Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/01—Instant products; Powders; Flakes; Granules
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/06—Enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
  • A23L29/281—Proteins, e.g. gelatin or collagen
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • 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
  • A23P10/00—Shaping or working of foodstuffs characterised by the products
  • A23P10/20—Agglomerating; Granulating; Tabletting
  • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
• • 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
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding
• • 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
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
• • 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
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/50—Polysaccharides, gums
  • A23V2250/51—Polysaccharide
  • A23V2250/5116—Other non-digestible fibres
• • 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
  • A23V2300/00—Processes
  • A23V2300/10—Drying, dehydrating
• • 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
  • A23V2300/00—Processes
  • A23V2300/48—Ultrasonic treatment

Definitions

• the present invention relates to a solid paste composition for cooking and a method for producing the same.
• a wide variety of solid pastes for cooking that are made from various food ingredients such as cereal flour and starch all over the world, kneaded with water and salt to obtain dough, and formed into various shapes
• a composition is present.
• the shape thereof is generally an elongated shape (for example, pasta/noodle-like food), but there is also a shape formed into a band shape, a plate shape, a strip shape, a cylindrical shape, a dumpling shape, a granular shape or the like.
• the solid paste composition for heating cooking is eaten after being cooked in both raw and dry states, but with the passage of time after cooking, the solid paste composition for cooking after cooking There is a problem in that the compositions lose their smoothness and bind to each other.
• Patent Document 1 discloses that a polysaccharide that gels irreversibly by heating is added to a noodle raw material, noodles are heated, and the polysaccharide is gelled on the noodle surface. There is disclosed a technique in which the formation of such a film suppresses the elution of soluble components such as soluble protein and starch due to the noodle raw material, and consequently prevents the noodles from adhering to each other.
• Patent Document 2 relates to a low-binding chilled noodles obtained by treating the surface of boiled noodles with an aqueous solution containing a fermented seasoning (cooking sake) and the like and refrigerating.
• the technology is disclosed.
• Patent Document 3 discloses a technique relating to a method for producing semi-cooked noodles, which has a step of immersing dry noodles boiled or steam-cooked in an aqueous solution containing a water-soluble polysaccharide.
• Patent Document 1 has a narrow range of suitable heating temperature and heating time, and if the heating is insufficient, the binding prevention effect is impaired, while if overheated, charring occurs on the noodle surface. There is a problem that it is difficult to stably supply a certain quality because the quality of food deteriorates. Further, both of the techniques described in Patent Documents 2 and 3 can suppress the binding between noodles and the method is relatively simple, but the flavor of cooking liquor or polysaccharide is added. Was left.
• An object of the present invention is to provide a solid paste composition for heating cooking that does not easily bind even after a lapse of time after cooking and a method for producing the same.
• the present inventors as a result of intensive studies in view of the above circumstances, focused on the effects of beans-derived protein, insoluble dietary fiber, and starch, which are not in conventional techniques, and made each of these contents a specific value or more. After being controlled, the turbidity when treated with water under specific conditions is used as an index, and by suppressing the elution of components in water, a solid paste composition for heating cooking in which the above problems are solved can be obtained. Found.
• [Claim 1] A solid paste composition for cooking, containing beans, which satisfies all of the following (1) to (4).
• (1) Contain at least 3 mass% of insoluble dietary fiber in terms of dry mass.
• (2) It contains 10% by mass or more of starch in terms of dry mass.
• (3) Contain 4% by mass or more of protein in terms of dry mass.
• (4) The haze value of water after isothermal treatment of the composition in 90° C. and 40 times the amount of water for 5 minutes is 25% or less.
• the above-mentioned beans are made of one or more kinds of beans selected from genus Peas, common bean, pea genus, cowpea, broad bean, chickpea, and lentil, as raw materials.
• a method for producing a solid paste composition for cooking containing beans which comprises the following steps (i) to (iii).
• the paste dough composition containing micronized beans has an insoluble dietary fiber content of 3% by mass or more in terms of dry mass, a starch content of 10% by mass or more in terms of dry mass, and a protein content of The step of adjusting so as to be 4% by mass or more in terms of dry mass.
• the manufacturing method according to Item 14, wherein the pressurizing condition is a condition of applying a pressure of 0.1 MPa or more.
