JP6479405B2 - Protein coagulation inhibitor and method for producing protein food - Google Patents

Description

  The present invention relates to a protein coagulation inhibitor containing a specific water-soluble dietary fiber and a method for producing a protein food using the specific water-soluble dietary fiber.

  In processed foods that are mainly made from foods that contain a large amount of protein, the nature of the protein greatly affects the food. In particular, protein denaturation by heating or the like affects the food texture. Egg processed foods, such as fried eggs and pudding, are foods that utilize the heat coagulation of egg protein, and the texture differs depending on the degree of coagulation. I can't. In addition, for tofu, which is a processed soybean food, the amount of coagulant and the degree of heating greatly affect the gel strength. Furthermore, cheese, which is a dairy processed food, is coagulated by pH and coagulating enzymes, and the softness is adjusted by preparing water. In any case, in order to obtain the texture of each processed food, process management is complicated, and various techniques have been proposed in order to solve the above problems.

  For example, Patent Document 1 describes a technique for producing a soft cooked egg food by suppressing heat coagulation of protein by adding sugar alcohol to a cracked egg and subjecting it to heat treatment. Patent Document 2 describes a technique for producing a processed egg product that is soft and has a good texture by adding acidic soluble soy protein. Patent Document 3 describes a technique for imparting a soft and juicy texture that is soft and juicy by adding a specific thickening polysaccharide as a quality improving agent for egg baking. However, when sugar alcohol is added, the taste of sugar alcohol itself will affect the food, acidic soluble soybean protein may become an allergen, and thickening polysaccharides will have high viscosity. Each is not preferable in that workability may be lowered.

  Patent Document 4 describes a technique for obtaining tofu with increased softness and excellent shape retention by containing a finely divided cellulose-based material. However, the technique of Patent Document 4 uses insoluble finely divided cellulose, and the amount of addition is limited because it is rough and tends to adversely affect the texture.

  As described above, technologies for softening protein foods such as processed egg foods, processed soybean foods, and processed milk foods have problems, and are satisfactory in terms of safety, production efficiency, cost, and flavor. The technology has not been developed yet.

JP 11-46727 A International Publication No. 2006/038413 JP 2007-89410 A Japanese Patent Laid-Open No. 07-143856

  An object of the present invention is to provide a protein coagulation inhibitor excellent in safety, production efficiency, cost, and flavor, and a method for producing a soft protein food.

  The inventors of the present application have found that specific water-soluble dietary fibers are effective for softening protein foods. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
(1) A protein coagulation inhibitor comprising at least one water-soluble dietary fiber selected from indigestible dextrin, polydextrose, and indigestible glucan.
(2) The water-soluble dietary fiber is an indigestible glucan composed of a sugar condensate obtained by heat condensation of a starch degradation product of DE 70 to 100 or a processed product of the indigestible glucan as described in (1) above Protein coagulation inhibitor.
(3) The protein coagulation inhibitor according to (1) or (2) above, wherein the indigestible glucan comprises a sugar condensate obtained by heat condensation in the presence of activated carbon.
(4) A method for producing a protein food comprising the step of coagulating protein in the presence of one or more water-soluble dietary fibers selected from indigestible dextrin, polydextrose, and indigestible glucan.
(5) The production method according to (4), wherein the protein is one or more selected from egg protein, vegetable protein, and milk protein.
(6) The production method according to the above (4), wherein the protein food is selected from processed egg food, processed vegetable protein food, and processed milk food.
(7) A method for softening a protein food, characterized by coagulating the protein in the presence of one or more water-soluble dietary fibers selected from indigestible dextrin, polydextrose and indigestible glucan.

  According to the present invention, by adding a specific water-soluble dietary fiber to a protein food, the softness and smoothness of the protein food can be improved without harming the flavor or the like. In addition, according to the present invention, by adding a specific water-soluble dietary fiber to protein food, the protein food is given a soft and smooth texture, and the protein food is given a rich feeling and richness. This is particularly advantageous in that the value of the food can be further enhanced.

