WO2011004893A1 - Matériau en poudre à base de soja et produits à base de farine de blé l'utilisant - Google Patents

Matériau en poudre à base de soja et produits à base de farine de blé l'utilisant Download PDF

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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
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Prior art keywords
content
soybean
soybean material
protein
fried
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PCT/JP2010/061702
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English (en)
Japanese (ja)
Inventor
裕 齋藤
靖 中村
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不二製油株式会社
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Priority to JP2011521978A priority Critical patent/JPWO2011004893A1/ja
Publication of WO2011004893A1 publication Critical patent/WO2011004893A1/fr

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Classifications

    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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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  • Beans For Foods Or Fodder (AREA)
  • Cereal-Derived Products (AREA)

Abstract

La présente invention concerne un matériau en poudre inédit à base de soja destiné à être utilisé dans des produits à base de farine de blé. Lorsque ce nouveau matériau en poudre à base de soja est utilisé dans un matériau d'enrobage pour produits alimentaires frits, par exemple tempuras (légumes ou poissons trempés dans la pâte à frire et frits) et produits alimentaires frits légèrement farinés, on peut obtenir un enrobage présentant une texture des plus agréables et capable de conserver ladite texture des plus agréables pendant longtemps. En outre, ce matériau en poudre inédit à base de soja peut permettre un enrichissement en protéines des produits de boulangerie sans dégradation des propriétés physiques de la pâte servant à la fabrication de ces derniers. L'invention concerne donc un matériau en poudre à base de soja, caractérisé par une teneur en protéines brutes égale à 50 à 65 % en poids sur la base de la matière sèche, par une teneur en fibres alimentaires insolubles égale à 2 à 10 % en poids et par un indice de solubilité de l'azote (ISA) inférieur ou égal à 50.
PCT/JP2010/061702 2009-07-09 2010-07-09 Matériau en poudre à base de soja et produits à base de farine de blé l'utilisant WO2011004893A1 (fr)

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JP2011521978A JPWO2011004893A1 (ja) 2009-07-09 2010-07-09 粉末状大豆素材及びこれを用いた小麦粉製品

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JP2009162823 2009-07-09
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JP2015062354A (ja) * 2013-09-24 2015-04-09 テルモ株式会社 分岐鎖アミノ酸含有総合栄養食品の製造方法
WO2015156007A1 (fr) * 2014-04-11 2015-10-15 不二製油株式会社 Matériau de protéine de soja pour enrichir en protéines des aliments
JPWO2015156007A1 (ja) * 2014-04-11 2017-04-13 不二製油株式会社 食品の蛋白質強化用大豆蛋白質素材
JP2016002059A (ja) * 2014-06-19 2016-01-12 不二製油グループ本社株式会社 パン類の蛋白質強化用大豆蛋白質素材
JP2016047021A (ja) * 2014-08-27 2016-04-07 日清オイリオグループ株式会社 ベーカリー食品
WO2016136582A1 (fr) * 2015-02-26 2016-09-01 日清フーズ株式会社 Mélange de pâte à frire pour tempura congelé
JP2018170965A (ja) * 2017-03-31 2018-11-08 不二製油株式会社 乾熱加熱食品用風味増強剤
WO2019088182A1 (fr) * 2017-11-01 2019-05-09 不二製油グループ本社株式会社 Matériau de protéine granulaire et son procédé de fabrication
JPWO2019088182A1 (ja) * 2017-11-01 2019-11-14 不二製油株式会社 顆粒状蛋白素材およびその製造法
CN111278292A (zh) * 2017-11-01 2020-06-12 不二制油集团控股株式会社 颗粒状蛋白材料及其制备方法
CN111278292B (zh) * 2017-11-01 2023-10-13 不二制油集团控股株式会社 颗粒状蛋白材料及其制备方法
WO2020196440A1 (fr) * 2019-03-27 2020-10-01 不二製油グループ本社株式会社 Procédé de fabrication de produits de boulangerie enrichis en protéine
CN113631042A (zh) * 2019-03-27 2021-11-09 不二制油集团控股株式会社 蛋白质增强面包类的制造方法
CN111387247A (zh) * 2020-03-24 2020-07-10 安徽省小岗盼盼食品有限公司 一种儿童高钙蛋糕的制备方法
CN111387247B (zh) * 2020-03-24 2022-03-29 安徽省小岗盼盼食品有限公司 一种儿童高钙蛋糕的制备方法

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