Chickpea processed powder and method for producing the same

Abstract

The object of the present invention is to provide a chickpea processed powder that exhibits a milk flavor (a milk-like flavor) and a method for producing the same. [Solution] A method for producing chickpea processed powder, comprising: a first step of kneading chickpeas, starch-degrading enzymes, and water under heat and pressure to obtain a kneaded product; and a second step of drying and pulverizing the kneaded product obtained in the first step to obtain chickpea processed powder.

Description

Technical Field

[0001] The present invention relates to a processed powder of chickpea with a milk flavor and a method for producing the same.

Background Art

[0002] Chickpeas contain nutrients such as carbohydrates, proteins, dietary fiber, isoflavones, folic acid, vitamin B6, and minerals. Compared with soybeans, they have less calories and lipids, and do not contain allergens such as gluten, so they are attracting attention as a food material for health-conscious people.

[0003] Conventionally, various processing techniques for chickpeas and foods using chickpeas have been proposed. For example, Patent Document 1 reports that a paste-like composition containing chickpea powder and water has a texture and flavor similar to custard cream or topping cream and is useful as a paste-like composition for confectionery or bread making. Patent Document 2 reports that an edible processed product containing a powder of pressure-heat-treated chickpeas, dextrin and / or a thickening agent, and vegetable oil has a good flavor and can be used as a plant-based milk powder. Patent Document 3 reports that a chickpea preparation with enhanced nutritional components can be obtained by enzymatically treating a chickpea suspension with protease, amylase and phytase and then recovering the soluble fraction.

[0004] On the other hand, chickpea powder does not have a milk flavor (a flavor like milk) and has not been usable as a substitute material for milk or powdered milk. Also, with the conventional processing techniques for chickpea powder reported so far, it has not been possible to obtain chickpea powder with a milk flavor.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] The object of this invention is to provide a chickpea processed powder that exhibits a milk flavor (a milk-like flavor) and a method for producing the same. [Means for solving the problem]

[0007] The inventors of the present invention conducted diligent research to solve the aforementioned problems and found that chickpea processed powder, obtained by kneading chickpeas, starch-degrading enzymes, and water under heat and pressure, and then drying and pulverizing the resulting mixture, exhibits a milky flavor. Furthermore, they also found that the chickpea processed powder can reduce viscosity when suspended in water. The present invention was completed by further research based on these findings.

[0008] In other words, the present invention provides chickpea processed powder and a method for producing the same in the following embodiments. Item 1. A first step of kneading chickpeas, starch-degrading enzymes, and water under heat and pressure to obtain a kneaded product, and In the second step, the kneaded material obtained in the first step is dried and powdered to obtain chickpea powder. A method for producing chickpea processed powder, including [the specified ingredient]. Item 2. The manufacturing method according to Item 1, wherein the first step is performed using an extruder. Item 3. The manufacturing method according to item 1 or 2, wherein the starch-degrading enzyme is α-amylase. Item 4. The manufacturing method according to item 1 or 2, wherein in the first step, vegetable oil is further incorporated into the compound. Item 5. The manufacturing method according to item 1 or 2, wherein in the first step, cellulase and / or hemicellulase are further included in the kneaded product. Item 6. The method for producing the product according to item 5, wherein the hemicellulase is xylanase. Item 7. The manufacturing method according to item 1 or 2, wherein in the first step, the amount of water added per 100 parts by mass of chickpeas is 20 to 70 parts by mass. Item 8. Chickpea powder obtained through the following first and second steps: The first step involves kneading chickpeas, starch-degrading enzymes, and water under heat and pressure to obtain a kneaded product, and The second step involves drying and pulverizing the kneaded material obtained in the first step to obtain chickpea powder. Item 9. Food and beverages containing chickpea powder as described in Item 8. [Effects of the Invention]

