JP2018174726A - Roasted linseed containing food - Google Patents
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Abstract
Description
本発明は、酸化劣化し難い焙煎亜麻仁含有食品に関する。 The present invention relates to a roasted linseed-containing food which is resistant to oxidative degradation.
アマ科植物の亜麻の種子である亜麻仁は、タンパク質、脂質、食物繊維を豊富に含有している。品種や栽培条件等により異なるが、亜麻仁の食物繊維は、約４０％が水溶性であり、整腸作用等の各種生理機能を有していることが知られている。また、亜麻仁の脂質は、約３０〜６０質量％（高いものでは７５質量％以上）のα−リノレン酸で構成されており、必須脂肪酸の一つであるα−リノレン酸には循環器系疾患の予防作用や免疫機能の改善作用等の各種生理機能があることが知られている。このように栄養機能及び健康機能に優れていることから、カナダや北欧等の欧米諸国では古くから亜麻仁をベーカリー食品やシリアル食品等に利用されており、近年、我国でもその価値に注目されて各種の食品利用が試みられている。
生の亜麻仁には、青臭みがあること、種子中のリパーゼ等の酵素によって脂質に由来する酸化物が生じること、種子中に含まれる糖質等の成分が溶出され難いこと等の問題があった。また、我国では法規制のために亜麻仁を生食することができない。特許文献１では、アマニ種子を焙焼することで前記問題を解決できることが記載されている。このような焙煎亜麻仁は、香ばしい風味とクリスピーな食感を有しているが、亜麻仁の脂質を構成するα−リノレン酸が酸化されやすいことから、その酸化臭により経時的に風味が劣化し、過酸化物価も上昇するという問題があった。また、焙煎加工中に外殻が損傷する恐れがあり、その様な場合には経時的な風味劣化と過酸化物価上昇が加速されることになる。そのために、焙煎亜麻仁を酸素非透過性の包装容器又は包装袋へ脱酸素剤と共に及び／又は不活性化ガスに置換して密封保存する必要があるが（例えば特許文献２、３に記載の密封方法）、開封後の保存における酸化劣化や製造コスト高などの問題があった。
特許文献４では、中心層が光又は酸素により酸化されやすい脂溶性機能性成分を含んだ油脂性食品を糖液で被覆して糖衣層を形成させ、その糖衣層が砂糖層とビタミンＣ層とが交互に重なり合った状態で多層に形成することを特徴とした、糖衣した食品が開示されている。しかしながら、多層構造を形成させ、糖衣層を重量で中心層の５倍以上にさせる必要があり、製造工程が煩雑である。また、焙煎亜麻仁を室温で固体の油脂組成物で被覆させることについて何ら示唆はない。
特許文献５では、高度不飽和脂肪酸を含有する油脂を、可食性皮膜形成物質により実質的に外気と遮断するように被覆してなる被膜化油脂及び被膜化油脂を含有する高度不飽和脂肪酸含有食品が開示されている。これは、二重管を使用して内管にＤＨＡ等の高度不飽和脂肪酸を含有する油脂を導入し、外管にゼラチン、アルギン酸、固体脂等の皮膜形成物質を導入し、同時に冷水中に押出して得られるビーズ状被膜化油脂、又は、それらをホモジナイザーに供して得られる水中油型乳化組成物に関する物であり、亜麻仁等の固形物を被覆することを意図したものではない。
Linseed, which is a flax seed of the flax family, is rich in protein, lipid and dietary fiber. Although it differs depending on varieties, cultivation conditions, etc., it is known that about 40% of the dietary fiber of linseed is water-soluble, and has various physiological functions such as intestinal regulation. In addition, linseed lipid is composed of about 30 to 60% by mass (more than 75% by mass at high) of α-linolenic acid, and α-linolenic acid, which is one of the essential fatty acids, is a circulatory disease. It is known that there are various physiological functions such as the preventive action of and the improvement action of the immune function. Because of these excellent nutritional and health functions, flaxseed has long been used in bakery foods and cereal foods in Western countries such as Canada and Northern Europe, and in recent years, its value has attracted attention in Japan as well. Food use is being attempted.
