Oily foods

Abstract

To provide a novel oil-based food product.SOLUTION: This oil-based food product contains a bean-derived roasted powder material, a roasted sugar, and an unroasted sugar.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oily food product using a powder material derived from beans, and a method for producing the oily food product. [Background technology]

[0002] Chocolate, a type of oily food, is made from ingredients derived from cacao, such as cocoa mass, cocoa butter, and cocoa powder, as well as sugar, and is consumed worldwide for its unique flavor and texture. However, the areas where cacao can be harvested are limited, and chocolate made primarily from cacao is expensive.

[0003] Among the components derived from cacao, cocoa butter has become available at a lower price than cacao butter, as research has progressed into obtaining alternative materials through fractionation of palm oil and interesterification.

[0004] Patent Document 1 discloses a chocolate-like food product containing soy protein extraction residue as a main ingredient as a cocoa powder substitute.

[0005] Patent Document 2 discloses a snack food made by crushing and processing deodorized soybeans. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-27280 [Patent Document 2] Japanese Patent Application Publication No. 2-84135 Summary of the Invention [Problem to be solved by the invention]

[0007] The present inventors have investigated novel oily foods in which the content of components derived from cocoa has been reduced.

[0008] The method described in Patent Document 1 has problems with flavor and has not been able to completely replace cocoa powder. Therefore, an object of the present invention is to provide a novel oily food product which has reduced components derived from cacao and is excellent in flavor. [Means for solving the problem]

[0009] As a result of extensive research conducted by the inventors to solve the above problems, they have completed the present invention by incorporating a roasted powder material derived from beans, roasted sugars, and unroasted sugars.

[0010] That is, the present invention provides: (1) Oily foods containing roasted powdered materials derived from beans, roasted sugars, and unroasted sugars; (2) The oily food of (1), in which the L value of the color tone of the mixture of roasted powder material derived from beans and roasted sugars is 40 to 60; (3) The oily food according to (1), wherein the roasted sugar is obtained by roasting an aqueous sugar solution. (4) The oil-based food according to (2), wherein the roasted sugar is obtained by roasting an aqueous sugar solution. (5) The oil-based food according to any one of (1) to (4), wherein the saccharide aqueous solution is a monosaccharide aqueous solution. (6) The oily food according to any one of (1) to (5), wherein the bean-derived roasted powder material and the roasted sugar are roasted simultaneously. (7) The oily food according to any one of (1) to (5), wherein the total amount of cocoa mass and cocoa is less than 5% by weight. (8) A method for producing an oily food product, which comprises roasting a mixture of bean-derived powdered materials and sugars and containing the mixture and unroasted sugars. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide an oily food with reduced components derived from cocoa. In a preferred embodiment, an oil-based food can be provided without using any ingredients derived from cacao. The obtained oil-based food has a pleasant flavor without the off-flavor of the bean-derived powder material. DETAILED DESCRIPTION OF THE INVENTION

[0012] The oil-based food of the present invention contains a roasted powdered material derived from beans, roasted saccharides, and unroasted saccharides. In this specification, the roasted powdered material derived from beans is a powdered material obtained by roasting the powdered material derived from beans. In this specification, the roasted bean powder material used is a roasted bean powder material obtained by roasting a bean powder material that is a pulverized product of one or more beans selected from the group consisting of mung beans, kidney beans, peas, and purple peas.

[0013] The pulse-derived powder material that can be used in the present invention refers to any powder derived from the whole of pulse seeds and / or parts thereof. Examples of beans include soybeans, mung beans, kidney beans, peas, purple peas, adzuki beans, chickpeas, etc.

[0014] Preferred legume-derived powder materials are soybeans, mung beans, kidney beans, peas, purple adzuki beans, and adzuki beans, more preferably soybeans, mung beans, kidney beans, peas, and purple adzuki beans, even more preferably mung beans, kidney beans, peas, and purple adzuki beans, and most preferably kidney beans and purple adzuki beans, which are preferred in that they provide a flavor suitable for oily foods.

[0015] The oil-based food of the present invention uses a bean-derived roasted powder material obtained by roasting the above-mentioned bean-derived powder material. The conditions for roasting the bean-derived powder material are not limited because they can be appropriately adjusted after confirming the quality of the oil-based food obtained using the obtained bean-derived roasted powder material, but preferably, the roasting conditions can be set depending on the color tone of the bean-derived roasted powder material.

[0016] The roasted sugars that can be used in the present invention are preferably those obtained by roasting an aqueous sugar solution, and more preferably, an aqueous monosaccharide solution is used. Examples of monosaccharides include glucose, fructose, galactose, xylose, etc. Preferred are glucose, fructose, and xylose, and more preferably fructose. These sugars are preferred in that they provide a color and flavor suitable for oily foods. Such sugars may be used in combination. Honey, brown sugar, etc. containing the above components can also be used without limitation.

