JP5904122B2 - Soy-derived edible composition and method for producing the same - Google Patents

Description

  The present invention relates to an edible composition having a nut-like texture obtained by molding and baking a water-containing composition containing an aqueous insoluble fraction derived from soybean as a raw material, and a method for producing the same.

  Nuts (nuts and seeds) are widely preferred because of their unique texture and rich flavor. Specific examples of nuts include macadamia nut, pecan, hazelnut, brazil nut, walnut, pine, pistachio, sunflower, almond, pumpkin, sesame, cashew nut, peanut, watermelon and the like. These nuts are roasted or crushed according to the application, used for snacks and snacks, chocolate confectionery and cookies, cereals and bars and salad toppings, frozen desserts and desserts, etc. Widely used including However, these nuts have limited cultivated areas, low yield per unit area, and low global production compared to soybeans. In view of global food difficulties and food quality of life, substitution with crops that have a wide cultivatable area and excellent solar energy conversion efficiency per unit area is desired.

  Nuts vary in hardness depending on their type, but they all have an excellent “feel that crumbles and crumbles” and are difficult to replace with other ingredients. For example, roasted soybeans have a “dry and fiblous hard texture” and cannot replace nuts. Attempts to obtain texture like nuts from soy materials, for example, in Patent Document 1, extruded granulated water-containing dough containing skim milk powder, fiber and sugar to soy material (separated soy protein) Attempts have been made to granulate, evaporate, and dry to form a granulated product under conditions that can produce a dry granulated product by using a fluidized bed granulation method or a fluidized bed granulation method. . However, a satisfactory texture cannot be obtained by not firing.

On the other hand, attempts to make baked foods using soybean materials are widely performed.
For example, in Patent Document 2, oil and fat and sugar are added to a soybean material (whole fat soybean powder) and baked. However, the baked product is an expanded product such as a pound cake, cookies, sponge-type cakes (castella, tart, roll cake, short cake, etc.) and does not have a nut-like texture.
In Patent Document 3, fats and sugars are added to a soy material (full-fat soy flour or defatted soy flour) and baked. However, the fired product is a moist and soft texture, not a nut-like texture.
In Patent Document 4, fats and sugars are added to a pulverized soybean material (extruded product) and baked. However, the baked products are expanded products such as biscuits, cookies, crackers, pies, shoe skins, sponge cakes, butter cakes, pound cakes, and wafers, and do not have a nut-like texture.
In patent document 5, fats and sugars are added to soybean material (okara powder) and fried. However, the baked products are expanded products such as donuts, breads, and fried pizzas, and do not have a nut-like texture.
Patent Document 6 discloses a confectionery using a soybean material (concentrated soybean protein). Cakes, cookies, wafers, crackers, donuts, buns, rice crackers, pies, etc. are exemplified, but none of them has a nut-like texture.
In Patent Document 7, fats and sugars and meat raw materials are added to a soybean material (extruded product) to try a jerky-style dry food having a meat-like texture, and not a nut-like texture.

Japanese Patent Application Laid-Open No. 08-116883 JP 2009-296953 A JP 2009-148253 A JP 2004-180516 A Japanese Patent Laid-Open No. 07-213227 Japanese Patent Application Laid-Open No. 06-070692 Special table 2010-523154

  It is an object of the present invention to obtain an edible composition having a nut-like texture, that is, a “food texture that collapses comfortably and comfortably” using soybeans with a large amount of world production as a raw material.

In order to solve the above-mentioned problems, the present inventors fractionated soybean raw materials into various parts and examined the physical properties and flavors in detail. As a result, an edible composition having a characteristic texture similar to nuts by mixing sugar, fats and oils into an insoluble fraction derived from soybean, which is obtained by removing soluble components in the aqueous system from the soybean raw material, and then baking it. We found knowledge that can be obtained. By further studying, a blending region capable of realizing a nut-like texture was identified, a feasible manufacturing method was found, and the present invention was completed.
That is, the present invention
(1) An edible composition obtained by molding and baking a water-containing composition containing an aqueous insoluble fraction derived from soybean as a raw material,
(A) The component value of the edible composition is 0 to 9 g of water, 10 to 30 g of protein, 25 to 50 g of lipid, 20 to 50 g of carbohydrate, and 0 to 9 g of ash per 100 g of the edible composition,
(B) containing 5 to 25 g of dietary fiber and 0 to 9 g of starch per 100 g of the edible composition after baking;
(C) The sum of dietary fiber content and protein content per 100 g of the edible composition after baking is 16 to 38 g,
(D) The volume density of the edible composition after baking is 0.75 to 1.25 g / cm ³ .
An edible composition characterized by the above.
(2) Soy-derived aqueous insoluble fraction is
(A) containing 15-60% by weight of dietary fiber per non-fat solid weight;
(B) contains 20 to 80% by weight of protein per non-fat solid weight,
The edible composition as described in (1) characterized by the above-mentioned.
(3) The edible composition according to (1), wherein the breaking load is 1.2 to 3.6 kgf.
(4) The edible composition according to (1), wherein the protein in the edible composition has an LCI value of 45 or more.
(5) An edible composition obtained by molding and baking a water-containing composition using an aqueous insoluble fraction derived from soybeans, sugar and fat,
(A) The use ratio of the water-based insoluble fraction derived from soybean and sugar is 25 to 45:15 to 35 in a non-fat solid weight ratio,
(B) The use ratio of sugar and fat is 15 to 35:25 to 45 in terms of solid content weight ratio,
(C) These water-containing compositions are mixed and molded.
The manufacturing method of the edible composition as described in (1) characterized by the above-mentioned.
It is.

  According to the present invention, it is possible to easily obtain an edible composition having a texture-like nuts texture, which uses soybeans with a large amount of world production as a raw material, and “disintegrates comfortably with crunchy”. it can.

It is a triangular diagram about the mixing | blending weight ratio of the insoluble fraction derived from soybean, sugar, and fats and oils.

