JPH1099012A - Manufacturing method of high protein rusk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide high protein rusk and food utilizing it by adding a prepared item containing soybean protein, oil and fat to flour in the manufacture of the rusk for fermenting, baking and toasting flour dough. SOLUTION: The prepared item containing the soybean protein, oil and fat is kneaded in bread dough, the protein content is kept above 14% (in a solid matter), the fermentation time before a toasting is 40 minuets or less, dough volume increase by a toaster port is 0.7 fold or more and 2.0 fold or less and thus, the high protein rusk is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a high-protein rusk, and more particularly to a method for obtaining a high-protein rusk product in which dough can be formed well, workability is good, and texture is good.

[0002]

2. Description of the Related Art Rusk is a biscott.
Also called e), it is generally obtained by fermenting and baking flour dough to which fats and oils and sugar have been added to make bread, slicing, and toasting until the inside is dried to a brown color. Rusks are also considered diet products,
Despite the production of bran and other products, there is still no product launched as a high-protein food product.

[0003] The present inventor has studied the use of soy protein to make rusks a high-protein food. However, simply trying to increase the protein yields that the dough becomes hard and has no spreadability and is easily cut. It becomes difficult to form a good dough, and if the amount of water is increased to sufficiently hydrate the flour, the problem of water coming off in the finished state of the finishing process I found it to be.

The inventor has further studied that dough formation can be improved by incorporating soybean protein into a flour dough as an integral part of fats and oils; however, the fermentation time of the dough is reduced. If it is performed in the usual length, the dough becomes sticky, and there is a problem that the workability of finishing such as molding and stuffing is reduced. However, the texture of the product is also hard, resulting in problems such as poor teeth, poor melting in the mouth, and poor throat; however, the fermentation time is shorter than that of the conventional method, and the dough volume is usually increased by the roasting furnace. The present invention has been completed by finding that a product having a good texture can be obtained without lowering the above-mentioned workability by performing the reaction while suppressing the production method.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to obtain a high-protein rusk with a good texture, which can be formed with a good dough, does not deteriorate in workability.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a method of producing a rusk in which a flour dough is fermented, baked, and toasted. 1. The protein content in the medium is 14% by weight or more, and the increase in the dough volume by the roaster is 0.7 times or more.
This is a method for producing a high-protein rusk whose main point is to make it less than 0 times, and an integrated product of soy protein and fat is obtained by homogenizing soy protein, fat and water, and drying. And the dough contains 2.5 to 6% by weight of raw yeast with respect to the flour, and the increase in the dough volume due to the roasting is suppressed to 1.5 times or less. The present invention also includes an embodiment in which the toast is covered with a flavoring material after toasting.

In the present invention, unless soybean protein is used as an integrated product with fats and oils, the soybean protein will be in a form of competing with flour and water, thereby inhibiting good formation of gluten or dough. The dough becomes hard and does not have spreadability and is easily cut, making it difficult to form a good dough.

In the present invention, the above-mentioned increase in the volume of the flour dough, which is increased by the roasting furnace, is suppressed. If the increase in the volume is larger than the above range, the texture of the product after baking becomes worse, for example. Failure occurs. Conversely, if the increase in volume is less than the above range, fermentation is insufficient, and the dough becomes partially hard, resulting in poor texture.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION An integrated product of soy protein and fat is
It may be a simple mixture of powdered soybean protein and fat, but in that case, the effect of preventing soybean protein from inhibiting dough formation tends to require a relatively high oil content, and it is likely to be a dough with poor elongation, which is preferable. It is preferable to use what is obtained by homogenizing soybean protein, oil and fat, and water and drying (hereinafter, this may be referred to as “soybean protein emulsion powder”). The amount of fats and oils and water relative to 1 part by weight of soybean protein (in terms of crude protein) when homogenized is 0.05 to 5 parts by weight, preferably 0.1 to 2 parts by weight, and 5 to 20 parts by weight of the latter. , And drying is freeze drying,
Any method such as spray drying may be used. If the amount of the fat or oil used here is too small, it is difficult to prevent the formation of dough by soybean protein, but if it is too large, it becomes difficult to reduce the protein content in the flour dough solid to 14% or more of high protein. . According to the method of the present invention, even if the protein content in the flour dough solid is 17% or more, it can be easily produced, and a product with excellent texture can be obtained.

