JP6104273B2 - 酵母自己消化物を含有する押出加工豆果食品 - Google Patents
酵母自己消化物を含有する押出加工豆果食品 Download PDFInfo
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- JP6104273B2 JP6104273B2 JP2014545384A JP2014545384A JP6104273B2 JP 6104273 B2 JP6104273 B2 JP 6104273B2 JP 2014545384 A JP2014545384 A JP 2014545384A JP 2014545384 A JP2014545384 A JP 2014545384A JP 6104273 B2 JP6104273 B2 JP 6104273B2
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Description
本願は、参照により本明細書に組み込まれている、2006年12月18日に出願した米国特許出願第11/641,318号の優先権を主張するものである。
「豆果」は、食用豆および豆果が結実する他の公知の植物、例えば限定するものではないが、ダイズ、ルピンマメ、ラッカセイ(例えばピーナッツ)およびクローバーを包含する。
豆果を原料とした膨化押出加工物を製造するための技術上および実用上の制約は、2つの個別のカテゴリーに分類される。第1のカテゴリーは、押出加工プロセス自体のパラメーターに関する。これらは制御可能な物理的/構造的要因であって、例えば、押出加工供給原料の水分含量および粒子サイズ、バレル温度および圧力、ならびに滞留時間であり、押出加工物の質属性、例えば、膨化率、栄養価、密度、色、水溶性/吸収、およびそのテクスチャー上の特性などに直接影響を及ぼすものである。第2のカテゴリーは、機能性食品添加物を加える豆果微粉および/または粉末ならびに豆果を原料とした微粉および/または粉末の使用に関し、最終的な押出加工物の健康上、官能評価上およびテクスチャー上の特徴と外観に直接影響を及ぼすものである。上で同定した問題に対して適切に対処し、解決することができれば、食用豆を使用して、非常に栄養の高い、健康によく、便利ですぐに食べることができる、膨化押出加工および共押出加工製品を作製することができる。
膨化
膨化とは、高温高圧下で、溶融された微粉(または「溶融物」)が周囲温度および圧力に急に暴露された際に観察される物理的変換に関する。溶融物がエクストルーダーのダイから排出される際、温度および圧力の急激な低下は溶融された微粉にほぼ瞬間的に膨化を引き起こし、これはまた、大規模な瞬間蒸発または押出加工製品からの水分の損失を伴う。押出加工物の膨化は、スナック食品産業における最も重要な興味深い特徴の一つである。(Mercierら、1989年)。豆果の微粉は十分に膨化しないという概念があるため、豆果の膨化特徴に関する情報には限りがある。このため、豆果微粉および/または粉末は膨化スナックの製造に使用されておらず、このタイプの製品は、主として穀物(例えば、トウモロコシ、コムギ、およびコメ)のみから作製されており、それらのデンプンを原料とした微粉は20を超える値が得られている(Colonnaら、1989年;Meuserら、1894年;BarretおよびKaletunc、1998年)。デンプンを加えた大豆タンパク質もこの目的において使用されてきているが、主にペットフードの製作に使用されている。膨化は、供給原料の水分含量、ダイ温度および圧力に直接関係している。さらに、供給原料の粒子サイズおよびエクストルーダーのスクリュー速度(Conway、1971年)、ならびに配合物中の特定の食品成分の存在は、最終的な押出加工物の膨化やテクスチャーに重大な影響を及ぼす。上記押出加工プロセスのパラメーターと成分を適切に選択することにより、最終製品における望ましい膨化、テクスチャー、栄養価、色および保存安定性を得ることができる。以下に、これが本発明の実施形態によってどのように達成されるかについて論じる。
適切な調理を可能にし、押出加工物の膨化を促すのに一定の水分量が必要である(Chen etら 1991年、GujskaおよびKhan、1990年、Balandranら、1998年)。本発明者らは、レンズマメ、エンドウマメおよびヒヨコマメの押出加工物の膨化特徴、例えば、直径および膨化比における水分およびダイ温度の影響を決定した。図1および図2に観察されるように、レンズマメ押出加工物の直径および膨化率は、ダイ温度に正比例し、供給原料の水分に反比例する。エンドウマメおよびヒヨコマメの押出加工物についても、同様の膨化パターンが観察された。さらに、サーフェイス応答グラフは、供給原料の水分が28から20%に低下した際、押出加工物は有意に膨化し(p≦0.05)、直径および膨化比の値に関して、それぞれ約8および16であったことを示している。押出加工ササゲマメ粉餌については0.91〜1.89の膨化率が報告されており(Phillipsら、1984年)、コメ/ヒヨコマメ混合物については3.8が報告されており(BhattacharyaおよびPrakash、1994年)、押出加工小白豆については1.34〜5.78が報告されており(Edwardsら、1994年)、脱脂ダイズ粉/サツマイモ混合物については1.45〜1.60(Iwe、2000年)が報告されており、トウモロコシ/ダイズ混合物については1.3〜3.6が報告されている(Veronicaら、2006年)が、これらの値は本発明者らの試験で得られた値に対して有意に小さい。