Detailed description of the invention

  The present invention is a protein coagulation inhibitor comprising, as an active ingredient, water-soluble dietary fiber selected from indigestible dextrin, polydextrose, and indigestible glucan. As shown in Examples described later, when the protein is coagulated in the presence of these water-soluble dietary fibers, coagulation is suppressed, and as a result, a softer and smoother coagulated protein can be obtained. Therefore, the protein coagulation inhibitor of the present invention can be preferably used for the production of protein foods, and can be added to the raw material before the protein coagulation treatment to make the protein foods softer and smoother. Can improve the texture. That is, the coagulation inhibitor of the present invention can be used for the production of protein foods, and more specifically, can be used as a softener for protein foods and a texture improving agent for protein foods.

  In addition, the water-soluble dietary fiber used in the present invention can be applied to protein foods to give a rich feeling derived from water-soluble dietary fiber to protein foods. Can be reduced, and the dietary fiber content can be increased. Therefore, the protein coagulation inhibitor of the present invention is advantageous in that it can further increase the value of protein foods.

  Here, examples of the protein that is a target of coagulation inhibition in the present invention include egg protein, vegetable protein, and milk protein. The “protein food” in the present invention mainly includes foods rich in protein, such as poultry eggs (sometimes simply referred to as “eggs” in this specification), milk, and vegetable proteins (eg, soybeans). It means processed food as raw material. Since the protein coagulation inhibitor of the present invention can inhibit protein coagulation, it has a greater effect on foods in which the characteristics of the protein that is the main ingredient in the shape, texture and taste of processed foods are markedly reflected. Can be shown.

  In the present invention, “indigestible dextrin” is obtained by treating a roasted dextrin obtained by baking starch in the presence of hydrochloric acid with a digestive enzyme and then fractionating the enzyme-resistant fraction, For example, pine fiber or fibersol 2 (both manufactured by Matsutani Chemical Industry Co., Ltd.) can be used in the present invention.

  In the present invention, “polydextrose” is a condensate obtained by mixing glucose and sorbitol at a ratio of about 9: 1, mixing citric acid or phosphoric acid at a certain ratio as a catalyst, and polymerizing under high temperature vacuum. Lightes and Lightes II (both manufactured by DuPont) can be used in the present invention.

  In the present invention, “indigestible glucan” means indigestible glucan (glucose polymer), and is obtained as a sugar condensate obtained by subjecting a starch degradation product of DE 70 to 100 to a condensation reaction by heat treatment. Can do. Indigestible glucan is rich in water-soluble dietary fiber fraction. Examples of the indigestible glucan that can be used in the present invention include Fit Fiber # 80 (manufactured by Nippon Shokuhin Kako Co., Ltd.).

  As a starch degradation product that is a raw material for the indigestible glucan, a starch degradation product having a DE of 70 to 100 can be used. Depending on the DE of the starch degradation product, degradation may be insufficient, resulting in a large amount of starch-derived structure remaining in the indigestible glucan obtained, resulting in insoluble components and loss of water-soluble characteristics. Since the components may be reduced, the DE of the starch decomposition product is preferably 70 or more, more preferably DE = 75 to 100, and still more preferably DE = 80 to 100. Here, “DE (Dextrose Equivalent)” is an index of the degree of degradation of the starch degradation product, and is a value expressed as a percentage of the solid content with the reducing sugar in the sample as glucose. The starch degradation product used in the present invention may be any starch degradation product having a DE satisfying a predetermined range, and examples thereof include maltooligosaccharides, starch syrup, starch syrup, and glucose. There are no particular restrictions on the properties, and any of crystalline products (anhydrous glucose crystals, hydrous glucose crystals, etc.), liquid products (liquid glucose, starch syrup, etc.), and amorphous powders (powder etc.) can be used. In view of the above, it is preferable to use a liquid product. In particular, the use of glucose syrup called “hydrol” which is a by-product generated in the purification process of glucose is extremely advantageous from the viewpoints of recycling and raw material cost reduction.

  In the present invention, “heat condensation” refers to condensation of a starch decomposition product under heating conditions, and the heat condensation method is well known to those skilled in the art. The heating conditions in the heat condensation are not particularly limited as long as an indigestible glucan (sugar condensate) rich in water-soluble dietary fiber is obtained by the condensation reaction, and those skilled in the art can appropriately determine the heating conditions. It is preferable to heat the resulting indigestible glucan (sugar condensate) so that the dietary fiber content is 70% or more, for example, 100 ° C. to 300 ° C. for 1 to 180 minutes, more preferably 150 ° C. to Heat treatment can be performed at 250 ° C. for 1 to 180 minutes.