(Soy material)
The soy material in the present invention includes round soybeans that are leguminous soybean seeds, dehulled soybeans obtained by removing seed coats and hypocotyls from round soybeans, crushed products obtained by crushing them dry or in water, and round Soybeans are defatted soybeans that have been crushed or pressure-penned after demolition and pressure degreasing and defatted with an organic solvent such as hexane, or reduced-fat soybeans that have been squeezed to remove oil. It is preferable to use a white-eyed soybean as the soybean because it can reduce the uncomfortable appearance due to the hypocotyl being scattered in the edible composition. The use of crushed material as a soybean raw material is preferable because the elution of soluble components in an aqueous system is accelerated, and the coarseness of the insoluble fraction derived from soybean, which will be described later, can be reduced by fine crushing.

(Insoluble fraction derived from soybean)
In the present invention, an insoluble fraction derived from soybean obtained by removing soluble components in an aqueous system from the soybean raw material can be used. The soluble component in the aqueous system is a protein component or whey component that is dissolved into the water side from the raw material soybean in contact with water. The insoluble fraction derived from soybean from which these soluble components have been removed mainly contains a fiber component and a protein component, and the composition of the protein remaining in the insoluble fraction varies depending on the pH of the aqueous system.
For example, a “concentrated soy protein” fraction obtained by removing only whey components as a soluble fraction in a pH 4.5 aqueous system from defatted soybean, which is a soybean raw material, and a neutral to alkaline pH range in the production of tofu or separated soy protein And “Okara” fraction obtained by removing most of protein components such as whey component and 7S / 11S globulin protein from soybean raw materials. Also, specific protein components can be solubilized by treatment in other pH ranges. For example, in an aqueous system at pH 5.9, about half of 11S globulin protein and 7S globulin protein are solubilized in addition to the whey component. In addition, in an aqueous system at pH 6.4, 11S globulin protein and 7S globulin protein are solubilized in addition to the whey component. Even in an aqueous system having a pH lower than 4.5, for example, an aqueous system having a pH of 3.0, not only the whey component but also the 11S globulin protein and the 7S globulin protein are solubilized. The insoluble fraction derived from soybean of the present invention is a material containing a fiber component and a protein component prepared at each pH.

  Thus, by controlling the pH of the aqueous system, the amount of protein transferred to the soluble fraction can be controlled, and the dietary fiber content and protein content of the insoluble fraction derived from soybean obtained as an insoluble fraction can be controlled. For example, one example of the “concentrated soy protein” fraction mentioned above has a dietary fiber content of about 17% by weight and a protein content of about 70% by weight in the non-fat solid content. Has a dietary fiber content of about 55% by weight and a protein content of about 25% by weight. An edible composition having a preferable texture can be obtained by mixing sugar, fats and oils with these insoluble fractions derived from soybean, molding and baking.

  Furthermore, in order to obtain an edible composition with an excellent texture, it is preferable to use a soy-derived insoluble fraction having a dietary fiber content of 15 to 60% by weight in the non-fat solid content, and 20 to 50% by weight. % Is more preferable, and what is 25 to 40% by weight is most preferable. In addition, it is preferable to use a protein content of 20 to 80% by weight, more preferably 35 to 65% by weight, and most preferably 45 to 60% by weight of an edible composition having a texture. Can be obtained.

  Soluble components in the aqueous system can be continuously removed by a centrifuge or the like. Several centrifuges may be used in combination as necessary. The separated insoluble fraction can be sterilized, dried and stored. However, using the separated insoluble fraction as it is in a wet state, a required amount of sugar and fat described later can be added to obtain a water-containing composition.

  The soy-derived insoluble fraction obtained in this way has the soluble whey component removed from the raw soybean, so adding the dietary fiber content and protein content per non-fat solid content will result in a difference in aqueous pH. Regardless, the value is preferably 80 to 95% by weight. The insoluble fraction derived from soybeans rich in dietary fiber has less protein, and the insoluble fraction derived from soybeans rich in protein has less dietary fiber. As the dietary fiber contained in the insoluble fraction derived from soybean increases, the texture of the baked edible composition becomes dry and fiblous, and the protein contained in the insoluble fraction derived from soybean increases. As the dietary fiber decreases, the texture of the baked edible composition becomes short and is far from a nutty texture.

  In addition, if the protein content in the insoluble fraction derived from soybean is more than 80% by weight, the hydrated product may become hard and brittle and difficult to mold, and when the protein content is 90% by weight like isolated soybean protein, Molding becomes difficult. In that case, if the moisture content of the hydrated product is increased, molding becomes possible, but if the moisture content is increased, the firing time is extended, which is economically disadvantageous.

(Protein composition)
As the composition of the protein contained in the insoluble fraction derived from soybean, the more lipophilic protein group (LP protein group), the less 7S globulin protein and 11S globulin protein, the more water-containing composition containing sugar and fat soft. Therefore, when preparing a water-containing composition in a low moisture region for the purpose of shortening the baking time, there is an advantage that the water-containing composition is easy to mold, and the texture of the baked edible composition is also crispy Reduced and preferred. Specifically, the LCI value of the protein in the edible composition is preferably 45 or more, more preferably 55 or more, and even more preferably 60 or more. The LCI value is a simple index for estimating how much lipophilic protein group (LP protein group) is contained in protein derived from soybean. In addition, it is not economically advantageous to prepare and use an insoluble fraction derived from soybeans having an LCI value of 80 or more.

