WO2011004893A1 - Powdery soybean material and wheat flour products using same - Google Patents
Powdery soybean material and wheat flour products using same Download PDFInfo
- Publication number
- WO2011004893A1 WO2011004893A1 PCT/JP2010/061702 JP2010061702W WO2011004893A1 WO 2011004893 A1 WO2011004893 A1 WO 2011004893A1 JP 2010061702 W JP2010061702 W JP 2010061702W WO 2011004893 A1 WO2011004893 A1 WO 2011004893A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- content
- soybean
- soybean material
- protein
- fried
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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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
Definitions
- the present invention relates to a powdery soybean material and a flour product using the same.
- Wheat flour is processed and widely eaten into various flour products such as fried foods, bakery products, and noodles.
- fried foods that are covered with clothing materials (batters) are generally preferred for their crispness and crispy feeling.
- it is required to be soft and palatable. And maintaining these textures for a long time has been a long-standing problem in the food industry.
- the crispness and crispy feeling which are preferred, are lost, resulting in a sticky garment with a strong moisture feeling.
- soft and mouth-feeling clothes that have been demanded in recent years tend to have a quicker change in texture after cooking, resulting in a loss of crispy and crispness (so-called “sagging” phenomenon).
- Patent Document 1 discloses an oil-boiled food in which soy protein that forms a water-soluble and heat-resistant gel is blended in clothing.
- Patent Document 2 discloses a technique of using alkaline earth metal-bound soybean protein as a clothing material.
- separation soybean protein is disclosed using the defatted soybean milk powder obtained from a defatted soybean for a clothing material.
- bakery products which are other flour products, include biscuits, cookies, crackers, nutrition bars, cakes, breads, etc., and recently added protein, dietary fiber, minerals, etc. to increase nutritional value. Baked goods are being developed. In recent years, soy protein has been recognized for its nutritional value and health value such as anticholesterol activity, and its use in bakery products is becoming more advanced.
- soy protein has strong water retention and water absorption, and the dough blended with it is inferior in extensibility compared to wheat flour or rice flour-based dough, and it becomes harder over time, and the burnout during baking becomes worse. I have a problem with workability. Therefore, in order to use soy protein in a bakery product, it is important to clear these problems of workability and not to impair the original crispy texture of baked goods.
- Patent Document 4 discloses baked confectionery containing an alkaline earth metal-bound soy protein. Although the possibility of using the soy protein material for baked confectionery has been expanded by the soy protein, there has been room for further improvement to add more soy protein without impairing the original texture of the baked confectionery.
- the present invention relates to flour products, particularly deep-fried garments such as tempura, fried foods, etc., which can be improved to a garment that gives an excellent texture and maintains the texture for a long time. It is an object of the present invention to provide a novel powdery soybean material that can enhance the protein without inhibiting the physical properties of the dough.
- Patent Document 5 Japanese Patent Laid-Open No. 2003-23986 discloses a fried food material to which soybean material and okara are added, but this material must use flour of a specific particle size. It is characterized by.
- Patent Document 6 Japanese Patent Application Laid-Open No.
- 2003-135014 discloses a two-stage garment in which a clothing material containing a soybean material is attached to an ingredient and then a blend powder for a blender containing a water-insoluble polysaccharide is attached.
- the manufacturing method of the frozen fried food by an attaching process is disclosed.
- none of them is a technical idea of using a soybean material having a specific composition and properties as in the present invention as a clothing material.
- the present invention (1) A powdered soybean material characterized by having a crude protein content of 50 to 65% by weight in terms of dry solid content, 2 to 10% by weight of insoluble dietary fiber, and a nitrogen solubility index (NSI) of 50 or less, (2) The powdery soybean material according to (1), wherein the calcium content or the magnesium content is 0.6% by weight or more and less than 1% by weight in terms of dry solid content, (3) The powdered soybean material according to (1), wherein the soluble sugar is contained in an amount of 2 to 25% by weight in terms of dry solid content, (4) A flour product containing the powdered soybean material according to (1), (5) The flour product according to (4), which is a fried food material, (6) The flour product according to (4), which is a bakery product.
- NTI nitrogen solubility index
- the powdery soybean material of the present invention for flour products, it is possible to impart a quality improvement effect that cannot be provided by conventional soybean materials. Specifically, in deep-fried foods such as tempura and fried chicken, it has excellent crispy and crispy textures, and can give a soft and pleasant texture, and the texture changes over time. (Sag) is suppressed, and the excellent texture can be maintained for a long time. Also in bakery products, the inhibition of dough extensibility due to the addition of soy protein can be suppressed, and the workability is good, such as easy firing during baking. It is possible to obtain a bakery product having a good texture.
- the powdered soybean material of the present invention has a crude protein content (CP) of 50 to 65% by weight in terms of dry solid content, 2 to 10% by weight of insoluble dietary fiber, and a nitrogen solubility index (NSI) of 50 or less. It is a feature.
- CP crude protein content
- NBI nitrogen solubility index
- the crude protein content (hereinafter also referred to as “CP”) of the powdered soybean material of the present invention is characterized by 50 to 65 wt%, preferably 50 wt% or more and less than 60 wt% in terms of dry solid content. is there. It is characterized by being lower than conventional separated soybean protein (CP about 90% by weight) and concentrated soybean protein (CP about 70 to 75% by weight) and higher than full fat soybean. If the CP is lower than this range, the gelling power of the protein is unnecessarily low, and the fried foods are inferior in crispness and crispy and tend to change with time (sagging).
- the crude protein content is obtained by obtaining the nitrogen content based on the Kjeldahl method, multiplying the coefficient by 6.25 to obtain the crude protein content, and converting it to anhydrous.
- NBI Nitrogen Solubility Index
- the powdery soybean material of the present invention is characterized in that the protein has a very low solubility of NSI of 50 or less, preferably 40 or less, more preferably 25 or less. If the protein material is low-denatured, the NSI will be 80 or more, but if the NSI exceeds 50, the protein's water retention will increase, and the fried food will be less crispy and crispy, and will change with time (sagging) ) Tends to be fast.
- NSI is measured based on the official analysis method BA-11-65 NSI of AOCS (American Oil Chemists Society).
- soybeans and defatted soybeans which are raw materials for powdered soybean materials
- soybeans and defatted soybeans which are raw materials for powdered soybean materials
- the decrease in the NSI of the protein is observed depending on the pH of the aqueous solution of the powdery soybean material, and the lower the pH, the greater the decrease.
- a pH of about 6 to 7 is appropriate.
- excessive heat processing leads to the color and flavor fall of a powdery soybean raw material, it is preferable to avoid.
- the powdery soybean material is adjusted to a range in which either the calcium content or the magnesium content is higher than the amount originally contained, the effect of reducing the NSI of the protein by the heat treatment is increased. It is suitable as a combination method. If the content is too small, the effect of promoting the decrease in NSI by the combination with the heat treatment is not sufficient, and the effect obtained even if the content is too large is almost constant. Therefore, it is preferable that either the calcium content or the magnesium content is 0.6 wt% or more and less than 1 wt% in terms of dry solid content.
- the calcium or magnesium source hydroxides and oxides can be used in addition to acid salts such as chlorides, carbonates, and phosphates.
- Calcium and magnesium are more suitable for promoting the lowering of NSI, and calcium is more preferable.
- the powdery soybean material of the present invention contains 2 to 10% by weight of insoluble dietary fiber per solid content, preferably 4 to 10% by weight, particularly preferably 5 to 10% by weight. Thereby, formation of the frame
- Specific examples include insoluble dietary fibers derived from soybeans (Okara) and insoluble dietary fibers contained in fruits, potatoes, pulp, wheat bran, beet, corn, mushrooms, etc., and include hemicellulose, cellulose, insoluble pectin, lignin, and glucan. Etc. are mentioned as the component. Okara is particularly preferable.
- insoluble dietary fibers such as soy milk
- fried foods tend to have a rapid change over time (sagging) immediately after cooking, even if the crispy feeling is strong, and the crispy and crispy feeling is not maintained for a long time It becomes.
- the content of insoluble dietary fiber is too high, the water retention capacity is too high, and the fried foods are inferior in the crispy and crispy feelings. A feeling becomes heavy.
- fried foods tend to change with time (sagging) quickly even if the crispy feeling is strong immediately after cooking, and there is a tendency that the crispy feeling and crispy feeling are not maintained for a long time.
- the content of insoluble dietary fiber should be measured according to the Prosky method (Science and Technology Agency, Resource Research Committee, Food Composition Committee (1997), 5th edition, Japan Food Standards Component Analysis Manual. (Resources Association: 31-34)). Can do.
- the powdery soybean material of the present invention contains 2 to 25% by weight, preferably 5 to 24% by weight, more preferably 10 to 23% by weight, of soluble saccharide in terms of dry solid content. Is appropriate. This enhances the holding power of the crispy and crispy feelings in the deep-fried foods, and further improves the flavor and color.
- Soluble carbohydrates in this case include monosaccharides such as glucose, galactose, mannose and xylose, disaccharides such as sucrose, maltose, lactose, trehalose and mannobiose, soybean oligosaccharides, malto-oligosaccharides, galactooligosaccharides, manno-oligosaccharides, xylo-oligos Corresponds to oligosaccharides such as sugar, sugar alcohols such as maltitol, lactitol, xylitol, erythritol, and reduced starch syrup, and dextrins such as maltodextrin and cyclodextrin, etc.
- monosaccharides such as glucose, galactose, mannose and xylose
- disaccharides such as sucrose, maltose, lactose, trehalose and mannobiose
- soybean-derived soybean oligosaccharide As a raw material for the powdery soybean material in the production process as it is.
- the amount of the soluble sugar is too large, the crude protein content is relatively lowered, so that the gelling power becomes poorer than necessary, and the influence on the flavor and the color tone can occur.
- the lipid content (ether extracted oil content) of the powdered soybean material of the present invention is 2% by weight or less. Usually, when defatted soybean is used as a raw material, the lipid content is in such a range without requiring a defatting step.
- defatted soybean powder or separated soybean protein can be used as a raw material of the powdery soybean material of the present invention.
- insoluble dietary fibers and soluble saccharides other than protein need to be combined and added as separate materials, but this is advantageous in terms of flavor.
- defatted soybean has an advantage in that insoluble dietary fiber and soluble carbohydrates can be supplemented with components derived from soybean.
- the defatted soybean originally contains about 12 to 13% by weight of dietary fiber, and the content of 2 to 10% by weight of the present invention is the dietary fiber derived from soybean. , It is necessary to remove some contained.
- a preparation method about 7 to 12 times of water is added to defatted soybean 1 to obtain a defatted soybean slurry, which is separated into a soluble fraction (defatted soymilk) and an insoluble fraction (ocara) with a centrifuge, etc.
- the amount of insoluble dietary fiber can be adjusted by returning the necessary amount of okara to defatted soymilk again so that the content of insoluble dietary fiber is 2 to 10% by weight.
- soybean milk prepared separately can also be added and adjusted to the said defatted soybean slurry.
- separation conditions such as a centrifuge may be adjusted to separate okara as a part of the insoluble fraction, and the soluble fraction may be adjusted so that 2 to 10% by weight of insoluble dietary fiber remains.
- NSI can be prepared by subjecting the defatted soymilk containing okara or the defatted soymilk before returning the okara to direct heat treatment or indirect heat treatment, etc., to heat-denaturate the protein and promote insolubilization.
- the heat treatment can be performed in a shorter time.
- the target NSI can be adjusted.
- the defatted soymilk with reduced NSI is sterilized if necessary, and then made into a powdered soybean material by spray drying or freeze drying.
- an acid precipitation card obtained by isoelectric precipitation from skimmed soymilk with acid, or a powdered soybean material dried by neutralizing the acid precipitation card can be used.
- the required amount of insoluble dietary fiber and soluble sugar as described above is added to the solution that has been neutralized with alkali and in the latter case, and to the solution that has been dissolved in water in the latter case.
- the powder obtained from defatted soybean causes a decrease in NSI by heating for a relatively short time, but the powder obtained from separated soybean protein requires a long time before insolubilization proceeds.
- discoloration of the powder is likely to occur due to heat treatment. Therefore, when the color tone is important, a method of reducing NSI after powdering is not suitable.
- the powdered soybean material specified by the present invention is characterized by extremely low water retention, water absorption, and gelling property compared to conventional powdered soybean materials.
- Such physical properties are very advantageous in terms of texture, aging and dough physical properties in flour products such as clothes for fried foods and baked goods. Therefore, such a raw material can be provided as an application of a quality improver for flour products.
- the powdery soybean material of the present invention can be used as a quality improver for various flour products. For example, it can be used for fried foods, bakery products such as baked goods, cakes and bread.
- the powdery soybean material of the present invention is suitably 1 to 30% by weight, more preferably 3 to 20% by weight, and still more preferably 5 to 15% by weight in the powder raw material of the clothing material.