[0009] According to the present invention, a chickpea powder exhibiting a milk flavor can be produced by a simple method. The chickpea powder obtained by the present invention exhibits a milk flavor not found in conventional chickpea powder, and can therefore be used not only for conventional chickpea powder applications but also, for example, as a substitute for milk or powdered milk. Furthermore, the chickpea powder obtained by the present invention can reduce viscosity when suspended in water, making it suitable as a raw material for chickpea milk (a suspension of chickpea powder), and also improving the operability during the production of processed foods using the chickpea powder. [Modes for carrying out the invention]

[0010] 1. Method for producing chickpea powder The present invention relates to a method for producing chickpea processed powder, comprising a first step of kneading chickpeas, starch-degrading enzyme, and water under heat and pressure to obtain a kneaded product, and a second step of drying and pulverizing the kneaded product obtained in the first step to obtain chickpea processed powder. The present invention relates to a method for producing chickpea processed powder.

[0011] 1-1. 1st process (1) Raw materials [Chickpeas] In the first step, chickpeas are used as the raw material. The chickpeas used as the raw material may have the thin membrane intact or may have the membrane removed. The chickpeas may be raw or dried. Furthermore, the chickpeas may be steamed or otherwise treated and then dried to reduce the grassy taste and improve storage stability.

[0012] The chickpeas used as a raw material may be in their original, unprocessed form, or they may be in powder form (chickpea powder) obtained by processing them. When chickpea powder is used as a raw material, there are no particular limitations on the particle size, but for example, it may be in the range of about 100 μm or less, preferably about 10 to 70 μm, and more preferably about 30 to 50 μm. The particle size of the processed chickpea powder can be confirmed using a sieve with a predetermined mesh size.

[0013] [Starch degrading enzyme] In the first step, a starch-degrading enzyme is used as the enzyme to act on the chickpeas. A starch-degrading enzyme is an enzyme that hydrolyzes a portion of the starch. Specifically, the starch-degrading enzymes used in this invention include α-amylase, β-amylase, amyloglucosidase, and isoamylase. α-amylase is an endo-type amylase that cleaves the α-1,4 bond of starch. β-amylase is an exo-type amylase that sequentially hydrolyzes the α-1,4-glucosidic bond of starch from the non-reducing end in maltose units. Amyloglucosidase is an exo-type enzyme that sequentially decomposes starch from the non-reducing end in glucose units, and is also known as glucoamylase, 1,4-α-D-glucan glucohydrolase, exo-1,4-α-glucosidase, γ-amylase, lysosomal α-glucosidase, etc. Isoamylase is an enzyme that cleaves the α-1,6 bond of starch to produce linear dextrin or amylose. These starch-degrading enzymes may be used individually or in combination of two or more. Among these starch-degrading enzymes, α-amylase is preferred from the viewpoint of further enhancing the effect of imparting milk flavor and reducing viscosity when suspended in water.

[0014] The origin of the starch-degrading enzyme is not particularly limited as long as its use in the food field is permitted, and it may be any of microorganisms, animals, plants, etc. Specifically, as the origin of α-amylase, for example, microorganisms of the genus Aspergillus such as Aspergillus niger and Aspergillus orzae; microorganisms of the genus Bacillus such as Bacillus licheniformis, etc. can be mentioned. As the origin of β-amylase, for example, microorganisms of the genus Aspergillus such as Aspergillus niger and Aspergillus orzae; microorganisms of the genus Bacillus; plants such as barley can be mentioned. As the origin of glucoamylase, for example, microorganisms of the genus Aspergillus such as Aspergillus niger and Aspergillus orzae; microorganisms of the genus Rhizopus such as Rhizopus sp., Rhizopus niveus, Rhizopus oryzae, etc. can be mentioned. As the origin of isoamylase, for example, microorganisms of the genus Flavobacterium such as Flavobacterium odoratum; microorganisms of the genus Pseudomonas such as Pseudomonas amyloderamosam, etc. can be mentioned.

[0015] Regarding the addition amount of the starch-degrading enzyme, it may be appropriately set according to the type of the starch-degrading enzyme used, the kneading time in the first step, the temperature during kneading, etc.

