Puffed food with rising properties

Abstract

To provide a puffed food including protein as a main material, having a rising performance.SOLUTION: Disclosed are a production method of a puffed food and the puffed food, the production method including forming the puffed food being hollow and provided with an outer coat and an inner phase lopsided in a bottom part direction and including a round bottom part by baking dough including hemp protein, soybean protein and water.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a puffed food product having risenability. [Background technology]

[0002] There is a demand for the development of high-protein, low-sugar foods aimed at promoting health. There is a high demand for confectioneries that are also suitable for nutritious intake, and high-protein, low-sugar confectioneries can be used as a convenient way to replenish nutrients.

[0003] Meanwhile, the candy toy market is witnessing a borderless phenomenon between adults and children, with hit products emerging and expected to continue to expand across borders on a global scale (Non-Patent Document 1). There is a high demand for sweets and foods that have a playful element (toy-like). For example, candy that stands up, such as the Okiagari Koboshi doll, has a toy-like quality in itself.

[0004] Patent Document 1 discloses a method for producing a chocolate confectionery with a hollow upper portion and a dense lower portion, which has a rising property. However, the chocolate confectionery obtained by this method is low in protein and high in sugar, and does not meet the recent demand for health-conscious foods. Furthermore, the method of Patent Document 1 uses a two-part, overlapping mold, and when the mold is inverted to join and integrate the molded upper and lower chocolate portions, the chocolate wall at the joined portion is made thick and uniform, which requires a complex manufacturing process and special manufacturing equipment.

[0005] Patent Document 2 discloses a method for producing hollow snacks with a unique appearance and texture, which are obtained by heat-treating a dough containing vegetable protein isolate with a predetermined degree of hydrolysis, a leavening agent, oils and fats, and water. The method of Patent Document 2 requires a leavening agent to expand the dough. The hollow snacks obtained by Patent Document 2 do not have risenability.

[0006] Patent Document 3 discloses a method for producing hollow confectionery by baking dough containing a blend of soybeans, starch, and pregelatinized starch. Patent Document 3 points out that replacing all or part of wheat flour as an ingredient in confectionery with soy protein results in a problem of reduced leavening ability, and that leavening agents have traditionally been used to solve this problem. Patent Document 3 then goes on to describe that by using three ingredients - soybeans, starch, and pregelatinized starch, which has a leavening effect - it is possible to achieve a good hollow leavening of the dough even when the soybean content is high, without using leavening agents. The hollow confectionery obtained by the method of Patent Document 3 has a light, crispy texture and does not rise.

[0007] Non-Patent Document 2 discloses a method for producing a soy protein-based meat substitute in which part of the soy protein is replaced with hemp protein. Non-Patent Document 2 describes the production of a meat substitute by stirring, heating, and pressurizing a mixture of soy protein and hemp protein using a twin-screw extruder at a screw speed of 300 to 800 rpm and a temperature of 40 to 120°C, and then cooling and extruding (extrusion cooking). The meat substitute produced by the method described in Non-Patent Document 2 is high in protein and low in carbohydrates, but is not hollow and does not have a rising property. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 7-16058 [Patent Document 2] Japanese Patent Application Publication No. 2018-42554 [Patent Document 3] International Publication No. WO2012 / 053536 [Non-patent literature]

[0009] [Non-Patent Document 1] Sumida, "Marketing Study on the Children's Market in the Food Industry," Shitennoji University Bulletin, 64, pp.179-194 (2017) [Non-patent document 2] Zahari et al., Foods, 9, e772 (2020) Summary of the Invention [Problem to be solved by the invention]

[0010] An object of the present invention is to provide a puffed food product containing protein as a main component and having risenability. [Means for solving the problem]

[0011] As a result of extensive research to solve the above problems, the inventors discovered that when dough containing hemp protein and soy protein is baked, the dough expands and becomes hollow, forming a rounded bottom and an inner layer biased toward the bottom, and as a result, a puffed food with risen properties can be produced, leading to the completion of the present invention.

[0012] That is, the present invention includes the following. [1] A method for producing puffed food, comprising baking a dough containing hemp protein, soy protein, and water to produce a puffed food that is hollow, has an outer shell, an inner layer biased toward the bottom, and has a rounded bottom. [2] The method according to [1] above, wherein the puffed food produced by baking has risenability. [3] The method according to [1] or [2] above, wherein the weight ratio of hemp protein to soybean protein is 15 to 70% by weight. [4] The method according to any one of [1] to [3] above, wherein the dough contains 60 to 72% by weight of water. [5] The method according to any one of the above [1] to [4], wherein the dough is formed into a cylindrical or spherical shape and baked. [6] The method according to any one of [1] to [5] above, wherein the dough is baked at a temperature of 180 to 240°C. [7] The method according to any one of [1] to [6] above, wherein the dough is baked under normal pressure. [8] The method according to any one of [1] to [7] above, wherein the dough contains soy protein and hemp protein in a total amount of 20% by weight or more. [9] The method according to any one of the above [1] to [8], wherein the puffed food produced by baking is spherical.

[10] The method according to any one of [1] to [9] above, wherein the dough further contains dietary fiber.

[11] The method according to any one of [1] to

[10] above, wherein the dough does not contain a leavening agent.

[12] The method according to any one of [1] to

[11] above, wherein the dough does not contain any of gluten, pregelatinized starch, and thickeners.