レンズマメ微粉の近似組成に関する160および180℃のダイ温度と28、24および20%の水分添加の押出加工処理パラメーターの影響を図4に示す。水分含量の最大の減少を、試験した押出加工ダイの両温度下での最大水分添加で観察した。28〜20%の範囲で水分を添加した押出加工レンズマメ微粉は、対照微粉と比較すると、160および180℃のダイ温度での水分含量において、それぞれ55.51%と59.69%の有意な(P≦0.05)減少を示した。すなわち、押出加工物の水分含量は、ダイ温度上昇ならびに供給原料の水分の削減により減少した。より高い溶融温度は、溶融物中に存在する水分に基づくより高い蒸気圧に対応する。溶解物がダイから出て来る際、溶解物と大気圧の蒸気圧の差はより大きくなり、従って、水蒸気の瞬間蒸発に関連して増大し、冷却の際の押出加工物の水分含量が減少する。この現象は、押出加工物の押出加工後の乾燥を避けることができるので、有用である。供給原料の水分の使用と同様に、(石油エーテルで抽出した)粗脂質は、対照微粉の場合よりも押出加工レンズマメ微粉に関して有意に(P≦0.05)低いことが示された。
溶融物の水分含量は、エクストルーダーから排出される際の押出加工物の膨化がどの程度であるかと最終製品の保存寿命の両方に関連しているため、重要である。さらに、押出加工製品の水分含量は、製品の保存寿命ならびに消費者による受容の両方に効果を及ぼすため、重要である。
植物を原料とした食品において、豆果はタンパク質含有量が比較的高い。高い押出加工調理温度へタンパク質を暴露すると、タンパク質構造における変性および他の変化、ならびに/あるいはタンパク質-タンパク質相互作用への変性および他の変化を引き起こし得る(Stanley、1989年;Phillips、1988年;Liら、2000年)。食品として消費する際、タンパク質構造におけるこれらの物理的変化によって、タンパク質がより消化しやすくなる。押出加工の調理温度、時間および圧力は、タンパク質の変性プロセスに重要な役割を果たしている。
押出加工調理の影響の一つは、レンズマメ押出加工物の色の変化である。例えば、図7は、押出加工処理条件、例えば水分および温度がスナックタイプの製品に関連する望ましい色の変化を生じさせることを示している。明度(L*)は食品の受容性を評価するために使用される色の尺度である。図7は、レンズマメ押出加工物のL*がダイ温度および供給原料の水分レベルの影響を受け、後者の要因は、前者よりも影響が大きかったことを示している。供給原料の水分が高くなるにつれて、押出加工物のL*は評価した全てのダイ温度で同様であった。20%の最低の供給原料の水分および180℃の最高ダイ温度に暴露したレンズマメ押出加工物は、最低のL*値を示した。20%の低い処理水分は押出加工の際に溶融物の摩擦を高めた可能性があり、180℃の高い押出加工温度は、色素の酸化を促進した可能性がある。低水分と高温のこの組み合わせ処理の影響が、最終的な押出加工物で観察された変色の原因であると考えられる。
比機械的エネルギー(SME)は、押出加工食用豆の加工で発生するエネルギーの量を反映している。供給原料の水分含量およびダイ温度の影響としてのSMEのサーフェイスプロットは、供給原料の水分が28から20%に低減するにつれて、押出加工の際に豆果を原料とした材料によって起こる高い摩擦と剪断力の結果で可能である、比機械的エネルギーが増加した(図9)。さらに、SMEの増加は、より高い温度でより顕著であった。逆に、より低いエネルギー入力は、供給原料のより高い水分とより低い温度で観察された。
豆果の膨化における粒子サイズおよびエクストルーダーのスクリュー速度の影響を評価するため、クロマメを0.85、1.15、1.53および2.28mmのステンレス鋼篩を備えたハンマーミル(Hammer Mill)とピンミル(Pin Mill)を使用して製粉し、様々な粒子サイズの豆粉を製造した。ピンミルによって、超微細粉を製造した。微粉を処理するために使用したエクストルーダーのスクリュー速度は400、450および500rpmであり、ダイ温度は160℃であった。微粉は25kgh-1の速度でエクストルーダーの供給口に計量供給し、調整可能なピストンポンプ(Model P5-120、Bran and Luebbe、Wheeling、IL)を用いて水をエクストルーダーに供給し、18%(wwb)の最終的な供給原料の水分含量を得た。
