JP2010081901A - Soybean snack confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soybean snack confectioneries easily ingesting soybean nutrient sources in the absence of an odor essential to soybeans. <P>SOLUTION: The soybean snack confectioneries include a textured soybean protein food, and soybean flour. An achievement is accomplished by the soybean snack confectioneries prepared by applying the soybean flour to the surface of the textured soybean protein food. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a soy snack confectionery mainly composed of soybeans.

  Soybean is said to be a complete food rich in protein, saccharides, lipids rich in linoleic acid, calcium, iron, vitamin B1, vitamin B2, rich vitamins such as niacin and the like. It is also known that soybeans exhibit pharmaceutical effects such as diet effects, obesity prevention effects, plasma cholesterol concentration adjustment effects, and detoxification (black soybeans). In particular, isoflavones, coenzyme Q10, etc. contained in soybeans are said to have improvement in menopause, osteoporosis and physiological disorder, prevention of cancer (particularly breast cancer, prostate cancer), reduction of blood pressure and serum cholesterol, and whitening effect. In recent years, the effect has attracted attention.

On the other hand, various snacks made from soybeans have been proposed. For example, snack confectionery in which chocolate is applied to roasted black soybeans (Patent Document 1: Japanese Patent Application Laid-Open No. 2004-33173) and a soy snack confectionery made from defatted soybeans (Patent Document 2: Japanese Patent Application Laid-Open No. 2007-166904) have been proposed. ing. However, there is still a strong demand for the development of a soy snack confectionery that does not have the original odor of soybeans and that can be easily ingested with a soy nutrient source.
JP 2004-33173 A JP 2007-166904 A

  The inventors of the present invention, recently, according to soy snack confectionery in which kinako is attached to a textured soy protein food product, has a crispy feeling, a good texture and is easy without feeling the unpleasant smell and flavor of the soybean itself. It was found that it is possible to ingest soy nutritional ingredients and provide luxury products. Therefore, the present invention has been made based on such knowledge.

  Therefore, the present invention is a soy snack confectionery comprising a structured soy protein food and kina flour, wherein the kina flour is adhered to the surface of the structured soy protein food.

Soy snacks
Textured soy protein foods Textured soy protein foods are prepared by adding vegetable protein, milk whey protein, starch, swelling agent, water, etc. to defatted soybeans and kneading them while heating and pressurizing using an extruder. It is manufactured by extruding while expanding. The textured soy protein food used this time may be preferably manufactured by the following method. Adding 5% to 150% starch by weight to defatted soybeans, preferably with a lower limit of 40% by weight or more and a lower limit of 100% by weight or less, and using an extruder together with water while heating and pressurizing After kneading, the kneaded product was extruded while being expanded, cut, and dried with a dryer to a moisture content of 10% by weight or less. The textured soy protein food obtained by such a method has a good crispness, good flavor, and can be made into a snack having an excellent texture. The shape is used as a snack, and has a cylinder, a prism, a stick, a ring, or a star shape, but the shape can be changed depending on the application. The “textured” in the “textured soy protein food” is a product in which a three-dimensional network structure is densely formed when defatted soybean is heated and pressurized with an extruder. The textured soy protein food is available from Fuji Protein Technology Co., Ltd. under the trade name “Soya Puff”.

Flour flour are those made from soy. Soybeans of various types and shapes, for example, small, medium and large shapes, and various colors (yellow, white, black, green) may be used. Examples of soybeans include tsurumusume, yuruzuru, toyosumume, toyo komachi, kariyutaka, toyohomare, yukihomare, miyagi shirome, tachinagaha, ootsuru, tamahomare, mesozo black, suzuhime, suzumaru, yuzuzuka, bell sound, elster, kosuzu, , Tin otome, oosuzu, okushirome, suzukari, tanrei, large sleeve dance, fuukibuki, ryuhou, suzuyutaka, tomoyutaka, tachiyutaka, tamurara, hatayutaka, ayakogane, otosarase, aomaru-kun, hoen, nakasennari , Suzukogane, Enrei, Ginlei, Nishimume, Axiromome, Fukuyutaka, Murata Yutaka, Sachiyutaka, Kitasumume, Sayanami, Tamamasari, Tokachikuro, Iwakuro, Tamadakuro, Yume Minori, Tamba Black, Akitami, Hyokari Etc. It is, but not limited thereto. Kinako flour is attached to structured soy protein foods. The kinako has a weight of 5 to 45% by weight, preferably a lower limit of 10% by weight or more and an upper limit of 20% by weight or less based on the total weight of the soybean snack.

The additive additive imparts a desired taste to the soy snack confectionery and can also exert an effect as a binder of kinako. Additives include fats and oils, food additives, and / or food materials themselves. Thereby, the soybean snack confectionery matched with consumer preference can be provided. Examples of the fats and oils include vegetable oils and animal fats (preferably salad oil). Specific examples of food additives and food materials include general seasonings (molasses, salt, sugar, soy sauce, glutamic acid, inosinic acid, succinic acid, amino acids, aspartame, HVP, seafood extract, etc.), acidulants (plum vinegar, rice vinegar) , Rice vinegar, ponzu vinegar, sudachi vinegar, etc.), preservatives (such as udon extract, shirako protein extract, pectin degradation product), enzyme (amylase, catalase, protease, etc.), emulsifier (soybean saponin, lecithin, etc.), food Examples include those selected from the group of their own dry powders (garlic, chili, ginger, leek, etc., brown sugar (preferred), cocoa, chocolate, natural fruit) and mixtures thereof. The seasoning is 5% by weight to 120% by weight, preferably 10% by weight or more and the upper limit is 40% by weight or less based on the total weight of the soybean snack.