[0016] For example, in the case of using α-amylase as the starch-degrading enzyme, it is sufficient that an amount sufficient for the enzymatic reaction to proceed is added, and there is no need to examine the addition amount in detail. As an example of the addition amount of α-amylase, per 100 g of quail eggs, α-amylase is about 0.01 to 100,000 KNU, preferably about 1 to 100 KNU, more preferably about 40 to 55 KNU. The α-amylase activity “1 KNU” is the amount of enzyme that decomposes 5260 mg of soluble starch (for example, Merck Amylum solubile) per hour under standard conditions (37 °C, Ca content 0.0003 M, pH 5.6).

[0017] For example, when using β - amylase as the starch - degrading enzyme, it is only necessary that an amount sufficient for the enzyme reaction to proceed be added, and there is no need to examine the addition amount in detail. Examples of the addition amount of β - amylase include, per 100 g of chickpeas, about 0.05 - 526000 KU of β - amylase, preferably about 5 - 526 KU, and more preferably about 210 - 290 KU. The β - amylase activity “1 U” is the amount of enzyme that generates a reducing power equivalent to 1 mg of glucose per minute from soluble starch under standard conditions (pH 7.0, 40 °C, 10 minutes).

[0018] For example, when using glucoamylase as the starch - degrading enzyme, it is only necessary that an amount sufficient for the enzyme reaction to proceed be added, and there is no need to examine the addition amount in detail. Examples of the addition amount of glucoamylase include, per 100 g of chickpeas, about 0.005 - 52600 KU of glucoamylase, preferably about 0.5 - 53 KU, and more preferably about 21 - 29 KU. The glucoamylase activity “1 U” is the amount of enzyme that generates a reducing power equivalent to 10 mg of glucose in 30 minutes from soluble starch under standard conditions (pH 5.0, 40 °C).

[0019] For example, when using isoamylase as a starch-degrading enzyme, it is sufficient to add a sufficient amount of isoamylase for the enzymatic reaction to proceed, and there is no need to consider the amount added in detail. Examples of the amount of isoamylase to add include approximately 0.01 to 1000 KU, preferably 0.05 to 800 KU, and more preferably 0.1 to 500 KU per 100 g of chickpeas. Isoamylase activity is measured according to the following method: Add 350 μL of 0.5% waxy corn starch aqueous solution to 100 μL of 50 mM acetate buffer (pH 6.0, containing 20 mM CaCl2), heat at 45°C for 5 minutes, add 100 μL of enzyme dilution, and allow to stand at 45°C for 15 minutes. Next, 500 μL of a 0.1 mol / L potassium iodide-0.01 mol / L iodine-0.08 N hydrochloric acid mixed solution is added to stop the reaction, and after standing at room temperature for 15 minutes, 10 mL of water is added and the absorbance at 610 nm is measured. The absorbance at 610 nm is measured under the same conditions as above, except that no enzyme dilution is added as a blank. Under these measurement conditions, the amount of enzyme that increases the absorbance by 0.01 per minute is defined as the isoamylase activity "1 U".

[0020] [Cellulase and / or hemicellulase] In the first step, in addition to starch-degrading enzymes, cellulase and / or hemicellulase may be used as enzymes to act on the chickpeas. When starch-degrading enzymes and cellulase and / or hemicellulase are used in combination in the first step, it becomes possible to further enhance the effect of imparting milk flavor and the effect of reducing viscosity when suspended in water.

[0021] Cellulase is an enzyme that hydrolyzes cellulose. Hemicellulase is a general term for enzymes that hydrolyze hemicellulose, and is classified into xylanase (which hydrolyzes xylan), arabinoxylanase (which hydrolyzes arabinoxylan), arabinanase (which hydrolyzes arabinan), mannanase (which hydrolyzes mannan), galactanase (which hydrolyzes galactan), xyloglucanase (which hydrolyzes xyloglucan), etc. When using cellulase and / or hemicellulase in the first step, one type of cellulase and / or hemicellulase may be used alone, or two or more types may be used in combination. Among cellulase and hemicellulase, a combination of cellulase and hemicellulase is preferred, and a combination of cellulase and xylanase is more preferred, from the viewpoint of further enhancing the effect of imparting milk flavor and reducing viscosity when suspended in water.