• the micronized beans in the step (i) are micronized beans having a particle size distribution d 90 of 1000 ⁇ m or less when subjected to ultrasonic treatment after the treatment A is added.
• the method according to item 1. [Processing A] A suspension of 6% by weight of micronized beans in water is treated with 0.4% by volume of protease and 0.02% by weight of ⁇ -amylase at 20° C. for 3 days.
• [Item 17] The production method according to any one of Items 11 to 16, wherein the kneading in the step (ii) is performed under a condition of a specific mechanical energy (SME) value of 350 kJ/kg or more.
• SME specific mechanical energy
• the extruder is a single-screw extruder or a twin-screw extruder.
• [Item 21] The production method according to any one of Items 11 to 20, wherein the kneading time in the step (ii) is 0.1 minute or more and 60 minutes or less.
• [Item 22] The manufacturing method according to any one of Items 11 to 21, wherein the temperature lowering temperature in the step (iii) is 95° C. or lower.
• [Item 23] The production method according to any one of Items 11 to 22, further including the following step (v) after the step (iii). (V) pulverizing the composition to obtain a pulverized composition.
• Examples of the solid paste composition of the present invention include, but are not limited to, pasta, Chinese noodles, udon, Inaniwa udon, kishimen, hoto, suito, hiyamugi, somen noodles, buckwheat, buckwheat noodles, beef noodles, and noodles.
• Examples include pho, cold noodles, vermicelli, oatmeal, couscous, kiritanpo, tok, gyoza skin, and the like.
• pasta examples include long pasta and short pasta.
• Long pasta is a general term for long and narrow pasta, but in the present invention, it is a concept that includes udon, soba and the like. Specific examples include, but are not limited to, spaghetti (diameter: 1.6 mm to 1.7 mm), spaghettini (diameter: 1.4 mm to 1.5 mm), vermicelli (diameter: 2.0 mm).
• short pasta is generally a general term for short pasta, but in the present invention, it is a concept that also includes those that have been processed into a smaller size after molding such as fragula (granular pasta) or couscous. Specific examples thereof include, but are not limited to, macaroni (cylindrical shape having a diameter of about 3 mm to 5 mm), penne (cylindrical ends of which are diagonally cut like a pen tip), and farfalle ( Shapes like butterflies), conchiliers (shapes like shells), Orecchiette (dome-like shapes like ears) and the like.
• the solid paste composition of the present invention contains beans.
• the properties of the beans are not particularly limited, but it is preferable that the beans are micronized beans (micronized beans).
• the “micronized beans” refers to beans having a particle diameter d 90 after ultrasonication of 1900 ⁇ m or less.
• the micronized beans referred to herein include those in which the micronized beans in the dough composition are melted and mixed together in the paste composition due to the processing.
• the particle diameter d 90 after ultrasonic treatment of the micronized beans contained in the solid paste composition of the present invention is preferably 1500 ⁇ m or less, more preferably 1000 ⁇ m or less, and particularly 800 ⁇ m or less, or 600 ⁇ m or less, or 500 ⁇ m or less, or More preferably, it is 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less, or 100 ⁇ m or less.
• the lower limit is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 1 ⁇ m or more, and further 3 ⁇ m or more.
• the particle size d 50 after ultrasonic treatment of the micronized beans contained in the solid paste composition of the present invention is preferably 1500 ⁇ m or less, more preferably 1000 ⁇ m or less, and particularly 800 ⁇ m or less, or 600 ⁇ m or less, or 500 ⁇ m or less. Or 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less, or 100 ⁇ m or less.
• the lower limit is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 1 ⁇ m or more, and further 3 ⁇ m or more.
• the means for miniaturizing beans is not particularly limited.
• the temperature during the micronization treatment is not particularly limited, but if the powder is exposed to a high temperature, the elasticity of the solid paste composition of the present invention is likely to decrease, so that it may be dried at a temperature of 200° C. or less, for example. preferable.
• the pressure during the micronization process is not limited, and any of high pressure crushing, normal pressure crushing, and low pressure crushing may be used. Examples of such a device for the fine processing include, but are not limited to, devices such as a blender, a mixer, a mill, a kneader, a crusher, a crusher, and a grinder.
