Foaming agent containing heat-treated product of insoluble dietary fiber of beans

Abstract

To provide an environment-friendly foaming agent derived from a natural product, having good foaming power and excellent foaming stability for diversified foods and drinks.SOLUTION: The heat-treated product of the insoluble dietary fiber of beans or the dried product of the heat-treated product of the insoluble dietary fiber of beans satisfies a specific numerical range of viscosity before and after homogenization treatment of a 3 mass% solution.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a foaming agent containing heat-treated insoluble bean dietary fiber, a foaming agent containing a dried product of heat-treated insoluble bean dietary fiber, or a foaming agent containing a dried product of heat-treated insoluble soybean dietary fiber, and a method for producing the same. [Background technology]

[0002] Okara is generated as food residue during the industrial production of oil, protein, tofu, and soy milk from soybeans. Traditionally, some of it has been used for food, but its utilization rate is low, and there is a need for more effective use. While it is rich in dietary fiber and is expected to have physiological functions, it has a low shelf life and is at high risk of spoilage if it contains water. Currently, the okara that is generated is simply dried and commercialized.

[0003] Generally, surfactants such as sugar esters, polyglycerol esters, and monoglycerides, as well as various proteins and their hydrolyzates, and various polysaccharides, have been known to have excellent foaming properties as foaming agents and foam stabilizers for food. However, the functionality of most of these agents is greatly affected by the temperature and pH used, and they do not have sufficient foaming properties on their own, making them less versatile. Furthermore, the use of emulsifiers such as sugar esters has begun to decline in recent years, and there is a growing need for foaming agents and foam stabilizers that have a more natural image among consumers.

[0004] Patent document 1 is a patent application for an aerated food product using dietary fiber. It states that a stable foamed food product was obtained, but the evaluation was based on ethyl cellulose, which does not solve the problem of the present application. Patent document 2 states that a low-oil emulsion achieved both emulsion stability and foaming ability, but the use of an emulsifier in combination was necessary, and it cannot be said that sufficient foam stability was imparted. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-506576 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-193811 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an environmentally friendly foaming agent derived from natural products that has good foaming power and excellent foam stability and is suitable for a wide variety of foods and beverages. [Means for solving the problem]

[0007] To solve the above problems, the present inventors came up with the idea of ​​using cereals, which are in stable supply, as raw materials for foaming agents and conducted extensive research. As a result, they found that the above problems can be solved by a heat-treated insoluble legume dietary fiber product or a dried product of a heat-treated insoluble legume dietary fiber product, in which the viscosity of a 3% by mass solution before and after homogenization satisfies a specific numerical range, and thus completed the present invention.