Known ingredients can be used as ingredients other than soy protein in the flour dough, for example, sugar, fats and oils (may be margarine, butter, shortening), dairy products (eg, skim milk powder) And / or eggs, salt, yeast, yeast food, water and the like can be used. In particular, in order to adjust the hardness of the dough due to the use of soybean protein, it is preferable to add water to the soybean protein by about 1 to 2 times by weight in addition to the usual amount of water for flour. If the amount of water is small, the dough becomes hard and difficult to handle, and if the amount is too large, there occurs a problem that water is separated in a state where the finishing process is not performed.

[0011] The increase in the dough volume due to the roasting is equivalent to 0.1% before the roasting.
The factor of 7 times or more and less than 2.0 times, preferably 1.5 times or less can be adjusted mainly by the roasting time, but it can be slightly adjusted depending on the selection of a raw material for yeast and the amount of yeast. it can.

[0012] The roasting time for the above is shorter than the roasting time required for ordinary rusks, but not only the roasting time but also the fermentation time before the roasting (after addition of yeast) (bench, neglected). It usually takes about 60 minutes, but it is preferably shorter, for example, 10 to 40 minutes, more preferably about 30 minutes or less, to improve the stickiness of the dough, and to mold and mold. Workability of finishing such as is improved. Punch (gas release) usually used for this
It is preferable to omit the step and to shorten the bench time or the floor time in the medium method.

In order to produce a good flavor even if the fermentation time is short, the weight ratio of raw yeast to flour is preferably at least 2.5% or more, preferably 3% or more. Normally 6% because of little increase
The following is sufficient.

[0014] As a general rusk manufacturing process sequence, mixing (mixing of raw materials, but feeding of fats and oils that do not form an integrated product with soybean protein is preferably performed in the middle of mixing) is necessary. The temperature of the dough is adjusted, fermented (including punches and benches), and in the case of medium-type fermentation, fermented at floor time, then divided, rounded, molded, packed into molds, roasted, and baked. , Cutting (usually sliced to a thickness of about 10 ± 5mm), toast (140-150 ° C in a baking oven to dry inside)
Baking to a degree) to obtain a rusk, but adding a soybean protein in a specific amount by a specific method, suppressing an increase in volume by a roaster, preferably shortening other fermentation time until the roaster, or Except for using a relatively large amount of raw yeast with respect to flour, it can be carried out according to a conventional method.

If desired, after toasting, it can be coated with a flavoring material. Examples of the flavoring material include chocolates and cheeses, which are usually solidified after melt coating. Coating can be performed by any method such as coating and dip coating.

[0016]

EXAMPLES The effects of the present invention will be clarified by illustrating examples and comparative examples below, but the present invention is not limited to these examples.

Example 1 100 parts by weight of wheat flour (strong flour) (parts in the following are parts by weight), commercially available soybean protein emulsion powder ("Sun Rubber 1" manufactured by Fuji Oil Co., Ltd.)
0 "; water 4.0%, protein content 59.5%, fat 3
1.0%) 20 parts, sugar 6 parts, skim milk powder 2 parts, raw yeast 4 parts, salt 2.2 parts, yeast food 0.12 parts and water 90
The mixture was stirred at a low speed for 18 minutes in a mixer (100 coat mixer spiral stirrer manufactured by Aikosha Seisakusho), and 5 parts of margarine was added between 4 minutes and 11 minutes after the start of the stirring. Further, after stirring at medium speed for 2 minutes, the dough temperature was measured and found to be 28 ° C. Next, the fermentation time up to the roasting furnace is about 15 minutes (including the divided bench and the punch is omitted), and then the roasting is performed for 30 minutes (the roasting temperature is 38 ° C. and the humidity is 85%) until the volume increases by a factor of 1. ) And then baked.

