Barley flour contains soy protein isolates

Abstract

To provide a soybean protein raw material making ingestion control easier than a general soybean protein organized material, and having excellent texture.SOLUTION: A barley powder-containing soybean protein organized material as an organized material of a material containing a defatted soybean-derived raw material, and a raw material powder comprising barley powder is such that a content of the barley powder is 20 mass% or more and less than 40 mass% based on the total mass of the raw material powder. A production method of the barley powder-containing soybean protein organized material includes a step of organizing and swelling by subjecting a defatted soybean-derived raw material, and a raw material powder comprising barley powder to high temperature high pressure treatment together with the other materials including water. The production method is such that: a content of the barley powder is 20 mass% or more and less than 40 mass% based on the total mass of the raw material powder; and the high temperature high pressure treatment step is performed so that a hardness of the barley powder-containing soybean protein organized material is 1,650-3,000 g, and a settle volume (SV) in water is 6.8-9.0 mL / g.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a texturized soy protein product containing barley flour, and more particularly to a texturized soy protein product containing barley flour which is easy to control in intake and has a good texture. [Background technology]

[0002] Texturized soy protein products (including granular soy protein, etc.) are produced by using defatted soybeans as a raw material and processing them at high temperature and high pressure in an extruder or the like to texturize, expand, etc. They have traditionally been used in various processed foods and dishes as meat substitutes, etc. In recent years, interest in texturized soy protein products has been growing in light of health needs, as soy protein is a protein source with an excellent balance of essential amino acids, and they are also used in nutritional health foods in the form of food bars, etc., and various technologies have been developed to improve the texture and functions according to their uses.

[0003] For example, Patent Document 1 discloses a method for producing soybean puffs by pressurizing, heating, extruding and expanding a moist raw material containing a defatted soybean-derived material and a starchy raw material, with the aim of producing soybean puffs that contain the nutritional components of soybeans, have a crispy texture that goes down easily, and have a simple soybean flavor, characterized in that (a) the defatted soybean-derived material essentially contains defatted soy milk, (b) the ratio of the defatted soybean-derived material to the starchy raw material is 5 to 80 parts by weight (on a dry matter basis) of the former and 20 to 95 parts by weight (on a dry matter basis) of the latter, (c) the moisture content of the moist raw material is 15 to 40% by weight, and (d) the heating is performed at an extrusion temperature of 130 to 200°C. Furthermore, Patent Document 2 discloses a confectionery whose main ingredient is vegetable protein and contains granular soy protein obtained from defatted soybeans as a raw material, with the aim of providing a confectionery containing soy protein, which is expected to have health benefits, as an easy-to-carry solid food for people who want to build muscle, such as athletes and exercise enthusiasts, and which contains a sufficient amount of protein to be expected to be effective in repairing and enlarging muscle. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2006 / 098399 [Patent Document 2] JP 2012-249603 A Summary of the Invention [Problem to be solved by the invention]

[0005] When used in the above-mentioned nutritional health foods, there is a demand for materials that are easy to control intake of. In addition, there is a demand for materials that have a good texture so that they can be used as is in convenient solid foods (so-called food bars) as described in Patent Document 2.

[0006] Therefore, an object of the present invention is to provide a soybean protein material which can be more easily controlled for intake than general texturized soybean proteins and which has a good texture. [Means for solving the problem]

[0007] As a result of extensive research into the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by adding a predetermined amount of barley flour to a soy protein ingredient.

[0008] That is, the object of the present invention is to provide a barley flour-containing soy protein textured product, which is a textured material containing raw material flour consisting of defatted soybean-derived raw material and barley flour, wherein the content of the barley flour is 20% or less based on the total mass of the raw material flour. ~35% by mass This can be achieved by the texturized soy protein containing barley flour, which is a barley flour-containing soy protein texturized product. In the present invention, the term "textured product" refers to a texturized and puffed product having a desired shape such as granules, flakes, rods, etc., obtained by texturizing and puffing raw material flour by treating it together with water at high temperature and high pressure. Effect of the Invention

[0009] According to the present invention, it is possible to provide a soy protein material which can be more easily controlled for intake than general texturized soy protein products and which has a good texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] [Textured soybean protein containing barley flour] The barley flour-containing soy protein textured product of the present invention is a textured product of a material containing a raw material flour consisting of a defatted soybean-derived raw material and barley flour, and the content of the barley flour is 20% by mass or more and less than 40% by mass based on the total mass of the raw material flour. This allows the barley flour-containing soy protein textured product to have an appropriate chewiness and bulk formation in the stomach, making it easier to control intake than general soy protein textured products and having a good texture. In the present invention, the ratio of raw material flour in the material of the textured product is preferably 80% by mass or more, more preferably 90% by mass or more.

