JP6877726B1 - 色調が保持された未熟豆類含有粉末、飲食品及びその製造方法 - Google Patents
色調が保持された未熟豆類含有粉末、飲食品及びその製造方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
Description
[1]以下(1)〜(8)を充足する、未熟豆類の可食部と非可食部とを含有する乾燥粉末。
(1)未熟豆類の可食部に対する非可食部の割合が乾燥質量換算で1質量%以上200質量%以下。
(2)水分含量が20質量%以下。
(3)マンセル表色系における明度が7以上。
(4)マンセル表色系における彩度が3以上。
(5)マンセル表色系における色相が5Y乃至10Y又は0GY乃至10GY。
(6)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の単位体積当り比表面積が0.05m2/mL以上。
(7)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の粒度分布の標準偏差が200μm以下。
(8)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理を行った場合の個数基準平均径が30μm未満。
[2]不溶性食物繊維を乾燥質量換算で3質量%以上含有する、[1]に記載の乾燥粉末。
[3]未熟豆類を乾燥質量換算で20質量%以上含有する、[1]又は[2]に記載の乾燥粉末。
[4]未熟豆類が、エンドウ属、インゲンマメ属、ダイズ属、及びソラマメ属から選ばれる1種以上の豆類である、[1]〜[3]のいずれかに記載の乾燥粉末。
[5]着色料を含有しない、[1]〜[4]のいずれかに記載の乾燥粉末。
[6][1]〜[5]のいずれかに記載の乾燥粉末を含有する飲食品。
[7][1]〜[5]のいずれかに記載の乾燥粉末を製造する方法であって、[1]の(1)〜(5)の規定を満たす乾燥未熟豆類を、[1]の(6)〜(8)の規定を満たすまで粉砕処理することを含む方法。
W0:恒量としたはかり容器の質量(g)
W1:試料を入れたはかり容器の乾燥前の質量(g)
W2:試料を入れたはかり容器の乾燥後の質量(g)
尚、本発明において、乾燥粉末中の不溶性食物繊維の含有量は、日本食品標準成分表2015年版(七訂)に準じ、プロスキー変法で測定する。
また、前述する特定の明度、彩度及び色相を有する未熟豆類の乾燥粉末が乾燥粉末全体に占める割合が、上記の割合であることで、本発明の効果が顕著に奏されるため、より好ましい。尚、未熟豆類の乾燥粉末は加工に伴う熱負荷などで明度、彩度及び色相が収穫直後から変化したものであっても用いることができる。
尚、この場合、超音波処理を行った状態における乾燥粉末中の粒子の超音波処理前の単位体積当りの比表面積、標準偏差、超音波処理を行った場合の個数基準平均径の測定に際しては、これら食材や具材のうち、測定上限2000.00μm以上のものを除いてから測定する。
また、未熟豆類の非可食部からは、収穫後速やかにヒネ臭が発生するため、非可食部を収穫から24時間以内に酵素を不活化状態にする段階を含むことで、香りのよい乾燥食用植物組成物とすることができるため、好ましい。酵素を不活化状態にするとは、食用植物の酵素活性(例えばアミラーゼ活性)が、収穫時の20%未満に低減した状態を指す。
5:保管前後で緑色の色調が変化せず、好ましい。
4:保管前後で緑色の色調がわずかに変化するが、やや好ましい。
3:保管前後で緑色の色調が変化するが、許容範囲。
2:保管前後で緑色の色調の変化がやや目立ち、やや好ましくない。
1:保管前後で緑色の色調の変化が目立ち、好ましくない。
B)濃度がわずかに異なる5種類の食塩水溶液、酢酸水溶液の濃度差を正確に識別する濃度差識別試験。
C)メーカーA社醤油2つにメーカーB社醤油1つの計3つのサンプルからB社醤油を正確に識別する3点識別試験。
また、表中には示さなかったが、乾燥粉末を含有する飲食品の一例として、製造したスティックについても、乾燥粉末と同様の結果であることを確認できた。
Claims (7)
- 以下(1)〜(8)を充足する、未熟豆類の可食部と非可食部とを含有する乾燥粉末。
(1)未熟豆類の可食部に対する非可食部の割合が乾燥質量換算で1質量%以上200質量%以下。
(2)水分含量が20質量%以下。
(3)マンセル表色系における明度が7以上。
(4)マンセル表色系における彩度が3以上。
(5)マンセル表色系における色相が5Y乃至10Y又は0GY乃至10GY。
(6)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の単位体積当り比表面積が0.05m2/mL以上。
(7)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理前の粒度分布の標準偏差が170μm以下。
(8)レーザ回折式粒度分布測定装置を用いて、エタノールを溶媒として測定した場合における、乾燥粉末粒子の超音波処理を行った場合の個数基準平均径が30μm未満。 - 不溶性食物繊維を乾燥質量換算で3質量%以上含有する、請求項1に記載の乾燥粉末。
- 未熟豆類を乾燥質量換算で20質量%以上含有する、請求項1又は2に記載の乾燥粉末。
- 未熟豆類が、エンドウ属、インゲンマメ属、ダイズ属、及びソラマメ属から選ばれる1種以上の豆類である、請求項1〜3のいずれか一項に記載の乾燥粉末。
- 着色料を含有しない、請求項1〜4のいずれか一項に記載の乾燥粉末。
- 請求項1〜5のいずれか一項に記載の乾燥粉末を含有する飲食品。
- 請求項1〜5のいずれか一項に記載の乾燥粉末を製造する方法であって、請求項1の(1)〜(5)の規定を満たす乾燥未熟豆類を、請求項1の(6)〜(8)の規定を満たすまで粉砕処理することを含む方法。
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