JPH04218353A - Production of high-protein serial - Google Patents

Abstract

PURPOSE:To reduce soybean odor and to improve flavor and nutritive value by extruding soybean protein and roast grain (starch) from an extruder. CONSTITUTION:Grain (starch) is roasted at 200-250 deg.C for several minutes to obtain a roast grain (starch) having 12-20 DELTAE value of the formula (Lz, au and bR are respectively L value, a value and b value by Lab colorimetric system chromaticity of color difference meter before roasting and Ls, as and bs are respectively L value, a value and b value after roasting). To a raw material containing 30-50 pts.wt. soybean protein, 10-50 pts.wt. roast grain (starch) and 30-60wt.% crude protein, 15-25wt.% water is added. The resultant mixture is supplied to an extruder, heated at 80-100 deg.C and subsequently extruded.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to high-protein cereals that can be eaten as they are or by soaking them in an aqueous solution such as milk.

0002

BACKGROUND OF THE INVENTION Cereals have conventionally been manufactured using extruders or the like using various main raw materials such as grains such as corn, wheat, and rice, or starches such as cornstarch. However, cereals made from these ingredients are mainly composed of carbohydrates such as starch, and do not have high nutritional value.

[0003] If vegetable protein such as soybean protein is used as one of the raw materials, cereals with higher protein content can be obtained. However, as the proportion of vegetable protein in the raw material increases, the unique flavor of vegetable protein (soybean odor, etc.) becomes stronger, and the flavor becomes inferior.

[0004] JP-A-61-289848 discloses a method for producing protein-containing cereals by extruding a raw material prepared by adding grain or grain starch to soybean protein using an extruder. Further, JP-A-64-23857 discloses a method for producing a high-protein snack by extruding hydrolyzed oilseed protein as a main raw material using an extruder. However, although these products aim to have a good texture after water absorption, melt in the mouth, and go down the throat, they do not teach about improving flavor.

[0005]

[Problems to be Solved by the Invention] In order to increase the nutritional value of cereals, the present inventors attempted to produce high-protein cereals with high nutritional value using soybean protein as one of the raw materials.

However, if soybean protein is simply added, the unique flavor (soybean odor) of soybean protein will increase as the amount added increases.
was strong, and no product with good flavor was obtained.

[0007] In order to solve this problem of poor flavor, we conducted further research and found that the flavor could be improved by adding roasted grains or roasted grain starch to soybean protein. I was able to complete it.

[0008]

[Means for Solving the Problems] That is, the present invention provides a combination of soybean protein and roasted grain or roasted grain starch.
This is a method for producing high-protein cereals by extruding raw materials containing more than 10 kinds of materials using an extruder.

The soybean protein used in the present invention may be any soybean protein containing defatted soybean, concentrated soybean protein, isolated soybean protein, powdered soybean milk, etc., but alcohol-washed soybeans may be used in view of flavor and swelling properties. It is preferable to use concentrated soy protein according to.

[0010] The roasted grains or roasted grain starches used in the present invention include roasted corn, wheat, brown rice, etc., or roasted starches thereof, such as corn grits, corn flour, wheat flour, brown rice flour, and cornstarch. Although suitable, it is particularly preferable to use brown rice.

[0011] These grains or grain starches are heated to 200 to 250°C using an appropriate roasting machine, roasted to a desired degree of roasting (for approximately several minutes), and used in the present invention. Use as raw material. If the food is roasted too much, it will taste bitter and the flavor will be inferior, and if it is not roasted enough, the desired effect will not be achieved.

[0012] The degree of coloration of these grains and grain starches increases as roasting progresses, but as raw materials used in the present invention, raw materials before and after roasting are measured by Lab color system chromaticity using a colorimeter. The chromaticity of each is measured, and the color difference ΔE value is 12
It is preferably in the range of 20 to 20. Note that the ΔE value is a value calculated by the following formula 1 by measuring the L value, a value, and b value of each raw material before roasting and after roasting.

