WO2021200875A1

WO2021200875A1 - Oily food

Info

Publication number: WO2021200875A1
Application number: PCT/JP2021/013410
Authority: WO
Inventors: 衆渡邉; 麻衣坂本
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2020-03-31
Filing date: 2021-03-29
Publication date: 2021-10-07
Also published as: JPWO2021200875A1

Abstract

[Problem] To provide a novel oily food. This oily food contains a roasted powder material derived from beans and an unrefined or semi-refined sugar.

Description

Oily food

The present invention relates to an oily food using a powder material derived from beans and a method for producing the oily food.

Chocolate, which is a type of oily food, is composed of ingredients derived from cacao such as cocoa mass, cocoa butter, and cocoa powder, and sugar, etc., and its unique flavor and texture are preferred, and it is consumed all over the world. However, the area where cacao can be harvested is limited, and chocolate produced using cacao as the main raw material is expensive.

Among the ingredients derived from cacao, for cocoa butter, studies have been made to separate palm oil, etc., and to obtain alternative materials by transesterification, and it has become possible to obtain it at a lower price than cacao butter.

Patent Document 1 discloses a chocolate-like food containing a soybean protein extraction residue as a main component as a substitute for cocoa powder.

JP-A-2015-27280

The present inventors considered a novel oil-based food with a reduced amount of ingredients derived from cacao.

The method described in Patent Document 1 has a problem in terms of flavor and cannot completely replace the cocoa powder.
Therefore, an object of the present invention is to reduce the components derived from cacao and to provide a novel oil-based food having excellent flavor.

The present inventors have made extensive studies to solve the above problems. The present invention has been completed by containing a roasted powder material derived from beans and unrefined or semi-refined sugars.

That is, the present invention
(1) Oily foods containing roasted powder material derived from beans and unrefined or semi-refined sugars.
(2) The oil-based food of (1), which uses a soybean-derived roasted powder material as a bean-derived roasted powder material.
(3) A method for producing an oily food, which uses a roasted powder material derived from beans and unrefined or semi-refined sugars.

INDUSTRIAL APPLICABILITY According to the present invention, oily foods can be provided by reducing the components derived from cacao.
In a preferred embodiment, the oily food can be provided without the use of ingredients derived from cocoa. The obtained oil-based food has a preferable flavor that does not give a strange flavor to the bean-derived powder material.

The oily food of the present invention contains a roasted powder material derived from beans and unrefined or semi-refined sugars. In the present specification, the bean-derived roasted powder material is a powder material obtained by roasting a bean-derived powder material.

The bean-derived powder material that can be used in the present invention refers to all powders derived from the whole and / or a part of beans that are the seed state of beans.
Examples of beans include soybeans, mung beans, peas, chickpeas and the like.
More specifically, among the bean-derived powder materials, soybean-derived powder materials include soybean powders such as full-fat soybean powder and defatted soybean powder, isolated soybean protein, concentrated soybean protein, and soymilk powder. Examples of soybean powder include crushed soybeans, wet crushed and dried soybean powder in an aqueous system, and suspended soybean powder in an aqueous system and dried.

As a preferable soybean-derived powder material, the crude protein content of the soybean-derived powder material is 10 to 90% by weight, more preferably 20 to 70% by weight. By using the soybean-derived roasted powder material obtained by roasting the soybean-derived powder material prepared to have such a protein content, a good flavor can be obtained as an oil-based food. The crude protein mass is calculated by calculating the total amount of nitrogen in the sample by the Kjeldahl method, multiplying it by a coefficient of 6.25, measuring it as a percentage of the sample, and expressing it in terms of dry matter.
Examples of preferable soybean-derived powder materials include soybean powders and soymilk powder.
In a more preferable embodiment, it is preferable to use full-fat soybean flour having an NSI (described later) of 10 to 70, more preferably 20 to 60, which is commonly used as an index of protein solubility.

The NSI (Nitrogen soluble index) referred to in the present invention is a nitrogen solubility index. That is, it is expressed as the ratio (% by weight) of water-soluble nitrogen (crude protein) to the total amount of nitrogen based on a predetermined method, and in the present invention, it is a value measured based on the following method.