  In order to obtain an insoluble fraction derived from soybean having a high LCI, for example, it can be carried out as follows. Put the soybeans in a sealed tank and heat the jacket that covers the outside of the sealed tank so that the product temperature is about 60 to 95 ° C in an atmosphere with a relative humidity of 90% or more, so that the PDI value becomes 40 to 80 It can be obtained by processing, selectively insolubilizing the LP protein group, and removing soluble components in a pH range where the 7S globulin protein and 11S globulin protein are easily solubilized. The PDI value is an abbreviation for protein dispersibility index, and is described as the AOCS official method (Ba10-65). The higher the value, the higher the protein solubility of soybean. When the PDI value exceeds 80 for low-denatured defatted soybeans and the like, selective insolubilization of the LP protein group becomes difficult. On the other hand, when the solubility of soybean protein decreases due to heat treatment and the PDI value is less than 40, non-selective insolubilization of the protein occurs, the protein extraction rate decreases, and 7S globulin protein and 11S globulin protein It becomes difficult to selectively remove.

(Measurement method of LCI value)
The LCI value for estimating the LP content (Lipophilic Proteins Content Index) is measured under the same conditions as in the WO2006 / 129647 international publication pamphlet, that is, the electrophoresis conditions shown in Table 1 below, and is calculated by the formula (1). .

(Table 1) SDS electrophoresis conditions

(Equation 1) LCI value calculation formula

(Edible composition composition)
The numerical values of the general components of the edible composition in the present invention are 0 to 9 g of water, 10 to 30 g of protein, 25 to 50 g of lipid, 20 to 50 g of carbohydrate, and 0 to 9 g of ash per 100 g of the edible composition after baking. Is essential. In addition, the sum of the dietary fiber content and the protein content in the edible composition after baking is 16 to 38 g, the dietary fiber content in the edible composition is 5 to 25 g, and the starch is 0 to 9 g. Is also essential. In the present invention, it is further necessary that the edible composition after baking has a volume density of 0.75 to 1.25 g / cm ³ . By satisfying these conditions, the edible composition after baking can obtain a “nut-like” texture. When the volume density is lower than 0.75 g / cm ³ , the texture becomes too soft, which is not preferable. When the volume density is higher than 1.25 g / cm ³ , the texture becomes too hard, which is not preferable. Although the volume density is affected by the expanded state of the edible composition, the expanded state can be controlled, for example, by appropriately adjusting the heating state during firing as described later.

  Furthermore, the edible composition of the present invention preferably has a breaking load of 1.2 to 3.6 kgf. By satisfying this requirement, it can be brought closer to a “nut-like” texture.

(sugar)
Sugars used in the preparation of the edible composition in the present invention include oligosaccharides such as monosaccharides and disaccharides, oligosaccharides, dextrins, starches, processed starches, pullulan, CMC, pectin and other water-soluble polysaccharides, and Insoluble polysaccharides such as cellulose and chitin can be used. Specifically, sugar, maltose, trehalose, etc. can be exemplified as oligosaccharides, and rice flour, potato starch, wheat starch, etc. can be exemplified as those containing water-soluble and / or insoluble polysaccharides. Although a more preferable nut-like texture can be obtained by the combination, if there are too many water-soluble and / or insoluble polysaccharides, an undesired texture that deviates from the nut-like texture is obtained. For example, when the starch content in the edible composition exceeds 9% by weight, a cookie-like texture is obtained, and a nut-like texture cannot be obtained. The starch content in the edible composition needs to be 9% by weight or less, preferably 5% by weight or less, and more preferably 3% by weight or less. Although it may be 0% by weight, 1 to 3% by weight is still more preferable. In addition to the texture of the baked edible composition, a known appropriate sugar can be selected and used in accordance with the purpose of preventing browning or suppressing sweetness.

(Oil and fat)
Next, as fats and oils used for the preparation of the edible composition in the present invention, for example, soybean oil, coconut oil, palm oil, palm kernel oil, rapeseed oil, sunflower oil, peanut oil, olive oil, rice oil, shea fat, monkey fat , Cottonseed oil, cacao butter, olive oil, sesame oil, wheat germ oil, iripe oil, safflower oil, corn oil, milk fat, sheep fat, goat fat, horse fat, egg yolk fat, sardine oil, whale oil and other animal and vegetable fats or oils The separated products, hydrogenated products and transesterified products can be used. Among these, it is desirable to select fats and oils that do not easily deteriorate and to enhance the versatility and storability of the edible composition. The mouthfeel of the edible composition is more preferable when the melting point is a liquid to semi-solid fat at room temperature. For example, it is preferable to use fats and oils having a melting point of 50 ° C. or higher and 40 ° C. or lower, and it is more preferable to use semi-solid fats and oils than to use powdered fats and oils. The fats and oils may be soybean oil or may be previously contained in the insoluble fraction derived from soybeans. For example, it may be an aqueous insoluble fraction derived from full fat soybeans or reduced fat soybeans. The melting point of fats and oils can be measured for fats and oils extracted with a chloroform: methanol (2: 1) solution after drying the edible composition.

(Combination)
Preparation examples of the product of the present invention will be described. An edible composition is prepared by molding a water-containing composition obtained by adding sugar and fats and oils to the above-described insoluble fraction derived from soybeans and baking the composition. At that time, in order to make the edible composition as described above, it is preferable to consider the blending balance of the insoluble fraction derived from soybean, sugar, fat and oil. For example, it is assumed that the edible composition comprises only soybean-derived insoluble fraction derived from defatted soybean (insoluble components in an aqueous system at pH 6.4), sugar, and fat. The non-fat solid weight of the insoluble fraction derived from soybean is (α), the non-fat solid weight of sugar is (β), the solid weight of fat is (γ), and the ratio of each is (α: β: γ) And For example, if (α: β: γ) = (40:20:40), get a crunchy texture like nuts (slightly soft) I can do it. On the other hand, in the case of (60:20:20) “a firm and crumbly texture like a fried-pasta snack”, in the case of (40:40:20) In the case of “a firm and crumbly texture like a crushed-toffee snack” (20:40:40), “a firm and crumbly texture like a fried sugar-coated dough” , (20:20:60) “a soft and sticky texture like a cookie with bits of sugar”, (40: 0: 60) In the case of (a dry and mealy texture like a deep-flied broad bean), a dry and fiblous texture like a sable with dietary fiber (60: 0: 40) Will be. Among these examples, per 100 g of edible composition, it has values of general components of 0 to 9 g of water, 10 to 30 g of protein, 25 to 50 g of lipid, 20 to 50 g of carbohydrate, and 0 to 9 g of ash (α: β: γ). = (40:20:40) only. (Α: β: γ) = (60:20:20), (40:40:20), (20:40:40), (20:20:60), (40: 0: 60), (60 : 0: 40) edible composition does not have a nut-like texture.

