JP6507724B2 - How to make a hard cookie - Google Patents

Description

  The present invention relates to a hard cookie compounded with green beans.

Hard cookies are baked sweets characterized by a crisp and hard texture. However, since the moisture content is relatively low, moisture is apt to be absorbed, and there is a problem that this crisp feeling is easily lost.
In order to prevent moisture absorption, encapsulation of desiccant and multiple packaging are carried out, but the cost increases due to the complication of the manufacturing process and the environmental load due to the use of the packaging material occurs. Moreover, once opened by the consumer, it is difficult to prevent moisture absorption thereafter.

  Patent Document 1 describes that the addition of crystalline cellulose can suppress a decrease in moisture absorption hardness. However, crystalline cellulose is obliged to be labeled as a food additive and lacks versatility. In addition, Patent Document 2 describes that moisture absorption can be suppressed by adding a specific sugar alcohol. However, since it is necessary to add a specific sugar alcohol, the sweetener is limited and lacks versatility as described above.

  On the other hand, there is also a health-oriented need for hard cookies, which are luxury items. Among them, beans are promising as an additive material because they are high in nutritive value and particularly rich in protein. A representative example is soybean, and various nutritional and physiological effects are known for soybean protein. However, since it has a strong water absorbability, when it is added to a hard cookie, the moisture absorption after baking is promoted, and the characteristic crispness of the texture becomes noticeable with the passage of time.

  Β-Conglycinin, which is a component of soybean protein, has an improving effect on blood neutral fat (Patent Document 3) and body fat (Patent Document 4), and is also used as food for specified health care and the like. And, it is known that this β-conglycinin-like function also exists in the main constituent protein of mung bean, which is a legume of the leguminous cow family (Non-patent document 1).

  The applicant has previously disclosed that good soft cookies can be produced by blending separated green bean proteins obtained by wet extraction (water extraction) (Patent Document 5). However, soft cookies are characterized by a moist texture, which is different from the crispy texture of hard cookies.

JP-A-8-205778 Japanese Patent Laid-Open No. 2004-33109 WO 2002/026243 International Publication Brochure WO 2004/009107 International Publication Brochure WO2014 / 156552 International Publication Brochure

Search for new physiological functions of isolated mung bean protein (1)-Blood neutral fat lowering action-(Proceedings of the 68th Annual Meeting of the Japan Nutritional and Food Society Conference, p. 225, 2013)

  To provide a hard cookie which can easily take in nutritional components, particularly pulse protein, without using food additives which have display restrictions or food ingredients having a strong influence of flavor, and which has little change in texture due to moisture absorption. Was an issue.

  In view of the above problems, as a result of intensive studies, the present inventor has found that a crispy texture can be maintained even under high humidity by blending green bean flour as a raw material for beans with a hard cookie. Furthermore, it was discovered that adding a green bean protein concentrate obtained by air classification can more effectively maintain a crisp texture even under high humidity, and can produce a hard cookie with good flavor. We came to complete the invention.

That is, the present invention
(1) A method for producing a hard cookie, which comprises the raw material derived from the dry ground green bean which has not been subjected to the wet extraction process, in an amount corresponding to 3% by weight or more and 15% by weight or lower as green bean protein in the raw material
(2) The manufacturing method of the hard cookie as described in (1) which is a green bean protein concentrate obtained by the green soybean dry-grind | derived-derived raw material to mix | blend by air classification.
(3) The method for producing a hard cookie according to (2), wherein the green bean protein concentrate has a protein content of 35% by weight or more.
(4) The method for producing a hard cookie according to (2) to (3), wherein the fraction having a particle size of 20 μm or more of the green bean protein concentrate is 30% by weight or less.
It is.

  According to the present invention, it is possible to provide a hard cookie which can easily ingest a protein as a snack or snack and which hardly causes deterioration of the texture due to moisture absorption even after opening.

(Green beans)
Green beans are the seeds of the green bean (Vigna radiata), which is a leguminous genus Soza. Sometimes called Ao Azuki or Bung Do. About these green beans, after performing dry-grinding mentioned later, a protein fraction is concentrated. In order to increase the concentration rate of protein, it is preferable to remove the green bean hull prior to grinding.

(Dry grinding)
The present invention is characterized by using a dry ground product of green beans. Dry grinding means green beans with a protein content of about 30% by weight, preferably for peeled green beans, for example, flake crusher, hammer mill, pin mill, blade mill, ball mill, stamp mill, bantam mill, jet mill, cyclone mill, fret mill, pan mill , Grinding the green beans using a dry grinder such as an edge runner, roller mill, mix miller, vibratory mill and the like. And, in the process before and after the crushing, it is characterized that the treatment is carried out without the presence of active water. When water is used, the protein body in the bean cell tissue absorbs water, which may make subsequent fractionation difficult. As a preferable dry-type pulverizer, a jet mill or an impeller mill manufactured by Seishin Co., Ltd., a pin mill manufactured by Alpine, and the like can be used.

