Yeast-containing confectionery

Abstract

To provide a high-protein yeast-containing confectionery in which a yeast smell and a gluey texture derived from yeast are suppressed.SOLUTION: Provided is a yeast-containing confectionery having a protein content of 3 to 34 wt.% in the whole confectionery. In the whole confectionery, the content of yeast (dry weight) is 12 to 84 wt.%, the total content of grain flour and / or starch (dry weight) is 15 to 85 wt.%, the total content of at least one selected from allspice, clove, nutmeg, and cumin is 0.005 to 6 wt.%, and the maximum thickness is 0.1 to 15 mm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to yeast-containing confectioneries. [Background technology]

[0002] In recent years, there have been concerns around the world about the possibility of a protein crisis (a shortage of protein supply), and as a countermeasure, there has been growing attention on new protein sources (alternative proteins) that can replace animal foods (animal proteins).In addition, protein substitution can significantly reduce the methane gas emitted by livestock and the carbon dioxide emitted during processing and treatment of meat, making it an environmentally friendly industrial process, and it is also ethically sound, taking animal welfare into consideration, as it does not require slaughtering.

[0003] Yeast, one of the alternative proteins, is a sustainable and environmentally friendly food ingredient, requiring less land area for production, using less water, and emitting less greenhouse gases. It also has the advantage of being highly nutritious, containing many nutrients such as protein, dietary fiber, B vitamins, minerals, nucleic acids, and digestive enzymes. However, because yeast has a distinctive yeasty smell, adding large amounts of yeast to food can cause problems, such as the smell becoming too strong and the sticky texture that can ruin the original texture of the food.

[0004] To solve these problems, Patent Document 1 discloses a method for producing snacks containing dried beer yeast, which involves filtering beer yeast and then drying it, mixing the dried yeast in a weight ratio of 1 to 10 parts wheat flour to 88 parts oil, salt, yeast, and water, and then adjusting and mixing the mixture, followed by fermentation.The resulting mixture is then shaped, deep-fried, and sprinkled with seasonings. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 52-047931 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the protein content of the snacks obtained by this method is at most about 10% by weight, and since no specific ingredients are added to improve the flavor, the snacks have a strong bitterness and yeasty smell derived from the raw materials. Furthermore, since the moisture content and thickness of the snacks have not been considered, the snacks have a sticky texture. The object of the present invention is to provide a high-protein yeast-containing confectionery that suppresses the yeast-derived yeasty smell and sticky texture. [Means for solving the problem]

[0007] As a result of extensive research to solve the above-mentioned problems, the inventors have discovered that yeast-containing confectionery, which contains at least one ingredient selected from the group consisting of yeast, cereal flour and / or starch, allspice, cloves, nutmeg, and cumin within a specific range and has a maximum thickness within a specific range, has a reduced yeasty odor and sticky texture derived from yeast, and is high in protein, and has thus completed the present invention.

[0008] That is, the present invention relates to a yeast-containing confectionery having a protein content of 3 to 34% by weight in the entire confectionery, wherein the yeast content (dry weight), the total content (dry weight) of cereal flour and / or starch, and the total content of at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin in the entire confectionery are all within specific ranges, and the maximum thickness is within a specific range. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a high-protein yeast-containing confectionery in which the yeast-derived yeast odor and sticky texture are suppressed. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described, but the present invention is not limited to the following embodiments. [Yeast-containing sweets] This embodiment relates to a yeast-containing confectionery having a protein content of 3 to 34% by weight in the whole confectionery, wherein the yeast content (dry weight) in the whole confectionery is 12 to 84% by weight, the total content (dry weight) of cereal flour and / or starch is 15 to 85% by weight, the total content of at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin is 0.005 to 6% by weight, and the maximum thickness is 0.1 to 15 mm. This yeast-containing confectionery is a high-protein confectionery with reduced yeast-derived yeast odor and sticky texture.

[0011] In the present disclosure, "confectionery" refers to confectionery made by heating and cooking dough made by mixing water or a water-based composition with flour and / or starch as the main ingredients, excluding yeast, and examples thereof include chips, protein bars, cookies, and donuts. The cooking method is not particularly limited, but examples include baking and frying (frying), and these are referred to as baked confectionery and fried confectionery, respectively, depending on the cooking method. Among these, fried confectionery is preferred because it can further reduce the yeast-derived yeast odor and sticky texture.