• beans include, but are not limited to, peas (particularly yellow peas, white peas, green peas which are immature seeds), common beans (Kidgen beans), kidney beans, red common beans, White kidney bean, black beans, quail beans, lentils, lima beans, safflower beans, kidney beans, green beans, cowpeas, adzuki beans, broad beans, soybeans (especially soybeans harvested with their pods in an unripe state, the beans have a green appearance.
• peas particularly yellow peas, white peas, green peas which are immature seeds
• common beans Korean beans
• kidney beans red common beans
• White kidney bean black beans
• quail beans lentils
• lima beans safflower beans
• kidney beans green beans
• cowpeas adzuki beans
• broad beans soybeans (especially soybeans harvested with their pods in an unripe state, the beans have a green appearance.
• Immature seeds of soybeans, edamame), chickpeas, lentils, lentils, blue pea, purple flowers, lentil, peanuts, lupine beans, grass pea, carob, Nephila serrata, sulphus Bean beans, coffee beans, cacao beans, Mexican black beans, and the like can be mentioned.
• beans with a low starch content such as soybeans
• beans containing a predetermined amount or more of starch are preferable.
• the “dry mass” means the residue obtained by removing the water mass in the food from the mass of the entire food, which is obtained from the “water content (dry content water content)” described below. Represents the mass of.
• the solid paste composition of the present invention contains beans containing a predetermined amount or more of starch, whereby the composition after heating is less likely to bind, and the effect of the present invention that smoothness is maintained is remarkable. It is preferable because the composition has the effect of being hard to be cut while the composition is exhibited. The cause is not clear, but it is possible that the protein in beans and the dietary fiber interact with starch to produce the effect.
• the content of beans in the solid paste composition of the present invention is usually 10% by mass or more in terms of dry mass, but from the viewpoint of maintaining smoothness after heating and suppressing binding and breaking easily. , 20% by mass or more, more preferably 30% by mass or more, further preferably 40% by mass or more, further preferably 50% by mass or more, further preferably 60% by mass or more, still more preferably 70% by mass. That is all.
• the content of beans in the solid paste composition is, for example, the characteristic nutritional component of beans as a raw material (for example, protein, starch, dietary fiber, etc.) as an index, and the solid form of the final product. The content can be estimated from the measured value of the paste composition.
• the measurement conditions of various parameters relating to the particle size distribution such as the particle size d 90 and d 50 after ultrasonic treatment are based on the following conditions using a laser diffraction type particle size distribution measuring device.
• a laser diffraction type particle size distribution measuring device used for the measurement is not particularly limited, and for example, a Microtrac MT3300 EXII system manufactured by Microtrac Bell KK can be used.
• the measurement application software is not particularly limited, but, for example, DMS2 (Data Management System version2, Microtrack Bell Co., Ltd.) can be used.
• the washing button of the software when performing measurement, press the washing button of the software to perform washing, then press the Set zero button of the software to perform zero adjustment, and then perform sample loading by sample loading.
• the sample may be added directly until the concentration of is within the proper range.
• a sample which has been subjected to ultrasonic treatment in advance may be introduced, or after the sample is introduced, ultrasonic treatment may be performed using the above-described measuring device and then measurement may be performed. In the latter case, a sample that has not been subjected to ultrasonic treatment is loaded, and after adjusting the concentration within a proper range by sample loading, the ultrasonic treatment button of the software is pressed to perform ultrasonic treatment.
• the solid paste composition of the present invention contains insoluble dietary fiber.
• the "insoluble dietary fiber” refers to a water-insoluble component among the indigestible components in foods that are not digested by human digestive enzymes.
• the Prosky modified method or the like can be used in accordance with the Japanese Food Standard Ingredient Table 2015 Edition (7th Edition).
• INDUSTRIAL APPLICABILITY The solid paste composition of the present invention is useful because it does not give a messy texture even when the content of insoluble dietary fiber is high. The cause is not clear, but the high temperature and high pressure treatment may improve the texture of the insoluble dietary fiber by interacting the protein in beans and dietary fiber with starch to form a network structure. ..
