JP3403898B2 - Baked food and its manufacturing method - Google Patents
Baked food and its manufacturing methodInfo
- Publication number
- JP3403898B2 JP3403898B2 JP23982996A JP23982996A JP3403898B2 JP 3403898 B2 JP3403898 B2 JP 3403898B2 JP 23982996 A JP23982996 A JP 23982996A JP 23982996 A JP23982996 A JP 23982996A JP 3403898 B2 JP3403898 B2 JP 3403898B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- dietary fiber
- baked food
- dough
- baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、小麦粉、油脂、蛋
白質、食物繊維等を含有するビスケット等の焼成食品及
びその製法に関し、更に詳しくは、蛋白質や食物繊維等
の保水性の高い原料を多量に含有していても、火の通り
がよく、食感の良好な焼成食品及びその製法に関する。TECHNICAL FIELD The present invention relates to a baked food product 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 a highly water-retaining raw material such as protein or dietary fiber. 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】[0002]
【従来の技術】一般に、焼成食品としては、例えば、ビ
スケット、クッキー、クラッカー等が知られており、こ
れらは、特に消化吸収性に優れていることから、病院
食、離乳食、給食等にも広く利用されている。しかしな
がら、上記焼成食品は、炭水化物と脂質とが主体であ
り、蛋白質は２〜６重量％（以下「％」と記す）程度、
食物繊維は１〜３％程度と低含量であるため、栄養バラ
ンスの点で改善の余地があった。特に、最近は消費者の
健康に対する意識が高く、三大栄養素の一つである蛋白
質の他、食物繊維、ミネラル等の摂取が重要視されてい
る。そこで、最近では、特に蛋白質や食物繊維等の強化
を行い、「栄養バランス食品」や「カロリー管理食品」
と称したビスケット等の焼成食品も各種上市されてい
る。しかしながら、蛋白質や食物繊維は、特に水を取り
込んでゲル化しやすい性質（保水性）を有しているた
め、焼成食品において、蛋白質や食物繊維を増量する
と、焼成食品生地を調製する際に、蛋白質や食物繊維が
生地中の水分を吸収してしまい、生地がぱさついてまと
まりにくく、成形性が悪くなったり、焼成時に生地中心
部の水分が蒸発しにくく、表面だけが固く焼けて中心部
が生焼けとなる問題がある。このため、上記焼成食品に
蛋白質や食物繊維を多量に添加する場合には、生焼け防
止方法として、一般焼成食品の焼成条件（１６０〜２
３０℃、５〜３０分）よりも低温長時間（１５０℃以
下、１時間以上）に変更して焼成する、蛋白質や食物
繊維の添加量を低減する、蛋白質や食物繊維を焼成後
に施与する、蛋白質や食物繊維の粒状加工物を食品生
地中に分散させる、等の方法が用いられている。しかし
ながら、上記の場合、焼成時間は焼成設備により限定
されるため、更に焼成時間を延ばす場合には、設備増設
や、特殊設備の導入が必要となり、生産効率も悪い。
の場合には、蛋白質や食物繊維の含有量が低いと、１日
の栄養所容量を満たすために、食品を多量に摂取する必
要が生じる。の場合には、焼成食品本来の香ばしい風
味や食感が損なわれたり、製造工程が煩雑になる等の問
題がある。また、昨今低カロリー化のために、合成油脂
を用いることもあるが、合成油脂を焼成食品に用いる
と、分離して「油浮き」した状態に焼き上がったり、合
成油脂特有の脂肪酸臭等が風味を悪くする等の問題もあ
る。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 health, and in addition to protein, which is one of the three major nutrients, dietary fiber, minerals and the like are considered important. Therefore, recently, we have especially strengthened protein and dietary fiber to improve the nutritional balance foods and calorie control foods.
A variety of baked food products such as biscuits, which are called "Biscuits," are also on the market. 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 moisture in the dough, and the dough becomes sticky and hard to be organized, resulting in poor moldability, 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, a baking condition for general baked food (160-2
Change to a longer temperature (150 ° C or less, 1 hour or more) lower than 30 ° C, 5 to 30 minutes), reduce the amount of protein or dietary fiber added, and apply protein or dietary fiber after firing , A method in which a granular processed product of protein or dietary fiber is dispersed 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. Recently, synthetic fats and oils are sometimes used to reduce calories, but when synthetic fats and oils are used in baked foods, they are separated and baked in an "oil floating" state, and the fatty acid odor peculiar to synthetic fats and oils has a flavor. There is also a problem such as making it worse.
【０００３】[0003]
【発明が解決しようとする課題】本発明はこのような事
情に鑑みなされたものであって、その目的とするところ
は、蛋白質や食物繊維等の保水性の高い原料を多量に含
有していても、生地の成形性が良好で、焼成時の火の通
りがよく、サクサクとした食感が均一に感じられる風味
良好な焼成食品及びその製法を提供するにある。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】[0004]
【課題を解決するための手段】上記の目的は、一般式[Means for Solving the Problems]
【化５】
（ここで、Ｒ1〜Ｒ3は水素または炭化水素基をあらわ
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品であって、該油脂で
被覆された蛋白質が、小麦粉生地中に分散してなり、蛋
白質を焼成食品全体重量中７重量％以上含有してなる焼
成食品、及び、一般式[Chemical 5] (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) When, a baked food product containing wheat flour and protein and dietary fiber, protein coated with oil fat, Ri Na dispersed in flour dough,蛋
Ru baked goods name white matter containing baked goods total weight of 7 wt% or more, and, the general formula
【化６】
（ここで、Ｒ1〜Ｒ3は水素または炭化水素基をあらわ
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品であって、該油脂で
被覆された蛋白質と食物繊維とが、小麦粉生地中に分散
してなり、蛋白質を焼成食品全体重量中７重量％以上含
有してなる焼成食品、及び、一般式[Chemical 6] (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) When, a baked food product containing wheat flour and protein and dietary fiber, and protein and dietary fibers coated with the fat is Ri Na dispersed in flour dough, baked goods total weight of 7 weight protein % Or more included
Baked goods ing has, and the general formula
【化７】
（ここで、Ｒ1〜Ｒ3は水素または炭化水素基をあらわ
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品を製造するに際し、
該油脂と蛋白質とを予備混練したのち、小麦粉と食物繊
維とを混合することを特徴とする請求項１記載の焼成食
品の製法、並びに、一般式[Chemical 7] (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) And in producing a baked food product containing flour, protein and dietary fiber,
The method for producing a baked food according to claim 1 , and the general formula, wherein wheat flour and dietary fiber are mixed after preliminarily kneading the oil and fat and protein.