[0012] (protein) The protein content of the whole confectionery is preferably 3 to 34% by weight, more preferably 4 to 30% by weight, and even more preferably 5 to 25% by weight. If it is more than 34% by weight, the yeast-derived protein used may give off a yeasty smell or have a sticky texture. If it is less than 3% by weight, the amount of protein that can be ingested from the confectionery decreases, making it difficult to efficiently ingest protein.

[0013] The protein content in the entire confectionery refers to the total content of all proteins contained in the confectionery, and the total protein includes proteins contained in all ingredients used in the confectionery.

[0014] The protein content in the entire confectionery can be calculated from the protein content in the ingredients and the blending amounts of those ingredients, or can be measured by known methods, for example, by the Kjeldahl method.

[0015] The protein contains yeast protein. The protein may contain, in addition to yeast protein, a protein other than yeast protein. Examples of proteins other than yeast protein include vegetable proteins and animal proteins. Vegetable proteins include proteins derived from beans such as chickpea protein, pea protein, and soybean protein, as well as vegetable proteins other than bean proteins (e.g., wheat protein, almond protein, and rice protein). Animal proteins include milk proteins such as whey protein and casein protein, collagen, and egg protein. The protein may be a target protein purified and separated from a protein-containing raw material, or it may be a protein introduced by blending a protein-containing raw material, i.e., a protein inherent in the raw material.

[0016] However, in order to utilize the advantages of yeast, it is preferable that the content of proteins other than yeast proteins is as low as possible, and it is particularly preferable that they are not contained.Furthermore, in terms of utilizing a new protein source (alternative protein) to replace animal foods (animal proteins), it is particularly preferable that the content of animal proteins is low, and it is most preferable that they are not contained.

[0017] (yeast) The content (dry weight) of the yeast in the entire confectionery is preferably 12 to 84% by weight, more preferably 13 to 80% by weight, and even more preferably 14 to 60% by weight. If the content is more than 84% by weight, a yeasty smell derived from the yeast may be perceived and the texture may become sticky. If the content is less than 12% by weight, there is little point in using the yeast, and it becomes difficult to utilize the yeast efficiently.

[0018] The yeast content in the entire confectionery can be calculated from the yeast content in the ingredients and the blending amounts of the ingredients.

[0019] The yeast is not particularly limited as long as it is yeast that can be used in foods, and examples thereof include food yeast such as baker's yeast, and brewery yeast such as beer yeast, sake yeast, and wine yeast. Furthermore, various forms of yeast can be used, such as fresh yeast, dried yeast (including semi-dried yeast), and liquid yeast. Among these, baker's yeast is preferred, and dried baker's yeast is more preferred, due to its excellent flavor.

[0020] (Flour and / or starch) The total content (dry weight) of the flour and / or starch in the whole confectionery is preferably 15 to 85% by weight, more preferably 25 to 83% by weight, and even more preferably 45 to 82% by weight. If it is more than 85% by weight, it becomes difficult to efficiently utilize the yeast. If it is less than 15% by weight, the flavor may be inferior, or the dough may become difficult to hold together and form.

[0021] From the viewpoint of flavor and texture, when the confectionery is a fried confectionery, the starch content of the total content of the cereal flour and / or starch is preferably 50% by weight or more, more preferably 70% by weight or more, and particularly preferably 100% by weight.

[0022] The cereal flour is not particularly limited as long as it is used in confectioneries, and examples thereof include wheat flour, whole wheat flour, rye flour, pearl millet flour, rice flour, brown rice flour, soy flour, etc. Among these, wheat flour is preferred.

[0023] The wheat flour is made by grinding wheat into powder, and can be used without any particular restriction on the degree of refinement, and examples include strong flour, semi-strong flour, extra-strong flour, medium-strength flour, and weak flour. The moisture content of the wheat flour that can be used is not particularly limited, but is preferably 12 to 16% by weight, more preferably 13 to 15% by weight, and even more preferably 14 to 15% by weight, of the total wheat flour. The moisture content of ordinary wheat flour is 14 to 15% by weight of the total wheat flour.

