Browning agent for baked food

Abstract

To provide a burnt color-imparting agent for a baked food, which can impart a good burnt color to the surface of a baked food, and to provide a baked food having improved flavor and aroma by adding the burnt color-imparting agent to the surface of the food.SOLUTION: A browning agent for imparting a brown color tone to a food surface, comprising a soybean extract satisfying the following condition (A): (A) The soybean extract is a water extract from whole fat soybeans and has a carbohydrate content of 30 to 90% by mass in the solid content and a lipid content of 15% by mass or less in the solid content.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for browning baked foods. [Background technology]

[0002] The appearance of food is one of the most important factors in selling food. The flavor of food is also a very important factor. Having a good appearance and flavor can affect consumers' willingness to purchase and eat the food. In particular, in foods obtained through a baking process, coloring due to baking, i.e., browning, can be one of the important factors that determine the quality of the food.

[0003] Patent documents 1 to 3, for example, are patent applications relating to the browning of food. Patent document 1 describes "a browning agent for imparting a brown-like color to the surface of food, which contains fructose and / or a sugar containing fructose as a constituent sugar and a chloride salt of a divalent or trivalent metal ion." Patent document 2 describes "an emulsified oil and fat composition for baked foods, which contains 0.3 to 6 wt % of a reducing sugar and 0.0005 to 0.005 wt % of an oil-soluble coloring component." Patent document 3 describes "a browning agent for raw dough containing 28 to 48 mass % moisture, in which the reducing sugar is at least one selected from xylose and glucose, and the reducing sugar and skim milk powder are mixed in a powder state at a ratio of reducing sugar:skim milk powder = 30:70 to 70:30." [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-39479 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-130717 [Patent Document 3] Patent No. 6972732 Summary of the Invention [Problem to be solved by the invention]

[0005] The problem to be solved by the present invention is to provide a browning agent for baked foods that can impart a good brown color to the surface of the food after baking, and to provide baked foods with improved flavor and aroma by adding this browning agent to the surface of the food. [Means for solving the problem]

[0006] The inventors have discovered that by containing the specific soybean extract of the present invention, a browning agent for baked foods can be obtained that can impart a good brown color to the surface of the food after baking, and that by adding this browning agent, baked foods with improved flavor and aroma can be obtained.

[0007] That is, the present invention is (1) A browning agent containing a soybean extract that satisfies the following condition (A): (A) The soybean extract is a water extract from full-fat soybeans, and the carbohydrate content is 30 to 90% by mass of the solid content and the lipid content is 15% by mass or less of the solid content. (2) The browning agent according to (1), wherein the soybean extract further satisfies the following condition (B): (B) The protein / carbohydrate content ratio is 0.1 to 5 by mass; (3) The browning agent according to (1) or (2), wherein the soybean extract further satisfies the following condition (C): (C) The full-fat soybeans are heat-treated full-fat soybeans; (4) The browning agent according to (1) or (2), wherein the food is a cooked rice food. (5) A method for browning food, which comprises applying a soybean extract that satisfies the following condition (A) to the surface of the food and baking the food; (A) The soybean extract is a water extract from full-fat soybeans, and the carbohydrate content is 30 to 90% by mass of the solid content and the lipid content is 15% by mass or less of the solid content. (6) The method for browning a grilled rice ball according to (5), wherein the food is a rice ball. (7) A method for producing a baked food product, which comprises adding a soybean extract that satisfies the following condition (A) to the surface of the food product and baking the food product. (A) The soybean extract is a water extract from full-fat soybeans, and the carbohydrate content is 30 to 90% by mass of the solid content and the lipid content is 15% by mass or less of the solid content. (8) The method for producing grilled rice balls according to claim 7, wherein the food is rice balls. It is related to.