  Thus, it is necessary to consider the blending balance of soybean-derived insoluble fractions and sugars and fats and oils used in the edible composition, which deviates from the range of the general component values specified in the present invention. From the above, an edible composition having a preferable texture cannot be obtained. As a method of assembling the composition to obtain an edible composition having a preferable texture, the non-fat solid weight ratio of insoluble fraction derived from soybean and sugar in the edible composition is 25 to 45:15 to 35, and the edible composition The solids weight ratio of sugar and fat in the product can be 15-35: 25-45. Among these regions, the most preferable texture is that the non-fat solid weight ratio between the insoluble fraction derived from soybean and the sugar in the edible composition is 30-40: 20-30, and the edible composition The solid content weight ratio of sugar and fats and oils is 20-30: 30-40. Although it is not denied that components other than the insoluble fraction derived from soybean, sugar and fats and oils enter, if the composition of the edible composition deviates from the above range as a result, the function of the present invention cannot be exhibited.

(Production method)
The insoluble fraction derived from soybean of the present invention may be in the form of paste, putty, rag or powder, and may be refrigerated, frozen or dried. A powdery material is preferable from the viewpoint of flowability. When the insoluble fraction derived from soybean is a powdery dried product, a water-containing composition can be obtained by adding water. The amount of water in the water-containing composition is preferably 4 times or less per fat-free solid content of the insoluble fraction derived from soybean. If it exceeds 4 times the weight, it takes time for concentration and firing, and the economic efficiency decreases. A water amount of 2 to 3 times the weight of the non-fat solid content of the insoluble fraction derived from soybean is preferable because it is easy to form by hand. In the case of mechanical molding such as extrusion or punching, the amount of water can be 0.5 to 2 times the weight of the non-fat solid content of the insoluble fraction derived from soybean, which increases economic efficiency. In consideration of the melting point of fats and oils, warm water may be used. Further, the order of mixing the insoluble fraction derived from soybean and the sugar and fat may be any. In the case where the insoluble fraction derived from soybean is a powdery dried product, it is preferable that water is added after the oil and fat is sucked, so that it is less likely to cause lumps. Disperse oil and fat in advance in a powdery insoluble fraction derived from soybeans that has been heated to a temperature equal to or higher than the melting point of the oil with a heating stirrer, etc., add warm water, etc., mix and heat to remove excess moisture, and punch You may shape | mold with a molding machine etc. When the water-containing composition is adjusted to a hardness that is easy to mold or defoamed by depressurization, the moldability is improved and the specific gravity of the edible composition can be increased.

(Baking)
Thus, the shape | molded water-containing composition can be baked with heating machines, such as a hot air dryer, a steam oven, and a stone pot. Microwave or superheated steam may be used. However, firing is one of the factors that determine the specific gravity of the edible composition in the present invention, and the form, moisture, air content, firing temperature, and firing time in the water-containing composition before firing are important. That is, when the moisture in the water-containing composition is instantly vaporized and the expansion has progressed during baking, or when the moisture content in the original water-containing composition is large, the edible composition after baking has a specific gravity. The lowered texture becomes light and the desired nut-like texture cannot be obtained, which is not preferable. Heating conditions can be determined considering economic and quality aspects. Depending on the thickness of the edible composition, it may be, for example, 80 to 180 ° C. for 20 to 300 minutes, 100 to 140 ° C. for 30 to 180 minutes, etc., and may be multi-stage firing combining low temperature and high temperature. The water-containing composition may be seasoned. For example, a seasoning or a fragrance may be mixed and fired. Not only the nut flavor but also the chocolate flavor, bacon flavor, cheese flavor, garlic flavor or pepper flavor can be freely added, but it is desirable to spray the fragrances that easily volatilize upon firing with oil after firing. You may wrap with well-known coating agents, such as caramel and chocolate. The water-containing composition may be molded into chips, rods, dice, plates, stars, or hole almonds. The fired product may be cut into a grits shape such as 4 to 5 mm diameter or 2 to 3 mm diameter. However, if the water-containing composition is molded into a desired shape such as a grits shape and then fired, loss of fine powder is lost. Less desirable.

  EXAMPLES Examples of the present invention will be described below, but the present invention is not limited to these examples, and it goes without saying that various modifications can be made without departing from the gist of the present invention. In addition, parts and% are indicated on a weight basis unless otherwise specified.

[Raw materials]
As materials used in Examples and Comparative Examples, those prepared as follows or commercially available products were used.
Material A: LP fiber (the preparation method is described in “Preparation of Material A” below).
-Material B: Degreased okara powder ("DXF" manufactured by Fuji Oil Co., Ltd.).
-Material C: Concentrated soybean protein ("Arcon S" manufactured by ADM).
Material D: Isolated soy protein (Fuji Oil Co., Ltd. “New Fuji Pro SE”).
-Material E: Wheat bran flour ("Blance" manufactured by Nippon Flour Milling Co., Ltd.).
Sugar G: Granulated sugar (“KHG Fine” manufactured by Wada Seika Co., Ltd.).
-Sugar T: Trehalose ("Trehha" manufactured by Hayashibara Co., Ltd.).
Sugar S: Corn starch (“Corn Starch Y” manufactured by Nippon Shokuhin Kako Co., Ltd.).
Sugar P: Potato starch (“ZAM-X” manufactured by AVEBE).
Sugar R: Uruchi rice flour (Kyoritsu Foods Co., Ltd. “Re-Blanc”).
Oil and fat L: Palm oil (Fuji Oil Co., Ltd. “refined palm oil”: melting point 37 ° C.).
Fats and oils N: Refined processed fats and oils (Fuji Oil Co., Ltd. "Perkid V": melting point 46 degreeC).

