Composition for food

Abstract

To provide a composition for food that enables reduction and amelioration of odor originating from protein when incorporated into food, while allowing increase of protein content of the food without impairing its flavor, and also to provide a composition for food that enables increase of protein content without degrading dough workability when incorporated into the dought of food, especially bakery food.SOLUTION: A composition for food contains a nut-derived extracted protein and an extracted protein derived from a food material other than the nut-derived extracted protein.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food composition. [Background technology]

[0002] In recent years, growing health consciousness has led to a demand for high-protein foods. While the goal of producing high-protein foods can be achieved by externally adding isolated protein derived from food ingredients or by substituting flour for grain flour, the strong protein odor impairs the flavor of the food. Furthermore, the external addition of isolated protein derived from food ingredients to food, particularly bakery food dough, can impair dough properties, such as making the dough brittle and difficult to stretch. To improve the protein odor of such high-protein foods, Patent Document 1, for example, proposes adding starch with a phosphate cross-linked structure. Patent Document 2 also proposes using oat as a raw material to suppress the beany odor of soybeans in textured foods produced by cooking and extruding legume proteins. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2017-55710 [Patent Document 2] Special Publication 2018-529387 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a food composition that, when incorporated into food, can reduce or improve protein-derived odors and increase the protein content of food without impairing the flavor of the food. It also aims to provide a food composition that, when incorporated into food, particularly bakery food dough, can increase the protein content without impairing the workability of the dough. [Means for solving the problem]

[0005] The present inventors have discovered that a food composition comprising a nut-derived extract protein and a protein extracted from a food material other than the nut-derived extract protein can reduce or improve the protein-derived odor when blended with food, and can increase the protein content of the food without impairing the flavor of the food. They have also discovered that when blended with food, particularly bakery food dough, the protein content can be increased without impairing the workability of the dough.

[0006] That is, the present invention is as follows. [1] A food composition comprising a protein extract derived from nuts and a protein extract derived from a food ingredient other than the protein extract derived from nuts. [2] The food composition according to [1], wherein the amount of protein contained in the nut-derived extracted protein is 2 to 25 mass% of the total amount of protein contained in the food composition. [3] The food composition according to [1] or [2], wherein the nut-derived extracted protein is one or more selected from the group consisting of almond protein, pumpkin seed protein, and peanut protein. [4] The food composition according to any one of [1] to [3], wherein the protein extracted from a food ingredient other than a protein extracted from nuts is one or more selected from the group consisting of soybean protein, fava bean protein, pea protein, and chickpea protein. [5] A food or drink comprising the food composition according to any one of [1] to [4]. [6] The food or beverage described in [5], which is a bakery food. [7] A method for producing a food or drink, which uses the food composition according to any one of [1] to [4]. [8] A method for producing the food or beverage described in [7], which is a bakery food. [9] A food protein-derived odor inhibitor containing protein extract derived from nuts.

[10] A method for suppressing odors derived from food proteins, comprising the step of adding a nut-derived extract protein to a food material containing a food material-derived extract protein other than a nut-derived extract protein.

[11] A food dough improving composition containing a nut-derived extracted protein for improving the dough properties of food dough containing a protein extracted from a food ingredient other than a nut-derived extracted protein.

[12] A method for improving dough properties, comprising the step of adding a protein derived from nuts to a food dough ingredient containing a protein extracted from a food ingredient other than a protein extracted from nuts. [Effects of the Invention]

[0007] The food composition of the present invention, when incorporated into food, can reduce or improve protein-derived odors and increase the protein content of the food without impairing the flavor of the food.Furthermore, when incorporated into food, particularly bakery food dough, the food composition of the present invention can increase the protein content without impairing the workability of the dough. DETAILED DESCRIPTION OF THE INVENTION

[0008] The present invention relates to a food composition comprising a protein extract derived from nuts and a protein extract derived from a food material other than the protein extract derived from nuts.

[0009] In the present invention, nuts refer to nuts and seeds. Nuts and seeds refer to seeds other than grains or beans, and are not necessarily closely related botanically. Although peanuts are not nuts and seeds, they are conventionally classified as nuts, and therefore are included in nuts in the present invention. Specific examples include almonds, sunflower seeds, peanuts, walnuts, cashew nuts, pistachios, pumpkin seeds, Brazil nuts, hazelnuts, pecan nuts, and macadamia nuts. Among these, nuts with a lipid content of 30% by mass or more are preferred, and more preferably nuts with a lipid content of 40% by mass or more.

