JP2016165236A - Manufacturing method of hard cookie - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hard cookie less in texture deterioration by moisture absorption and having crispy texture while capable of taking beans or beans protein easily.SOLUTION: Crispy texture reduction of hard cookie by moisture absorption can be suppressed by blending a raw material derived from a mung bean dry type milled article without passing a wet type extraction process of 3 wt.% to 15 wt.% as a mung bean protein in a raw material dried article. Preferably raw material derived from the blended mung bean dry type milled article is a mung bean protein concentrate obtained by an air classification and more preferably protein content of the mung bean concentration is 35 wt.% or more.SELECTED DRAWING: None

Description

  The present invention relates to a hard cookie blended with mung beans.

Hard cookies are baked confectionery that features a crisp and hard texture. However, since the moisture content is relatively low, it is easy to absorb moisture, and this crispy feeling is easily lost.
In order to prevent moisture absorption, a desiccant is enclosed and multiple packaging is performed. However, an increase in cost due to complicated manufacturing processes and an increase in environmental load due to the use of packaging materials occur. Further, once opened by the consumer, it is difficult to prevent moisture absorption thereafter.

  Patent Document 1 describes that a decrease in moisture absorption hardness can be suppressed by adding crystalline cellulose. However, crystalline cellulose has a duty to label as a food additive and lacks versatility. Patent Document 2 describes that moisture absorption can be suppressed by adding a specific sugar alcohol. However, since it is necessary to add a specific sugar alcohol, sweeteners are limited and lack the versatility as described above.

  On the other hand, there are health-oriented needs for hard cookies, which are luxury items. Beans are particularly promising as an additive material because they have high nutritional value and are particularly rich in protein. A representative example is soybean, and various nutritional physiological effects are known for soybean protein. However, since it has a strong water absorption, when it is added to a hard cookie, moisture absorption after baking is promoted, and the characteristic crisp texture is lost over time.

  Β-conglycinin, which is a component of soy protein, has an effect of improving blood neutral fat (Patent Document 3) and body fat (Patent Document 4), and is also used in food for specified health use. It is known that this β-conglycinin-like function also exists in the main constituent protein of mung beans, which are legumes of the leguminous cowpea genus (Non-patent Document 1).

  The present applicant has previously disclosed that a good soft cookie can be produced by blending separated mung bean protein obtained by wet extraction (water extraction) (Patent Document 5). However, soft cookies are characterized by a moist texture and are different from the hard texture of hard cookies.

JP-A-8-205778 JP 2004-33109 A WO2002 / 026243 International pamphlet WO2004 / 009107 International publication pamphlet WO2014 / 156552 International pamphlet

Exploration of novel physiological functions of isolated mung bean protein (1) -blood neutral fat lowering action- (Abstracts of the 68th Annual Meeting of the Japan Society of Nutrition and Food Science, 225, 2013)

  To provide hard cookies that can easily ingest nutritional ingredients, especially legume protein, without the use of food additives that have restrictions on labeling or ingredients that have a strong influence on flavor, but that have little texture change due to moisture absorption Was an issue.

  In view of the above problems, as a result of intensive studies, the present inventor has found that a crunchy texture can be maintained even under high humidity by blending mung bean powder into hard cookies as a raw material for beans. Furthermore, it was discovered that by adding the mung bean protein concentrate obtained by air classification, a hard cookie with a good flavor and good flavor can be produced even under high humidity. The invention has been completed.

That is, the present invention
(1) A method for producing a hard cookie, wherein a raw material derived from a dry pulverized mung bean that has not undergone a wet extraction step is blended in an amount equivalent to 3% by weight to 15% by weight as a mung bean protein in the dry material
(2) The method for producing a hard cookie according to (1), wherein the raw material derived from the mung bean dry pulverized product is a mung bean protein concentrate obtained by air classification.
(3) The method for producing a hard cookie according to (2), wherein the mung bean protein concentrate has a protein content of 35% by weight or more,
(4) The method for producing a hard cookie according to any one of (2) to (3), wherein a fraction of the particle size of 20 μm or more of the mung bean protein concentrate is 30% by weight or less,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, the hard cookie which can take protein easily as a light meal or a snack, and does not easily deteriorate the food texture due to moisture absorption after opening can be provided.