【化８】
（ここで、Ｒ1〜Ｒ3は水素または炭化水素基をあらわ
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品を製造するに際し、
該油脂と蛋白質と食物繊維とを予備混練したのち、小麦
粉を混合することを特徴とする請求項２記載の焼成食品
の製法によって達成される。[Chemical 8] (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) And in producing a baked food product containing flour, protein and dietary fiber,
The method for producing a baked food product according to claim 2, wherein the oil and fat, the protein and the dietary fiber are pre-kneaded and then the flour is mixed.
【０００５】すなわち本発明者らは、焼成食品生地を調
製する際の、蛋白質と食物繊維の吸水を防ぐ方法につい
て検討を行った。その結果、蛋白質、もしくは蛋白質と
食物繊維とを予め特定の油脂と共に混練したのち、小麦
粉や水等のその他原料を添加混合することにより、蛋白
質、もしくは蛋白質と食物繊維とが少量の油脂で被覆さ
れるか、油脂吸着物となり、これを小麦粉生地中に分散
させ、蛋白質の含有量を焼成食品全体重量中７重量％以
上とすると、蛋白質や食物繊維の吸水を防止することが
できるとともに、小麦粉中のグルテン網目構造の形成が
充分に行われるので、生地のぱさつきや生焼けが生じ
ず、外観と食感に優れた焼成食品が得られることを見出
し本発明に到達した。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, after protein or protein and dietary fiber are kneaded together with a specific oil and fat, by adding and mixing other raw materials such as flour and water, the protein or protein and dietary fiber are coated with a small amount of oil and fat. Or, it becomes an oil and fat adsorbate, which is dispersed in the flour dough, and the protein content is 7% by weight or less based on the total weight of the baked food.
If it and above it is possible to prevent the water absorption of the protein and fiber, the formation of the gluten network structure in the wheat flour is sufficiently performed, does not occur Pasatsuki and undercooked dough, excellent appearance and texture The present invention has been accomplished by finding that a baked food product can be obtained.
【０００６】次に本発明を詳しく説明する。本発明の焼
成食品は、特定の油脂と小麦粉と蛋白質と食物繊維とを
含有する。Next, the present invention will be described in detail. The baked food product of the present invention contains a specific oil and fat, wheat flour, protein and dietary fiber.
【０００７】本発明に用いる油脂は、下記化学式に示さ
れるような短鎖と長鎖の脂肪酸から構成されるトリグリ
セリドである。The fats and oils used in the present invention are triglycerides composed of short-chain and long-chain fatty acids represented by the following chemical formula.
【化９】 [Chemical 9]
【０００８】上記のような油脂としては例えば、カルタ
ー・フードサイエンス社（旧社名ファイザー社）製の
「サラトリム」が挙げられる。「サラトリム」には、脂
肪酸組成によって常温固体脂タイプの「サラトリムＣ」
（商品名）や常温液状油タイプの「サラトリムＭ」（商
品名）等があるが、特に常温液状油タイプのものが、少
量で、蛋白質もしくは、蛋白質と食物繊維とを効率よく
被覆できる点で好適である。なお、ここで「被覆」と
は、蛋白質もしくは食物繊維粒子の表面が油脂で被覆さ
れた状態、あるいは蛋白質もしくは食物繊維粒子中に油
脂が吸着されている状態の少なくとも一方の状態をい
う。また、本発明の焼成食品には、上記油脂の他に、そ
の他の油脂（任意油脂）を必要に応じて組み合わせても
よい。任意油脂としては、例えば、バター，ラード，ヘ
ッド等の動物性油脂、もしくはこれらの加工油脂や、例
えば、マーガリン，ショートニング，サラダ油，カカオ
バター，種実油等の植物油脂、もしくはこれらを加工し
たカカオ同等脂、中鎖トリグリセライドやカプレニン、
オレストラ（プロクター＆ギャンブル社製）、ソルベス
トリン等の合成脂質等を適宜選択して用いてもよいが、
このように油脂と任意油脂を併用する場合は、両者の総
量のうち油脂が５０重量％以上含まれていることが望ま
しい。任意油脂としては、水分１重量％以下のものが好
適に用いられ、特に常温液状油は好適である。また、油
脂総量中、常温液状油脂の比率を５０重量％以上にする
と、被覆性向上と、生地を再利用する際のグルテン強度
保持の点で好適である。また、上述の油脂の添加量は、
焼成食品の品質に合わせ適宜設定すればよいが、焼成食
品生地中、重量比で、後述する蛋白質と食物繊維との合
計量１に対して、油脂が０．３以上、更に好ましくは
０．５以上に設定されていることが望ましい。油脂が
０．３未満であると、蛋白質や食物繊維を充分被覆する
ことができないため、蛋白質や食物繊維が吸水しやすく
なり、生地がぱさついて成形性が悪くなったり、焼成時
に生焼けになりやすい傾向にある。なお、本発明の油脂
に対し、上述の任意油脂を併用する場合は、両者の総量
が上記の値となるよう調整して添加すればよい。Examples of the oils and fats mentioned above include "Saratrim" manufactured by Carter Food Science Co. (formerly Pfizer). "Sara Trim" is a normal temperature solid fat type "Sara Trim C" depending on the fatty acid composition.
