JPH0137100B2 - - Google Patents

Description

[Detailed Description of the Invention] In the production of baked confectionery/baked foods (hereinafter collectively referred to as baked foods) such as kutsky, pies, and sweet breads,
Jam, chiyocolate, buttercream, cherries, almonds, and others are used as garnishing materials. Most of these decorative materials are deformed or altered by heat, so with the exception of jams and nuts, most of the materials are currently decorated after the dough is cooled after baking. For example, when oil-based materials such as chiyocolate and butter cream are used to decorate dough before baking, they melt during baking and do not maintain their shape, but instead flow out of the base material or permeate into the material.

The present inventors conducted various studies on how to use oil-based raw materials to obtain baked foods that are well-decorated without losing their shape during baking, even if they are used to decorate dough before baking. This invention was completed based on the knowledge that it is possible to create an oil-in-water emulsion together with a coagulable protein, and to devise ways to impart artificial flower properties depending on the amount of heat-coagulable protein used.

This invention relates to a method for producing baked foods, and includes 0.5 to 10% by weight of thermocoagulable protein in an emulsion, 30 to 10% by weight of heat coagulable protein,
Contains 70% by weight of oil and fat and 15% by weight or more of water,
The main idea is to decorate dough with an oil-in-water emulsion having artificial flower properties, adjusted to a pH near the isoelectric point of the heat-coagulable protein, and then to bake it.

Here, thermocoagulable protein refers to a substance that forms a gel when heated in a hydrated kneaded state (paste form), and when an emulsion has artificial flower properties, it means that the emulsion exhibits a semi-solid state. thing,
More specifically, it has the property of being able to draw three-dimensional patterns by putting the emulsion into a piping bag and squeezing it out. Dough is the dough for baked foods, usually consisting of a starchy substance such as wheat flour and water, and commonly referred to as dough, but must be completely unheated. isn't it.

Oil-based materials exhibit a creamy texture as oil-in-water emulsions. Both liquid oil and solid fat can be used, but when you want to make the texture of the decorative part of the product smoother or give it a translucent look,
It is better to use liquid oil. Cottonseed oil, rapeseed oil, soybean oil, coconut oil, palm oil, peanut oil, sunflower oil,
In addition to animal and vegetable oils such as safflower oil, milk fat, beef tallow, and pork fat, fractionated or hardened oils and fats, it can also be used for toning. The amount used in the emulsion ranges from 30 to 70% by weight. If it is more than this, emulsification becomes difficult, and if it is less than this, it becomes difficult to have a creamy texture.

In order to make an oil-in-water type emulsion, water should be at least 15% by weight in the emulsion.

Heat-coagulable proteins include soybean protein, cottonseed protein,
Examples include plant proteins such as peanut protein, and animal proteins such as milk solids, caseinate, and egg white.The use of heat-coagulable proteins is effective in improving shape retention during baking, imparting artificial flower properties, and emulsifying properties. . In order to provide shape retention during baking, the amount of heat-coagulable protein used in the emulsion is at least 0.5% protein, preferably 1% or more. As mentioned above, heat-coagulable proteins have the property of forming gels when heated in a hydrated kneaded state, but their shell-like physical properties are unsuitable for decoration parts of baked foods. Therefore, in comparison with the amount of oil-based raw materials used, it is best to use a small amount.Furthermore, in order to take advantage of the creamy texture of oil-based raw materials, the protein content in the emulsion should be 10% or less, preferably 5% or less. Good.