[13] A puffed food product produced by the method according to any one of [1] to

[12] above. [Effects of the Invention]

[0013] According to the present invention, a puffed food having risenability and containing protein as the main component can be produced. [Brief explanation of the drawings]

[0014] [Figure 1] Figure 1 shows photographs of the dough obtained during the manufacturing process of puffed foods. A: Dough after mixing and stirring the ingredients, B: Dough formed into a cylindrical shape before baking, C: Dough after baking (puffed food). 20 g of dough was baked to obtain puffed foods. [Figure 2] Figure 2 shows an example of a photograph of a vertical cross section of the obtained puffed food product. The arrows indicate the outer shell, inner layer, and hollow portion of the puffed food product, respectively. 20 g of dough was baked to obtain a puffed food product. [Figure 3] Figure 3 shows photographs of puffed foods obtained from doughs with different amounts of water added. A-C: Top (upper) (A), bottom (lower) (B), and vertical cross section (C) of the puffed food obtained with dough No. 5. D-F: Top (upper) (D), bottom (lower) (E), and vertical cross section (F) of the puffed food obtained with dough No. 12. 20 g of dough was baked to obtain puffed foods. [Figure 4]Figure 4 shows photographs of puffed foods obtained from doughs of various formulations. A-C: Top (upper) (A), bottom (lower) (B), and vertical cross section (C) of a puffed food obtained with dough No. 14. D: Vertical cross section of a puffed food obtained with dough No. 18. E: Vertical cross section of a puffed food obtained with dough No. 21. F: Vertical cross section of a puffed food obtained with dough No. 25. G: Vertical cross section of a puffed food obtained with dough No. 29. H: Vertical cross section of a puffed food obtained with dough No. 31. I-K: Top (upper) (A), bottom (lower) (B), and vertical cross section (C) of a puffed food obtained with dough No. 44. 20 g of each dough was baked to obtain puffed foods. [Figure 5] Figure 5 shows photographs of a puffed food product made by forming 1 g of dough identical to dough No. 29 into a sphere and baking it. A, B: The top (upper part) of the obtained puffed food product (A) and a vertical cross section (B). DETAILED DESCRIPTION OF THE INVENTION

[0015] The present invention will be described in detail below. The present invention relates to a puffed food product containing protein as a main component and having risenability, and a method for producing the same.

[0016] Puffed foods are foods produced by mixing ingredients, particularly dough, and then leavening (expanding). Puffing in food usually refers to the expansion of the food (typically dough) by increasing the volume of gas trapped inside the food and / or by generating gas inside the food, resulting in an increase in size.

[0017] The present invention can produce puffed foods with riseability. In the present invention, "riseability" refers to the behavior exhibited by a kikagori-koboshi, i.e., the property of autonomously restoring itself to a fixed position and remaining stationary even when rolled or tilted. Generally, in a kikagori-koboshi, the center of gravity is located lower than the center of the sphere at the round bottom when it is stationary. Therefore, when the kikagori-koboshi is tilted, the center of gravity rises and a force acts to return it to its original position due to gravity, resulting in the kikagori-koboshi rising up and returning to its original position (restoring). The puffed foods obtained by the present invention also exhibit "riseability" based on basically the same principle as the kikagori-koboshi.

[0018] The present invention provides a method for producing puffed foods that are hollow and have a risen property by baking the dough of the present invention. In a more specific embodiment, the method of the present invention provides a method for producing puffed foods that are hollow and have a crust and an inner phase biased toward the bottom, and a rounded bottom, by baking the dough of the present invention. The present invention provides a method for producing puffed foods that includes baking a dough containing hemp protein, soy protein, and water to produce a puffed food that is hollow and have a crust and an inner phase biased toward the bottom, and a risen property. In a preferred embodiment, the present invention provides a method for producing puffed foods that includes baking a dough containing hemp protein, soy protein, and water to produce a puffed food that is hollow and have a crust and an inner phase biased toward the bottom, and a rounded bottom, and a risen property. In a more preferred embodiment, the present invention provides a method for producing puffed food products, which includes baking a dough containing hemp protein, soy protein, and water to produce puffed food products that are hollow and spherical, have an outer shell, an inner layer biased toward the bottom, and have risenability.

[0019] In the present invention, "hemp protein" refers to hemp protein as used in the food industry, and specifically refers to protein contained in (or derived from) hemp seeds or an isolate thereof. The dough of the present invention can contain a hemp protein-containing raw material as a source of hemp protein. That is, the "hemp protein" in the present invention may be that contained in the hemp protein-containing raw material. In the present invention, the "hemp protein-containing raw material" may be a hemp protein-containing raw material produced from hemp seeds, and may be, for example, a hemp protein fraction, a crude hemp protein product, a refined hemp protein product, or hemp seed powder obtained by defatting, extraction, separation, purification, and / or concentration from hemp seeds. The hemp protein-containing raw material is preferably, but is not limited to, a dispersion such as a powder (powder), granules (granules), fiber (fibrous body), or paste (paste). In the present invention, "hemp" refers to cannabis (Cannabis sativa L.) (also known as hemp).

[0020] In the present invention, "soy protein" refers to soy protein as used in the food industry, specifically referring to protein contained in soybean beans (seeds) (derived from soybean beans (seeds)) or an isolate thereof. The dough of the present invention can contain a soy protein-containing raw material as a source of soy protein. That is, the "soy protein" in the present invention may be that contained in the soy protein-containing raw material. In the present invention, the "soy protein-containing raw material" may be a soy protein-containing raw material produced from soybean beans (seeds), and may be, for example, a soy protein fraction, a crude soy protein product, a refined soy protein product, soy flour, etc. obtained by defatting, extraction, separation, purification, and / or concentration from soybean beans (seeds). The soy protein-containing raw material may be, for example, isolated soy protein, concentrated soy protein, etc. The soy protein-containing raw material is preferably a dispersion such as a powder (powder), granules (granules), fibrous (fibrous body), or paste (paste), but is not limited thereto.