There are (trade name) and room temperature liquid oil type "Salatrim M" (trade name), etc. In particular, the room temperature liquid oil type can coat protein or protein and dietary fiber efficiently in a small amount. It is suitable. The term "coating" as used herein means at least one of a state in which the surface of protein or dietary fiber particles is coated with oil or fat, or a state in which oil or fat is adsorbed in protein or dietary fiber particles. In addition to the above-mentioned fats and oils, other fats and oils (optional fats and oils) may be combined with the baked food product of the present invention as needed. Examples of the optional fats and oils include animal fats and oils such as butter, lard, and head, or processed fats and oils thereof, and vegetable oils and fats such as margarine, shortening, salad oil, cocoa butter, and seed oil, or cocoa equivalents obtained by processing these. Fat, medium-chain triglyceride and caprenin,
Olestra (produced by Procter & Gamble), synthetic lipids such as solvestrin may be appropriately selected and used,
When the fats and oils and the optional fats and oils are used in combination as described above, it is desirable that the fats and oils are contained in an amount of 50% by weight or more based on the total amount of both. As the optional fats and oils, those having a water content of 1% by weight or less are preferably used, and room temperature liquid oil is particularly preferable. Further, it is preferable that the ratio of the normal-temperature liquid oil / fat to the total amount of the oil / fat is 50% by weight or more from the viewpoint of improving the covering property and maintaining the gluten strength when the dough is reused. Further, the amount of the above-mentioned fat and oil added is
It may be appropriately set according to the quality of the baked food, but in the baked food dough, the amount of fats and oils is 0.3 or more, more preferably 0.5 with respect to the total amount 1 of the protein and dietary fiber described later in a weight ratio. It is desirable that the above settings are made. 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 are likely to absorb water, and the dough becomes sticky, resulting in poor moldability and easy baking when baking. There is a tendency. When the above-mentioned optional fats and oils are used in combination with the fats and oils of the present invention, the total amount of both may be adjusted to the above value and added.
【０００９】次に、小麦粉としては、薄力粉、中力粉、
強力粉等の各種小麦粒を粉体化したものが挙げられる。
これらは単独でも数種組み合わせて用いてもよい。ま
た、小麦粉の添加量は、焼成食品の品質に合わせ適宜設
定すればよいが、例えばロータリーモールド成形等の場
合には、小麦粉由来の蛋白質の含有量が、焼成食品の生
地中、４重量％（以下％と記す）以下となるよう添加す
ることが生地の成形性や焼成時の生焼け防止の点で好ま
しい。また、蛋白質や食物繊維の含有量の多い生地を、
シート状成形等を用いて、型抜きした後に生じるくず生
地を、再度成形して利用する場合には、生地を再利用す
るたびに、生地の伸び強度が低下し、シート生地が裂け
たり、切れ易くなる傾向にある。そこで、生地の伸び強
度を高め、かつその強度を保持するためには、強力粉、
中力粉等のグルテン強度の高い小麦粉を主体とし、小麦
粉由来の蛋白質の含有量が焼成食品の生地中、４％以上
となることが望ましい。上記グルテン強度の高い小麦粉
を用いると、噛みごたえのあるサクサク感を焼成食品に
付与することができる。次に蛋白質としては、例えば、
各種グルテンや、乾燥卵白やキューピー（株）製の「卵
白ペプタイドＥＰシリーズ」，「卵白プロテインＵＨシ
リーズ」等の卵白加工品、フジピュリナプロテイン
（株）製の「フジプロ」，「サンラバー」，「ＳＵＰＲ
Ｏ」，「プロテナー」，「フジソフト」，「ニュースリ
ーミー」，「ニュープロプラス」等の名称を冠したシリ
ーズの大豆蛋白等や、森永乳業（株）製の脱乳糖脱脂粉
乳「ＴＭＰ」等の加工乳製品や各種ペプチド、ゼラチ
ン、アルブミン、カゼインナトリウム等が用いられ、こ
れらは単独で使用しても数種併用してもよい。特に、大
豆蛋白等の吸水性の大きい蛋白質を用いる場合、大豆蛋
白と共に、カゼインを用いると、生地の伸び強度が高ま
り、成形後のくず生地を再利用しても生地の伸び強度が
保持される点で好適である。カゼインとしては、酸カゼ
イン，レンネットカゼイン，共沈カゼイン，バターミル
クカゼイン，粒状カードカゼイン，加熱カードカゼイン
等や、これらのアルカリ塩，アンモニウム塩，カルシウ
ム塩等が挙げられる。特に、水溶性の高いカゼインは好
適であり、例えば「カゼインナトリウムＥＭ−ＨＶ」
（ジョー・ウェリー社製）や「カゼインナトリウム」
（日成共益社製）等のカゼインナトリウム等が挙げられ
る。その他、特開平７−２３７３７号公報に記載の水溶
性カゼインカルシウムを用いてもよい。Next, as wheat flour, soft flour, medium flour,
Examples include powders of various wheat grains such as 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. Also, dough with a high content of protein and dietary fiber,
When reusing the scrap material produced after die-cutting using sheet-shaped molding, etc., the elongation strength of the cloth decreases each time the cloth is reused, and the sheet cloth tears or breaks. It tends to be easier. Therefore, in order to increase the elongation strength of the dough and maintain that strength, strong powder,
Mainly wheat flour with high gluten strength such as medium strength flour is used, and the content of protein derived from wheat flour is preferably 4% or more in the dough of the baked food. 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 a protein, for example,
Various gluten, egg white processed products such as dried egg white and "Egg White Peptide EP Series" and "Egg White Protein UH Series" manufactured by Kewpie Co., Ltd., "Fuji Pro", "Sun Rubber" and "SUPR" manufactured by Fuji Purina Protein Co., Ltd.
