High-protein powdered oils and fats for bakery products and high-protein bakery products

Abstract

The present invention provides powdered oils and fats that can reduce the bitterness and astringency of high-protein bakery products and suppress the rubbery texture, as well as bakery products containing them. [Solution] The powdered oil for bakery products containing high protein content according to the present invention contains glycerin fatty acid ester.

Description

Technical Field

[0001] The present invention relates to a powdery oil and fat suitable for a high-protein-containing bakery product and a bakery product blended with the same.

Background Art

[0002] Among the nutrients contained in food, carbohydrates (sugars), lipids, and proteins are called the three major nutrients and are known to be the energy sources for human activities.

[0003] In recent years, the lack of protein, especially among these three major nutrients, has become a social problem, and it has been found in the survey by the Ministry of Health, Labour and Welfare that protein is lacking in all age groups compared to the intake target amount.

[0004] The causes thereof are considered to be, for example, dietary restrictions due to extreme diets, protein deficiency due to changes in eating habits due to rising prices, and reduction in the total food intake due to aging.

[0005] When protein is lacking, it leads to a decrease in muscle mass because the muscles in the body are decomposed into energy, and it causes obesity and other diseases due to a decrease in motor function, activity level, and basal metabolism. Therefore, there is a demand for foods that can efficiently ingest protein in the diet in order to maintain health.

[0006] Therefore, in recent years, the development of foods that claim to contain a high amount of protein has been progressing, and bakery products have attracted attention as products for easily ingesting protein.

[0007] Regarding bakery products containing a large amount of protein, various studies have been conducted as proposed in Patent Documents 1 to 4, for example, and it is now possible to purchase them at supermarkets, convenience stores, etc.

Prior Art Documents

Patent Documents

[0008] [Patent Document 1] International Publication No. 2024 / 095509 [Patent Document 2] International Publication No. 2020 / 196440 [Patent Document 3] Japanese Patent Publication No. 2020-103200 [Patent Document 4] Special Publication No. 2007-520205 [Overview of the project] [Problems that the invention aims to solve]

[0009] However, bakery products that advertised high protein content often had less-than-ideal taste, flavor, and texture, such as bitterness, astringency, and a rubbery texture resulting from the high protein content, indicating room for improvement. Furthermore, bakery dough is required to maintain good physical properties, such as extensibility and the absence of dough roughness during shaping.

[0010] This invention has been made in view of the above circumstances, and aims to provide a powdered oil and a bakery product containing it that can reduce the bitterness and astringency of high-protein bakery products into which it is incorporated, suppress a rubbery texture, and improve the physical properties of the dough. [Means for solving the problem]

[0011] In order to solve the above problems, the inventors conducted diligent research and found that powdered oil containing glycerin fatty acid ester reduces the bitterness and astringency of high-protein bakery products, suppresses rubbery texture, and improves dough properties, thus completing the present invention. In other words, the high-protein powdered oil for bakery products of the present invention is characterized by containing glycerin fatty acid esters. The high-protein bakery product of the present invention is a bakery product that contains a large amount of protein, and is formulated with the aforementioned powdered oil for high-protein bakery products. The present invention provides a method for reducing the bitterness and / or astringency of high-protein bakery products, characterized by the incorporation of powdered oil containing glycerin fatty acid esters. The present invention provides a method for suppressing the rubbery texture of high-protein bakery products, characterized by the incorporation of powdered oils containing glycerin fatty acid esters. [Effects of the Invention]

[0012] According to the present invention, by incorporating powdered oil containing glycerin fatty acid ester into high-protein bakery products, the characteristic bitterness and astringency of high-protein bakery products can be reduced, a rubbery texture can be suppressed, and the dough properties can be improved. [Modes for carrying out the invention]

[0013] Specific embodiments of the present invention will be described below. (High-protein powdered oil for bakery products) In the powdered oils and fats for bakery products of the present invention, the oils and fats used are not particularly limited, but examples include vegetable oils such as palm oil, coconut oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, linseed oil, perilla oil, shea butter, sal fat, mango oil, illipe fat, and cocoa butter; animal oils such as lard, beef tallow, milk fat, fish oil, and krill oil; oils and fats mainly composed of conjugated linoleic acid (CLA); medium-chain triglycerides (MCT); algal oil; microbial oil; fractionated oils thereof; and processed oils (those that have undergone one or more treatments, such as hardening and transesterification). These may be used individually or in combination of two or more.

