Puffed and baked fruit

Abstract

The present invention aims to provide puffed baked confectionery with excellent volume despite not using eggs. [Solution] The present invention provides, We discovered that by including soy protein and pentose Maillard reaction products, it is possible to provide puffed baked confectionery with excellent volume, even without using eggs.

Description

Technical Field

[0001] The present invention relates to expanded baked confectionery.

Background Art

[0002] From the perspectives of the global environment and sustainability, there is a growing trend to reduce the use of animal-derived raw materials such as milk raw materials and eggs, and to promote the utilization of plant-based food materials. However, animal-derived raw materials represented by milk and eggs, especially eggs, contribute to the skeleton formation in baked confectionery and also play very important roles such as emulsification and foaming. Therefore, without using animal-derived raw materials, the swelling will be small, the volume will be inferior, the texture will be hard, and the quality will be poor. In particular, it is difficult to produce a sponge cake with a good volume when eggs are not used, and alternative technologies are required.

[0003] Conventionally, research has been conducted on replacing eggs in confectionery such as sponge cakes. In Patent Document 1, a method for producing a sponge cake-like confectionery containing no wheat, milk, or eggs is disclosed, and a soy protein-containing confectionery containing soy protein, a starch-containing substance, and oil is disclosed. Patent Document 2 describes a method for producing cakes containing phospholipase derived from egg yolk. Further, Patent Document 3 describes a method for producing a Western confectionery-like expanded food using soy milk cream.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] The present invention aims to provide puffed baked confectionery with excellent volume despite not using eggs. [Means for solving the problem]

[0006] For confectionery, not only the flavor but also the appearance is considered extremely important. In particular, for puffed baked goods such as sponge cake, the volume achieved through sufficient puffing is crucial. A good volume and attractive appearance can increase consumer purchasing intent and thus be very useful.

[0007] Therefore, the inventors diligently considered whether solving the aforementioned problems would lead to further market expansion. As a result, they solved the aforementioned problems and completed the present invention by incorporating soy protein and pentose Maillard reaction products.

[0008] Furthermore, Patent Document 1 does not contain any description that the volume of puffed baked confectionery can be improved by including soy protein and pentose Maillard reaction products, and therefore was not helpful in completing the present invention. Patent Document 2 is a formulation with reduced eggs and does not disclose a manufacturing method without using eggs, and therefore was not helpful in solving the problems of the present invention. In addition, Patent Document 3 is a technology relating to bread dough that uses animal-derived ingredients such as fresh cream, milk, and skim milk powder and is fermented with yeast, and therefore was not helpful in solving the problems of the present invention.

[0009] In other words, the present invention is (1) Baked confectionery containing soy protein and pentose Maillard reaction products, (2) A method for producing puffed and baked confectionery comprising the steps (A) and (B) below, (A) A process of heating soy protein and pentose at a temperature range of 80°C to 100°C under alkaline conditions to produce Maillard reaction products of soy protein and pentose. (B) A step of preparing puffed and baked confectionery using the Maillard reaction product as a raw material, (3) A method for producing puffed and baked confectionery comprising the steps (a) and (b) below, (a) A step of adjusting the soy protein to alkaline conditions, (b) A step of preparing puffed and baked confectionery using soy protein obtained in step (a) as a raw material, (4) A method for producing puffed and baked confectionery according to claim 2 or 3, wherein the alkaline conditions are pH 7.5 to 10. This concerns... [Effects of the Invention]

[0010] This invention can provide puffed baked confectionery with excellent volume despite not using eggs. [Modes for carrying out the invention]

[0011] ■ Puffed baked confectionery In this invention, puffed baked confectionery refers to confectionery that does not contain eggs as an ingredient and that puffs up when heated. Specifically, examples include sponge cake, muffin, cupcake, donut, chiffon cake, roll cake, pound cake, madeleine, and financier. In this invention, sponge cake is particularly preferred. Eggs include whole eggs, egg yolks, and egg whites. In addition to eggs that have been cracked raw, other examples of egg products include liquid eggs, sweetened liquid eggs, frozen eggs, sweetened frozen eggs, enzyme-treated eggs, dried eggs, and sweetened dried eggs. Furthermore, there are no particular restrictions on the heating method; general heating methods can be used, such as baking in an oven or frying pan, or steaming in a steamer. The present invention provides puffed baked confectionery containing soy protein and pentose as raw materials, and by incorporating the Maillard reaction product obtained by heating into the puffed baked confectionery, it is possible to obtain puffed baked confectionery with improved puffiness despite the absence of eggs. Details are explained below.