"O", "Protainer", "Fujisoft", "News Reamy", "New Pro Plus" series of soybean protein, etc., and Morinaga Milk Industry's lactose-free skimmed milk powder "TMP" Processed dairy products such as and various peptides, gelatin, albumin, sodium caseinate and the like are used, and these 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, for example, "casein sodium EM-HV".
(Manufactured by Joe Wellie) and "casein sodium"
Sodium casein such as (manufactured by Nissei Kyodo Co., Ltd.) and the like can be mentioned. In addition, the water-soluble casein calcium described in JP-A-7-23737 may be used.
【００１０】次に、食物繊維としては、例えば、日本食
品化工（株）製の「日食セルファー」，「日食セルエー
ス」や、難消化性デキストリン、不二製油（株）製の
「ソヤファイブ−Ｓ」等の「ソヤファイブ」シリーズ、
結晶セルロース、ペクチン、海藻粉末、プルラン等の各
種食物繊維等が用いられる。また、その他に、ポリデキ
ストロース、ヘミセルロース、寒天等を用いてもよい。
特に、食物繊維として、難消化性デキストリンを用いる
と、焼成食品生地の成形性が向上するとともに、焼成時
の火の通りが良くなるため、サクサクとした食感が更に
均一化し、口当たりが一層軽くなる点で好適である。従
って、食物繊維として、難消化性デキストリンを一部乃
至全量使用すると上記のように効果が更に向上するので
好適である。なお、難消化性デキストリンとは、澱粉を
加熱酵素処理して得られるもので、食物繊維部分の平均
分子量が５００〜２，０００、グルコース残基がα−
１，４、α−１，６並びにβ−１，２、β−１，３およ
びβ−１，６−グルコシド結合し、還元末端の一部はレ
ボグルコサン（１，６−アンヒドログルコース）である
分岐構造の発達したデキストリンである。難消化性デキ
ストリンの具体例としては、例えば、松谷化学工業
（株）製の「パインファイバー」シリーズ、「ファイバ
ーソル」シリーズ等が挙げられ、これらは単独でも数種
併用してもよい。また、プルランを食物繊維の一部ない
し全量使用すると、生地の伸展性を改善する点で好適で
ある。[0010] Next, as the dietary fiber, for example, "Nippon Food Cellufa" and "Nisshoku Cell Ace" manufactured by Nippon Shokuhin Kako Co., Ltd., indigestible dextrin, and "Soya Five-" manufactured by Fuji Oil Co., Ltd. "Soya Five" series such as "S",
Various dietary fibers such as crystalline cellulose, pectin, seaweed powder and pullulan 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. The indigestible dextrin is obtained by subjecting starch to heat enzyme treatment, and the average molecular weight of the dietary fiber portion is 500 to 2,000, and the glucose residue is 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). It is a dextrin with a branched structure. Specific examples of the indigestible dextrin include "Pine Fiber" series and "Fibersol" series manufactured by Matsutani Chemical Co., Ltd. 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.
【００１１】本発明の焼成食品において、蛋白質の含有
量を食品全体中７％以上とすると、また、食物繊維含有
量を食品全体中４％以上とすると、栄養成分強化の点で
好適であり、しかも外観、食感も良好である。In the baked food product 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 strengthening nutritional components, Moreover, the appearance and texture are also good.
【００１２】また、上記主要原料の他に、副原料とし
て、例えば、糖類、澱粉、そば粉等の穀粉類、デキスト
リンやα化穀粉類等の加工澱粉、卵及びその加工品、乳
製品及びその加工品、膨張剤、香料、着色料、乳化剤、
安定剤、塩類、品質改良剤、調味料、酸味料、各種微量
栄養成分、粉末茶類、種実類、粒状食品や各種機能性物
質、ビタミン群（ビタミンＡ，ビタミンＥ，ビタミン
Ｃ，ビタミンＢ群，ビタミンＤ，ビタミンＫ，ナイアシ
ン，パントテン酸，葉酸等やカロチノイド（β−カロチ
ン，リコピン，フコキサンチン等）やミネラル類（海藻
成分、ＣＣＭ、ヘム鉄、鉄塩系、乳清カルシウム、発酵
乳酸カルシウム、牛骨カルシウム、珊瑚カルシウム、卵
殻カルシウム等）、各種植物体及びその抽出物や精製物
や分画物（オオバコ，クロレラ，スピルリナ，にんに
く，いちょう葉，ギムネマ，杜仲の葉，しその葉，ハト
ムギ，大豆グロブリン，ルチン，緑茶抽出物，テアニ
ン，ポリフェノ−ル類，甘草，ユッカ，大豆サポニン，
カフェイン，シャンピニオンエキス，ホワトルベリーエ
キス，ガルシニア・カンボジアエキス等）、微生物及び
その増殖因子及び微生物生産物（乳酸菌，酵母，乳酸菌
増殖因子等）、動物体及びその抽出物や精製物や分画物
や生産物（ローヤルゼリー，プロポリス，牡蠣エキス，
キチン，キトサン，タウリン，コラーゲン，ゼラチン
等）、各種オリゴ糖（ガラクトオリゴ糖，キシロオリゴ
糖，大豆オリゴ糖，フラクトオリゴ糖，イソマルトオリ
ゴ糖，乳果オリゴ糖等）、脂質（不飽和脂肪酸（ＥＰ
Ａ，ＤＨＡ等）、リン脂質）、各種漢方生薬及びその有
効成分等、小麦胚芽（特に脱脂胚芽）等を必要に応じ、
適宜添加すればよい。多糖類を添加する場合は、マンナ
ン、ムコ多糖類、タマリンド種子多糖類、カラギナン、
ローカストビーンガム、キサンタンガム、アラビアガム
等を用いてもよい。また、糖類として、砂糖、単糖類の
他、二糖類以上の多糖類（乳糖，麦芽糖，キシロース，
異性化乳糖等）、糖アルコール（ソルビット，マルチト
ール，エリスリトール，キシリット，ラクチトール，パ
ラチニット，還元澱粉糖化物，マンニトール等）、砂糖
の誘導体（カップリングシュガー，パラチノース）、澱
粉分解物（粉末水飴等）、トレハロース等を用いてもよ
い。また、糖類として蜂蜜、ぶどう糖、果糖、ソルビッ
ト等を用いる場合には、予め乳化剤と混練してから添加
すると、焼成時の焦げやすさを防止する点で好適であ
る。これらの副原料（特に吸水性の高い副原料や水不溶
性の副原料等）は、蛋白質等とともに油脂と混練してお
いてもよい。例えば、ギムネマは添加する食品の甘味を
低減させる作用を有するが、このギムネマを用いる場合
に、予め油脂と混練しておくと、甘味の低減作用が抑え
られて焼成食品の風味に影響しにくくなる点で好適であ
る。また、副原料（特に水不溶性のもの）を油脂、蛋白
質と共に予備混練しない場合は、副原料を予め微粒化し
ておくと、生地の伸び強度を保持する点で好適である。
更に、デキストリンを用いる場合には、ＤＥ値が１３以
