Baking method
By adding emulsifiers to the dough of baked confectionery, the hardness is reduced and texture improved, addressing production issues and enhancing sensory qualities.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- RIKEN VITAMIN COMPANY
- Filing Date
- 2022-01-18
- Publication Date
- 2026-05-26
AI Technical Summary
Baked confectionery with high protein content tends to become hard during production, affecting workability and moldability, and has issues with texture such as toughness and stickiness.
Incorporating specific emulsifiers like polyglycerol unsaturated fatty acid esters, sorbitan unsaturated fatty acid esters, and lecithin into the dough composition to reduce hardness and improve texture.
The method results in reduced dough hardness and improved texture of the baked goods, specifically enhancing crispness, crunchiness, and melt-in-the-mouth qualities.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to a method for manufacturing baked confectionery.
Background Art
[0002] It is said that protein intake after weight training or sports is effective for muscle recovery and maintenance of muscle mass. Also, particularly in the elderly, it is known that insufficient protein intake may lead to a decrease in muscle mass, accelerating aging and increasing the likelihood of sarcopenia. In recent years, due to the increasing attention paid to the importance of such protein intake, the demand for protein-enriched foods aimed at efficiently ingesting protein daily has been increasing. And as protein-enriched foods, baked confectionery with a high protein content has been developed and sold.
[0003] As a technique related to this type of baked confectionery, for example, a method for manufacturing a confectionery-like baked food containing a large amount of soy protein by mixing a saccharide with a soy protein material such as isolated soy protein, adding water, stirring and dissolving, and then stirring while adding oil and fat to emulsify, and further adding and stirring an acid to form an emulsion and baking it (Patent Document 1), a method for manufacturing a baked food including a step of preparing a dough containing micellar casein and baking the dough, wherein the dough contains 15 to 60 g of protein per 100 g of solids, and 60 mass% or more of the protein is micellar casein or a casein protein derived from micellar casein (Patent Document 2), etc. are known.
[0004] However, this type of baked confectionery tends to make the dough hard during production when increasing the protein content and using protein, oil and fat, and saccharide as main raw materials, so it is difficult to conform to the production line in terms of workability and moldability. Furthermore, this type of baked confectionery using protein, oil and fat, and saccharide as main raw materials has a problem of being likely to feel "toughness" and "stickiness" in the texture, and improvement of these problems has been demanded.
Prior Art Documents
Patent Documents
[0005] [Patent Document 1] Japanese Patent Publication No. 2017-055724 [Patent Document 2] International Publication No. 2018 / 180667 [Overview of the project] [Problems that the invention aims to solve]
[0006] The present invention aims to provide a method for producing baked goods that includes a step of baking a dough mainly composed of protein, fat, and carbohydrates, wherein the hardness of the dough is reduced and the texture of the resulting baked goods is improved. [Means for solving the problem]
[0007] The inventors of this invention conducted thorough research to address the above-mentioned problems and discovered that these problems could be solved by adding a specific emulsifier to the dough. Based on this finding, the inventors of this invention have come to fruition.
[0008] In other words, the present invention comprises a method for producing baked goods, which includes a step of baking a dough mainly composed of protein, fat and oil and carbohydrates, wherein the dough has one or more of the following components (A), (B), and (C) added to it. (A): Polyglycerol unsaturated fatty acid esters with an average degree of polymerization of 2-5. (B): Sorbitan unsaturated fatty acid ester (C): Lecithin [Effects of the Invention]
[0009] According to the present invention, in a method for producing baked goods that includes a step of baking a dough mainly composed of protein, fat, and carbohydrates, the hardness of the dough is reduced and the texture of the resulting baked goods is improved. [Modes for carrying out the invention]
[0010] Examples of proteins used in the present invention include casein protein, whey protein, soy protein, pea protein, rice-derived protein, and wheat-derived protein. Among these, casein protein, whey protein, and soy protein are preferred, with whey protein being particularly preferred. These proteins may be used individually or in any combination of two or more.