[0014] In order to further reduce the bitterness and astringency of high-protein bakery products and to further suppress the rubbery texture, the oils and fats are preferably vegetable oils and their fractionated oils and processed oils, and are particularly preferably palm oil and its fractionated oils and processed oils.

[0015] The main component of these fats and oils is triglycerides, which have a structure in which three fatty acid molecules are ester-bonded to one glycerol molecule at positions 1, 2, and 3. The fatty acids that make up edible fats and oils are saturated fatty acids and unsaturated fatty acids. Among the fatty acids that make up edible fats and oils, saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), etc. The numerical values ​​above represent the number of carbon atoms in the fatty acid. Examples of unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), hyaragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), stearidonic acid (18:4), eicosenoic acid (20:1), arachidonic acid (20:4), eicosapentaenoic acid (20:5), erucic acid (22:1), docosapentaenoic acid (22:5), docosahexaenoic acid (22:6), and seracolleic acid (24:1). The numbers in parentheses indicate the number of carbon atoms in the fatty acid on the left and the number of double bonds on the right.

[0016] The powdered oil for bakery products of the present invention may or may not contain trans fatty acids as constituent fatty acids of the oil. However, a high intake of trans fatty acids can increase the amount of LDL cholesterol in the blood. Therefore, in order to easily suppress this, in the present invention, the trans fatty acid content in the constituent fatty acids of the oil is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass or less, relative to the total mass of constituent fatty acids of the oil. The trans fatty acid content in the oil was measured by gas chromatography (Standard Oil Analysis Test Method (Japan Oil Chemists' Society) "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography Method)"). The trans fatty acid content can be calculated by the area ratio with an internal standard substance (heptadecanoic acid) of known amount.

[0017] In the powdery oil for high-protein-containing bakery products of the present invention, the oil content is not particularly limited. For example, it can be appropriately set according to the purpose within the range of 10 to 90% by mass based on the total amount of the powdery oil. Preferably, it is 35% by mass or more, more preferably 50 to 75% by mass. When the oil content is within this range, the bitterness and astringency of high-protein-containing bakery products can be further reduced, and a rubbery texture can be more suppressed.

[0018] The powdery oil for high-protein-containing bakery products of the present invention contains glycerin fatty acid esters. By containing glycerin fatty acid esters, the peculiar bitterness and astringency in high-protein-containing bakery products can be reduced, and a rubbery texture can be suppressed. Also, the dough physical properties are good. For example, the dough has good extensibility, and the dough roughness during rounding and molding can be suppressed. The glycerin fatty acid esters are not particularly limited. For example, monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters (such as diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, etc.), polyglycerin fatty acid esters (including polyglycerin condensed ricinoleic acid ester), etc. can be mentioned. Among these, monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin fatty acid esters are preferred, monoglycerin fatty acid esters, diglycerin fatty acid esters, and polyglycerin fatty acid esters are more preferred, monoglycerin fatty acid esters and polyglycerin fatty acid esters are even more preferred, and monoglycerin fatty acid esters are particularly preferred.

[0019] The glycerin fatty acid ester may be used alone or in combination of two or more. For example, by using a monoglycerin fatty acid ester and a polyglycerin fatty acid ester in combination, it is possible to further reduce the peculiar bitterness and astringency in high-protein-containing bakery products and suppress the rubbery texture. When using a monoglycerin fatty acid ester and a polyglycerin fatty acid ester in combination, the mass ratio of the monoglycerin fatty acid ester and the polyglycerin fatty acid ester contained in the powdery fat is not particularly limited, but is preferably 1:0.01 to 10, more preferably 1:0.1 to 1.