- a crispy feeling and a crispy texture can be imparted to the fried food material.
- a soft and pleasant texture can be imparted and these textures can be maintained for a long time.
- the content of the powdery soybean material in the clothing material is small, the fried foods are inferior in the crispness and crispy feeling and tend to change with time (sagging) quickly.
- the food texture will become hard in fried foods and the flavor peculiar to soybean will become strong.
- the flour for clothing strong flour, semi-strong flour, medium strength flour, weak flour, etc. can be used, but the weak flour having a low gluten content is suitable.
- starches can be used for the fried food clothing of the present invention, such as wheat, corn, waxy corn, rice and other cereal starches, potato, tapioca and other potato starches, red beans, kidney beans, broad beans, In addition to starch derived from other beans and the like, sago starch and the like can be used. Processed starches such as roasted dextrin, enzyme-modified starch, acid-decomposed starch, oxidized starch, esterified starch, etherified starch, cross-linked starch, pregelatinized starch, and wet-heat treated starch can also be used.
- the fried food material of the present invention is obtained by adding water so as to have an appropriate viscosity for the raw material.
- a thickener such as gum can be used to adjust the viscosity, and a known seasoning can be added for flavoring.
- coloring agents, flavoring agents, emulsifiers, and other food additives can be added.
- fats and oils can also be used for clothing as needed. Oils and fats are not particularly limited as long as they are edible, and are vegetable oils such as palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, and shea oil, beef fat, pork fat, fish oil, and milk fat.
- Fats and oils such as the above can be enumerated, and the above fats and oils alone, or mixed fats and oils, oils and fats processed by hydrogenation, fractionation, transesterification, etc. can be used, and fats and oils obtained by pulverizing these It does not matter.
- the addition amount of fats and oils is suitably 10 to 25% by weight of the entire clothing material. Addition of fats and oils has the effect of lightening the texture of the clothes and increasing the crispy feeling.
- the fried food that can be suitably used for the fried food clothing of the present invention is a food material such as avian meat, seafood, vegetables, etc., to which a batter, which is a clothing material, is attached and oiled.
- a batter which is a clothing material
- Examples include tempura such as shrimp tempura, fish tempura, and vegetable tempura, fritters such as fritters, fried chicken, nuggets, chicken cutlet, tonkatsu, minced cutlet, and beef cutlet.
- the batter may be a batter alone or may be a batter with bread crumbs or the like attached thereto.
- the use for deep-fried foods that are not crumbed is particularly suitable because of its improved texture.
- the bakery product in the present invention is prepared by preparing a dough mainly composed of wheat flour and fats and oils, and molding and baking.
- baked goods, cakes, breads and the like are included.
- baked confectionery include biscuits (including biscotti), cookies, waffles, crackers (including dry bread and pretzel), rusks, and wafers. New baked foods in the form of bars such as nutrition bars are also available. Can be mentioned.
- the powdered soybean material of the present invention in an amount of 7 to 60% by weight, preferably 10 to 60% by weight, more preferably 15 to 30% by weight, in the dry solid content of the baked confectionery.
- the nutritional added value of soy protein can be imparted to the bakery product without impairing the workability during production and the original texture of the bakery product (such as a crispness in the case of baked confectionery). If the content of soy protein is too small, the nutritional added value becomes small, and if it is too large, workability such as production and molding of the dough decreases.
- the pH of the prepared defatted soymilk is 6.6, and in Example 1 in which 5% of okara was added to the solid content, calcium chloride containing 0.5% as calcium was added, and okara In Example 2 with 10% added, calcium chloride containing 0.4% calcium was added and heat treated at 150 ° C. for 10 seconds to promote protein insolubilization. Each was prepared.
- the powdered soybean material sample of Example 1 to which 5% of okara was added had a crude protein content of 60%, an insoluble dietary fiber content of 5%, an NSI of 20, a calcium content of 0.75%, and a soluble carbohydrate. 20%.
- the powdered soybean material sample of Example 2 to which 10% of one okara was added had a crude protein content of 55%, an insoluble dietary fiber content of 8%, an NSI of 35, a calcium content of 0.75%, and a soluble carbohydrate. was 22%.
- Example 3 Bakery product A baked confectionery with a high content of powdered soybean material is produced by the following composition and production method, and the addition of various powdered soybean materials of Examples 1 and 2 and Comparative Examples 1 to 5 has a texture and the like.
- the effects on the As dry solids, wheat flour 41%, powdered soybean material 19%, shortening 15%, dextrin 14%, sugar 5%, whole egg 3%, eggshell calcium 1%, ammonium bicarbonate 1%, salt 0.5%, sodium bicarbonate 0.5 Was prepared by kneading by the sugar batter method, extending to a thickness of 7 mm, die-cutting, and manufactured under conditions of baking at 180 ° C. for 20 minutes.
- Example 1 As for Examples 1 and 2, fried chicken and kakiage tempura have good crispyness and good crispy feeling even after being cooked in a range and left for 2 hours. Especially, Example 1 is very excellent. It was. In addition, the baked confectionery had a crispy texture and an excellent texture with a texture that was easy to loosen (good for melting in the mouth), and Example 1 was particularly excellent. On the contrary, Comparative Examples 1 to 4 were poor in crispness and inferior in quality as compared with Examples 1 and 2 as a whole. Compared with Comparative Examples 1 to 3, Comparative Examples 4 and 5 as a whole had a quality exceeding ordinary. However, depending on the manufactured product, the texture was hard, and the quality was different from Example 1 which was particularly light and excellent in melting in the mouth.
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Abstract
Provided is a novel powdery soybean material which is to be used in wheat flour products. When the novel powdery soybean material is used in coating material for deep-fried food including tempura (vegetables or fish dipped in batter and deep-fried) and lightly dredged deep-fried food, an improved coating which has excellent texture and can keep the excellent texture for a long time can be formed. Further, the novel powdery soybean material can protein-fortify bakery products without impairing the physical properties of dough.
A powdery soybean material which is characterized by having a crude protein content of 50 to 65wt% in terms of dry solid matter, an insoluble dietary fiber content of 2 to 10wt%, and a nitrogen solubility index (NSI) of 50 or less.
Description
本発明は粉末状大豆素材及びこれを用いた小麦粉製品に関する。
The present invention relates to a powdery soybean material and a flour product using the same.
小麦粉は揚げ物用の衣材、ベーカリー製品、麺類等の様々な小麦粉製品に加工され、広く食されている。
小麦粉製品のうち、衣材（バッター）で内材を被覆させた揚げ物は、一般にサクサク感やクリスピー感が好まれる。更に近年ではこれらの食感に加え、ソフトで口当たりの良いことが求められている。そしてこれらの食感が長時間維持されることは、食品産業において長年の課題となっている。一方、調理後の時間経過によって、好ましいとされるサクサク感やクリスピー感は失われ、湿気感の強いベタついた衣になってしまう。特に近年求められているソフトで口当たりの良い衣は、加熱調理後の食感の経時変化がより早く起こり、クリスピー感が失われて歯切れが悪くなる傾向にある（いわゆる「へたり」現象）。 Wheat flour is processed and widely eaten into various flour products such as fried foods, bakery products, and noodles.
Of the flour products, fried foods that are covered with clothing materials (batters) are generally preferred for their crispness and crispy feeling. Furthermore, in recent years, in addition to these textures, it is required to be soft and palatable. And maintaining these textures for a long time has been a long-standing problem in the food industry. On the other hand, with the passage of time after cooking, the crispness and crispy feeling, which are preferred, are lost, resulting in a sticky garment with a strong moisture feeling. In particular, soft and mouth-feeling clothes that have been demanded in recent years tend to have a quicker change in texture after cooking, resulting in a loss of crispy and crispness (so-called “sagging” phenomenon).
小麦粉製品のうち、衣材（バッター）で内材を被覆させた揚げ物は、一般にサクサク感やクリスピー感が好まれる。更に近年ではこれらの食感に加え、ソフトで口当たりの良いことが求められている。そしてこれらの食感が長時間維持されることは、食品産業において長年の課題となっている。一方、調理後の時間経過によって、好ましいとされるサクサク感やクリスピー感は失われ、湿気感の強いベタついた衣になってしまう。特に近年求められているソフトで口当たりの良い衣は、加熱調理後の食感の経時変化がより早く起こり、クリスピー感が失われて歯切れが悪くなる傾向にある（いわゆる「へたり」現象）。 Wheat flour is processed and widely eaten into various flour products such as fried foods, bakery products, and noodles.
Of the flour products, fried foods that are covered with clothing materials (batters) are generally preferred for their crispness and crispy feeling. Furthermore, in recent years, in addition to these textures, it is required to be soft and palatable. And maintaining these textures for a long time has been a long-standing problem in the food industry. On the other hand, with the passage of time after cooking, the crispness and crispy feeling, which are preferred, are lost, resulting in a sticky garment with a strong moisture feeling. In particular, soft and mouth-feeling clothes that have been demanded in recent years tend to have a quicker change in texture after cooking, resulting in a loss of crispy and crispness (so-called “sagging” phenomenon).
また、フライ済みの冷凍食品においても、電子レンジなどで調理した場合に、衣の品質が低下している場合がある。これは、フライ調理後に冷凍工程を経て内材の水分が衣部分に移行すること、およびレンジ加熱により内材からの蒸気を含む水分の移行が起こり、衣部分の食感がべたつき、クリスピー感が喪失してしまうことによる。
In addition, even frozen foods that have been fried may have degraded clothing quality when cooked in a microwave oven or the like. This is because the moisture of the inner material moves to the clothing part through the freezing process after frying, and the moisture containing the steam from the inner material moves due to the range heating, the texture of the clothing part becomes sticky, and the crispy feel By losing.
揚げ物の食感改善には、従来から分離大豆蛋白や豆乳粉末等が広く利用されている。これらの素材を使用することで、特に加熱調理後の経時変化（へたり）が抑えられ、サクサク感やクリスピー感が維持される。例えば、特許文献１には水溶性で耐熱性ゲルを形成する大豆蛋白質を衣に配合した油ちょう食品が開示されている。更に特許文献２では、アルカリ土類金属結合大豆蛋白を衣材に利用する技術を開示している。また、特許文献３では、脱脂大豆から得られる脱脂豆乳粉末を衣材に利用し、従来の分離大豆蛋白よりも安価な素材としての利用技術を開示している。
In order to improve the texture of fried foods, isolated soy protein and soy milk powder have been widely used. By using these materials, a change with time (sagging) after cooking is suppressed, and a crisp feeling and a crispy feeling are maintained. For example, Patent Document 1 discloses an oil-boiled food in which soy protein that forms a water-soluble and heat-resistant gel is blended in clothing. Further, Patent Document 2 discloses a technique of using alkaline earth metal-bound soybean protein as a clothing material. Moreover, in patent document 3, the utilization technology as a raw material cheaper than the conventional isolation | separation soybean protein is disclosed using the defatted soybean milk powder obtained from a defatted soybean for a clothing material.
しかし、これらはいずれも、サクサク感やクリスピー感を得るという観点で、一定のレベルは充足するものの、さらにソフトで口当たりの良い食感を得るという観点に欠けており、当該食感が充分満足されるには至っていない。特に天ぷらや唐揚げ等の非パン粉付け揚げ物においてその傾向が顕著である。
However, all of these satisfy a certain level in terms of obtaining a crispness and a crispy feeling, but they lack the viewpoint of obtaining a soft and pleasant texture, and the texture is sufficiently satisfied. It has not reached. This tendency is particularly noticeable in non-breaded fried foods such as tempura and fried chicken.
一方、別の小麦粉製品であるベーカリー製品としては、ビスケット、クッキー、クラッカー、栄養バー、ケーキ、パン等があり、最近では栄養的付加価値を高めるために、蛋白質、食物繊維、ミネラル等を配合した焼き菓子が開発されている。そして大豆蛋白質も近年その栄養的価値、抗コレステロール作用等の健康価値が認められ、ベーカリー製品における利用がより進みつつある。
On the other hand, bakery products, which are other flour products, include biscuits, cookies, crackers, nutrition bars, cakes, breads, etc., and recently added protein, dietary fiber, minerals, etc. to increase nutritional value. Baked goods are being developed. In recent years, soy protein has been recognized for its nutritional value and health value such as anticholesterol activity, and its use in bakery products is becoming more advanced.
しかし、大豆蛋白質は保水性、吸水性が強く、これを配合した生地は小麦粉或いは米粉主体の生地に比べると、伸展性に劣り、経時的に硬くなったり、焼成時の火抜けが悪くなったりする等の作業性に問題を抱えている。そのため大豆蛋白をベーカリー製品に利用するにはこれらの作業性の問題をクリアし、さらに焼き菓子本来のサクサクとした食感を損ねないことが重要である。
However, soy protein has strong water retention and water absorption, and the dough blended with it is inferior in extensibility compared to wheat flour or rice flour-based dough, and it becomes harder over time, and the burnout during baking becomes worse. I have a problem with workability. Therefore, in order to use soy protein in a bakery product, it is important to clear these problems of workability and not to impair the original crispy texture of baked goods.