[0011] Examples of fats and oils used in the present invention include shortening, margarine, fat spread, butter, coconut oil, palm oil, and liquid oils (e.g., soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, and olive oil). Among these, shortening, margarine, and butter are preferred. These fats and oils may be used individually or in any combination of two or more.
[0012] Examples of carbohydrates used in the present invention include sugar, honey, corn syrup, glucose, fructose-glucose liquid sugar, reduced maltose, reduced starch syrup, maltitol, sorbitol, xylitol, erythritol, trehalose, isomaltulose, reduced isomaltulose, and agave syrup. Among these, corn syrup, honey, fructose-glucose liquid sugar, and reduced starch syrup are preferred. These carbohydrates may be used individually or in any combination of two or more.
[0013] The polyglycerin unsaturated fatty acid ester used as component (A) in the present invention is an ester of polyglycerin with an average degree of polymerization of 2 to 5 and an unsaturated fatty acid, and is produced by known methods such as esterification reactions. The ester is preferably a monoester, and if it is a mixture, it is preferable to contain 50% or more, preferably 80% or more, and more preferably 90% or more of monoester.
[0014] Examples of polyglycerins with an average degree of polymerization of 2 to 5 that constitute component (A) include diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), and pentaglycerin (average degree of polymerization 5).
[0015] Examples of unsaturated fatty acids that make up component (A) include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, gamma-linolenic acid, alpha-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, and oleic acid, with oleic acid being preferred.
[0016] For example, component (A) includes commercially manufactured and sold products such as Poem DO-100V (product name; diglycerin monooleate; average degree of polymerization of polyglycerin 2; manufactured by Riken Vitamin Co., Ltd.), SY Glister MO-3S (product name; tetraglycerin monooleate; average degree of polymerization of polyglycerin 4; manufactured by Sakamoto Pharmaceutical Co., Ltd.), and Sunsoft A-171E (product name; pentaglycerin monooleate; average degree of polymerization of polyglycerin 5; manufactured by Taiyo Kagaku Co., Ltd.), and these can be used in the present invention.
[0017] The sorbitan unsaturated fatty acid ester used as component (B) in this invention is an esterification product of an intramolecular condensate of sorbitol, which has sorbitan as its main component, and an unsaturated fatty acid.
[0018] Examples of unsaturated fatty acids that make up component (B) include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, gamma-linolenic acid, alpha-linolenic acid, arachidonic acid, ricinoleic acid, and condensed ricinoleic acid, with oleic acid being preferred.
[0019] As component (B), sorbitan oleate ester (product name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.) and other such products are commercially manufactured and sold, and can be used in the present invention.
[0020] The lecithin used as component (C) in the present invention is a phospholipid obtained from cereal seeds or animal raw materials [for example, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid or enzyme-treated products thereof (for example, lysophosphatidylcholine which is an enzyme-degraded product of phosphatidylcholine, etc.)], and is mainly composed of, for example, liquid or paste-like lecithin containing oil and fat, powder lecithin obtained by removing oil and fat from liquid or paste-like lecithin and drying it, fractionated lecithin obtained by fractionating and purifying liquid lecithin, or enzyme-degraded lecithin or enzyme-treated lecithin obtained by treating lecithin with an enzyme, etc.
[0021] As component (C), for example, Topsitin (trade name; paste-like lecithin; manufactured by Cargill Japan), Resimal EL (trade name; enzyme-degraded lecithin; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and these can be used in the present invention.
[0022] As raw materials for the confectionery according to the present invention, in addition to the main raw materials, protein, oil and fat, and carbohydrates, and components (A), (B) and (C), as auxiliary raw materials, for example, cereal flours, water, salt, milk, condensed milk, fresh cream, non-fat dry milk, sweetened condensed milk, dairy products such as cheese, fruits and fruit processed products, cocoa powder, nuts, liqueurs, emulsifiers [however, those corresponding to components (A), (B) and (C) are excluded.], swelling agents, liquid eggs, and other flavoring raw materials can be used.
[0023] The method for producing the confectionery of the present invention includes a step of baking a dough mainly composed of protein, oil and fat, and carbohydrates, and the dough is added with one or more selected from the above components (A), (B) and (C).