[0008] That is, the present invention provides: (1) a foaming agent containing heat-treated insoluble bean dietary fiber; (2) The foaming agent according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble bean dietary fiber satisfies the following (a): (a) Viscosity before homogenization: less than 30 mPa·s; (3) The foaming agent according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble bean dietary fiber satisfies the following (b): (b) Viscosity after one homogenization at 15 MPa: 170 mPa·s or more; (4) The foaming agent according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble bean dietary fiber satisfies the following (a) and (b): (a) Viscosity before homogenization: less than 30 mPa·s; (b) Viscosity after one homogenization at 15 MPa: 170 mPa·s or more; (5) A foaming agent containing the heat-treated insoluble legume dietary fiber according to any one of (1) to (4), which has an average particle size of 20 to 150 μm after a single homogenization treatment at 15 MPa. (6) The foaming agent according to any one of (1) to (4), wherein the heat-treated insoluble bean dietary fiber is a dried product thereof. (7) The foaming agent according to (5), wherein the heat-treated insoluble bean dietary fiber is a dried product thereof. (8) A method for producing a foaming agent containing heat-treated insoluble bean dietary fiber. The heat-treated insoluble bean dietary fiber can be obtained by the following steps 1 to 3: 1. A process of adding water to insoluble legume dietary fiber; 2.1 to a pH of 10 to 13; 3.2 is heated to 135 to 180°C; (9) Foods and beverages containing heat-treated insoluble bean dietary fiber or its dried product as a foaming agent. (10) A method for foaming a food or drink by adding a heat-treated insoluble bean dietary fiber or a dried product thereof to the food or drink; In other words, the present invention is (1) A foaming agent containing a dried product of heat-treated insoluble soybean dietary fiber; The dried heat-treated insoluble soybean dietary fiber has a viscosity of a 3% by mass solution that satisfies the following (a) and (b): (a) Viscosity before homogenization: less than 20 mPa·s; (b) Viscosity after one homogenization at 15 MPa: 200 mPa·s or more; (2) A foaming agent containing the dried product of heat-treated insoluble soybean dietary fiber according to (1), wherein the dried product of heat-treated insoluble soybean dietary fiber has an average particle size of 30 to 100 μm after one homogenization treatment at 15 MPa. (3) A method for producing a foaming agent containing a dried product of heat-treated insoluble soybean dietary fiber. The foaming agent containing the dried heat-treated insoluble soybean dietary fiber can be obtained by the steps including all of the following steps 1 to 4. 1. A process of adding water to insoluble soybean dietary fiber. 2.1 to a pH of 10 to 13; 3.2 is heated to 135 to 180°C; 4.3 drying step; (4) A food or drink containing the dried heat-treated insoluble soybean dietary fiber according to (1) or (2) as a foaming agent. (5) A method for foaming a food or drink, which comprises adding the dried heat-treated insoluble soybean dietary fiber according to (1) or (2) to the food or drink. is. [Effects of the Invention]

[0009] The foaming agent of the present invention can impart excellent foaming properties and excellent foam stability to various foods and beverages to which foaming properties are desired. DETAILED DESCRIPTION OF THE INVENTION

[0010] ■ Foaming agent containing heat-treated insoluble bean dietary fiber or a foaming agent containing a dried product of heat-treated insoluble bean dietary fiber The foaming agent of this embodiment is characterized by containing a heat-treated insoluble bean dietary fiber or a dried product of a heat-treated insoluble bean dietary fiber. The content of the heat-treated insoluble bean dietary fiber or the dried heat-treated insoluble bean dietary fiber in the solid content of the foaming agent of this embodiment is preferably 50% by mass or more, more preferably 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. By including the foaming agent of the present embodiment in a food or drink, it is possible to impart good foaming power to the food or drink and also good foam stability to the food or drink. The form of the foaming agent of this embodiment is not particularly limited, and may be in the form of powder, granules, liquid, or the like.