ベーカリー製品への大豆蛋白素材の利用については、特許文献４にはアルカリ土類金属結合大豆蛋白を配合する焼き菓子類が開示されている。該大豆蛋白により焼き菓子への大豆蛋白素材の利用の可能性が広がったものの、焼き菓子本来の食感を損ねずに大豆蛋白質をより多く添加するにはさらなる改良の余地があった。
Regarding the use of soy protein material in bakery products, Patent Document 4 discloses baked confectionery containing an alkaline earth metal-bound soy protein. Although the possibility of using the soy protein material for baked confectionery has been expanded by the soy protein, there has been room for further improvement to add more soy protein without impairing the original texture of the baked confectionery.
そこで本発明は小麦粉製品、特に天ぷら、から揚げなどの揚げ物用衣材に関し、優れた食感を付与し、しかもその食感を長時間維持する衣に改良することが可能であり、またベーカリー製品においても生地の物性を阻害することなく蛋白質を強化することが可能な、新規な粉末状大豆素材を提供することを課題とする。
Therefore, the present invention relates to flour products, particularly deep-fried garments such as tempura, fried foods, etc., which can be improved to a garment that gives an excellent texture and maintains the texture for a long time. It is an object of the present invention to provide a novel powdery soybean material that can enhance the protein without inhibiting the physical properties of the dough.
本発明者等は前記課題を解決すべく鋭意研究するなかで、蛋白質及び不溶性食物繊維が特定量含まれ、なおかつ窒素溶解指数（ＮＳＩ）が特定の範囲に調整された粉末状大豆素材を調製し、これを小麦粉製品に使用したところ、前記課題を解決するに到った。そして様々な小麦粉製品の品質改良に適した新規な粉末状大豆素材を見出した。
なお、特許文献５（特開２００３－２３９８６号公報）には大豆素材とオカラをそれぞれ添加した揚げ物用衣材が開示されているが、この衣材は特定の粒径の小麦粉を必須に用いることを特徴とするものである。また特許文献６（特開２００３－１３５０１４号公報）には、大豆素材を含む衣材を具材に付着させた後、水不溶性多糖類を含むブレダー用ミックス粉を付着させるという、２段階の衣付け工程による冷凍揚げ物の製法が開示されている。しかしながらいずれも本発明のような特定の組成及び性質を有する大豆素材を衣材に使用するという技術思想のものではない。 As a result of diligent research to solve the above-mentioned problems, the present inventors prepared a powdered soybean material containing a specific amount of protein and insoluble dietary fiber and having a nitrogen solubility index (NSI) adjusted to a specific range. When this was used for flour products, the above problems were solved. And we found a new powdery soybean material suitable for improving the quality of various flour products.
Patent Document 5 (Japanese Patent Laid-Open No. 2003-23986) discloses a fried food material to which soybean material and okara are added, but this material must use flour of a specific particle size. It is characterized by. Patent Document 6 (Japanese Patent Application Laid-Open No. 2003-135014) discloses a two-stage garment in which a clothing material containing a soybean material is attached to an ingredient and then a blend powder for a blender containing a water-insoluble polysaccharide is attached. The manufacturing method of the frozen fried food by an attaching process is disclosed. However, none of them is a technical idea of using a soybean material having a specific composition and properties as in the present invention as a clothing material.
なお、特許文献５（特開２００３－２３９８６号公報）には大豆素材とオカラをそれぞれ添加した揚げ物用衣材が開示されているが、この衣材は特定の粒径の小麦粉を必須に用いることを特徴とするものである。また特許文献６（特開２００３－１３５０１４号公報）には、大豆素材を含む衣材を具材に付着させた後、水不溶性多糖類を含むブレダー用ミックス粉を付着させるという、２段階の衣付け工程による冷凍揚げ物の製法が開示されている。しかしながらいずれも本発明のような特定の組成及び性質を有する大豆素材を衣材に使用するという技術思想のものではない。 As a result of diligent research to solve the above-mentioned problems, the present inventors prepared a powdered soybean material containing a specific amount of protein and insoluble dietary fiber and having a nitrogen solubility index (NSI) adjusted to a specific range. When this was used for flour products, the above problems were solved. And we found a new powdery soybean material suitable for improving the quality of various flour products.
Patent Document 5 (Japanese Patent Laid-Open No. 2003-23986) discloses a fried food material to which soybean material and okara are added, but this material must use flour of a specific particle size. It is characterized by. Patent Document 6 (Japanese Patent Application Laid-Open No. 2003-135014) discloses a two-stage garment in which a clothing material containing a soybean material is attached to an ingredient and then a blend powder for a blender containing a water-insoluble polysaccharide is attached. The manufacturing method of the frozen fried food by an attaching process is disclosed. However, none of them is a technical idea of using a soybean material having a specific composition and properties as in the present invention as a clothing material.
即ち本発明は、
（１）粗蛋白質含量が乾燥固形分換算で５０～６５重量％、不溶性食物繊維が２～１０重量％、窒素溶解指数（ＮＳＩ）が５０以下であることを特徴とする、粉末状大豆素材、
（２）カルシウム含量又はマグネシウム含量が、乾燥固形分換算で０．６重量％以上１重量％未満である前記（１）記載の粉末状大豆素材、
（３）可溶性糖質が乾燥固形分換算で２～２５重量％含まれる前記（１）記載の粉末状大豆素材、
（４）前記（１）記載の粉末状大豆素材を含む小麦粉製品、
（５）揚げ物用衣材である、前記（４）記載の小麦粉製品、
（６）ベーカリー製品である、前記（４）記載の小麦粉製品、である。 That is, the present invention
(1) A powdered soybean material characterized by having a crude protein content of 50 to 65% by weight in terms of dry solid content, 2 to 10% by weight of insoluble dietary fiber, and a nitrogen solubility index (NSI) of 50 or less,
(2) The powdery soybean material according to (1), wherein the calcium content or the magnesium content is 0.6% by weight or more and less than 1% by weight in terms of dry solid content,
(3) The powdered soybean material according to (1), wherein the soluble sugar is contained in an amount of 2 to 25% by weight in terms of dry solid content,
(4) A flour product containing the powdered soybean material according to (1),
(5) The flour product according to (4), which is a fried food material,
(6) The flour product according to (4), which is a bakery product.
（１）粗蛋白質含量が乾燥固形分換算で５０～６５重量％、不溶性食物繊維が２～１０重量％、窒素溶解指数（ＮＳＩ）が５０以下であることを特徴とする、粉末状大豆素材、
（２）カルシウム含量又はマグネシウム含量が、乾燥固形分換算で０．６重量％以上１重量％未満である前記（１）記載の粉末状大豆素材、
（３）可溶性糖質が乾燥固形分換算で２～２５重量％含まれる前記（１）記載の粉末状大豆素材、
（４）前記（１）記載の粉末状大豆素材を含む小麦粉製品、
（５）揚げ物用衣材である、前記（４）記載の小麦粉製品、
（６）ベーカリー製品である、前記（４）記載の小麦粉製品、である。 That is, the present invention
(1) A powdered soybean material characterized by having a crude protein content of 50 to 65% by weight in terms of dry solid content, 2 to 10% by weight of insoluble dietary fiber, and a nitrogen solubility index (NSI) of 50 or less,
(2) The powdery soybean material according to (1), wherein the calcium content or the magnesium content is 0.6% by weight or more and less than 1% by weight in terms of dry solid content,
(3) The powdered soybean material according to (1), wherein the soluble sugar is contained in an amount of 2 to 25% by weight in terms of dry solid content,
(4) A flour product containing the powdered soybean material according to (1),
(5) The flour product according to (4), which is a fried food material,
(6) The flour product according to (4), which is a bakery product.
本発明の粉末状大豆素材を小麦粉製品に用いることにより、従来の大豆素材では提供できなかった品質改良効果を付与することができる。
具体的には、天ぷら、から揚げなどの揚げ物用衣材においては、サクサク感やクリスピー感に優れ、なおかつソフトで口当たりの良好な食感を付与することができ、しかも経時的な食感の変化（へたり）が抑えられ、その優れた食感を長時間維持することが可能となる。
またベーカリー製品においても大豆蛋白質の添加による生地の伸展性の阻害を抑制することができ、焼成時の火抜けが容易であるなど、作業性が良好であり、蛋白質を強化しても本来の良好な食感を有するベーカリー製品を得ることが可能である。 By using the powdery soybean material of the present invention for flour products, it is possible to impart a quality improvement effect that cannot be provided by conventional soybean materials.
Specifically, in deep-fried foods such as tempura and fried chicken, it has excellent crispy and crispy textures, and can give a soft and pleasant texture, and the texture changes over time. (Sag) is suppressed, and the excellent texture can be maintained for a long time.
Also in bakery products, the inhibition of dough extensibility due to the addition of soy protein can be suppressed, and the workability is good, such as easy firing during baking. It is possible to obtain a bakery product having a good texture.
具体的には、天ぷら、から揚げなどの揚げ物用衣材においては、サクサク感やクリスピー感に優れ、なおかつソフトで口当たりの良好な食感を付与することができ、しかも経時的な食感の変化（へたり）が抑えられ、その優れた食感を長時間維持することが可能となる。
またベーカリー製品においても大豆蛋白質の添加による生地の伸展性の阻害を抑制することができ、焼成時の火抜けが容易であるなど、作業性が良好であり、蛋白質を強化しても本来の良好な食感を有するベーカリー製品を得ることが可能である。 By using the powdery soybean material of the present invention for flour products, it is possible to impart a quality improvement effect that cannot be provided by conventional soybean materials.
Specifically, in deep-fried foods such as tempura and fried chicken, it has excellent crispy and crispy textures, and can give a soft and pleasant texture, and the texture changes over time. (Sag) is suppressed, and the excellent texture can be maintained for a long time.
Also in bakery products, the inhibition of dough extensibility due to the addition of soy protein can be suppressed, and the workability is good, such as easy firing during baking. It is possible to obtain a bakery product having a good texture.
本発明の粉末状大豆素材は、粗蛋白質含量（ＣＰ）が乾燥固形分換算で５０～６５重量％、不溶性食物繊維が２～１０重量％、窒素溶解指数（ＮＳＩ）が５０以下であることが特徴である。以下、本発明の粉末状大豆素材について具体的に説明する。
The powdered soybean material of the present invention has a crude protein content (CP) of 50 to 65% by weight in terms of dry solid content, 2 to 10% by weight of insoluble dietary fiber, and a nitrogen solubility index (NSI) of 50 or less. It is a feature. Hereinafter, the powdery soybean material of the present invention will be specifically described.
（粗蛋白質含量）
本発明の粉末状大豆素材の粗蛋白質含量（以下、「ＣＰ」とも称する。）は、乾燥固形分換算で５０～６５重量％、好ましくは５０重量％以上６０重量％未満であることが特徴である。従来の分離大豆蛋白（ＣＰ約９０重量％）や濃縮大豆蛋白（ＣＰ約７０～７５重量％）と比べると低く、かつ、全脂大豆よりは高いことが特徴である。
ＣＰがかかる範囲より低いと、蛋白質のゲル化力が必要以上に低いものとなり、揚げ物類においてサクサク感やクリスピー感が劣り、経時変化（へたり）が早い傾向となる。また、ＣＰが高すぎると、ゲル化力が必要以上に高まるため、食感が硬く仕上がりソフトで口当たりの良い食感を得難くなる。
なお、粗蛋白質含量はケルダール法に基づき窒素含量を求め、係数6.25を乗じて粗蛋白量とし、無水換算して示す。 (Crude protein content)
The crude protein content (hereinafter also referred to as “CP”) of the powdered soybean material of the present invention is characterized by 50 to 65 wt%, preferably 50 wt% or more and less than 60 wt% in terms of dry solid content. is there. It is characterized by being lower than conventional separated soybean protein (CP about 90% by weight) and concentrated soybean protein (CP about 70 to 75% by weight) and higher than full fat soybean.
If the CP is lower than this range, the gelling power of the protein is unnecessarily low, and the fried foods are inferior in crispness and crispy and tend to change with time (sagging). On the other hand, if the CP is too high, the gelling power is increased more than necessary, and the texture is hard and the finish is soft and it is difficult to obtain a mouthfeel.
The crude protein content is obtained by obtaining the nitrogen content based on the Kjeldahl method, multiplying the coefficient by 6.25 to obtain the crude protein content, and converting it to anhydrous.