[0012] ■Soybean protein The puffed and baked confectionery of the present invention contains soy protein as a raw material. Soy protein refers to isolated soy protein, concentrated soy protein, okara and its powder, soy milk, kinako, raw soy flour and its slurry, tofu, soy peptides, etc., and is not particularly limited as long as it is a material that contains soy protein. In the present invention, it is particularly preferable to use isolated soy protein. Here, isolated soy protein is obtained by extracting water-soluble protein from a soybean-derived material, precipitating it by bringing it to its isoelectric point with acid, recovering it, neutralizing it, and then powdering it. In the present invention, commercially available isolated soy protein materials can be used, but among these, isolated soy protein with low gel-forming ability or not very high water-retention capacity is more preferable. Isolated soy protein with strong gel-forming ability or high water-retention capacity tends to result in a dough that is difficult to handle, or lumps may form in the dough, making it difficult to disperse easily. Specifically, "FujiPro F," an isolated soy protein manufactured by Fuji Oil Co., Ltd., can be given as an example. Furthermore, it is preferable to include 5 to 40 parts by mass of soy protein as soy solids per 100 parts by mass of flour. More preferably, it is 10 to 35 parts by mass per 100 parts by mass of flour, and even more preferably, it is 15 to 30 parts by mass per 100 parts by mass of flour.

[0013] ■Pentose The puffed and baked confectionery products of the present invention contain pentose as a raw material. Pentoses, also known as five-carbon sugars, refer to monosaccharides with five carbon atoms. Specifically, they include ribose, arabinose, fructose, xylose, etc. In the present invention, fructose or xylose is particularly preferred, and xylose is even more preferred. Furthermore, since fructose can exist in both five-membered and six-membered ring states in aqueous solution, it is included in the category of pentoses in this invention. It is preferable to blend pentose in an amount of 1 to 10 parts by mass per 100 parts by mass of cereal flour. More preferably, it is 2 to 8 parts by mass per 100 parts by mass of cereal flour, and even more preferably 3 to 6 parts by mass per 100 parts by mass of cereal flour.

[0014] ■ Maillard reaction products The Maillard reactant of the present invention is a reactant obtained by heating the above-mentioned soy protein and pentose. The Maillard reaction is a reaction in which a reducing sugar reacts with an amino compound such as an amino acid to produce a brown substance (melanoidin), and it is a kind of amino-carbonyl reaction. In the present invention, the amino compound in soy protein and the pentose, which is a reducing sugar, undergo an amino-carbonyl reaction, and the obtained Maillard reactant is characterized by being blended as a raw material for expanded and baked confectionery. Reducing sugars such as hexoses like glucose and galactose cannot achieve the effects of the present invention, and it is necessary to use pentose.

[0015] ■Alkaline condition The soy protein in the present invention is preferably adjusted to alkaline conditions. It is preferable that the alkaline condition is pH 7.5 to 10, more preferably pH 8 to 9.5, and even more preferably pH 8 to 9. Also, it is preferable to heat the soy protein under alkaline conditions. The heating conditions are 80°C or higher and 100°C or lower, more preferably 85°C or higher and 95°C or lower, and even more preferably 87°C or higher and 90°C or lower. The heating time is preferably 1 to 4 hours, more preferably 2 to 3 hours. Furthermore, in the present invention, it is preferable to include a step of heating soy protein and pentose in a temperature range of 80°C or higher and 100°C or lower under alkaline conditions to produce a Maillard reactant of soy protein and pentose. The temperature conditions are more preferably 85°C or higher and 95°C or lower, and even more preferably 87°C or higher and 90°C or lower. The heating time is preferably 1 to 4 hours, more preferably 2 to 3 hours. By heating soy protein and pentose under alkaline conditions at a predetermined range of temperature conditions and containing the obtained Maillard reactant in expanded and baked confectionery, it is possible to obtain expanded and baked confectionery with excellent volume and better quality even though eggs are not used.

[0016] ■Flour Furthermore, in the present invention, the flour used to prepare the dough mainly contains strong flour, semi-strong flour, medium flour, weak flour, whole wheat flour, and durum wheat flour, and a combination of these various flours may also be used. In addition to wheat flour, the raw materials may also include barley flour, rye flour, rye wheat flour, buckwheat flour, rice flour, and oat flour.

