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WO2018180667A1 - Procédé de production d'un aliment cuit, et aliment cuit - Google Patents

Procédé de production d'un aliment cuit, et aliment cuit Download PDF

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Publication number
WO2018180667A1
WO2018180667A1 PCT/JP2018/010705 JP2018010705W WO2018180667A1 WO 2018180667 A1 WO2018180667 A1 WO 2018180667A1 JP 2018010705 W JP2018010705 W JP 2018010705W WO 2018180667 A1 WO2018180667 A1 WO 2018180667A1
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WIPO (PCT)
Prior art keywords
dough
mass
protein
baked food
casein
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/JP2018/010705
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English (en)
Japanese (ja)
Inventor
友哉 村上
将司 廣田
尾崎　裕司
吉彦 牛田
仁志 齋藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga Milk Industry Co Ltd
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Morinaga Milk Industry Co Ltd
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Filing date
Publication date
Application filed by Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP2019509329A priority Critical patent/JPWO2018180667A1/ja
Publication of WO2018180667A1 publication Critical patent/WO2018180667A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins

Definitions

  • This technology relates to a method for producing a baked food and a baked food. More specifically, the present technology relates to a method for producing a baked food using a specific raw material and a baked food having a specific composition.
  • Patent Document 1 discloses a high protein and low calorie food preparation in the form of a dough (Claim 1).
  • the food preparation has a total protein content of 5-25%, a carbohydrate content of 10-27%, a lipid content of 0.01-2%, and a milk protein total content of 8%. -30% and a moisture content of 45-70% (claim 1).
  • a bread-like product can be prepared by the food preparation, and the food preparation is rich in protein, low in calories, and satisfying sensory, It is described that it is stable from the viewpoint and can be easily prepared (paragraph 0010).
  • Patent Document 2 listed below discloses “a method for producing a high-protein, high-fiber baked article” (Claim 1).
  • the protein and fiber are hydrated with water at a temperature below the denaturation temperature of the protein, and the hydrated mixture is steamed without substantial gelatinization of the starch during dough production.
  • processing such as crackables, snacks and cookies made from sheeted dough, and sheetable dough with high protein and high fiber content while avoiding lump formation, hard texture, and off-taste It achieves "substantially uniform hydration and dispersion of large amounts of protein and fiber in continuous, batch continuous or batch mass production of baked articles” (paragraph 0028).
  • Patent Document 3 listed below discloses a food containing a cereal-based grain that has been heat-extruded in a saccharide-based binder (claim 1).
  • the food has a milk protein content of at least 8%, a lactose content of less than 5%, and a lysine blockage of the food of less than 30% (Claim 1).
  • the food has a high milk protein content and is stable during storage, and the protein quality of the food does not deteriorate over time and has good sensory characteristics. (Page 7, lines 28-32).
  • This technology aims to provide a new method for producing a baked food containing a high content of milk protein and a new baked food.
  • the present technology is a method for producing a baked food including a step of preparing a dough containing miscellar casein and baking the dough, wherein the dough contains 15 to 60 g of protein per 100 g of a solid content thereof.
  • a production method in which 60% by mass or more of the protein is miscellar casein or miscellaneous casein-derived casein protein.
  • the dough may contain gluten, and the content of gluten contained in 100 g of the solid content of the dough may be 3.5 g or less.
  • the dough may not contain gluten.
  • flour is contained in the said dough, and 30 mass% or less may be sufficient as content of the flour with respect to the mass of dough.
  • the dough may not contain flour.
  • the present technology is also a baked food obtained by baking a dough containing miscellar casein, wherein the dough contains 15 to 60 g of protein per 100 g of the solid content, and 60% by mass or more of the protein is miscellaneous.
  • a baked food that is casein protein derived from casein or micellar casein is also provided.
  • the dough may contain gluten, and the gluten content contained in 100 g of the solid content of the dough may be 3.5 g or less.
  • the dough may be free of gluten.
  • the dough may be free of flour.
  • This technology provides a new baked food that is highly blended with milk protein. Furthermore, the baked food manufactured by this technique has good flavor and shape retention.
  • the technology also provides new uses for miscellar casein. That is, in the present technology, miscellar casein is used as the main component of the dough of the baked food.
  • played by this technique is not necessarily limited to the effect described here, and may be the any effect described in this specification.
  • the present technology provides a method for producing a baked food including a step of preparing a dough containing miscellar casein and baking the dough.
  • the dough contains 15 to 60 g of protein per 100 g of solid content, and 60% by mass or more of the protein is miscellar casein or protein derived from miscellar casein.
  • miscellar casein may be used as a main component of the dough of the baked food.
  • the main component constituting the dough is flour such as wheat flour, and the dough is formed by mixing flour and water.
  • the present inventors have discovered that it is possible to use micellar casein instead of flour as the main ingredient of the dough of the baked food.