[0017] The roasting temperature and time are not limited as they can be adjusted depending on the color tone of the roasted powder material derived from beans and the roasted sugars. However, examples of roasting conditions include a temperature of preferably 100°C to 250°C, more preferably 120°C to 250°C, and even more preferably 140°C to 200°C. In order to impart a fragrant flavor and a deep color, the roasting time is preferably 10 minutes or more, more preferably 20 minutes or more. Since these vary depending on the roasting equipment used, the temperature and time are not limited to the above, and can be appropriately adjusted depending on the color and flavor of the bean-derived roasted powder material and the roasted sugars. The roasting equipment should preferably be equipped with a stirring blade, as this allows for uniform mixing and heating, and the heat source can be either gas heating or induction heating, as long as it allows for temperature control. Induction heating is preferred as it allows for easier temperature control.

[0018] The color tone of the roasted powder material derived from beans or roasted saccharides can be judged visually, but in a preferred embodiment, the degree of roasting can be determined by adjusting the heating conditions using the color tone L value as an index. The color tone L value is not particularly limited, but is measured using a color difference meter, and an example of a color difference meter is a colorimeter (ZE-6000: manufactured by Nippon Denshoku Industries Co., Ltd.). In a preferred embodiment, the oil-based food of the present invention has a color tone L value of 40 to 60 for the mixture of roasted powdered bean material and roasted saccharides. By adjusting the color tone L value within a predetermined range, it is possible to prepare novel oily foods that have a good flavor and are adjusted to various colors.

[0019] As described above, the oil-based food of the present invention uses a roasted powdered material derived from beans and roasted sugars, but the powdered material derived from beans and the sugars may be roasted simultaneously. This is preferable in that process control can be carried out simultaneously and the process can be simplified. In a preferred embodiment, in the step of simultaneously roasting the bean-derived powder material and the sugar, an oil or fat is further added, which is preferable in terms of improving flavor. As the oil or fat, various edible oils or fats can be used. As the more preferred oil or fat, phospholipids can be used.

[0020] The unroasted sugars that can be used in the present invention include monosaccharides, disaccharides, etc. Specific examples include sugar (sucrose), lactose, maltose, glucose, sugar alcohols, and high-fructose corn syrup. Other sugars such as trehalose and oligosaccharides, as well as sugar alcohols, may be added as needed. At least one selected from these groups can be used, and the sugars are preferably in powder form for ease of handling.

[0021] The content of the roasted powdered bean material in the oil-based food is preferably 10% by weight to 50% by weight, more preferably 15% by weight to 45% by weight, and even more preferably 20% by weight to 40% by weight.

[0022] The content of roasted sugars in the oil-based food is preferably such that the weight ratio of roasted sugars to the roasted powdered material derived from beans is 0.01 to 0.5, more preferably 0.05 to 0.3.

[0023] The content of unroasted sugars in the oil-based food is preferably 0.5% by weight to 50% by weight, more preferably 0.5% by weight to 40% by weight, even more preferably 10% by weight to 40% by weight, and even more preferably 20% by weight to 40% by weight.

[0024] The raw materials used in oil-based foods are not particularly limited, except for roasted powdered materials derived from beans, roasted sugars, and unroasted sugars. The composition of chocolate, a typical oil-based food, can also be used as a reference. For example, dairy ingredients, oils and fats, and other edible ingredients can be appropriately combined. Other additives include emulsifiers, antioxidants, and flavorings, but there are no restrictions on the type or amount, and they can be omitted.

[0025] By using the roasted bean-derived powder material and roasted sugars of the present invention, chocolates with a good flavor can be prepared even when the total amount of cacao mass and cocoa, which are cacao-derived raw materials, is less than 5%.Furthermore, chocolates with a good flavor can be prepared that are substantially free of cacao mass and cocoa.

[0026] Examples of usable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain fatty acid (MCT), shea butter, monkey fat, and other vegetable oils and fats; animal oils and fats such as milk fat, beef tallow, lard, fish oil, and whale oil; algae oil; and processed oils and fats obtained by subjecting these oils to hydrogenation, fractionation, hydrogenated fractionation, fractionated hydrogenated oil, and interesterification, as well as mixed oils and fats of these. In the oil-based food of the present invention, it is desirable to use a cocoa butter substitute to impart a desired hardness. Cocoa butter substitutes are also called hard butters, and may be either tempering or non-tempering. Other oils and fats can be selected and used in combination as appropriate depending on the various qualities required for the oil-based food.

[0027] The oily food of the present invention can be produced by the chocolate production process (mixing process, rolling, conching treatment, molding, cooling and solidifying process, etc.).

[0028] The oil-based foods of the present invention can be obtained as novel oil-based foods having a variety of colors and flavors, such as dark tones to light colors, fragrant flavors, light flavors to astringent flavors, etc., by adjusting the types and amounts of bean-derived powder materials, roasted sugars, and unroasted sugars, and by adjusting the roasting conditions. [Example]

[0029] The present invention will be described in more detail below with reference to examples, in which % and parts are all by weight.