本発明の粉末状大豆素材の粗蛋白質含量（以下、「ＣＰ」とも称する。）は、乾燥固形分換算で５０～６５重量％、好ましくは５０重量％以上６０重量％未満であることが特徴である。従来の分離大豆蛋白（ＣＰ約９０重量％）や濃縮大豆蛋白（ＣＰ約７０～７５重量％）と比べると低く、かつ、全脂大豆よりは高いことが特徴である。
ＣＰがかかる範囲より低いと、蛋白質のゲル化力が必要以上に低いものとなり、揚げ物類においてサクサク感やクリスピー感が劣り、経時変化（へたり）が早い傾向となる。また、ＣＰが高すぎると、ゲル化力が必要以上に高まるため、食感が硬く仕上がりソフトで口当たりの良い食感を得難くなる。
なお、粗蛋白質含量はケルダール法に基づき窒素含量を求め、係数6.25を乗じて粗蛋白量とし、無水換算して示す。 (Crude protein content)
The crude protein content (hereinafter also referred to as “CP”) of the powdered soybean material of the present invention is characterized by 50 to 65 wt%, preferably 50 wt% or more and less than 60 wt% in terms of dry solid content. is there. It is characterized by being lower than conventional separated soybean protein (CP about 90% by weight) and concentrated soybean protein (CP about 70 to 75% by weight) and higher than full fat soybean.
If the CP is lower than this range, the gelling power of the protein is unnecessarily low, and the fried foods are inferior in crispness and crispy and tend to change with time (sagging). On the other hand, if the CP is too high, the gelling power is increased more than necessary, and the texture is hard and the finish is soft and it is difficult to obtain a mouthfeel.
The crude protein content is obtained by obtaining the nitrogen content based on the Kjeldahl method, multiplying the coefficient by 6.25 to obtain the crude protein content, and converting it to anhydrous.
（ＮＳＩ）
「ＮＳＩ」とはNitrogen Solubility Index（窒素溶解度指数）のことであり、蛋白質の水に対する溶解性の指標となるものである。
本発明の粉末状大豆素材は、その蛋白質のＮＳＩが５０以下、好ましくは４０以下、より好ましくは２５以下と溶解性が非常に低い状態にあることが特徴である。蛋白質素材は低変性の場合、ＮＳＩは８０以上を示すが、ＮＳＩが５０を超えるようになると蛋白質の保水力が高まるため、揚げ物類においてサクサク感やクリスピー感が劣るものとなり、経時変化（へたり）が早い傾向となる。
なお、ＮＳＩはAOCS（American Oil Chemists Society）の公式分析法BA-11-65 NSIに基づいて測定するものとし、たん白素材3.5gを秤量し、100mlの水を加えてプロペラ撹拌（500rpm）を10分間して、No.5A濾紙で濾過した濾液中の窒素（ケルダール法による測定）をサンプリングした蛋白素材中の窒素に対する百分率で表す。 (NSI)
“NSI” means Nitrogen Solubility Index, which is an index of protein solubility in water.
The powdery soybean material of the present invention is characterized in that the protein has a very low solubility of NSI of 50 or less, preferably 40 or less, more preferably 25 or less. If the protein material is low-denatured, the NSI will be 80 or more, but if the NSI exceeds 50, the protein's water retention will increase, and the fried food will be less crispy and crispy, and will change with time (sagging) ) Tends to be fast.
NSI is measured based on the official analysis method BA-11-65 NSI of AOCS (American Oil Chemists Society). Weigh 3.5 g of protein material, add 100 ml of water and stir the propeller (500 rpm). Nitrogen (measured by the Kjeldahl method) in the filtrate filtered for No. 5A for 10 minutes is expressed as a percentage of the sampled protein material.
「ＮＳＩ」とはNitrogen Solubility Index（窒素溶解度指数）のことであり、蛋白質の水に対する溶解性の指標となるものである。
本発明の粉末状大豆素材は、その蛋白質のＮＳＩが５０以下、好ましくは４０以下、より好ましくは２５以下と溶解性が非常に低い状態にあることが特徴である。蛋白質素材は低変性の場合、ＮＳＩは８０以上を示すが、ＮＳＩが５０を超えるようになると蛋白質の保水力が高まるため、揚げ物類においてサクサク感やクリスピー感が劣るものとなり、経時変化（へたり）が早い傾向となる。
なお、ＮＳＩはAOCS（American Oil Chemists Society）の公式分析法BA-11-65 NSIに基づいて測定するものとし、たん白素材3.5gを秤量し、100mlの水を加えてプロペラ撹拌（500rpm）を10分間して、No.5A濾紙で濾過した濾液中の窒素（ケルダール法による測定）をサンプリングした蛋白素材中の窒素に対する百分率で表す。 (NSI)
“NSI” means Nitrogen Solubility Index, which is an index of protein solubility in water.
The powdery soybean material of the present invention is characterized in that the protein has a very low solubility of NSI of 50 or less, preferably 40 or less, more preferably 25 or less. If the protein material is low-denatured, the NSI will be 80 or more, but if the NSI exceeds 50, the protein's water retention will increase, and the fried food will be less crispy and crispy, and will change with time (sagging) ) Tends to be fast.
NSI is measured based on the official analysis method BA-11-65 NSI of AOCS (American Oil Chemists Society). Weigh 3.5 g of protein material, add 100 ml of water and stir the propeller (500 rpm). Nitrogen (measured by the Kjeldahl method) in the filtrate filtered for No. 5A for 10 minutes is expressed as a percentage of the sampled protein material.
蛋白質のＮＳＩを低下させるには、粉末状大豆素材の原料である大豆や脱脂大豆を予め加熱処理したり、粉末状大豆素材の製造工程中における加熱処理や乾燥された粉末状大豆素材をその後２次加熱処理をしたりすることにより可能である。蛋白質のＮＳＩの低下は、粉末状大豆素材の水溶液のｐＨにより変化が見られ、ｐＨが低い程低下は大きくなる。但しｐＨが低い場合は、粉末状大豆素材の風味等への影響も生じてくるため、ｐＨ６～７程度が適当である。また、過度な加熱処理は、粉末状大豆素材の色や風味低下に繋がるため、避けることが好ましい。
In order to reduce the NSI of protein, soybeans and defatted soybeans, which are raw materials for powdered soybean materials, are preheated, or heat-treated and dried powdered soybean materials in the manufacturing process of powdered soybean materials It is possible by performing the next heat treatment. The decrease in the NSI of the protein is observed depending on the pH of the aqueous solution of the powdery soybean material, and the lower the pH, the greater the decrease. However, when the pH is low, the taste of the powdered soybean material is also affected, so a pH of about 6 to 7 is appropriate. Moreover, since excessive heat processing leads to the color and flavor fall of a powdery soybean raw material, it is preferable to avoid.
この場合、粉末状大豆素材は、カルシウム含量又はマグネシウム含量のいずれかがそれぞれ元来含まれる量よりも高い範囲に調整することにより、加熱処理による蛋白質のＮＳＩの低下効果が高まるため、加熱処理と組み合わせる方法として好適である。該含量が少なすぎると、加熱処理との組合せによるＮＳＩの低下促進効果が十分ではなくなり、該含量が多すぎても得られる効果はほぼ一定となる。そのため、乾燥固形分換算でカルシウム含量又はマグネシウム含量の何れかが０．６重量％以上１重量％未満であることが好適である。カルシウム又はマグネシウム源としては、塩化物、炭酸塩、リン酸塩等の酸の塩の他、水酸化物や酸化物も利用できる。
このように、カルシウム又はマグネシウムを添加することによって、蛋白質のＮＳＩを目的とする範囲にコントロールすることが非常に容易になり、本発明の粉末状大豆素材の調製が容易となる。カルシウムとマグネシウムのＮＳＩの低下促進効果はカルシウムの方がより優れており好適である。 In this case, since the powdery soybean material is adjusted to a range in which either the calcium content or the magnesium content is higher than the amount originally contained, the effect of reducing the NSI of the protein by the heat treatment is increased. It is suitable as a combination method. If the content is too small, the effect of promoting the decrease in NSI by the combination with the heat treatment is not sufficient, and the effect obtained even if the content is too large is almost constant. Therefore, it is preferable that either the calcium content or the magnesium content is 0.6 wt% or more and less than 1 wt% in terms of dry solid content. As the calcium or magnesium source, hydroxides and oxides can be used in addition to acid salts such as chlorides, carbonates, and phosphates.
Thus, by adding calcium or magnesium, it becomes very easy to control the NSI of the protein to the target range, and the preparation of the powdery soybean material of the present invention becomes easy. Calcium and magnesium are more suitable for promoting the lowering of NSI, and calcium is more preferable.
このように、カルシウム又はマグネシウムを添加することによって、蛋白質のＮＳＩを目的とする範囲にコントロールすることが非常に容易になり、本発明の粉末状大豆素材の調製が容易となる。カルシウムとマグネシウムのＮＳＩの低下促進効果はカルシウムの方がより優れており好適である。 In this case, since the powdery soybean material is adjusted to a range in which either the calcium content or the magnesium content is higher than the amount originally contained, the effect of reducing the NSI of the protein by the heat treatment is increased. It is suitable as a combination method. If the content is too small, the effect of promoting the decrease in NSI by the combination with the heat treatment is not sufficient, and the effect obtained even if the content is too large is almost constant. Therefore, it is preferable that either the calcium content or the magnesium content is 0.6 wt% or more and less than 1 wt% in terms of dry solid content. As the calcium or magnesium source, hydroxides and oxides can be used in addition to acid salts such as chlorides, carbonates, and phosphates.
Thus, by adding calcium or magnesium, it becomes very easy to control the NSI of the protein to the target range, and the preparation of the powdery soybean material of the present invention becomes easy. Calcium and magnesium are more suitable for promoting the lowering of NSI, and calcium is more preferable.
（不溶性食物繊維）
本発明の粉末状大豆素材は固形分あたり不溶性食物繊維を２～１０重量％含むことが重要であり、４～１０重量％が好ましく、特に５～１０重量％含むことが好ましい。これにより大豆素材の加熱による骨格の形成を補強することができる。具体的には大豆由来の不溶性食物繊維（オカラ）や、果実・じゃがいも・パルプ・小麦ふすま・ビート・コーン・キノコ等に含まれる不溶性食物繊維が該当し、ヘミセルロース、セルロース、不溶性ペクチン、リグニン、グルカンなどがその成分として挙げられる。特にオカラが好ましい。
豆乳のように不溶性食物繊維が少ない場合では、揚げ物類において加熱調理直後はクリスピー感が強くても、経時変化（へたり）が早い傾向があり、サクサク感やクリスピー感が長時間維持されなくなる傾向となる。また、不溶性食物繊維含量が多すぎる場合、保水力が高くなりすぎ、揚げ物類においてサクサク感やクリスピー感が劣るものとなり、また焼き菓子においても生地の伸展性および焼成時の火抜けが劣るとともに食感が重いものとなる。また不溶性食物繊維含量が低いと、揚げ物類において加熱調理直後はクリスピー感が強くても、経時変化（へたり）が早い傾向があり、サクサク感やクリスピー感が長時間維持されなくなる傾向がみられる。
なお、不溶性食物繊維の含量はプロスキー変法（科学技術庁資源調査会食品成分部会編（1997）五訂日本食品標準成分表分析マニュアル. （社）資源協会: 31-34）により測定することができる。 (Insoluble dietary fiber)
The powdery soybean material of the present invention contains 2 to 10% by weight of insoluble dietary fiber per solid content, preferably 4 to 10% by weight, particularly preferably 5 to 10% by weight. Thereby, formation of the frame | skeleton by the heating of a soybean raw material can be reinforced. Specific examples include insoluble dietary fibers derived from soybeans (Okara) and insoluble dietary fibers contained in fruits, potatoes, pulp, wheat bran, beet, corn, mushrooms, etc., and include hemicellulose, cellulose, insoluble pectin, lignin, and glucan. Etc. are mentioned as the component. Okara is particularly preferable.
When there are few insoluble dietary fibers such as soy milk, fried foods tend to have a rapid change over time (sagging) immediately after cooking, even if the crispy feeling is strong, and the crispy and crispy feeling is not maintained for a long time It becomes. In addition, if the content of insoluble dietary fiber is too high, the water retention capacity is too high, and the fried foods are inferior in the crispy and crispy feelings. A feeling becomes heavy. In addition, when the content of insoluble dietary fiber is low, fried foods tend to change with time (sagging) quickly even if the crispy feeling is strong immediately after cooking, and there is a tendency that the crispy feeling and crispy feeling are not maintained for a long time. .
The content of insoluble dietary fiber should be measured according to the Prosky method (Science and Technology Agency, Resource Research Committee, Food Composition Committee (1997), 5th edition, Japan Food Standards Component Analysis Manual. (Resources Association: 31-34)). Can do.