  • micellar casein As the main ingredient of the dough, a new baked food with high milk protein content is provided. That is, the present technology also provides a method of using micellar casein as a main component of a baked food dough.
  • the baked food produced by the production method of the present technology has good flavor and excellent shape retention.
  • the baked food produced by the production method also has a good texture.
  • dietary fiber may be mix
  • the dough contains 15 to 60 g, preferably 16 to 60 g, more preferably 18 to 60 g, and still more preferably 20 to 60 g of protein per 100 g of the solid content.
  • This protein amount provides food suitable for efficient protein intake.
  • the protein mass may be measured by a combustion method (also called an improved Dumas method). In the combustion method, for example, the conversion factor used for measuring the content ratio of milk protein is 6.38, and the conversion factor used for measuring other proteins such as wheat is 6.25.
  • the said protein mass may be calculated based on the protein content rate of each material, and the compounding quantity of each material.
  • the protein is miscellar casein or micellar casein-derived casein protein in the dough. That is, the total content of the micellar casein and the micellar casein-derived casein protein in the dough is 60% by mass or more, preferably 62% by mass or more, more preferably 64% by mass with respect to the total protein mass in the dough. % Or more. Due to this blending ratio, the baked food obtained by the production method of the present technology has a good flavor despite the high protein blending amount as described above. Moreover, the shape of the foodstuff at the time of baking is maintained by the said compounding quantity, ie, shape retention property is improved.
  • the dough used in the production method of the present technology contains miscellar casein.
  • Miscellar casein is also written as miscellar casein.
  • the micellar casein refers to casein that forms a micelle structure, and particularly refers to casein that maintains the micelle structure found in milk. It is preferred that the micellar casein is not denatured, i.e. has a native structure.
  • Miscellar casein may contain calcium phosphate in addition to casein. That is, the micellar casein may be a micelle composed of casein and calcium phosphate.
  • the dough used in the production method of the present technology may include a caser protein derived from miscellar casein.
  • the micellar casein-derived casein protein is a casein protein that is derived from micellar casein and does not form micelles.
  • Miscellar casein is contained in dairy products such as milk or skim milk.
  • Micellar casein can be concentrated, for example, by membrane separation of skim milk.
  • skim milk skim milk obtained by skimming raw milk, concentrated skim milk obtained by concentrating the skim milk, skim milk powder solution, or desalted skim milk may be used.
  • the concentrate obtained as a result of the above concentration may be used in the present technology as a material that gives miscellar casein to the dough. That is, in the production method of the present technology, the dough may contain a milkercasein-containing milk protein concentrate.
  • the micellar casein and the micellar casein-derived casein protein contained in the dough may be derived from a milker casein-containing milk protein concentrate.
  • micellar casein can be concentrated by the above membrane separation, it is not necessary to perform acid precipitation treatment or alkali dissolution treatment performed in the production process of caseinate such as sodium caseinate. As a result, the micellar casein only needs to maintain the micelle structure in milk, and may be subjected to acid precipitation treatment or alkali dissolution treatment as long as the micelle structure is maintained. That is, the micellar casein-containing milk protein concentrate used in the present technology is more preferably not subjected to acid precipitation treatment and / or alkali dissolution treatment.
  • micellar casein Since the size of micellar casein is larger than that of whey protein, it is possible to increase the proportion of micellar casein in milk protein by membrane separation treatment using a membrane having a predetermined pore size.
  • MF microfiltration
  • the proportion of the micellar casein in the milk protein is increased.
  • the size of micellar casein is 20 to 600 nm, and the average size is about 0.2 ⁇ m.
  • whey protein and other components are several nm or less. Using this difference in size, it is possible to increase the proportion of micellar casein.
  • the pore size of the membrane used for the microfiltration is, for example, 0.01 ⁇ m to 1 ⁇ m, particularly 0.02 ⁇ m to 0.6 ⁇ m, more particularly 0.05 ⁇ m to 0.2 ⁇ m, and even more particularly 0.1 ⁇ m to 0.2 ⁇ m. is there. That is, the micellar casein-containing milk protein concentrate used in the present technology may be obtained by the membrane separation treatment.
  • the ratio of casein: whey protein in milk is generally about 8: 2.
  • Casein is concentrated by subjecting the skim milk to microfiltration (MF), resulting in a milk protein concentrate having a casein: whey protein ratio of about 9: 1.
  • a milk protein concentrate having a casein: whey protein ratio of about 9: 1 is generally called MCC (Micellar Casein Concentrate), and the protein content of MCC is about 80% by mass.
  • MCI Milk protein concentrate having a casein: whey protein ⁇ 9: 1 and further increasing the protein content to about 90% is generally called MCI (Micellar Casein Isolate).
  • MCI Milk protein concentrates are available, for example, from Replino Foods.
  • the protein content in the milk protein concentrate may be measured by the combustion method.