Production of soybean snack confectionery A soybean snack confectionery is produced by preparing a textured soybean protein food, applying vegetable oil to the surface of the textured soybean protein food, and then attaching kinako and a seasoning.

  The contents of the present invention will be described in detail in the following examples and the like, but the present invention should not be construed as being limited to these examples.

Adjustment of seasoning The components described in the following composition table were mixed to adjust the seasoning.
Seasoning 1
10% by weight of kinako
5% by weight of brown sugar
Seasoning 2
Chocolate powder 15% by weight
Seasoning 3
Eggplant powder 15% by weight
Seasoning 4
Cinnamon powder 15% by weight
Seasoning 5
Strawberry powder 15% by weight

Example 1
Prepare a textured soy protein food. As the textured soy protein food, Fuji Protein Technology Co., Ltd., trade name Soyapuff round type (50.5% by weight of defatted soybean powder, 48.1% by weight of corn starch, 1.4% by weight of calcium carbonate) was used. With respect to 100% by weight of the structured soy protein food, 25% by weight of vegetable oil (salad oil) as an additive was sprayed using a spray gun. Then, 15% by weight of seasoning 1 was sprinkled on 100% by weight of the structured soy protein food. Thereby, the odor of soybean was reduced, and a soybean snack confectionery having umami and crispness could be produced.

Comparative Examples 1 to 4
In Example 1, the soybean snack of Comparative Examples 1-4 was obtained like Example 1 except having changed the seasoning 1 into the seasonings 2-5.

Sensory (preference) evaluation test Using male and female 50 (24 men, 26 women) from 18 to 60 years as panelists, Example 1 and Comparative Examples 1 to 4 were tested for the following evaluations (deliciousness and soybean odor). The results are shown in Table 1 below.
Evaluation 1: Preference evaluation test The results of evaluation of the most delicious and the least soy odor were as described in Table 1 below.
Example / Evaluation Items Delicious No Soy Odor Example 1 40 37
Comparative Example 1 3 1
Comparative Example 2 3 7
Comparative Example 3 4 3
Comparative Example 4 0 1

Evaluation 2: Five-stage evaluation test The following five-stage evaluation values were tabulated for the deliciousness and soybean odor, and the average value was obtained. The results were as described in Table 2 below. It shows that each evaluation result is so preferable that the value in a table | surface is large.
Evaluation value Evaluation 5: felt very good Evaluation 4: felt good Evaluation 3: felt normal.
Evaluation 2: I felt it was bad.
Evaluation 1: I felt it was very bad.

Table 2
Example / Evaluation Items Delicious No Soy Odor Example 1 4.1 4.4
Comparative Example 1 2.7 3.1
Comparative Example 2 2.5 3.7
Comparative Example 3 2.7 3.7
Comparative Example 4 2.2 2.8
In the Examples, a significant difference of about 5% was recognized in “Deliciousness” as compared with the Comparative Examples.

Evaluation 3: Evaluation of Panel Opinions Evaluations (opinions) obtained from panelists in the above evaluation test are summarized below.
Example Good for health and less fat. 16 people have good compatibility with textured soy protein food Tokina flour,
The taste is most familiar. 11 people Good texture (light, crunchy, crispy). 9 No smell of soybeans. Eight people have a nostalgic taste. 7 people The soy flavor is utilized. 4 people Most likely soy. 4 people The taste balance is good and delicious. 4 people The taste of kinako may be rich. Four people were easier to eat due to brown sugar flavor and sweetness. 4 people are sweet (brown sugar flavor) and easy to eat. 3 people

Comparative Example 1 (chocolate)
There is no chocolate taste. 21 people smell soy. 9 people look bad. 7 people

Comparative Example 2 (Yuzu)
Incompatible. 18 people have bitterness. 9 people Yuzu flavor is strong. 4 people

Comparative Example 3 (cinnamon)
Strong cinnamon flavor. 8 people are lightly sweet. 4 people smell soy. 2 people

Comparative Example 4 (苺)
Incompatible. 16 people have a light taste. 13 people smell soy. 7 people

Since the comprehensive evaluation examples are derived from soybeans with textured soy protein foods and kinakome, they are compatible with each other and are soy snack confectionery utilizing the flavor of soy itself, compared to the comparative example Very liked. Because it is derived from textured soy protein foods and kina flour and soy, there is no sense of incongruity, and by attaching kana flour, the soy odor of textured soy protein foods is reduced. The flavor is thought to have increased. Such an effect was unexpected. On the other hand, it is thought that the thing of a comparative example had the compatibility of the combination bad, and the flavor of each was too strong, or the soybeans smelled by being weak.

Claims (1)

Comprising textured soy protein food and kina flour,
A soybean snack confectionery, wherein the kina flour is attached to the surface of the textured soybean protein food.