[0013]

[Chemical formula 1]

In the present invention, in addition to the above-mentioned raw materials, unroasted grains or grain starches such as corn grits, corn flour, corn starch, wheat flour, brown rice flour, potato starch, sweet potato starch, etc. can also be added.

Furthermore, there is no problem in using vegetable proteins other than soybean protein and fibers such as okara.

[0016] In the present invention, the crude protein content of the raw material greatly affects the texture, and as the crude protein content increases, the texture tends to become harder and chewier.

[0017] Furthermore, in order to obtain a cereal with excellent flavor, texture, etc. and high protein content, it is necessary to pay attention to the blending amount of soybean protein and roasted grain or grain starch.

From the above points, in the present invention, 30 to 50 parts (by weight, the same shall apply hereinafter) of soybean protein, preferably 40 to 5 parts
0 parts and 10 to 50 parts, preferably 10 to 25 parts of roasted grain or roasted grain starch, with a crude protein content of 30 to 60%, preferably 30 to 45% by weight.
It is desirable to use raw materials that are

The desired cereal is obtained by kneading such raw materials under pressure and heat in an extruder under appropriate moisture content and manufacturing conditions, and extrusion molding.

[0020] Although it is possible to use a single-screw extruder as the extruder, the present invention eliminates the burning of the product and reduces the moisture content of the raw material by 15 to 15 degrees Celsius at a relatively low temperature (80 to 100°C). It is desirable to carry out the treatment in a short time within the range of 25% by weight, and for that purpose it is preferable to use a twin-screw extruder.

[0021]

Examples Examples 1 to 20 Cereals were produced using a twin-screw extruder with the raw material formulations shown in Table 1.

[0022] The raw materials shown in Table 1 were placed in the barrel of an extruder at 30k.
g/hr, and water was added so that the moisture content of the raw material was about 23%. The temperature of the barrel is 40°C near the raw material supply port, 60°C in the center, and 100°C near the die (extrusion mouthpiece), and the screw is heated at 100 rpm.
They were rotated in the same direction at a rotational speed of pm. The die has a diameter of 3
A large number of circular extrusion ports having a diameter of 1 mm in diameter were lined up in the circumferential direction.

Under the above production conditions, the kneaded raw materials were extruded from the extrusion port under heat and pressure, cut into appropriate lengths, and dried to obtain cereals.

[0024] Table 1 shows the crude protein content of the raw material and the texture and flavor when the above cereal was soaked in milk and eaten.

[0025]

[Table 1]

Examples 21 to 27 The degree of roasting of brown rice flour was changed using the raw material composition of Example 16, and cereals were obtained by extruding using an extruder and drying under the same manufacturing conditions as Examples 1 to 20. .

[0027] Color difference (ΔE) between brown rice flour before roasting and roasted brown rice flour
Table 2 shows the flavor when the above cereals are soaked in milk and eaten.

[0028]

[Table 2]

[0029]

[Effects of the Invention] The high-protein cereal of the present invention uses a raw material containing soybean protein, and has a high nutritional value containing more protein than cereals that are mainly composed of carbohydrates such as starch.

[0030] Furthermore, by using roasted grains and roasted grain starch in combination, it is possible to suppress the flavor (soybean odor) peculiar to soybean protein and to obtain a high-protein cereal.

Furthermore, if a twin-screw extruder is used as the extruder for production, stable production can be carried out in a short period of time without causing burning or the like.

Claims (4)

[Claims] 1. A method for producing a high-protein cereal by extruding a raw material containing soybean protein and one or more types of roasted grain or roasted grain starch using an extruder. [Claim 2] Grain or grain starch, expressed by the following formula 1
2. The method for producing high-protein cereals according to claim 1, wherein the roasting is performed so that the ΔE value expressed by is in the range of 12 to 20. [Chemical formula 1] 3. Using a raw material having a crude protein content of 30 to 60% by weight, which contains 30 to 50 parts by weight of soybean protein and 10 to 50 parts by weight of roasted grain or roasted grain starch. 2. The manufacturing method described in 2. 4. The manufacturing method according to claim 1, 2 or 3, wherein a twin-screw extruder is used as the extruder.