JP6734591B1 - Milk substitute mix powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a milk substitute mix capable of imparting a texture and flavor comparable to the texture and flavor imparted by a milk component even if it is replaced with milk powder such as whole milk powder or skim milk powder contained in food. Provide flour. SOLUTION: The milk substitute mix flour according to the present invention contains 10-100 parts by weight of hand-fermented soybean powder and 20-300 parts by weight of a degraded starch product with respect to 100 parts by weight of rice flour. [Selection diagram] None

Description

The present invention relates to a milk substitute mixed powder used in place of milk powder contained in foods and drinks.

Whole milk powder and skim milk powder, which are milk powders, are used in various foods. A typical example of such food is milk chocolate as described in Patent Document 1. Milk chocolate is made from cacao mass, sugar, whole milk powder or skim milk powder, cocoa butter, and the like. The milk protein and sugars contained in whole milk powder or skim milk powder give milk chocolate a milky feeling, smoothness in melting in the mouth, sweetness and rich taste.

Milk protein contains casein protein, whey protein and the like, and in addition to the flavor peculiar to the protein, even when the protein and milk fat are in a powder state, a solid emulsified state called micelle is formed. Therefore, moderate viscosity imparts a mellow texture to the texture and contributes to the adjustment of melting in the mouth. As described above, the dairy ingredients are greatly related to the quality of foods containing dairy ingredients such as milk chocolate.

Therefore, there is no milk substitute that does not contain milk allergens, and people with milk allergy, which is one of food allergies, cannot take foods containing milk components such as milk chocolate.

JP-A-62-253341

An object of the present invention is to provide a food with a texture or flavor comparable to the texture or flavor imparted by milk components, even if it is replaced with milk powder such as whole milk powder or skim milk powder contained in the food. It is to provide a milk substitute mixed powder capable of

As a result of earnest studies to solve the above problems, the present inventor has found a solving means having the following configuration and completed the present invention.
(1) A milk substitute mixed flour containing 10 to 100 parts by mass of hand-bean soybean powder and 20 to 300 parts by mass of a starch decomposition product with respect to 100 parts by mass of rice flour.
(2) The milk substitute mixed flour according to (1) above, wherein the rice flour is at least one selected from the group consisting of starch-pregelatinized rice flour and starch-free α-1,4 bond-cleaved rice flour. ..
(3) The milk substitute mix powder according to (1) or (2) above, wherein the hand-bean soybean powder is a hydrolyzate.
(4) A food containing the milk substitute mixed powder according to any one of (1) to (3).

According to the present invention, even if it is replaced with milk powder such as skim milk powder or skim milk powder contained in food, it imparts to food the texture and flavor comparable to the texture and flavor imparted by milk components. It is possible to provide a milk substitute mixed powder capable of The food using the milk substitute mixed powder according to the present invention can be ingested by people with milk allergies.

The milk substitute mix flour according to one embodiment of the present disclosure includes rice flour, hand-rolled soybean flour, and starch hydrolyzate in specific proportions.

The rice flour contained in the milk substitute mix flour according to one embodiment is obtained by milling rice, and is specifically obtained by milling non-glutinous rice or glutinous rice. The rice flour may be obtained by further subjecting it to any processing treatment, if necessary. Rice flour contributes to the texture and, in the case of foods that melt in the mouth, contributes to the adjustment of melting in the mouth. As the rice flour, rice (non-glutinous rice or glutinous rice) which has been milled as it is may be used, or rice flour obtained by gelatinizing the starch quality of rice may be used, and α-1,4 bond of the starch quality of rice is cleaved. Rice flour may be used. Only one type of rice flour may be used, or two or more different types may be used in combination.

In order to bring it closer to the texture imparted by the dairy component, as the rice flour, at least one selected from the group consisting of starch-alpha-modified rice flour and starch-alpha-1 and 4-bond-cleaved rice flour is used. Preferably.

The method for gelatinizing the starch quality of rice is not limited. For example, there may be mentioned a method in which rice is cooked, steamed, or made into starch by gelatinization by heating with water, and then dried rapidly with, for example, hot air. In this way, the rice which has been pregelatinized is milled to obtain rice flour in which the starch quality is pregelatinized. Alternatively, after milling the rice, it may be pregelatinized as described above, dried, and optionally pulverized to obtain starch-pregelatinized rice flour.