The baked product lacks aptitude as a bread (has no voluminous feel and poor meltability as a bread) as compared with that obtained in a conventional rusk manufacturing process, but has a thickness of about 10 mm. Sliced and toasted in an oven at 140 ° C to 150 ° C for about 12 minutes,
The crispness was crisp, and the mouth melted and the texture of the throat were good.

The following table shows the differences between the method of manufacturing a rusk according to the control example and this example.

[0020] * Punch was performed.

(Comparative Example 1) In place of 20 parts of soy protein emulsion powder, 12 parts of powdery separated soy protein ("Fujipro E" manufactured by Fuji Oil Co., Ltd.) and 8 parts of oils and fats were added. An attempt was made to prepare the dough in the same manner as in Example 1. However, the dough was hard and had no spreadability and was easily cut, making it difficult to form a good dough.

Example 2 Rusks were produced in the same manner as in Example 1 except that 10 parts of whole eggs were used instead of 2 parts of skim milk powder, and the volume increase during roasting was 1.2 times. The product obtained in this example can also be obtained with good workability, crispness, melting in the mouth,
The texture of the throat was good.

(Examples 3 and 4 and Comparative Example 2) Examples 3 and 4 and Comparative Example 2 were carried out in which the volume increase by the roaster was changed. Only the differences in the manufacturing conditions are shown in the following table together with the above Examples 1 and 2. Example 1 Example 2 Example 3 Example 4 Comparative Example 2 ２ ──── 2.5 ──── 生 イ ー ス ト Raw yeast 4 4 2.5 4 2.0 ────────── ──── ──── ──── ──── 水分 Moisture in the dough 47.5 48.0 47.4 47.5 47.3 Protein in the dough 10.8 10.8 10.8 10.8 10.8 Same as above (in terms of solid matter) 20.6 20.8 20.5 20.6 20.7 Dough temperature (° C) 28 29 28 29 28 Fermentation (before roasting) 15 15 15 50 15 Roasting temperature 38 37 38 37 37 38 Roasting time 30 30 30 40 10 Baking temperature ℃ 210 200 200 200 200 Volume increase by roasting furnace 1.0 times 1.2 times 0.8 times 1.9 times 0.5 times ────────── ──── ──── ──── ─ ─ ─── ────

In Example 4, although the dough was slightly sticky, the workability of finishing such as molding and stuffing was slightly deteriorated. It could be manufactured.

When the products were evaluated, their profiles were as follows. That is, Comparative Example 2
Those were generally hard and could not be eaten as rusks at all. In Example 4, the dissolution of the product in the mouth was worse than in Example 1, and the texture of the throat was inferior. Example 1,
Each of Nos. 2 and 3 had a crisp texture and a better mouth-melting and throat texture than Example 4. In terms of flavor, Examples 1 and 2 were superior to Example 3.

(Application Example) The high-protein rusks obtained in Example 1 were immersed in a chilled dough melted at 50 ° C., and cooled to obtain a composite confection in which the high-protein rusks were covered with chocolate.

[0027]

Industrial Applicability According to the present invention, a high-protein rusk product having a good texture can be obtained without forming a good dough while having a high protein content.

Claims (5)

[Claims] 1. A method for producing a rusk in which a flour dough is fermented, baked and toasted, wherein soybean protein is integrated with fats and oils and contained in the flour dough to reduce the protein content in the dough solids to 14%. A method for producing a high-protein rusk, characterized in that the dough volume increase by roasting is 0.7 times or more and less than 2.0 times. 2. The process according to claim 1, wherein the integrated product of soy protein and fat is obtained by homogenizing soy protein, fat and water and drying. 3. The method according to claim 1, wherein the dough contains 2.5 to 6% by weight of raw yeast based on flour. 4. The method according to claim 1, wherein the dough volume increase by the roasting furnace is 1.5 times or less. 5. The method according to claim 1, wherein the toast is coated with a flavoring material after toasting.