下のものを用いると、生地の成形適性を改良する点で、
より好適である。上記副原料は、単独でも数種併用して
もよく、その添加量は、焼成食品の品質に合わせ適宜設
定すればよい。In addition to the above-mentioned main raw materials, as auxiliary raw materials, for example, sugars, starch, buckwheat flour, and other processed flours, processed starches such as dextrin and pregelatinized flour, eggs and processed products thereof, dairy products, and the like. Processed products, swelling agents, fragrances, coloring agents, emulsifiers,
Stabilizers, salts, quality improvers, seasonings, acidulants, various micronutrients, powdered teas, seeds, granular foods and various functional substances, vitamins (vitamin A, vitamin E, vitamin C, vitamin B groups) , Vitamin D, vitamin K, niacin, pantothenic acid, folic acid, etc., carotenoids (β-carotene, lycopene, fucoxanthin, etc.) and minerals (seaweed components, CCM, heme iron, iron salts, whey calcium, fermented calcium lactate) , Bovine bone calcium, coral calcium, egg shell calcium, etc., various plants and their extracts and purified products and fractions (Plantain, chlorella, spirulina, garlic, ginkgo leaf, Gymnema, eucommia leaf, shiso leaf, pearl barley) , Soybean globulin, rutin, green tea extract, theanine, polyphenols, licorice, yucca, soybean saponin,
Caffeine, champignon extract, whatorberry extract, garcinia cambogia extract, etc.), microorganisms and their growth factors and microbial products (lactic acid bacteria, yeast, lactic acid bacteria growth factors, etc.), animal bodies and their extracts, purified products and fractions Goods and products (royal jelly, propolis, oyster extract,
Chitin, chitosan, taurine, collagen, gelatin, etc., various oligosaccharides (galacto-oligosaccharides, xylooligosaccharides, soybean oligosaccharides, fructooligosaccharides, isomaltooligosaccharides, milk oligosaccharides, etc.), lipids (unsaturated fatty acids (EP
A, DHA, etc.), phospholipids), various Chinese herbs and their active ingredients, wheat germ (particularly defatted germ), etc.
It may be added appropriately. When adding polysaccharides, mannan, mucopolysaccharides, tamarind seed polysaccharides, carrageenan,
Locust bean gum, xanthan gum, gum arabic and the like may be used. As sugars, in addition to sugar and monosaccharides, polysaccharides of disaccharides and above (lactose, maltose, xylose,
Isomerized lactose, etc.), sugar alcohols (sorbit, maltitol, erythritol, xylit, lactitol, palatinit, saccharides of reduced starch, mannitol, etc.), sugar derivatives (coupling sugar, palatinose), starch decomposition products (powdered starch syrup, etc.) , Trehalose, etc. may be used. When honey, glucose, fructose, sorbit, etc. is used as the saccharide, it is preferable to add it after kneading with an emulsifier in advance in order to prevent charring during baking. These auxiliary materials (especially, high water-absorbing auxiliary materials and water-insoluble auxiliary materials) may be kneaded with fats and oils together with proteins and the like. For example, Gymnema has the effect of reducing the sweetness of foods to be added, but when this Gymnema is used, if it is kneaded with fats and oils in advance, the effect of reducing sweetness is suppressed and the flavor of baked foods is less affected. It is suitable in that respect. When the auxiliary raw material (particularly water-insoluble) is not preliminarily kneaded with the fats and oils and the protein, it is preferable to atomize the auxiliary raw material in advance in order to maintain the elongation strength of the dough.
Furthermore, when using a dextrin, if a DE value of 13 or less is used, the moldability of the dough is improved,
It is more suitable. 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.