The method for cleaving the rice starchy α-1,4 bond is also not limited. For example, by subjecting rice to a heating step, the starchy α-1,4 bond is cleaved. The heating step is performed, for example, under heating conditions of 100 to 200°C. After milling the rice, it may be subjected to the heating step as described above.

The hand-rolled soybean powder contained in the milk substitute mixed powder according to one embodiment is obtained by milling hand-rolled soybeans, and may be obtained by further performing any processing, if necessary. Hand-fermented soybean powder contributes to texture and imparts flavor and richness derived from protein to food. Hand-dead beans mean white beans, and there are varieties such as Otei, Nakatei and Kotei. Nowadays, the hand-killed beans often mean the big ones, and large-sized varieties such as Yuki-tei and Hime-tei are also distributed as the big ones. In the present specification, "major death" also includes large-sized varieties such as snow dying and himete dying.

In order to bring it closer to the flavor and the like imparted by the milk component, it is preferable to use the hand-fermented soybean powder that has been hydrolyzed (hydrolyzate). The hydrolysis treatment may be performed, for example, by using a hydrolase or a chemical method. The hydrolysis treatment may be carried out before milling the hand-rolled beans or after milling. By the hydrolysis treatment, a part of the protein contained in hand-beans is decomposed into amino acids.

Hand-rolled soybean powder is used in a ratio of 10 to 100 parts by mass with respect to 100 parts by mass of rice flour. If the amount of hand-bean soybean powder is less than 10 parts by mass, the rich taste derived from the protein cannot be imparted to the food. On the other hand, when the amount of the hand-bean soybean powder exceeds 100 parts by mass, the flavor of the hand-bean soybean becomes strong and the effect as a milk substitute is not exerted. Hand-rolled soybean powder is preferably used in a ratio of 20 to 50 parts by mass with respect to 100 parts by mass of rice flour.

The starch decomposition product contained in the milk substitute mix powder according to one embodiment is obtained by decomposing starch with an enzyme or a chemical method. The starch degradation product is one in which the degree of glucose polymerization is lower than that of starch, by partially cutting the glycoside bond of starch. Such starch decomposition products include polysaccharides such as dextrin and oligosaccharides. Starch hydrolysates are used to control the sweetness of foods. Further, the starch decomposition product is used to improve the dispersibility of the milk substitute mix powder.

The enzyme used for obtaining the starch degradation product is not limited, and examples thereof include β-amylase, glucoamylase, pullulanase, transglucosidase and the like. These enzymes may be used alone or in combination of two or more. A commercially available product such as dextrin may be used as the starch decomposition product.

The starch decomposition product is used in a proportion of 20 to 300 parts by mass with respect to 100 parts by mass of rice flour. When the starch decomposition product is less than 20 parts by mass, the powder (particularly hand-dried soybean powder) may not be uniformly dispersed in the obtained mixed powder, but may be localized. On the other hand, if the starch decomposed product exceeds 300 parts by mass, the titer of the milk substitute mixed powder is lowered, and the effect as the milk substitute is not exerted. The starch decomposition product is preferably used in a ratio of 50 to 250 parts by mass with respect to 100 parts by mass of rice flour.

The milk substitute mix flour according to one embodiment, to the extent that the effects of the present invention are not impaired, even if other food materials such as thickeners, emulsifiers, colorants, vegetable oils, seasonings, and flavors are added. Good.

The milk substitute mix flour according to one embodiment is obtained, for example, by mixing rice flour, hand-rolled soybean flour and starch degradation product in a specific ratio, and adding the above-mentioned other additives as necessary. The milk substitute mixed powder according to one embodiment thus obtained is used in place of milk powder such as whole milk powder or skim milk powder when manufacturing a food product. Therefore, the milk-replacement mix powder according to one embodiment is originally adopted for foods that may contain milk powder such as whole milk powder and skim milk powder. Examples of foods that can contain milk powder such as whole milk powder and skim milk powder include chocolate, cookies, biscuits, breads, cakes, candy, ice cream, yogurt, smoothies, milk drinks, and the like.