  • the ratio of casein: whey protein may be determined based on ISO17997-1 (IDF29-1) (Milk-Determination of casein-nitrogen content-Indirect method (Reference method)).
  • the protein ratio is about 8: 2, the same as in milk.
  • the pore size of the membrane used for the ultrafiltration is generally 100 nm or less, particularly 1 to 100 nm, and more particularly 1 to 10 nm.
  • a milk protein concentrate having a casein: whey protein ratio of about 8: 2 and a protein content of about 80% by mass is generally called TMP (Total Milk Protein Protein) or MPC (Milk Protein Protein Concentrate).
  • a milk protein concentrate having a casein: whey protein ratio of about 8: 2 and a protein content of about 90% by mass is generally called MPI (Milk-Protein-Isolate).
  • the protein means a protein containing micellar casein.
  • proteins that can be used other than micellar casein include milk proteins other than micellar casein, such as casein, whey, soy protein, pea protein, rice-derived protein, and wheat-derived protein.
  • the protein is also included in the dough.
  • the mass ratio of casein: whey protein is preferably 8: 2 to 10: 0, more preferably 8.5: 1.5 to 9
  • a milk protein concentrate is used that is 0.5: 0.5, even more preferably 9: 1 to 9.5: 0.5.
  • the milk protein concentrate preferably has a protein content of about 80% by mass or more, more preferably 85% by mass or more, and even more preferably 90% by mass or more. Examples of such milk protein concentrates include, but are not limited to, MCC, MCI, TMP, and MPI described above.
  • milk having a casein: whey protein mass ratio of preferably 8.5: 1.5 to 9.5: 0.5, and more preferably 9: 1 to 9.5: 0.5
  • the dough may contain, for example, 15% to 50% by mass, preferably 16 to 45% by mass, and more preferably 17 to 40% by mass of the milk protein concentrate with respect to the mass of the dough. Depending on the blending ratio of such milk protein concentrate, it is possible to produce a baked food that enables more efficient protein intake.
  • the dough in particular, in order to reduce the blending amount of flour or gluten, the dough contains a milk protein concentrate, for example, 20% by mass to 50% by mass, preferably 25 to 45% by mass, based on the mass of the dough. .
  • the dough may contain gluten.
  • Gluten may be derived from wheat or may be derived from other grains.
  • the gluten content is preferably 3.5 g or less, more preferably 1 g or less, per 100 g of the solid content of the dough.
  • the gluten content can be quantified by, for example, a measurement kit using an ELISA method, and the measurement kit is commercially available.
  • the dough may not contain gluten.
  • the demand for gluten-free foods has increased.
  • the dough may include flour.
  • the flour include, but are not limited to, flour derived from wheat, barley, rice, and the like, particularly strong flour, medium flour, weak flour, whole wheat flour, brown rice flour, rye flour, corn flour, and rice flour.
  • the flour content may be adjusted to achieve, for example, the gluten content.
  • the content of flour in the dough is, for example, 5 to 30% by mass, 10 to 28% by mass, or 15 to 25% by mass with respect to the mass of the dough. Moreover, 5 mass% or less or 3 mass% or less may be sufficient as the content rate of the flour in dough, for example.
  • the dough may not contain flour.
  • the dough does not contain flour. That is, in the present technology, a baked food can be produced without using flour. As a result, the protein content in the baked food can be further increased, and as a result, more efficient protein intake is possible.
  • dough does not contain flour, a gluten-free baked food can be obtained.
  • the dough may contain a saccharide and / or a sweetener as a material.
  • sugars and / or sweeteners include, but are not limited to, glucose, dextrin, lactose, sucrose, galactose, trehalose, starch, processed starch, starch syrup, and powdered syrup.
  • a high-intensity sweetener may be added.
  • the dough may contain fats and oils as a material.
  • fats and oils include, but are not limited to, shortening, margarine, fat spread, butter, and liquid oil.
  • the liquid oil include, but are not limited to, coconut oil, palm oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, and olive oil.
  • the dough may contain eggs as a material.
  • the egg is, for example, whole egg, liquid egg, egg white, egg yolk, powdered egg white, powdered egg yolk, or a mixture of egg white and egg yolk in a predetermined ratio, but is not limited thereto.
  • the solid content content of the dough may be appropriately adjusted depending on the type of the desired baked food, but is 60 to 90% by mass, particularly 62 to 87%, based on the mass of the dough. % By weight, more particularly 64 to 85% by weight.
  • the moisture content of the dough may be appropriately adjusted according to the type of the desired baked food, but is 10 to 40% by mass, particularly 12 to 38% by mass with respect to the mass of the dough. %, More particularly 14 to 36% by weight.
  • the water content ratio may be measured by a normal pressure heating drying method (direct heating drying method) or a reduced pressure heating drying method.
  • the fat content of the dough is, for example, 10 to 30% by mass, particularly 12 to 26% by mass, and more particularly 14 to 22% by mass with respect to the mass of the dough.