  In the present invention, “heat condensation” may be performed under non-catalytic conditions, but is preferably performed in the presence of a catalyst from the viewpoint of the reaction efficiency of the condensation reaction. The catalyst is not particularly limited as long as it catalyzes a sugar condensation reaction, but inorganic acids (hydrochloric acid, phosphoric acid, sulfuric acid, nitric acid, etc.), organic acids (citric acid, fumaric acid, tartaric acid, succinic acid, acetic acid, etc.) ), Mineral substances (diatomaceous earth, activated clay, acid clay, bentonite, kaolinite, talc, etc.) and activated carbon (steam coal, zinc chloride charcoal, sulfonated activated carbon, oxidized activated carbon, etc.) can be used. In consideration of coloring and safety of the resulting water-soluble dietary fiber material, as well as taste and odor, it is preferable to use activated carbon as a catalyst. Moreover, each said catalyst can also be used in combination of 2 or more type.

  As the indigestible glucan used in the present invention, the indigestible glucan obtained by the above method may be used as it is, and an enzyme degradation product obtained by enzymatic treatment with a saccharide-degrading enzyme or a specific degree of polymerization by fractionation treatment. A fraction-treated product from which saccharides have been removed, or a reduced product obtained by reducing the aldehyde group of the glucosyl group at the reducing end of the sugar to a hydroxyl group by reduction treatment (hydrogenation reaction) may be used.

  The protein coagulation inhibitor of the present invention is characterized by containing a specific water-soluble dietary fiber, and may contain other components as long as the effects of the present invention are not impaired. For example, other dietary fiber materials (water-soluble soybean dietary fiber, inulin, etc.), saccharides, sweeteners, colorants, lipids, emulsifiers, salts, fragrances, preservatives and the like can be mentioned. The content of the water-soluble dietary fiber in the protein coagulation inhibitor of the present invention is not particularly limited, but considering the effects of the present invention, it is preferably 10 to 100% by mass per solid content.

  According to another aspect of the present invention, the method comprises the step of coagulating the protein in the presence of one or more water-soluble dietary fibers selected from indigestible dextrin, polydextrose and indigestible glucan. A method for producing a protein food is provided. As described above, when the protein is coagulated in the presence of these water-soluble dietary fibers, the coagulation is suppressed, and as a result, a softer and smoother coagulated protein can be obtained. A softer protein food with suppressed coagulation can be produced, and a food with an even smoother texture can be produced.

  According to the production method of the present invention, for example, an egg processed food, a vegetable protein processed food and a milk processed food can be manufactured using eggs, vegetable protein and milk as main raw materials, respectively.

  Egg processed foods that use eggs as protein materials may be any food that can be coagulated using poultry eggs as raw materials, such as fried egg, date roll, oyakodon, pudding, steamed rice bowl, egg tofu, omelet, omelet rice peel, scrambled Eggs, crab balls, sponge cakes, steamed cakes and the like. According to the present invention, since a smoother and softer texture can be imparted to protein foods, the production method of the present invention preferably produces pudding, steamed with steamed rice, and egg tofu that require such texture. Can do. According to the present invention, since a softer and better mouthfeel can be imparted to protein foods, the production method of the present invention preferably produces a sponge cake or steamed cake that requires such a texture. be able to.

  The vegetable protein processed food using vegetable protein as the protein material may be any food that can be coagulated using vegetable protein as a raw material. For example, soybean processed food such as tofu and yuba obtained by coagulating soybean protein. Is mentioned.

  The milk processed food using milk protein as the protein material may be any food that can be coagulated using milk protein as a raw material, and examples thereof include cheeses and yogurt. According to the present invention, since a smoother and softer texture can be imparted to protein foods, cheeses that are preferably required to have such a texture can be produced by the production method of the present invention.

  The protein food obtained by using the protein coagulation inhibitor of the present invention during production and the protein food produced by the production method of the present invention are characterized by being soft and smooth. This feature can be evaluated using the breaking load as an index. That is, when the breaking load shows a smaller value, it can be determined that the load is softer and smoother. When the protein food is purine, the breaking load measured using a rheometer is preferably 0.43 N or less, more preferably 0.35 N or less. When the protein food is silken tofu, the breaking load measured using a rheometer is preferably 1.3 N or less, more preferably 1.1 N or less.