[0022] The origin of cellulase and / or hemicellulase is not particularly limited, as long as it is permissible for use in the food sector, and may be microorganisms, animals, plants, etc. Specifically, examples of cellulase sources include microorganisms of the genus Bacillus such as Bacillus sp.; microorganisms of the genus Trichoderma such as Trichoderma reesei and Trichoderma viride; microorganisms of the genus Aspergillus such as Aspergillus niger and Aspergillus acleatu; microorganisms of the genus Clostridium such as Clostridium thermocellum, Clostridium stercorarium, and Clostridium josui; microorganisms of the genus Pyrococcus such as Pyrococcus horikoshii; microorganisms of the genus Cellulomonas such as Cellulomonas fimi; microorganisms of the genus Acremonium such as Acremonium cellulolyticus; microorganisms of the genus Irpex such as Irpex lacteus; and microorganisms of the genus Humicola such as Humicola insolens. Furthermore, examples of xylanase sources include microorganisms of the genus Bacillus, such as Bacillus alcalophilus and Bacillus sp.; microorganisms of the genus Aspergillus, such as Aspergillus niger; microorganisms of the genus Trichoderma, such as Trichoderma viride; microorganisms of the genus Humicola, such as Humicola insolens; microorganisms of the genus Thermomyces, Aureobasidium, Streptomyces, Clostridium, Thermotoga, Thermoascus, Caldocellum, and Thermomonospora.

[0023] The amount of cellulase and / or hemicellulase to be added should be set appropriately according to the type of cellulase and / or hemicellulase used, the mixing time in the first step, the temperature during mixing, etc.

[0024] For example, when using cellulase, it is sufficient to add a sufficient amount of cellulase for the enzymatic reaction to proceed, and there is no need to consider the amount added in detail. Examples of cellulase addition amounts include approximately 0.001 to 10000 KIU, preferably 0.1 to 10 KIU, and more preferably 5 to 7 KIU per 100g of chickpeas. Cellulase activity of "1 IU" is the amount of enzyme that produces 1 μmol of reducing sugar per minute from carboxymethylcellulose under standard conditions (pH 4.8, 50°C). Also, cellulase activity of 1 KIU corresponds to 1000 IU.

[0025] For example, when using xylanase, it is sufficient to add a sufficient amount for the enzymatic reaction to proceed, and there is no need to consider the amount in detail. Examples of xylanase amounts include approximately 0.001 to 10000 KU, preferably 0.1 to 10 KU, and more preferably 5 to 7 KU, of xylanase per 100 g of chickpeas. Xylanase activity "1 U" is the amount of enzyme that produces a reducing sugar equivalent to 1 μmol of xylose from xylan per minute under standard conditions (0.2 mol / L acetate buffer (pH 6.0), 65°C). Also, xylan activity of 1 KU is equivalent to 1000 U.

[0026] [Vegetable oil] In the first step, vegetable oil may be added as a raw material. By adding vegetable oil in the first step to prepare the mixture, it becomes possible to further enhance the effect of improving the imparting milk flavor and reducing the viscosity when suspended in water.

[0027] The types of vegetable oils used are not particularly limited, but examples include rapeseed oil, soybean oil, corn oil, safflower oil, sesame oil, linseed oil, rice bran oil, palm oil, sunflower oil, cottonseed oil, olive oil, and grapeseed oil. These vegetable oils may be used individually or in combination of two or more.

[0028] The amount of vegetable oil to be added can be set appropriately depending on the type of vegetable oil used, but for example, per 100 parts by mass of chickpeas, the vegetable oil can be about 15 to 45 parts by mass, preferably about 20 to 40 parts by mass, and more preferably about 25 to 35 parts by mass.

