JP6515541B2 - Method for producing a green bean protein-containing bakery product - Google Patents

Description

  The present invention relates to a method for producing a bakery product containing a high proportion of green bean protein.

Beans are highly nutritious and are often used as ingredients. Among the nutritional components, it is particularly rich in protein, so by taking beans it is possible to supplement the protein efficiently. A typical example is soybean, and soybean protein sometimes has a function to improve blood cholesterol (Non-patent Document 1) and is widely used in many foods. Furthermore, β-conglycinin, which is a component of soybean protein, has the effect of improving blood neutral fat (Patent Document 1) and body fat (Patent Document 2), and is also used as food for specified health care, etc. .
Green beans are legumes of the genus Solanum and are widely used in China and Southeast Asia. And, it is known that the main component protein of mung bean protein has a function to reduce β-conglycinin-like blood triglycerides (non-patent document 2), and means for easily taking it are needed .
A method of adding to bakery products such as bread is widely used as a means of feeding beans. In particular, attempts have been made to add and bake separated soybean protein in soybeans, but if the amount of addition is large, the swelling of the bakery product is poor, and there is a problem that the dough is clogged and the texture is deteriorated. For example, Patent Document 3 proposes a method using xylanase as a countermeasure.

WO 2002/026243 International Publication Brochure WO 2004/009107 International Publication Brochure Japanese Patent Application Laid-Open No. 11-243844

"THE META-ANALYSIS OF THE EFFECTS OF SOY PROTEIN IN TAKE ON SERUM LIPIDS" JAMES W. ANDERSON, BRYAN M. JOHNSTONE, AND MARGARET E. COOK-NEWELL, THE NEW ENGLAND JOURNAL OF MEDICINE 1995; 333: 276-82. 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)

  We aim at the bakery product which added this as a means to easily ingest the green bean protein which various physiological functions can be expected. However, even if it is added as mung bean flour or added as an isolated mung bean protein (mung bean protein isolate), the swelling of the bakery product is bad as in the case of soybean, and the texture tends to deteriorate. The object of the present invention is to produce a bakery product which is highly blended with green bean protein without maintaining sufficient swelling and without deteriorating the texture.

  In view of the above problems, as a result of intensive research conducted by the present inventor, the present inventor maintained sufficient swelling and texture by incorporating a green bean protein concentrate obtained by dry grinding and air classification when producing a bakery product. It has been found that green soybean protein can be highly compounded without deteriorating the properties of the present invention, and the present invention has been completed by further intensive studies.

That is, the present invention provides (1) a method for producing a bakery product to which a dry-ground, green bean protein concentrate having a protein content of 35% by weight or more is added,
(2) The method for producing a bakery product according to (1), wherein the additive amount of the green bean protein concentrate is 5% by weight or more and 25% by weight or less of the raw material flour as green bean protein,
(3) The method for producing a bakery product according to (1), wherein the green bean protein concentrate is prepared by air classification.

  According to the present invention, it is possible to provide a bakery product which can be easily consumed in a sufficient amount of green bean protein and has a good flavor and texture.

(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 refers to, for example, flake crushers, hammer mills, pin mills, blade mills, ball mills, stamp mills, bantam mills, jet mills, cyclone mills, fret mills, pan mills for green beans having a protein content of about 30% by weight. The green beans are ground 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 30% or less, more preferably 15% or less on a volume basis, a green bean 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)
Subsequently, the fine powder side fraction is separated and separated to obtain a concentrate having a high protein content. As separation means, in order to avoid elution of proteins from protein bodies, it is preferable to use dry classification. Preferred examples of dry classification include sieves such as vibrating sieves, and fluid classifiers such as gravity classifiers, centrifugal classifiers, and inertial classifiers, which take into consideration particle size to be classified, processing speed, etc. Can be selected as appropriate.

(Air classification)
In particular, dry fluid classification, that is, air classification is preferable. Air classification is also called air flow classification or wind power classification, and has the feature of being able to process a large amount of products with high fractionation accuracy. Among them, centrifugal classifiers such as free vortex type, semi-free vortex type or rotary feather type are preferable, and examples of the apparatus include Classeal of Seishin Co., Ltd. and Microplex of Alpine Co., Ltd.