Raw flaxseed has problems such as having a bluish smell, that an enzyme such as lipase in the seed produces an oxide derived from a lipid, and that it is difficult to elute components such as carbohydrates contained in the seed. The In addition, we can not live on flaxseed in Japan because of legal restrictions. Patent Document 1 describes that the above problem can be solved by roasting flaxseed. Such roasted linseed has a savory flavor and a crispy texture, but since the α-linolenic acid that constitutes the lipid of linseed is easily oxidized, its oxidative odor causes the flavor to deteriorate over time. And the peroxide value also increased. In addition, the shell may be damaged during the roasting process, and in such a case, the deterioration of flavor and the increase of peroxide value will be accelerated with time. For this purpose, it is necessary to seal the roasted linseed into an oxygen impermeable packaging container or packaging bag together with an oxygen scavenger and / or by replacing it with a deactivating gas (see, for example, Patent Documents 2 and 3) Sealing method), there is a problem such as oxidation deterioration and storage cost in storage after opening.
In Patent Document 4, a fat-based food containing a fat-soluble functional component in which the central layer is easily oxidized by light or oxygen is coated with a sugar solution to form a sugar coating layer, and the sugar coating layer is a sugar layer and a vitamin C layer. There is disclosed a sugar-coated food, which is characterized in that it is formed in multiple layers in an alternately overlapping state. However, it is necessary to form a multilayer structure and make the sugar coating layer 5 times or more the weight of the central layer, which complicates the manufacturing process. In addition, there is no suggestion that the roasted flaxseed be coated with a solid fat composition at room temperature.
In Patent Document 5, a highly unsaturated fatty acid-containing food comprising a coated oil and fat and a coated oil and fat formed by coating a fat and oil containing a highly unsaturated fatty acid so as to substantially block the outside air with an edible film forming substance. Is disclosed. In this method, a double pipe is used to introduce fat and oil containing polyunsaturated fatty acid such as DHA into the inner pipe, and a film forming substance such as gelatin, alginic acid and solid fat is introduced into the outer pipe, and simultaneously into cold water The present invention relates to bead-like coated fats and oils obtained by extrusion or oil-in-water emulsion compositions obtained by subjecting them to a homogenizer, and is not intended to coat solids such as linseed.
本発明は、脱酸素剤や不活性化ガス等と共に密封保存しなくとも、開封後空気暴露条件下においても、酸化劣化し難い焙煎亜麻仁含有食品を提供することを課題とする。 An object of the present invention is to provide a roasted linseed-containing food which is not easily oxidized and deteriorated even under open air exposure conditions without being sealed and stored together with an oxygen scavenger or inert gas.
本発明者等は、焙煎亜麻仁を、油脂組成物で被覆することにより、空気暴露下で室温保存しても、風味の劣化及び過酸化物価の上昇が起こらない焙煎亜麻仁含有食品を得ることができることを見いだし、本発明を完成するに至った。 The present inventors have obtained a roasted linseed-containing food which is free from deterioration in flavor and increase in peroxide value even when stored at room temperature under air exposure by coating roasted linseed with a fat and oil composition. It has been found that the present invention can be accomplished.
すなわち本発明は以下の通りである。
（１）焙煎亜麻仁を油脂組成物で被覆してなる焙煎亜麻仁含有食品。
（２）焙煎亜麻仁１００質量部に対して油脂組成物を１２５質量部以上含む、前記（１）に記載の焙煎亜麻仁含有食品。
（３）油脂組成物がチョコレートである前記（１）または（２）に記載の焙煎亜麻仁含有食品。
That is, the present invention is as follows.
(1) A roasted linseed-containing food comprising a roasted linseed covered with a fat and oil composition.
(2) The roasted linseed-containing food according to the above (1), which comprises 125 parts by mass or more of the oil and fat composition relative to 100 parts by mass of the roasted linseed.
(3) The roasted linseed-containing food according to the above (1) or (2), wherein the oil and fat composition is chocolate.