[0020] In the powdery fat for high-protein-containing bakery products of the present invention, the content of the glycerin fatty acid ester is not particularly limited, but from the viewpoint of further reducing the bitterness and astringency of the high-protein-containing bakery products, further suppressing the rubbery texture, and making the dough physical properties good, it is preferably 0.5% by mass or more, more preferably 1% by mass or more, and still more preferably 2.5% by mass or more based on the total amount of the powdery fat. Also, from the viewpoint of suppressing the off-flavor derived from the glycerin fatty acid ester, it is preferably 15% by mass or less, more preferably 12.5% by mass or less, and still more preferably 10% by mass or less based on the total amount of the powdery fat.

[0021] Also, the mass ratio of the glycerin fatty acid ester to the fat in the powdery fat is preferably 0.01 or more, more preferably 0.03 or more, and still more preferably 0.05 or more from the viewpoint of further reducing the bitterness and astringency of the high-protein-containing bakery products, further suppressing the rubbery texture, and making the dough physical properties good. Also, from the viewpoint of suppressing the off-flavor derived from the glycerin fatty acid ester, it is preferably 0.5 or less, more preferably 0.3 or less.

[0022] The high-protein powdered oil for bakery products of the present invention may contain emulsifiers other than glycerin fatty acid esters. Examples of emulsifiers other than glycerin fatty acid esters are not particularly limited, but include sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sodium stearoyl lactylate, calcium stearoyl lactylate, lecithin, saponins, and the like. These may be used individually or in combination of two or more.

[0023] When emulsifiers other than glycerin fatty acid esters are included, from the viewpoint of suppressing off-flavors derived from the emulsifiers, their content is preferably 15% by mass or less, more preferably 10.0% by mass or less, and even more preferably 5% by mass or less, relative to the total amount of powdered oil. Furthermore, the mass ratio of emulsifiers other than glycerin fatty acid esters to glycerin fatty acid esters is preferably 3.0 or less, and more preferably 2.0 or less.

[0024] The high-protein powdered oil for bakery products of the present invention may contain carbohydrates. Carbohydrates can also be used as excipients to powderize the oil. Carbohydrates are not particularly limited, but examples include monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and trehalose; trisaccharides such as maltotriose; tetrasaccharides such as maltotetraose; polysaccharides such as oligosaccharides, dextrin, and starch; thickening polysaccharides; and sugar alcohols. These may be used individually or in combination of two or more. Among these, disaccharides, trisaccharides, dextrin, and polysaccharides are preferred, and the use of dextrin is more preferable in that it improves storage stability, such as preventing oil seepage and deterioration of the powdered oil, as well as dispersibility and emulsification stability when redissolved.

[0025] Dextrin is a partially hydrolyzed starch product obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Examples of starch raw materials include corn, cassava, rice, potatoes, sweet potatoes, and wheat. Specific examples of dextrin include corn syrup, powdered starch syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin.

[0026] Examples of starches include potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potatoes, tapioca, etc., which are etherified to produce carboxymethyl starch, hydroxypropyl starch, esterified starch, phosphate starch, acetate starch, cross-linked starch, oxidized starch, acid-treated starch, gelatinized starch, and moist heat-treated starch.

[0027] Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, ghati gum, carrageenan, agar, LM pectin, HM pectin, and others.

[0028] In the powdered oil for bakery products of the present invention, the carbohydrate content is not particularly limited, but from the viewpoint of having good powdering characteristics, it is preferably 15% by mass or more, more preferably 18% by mass or more, and even more preferably 20% by mass or more, based on the total amount of powdered oil. It is also preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less.

[0029] The high-protein powdered oil for bakery products of the present invention may contain other components not mentioned above, as long as they do not impair the effects of the present invention. Such other components are not particularly limited, but examples include emulsifying agents, antioxidants, phosphates, colorants, flavors, dietary fiber, yeast extracts, and the like.

