JP2014023462A - Soybean milk spread with soybean flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soybean milk spread which does not use an emulsifier or hydrogenated oil containing trans fatty acids but uses soybean milk not causing flotation separation of fat and oil due to heating, and has a reduced grassy smell characteristic of soybean milk.SOLUTION: A soybean milk spread with soybean flour is produced by mixing soybean milk with saccharides, adding a fatty oil to the mixed solution of soybean milk and saccharides to solubilize it, and then adding soybean flour so that the content of soybean flour is 0.5-10 mass%, the moisture content of the spread with soybean flour is 15-25 mass%, and the protein content is 1-5 mass%. The soybean milk spread thus produced has a reduced grassy smell characteristic of soybean milk and does not cause separation of fat and oil.

Description

  The present invention relates to a flavorful soymilk spread-like food in which a blue odor derived from soymilk is reduced in a spread-like food to be applied to bread, crackers or the like in which a stabilizer is mixed with soymilk.

  The vegetable oil used for margarine and fat spread used as a substitute for expensive butter is a hardened oil having a melting point of 30 to 70 ° C. by hydrogenation. However, these vegetable oils and fats have a drawback that a large amount of trans fatty acids, which have been pointed out to be harmful to health, in the process of producing hardened oils. Therefore, development of margarine or spread with reduced trans fatty acid content is required.

  Soy milk made from soybeans is an isoflavone that is expected to be effective against female diseases such as osteoporosis, menopause, and breast cancer, and saponin and protein that are expected to be effective for cancer prevention, arteriosclerosis prevention, and skin aging prevention. It contains nutrients such as vitamins and is a food preferred by people with a strong health consciousness.

From such a background, a method for producing a spread-like food by mixing a stabilizer with soy milk has been proposed as margarine or spread that does not contain hydrogenated fats and oils containing trans fatty acids (see, for example, Patent Document 1). ). However, spread-like foods produced by this method require food additives that are not preferred by natural food-oriented people, such as processed starch and thickeners, in order to stably disperse fatty oils. In addition, there are peculiar disadvantages of blue odor (unpleasant taste, miscellaneous taste) and bean odor caused by lipoxygenase in soybean, and there is a problem in terms of palatability.
On the other hand, for the purpose of providing a spread that does not contain an emulsifier or an emulsion stabilizer and has an optimum viscosity for application to bread, crackers, etc., soy milk and saccharide are mixed, and the soy milk / saccharide mixed aqueous solution is mixed with fat. Oil is added to solubilize, the water content is in the range of 18-30% by mass, the spread of the protein content and the water content is in the range of 5-40, does not contain trans fatty acids, and It has been proposed as a spread having a certain shape retaining property (see, for example, Patent Document 2). However, this spread also has the disadvantages of blue odor (unpleasant taste, miscellaneous taste) and bean odor attributed to lipoxygenase in soybean, which is peculiar to soy milk.

JP 2002-281927 A JP2012-095581A

  The present invention uses soy milk as a raw material, does not contain food additives such as hardened oils and emulsifiers, emulsification stabilizers, and the like containing trans fatty acids, and has no blue smell (unpleasant taste, miscellaneous taste) and soy smell peculiar to soy milk The purpose is to provide spread-like foods to be applied to crackers and the like.

  As a result of intensive research, the inventors have mixed soymilk with sugars, fatty oils and kinako flour, and solubilized the kinako flour-containing soymilk spread-like food by adjusting the water content and protein content. In addition, there is no segregation of fats and oils during production, and there is no hardened oil, and there is no blue odor (unpleasant taste, miscellaneous taste) and bean odor peculiar to soy milk, despite having a certain shape retention. The present invention was completed.

That is, the present invention relates to the following.
(1) A spread obtained by mixing saccharides with soy milk and solubilizing by adding fatty oil and kinako to the soy milk / sugar mixed aqueous solution, wherein the content of the soy milk is 6 to 22% by mass,
Content of said saccharides is 21-43 mass%, and the compounding quantity of the said kinako is 0.5-10 mass%, The kinako-containing soymilk spread characterized by the above-mentioned.
(2) Kinase flour-containing spread as described in (1) above, wherein the moisture content of the spread is 15.8 to 25.5% by mass, and the protein content is 1 to 5% by mass. Sinakin containing soy milk spread.
(3) A soybean powder-containing soymilk spread according to (1) to (2), wherein the content of the flour in the spread is 0.5 to 10.0% by mass.
(4) Mixing soymilk and saccharides, solubilizing the soymilk / saccharides mixed aqueous solution by adding fatty oil, and then adding kinako so that the content of kinako is in the range of 0.5 to 10% by mass. A method for producing a soybean powder-containing soymilk spread as described in (1) to (3) above.

  The spread of the present invention uses soy milk having the ability to solubilize fatty oils, so that it has a suitable shape retaining property without using an additive such as an emulsifier and is not subjected to hydrogenation treatment. Is a food preferred by people with low trans fatty acid content and a strong health consciousness. In addition, by adding kinako, the soy milk's peculiar blue odor and puffiness of soybean are suppressed, and it is a spread with high palatability that can be eaten even by people who do not like the blue odor of soy milk. Moreover, since the spread of the present invention hardly causes emulsification and separation due to heat denaturation, it can be applied to various processed foods.