[0024] Examples of the starch include potato starch, rice starch, wheat starch, corn starch, sweet potato starch, etc. Among these, potato starch is preferred from the viewpoint of ease of forming the dough.

[0025] The total content of flour and / or starch in the entire confectionery can be calculated from the content of flour and starch in the ingredients and the blending amount of those ingredients.

[0026] (allspice, cloves, nutmeg, and cumin) The confectionery contains at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin, which masks the yeasty odor and makes it less noticeable. The total content of the at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin is preferably 0.005 to 6% by weight, more preferably 0.05 to 5.5% by weight, and even more preferably 0.2 to 5% by weight, based on the total content of the confectionery. If the content is more than 6% by weight, the spice flavor may be perceived as too strong. If the content is less than 0.005% by weight, the masking of the yeasty odor is insufficient.

[0027] The contents of allspice, cloves, nutmeg, and cumin in the entire confectionery can be calculated from the contents of allspice, cloves, nutmeg, and cumin in the raw materials and the blending amounts of these raw materials.

[0028] The confectionery "contains" at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin, and includes both mixing at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin into the dough of the confectionery before cooking, and applying it to the surface of the confectionery.

[0029] (moisture) The moisture content of the confectionery is preferably 0.3 to 15% by weight, more preferably 0.5 to 12% by weight, even more preferably 0.5 to 7% by weight, and particularly preferably 0.5 to 5% by weight, based on the total weight of the confectionery, in order to provide a better flavor and texture. If the moisture content is 0.3% by weight or more, the confectionery will have a better flavor without a burnt smell, and if the moisture content is 15% by weight or less, the yeasty smell derived from yeast and the sticky texture can be further reduced.

[0030] The moisture content of the confectionery can be measured by a normal pressure heating and drying method at 100°C for 5 hours.

[0031] (Optional raw materials) In addition to yeast, grain flour, allspice, cloves, nutmeg, and cumin, the confectionery may contain other ingredients commonly used in confectionery, as long as they do not inhibit the effects of the ingredients. Examples of such ingredients include salt, sugars, oils and fats, eggs, dairy products, leavening agents, thickening polysaccharides, emulsifiers, flavoring materials, coloring agents, fragrances, and antioxidants.

[0032] Examples of the salt include refined salt, high-quality salt, domestic white salt, raw salt, and crushed salt.

[0033] Examples of the sugars include sugars and sugar alcohols such as white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reducing sugar, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose, and palatinose oligosaccharides, as well as natural sweeteners such as honey and maple sugar.

[0034] Examples of the oils and fats include vegetable oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, coconut oil, sesame oil, palm kernel oil, cocoa butter, and shea butter, animal oils such as fish oil, beef tallow, lard, and milk fat, as well as oils and fats obtained by interesterification of these oils and fats, and oils and fats obtained by hardening and / or fractionation. The oils and fats may be refined oils and fats, shortening, or oils and fats that constitute the oil phase in an emulsion composition. Examples of the emulsion composition include water-in-oil emulsion compositions such as margarine, butter, and fat spreads, and oil-in-water emulsion compositions such as cream and mayonnaise.

[0035] Examples of the eggs include whole eggs, egg yolks, egg whites, and processed products thereof, and examples of the processing methods include freezing, refrigeration, heating, drying, freeze-drying, enzyme treatment, sugaring, salting, etc.

[0036] Examples of the milks include raw milk, cow's milk, skim milk, concentrated skim milk, skim milk powder, whole milk powder, concentrated whole milk, sweetened condensed milk, sweetened condensed skim milk, unsweetened condensed milk, unsweetened condensed skim milk, fermented milk, cream, fermented cream, butter, fermented butter, buttermilk, buttermilk powder, butter oil, and the like.

[0037] Examples of the leavening agent include a mixture of sodium bicarbonate, ammonium bicarbonate, or ammonium carbonate as a gas generating agent and an acid or acidic substance (tartaric acid, citric acid, calcium diphosphate, calcium pyrophosphate, glucono-delta-lactone, alum, etc.).