• the content of the insoluble dietary fiber in the solid paste composition of the present invention is usually 3% by mass or more in terms of dry mass, but it holds smoothness after heating and suppresses binding and easy breakage. From the viewpoint, 4 mass% or more is preferable, 5 mass% or more is more preferable, 6 mass% or more is further preferable, 7 mass% or more is further preferable, and 8 mass% or more is still more preferable.
• the upper limit of the content of insoluble dietary fiber is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 40 mass in terms of dry mass in the solid paste composition of the present invention. % Or less, preferably 35% by mass or less, and more preferably 30% by mass or less.
• the origin of the insoluble dietary fiber contained in the solid paste composition of the present invention is not particularly limited, and may be derived from various natural materials containing insoluble dietary fiber or may be synthetic.
• the insoluble dietary fiber contained in various materials may be isolated and purified before use, but the material containing such insoluble dietary fiber may be used as it is.
• the material containing the insoluble dietary fiber it is preferable to use the food material as it is, and it is preferable that 30% by mass or more of the insoluble dietary fiber is derived from the food material.
• the composition of the insoluble dietary fiber contained in the solid paste composition of the present invention is not particularly limited.
• the ratio of lignin (in particular, acid-soluble lignin) in the whole insoluble dietary fiber is a certain value or more, the texture improving effect is more remarkably obtained.
• the proportion of lignin (in particular, acid-soluble lignin) in the whole insoluble dietary fiber is usually 5% by mass or more, preferably 10% by mass or more, and more preferably 30% by mass or more, based on the dry mass. Good.
• the insoluble dietary fiber contained in the solid paste composition of the present invention preferably has a size within a predetermined range.
• the particle diameter d 90 when the insoluble dietary fiber contained in the solid paste composition is subjected to ultrasonic treatment is usually preferably 1000 ⁇ m or less, and particularly 900 ⁇ m or less, further 800 ⁇ m or less, or More preferably, it is 700 ⁇ m or less, or 600 ⁇ m or less, or 500 ⁇ m or less, or 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less.
• the lower limit is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 1 ⁇ m or more, and further 3 ⁇ m or more.
• the particle diameter d 50 after ultrasonic treatment of the insoluble dietary fiber contained in the solid paste composition is usually preferably 1000 ⁇ m or less, and particularly 900 ⁇ m or less, further 800 ⁇ m or less, or 700 ⁇ m or less, More preferably, it is 600 ⁇ m or less, or 500 ⁇ m or less, or 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less.
• the lower limit is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 1 ⁇ m or more, and further 3 ⁇ m or more.
• the particle diameters d 90 and d 50 of the insoluble dietary fiber after ultrasonic treatment exceed the above upper limits, the effects of the present invention may be difficult to be obtained. The reason for this is not clear, but since the insoluble dietary fiber has a very strong structure, the presence of coarse insoluble dietary fiber inhibits the formation of a network structure such as starch, and the effect of the present invention is exerted. It is thought to be due to inhibition.
• the size (d 90 and d 50 ) of the insoluble dietary fiber contained in the solid paste composition can be measured by measuring the residue obtained by enzymatically degrading starch and protein from the solid paste. Specifically, a 6% by mass suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass ⁇ -amylase at 20° C. for 3 days (this is appropriately referred to as “treatment A”), and then treated. The particle size distribution (d 90 and d 50 ) when the subsequent composition is subjected to ultrasonic treatment is measured. As a more specific example of the treatment A, 300 mg of the composition is put in a plastic tube together with 5 mL of water, swelled at 20° C.
• the insoluble dietary fiber contained in the micronized beans used as a raw material before the manufacturing and processing of the solid paste composition of the present invention has a size within a predetermined range.
• the particle diameter d 90 of the insoluble dietary fiber contained in legumes after ultrasonic treatment is usually preferably 1000 ⁇ m or less, and more preferably 900 ⁇ m or less, further 800 ⁇ m or less, or 700 ⁇ m or less, or 600 ⁇ m or less. Or 500 ⁇ m or less, or 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less.
• the lower limit is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 1 ⁇ m or more, and further 3 ⁇ m or more.