【００１３】次に、上記原料を用いて本発明の焼成食品
は、例えば次のようにして製造される。まず、油脂と蛋
白質とを混練し、油脂で蛋白質を被覆する。このとき、
油脂として常温固体脂を用いる場合は、予備融解してお
くと、被覆性が更に向上し好適である。混練手段は特に
限定されず、例えば、エクストルーダー、ケーキミキサ
ー、ニーダー等の混練手段を、単独または複数組み合わ
せて用いればよい。混練条件は、蛋白質と食物繊維と油
脂との比率、副原料の比率、混練手段等によっても様々
に異なるが、蛋白質と油脂との混練物が、均一かつ塑性
を呈するようになるまで混練すると、蛋白質が油脂によ
り充分被覆される点で望ましい。また、油脂と蛋白質と
食物繊維とを、上記と同じ要領で混練してもよく、この
場合、生地成形性と火通りの一層の向上の点で好適であ
る。そして、このとき食物繊維として難消化性デキスト
リンを用いると、生地成形性と火通りの向上の点でより
好結果が得られる。なお、混練時に乳化剤、安定剤等を
添加するようにしてもよい。特にレシチン（卵黄レシチ
ン）等の乳化剤を添加して混練しておくと、被覆性が高
まると共に小麦粉のグルテン強度を保持し、生地の伸び
強度をより高める点で好適である。また、上記油脂と蛋
白質、または油脂と蛋白質と食物繊維とを混練した後、
好ましくは１時間以上、更に好ましくは６〜２４時間程
度エージングを行うと、生地成形性と火通りが一層向上
し、好適である。Next, the baked food product of the present invention is produced, for example, as follows using the above raw materials. First, the oil and fat and the protein are kneaded, and the protein is coated with the oil and fat. At this time,
When a normal temperature solid fat is used as the fat and oil, pre-melting is preferable because the coating property is further improved. 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. Further, the fats and oils, the protein and the dietary fiber may be kneaded in the same manner as described above, and in this case, it is preferable from the viewpoint of further improving the moldability of the dough 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. It should be noted that an emulsifier, a stabilizer and the like may be added during kneading. In particular, it is preferable to add an emulsifier such as lecithin (egg yolk lecithin) and knead the mixture, since the coatability is improved and the gluten strength of the flour is retained, and the elongation strength of the dough is further increased. In addition, after kneading the oil and fat, or the oil and fat, protein and dietary fiber,
Aging is preferably performed for 1 hour or more, and more preferably for 6 to 24 hours, which is preferable because the moldability of the dough and the fireability are further improved.
【００１４】次に、油脂と蛋白質の混練物の場合は、食
物繊維、小麦粉、副原料等を添加し、また、油脂と蛋白
質と食物繊維との混練物の場合は、小麦粉、副原料等を
添加して、略均一になるまで混合し、必要に応じて水分
を添加して混練し、焼成食品生地を得る。このとき、混
練の程度は、焼成食品の成形方法等にあわせて、適宜調
節すればよいが、例えば、食感の固い焼成食品に仕上げ
る場合には、混練時間を長くしたり、４０℃以上に加温
する等の処理を行えばよい。また、水分は、単なる水で
よいが、牛乳、果汁、スープ等の高水分原料を用いても
よく、あるいは、微量栄養素、塩類、調味料、色素等の
原料を溶解した水溶液を用いてもよい。添加量は、生地
の物性や焼成食品の品質にあわせて適宜設定すればよ
い。また、蛋白質もしくは食物繊維の少なくとも一方の
含有量が高い場合は、食物繊維は予め水に溶解しておく
と、生地の成形適性がより良好となる点で好適である。
また、食物繊維が重量比で溶解水１に対し０．８以上に
なる場合は、食物繊維を糖類と予備混合したのち、水に
溶解すると食物繊維がダマにならずに均一に溶解できる
点で好適である。また、副原料中の水溶性原料を共に溶
解しておいてもよい。更に、必要に応じて、焼成食品生
地を適当な温度や湿度にてエージングし、生地物性の安
定化を行ってもよい。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. Further, when the content of at least one of protein and dietary fiber is high, it is preferable to dissolve the dietary fiber in water in advance so that the moldability of the dough becomes better.
Also, when the weight ratio of dietary fiber is 0.8 or more with respect to 1 of dissolved water, when dietary fiber is pre-mixed with sugar and then dissolved in water, the dietary fiber can be uniformly dissolved without lumps. It is suitable. Further, the water-soluble raw material in the auxiliary raw material may be dissolved together. Furthermore, if necessary, the baked food dough may be aged at an appropriate temperature and humidity to stabilize the physical properties of the dough.
【００１５】次に、上記焼成食品生地を成形する。成形
方法は特に限定するものではなく、例えば、デポジット
成形，ロータリーモールド成形，シート成形，押出成
形，絞り出し成形等、生地の物性や焼成食品の品質に合
わせ適宜設定すればよい。また、成形時に、例えば種実
類，アラザン，スプレー類、乾果類等を振りかけたり、
混合するようにしてもよく、更に、配合、色調、風味の
異なる生地を複数組合せて成形するようにしてもよい。Next, the 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.
【００１６】次に、成形生地を焼成する。焼成装置とし
ては、例えば、オーブン，マイクロ波加熱装置．ホイ
ロ，二軸エクストルーダー等、従来用いられているもの
を適宜選択して用いればよい。また焼成条件は、焼成装
置の機種や焼成食品の配合、水分、品質等に合わせて適
宜設定すればよい。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.
【００１７】上記のようにして得られた焼成食品は、均
一かつ充分に膨化しており、口当たりが軽く、サクサク
とした食感が均一に感じられるものである。この焼成食
品は、例えば、クッキー，ビスケット，クラッカー，ス
ナック菓子，ラスク様食品，ケーキ等の各種食品に用い
られ、特に、水分１０％以下の低水分食品や膨化率の低
い（１．１〜２．３程度）食品に好適に用いられる。ま
た、本願の焼成食品は、例えば油脂含有量が食品全体の
１６％以下であっても充分に焼成、膨化するため、所謂
「カロリー調整食品」としても好適に用いられる。な
お、本発明の焼成食品には、必要に応じ、粉糖等の粉末
状食品や、ジャム，ソース，生クリーム，チョコレート
等のペースト状食品を塗布したり、サンドしたり、飾り
つけする等の様々な加工を施してもよい。The baked food product obtained as described above is uniformly and sufficiently inflated, 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.