[0038] Examples of the thickening polysaccharides include gum arabic, carrageenan, alginic acids (alginic acid, alginate), low-methoxyl pectin (LM pectin), high-methoxyl pectin (HM pectin), guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharides, glucomannan, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salts, methylcellulose, chitin, chitosan, and gelatin.

[0039] Examples of the emulsifier include monoglycerides, monoglyceride derivatives having an organic acid bonded thereto, sucrose fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate.

[0040] Examples of the flavoring materials include crushed, pasted, dried, and puffed flavoring materials such as cocoa, chocolate, chocolate chips, tea, beans, nuts, seeds, and fruits, processed products derived from beans, vegetables, and grains such as corn flakes, seasonings, amino acids, extracts such as vegetable extracts and animal extracts, acidulants, and spices other than allspice, cloves, nutmeg, and cumin.

[0041] The coloring agents include those that can be used for food applications, regardless of whether they are natural or artificial ingredients.

[0042] Examples of the flavorings include citrus flavors such as lemon, orange, and lime; non-citrus fruit flavors such as apple, banana, and grape; dairy flavors such as milk, cream, cheese, and butter; beverage flavors such as coffee, cocoa, and tea; vanilla flavors; mint flavors such as peppermint and spearmint; spice flavors such as pepper, cinnamon, nutmeg, and cloves; nut flavors such as almonds and peanuts; and alcoholic beverage flavors such as liqueurs and cocktails.

[0043] Examples of the antioxidant include vitamin A, carotenoids, vitamin C, vitamin E, selenium, flavonoids, polyphenols, lycopene, lutein, and lignans.

[0044] The maximum thickness of the confectionery is preferably 0.1 to 15 mm, more preferably 0.2 to 12 mm, even more preferably 0.5 to 5 mm, and particularly preferably 0.5 to 3 mm. If it is less than 0.1 mm, production becomes difficult, and if it is more than 15 mm, the texture may become sticky.

[0045] The maximum thickness of the confectionery refers to the maximum length from the bottom surface to the top surface when the surface having the widest area is the bottom surface.

[0046] The shape of the confectionery is not particularly limited as long as it has a maximum thickness in the range of 0.1 to 15 mm, and can be any shape such as a flat plate, rod, sphere, or irregular shape. It is preferable that the thickness is in the range of 0.1 to 15 mm, the width is in the range of 10 to 100 mm, and the length is in the range of 10 to 100 mm. These values ​​are the maximum values ​​of the thickness, width, and length.

[0047] [Method of manufacturing yeast-containing confectionery] This embodiment is one embodiment of a method for producing a yeast-containing confectionery, and relates to a method for producing a yeast-containing confectionery having a maximum thickness of 0.1 to 15 mm, which method includes the steps of mixing yeast, cereal flour and / or starch, and at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin to prepare a dough, shaping the dough obtained in the dough-preparing step, and cooking the shaped dough obtained in the shaping step (embodiment 1 of the manufacturing method).

[0048] (Process for making dough) The dough-making step involves mixing yeast, flour and / or starch, at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin, and, if necessary, the optional ingredients. The mixing method is not particularly limited, and the dough can be made using a mixer or the like.

[0049] The content (dry weight) of the yeast in the entire dough of the yeast-containing confectionery is preferably 7 to 50 wt %, more preferably 7 to 45 wt %, and even more preferably 8 to 35 wt %. If the content is more than 50 wt %, the dough may become too hard and difficult to shape, and the resulting yeast-containing confectionery may have a yeasty smell derived from the yeast or a sticky texture. If the content is less than 7 wt %, there is little point in using yeast, and it becomes difficult to utilize the yeast efficiently.

[0050] The total content (dry weight) of the flour and / or starch in the yeast-containing confectionery dough is preferably 6 to 55% by weight, more preferably 15 to 50% by weight, and even more preferably 20 to 48% by weight. If the content is more than 55% by weight, it becomes difficult to efficiently utilize the yeast in the resulting yeast-containing confectionery. If the content is less than 6% by weight, the flavor may be inferior, or the dough may become difficult to hold together and form.