[0024] There are no particular restrictions on the above-mentioned method for preparing the dough and the baking method, and it can be produced by a conventional method using conventional equipment. It can be produced by a conventional method using conventional equipment. For example, after mixing one or more selected from the above-mentioned main raw materials, auxiliary raw materials, and components (A), (B), and (C) with a mixer to prepare the dough, it is molded (roll, wire cut, route press, rotary molder, depositor, stencil, etc.), and then baked to produce baked confectionery.
[0025] In 100% by mass of the above-mentioned dough, the total proportion of the main raw materials is 50 to 99.9% by mass, preferably 70 to 99.7% by mass.
[0026] In the above-mentioned dough, the proportions of protein, oil and fat, and carbohydrates with respect to 100% by mass of the total amount of the main raw materials are: protein is 10 to 45% by mass, preferably 25 to 40% by mass; oil and fat is 20 to 45% by mass, preferably 20 to 40% by mass; and carbohydrates is 10 to 70% by mass, preferably 20 to 55% by mass.
[0027] In 100% by mass of the above-mentioned dough, the addition amount of one or more selected from components (A), (B), and (C) is 0.1 to 1.5% by mass, preferably 0.3 to 0.8% by mass.
[0028] In the preparation of the above-mentioned dough, one or more selected from components (A), (B), and (C) may be directly added to the dough, or a preparation obtained by previously mixing these components with other components by a method known per se and formulating them may be added to the dough and used. Examples of such other components include oil and fat, emulsifiers (excluding those corresponding to components (A), (B), or (C)).
[0029] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
Examples
[0030] [Manufacture and Evaluation of Baked Confectionery] (1) Raw Materials 1) Whey protein (trade name: PROGEL800; manufactured by Nippon Shinyaku Co., Ltd.) 2) Shortening (Product name: Emblem; manufactured by Miyoshi Oil & Fat Co., Ltd.) 3) Corn syrup (manufactured by Sudo Jam Co., Ltd.) 4) Cocoa powder (Product name: Pure Cocoa; manufactured by Tomizawa Shoten Co., Ltd.) 5) Diglycerin monooleate (product name: Poem DO-100V; average degree of polymerization of polyglycerin 2; manufactured by Riken Vitamin Co., Ltd.) 6) Tetraglycerin monooleate (product name: SY Glister MO-3S; average degree of polymerization of polyglycerin: 4; manufactured by Sakamoto Pharmaceutical Co., Ltd.) 7) Pentagglycerin monooleate (product name: Sunsoft A-171E; average degree of polymerization of polyglycerin: 5; manufactured by Taiyo Kagaku Co., Ltd.) 8) Sorbitan oleate (product name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.) 9) Lecithin paste (product name: Topcitin; manufactured by Cargill Japan) 10) Enzyme-hydrolyzed lecithin (product name: Resimar EL; manufactured by Riken Vitamin Co., Ltd.) 11) Glycerin monooleate (product name: Emulgy OL-100H; manufactured by Riken Vitamin Co., Ltd.) 12) Decaglycerin oleate (product name: Poem J-0381V; average degree of polymerization of polyglycerin 10; manufactured by Riken Vitamin Co., Ltd.) 13) Sorbitan palmitic acid / stearic acid ester (product name: Poem S-60V; manufactured by Riken Vitamin Co., Ltd.)
[0031] (2) Baked goods dough recipe Tables 1 and 2 show the formulations of baked goods doughs 1 to 10 prepared using the above raw materials. Of these, baked goods doughs 1 to 6 in Table 1 are examples of the present invention, baked goods doughs 7 to 9 in Table 2 are comparative examples thereto, and baked goods dough 10 is a control that does not use an emulsifier.
[0032] [Table 1]
[0033] [Table 2]
[0034] (2) Fabric adjustment 132.0g of shortening was mixed at low speed for 1 minute using a vertical mixer (product name: multi-purpose mixing and stirring machine; 5-quart; manufactured by Shinagawa Kogyosho Co., Ltd.). 198.0g of corn syrup was added and mixed at low speed for 1 minute, then 180.0g of whey protein, 90.0g of cocoa powder, and 3.0g of emulsifier were added and mixed at low speed for 3 minutes to obtain 603.0g of baked goods dough 1-9 and 600.0g of baked goods dough 10.