[0029] [water] In the first step, water is added as a raw material. The amount of water to be added can be set appropriately according to the range in which the kneaded product can be prepared, but for example, about 20 to 70 parts by mass of water, preferably about 25 to 70 parts by mass, per 100 parts by mass of chickpeas. From the viewpoint of further enhancing the effect of improving the imparting milk flavor and the effect of reducing viscosity when suspended in water, more preferably about 30 to 70 parts by mass, even more preferably about 35 to 65 parts by mass, particularly preferably about 35 to 60 parts by mass, and even more preferably about 35 to 55 parts by mass, per 100 parts by mass of chickpeas.

[0030] [Other ingredients] In the first step, other raw materials may be added as needed, as long as they do not impair the effects of the present invention. Examples of other raw materials that can be added include monosaccharides, disaccharides, oligosaccharides, thickeners, vitamins, minerals, emulsifiers, colorants, flavorings, seasonings, dietary fiber, and plant proteins.

[0031] (2) Preparation of the compound In the first step, a compound is prepared by kneading chickpeas, starch-degrading enzymes, water, cellulase and / or hemicellulase as needed, vegetable oil as needed, and other raw materials as needed (hereinafter sometimes referred to as "compounding raw materials") under heat and pressure.

[0032] In the first step, the method of kneading under heating and pressure is not particularly limited, but it is preferable to use an extruder. An extruder is a device that can perform compression, shearing, mixing, kneading, etc., and has a mechanism that feeds raw materials introduced into a raw material supply port (hopper) with a screw in the barrel, kneads, pressurizes, heats, and extrudes them with a die attached to the tip. The extruder also has a liquid inlet into which liquid raw materials can be injected into the barrel. In an extruder, the barrel is divided into an inlet barrel section, an intermediate barrel section, and a tip barrel section from the raw material supply port toward the die side. The inlet barrel section is the barrel section where the raw material supply port is provided, the intermediate barrel section is the barrel section that transports the introduced raw materials while kneading them under non-pressurized conditions, and the tip barrel section is the barrel section where the kneaded raw materials are pressurized. A liquid inlet is provided in at least one of the inlet barrel section, the intermediate barrel section, and the tip barrel section.

[0033] The extruder used in the first step may be either a single-screw or twin-screw type, but a twin-screw type is preferred. The shape of the extruder used in the first step may be any of the following: slit type, circular type, etc.

[0034] When performing the first step using an extruder, powdered raw materials such as chickpeas and starch-degrading enzymes should be added through the raw material supply port, and liquid raw materials such as water and, if necessary, vegetable oil should be added through the liquid inlet. If the extruder has multiple liquid inlets, it is preferable to add water through the liquid inlet closest to the raw material supply port, and vegetable oil may be added through any of the liquid inlets.

[0035] In the first step, the heating temperature when preparing the kneaded product should be set within a range in which the starch-degrading enzyme, and optionally cellulase and / or hemicellulase, can act. For example, a range of 20 to 100°C is preferred, preferably 40 to 80°C, and more preferably 50 to 70°C. If an extruder is used, the temperature of the intermediate barrel should be set within the above range. Also, if an extruder is used, the temperature of the tip barrel and die may be set within the above range, but for example, it may be set to 100°C or higher, preferably 100 to 200°C, and more preferably 100 to 150°C. By setting the temperature of the tip barrel and die to 100°C or higher in this way, the enzymes in the kneaded product extruded from the die can be deactivated.

[0036] In the first step, the pressurizing conditions for preparing the compound can be, for example, approximately 0.01 to 20 MPa, preferably 0.01 to 10 MPa, more preferably 0.01 to 5 MPa, and even more preferably 0.1 to 1.1 MPa. When using an extruder, the pressure at the tip of the barrel on the die side should be set to within the above range. The pressure at the tip of the barrel on the die side can be controlled by appropriately adjusting the rotation speed of the screw.

[0037] In the first step, the mixing time for preparing the compound is, for example, about 10 to 600 seconds, preferably about 20 to 300 seconds, and more preferably about 30 to 180 seconds. When using an extruder, the residence time of the mixing material in the barrel can be adjusted to the above range by appropriately adjusting the rotation speed of the screw.