[0011] ■ Heat-treated insoluble bean dietary fiber or dried heat-treated insoluble bean dietary fiber The heat-treated insoluble bean dietary fiber or dried heat-treated insoluble bean dietary fiber of this embodiment preferably has the following viscosity characteristics (a), (b), or (a) and (b): (a) The viscosity of a 3 mass% solution before homogenization is less than 30 mPa·s. (b) The viscosity of a 3 mass% solution after homogenization under the conditions of 15 MPa × 1 pass is 170 mPa·s or more. As described above, the heat-treated insoluble bean dietary fiber or the dried heat-treated insoluble bean dietary fiber of the present invention has the property that the viscosity of the solution before homogenization is low and that the viscosity is increased to a certain level by homogenization. Note that the solution in this embodiment can also be called a dispersion liquid, since the heat-treated insoluble bean dietary fiber or the dried heat-treated insoluble bean dietary fiber is dispersed in the solution. These characteristics have the effect of providing low viscosity and good workability during the production of foods and beverages, while increasing the viscosity to a certain level after homogenization, thereby imparting the necessary viscosity to foods and beverages. The upper limit of the viscosity of the 3% by mass solution before the homogenization treatment (a) above is more preferably 28 mPa·s or less. It can be even more preferably 25 mPa·s or less, 22 mPa·s or less, 20 mPa·s or less, 18 mPa·s or less, 15 mPa·s or less, or 13 mPa·s or less. Furthermore, the lower limit of the viscosity of the 3% by mass solution before the homogenization treatment (a) above is more preferably 0.01 mPa·s or more. It can be even more preferably 0.05 mPa·s or more, 0.1 mPa·s or more, 0.5 mPa·s or more, 1 mPa·s or more, or 2 mPa·s or more. The lower limit of the viscosity of the 3% by mass solution after the homogenization treatment under the conditions of (b) 15 MPa × 1 pass is more preferably 180 mPa·s or more. It can be even more preferably 190 mPa·s or more, 200 mPa·s or more, 210 mPa·s or more, 230 mPa·s or more, or 250 mPa·s or more. The upper limit of the viscosity of the 3% by mass solution after the homogenization treatment under the conditions of (b) 15 MPa × 1 pass above is more preferably 3000 mPa·s or less. More preferably, the viscosity can be 2800 mPa·s or less, 2600 mPa·s or less, 2400 mPa·s or less, 2200 mPa·s or less, 2000 mPa·s or less, 1800 mPa·s or less, 1500 mPa·s or less, 1300 mPa·s or less, or 1000 mPa·s or less. The lower and upper limits can be combined in any desired manner. The method for measuring viscosity will be described later. The heat-treated insoluble legume dietary fiber or dried heat-treated insoluble legume dietary fiber of this embodiment is also characterized by a small average particle size, preferably 20 to 150 μm. The lower limit can be more preferably 22 μm or more, 25 μm or more, 30 μm or more, 32 μm or more, 35 μm or more, 38 μm or more, or 40 μm or more. The upper limit can be more preferably 140 μm or less, 130 μm or less, 120 μm or less, 110 μm or less, 105 μm or less, 100 μm or less, 95 μm or less, 92 μm or less, 90 μm or less, 85 μm or less, 80 μm or less, 75 μm or less, or 70 μm or less. The lower and upper limits can be combined in any desired manner. The method for measuring the average particle size will be described later. The average particle size described in this patent refers to the median diameter.

[0012] The lipid content of the heat-treated insoluble legume dietary fiber or the dried product of the heat-treated insoluble legume dietary fiber of this embodiment, calculated on a dry matter basis, is preferably less than 5.5% by mass. More preferably, it can be 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.5% by mass or less, or 0.3% by mass or less. The lower limit can also be 0% by mass. Furthermore, the crude protein content of the heat-treated insoluble legume dietary fiber or the dried product of the heat-treated insoluble legume dietary fiber of this embodiment, calculated on a dry matter basis, is preferably 50% by mass or less. More preferably, it can be 45% by mass or less, 40% by mass or less, 38% by mass or less, or 35% by mass or less. The lower limit is preferably 0.1% by mass or more. More preferably, it can be 0.5% by mass or more, 1% by mass or more, 5% by mass or more, 10% by mass or more, 15% by mass or more, 18% by mass or more, or 20% by mass or more. The ash content of the heat-treated insoluble bean dietary fiber or the dried product of the heat-treated insoluble bean dietary fiber, calculated on a dry matter basis, is preferably 20% by mass or less, more preferably 15% by mass or less, 13% by mass or less, or 12% by mass or less. The lower and upper limits of the lipid content, crude protein content, and ash content can be combined in any desired manner.

[0013] ■Soybean raw material The beans used in producing the heat-treated insoluble bean dietary fiber or the dried product of the heat-treated insoluble bean dietary fiber of this embodiment are preferably soybeans, peas, mung beans, adzuki beans, cowpeas, kidney beans, fava beans, chickpeas, or lentils, more preferably soybeans or peas. The heat-treated insoluble legume dietary fiber product or dried product of heat-treated insoluble legume dietary fiber of this embodiment is preferably prepared using legume raw materials such as soybeans with a low lipid content. Examples of legume raw materials such as soybeans include defatted legumes such as defatted soybeans, and insoluble legume dietary fiber such as okara, which is insoluble soybean dietary fiber obtained in the production process of isolated legume proteins such as soy protein isolates. The lipid content of legume-derived raw materials such as soybeans is preferably less than 5.5% by mass. More preferably, it can be 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.5% by mass or less, or 0.3% by mass or less. The lower limit can also be 0% by mass. In this embodiment, the lipid content of the legume raw material such as soybeans is preferably less than 5.5% by mass, more preferably 5% by mass or less, and even more preferably 2% by mass or less, which increases the viscosity of the dried product of this embodiment and is preferable.Furthermore, deterioration of flavor due to deterioration of fats and oils is less likely to occur, which is preferable.