[Preparation of material A]
Okara (LP fiber) containing a large amount of LP protein group was prepared. That is, raw material soybeans were prepared in the same manner as in Example 5 of WO2006 / 129647 International Publication Pamphlet. In other words, 1 part by weight of low-denatured defatted soybean (PDI value: 83, moisture 7.0%) filled in a sealed container was heat-heated so that the product temperature of defatted soybean was 85 ° C in an atmosphere with a relative humidity of 90% or higher. And maintained for 60 minutes. The treated defatted soybean (PDI value: 66) was taken out from the container and pulverized to obtain a raw material soybean. The raw soybean was added 15 times by weight with water and stirred to form a slurry (pH 6.4), which was separated into a soluble fraction and an insoluble fraction by centrifugation. The insoluble fraction was collected, neutralized (pH 7.0) by adding 3 times the weight of water of the insoluble fraction, and homogenized with a high-pressure pump. The slurry was sterilized by heating and powdered with a spray dryer to obtain “Material A”.

  The general components of “Material A” to “Material E” and the LCI value per protein were measured. In addition, the analysis method of a general component was based on the "Fiveth amendment Japanese food standard ingredient table" (MEXT, 2005). That is, the water content is calculated using the direct method, the protein content is calculated by multiplying the nitrogen content determined by the modified Kjeldahl method by the “nitrogen-protein conversion factor” (6.25), and the lipid content is calculated using the Soxhlet extraction method using diethyl ether. The ash content is calculated using the direct ashing method (550 ° C), and the carbohydrate content is calculated using the subtraction method (the total of water, protein, lipid and ash (number of grams) is subtracted from 100 g). Calculated. The dietary fiber content was calculated using the enzyme-weight method (modified Prosky method). The results of these analyzes are listed in Table 2. The general component values of sugars G, T, S, P, R, and fats L, N, and H are shown in Table 3.

(Table 2) “Material A” to “Material E” component values

(Table 3) Sugar and oil component values

[Preparation Example 1]
[Preparation of edible composition]
Add 40 parts by weight of fat L in a pan, melt at 60 ° C, add 40 parts by weight of material A and 20 parts by weight of sugar G, stir lightly with a spatula to blend in oil, 3.5 times by weight of material A Of 60 ° C. was added and mixed by heating to evaporate 1.0 part by weight of water of “Material A” to obtain a hydrated product. While it was warm (60 ° C. or higher), it was stretched with a rolling pin (thickness 5 mm), cut with a pizza cutter (width 5 mm), and formed into a stick shape (length 10 mm). It was put in an oven preheated to 120 ° C., baked at 120 ° C. for 90 minutes, and cooled to room temperature (25 ° C.) to obtain “baked product A”.
Similarly, the total amount of “material A” was replaced with “material B” to obtain “baked product B”. The total amount of “material A” was replaced with “material C” to obtain “baked product C”. An attempt was made to obtain “baked product D” by replacing the total amount of “material A” with “material D”, but it could not be formed into a gel-like lump in which the hydrated material collapsed, and “fired product D” was obtained. There wasn't. Replace 2/3 parts by weight of “Material A” with “Material B” and replace the remaining 1/3 weight part with “Material D” to make “Material B2D” with a composition close to “Material A”, A “baked product B2D” was obtained. The total amount of “material A” was replaced with “material E” to obtain “baked product E”.

  Each “baked product” was subjected to the following “volume density measurement”, “breaking load measurement”, and “panel texture evaluation”, and the results are shown in Table 4.

(Measurement of volume density)
Rather than filling a container with a plurality of edible compositions, 5 pieces are randomly selected, each weight and volume is measured, and the weight per unit volume (g / cm ³ ) is determined. The average value of these five edible compositions was calculated and used as the volume density (g / cm ³ ).

(Measurement of breaking load)
From the edible composition molded to 5mm height x 5mm width x 10mm length and baked, 5 pieces of uncurved samples suitable for the break test were selected and the length was measured with a wedge-shaped plunger at 60 degrees The maximum load (kgf) at the breaking point when the piece was broken in the direction of cutting in half was measured, and the average value for these five edible compositions was calculated to obtain the breaking load (kgf).

[Evaluation of texture by panelists]
Five pieces were randomly selected from edible compositions molded and fired 5 mm high x 5 mm wide x 10 mm long and subjected to a sensory evaluation test by five expert panelists. Each panelist has an “onomatopoeia” and “imaginable food” (for example, “crispy” (short), “puff corn snack”) about the texture of each edible composition. Etc.) in the “texture expression card”. Five cards were collected for each edible composition, and the most common texture expression was adopted.
In the following, the blending ratio of the raw material α: sugar β: oil γ is expressed as α: β: γ. Then, the fired product A to the fired product C, the fired product E, and the fired product B2D are shown as follows.
The blending ratio (parts by weight) of the fired product A is A: G: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product B is B: G: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product C is C: G: L = 40: 20: 40
The compounding ratio (parts by weight) of the fired product E is E: G: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product B2D is B2D: G: L = 40: 20: 40
(However, material B2D is a mixture of material B and material D at a weight ratio of 2: 1)

・焼成物A：ボリボリしたナッツ様（柔め）（crunchy texture like nuts（soft)
・焼成物B：ややボリボリしたナッツ様〜ウエハース風（crunchy texture a little like nuts but has a texture like a wafer）
・焼成物C，B2D：ややボリボリしたナッツ様〜クッキー風（crunchy texture a little like nuts but has a brittle texture like a cookie）
・焼成物E：サクサクしたクッキー風（short texture like a cookie）(Table 4) Component values and evaluation results of the fired product

・ Baking product A: crunchy texture like nuts (soft)
・ Sintered B: crunchy texture a little like nuts but has a texture like a wafer
・ Sintered C, B2D: Slightly crunchy nut-like style (crunchy texture a little like nuts but has a brittle texture like a cookie)
・ Sintered E: Crispy cookie style (short texture like a cookie)

  The “baked product A” using “material A” had the “boiled nut-like texture” and was most preferred. The “baked product B” obtained by replacing “material A” with “material B” and the “baked product C” obtained by replacing “material A” with “material C” It was good because it had a texture. In addition, all the materials used for these are the insoluble fraction derived from soybean which removes the soluble component in an aqueous system from a soybean raw material. On the other hand, “material A” was replaced with “material D” to obtain “baked product D”, but it could not be formed into a gel-like lump in which the hydrated material collapsed. “Material D” is an insoluble fraction derived from soybean that does not contain the insoluble “Okara” fraction.