[0021] The dough for the puffed food of the present invention contains hemp protein, soy protein, and water. The dough of the present invention and the puffed food obtained by baking it preferably contain a greater amount (by weight) of soy protein than hemp protein, with the weight ratio of hemp protein to soy protein being preferably 15-90% by weight, more preferably 15-70% by weight, and even more preferably 16-66% by weight, for example, 30-70% by weight, 30-50% by weight, or 40-66% by weight. In the present invention, the weight ratio (%) of hemp protein to soy protein can be calculated according to the formula: [weight ratio (%) = amount of hemp protein blended (weight) / amount of soy protein blended (weight) × 100]. When the weight ratio of hemp protein to soy protein is within the above-mentioned preferred range, the puffed food of the present invention is more likely to form a rounded bottom, and thus an overall spherical shape, and is more likely to have the inner phase biased toward the bottom.

[0022] In this specification, the terms "dough of the present invention" and "dough of the present invention" mean dough prepared by mixing dough ingredients, etc., that has not been heated or baked (before baking), unless otherwise specified, such as "dough after baking."

[0023] In one embodiment, the dough of the present invention preferably contains hemp protein in an amount of 3% by weight or more, more preferably 4% by weight or more, and even more preferably 5% by weight or more, for example, 6% by weight or more, or 8% by weight or more, based on the total weight of the dough (total amount of dough ingredients; the same applies hereinafter in this specification). In one embodiment, the dough of the present invention preferably contains hemp protein in an amount of 14% by weight or less, more preferably 12% by weight or less, based on the total weight of the dough.

[0024] In one embodiment, the dough of the present invention preferably contains 10% by weight or more of soy protein, more preferably 14% by weight or more, even more preferably 15% by weight or more, for example, 16% by weight or more, or 18% by weight or more, based on the total weight of the dough. In one embodiment, the dough of the present invention preferably contains 40% by weight or less of soy protein, more preferably 25% by weight or less, even more preferably 22% by weight or less, based on the total weight of the dough.

[0025] In one embodiment, the dough according to the present invention preferably contains soy protein and hemp protein in a total amount of 13% by weight or more, more preferably 20% by weight or more, even more preferably 23% by weight or more, and particularly preferably 24% by weight or more, based on the total weight of the dough. For example, it may contain 13% by weight or more but less than 40% by weight, 13 to 38% by weight, 13 to 37% by weight, 13 to 35% by weight, 13 to 30% by weight, 13 to 27% by weight, 20 to 38% by weight, 20 to 37% by weight, 20 to 35% by weight, 20 to 30% by weight, 20 to 27% by weight, 23 to 38% by weight, 23 to 37% by weight, 23 to 35% by weight, 23 to 30% by weight, 23 to 27% by weight, 24 to 38% by weight, 24 to 37% by weight, 24 to 35% by weight, 24 to 30% by weight, or 24 to 27% by weight.

[0026] In one embodiment, the dough of the present invention preferably contains 55% or more by weight of water (moisture) relative to the total weight of the dough, more preferably 60% or more by weight, even more preferably 60 to 72% by weight, and particularly preferably 63 to 72% by weight, for example, 64 to 72% by weight, 64 to 71% by weight, or 64 to 69% by weight. When the water content is less than 63% by weight, the internal phase tends to be less uneven after baking. When the water content is more than 72% by weight, the bottom tends to be less rounded after baking. Water (moisture) may be incorporated into the dough by blending any water, such as soft water, hard water, tap water, or mineral water, with other ingredients. Alternatively, water may be incorporated into the dough by blending beverages or aqueous ingredients, such as green tea, black tea, soft drinks, or milk, with other ingredients.

[0027] In one embodiment, the dough of the present invention preferably further contains dietary fiber in addition to hemp protein, soy protein, and water. The dietary fiber may include, but is not limited to, dietary fiber derived from hemp seeds, dietary fiber derived from soybean seeds, dietary fiber derived from other edible plants, or any combination thereof. The dietary fiber may be, for example, dietary fiber contained in at least one of the hemp protein-containing raw material and the soy protein-containing raw material. The dietary fiber is preferably water-insoluble dietary fiber or contains water-insoluble dietary fiber, but is not limited thereto. In one embodiment, the dough of the present invention preferably contains dietary fiber (e.g., dietary fiber derived from hemp seeds) in an amount of 1% by weight or more, more preferably 2% by weight or more, even more preferably 2.5% by weight or more, and particularly preferably 3% by weight or more, based on the total weight of the dough. For example, the dough may contain 1-6% by weight, 2-6% by weight, 2-5% by weight, 2.5-5% by weight, or 3-5% by weight.

[0028] The dough of the present invention does not need to contain a leavening agent, and typically contains no leavening agent or only an amount less than the effective amount required to leaven the dough. In the present invention, the term "leavening agent" (also referred to as a leavening agent or foaming agent) refers to a food additive used in puffed foods to generate gases such as carbon dioxide and cause the dough to rise. Examples of leavening agents include, but are not limited to, baking soda (sodium bicarbonate), ammonium carbonate, calcium carbonate, ammonium bicarbonate, etc., and compounds used in combination therewith, such as tartaric acid, potassium bitartrate, fumaric acid, sodium fumarate, monocalcium phosphate, calcium phosphate, sodium phosphate, sodium acid pyrophosphate, alum, ammonium alum, glucono-delta-lactone, ammonium chloride, etc., as well as baking powder, yeast, etc.