[0038] The compound obtained in the first step is used in the second step, which will be described later. Furthermore, if an extruder is used in the first step, the compound extruded from the die may be cut as needed before being used in the second step, which will be described later.

[0039] 1-2.Second process In the second step, the kneaded material obtained in the first step is dried and powdered to obtain chickpea powder.

[0040] The method for drying the compound obtained in the first step is not particularly limited, but examples include hot air drying, forced air drying, spray drying, freeze drying, fluidized bed drying, low-temperature drying, and heat-pressure drying. Furthermore, a known pulverizing device can be used to powderize the dried compound.

[0041] The chickpea processed powder obtained in the second step may be sized by processing with a sifter as needed. The particle size of the chickpea processed powder recovered after sizing is not particularly limited, but for example, a particle size of 1 mm or less, preferably 800 μm or less, and more preferably 600 mm or less. The lower limit of the particle size of the chickpea processed powder recovered after sizing is not particularly limited, but for example, 1 μm or more, preferably 5 μm or more, and more preferably 10 μm or more. The particle size of the chickpea processed powder can be confirmed using a sieve with a predetermined mesh size.

[0042] 2. Chickpea powder The chickpea processed powder of the present invention is obtained by the above-described manufacturing method.

[0043] The chickpea processed powder of the present invention exhibits a milky flavor and can suppress the development of viscosity when suspended in water. The viscosity characteristics of the chickpea processed powder of the present invention include a peak viscosity measured using a rapid viscometer under the following conditions, for example, 1500 CP or less, preferably 20 to 1500 CP, more preferably 30 to 1000 CP, even more preferably 50 to 800 CP, and particularly preferably 70 to 700 CP. <Measurement conditions for peak viscosity using a rapid visco analyzer> A slurry is prepared by adding chickpea powder to purified water to a dry solids content of 20% by mass and mixing. The obtained slurry is placed in a paddle and heated while rotating the paddle at a speed of 120 rpm, and the viscosity during heating is measured using a rapid viscometer. The heating conditions are to hold the slurry at 50°C for 1 minute, and then raise the temperature to 95°C at a rate of 4.5°C / min. The maximum viscosity during the heating from 50°C to 95°C is determined as the peak viscosity.

[0044] The chickpea powder of the present invention contains nutrients derived from chickpeas and has a milky flavor, making it suitable for use as a food ingredient. The chickpea powder of the present invention can be consumed as is, or it can be added to various foods and beverages.

[0045] For example, the chickpea processed powder of the present invention can be provided as powdered milk for plant-based milk and can be suspended in water to be consumed as chickpea milk (plant-based milk). Since the chickpea processed powder of the present invention can suppress viscosity development when suspended in water, chickpea milk prepared using the chickpea processed powder of the present invention can have a viscosity suitable for drinking. When preparing chickpea milk using the chickpea processed powder of the present invention, it is sufficient to add about 5 to 20% by mass, preferably about 8 to 15% by mass, and more preferably about 10 to 13% by mass of the chickpea processed powder of the present invention to water and mix.

[0046] Furthermore, for example, the chickpea powder of the present invention can be added to food and beverages to impart a milk flavor, or it can be added to food and beverages as a substitute for milk or powdered milk. The types of food and beverages to which the chickpea processed powder of the present invention is added are not particularly limited, but examples include: beverages such as chickpea milk, coffee beverages, tea beverages, lactic acid bacteria beverages, soft drinks, milk beverages, carbonated drinks, and jelly drinks; confectionery such as chocolate, soft candy, hard candy, biscuits, cookies, crackers, gum, and puffed snacks; frozen desserts such as ice cream, soft serve ice cream, sherbet, and frozen desserts; fillings such as jelly, pudding, and custard cream; creams such as custard cream, whipped cream, and sour cream; paste-like foods such as flower paste, plant (vegetable, potato, fruit, etc.) paste, cheese paste, liquid food, and baby food; bakery items such as bread, pizza dough, pie dough, ice cream cones, monaka shells, and cream puff shells; Western-style confectionery such as sponge cake, chiffon cake, castella, madeleines, financiers, pound cake, roll cake, cake donuts, and yeast donuts; and sauces such as meat sauce, white sauce, and demi-glace sauce. These foods may also be plant-based foods (foods made from plant-derived ingredients without using animal-derived ingredients). The amount of chickpea powder of the present invention added to food and beverages should be set appropriately depending on the type of food or beverage, etc. [Examples]

[0047] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0048] 1. Production of chickpea processed powder (Examples 1-9, Comparative Examples 1-2) 1-1. Preparation of powdered raw material mixture The raw materials shown in Table 1 were mixed uniformly to prepare a powdered raw material mixture.