(Mung Bean)
Mung beans are the seeds of Vigna radiata, a leguminous cowpea genus. It is sometimes called Ao Azuki or Bun. About these mung beans, after carrying out the dry-type grinding | pulverization mentioned later, a protein fraction is concentrated. In order to increase the concentration rate of protein, it is preferable to remove mung bean hulls in advance before pulverization.

(Dry grinding)
The present invention is characterized by using a dry pulverized product of mung beans. Dry milling refers to mung beans with a protein content of about 30% by weight, preferably peeled mung beans, such as flake crusher, hammer mill, pin mill, blade mill, ball mill, stamp mill, bantam mill, jet mill, cyclone mill, fret mill, pan mill. , Pulverize mung beans using dry crushers such as edge runners, roller mills, mix mullers, and vibration mills. And in the crushing and the process before and after that, it is characterized by processing without active water intervention. When water is used, the protein body in the bean cell tissue absorbs water, and the subsequent fractionation may be difficult. As a preferred dry mill, a jet mill or impeller mill manufactured by Seishin Co., Ltd., a pin mill manufactured by Alpine Corporation or the like can be used.

  The green pulverized dry pulverized product has a characteristic that the composition varies depending on the particle size, and since the fraction with a small particle size, that is, contains more protein on the fine powder side, the fraction of 20 μm or more in the particle size distribution of the pulverized product after classification after pulverization By grinding so as to be preferably 30% by weight or less, more preferably 15% by weight or less on a volume basis, a mung bean protein concentrate having a high protein concentration can be efficiently obtained by classification described later. The particle size distribution can be measured with 2-propanol using a laser diffraction particle size distribution analyzer such as LMS-2000e (Seishin Corporation), SALD-2300 (manufactured by Shimadzu Corporation). .

(Classification)
The dry pulverized product of mung beans can be further obtained by separating the fraction on the fine powder side to obtain a concentrate having a high protein content. As the separation means, dry classification is preferably used in order to avoid elution of the protein from the protein body. As a preferred apparatus for performing dry classification, an inertial force classifier such as a sieve, a vibrating sieve, a gravity classifier, a centrifugal classifier such as a cyclone, or a louver type classifier can be used. Etc. can be selected as appropriate.

(Air classification)
In the dry classification, air classification is preferably performed. Air classification is a method of using a gas such as air as a fluid among fluid classification, and is also referred to as airflow classification or wind classification, and has a feature that a large amount of products can be processed with high fractionation accuracy. Examples of the equipment include Claseal of Seishin Co., Ltd. and Microplex of Alpine.

(Mung Bean Protein Concentrate)
The mung bean protein concentrate of the present invention uses mung bean dry pulverized material as a raw material, and does not perform wet extraction (water extraction), but separates a specific fraction by the above-mentioned dry classification, preferably air classification, to obtain a protein content of 35. Concentrated to more than wt%. Moreover, 45 weight% or more is preferable and 50 weight% or more is still more preferable. When the protein content is high, the flavor is improved and it is easy to efficiently ingest the amount expected to express physiological functions, and further, the effect of suppressing moisture absorption and maintaining the texture, which is a feature of the present invention, is high. .

  Further, the fraction of mung bean protein concentrate having a particle size of 20 μm or more is preferably 30% by weight or less, more preferably 15% by weight or less, based on volume. When the particle size is small, the moisture absorption suppressing effect tends to be high.

(Method for quantifying mung bean protein)
Western blotting can be used as a method for measuring the concentration of mung bean protein. That is, a sample buffer containing a reducing agent such as SDS and 2-mercaptoethanol is added to the ground sample and extracted in boiling water for 10 minutes. Thereafter, SDS-PAGE is performed simultaneously with the sample using mung bean protein (control) adjusted to several concentrations, and transferred to a PVDF (Polyvinylidene difluoride) membrane by a semi-dry method. The transferred membrane is reacted with an anti-mung bean protein antibody as a primary antibody, and an antibody labeled with AP (Alkaline phosphatase) or HRP (Horse radish peroxidase) or the like is reacted with the primary antibody as a secondary antibody. Thus, mung bean protein can be quantified. Soy protein and pea protein can also be quantified by the same method.

(Hard cookies)
The hard cookie in the present invention refers to a baked confectionery obtained by forming and baking a kneaded dough using cereal flour as a main ingredient and adding auxiliary ingredients. In particular, it refers to those that are formed into a thin shape and have a crispy, hard texture that affects their commercial value and that have a water content of less than 5% by weight after firing.