  • the carbohydrate content of the dough is, for example, 10 to 50% by mass, particularly 14 to 45% by mass, and more particularly 18 to 40% by mass with respect to the mass of the dough.
  • the ash content of the dough is, for example, 0.5 to 5% by mass, particularly 1 to 4% by mass, and more particularly 1.5 to 3% by mass with respect to the mass of the dough. is there.
  • the preparation of the dough may be appropriately performed by those skilled in the art depending on the type and shape of the target baked food.
  • the dough can be prepared by adding and mixing lipids, whole eggs, and flour in this order in a stirring device, and then adding and mixing water and sugar.
  • baking of the dough may be appropriately performed by a person skilled in the art depending on the type and shape of the target baked food.
  • the calcination temperature is, for example, 105 ° C. to 200 ° C., particularly 110 ° C. to 180 ° C., more particularly 110 ° C. to 150 ° C., and even more particularly 120 ° C. to 140 ° C.
  • the firing time is, for example, 20 to 50 minutes, particularly 30 to 40 minutes, and may be appropriately adjusted depending on the degree of baking.
  • the baked food is preferably a baked confectionery.
  • baked foods include, but are not limited to, cookies, biscuits, crackers, sables, pies, wafers, and snacks.
  • the baked food is particularly a cookie or a cookie-like food.
  • the baked food may not include bread.
  • the manufacturing method of this technique may not include the fermentation process performed in manufacture of bread.
  • the solid content ratio of the baked food obtained by the production method of the present technology may be appropriately adjusted according to the type of the desired baked food, but is 80 to 99% by mass, particularly 85, based on the mass of the baked food. To 99% by weight, more particularly 86 to 98% by weight, and even more particularly 88 to 96% by weight.
  • the moisture content of the baked food obtained by the production method of the present technology may be appropriately adjusted depending on the type of the desired baked food, but is, for example, 20% by mass or less, preferably 15% by mass with respect to the mass of the baked food. Hereinafter, it is still more preferably 12% by mass or less.
  • the lower limit of the moisture content is, for example, 1% by mass or more, particularly 2% by mass or more, and more particularly 3% by mass or more.
  • the water content ratio may be measured by the direct drying method.
  • the fat content of the baked food obtained by the production method of the present technology is, for example, 15 to 30% by mass, particularly 18 to 28% by mass, and more particularly 20 to 26% by mass with respect to the mass of the baked food.
  • the carbohydrate content of the baked food obtained by the production method of the present technology is, for example, 20 to 50% by mass, particularly 21 to 48% by mass, and more particularly 22 to 46% by mass with respect to the mass of the baked food.
  • the ash content of the baked food obtained by the production method of the present technology is, for example, 1 to 5% by mass, particularly 1.5 to 4.5% by mass, and more particularly 2 to 4% by mass with respect to the mass of the baked food. %.
  • the baked food obtained by the production method of the present technology has a dietary fiber content of, for example, 10% by mass or less, particularly 5% by mass or less, even more particularly 3% by mass or less or 1% by mass with respect to the mass of the baked food. % Or less. Moreover, the baked food obtained by the manufacturing method of this technique may not contain dietary fiber. The baked food produced by the production method has good shape retention even if the amount of dietary fiber is small or no dietary fiber is blended.
  • the present technology is a baked food obtained by baking a dough containing miscellar casein, wherein the dough contains 15 to 60 g of protein per 100 g of a solid content, and 60% by mass or more of the protein is miscellaneous casein or Provided is a baked food, which is a casein protein derived from micellar casein.
  • a baked food which is a casein protein derived from micellar casein.
  • the baked food has a high protein content, it is suitable for efficient protein intake.
  • the baked food has a good flavor and a good food texture because 60% by mass or more of the protein is miscellar casein or a micellar casein-derived casein protein, despite the high protein content.
  • micellar casein which is the characteristic of this technique has in a baked food.
  • these methods are methods for determining the amount of all proteins in food, and it is not possible to analyze only miscellar casein, and further, combustion treatment or acid treatment is performed in the treatment step of the method.
  • the micellar casein reacts with other components by baking to form a new compound, but it is almost impractical to identify such a compound in the baked food.
  • Baked food of this technology is It can be manufactured by the manufacturing method of the present technology described above. Therefore, the above 1. All the explanations relating to the baked food obtained by the production method of the present technology described in the above also apply to the baked food of the present technology. In addition, the baked food of the present technology has the above 1. It may be manufactured by a manufacturing method other than the manufacturing method of the present technology described in the section of the method for manufacturing a baked food.
  • the baked food of the present technology contains 15 to 60 g, preferably 16 to 60 g, more preferably 18 to 60 g, and still more preferably 20 to 60 g of protein per 100 g of the solid content.
  • This protein amount provides food suitable for efficient protein intake.
  • the protein mass may be measured by the combustion method.