[0030] The emulsifying agent is not particularly limited, but examples include octenyl succinic acid-treated starch and protein. The octenyl succinic acid-treated starch is not particularly limited, but examples include plant-derived starch (potato starch, tapioca starch, corn starch, waxy corn starch, etc.) or hydrolysates thereof esterified with octenyl succinic acid. The protein is not particularly limited, but examples include milk protein, whey protein, soy protein, pea protein, broad bean protein, rice protein, wheat protein, collagen, gelatin, etc. Decomposition products of such proteins can also be used, and in this invention, the above-mentioned protein decomposition products are also referred to as proteins. These may be used individually or in combination of two or more.

[0031] In the present invention, when various additives are incorporated into powdered oils for high-protein bakery products, they may be added to the oil or aqueous phase of the emulsion prepared during the production of the powdered oil, or they may be mixed with the powdered oil after the emulsion has been dried to form the powdered oil.

[0032] (Method for producing powdered oils and fats) The method for producing the high-protein powdered oil for bakery products of the present invention is not particularly limited as long as it is a method commonly used for producing powdered oil. For example, the high-protein powdered oil for bakery products of the present invention can be produced by preparing an oil-in-water (O / W) emulsion by blending oil, glycerin fatty acid ester, water, and other components as described above as needed, and then drying the oil-in-water emulsion into a powder. As a method for drying the oil-in-water emulsion into a powder, generally known methods such as spray drying, vacuum freeze-drying, and vacuum drying can be used. Among these, spray-dried powdered oil obtained by spray drying is preferred. The oil-in-water emulsion can be prepared, for example, by the following emulsification and homogenization steps.

[0033] In the emulsification process, each raw material is added to the stirring tank of the emulsifier and mixed by stirring. The mixing ratio of water to other raw materials is not particularly limited. The mixing procedure for each raw material is not particularly limited, but for example, water-soluble components can be dispersed in water at room temperature and then stirred under heating, or the water-soluble components can be dispersed in heated water, stirred to completely dissolve them into an aqueous phase, and then the heated and dissolved oil phase can be added while stirring with a stirring device such as a homomixer installed in the stirring tank to emulsify. When emulsifiers are added, oil-soluble emulsifiers are usually added to the oil phase, and water-soluble emulsifiers are added to the aqueous phase.

[0034] In the homogenization process, the oil droplet size is refined by supplying the emulsion obtained in the emulsification process to a pressure homogenizer. For example, a commercially available pressure homogenizer is used at a rate of 50-200 kgf / cm². 2 By applying a certain amount of pressure, the mixture can be homogenized, and the oil droplet size can be reduced. A heat sterilization step may also be included before drying and pulverizing.

[0035] Next, when drying and pulverizing by spray drying, the homogenized emulsion is supplied to the inlet of the spray dryer using a high-pressure pump, and high-temperature hot air is blown in and sprayed from above into the tank of the spray dryer. The spray-dried powder accumulates at the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays using a rotary atomizer system or a nozzle system can be used. Since the spray-dried powder accumulates at the bottom of the tank of the spray dryer, powdered oil can be produced by removing this powder. In this case, if the viscosity of the emulsion is high, spray drying becomes difficult, so in that case, the solid content is adjusted with water in an amount that also takes into account production efficiency before spray drying.

[0036] The powdered oil for bakery products of the present invention is non-greasy and easy to measure because the edible oil is encapsulated. It can also be easily mixed with other powders without causing caking or oil stains, so there are no restrictions on the amount to mix. Furthermore, because the fine edible oil is encapsulated by a coating film formed using excipients and emulsifiers, the surface area in direct contact with air is small, slowing down the deterioration of the oil and resulting in excellent shelf life.

[0037] The high-protein powdered oil for bakery products of the present invention is an O / W type dry emulsion powdered oil that is a dried oil-in-water emulsion. When added to water, it returns to its original oil-in-water emulsion state, and the oil droplets are dispersed, i.e., redissolved. The median diameter of the oil droplets at the time of redissolution is preferably less than 5.0 μm, more preferably less than 2.0 μm, and even more preferably less than 1.0 μm. Here, the median diameter of the oil droplets is determined by redissolving the powdered oil in water, measuring the particle size distribution of the oil droplets in the aqueous dispersion by laser diffraction scattering, and calculating the median diameter from the particle size distribution. Specifically, the median diameter is measured as a volume standard using a particle size distribution measuring device such as a Shimadzu SALD-2300 wet laser diffractometer.