[0014] ■Lipid content The heat-treated insoluble legume dietary fiber product or the dried product of the heat-treated insoluble legume dietary fiber of this embodiment contains a large amount of polar lipids that are difficult to extract with ether, in addition to neutral lipids. Therefore, the lipid content of this embodiment is calculated by using a 2:1 (volume ratio) mixed solvent of chloroform and methanol at the boiling point under atmospheric pressure for 30 minutes, and using the amount of extract as the total lipid content. A "Soxtec" solvent extraction device manufactured by FOSS can be used. The above measurement method is referred to as the "chloroform / methanol mixed solvent extraction method."

[0015] ■Moisture content The heat-treated insoluble legume dietary fiber or the dried heat-treated insoluble legume dietary fiber of this embodiment preferably has a moisture content of 10% by mass or less, more preferably 8% by mass or less. If the moisture content of the composition is too high, deterioration in quality, such as spoilage, may progress more quickly.

[0016] ■Crude protein content In this embodiment, the crude protein content of the heat-treated insoluble bean dietary fiber or the dried heat-treated insoluble bean dietary fiber is calculated by multiplying the total nitrogen content in the sample by the Kjeldahl method by a coefficient of 6.25, and measuring it as a percentage of the sample, and expressing it as a dry matter equivalent.

[0017] ■Coarse ash content In this embodiment, the crude ash content of the heat-treated insoluble bean dietary fiber or the dried product of the heat-treated insoluble bean dietary fiber is measured as a percentage of the residue when the sample is completely incinerated at 600°C relative to the sample, and is expressed in terms of dry matter.

[0018] ■Manufacturing method An example of a method for producing the heat-treated insoluble bean dietary fiber or the dried product of the heat-treated insoluble bean dietary fiber of this embodiment will be described below. For example, when the bean raw material is soybeans, water is added to insoluble soybean dietary fiber, which is a by-product in the process of producing soybean oil, and then an alkali such as sodium hydroxide, potassium hydroxide, or calcium hydroxide is added to adjust the pH to 10 to 13, followed by heat treatment at 135°C to 180°C to obtain the heat-treated product. The pH is preferably 10.5 to 13, 11 to 13, 10.5 to 12.5, or 11 to 12.5. The heating temperature is preferably 140 to 175°C. More preferably, it can be 140 to 170°C, 145 to 165°C, 145 to 160°C, 145 to 155°C, or 150 to 160°C. The heating time is preferably 20 to 300 seconds, more preferably 25 to 200 seconds, and even more preferably 25 to 150 seconds, 25 to 100 seconds, or 30 to 90 seconds. By setting the pH, heating temperature, and heating time within the above ranges, the dietary fiber is defibrated, and the viscosity of the dried product of the heat-treated insoluble bean dietary fiber can be increased. Thereafter, an acid such as hydrochloric acid, phosphoric acid, or citric acid is added as needed to neutralize the mixture to a pH of 5 to 9, preferably a pH of 6 to 8. This allows the heat-treated insoluble legume dietary fiber of this embodiment to be obtained. The heat-treated insoluble legume dietary fiber is then dried in a dryer such as a spray dryer or freeze dryer to obtain a dried product of the heat-treated insoluble legume dietary fiber of this embodiment.

[0019] ■Heating method Examples of heating methods include a method using a steam-blowing type direct heating device, a method using a plate-type or tube-type indirect heating device, and a method using an autoclave.