  • the baked food according to the present technology 60% by mass or more, preferably 62% by mass or more, and more preferably 64% by mass or more of the protein is miscellar casein or micellar casein-derived casein protein. That is, the total content ratio of the micellar casein and the micellar casein-derived casein protein in the baked food is 60% by mass or more, preferably 62% by mass or more, more preferably based on the total protein mass in the baked food. Is 64% by mass or more. Due to this blending ratio, the baked food of the present technology has a good flavor despite the high protein blending amount.
  • the mass ratio of casein: whey protein in the protein contained in the baked food of the present technology is preferably 8: 2 to 10: 0, more preferably 8.5: 1.5 to 9.5: 0.5, More preferably, it is 9: 1 to 9.5: 0.5. By this mass ratio, it is possible to give a better flavor to the baked food.
  • the mass ratio of casein: whey protein is particularly preferably 8.5: 1.5 to 9.5: 0.5 or 9: 1 to 9.5: 0.5. By this mass ratio, the whey odor of the baked food is further reduced, and as a result, the flavor of the baked food can be further improved.
  • the baked food of the present technology is preferably a baked confectionery.
  • baked foods include cookies, biscuits, crackers, sachets, pies, wafers, snacks, and the like, and in particular, cookies or cookie-like foods, but are not limited thereto.
  • the baked food product of the present technology may not include bread.
  • the baked food of the present technology may contain gluten.
  • Gluten may be derived from wheat or may be derived from other grains.
  • the gluten content is preferably 3.5 g or less, more preferably 1 g or less, per 100 g of the solid content of the baked food.
  • the gluten content is quantified by, for example, a measurement kit using an ELISA method.
  • the baked food of this technique may not contain gluten. Thereby, a gluten-free baked food can be provided.
  • the baked food of the present technology may contain flour.
  • flour the above 1. What was described in the section of the method for producing a baked food may be used.
  • content of flour may be adjusted, for example so that the said gluten content may be achieved.
  • the baked food of this technique may not contain flour. This can further increase the protein content in the baked food, and as a result, more efficient protein intake is possible.
  • the baked food of this technique does not contain flour, the flavor and texture of the baked food are good.
  • the solid content ratio of the baked food of the present technology may be appropriately adjusted depending on the type of the baked food, but is 80 to 99% by weight, particularly 85 to 99% by weight, and more particularly 80% by weight with respect to the weight of the baked food. 86-98% by weight, even more particularly 88-96% by weight.
  • the moisture content of the baked food of the present technology may be appropriately adjusted depending on the type of the baked food, but is, for example, 20% by mass or less, preferably 15% by mass or less, and more preferably 12% by mass with respect to the mass of the baked food. % Or less.
  • the lower limit of the moisture content is, for example, 1% by mass or more, particularly 2% by mass or more, and more particularly 3% by mass or more.
  • the water content ratio may be measured by the atmospheric pressure heating drying method.
  • the fat content of the baked food of the present technology is, for example, 15 to 30% by mass, particularly 18 to 28% by mass, and more particularly 20 to 26% by mass with respect to the mass of the baked food.
  • the carbohydrate content of the baked food of the present technology is, for example, 20 to 50% by mass, particularly 21 to 48% by mass, and more particularly 22 to 46% by mass with respect to the mass of the baked food.
  • the ash content of the baked food according to the present technology is, for example, 1 to 5% by mass, particularly 1.5 to 4.5% by mass, and more particularly 2 to 4% by mass with respect to the mass of the baked food.
  • the dietary fiber content of the baked food of the present technology is, for example, 10% by mass or less, particularly 5% by mass or less, and more particularly 3% by mass or less or 1% by mass or less, with respect to the mass of the baked food.
  • the baked food obtained by the manufacturing method of this technique may not contain dietary fiber.
  • Example described below shows an example of a typical example of the present technology, and the scope of the present technology is not interpreted narrowly.
  • MCC milk protein concentrate containing micellar casein obtained by subjecting skim milk to a microfiltration membrane separation treatment followed by an ultrafiltration membrane separation treatment.
  • the micellar casein-containing milk protein concentrate used in this example was produced with Milei GmbH by the above-described processing method.
  • MCC milkercasein-containing milk protein concentrate used in the examples of the present technology.
  • the protein content of MCC is about 80% by mass, and the mass ratio of casein: whey protein contained in MCC is about 9: 1.
  • cookie of Example 1 a cookie (hereinafter, also referred to as “cookie of Example 1”) was manufactured by the following procedure. 1. Stir the shortening in the bowl. 2. Put whole egg into 1 and stir until uniform. 3. Add powder other than granulated sugar and stir for 30 seconds. 4). Combine water and granulated sugar and make syrup with a water bath. Stir to 3 with stirring and stir after charging. Add water little by little while watching the state of the dough. 5). Remove the dough from the bowl and fill it in a plastic bag. 5. Extend the dough to 10mm thickness and let it sleep in the refrigerator for 1 hour or longer. Cut and shape the dough into 100mm x 20mm x 10mm and place it on an iron plate. Picket the cut dough with a fork.