• the particle diameter d 50 after ultrasonic treatment of the insoluble dietary fiber contained in the raw material micronized beans is usually preferably 1000 ⁇ m or less, and among them, 900 ⁇ m or less, further 800 ⁇ m or less, or 700 ⁇ m or less, More preferably, it is 600 ⁇ m or less, or 500 ⁇ m or less, or 450 ⁇ m or less, or 400 ⁇ m or less, or 350 ⁇ m or less, or 300 ⁇ m or less, or 250 ⁇ m or less, or 200 ⁇ m or less, or 150 ⁇ m or less.
• the lower limit is not particularly limited, but from the viewpoint of industrial production efficiency, it is usually 1 ⁇ m or more, and further 3 ⁇ m or more.
• the particle diameters d 90 and d 50 of the insoluble dietary fiber after ultrasonic treatment exceed the above upper limits, the effects of the present invention may be difficult to be obtained.
• insoluble dietary fiber has a very strong structure, if coarse insoluble dietary fiber is present in the finely divided beans as a raw material, as in the case of the solid paste composition, starch and the like. It is considered that this is because the formation of the network structure is inhibited and the effect of the present invention is exerted.
• the size of the insoluble dietary fiber contained in the micronized beans as a raw material can be measured by the same method as the size of the insoluble dietary fiber contained in the solid paste composition.
• the starch content in the solid paste composition of the present invention is usually 10% by mass or more in terms of dry mass, preferably 13% by mass or more, more preferably 15% by mass or more, further preferably 18% by mass or more. , And more preferably 20% by mass or more.
• the upper limit of the starch content is not particularly limited, but in the solid paste composition of the present invention, it is generally 60% by mass or less, preferably 50% by mass or less, and more preferably in terms of dry mass. It is 40 mass% or less.
• the starch content in the solid paste composition is, for example, according to the Japanese Food Standard Ingredients Table 2015 edition (7th edition), according to the method of AOAC996.11, measured by 80% ethanol extraction treatment. It can be measured by a method in which soluble carbohydrates that influence (glucose, maltose, maltodextrin, etc.) are removed.
• the solid paste composition of the present invention is preferable because it contains starch derived from beans in a predetermined proportion or more, because the compositions are unlikely to bind to each other.
• the ratio of the starch derived from beans to the starch of the whole solid paste composition of the present invention is preferably 10% by mass or more in terms of dry mass, and particularly 20% by mass or more, or 30 Mass% or more, or 40 mass% or more, or 50 mass% or more, or 60 mass% or more, or 70 mass% or more, or 80 mass% or more, or 90 mass% or more, and particularly substantially 100 mass% Is preferred.
• the protein content in the solid paste composition of the present invention is usually 4% by mass or more in terms of dry mass, but preferably 5% by mass or more, more preferably 6% by mass or more, further preferably 7% by mass or more. , And more preferably 9% by mass or more.
• the upper limit of the protein content is not particularly limited, but is usually 40% by mass or less, preferably 35% by mass or less, more preferably 30% by mass in terms of dry mass in the solid paste composition of the present invention. It is not more than mass %.
• the protein content in the solid paste composition is, for example, in accordance with the Japanese Food Standard Ingredients Table 2015 edition (7th edition), based on the nitrogen amount quantified by the improved Kjeldahl method, “nitrogen-protein conversion coefficient”. It can be measured by a method of multiplying by.
• the conventional solid paste composition for cooking has a quality that makes it difficult to bind by containing fats and oils in the composition (for example, Patent Documents 2 and 3 described above), but it may affect the taste or reduce the calories. There was a problem to raise.
• the solid paste composition of the present invention is useful because it is possible to obtain a composition that does not easily bind even if the amount of fats and oils used is suppressed to an extremely small amount or if fats and oils are not used. That is, the solid paste composition of the present invention is preferable because the quality of the solid paste composition is less likely to bind even if the total fat content is below a certain value.
• the “total oil and fat content” means the total amount of oil and fat derived from the raw material of the solid paste composition of the present invention.
• the solid paste composition of the present invention contains at least a predetermined proportion of fats and oils derived from beans.
• the ratio of the total fat and oil content derived from beans to the total fat and oil content of the solid paste composition of the present invention is usually preferably 10% by mass or more in terms of dry mass, Among them, 20 mass% or more, or 30 mass% or more, or 40 mass% or more, or 50 mass% or more, or 60 mass% or more, or 70 mass% or more, or 80 mass% or more, or 90 mass% or more, particularly substantially Is preferably 100% by mass.