[0020] ■ Drying Drying can be performed using, for example, a spray dryer, drum dryer, vacuum dryer, freeze dryer, etc., but a spray dryer is preferably used. Drying conditions for the spray dryer include, for example, a blower temperature of about 100 to 200°C and an exhaust air temperature of about 60 to 100°C. If necessary, the mixture can be granulated into granules using a fluidized bed granulator.

[0021] The foaming agent of this embodiment can be used in combination with other additives as appropriate, provided that the effects of the foaming agent of this embodiment are not impaired. Examples of other additives include monosaccharides such as sugar, glucose, and fructose, oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose, and sweeteners such as sugar alcohols, glucose-fructose liquid sugar, starch syrup, reduced starch syrup, oligosaccharides, reduced oligosaccharides, honey, sucralose, aspartame, and stevia. Other examples include edible oils and fats such as animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and egg yolk oil, or refined oils thereof (salad oils), or oils and fats obtained by chemical or enzymatic treatment, such as MCT (medium-chain fatty acid triglyceride), diglyceride, hardened oil, and interesterified oil. Other examples include seasonings such as salts, table salt, soy sauce, pepper, amino acids, calcium chloride, and nucleic acids; organic acids such as acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, and malic acid; acidulants such as ascorbic acid; moist heat-treated starch, modified starch; antioxidants such as vitamin E; and colorings.

[0022] ■Amount added The amount of the foaming agent of this embodiment to be added to a food or beverage is not particularly limited, as long as it is an amount that can impart the desired physical properties to the food or beverage and does not affect the original flavor of the food or beverage. It is preferably 0.02% by mass or more relative to the food or beverage. More preferably, it can be 0.03% by mass or more, 0.05% by mass or more, 0.08% by mass or more, or 0.1% by mass or more. The upper limit is preferably 10% by mass or less. More preferably, it can be 8% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2.5% by mass or less, 2% by mass or less, or 1.5% by mass or less.

[0023] ■Food and beverages The food and drink of this embodiment is a food and drink containing a heat-treated insoluble bean dietary fiber or a dried heat-treated insoluble soybean dietary fiber blended as a foaming agent. The food and drink is imparted with foaming properties. The type of food or beverage is not particularly limited. The method for producing the food or beverage of this embodiment is not particularly limited, and the foaming agent may be added at any stage in the method for producing the food or beverage. Examples of foods or beverages to which foaming properties should be imparted include various beverages such as beer, non-alcoholic beer, cocktails, cafe latte, Vienna coffee, smoothies, and shakes, frozen desserts such as ice cream, lacto ice cream, and soft serve ice cream mixes, whipped creams such as whipped cream and fillings, and confectioneries such as meringues and sponge cakes.

[0024] ■Viscosity measurement method In this embodiment, viscosity can be measured using a Brookfield viscometer. In particular, in the present invention, viscosity can be measured using a BM-type viscometer (TV-20 model, manufactured by Tokyo Keiki Co., Ltd.) using a No. 1 rotor at 60 rpm for 60 seconds at 20°C. The viscosity before homogenization is measured after adding water to a heat-treated insoluble bean dietary fiber product or a dried product of heat-treated insoluble bean dietary fiber to a solids content of 3% by mass, stirring with a stir bar at 160 rpm for 1 minute. The viscosity after homogenization is measured after adding water to a heat-treated insoluble bean dietary fiber product or a dried product of heat-treated insoluble bean dietary fiber to a solids content of 3% by mass, and homogenizing once at 15 MPa using a high-pressure homogenizer (manufactured by APV).

[0025] ■Method for measuring average particle size The average particle size of the heat-treated insoluble bean dietary fiber or the dried heat-treated insoluble bean dietary fiber of this embodiment is measured in a 1% by mass aqueous solution using a laser diffraction particle size distribution analyzer SALD-2300 (manufactured by Shimadzu Corporation). [Example]

[0026] Examples are described below.