  The protein food obtained by using the protein coagulation inhibitor of the present invention at the time of production and the protein food produced by the production method of the present invention have a feature that they have a soft and meltable mouthfeel. This feature can be evaluated using viscoelasticity as an index. That is, when viscoelasticity shows a smaller value, it can be judged that it is softer and smoother. When the protein food is a sponge cake, the viscoelasticity measured using a creep meter is preferably 6.8 Pa or less, more preferably 5.0 Pa or less. When the protein food is a steamed cake, the viscoelasticity measured using a creep meter is preferably 11.0 Pa or less, more preferably 7.5 Pa or less.

  The method for producing a protein food of the present invention can be carried out by a normal procedure except that the protein is coagulated in the presence of a specific water-soluble dietary fiber. That is, when the protein food of the present invention is produced, the specific water-soluble dietary fiber or the protein coagulation inhibitor of the present invention is added at any timing before the protein is completely coagulated with heat or acid. There is no limit. For example, one or two or more water-soluble dietary fibers selected from indigestible dextrin, polydextrose, and indigestible glucan are added to the raw material of the protein food, and the protein food is produced by a normal production procedure. Can do.

  When the protein food of the present invention is produced, the amount of the specific water-soluble dietary fiber or the protein coagulation inhibitor of the present invention added is preferably 1 to 20% by mass in the case of an egg processed food, More preferably, it is 5 to 15% by mass, and in the case of a vegetable protein processed food, it is preferably 1 to 8% by mass, more preferably 3 to 6% by mass. It is preferable to set it as -20 mass%, More preferably, it is 5-10 mass%.

  According to another aspect of the present invention, the protein is coagulated in the presence of one or more water-soluble dietary fibers selected from indigestible dextrin, polydextrose and indigestible glucan. A method for softening protein foods is provided. The protein food softening method of the present invention can be carried out according to the description of the protein coagulation inhibitor of the present invention and the production method of the present invention.

  The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. In addition, when mentioning the ratio per "solid content" in the following examples, it shall mean the ratio defined based on the mass of the solid component. Moreover, in the following examples, the ratio (%) represents mass% unless otherwise specified, and the numbers in the formulations in Tables 1 to 6 represent parts by mass.

Manufacture of indigestible glucan After adding and mixing 100kg syrup (DE87 (measured by Lane Einon method), manufactured by Nippon Shokuhin Kako Co., Ltd.), 2% (per solid content) of activated carbon (steam charcoal; manufactured by Phthamura Chemical Co., Ltd.) Then, it was put into a biaxial heating reactor and heated at 200 ± 30 ° C. to obtain a sugar condensate composition sample. The obtained sample was made into a 30% aqueous solution per solid content, and then the activated carbon was completely removed by filtration to obtain a soluble saccharide (saccharide fraction). The obtained carbohydrate fraction was decolorized and filtered with activated carbon and decolorized with an ion exchange resin, and then concentrated and dried. In this example, the sample thus obtained is simply referred to as “indigestible glucan”.

  The high-performance liquid chromatograph described in the dietary fiber content of the indigestible glucan obtained was described in April 26, 1999, in Eishin No. 13 (Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards). It was 81.6% when measured by the method (enzyme-HPLC method).

Production of high-purity indigestible glucan The indigestible glucan obtained by the above procedure was digested with α-amylase and α-glucosidase, and then the fractions having less than 2 sugars were removed by fractionation. The sample thus obtained is simply expressed as “high purity indigestible glucan” in the following examples. In addition, the high-speed liquid described in the dietary fiber content of the obtained high-purity indigestible glucan is described on April 26, 1999, in Shin-Ei No. 13 (Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards). It was 99.7% when measured by a chromatographic method (enzyme-HPLC method).

Other Water-soluble Dietary Fibers In this example, “Indigestible dextrin” used was Fiber Sol 2 manufactured by Matsutani Chemical Co., Ltd., and “Polydextrose” used DuPont Lites II.

Example 1 Purine Production Purine was produced according to the formulation shown in Table 1. Whole egg, milk, sugar, oligosaccharide (Fuji Oligo G67, manufactured by Nippon Shokuhin Kako Co., Ltd., also used in the following examples as an oligosaccharide), indigestible dextrin, polydextrose, indigestible glucan in water The mixture was stirred and mixed, and filtered. A cup was filled with 60 g, steam-heated at 75 ° C. for 5 minutes in a steamer, and cooled to obtain a pudding.