[0049] [Table 1]

[0050] 1-2. Preparation of heated and kneaded products A compound was prepared by kneading the powder raw material mixture prepared above with water and / or vegetable oil as raw materials using a twin-screw extruder (EA-20, Suehiro EPM Co., Ltd.; die shape φ4mm × 1) while heating and pressurizing. Specifically, the powder raw material mixture was placed in the hopper of the twin-screw extruder, and the liquid raw material was injected through the liquid inlet provided in the inlet barrel of the twin-screw extruder, and a compound was obtained under the operating conditions shown in Table 2. Under all conditions, the residence time of the powder raw material mixture in the barrel was approximately 30 to 180 seconds.

[0051] [Table 2]

[0052] 1-3. Drying and grinding of heated and kneaded products The heated and kneaded material extruded from the die of a twin-screw extruder was dried at 42°C in a forced-air constant-temperature incubator (DKN602, manufactured by Yamato Scientific Co., Ltd.), then ground and passed through a 30-mesh (560 μm opening) sieve to obtain chickpea processed powder.

[0053] 2. Production of chickpea processed powder (Comparative Examples 3-4) The raw materials shown in Table 3 were mixed, and the resulting mixture was heated under the conditions shown in Table 3. After heating, the mixture was dried at 42°C in a forced-air constant-temperature incubator (DKN602, manufactured by Yamato Scientific Co., Ltd.), then ground and passed through a 30-mesh (560 μm opening) sieve to obtain chickpea powder.

[0054] [Table 3]

[0055] 3. Evaluation 3-1. Chickpea milk (suspension of processed chickpea powder) The peak viscosity of the chickpea powder obtained above was measured using a Rapid Visco Analyzer (RVA RVATECHMASTER, Perten Instruments). Specifically, first, a slurry was prepared by adding the chickpea powder to purified water to a dry solids content of 20% by mass and mixing. The obtained slurry was placed in a paddle and heated while rotating the paddle at a rotation speed of 120 rpm, and the viscosity during heating was measured using a Rapid Visco Analyzer. The heating conditions were to hold the slurry at 50°C for 1 minute, and then raise the temperature to 95°C at a rate of 4.5°C / min. The maximum viscosity during the heating from 50°C to 95°C was determined as the peak viscosity.

[0056] Furthermore, five evaluators skilled in evaluating food flavors placed 0.3g of the chickpea powder obtained above on their tongues and consumed it. They then scored the milk flavor (milk-like flavor) according to the following criteria, and the average of each evaluator's score was calculated. The baseline score for scoring was 4 points (strong milk flavor felt) when consuming whole milk powder (Hokkaido whole milk powder, manufactured by Yotsuba Dairy Co., Ltd.) in the same manner, and 1 point (no milk flavor felt at all) when consuming unprocessed chickpea powder (chickpea powder, manufactured by Namisato Co., Ltd.) in the same manner. <Criteria for judging milk flavor> 1 point: I can't taste any milk flavor at all. Points 2: There is a slight milky flavor. 3 points: It has a faint milky flavor. 4 points: Has a strong milky flavor.

[0057] The results are shown in Table 4. The chickpea milk of Examples 1-9 had a milky flavor and low peak viscosity, demonstrating excellent suitability as a beverage. In contrast, the chickpea milk of Comparative Examples 1-4 lacked or had little milky flavor, and the chickpea milk of Comparative Examples 1 and 2 also had high peak viscosity, indicating poor suitability as a beverage. These results confirm that chickpea processed powder obtained by kneading chickpea flour, starch-degrading enzyme, and water under pressure, and then drying the kneaded product, can exhibit a milky flavor.