カッター刃速度の変化によって、異なる形状の押出加工物を製造した。約500rpmのカッター速度では、押出加工物は円筒形ロッドの形態であったが、約2,000rpmのより高速では、ボール形態または球状の製品であった(図10)。開示された切断速度で実証した形状を考慮に入れれば、当業者は速度を操作して様々な所望の形状を得ることができる。押出加工物のいくつかの物理化学的特性におけるカッター速度の影響をTable 12(表12)に示す。
(実施例1)
スクリュー速度およびデンプン源の影響
除皮レッドチーフレンズマメ(Decorticated Red Chief lentils(Lens culinaris L.))は、Moscow Idaho Seed Co.、Moscow、IDから取得した。粉砕前に、各ロットの種子は均一なロットになるまで混合した。微粉を製造するため、ホモゲナイズしたレンズマメを、1mmスクリーンを用いてハンマーミルで粉砕した。このレンズマメ微粉をリンゴ繊維、高アミローストウモロコシデンプンおよび調味料成分と混合した(Table 14(表14))。
WSI(%)=100×(上清中の溶解固形物の重量)/(乾燥固形物の重量)
WAI(%)=100×(沈殿物の重量)/(乾燥固形物の重量)
膨化剤および高アミローストウモロコシデンプンの影響
水分含量がそれぞれ9.2、8.6、9.6および10.1%(wb)のレンズマメ(Lens esculenta)、ヒヨコマメ(Cicer arientinum L.)、黄色エンドウマメ(whole yellow dry peas)および剥皮黄色エンドウマメ(Pisum sativum)を、個別に均一ロットに混合し、ピンミルモデル160Z(Alpine, Co. Augsburg、Germany)を使用して微粉に粉砕した。重炭酸ナトリウム(Sigma Chemical Co. St. Louis、MO)およびデンプンハイロンV (National Starch & Chemical、Bridgewater、NJ)をそれぞれ0.4%および20%(w/w)で微粉に添加した(Table 17(表17))。大型ホバートミキサーモデルV-1401(Hobart mixer Model V-1401(The Hobart Mfg. Co.、Troy、OH))を用いて、添加成分を加えた微粉を10分間混合した後、微粉を押出加工処理した。合計で2,000lbsの豆果種子と350lbsのデンプンをこの包括的な押出加工実験に使用した。
押出加工物の受容性
剥皮レッドチーフレンズマメ(Lens culinaris L.)はMoscow Idaho Seed Co.、Moscow、ID.から入手し、ピンミルで微細粉までホモゲナイズし、粉砕した。次いで、レンズマメ微粉は、Table 20(表20)に従って配合した。
(参考文献)
Claims (6)
- 酵母自己消化物で強化されている、6以上の一定の膨化率を有する押出加工豆果と、クロム酵母由来のクロムと、を含む、腹膜後方脂肪の蓄積を低減するのに使用するための食品。
- 豆果が食用豆、ダイズ、ルピンマメ、ラッカセイおよびクローバーからなる群から選択される、請求項1に記載の使用のための食品。
- 酵母自己消化物が食品の2重量%〜20重量%で存在する、請求項1または請求項2に記載の使用のための食品。
- 酵母自己消化物が食品の12重量%〜20重量%で存在する、請求項3に記載の使用のための食品。
- 食品が0.4以下の水分活性(Aw)を有する、請求項1から4のいずれか一項に記載の使用のための食品。
- クロムが1〜30ppmで存在する、請求項1から5のいずれか一項に記載の使用のための食品。
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JP2014545384A Active JP6104273B2 (ja) | 2011-12-09 | 2012-12-07 | 酵母自己消化物を含有する押出加工豆果食品 |
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US (1) | US20130071491A1 (ja) |
EP (1) | EP2787840B1 (ja) |
JP (1) | JP6104273B2 (ja) |
CN (1) | CN104023561B (ja) |
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Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9815223B2 (en) * | 2008-05-16 | 2017-11-14 | Gala Industries, Inc. | Method and device for extrusion of hollow pellets |
ES2673422T3 (es) * | 2013-05-29 | 2018-06-21 | Frito-Lay North America, Inc. | Producto alimentario extruido de fluido supercrítico |