For the pudding, the breaking load was measured using a rheometer (manufactured by Yamaden Co., Ltd., RHEONERII). In addition, sensory evaluation was performed by 11 panelists on the softness and richness of the pudding obtained. The sensory evaluation was performed in four stages of 1 to 4 points, and the average score of the evaluation points was calculated. The evaluation criteria were as follows.
4 points: “Very soft” “Very thick”
3 points: “soft” “rich”
2 points: “slightly soft” “slightly rich”
1 point: “Slightly hard” “Slightly watery”

Three levels of evaluation were provided according to the average score of the evaluation results.
X: Average point 1.0 or more and less than 2.0 Δ: Average point 2.0 or more and less than 3.0 ○: Average point 3.0 or more and 4.0 or less

  In the pudding manufactured with the composition of Table 1, the test group 1A-1, the test group 1A-2, the test group 1A-3, and the test group 1A-4 are soft and smooth foods due to the egg protein coagulation inhibitory effect of the water-soluble dietary fiber. I felt a feeling. In particular, Test Group 1A-3 and Test Group 1A-4, to which indigestible glucan was added, had a low breaking load and good sensory evaluation results. On the other hand, the test group 1B-1, the test group 1B-2, and the test group 1B-3 had higher gel strength than the test group A group, and the crisp texture unique to egg white remained. Moreover, about the taste of pudding, since test group 1B-1 was blended with milk fat, a rich feeling was felt, but test group 1B-2 and test group 1B-3 lacked a rich feeling. On the other hand, in Test Zone 1A-1, Test Zone 1A-2, Test Zone 1A-3, and Test Zone 1A-4, a rich feeling close to Test Zone 1B-1 was felt.

Example 2: Production of fried egg Fried egg was produced according to the formulation in Table 2. Whole egg, broth, soy sauce, salt, sugar, oligosaccharide, water, thickening polysaccharide (carrageenan), indigestible dextrin, polydextrose and indigestible glucan were mixed in advance and baked to produce the fried egg .

The sensory evaluation of the texture of the resulting fried egg was conducted by 11 panelists on the softness and smoothness. The sensory evaluation was performed in four stages of 1 to 4 points, and the average score of the evaluation points was calculated. The evaluation criteria were as follows.
4 points: “Very soft” “Very smooth”
3 points: “soft” “smooth”
2 points: “slightly soft” “slightly smooth”
1 point: “Slightly hard” “Slightly smooth”

Three levels of evaluation were provided according to the average score of the evaluation results.
X: Average point 1.0 or more and less than 2.0 Δ: Average point 2.0 or more and less than 3.0 ○: Average point 3.0 or more and 4.0 or less

  In the fried egg manufactured with the composition of Table 2, the test group 2A-1, the test group 2A-2, the test group 2A-3, and the test group 2A-4 are soft and smooth foods due to the egg protein coagulation inhibitory effect of the water-soluble dietary fiber. I felt a feeling. On the other hand, the test group 2B-1, the test group 2B-2, and the test group 2B-3 were harder than the test group A group and had a crisp texture. In addition, the carrageenan used in the test section 2B-4 has a high viscosity, making it difficult to produce a uniform egg solution, and a homogeneous structure cannot be obtained, and the obtained fried egg is lacking in smoothness and slightly hard. It was.

Example 3: Production of cottage cheese Cottage cheese was produced according to the formulation in Table 3. Granulated sugar, oligosaccharide, indigestible dextrin, polydextrose and indigestible glucan were previously mixed with milk and heated to 80 ° C. Immediately added vinegar and stirred slowly. The mixture was allowed to stand for 1 hour, filtered with gauze, drained overnight, and then aggregated to collect cottage cheese.