  As shown in Table 2, using an insoluble fraction derived from soybeans containing 15 to 60% by weight of dietary fiber and 80 to 20% by weight of protein per non-fat solid content, as shown in Table 4, a preferred food A baked product with a feeling was obtained. On the other hand, “baked product E” in which “material A” is replaced with “material E” (a wheat-derived material containing 46% by weight of dietary fiber and 21% by weight of protein per non-fat solid content) I couldn't feel any “feel of the food”. Of the “material A” to “material C” obtained by removing soluble components in the aqueous system from the soybean raw material, the most preferable calcined product was obtained with 37.6% by weight of dietary fiber per non-fat solid content and 45.2%. This was “Material A” containing protein in weight%. Therefore, “Material A” is replaced with “Material B2D” (a mixture of “Material B” and “Material D” in a weight ratio of 2: 1 so as to have a dietary fiber content and protein content equivalent to material A). “Sintered product B2D” was obtained and evaluated. Certainly, “baked product B2D” was preferred because it had a “slightly crunchy nut-like texture”, but “fired product A” was even more preferred. When the LCI values of the proteins of “Material A” and “Material B2D” were compared, the LCI value of “Material A” was 70, and the LCI value of “Material B2D” was 49. The LCI value of “Material B” was 54, the LCI value of “Material C” was 48, and the LCI value of “Material D” was 40. It was desirable that the LCI value of the protein in the fraction was 45 or more, preferably 55 or more, more preferably 60 or more.

[Preparation Example 2]
As in Preparation Example 1, except that the blending ratio (α: β: γ) of “raw material α”: “sugar β”: “fat γ” is as follows, and “baked product A2” to “baked product A7” are obtained. It was. The results are shown in Table 5.
The blending ratio (parts by weight) of the fired product A01 is A: G: L = 60: 20: 20
The blending ratio (parts by weight) of the fired product A02 is A: G: L = 40: 40: 20
The blending ratio (parts by weight) of the fired product A03 is A: G: L = 20: 40: 40
The blending ratio (parts by weight) of the fired product A04 is A: G: L = 20: 20: 60
The blending ratio (parts by weight) of the fired product A05 is: A: G: L = 40: 0: 60
The blending ratio (parts by weight) of the fired product A06 is A: G: L = 60: 0: 40

・焼成物A01：バリバリした揚げ蕎麦風（firm and crumbly texture like a fried-pasta snack）
・焼成物A02：バリバリした飴菓子風（firm and crumbly texture like a crushed-toffee snack）
・焼成物A03：ガリガリしたカリントウ風（firm and crispy texture like a fried sugar-coated dough）
・焼成物A04：ベトベトしたチンスコウ風（soft and sticky texture like a cookie with bits of sugar）
・焼成物A05：モサモサしたサブレ風（dry and fiblous texture like a sable with dietary fiber）
・焼成物A06：パサパサした揚げ豆風（dry and mealy texture like a deep-flied broad bean）(Table 5) Component values and evaluation results of the fired product

・ Baking product A01: Fried buckwheat noodle style (firm and crumbly texture like a fried-pasta snack)
・ Sintered A02: firm and crumbly texture like a crushed-toffee snack
・ Firing product A03: firm and crispy texture like a fried sugar-coated dough
・ Baking product A04: Sticky texture (soft and sticky texture like a cookie with bits of sugar)
・ Baking product A05: Sablet-like texture (dry and fiblous texture like a sable with dietary fiber)
・ Baking product A06: dry and mealy texture like a deep-flied broad bean

None of these “baked products A01” to “baked products A06” had a “nut-like texture”. The numerical values of the general components of “baked product A”, “baked product B”, “baked product C”, and “baked product B2D” in Preparation Example 1 are 0 to 9 g of water and 10 to 30 g of protein per 100 g of the fired product. , While the fat was 25-50 g, carbohydrates 20-50 g, and ash 0-9 g, “calcined product A01” and “calcined product A02” had less lipid, and “calcined product A04” and “calcined product A05” There were many lipids, "calcined product A03" and "calcined product A04" had little protein, and "calcined product A02" had many carbohydrates. When the balance of the numerical values of the general ingredients was outside the above range, at least “nut-like texture” was not achieved. On the other hand, even if the balance of the numerical values of the general components is within the above range, the “baked product A05” and the “baked product A06” whose volume density is out of the range of 0.75 to 1.25 g / cm ³ are “nut-like” It was not “feel”. Component values and physical properties are important for texture.