BR112016009661A8 (pt) | 2013-11-07 | 2021-03-23 | Nestec Sa | floco de grau alimentício, seu processo de fabricação e composição alimentícia seca |
FR3031276B1 (fr) * | 2015-01-06 | 2020-12-25 | Desjardins Lavisse Isabelle | Produit alimentaire et/ou alicament de type genoise et son procede d'obtention a partir de denrees alimentaires. |
US20180079831A1 (en) * | 2015-04-22 | 2018-03-22 | Glaxosmithkline Consumer Healthcare Holdings (Us) Llc | Novel Process |
CN108289512A (zh) * | 2015-12-21 | 2018-07-17 | 菲利普莫里斯生产公司 | 包括可变空气入口的气溶胶生成系统 |
US11484050B2 (en) | 2016-02-11 | 2022-11-01 | The Hershey Company | Crispy pulse products and processes of making the same |
JP6932689B2 (ja) * | 2016-04-14 | 2021-09-08 | テーブルマーク株式会社 | 血糖値低下用又はgi値低減用の食品組成物又は組み合わせ |
CN109275721A (zh) * | 2018-11-16 | 2019-01-29 | 光明乳业股份有限公司 | 一种类Edam干酪及其制备方法 |
FR3090279B1 (fr) * | 2018-12-21 | 2020-12-25 | Roquette Freres | Produit sec base pois pour alimentation des animaux |
TW202231188A (zh) * | 2020-12-28 | 2022-08-16 | 日商味滋康控股有限公司 | 含有澱粉之膨化組合物及其製造方法 |
GB2613372A (en) * | 2021-12-01 | 2023-06-07 | Frito Lay Trading Co Gmbh | Reduced or zero added sodium snack food pellets |
WO2023175150A1 (en) * | 2022-03-18 | 2023-09-21 | Fumi Ingredients B.V. | Microbial cell extract |
WO2023222902A1 (en) * | 2022-05-19 | 2023-11-23 | Ohpops! Functional Foods A/S | Healthy crisp snack food product |
EP4342307A1 (en) * | 2022-09-26 | 2024-03-27 | Roquette Freres | Textured composition comprising plant proteins and high amylose starch, method for preparing same and use thereof |
Family Cites Families (22)
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US2489267A (en) * | 1944-04-03 | 1949-11-29 | Allied Mills Inc | Expanded plant product and method of making same |
US2478438A (en) * | 1946-05-27 | 1949-08-09 | Kellog Co | Production of gun-puffed ready-toeat food product |
US3978236A (en) * | 1970-10-02 | 1976-08-31 | The Griffith Laboratories, Inc. | Process for producing puffed proteinaceous food products |
JPS5542614B2 (ja) * | 1974-03-14 | 1980-10-31 | ||
JPS5318773A (en) * | 1976-07-30 | 1978-02-21 | Ajinomoto Kk | Production of yeast extract |
JPS5771376A (en) * | 1980-10-23 | 1982-05-04 | Ajinomoto Co Inc | Preparation of yeast extract |