For example, when producing a food using whole milk powder, when using the milk substitute mixed powder according to one embodiment in place of the whole milk powder, in order to compensate for the fat content of milk fat, to the melting point of milk fat You may add similar vegetable fats and oils.

As described above, the food using the milk substitute mixed powder according to one embodiment has a texture and flavor comparable to the texture and flavor imparted by the milk component. Furthermore, the food using the milk substitute mix powder according to one embodiment does not include a milk component that is one type of allergen substance. Therefore, people with milk allergies can also take it.

Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

(Example 1)
To 100 parts by mass of rice flour, 50 parts by mass of hand-bean soybean powder and 100 parts by mass of starch degradation product were mixed to obtain a milk substitute mix powder. As rice flour, rice flour in which non-glutinous rice was made into alpha was used. As the hand-fermented soybean powder, a hydrolyzed powder Otsuka was used. As the starch decomposition product, commercially available isomaltodextrin was used.

Next, using the obtained milk substitute mixed powder, the raw materials were mixed in the following proportions to obtain milk-flavored chocolate. Instead of milk fat contained when whole milk powder was used, vegetable oils and fats having a melting point close to that of milk fat were used for adjusting the fat content.
Sugar: 400 parts by mass Cocoa butter: 300 parts by mass Cacao mass: 160 parts by mass Milk substitute mix powder: 120 parts by mass Vegetable oil/fat: 40 parts by mass Lecithin: 5 parts by mass Vanilla flavor: 1 part by mass

The chocolate dough was prepared as follows. First, a roll crusher was charged with sugar, cocoa butter, cacao mass, milk substitute mix powder and a part of vegetable oil (amount suitable for crushing) and crushed. After crushing, the mixture was put into a mixer, lecithin was added and kneaded. Then, the remaining vegetable oil and fat and the vanilla flavor were added to obtain a liquid (paste) chocolate dough.

The obtained chocolate dough was heated to 40° C., tempered (temperature adjustment operation), and poured into a mold. It was left still at about 5 to 10° C., and when the chocolate dough was solidified, it was taken out from the mold to obtain milk-flavored chocolate.

(Reference example 1)
A chocolate dough was obtained by the same procedure as in Example 1 except that 160 parts by mass of whole milk powder was used instead of the milk substitute mix powder and the vegetable oil.

Next, a total of 30 panelists, 15 females in their 20s and 15 males in their 20s, ate the milk-flavored chocolate obtained in Example 1 and Reference Example 1. There was almost no difference in color tone between the milk-flavored chocolates, and they were indistinguishable in appearance. After eating, 30 panelists evaluated (1) milk feeling, (2) melting in mouth, (3) texture, (4) sweetness, and (5) comprehensive evaluation as chocolate.

As for the evaluation criteria, each item was evaluated on a scale of 5 from 2 (good) to -2 (bad) based on 0 (normal). In order to eliminate the influence of the taste and the order that were tasted previously, 15 panelists were asked to eat the milk-flavored chocolate obtained in Example 1 first, and the remaining 15 panelists The milk-flavored chocolate obtained in Reference Example 1 was eaten first. In order to eliminate the prejudice of the examples and reference examples, the panelists were concealed from the examples and reference examples. Table 1 shows the average scores of 30 panelists for each item (1) to (5).

As shown in Table 1, it can be seen that the milk-flavored chocolate obtained in Example 1 is not significantly different from the milk-flavored chocolate obtained in Reference Example 1 in sensory evaluation and color tone. Therefore, instead of the whole milk powder or skim milk powder, even when using the milk substitute mix powder of the present disclosure, a milk-flavored chocolate that uses milk components and a milk-flavored chocolate that is comparable to texture and melting in the mouth can be obtained. I understand.

(Example 2)
20 parts by mass of hand-bean soybean powder and 250 parts by mass of starch degradation product were mixed with 100 parts by mass of rice flour to obtain a milk substitute mixed powder. As the rice flour, rice flour obtained by gelatinizing glutinous rice was used. As the hand-fermented soybean powder, a hydrolyzed powder Otsuka was used. As the starch decomposition product, commercially available isomaltodextrin was used.