[0010] Vegetable proteins, which are often used to increase the protein content of foods, are generally made primarily from oil seeds such as soybeans or their defatted products, or from flour of grains such as wheat. These main ingredients are processed to increase the protein content, and then physical actions such as heating and pressurization are used to give them gel-forming or emulsifying properties or a chewy texture, and they are then formed into powder, paste, granules, or fiber. They are defined as having a vegetable protein content (protein content derived from the main ingredient, converted to anhydrous form) of over 50% (Japanese Agricultural Standards "Vegetable Protein"). In the present invention, the term "nut-derived extracted protein" refers to a protein obtained by concentrating, separating, or extracting protein from nuts, and optionally purifying it, and has a protein content of more than 40% by mass. Examples of nut-derived extracted proteins include almond protein, sunflower seed protein, peanut protein, walnut protein, cashew nut protein, pistachio protein, pumpkin seed protein, Brazil nut protein, hazelnut protein, pecan nut protein, and macadamia nut protein. The protein content of the nut-derived extracted protein is preferably 40 to 95% by mass, more preferably 43 to 95% by mass. Commercially available nut-derived extracted proteins can also be used, such as almond protein (Almond Protein Blanched, Nissei Kyoeki Co., Ltd.), pumpkin seed protein (Pumpkin Seed Protein, Nakahara Co., Ltd.), and peanut protein (Roasted Peanut Protein, Nissei Kyoeki Co., Ltd.).

[0011] In the present invention, the term "protein extracted from food ingredients" refers to a protein obtained by concentrating, separating, or extracting protein from plant or animal food ingredients, and purifying it as necessary, and has a protein content of more than 40% by mass. Examples of such proteins include the above-mentioned protein extracted from nuts, soy protein, wheat protein, egg protein, and milk proteins such as skim milk powder. In the present invention, the protein extracted from a food ingredient other than a nut-derived protein can be any protein usable in food, regardless of whether it is plant- or animal-derived, and includes, without particular limitation, soy protein, wheat protein, egg protein, and milk protein such as skim milk powder. Proteins derived from food ingredients other than nuts are preferably proteins derived from beans, which are seeds of the legume family (note that although peanuts are legume seeds, they are not included in the present invention because they are classified as nuts). Specific examples include soy protein, adzuki bean protein, pea protein, broad bean protein, chickpea protein, mung bean protein, and lentil protein. Soy protein, broad bean protein, pea protein, and chickpea protein are more preferred. The protein content of the protein extracted from a food material other than the protein extracted from nuts is preferably 40 to 95% by mass, and more preferably 60 to 95% by mass.

[0012] In the food composition of the present invention, the amount of protein contained in the nut-derived extract protein is preferably 2 to 25% by mass of the total amount of protein contained in the food composition, and more preferably 5 to 20% by mass of the total amount of protein contained in the food composition.

[0013] The present invention also relates to a food or drink containing the food composition. In the present invention, the food and beverage products are not particularly limited as long as they contain the food composition. Specific examples of the food and beverage products include confectioneries such as candy, gummy candies, and chewing gum; confectioneries such as cookies, crackers, biscuits, cereals, chocolate bars, puddings, jellies, snacks, rice crackers, steamed buns, and yokan; frozen desserts such as ice cream, popsicles, sherbet, and gelato; bakery foods such as donuts, cakes, bread, sweet rolls, French baguettes, and croissants; noodle wrappers such as gyoza, spring rolls, wonton wrappers, and lasagna dough; noodles such as udon, soba, Chinese noodles, and Kishimen; cooked rice products such as white rice, red rice, and pilaf; sauces such as curry, stew, and dressing; fish paste products such as ham, sausage, kamaboko, chikuwa, and fish sausage; various prepared dishes such as tempura, croquettes, and hamburger steaks; and beverages such as juice and tea, with bakery foods being preferred.

[0014] These foods and beverages may also contain a premix containing the food composition of the present invention. The premix contains at least the food composition of the present invention and a starchy raw material. The starchy raw material may contain starch and a protein capable of forming gluten. Specific examples include flours prepared by powdering wheat, triticale, corn, buckwheat, rice, corn, etc.; starches separated and refined from grains, tubers, tuberous roots, trunks, etc., and their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high-amylose starches); and modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, cross-linking, oxidation treatment, heat treatment, enzyme treatment, etc., or combinations thereof, and preferably contain wheat flour. Premixes can contain other secondary ingredients, such as sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg ingredients such as egg yolks, egg whites, whole eggs, and their powdered forms, as well as other egg-derived ingredients; dairy ingredients such as milk powder, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and flaxseed oil; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and saponin; leavening agents such as baking powder and baking soda; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and gum arabic; cellulose derivatives such as methylcellulose; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium.