[0058] Furthermore, a comparison of Examples 1, 2, and 5 revealed that adding 35 parts by mass or more of water per 100 parts by mass of chickpea flour in the preparation of the compound resulted in a stronger milk flavor and a further reduction in the peak viscosity. A comparison of Examples 5 and 6 revealed that adding vegetable oil in addition to water to the compound further enhanced the milk flavor and resulted in a further reduction in the peak viscosity. A comparison of Examples 1 and 9 confirmed that adding cellulase and hemicellulase in addition to starch-degrading enzymes in the preparation of the compound resulted in an even better improvement in milk flavor and a reduction in peak viscosity.

[0059] [Table 4]

[0060] 3-2. Chickpea Milk Chocolate (Chocolate containing processed chickpea powder) Chocolate with the composition shown in Table 5 was produced. Specifically, predetermined amounts of sugar, chickpea flour powder, and powdered fat were pre-mixed and then combined with cocoa mass and cocoa butter melted in a double boiler. The mixture was then ground until smooth, and then the chocolate was obtained through a tempering process.

[0061] Five evaluators skilled in evaluating beverage flavors tasted the chocolates obtained as described above and scored the milk flavor (milk-like flavor) according to the following criteria, and the average of each evaluator's score was calculated. The baseline score for scoring was 4 points (strong milk flavor) for the chocolate obtained in Comparative Example 1A using whole milk powder (Hokkaido whole milk powder, manufactured by Yotsuba Dairy Co., Ltd.) instead of processed chickpea powder, and 1 point (no milk flavor at all) for the chocolate obtained in Comparative Example 1A using unprocessed chickpea powder (chickpea powder, manufactured by Namisato Co., Ltd.) instead of processed chickpea powder. <Criteria for judging milk flavor> 1 point: I can't taste any milk flavor at all. Points 2: There is a slight milky flavor. 3 points: It has a faint milky flavor. 4 points: Has a strong milky flavor.

[0062] The results are shown in Table 5. The chocolates of Examples 2A and 6A had a milky flavor, but the chocolate of Comparative Example 1A had almost no milky flavor. In addition, both the chocolates of Example 2B and Comparative Example 1B had oil powder added and had a milky flavor, but the chocolate of Example 2B had a stronger milky flavor. From these results, it was confirmed that chickpea processed powder, obtained by kneading chickpea flour and raw materials containing starch-degrading enzymes under heat and pressure to prepare a kneaded product and then drying the kneaded product, can impart a milky flavor when added to foods such as chocolate.

[0063] [Table 5]

Claims

1. The first step involves kneading chickpeas, starch-degrading enzymes, and water under heat and pressure to obtain a kneaded product, and The second step involves drying and pulverizing the kneaded material obtained in the first step to obtain chickpea processed powder. A method for producing chickpea processed powder, including [the specified ingredient].

2. The manufacturing method according to claim 1, wherein the first step is performed using an extruder.

3. The manufacturing method according to claim 1 or 2, wherein the starch-degrading enzyme is α-amylase.

4. The manufacturing method according to claim 1 or 2, further comprising including vegetable oil in the kneaded product in the first step.

5. The manufacturing method according to claim 1 or 2, wherein in the first step, cellulase and / or hemicellulase are further included in the kneaded product.

6. The manufacturing method according to claim 5, wherein the hemicellulase is xylanase.

7. The manufacturing method according to claim 1 or 2, wherein in the first step, the amount of water added per 100 parts by mass of chickpeas is 20 to 70 parts by mass.

8. The chickpea powder obtained through the following first and second steps: The first step involves kneading chickpeas, starch-degrading enzymes, and water under heat and pressure to obtain a kneaded product, and The second step involves drying and pulverizing the kneaded material obtained in the first step to obtain chickpea processed powder.

9. Food and beverages comprising the chickpea processed powder described in claim 8.

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