  • the dough is baked for 25 minutes in the upper 140 ° C and lower 120 ° C oven (New Component Oven TMC-GGG-11, Sanko Machine Co., Ltd.) for 10 minutes. Adjust the baking time by adding or shortening it according to the color of the baking.
  • composition of the dough prepared for the manufacture of the cookies of Example 1 is as shown in the column of Example 1 in Table 2 below.
  • the component content ratio of each material used for calculating the content ratio of each component in the composition of Table 2 is as shown in Table 3 below. That is, the composition of the dough shown in Table 2 was calculated based on the blending amount of each material shown in Table 1 above and the content ratio of the components in each material shown in Table 3 below.
  • the composition of the manufactured cookies of Example 1 is as shown in Table 4 below.
  • the content rate of each component described in Table 4 was calculated based on the premise that there is a difference only in the water content rate between the composition of the dough and the composition of the cookie. That is, the weight change before and after baking of the dough was regarded as a change in water content, and the content ratio of each component was calculated on the assumption that the content of other components did not change.
  • Example 2 As shown in the column of Example 2 in Table 1 above, Example was used except that 50 parts by mass of TMP was used instead of 50 parts by mass of MCC and that the amount of water was changed according to the state of the dough. Cookies (hereinafter also referred to as “cookies of Example 2”) were produced in the same manner as in Example 1.
  • TMP (Milei TMP, Milei GmbH) is a milk protein concentrate having a casein: whey protein ratio of about 8: 2 and a protein content per solid content of about 80% by mass. As shown in Table 1, the blending mass ratio of TMP and wheat flour was 1: 1.
  • the blending ratio of the cookie material of Example 2, the composition of the dough, and the composition of the cookie of Example 2 are as shown in the column of Example 2 in Table 1, Table 2, and Table 4, respectively.
  • Cookies (hereinafter also referred to as “cookies of Example 3”) were produced in the same manner as in Example 1. As shown in Table 1, the blending mass ratio of MCC and wheat flour was 4: 1.
  • the blending ratio of the cookie material of Example 3, the composition of the dough, and the composition of the cookie of Example 3 are as shown in the column of Example 3 in Table 1, Table 2, and Table 4, respectively.
  • cookies of Example 4 were produced in the same manner as in Example 1 except that the content was changed according to the above.
  • the blending mass ratio of TMP and wheat flour was 4: 1.
  • the blending ratio of the cookie material of Example 4, the composition of the dough, and the composition of the cookie of Example 4 are as shown in the column of Example 4 in Table 1, Table 2, and Table 4, respectively.
  • cookie of Example 5 As shown in the column of Example 5 in Table 1 above, 100 parts by weight of MCC was used instead of 50 parts by weight of MCC and 50 parts by weight of flour, and the amount of water was changed according to the state of the dough. Except for the above, a cookie (hereinafter also referred to as “cookie of Example 5”) was produced in the same manner as in Example 1. As shown in Table 1, the blending mass ratio of MCC and wheat flour was 1: 0.
  • the blending ratio of the cookie material of Example 5, the composition of the dough, and the composition of the cookie of Example 5 are as shown in the column of Example 5 in Table 1, Table 2, and Table 4, respectively.
  • Example 6 As shown in the column of Example 6 in Table 1 above, the same as Example 1 except that 40 parts by mass of MCC and 60 parts by mass of flour were used instead of 50 parts by mass of MCC and 50 parts by mass of flour. Cookies (hereinafter also referred to as “cookies of Example 6”) were produced by the method. As shown in Table 1, the blending mass ratio of MCC and flour was 2: 3.
  • the blending ratio of the cookie material of Example 6, the composition of the dough, and the composition of the cookie of Example 6 are as shown in the column of Example 6 in Table 1, Table 2, and Table 4, respectively.
  • Cookies As shown in the column of Example 7 in Table 1 above, 41 parts by weight of MCC and 59 parts by weight of wheat flour, 67 parts by weight of corn starch, and water were used instead of 50 parts by weight of MCC and 50 parts by weight of flour. Cookies (hereinafter also referred to as “cookies of Example 7”) were produced in the same manner as in Example 1 except that the amount of was changed according to the state of the dough.
  • the blending ratio of the cookie material of Example 7, the composition of the dough, and the composition of the cookie of Example 7 are as shown in the column of Example 7 in Table 1, Table 2, and Table 4, respectively.
  • Cookies (hereinafter also referred to as “cookies of Example 8”) were produced in the same manner as in Example 1 except that was changed according to the state of the dough.
  • the blending ratio of the material of the cookie of Example 8, the composition of the dough, and the composition of the cookie of Example 8 are as shown in the column of Example 8 in Table 1, Table 2, and Table 4, respectively.
  • cookie of Example 9 was produced in the same manner as in Example 1 except that the amount was changed according to the state of the dough.
