy flour. Despite the use of as a raw material, the unpleasant odor peculiar to soybeans is suppressed, the flavor is good, and the feeling of dryness is suppressed, which is preferable.

  The bakery dough of the present invention is a dough before heating and baking of bread and baked confectionery, after mixing raw materials and passing through steps such as kneading and fermentation as necessary. The bakery dough of the present invention is a normal bread or baked confectionery, except that the soybean flour A and the soybean flour B are contained in a content ratio (soy flour B content / soy flour A content) 0.02 to 0.7. The material used for the fabric can be used. For example, wheat flour (strong flour, medium flour, thin flour), grain flour such as rice flour, flours such as activated gluten, starch, cellulose powder, sugars such as yeast, yeast food, salt, sugar (granulated sugar, white sugar)・ Contains sugar alcohols, eggs (whole eggs, liquid eggs), various processed eggs, dairy products such as skimmed milk powder and milk, fats and oils for kneading (butter, margarine, etc.), aqueous components such as water and soy milk, etc. be able to.

  The bakery dough of the present invention is also useful as a low-sugar bakery dough that refrains from using flour. When making low-sugar bakery dough, the blending amount (content) of the flour in the bakery dough is preferably 20% by mass or less, more preferably 0 to 10% by mass, and 0 to 5% by mass. More preferably it is.

  The bakery dough of the present invention is a dough for bread or baked confectionery, except that the soybean flour A and the soybean flour B are contained in a content ratio (soy flour B content / soy flour A content) 0.02 to 0.7. Can be produced by methods commonly used to prepare For example, for bread dough, straight rice method (straight method), middle seed method, all-in-mix method, old noodle method, sweetened middle seed method, liquid seed method, no time method, etc., baked confectionery dough (cake dough, Cookie dough), the sugar batter method, the standing method, the separate method, the all-in-mix method, and the like. The prepared dough may be stored frozen as a frozen dough.

  The bakery dough of the present invention can be baked (baked) to obtain bread and baked confectionery. The heating and baking (baking) here refers to all aspects of cooking such as microwave cooking, boiling, steaming, frying, etc., in addition to baking in an oven or direct baking.

  Examples of foods using the bakery dough of the present invention include, for example, breads (bread, table rolls, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, panettone, kuglov, brioche, donuts, etc.), Pastries (Denish, croissants, pies, etc.), cakes (butter cake, sponge, biscuits, cookies, donuts, busses, hot cakes, waffles, etc.), Japanese confectionery (rice buns, milk confectionery, steamed bread, kasera buns, dorayaki, etc.) ), Noodles (such as udon, soba, Chinese noodles, and pasta) and dim sum (such as dumplings, shochu, buns, wontons, spring rolls).

  Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.

The following were used as soy flour.
<Soybean flour A>
As the soy flour A, deodorized full fat soy flour (trade name: Alpha Plus HS-600, NSI = 61%, manufactured by Nisshin Oillio Group, Inc.) was used.
<Soy flour B>
As soybean powder B, lipoxygenase-deficient soybean (trade name; NI-396, soybean lacking all lipoxygenases (lipoxygenase L-1, L-2, and L-3), NSI = 87%, Nissin Co., Ltd. Commercial sales) was used.

According to the dough composition shown in Tables 1 and 2, breads of Reference Examples, Examples 1 to 3 and Comparative Examples 1 and 2 were prepared according to the following procedure.
<Preparation of bread>
Using a home bakery (SD-BMS105 manufactured by panasonic), it was prepared in a bread mode according to the attached manual.

<Evaluation of bread>
About the bread of the reference example produced above, Examples 1-3, and Comparative Examples 1-2, a specific volume (unit: volume cm < ³ > / weight g) is used for an ultrahigh-speed laser volume measuring machine and a non-contact CCD slit laser scanning system ( Product name: Measured with Selenc-WinVM2000, manufactured by Astec Corporation. In addition, the taste and texture were comprehensively evaluated by five skilled panelists according to the following criteria. The results are shown in Tables 1 and 2.

(Flavor)
(Double-circle): Flavor stands and is very preferable.
○: Flavor is favorable and preferable Δ: Flavor and soybean odor are mixed together ×: Soy odor is conspicuous

(Texture)
◎: Moist soft ○: Slightly soft △: Normal ×: Painful or fluffy

<Production and evaluation of soybean meal-containing low-sugar bread>
According to the dough formulation in Table 3, the soybean meal-containing low-sugar bread dough of Example 4 was prepared by the no-time method. The prepared dough was baked in an oven to obtain soybean powder-containing low-sugar bread of Example 4. When the soybean powder-containing low-sugar bread of Example 4 was eaten, it was easy to eat without papsy and the flavor was moderately good.

<Production and Evaluation of 100% Soy Flour Cake Donut>
According to the dough formulation of Table 4, the dough of 100% soy flour cake donut of Example 5 was kneaded. The prepared dough was fried with frying oil to obtain a soybean powder 100% cake donut of Example 5. When the 100% soy flour donut of Example 5 was eaten, the soy flavor was suppressed, the papacy was low, and it was easy to eat despite using only soy flour as the flour. It was.

Claims (4)

NSI is a bakery dough comprising a soy flour B is a soy flour A and NSI is from 77 to 93% is 48 to 65%, the ratio (soy flour content of the soybean powder B with respect to the content of the soy flour A B content / soybean flour A content) is 0.02 to 0.5.   The bakery dough according to claim 1, wherein a total amount of the content of the soybean powder A and the content of the soybean powder B contained in the bakery dough is 4 to 48 mass%.   The bakery food formed by heat-baking the bakery dough of Claim 1 or 2. NSI is using and soy flour B is a soy flour A and NSI is from 77 to 93% is 48 to 65%, the ratio of content of the soybean powder B with respect to the content of the soy flour A (soy flour B content / Soybean The manufacturing method of a bakery food which heat-fires the bakery dough adjusted so that powder A content may be 0.02-0.5.