[0008] It should be noted that Patent Document 1 is a browning agent containing a sugar and a chloride salt of a metal ion, which is completely different from the means for solving the problem of the present invention, and was not of any use in completing the present invention. Patent Document 2 contains 0.3 to 6% by weight of a reducing sugar and an oil-soluble coloring component, which is completely different from the means for solving the problem of the present invention, and was not of any use in completing the present invention. [Effects of the Invention]

[0009] According to the present invention, it is possible to obtain a browning agent for baked foods that can impart a good brown color to the surface of the food after baking, and by adding the browning agent of the present invention, it is possible to obtain baked foods with improved flavor and aroma. DETAILED DESCRIPTION OF THE INVENTION

[0010] ■ Browning agent for baked foods The browning agent referred to in the present invention is an agent for imparting a brown color to the surface of baked foods. By adding the browning agent of the present invention to foods to be baked and eaten, baked foods with a good brown color can be obtained. Furthermore, the baked foods obtained by adding the browning agent have a good flavor and aroma. The browning agent of the present invention contains the soybean extract described below in an amount of preferably 50% by mass or more, more preferably 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass of the solid content of the browning agent. The form of the browning agent of the present invention is not limited, and it can be used in the form of a liquid, powder, granules, etc. It is particularly preferred to apply the liquid browning agent to the surface of food.

[0011] ■ Baked foods Baked foods to which the present invention can be applied refer to foods that can be baked in a frying pan, oven, grill, etc., to impart a brown color to the surface of the food. Examples include cooked rice foods such as gratin, doria, bread, and grilled rice balls, as well as yakisoba, yakiudon, paella, broiled eel, and yakitori. In the present invention, cooked rice foods are preferred, and the effect is most pronounced in grilled rice balls, with grilled rice balls being particularly preferred.

[0012] ■ Grilled rice balls Grilled rice balls refer to foods that are prepared by grilling rice balls, resulting in a browned surface. The present invention is also effective for grilled rice balls that are frozen foods. For example, the grilled rice balls are coated with the grilled coloring agent of the present invention on their surfaces and then grilled. Even if the grilled rice balls are subsequently frozen and thawed before eating, adding the grilled coloring agent of the present invention to the food surface can provide a grilled food with improved flavor and aroma.

[0013] The soybean extract according to the present invention (hereinafter sometimes simply referred to as "soybean extract") is (A) a water extract from full-fat soybeans, characterized in that the carbohydrate content is 30 to 90% by mass of the solid content and the lipid content is 15% by mass or less of the solid content. Hereinafter, embodiments of the present invention will be specifically described.

[0014] ■Soybean extract In the present invention, the "soybean extract" refers to a composition prepared by heating soy milk, which is an extract obtained by extracting soybeans with water. The soybean extract may be used in any form, such as liquid or powder.

[0015] ■Water extract from full-fat soybeans The soybean extract of the present invention is characterized by containing a water extract from full-fat soybeans (hereinafter sometimes referred to as "the extract") as a raw material. In this respect, it differs from defatted soy milk, which is a water extract from defatted soybeans.

[0016] ■Carbohydrate content The present extract is characterized by a carbohydrate content of 30 to 90% by mass of the solid content, preferably 31% by mass or more, more preferably 32% by mass or more, and even more preferably 33% by mass or more, with the upper limit being preferably 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, or 40% by mass or less.

[0017] ■Lipid content The present extract is characterized in that the lipid content of the solid content is 15% by mass or less, preferably 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6.5% by mass or less, or 6% by mass or less.

[0018] Furthermore, the protein content of the present extract is preferably at least 40% by mass, at least 45% by mass, or at least 50% by mass, and at most 85% by mass, at most 80% by mass, at most 75% by mass, at most 70% by mass, at most 65% by mass, at most 60% by mass, or at most 57% by mass. In order to obtain the extract having such a composition range, it can be prepared by a known method or a commercially available product can be obtained.

[0019] Furthermore, the protein / carbohydrate content ratio in the powdered soy milk composition of the present invention is preferably 0.1 to 5 by mass. The lower limit can be 0.2 or more, 0.3 or more, 0.5 or more, 0.8 or more, 1 or more, 1.2 or more, or 1.4 or more, and the upper limit can be 4 or less, 3.5 or less, 3 or less, 2.5 or less, 2 or less, 1.9 or less, 1.8 or less, or 1.7 or less.