[0011] In the present invention, the raw material flour is composed of defatted soybean-derived raw materials and barley flour. The defatted soybean-derived raw materials are not particularly limited as long as they are obtained from defatted soybeans that have been defatted by extracting oil from soybeans using a processing aid, or by extracting oil from the pressed cake after squeezing soybeans using a processing aid. For example, defatted soybeans, concentrated soy protein, isolated soy protein, and crushed products, heat-treated products, enzyme-treated products, etc. that have been physically or chemically treated therewith can be mentioned. These defatted soybean-derived raw materials can be used alone or in combination of two or more. Defatted soybeans are preferred as the defatted soybean-derived raw materials. The form of the defatted soybeans is not particularly limited. For example, water-containing products such as slurry and clay, dried products such as flakes, defatted soybean flour that has been pulverized, etc. can be mentioned. The defatted soybean flour may be heat-treated before or after pulverization. Defatted soybeans may be used alone or in the form of two or more. As the form of defatted soybeans, crushed defatted soybean flour is preferred. In addition, barley flour is prepared by milling barley (i.e., after scraping the surface of the barley, removing the husk and germ, and forming endosperm grains) into a powder form by an appropriate milling method. By using barley flour milled after milling, the texture, particularly the melting in the mouth, is improved compared to barley flour milled without milling, and is therefore preferred. The type of barley is not particularly limited as long as it is edible, and may be any type such as two-row barley, six-row barley, naked barley, or any variety thereof, or may be a mixture of multiple types or varieties. As the type of barley, six-row barley is preferred. The content of barley flour is preferably 20 to 35% by mass, more preferably 25 to 35% by mass.

[0012] The barley flour-containing soy protein textured product of the present invention preferably has a hardness of 1650 to 3000 g and an SV of 6.8 to 9.0 mL / g. In the present invention, the hardness is the load when the textured product is compressed as it is and broken using a texture analyzer, and can be an index of the hardness when the textured product is chewed. If the hardness is 1650 to 3000 g, a good texture with a suitable chewiness can be obtained when the textured product is used as it is in solid foods and the like. The hardness is more preferably 1800 to 2800 g, and particularly preferably 1900 to 2500 g.

[0013] In addition, SV indicates swelling in water and can be an index of bulk formation ability in the digestive tract. In the present invention, SV is calculated by weighing 300 mg of a test sample into a test tube, adding 6 mL of pure water, suspending the sample, and then measuring the bulk (mL) of the precipitated test sample per 1 g of solid content of the test sample. It is considered that the larger the SV, the greater the bulk formation in the stomach. However, if the SV is too large, handling during processing may become poor. If the SV is 6.8 to 9.0 mL / g, the textured product can be said to be easy to control when eaten and easy to process. The SV is more preferably 7.0 to 8.8 mL / g, and particularly preferably 7.4 to 8.6 mL / g. As shown in the examples described later, if the content of barley flour in the raw material flour is within the above range, a barley flour-containing soy protein textured product having the hardness and SV within the above range can be easily obtained.

[0014] The barley flour-containing soy protein texturized product of the present invention preferably has a protein content of less than 50% by mass based on the dry mass. This allows for easy feeding control and a soy protein material with a good texture. In the present invention, the protein content is calculated by measuring the total nitrogen content by the Kjeldahl method and using a nitrogen conversion coefficient of 6.25. The protein content is more preferably 20% by mass or more as a lower limit based on the dry mass, even more preferably 25% by mass or more, even more preferably 30% by mass or more, and particularly preferably 35% by mass or more. The upper limit is more preferably less than 50% by mass, even more preferably 47% by mass or less, and particularly preferably 45% by mass or less.

[0015] The viscosity of the barley flour-containing soy protein texturized product of the present invention when ground and suspended in water is not particularly limited and can be adjusted appropriately depending on the application. For example, for a suspension with a solid content of 20% by mass, measurement is started under conditions of 25°C and 500 rpm using a Perten Instruments Rapid Viscoanalyzer, and the viscosity at 15 minutes is preferably 650 mPa·s or more as a lower limit, more preferably 700 mPa·s or more, and particularly preferably 750 mPa·s or more. The upper limit is preferably 1500 mPa·s or less, more preferably 1300 mPa·s or less, and particularly preferably 1200 mPa·s or less. This makes it possible to obtain a texturized product that is easier to control feeding.