本発明によれば、空気暴露下で室温保存しても、風味の劣化及び過酸化物価の上昇が起こらない焙煎亜麻仁含有食品を得ることができる。 According to the present invention, it is possible to obtain a roasted linseed-containing food which does not cause deterioration in flavor and rise in peroxide value even when stored at room temperature under air exposure.
亜麻仁は、欧州の地中海地方原産の自生植物である亜麻科植物アマ（亜麻、学名：Ｌｉｎｕｍ ｕｓｉｔａｔｉｓｓｉｍｕｍ）の種子（仁）のことであり、英名 Ｆｌａｘ Ｓｅｅｄ (フラックスシード)、学名 Ｌｉｎｕｍ Ｕｓｉｔａｔｉｓｓｉｍｕｍと呼ばれる。
本発明において、亜麻仁は、国内産、外国産などの産地や品種を問わず原料として使用できる。本発明において、焙煎亜麻仁とは亜麻仁をロースト（焙煎処理）したものであり、焙煎処理することで、良好な風味並びに芳香を得ることができる。焙煎処理は、例えば３０秒〜１２０分、１００〜４００℃に加熱することによって行うことができる。
Flaxseed is a seed of a flaxaceous plant, flax (linum, scientific name: Linum usitatissimum), which is a native plant native to the Mediterranean region of Europe.
In the present invention, linseed can be used as a raw material regardless of domestically produced or foreign produced regions or varieties. In the present invention, the roasted linseed is a roasted linseed (roasted), and by roasting, a good flavor and aroma can be obtained. The roasting treatment can be performed by heating to 100 to 400 ° C., for example, for 30 seconds to 120 minutes.
本発明に使用する油脂組成物は、油脂を含み、常温で固体であり、加熱により容易に溶融するものであれば何れも好適に使用することができる。
このような油脂組成物を構成する油脂として、ココアバター、シアバター、マンゴーバター、パーム油、ヤシ油等の植物性の固形油脂；豚油、牛脂、乳脂等の動物性の固形油脂；常温液体の油に水素添加して得られる硬化油脂；リパーゼを作用させて得られるエステル交換油脂等が上げられる。これら油脂は単独で使用してもよく、適宜複数を混合して使用してもよい。
油脂組成物の油脂以外の構成成分として、砂糖、麦芽糖、乳糖、異性化糖等の甘味性糖類；カカオ豆、落花生、胡麻等の種子磨砕物又は粉砕物；香辛料；香料など、味付けや香り付けに使用される食品及び調味料を使用することができる。
The fat and oil composition used in the present invention may be any material as long as it contains fat and oil, is solid at normal temperature, and can be easily melted by heating.
As fats and oils which constitute such fat and oil composition, vegetable solid fats and oils such as cocoa butter, shea butter, mango butter, palm oil and coconut oil; animal solid fats and oils such as pig oil, beef tallow and milk fat; Hydrogenated fats and oils obtained by hydrogenation; and transesterified fats and oils and the like obtained by acting a lipase. These fats and oils may be used alone or in combination of two or more.
As components other than fats and oils of a fat and oil composition, sweetening sugars, such as sugar, maltose, lactose, and isomerized sugar; Seed grinding materials or ground products such as cocoa beans, peanuts, sesame, etc .; Spices; Foods and seasonings used in
油脂組成物中の油脂の割合は油脂の種類によって適宜調整可能であり、油脂組成物が常温で固体であり、加熱により容易に溶融するものであれば特に限定されない。好ましくは油脂組成物全量に対し油脂を１５〜８２量％、さらに好ましくは１５〜５０質量％の量で使用する。例えば油脂がココアバターである場合、油脂組成物全量に対し３０〜４０質量％の量で使用することができる。 The proportion of the fat and oil in the fat and oil composition can be appropriately adjusted depending on the type of the fat and oil, and is not particularly limited as long as the fat and oil composition is solid at normal temperature and easily melted by heating. Preferably, 15 to 82% by mass, more preferably 15 to 50% by mass of fat and oil is used based on the total amount of the fat and oil composition. For example, when fats and oils are cocoa butter, it can be used in the quantity of 30-40 mass% with respect to fats-and-oils composition whole quantity.