[0020] The known preparation method is not particularly limited in terms of steps. For example, a method can be used in which lipids are removed from soy milk obtained by extracting full-fat soybeans with water and removing okara by a separation means such as centrifugation, or a method in which lipids are removed together with okara by a means such as centrifugation when extracting full-fat soybeans with water and removing okara. More specific examples include the methods described in Japanese Patent No. 5077461 and Japanese Translation of PCT International Publication No. 2009-528847.

[0021] In particular, as described in Japanese Patent No. 5077461, it is preferable to contain a water extract from heat-treated full-fat soybeans. Here, heat-treated full-fat soybeans are full-fat soybeans that have been heat-treated by steam heating, dry heat heating, or the like before being extracted with water. The nitrogen solubility index (NSI), which is an index of the degree of protein denaturation, can be used as an index of the degree of heat treatment of full-fat soybeans. More appropriate NSI values ​​include numerical ranges with lower limits of 20 or more, 30 or more, or 40 or more, and upper limits of 77 or less, 70 or less, 60 or less, or 55 or less. As a commercially available product obtained by the method described in Japanese Patent No. 5077461, which allows the selection of heat-treated full-fat soybeans having such a predetermined numerical range, Fuji Oil Co., Ltd.'s low-fat soy milk "Bimito-Nyu" can be used.

[0022] NSI can be expressed as the ratio (mass%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a predetermined method, and in the present invention, it is a value measured based on the following method. Specifically, 100 ml of water is added to 2.0 g of sample, and the mixture is stirred and extracted at 40°C for 60 minutes, then centrifuged at 1400 x g for 10 minutes to obtain Supernatant 1. 100 ml of water is added to the remaining precipitate, and the mixture is stirred and extracted at 40°C for 60 minutes, then centrifuged at 1400 x g for 10 minutes to obtain Supernatant 2. Supernatants 1 and 2 are combined, and water is added to make 250 ml. After filtering through No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content of the sample is measured by the Kjeldahl method, and the ratio of the nitrogen (water-soluble nitrogen) recovered in the filtrate to the total nitrogen in the sample, expressed as a mass %, is the NSI.

[0023] The amount of the soybean extract of the present invention to be added to a baked food product is not particularly limited. For example, in the case of grilled rice balls, the amount of soybean extract applied to the surface of the rice ball is preferably 0.05 to 2% by mass, based on the weight of the rice, in terms of solid content. More preferably, the amount is 0.08 to 1% by mass, and even more preferably, 0.1 to 0.5% by mass.

[0024] ■ Manufacturing method of baked food In the present invention, the soybean extract (A) is a water extract from full-fat soybeans, and the soybean extract satisfies the following conditions: a carbohydrate content of 30 to 90% by mass of the solids, and a lipid content of 15% by mass or less of the solids. The browning agent preferably contains 50% by mass or more of the soybean extract based on the solids. The browning agent is added to the baked food, and the method of addition is not limited as long as the browning agent is present on the food surface. Specific examples include applying the browning agent to the food surface, spraying the food surface, kneading the food into the food during cooking, and immersing the food in the browning agent. Baking the food with the browning agent present on the food surface can produce a baked food with a good brown color. Furthermore, the baking conditions may be appropriate for each type of baked food. For example, when using an oven to make grilled rice balls, the baking temperature is preferably 200 to 245°C and the baking time is preferably 3 to 15 minutes. This allows the appearance of the baked food to have a good brown color. Furthermore, baked goods with good flavor and aroma can be obtained. [Example]

[0025] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples, etc. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