[0029] The dough of the present invention may contain gluten, but does not need to contain gluten for leavening, and typically contains no gluten or less than the effective amount of gluten required to leaven the dough. The dough of the present invention may contain a thickener, but does not need to contain a thickener for leavening, and typically contains no thickener or less than the effective amount of thickener required to leaven the dough. In one embodiment, the dough of the present invention contains neither gluten nor a thickener.

[0030] The dough of the present invention may contain starch, but does not need to contain starch for leavening, and typically contains no starch or only an amount of starch less than the effective amount required to leaven the dough. The dough of the present invention may contain pregelatinized starch, but does not need to contain pregelatinized starch for leavening, and typically contains no pregelatinized starch or only an amount of pregelatinized starch less than the effective amount required to leaven the dough.

[0031] In one embodiment, the dough of the present invention is free of gluten, thickeners, and starch. In one embodiment, the dough of the present invention is free of gluten, thickeners, and pregelatinized starch.

[0032] In the production of typical wheat flour bread, the addition of water to wheat flour and kneading the mixture results in the formation of "gluten," a sticky and elastic substance, from the proteins gliadin and glutenin contained in the wheat flour. This increases the extensibility and elasticity of the dough, resulting in good leavening and softness of wheat flour bread after fermentation and baking. On the other hand, gluten is known to cause symptoms such as wheat allergies and celiac disease, and in recent years, with the growing trend toward gluten-free foods, there is hope for a reduction in its content in foods. The gluten content in the dough of the present invention is preferably less than the effective amount required to cause dough leavening. The term "gluten" encompasses both gluten produced by mixing, kneading, etc. during dough preparation, and gluten incorporated into dough as a food additive.

[0033] In the present invention, the term "thickener" refers to a wide variety of thickeners that can be used in the food industry, including, for example, thickening polysaccharides, gelling agents, etc. Examples of thickeners include, but are not limited to, alginic acid, gum arabic, carrageenan, carboxymethylcellulose, hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, locust bean gum, pectin, cellulose, tamarind seed gum, psyllium seed gum, glucomannan, gelatin, agar, etc.

[0034] In the present invention, the term "starch" includes common starch (raw starch; β-starch), modified starch, pregelatinized starch (gelatinized starch), and retrograded (beta-starch). Examples of starch include, but are not limited to, wheat starch, rice starch, glutinous rice starch, corn starch, potato starch, cassava (tapioca) starch, sweet potato starch, lotus root starch, water chestnut starch, mung bean starch, pea starch, broad bean starch, adzuki bean starch, kidney bean starch, kudzu starch, dogtooth chestnut starch, and sago starch. Modified starch (also called starch derivatives or chemically modified starches) is a food additive whose functionality is enhanced by chemically processing starch. Examples include, but are not limited to, acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, and sodium starch glycolate. Pregelatinized starch is obtained by gelatinizing (pregelatinizing) starch by heating it in the presence of water. In the present invention, "pregelatinized starch" encompasses pregelatinized modified starch. In one embodiment, the starch content in the dough of the present invention is preferably less than 1 wt %, less than 0.5 wt %, or less than 0.4 wt % based on the total weight of the dough. In one embodiment, the content of pregelatinized starch in the dough of the present invention is preferably less than 1 wt %, less than 0.5 wt %, or less than 0.4 wt %, based on the total weight of the dough.

[0035] In one embodiment, the dough of the present invention preferably does not contain any starch other than hemp starch and soybean starch. In one embodiment, the dough of the present invention does not contain any starch other than hemp starch and soybean starch, and contains hemp starch and / or soybean starch in a total amount less than the effective amount required to leaven the dough. In one embodiment, the content of hemp starch and / or soybean starch in the dough of the present invention is preferably less than 1 wt%, less than 0.5 wt%, or less than 0.4 wt%, based on the total weight of the dough.

[0036] The dough of the present invention may contain carbohydrates, but the content is preferably low. In one embodiment, the dough of the present invention may contain monosaccharides or oligosaccharides (disaccharides, trisaccharides, etc.) as carbohydrates. In the present invention, the term "oligosaccharide" refers to a sugar formed by glycosidic bonds between 2 to 10 monosaccharides. In the present invention, the term "carbohydrate" does not include dietary fiber. In one embodiment, the dough of the present invention may contain carbohydrates derived from hemp seeds and / or carbohydrates derived from soybean seeds. In one embodiment, the dough of the present invention may contain carbohydrates (monosaccharides or oligosaccharides, etc.) as a sweetener. In one embodiment, the dough of the present invention contains monosaccharides (e.g., sucrose, etc.) or oligosaccharides as carbohydrates, but does not contain starch or contains only an amount less than the effective amount required for leavening the dough. In one embodiment, the dough of the present invention contains monosaccharides or oligosaccharides as carbohydrates, but does not contain pregelatinized starch or contains only an amount less than the effective amount required for leavening the dough. In one embodiment, the sugar content in the dough of the present invention may be less than 1 wt %, less than 0.5 wt %, or less than 0.4 wt %, based on the total weight of the dough.