(Raw material flour)
In preparing the dough, the raw materials used in conventionally known hard cookies are not particularly limited and can be used freely. In particular, for flour, flour used in the manufacture of cookies generally uses flour, but this may include flour such as barley, rye, malt, corn, oat, rice, and other beans. . Moreover, starch, processed starch, etc. may be included. In the present invention, these are raw material flours. These raw materials can be used as long as the effects of the present invention are not affected.

(Sub-material)
Various auxiliary materials can be added in addition to the raw material flour. For example, general raw materials such as plastic fats and oils such as butter, margarine and shortening, liquid oil, sweetener, egg, milk, soy milk, chocolate, dried fruit, nuts, vegetables, cocoa, coffee, dairy products, various swelling agents, etc. Can be used. As sweeteners, super white sugar, tri-sugar, brown sugar, millet sugar, honey, maple syrup, agave syrup, molasses, starch syrup, glucose, fructose, maltose, sucrose, glucose liquid fructose, oligosaccharide, fructooligosaccharide, inulin Sugars such as aspartame, acesulfame potassium, sucralose, saccharin, neotame and other artificial sweeteners, trehalose, licorice extract, stevia extract, rahan fruit extract, thaumatin, glycerin, curculin, monelin, monatin, etc. can be used . In addition to these, conventionally known additives used in baked goods such as various preservatives may be used in combination.

  In addition, using soybeans, other beans, soybean milk powder, modified soybean milk powder, soybean flour, defatted soybean flour, other beans flour, milk, whey, collagen, etc. Ω-3 oils, vitamins, minerals, polyphenols, astaxanthin, conjugated linoleic acid, water-soluble dietary fiber, insoluble dietary fiber, catechin, olive (leaf) polyphenol, indigestible dextrin, cinnamon, lignan, isoflavone, plant Sterol, acetylcysteine, white kidney bean extract, phaseolamin, arabinoxylan, phytic acid, (oolong tea) polyphenol, ercampule, caiapoimo, glucomannan, chrome, mulberry leaf, onion, theaflavin, dokudami, vanadium, fenugreek, pectin, hop It may be combined with materials such as polydextrose and egg yolk oil. These can be appropriately blended within a range not impairing the effects of the present invention.

  The added amount of the raw material derived from the mung bean dry pulverized product of the present invention is 3% by weight or more and 15% by weight or less, preferably 7% by weight or more and 12% by weight or less, as the mung bean protein, with respect to the hard cookie raw material dried product. . If the amount is too small, the effect of maintaining the texture over time is difficult to obtain. The “dried material” here refers to the weight obtained by subtracting the amount of water from the raw material.

(High humidity)
ADVANTAGE OF THE INVENTION According to this invention, the beans protein high mixing | blending hard cookie with which the crunchy texture was maintained can be provided. This effect is particularly remarkable in suppressing moisture absorption under high humidity. High humidity refers to, for example, a condition where the humidity at 25 ° C. is 70% or more, preferably 80% or more.

(Use)
Since the hard cookie of the present invention has low hygroscopicity, it can be widely applied in applications that take time from opening to consumption, such as product forms provided in large bags without individual packaging. In addition, a large amount of mung bean protein having excellent nutritional value can be easily ingested. Furthermore, since mung bean protein has been reported to have a function of reducing triglycerides in blood, a nutritional functional effect can be expected.

  Hereinafter, more specific embodiments of the present invention will be described by way of examples.

(Production Example 1) Mung bean dry pulverized product and preparation of mung bean powder Dehulled mung beans were pulverized with a vertical grinder (Sourboy NSG-15F, Nagasawa Machinery Co., Ltd.), and the fraction of 20μm or more was passed through 16 mesh of JIS test sieve. However, 82% of the pre-ground product was obtained on a volume basis. This was made into a mung bean dry pulverized product. The mung bean dry pulverized product was further crushed with a jet mill (Single Track Jet Mill FS-4, Seishin Enterprise Co., Ltd.) to obtain mung bean powder (pressure 0.5 MPa). The protein content of mung bean flour was 29.5% by weight, and the fraction of 20 μm or more was 13% by volume.

(Production Example 2) Production of Mung Bean Protein Concentrate (Dry Type) by Air Classification Mung bean powder was further classified (air classification) using an airflow classifier (Classeal N-01, Seishin Corporation) (rotor rotation speed 5,000 rpm). The protein content on the fine powder side obtained as a result of classification was 62% by weight, and the fraction of 20 μm or more was 20% by weight on a volume basis. This was designated as mung bean protein concentrate (dry type).