(NSI measurement method)
Add 100 ml of water to 2.0 g of the sample, stir and extract at 40 ° C. for 60 minutes, and centrifuge at 1,400 xg for 10 minutes to obtain supernatant 1. 100 ml of water is added to the remaining precipitate again, and the mixture is stirred and extracted at 40 ° C. for 60 minutes and centrifuged at 1,400 × g for 10 minutes to obtain supernatant 2. The supernatant 1 and the supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen (water-soluble nitrogen) recovered as a filtrate to the total nitrogen in the sample is expressed as% by weight and defined as NSI.

The soybean-derived roasted powder material also contains soybean flour obtained by roasting at around 220 ° C. for about 30 seconds, but it is suitable for the oil-based food of the present invention and has a more fragrant flavor and a darker color than the soybean flour. Therefore, a soybean-derived roasted powder material obtained by deep roasting than soybean flour is more preferable.

To exemplify the roasting conditions, the temperature is preferably 100 ° C. to 250 ° C., more preferably 120 ° C. to 250 ° C., and even more preferably 150 ° C. to 220 ° C. The roasting time is not limited because it can be adjusted appropriately according to the flavor of the obtained soybean-derived roasted powder material, but the roasting time is 10 minutes in that it can give a more fragrant flavor and a darker color than kinako. The above is preferable, and more preferably 20 minutes or more. Since it varies depending on the equipment used for roasting, it is not limited to the above-mentioned temperature and time, and can be appropriately adjusted and adopted according to the color tone and flavor of the soybean-derived roasted powder material.
The equipment used for roasting is preferably equipped with a stirring blade because it can be uniformly mixed and heated, and the heat source may be gas heating or IH as long as the temperature can be controlled. IH is preferable because the temperature can be easily controlled.

The color tone of the soybean-derived roasted powder material can be visually determined, but as a preferred embodiment, the degree of roasting can be adjusted by using the L value of the color tone as an index. The color tone L value is not particularly limited, but it is measured using a color difference meter, and a color difference meter (ZE-6000: manufactured by Nippon Denshoku Kogyo Co., Ltd.) can be exemplified as the color difference meter.
As a preferred embodiment, the color tone L value of the soybean-derived roasted powder material is preferably 50 to 80, more preferably 50 to 70. The color tone L value of the commercially available soybean flour measured under the same conditions is 82.

For beans other than soybeans, various beans-derived roasted powder materials prepared by a production method corresponding to the above-mentioned soybean-derived roasted powder material can be used.

Examples of unrefined or semi-refined saccharides include sanon tou, medium disaccharide, honey-containing sugar, raw sugar, honey, molasses and maple sugar, and one or more saccharides selected from such saccharides can be used. Among these sugars, examples of honey-containing sugar include millet sugar and brown sugar. Sanon tou, medium disaccharide, cane sugar, brown sugar, raw sugar, and maple sugar are preferable, and sanon tou, cane sugar, brown sugar, and maple sugar are more preferable. Such sugars may be used in combination.

The content of the roasted soybean-derived powder material in the oil-based food is preferably 10% by weight to 50% by weight, more preferably 10% by weight to 40% by weight, still more preferably 20% by weight to 40% by weight. be.

The content of the unrefined or semi-refined sugar in the oily food is preferably 1% by weight to 40% by weight, more preferably 3% by weight to 30% by weight, still more preferably 5% by weight to 30% by weight. , Even more preferably 5% by weight to 25% by weight.

The saccharides to be blended other than the unpurified or purified saccharides are not particularly limited, and examples thereof include sucrose, maltose, lactose, reducing saccharides, various oligosaccharides, and various sugar alcohols. These can be used alone or in combination of two or more.

The raw materials used for oil-based foods are not particularly limited except that they contain roasted powder materials derived from beans and unrefined or semi-refined sugars. It can also be applied with reference to the composition of chocolate, which is a typical oily food. As an example, in addition to the bean-derived powder material and unrefined or semi-refined sugars, milk components, sugars, fats and oils, and other edible foods can be appropriately combined. Examples of other additives include emulsifiers, antioxidants, fragrances, etc., but the types and amounts are not limited and may not be added.

Available fats and oils are rapeseed oil, soybean oil, sunflower seed oil, cotton seed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, palm oil. , Medium-chain fatty acid-bound fats and oils (MCT), shea butter, vegetable fats and oils such as monkey fats, milk fats, beef fats, lards, fish oils, whale oils and other animal fats and oils, algae oils, and their hardened oils, fractionated oils, hardened Examples thereof include fractionated oils, fractionated cured oils, processed oils and fats that have undergone ester exchange, and mixed oils and fats thereof.
In the oily food of the present invention, it is desirable to use a cocoa butter substitute fat in order to give a preferable hardness. The cocoa butter substitute fat is also called hard butter, but the type may be either tempering type or non-tempering type. Other fats and oils can be appropriately selected and used in combination according to the various qualities required for oily foods.