[Preparation Example 3]
As in Preparation Example 1, except that the blending ratio (α: β: γ) of “raw material α”: “sugar β”: “oil and fat γ” is as follows, and “baked product A11” to “baked product A16” are obtained. It was. The results are shown in Table 6.
The blending ratio (parts by weight) of the fired product A11 is A: G: L = 50: 20: 30
The blending ratio (parts by weight) of the fired product A12 is A: G: L = 40: 30: 30
The blending ratio (parts by weight) of the fired product A13 is A: G: L = 30: 30: 40
The blending ratio (parts by weight) of the fired product A14 is A: G: L = 30: 20: 50
The blending ratio (parts by weight) of the fired product A15 is A: G: L = 40: 10: 50
The blending ratio (parts by weight) of the fired product A16 is A: G: L = 50: 10: 40

・焼成物A11：バリバリしたセンベイ風（firm and crumbly texture like a hard rice cracker）
・焼成物A12,A13：ボリボリしたナッツ様（硬め）（crunchy texture like a nuts(hard)）
・焼成物A14,A15：ザクザクしたクッキー風（brittle texture like a hard cookie with gritty mouth feel）
・焼成物A16：サクサクした粉っぽい菓子風（short texture like a wafer but with powdery mouth feel）(Table 6) Component values and evaluation results of the fired product

・ Sintered A11: Crunchy texture (firm and crumbly texture like a hard rice cracker)
・ Bake A12, A13: crunchy texture like a nuts (hard)
・ Sintered A14, A15: crisp cookie style (brittle texture like a hard cookie with gritty mouth feel)
・ Sintered A16: Crispy powdery confectionery (short texture like a wafer but with powdery mouth feel)

The numerical values of the general components of “baked product A11” to “baked product A13” and “fired product A16” excluding “fired product A14” and “fired product A15” are all within the above-mentioned range (that is, the fired product A16). Per 100 g, water 0-9 g, protein 10-30 g, lipid 25-50 g, carbohydrate 20-50 g, ash content 0-9 g. For the sake of clarity, “baked product A”, “baked product A01” to “baked product A06”, and “baked product A11” to “baked product A16”, “insoluble fraction derived from soybean (raw material)” and “ A triangular chart of the blended weight ratio of “sugar” and “fat” was created, and the chart was drawn as an equilateral triangle (FIG. 1). On the circumference centering on “baked product A” of Preparation Example 1, a plot of the blends of “baked product A01” to “baked product A06” of Preparation 2 can be drawn. And the plot of the combination of “baked product A11” to “baked product A16” in Preparation Example 3 can be drawn as a plot located on the circumference with the radius of the circle being halved. That is, Preparation Example 2 is an example of a fired product having a component value relatively far from the numerical value of the general component of “Firing Product A”, and Preparation Example 3 is relatively close to the numerical value of the general component of “Firing Product A” It is an illustration of the baked product which has a component value. As described in Preparation Example 2, “calcined product A01” to “calcined product A05”, “calcined product A14”, and “baked product A15” have values of 0 to 9 g of water, 10 -30 g, lipids 25-50 g, carbohydrates 20-50 g, ash 0-9 g. On the other hand, the values of the general components of “baked product A06” and “baked product A11” to “baked product A13” and “baked product A16” are within the above-described range. Among those in which the values of the general components are within the above-mentioned range, the volume density is 0.75 to 1.25 g / cm ³ and the breaking load is within the range of 1.20 to 3.60 kgf is “calcined product A11”. -"Baking product A13". At least the value of the general component is not “nut-like texture” if it is not in the above range, and if the volume density is not in the range of 0.75 to 1.25 g / cm ³ , it is not “nut-like texture”. None of the samples having a breaking load in the range of 1.20 to 3.60 kgf was not “nut-like texture”.

  For “baked product A11” to “baked product A13”, the sum of dietary fiber content and protein content in the fired product is 38.5% by weight for “fired product A11” and 30.8% by weight for “baked product A12”. In the case of “calcined product A13”, the content was 23.1% by weight. The value in “baked product A” that was “nut-like texture” was 30.8% by weight, and the value in “baked product B” or “baked product C” that was “slightly nut-like texture” was 30.8 wt% and 35.2 wt%, the value of "baked product A11" that was "non-nut-like texture" was 38.5 wt%, so the sum of dietary fiber content and protein content in the burned product Was 38% by weight or less, preferably 36% by weight or less, more preferably 32% by weight or less. In addition, since the value in the “baked product A03” and “baked product A04” which is not “non-nut-like texture” was 15.4% by weight, the sum of dietary fiber content and protein content in the fired product was 16% by weight. % Or more, preferably 24% by weight or more, more preferably 28% by weight or more.

[Preparation Example 4]
In the same manner as in Preparation Example 1, except that the blending ratio (α: β: γ) of “raw material α”: “sugar β”: “oil and fat γ” is as follows, and “baked product A21” to “baked product A26” are obtained. It was. The results are shown in Table 7.
The blending ratio (parts by weight) of the fired product A21 is A: GT2: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product A22 is A: GS: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product A23 is A: G3S: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product A24 is A: G3P: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product A25 is A: G3R: L = 40: 20: 40
The blending ratio (parts by weight) of the fired product A26 is: A: G7R: L = 40: 20: 40
(However, sugar GT2 is a mixture of sugar G and sugar T in a weight ratio of 1: 2)
(However, sugar GS is a mixture of sugar G and sugar S at a weight ratio of 1: 1)
(However, sugar G3S is a mixture of sugar G and sugar S at a weight ratio of 3: 1)
(However, sugar G3P is a mixture of sugar G and sugar P at a weight ratio of 3: 1)
(However, sugar G3R is a mixture of sugar G and sugar R in a weight ratio of 3: 1)
(However, sugar G7R is a mixture of sugar G and sugar R in a weight ratio of 7: 1)

・焼成物A21：ボリボリしたナッツ様（柔め）（crunchy texture like a nuts(soft)）
・焼成物A22：サクサクしたクッキー風（short texture like a hard cookie with gritty mouth feel）
・焼成物A23-A25：ややボリボリしたナッツ様〜クッキー風（crunchy texture a little like nuts but has a brittle texture like a cookie）
・焼成物A26：ボリボリしたナッツ様（crunchy texture like a nuts）(Table 7) Component values and evaluation results of the fired product

・ Baking product A21: crunchy texture like a nuts (soft)
・ Baking product A22: Crispy cookie style (short texture like a hard cookie with gritty mouth feel)
・ Sintered A23-A25: crunchy texture a little like nuts but has a brittle texture like a cookie
・ Sintered A26: crunchy texture like a nuts