[0051] The total content of at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin is preferably 0.005 to 5% by weight, more preferably 0.1 to 3% by weight, and even more preferably 0.15 to 2% by weight, based on the total dough of the yeast-containing confectionery. If it is more than 5% by weight, the spice flavor may be perceived as too strong. If it is less than 0.005% by weight, the yeast odor in the resulting yeast-containing confectionery will not be sufficiently masked.

[0052] The moisture content of the dough is preferably 15 to 50% by weight, more preferably 20 to 48% by weight, and even more preferably 22 to 45% by weight, based on the total weight of the dough, from the viewpoint of formability.

[0053] The moisture content of the dough refers to the total amount of all moisture contained in the dough, which is the total weight of the moisture contained in all ingredients used in the dough and any water added separately (hereinafter also referred to as added water), and can be calculated by dividing the total weight by the weight of the entire dough and multiplying by 100.

[0054] (Process of shaping the dough) The dough shaping step involves shaping the dough obtained in the dough preparation step. The shaping method is not particularly limited and can be performed by a conventional method, such as cutting, molding (shaping using a mold), etc.

[0055] The maximum thickness of the molded dough obtained in the molding step is preferably 0.1 to 20 mm, more preferably 0.15 to 15 mm, even more preferably 0.15 to 12 mm, and particularly preferably 0.2 to 10 mm, from the viewpoint of texture.

[0056] It is particularly preferable that the thickness is in the range of 0.1 to 20 mm, the width is in the range of 10 to 120 mm, and the length is in the range of 10 to 120 mm. These values ​​are the maximum values ​​for the thickness, width, and length.

[0057] (Cooking process) The cooking step involves cooking the shaped dough obtained in the shaping step, which evaporates and reduces the moisture in the shaped dough, and together with the evaporation of moisture, volatile components that cause the yeasty odor are also evaporated, leading to a reduction in the yeasty odor.

[0058] The cooking method is not particularly limited, but includes baking, frying (frying in oil), etc., and a general cooking method can be selected depending on the type of confectionery to be produced. Among these, frying is preferred because it can further reduce the yeasty odor and sticky texture derived from yeast.

[0059] Another embodiment of the method for producing yeast-containing snacks will be described below. This embodiment relates to a method for producing a yeast-containing confectionery having a maximum thickness of 0.1 to 15 mm, comprising the steps of: preparing a dough by mixing ingredients containing yeast and cereal flour and / or starch so that the yeast content (dry weight) of the entire yeast-containing confectionery dough is 7 to 50 wt % and the total content (dry weight) of the cereal flour and / or starch is 6 to 55 wt %; shaping the dough obtained in the dough preparation step; frying the shaped dough obtained in the shaping step; and applying at least one species selected from the group consisting of allspice, cloves, nutmeg, and cumin to the surface of the dough after frying so that the total content of the at least one species selected from the group consisting of allspice, cloves, nutmeg, and cumin is 0.005 to 6 wt % relative to the total content of the dough and the at least one species selected from the group consisting of allspice, cloves, nutmeg, and cumin after frying (embodiment 2 of the production method).

[0060] (Process for making dough) The dough preparation process in embodiment 2 may or may not contain allspice, cloves, nutmeg, and cumin as ingredients. The rest of the process is the same as the dough preparation process in embodiment 1, so the description will be omitted.

[0061] (Process of shaping the dough) The step of shaping the dough in the second embodiment is the same as the step of shaping the dough in the first embodiment, and therefore the description thereof will be omitted.

[0062] (Frying process) The frying step in embodiment 2 involves frying the shaped dough obtained in the shaping step. Frying allows oil to adhere to the surface of the dough, which facilitates the subsequent fixation of at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin to the surface of the dough, making it easier to maintain the desired amount. This method is also suitable when the yeast-containing confectionery is a chip. Specific frying conditions include, for example, frying in oil at 150 to 210°C for 1 to 5 minutes. The frying temperature is preferably 160 to 200°C, more preferably 160 to 180°C. The frying time is preferably 1 to 3 minutes, more preferably 1 to 2 minutes.

