Oily foods

Abstract

[Problem] To provide a novel oily food. This oily food contains a roasted powder material derived from beans and an unrefined or semi-refined sugar.

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 studies have been conducted to obtain alternative materials by separating palm oil and other substances and by 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. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-27280 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have investigated novel oily foods in which the content of components derived from cocoa has been reduced.

[0007] 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]

[0008] As a result of extensive research into solving the above problems, the inventors of the present invention have completed the present invention by incorporating a roasted powdered material derived from beans and unrefined or semi-refined sugars.

[0009] That is, the present invention provides: (1) Roasted powdered materials derived from beans and oily foods containing unrefined or semi-refined sugars; (2) An oily food product according to (1), which uses a soybean-derived roasted powder material as the bean-derived roasted powder material. (3) A method for producing oily foods using roasted powdered materials derived from beans and unrefined or semi-refined sugars. [Effects of the Invention]

[0010] 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

[0011] The oil-based food of the present invention contains a roasted powdered material derived from beans and unrefined or semi-refined sugars. In this specification, the roasted powdered material derived from beans is a powdered material obtained by roasting the powdered material derived from beans.

[0012] 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, peas, chickpeas, etc. More specifically, among the powder materials derived from beans, the soybean-derived powder materials include soy flours such as full-fat soy flour and defatted soy flour, isolated soy protein, concentrated soy protein, soy milk powder, etc. Soy flours include not only those obtained by pulverizing soybeans, but also those obtained by wet-pulverizing soybeans in an aqueous system and then drying, and those obtained by suspending soybean flour in an aqueous system and then drying the suspension.

[0013] A preferred soybean-derived powder material is one containing 10 to 90% by weight of crude protein, and even more preferably 20 to 70% by weight. By using a roasted soybean-derived powder material obtained by roasting a soybean-derived powder material adjusted to such a protein content, a good flavor can be obtained as an oily food. The crude protein content is calculated by multiplying the total nitrogen content in a sample by the Kjeldahl method by a coefficient of 6.25, and then expressing it as a percentage of the sample in dry matter terms. Preferred examples of the soybean-derived powder material include soybean flour and soy milk powder. In a more preferred embodiment, it is preferable to use full-fat soy flour having an NSI (described below) of 10 to 70, more preferably 20 to 60, which is commonly used as an index of protein solubility.

[0014] The term "NSI (Nitrogen soluble index)" as used herein refers to the nitrogen solubility index, which is expressed as the ratio (by weight) of water-soluble nitrogen (crude protein) to the total nitrogen content, based on a predetermined method. In the present invention, the value is measured according to the following method.

[0015] (Method for measuring NSI) 100 ml of water is added to 2.0 g of sample, and the mixture is stirred and extracted at 40°C for 60 minutes, then centrifuged at 1,400 x g for 10 minutes to obtain Supernatant 1. 100 ml of water is added again to the remaining precipitate, and the mixture is stirred and extracted at 40°C for 60 minutes, then centrifuged at 1,400 x g for 10 minutes to obtain Supernatant 2. Supernatants 1 and 2 are combined, and water is added to make 250 ml. After filtering through No. 5A filter paper, the nitrogen content of the filtrate is measured using the Kjeldahl method. At the same time, the nitrogen content of the sample is measured using the Kjeldahl method, and the ratio of the nitrogen recovered in the filtrate (water-soluble nitrogen) to the total nitrogen in the sample, expressed as a weight percentage, is the NSI.

[0016] The soybean-derived roasted powder material also includes soybean flour obtained by roasting at around 220°C for about 30 seconds. However, soybean-derived roasted powder material obtained by roasting more deeply than soybean flour is more preferred in that it has a more fragrant flavor and a darker color than soybean flour, which is suitable for the oil-based food of the present invention.