  Based on the formulation of “baked product A” that had a “nut-like texture”, “baked” obtained by substituting 2/3 parts by weight of sugar G with sugar T, which is one of the small sugars Item A21 "maintained the" nut-like texture ". On the other hand, “baked product A22” obtained by substituting 1/2 part by weight of sugar G with sugar S, which is one of water-soluble polysaccharides, did not give any “nut-like texture”. On the other hand, “baked product A23” obtained by substituting 1/4 part by weight of sugar G with sugar S can feel “a crunchy texture a little near like nuts”. It was. Similarly, “baked product A24” and “baked product A25” obtained by substituting 1/4 part by weight of sugar G with sugar P and sugar R were able to feel “a slightly crunchy nut-like texture”. . The “baked product A” that was not blended with the water-soluble polysaccharide was “slightly soft”, but the “baked product A26” obtained by blending a small amount of the water-soluble polysaccharide was “ In some cases, the addition of a trace amount of water-soluble polysaccharide was effective. The starch content in the fired product was 9% or less, preferably 6% or less, more preferably 3% or less.

[Preparation Example 5]
As in Preparation Example 1, except that the blending ratio (α: β: γ) of “raw material α”: “sugar β”: “oil and fat γ” is as follows, and “baked product A31” to “baked product A32” are obtained. It was. The results are shown in Table 8.
The blending ratio (parts by weight) of the fired product A31 is A: G: LN = 40: 20: 40
The blending ratio (parts by weight) of the fired product A32 is A: G: N = 40: 20: 40
(However, fat LN is a blend of fat L and fat N in a weight ratio of 1: 1)

・焼成物A31：ボリボリしたナッツ様（crunchy texture like a nuts）
・焼成物A32：ボリボリしたナッツ様（硬め）（crunchy texture like a nuts(hard)）(Table 8) Component values and evaluation results of the fired product

・ Baking product A31: crunchy texture like a nuts
・ Baking product A32: crunchy texture like a nuts (hard)

  The “baked product A31” obtained by replacing half of the fat L with the fat N having a high melting point had a “nut-like texture”. The “baked product A32” obtained by replacing the entire amount of the fat L with the fat N was “nut-like texture” and was slightly hard.

[Preparation Example 6]
In the same composition as the “baked product A” having a “nut-like texture”, the hydrated product obtained in the same manner as in Preparation Example 1 was put in a plastic bag and vacuum packed (−0.9 bar). It was defoamed under reduced pressure, stretched with a rolling pin (thickness 5 mm) while still in a plastic bag, opened, cut with a pizza cutter (width 5 mm), and formed into a stick shape (length 10 mm). It was placed in an oven preheated to 120 ° C., baked at 120 ° C. for 90 minutes, and cooled to room temperature (25 ° C.) to obtain “baked product A41”. The hydrated product obtained in the same manner was molded in the same manner as in Preparation Example 1 without performing a reduced pressure treatment to give a stick shape. This is put in an oven preheated to 180 ° C., baked at 180 ° C. for 20 minutes (burned when heated at 180 ° C. for 40 minutes), cooled to room temperature (25 ° C.), and “baked product A42” Got.

・焼成物A41：ボリボリしたナッツ様（硬め）（crunchy texture like a nuts(hard)）
・焼成物A：ボリボリしたナッツ様（硬め）（crunchy texture like a nuts(soft)）
・焼成物A42：ザクザクしたクッキー風（brittle texture like a hard cookie with gritty mouth feel）(Table 9) Component values and evaluation results of the fired product

・ Baking product A41: crunchy texture like a nuts (hard)
・ Bake A: crunchy texture like a nuts (soft)
・ Sintered A42: Crispy cookie style (brittle texture like a hard cookie with gritty mouth feel)

  Even if the mixing ratio is the same, the volume density and breaking load of the fired product can be controlled by exposing the hydrous material to reduced pressure conditions or changing the firing conditions of the hydrous product. "Nut-like texture (soft)" and "Nut-like texture (hard)" like "baked product A41" could be prepared. However, when firing is carried out under firing conditions in which moisture in the water-containing material is easily vaporized and the expansion proceeds, the volume density is low and the texture is light like “fired product A42”. The “nut-like texture” is not obtained, which is poor.

Claims (3)

A method for producing an edible composition, wherein a water-containing composition containing an aqueous insoluble fraction derived from soybean as a raw material is molded and fired . However, the edible composition after firing satisfies the following requirements (a) to (f) .
(A) component value of the edible composition after the firing, the fired edible composition per 100g after moisture 0～9G, protein 10 to 30 g, lipids 25 to 50 g, carbohydrate 20 to 50 g, the ash-0～9G Yes,
(B) containing 5 to 25 g of dietary fiber and 0 to 9 g of starch per 100 g of the edible composition after baking;
(C) The sum of dietary fiber content and protein content per 100 g of the edible composition after baking is 16 to 38 g,
(D) the volume density of the edible composition after baking is 0.75 to 1.25 g / cm 3;
(E) The breaking load of the edible composition after firing is 1.2 to 3.6 kgf,
(F) the protein of the food composition after firing, has more than 45 LCI value. An aqueous insoluble fraction derived from soybeans
(A) containing 15-60% by weight of dietary fiber per non-fat solid weight;
(B) contains 20 to 80% by weight of protein per non-fat solid weight,
The manufacturing method of the edible composition of Claim 1 characterized by the above-mentioned. A method for producing an edible composition obtained by molding and baking a water-containing composition using an aqueous insoluble fraction derived from soybeans, sugar and fat,
(A) The use ratio of the water-based insoluble fraction derived from soybean and sugar is 25 to 45:15 to 35 in a non-fat solid weight ratio,
(B) The use ratio of sugar and fat is 15 to 35:25 to 45 in terms of solid content weight ratio,
(C) These water-containing compositions are mixed and molded.
The manufacturing method of the edible composition of Claim 1 or 2 characterized by the above-mentioned.

Images