[0035] (3) Evaluation of dough hardness The doughs for baked goods 1 to 10 obtained in (2) were combined, rolled out to a thickness of 10 mm using a rolling pin, and cut out into 29 mm diameter circles. Hardness evaluation tests were conducted on 5 of each dough. The test was performed using a texture analyzer (model: TA.XT plus TEXTURE ANALYSERS; manufactured by Stable Micro Systems) under predetermined conditions (10 mm diameter cylindrical probe: P / 10; penetration speed: 3 mm / sec), compressing the central part of each dough. The compressive strength (g) until the dough was compressed to a depth of 7.0 mm from the surface was accumulated and recorded as the work done (g·s). The above test was performed on all 5 doughs, and the average work done obtained from the 5 tests was calculated. The average work done for baked goods dough 10 was set to 100, and the relative values for baked goods doughs 1 to 9 were determined. Such tests were performed immediately after dough preparation and 2 hours after preparation. The results are shown in Table 3.
[0036] [Table 3]
[0037] As is clear from the results in Table 3, the baked goods doughs 1 to 6, which are examples of the present invention, showed significantly lower numerical values compared to the control baked goods dough 10, indicating a sufficient reduction in dough hardness. In contrast, the comparative baked goods doughs 7 to 9 did not show significantly lower numerical values compared to the control baked goods dough 10, indicating that the dough hardness was not sufficiently reduced.
[0038] (4) Baking the dough The doughs 1 to 10 obtained in (2) were combined, rolled out to a thickness of 10 mm using a rolling pin, cut into pieces of width x length = 20 x 100 mm, and baked in an oven (top heat 200°C; bottom heat 200°C) for 4 minutes. After baking, the baked goods were allowed to cool down to obtain baked goods 1 to 10.
[0039] (5) Evaluation of texture Baked goods 1-10 were tasted, and a sensory evaluation of their texture was conducted. In the sensory evaluation, 10 panelists evaluated the items "crispness," "crunchiness," and "melt-in-the-mouth" according to the evaluation criteria shown in Table 4, and the average score was calculated. Furthermore, the sum of the average scores for these evaluation items was calculated. The results are shown in Table 5.
[0040] [Table 4]
[0041] [Table 5]
[0042] As is clear from the results in Table 5, the baked goods 1-6, which are examples of the present invention, had higher average total scores for the evaluation items of "crispness," "crunchiness," and "melt-in-the-mouth" compared to the control baked goods 10, indicating a significant improvement in texture. In contrast, the comparative examples, baked goods 7-9, had scores that were almost the same as the control baked goods 10, indicating that the improvement in texture was insufficient.
Claims
1. A method for producing baked goods, comprising the step of baking a dough mainly composed of protein, fat and oil and carbohydrates, wherein the total proportion of the main ingredients is 50 to 99.9% by mass of 100% by mass of the dough, and the proportion of protein is 25 to 45% by mass, the proportion of fat and oil is 20 to 45% by mass, and the proportion of carbohydrates is 10 to 55% by mass of 100% by mass of the total amount of main ingredients, wherein 0.1 to 1.5% by mass of the following component (A) is added to 100% by mass of the dough, thereby reducing the hardness of the dough and improving the texture of the baked goods. (A): Polyglycerin monooleate ester with an average degree of polymerization of 2 to 5.
2. A method for reducing the hardness of the dough of a baked confectionery and improving the texture of a baked confectionery, wherein the fat is one or more selected from the group consisting of shortening, margarine, butter, coconut oil, and palm oil, according to claim 1.
3. A method for reducing the hardness of the dough of a baked confectionery and improving the texture of a baked confectionery, wherein the carbohydrate is one or more selected from the group consisting of corn syrup, honey, fructose-glucose liquid sugar, reduced starch syrup, and sugar, according to claim 1.