[0063] (Step of adding at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin) This is a step of applying at least one kind selected from the group consisting of allspice, cloves, nutmeg, and cumin to the surface of the dough after frying so that the total content of the at least one kind selected from the group consisting of allspice, cloves, nutmeg, and cumin is 0.005 to 6% by weight relative to 100% by weight of the total content of the dough and the at least one kind selected from the group consisting of allspice, cloves, nutmeg, and cumin after frying. The total content of the at least one kind selected from the group consisting of allspice, cloves, nutmeg, and cumin is preferably 0.01 to 4% by weight, more preferably 0.05 to 3% by weight, relative to 100% by weight of the total content of the dough and the at least one kind selected from the group consisting of allspice, cloves, nutmeg, and cumin after frying.

[0064] In the step of applying at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin to the surface of the dough after frying, it is preferable that the at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin is applied as a seasoning which is a mixture of salt, seasonings, amino acids, spices, vegetable extracts, animal extracts, acidulants, etc., in order to further suppress the yeasty odor.

[0065] The following items list preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] A yeast-containing confectionery having a protein content of 3 to 34% by weight in the whole confectionery, The yeast content (dry weight) of the whole confectionery is 12 to 84% by weight, A total flour and / or starch content (dry weight) of 15 to 85% by weight; A yeast-containing confectionery having a total content of at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin of 0.005 to 6% by weight and a maximum thickness of 0.1 to 15 mm. [Item 2] 2. The yeast-containing confectionery according to Item 1, wherein the moisture content of the whole confectionery is 0.3 to 15% by weight. [Item 3] 3. The yeast-containing confectionery according to item 1 or 2, wherein the yeast-containing confectionery is a fried confectionery. [Item 4] 4. The yeast-containing confectionery according to any one of items 1 to 3, wherein the yeast is baker's yeast. [Item 5] A method for producing yeast-containing confectionery, The yeast content (dry weight) of the entire dough of yeast-containing confectionery is 7 to 50% by weight, A total flour and / or starch content (dry weight) of 6 to 55% by weight; The total content of at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin is 0.005 to 5% by weight. A step of preparing dough by mixing yeast, cereal flour and / or starch, and at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin; A step of shaping the dough obtained by the step of preparing the dough; and The shaped dough obtained by the shaping step is heated and cooked. A method for producing yeast-containing confectionery having a maximum thickness of 0.1 to 15 mm. [Item 6] Item 6. The method according to item 5, wherein the yeast-containing confectionery has a water content of 0.3 to 15% by weight. [Item 7] Item 7. The method according to item 5 or 6, wherein the cooking is frying. [Example]

[0066] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0067] The materials used in the examples and comparative examples are as follows. 1) Kaneka Instant Dry Yeast Green (moisture content: 8.7% by weight, protein content: 37.1% by weight) manufactured by Kaneka Corporation 2) "Potato starch" manufactured by Nacalai Tesque, Inc. (moisture content: 15% by weight) 3) "Refined salt" manufactured by the Salt Industry Center Foundation (moisture content: 0.1% by weight) 4) Kaneka Sunspice Co., Ltd. "Allspice Powder G" (moisture content: 9% by weight) 5) Kaneka Sunspice Co., Ltd. "Clove Powder GS" (moisture content: 7.5% by weight) 6) Kaneka Sunspice Co., Ltd. "Nutmeg Powder SA" (moisture content: 6% by weight) 7) Kaneka Sunspice Co., Ltd. "Cumin Powder G" (moisture content: 8% by weight) 8) Nisshin Flour Milling Co., Ltd. "Violet" (moisture content: 14.5% by weight) 9) "Spoon Brand Granulated Sugar" manufactured by Mitsui Sugar Co., Ltd. (moisture content: 0% by weight) 10) Nissan Shoji Co., Ltd. "Aikoku Baking Powder Red Can" (moisture content: 4.5% by weight) 11) Kaneka Corporation "Rapeseed Oil"

[0068] <Moisture content of sweets> The moisture content of the confectionery was measured by a normal pressure heating and drying method at 100°C for 5 hours.