[0026] Example 1 Low-fat soy milk "Bimitounyu" (manufactured by Fuji Oil Co., Ltd., solid content 9.2%, lipid content 5.4% (of solids), protein content 55.4% (of solids), carbohydrate content 37.0% (of solids)) was used. Grilled rice balls, an example of a grilled food product, were prepared. 420 g of water was added to 300 g of raw rice, and the rice was soaked for 30 minutes. The rice was then cooked in a rice cooker, and after removing the burnt parts, 80 g of triangular rice balls were prepared. The browning agent of Example 1 was prepared by mixing 1 part low-fat soy milk and 5 parts dark soy sauce (manufactured by Kikkoman Corporation). The browning agent of Example 1 was applied to the surface of 80 g of rice balls with a brush. The browning agent was applied to two large surfaces of the rice balls, and 6 g of the agent was used for each 80 g of rice ball. The rice balls coated with the browning agent were baked at 240°C for 5 minutes in a combi oven (manufactured by Maruzen Kogyo Co., Ltd.). The low-fat soy milk used in this example was a water extract from full-fat soybeans, which were heat-treated full-fat soybeans. The protein / carbohydrate content ratio was 1.5 and the NSI was 94.

[0027] Comparative Example 1 Grilled rice balls coated with the browning agent of Comparative Example 1 were obtained using the same formulation and manufacturing method as in Example 1, except that 5 parts of unsweetened soy milk A (manufactured by Kikkoman Corporation) was used instead of 5 parts of the soy extract (low-fat soy milk) used in Example 1. The unsweetened soy milk A ("unsweetened soy milk" manufactured by Kikkoman Corporation) used in this comparative example had a solid content of 9%, a lipid content of 3.3% (of the solid content), a protein content of 4.2% (of the solid content), and a carbohydrate content of 1.8% (of the solid content), with a protein / carbohydrate content ratio of 2.3.

[0028] Comparative Example 2 Grilled rice balls coated with the browning agent of Comparative Example 2 were obtained using the same formulation and manufacturing method as in Example 1, except that 5 parts of unsweetened soy milk B ("Mainichi Oishii Unsweetened Soy Milk" manufactured by Marusanai Co., Ltd.) was used instead of 5 parts of the soy extract (low-fat soy milk) used in Example 1. The unsweetened soy milk B (manufactured by Marusanai Co., Ltd.) used in this comparative example had a solid content of 9%, a lipid content of 3% (of the solid content), a protein content of 4.2% (of the solid content), and a carbohydrate content of 1.9% (of the solid content), with a protein / carbohydrate content ratio of 2.2.

[0029] Comparative Example 3 Grilled rice balls of Comparative Example 3 were obtained in the same manner as in Example 1, except that 0.46 parts of defatted soy milk powder "SOYAFIT 2000" (manufactured by Fuji Oil Co., Ltd.) and 4.54 parts of water were used instead of 5 parts of the soy extract (low-fat soy milk) used in Example 1. As in Example 1, the solid content derived from the defatted soy milk powder in the browning agent was blended to 9.2%. The defatted soy milk powder used in this comparative example was an extract from defatted soybeans, and had a solid content of 94.0%, a lipid content of 0.2% (of the solid content), a protein content of 62.8% (of the solid content), and a carbohydrate content of 28.6% (of the solid content), with a protein / carbohydrate ratio of 2.2 and an NSI of 85.

[0030] The compositions of the soy milks used in the examples and comparative examples are summarized in Table 1.

[0031] Table 1. Composition of each soy milk TIFF2026007587000001.tif90165

[0032] ○Quality evaluation Grilled rice balls prepared using the browning agents of the Examples and Comparative Examples were flash-frozen for 2 hours in a blast chiller (manufactured by Panasonic Corporation) at −35° C. After storage in the freezer, the frozen grilled rice balls were warmed in a microwave oven at 600 W for 1 minute 20 seconds, and the quality was evaluated according to the following evaluation criteria.

[0033] ○Sensory evaluation (n=10) The grilled rice balls prepared using the browning agents of the Examples and Comparative Examples were tasted by 10 panelists who are skilled in sensory evaluation, and the flavor and aroma were compared with those of the grilled rice balls coated with the browning agent of Comparative Example 1, and a sensory evaluation was conducted and rated according to the following evaluation criteria.