The oil-based food product of the present invention can be produced by a chocolate manufacturing process (mixing process, rolling, conching process, molding cooling solidification process, etc.).

Examples of the present invention will be shown below, and the present invention will be described in more detail. In the example,% and part both mean mass-based.

(Roasting method of soybean-derived powder material)
-Roast the soybean-derived powder material in a tabletop heating stirrer (manufactured by Kajiwara Co., Ltd.) at 150 ° C to 220 ° C for 50 to 60 minutes.

(Powder material derived from soybeans used)
Roasted soybean-derived powder Material A: Full-fat soybean powder having NSI 60 and a crude protein mass of 38.0% was roasted under the above conditions and used.
Soybean-derived roasted powder material B: NSI 90, soymilk powder having a crude protein mass of 60.0% was roasted under the above conditions and used.
Soybean-derived roasted powder material C: Soybean-derived powder material E was roasted and used under the above conditions.
Soybean-derived roasted powder material D: NSI 30, crude protein mass 86.0%, separated soybean protein was roasted and used under the above conditions.
Soybean-derived powder material E: Full-fat soybean powder having NSI 90 and a crude protein mass of 38.0% was used.

(How to make oily foods)
1. 1. According to the blending ratio in Table 1, all powders, a part of melted fats and oils, and a part of flavors were blended. Hard butter (Fuji Oil product name "Melano NEW SS7") was used as the fat and oil.
2. A roll refiner-filled dough was prepared by stirring with a mixer until it became dough-like (5 to 10 minutes).
3. 3. The above dough was refined with a roll refiner to obtain roll flakes. The particle size of the roll flakes was 20 to 30 μm.
4. The remaining fats and oils were added, lecithin was added, mixed and liquefied.
5. It was tempered, poured into a mold, and solidified at 5 ° C.
6. It was left in a room at 18 to 20 ° C. for 1 to 3 hours.

(Evaluation method)
・ Oil-based foods were evaluated according to the following criteria, and a comprehensive evaluation of 3 or higher was passed.
5: Very good with suppressed soybean odor 4: Good
3: Slightly good 2: Slightly bad 1: Soybean odor is strong and the bad evaluation results are shown in Table 2.

(Discussion)
-In Examples 1 to 6, the soybean odor was suppressed and the aroma was also felt as compared with the Comparative Example.
-In Example 6, more harshness was felt than in Examples 1 to 3.
-In Example 4, the harshness was reduced as compared with Example 6, but the harshness was felt in the aftertaste.-In Example 5, the harshness was suppressed, but bitterness was felt.
-In Examples 1 to 3, the harshness and bitterness were suppressed, and the flavor was good. In Example 2, the flavor of maple sugar was slightly felt, and the flavor balance was slightly inferior to that of Examples 1 and 3.
-Comparative Example 1 had a more suppressed soybean odor than Comparative Example 2, but no fragrance was felt.
It is speculated that the roasting of soybean-derived powder material suppressed the soybean odor, and the addition of unrefined or semi-refined sugars imparted aroma and gave a good flavor as an oil-based food. ..

(About roasting conditions and color tone L value)
The color tone during roasting was measured at a wall surface temperature of 200 ° C. to 220 ° C. with a tabletop heating stirrer (manufactured by Kajiwara Co., Ltd.).
As the bean-derived powder material, full-fat soybean powder having NSI 60 and a crude protein mass of 38.0%, which is a soybean-derived powder material, was used. The color tone before heating was compared with the commercially available soybean flour.
As shown in Table 3, the color tone L value of the soybean-derived roasted powder material was 50 to 80. It is clear that it is different from commercially available soybean flour.

According to the present invention, a novel oil-based food can be provided.

Claims

Oil-based food containing roasted powder material derived from beans and unrefined or semi-refined sugars.
The oily food according to claim 1, wherein a soybean-derived roasted powder material is used as the bean-derived roasted powder material.
A method for producing oily foods using roasted powder material derived from beans and unrefined or semi-refined sugars.