[0069] <Maximum thickness of sweets> The maximum thickness of the confectionery was measured using a vernier caliper.

[0070] <Sensory evaluation of confectionery> The confectioneries obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who evaluated the absence of yeasty odor and the texture without stickiness on a scale of 1 to 5, and the average score was used as the evaluation score. The evaluation criteria were as follows:

[0071] (No yeasty smell) 5 points: Better than Example 1 or Example 13, no yeasty smell at all 4 points: Equivalent to Example 1 or Example 13, with almost no yeasty smell 3 points: Slightly inferior to Example 1 or Example 13, with a slight yeasty smell, but at a level that does not pose a quality problem 2 points: Worse than Example 1 or Example 13, yeasty smell 1 point: Clearly worse than Example 1 or Example 13, with a strong yeasty smell

[0072] (Non-sticky texture) 5 points: Better than Example 1 or Example 13, no stickiness at all 4 points: Equivalent to Example 1 or Example 13, with almost no stickiness 3 points: Slightly inferior to Example 1 or Example 13, slightly sticky, but not problematic in terms of quality 2 points: Worse than Example 1 or Example 13, sticky feeling 1 point: Clearly worse than Example 1 or Example 13, and feels very sticky

[0073] <Overall rating of sweets> Based on the evaluation results of the absence of yeasty smell and the non-sticky texture of the confectionery, an overall evaluation was made, and the evaluation criteria were as follows: A: The lack of yeasty smell and the lack of sticky texture are both rated at 4.0 to 5.0 points. B: The evaluation of the absence of yeasty smell and the texture without stickiness was 3.5 to 5.0 points, with at least one evaluation being 3.5 to 4.0 points. C: The evaluation of the absence of yeasty smell and the non-sticky texture were both 3.0 to 5.0 points, with at least one score being 3.0 to 3.5 points. D: The evaluation of the absence of yeasty smell and the non-sticky texture was 2.0 to 5.0 points, with at least one score being 2.0 to 3.0 points. E: No yeasty smell and no sticky texture, with one or more scores of less than 2.0

[0074] (Example 1) Preparation of yeast-containing snacks (chips) According to the formulation in Table 1, 33.2 parts by weight of yeast: dry yeast (Kaneka Instant Dry Yeast Green, manufactured by Kaneka Corporation), 33.2 parts by weight of potato starch (Nacalai Tesque, Inc., Potato Starch), 0.07 parts by weight of salt (Salt Business Center, Refined Salt), 0.33 parts by weight of allspice (Kaneka Sunspice, Allspice Powder G), and 33.2 parts by weight of water were mixed together to prepare a yeast-containing confectionery (chips) dough. The prepared yeast-containing confectionery (chips) dough was rolled to a thickness of 1.5 mm and then punched into a circle with a diameter of 50 mm. Pinholes were then formed in the dough. The molded yeast-containing confectionery (chips) dough was then fried in frying oil at 180°C for 2 minutes to produce yeast-containing confectionery (chips). The moisture content of the resulting confectionery, the maximum thickness of the confectionery, and the results of the sensory evaluation are shown in Table 1.

[0075] (Examples 2 to 6, Comparative Examples 1 and 2) Preparation of yeast-containing snacks (chips) Yeast-containing snacks (chips) were produced in the same manner as in Example 1, except that the composition of each ingredient was changed according to the composition in Table 1 (Examples 2, 3, 4, Comparative Example 1), or the maximum thickness of the snack was changed by adjusting the thickness of the dough when rolled out (Examples 5, 6, Comparative Example 2). The moisture content, maximum thickness of the snacks, and the results of the sensory evaluation of the obtained snacks are shown in Table 1.

[0076] [Table 1]

[0077] (Examples 7 to 12, Comparative Example 3) Preparation of yeast-containing snacks (chips) Yeast-containing snacks (chips) were produced in the same manner as in Example 1, except that the blends of allspice, cloves, nutmeg, cumin, and added water were changed according to the blending in Table 2. The moisture content of the obtained snacks, the maximum thickness of the snacks, and the results of the sensory evaluation are shown in Table 2.