[0027] Manufacturing Example 1 Defatted soybean refuse (lipid content: 0.1% by dry weight), a by-product of the soybean oil production process, was watered to a solids content of 5%, adjusted to pH 12.0 with sodium hydroxide, and heat-treated at 155°C for 60 seconds using a steam-blowing direct heating device. After heating, hydrochloric acid was added to adjust the pH to 7.0, and the mixture was dried in a spray dryer at an air supply temperature of 175°C and an exhaust air temperature of 75°C to obtain a dried product A of insoluble soybean dietary fiber heat-treated product (moisture content: 5% by mass, crude protein content: 15% by mass, ash content: 10% by mass). The viscosity of dried product A, a heat-treated insoluble soybean dietary fiber, before homogenization was 6.4 mPa·s, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity of a 3% by mass solution was 716.0 mPa·s and the average particle size was 47.9 μm. The obtained dried product A of the heat-treated insoluble soybean dietary fiber was used as the foaming agent of this embodiment.

[0028] Manufacturing Example 2 The same processing as in Example 1 was carried out, except that the heating temperature when using the steam-blowing type direct heating device was changed to 145°C, to obtain a dried product B of insoluble soybean dietary fiber heat-treated product (moisture content: 5% by mass, crude protein content: 15% by mass, ash content: 10% by mass). The viscosity of the dried product B of insoluble soybean dietary fiber heat-treated product before homogenization was 5.3 mPa s, and after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity of a 3% by mass solution was 259.3 mPa s and the average particle size was 91.1 μm.

[0029] Manufacturing Example 3 The same treatment as in Example 1 was carried out, except that the pH before heating was changed to 11.6, to obtain a dried product C of heat-treated insoluble soybean dietary fiber (moisture content: 5% by mass, crude protein content: 15% by mass, ash content: 9.5% by mass). The viscosity of dried insoluble soybean dietary fiber C before homogenization was 5.1 mPa s, and after homogenization once at 15 MPa using a high-pressure homogenizer (manufactured by APV), the viscosity of a 3% by mass solution was 489.6 mPa s and the average particle size was 48.5 μm.

[0030] Study 1: Confirmation of foaming properties and foam stability Example 1, Comparative Example 1 The foaming properties and foaming stability were confirmed for the dried product A of the heat-treated insoluble soybean dietary fiber obtained in Production Example 1. In addition, the foaming properties and foaming stability of citrus fiber (Citrify 100FG, manufactured by Torigoe Flour Milling Co., Ltd.) were confirmed as Comparative Example 1.

[0031] Each fiber material was stirred for 30 minutes with a stirrer to a concentration of 0.05 to 1% by mass. 30 ml of each was dispensed into screw tubes and shaken for 30 seconds at room temperature. The foam height was measured immediately after shaking and 15 minutes later to evaluate foamability. The average value of three measurements was used. A foam height of 5 mm or more immediately after shaking and foam stability of 70% or more was judged to be acceptable. Foaming stability (%) = Foam height after 15 minutes (mm) / Foam height immediately after shaking (mm) × 100

[0032] ·Table 1 TIFF2026021258000001.tif53162

[0033] It was confirmed that the dried product A had excellent foaming properties and foam stability.

[0034] Study 2: Meringue Comparative Example 2 After thawing 100 g of frozen egg white, the temperature was adjusted to 20°C, 50 g of granulated sugar was added, and the mixture was whipped using a KENMIX (Aikosha Seisakusho Co., Ltd.) equipped with a whipper to obtain meringue. The target specific gravity was 0.14 ± 0.01 g / mL.

[0035] The meringues were evaluated based on the following criteria. 1. Whip time The whipping time required for meringue (Comparative Example 2) to which the dried product A of heat-treated insoluble soybean dietary fiber was not added was used as the reference time for evaluation. If the target specific gravity was reached within the reference time + 60 seconds, the whipping time was judged to be good. 2. Relative value of separation rate The meringue was placed on a funnel, and the separation rate was measured from the weight of the separated liquid after 1 hour. The separation rate was calculated using the following formula. Separation rate (%) = weight of liquid separated after 1 hour (g) / weight of meringue placed on the funnel (g) × 100 The separation rate of the dried product A of heat-treated insoluble soybean dietary fiber was shown as a relative value, with the separation rate of the meringue (Comparative Example 2) containing no added product being set at 100. If this relative value was less than 90, the foaming stability was judged to be good. 3. Overall evaluation Based on the relative values ​​of the whipping time and separation rate, the whipping time was evaluated on a scale of 1 to 3 in Table 2 below. A score of 3 or 2 was considered to be acceptable.