• the solid paste composition of the present invention is particularly useful in a composition having a water content of a certain value or less because it has a strong problem of the present application after cooking and tends to cause a problem. That is, the solid paste composition of the present invention is preferable because the binding property is suppressed after cooking even if the water content thereof is below a certain value.
• the water content (dry basis water content) in the solid paste composition of the present invention is, for example, usually 50% by mass or less, especially 40% by mass or less, further 30% by mass or less, and further 25% by mass. It may be 20% by mass or less, more preferably 10% by mass or less.
• the lower limit of the water content in the solid paste composition of the present invention is not particularly limited, but from the viewpoint of industrial production efficiency, for example, 0.5% by mass or more, or 1% by mass or more, or 2% by mass or more. be able to.
• the water content in the solid paste composition of the present invention may be derived from various components of the composition, or may be added as water.
• the “water content” (water content on a dry basis) means the total amount of the solid content of the solid paste composition of the present invention and the total amount of the water content separately added, and the total solid content. Means the ratio to.
• the value can be measured by heating to 90° C. by a vacuum heating drying method according to, for example, the Japanese Food Standard Ingredient Table 2015 Edition (7th Edition). Specifically, an appropriate amount of sample is sampled and weighed (W 1 ) in a weighing container (W 0 ) that has become a constant weight in advance, and the reduced pressure electricity is adjusted to a predetermined temperature (more specifically, 90° C.) under normal pressure.
• the solid paste composition of the present invention has a property that the insoluble component thereof does not easily flow out of the composition even when heated in liquid, so that the composition after cooking is difficult to bind and the smoothness is maintained. This is preferable because the effect of the present invention that The property that such an insoluble component is less likely to flow out can be judged by using the haze value of the water under constant temperature treatment of the composition described below as an index. For example, 1 part by mass of the solid paste composition of the present invention is put into 40 parts by mass of water at 90° C., and after constant temperature treatment at 90° C. for 5 minutes, the haze value of the water into which the composition is put is measured. Good.
• the haze value is not more than the predetermined value
• the effect of the present invention that the composition after heating and cooking is less likely to bind and the smoothness is maintained is exhibited.
• starch, protein and dietary fiber form a network structure on the surface of the composition to form a relatively large composition. It is presumed that the organization that controls the outflow is being controlled.
• the haze value of water after isothermal treatment of the composition in 90° C. and 40 times amount of water for 5 minutes is usually 25% or less, but preferably 20%. Or less, more preferably 17% or less, still more preferably 15% or less.
• the lower limit of the haze value is not particularly limited, but is usually 0% or more, preferably 0.3% or more, and more preferably 0.6% or more, from the viewpoint of industrial production efficiency.
• total light transmittance is a light transmittance in consideration of reflection and scattering
• diffuse transmittance is a light ray passing through a sample and exists in a state parallel to the direction of the light ray. It is the transmittance of diffused light excluding the components that are present.
• the total light transmittance and diffused transmittance of these samples were adjusted to 20° C. using a turbidity measuring device (WA6000T (manufactured by Nippon Denshoku Industries Co., Ltd.)) by the integrating sphere photoelectric photometric method, and the optical path length was 5 mm.
• the sample is placed in a quartz cell of No. 3, and permeation measurement is performed according to a standard method using distilled water as a control.
• conditions such as temperature, pressure and residence time during processing of the composition using the haze value as an index so that the composition satisfies the range of the haze value. It can be adjusted appropriately. Although specific conditions will be described later, from the viewpoint of keeping the haze value within a suitable range, it is particularly preferable to set the heating temperature to a predetermined temperature or higher (for example, 100° C. or higher).
• the solid paste composition of the present invention has a property that its soluble constituents (amylose etc.) are less likely to be eluted out of the composition, so that the composition loses elasticity over time in addition to smoothness. It is more preferable because it has no characteristics.
• the property that such soluble constituents are less likely to flow out is because the composition described below is treated with an iodine solution (unless otherwise specified, "0.5 mol/L iodine solution" manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd. is treated with water. It can be specified based on the absorbance of (diluted and used).