[0017] ■ Sugars other than pentoses In the present invention, the sugars used to prepare the dough are sugars other than pentoses, and can be selected from, for example, granulated sugar, refined sugar, cassonade, brown sugar, black sugar, oligosaccharides, fructose, maltose, glucose, lactose, liquid sugar, starch syrup, sugar alcohols, etc., and two or more types can be used in appropriate combinations.

[0018] ■Other ingredients In this invention, depending on the product design, it does not interfere with the blending of other ingredients, and emulsifiers, enzymes, confectionery foaming agents, gelling agents, stabilizers, polysaccharides, sweeteners, salts, etc., which are commonly used in puffed and baked confectionery, can be added as appropriate within a range that does not hinder the effects of this invention.

[0019] Examples are described below. Unless otherwise specified, "%" and "parts" hereafter refer to "mass%" and "parts by mass," respectively. [Examples]

[0020] ○ Preparation of mixture (Maillard reaction product) The following preparations were made according to the formulations shown in Tables 1 and 2. 1. Using a beaker, soy protein and water were added and mixed. Subsequently, in cases where pentoses (xylose, fructose) or hexoses (glucose, galactose) were added and mixed. 2. As an example of considering alkaline conditions, sodium hydroxide was added to the mixture from step 1, and the mixture was mixed and stirred to adjust the pH to 9. 3. In the example of heating, one or two beakers were placed in a 90°C water bath and heated for 3 hours while stirring to obtain a brownish reaction product (Maillard reaction product). Furthermore, the mixture at low temperatures showed no change in color compared to before mixing. 4.3 The beaker was removed from the water bath and allowed to cool at room temperature.

[0021] ○ Preparation of sponge cake (a type of baked confectionery) 1. In a bowl, combine each of the mixtures from steps 1 to 4 described in "Preparation of Mixtures (Maillard Reaction Products)" above, along with sifted cake flour, sugar, baking powder, and baking foaming agent, and mix with a mixer to obtain sponge cake batter. For Reference Example 1, whole eggs (broken by hand) and water were mixed in a bowl, then sifted cake flour, sugar, and baking foaming agent were added, and the mixture was combined with a mixer to obtain the sponge cake batter for Reference Example 1. 2.1 300g of sponge cake batter was placed in a mold measuring 15cm in diameter and 6cm in height, and baked in a convection oven at 170°C for 30 minutes to obtain a sponge cake. 3. The resulting sponge cake was allowed to cool to room temperature and used as the sponge cake (puffed and baked confectionery) for Reference Example 1, Example, or Comparative Example.

[0022] ○ Volume evaluation method The volume of the puffed baked confectionery obtained in the examples and comparative examples was measured by the height of a 15cm diameter sponge cake at its center. The height of Reference Example 1, which contained eggs, was set as 100%, and the ratio of the height to Reference Example 1 is shown in Tables 1 and 2. Examples with a ratio of 80% or more were evaluated as acceptable.

[0023] Table 1.Composition (unit: parts by mass) TIFF2026068173000001.tif143164 · For the soy protein used, we used isolated soy protein "Fujipro F" (protein content 90.3%, lipid content 0.2%, solids content 94.5%) manufactured by Fuji Oil Co., Ltd. • Xylose, glucose, and galactose were sourced from products manufactured by Nacalai Tesque Co., Ltd. • Fructose used was a product manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. • For confectionery foaming, we used "Happo Ester SP-A," a confectionery foaming agent manufactured by Happo Shoji Co., Ltd.

[0024] Table 2.Composition (unit: parts by mass) TIFF2026068173000002.tif140164

[0025] Based on the results in Tables 1-2, Examples 1-5 were deemed acceptable. Among the examples, Example 3, which contained Maillard reaction products of soy protein and pentose, showed the best volume.

[0026] From the above, we found that by including soy protein and pentose Maillard reaction products, it is possible to provide puffed baked confectionery with excellent volume, even without using eggs.

Claims

1. A puffed and baked confectionery containing soy protein and Maillard reaction products of pentoses.

2. A method for producing puffed and baked confectionery comprising the following steps (A) and (B). (A) A step of heating soy protein and pentose in an alkaline condition at a temperature range of 80°C to 100°C to produce Maillard reaction products of soy protein and pentose. (B) A step of preparing puffed and baked confectionery using the Maillard reaction product as a raw material.

3. A method for producing puffed and baked confectionery comprising the following steps (a) and (b). (a) A step of adjusting the soy protein to alkaline conditions. (b) A step of preparing puffed and baked confectionery using soy protein obtained in step (a) as a raw material.

4. A method for producing puffed and baked confectionery according to claim 2 or 3, wherein the alkaline condition is pH 7.5 to 10.

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