  Mung bean dry-crushed matter has the feature that the composition differs depending on the particle size, and the fraction with a smaller particle size, ie, more protein on the fine powder side, the fraction of 20 μm or more in the particle size distribution of the crushed before classification after crushing By grinding so as to be preferably 30% by weight or less, more preferably 15% by weight or less on a volume basis, a green soybean protein concentrate having a high protein concentration can be efficiently obtained by classification described later. The particle size distribution can be measured with 2-propanol as the measurement medium using a laser diffraction type particle size distribution analyzer such as LMS-2000e (manufactured by Seishin Co., Ltd.) or SALD-2300 (manufactured by Shimadzu Corporation). .

(Classification)
The green soybean dry-crushed product can further obtain a concentrate having a high protein content by further separating the fine powder-side fraction. As separation means, in order to avoid elution of proteins from protein bodies, it is preferable to use dry classification. As a preferred apparatus for performing dry classification, there can be used a sieve, a vibrating sieve, a gravity type classifier, a centrifugal type classifier such as a cyclone, or an inertial type classifier such as a louver type classifier. It can be selected appropriately in consideration of

(Air classification)
The dry classification is preferably air classification. The air classification is a method of using a gas such as air as a fluid in fluid classification, and is also referred to as airflow classification or wind classification, and has a feature that can process a large amount of products with high fractionation accuracy. Examples of the device include Clasher of Seishin Co., Ltd. and Microplex of Alpine Co., Ltd.

(Mung bean protein concentrate)
The mung bean protein concentrate of the present invention is prepared from the mung bean dry ground product as a raw material, and without using wet extraction (water extraction), the protein content is 35 by separating the specific fraction by the above-mentioned dry classification, preferably air classification. It is concentrated to at least weight percent. Moreover, 45 weight% or more is preferable and 50 weight% or more is still more preferable. When the protein content is high, the flavor is improved and it is easy to efficiently take in the amount expected to exhibit the physiological function, and the effect of suppressing moisture absorption and maintaining the texture, which is the feature of the present invention, is high. .

  The green bean protein concentrate preferably has a particle size after classification of preferably 30% by weight or less, and more preferably 15% by weight or less, of the fraction of 20 μm or more in volume. When the particle size is small, the moisture absorption suppressing effect tends to be high.

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

(Hard cookie)
The hard cookies in the present invention refer to baked confectionery which is mainly made of cereal flours, to which auxiliary materials are added, and mixed and shaped into a dough. In particular, it refers to one that is thin and has a crispy, hard texture that determines its commercial value, and the water content after firing is less than 5% by weight.

(Raw flour)
For preparation of the dough, raw materials used in conventionally known hard cookies are not particularly limited and can be freely used. In particular, regarding flour, flour used for producing cookies generally uses wheat flour in many cases, but may contain flour such as barley, rye, malt, corn, oats, rice, and other beans. . It may also contain starch, modified starch, and the like. In the present invention, these are used as raw material flour. These raw materials can be used in the range which does not affect the effect of this invention.

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

  Further expecting health effects, using soy beans, other beans, soymilk powder, prepared soymilk powder, soy flour, defatted soy flour, cereals of other beans, proteins such as milk, whey, collagen, etc., protein degradation products or peptides Well, omega-3 oils and fats, vitamins, minerals, polyphenols, astaxanthin, conjugated linoleic acid, water soluble dietary fiber, insoluble dietary fiber, catechin, olive (leaf) polyphenols, indigestible dextrin, cinnamon, lignans, isoflavones, plants Sterol, acetylcysteine, white bean extract, phaseolamine, arabinoxylan, phytic acid, (oolong) polyphenol, eruccampure, cai poimo, glucomannan, chromium, persimmon leaf, onion, theaflavin, dokudami, vanadium, fenugreek, pectin, hop It may be combined with materials such as polydextrose and egg yolk oil. These can be suitably mix | blended in the range which does not inhibit the effect of this invention.

  The added amount of the mung bean dry ground material-derived material of the present invention is 3% by weight or more and 15% by weight or less, preferably 7% by weight or more and 12% by weight or less as green bean protein based on the raw material dry matter of hard cookies . When the amount is too small, the effect of maintaining the texture over time is hard to be obtained, and when the amount is too large, it becomes difficult to put together as a dough. In addition, the "raw material dried material" here means the weight which deducted the amount of moisture from a raw material.

(High humidity)
According to the present invention, it is possible to provide a bean protein-rich hard cookie in which crisp texture is maintained. This effect is particularly remarkable in suppressing moisture absorption under high humidity. Under high humidity, for example, the humidity at 25 ° C. is 70% or more, preferably 80% or more.

(Use)
The hard cookie of the present invention is low in hygroscopicity, and thus can be widely applied to applications requiring a long time from opening to consumption, such as a product form provided in a large bag without individual packaging. In addition, it is possible to easily ingest a large amount of green bean protein excellent in nutritional value. Furthermore, since it is also reported that mung bean protein has a function to reduce neutral fat in blood, nutritional functional effects can also be expected.