[0030] (How to prepare oily foods) The beans were ground using a commercially available coffee mill. Add the ingredients listed in the roasting section of Table 1, mix, and spread evenly. The coffee was roasted in an oven (DKM600, manufactured by Yamato Scientific Co., Ltd.). The heating conditions were adjusted to the desired roast level within the range of 130 to 190°C and 20 to 60 minutes. After roasting, all the flours and a portion of the melted oil were mixed according to the mixing ratio of the ingredients listed in the Mixture column in Table 1. Hard butter (manufactured by Fuji Oil, product name "Parkena S") was used as the oil. The dough was ball milled using a Shake Master Auto (Biomedical Science Co., Ltd.) to obtain a pulverized product. The particle size of the pulverized product was 20-30 μm. A micrometer (manufactured by Mitutoyo Corporation, product name "Digimatic Standard Outside Micrometer MDC-25PJ") was used to measure the particle size. The remaining oil and fat were added, and the lecithin was added and mixed to liquefy. Pour into a mold and let solidify at 5°C.

[0031] (Evaluation method for oily foods) Evaluate the flavor of oily foods that have been left in a room at 18-20°C for 1-3 hours.

[0032] (Color Tone Evaluation) The color tone of the bean-derived powder material was measured using a color difference meter ZE-6000. ○: L value is 40-60. Good ×: L value is greater than 60 or less than 40.

[0033] (Flavor evaluation) Oily foods were evaluated according to the following criteria, with a rating of 3 or higher considered to be acceptable. 5: Very good with bean smell suppressed 4: Good 3: Fairly good 2: Slightly poor 1: Strong bean smell, poor quality

[0034] (comprehensive evaluation) Oily foods with a color rating of "○" and a flavor rating of 3 were given an overall rating of "○". Oily foods with a color rating of "○" and a flavor rating of 4 or higher were given an overall rating of "◎".

[0035] [Table 1]

[0036] Purple peas were used as beans. The sugars and lecithin in the roasting column were prepared by adding lecithin to a 33% aqueous solution of sugars and mixing it with the beans before roasting. In the comparative example, the sugars were replaced with water, which was then mixed with the beans and roasted.

[0037] (Study 1) Study of the effects of fructose Fructose was used as the sugar, and Examples 1 to 3 were prepared according to the "with sugar" in Table 1. For Comparative Examples 1 to 5, oil-based foods were prepared according to the "without sugar" in Table 1. Oily foods were prepared according to the above (Method for preparing oily foods) and evaluated according to the (Method for evaluating oily foods). In the comparative example, even when roasted at the same temperature as in the example and for three times the time (90 minutes) of example 1, the color tone L value could not be reduced.

[0038] [Table 2]

[0039] (Consideration) The oily food of the example had a color suitable for oily foods and a good flavor. The comparative example, which did not use roasted sugars, had a strong bean smell. Example 1 produced an excellent oily food product that was light brown in color and had a strong roasted flavor.

[0040] (Study 2) Examination of the effects of various sugars and roasting conditions Honey and brown sugar were used as sugars to prepare Examples 4 to 6 in Table 1 "With sugars." Oily foods were prepared according to the above (Method for preparing oily foods) and evaluated according to the (Method for evaluating oily foods).

[0041] [Table 3]

[0042] (Consideration) Similar effects were obtained when various sugars other than fructose were used. [Industrial Applicability]

[0043] According to the present invention, a novel oily food can be provided.

Claims

1. The chocolate-like oily food contains fats and oils as raw materials, and contains roasted bean powder material obtained by roasting a bean powder material which is a pulverized product of one or more kinds of beans selected from the group consisting of mung beans, kidney beans, peas and purple peas, roasted sugars and unroasted sugars. However, the roasted bean powder material and the roasted sugar are roasted at the same time.

2. The chocolate-like oily food according to claim 1, wherein the mixture of roasted bean powder material and roasted sugar has a color L value of 40 to 60.

3. The chocolate-like oily food according to claim 1, wherein the roasted sugar is obtained by roasting an aqueous sugar solution.

4. The chocolate-like oily food according to claim 2, wherein the roasted sugar is obtained by roasting an aqueous sugar solution.

5. The chocolate-like oily food according to claim 3 or 4, wherein the aqueous saccharide solution is an aqueous monosaccharide solution.

6. The chocolate-like oily food according to any one of claims 1 to 5, wherein the total amount of cocoa mass and cocoa is less than 5% by weight.

7. The method for producing a chocolate-like oily food is a method for roasting a mixture of a powdered bean material, which is a pulverized product of one or more kinds of beans selected from the group consisting of mung beans, kidney beans, peas and purple peas, and sugars, and containing the mixture and unroasted sugars.

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