The artificial flower properties of the emulsion are provided by the use of heat-coagulable proteins, but the strength varies depending on the type of protein, and the amount used in the emulsion of 5% or less is generally insufficient. The lacking artificial flower properties of the emulsion can be obtained by adjusting the pH of the aqueous phase of the emulsion to around the isoelectric point of the protein used, and if necessary, adding starch paste, guar gum, locust bean gum, xanthan gum. , pectin, tragacanth gum, locust bean gum, carrageenan, carboxymethyl cellulose, egg yolk, etc. can also be used. However, if the addition of starch paste or the like is not used in conjunction with the above-mentioned PH adjustment, it may simply increase the viscosity of the emulsion and may not necessarily lead to improvement in artificial flower properties. The isoelectric point of thermocoagulable proteins is often in the acidic region, so in many cases, adjusting the pH requires
It is recommended to add acids such as acetic acid (including brewed vinegar), citric acid, malic acid, lactic acid, phosphoric acid, and other citrus juice. The addition of these acids not only imparts artificial flower properties to the emulsion, but also serves to increase the shelf life of the water-containing emulsion and to provide variety in flavor. When these acids are used, the amount usually used is generally in the range of 0.1 to 3% of the acid in the emulsion.

In addition to the above materials, sweeteners such as sugar, glucose, fructose, liquid sugar, starch syrup, and syrup, flavoring agents such as cheese, vanilla, tyokolate, milk, cocoa, and mustard, and antioxidants such as tocopherol and ascorbic acid. Agents, coloring agents other than those mentioned above, etc. can be optionally used.

Any method can be used to emulsify the above materials as long as the materials can be completely emulsified.
However, when adjusting the pH of the aqueous phase to near the isoelectric point of the protein, emulsification tends to be difficult, so it is preferable to use a mixer with high shear force. The inventor has found the following method to be particularly suitable. That is, it is preferable to completely emulsify the essential components other than the acid, that is, heat-coagulable protein, fats and oils, and water, and then gradually add the acid under the action of high shear force.

The oil-in-water emulsion thus obtained is applied to baking dough by a known method and then baked. Firing is usually performed at 150 to 210°C for several to 20 minutes, and the decorative material prepared according to the present invention can withstand this process well.

Examples of this invention will be shown below.

Example 1 Isolated soybean protein powder (manufactured by Fuji Oil Co., Ltd.) 3.5 parts (parts by weight, same hereinafter), 49 parts of soybean oil, 30 parts of water, 2.5 parts of sugar
1 part, 2.0 parts of salt, and 1 part of seasoning and pigment were pre-emulsified in a Stephan cutter, and then heated at 2800 rpm.
While rotating, 12 parts of brewed vinegar (acetic acid 4.1%) was gradually added to obtain an emulsion.

Pour this emulsion into a piping bag and squeeze it into the approx.
I drew a pattern on a 10cm pie dough (approximately 30g of emulsion was used) and baked it in an oven at 200℃ for 10 minutes.During that time, the decorated part kept its squeezed shape and the emulsion did not break. A good pie was obtained.

For comparison, when two types of commercially available mayonnaise products were similarly decorated on pie crust and baked in the same way, the squeezed shape could no longer be maintained after 1 minute of baking time had elapsed, and it began to flow from the pie crust. was.

As another comparison, an emulsion was prepared in the same manner except that 3 parts of pre-emulsified starch was added in addition to the various raw materials, and 12 parts of water was gradually added instead of 12 parts of brewed vinegar. This emulsion was put into a piping bag and squeezed out, but it had poor artificial flower properties and had already lost its shape before firing.

Example 2 An emulsion was obtained in the same manner as in Example 1 except that the formulation was as follows, and when it was decorated on pie dough and baked in the same way, the decorated part remained compressed even after baking. A good pie was obtained.

Formula: 1.5 parts of isolated soy protein, 50 parts of soybean oil, 33 parts of water
1 part, brewed vinegar 10 parts, sugar 2.5 parts, salt 1.5 parts, pregelatinized starch 3 parts, seasoning/coloring 0.5 parts.

For comparison, an emulsion obtained without adding pregelatinized starch had poor shape retention, and decorations on the dough already lost their shape before baking.

Claims (1)

[Claims] 1. Artificial flowers containing 0.5 to 10% by weight of thermocoagulable protein, 30 to 70% by weight of oil and fat, and 15% by weight or more of water in an emulsion, and adjusted to a pH near the isoelectric point of the thermocoagulable protein. 1. A method for producing a baked food product, which comprises decorating a baking dough with an oil-in-water emulsion having the following properties, and then baking the dough.