【００１８】[0018]
【発明の効果】以上のように、本発明の焼成食品は、特
定の油脂で被覆された蛋白質、もしくは、油脂で被覆さ
れた蛋白質と食物繊維とが小麦粉生地中に分散し、蛋白
質を焼成食品全体重量中７重量％以上含有してなるもの
である。また、上記焼成食品の製造方法として、油脂と
蛋白質、もしくは油脂と蛋白質と食物繊維とを予め混練
して、油脂で蛋白質、もしくは蛋白質と食物繊維とを被
覆したのち、小麦粉や水等を混合している。従って、焼
成食品生地の調製時に、蛋白質や食物繊維の吸水を防ぐ
ことができ、生地の成形性を向上させ、また焼成時の生
焼けを防止することができる。また、油脂と蛋白質、も
しくは油脂と蛋白質と食物繊維とが予備処理されること
により、特定の油脂を用いているにもかかわらず、焼成
時に油焼け、油浮きを生じず、好ましい焼き上がりとな
る。その結果、焼成食品に蛋白質や食物繊維を多量に添
加することが可能となり、栄養成分を強化しながらも、
外観良好で、しかも焼成食品本来の香ばしい風味や、サ
クサクとした口当りの軽い食感の焼成食品を得ることが
できる。また、本発明の焼成食品は、特殊設備や製造条
件を用いることなく、通常の焼成食品と同様の設備で簡
便に製造することができる。As described above, the baked food product of the present invention has a protein coated with a specific fat or oil, or a protein coated with fat or oil and dietary fiber dispersed in a flour dough ,
The quality is 7% by weight or more based on the total weight of the baked food . Further, as a method for producing the above baked food , fat and protein, or fat and protein and protein and dietary fiber are previously kneaded, and after coating the protein with protein or protein or protein and dietary fiber, flour and water are mixed. ing. Therefore, when preparing the baked food dough, it is possible to prevent water absorption of protein and dietary fiber, improve the moldability of the dough, and prevent raw baking during baking. Further, by pre-treating fats and oils, or fats and proteins and dietary fiber, despite the use of specific fats and oils, oil burning and oil floating do not occur at the time of baking, resulting in preferable baking. . As a result, it becomes possible to add a large amount of protein and dietary fiber to the baked food, while strengthening the nutritional components,
It is possible to obtain a baked food which has a good appearance and has the original savory flavor of the baked food and a crispy and light texture. 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.
【００１９】次に本発明の焼成食品の製法を、実施例に
基づき具体的に説明する。
〈実施例１〜８〉表１及び表２に示す組成で、油脂と蛋
白質を２０分間ケーキミキサーで混練し、混練物を得
た。次に、食物繊維と副原料と水とを加えて均一になる
まで更に混練した。その後、生地を縦５×横５×厚み４
ｍｍになるようシート状成形し、１８０℃２０分間オー
ブンで焼成し、ビスケット様焼成食品を得た。
〈実施例９〜１３〉油脂と蛋白質と食物繊維を混練した
後、副原料と水とを加えた他は、実施例１と同様にして
ビスケット様焼成食品を得た。
〈実施例１４〜１５〉食物繊維を他の原料と混合するに
先立ち、水に溶解した他は実施例１と同様にしてビスケ
ット様焼成食品を得た。
〈比較例〉原料を全て一括混合する他は、実施例と同様
にした。上記実施例及び比較例の焼成食品生地につい
て、成形工程における成形性（生地のまとまりやすさ、
形状の安定性）について評価した。また、焼成後のビス
ケット様焼成食品５ｇを粉体化し、ケット水分計にて９
８℃で恒量に達するまで水分量を測定した。更に、得ら
れたビスケット様焼成食品について、火通り、食感につ
いて専門パネラー２０名にて評価した。また、成形した
生地を一旦丸めて再度成形する操作を１０回繰り返した
ときの生地の伸び強度について「生地の再利用強度」と
して評価した。なお、上記実施例及び比較例のビスケッ
ト様焼成食品に用いた具体的原料は次の通りである。
小麦粉：（実施例１〜１２、１４及び比較例）日清製粉
（株）製「フラワー」蛋白質７．７％。（実施例１３，
１５）日清製粉（株）製「オーション」蛋白質１３％。
油脂：カルター・フードサイエンス社製「サラトリム
Ｍ」
大豆蛋白：フジピュリナプロテイン（株）製「プロテナ
ー２００」蛋白質８９．５％。
卵白プロテイン：キューピー（株）製「卵白プロテイン
ＵＨＡ」蛋白質８２．５％。
難消化性デキストリン：松谷化学工業（株）製「ファイ
バーソル＃２」食物繊維９０％。
大豆食物繊維：不二製油（株）製「ソヤファイブＳ」食
物繊維６０％。
デキストリン（ＤＥ１０〜１２）：松谷化学工業（株）
製「パインデックス＃２」。
デキストリン（ＤＥ２〜５）：松谷化学工業（株）製
「パインデックス＃１００」。以上の結果を表１及び表
２に併せて示す。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. After that, the dough is length 5 x width 5 x thickness 4
The sheet was molded into a sheet having a size of 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. <Examples 14 to 15> Biscuit-like baked food products were obtained in the same manner as in Example 1 except that the dietary fiber was dissolved in water before being mixed with other raw materials. <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, 14 and Comparative Example) 7.7% of "flower" protein manufactured by Nisshin Flour Milling Co., Ltd. (Example 13,
15) 13% of "Aution" protein manufactured by Nisshin Seifun Co., Ltd. Fats and oils: "Saratrim M" manufactured by Carter Food Science Co., Ltd. Soybean protein: "Protainer 200" manufactured by Fuji Purina Protein Co., Ltd. 89.5% protein. 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.