US4348483A (en) * | 1981-01-23 | 1982-09-07 | Universal Foods Corporation | Method for the production of chromium yeast |
AU3152389A (en) * | 1988-03-22 | 1989-09-28 | Frito-Lay Inc. | Extruded food product and process for making it |
US5200218A (en) * | 1989-11-08 | 1993-04-06 | Lasater Priscilla D | Composition for dog food |
ES2316180T3 (es) * | 1999-08-03 | 2009-04-01 | Societe Des Produits Nestle S.A. | Producto alimenticio granular. |
PT1397148E (pt) * | 2001-02-27 | 2006-11-30 | Nutrition 21 Inc | Tratamento da dislipidemia com crómio/biotina |
JP2002332236A (ja) * | 2001-05-09 | 2002-11-22 | Shinbijumu:Kk | ミネラル含有組成物 |
EP1541671B1 (en) * | 2002-07-05 | 2008-11-05 | Japan Tobacco Inc. | Novel baker's yeast strains and bread using the same |
JP4468105B2 (ja) * | 2004-08-04 | 2010-05-26 | 明治乳業株式会社 | カロリー調整済食品 |
US7648723B2 (en) * | 2005-10-26 | 2010-01-19 | Kraft Foods Global Brands Llc | Production of low calorie, extruded, expanded foods having a high fiber content |
US20080145483A1 (en) * | 2006-12-18 | 2008-06-19 | The United States Of America, As Represented By The Secretary Of Agriculture | Extruded legumes |
US8119181B2 (en) * | 2007-03-27 | 2012-02-21 | Frito-Lay North America, Inc. | Process for producing nut-based expandable pellets and nut-based snack chips |
US20080248180A1 (en) * | 2007-04-03 | 2008-10-09 | Michelle Latrese Barnett | Extruded legume snack food |
WO2009007424A1 (en) * | 2007-07-10 | 2009-01-15 | Dsm Ip Assets B.V. | Yeast autolysates |
JP2009084191A (ja) * | 2007-09-28 | 2009-04-23 | Kirin Holdings Co Ltd | 食欲抑制用薬理組成物 |
JP2009291076A (ja) * | 2008-06-02 | 2009-12-17 | Kaneka Corp | 乾燥酵母エキスの製造方法 |
CN101869244A (zh) * | 2010-06-21 | 2010-10-27 | 金勇� | 含硒量稳定的膨化食品的生产方法 |
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- 2012-12-07 EP EP12829157.2A patent/EP2787840B1/en active Active
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ES2637172T3 (es) | 2017-10-11 |
CN104023561A (zh) | 2014-09-03 |
US20130071491A1 (en) | 2013-03-21 |
CN104023561B (zh) | 2016-10-12 |
JP2015500028A (ja) | 2015-01-05 |
WO2013084064A2 (en) | 2013-06-13 |
EP2787840A2 (en) | 2014-10-15 |
EP2787840B1 (en) | 2017-06-07 |
WO2013084064A3 (en) | 2013-08-22 |
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