[0036] ·Table 2 TIFF2026021258000002.tif39135

[0037] Comparative Example 3 The same procedure as in Comparative Example 2 was carried out except that when adding granulated sugar, 1 g of commercially available okara powder (okara powder fine powder type: Sato no Yuki: average particle diameter 43 μm) was mixed and added as powder. The viscosity of a 3 mass% solution of okara powder before homogenization was 16 mPa·s, and after one homogenization at 15 MPa, the viscosity was 17.9 mPa·s.

[0038] Comparative Example 4 The same procedure as in Comparative Example 2 was carried out, except that when adding the granulated sugar, 1 g of commercially available citrus fiber (Citrify 100FG: Torigoe Flour Mills) was mixed and added as powder. The viscosity of the 3 mass% citrus fiber solution before homogenization was 300 mPa·s, and after one homogenization at 15 MPa, the viscosity was 1530 mPa·s.

[0039] Comparative Example 5 The same procedure as in Comparative Example 2 was carried out, except that when adding the granulated sugar, 0.01 g of the dry product A was mixed and added as powder.

[0040] Examples 2 to 5 The same procedure as in Comparative Example 2 was carried out, except that when adding granulated sugar, 0.1 g, 0.5 g, or 1.2 g of dry material A was added as powder.

[0041] ·Table 3 TIFF2026021258000003.tif100155

[0042] As shown in Table 3, in Comparative Example 2, which used commercially available soy pulp powder, the target specific gravity was not reached and there was no foaming ability at all. In the other Comparative Examples, the whipping time was long and the separation rate was high, so good quality meringue was not obtained. In Examples 2 to 5, which used dried product A, the whipping time was almost the same as when no dry product A was added, and the separation rate of the meringue after 1 hour was lower than when no dry product A was added. In Comparative Example 5, which used a low amount of dry product A, the quality was poor. When added in an appropriate amount, dried product A was found to have the effect of stabilizing foaming.

[0043] Study 3: Study of lacto ice cream Examples 6 to 7, Comparative Examples 6 to 7 The ingredients in Table 4 except for palm oil were mixed, heated to 60°C, and stirred in a homogenizer. Palm oil was added and stirred for 20 minutes, and after adjusting for water content, the mixture was processed once in a high-pressure homogenizer (150 bar). After heating at 70°C for 30 minutes, it was aged overnight in a refrigerator. The emulsifier used was Emulgy MS (manufactured by Riken Vitamin Co., Ltd.). The dextrin used was Sandec 150 (manufactured by Sanwa Starch Industry Co., Ltd.). The locust bean gum used was MEYPRO LBG FLEUR M-200 (manufactured by Sansho Co., Ltd.). Lactic ice was made in an ice cream freezer, packed into containers, and then hardened in a shock freezer. When processing in the ice cream freezer, the overrun was set to 80%. The overrun was calculated using the following formula. Overrun (%) = (Volume of ice cream after freezing - Volume of ice cream before freezing) ÷ (Volume of ice cream before freezing)

[0044] ·Table 4 TIFF2026021258000004.tif99149

[0045] ·Table 5 TIFF2026021258000005.tif190155

[0046] As shown in Table 5, the target overrun was not reached without the addition of any additives, and even when locust bean gum, which is commonly used as a stabilizer for frozen desserts, was used, it took 18 minutes to reach the target overrun. On the other hand, the lacto ice cream with added dried material A reached the target overrun in 15 minutes, confirming that the foaming properties had improved.