[0015] The amount of the food composition used in the premix is ​​not particularly limited, but preferably the total amount of the nut-derived extracted protein and the food-derived extracted protein other than the nut-derived extracted protein contained in the food composition is 25 to 175 parts by mass, more preferably 25 to 110 parts by mass, and even more preferably 25 to 90 parts by mass, per 100 parts by mass of the total starchy raw materials (total of cereal flour, tuber flour, tuberous root flour, starch, and modified starch) contained in the premix.

[0016] The food and drink of the present invention can be produced by a conventional method except for using the food composition of the present invention. For example, the food and drink of the present invention may be produced by adding the food composition of the present invention to raw materials, or may be produced as a dough using the above premix and aqueous raw materials.

[0017] The food composition of the present invention, when incorporated into food, can reduce or improve protein-derived odors and increase the protein content of the food without impairing the flavor of the food.Furthermore, when incorporated into food, particularly bakery food dough, the food composition of the present invention can increase the protein content without impairing the workability of the dough. Generally, to call a food a "high-protein food," for example, the Consumer Affairs Agency's nutritional labeling standard requires that it contain 16.2 g or more of protein per 100 g, and the Ministry of Health, Labor and Welfare's nutritional labeling standards require that it contain 15 g or more of protein per 100 g. However, in the present invention, a food with an "increased protein content" refers to a food whose protein content has been increased from its original protein content, and the protein content varies depending on the type of food. For example, while bakery foods generally have a protein content of 6.5 to 10 g per 100 g, bakery foods with an "increased protein content" in the present invention preferably contain 10 g to 50 g of protein per 100 g, more preferably 13 g to 30 g of protein per 100 g.

[0018] The present invention relates to an agent for suppressing food protein-derived odors containing a nut-derived protein extract, and also to a method for suppressing food protein-derived odors, which comprises adding a nut-derived protein extract to a food material containing a protein extracted from a food material other than the nut-derived protein extract. In the present invention, examples of protein-derived odors include wheat protein odor, bean odors such as soybean odor, egg-derived odors, milk-derived odors, and other odors that are perceived as unpleasant in foods, but are not limited to these. In the odor suppressant and odor suppression method of the present invention, the amount of protein contained in the nut-derived extracted protein is preferably 2 to 25 parts by mass, and more preferably 5 to 20 parts by mass, per 100 parts by mass of the protein extracted from food ingredients other than the nut-derived extracted protein contained in the target food.

[0019] The present invention relates to a food dough improving composition containing a protein extracted from nuts for improving the dough properties of food dough containing a protein extracted from a food material other than a protein extracted from nuts.The present invention also relates to a dough property improving method comprising the step of adding a protein derived from nuts to a food dough raw material containing a protein extracted from a food material other than a protein extracted from nuts. In the food dough improving composition and dough property improving method of the present invention, the amount of protein contained in the nut-derived extracted protein is preferably 2 to 25 parts by mass, and more preferably 5 to 20 parts by mass, per 100 parts by mass of the protein extracted from food ingredients other than the nut-derived extracted protein contained in the target food dough. Furthermore, the total amount of protein contained in the nut-derived extracted protein and the protein extracted from food ingredients other than the nut-derived extracted protein contained in the target food dough is preferably 25 to 175 parts by mass, more preferably 25 to 110 parts by mass, and even more preferably 25 to 90 parts by mass, per 100 parts by mass of the total mass of the starchy ingredients (total of cereal flour, tuber flour, tuberous root flour, starch, and modified starch) contained in the food dough. [Example]

[0020] EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0021] <Production Example 1: Production of high-protein croissants> High-protein croissants were produced according to the following steps and recipe 1, with the dough resting appropriately. (1) All dough ingredients except for fats and oils were placed in a vertical mixer and mixed using a hook at low speed for 2 minutes, medium speed for 3 minutes, and high speed for 9 minutes. (2) The oil was added and mixed at low speed for 1 minute and at high speed for 5 minutes to obtain bread dough. (3) The dough was rolled out into a sheet 10 mm thick, and the oil was spread evenly over it. (4) Using a sheeter, the dough was folded (twice in four) and then stretched into a roughly rectangular shape measuring approximately 400 mm in length and 900 mm in width with a final thickness of 4 mm. (5) The obtained dough was cut into an approximately isosceles triangle with a base of about 100 mm and a height of about 200 mm. (8) Roll up the cut dough so that the apex of the triangle is on the outside. (9) The dough was placed on a baking sheet with the apex of the triangle facing downwards, and the dough was proofed at an oven temperature of 32°C (ambient temperature) and a relative humidity of 75%. (10) The dough was placed in a static oven preheated to 200°C and baked at 200°C for 17 minutes to obtain croissants.