  • the blending ratio of the cookie material of Example 9, the composition of the dough, and the composition of the cookie of Example 9 are as shown in the column of Example 9 in Table 1, Table 2, and Table 4, respectively.
  • Cookies As shown in the column of Example 10 in Table 1 above, 97.9 parts by mass of MCC and 2.1 parts by mass of gluten powder were used instead of 50 parts by mass of MCC and 50 parts by mass of wheat flour and water. Cookies (hereinafter also referred to as “cookies of Example 10”) were produced in the same manner as in Example 1 except that the amount was changed according to the state of the dough.
  • the blending ratio of the cookie material of Example 10, the composition of the dough, and the composition of the cookie of Example 10 are as shown in the column of Example 10 in Table 1, Table 2, and Table 4, respectively.
  • composition of the cookie dough and the cookie composition of Reference Example 1 are as shown in the Reference Example 1 column of Tables 6 and 7 below.
  • composition of the cookie dough and the cookie composition of Comparative Example 1 are as shown in the column of Comparative Example 1 in Tables 6 and 7 above.
  • Comparative Example 2 As shown in the column of Comparative Example 2 in Table 5 above, instead of 50 parts by weight of MCC and 50 parts by weight of flour, the material was changed to 100 parts by weight of WPC80 (Milei 80, Milei GmbH) and the amount of water was a dough. A cookie (hereinafter, also referred to as “cookie of Comparative Example 2”) was produced in the same manner as in Example 1, except that the cookie was changed according to the state.
  • composition of the cookie dough and the cookie composition of Comparative Example 2 are as shown in the column of Comparative Example 2 in Tables 6 and 7 above.
  • Example 5 (Adequacy of miscellar casein as the main ingredient of dough for baked foods) From Example 5, it was shown that a milkercasein-containing milk protein concentrate can be used in place of flour as the main component of the dough of the baked food. Moreover, the cookie of Example 5 does not contain wheat protein and does not contain gluten. That is, it can be seen that micellar casein is suitable as a main component of the dough of the baked food and is a material that can make the baked food gluten-free. In addition, Examples 1 to 4 and 6 to 8 show that a baked food can be produced even if a portion of the milkerasein-containing milk protein concentrate is replaced with flour or starch. The cookies of Examples 9 and 10 are obtained by replacing a part of the MCC of Example 5 with gluten. For example, even if gluten is added for the purpose of facilitating dough formation, the baked food It can be seen that the manufacture of is possible.
  • Cookies flavor All the cookies of Examples 1 to 10 had a good flavor despite being high protein.
  • Reference Example 1 which is a general cookie using wheat flour, is good in flavor, texture, and shape retention, and was used as a comparison target in preparing protein-enhanced cookies.
  • the cookie of Comparative Example 1 had no sweetness of milk and had a strong deterioration odor.
  • the cookie of Comparative Example 2 had a strong whey odor and an unfavorable flavor.
  • the cookies of Examples 1, 3 and 5 to 10 produced using MCC had a more preferred flavor with a reduced whey odor compared to the cookies of Examples 2 and 4.
  • the cookie of the present technology has a better flavor as compared with the cookie not containing the micellar casein. Further, when a milk protein concentrate having a mass ratio of casein: whey protein of 9: 1 is used, a better flavor can be obtained.
  • the cookies of Examples 1 to 10 all had better shape retention than the cookies of Comparative Examples 1 and 2. That is, the cookies of Comparative Examples 1 and 2 spread in the horizontal direction compared to the shape before baking, but the cookies of Examples 1 to 10 spread in the horizontal direction compared to the cookies of Comparative Examples 1 and 2. There were few.
  • FIG. 1 the photograph of the cookie of Example 1 and the cookie of Comparative Examples 1 and 2 is shown. As can be seen from the comparison of these photographs, the cookies of Example 1 were less spread in the horizontal direction than the cookies of Comparative Examples 1 and 2. From the above results, it is shown that the cookie of the present technology has better shape retention as compared with a cookie not containing miscellar casein.
  • the cookies of Examples 1 to 6 and 9 to 10 were all cookies with a moist texture compared to the cookies of Comparative Examples 1 and 2.
  • the cookies of Examples 1, 3, 5, 6, 9, and 10 manufactured using MCC have a high moisture content of 7% by mass or more, and are more moist than the cookies of Examples 2 and 4. And had a good texture.
  • the cookies of Examples 7 and 8 contained MCC, they had a texture close to that of the general cookies of Reference Example 1 because they contained a relatively large amount of starch.
  • the cookie of Comparative Example 2 was papasa even though the water content was about 9% by mass, and the texture was poor compared to the cookies of Examples 1-10.
  • the cookies of the present technology have a better texture as compared to cookies not containing miscellar casein. Further, when a milk protein concentrate having a mass ratio of casein: whey protein of 9: 1 is used, a better texture can be obtained.