本発明の粉末状大豆素材は固形分あたり不溶性食物繊維を２～１０重量％含むことが重要であり、４～１０重量％が好ましく、特に５～１０重量％含むことが好ましい。これにより大豆素材の加熱による骨格の形成を補強することができる。具体的には大豆由来の不溶性食物繊維（オカラ）や、果実・じゃがいも・パルプ・小麦ふすま・ビート・コーン・キノコ等に含まれる不溶性食物繊維が該当し、ヘミセルロース、セルロース、不溶性ペクチン、リグニン、グルカンなどがその成分として挙げられる。特にオカラが好ましい。
豆乳のように不溶性食物繊維が少ない場合では、揚げ物類において加熱調理直後はクリスピー感が強くても、経時変化（へたり）が早い傾向があり、サクサク感やクリスピー感が長時間維持されなくなる傾向となる。また、不溶性食物繊維含量が多すぎる場合、保水力が高くなりすぎ、揚げ物類においてサクサク感やクリスピー感が劣るものとなり、また焼き菓子においても生地の伸展性および焼成時の火抜けが劣るとともに食感が重いものとなる。また不溶性食物繊維含量が低いと、揚げ物類において加熱調理直後はクリスピー感が強くても、経時変化（へたり）が早い傾向があり、サクサク感やクリスピー感が長時間維持されなくなる傾向がみられる。
なお、不溶性食物繊維の含量はプロスキー変法（科学技術庁資源調査会食品成分部会編（1997）五訂日本食品標準成分表分析マニュアル. （社）資源協会: 31-34）により測定することができる。 (Insoluble dietary fiber)
The powdery soybean material of the present invention contains 2 to 10% by weight of insoluble dietary fiber per solid content, preferably 4 to 10% by weight, particularly preferably 5 to 10% by weight. Thereby, formation of the frame | skeleton by the heating of a soybean raw material can be reinforced. Specific examples include insoluble dietary fibers derived from soybeans (Okara) and insoluble dietary fibers contained in fruits, potatoes, pulp, wheat bran, beet, corn, mushrooms, etc., and include hemicellulose, cellulose, insoluble pectin, lignin, and glucan. Etc. are mentioned as the component. Okara is particularly preferable.
When there are few insoluble dietary fibers such as soy milk, fried foods tend to have a rapid change over time (sagging) immediately after cooking, even if the crispy feeling is strong, and the crispy and crispy feeling is not maintained for a long time It becomes. In addition, if the content of insoluble dietary fiber is too high, the water retention capacity is too high, and the fried foods are inferior in the crispy and crispy feelings. A feeling becomes heavy. In addition, when the content of insoluble dietary fiber is low, fried foods tend to change with time (sagging) quickly even if the crispy feeling is strong immediately after cooking, and there is a tendency that the crispy feeling and crispy feeling are not maintained for a long time. .
The content of insoluble dietary fiber should be measured according to the Prosky method (Science and Technology Agency, Resource Research Committee, Food Composition Committee (1997), 5th edition, Japan Food Standards Component Analysis Manual. (Resources Association: 31-34)). Can do.
（可溶性糖質含量）
本発明の粉末状大豆素材は、必須の成分ではないものの、可溶性糖質が乾燥固形分換算で２～２５重量％、好ましくは５～２４重量％、さらに好ましくは１０～２３重量％含まれることが適当である。これにより、揚げ物類においてサクサク感やクリスピー感の保持力が増強され、さらに風味や色合いもより良好なものとなる。この場合の可溶性糖質としては、グルコース、ガラクトース、マンノース、キシロース等の単糖，シュクロース、マルトース、ラクトース、トレハロース、マンノビオース等の二糖，大豆オリゴ糖、マルトオリゴ糖、ガラクトオリゴ糖、マンノオリゴ糖、キシロオリゴ糖等のオリゴ糖，マルチトール、ラクチトール、キシリトール、エリスリトール、還元水飴等の糖アルコール，マルトデキストリン、サイクロデキストリン等のデキストリン類などに相当するものが該当し、可溶性糖質を粉末状大豆素材の製造過程中で添加することができるが、粉末状大豆素材の原料となる大豆由来の大豆オリゴ糖をそのまま製造工程で利用することがコスト面から適当である。可溶性糖質の量が多すぎる場合、相対的に粗蛋白質含量が下がるため必要以上にゲル化力が乏しくなり、風味や色合いへの影響が生じうる。 (Soluble carbohydrate content)
Although the powdery soybean material of the present invention is not an essential component, it contains 2 to 25% by weight, preferably 5 to 24% by weight, more preferably 10 to 23% by weight, of soluble saccharide in terms of dry solid content. Is appropriate. This enhances the holding power of the crispy and crispy feelings in the deep-fried foods, and further improves the flavor and color. Soluble carbohydrates in this case include monosaccharides such as glucose, galactose, mannose and xylose, disaccharides such as sucrose, maltose, lactose, trehalose and mannobiose, soybean oligosaccharides, malto-oligosaccharides, galactooligosaccharides, manno-oligosaccharides, xylo-oligos Corresponds to oligosaccharides such as sugar, sugar alcohols such as maltitol, lactitol, xylitol, erythritol, and reduced starch syrup, and dextrins such as maltodextrin and cyclodextrin, etc. Although it can be added in the process, it is appropriate from the viewpoint of cost to use soybean-derived soybean oligosaccharide as a raw material for the powdery soybean material in the production process as it is. When the amount of the soluble sugar is too large, the crude protein content is relatively lowered, so that the gelling power becomes poorer than necessary, and the influence on the flavor and the color tone can occur.
本発明の粉末状大豆素材は、必須の成分ではないものの、可溶性糖質が乾燥固形分換算で２～２５重量％、好ましくは５～２４重量％、さらに好ましくは１０～２３重量％含まれることが適当である。これにより、揚げ物類においてサクサク感やクリスピー感の保持力が増強され、さらに風味や色合いもより良好なものとなる。この場合の可溶性糖質としては、グルコース、ガラクトース、マンノース、キシロース等の単糖，シュクロース、マルトース、ラクトース、トレハロース、マンノビオース等の二糖，大豆オリゴ糖、マルトオリゴ糖、ガラクトオリゴ糖、マンノオリゴ糖、キシロオリゴ糖等のオリゴ糖，マルチトール、ラクチトール、キシリトール、エリスリトール、還元水飴等の糖アルコール，マルトデキストリン、サイクロデキストリン等のデキストリン類などに相当するものが該当し、可溶性糖質を粉末状大豆素材の製造過程中で添加することができるが、粉末状大豆素材の原料となる大豆由来の大豆オリゴ糖をそのまま製造工程で利用することがコスト面から適当である。可溶性糖質の量が多すぎる場合、相対的に粗蛋白質含量が下がるため必要以上にゲル化力が乏しくなり、風味や色合いへの影響が生じうる。 (Soluble carbohydrate content)
Although the powdery soybean material of the present invention is not an essential component, it contains 2 to 25% by weight, preferably 5 to 24% by weight, more preferably 10 to 23% by weight, of soluble saccharide in terms of dry solid content. Is appropriate. This enhances the holding power of the crispy and crispy feelings in the deep-fried foods, and further improves the flavor and color. Soluble carbohydrates in this case include monosaccharides such as glucose, galactose, mannose and xylose, disaccharides such as sucrose, maltose, lactose, trehalose and mannobiose, soybean oligosaccharides, malto-oligosaccharides, galactooligosaccharides, manno-oligosaccharides, xylo-oligos Corresponds to oligosaccharides such as sugar, sugar alcohols such as maltitol, lactitol, xylitol, erythritol, and reduced starch syrup, and dextrins such as maltodextrin and cyclodextrin, etc. Although it can be added in the process, it is appropriate from the viewpoint of cost to use soybean-derived soybean oligosaccharide as a raw material for the powdery soybean material in the production process as it is. When the amount of the soluble sugar is too large, the crude protein content is relatively lowered, so that the gelling power becomes poorer than necessary, and the influence on the flavor and the color tone can occur.
（脂質）
本発明の粉末状大豆素材の脂質含量（エーテル抽出油分）は２重量％以下である。通常脱脂大豆を原料とする場合には脱脂工程を要することなくかかる範囲の脂質含量となる。 (Lipid)
The lipid content (ether extracted oil content) of the powdered soybean material of the present invention is 2% by weight or less. Usually, when defatted soybean is used as a raw material, the lipid content is in such a range without requiring a defatting step.
本発明の粉末状大豆素材の脂質含量（エーテル抽出油分）は２重量％以下である。通常脱脂大豆を原料とする場合には脱脂工程を要することなくかかる範囲の脂質含量となる。 (Lipid)
The lipid content (ether extracted oil content) of the powdered soybean material of the present invention is 2% by weight or less. Usually, when defatted soybean is used as a raw material, the lipid content is in such a range without requiring a defatting step.
（粉末状大豆素材の製造例）
次いで本発明の粉末状大豆素材の製造態様について説明する。
本発明の粉末状大豆素材の原料としては、脱脂大豆粉や分離大豆蛋白を使用することができる。分離大豆蛋白から調製する場合は、蛋白質以外の不溶性食物繊維や可溶性糖類は別途の材料として組み合わせて配合する必要はあるが、風味面では有利である。一方、脱脂大豆の場合は、大豆由来の成分で不溶性食物繊維や可溶性糖質を補える点で利点を有する。 (Production example of powdered soybean material)
Subsequently, the manufacturing aspect of the powdery soybean raw material of this invention is demonstrated.
As a raw material of the powdery soybean material of the present invention, defatted soybean powder or separated soybean protein can be used. When prepared from isolated soy protein, insoluble dietary fibers and soluble saccharides other than protein need to be combined and added as separate materials, but this is advantageous in terms of flavor. On the other hand, defatted soybean has an advantage in that insoluble dietary fiber and soluble carbohydrates can be supplemented with components derived from soybean.
次いで本発明の粉末状大豆素材の製造態様について説明する。
本発明の粉末状大豆素材の原料としては、脱脂大豆粉や分離大豆蛋白を使用することができる。分離大豆蛋白から調製する場合は、蛋白質以外の不溶性食物繊維や可溶性糖類は別途の材料として組み合わせて配合する必要はあるが、風味面では有利である。一方、脱脂大豆の場合は、大豆由来の成分で不溶性食物繊維や可溶性糖質を補える点で利点を有する。 (Production example of powdered soybean material)
Subsequently, the manufacturing aspect of the powdery soybean raw material of this invention is demonstrated.
As a raw material of the powdery soybean material of the present invention, defatted soybean powder or separated soybean protein can be used. When prepared from isolated soy protein, insoluble dietary fibers and soluble saccharides other than protein need to be combined and added as separate materials, but this is advantageous in terms of flavor. On the other hand, defatted soybean has an advantage in that insoluble dietary fiber and soluble carbohydrates can be supplemented with components derived from soybean.
脱脂大豆の場合で説明すると脱脂大豆中にはもともと食物繊維分が１２～１３重量％程度含まれており、大豆由来の食物繊維で本発明の２～１０重量％の範囲の含量とするには、含まれる一部を除去する必要がある。調製法としては、脱脂大豆１に対して７～１２倍程度の加水を行って脱脂大豆スラリーとし、遠心分離機等で可溶性画分（脱脂豆乳）と不溶性画分（オカラ）に分離し、その後に不溶性食物繊維が２～１０重量％含量になるよう必要量のオカラを再度脱脂豆乳に戻すことで不溶性食物繊維量の調整が可能である。また、上記脱脂大豆スラリーに別途調製した豆乳を加え調整することもできる。あるいは遠心分離機等の分離条件を調整してオカラを一部だけを不溶画分として分離し、不溶性食物繊維が２～１０重量％残存するよう可溶性画分を調整してもよい。
In the case of defatted soybean, the defatted soybean originally contains about 12 to 13% by weight of dietary fiber, and the content of 2 to 10% by weight of the present invention is the dietary fiber derived from soybean. , It is necessary to remove some contained. As a preparation method, about 7 to 12 times of water is added to defatted soybean 1 to obtain a defatted soybean slurry, which is separated into a soluble fraction (defatted soymilk) and an insoluble fraction (ocara) with a centrifuge, etc. The amount of insoluble dietary fiber can be adjusted by returning the necessary amount of okara to defatted soymilk again so that the content of insoluble dietary fiber is 2 to 10% by weight. Moreover, the soybean milk prepared separately can also be added and adjusted to the said defatted soybean slurry. Alternatively, separation conditions such as a centrifuge may be adjusted to separate okara as a part of the insoluble fraction, and the soluble fraction may be adjusted so that 2 to 10% by weight of insoluble dietary fiber remains.