[0038] When the median diameter of the oil droplet is within the aforementioned range, the dispersibility of high-protein bakery products into dough becomes very good.

[0039] (High-protein bakery products) The high-protein bakery product of the present invention is formulated with the powdered oil for high-protein bakery products of the present invention (hereinafter also simply referred to as the powdered oil of the present invention), which contains glycerin fatty acid ester as described above. By incorporating the powdered oil of the present invention into the high-protein bakery product, the bitterness and astringency characteristic of high-protein bakery products can be reduced, the rubbery texture can be suppressed, and the dough properties can be improved.

[0040] In the present invention, a high-protein bakery product is a bakery product that contains more protein than a normal bakery product, and the protein content is preferably 16.2% by mass or more, more preferably 18% by mass or more, and even more preferably 20% by mass or more, based on the total amount of the bakery product. There is no particular upper limit to the protein content, but from the viewpoint of being able to better demonstrate the effect of reducing the bitterness and astringency of the bakery product and suppressing the rubbery texture with the powdered oil of the present invention, it is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0041] The proteins contained in the high-protein bakery products of the present invention are not particularly limited, but include plant proteins and animal proteins. Plant proteins are proteins derived from plants, and their sources include grains such as wheat, barley, oats, rice, buckwheat, and corn; legumes such as soybeans, peas, mung beans, chickpeas, broad beans, and kidney beans; seeds such as sesame and almonds; potatoes, sweet potatoes, taro, and cassava; mushrooms such as shiitake, king oyster mushrooms, and enoki mushrooms; algae such as wakame, kelp, hijiki, chlorella, spirulina, and Euglena; vegetables; and fruits. Animal proteins are proteins derived from animals, and their sources include cattle, pigs, chickens, sheep, rabbits, horses, wild boars, deer, bears, fish, whales, milk, and eggs.

[0042] The protein contained in the high-protein bakery product of the present invention is low in lipids, and from the viewpoint of reducing calorie intake, plant-based protein is preferred over animal-based protein.

[0043] In the high-protein bakery product of the present invention, the bakery product is not particularly limited as long as it is made by baking dough containing cereal flour, but examples include bread and confectionery. Among these, bread is preferred from the viewpoint of further suppressing the rubbery texture characteristic of high-protein bakery products.

[0044] Among the high-protein bakery products incorporating the powdered oil of the present invention, examples of bread and confectionery include baked products obtained by kneading the powdered oil of the present invention into a dough made with grain flour, or by folding it into the dough in layers (roll-in), and then baking the dough. Confectionery and bread dough can be manufactured using conventionally known formulations and methods to achieve a high protein content. In addition to grain flour, known raw materials that can be added to dough, depending on the purpose, such as carbohydrates, dairy products, dietary fiber, salts, plastic oils, and yeast, can be added to the dough made with grain flour. Bread dough is made by kneading raw materials, such as water, yeast, and grain flour, using methods such as the direct kneading method, sponge and dough method, or liquid starter method. Confectionery dough is made by similarly mixing raw materials. The obtained confectionery and bread dough is baked in an oven or kiln to produce baked products.

[0045] High-protein bakery products containing the powdered oils of the present invention may preferably contain dietary fiber. The addition of dietary fiber improves water retention and further enhances the extensibility of the dough of high-protein bakery products. The dietary fiber is not particularly limited, but conventionally known materials in the food industry can be used, such as bamboo fiber, inulin, fruit fibers such as citrus fiber and apple fiber, cellulose, hemicellulose, holocellulose, cellobiose, matrix polysaccharides, wheat bran, glucan, grain fibers such as sweet potato fiber, lignin, N-acetylglucosamine, chitin, chitosan, and resistant starch.