Sensory evaluation was carried out by 11 panelists on the “softness”, “smoothness” and “richness” of the cottage cheese obtained. The sensory evaluation was performed in four stages of 1 to 4 points, and the average score of the evaluation points was calculated. The evaluation criteria were as follows.
4 points: “Very soft” “Very smooth” “Very rich”
3 points: “soft” “smooth” “rich”
2 points: “slightly soft” “slightly smooth” “slightly rich”
1 point: “Slightly hard” “Slightly rough” “Not full”

Three levels of evaluation were provided according to the average score of the evaluation results.
X: Average point 1.0 or more and less than 2.0 Δ: Average point 2.0 or more and less than 3.0 ○: Average point 3.0 or more and 4.0 or less

  In cottage cheese, casein aggregates and hardens due to the addition of vinegar. In Test Zone 3A-1, Test Zone 3A-2, Test Zone 3A-3, and Test Zone 3A-4 manufactured with the formulation in Table 3, aggregation of casein occurs due to the addition of water-soluble dietary fiber. The roughness of the cottage cheese was reduced and the texture became soft and smooth. On the other hand, in test group 3B-1, test group 3B-2, and test group 3B-3, the aggregation of casein was stronger than in test group A group, and the texture was strong and slightly hard.

Example 4: Production of silken tofu Silky tofu was produced according to the formulation shown in Table 4. Granulated sugar, oligosaccharide, indigestible dextrin, polydextrose and indigestible glucan were previously mixed with soy milk. After adding bittern and stirring well, the cup was filled with 60 g and heated with a steamer until the internal temperature reached 75 ° C.

For the silken tofu, the breaking load was measured using a rheometer (manufactured by Yamaden Co., Ltd., RHEONERII). Moreover, sensory evaluation was implemented by the 11 panelists about "softness" and "smoothness" about the texture of the obtained silken tofu. The sensory evaluation was performed in four stages of 1 to 4 points, and the average score of the evaluation points was calculated. The evaluation criteria were as follows.
4 points: “Very soft” “Very smooth”
3 points: “soft” “smooth”
2 points: “slightly soft” “slightly smooth”
1 point: “Lack of softness” “Slightly rough”

Three levels of evaluation were provided according to the average score of the evaluation results.
X: Average point 1.0 or more and less than 2.0 Δ: Average point 2.0 or more and less than 3.0 ○: Average point 3.0 or more and 4.0 or less

  Silken tofu is a product of soy protein aggregated and hardened by the addition of bittern (magnesium chloride). The tofus of Test Zone 4A-1, Test Zone 4A-2, Test Zone 4A-3, and Test Zone 4A-4 manufactured with the composition shown in Table 4 have a soft and smooth texture due to the anticoagulation effect of water-soluble dietary fiber. It became. In particular, test group 4A-3 and test group 4A-4 to which indigestible glucan was added had a low breaking load, and the sensory evaluation results were soft and smooth. On the other hand, Test Zone 4B-2 and Test Zone 4B-3 had a texture close to that of normal tofu with gel strength (Test Zone 4B-1).

Example 5: Production of sponge cake A sponge cake was produced according to the formulation shown in Table 5. Whole egg and egg white were mixed with erythritol, emulsified oil and fat, salad oil, water, oligosaccharide, indigestible dextrin, polydextrose and indigestible glucan so as to be almost uniform. The mixture was stirred at a low speed for 30 seconds and at a medium speed for 3 minutes with a mixer, and then flour and baking powder were mixed. The sieved material was added and stirred at a low speed for 1 minute to adjust the specific gravity to 0.45. 350 g of the dough was put into a cake mold having a diameter of 18 cm, and baked for 30 minutes at 170 ° C. on the upper fire and 180 ° C. on the lower fire to obtain a sponge dough.

The viscoelasticity of the obtained sponge cake was measured with a creep meter (manufactured by Yamaden Co., Ltd., RHEONER II). Moreover, sensory evaluation was implemented by 11 panelists about the softness of the obtained sponge cake, melt in a mouth, and a moist feeling. The sensory evaluation was performed in four stages of 1 to 4 points, and the average score of the evaluation points was calculated. The evaluation criteria were as follows.
4 points: “Very soft” “Very easy to melt” “Very moist”
3 points: “Soft” “Melting mouth” “Moist”
2 points: “Slightly soft” “Slightly melts in the mouth” “Slightly moist”
1 point: “Slightly hard” “Slightly poor melting” “Slightly pissed”

Three levels of evaluation were provided according to the average score of the evaluation results.
X: Average point 1.0 or more and less than 2.0 Δ: Average point 2.0 or more and less than 3.0 ○: Average point 3.0 or more and 4.0 or less

  In the sponge cake manufactured with the composition of Table 5, due to the egg coagulation inhibitory effect of the water-soluble dietary fiber, the test group 5A-1, the test group 5A-2, the test group 5A-3, the test group 5A-4 is very soft dough It had a moist texture. In particular, Test Group 5A-3 and Test Group 5A-4 to which indigestible glucan was added had a low viscoelasticity of 5 Pa or less, and the sensory evaluation results were also good. On the other hand, the test group 5B-1 and the test group 5B-2 had a texture that was harder than the test group A and had a resilient texture.