• the absorbance (500 nm) was measured, and the difference between the two absorbances (absorbance of iodine solution filtrate after addition of composition-absorbance of iodine solution before addition of composition, that is, absorbance of iodine solution (0.25 mM) and 10
• the composition is treated with a double amount of iodine solution (0.25 mM) at 20° C. for 5 minutes, and the absorbance (difference from the absorbance (500 nm) of the filtrate after 0.20 ⁇ m filter filtration) is determined.
• the difference in the absorbance is equal to or less than a predetermined value, it is useful because the composition after heating and cooking does not lose elasticity over time.
• the difference in absorbance measured by the above method is usually 0.35 or less, preferably 0.30 or less, more preferably 0.25 or less, still more preferably 0.20 or less.
• the lower limit of the difference in absorbance is not particularly limited, but is usually ⁇ 0.20 or more.
• conditions such as temperature, pressure, and residence time during processing of the composition with the absorbance difference as an index so that the composition satisfies the range of the absorbance difference. It can be adjusted appropriately. Although specific conditions will be described later, it is particularly preferable to set the heating temperature to a predetermined temperature or lower (for example, 170° C. or lower) from the viewpoint of keeping the difference in absorbance within a suitable range.
• a predetermined temperature or lower for example, 170° C. or lower
• the solid paste composition of the present invention may be a composition containing no unmodified gluten.
• unmodified gluten means gluten that has not been treated at a high temperature of 100°C or higher.
• the solid paste composition of the present invention may be a composition that does not contain wheat gluten (particularly wheat gliadin), or may be a composition that does not contain any gluten.
• high-temperature and high-pressure processing conditions are applied, so that gluten contained in wheat or the like is usually deactivated and loses its function (especially elasticity).
• the resulting solid paste composition of the present invention is usually a composition that does not contain unmodified gluten, or a composition that does not contain wheat gluten (especially wheat gliadin), or a composition that does not contain any gluten.
• the content of unmodified gluten and wheat gluten in the solid paste composition is measured by the sandwich method using, for example, GlutenTox ELISA Kit (KT-5196) manufactured by Biomedal.
• the solid paste composition of the present invention does not contain an emulsifier.
• the solid paste composition of the present invention contains a food additive (for example, a substance described in “Food Additive Substance Name Table for Labeling” in Food Additive Labeling Pocket Book (2011 edition)). It is particularly desirable not to contain (used for food additives).
• the solid paste composition of the present invention does not contain sugars (glucose, sucrose, fructose, glucose fructose syrup, fructose glucose syrup, etc.). Is preferred.
• the temperature at the time of kneading is too low, starch in the composition, protein, insoluble dietary fiber can not form a suitable network structure, the insoluble component in the composition flows out of the composition after cooking, In some cases, the compositions may easily bind to each other.
• the temperature lowering temperature (the outlet temperature when using an extruder) in this step (iii) to a predetermined temperature or lower.
• the temperature lowering temperature is usually preferably 95° C. or lower, more preferably 90° C. or lower, further lower than 90° C., or 85° C. or lower, especially 80° C. or lower.
• the temperature difference between the maximum heating temperature at the time of kneading in step (ii) and the cooling temperature in step (iii) is not less than a predetermined value.
• the maximum heating temperature during kneading in step (ii) (the temperature of the maximum heating part when using an extruder) and the temperature decrease temperature in step (iii) (the outlet when using an extruder)
• the temperature difference with the (temperature) is preferably 15° C. or higher, more preferably 20° C. or higher, further 25° C. or higher, and particularly 30° C. or higher.
• the temperature difference By setting the temperature difference to be equal to or more than the lower limit value, the outflow of the insoluble component and the soluble component from the obtained composition is further suppressed, and thus the binding property of the composition is suppressed, and the elasticity is more excellent. It is preferable because a composition having the above characteristics can be obtained.
• the temperature at the time of kneading in step (ii) by an extruder is not limited, but it is preferable to perform it at a high temperature.
• the lower limit of the temperature during kneading with an extruder is usually preferably 100°C or higher, more preferably 110°C or higher, and further preferably 120°C or higher.