Next, using the obtained milk substitute mix powder, the raw materials were mixed in the following proportions to obtain vanilla ice cream.
Sugar: 120 parts by mass Enzymatic saccharified syrup: 60 parts by mass Fructose-glucose liquid sugar: 50 parts by mass Milk substitute mix powder: 100 parts by mass Vegetable oil/fat: 90 parts by mass Emulsification stabilizer: 4 parts by mass Vanilla flavor: 1 part by mass Preparation water : 580 parts by mass

The vanilla ice cream dough was prepared as follows. First, the milk substitute mix powder was dissolved in 300 parts by mass of charging water. Next, sugar, enzymatically saccharified starch syrup, fructose-glucose liquid sugar and an emulsion stabilizer were dissolved in 280 parts by mass of water and added to the milk substitute mix powder solution. Then, vegetable oil was added and heated to 70° C., and filtered through a 40 mesh screen. After filtration, a homogenized dough was obtained by passing it through an emulsifying machine (LAB100 manufactured by Homogenizer APV) at 70° C. under a pressure of 150 Kg/cm ² . Then, it was sterilized at 68° C. for 30 minutes, cooled to 5° C., and vanilla flavor was added. Aging was performed at 5°C for 24 hours, and freezing was performed at -8°C to obtain an ice cream dough having an overrun of 55%.

The obtained vanilla ice cream dough was filled in a 100 mL plastic cup at -4°C and stored in a freezer at -18°C to obtain vanilla ice cream.

(Reference example 2)
A vanilla ice cream dough was obtained by the same procedure as in Example 2 except that 100 parts by mass of whole milk powder was used instead of the milk substitute mix powder.

Next, the above 30 panelists were asked to eat the vanilla ice cream obtained in Example 2 and Reference Example 2. There was almost no difference in the color tone of any of the vanilla ice creams, and the appearances were indistinguishable. After eating, 30 panelists evaluated (1) Milky feeling, (2) Melting taste, (3) Texture, (4) Sweetness, and (5) Overall evaluation as vanilla ice cream. It was

Similar to the above evaluation criteria, all items were evaluated on a scale of 5 from 2 points (good) to -2 points (bad) on the basis of 0 point (normal). In order to eliminate the influence of the taste and the order that were tasted earlier, 15 panelists were asked to eat the vanilla ice cream obtained in Example 2 first, and the remaining 15 panelists The vanilla ice cream obtained in Reference Example 2 was eaten first. In order to eliminate the prejudice of the examples and reference examples, the panelists were concealed from the examples and reference examples. Table 2 shows the average scores of 30 panelists for each item (1) to (5).

As shown in Table 2, it can be seen that the vanilla ice cream obtained in Example 2 is not significantly different in sensory evaluation and color tone from the vanilla ice cream obtained in Reference Example 2. Therefore, instead of whole milk powder or skim milk powder, even if the milk substitute mix powder of the present disclosure is used, a vanilla ice cream using a milk component and a vanilla ice cream comparable in texture and melting in the mouth can be obtained. I understand.

(Example 3)
10 parts by mass of hand-bean soybean powder and 100 parts by mass of starch degradation product were mixed with 100 parts by mass of rice flour to obtain a milk substitute mix powder. As the rice flour, rice flour obtained by gelatinizing glutinous rice was used. As the hand-fermented soybean powder, a hydrolyzed powder Otsuka was used. As the starch decomposition product, commercially available isomaltodextrin was used.

Then, using the obtained milk substitute mix powder, the raw materials were mixed in the following proportions to obtain bread dough (table roll).
Sugar: 17 parts by mass Strong flour: 350 parts by mass Dry yeast: 7 parts by mass Milk substitute mix powder: 12 parts by mass Shortening: 24 parts by mass Salt: 6 parts by mass Hot water: 220 parts by mass

The table roll dough was prepared as follows. First, strong flour, dry yeast, sugar, salt and milk substitute mix flour were placed in a bowl and mixed by hand. Then shortening and hot water were added and mixed and kneaded until smooth, elastic and thin. Then, it was put in a bowl and kept at 35° C. for 40 minutes, and fermented until it became about twice the size. After the fermentation was completed, the material was depressed lightly by hand to let the dough rest for 10 minutes. Then, it was rolled into a circle having a diameter of about 22 cm with a rolling pin, and was radially divided into 12 equal parts to obtain a table roll material.