[0046] The bread dough process may include steps such as kneading, first fermentation, dividing, shaping, second fermentation (proofing), and bench time. After the first fermentation, the dough is divided to prepare it for the desired baked product. Shaping is the process of shaping the dough after the first fermentation or after it has recovered during bench time, either by hand or using a molder or other machine. For example, the dough may be lightly flattened by hand using flour, then rolled out with a rolling pin while releasing the gas, folded, rounded, or rolled up, and then placed into a mold if making a loaf of bread. For example, when dividing the dough, the dough may be rounded while considering the shape of the finished product, enclosing any damaged areas caused by the division, and the sticky cut surface of the dough may be placed inside to form a thin film on the surface. A bench time may be provided between the first fermentation and shaping to allow the dough to rest. Proofing is the process of allowing the shaped or molded dough to undergo a final fermentation. The dough, once shaped and placed on a baking sheet, or dough that has been molded, is fermented at a higher temperature than the first fermentation to allow it to mature and regenerate into a spongy texture after being degassed during the shaping process. For example, the dough is placed in a proofing chamber and fermented under controlled humidity at a temperature near the upper limit of the yeast's activation temperature. After obtaining the bread dough in this way, it is baked. The fermented bread dough is baked in an oven or kiln at a temperature of, for example, 190-220°C. The bread dough placed in the oven or kiln will expand further, and as the baking progresses, it will gradually begin to brown. Once baked, it is removed, and the desired bread is obtained.

[0047] In the high-protein bakery product of the present invention, the amount of powdered oil and fat blended is not particularly limited, but from the viewpoint of better demonstrating the effects of the present invention and determining the amount according to the purpose of the bakery product, it is preferably 0.1% by mass or more, and more preferably 1% by mass or more, based on the total amount of the bakery product. Furthermore, it is preferably 10% by mass or less, and more preferably 5% by mass or less, based on the total amount of the bakery product.

[0048] In the high-protein bakery product of the present invention, the mass ratio of glycerin fatty acid ester contained in the powdered oil of the present invention to the protein in the bakery product is not particularly limited, but from the viewpoint of better demonstrating the effects of the present invention and determining the amount according to the purpose of the bakery product, it is preferably 0.001 or more, more preferably 0.003 or more. Furthermore, it is preferably 0.1 or less, and more preferably 0.05 or less.

[0049] Among breads and pastries, breads include, for example, sliced ​​bread, sweet buns, croissants, Danish pastries, bagels, rolls, hot dog buns, steamed buns, and fried breads. Pastries include, for example, pies, cakes (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, cream puffs, and donuts.

[0050] (Method for reducing bitterness and / or astringency in high-protein bakery products; method for suppressing rubbery texture) The present invention provides a method for reducing bitterness and / or astringency in high-protein bakery products and for suppressing rubbery texture, using powdered oil containing glycerin fatty acid ester as described above. According to the present invention, by incorporating powdered oil containing glycerin fatty acid ester into high-protein bakery products, it is possible to improve the taste, flavor, and texture derived from high-protein bakery products, which are products that allow for easy intake of protein. Specifically, bitterness and astringency can be reduced, and rubbery texture can be suppressed. [Examples]

[0051] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. (Manufacturing of powdered oils and fats) Powdered oil was produced using the formulation shown in Table 1, following the procedure described below. The oil phase was prepared by heating the oil to 70°C. After heating the water to 60°C, the excipients and emulsifiers were added to prepare the aqueous phase. Glycerin fatty acid esters and other emulsifiers were added to the oil phase. The aqueous phase was maintained at 60°C, and the entire amount of oil and fat, which had been heated to 70°C, was added while stirring the aqueous phase with a homomixer, and the mixture was emulsified into an oil-in-water type. This yielded an emulsion containing 40 to 400 parts by mass of water for every 100 parts by mass of the total formulation shown in Table 1. Subsequently, the resulting emulsified solution is homogenized using a pressure homogenizer at a rate of 50-200 kg / cm³. 2 It was processed under pressure and homogenized. The homogenized emulsion was spray-dried using a nozzle-type spray dryer to obtain powdered oil (spray drying conditions: inlet temperature 210°C). Table 1 shows the composition of the powdered oil after spray drying.