• the temperature of the non-flight screw part of the extruder is usually preferably 100°C or higher, more preferably 110°C or higher, and further preferably 120°C or higher.
• steps described above may be carried out by the same extruder or different extruders (for example, using a twin-screw extruder only in the step (ii) requiring strong kneading). ).
• the moistening treatment may be carried out in a closed device having a constant humidity, or may be carried out by a device supplying an atmosphere having a constant humidity, and vapor vaporized from the composition may be discharged to the periphery of the composition.
• a method of carrying out a wet treatment by maintaining the relative humidity by maintaining the temperature may be used, or a combination of these methods may be used.
• a moistening treatment may be performed before the water content is reduced.
• the moistening treatment may be carried out after the water content is lowered, the moistening treatment is preferably carried out before the water content is lowered because the effect of the present invention is more remarkably exhibited.
• the composition after the step (iii) is wet-treated so as to satisfy the following formula 1.
• the wet treatment is preferably performed in a state where the water content in the composition is a predetermined value or more (for example, 20 mass% or more, preferably 25 mass% or more, more preferably 30 mass% or more).
• the wet treatment is performed so that “A ⁇ T ⁇ 50”.
• a ⁇ T the relative humidity of the atmosphere
• the solid paste composition of the present invention can be obtained by passing through the above steps (i) to (iii) and optionally step (vi), but further post-treatment may be added.
• the composition may be extruded into an elongated shape using an apparatus such as the extruder described above.
• the composition may be molded into a flat plate shape.
• the composition having an arbitrary shape such as an elongated shape, a granular shape, or a flaky shape can be obtained by press-molding the composition or cutting or die-cutting the composition molded into a flat plate shape.
• the temperature in the drying treatment is not limited, but is preferably lower than 40°C, more preferably 35°C or lower, and further preferably 30°C or lower.
• the “d 50 ( ⁇ m) after ultrasonic treatment” of the miniaturized beans was measured according to the following conditions using a laser diffraction type particle size distribution measuring device. Ethanol was used as the solvent at the time of measurement. A Microtrac MT3300 EXII system manufactured by Microtrac Bell Co., Ltd. was used as the laser diffraction particle size distribution measuring apparatus. As the measurement application software, DMS2 (Data Management System version 2, Microtrack Bell Inc.) was used. For measurement, press the wash button of the software to perform washing, then press the Set zero button of the software to perform zero adjustment, and load the sample until the sample concentration falls within the appropriate range by sample loading. Directly thrown in.
• a taste discrimination test that accurately identifies each taste sample from a total of 7 samples that were made one by one and two distilled water were added to this.
• a three-point identification test for accurately identifying the soy sauce of company B from a total of three samples, one soy sauce of manufacturer A and one soy sauce of manufacturer B.
• all the inspectors evaluated the standard sample in advance, standardized each score of the evaluation standard, and then performed a sensory test with objectivity by 10 persons.
• the evaluation of each evaluation item was carried out by a method in which each inspector selects one of the numbers closest to his or her own evaluation from the five-level evaluation score of each item. The aggregation of the evaluation results was calculated from the arithmetic mean value of the scores of 10 persons, and further the standard deviation was calculated in order to evaluate the variation among the panelists.
• Examples 13-37 and Comparative Examples 4-7 Instead of dried yellow pea, dried white peas, dried green beans, dried green peas, dried blue pea, dried chickpeas, dried kidney beans, dried lentils, or dried purple beans, are used in Table 3-1 and Table 3 below. Under the conditions described in 2, the solid paste composition for heating and cooking was produced by processing into the shapes shown in Table 3-1 and Table 3-2. Details of the manufacturing conditions are as described in I above.
• insoluble dietary fiber, starch and protein are controlled to have specific contents or more, and then treated with water under specific conditions. It can be seen that by suppressing the degree of turbidity at that time, it is possible to obtain a solid paste composition for heating and cooking which is less likely to bind even after a lapse of time and has a smoothness. Further, from Table 1 and Tables 3-1 and 3-2 in I above, by treating the raw material containing the micronized beans under a high temperature and high pressure condition which is not usually adopted, it is possible to prevent binding even after a lapse of time. It can be seen that the solid paste composition for heating and cooking, which is difficult to do and maintains smoothness, can be easily produced.

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