Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/34—Cocoa substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts

Definitions

• 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.
• cacao such as cocoa mass, cocoa butter, and cocoa powder, and sugar, etc.
• chocolate produced using cacao as the main raw material is expensive.
• cacao butter 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.
• the present inventors considered a novel oil-based food with a reduced amount of ingredients derived from cacao.
• 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.
• the present invention Oily foods containing roasted powder material derived from beans and unrefined or semi-refined sugars.
• the oil-based food of (1) which uses a soybean-derived roasted powder material as a bean-derived roasted powder material.
• a method for producing an oily food which uses a roasted powder material derived from beans and unrefined or semi-refined sugars.
• oily foods can be provided by reducing the components derived from cacao.
• 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.
• 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.
• 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.
• 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.
• the crude protein content of the soybean-derived powder material is 10 to 90% by weight, more preferably 20 to 70% by weight.
• 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.
• preferable soybean-derived powder materials include soybean powders and soymilk powder.
• 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.
• NBI 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.
• 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.
• 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.
• 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.
• 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.
• chocolate which is a typical oily food.
• 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.
• MCT Medium-chain fatty acid-bound fats and oils
• 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.).
• 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.
• 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.).
• 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.
• a novel oil-based food can be provided.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Inorganic Chemistry (AREA)
• Engineering & Computer Science (AREA)
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• Polymers & Plastics (AREA)
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• Health & Medical Sciences (AREA)
• Molecular Biology (AREA)
• Confectionery (AREA)

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• 2021
  • 2021-03-29 WO PCT/JP2021/013410 patent/WO2021200875A1/ja not_active Ceased
  • 2021-03-29 JP JP2022512249A patent/JP7823569B2/ja active Active

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