[0022] Combination table 1 TIFF2025125394000001.tif73143

[0023] <Evaluation example 1: Sensory evaluation> The resulting croissants were subjected to a sensory evaluation by five experienced panelists according to the following evaluation criteria in Table 1. A reference example was prepared as a conventional high-protein croissant, using 30 parts by mass of wheat protein and 15 parts by mass of soy protein as proteins extracted from food ingredients other than nuts in Production Example 2. A higher score than the reference example for flavor and workability was considered to be within the acceptable range. Evaluation Criteria Table 1 TIFF2025125394000002.tif52128

[0024] The protein contents of the food materials and protein materials used in the test are as follows: Protein content table 1 TIFF2025125394000003.tif52141

[0025] <Test Example 1: Examination of the amount of almond protein added> Croissants were prepared in accordance with the description of Production Example 1, except that the details of the proteins used were as shown in Table 1, and a sensory evaluation was carried out in accordance with Evaluation Example 1. The results are shown in Table 1. In Examples 1 to 5, in which the amount of protein contained in the nut-derived extracted protein was 2 to 25 mass% of the total amount of protein contained in the food composition (composed of nut-derived extracted protein and extracted protein derived from food ingredients other than nuts), the flavor and workability of the croissants were improved by adding almond protein. Table 1 TIFF2025125394000004.tif130157

[0026] <Test Example 2: Examination of types of protein extracted from nuts> Croissants were prepared in accordance with the description in Production Example 1, except that the types of nut-derived extracted proteins used were as shown in Table 2, and sensory evaluation was carried out in accordance with Evaluation Example 1. The results are shown in Table 2. In Examples 3, 6, and 7, in which a food composition containing nut protein was added, the flavor and workability of the bread were improved compared to the Reference Example, which did not contain nut protein. The improvement was particularly significant in Example 3, which used almond protein. Table 2 TIFF2025125394000005.tif145160

[0027] <Test Example 2: Examination of types of protein extracted from food ingredients other than nuts> Croissants were prepared in accordance with the description in Production Example 1, except that the types of protein extracted from food ingredients other than nuts used were as shown in Table 3, and a sensory evaluation was performed in accordance with Evaluation Example 1. The results are shown in Table 3. Among the extracted proteins derived from food ingredients other than nuts, the best results in both workability and flavor were achieved when soy protein was used as the legume protein. Chickpea protein tended to make it difficult for hydration to be absorbed into the dough, while pea protein and broad bean protein tended to make the dough hard, but all showed an effect of improving dough texture. Furthermore, although data is not shown, improvements in flavor and workability were also seen when using brewer's grain protein (protein content of 85% by mass or more), yeast protein (protein content of 80% by mass), and rice protein (protein content of 75% by mass or more) in addition to the extracted proteins derived from food ingredients other than nuts listed in the table. Table 3 TIFF2025125394000006.tif151153

[0028] <Test Example 4: Examination of the amount of food composition used> Croissants were prepared in accordance with the description in Production Example 1, except that the weights of the flour and protein used were as shown in Table 4, and a sensory evaluation was carried out in accordance with Evaluation Example 1. The results are shown in Table 4. In all of Examples 3 and 11 to 14, the protein content could be increased without impairing the flavor of the food or the workability of the dough. Table 4 TIFF2025125394000007.tif145163

Claims

1. A food composition comprising a protein extract derived from nuts and a protein extract derived from a food material other than the protein extract derived from nuts.

2. The food composition according to claim 1, wherein the amount of protein contained in the nut-derived extracted protein is 2 to 25% by mass of the total amount of protein contained in the food composition.

3. 2. The food composition according to claim 1, wherein the nut-derived extracted protein is one or more selected from the group consisting of almond protein, pumpkin seed protein, and peanut protein.

4. 2. The food composition according to claim 1, wherein the protein extracted from a food material other than a protein extracted from nuts is one or more selected from the group consisting of soybean protein, fava bean protein, pea protein and chickpea protein.

5. A food or drink comprising the food composition according to any one of claims 1 to 4.

6. The food or drink according to claim 5, which is a bakery food.

7. A method for producing a food or drink, which uses the food composition according to any one of claims 1 to 4.

8. The method for producing a food or drink according to claim 7, wherein the food or drink is a bakery food.

9. An odor inhibitor derived from food proteins, containing protein extracts derived from nuts.

10. A method for suppressing odors derived from food proteins, comprising the step of adding a protein extracted from nuts to a food material containing a protein extracted from a food material other than a protein extracted from nuts.

11. A food dough improving composition containing a protein extracted from nuts for improving the dough properties of food dough containing a protein extracted from a food ingredient other than a protein extracted from nuts.

12. A method for improving dough properties, comprising the step of adding a protein derived from nuts to a food dough ingredient containing a protein extracted from a food ingredient other than a protein extracted from nuts.

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