油脂組成物を構成する油脂の常温における油脂結晶の割合が低いと柔らかくべた付いた触感になるため、油脂組成物の外部をさらに糖衣層等で被覆することもできる。常温における油脂結晶の割合が８０％を超えるココアバターは、硬くてべた付きがほとんどないので、油脂組成物を構成する油脂として最も好ましい。 If the ratio of fat crystals of fats and oils constituting the fat and oil composition at normal temperature is low, it becomes soft and sticky touch, so the outside of the fat and oil composition can be further coated with a coating layer or the like. Since cocoa butter having a proportion of fat crystals at normal temperature exceeding 80% is hard and hardly sticky, it is most preferable as the fat constituting the fat composition.
本発明において油脂組成物は好ましくはチョコレートである。本発明においてチョコレートとは、食品製造分野において通常いうところのチョコレート生地（カカオ分が３５％以上、或いはカカオ分が２１％以上でカカオ分と乳固形分の合計が３５％以上のもの）及び準チョコレート生地（カカオ分が１５％以上或いはカカオ分が７％以上でそれを合わせた乳固形分が１２．５％以上のもの）を含むものである。チョコレートには、例えばカカオマス、ココア、ココアバター、油脂、砂糖、全粉乳、レシチン、乳糖、香料等の成分が配合され得る。 In the present invention, the oil and fat composition is preferably chocolate. In the present invention, chocolate refers to chocolate dough as generally referred to in the field of food production (35% or more of cocoa content, or 21% or more of cocoa content and 35% or more of total of cocoa content and milk solid content) It contains chocolate dough (more than 15% cacao or more than 7% cacao and combined milk solids of more than 12.5%). The chocolate may be blended with ingredients such as cocoa mass, cocoa, cocoa butter, fats and oils, sugar, whole milk powder, lecithin, lactose, flavor and the like.
焙煎亜麻仁を油脂組成物で被覆するとは、焙煎亜麻仁含有食品に含まれる焙煎亜麻仁の表面が全て油脂組成物に覆われており、外気に露出する部分がない状態にすることを言う。
焙煎亜麻仁への油脂組成物の被覆は、常温で固体の状態である油脂組成物を加熱して溶融した油脂組成物を用い、噴射被覆法、回転被覆法、流し込み被覆法、浸漬被覆法等の公知の方法で行うことができる。
To coat the roasted linseed with the oil-and-fat composition means that the entire surface of the roasted linseed contained in the roasted linseed-containing food is covered with the oil-and-fat composition and there is no part exposed to the open air.
The oil and fat composition is coated on the roasted linseed using the oil and fat composition obtained by heating and melting the oil and fat composition which is in a solid state at normal temperature, and the spray coating method, spin coating method, cast coating method, dip coating method, etc. It can be carried out by the known method of
焙煎亜麻仁含有食品に使用する焙煎亜麻仁に対する油脂組成物の量は焙煎亜麻仁の被覆に十分な量であれば特に限定されない。好ましくは亜麻仁１００質量部に対して油脂組成物１２５質量部以上である。１２５質量部未満になると、露出部が生じやすくなる傾向にある。また焙煎亜麻仁含有食品における焙煎亜麻仁含有量が低く亜麻仁の風味が充分に感じられなくなる恐れがあるため亜麻仁１００質量部に対して油脂組成物３００質量部以下であることが好ましい。 The amount of the oil and fat composition relative to the roasted linseed used for the roasted linseed-containing food is not particularly limited as long as it is an amount sufficient to cover the roasted linseed. Preferably, it is 125 parts by mass or more of the oil-and-fat composition with respect to 100 parts by mass of linseed. If the amount is less than 125 parts by mass, an exposed portion tends to be generated. Further, since the content of the roasted linseed in the roasted linseed-containing food is low and there is a possibility that the flavor of the linseed can not be sufficiently felt, the fat composition is preferably 300 parts by mass or less with respect to 100 parts by mass of the linseed.