[0037] The dough of the present invention may contain lipids, but the content is preferably low. In the present invention, the term "lipid" encompasses edible lipids used as food ingredients and lipids contained in food ingredients. Examples of lipids include, but are not limited to, animal and vegetable oils such as hemp seed oil, soybean oil, corn oil, safflower oil, olive oil, cottonseed oil, palm oil, rapeseed oil, rice bran oil, almond oil, sesame oil, coconut oil, milk fat, and lard, as well as processed oils such as hydrogenated oils, fractionated oils, and interesterified oils thereof, oils derived from shortening, margarine, etc., and lipids contained in oily seed products such as hemp seeds and soybeans. In one embodiment, the dough of the present invention may contain lipids derived from hemp seeds and / or lipids derived from soybeans (seeds). In one embodiment, the dough of the present invention may or may not contain edible lipids added as food ingredients. In one embodiment, the dough of the present invention contains lipids derived from hemp seeds and / or lipids derived from soybeans (seeds), but does not contain other lipids. In one embodiment, the lipid content in the dough of the present invention may be less than 5 wt. %, less than 3 wt. %, or less than 2 wt. %, for example 0.8-3 wt. % or 0.9-2.5 wt. %, based on the total weight of the dough.

[0038] The dough of the present invention may contain wheat flour or other cereal flour containing proteins that produce gluten, such as gliadin and glutenin, but it is not necessary to include such flour for leavening, and in one embodiment, the dough of the present invention does not contain such cereal flour. The dough of the present invention may contain egg white and / or egg white protein, but it is not necessary to include such flour for leavening, and in one embodiment, the dough of the present invention does not contain egg white and / or egg white protein. In one embodiment, the dough of the present invention does not contain egg yolk and / or egg yolk protein. In one embodiment, the dough of the present invention does not contain rice flour.

[0039] In one embodiment, the dough of the present invention may contain other food ingredients or food components. Examples of other food ingredients include, but are not limited to, seasonings such as salt, soy sauce, and artificial sweeteners, and food additives such as preservatives, flavorings, and colorings. Examples of other food components include, but are not limited to, components derived from any food ingredient.

[0040] In the present invention, dough can be prepared by mixing the ingredients of the dough and stirring and / or kneading the ingredients to uniformly disperse them. Mixing and stirring of the ingredients of the dough can be performed using, for example, a mixer or a bread machine, but is not limited to these.

[0041] The prepared dough can be baked in any amount per piece. In one embodiment, 0.5 to 50 g / piece, for example, 1 to 30 g / piece of dough may be baked. When producing small puffed foods, for example, 0.5 to 5 g / piece or 0.5 to 3 g / piece of dough may be baked.

[0042] The prepared dough is preferably baked after shaping. In one embodiment, the dough according to the present invention, for example, dough shaped into a cylindrical or spherical shape, may be baked. In the present invention, the terms "cylindrical" and "circular" are not limited to mathematically strict cylinders and circles, respectively, but refer to shapes close to "cylindrical" and "circular," but are recognized as "cylindrical" and "circular," respectively, in the food industry. In one embodiment, the cylindrically shaped dough may have a diameter of 1 cm to 10 cm, preferably 3 cm to 7 cm, for example, 4 cm to 6 cm, and a height of 3 mm to 5 cm, preferably 5 mm to 3 cm, for example, 7 mm to 2 cm, but is not limited thereto. In one embodiment, the cylindrically shaped dough may have a diameter of 1 cm to 10 cm and a height of 3 mm to 5 cm, for example, preferably a diameter of 4 cm to 6 cm and a height of 7 mm to 2 cm. In one embodiment, the diameter-to-height ratio of the cylindrically shaped dough may be, but is not limited to, 1:2 to 20:1, preferably 3:4 to 10:1, for example, 1:1 to 7:1, or 3:1 to 6:1. In the present invention, "cylindrically shaped dough" may refer to dough shaped into a cylindrical shape, dough squeezed out into a cylindrical shape, or dough cut (molded) into a cylindrical shape, but is not limited thereto. With respect to the dough before baking in the present invention, "spherical" refers to a shape whose overall shape is spherical or a shape close to a sphere (approximately spherical) to the extent that it can be rolled, and which falls within the range recognized as "spherical" in the food industry, and is not limited to a mathematically strict sphere. In the present invention, "spherical" specifically includes not only a spherical shape but also an oval shape, including a rugby ball shape. In one embodiment, the shaped dough may be spherical. In the present invention, "spherical" refers to a perfect sphere or a spherical shape in which the major and minor axes are equal in length. Here, "equivalent" means within a range of ±10%. In one embodiment, the diameter of the dough shaped into a ball may be, but is not limited to, 3 mm to 5 cm, preferably 5 mm to 3 cm, for example, 7 mm to 2 cm, or 1 cm to 3 cm.In the present invention, "dough molded into a spherical shape" may refer to dough molded into a spherical shape, dough squeezed out into a spherical shape, or dough cut (molded) into a spherical shape, but is not limited thereto. In the present invention, the dimensions of "diameter," "height," "major axis," "minor axis," and the like used to identify dough or puffed food before or after baking can be determined as the median of measurement data or values ​​equivalent thereto. In the present invention, it is preferable that the "molded dough" is not hollow, i.e., solid (filled) before baking.

[0043] The dough according to the invention does not need to be leavened before baking. Preferably, the method according to the invention does not include a step of leavening the dough according to the invention.

[0044] In the present invention, puffed food can be produced by baking the dough according to the present invention (preferably the shaped dough according to the present invention).

[0045] In one embodiment, the dough of the present invention is preferably baked under non-pressurized conditions, typically under atmospheric pressure. In the present invention, the term "under atmospheric pressure" typically means under a pressure equivalent to atmospheric pressure (1 atmosphere). In the extrusion method using an extruder (pressure extruder) often used in food processing, pressure is applied by a screw during heating and extrusion, so for example, extruding dough using an extruder is not included in baking under atmospheric pressure. In one embodiment, the dough of the present invention is preferably baked in the open. In one embodiment, the dough of the present invention is preferably baked under atmospheric pressure and in the open.