(Soy milk)
The soy milk used for the spread of the present invention is not particularly limited, and commercially available soy milk can be used. In order for the spread of the present invention to have shape retention, the water content and protein content described below are particularly important, so the soymilk used has a protein content of 3.0 to 6.9% by mass. It is preferable to use soy milk.
Since the protein content of commercially available soy milk (including all types of soy milk beverages, adjusted soy milk, non-adjusted soy milk, etc.) is 1.7 to 6.9% by mass, it is commercially available so that it has the above content as necessary. Concentrate the soymilk. For the concentration treatment, a conventional method such as reduced pressure treatment or thin film treatment can be used.

(Sugar)
Examples of saccharides include water-soluble saccharides such as monosaccharides, oligosaccharides, dextrins, and syrups, and these can be used alone or in combination. Among them, candy is preferable because it can easily obtain the spread of the present invention and is inexpensive.
The amount of sugar used can be appropriately selected from the amounts of soy milk, fatty oil, and kinako in the spread described later.

(Fat oil)
As the fatty oil, any fatty oil that can be used for food can be used. For example, vegetable oils such as cottonseed oil, sesame oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, rice oil, palm oil, coconut oil, olive oil, and processed refined oils (medium chain fatty acids, etc.); chicken oil, Animal oils and fats such as whale oil and fish oil; essential oils such as orange oil, lemon oil, yuzu oil and publica oil; and spice oils such as mustard oil can be used alone or in combination. Palm oil processed refined fats (medium chain fatty acids) are less susceptible to oxidation and are therefore suitable for long-term storage and are more preferred for use in spreads.
The amount of the fatty oil to be used is not particularly limited as long as it is an amount adjusted to have a certain shape retention as a spread, but is 0.5 to 1 part by weight of a soymilk / sugar mixed aqueous solution described later. The amount is preferably 2.5 parts by mass. If the amount exceeds or falls below the above range, there is no fixed shape retention as a spread.

(Kina flour)
Kinako flour means roasted whole soybeans ground, powdered with a mortar, machine, etc., and foreign matter such as skin removed by sieving. Examples include yellow-brown powder made from yellow soybeans, light green blue powder made from green soybeans, and powder made from black soybeans. These can be used alone or in combination. it can.
The amount of kinako to be used is not particularly limited as long as it is an amount adjusted to have a certain shape retention as a spread, but is 0.5 to 13 with respect to the soymilk / sugar / fatty oil mixture described later. It is preferably 0% by mass. It is more preferable that it is 1.0-12.0 mass% especially. When the above range is exceeded, the texture (roughness) becomes worse, and separation of fatty oil occurs at the time of production, and there is no fixed shape retention as a spread. If the amount is less than the above range, the blue odor of soy milk cannot be sufficiently suppressed.
In addition, the grain size of the kinako is required to be 100 μm or less so as not to cause a rough feeling when eaten, and is preferably 30 μm or less because the rough feeling is hardly felt.

(Spread)
The spread of the present invention is a spread obtained by mixing saccharides with soy milk to obtain a soy milk / sugar mixed aqueous solution having solubilizing ability, and further mixing the solubilized fat oil and kinako flour with the mixed aqueous solution, solubilizing Since it has shape retaining properties over a period of time, it can be easily applied to bread, crackers, and the like.
In order for the solubilized state of the spread to remain stable for a long period of time, it is extremely important that the content of kinako with respect to the mixture of soymilk / sugar and fatty oil is 0.5 to 13.0% by mass. In order to control the blue odor of soy milk, it is necessary that a certain amount of kinako is contained in the spread. However, if the amount of kinako exceeds the above range, the shape retention of the spread will be inhibited, and the fat and oil content will be reduced. Separation is likely to occur.

  On the other hand, to implement the present invention, adjusting the protein content (% by mass) and moisture content (% by mass) for soymilk and kinako spreads maintains the shape retention of the spread and suppresses the separation of fats and oils. Is important to do. That is, in producing the spread, the water content is 15.8 to 25.5% by mass, preferably 16 to 20% by mass, and the protein content is 1 to 5% by mass, preferably 1.75 to 5% by mass. It is. It is preferable to adjust the blending amount of soy milk and kinako so that the water content and protein content can be adjusted within these ranges when producing the kinako-containing soymilk spread. If this condition is adopted, raw materials such as soy milk, fatty oil, sugars and kinako are mixed uniformly to maintain the shape retention of the spread stably, and the separation of oil and fat during production can be suppressed.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

(Preparation of soy milk spread)
Commercially-prepared soymilk with a liquid temperature of 25 ° C. (room temperature) and water candy (Maru L; Showa Sangyo Co., Ltd.) with a liquid temperature of 25 ° C. (room temperature) at a mixing ratio shown in Tables 1 to 4 To prepare a soymilk / sugar mixed aqueous solution having solubilizing ability. A soymilk spread that does not contain kina flour with oil and fat evenly dispersed by solubilizing a commercially available salad oil with a hand mixer (50/60 Hz; manufactured by Vijuu) in a soymilk / sugar mixed aqueous solution. (Comparative Examples 1 to 4) were obtained.