本発明において、焙煎亜麻仁含有食品の形状は、個々の焙煎亜麻仁を被覆した粒状であってもよく、被覆された焙煎亜麻仁の集合（焙煎亜麻仁と油脂組成物の混合物）を粒状、球状、各種のブロック状、各種の錐状、各種の柱状等の任意の形状に成形することもできる。焙煎亜麻仁含有食品にはさらに粉末調味料やビスケット、クッキー等の食品又はその粉砕物等を付着させることができる。 In the present invention, the shape of the roasted linseed-containing food may be granular coated with individual roasted linseed, and the aggregate of the coated roasted linseed (a mixture of roasted linseed and oil composition) is used, It can also be formed into any shape such as a spherical shape, various block shapes, various cone shapes, and various columnar shapes. The roasted linseed-containing food may further be attached with powdery seasoning, food such as biscuits and cookies, or crushed material thereof.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 EXAMPLES The present invention will be illustrated specifically by the following examples, but the present invention is not limited to the following examples.
［製造例１ 板チョコレートの製造］
油脂組成物であるチョコレート（クーベルチュールスイートフレーク、不二製油社製）を湯煎で解かした後テンパリングした。溶融したチョコレート１５０質量部及び焙煎亜麻仁（ローストアマニ、日本製粉社製）１００質量部をミキサーに投入し、気泡が入らないように満遍なく混合した。混合物をステンレス製の平底角容器に流し込み、室温で放冷して焙煎亜麻仁含有板チョコレート（５×１０×１ｃｍ）を得た。
[Production example 1 Production of plate chocolate]
The fat and oil composition chocolate (Kouvelt Sweetleflake, manufactured by Fuji Oil Co., Ltd.) was dissolved in hot water and then tempered. 150 parts by mass of melted chocolate and 100 parts by mass of roasted flaxseed (Low Store Mani, manufactured by Japan Powder Co., Ltd.) were charged into a mixer, and uniformly mixed so that bubbles did not enter. The mixture was poured into a stainless flat-bottomed container and allowed to cool at room temperature to obtain roasted flaxseed-containing plate chocolate (5 × 10 × 1 cm).
［製造例２ 粒チョコレートの製造］
焙煎亜麻仁１００質量部を回転式混合装置の回転釜に投入し、１５ｒｐｍで回転させながら、製造例１同様に溶融後テンパリングしたチョコレート１５０質量部を注入口から徐々に投入した。チョコレートで焙煎亜麻仁が被覆されたことを確認して冷却固化し、焙煎亜麻仁を心材とした粒チョコレートを得た。
[Production Example 2 Production of Grain Chocolate]
100 parts by mass of the roasted flaxseed was introduced into the rotary pot of a rotary mixer, and 150 parts by mass of chocolate which had been melted and tempered as in Production Example 1 was gradually introduced from the inlet while rotating at 15 rpm. After confirming that the roasted linseed was coated with chocolate, it was cooled and solidified to obtain grain chocolate having the roasted linseed as a heartwood.
［試験例１ 焙煎亜麻仁とチョコレートの配合の検討１］
焙煎亜麻仁１００質量部に対するチョコレートの配合量を表１にした以外は製造１に従って板チョコレートを得た。得られた焙煎亜麻仁含有板チョコレートを熟練のパネラー１０名により以下の評価基準により評価した。
[Test Example 1 Examination 1 of the combination of roasted flaxseed and chocolate]
A plate chocolate was obtained according to Production 1 except that the blending amount of chocolate with respect to 100 parts by mass of roasted flaxseed was as shown in Table 1. The obtained roasted linseed-containing plate chocolate was evaluated by 10 expert panelists according to the following evaluation criteria.
評価基準（亜麻仁粒の露出）
３点： 亜麻仁がチョコレートで十分に被覆され、露出されていない。
２点： 露出はないが、被覆厚が薄く透けて見える亜麻仁が散在している。
１点： 露出している亜麻仁が散在している。
Evaluation criteria (flaxseed grain exposure)
3 points: Flaxseed is fully covered with chocolate and not exposed.
2 points: There is no exposure, but the thickness of the coating is thin, and the transparent flaxseed is scattered.