[0034] <Evaluation criteria> Flavor (umami) 5 points: Very good (compared to Comparative Example 1, the umami taste is very strong) 4 points: Good (compared to Comparative Example 1, the taste is more umami-like) 3 points: Flavor equivalent to that of Comparative Example 1 2 points: Slightly poor (taste is weaker than Comparative Example 1) 1 point: Poor (no umami taste compared to Comparative Example 1)

[0035] Flavor (fragrant) 5 points: Very good (Compared to Comparative Example 1, the aroma is very strong) 4 points: Good (smells more fragrant than Comparative Example 1) 3 points: The flavor is equivalent to that of Comparative Example 1 2 points: Slightly poor (less fragrant than Comparative Example 1) 1 point: Poor (Compared to Comparative Example 1, no fragrant flavor or a burnt smell is detected) The results are shown in Table 2.

[0036] -Evaluation of food appearance after baking (coloration) The surface color of the baked food was evaluated after baking. Foods with an evenly browned surface were considered to be sufficiently colored, and were evaluated according to the following criteria. A: Compared to Comparative Example 1, the surface color after baking is sufficiently colored and good. B: Coloring equivalent to that of Comparative Example 1 C: Compared to Comparative Example 1, the surface color after baking is insufficient. A grade was evaluated as a pass.

[0037] Table 2. Evaluation results TIFF2026007587000002.tif30164 Note that, since the other examples were evaluated using Comparative Example 1 as a control, the evaluation of Comparative Example 1 itself is entered as "-".

[0038] As can be seen from the results in Table 2, Example 1 met all criteria and was of acceptable quality. Therefore, by applying a browning agent containing a soybean extract (A) that is a water extract from full-fat soybeans and has the following characteristics: a carbohydrate content of 30 to 90% by mass of the solid content, and a lipid content of 15% by mass or less of the solid content, to the surface of a food product and then baking it, it was possible to produce grilled rice balls that had a good brown brown color and good flavor and aroma.

[0039] Therefore, as described above, it has been discovered that by using a browning agent containing a soybean extract (A) that is a water extract from full-fat soybeans and has the following characteristics: a carbohydrate content of 30 to 90% by mass of the solid content, and a lipid content of 15% by mass or less of the solid content, it is possible to produce baked foods that have a good browning on the surface of the baked food and have improved flavor and aroma.

Claims

1. A browning agent containing a soybean extract that satisfies the following condition (A). (A) The soybean extract is a water extract from full-fat soybeans, and has a carbohydrate content of 30 to 90% by mass of the solid content and a lipid content of 15% by mass or less of the solid content.

2. The browning agent according to claim 1, wherein the soybean extract further satisfies the following condition (B): (B) The protein / carbohydrate content ratio is 0.1 to 5 by mass.

3. The browning agent according to claim 1 or 2, wherein the soybean extract further satisfies the following condition (C): (C) The full-fat soybeans are heat-treated full-fat soybeans.

4. The browning agent according to claim 1 or 2, wherein the food is a cooked rice food.

5. A method for browning food, comprising applying a soybean extract that satisfies the following condition (A) to the surface of the food and baking the food. (A) The soybean extract is a water extract from full-fat soybeans, and has a carbohydrate content of 30 to 90% by mass of the solid content and a lipid content of 15% by mass or less of the solid content.

6. The method for browning grilled rice balls according to claim 5, wherein the food is rice balls.

7. A method for producing baked food, comprising adding a soybean extract that satisfies the following condition (A) to the surface of a food product and baking the food product: (A) The soybean extract is a water extract from full-fat soybeans, and has a carbohydrate content of 30 to 90% by mass of the solid content and a lipid content of 15% by mass or less of the solid content.

8. The method for producing grilled rice balls according to claim 7, wherein the food is rice balls.

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