[0052] (Manufacturing of dough for high-protein bakery products) Dough for a high-protein bakery product was manufactured using the formulation shown in Table 2 and the following process. <Fabric manufacturing process> Mixing: Low speed 3 minutes, medium-low speed 3 minutes, medium-high speed 3 minutes. If adding shortening, add then low speed 2 minutes, low speed 2 minutes, medium-low speed 3 minutes, medium-high speed 4 minutes. (Use a hook) Baking temperature 27℃ Fermentation: Room temperature 27°C, humidity 75%, 30 minutes Bench time: 28℃, 20 minutes Divide 40g Reshaping and reshaping Proofing: Fermentation at room temperature 38°C, humidity 80%, for 60 minutes.

[0053] The dough for high-protein bakery products was evaluated for its shape and extensibility when rolled, according to the following criteria.

[0054] [Condition when rolled up] The dough was divided into 40g portions according to the formulations in Tables 2A and 2B, then shaped into balls, and the surface of the dough was evaluated according to the following criteria. ◎+: Excellent fabric properties; no fabric roughness is observed when rolling. ◎: Both the fabric properties and the degree of roughness when rolling are moderately good. ○: The fabric properties are fairly good, but some roughness is observed when rolling it up. △: The fabric has slightly poor physical properties, and some roughness is observed when rolling it up. ×: Severe fabric damage is visible.

[0055] [Extensibility] For high-protein bakery dough produced using the formulations shown in Tables 2A and 2B, a molder (Wide Fine Molder WTF, Oshikiri Co., Ltd.) was used after shaping under conditions of 2.4 / 104 / 93. The length of the longest side was measured immediately afterward, and the extensibility was evaluated based on the average of three measurements according to the following criteria. ◎+:11.5cm or more ◎: 10.5cm or more and less than 11.5cm ○: 9.5cm or more and less than 10.5cm △: 8.5cm or more and less than 9.5cm ×: Less than 8.5cm

[0056] (Manufacturing of high-protein bakery products) The dough for a high-protein bakery product was baked at 200°C for 9 minutes to obtain a high-protein bakery product. The obtained high-protein bakery products were stored at room temperature (20°C), and after 24 hours, they were evaluated for bitterness, astringency, and rubbery elasticity according to the following criteria. In evaluating the high-protein bakery products, the panel underwent five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, and standard olfactory tests, and 16 individuals who passed each of these tests were selected.

[0057] [Bitterness / Astringency] ◎+: More than 14 out of 16 panel members responded that they did not perceive any bitterness or astringency. ◎: 12 to 13 or more out of 16 panel members responded that they did not perceive any bitterness or astringency. ○: 10 to 11 or more out of 16 panelists responded that they did not perceive any bitterness or astringency. △: 8 to 9 or more out of 16 panelists responded that they did not perceive any bitterness or astringency. ×: Seven or fewer out of 16 panelists responded that they did not perceive any bitterness or astringency.

[0058] [Rubber-like elasticity] ◎+: More than 14 out of 16 panelists responded that they did not feel any rubbery elasticity. ◎: 12 to 13 or more out of 16 panelists responded that they did not feel any rubbery elasticity. ○: Of the 16 panel members, 10 to 11 or more responded that they did not feel any rubbery elasticity. △: 8 to 9 or more out of 16 panelists responded that they did not feel any rubbery elasticity. ×: Seven or fewer out of 16 panelists responded that they did not feel any rubbery elasticity.

[0059] The results of the above evaluation are shown in Tables 2A and 2B.

[0060] [Table 1]

[0061] [Table 2A]

[0062] [Table 2B]

Claims

1. Powdered oil for bakery products containing glycerin fatty acid esters and high protein content.

2. The powdered oil for high-protein bakery products according to claim 1, wherein the glycerin fatty acid ester is one or more selected from monoglycerin fatty acid esters and polyglycerin fatty acid esters.

3. A high-protein bakery product containing the powdered oil for high-protein bakery products described in claim 1 or 2.

4. A method for reducing the bitterness and / or astringency of high-protein bakery products by incorporating powdered oils containing glycerin fatty acid esters.

5. A method for suppressing the rubbery texture of high-protein bakery products by incorporating powdered oils containing glycerin fatty acid esters.

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