(Investigation of moisture content and protein content suitable for preparation of soybean powder-containing soymilk spread in which fats and oils are not separated during production)
In the blending ratios shown in Tables 2 to 5, kina powder was mixed with soy milk spreads (mixing 1 to 4) to produce kina powder-containing soy milk spreads (Test Examples 1 to 34). Subsequently, each protein content (mass%) and water content (mass%) of the spread were measured.

(Measurement of protein content)
The protein content of soymilk and kinako was measured by the Kjeldahl method, and the total protein mass was calculated.

(Measurement of water content)
The moisture content of soy milk, syrup, and kinako was measured by a normal pressure heating drying method, and the total moisture content was calculated.

(Properties, storage stability and sensory test)
The soymilk spread obtained in the above process (Comparative Examples 1 to 4) and the kina powder-containing soymilk spread (Test Examples 1 to 34) are heated to 80 ° C., and after reaching the temperature, the properties such as the separation status of the fatty oil are visually confirmed. did. In addition, the container-packed sample was stored in an atmosphere at 30 ° C., tested for storage stability, and after one week, the presence or absence of separation of fats and oils was confirmed.

  The sensory test regarding the blue odor was performed as follows. Regarding the soy milk spread using the blends 1 and 2 and the soymilk spread containing kina flour, a sensory test was performed on the blue smell of the spread by a paired comparison method (three-point scale) after the tasting. That is, on the basis of the blue odor of the soy milk spread, the blue odor of the soymilk spread with kina powder was evaluated as 3 for bad but 2 for good but 1 for good. The score in the table indicates the total value of the scores of five panelists each having identification ability. The results are shown in Tables 2 and 3. The sensory evaluation regarding soymilk spread and kina powder-containing soymilk spread using Formulation 3 and Formulation 4 is ○ when all five panel members having discrimination ability judge that there is no blue odor, and × The case where it was judged that there were 1 to 4 persons was marked as Δ. The results are shown in Tables 4 and 5.

  From the results of Table 2 and Table 3, when the amount of soy milk in the soy milk spread is 7.5% by mass or 20% by mass, the amount of kinako to the soy milk spread is 13 It can be seen that the blending amount should be less than%. Moreover, although it is necessary to mix | blend 0.5% or more in order to suppress a blue odor, since the rough feeling arises, the compounding quantity of the flour which can accept | permit sensory is preferably 10 mass% or less. That is, it turns out that the compounding quantity of kinako must be 0.5-10 mass% of compounding quantity with respect to a soymilk spread.

(Examination of moisture content and protein content of soymilk spread containing kinako)
Tables 2 to 5 show the water content and the protein content when powders that cannot be mixed in the mixing ratios shown in Tables 2 to 5 are added to Formulation Examples 1 to 4, respectively. As a result, as shown in Tables 2 to 5, when the water content is 15.8 to 25.5% by mass and the protein content is 1 to 5% by mass, there is no blue odor and the fat and oil content It has been found that kino powder-containing soymilk spreads without separation can be produced.

  7 g of unadjusted soymilk was mixed with 10 g of water and 28 g of commercially available tri-warm sugar to prepare a soymilk / sugar mixed aqueous solution. A soymilk spread was obtained by adding 47 g of commercially available salad oil little by little to the soymilk / sugar mixed aqueous solution. A soymilk spread containing kina flour was prepared by adding 8% of kina flour to the soy milk spread. The soymilk spread containing kinako had a water content of 16.8% by mass and a protein content of 3.2% by mass. Moreover, the viscosity by a Bostwick viscometer was 11 (cm / 30 second). To this spread, 15 g of commercially available black honey was added, heated to a temperature of 70 ° C., and then 0.04 g of commercially available fragrance was added to obtain a black honey soymilk spread. This black honey soymilk spread did not cause separation of the fatty oil even after heating, and had a shape-retaining property suitable for application to bread and crackers.

Claims (4)

A spread obtained by mixing saccharides with soymilk and solubilizing by adding fatty oil and kinako to the soymilk / sugar mixed solution,
The content of the soymilk is 6-22% by mass,
The saccharide content is 21 to 43% by mass,
The amount of the kinako is 0.5 to 10% by mass.
A soybean powder-containing soymilk spread characterized by It is a spread containing kinako according to claim 1,
The moisture content of the spread is 15.8 to 25.5% by mass, and the protein content is 1 to 5% by mass.
A soybean powder-containing soymilk spread characterized by It is a kinako-containing soybean milk spread according to claim 1 or 2, wherein the content of the kinako in the spread is 0.5 to 10.0 mass%.
A soymilk spread containing kinako, which is characterized by It is characterized by mixing soymilk and saccharides, adding soymilk to the soymilk / saccharides mixed aqueous solution and solubilizing it, and then blending kinako so that the content of kinako is in the range of 0.5 to 10% by mass. The manufacturing method of the soybean powder containing soymilk spread of Claims 1-3 to do.