[0046] The dough of the present invention can be baked by heating it under high-temperature conditions. "Heating under high-temperature conditions" means placing the entire dough of the present invention in a predetermined high-temperature environment. For example, this can mean placing the dough of the present invention in a heating cooking appliance such as an oven, microwave oven, or toaster whose internal temperature has been raised to a predetermined set temperature and heating it. The dough of the present invention is preferably baked at a temperature of 180 to 240°C, more preferably at a temperature of 200 to 240°C, even more preferably at a temperature of 210 to 240°C, and particularly preferably at a temperature of 220 to 230°C. Baking the dough of the present invention under lower temperatures tends to reduce the bias of the inner phase toward the bottom of the resulting puffed food.

[0047] The dough of the present invention is preferably baked under non-stirring conditions. In the present invention, "baking under non-stirring conditions" means that the dough is not stirred when baking the dough of the present invention. In one embodiment, it is more preferable to bake the dough of the present invention under static conditions. "Under static conditions" means that the dough of the present invention is baked without moving it. For example, when the dough is extruded using an extruder, this is not included in baking under "non-stirring conditions" or "static conditions." An extruder is not used when baking the dough of the present invention.

[0048] When the dough according to the present invention is baked, the entire dough expands and becomes rounded, creating a large cavity (hollow portion) inside, making it hollow. After baking, the dough or puffed food according to the present invention has an outer skin (crust) and an inner phase (crumb) below (inside) the outer skin, and the inner phase is biased toward the bottom as if pushed by the hollow portion. In the present invention, "inner phase biased toward the bottom" means that the volume of the inner phase is biased toward the bottom in the dough or puffed food after baking. In the present invention, the "bottom" (lower part) of the dough or puffed food after baking refers to the part of the dough or puffed food after baking that comes into contact with the horizontal surface and the surrounding area centered on that part when the dough or puffed food after baking is placed on a horizontal surface in an upright position (upright position). In the present invention, the "bottom side" of a baked dough or puffed food refers to the side including the bottom when the baked dough or puffed food, placed in an upright position on a horizontal surface, is imaginarily cut horizontally into two halves so that the total volume of each halves is equal. In the present invention, the "top" (upper part) refers to the vertically highest part of the baked dough or puffed food when placed in an upright position on a horizontal surface, and the surrounding area around that part. In the present invention, the "top side" of a baked dough or puffed food refers to the side including the top when the baked dough or puffed food, placed in an upright position on a horizontal surface, is imaginarily cut horizontally into two halves so that the total volume of each halves is equal. The more the internal phase is biased toward the bottom, the more the center of gravity of the baked dough or puffed food is biased toward the bottom and lower. The deviation of the internal phase toward the bottom increases as the difference between the volume of the internal phase contained on the bottom side of the baked dough or puffed food and the volume of the internal phase contained on the top side increases. For example, when a baked dough or puffed food is placed upright on a horizontal surface and imaginarily cut horizontally into two pieces so that the total volume of the internal phase present in the baked dough or puffed food is exactly half, the height X (the distance from the horizontal surface where the bottom touches) of the intersection of the cut surface and the vertical axis can be used as an indicator of the deviation of the internal phase toward the bottom. The lower the height X, the greater the deviation of the internal phase toward the bottom.A bottom biased inner phase typically has a bottom biased thickness, ie the inner phase is thicker and has a greater average thickness on the bottom side compared to the top side.

[0049] With respect to the baked dough or puffed food of the present invention, "hollow" means having a cavity (hollow portion) surrounded by the internal phase, or the outer shell and the internal phase. The "hollow portion" in the baked dough or puffed food of the present invention is to be distinguished from fine bubbles that form in the outer shell and / or internal phase. The "hollow portion" in the present invention refers to at least one (typically one) cavity that expands like a balloon when the dough of the present invention is baked, inducing the expansion of the entire dough. The "hollow portion" in the baked dough or puffed food of the present invention is preferably biased toward the top of the baked dough or puffed food, and has a size (volume) sufficient to bias the internal phase toward the bottom.

[0050] In the method of the present invention, by baking the dough of the present invention, a baked dough or puffed food product can be produced that is hollow and has an internal phase biased toward the bottom, thereby producing a baked dough or puffed food product with a center of gravity at a low position (a position biased toward the bottom). Also, by baking the dough of the present invention, a dough or puffed food product with a rounded bottom can be produced. In a preferred embodiment, the baked dough or puffed food product of the present invention has a rounded bottom and has a center of gravity at a position (height) lower than the center of the sphere of the bottom. With respect to the baked dough or puffed food product of the present invention, a "rounded bottom" refers to a bottom that is convexly curved downward in a vertical direction when the baked dough or puffed food product is placed upright on a horizontal surface, and has a roundness that allows the baked dough or puffed food product to rock when a force is applied sideways by hand in such a resting state. The "rounded bottom" in the present invention may include a flat surface as long as it is round enough to allow rocking. The "center of the sphere" of a rounded bottom refers to the center of the cross section (preferably the center of the circle) with the largest area on the bottom side having the rounded bottom when the baked dough or puffed food is horizontally cut imaginarily while placed upright on a horizontal surface. In a more preferred embodiment, the baked dough or puffed food of the present invention having a rounded bottom is spherical. The spherical baked dough or puffed food of the present invention has a center of gravity at a position (height) lower than the center of the sphere as the overall shape. With respect to the baked dough or puffed food of the present invention, "spherical" means an overall shape that is spherical or close to a sphere (approximately spherical) to the extent that it can roll, and is within the range recognized as "spherical" in the food industry, and is not limited to a mathematically strict sphere. In one embodiment, the baked dough or puffed food of the present invention that is spherical may be spherical. The baked dough or puffed food of the present invention has rolling properties due to its rounded bottom or spherical shape. Because the baked dough or puffed food of the present invention has a center of gravity at a low position as described above (the center of gravity is biased toward the bottom), even if it is rolled or tilted, gravity acts to return it to its original position, allowing it to stand up with its bottom facing down, i.e., it can exhibit stand-up properties.