次いでＮＳＩの調製は、オカラを含んだ脱脂豆乳あるいはオカラを戻す前の脱脂豆乳に直接加熱処理や間接加熱処理等を施し、蛋白質を加熱変性させ不溶化を促進させることで可能である。この際に上述の通りカルシウム含量又はマグネシウム含量が脱脂豆乳の固形分に対して０．６重量％以上１重量％未満となるようカルシウム化合物又はマグネシウム化合物を加えることでより短時間の加熱処理にて目的とするＮＳＩの調整が可能である。ＮＳＩを低下させた脱脂豆乳液は、必要により殺菌を行った後、噴霧乾燥や凍結乾燥により粉末状大豆素材とする。
Next, NSI can be prepared by subjecting the defatted soymilk containing okara or the defatted soymilk before returning the okara to direct heat treatment or indirect heat treatment, etc., to heat-denaturate the protein and promote insolubilization. At this time, by adding a calcium compound or a magnesium compound so that the calcium content or the magnesium content is 0.6 wt% or more and less than 1 wt% with respect to the solid content of the defatted soy milk as described above, the heat treatment can be performed in a shorter time. The target NSI can be adjusted. The defatted soymilk with reduced NSI is sterilized if necessary, and then made into a powdered soybean material by spray drying or freeze drying.
分離大豆蛋白から調製する場合は、脱脂豆乳から酸を用いて等電点沈殿させた酸沈殿カードを用いるか、酸沈殿カードを中和して乾燥した粉末状大豆素材が使用できる。前者の場合では加水し、アルカリを用いて中和した溶液に対して、また後者の場合では水に溶解させた溶液に対して、前述したような不溶性食物繊維と可溶性糖質を必要量添加する。
When preparing from isolated soy protein, an acid precipitation card obtained by isoelectric precipitation from skimmed soymilk with acid, or a powdered soybean material dried by neutralizing the acid precipitation card can be used. In the former case, the required amount of insoluble dietary fiber and soluble sugar as described above is added to the solution that has been neutralized with alkali and in the latter case, and to the solution that has been dissolved in water in the latter case. .
次いで加熱処理を行いＮＳＩの低下を行うが、脱脂大豆の場合と同様カルシウムを添加することで効率良くＮＳＩを低下させることが可能となる。加熱処理後、必要により殺菌を行った後、噴霧乾燥や凍結乾燥により粉末状大豆素材とする。
なおＮＳＩの低下は、乾燥した粉末状大豆素材の状態でも可能である。この場合、乾燥前にカルシウムを必ずしも添加しておく必要はなく、無添加のままでもＮＳＩの調整は可能である。具体的には、乾燥した粉末を７０℃以上の高温条件で放置することで蛋白質の不溶化が起こり、ＮＳＩを低下させることが可能である。この場合、脱脂大豆から得られる粉末は比較的短時間の加熱でＮＳＩの低下が生じてくるが、分離大豆蛋白から得られる粉末は不溶化が進むまでには長時間を必要とする。何れも加熱処理により粉体に変色が生じやすくなるため、色調が重視される場合には粉末化した後にＮＳＩを低下させる方法はあまり適さない。変色を抑えるためには非還元性の糖類を使用し、メイラード反応を抑える工夫をすることが良い。 Next, heat treatment is performed to reduce NSI, but it is possible to efficiently reduce NSI by adding calcium as in the case of defatted soybeans. After the heat treatment, sterilization is performed if necessary, and then a powdery soybean material is obtained by spray drying or freeze drying.
NSI can be lowered even in a dry powdery soybean material. In this case, it is not always necessary to add calcium before drying, and the NSI can be adjusted without adding calcium. Specifically, when the dried powder is allowed to stand at a high temperature of 70 ° C. or higher, protein insolubilization occurs and NSI can be reduced. In this case, the powder obtained from defatted soybean causes a decrease in NSI by heating for a relatively short time, but the powder obtained from separated soybean protein requires a long time before insolubilization proceeds. In any case, discoloration of the powder is likely to occur due to heat treatment. Therefore, when the color tone is important, a method of reducing NSI after powdering is not suitable. In order to suppress discoloration, it is preferable to use a non-reducing saccharide and to devise measures to suppress the Maillard reaction.
なおＮＳＩの低下は、乾燥した粉末状大豆素材の状態でも可能である。この場合、乾燥前にカルシウムを必ずしも添加しておく必要はなく、無添加のままでもＮＳＩの調整は可能である。具体的には、乾燥した粉末を７０℃以上の高温条件で放置することで蛋白質の不溶化が起こり、ＮＳＩを低下させることが可能である。この場合、脱脂大豆から得られる粉末は比較的短時間の加熱でＮＳＩの低下が生じてくるが、分離大豆蛋白から得られる粉末は不溶化が進むまでには長時間を必要とする。何れも加熱処理により粉体に変色が生じやすくなるため、色調が重視される場合には粉末化した後にＮＳＩを低下させる方法はあまり適さない。変色を抑えるためには非還元性の糖類を使用し、メイラード反応を抑える工夫をすることが良い。 Next, heat treatment is performed to reduce NSI, but it is possible to efficiently reduce NSI by adding calcium as in the case of defatted soybeans. After the heat treatment, sterilization is performed if necessary, and then a powdery soybean material is obtained by spray drying or freeze drying.
NSI can be lowered even in a dry powdery soybean material. In this case, it is not always necessary to add calcium before drying, and the NSI can be adjusted without adding calcium. Specifically, when the dried powder is allowed to stand at a high temperature of 70 ° C. or higher, protein insolubilization occurs and NSI can be reduced. In this case, the powder obtained from defatted soybean causes a decrease in NSI by heating for a relatively short time, but the powder obtained from separated soybean protein requires a long time before insolubilization proceeds. In any case, discoloration of the powder is likely to occur due to heat treatment. Therefore, when the color tone is important, a method of reducing NSI after powdering is not suitable. In order to suppress discoloration, it is preferable to use a non-reducing saccharide and to devise measures to suppress the Maillard reaction.
以上の通り、本発明により特定された粉末状大豆素材は、従来の粉末状大豆素材に比べて保水性、吸水性、ゲル化性が極めて小さい点に特徴を有する。このような物性は、揚げ物用の衣材や焼き菓子等の小麦粉製品において、食感、経時変化、生地物性の面で極めて有利に作用するものである。したがって、かかる素材は小麦粉製品用の品質改良剤の用途として提供することが可能である。
As described above, the powdered soybean material specified by the present invention is characterized by extremely low water retention, water absorption, and gelling property compared to conventional powdered soybean materials. Such physical properties are very advantageous in terms of texture, aging and dough physical properties in flour products such as clothes for fried foods and baked goods. Therefore, such a raw material can be provided as an application of a quality improver for flour products.
（小麦粉製品への応用）
本発明の粉末状大豆素材は、種々の小麦粉製品の品質改良剤として使用することができる。例えば揚げ物用衣材や、焼き菓子，ケーキ，パン等のベーカリー製品などに使用することができる。 (Application to flour products)
The powdery soybean material of the present invention can be used as a quality improver for various flour products. For example, it can be used for fried foods, bakery products such as baked goods, cakes and bread.
本発明の粉末状大豆素材は、種々の小麦粉製品の品質改良剤として使用することができる。例えば揚げ物用衣材や、焼き菓子，ケーキ，パン等のベーカリー製品などに使用することができる。 (Application to flour products)
The powdery soybean material of the present invention can be used as a quality improver for various flour products. For example, it can be used for fried foods, bakery products such as baked goods, cakes and bread.
（揚げ物用衣材）
次に本発明の粉末状大豆素材を含む、揚げ物用衣材について説明する。
本発明の粉末状大豆素材は衣材の粉体原料中に１～３０重量％、より好ましくは３～２０重量％、さらに好ましくは５～１５重量％が適当である。これにより、揚げ物用衣材にサクサク感やクリスピー食感を付与できる。さらにそのような食感でありながらソフトで口当たりの良い食感をも付与でき、これらの食感を長時間維持することができる。
衣材における粉末状大豆素材の含有量が少ないと、揚げ物類においてサクサク感やクリスピー感が劣り、経時変化（へたり）が早い傾向がみられる。含有量が多すぎると、揚げ物類において食感が硬くなり、また大豆特有の風味が強くなる。衣材の小麦粉は強力粉、準強力粉、中力粉、薄力粉などを用いることができるが、グルテン含有量が少ない薄力粉は好適である。 (Fried food materials)
Next, the fried food material containing the powdered soybean material of the present invention will be described.
The powdery soybean material of the present invention is suitably 1 to 30% by weight, more preferably 3 to 20% by weight, and still more preferably 5 to 15% by weight in the powder raw material of the clothing material. Thereby, a crispy feeling and a crispy texture can be imparted to the fried food material. Furthermore, although it is such a texture, a soft and pleasant texture can be imparted and these textures can be maintained for a long time.
When the content of the powdery soybean material in the clothing material is small, the fried foods are inferior in the crispness and crispy feeling and tend to change with time (sagging) quickly. When there is too much content, the food texture will become hard in fried foods and the flavor peculiar to soybean will become strong. As the flour for clothing, strong flour, semi-strong flour, medium strength flour, weak flour, etc. can be used, but the weak flour having a low gluten content is suitable.
次に本発明の粉末状大豆素材を含む、揚げ物用衣材について説明する。
本発明の粉末状大豆素材は衣材の粉体原料中に１～３０重量％、より好ましくは３～２０重量％、さらに好ましくは５～１５重量％が適当である。これにより、揚げ物用衣材にサクサク感やクリスピー食感を付与できる。さらにそのような食感でありながらソフトで口当たりの良い食感をも付与でき、これらの食感を長時間維持することができる。
衣材における粉末状大豆素材の含有量が少ないと、揚げ物類においてサクサク感やクリスピー感が劣り、経時変化（へたり）が早い傾向がみられる。含有量が多すぎると、揚げ物類において食感が硬くなり、また大豆特有の風味が強くなる。衣材の小麦粉は強力粉、準強力粉、中力粉、薄力粉などを用いることができるが、グルテン含有量が少ない薄力粉は好適である。 (Fried food materials)
Next, the fried food material containing the powdered soybean material of the present invention will be described.
The powdery soybean material of the present invention is suitably 1 to 30% by weight, more preferably 3 to 20% by weight, and still more preferably 5 to 15% by weight in the powder raw material of the clothing material. Thereby, a crispy feeling and a crispy texture can be imparted to the fried food material. Furthermore, although it is such a texture, a soft and pleasant texture can be imparted and these textures can be maintained for a long time.
When the content of the powdery soybean material in the clothing material is small, the fried foods are inferior in the crispness and crispy feeling and tend to change with time (sagging) quickly. When there is too much content, the food texture will become hard in fried foods and the flavor peculiar to soybean will become strong. As the flour for clothing, strong flour, semi-strong flour, medium strength flour, weak flour, etc. can be used, but the weak flour having a low gluten content is suitable.
本発明の揚げ物用衣材には通常使用される澱粉類を用いることができ、例えば小麦、コーン、ワキシーコーン、米などの穀物澱粉、馬鈴薯、タピオカなどの芋類澱粉、小豆、いんげん豆、そら豆、及びその他の豆類等に由来する澱粉の他、サゴ澱粉などを用いることができる。またこれらを原料とする焙焼デキストリン、酵素変性澱粉、酸分解澱粉、酸化澱粉、エステル化澱粉、エーテル化澱粉、架橋澱粉、アルファ化澱粉、湿熱処理澱粉などの加工澱粉も用いることができる。
Commonly used starches can be used for the fried food clothing of the present invention, such as wheat, corn, waxy corn, rice and other cereal starches, potato, tapioca and other potato starches, red beans, kidney beans, broad beans, In addition to starch derived from other beans and the like, sago starch and the like can be used. Processed starches such as roasted dextrin, enzyme-modified starch, acid-decomposed starch, oxidized starch, esterified starch, etherified starch, cross-linked starch, pregelatinized starch, and wet-heat treated starch can also be used.
本発明の揚げ物用衣材は、原料に適当な粘度になるように加水して得られる。その際、粘度を調節するためにガム質などの増粘剤などを使用することができ、風味付けのために既知の調味料を添加することも可能である。更には、着色料、着香料、乳化剤、その他の食品添加物を添加することも可能である。
また必要に応じて衣材に油脂を使用することもできる。油脂は、食用に適するものであれば特に制限はなく、パーム油、大豆油、菜種油、コーン油、綿実油、ひまわり油、ヤシ油、シア油等の植物性油脂、牛脂、豚脂、魚油、乳脂などの動物性油脂等が列挙でき、上記油脂単独、又は混合油脂、あるいはそれらの水素添加、分別、エステル交換などの加工を施した油脂などを利用することができるし、これらを粉末化した油脂であっても構わない。油脂の添加量は、衣材全体の１０～２５重量％が適当である。油脂を添加することで、衣の食感が軽くなりクリスピー感が増す効果がある。 The fried food material of the present invention is obtained by adding water so as to have an appropriate viscosity for the raw material. At that time, a thickener such as gum can be used to adjust the viscosity, and a known seasoning can be added for flavoring. Furthermore, coloring agents, flavoring agents, emulsifiers, and other food additives can be added.