1 point: There are scattered flaxseeds.
表１
比較例１及び２では、亜麻仁に対するチョコレートの量が少なく、粒のゴツゴツ観が強く、板状に成型することが困難であった。実施例１及び２では、板状にはなるものの、やや粒のゴツゴツ観が見受けられた。実施例３〜５では、板状成型が容易で、滑らかな表面の板チョコレートであった。 In Comparative Examples 1 and 2, the amount of chocolate relative to linseed was small, the grain appearance was strong, and it was difficult to form into a plate. In Examples 1 and 2, although it was plate-like, a slight grainy view was observed. In Examples 3-5, plate-shaped molding was easy and it was plate chocolate of a smooth surface.
［試験例２ 焙煎亜麻仁とチョコレートの配合の検討２］
焙煎亜麻仁１００質量部に対するチョコレートの配合量を表２にした以外は製造２に従って粒チョコレートを得て、試験例１同様に評価した。
[Test Example 2 Examination 2 of the combination of roasted flaxseed and chocolate]
Grained chocolate was obtained according to manufacture 2 except that the compounding quantity of chocolate with respect to 100 mass parts of roasted flaxseed was made into Table 2, and it evaluated similarly to Experiment Example 1.
表２
比較例３及び４では、亜麻仁の露出があり、亜麻仁とチョコレートとの味のバランスが悪かった。実施例６では、亜麻仁の露出はないものの、チョコレート層が薄く、許容範囲ではあるが味のバランスがやや悪かった。実施例７〜１０では、亜麻仁とチョコレートの風味に一体感があり、非常に良かった。 In Comparative Examples 3 and 4, the flaxseed was exposed, and the taste balance between flaxseed and chocolate was poor. In Example 6, although there was no exposure of linseed, the chocolate layer was thin and the balance of taste was somewhat bad although it was acceptable. In Examples 7 to 10, the flaxseed and chocolate flavor had a sense of unity and was very good.
［試験例３ 焙煎亜麻仁とチョコレートの配合の検討２］
試験例１で製造した板チョコレート、試験例２で製造した粒チョコレート及びチョコレートで被覆していない焙煎亜麻仁を一定期間保存し、酸化劣化の指標となる過酸化物価を測定した。過酸化物価（ＰＯＶ）の測定は日本油化学会制定「基準油脂分析試験法（ＩＩ）参考資料２．４−１９９６過酸化物価（クロロホルム法）」に準じて行った。結果を表３に示す。対照例は、チョコレートで被覆していない未処理の焙煎亜麻仁である。
[Test Example 3 Examination 2 of the combination of roasted flaxseed and chocolate]
The plate chocolate produced in Test Example 1, the grain chocolate produced in Test Example 2 and the roasted flaxseed not coated with chocolate were stored for a certain period of time, and the peroxide value as an index of oxidative deterioration was measured. The measurement of the peroxide value (POV) was performed according to the Japan Oil Chemistry Association established "standard fat and oil analysis test method (II) reference material 2.4-1996 peroxide value (chloroform method)". The results are shown in Table 3. A control example is untreated roasted flaxseed not coated with chocolate.
表３
実施例２では、亜麻仁が透けている部分の被覆が薄く、擦れ等で被覆が破れ易くなっている。そのためか、保存に伴って僅かにＰＯＶが上昇したが、十分に許容できるものであった。実施例７では、亜麻仁が十分に被覆されて外気と遮断されているので、ＰＯＶは検出限界以下であった。比較例２及び比較例４では、亜麻仁が露出している部分があり、初期から僅かながらＰＯＶが認められ、保存期間の延長と共にＰＯＶは上昇した。 In Example 2, the coating of the part through which the linseed is transparent is thin, and the coating is easily broken by rubbing or the like. Possibly, the POV slightly increased with storage, but was sufficiently acceptable. In Example 7, the POV was below the detection limit because flaxseed was sufficiently coated and shut off from the open air. In Comparative Example 2 and Comparative Example 4, there was a portion where flaxseed was exposed, and POV was slightly recognized from the beginning, and POV increased with the extension of the storage period.
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