[0047] Study 4: Study of cakes made only from plant-based ingredients Comparative Example 8, Example 8 A batter was prepared according to the formulation shown in Table 6 and whipped to a specific gravity of 0.6. It was poured into a No. 5 cake mold and baked at 175°C for 45 minutes to obtain a sponge cake. Cocream (Fuji Oil Co., Ltd.) was used as the soy milk cream, and Soyfit 2000 (Fuji Oil Co., Ltd.) was used as the soy milk powder.

[0048] Foaming power evaluation The maximum height and volume of the sponge cake were measured to evaluate the foaming power. 1. Maximum sponge cake height The maximum height of each sponge cake was measured. If the value of dried matter B was higher than that of the additive-free sponge cake, it was judged to be acceptable. It is preferable that the value is 5% or more higher than that of the additive-free sponge cake, and more preferably 10% or more higher. 2.Volume of sponge cake The volume and height of the sponge cake were measured using a laser volume meter (3D-Laser-Volume Measurement: K-AIS). It is preferable that the value is 5% or more higher than the value of an additive-free sponge cake, and more preferably 10% or more higher. If both the maximum height and volume of the sponge cake of the additive-free dry matter B were higher than those of the additive-free sponge cake, it was determined that the additive-free dry matter B had foaming power.

[0049] ·Table 6 TIFF2026021258000006.tif125144

[0050] As shown in Table 6, the sponge cake to which dry material B was added clearly increased in both height and volume compared to the control without addition (Comparative Example 8). Sponge cakes that do not use eggs or milk cannot achieve height or volume, but adding dry material A solved this problem. Furthermore, there was no noticeable effect on texture or flavor.

[0051] Consideration 5: Smoothie Consideration Example 9, Comparative Example 9 A smoothie was prepared according to the formulation shown in Table 7, and the specific volume was measured. The specific volume was calculated with the value of Comparative Example 9 set at 100. Concentrated milk (product name: Milrea, manufactured by Fuji Oil Co., Ltd.) and yogurt (Meiji Bulgaria Yogurt Plain, manufactured by Meiji Co., Ltd.) were used. All ingredients in the formulation were placed in a household mixer and mixed for 1 minute. The foaming ability was evaluated by measuring the specific volume.

[0052] ·Table 7 TIFF2026021258000007.tif123159

[0053] In Example 9, the foaming required for a smoothie was improved compared to Comparative Example 9.

Claims

1. A foaming agent containing heat-treated insoluble legume dietary fiber.

2. The foaming agent according to claim 1, wherein the viscosity of a 3% by mass solution of the heat-treated insoluble bean dietary fiber satisfies the following (a): (a) Viscosity before homogenization: less than 30 mPa·s.

3. The foaming agent according to claim 1, wherein the viscosity of a 3% by mass solution of the heat-treated insoluble bean dietary fiber satisfies the following (b). (b) Viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more.

4. The foaming agent according to claim 1, wherein the viscosity of a 3% by mass solution of the heat-treated insoluble bean dietary fiber satisfies the following (a) and (b). (a) Viscosity before homogenization: less than 30 mPa·s. (b) Viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more.

5. A foaming agent containing the heat-treated insoluble legume dietary fiber according to any one of claims 1 to 4, which has an average particle size of 20 to 150 µm after a single homogenization treatment at 15 MPa.

6. The foaming agent according to any one of claims 1 to 4, wherein the heat-treated insoluble bean dietary fiber is a dried product thereof.

7. 6. The foaming agent according to claim 5, wherein the heat-treated insoluble bean dietary fiber is a dried product thereof.

8. A method for producing a foaming agent containing heat-treated insoluble legume dietary fiber. The heat-treated insoluble bean dietary fiber can be obtained by the following steps 1 to 3.

1. Adding water to insoluble legume dietary fiber. 2.

1. Adjusting the pH to 10-13.

3. Heating 2 to 135-180°C.

9. A food or drink containing heat-treated insoluble legume dietary fiber or its dried product as a foaming agent.

10. A method for foaming a food or drink, comprising adding a heat-treated product of insoluble legume dietary fiber or a dried product thereof to the food or drink.

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