  • cookie of Example 11 Ingredients shown in Table 8 were prepared, and a cookie (hereinafter, also referred to as “cookie of Example 11”) was manufactured by the following procedure.
  • the dough is baked for 25 minutes in an oven at 140 ° C. at the upper stage and 120 ° C. at the lower stage (New Component Oven TMC-GGG-11 type, Sanko Machine Co., Ltd.), then the direction is changed and baked for another 5 to 15 minutes.
  • the baking time is adjusted according to the baking color.
  • attachment which adhered to the beater after the said 1 process was put together with the dough adhering to the bowl wall surface, and attached
  • Example 3 Cookies (hereinafter referred to as “Comparative Example 3”) in the same manner as in Example 11 except that 200 g of MCC in the above Table 8 was changed to 150 g of MCC and 50 g of Ca caseinate (TATUA400, Tatsua Japan Co., Ltd.). Cookies "). The amount of water was added depending on the state of the dough, and a total of 200 g was used.
  • Comparative Example 4 Cookies (hereinafter referred to as “Comparative Example 3”) in the same manner as in Example 11 except that 200 g of MCC was changed to 100 g of MCC and 100 g of Ca caseinate (TATUA400, Tatsua Japan Co., Ltd.). Cookies "). The amount of water was added depending on the state of the dough, and a total of 70 g was used.
  • Example 5 Cookies (hereinafter referred to as “Comparative Example 5”) were used in the same manner as in Example 11 except that 200 g of MCC was changed to 340 g of Lactic Casein (LACTIC CAS 720) and Fontara LIMITED among the components in Table 8 above. Also called “cookies”. In addition, although the quantity of lactic casein was 200g at the beginning, since it did not become dough shape, dough was obtained by adding lactic casein until it became a total amount of 340g.
  • LACTIC CAS 720 Lactic Casein
  • Fontara also called “cookies”.
  • the quantity of lactic casein was 200g at the beginning, since it did not become dough shape, dough was obtained by adding lactic casein until it became a total amount of 340g.
  • miscellar casein is used as the main component of the dough of the baked food.
  • the present technology provides a baked food that is highly blended with protein and has a good flavor and texture.
  • the baked food can be made gluten-free, and can meet the needs for gluten-free foods that are increasing in recent years.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Le but de la présente invention est de fournir : un nouveau procédé de production d'un aliment cuit contenant une protéine de lait à un taux élevé ; et un nouvel aliment cuit. La présente technique concerne un procédé de production d'un aliment cuit, comprenant les étapes consistant à préparer une pâte contenant de la caséine micellaire et à cuire la pâte, la pâte contenant une protéine à hauteur de 15 à 60 g par rapport à 100 g d'une teneur en solides dans celle-ci, et de la caséine micellaire ou une protéine de caséine dérivée de la caséine micellaire constituant au moins 60 % en masse de la protéine. La présente technique concerne également un aliment cuit produit par la cuisson d'une pâte contenant de la caséine micellaire, une protéine étant contenue à hauteur de 15 à 60 g par rapport à 100 g d'une teneur en solides dans la pâte, et de la caséine micellaire ou une protéine de caséine dérivée de la caséine micellaire constituant au moins 60 % en masse de la protéine.
PCT/JP2018/010705 2017-03-28 2018-03-19 Procédé de production d'un aliment cuit, et aliment cuit Ceased WO2018180667A1 (fr)

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CN112888319A (zh) * 2018-11-30 2021-06-01 森永乳业株式会社 面类和其制造方法
JP2021153427A (ja) * 2020-03-25 2021-10-07 昭和産業株式会社 バッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法
WO2022255326A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé
WO2022255323A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé et composition de pâte correspondante
WO2022255325A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé
WO2022255324A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé
JP2022553656A (ja) * 2019-10-18 2022-12-26 サヴァンシア ソシエテ アノニム ミルクビスケット

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Publication number Priority date Publication date Assignee Title
WO2019225630A1 (fr) * 2018-05-23 2019-11-28 森永乳業株式会社 Aliment soufflé, son procédé de production et aliment transformé
CN112888319A (zh) * 2018-11-30 2021-06-01 森永乳业株式会社 面类和其制造方法
JP2022553656A (ja) * 2019-10-18 2022-12-26 サヴァンシア ソシエテ アノニム ミルクビスケット
JP7610593B2 (ja) 2019-10-18 2025-01-08 サヴァンシア ソシエテ アノニム ビスケット様ミルク食品
JP2021153427A (ja) * 2020-03-25 2021-10-07 昭和産業株式会社 バッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法
JP7547063B2 (ja) 2020-03-25 2024-09-09 昭和産業株式会社 バッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法
WO2022255326A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé
WO2022255323A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé et composition de pâte correspondante
WO2022255325A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé
WO2022255324A1 (fr) * 2021-05-31 2022-12-08 株式会社明治 Aliment soufflé

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