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

Production Example 1 Preparation of Mung Bean Dry Pulverized Mung Bean Powder and Mung Bean Powder The peeled green beans are ground with a vertical grinder (Sourboy NSG-15F, Nagasawa Machine Mfg. Co., Ltd.) and passed through a JIS test sieve 16 mesh, a fraction of 20 μm or more There was obtained 82% of pre-ground material on a volume basis. The resulting mixture was used as a dry green peas. The green soybean dry-crushed material was further crushed with a jet mill (single track jet mill FS-4, Seishin Enterprise Co., Ltd.) to obtain green soybean flour (pressure 0.5 MPa). The protein content of green soybean flour was 29.5% by weight, and the fraction of 20 μm or more was 13% on a volume basis.

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

(Comparative Production Examples 1 and 2)
The pre-crushed material which has been milled and mesh-passed in the same manner as in Production Example 1 is further crushed using a jet mill, and soybean flour (soy protein content 40% by weight), pea, respectively. Powdered (pea protein content 25% by weight).

Comparative Preparation Example 3 Preparation of Mung Bean Protein Isolates by Wet Extraction Four times the amount of water is added to the mung bean flour prepared in Preparation Example 1, stirred and extracted for 1 hour at room temperature, and an aqueous solution and fiber fraction are separated using a decanter. separated. Subsequently, the pH of the aqueous solution was adjusted to 4.5, and the obtained isoelectric point precipitated protein was recovered, and after neutralization, it was sterilized by high temperature high pressure heating. Furthermore, it dried with a spray dryer, and the green bean protein isolate | separated material (wet process) was obtained. The protein content was 86% by weight.

(Examples 1 to 3, Comparative Examples 1 to 4)
Hard cookies were prepared using green bean flour, green bean protein concentrate (dry type), green bean protein isolate (wet), or soybeans and ground peas.
After mixing the materials according to the formulation in Table 1, the dough was allowed to sit for 1 hour in a refrigerator. Subsequently, it was molded (thickness 5 mm, diameter 50 mm) and baked in an oven at 170 ° C. for 20 minutes.
After baking, the cookies were released for 1 hour at room temperature, sealed in the presence of a saturated aqueous solution of potassium chloride and sodium chloride (both special grade manufactured by Kishida Chemical Co., Ltd.), and allowed to stand at 25 ° C. to perform a moisture absorption test. The relative humidity in the sealed container at 25 ° C. was 84.2% for potassium chloride and 75.3% for sodium chloride. After three days, the moisture absorption test was finished, and sensory evaluation of the taste and texture of the cookies was performed. In the sensory evaluation, the crispness and flavor were evaluated, and scoring was performed according to the set criteria. In addition, a test section which was prepared without adding ground beans and was kept in a sealed state as it was without performing a moisture absorption test after baking was taken as a control, and was compared with Examples and Comparative Examples.

(Table 1) (unit: g)

The evaluation was performed on the following basis.
○ Evaluation about crispness-4 points: It is a crisp feeling similar to the control (no additive, closed storage) condition.
・ 3 points: The crispness is slightly reduced compared to the control (no additive / sealed storage) condition.
2 points: The crispness is reduced as compared to the control (no additive, closed storage) condition.
・ One point: The crunchy feeling is completely lost.
○ Evaluation of taste · 3 points: Control is almost the same, and the flavor of beans is not felt at all.
・ 2 points: The flavor of beans is felt, but there is no sense of incongruity.
・ One point: I strongly feel the flavor of the beans, it smells blue.

The results of these tests are shown in the lower part of Table 1. A total of seven or more of the crispness and taste evaluation was regarded as passing.
It was shown that adding green bean flour or green bean protein concentrate (dry type) can maintain a crisp feeling as compared with other bean powder. In particular, this difference became noticeable under high humidity of 84.2%. In addition, when the green bean protein mass relative to the raw material dry matter was reduced from 9.8% by weight to 4.9% by weight, the effect slightly decreased.
On the other hand, the cookie to which the green bean protein isolate (wet) was added had a moist texture, which was different from the hard cookie of the crisp texture intended by the present invention.

  From these results, it was clarified that the crispy texture can be maintained even under high humidity by blending the green bean flour in the hard cookie. Furthermore, by incorporating a green bean protein concentrate in which the protein content is increased by dry classification, a crispy texture can be more effectively maintained even under high humidity, and a hard cookie with good flavor can be produced.

Claims (2)

The green bean protein concentrate having a protein content of 35% by weight or more and obtained by air classification, the green bean protein concentrate to be blended is contained in an amount corresponding to 3% by weight or more and 15% by weight or less as green bean protein in the dried material. A method for producing a hard cookie which suppresses moisture absorption under high humidity .
However, under high humidity, the humidity at 25 ° C. is 70% or more. The method for producing a hard cookie according to claim 1 , wherein the fraction having a particle size of 20 μm or more of the green bean protein concentrate is 30% by weight or less.