[0016] Moreover, it is preferable that the barley flour-containing soy protein textured product of the present invention has a suitable chewiness when chewed and a good melting property in the mouth. This makes it easier to control food intake. The following method can be used to evaluate such texture. That is, when the hardness of a textured product that has been subjected to water absorption treatment is measured twice in succession using a tensipresser, the smaller the value of the first maximum test force (H) (hardness after water absorption treatment) and the ratio (A2 / A1) of the second load area (A2) to the first load area (A1) (also called "cohesiveness"), the more likely it is that the product will crumble and melt in the mouth when chewed. Thus, when the hardness of the barley flour-containing soy protein textured product that has been subjected to water absorption treatment is measured twice in succession, the smaller the value of the first maximum test force (H) (hardness after water absorption treatment) is, and the smaller the value of the second maximum test force (H) is, the more likely it is that the product will crumble and melt in the mouth when chewed. Thus, when the hardness of the barley flour-containing soy protein textured product that has been subjected to water absorption treatment is measured twice in succession, the smaller the value of the first maximum test force (H) (hardness after water absorption treatment) is, and the greater the melting property is, the greater the melting property is. 2 The hardness (H) after the water absorption treatment is preferably 2500 g / cm or less, and the ratio (A2 / A1) of the second load area (A2) to the first load area (A1) (cohesiveness) is preferably 0.6 or less. 2 Less than 2100g / cm is preferable. 2 Less than 2000g / cm is more preferable. 2The following is more preferable: The cohesiveness (A2 / A1) is preferably from 0.430 to 0.550, and more preferably from 0.450 to 0.540.

[0017] The material for the barley flour-containing soy protein texturized product of the present invention may contain other materials in addition to the raw material flour, so long as the effect of the present invention is not impaired. The other materials include water, cereal flours such as wheat flour, rice flour, and buckwheat flour, other protein materials such as wheat protein, milk protein, and egg protein, starch, processed starch, edible oils and fats, dietary fiber, seasonings, and additives such as inorganic salts, vitamins, emulsifiers, antioxidants, pH adjusters, preservatives, thickeners, colorants, and flavors, which may be used alone or in combination of two or more.

[0018] The barley flour-containing soy protein texturized product of the present invention can be used in any food without any particular restrictions. For example, solid foods such as food bars and cereal foods, processed meat foods such as ham, sausage, hamburger, meatballs, meatballs, minced meat, meat sauce, mapo tofu, dumplings, and shumai, and processed seafood foods such as kamaboko (fish cake, chikuwa, fishcake, etc.), tuna flakes, and salmon flakes, ingredients for sauce-like foods such as curry, stew, pasta sauce, tomato sauce, demi-glace sauce, and white sauce, ingredients for liquid foods such as minestrone, corn potage soup, consomme soup, Chinese soup, and miso soup, and wet-type food materials soaked in seasoning liquids, etc. are listed. In particular, since it has a good texture with a moderate hardness in its original form, it is preferable to use it in solid foods such as food bars.

[0019] [Method for producing barley flour-containing soy protein textured product] The method for producing a barley flour-containing soy protein textured product of the present invention includes a step of treating a raw material flour consisting of a defatted soybean-derived raw material and barley flour together with other materials including water at high temperature and high pressure to texture and expand the raw material flour, the content of the barley flour being 20% ​​by mass or more and less than 40% by mass based on the total mass of the raw material flour, and the high temperature and high pressure treatment step is performed so that the hardness of the barley flour-containing soy protein textured product is 1650 to 3000 g and the SV is 6.8 to 9.0 mL / g. The high temperature and high pressure treatment can be performed using an extrusion molding machine such as a twin screw extruder. The puffed product after the high temperature and high pressure treatment can be shredded, dried, cooled, sized, etc. to produce a barley flour-containing soy protein textured product of a desired shape. In the present invention, the shape of the barley flour-containing soy protein textured product can be, for example, granular, flake, rod, etc. Granular is preferable because it provides a good texture, particularly hardness. EXAMPLES