(Comparative Production Examples 1 and 2)
The moulted and de-embedded soybean or pea was crushed with a grinder in the same manner as in Production Example 1, and the pre-pulverized product passed through the mesh was further crushed with a jet mill, soy flour (soy protein content 40% by weight), pea Flour (pea protein content 25% by weight) was used.

(Comparative Production Example 3) Preparation of Mung Bean Protein Isolate by Wet Extraction Add 4 times the amount of water to the mung bean powder produced in Production Example 1, stir and extract at room temperature for 1 hour, and use decanter to separate the aqueous solution and fiber fraction separated. Subsequently, the pH of the aqueous solution was set to 4.5, and the obtained isoelectric precipitation protein was recovered, and after neutralization, sterilized by high-temperature and high-pressure heating. Furthermore, it dried with the spray dryer and obtained the mung bean protein isolate (wet type). The protein content was 86% by weight.

(Examples 1-3, Comparative Examples 1-4)
Hard cookies were prepared using mung bean powder, mung bean protein concentrate (dry type), mung bean protein isolate (wet type), or pulverized soybeans and peas.
After mixing the materials according to the formulation in Table 1, the dough was laid in a refrigerator for 1 hour. Subsequently, this was molded (thickness 5 mm, diameter 50 mm) and baked in an oven at 170 ° C. for 20 minutes.
The baked cookies were radiated at room temperature for 1 hour, sealed in the presence of a saturated aqueous solution of potassium chloride and sodium chloride (both are special grades manufactured by Kishida Chemical), and left at 25 ° C. to perform a moisture absorption test. The relative humidity in the sealed container at 25 ° C. was 84.2% for potassium chloride and 75.3% for sodium chloride. After 3 days, the moisture absorption test was completed, and sensory evaluation of the flavor and texture of the cookies was performed. In sensory evaluation, the crispness and flavor were evaluated and scored according to the set criteria. A test group prepared without adding the beans pulverized product and stored in a sealed state without performing a moisture absorption test after firing was used as a control, and was compared with Examples and Comparative Examples.

(Table 1) (Unit: g)

Evaluation was performed according to the following criteria.
○ Evaluation for crispness ・ 4 points: Crispy sensation comparable to control (no additive / sealed storage) conditions.
・ 3 points: Crispy feeling is slightly reduced compared with the control (no additive / sealed storage) conditions.
・ 2 points: Crispy feeling is reduced compared to control (no additive / sealed storage) conditions.
-1 point: The crispness is completely lost.
○ Evaluation of taste ・ 3 points: The control is almost the same, and the flavor of the beans is not felt at all.
・ 2 points: Feels the flavor of beans, but does not feel uncomfortable.
-1 point: The bean flavor is strongly felt and has a blue odor.

The results of these tests are shown in the lower part of Table 1. The sum total of a crispy feeling and flavor evaluation set 7 or more as the pass.
It was shown that by adding mung bean powder or mung bean protein concentrate (dry type), a crisp feeling can be maintained as compared with other bean powders. In particular, this difference became significant under high humidity of 84.2%. Moreover, when the amount of mung bean protein relative to the dried raw material was reduced from 9.8 wt% to 4.9 wt%, this effect was slightly reduced.
On the other hand, the cookie to which the mung bean protein isolate (wet) was added had a moist texture and was different from the crisp texture hard cookie which is the object of the present invention.

  From these results, it became clear that the crunchy texture can be maintained even under high humidity by adding mung bean powder to hard cookies. Furthermore, by adding a mung bean protein concentrate with a protein content increased by dry classification, a crispy texture could be maintained more effectively even under high humidity, and a hard cookie with good flavor could be produced.

Claims (4)

A method for producing a hard cookie, comprising mixing a raw material derived from a mung bean dry pulverized product that has not undergone a wet extraction step, in an amount equivalent to 3% by weight or more and 15% by weight or less as a mung bean protein. The manufacturing method of the hard cookie of Claim 1 whose mung bean dry-type ground material origin raw material to mix | blend is the mung bean protein concentrate obtained by the air classification. The method for producing a hard cookie according to claim 2, wherein the mung bean protein concentrate has a protein content of 35% by weight or more. The method for producing a hard cookie according to any one of claims 2 to 3, wherein a fraction having a particle size of 20 µm or more of the mung bean protein concentrate is 30 wt% or less.