Moreover, fats and oils can also be used for clothing as needed. Oils and fats are not particularly limited as long as they are edible, and are vegetable oils such as palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, and shea oil, beef fat, pork fat, fish oil, and milk fat. Animal fats and oils such as the above can be enumerated, and the above fats and oils alone, or mixed fats and oils, oils and fats processed by hydrogenation, fractionation, transesterification, etc. can be used, and fats and oils obtained by pulverizing these It does not matter. The addition amount of fats and oils is suitably 10 to 25% by weight of the entire clothing material. Addition of fats and oils has the effect of lightening the texture of the clothes and increasing the crispy feeling.
また必要に応じて衣材に油脂を使用することもできる。油脂は、食用に適するものであれば特に制限はなく、パーム油、大豆油、菜種油、コーン油、綿実油、ひまわり油、ヤシ油、シア油等の植物性油脂、牛脂、豚脂、魚油、乳脂などの動物性油脂等が列挙でき、上記油脂単独、又は混合油脂、あるいはそれらの水素添加、分別、エステル交換などの加工を施した油脂などを利用することができるし、これらを粉末化した油脂であっても構わない。油脂の添加量は、衣材全体の１０～２５重量％が適当である。油脂を添加することで、衣の食感が軽くなりクリスピー感が増す効果がある。 The fried food material of the present invention is obtained by adding water so as to have an appropriate viscosity for the raw material. At that time, a thickener such as gum can be used to adjust the viscosity, and a known seasoning can be added for flavoring. Furthermore, coloring agents, flavoring agents, emulsifiers, and other food additives can be added.
Moreover, fats and oils can also be used for clothing as needed. Oils and fats are not particularly limited as long as they are edible, and are vegetable oils such as palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, and shea oil, beef fat, pork fat, fish oil, and milk fat. Animal fats and oils such as the above can be enumerated, and the above fats and oils alone, or mixed fats and oils, oils and fats processed by hydrogenation, fractionation, transesterification, etc. can be used, and fats and oils obtained by pulverizing these It does not matter. The addition amount of fats and oils is suitably 10 to 25% by weight of the entire clothing material. Addition of fats and oils has the effect of lightening the texture of the clothes and increasing the crispy feeling.
本発明の揚げ物用衣材を好適に使用できる揚げ物は、鳥獣肉類、魚介類、野菜類等の食品素材を具材とし、これに衣材であるバッターを付着させ、油ちょうしたものをいう。例えばエビ天ぷら，魚天ぷら，野菜天ぷら等の天ぷら類、フリッター類、唐揚げ類、ナゲット類、チキンカツ，トンカツ，メンチカツ，ビーフカツ等のフライ・カツ類等が含まれる。衣はバッターのみでもよいし、さらにバッターにパン粉等を付着させたものでもよい。特にパン粉付けしない揚げ物への使用が食感の改良効果がより高く好適である。
The fried food that can be suitably used for the fried food clothing of the present invention is a food material such as avian meat, seafood, vegetables, etc., to which a batter, which is a clothing material, is attached and oiled. Examples include tempura such as shrimp tempura, fish tempura, and vegetable tempura, fritters such as fritters, fried chicken, nuggets, chicken cutlet, tonkatsu, minced cutlet, and beef cutlet. The batter may be a batter alone or may be a batter with bread crumbs or the like attached thereto. The use for deep-fried foods that are not crumbed is particularly suitable because of its improved texture.
（ベーカリー製品）
次に本発明の粉末状大豆素材を含む、ベーカリー製品について説明する。
本発明におけるベーカリー製品とは、小麦粉、油脂原料を主成分とした生地を調製し、成形・焼成したものをいう。例えば焼き菓子、ケーキ、パン等が含まれる。焼き菓子としては、例えばビスケット（ビスコッティを含む）、クッキー、ワッフル、クラッカー（乾パン、プレッチェルを含む）、ラスク、ウエハース等が挙げられ、栄養バーのようなバー状などの形状の新規な焼成食品も挙げることができる。
かかるベーカリー製品において本発明の粉末状大豆素材を焼菓子の乾燥固形分中７～６０重量％、好ましくは１０～６０重量％、更に好ましくは１５～３０重量％含有することが適当である。これにより、製造時の作業性や、ベーカリー製品本来の食感（焼き菓子の場合はサクサク感など）を損ねることなく、大豆蛋白質という栄養的付加価値をベーカリー製品に付与することができる。
大豆蛋白質の含有量が少なすぎると栄養的付加価値が小さくなり、また多すぎると生地の作製及び成形等の作業性が低下する。 (Bakery products)
Next, a bakery product containing the powdered soybean material of the present invention will be described.
The bakery product in the present invention is prepared by preparing a dough mainly composed of wheat flour and fats and oils, and molding and baking. For example, baked goods, cakes, breads and the like are included. Examples of baked confectionery include biscuits (including biscotti), cookies, waffles, crackers (including dry bread and pretzel), rusks, and wafers. New baked foods in the form of bars such as nutrition bars are also available. Can be mentioned.
In such a bakery product, it is appropriate to contain the powdered soybean material of the present invention in an amount of 7 to 60% by weight, preferably 10 to 60% by weight, more preferably 15 to 30% by weight, in the dry solid content of the baked confectionery. As a result, the nutritional added value of soy protein can be imparted to the bakery product without impairing the workability during production and the original texture of the bakery product (such as a crispness in the case of baked confectionery).
If the content of soy protein is too small, the nutritional added value becomes small, and if it is too large, workability such as production and molding of the dough decreases.
次に本発明の粉末状大豆素材を含む、ベーカリー製品について説明する。
本発明におけるベーカリー製品とは、小麦粉、油脂原料を主成分とした生地を調製し、成形・焼成したものをいう。例えば焼き菓子、ケーキ、パン等が含まれる。焼き菓子としては、例えばビスケット（ビスコッティを含む）、クッキー、ワッフル、クラッカー（乾パン、プレッチェルを含む）、ラスク、ウエハース等が挙げられ、栄養バーのようなバー状などの形状の新規な焼成食品も挙げることができる。
かかるベーカリー製品において本発明の粉末状大豆素材を焼菓子の乾燥固形分中７～６０重量％、好ましくは１０～６０重量％、更に好ましくは１５～３０重量％含有することが適当である。これにより、製造時の作業性や、ベーカリー製品本来の食感（焼き菓子の場合はサクサク感など）を損ねることなく、大豆蛋白質という栄養的付加価値をベーカリー製品に付与することができる。
大豆蛋白質の含有量が少なすぎると栄養的付加価値が小さくなり、また多すぎると生地の作製及び成形等の作業性が低下する。 (Bakery products)
Next, a bakery product containing the powdered soybean material of the present invention will be described.
The bakery product in the present invention is prepared by preparing a dough mainly composed of wheat flour and fats and oils, and molding and baking. For example, baked goods, cakes, breads and the like are included. Examples of baked confectionery include biscuits (including biscotti), cookies, waffles, crackers (including dry bread and pretzel), rusks, and wafers. New baked foods in the form of bars such as nutrition bars are also available. Can be mentioned.
In such a bakery product, it is appropriate to contain the powdered soybean material of the present invention in an amount of 7 to 60% by weight, preferably 10 to 60% by weight, more preferably 15 to 30% by weight, in the dry solid content of the baked confectionery. As a result, the nutritional added value of soy protein can be imparted to the bakery product without impairing the workability during production and the original texture of the bakery product (such as a crispness in the case of baked confectionery).
If the content of soy protein is too small, the nutritional added value becomes small, and if it is too large, workability such as production and molding of the dough decreases.
以下、実施例により本発明の実施態様を説明するが、これにより限定されるものではない。なお、実施例中の「％」は特記しない限り「重量％」を示す。
Hereinafter, embodiments of the present invention will be described by way of examples, but the present invention is not limited thereto. In the examples, “%” means “% by weight” unless otherwise specified.
（製造例） －粉末状大豆素材の調製－
低変性脱脂大豆（ＮＳＩ８３、エーテル抽出油分０．６％）を粉砕機で８０メッシュパスまで微粉砕を行った後、この１０重量部に１０倍の水を加えて脱脂大豆スラリーを調製した。次いで遠心分離機を用いて脱脂豆乳液とオカラとに分けた。分離したオカラの水分含量は８５％であった。このオカラを脱脂豆乳液の固形分に対して固形分量で５％、１０％になるようそれぞれ添加して均一化し、一部オカラが混じった脱脂豆乳液を調製した。
調製した脱脂豆乳液のｐＨは６．６であり、その固形分に対してオカラ分を５％添加した実施例１については、カルシウム量として０．５％量を含む塩化カルシウムを加え、オカラ分を１０％添加した実施例２についてはカルシウム量として０．４％量を含む塩化カルシウムを加え１５０℃で１０秒加熱処理を行い蛋白の不溶化を促進した後、スプレードライヤーを用いて粉末状大豆素材を各調製した。
オカラ分を５％添加した実施例１の粉末状大豆素材サンプルは、粗蛋白含量が６０％、不溶性食物繊維含量が５％、ＮＳＩが２０、カルシウム量は０．７５％、可溶性糖質は、２０％であった。
一方のオカラ分を１０％添加した実施例２の粉末状大豆素材サンプルは、粗蛋白含量が５５％、不溶性食物繊維含量が８％、ＮＳＩが３５、カルシウム量は０．７５％、可溶性糖質は、２２％であった。 (Production example) -Preparation of powdered soybean material-
Low denatured defatted soybean (NSI83, ether extracted oil content 0.6%) was finely pulverized to 80 mesh pass with a pulverizer, and 10 times as much water was added to 10 parts by weight to prepare a defatted soybean slurry. Subsequently, it was divided into defatted soymilk and okara using a centrifuge. The water content of the separated okara was 85%. This okara was added and homogenized to a solid content of 5% and 10% with respect to the solid content of the defatted soymilk to prepare a defatted soymilk mixed with part of the okara.
The pH of the prepared defatted soymilk is 6.6, and in Example 1 in which 5% of okara was added to the solid content, calcium chloride containing 0.5% as calcium was added, and okara In Example 2 with 10% added, calcium chloride containing 0.4% calcium was added and heat treated at 150 ° C. for 10 seconds to promote protein insolubilization. Each was prepared.
The powdered soybean material sample of Example 1 to which 5% of okara was added had a crude protein content of 60%, an insoluble dietary fiber content of 5%, an NSI of 20, a calcium content of 0.75%, and a soluble carbohydrate. 20%.
The powdered soybean material sample of Example 2 to which 10% of one okara was added had a crude protein content of 55%, an insoluble dietary fiber content of 8%, an NSI of 35, a calcium content of 0.75%, and a soluble carbohydrate. Was 22%.
低変性脱脂大豆（ＮＳＩ８３、エーテル抽出油分０．６％）を粉砕機で８０メッシュパスまで微粉砕を行った後、この１０重量部に１０倍の水を加えて脱脂大豆スラリーを調製した。次いで遠心分離機を用いて脱脂豆乳液とオカラとに分けた。分離したオカラの水分含量は８５％であった。このオカラを脱脂豆乳液の固形分に対して固形分量で５％、１０％になるようそれぞれ添加して均一化し、一部オカラが混じった脱脂豆乳液を調製した。
調製した脱脂豆乳液のｐＨは６．６であり、その固形分に対してオカラ分を５％添加した実施例１については、カルシウム量として０．５％量を含む塩化カルシウムを加え、オカラ分を１０％添加した実施例２についてはカルシウム量として０．４％量を含む塩化カルシウムを加え１５０℃で１０秒加熱処理を行い蛋白の不溶化を促進した後、スプレードライヤーを用いて粉末状大豆素材を各調製した。
オカラ分を５％添加した実施例１の粉末状大豆素材サンプルは、粗蛋白含量が６０％、不溶性食物繊維含量が５％、ＮＳＩが２０、カルシウム量は０．７５％、可溶性糖質は、２０％であった。
一方のオカラ分を１０％添加した実施例２の粉末状大豆素材サンプルは、粗蛋白含量が５５％、不溶性食物繊維含量が８％、ＮＳＩが３５、カルシウム量は０．７５％、可溶性糖質は、２２％であった。 (Production example) -Preparation of powdered soybean material-
Low denatured defatted soybean (NSI83, ether extracted oil content 0.6%) was finely pulverized to 80 mesh pass with a pulverizer, and 10 times as much water was added to 10 parts by weight to prepare a defatted soybean slurry. Subsequently, it was divided into defatted soymilk and okara using a centrifuge. The water content of the separated okara was 85%. This okara was added and homogenized to a solid content of 5% and 10% with respect to the solid content of the defatted soymilk to prepare a defatted soymilk mixed with part of the okara.
The pH of the prepared defatted soymilk is 6.6, and in Example 1 in which 5% of okara was added to the solid content, calcium chloride containing 0.5% as calcium was added, and okara In Example 2 with 10% added, calcium chloride containing 0.4% calcium was added and heat treated at 150 ° C. for 10 seconds to promote protein insolubilization. Each was prepared.