(Mung bean protein concentrate)
The green bean protein concentrate is one in which the protein content is concentrated to 35% by weight or more by separating a specific fraction after dry grinding. 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 furthermore, the effect of maintaining the expansion of the bakery product which is the feature of the present invention is 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.

(Bakery products)
In the present invention, bakery products are mainly composed of wheat flour, water, fats and oils (shortening, lard, margarine, butter, liquid oil, powdered oil etc.), sugars (monosaccharides, oligosaccharides, polysaccharides), milk Products (milk, milk powder, creams, cheeses, etc.), eggs, salts (salt, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (sodium bicarbonate, ammonium carbonate, baking powder, etc.), emulsifiers (lecithin (lecithin) Raw materials such as sucrose fatty acid ester, glycerin fatty acid ester, etc., yeast, enzymes, etc. are added by a desired method, and then the dough is obtained by a kneading process. This product is fermented and aged if necessary, and finally it is a product that has been subjected to heat treatment such as baking, steaming and frying. Moreover, a part of wheat flour can also be substituted by other flours (cereal flour, root vegetable flour, etc.) as needed. Examples of such bakery products include breads, dried breads, donuts, pies, pizzas, naan, hot cakes, sponge cakes, crepes, dumplings, spring rolls and the like.

  Here, breads include bread (eg white bread, black bread, french bread, dried bread, variety bread, roll bread etc.), cooked bread (eg hot dog, hamburger, pizza pie etc.), confectionery bread (eg jam bread, an bread, cream bread) , Raisin bread, melon bread, sweet roll, croissant, billioche, danish pastry, chocolate corone etc., steamed bread (eg meat bun, bean paste etc.), special bread (eg grissini, muffin etc.) and the like.

  Dried bread products are rusks and bread crumbs. Rusk is generally obtained by slicing bread such as bread and toasting it in a dry state during the drying. Generally, bread crumbs are obtained by crushing breads and making them into fresh bread crumbs as they are or drying them as dry bread crumbs.

(Addition amount)
The amount of the green bean protein concentrate of the present invention to be added is preferably 5 to 25% by weight, more preferably 8 to 16% by weight, most preferably 10 to 12% by weight as green bean protein based on the raw material flour of the bakery product. %. As a high protein-containing bakery, if the amount added is small, it is difficult to ingest various physiological functions such as cholesterol reduction etc., while if it is too large, the swelling of the bread is inhibited and the texture is deteriorated. There are times when

(Raw flour)
The flour used for producing the bakery product of the present invention generally uses flour, but may contain flour such as barley, rye, malt, corn, oats, rice and other beans. It may also contain starch, modified starch, dextrin 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.

  Hereinafter, more specific embodiments of the present invention will be described by way of examples. In the examples,% means weight basis.

Production Example 1 Preparation of Mung Bean Powder and Mung Bean Protein Concentrate (Dry-grinding / classification)
The unpeeled green beans were ground with a vertical grinder (Sourboy NSG-15F, Nagasawa Machine Mfg. Co., Ltd.), and passed through JIS test sieve 16 mesh to obtain a pre-ground material with a fraction of 20 μm or more on a volume basis of 82%. The pre-crushed product was further crushed by a jet mill (single track jet mill FS-4, Seishin Enterprise Co., Ltd.) to obtain green soybean powder 1 (pressure 0.5 MPa). The protein content of the green soybean flour 1 was 29.5%, and the fraction of 20 μm or more was 13% on a volume basis.

  Green bean powder 1 obtained by a jet mill was air classified using an air flow classifier (Crusher N-01, Seishin Enterprise Co., Ltd.) (rotor rotational speed 5,000 rpm). The protein content on the fine powder side obtained as a result of classification was 62%. This was used as mung bean protein concentrate A (dry type).

Production Example 2 Preparation of Mung Bean Protein Concentrate 2 (Dry-grinding and classification)
In the same manner as in Production Example 1, a green bean protein concentrate was prepared. However, classification was performed with the rotor speed of 1,500 rpm as the condition of the air flow classifier. The protein content on the fine powder side obtained by classification was 38.5%. This was used as mung bean protein concentrate B (dry type).