Example 6: Production of steamed cake A steamed cake was produced according to the formulation shown in Table 6. Whole egg and egg white were mixed so that erythritol, emulsified oil and fat, salad oil, water, oligosaccharide, indigestible dextrin, polydextrose, and indigestible glucan were almost uniform. The mixture was stirred for 30 seconds at a low speed and 2 minutes at a medium speed. A mixture of wheat flour and baking powder and sieved was added, and the mixture was stirred at low speed for 40 seconds and medium speed for 1 minute, and the specific gravity was adjusted to 0.4. The dough was put into a steamed cake mold and steam-heated at 88.5 ° C. for 20 minutes to obtain a steamed cake.

The obtained steamed cake was measured for viscoelasticity with a creep meter (Rheoneer II, manufactured by Yamadensha). Moreover, sensory evaluation was implemented by 11 panelists about the softness and moist feeling of the obtained steamed cake. The sensory evaluation was performed in four stages of 1 to 4 points, and the average score of the evaluation points was calculated. The evaluation criteria were as follows.
4 points: “Very soft” “Very moist”
3 points: “soft” “moist”
2 points: “slightly soft” “slightly moist”
1 point: “Slightly stiff” “Slightly stiff”

Three levels of evaluation were provided according to the average score of the evaluation results.
X: Average point 1.0 or more and less than 2.0 Δ: Average point 2.0 or more and less than 3.0 ○: Average point 3.0 or more and 4.0 or less

  The steamed cakes produced with the composition shown in Table 6 are very soft in the test group 6A-1, test group 6A-2, test group 6A-3, and test group 6A-4 due to the egg coagulation inhibitory effect of water-soluble dietary fiber. It had a smooth texture. In particular, Test Group 6A-3 and Test Group 6A-4 to which indigestible glucan was added had a low viscoelasticity of 7.2 Pa or less, and the sensory evaluation results were also good. On the other hand, the test group 6B-1, the test group 6B-2, and the test group 6B-3 had a texture that was less soft and moist than the test group A group.

Claims (9)

A protein coagulation inhibitor comprising an indigestible glucan, wherein the indigestible glucan is a heat condensate of a starch degradation product of DE 70-100 . The coagulation inhibitor according to claim 1 for use in protein coagulation treatment in the production of protein foods. The coagulation inhibitor according to claim 1 or 2 , wherein the protein food is selected from egg processed food, vegetable protein processed food and milk processed food. The coagulation inhibitor according to any one of claims 1 to 3 , which is a protein food softener or a protein food texture improver. A method for producing a protein food selected from the group consisting of pudding, steamed egg custard, egg tofu and tofu comprising a step of coagulating egg protein or soy protein as a raw material in the presence of indigestible dextrin (however, coagulation treatment Except for the production of food that is later subjected to freezing or denaturation treatment by heating at 100 ° C. or higher) . A method for producing a protein food selected from the group consisting of cheeses and processed soybean foods, comprising a step of coagulating protein in the presence of an indigestible glucan , wherein the indigestible glucan is DE 70-100. A method for producing a protein food, which is a heat-condensation product of the starch decomposition product . The production method according to claim 5 or 6 , wherein the produced protein food is a protein food in which coagulation of protein is suppressed. In the production of protein foods selected from the group consisting of pudding, chawanmushi, egg tofu, and tofu (except for the production of foods that have undergone freezing or denaturation by heating at 100 ° C or higher after coagulation) A method for softening a protein food, characterized by coagulating egg protein or soy protein as a raw material in the presence. A protein food softening method characterized by coagulating protein in the presence of indigestible glucan , wherein the indigestible glucan is a heat condensate of a starch degradation product of DE 70-100 Softening method .