[0051] In a preferred embodiment, the "inner phase" present in the baked dough or puffed food product of the present invention is relatively soft compared to the outer crust and may contain air bubbles.

[0052] In the present invention, the hemp protein and soy protein present in the dough of the present invention react upon heating to form polymers, which then expand like a balloon as the air contained in the dough expands, resulting in the production of hollow puffed foods. The inner phase of the puffed foods of the present invention, which is biased toward the bottom, contains not only hemp protein and soy protein polymers, but also free hemp protein and soy protein, and, if present, other raw ingredients in greater amounts. In one embodiment, when dietary fiber is contained in the dough of the present invention, the dietary fiber cannot participate in the polymerization of hemp protein and soy protein, and absorbs water and becomes heavy, making it more likely to remain toward the bottom. This is thought to at least partially contribute to the formation of the inner phase biased toward the bottom, the bias of the center of gravity toward the bottom, and the ability to rise. However, the present invention is not unduly limited by this description of the formation mechanism of the puffed foods of the present invention.

[0053] The puffed foods produced as described above may be further processed. For example, letters, symbols, pictures (e.g., people, animals, or their faces, such as animated characters), patterns, and / or photographs may be applied to the surface of the baked dough or puffed food of the present invention, for example, the surface of a portion that is easily visible when placed upright on a horizontal surface (e.g., the top or side), using food additives such as coloring agents or edible gold leaf, or water-soluble edible films or sheets. For example, the surface of the baked dough or puffed food of the present invention, for example, the top surface, may be sprinkled, placed, or coated with edible powders such as chocolate powder, cocoa powder, coconut powder, matcha powder, soybean flour, or freeze-dried strawberry powder, or with toppings such as sesame seeds, cheese, or nuts. Alternatively, other ingredients such as cream or jam may be placed in the hollow portion of the baked dough or puffed food of the present invention.

[0054] The present invention provides puffed foods produced by the above-described method. The puffed foods of the present invention may be hollow puffed foods having a crust and an inner layer biased toward the bottom, with a rounded bottom, which are obtained by baking a dough containing hemp protein, soy protein, and water. Such puffed products preferably have risenability. The present invention can provide puffed foods having risenability, primarily composed of protein. With regard to the puffed foods of the present invention, "mainly composed of protein" means that the puffed foods of the present invention (particularly the dough of the present invention after baking) contain protein in the largest proportion, excluding water (e.g., protein in the largest proportion among proteins, lipids, carbohydrates, dietary fiber, salt equivalents, minerals, and vitamins). The puffed foods of the present invention can be provided, for example, as confectioneries that rise on a hard horizontal surface. The puffed foods of the present invention can also be provided as gluten-like foods that rise when floated in beverages, soups, etc. However, the forms in which the puffed foods of the present invention are provided as foods are not limited thereto. [Example]

[0055] The present invention will be described in more detail below using examples, although the technical scope of the present invention is not limited to these examples.

[0056] [Example 1] The dough ingredients were 24 g of a hemp protein product (crude hemp protein product [derived from hemp seeds, dried]; product name: Organic Hemp Protein Powder, manufactured by Hemp Foods, protein content: 50 wt%), 40 g of a soy protein product (crude soy protein product [derived from soybean seeds, dried]; product name: Soy Protein Isolated, manufactured by MP Biomedicals, protein content: 92 wt%), and 146 g of water. These ingredients were mixed and stirred using a mixer (YFA-201, Yamazen) to produce dough. 20 g of this dough was formed into a cylindrical shape approximately 1 cm high and 5 cm in diameter and baked in an oven (RE-S205, Sharp) at 220°C for 25 minutes. The dough expanded into a sphere. Vertical sectioning of the baked dough (puffed food) revealed the presence of an outer shell and a hollow center near the top, as well as a thicker inner layer biased toward the bottom. The obtained puffed food had a low center of gravity biased toward the bottom, giving it the ability to rise, and its overall spherical shape gave it rolling properties.

[0057] Figure 1 shows photographs of the dough obtained during the manufacturing process of such hollow, risen puffed foods: (1A) the dough after mixing and stirring the ingredients, (1B) the shaped dough before baking, and (1C) the dough after baking. Figure 2 shows an example of a photograph of a vertical cross section of the obtained puffed food.

[0058] Table 1 lists the amounts of the main nutritional components of the hemp protein and soy protein products used, quoted from the ingredient information on each product label. The amounts of nutritional components in the dough before baking were calculated from these values ​​and the composition of the dough's ingredients and are listed in Table 1. The components of the dough after baking were measured by the Japan Food Research Laboratories, a general incorporated foundation, and the results are shown in Table 1. It was demonstrated that a puffed food with high protein, low sugar and fat content and riseability could be produced.

[0059] [Table 1]

[0060] In addition, we attempted to produce puffed foods in the same manner as above using dough in which hemp protein products or soy protein products were replaced with various other plant or microbial protein products, but within the scope of our investigation, we were unable to obtain hollow puffed foods with risen properties.

[0061] [Example 2] The weight ratio of hemp protein to soy protein was fixed at 32.6% by weight (hemp protein / soy protein = 0.326), and the amounts of hemp protein, soy protein, and water were set as shown in Table 2. Except for this, puffed foods were produced using the same ingredients and in the same manner as in Example 1.