Comparative Production Example 1 Preparation of Green Bean Protein Isolate (Wet Extraction)
After adding 4 times of water to the green soybean powder 1 prepared in Production Example 1, the mixture was stirred and extracted at normal temperature for 1 hour, and the aqueous solution and the fiber fraction were separated using a decanter. 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 the spray dryer, and the green bean protein isolate | separated material (wet extraction) was obtained. The protein content was 86%.

(Examples 1-2, comparative examples 1-2)
According to the composition of Table 1 (unit: g), strong flour (Eagle, Japanese-made flour Co., Ltd.), green bean powder 1, green bean protein concentrate A, B, green bean protein isolate, margarine (Delisoft, Fuji Oil Co., Ltd.), Sugar (Nisshin Sugar Co., Ltd.), skimmed milk powder (Yotsuba Milk Industry), salt (Japan Salt Co., Ltd.), dry yeast (instant dry yeast red, Japan-France trading corporation), water, home home bakery (SD- BT101, Panasonic Corporation) baked bread at bread course. In addition, the standard process of this bread course is kneading (into the yeast in the middle) → kneading → kneading → fermentation → baking, and the required time is about 4 hours, bread case (consistently performed from kneading to baking) The size of was 138 mm wide, 117 mm deep, and 130 mm high.

  The obtained bread was measured for weight after being allowed to cool to room temperature for 1 hour, and then the height was measured with a laser volumetric measurement system (SELNAC-WinVM2100, Astex Co., Ltd.). When the swelling decreased and the height was below 80% of the control, the internal phase was clogged significantly and the texture was clearly inferior. In addition, the taste and texture of the bread after the measurement were evaluated by 10 panelists. The evaluation was conducted based on the following criteria, and the overall characteristics including the reduction in texture due to the suppression of swelling were also comprehensively evaluated. Those with an overall rating of more than 2 were judged to pass.

(Table 1)

(Each evaluation criteria)
○ Flavor 3 points: almost the same as the control, with no flavor derived from beans.
2 points: Compared with the control, the flavor derived from beans is slightly felt.
1 point: Compared to the control, the flavor derived from beans is felt.
○ Softness 3 points: It is the same texture as the control.
2 points: Harder than control.
1 point: The texture is much harder than the control.
○ Comprehensive evaluation 3 points: It is the same quality as control.
2 points: The quality is below the control.
1 point: The quality is far below the control.

  As the result of Example 1 shows, by adding mung bean protein concentrate A (dry type), a bread highly blended with mung bean protein was obtained while maintaining swelling and a soft texture. Bread did not lose its flavor and had the same texture as general bread. On the other hand, in Comparative Examples 1 and 2 in which mung bean flour 1 and mung bean protein isolate (wet extraction) were added, the swelling of the bread was suppressed and the texture was reduced, and mung bean powder 1 (comparative example 1) was inferior even in flavor It was a thing. In Example 2 in which Mung bean protein concentrate B (dry type) having a protein content lower than this was used, swelling was slightly suppressed and the taste tended to be slightly inferior, but it was within an acceptable range.

(Examples 3 to 4)
Using green bean protein concentrate A according to the recipe of Table 2 (unit: g), the bread was baked according to the above-mentioned procedure.

(Table 2)

  From the results of Example 3, even if adding 15.5% equivalent amount of green bean protein concentrate A as green bean protein mass per 100 g of flour (strong flour), bread volume is not greatly affected, and swelling and texture are maintained. The In Example 4 in which 20.7% was added, the bread volume slightly decreased, and a tendency was observed that swelling was slightly suppressed.

  As described above, by using the mung bean protein concentrate (dry type), a bread highly blended with mung bean protein was obtained while maintaining swelling and texture.

Claims (2)

A method for producing bread , which comprises adding a green bean protein concentrate having a protein content of 35% by weight or more, which is obtained by dry-grinding green beans . However, the mung bean protein concentrate is prepared by air classification. The method for producing bread according to claim 1, wherein the amount of the green bean protein concentrate added is 5% by weight or more and 25% by weight or less of the raw material flour as green bean protein.