[0020] The present invention will now be described in detail with reference to examples. 1. Preparation of barley flour-containing soy protein texturized product A control soy protein textured product and each test example of the textured soy protein containing barley flour were prepared with the raw material flour composition shown in Table 1. Specifically, water was added to each raw material flour, and the textured product was heated under pressure while observing the swelling state using a twin-screw extruder. The amount of water added was adjusted to 25-30% by mass, and the following (a) to (c) that affect the textured product were adjusted so that (a) the pressure during heating was in the range of 2.2 to 6.5 MPa, (b) the tip barrel temperature was 140°C, and (c) the heating time was in the range of 30 to 90 seconds, and the product was extruded from the die and cut with a cutter (rotation speed: 1000 rpm) immediately after the die exit to obtain a textured product. The screw rotation speed at this time was 700 rpm. Next, the textured product was dried with hot air at 70°C using a dryer until the moisture content was 8% by mass or less. Then, large-sized textured products were removed using a sieve with 6 mm openings to obtain each granular textured product. 2. Analysis and evaluation of barley flour-containing soy protein texturized product (1)Hardness The hardness (g) of each textured product was measured under the following conditions using a texture analyzer (TA.XT.plus (Stable Micro Systems)). For each textured product, approximately 10 grains of the same shape and size were taken, and each was measured to obtain an average value. Test mode: Compression test Test speed (before): 1.00mm / sec Test speed (after): 1.00mm / sec Test speed (return): 10.00mm / sec Target Mode: Strain Strain: 50% Trigger Type: Auto (Force) Trigger load: 5.0g Plunger: P / 5 (We chose the flat type to accommodate the back teeth) (2) S.V. Each textured material was ground in a coffee mill, sieved through a sieve with 300 μm openings, and the powder that fell through the sieve was used as a test sample for measurement. SV was measured by weighing 300 mg of the test sample into a test tube, adding 6 mL of pure water to suspend the mixture, and leaving it at room temperature overnight. The volume (mL) of the precipitated test sample was measured, and the volume was calculated as the volume of the precipitated test sample per 1 g of solid content of the test sample. The moisture content of the test sample was measured based on the Standard Method for Analysis of Fats, Oils, and Related Materials (1.4.1-2013, Japan Oil Chemists' Society). (3) Viscosity Each textured product was ground in a coffee mill, sieved through a sieve with 300 μm openings, and the powder that passed the sieve was used as a test sample for viscosity measurement. First, the test sample was weighed into an aluminum measuring cup so that the total mass would not exceed 30 g when water was added in an amount 5 times its dry mass, and the cup was set in a Rapid Visco Analyzer (RVA, Perten Instruments) and measured at 25°C and 500 rpm. The viscosity at 15 minutes was the measured value. (4) Hardness and cohesion after water absorption treatment 60 mL of boiling water was added to 30 g of each textured material, and the material was allowed to stand for 30 minutes to absorb water. After that, the hardness of 20 g of the sample after the water absorption treatment was measured twice in succession using a tensipressor (MyBoy II SYSTEM (manufactured by Taketomo Denki Co., Ltd.)). The maximum test force (H) (g / cm) in the first test was 2 The value of A2 / A1 was calculated as the ratio of the second load area (A2) to the first load area (A1) and recorded as the cohesiveness. (5) Protein content For each textured material, the total nitrogen content was measured by the Kjeldahl method, and the protein content (mass%) was calculated using a nitrogen conversion factor of 6.25. The values ​​were rounded off to one decimal place. (6) Sensory evaluation Each of the textured products prepared in 1 was tasted as is and evaluated for hardness and melting in the mouth according to the following criteria. The evaluation was made by consensus among five trained expert panelists. (i) Texture (hardness) ◎: Very good, chewy 〇: Slightly chewy, good △: Slightly soft ×: too soft or too hard (ii) Texture (melt in the mouth) ◎: No roughness remains, very good 〇: Not much roughness remains, good △: Some roughness remains, slightly poor ×: Roughness remains, defective The analysis and evaluation results are shown in Table 1.

[0021] [Table 1]

[0022] As shown in Table 1, in the barley flour-containing soy protein textured products, the textured products of Test Examples 3 to 5, in which the barley flour content was 20 to 35% by mass, had a hardness of 1650 to 3000 g and a good texture (hardness). In addition, the SV was 6.8 to 9.0 mL / g, which was larger than the SV of the control soy protein textured product, suggesting that it is easy to control food intake when eaten. Furthermore, the viscosity was 650 to 1500 mPa·s, which was larger than the control, suggesting that it is easy to control food intake when eaten. In these Test Examples, the texture (melt in the mouth) was good in the sensory evaluation. On the other hand, the textured products of Test Examples 1 and 2, in which the barley flour content was 8% by mass and 18% by mass, respectively, had a hardness of less than 1650 g and a soft texture (hardness). Moreover, the textured product of Test Example 6, which contained 40% barley flour by mass, had a hardness of over 3000g and a fairly hard, unsatisfactory texture (hardness). Therefore, it was suggested that a barley flour-containing soy protein textured product having a barley flour content of 20% or more and less than 40% by mass, a hardness of 1650 to 3000g, and an SV of 6.8 to 9.0mL / g is useful. Furthermore, evaluation of the texture (melt in the mouth) of the barley flour-containing soy protein textured product showed that the hardness after water absorption treatment was 3000g / cm 2 It was suggested that the cohesiveness is preferably 0.6 or less, and the cohesiveness is preferably 0.6 or less.