The obtained table roll dough was rolled and arranged in an oven dish. The mixture was left at 35°C for 30 minutes for secondary fermentation, and roasted for 12 minutes in an oven at 200°C to obtain a table roll.

(Comparative Example 1)
A milk substitute mixed flour was obtained in the same procedure as in Example 3, except that 5 parts by weight of hand-bean soybean powder and 105 parts by weight of decomposed starch were used with respect to 100 parts by weight of rice flour. A table roll was obtained in the same procedure as in Example 3, except that the milk substitute mix powder obtained in Comparative Example 1 was used in a ratio of 12 parts by mass instead of the milk substitute mix powder obtained in Example 3. It was

(Reference example 3)
A table roll was obtained by the same procedure as in Example 3 except that skim milk (skimmed milk) was used in a ratio of 12 parts by mass instead of the milk substitute mixed powder.

Next, the above 30 panelists were asked to eat the table rolls obtained in Example 3, Comparative Example 1 and Reference Example 3. There was almost no difference in the burn color between the table rolls, and it was difficult to distinguish them visually. After eating, 30 panelists evaluated (1) milk feeling, (2) texture, and (3) comprehensive evaluation as a table roll.

Similar to the above evaluation criteria, all items were evaluated on a scale of 5 from 2 points (good) to -2 points (bad) on the basis of 0 point (normal). In order to eliminate the influence of the taste and the order that were tasted earlier, the first 10 panelists had the table roll obtained in Example 3 eat first, and then obtained in Comparative Example 1. He had the table roll eaten, and finally had the table roll obtained in Reference Example 3 eaten. The next 10 panelists had the table roll obtained in Comparative Example 1 eat first, then the table roll obtained in Reference Example 3, and finally obtained in Example 3. I had a table roll eaten. The last 10 panelists had the table roll obtained in Reference Example 3 eat first, then the table roll obtained in Example 3, and finally obtained in Comparative Example 1. I had a table roll eaten. In order to eliminate the prejudice of Examples, Comparative Examples, and Reference Examples, the panelists were concealed that they were Examples, Comparative Examples, and Reference Examples. Table 2 shows the average scores of 30 panelists for each item (1) to (3).

As shown in Table 3, it can be seen that the table roll obtained in Example 3 has no significant difference in sensory evaluation and color tone from the table roll obtained in Reference Example 3. Therefore, it can be seen that, even if the milk substitute mixed powder of the present disclosure is used instead of the whole milk powder and the skim milk powder, a table roll using a milk component and a table roll comparable to the texture and the melting in the mouth can be obtained. ..

Comparing the table roll obtained in Example 3 and the table roll obtained in Comparative Example 1, it is understood that the evaluation of Comparative Example 1 is lower than the evaluation of Example 3, and the difference is significant. In Comparative Example 1, only 5 parts by mass of hand-bean soybean powder was used with respect to 100 parts by mass of rice flour, and it is speculated that the rich taste derived from the protein could not be imparted to the food.

As described above, it can be seen that the food using the milk substitute mixed powder of the present disclosure is as good as the food using the milk component. Since the milk component is excluded from the food using the milk substitute mixed flour of the present disclosure, it can be ingested by people with milk allergies.

Claims (4)

A milk substitute mix flour containing 10 to 100 parts by mass of hand-fermented soybean powder and 20 to 300 parts by mass of a starch decomposition product with respect to 100 parts by mass of rice flour. The milk substitute mixed flour according to claim 1, wherein the rice flour is at least one selected from the group consisting of rice flour having a gelatinized starch and rice flour having a α-1,4 bond cleaved in the starch. The milk substitute mix powder according to claim 1 or 2, wherein the hand-dried soybean powder is a hydrolyzate. A food containing the milk substitute mix powder according to claim 1.