[0078] [Table 2]

[0079] (Example 13) Preparation of yeast-containing snacks (protein bars) According to the formulation in Table 3, 30.2 parts by weight of yeast, 24.0 parts by weight of wheat flour, 6.0 parts by weight of sugar, 0.06 parts by weight of salt, 3.0 parts by weight of baking powder, and 0.25 parts by weight of allspice were mixed, and then 18.0 parts by weight of rapeseed oil and 18.49 parts by weight of water were added to prepare a yeast-containing confectionery (protein bar) dough. The prepared yeast-containing confectionery (protein bar) dough was rolled to a thickness of 10 mm using a roller and cut into pieces 80 mm long and 20 mm wide. The cut yeast-containing confectionery (protein bar) dough was baked in an oven at 180°C for 12 minutes to produce a yeast-containing confectionery (protein bar). The moisture content, maximum thickness, and sensory evaluation results of the resulting confectionery are shown in Table 3.

[0080] [Table 3]

[0081] (Examples 14 to 15) Preparation of yeast-containing confectionery (protein bar) Yeast-containing confectioneries (protein bars) were produced in the same manner as in Example 13, except that the thickness of the dough was changed so that the maximum thickness of the confectioneries was 5.4 mm (Example 14) or 14.6 mm (Example 15) according to the conditions in Table 3. The moisture content, maximum thickness of the confectioneries, and the results of the sensory evaluation of the obtained confectioneries are shown in Table 3.

[0082] (Comparative Example 4) Preparation of yeast-containing confectionery (protein bar) Yeast-containing confectioneries (protein bars) were produced in the same manner as in Example 13, except that the amount of allspice was changed and the total amount was adjusted with added water according to the formulation in Table 3. The moisture content of the resulting confectioneries, the maximum thickness of the confectioneries, and the results of the sensory evaluation are shown in Table 3.

[0083] As is clear from Tables 1 to 3, the yeast-containing confectioneries of Examples 1 to 15 were evaluated favorably in terms of both the absence of yeasty odor and the non-sticky texture. On the other hand, the yeast-containing confectioneries with a high yeast content and a low total content of cereal flour and / or starch (Comparative Example 1) and the yeast-containing confectioneries with a large maximum thickness (Comparative Example 2) were evaluated poorly in terms of both the absence of yeasty odor and the non-sticky texture. Furthermore, the yeast-containing confectioneries with a low total content of at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin (Comparative Examples 3 and 4) had a non-sticky texture but were evaluated poorly in terms of the absence of yeasty odor.

Claims

1. A yeast-containing confectionery having a protein content of 3 to 34% by weight in the whole confectionery, The yeast content (dry weight) of the whole confectionery is 12 to 84% by weight, a total flour and / or starch content (dry weight) of 15 to 85% by weight; The yeast-containing confectionery has a total content of at least one ingredient selected from the group consisting of allspice, cloves, nutmeg, and cumin of 0.005 to 6% by weight and a maximum thickness of 0.1 to 15 mm.

2. 2. The yeast-containing confectionery according to claim 1, wherein the moisture content of the whole confectionery is 0.3 to 15% by weight.

3. 3. The yeast-containing confectionery according to claim 1, wherein the yeast-containing confectionery is a fried confectionery.

4. 3. The yeast-containing confectionery according to claim 1 or 2, wherein the yeast is baker's yeast.

5. A method for producing yeast-containing confectionery, The yeast content (dry weight) of the yeast-containing confectionery dough is 7 to 50% by weight, a total flour and / or starch content (dry weight) of 6 to 55% by weight; The total content of at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin is 0.005 to 5% by weight. A step of preparing dough by mixing yeast, cereal flour and / or starch, and at least one selected from the group consisting of allspice, cloves, nutmeg, and cumin; A step of shaping the dough obtained by the step of preparing the dough; and The shaped dough obtained by the shaping step is heated and cooked. A method for producing yeast-containing confectionery having a maximum thickness of 0.1 to 15 mm.

6. The method according to claim 5, wherein the moisture content of the yeast-containing confectionery as a whole is 0.3 to 15% by weight.

7. The method according to claim 5 or 6, wherein the cooking is frying.

Images