The powdered soybean material sample of Example 1 to which 5% of okara was added had a crude protein content of 60%, an insoluble dietary fiber content of 5%, an NSI of 20, a calcium content of 0.75%, and a soluble carbohydrate. 20%.
The powdered soybean material sample of Example 2 to which 10% of one okara was added had a crude protein content of 55%, an insoluble dietary fiber content of 8%, an NSI of 35, a calcium content of 0.75%, and a soluble carbohydrate. Was 22%.
（試験例）
表１に示した各種の粉末状大豆素材を選択し、表２に示すバッター液の配合により、次の方法で鶏もも唐揚げ及びかき揚げ天ぷらを製造し、前記比較例１～５、実施例１～２各種粉末状大豆素材の添加が食感等に及ぼす影響、特にへたりについての効果を調べた。 (Test example)
Various powdery soybean materials shown in Table 1 were selected, and chicken thigh fried and kakiage tempura were produced by the following method by blending the batter liquid shown in Table 2, and Comparative Examples 1-5, Examples The effects of the addition of 1-2 powdered soybean materials on the texture and the like, particularly the effect on sag were investigated.
表１に示した各種の粉末状大豆素材を選択し、表２に示すバッター液の配合により、次の方法で鶏もも唐揚げ及びかき揚げ天ぷらを製造し、前記比較例１～５、実施例１～２各種粉末状大豆素材の添加が食感等に及ぼす影響、特にへたりについての効果を調べた。 (Test example)
Various powdery soybean materials shown in Table 1 were selected, and chicken thigh fried and kakiage tempura were produced by the following method by blending the batter liquid shown in Table 2, and Comparative Examples 1-5, Examples The effects of the addition of 1-2 powdered soybean materials on the texture and the like, particularly the effect on sag were investigated.
（表１）
(Table 1)
（鶏もも唐揚げ製造工程）
鶏もも肉２５ｇに対し、下記配合のバッター液１２ｇを付け、１７５℃で５分間フライした。粗熱がとれた時点で、急速冷凍を行った。冷凍状態の唐揚げをレンジ加熱し、室温に２時間放置し、下記基準に従って食感を評価した。その結果を表３に示す。 (Chicken fried chicken manufacturing process)
12 g of batter solution having the following composition was added to 25 g of chicken thigh and fried at 175 ° C. for 5 minutes. When the crude heat was removed, quick freezing was performed. The deep-fried fried chicken was cooked in a range and allowed to stand at room temperature for 2 hours, and the texture was evaluated according to the following criteria. The results are shown in Table 3.
鶏もも肉２５ｇに対し、下記配合のバッター液１２ｇを付け、１７５℃で５分間フライした。粗熱がとれた時点で、急速冷凍を行った。冷凍状態の唐揚げをレンジ加熱し、室温に２時間放置し、下記基準に従って食感を評価した。その結果を表３に示す。 (Chicken fried chicken manufacturing process)
12 g of batter solution having the following composition was added to 25 g of chicken thigh and fried at 175 ° C. for 5 minutes. When the crude heat was removed, quick freezing was performed. The deep-fried fried chicken was cooked in a range and allowed to stand at room temperature for 2 hours, and the texture was evaluated according to the following criteria. The results are shown in Table 3.
（かき揚げ天ぷら製造工程）
野菜類（千切り玉ねぎ、千切り人参、みじん切りホウレン草）を混ぜ合わせ、打ち粉を塗布する。次に、下記配合のバッター液を付け、１６５℃で１分３０秒フライし、粗熱がとれた時点で急速冷凍を行った。冷凍状態のかき揚げを、１７０℃で１分１５秒フライし、３０分後の食感を評価した。その結果を表４に示す。 (Kakiage tempura manufacturing process)
Mix vegetables (chopped onions, shredded carrots, chopped spinach) and apply flour. Next, a batter solution having the following composition was added, fried at 165 ° C. for 1 minute 30 seconds, and subjected to quick freezing when rough heat was removed. The fried oysters were fried at 170 ° C. for 1 minute and 15 seconds, and the texture after 30 minutes was evaluated. The results are shown in Table 4.
野菜類（千切り玉ねぎ、千切り人参、みじん切りホウレン草）を混ぜ合わせ、打ち粉を塗布する。次に、下記配合のバッター液を付け、１６５℃で１分３０秒フライし、粗熱がとれた時点で急速冷凍を行った。冷凍状態のかき揚げを、１７０℃で１分１５秒フライし、３０分後の食感を評価した。その結果を表４に示す。 (Kakiage tempura manufacturing process)
Mix vegetables (chopped onions, shredded carrots, chopped spinach) and apply flour. Next, a batter solution having the following composition was added, fried at 165 ° C. for 1 minute 30 seconds, and subjected to quick freezing when rough heat was removed. The fried oysters were fried at 170 ° C. for 1 minute and 15 seconds, and the texture after 30 minutes was evaluated. The results are shown in Table 4.
（表２）バッター液の配合組成
(Table 2) Composition of batter liquid
（表３）鶏から揚げ
(Table 3) Fried chicken
（表４）かき揚げ天ぷら
(Table 4) Kakiage Tempura
（実施例３）ベーカリー製品
以下の配合および製法により、粉末状大豆素材含量の高い焼き菓子を製造し、実施例１，２及び比較例１～５の各種粉末状大豆素材の添加が食感等に及ぼす影響を調べた。乾燥固形分として、小麦粉41％、粉末状大豆素材19％、ショートニング15％、デキストリン14％、砂糖5％、全卵3％、卵殻カルシウム1％、重炭酸アンモニウム1％、食塩0.5％、重曹0.5％、を使用し、シュガーバッター法で混練して生地を作成、７mm厚に延ばし、型抜き成型を行い、焼成180℃・20分の条件で製造した。 (Example 3) Bakery product A baked confectionery with a high content of powdered soybean material is produced by the following composition and production method, and the addition of various powdered soybean materials of Examples 1 and 2 and Comparative Examples 1 to 5 has a texture and the like. The effects on the As dry solids, wheat flour 41%, powdered soybean material 19%, shortening 15%, dextrin 14%, sugar 5%, whole egg 3%, eggshell calcium 1%, ammonium bicarbonate 1%, salt 0.5%, sodium bicarbonate 0.5 Was prepared by kneading by the sugar batter method, extending to a thickness of 7 mm, die-cutting, and manufactured under conditions of baking at 180 ° C. for 20 minutes.
以下の配合および製法により、粉末状大豆素材含量の高い焼き菓子を製造し、実施例１，２及び比較例１～５の各種粉末状大豆素材の添加が食感等に及ぼす影響を調べた。乾燥固形分として、小麦粉41％、粉末状大豆素材19％、ショートニング15％、デキストリン14％、砂糖5％、全卵3％、卵殻カルシウム1％、重炭酸アンモニウム1％、食塩0.5％、重曹0.5％、を使用し、シュガーバッター法で混練して生地を作成、７mm厚に延ばし、型抜き成型を行い、焼成180℃・20分の条件で製造した。 (Example 3) Bakery product A baked confectionery with a high content of powdered soybean material is produced by the following composition and production method, and the addition of various powdered soybean materials of Examples 1 and 2 and Comparative Examples 1 to 5 has a texture and the like. The effects on the As dry solids, wheat flour 41%, powdered soybean material 19%, shortening 15%, dextrin 14%, sugar 5%, whole egg 3%, eggshell calcium 1%, ammonium bicarbonate 1%, salt 0.5%, sodium bicarbonate 0.5 Was prepared by kneading by the sugar batter method, extending to a thickness of 7 mm, die-cutting, and manufactured under conditions of baking at 180 ° C. for 20 minutes.
（表５）
(Table 5)
実施例１，２については、鶏から揚げとかき揚げ天ぷらでは、レンジ加熱し２時間放置した後においても口溶けは良いままに、クリスピー感も良好に維持されており、特に実施例１が非常に優れていた。また焼き菓子でもサクサク感があってほぐれやすい（口溶けの良い）食感で優れた品質であり、特に実施例１が非常に優れていた。
逆に比較例１～４については、全体として実施例１，２に比べて歯切れが悪くクリスピー感に欠けており、品質が劣っていた。
比較例４，５は比較例１～３と比べると全体として普通以上の品質であった。しかし、製造した物によっては食感に硬さが出て、特に軽い食感で口溶けに優れる実施例１とは品質に差があった。 As for Examples 1 and 2, fried chicken and kakiage tempura have good crispyness and good crispy feeling even after being cooked in a range and left for 2 hours. Especially, Example 1 is very excellent. It was. In addition, the baked confectionery had a crispy texture and an excellent texture with a texture that was easy to loosen (good for melting in the mouth), and Example 1 was particularly excellent.
On the contrary, Comparative Examples 1 to 4 were poor in crispness and inferior in quality as compared with Examples 1 and 2 as a whole.
Compared with Comparative Examples 1 to 3, Comparative Examples 4 and 5 as a whole had a quality exceeding ordinary. However, depending on the manufactured product, the texture was hard, and the quality was different from Example 1 which was particularly light and excellent in melting in the mouth.
逆に比較例１～４については、全体として実施例１，２に比べて歯切れが悪くクリスピー感に欠けており、品質が劣っていた。
比較例４，５は比較例１～３と比べると全体として普通以上の品質であった。しかし、製造した物によっては食感に硬さが出て、特に軽い食感で口溶けに優れる実施例１とは品質に差があった。 As for Examples 1 and 2, fried chicken and kakiage tempura have good crispyness and good crispy feeling even after being cooked in a range and left for 2 hours. Especially, Example 1 is very excellent. It was. In addition, the baked confectionery had a crispy texture and an excellent texture with a texture that was easy to loosen (good for melting in the mouth), and Example 1 was particularly excellent.
On the contrary, Comparative Examples 1 to 4 were poor in crispness and inferior in quality as compared with Examples 1 and 2 as a whole.
Compared with Comparative Examples 1 to 3, Comparative Examples 4 and 5 as a whole had a quality exceeding ordinary. However, depending on the manufactured product, the texture was hard, and the quality was different from Example 1 which was particularly light and excellent in melting in the mouth.
Claims (6)
- 粗蛋白質含量が乾燥固形分換算で５０～６５重量％、不溶性食物繊維が２～１０重量％、窒素溶解指数（ＮＳＩ）が５０以下であることを特徴とする、粉末状大豆素材。 A powdery soy material having a crude protein content of 50 to 65% by weight in terms of dry solid content, 2 to 10% by weight of insoluble dietary fiber, and a nitrogen solubility index (NSI) of 50 or less.
- カルシウム含量又はマグネシウム含量が、乾燥固形分換算で０．６重量％以上１重量％未満である請求項１記載の粉末状大豆素材。 The powdery soybean material according to claim 1, wherein the calcium content or the magnesium content is 0.6 wt% or more and less than 1 wt% in terms of dry solid content.
- 可溶性糖質が乾燥固形分換算で２～２５重量％含まれる請求項１記載の粉末状大豆素材。 The powdered soybean material according to claim 1, wherein the soluble sugar is contained in an amount of 2 to 25% by weight in terms of dry solid content.
- 請求項１記載の粉末状大豆素材を含む小麦粉製品。 A flour product comprising the powdered soybean material according to claim 1.
- 揚げ物用衣材である、請求項４記載の小麦粉製品。 The flour product according to claim 4, which is a fried food material.
- ベーカリー製品である、請求項４記載の小麦粉製品。 The flour product according to claim 4, which is a bakery product.
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| JP2018170965A (en) * | 2017-03-31 | 2018-11-08 | 不二製油株式会社 | Flavor promotor for dry-heated food product |
| WO2019088182A1 (en) * | 2017-11-01 | 2019-05-09 | 不二製油グループ本社株式会社 | Granular protein material and method for producing same |
| JPWO2019088182A1 (en) * | 2017-11-01 | 2019-11-14 | 不二製油株式会社 | Granular protein material and production method thereof |
| CN111278292A (en) * | 2017-11-01 | 2020-06-12 | 不二制油集团控股株式会社 | Granular protein material and method for producing same |
| CN111278292B (en) * | 2017-11-01 | 2023-10-13 | 不二制油集团控股株式会社 | Granular protein material and preparation method thereof |
| WO2020196440A1 (en) * | 2019-03-27 | 2020-10-01 | 不二製油グループ本社株式会社 | Method for producing protein-enriched breads |
| CN113631042A (en) * | 2019-03-27 | 2021-11-09 | 不二制油集团控股株式会社 | Method for producing protein-reinforced bread |
| CN111387247A (en) * | 2020-03-24 | 2020-07-10 | 安徽省小岗盼盼食品有限公司 | Preparation method of high-calcium cake for children |
| CN111387247B (en) * | 2020-03-24 | 2022-03-29 | 安徽省小岗盼盼食品有限公司 | Preparation method of high-calcium cake for children |
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| JPWO2011004893A1 (en) | 2012-12-20 |
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