【００２０】[0020]
【表１】 [Table 1]
【００２１】[0021]
【表２】 [Table 2]
【００２２】表１及び表２の結果より、実施例の焼成食
品は、油脂の使用量、加水量を最小限にすることがで
き、生地の成形性、火通りともに良好であり、サクサク
とした軽い食感の焼成食品であった。また、油浮きがな
く、外観、焼き上がり状態共に良好で、油脂特有の脂肪
酸臭もマスキングされていた。また、カゼインナトリウ
ムを併用した実施例１１〜１２は、生地を再利用しても
伸び強度が保持されていた。更に小麦粉として強力粉を
用い、カゼインナトリウムを併用した実施例１３は、成
形性と生地の再利用時の伸び強度とが、ともに大変良好
であり、噛みごたえのあるサクサク感を有していた。更
に、食物繊維を予め水に溶解した実施例１４〜１５は、
生地の成形性、再利用強度の点で実施例１１，１３より
も更に良好であった。特に実施例１５は他の実施例に比
べて食物繊維量が２倍以上配合でき、栄養価が高く低カ
ロリーでしかもサクサクした食感を有する大変優れた焼
成食品であった。これに対し、比較例の焼成食品は、製
造中に生地のまとまりが悪く、焼成時に実施例品より長
時間（１８０℃×２０分間及び１６０℃×２０分間）焼
成したにもかかわらず、焼成後のビスケット様焼成食品
中に、実施例の約２倍量の水分が残存していることから
も明らかなように、火通りが悪く、生焼けとなってい
た。また、油脂が一部分離して油浮きし、風味、外観共
に悪くなっていた。From the results shown in Tables 1 and 2, the baked food products of the examples were able to minimize the amount of oil and fat used and the amount of water added, had good moldability of the dough, and good fireability, and were crispy. It was a baked food with a light texture. Further, there was no oil floating, the appearance and the baked state were good, and the fatty acid odor peculiar to fats and oils was also masked. 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. Further, in Example 13 in which strong flour was used as wheat flour and sodium caseinate was used together, the moldability and the elongation strength when the dough was reused were both very good, and had a crunchy feeling with a chewy texture. Furthermore, Examples 14 to 15 in which dietary fiber was previously dissolved in water,
It was even better than Examples 11 and 13 in terms of moldability and reuse strength of the dough. In particular, Example 15 was a very excellent baked food product in which the amount of dietary fiber was more than double that of the other Examples, the nutritional value was high, the calorie was low, and the crispy texture was good. On the other hand, the baked food products of Comparative Example had poor dough cohesion during production, and even after baking for a longer time (180 ° C. × 20 minutes and 160 ° C. × 20 minutes) than the Example products during baking, In the baked biscuit-like food, the amount of water remaining was about twice as much as that of the example, and it was clear that the fire did not pass and the food was raw. In addition, part of the oil and fat was separated and floated on the oil, resulting in poor flavor and appearance.
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Claims (4)
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品であって、該油脂で
被覆された蛋白質が、小麦粉生地中に分散してなり、蛋
白質を焼成食品全体重量中７重量％以上含有してなる焼
成食品。1. A general formula: (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) When, a baked food product containing wheat flour and protein and dietary fiber, protein coated with oil fat, Ri Na dispersed in flour dough,蛋
Ru baked goods name white matter containing baked goods total weight of 7 wt% or more.
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品であって、該油脂で
被覆された蛋白質と食物繊維とが、小麦粉生地中に分散
してなり、蛋白質を焼成食品全体重量中７重量％以上含
有してなる焼成食品。2. A general formula: (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) When, a baked food product containing wheat flour and protein and dietary fiber, and protein and dietary fibers coated with the fat is Ri Na dispersed in flour dough, baked goods total weight of 7 weight protein % Or more included
Ru baked food name has.
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品を製造するに際し、
該油脂と蛋白質とを予備混練したのち、小麦粉と食物繊
維とを混合することを特徴とする請求項１記載の焼成食
品の製法。3. A general formula: (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) And in producing a baked food product containing flour, protein and dietary fiber,
The method for producing a baked food product according to claim 1, wherein the fat and the protein are pre-kneaded and then the flour and the dietary fiber are mixed.
し、Ｒ1及びＲ2の炭素数は０〜２であり、Ｒ3の炭素数
は１４〜２０である）で表される油脂と、小麦粉と蛋白
質と食物繊維とを含有する焼成食品を製造するに際し、
該油脂と蛋白質と食物繊維とを予備混練したのち、小麦
粉を混合することを特徴とする請求項２記載の焼成食品
の製法。4. A general formula: (Here, R 1 to R 3 represent hydrogen or a hydrocarbon group, the carbon number of R 1 and R 2 is 0 to 2, and the carbon number of R 3 is 14 to 20) And in producing a baked food product containing flour, protein and dietary fiber,
3. The method for producing a baked food product according to claim 2, wherein the oil and fat, the protein and the dietary fiber are pre-kneaded and then the wheat flour is mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23982996A JP3403898B2 (en) | 1996-08-21 | 1996-08-21 | Baked food and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23982996A JP3403898B2 (en) | 1996-08-21 | 1996-08-21 | Baked food and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1056949A JPH1056949A (en) | 1998-03-03 |
| JP3403898B2 true JP3403898B2 (en) | 2003-05-06 |
Family
ID=17050480
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23982996A Expired - Fee Related JP3403898B2 (en) | 1996-08-21 | 1996-08-21 | Baked food and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3403898B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3175720A4 (en) * | 2014-08-01 | 2018-01-17 | Tian, Jianhua | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101318691B1 (en) * | 2008-04-02 | 2013-10-16 | 니신 푸즈 인코포레이티드 | Mix for bakery food |
-
1996
- 1996-08-21 JP JP23982996A patent/JP3403898B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3175720A4 (en) * | 2014-08-01 | 2018-01-17 | Tian, Jianhua | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1056949A (en) | 1998-03-03 |
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