[0023] 3. Preparation and evaluation of food using barley flour-containing soy protein texturized product (1) Preparation of chocolate bars As an application of the barley flour-containing soy protein texturized product to food products, chocolate bars were prepared using each of the texturized products prepared in 1, with the composition shown in Table 2. Specifically, white chocolate was chopped and melted in a hot water bath, each texturized product was added and mixed, 45g was poured into a mold lined with plastic wrap, tapped to remove air, cooled, and then chilled in the refrigerator. (2) Evaluation of chocolate bars Each chocolate bar prepared in (1) was tasted and compared with a reference example using a control soy protein texturized product, and the hardness and melting in the mouth texture were evaluated according to the following evaluation criteria. The evaluation was determined by consensus among five trained expert panelists. (i) Texture (hardness) ◎: Very good, chewy 〇: Slightly chewy, good △: Slightly soft ×: too soft or too hard (ii) Texture (melt in the mouth) ◎: No roughness remains, very good 〇: Not much roughness remains, good △: Some roughness remains, slightly poor ×: Roughness remains, defective The evaluation results are shown in Table 2.

[0024] [Table 2]

[0025] As shown in Table 2, the chocolate bars of Test Examples 7-2 to 7-4 using Test Examples 3 to 5, which contain 20 to 35% by mass of barley flour among the barley flour-containing soy protein textured products, had better texture (hardness and melting in the mouth) than the chocolate bar of Reference Example using the soy protein textured product. Furthermore, the chocolate bars of Test Examples 7-3 and 7-4 using Test Examples 3 and 4, which contain 25 to 35% by mass of barley flour, had very good texture (hardness and melting in the mouth) compared to the chocolate bar of Reference Example using the soy protein textured product. On the other hand, the chocolate bar of Test Example 7-1, which uses the textured product of Test Example 2, which contains 18% by mass of barley flour, had good melting in the mouth, but the hardness was equivalent to that of the chocolate bar of Reference Example. In addition, the chocolate bar of Test Example 7-5, which used the texturized product of Test Example 6 containing 40% by mass of barley flour, was considerably harder and somewhat more difficult to eat than the chocolate bar of Reference Example. Therefore, it was shown that the barley flour-containing soy protein texturized product satisfying the above-mentioned requirements can provide a good texture even when used in food products.

[0026] The present invention is not limited to the configurations and examples of the above-described embodiment, and various modifications are possible within the scope of the gist of the invention. [Industrial Applicability]

[0027] According to the present invention, it is possible to provide a soy protein material which can be more easily controlled for intake than general texturized soy protein products and which has a good texture.

Claims

1. A barley flour-containing soy protein textured product, which is a textured material containing a raw material flour consisting of a defatted soybean-derived raw material and barley flour, The barley flour-containing soy protein textured product has a barley flour content of 20 to 35% by mass based on the total mass of the raw material flour.

2. The hardness is 1650 to 3000 g; 2. The barley flour-containing soy protein texturized product according to claim 1, which has a settled volume in water (SV) of 6.8 to 9.0 mL / g.

3. The hardness of the barley flour-containing soy protein textured material that had been subjected to water absorption treatment was measured twice in succession. The maximum test force (H) (hardness after water absorption treatment) in the first test was 3000 g / cm 2 is as follows:

3. The barley flour-containing soy protein textured product according to claim 1, wherein the ratio (A2 / A1) of the second applied area (A2) to the first applied area (A1) (cohesiveness) is 0.6 or less.

4. A method for producing a barley flour-containing soy protein textured product, comprising the steps of treating a raw material flour consisting of a defatted soybean-derived raw material and barley flour together with other materials including water at high temperature and high pressure to texture and expand the raw material flour, The content of the barley flour is 20 to 35% by mass based on the total mass of the raw material flour, The high-temperature, high-pressure treatment step is carried out so that the barley flour-containing soy protein textured product has a hardness of 1650 to 3000 g and a settled volume (SV) in water of 6.8 to 9.0 mL / g.

Images