[0062] Table 2 shows the amount of raw materials used, the content and weight ratio of hemp protein and soy protein in the dough, and the evaluation of the resulting puffed food (dough after baking).

[0063] The contents of hemp protein and soy protein were calculated based on the protein content of each of the hemp protein product and soy protein product (the same applies to the following examples).

[0064] [Table 2]

[0065] As shown in Table 2, conditions in which the proportion of water in the dough was 60 to 72% by weight were suitable for producing puffed foods that had an outer skin, were hollow, had a rounded bottom, or were spherical overall, and had a biased inner phase toward the bottom and rose easily. Conditions in which the proportion of water in the dough was 64 to 71.5% by weight were particularly suitable.

[0066] [Example 3] Puffed foods were produced using the same ingredients in the same manner as in Example 1, except that the weight ratio of hemp protein to soy protein was set to 0% by weight, 8.1% by weight, 16.3% by weight, 48.9% by weight, 65.2% by weight, 81.5% by weight, or 163% by weight.

[0067] Table 3 shows the amount of raw materials used, the content and weight ratio of hemp protein and soy protein in the dough, and the evaluation of the resulting puffed food (dough after baking).

[0068] [Table 3] TIFF0007811385000004.tif232168TIFF0007811385000005.tif232167

[0069] It was shown that a weight ratio of hemp protein to soy protein in the dough of 15 to 70% by weight is particularly suitable for producing puffed foods that are hollow, have a round bottom or are spherical in overall shape, and have an internal phase biased toward the bottom, with good rise and rolling properties.

[0070] Figure 4 shows the appearance of dough Nos. 14, 18, 21, 25, 29, 31, and 44 after baking and photographs of their vertical cross sections.

[0071] [Example 4] Puffed foods were produced using the same ingredients and in the same manner as in Example 1, except that the weight ratio of hemp protein to soy protein was 32.6% by weight and the oven baking temperature was set to 150°C, 200°C, 220°C, 230°C, or 250°C.

[0072] Table 4 shows the amount of raw materials used, the content and weight ratio of hemp protein and soy protein in the dough, the baking temperature, and the evaluation of the resulting puffed food (dough after baking).

[0073] [Table 4]

[0074] The results of this example showed that a baking temperature of about 150°C reduces the bias of the internal phase toward the bottom, and that a sufficient cavity (hollow portion) is not formed at a baking temperature of 250°C or higher. It was shown that a baking temperature of 200 to 240°C, particularly 210 to 240°C, is more suitable for producing a hollow puffed food product that has a biased internal phase and rises and rolls.

[0075] [Example 5] A puffed food product was produced using the same ingredients as in Example 1, except that a dough containing the same ingredient composition as Dough No. 29 shown in Table 3 was prepared, 1 g of dough was taken, and the dough was formed into a sphere (spherical; diameter 12 mm). The dough after baking was spherical and had good rise and rolling properties. A vertical cross section of the baked dough showed the presence of a hollow space and a bias of the internal phase toward the bottom. Photographs of the appearance after baking and a vertical cross section are shown in Figure 5. A, B: Top (upper part) (A) and vertical cross section (B) of the puffed food product obtained in this example.

[0076] Furthermore, puffed foods were produced in the same manner as in Example 1, using 1 g of dough prepared in the same manner using the same ingredients and ingredient amounts as Dough No. 29, except that the baking temperature was changed to 180°C. The dough expanded into a round shape upon baking, and the resulting spherical baked dough had good rise and rolling properties. A vertical cross section of the baked dough revealed the presence of a hollow space and a bias of the internal phase toward the bottom. A suitable puffed food could be produced even at a baking temperature of 180°C. [Industrial Applicability]

[0077] The present invention can be used to produce foods that are highly nutritious and have high toy properties by using protein as the main ingredient. The present invention can be used to produce gluten-like foods to be floated in confectionery or soup, and by printing an image of a character or the like in a position (such as the top) that is easily visible due to its riseability, it is possible to produce foods that combine good nutritional value with the properties of a toy. For example, the present invention can be used to produce foods that are highly appealing from a nutritional perspective, being high in protein and low in sugar and fat, while also having the properties of a toy.

Claims

1. A method for producing a puffed food product, comprising baking a dough containing hemp protein, soy protein, and water to produce a hollow puffed food product having an outer skin and an inner phase biased toward the bottom, and having a rounded bottom; The dough contains 60 to 72% by weight of water, and a total of 20% by weight or more of soy protein and hemp protein, and the weight ratio of hemp protein to soy protein in the dough is 15 to 70% by weight, The method, wherein the rounded bottom of the puffed food is curved convexly downward vertically when the puffed food is placed on a horizontal surface.

2. The method according to claim 1, wherein the puffed food produced by baking has risenability.

3. The method according to claim 1 or 2, wherein the dough is formed into a cylindrical or spherical shape and baked.

4. The method according to any one of claims 1 to 3, wherein the dough is baked at a temperature of 180 to 240°C.

5. The method according to any one of claims 1 to 4, wherein the dough is baked under normal pressure.

6. The method according to any one of claims 1 to 5, wherein the puffed food produced by baking is spherical.

7. The method of any one of claims 1 to 6, wherein the dough further comprises dietary fiber.

8. The method of any one of claims 1 to 7, wherein the dough is free of leavening agents.

9. The method according to any one of claims 1 to 8, wherein the dough does not contain any of gluten, pregelatinized starch, and thickeners.

10. A puffed food product produced by the method according to any one of claims 1 to 9.

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