[0017] 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 150°C to 220°C. The roasting time is not limited and can be adjusted appropriately depending on the flavor of the resulting soybean-derived roasted powder material, but a roasting time of 10 minutes or more is preferred, more preferably 20 minutes or more, in order to impart a more fragrant flavor and a darker color than soybean flour. Since the temperature and time vary depending on the equipment used for roasting, they are not limited to the above-mentioned values ​​and can be adjusted appropriately depending on the color and flavor of the soybean-derived roasted powder material. The roasting equipment should preferably be equipped with a stirring blade, as this allows for uniform mixing and heating, and the heat source may be either gas heating or induction heating, as long as it allows for temperature control. Induction heating is preferred as it allows for easy temperature control.

[0018] The color tone of the roasted soybean-derived powder material 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, such as a colorimeter (ZE-6000, manufactured by Nippon Denshoku Industries Co., Ltd.). In a preferred embodiment, the color tone L value of the roasted soybean-derived powder material is 50 to 80, more preferably 50 to 70. The color tone L value of commercially available soybean flour measured under the same conditions is 82.

[0019] For beans other than soybeans, various roasted powder materials derived from beans prepared by a production method equivalent to the above-mentioned roasted powder material derived from soybeans can also be used.

[0020] Examples of unrefined or semi-refined sugars include brown sugar, medium-sized sugar, non-refined sugar, raw sugar, honey, molasses, and maple sugar, and one or more sugars selected from these sugars can be used. Among these sugars, non-refined sugars include cane sugar and brown sugar. Brown sugar, medium-sized sugar, cane sugar, brown sugar, raw sugar, and maple sugar are preferred, and brown sugar, cane sugar, brown sugar, and maple sugar are more preferred. These sugars may also be used in combination.

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

[0022] The content of unrefined or semi-refined sugars in oil-based foods is preferably 1% by weight to 40% by weight, more preferably 3% by weight to 30% by weight, even more preferably 5% by weight to 30% by weight, and even more preferably 5% by weight to 25% by weight.

[0023] The sugars to be added other than the unrefined or refined sugars are not particularly limited, and examples thereof include sucrose, maltose, lactose, reducing sugars, various oligosaccharides, various sugar alcohols, etc. These can be used alone or in combination of two or more.

[0024] The raw materials used in oil-based foods are not particularly limited, except for roasted powdered materials derived from beans and unrefined or semi-refined sugars. The composition of chocolate, a typical oil-based food, can also be used as a reference. For example, in addition to powdered materials derived from beans and unrefined or semi-refined sugars, milk ingredients, sugars, oils and fats, and other edible ingredients can be appropriately combined. Other additives include emulsifiers, antioxidants, and flavorings, but the type and amount are not limited, and they can also be omitted.

[0025] 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.

[0026] 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.). [Example]

[0027] The present invention will be described in more detail below with reference to examples, in which % and parts are all by mass.

[0028] (Roasting method for soybean-derived powder materials) Roast the soybean-derived powdered ingredients in a tabletop heating and stirring machine (manufactured by Kajiwara Co., Ltd.) at 150℃~220℃ for 50~60 minutes.

[0029] (Soybean-derived powder ingredients used) Soybean-derived roasted powder material A: Full-fat soybean flour with NSI 60 and crude protein content of 38.0% was roasted under the above conditions and used. Soybean-derived roasted powder material B: Soy milk powder with NSI 90 and crude protein content of 60.0% was roasted under the above conditions and used. Soybean-derived roasted powder material C: Soybean-derived powder material E was roasted under the above conditions and used. Soybean-derived roasted powder material D: Isolated soybean protein with NSI 30 and a crude protein content of 86.0% was roasted under the above conditions and used. Soybean-derived powder material E: Full fat soybean flour with NSI 90 and crude protein content of 38.0% was used.

[0030] [Table 1]

[0031] (How to make oily foods) 1. All powders, a portion of the melted oil and fat, and a portion of the flavoring were blended according to the blending ratios in Table 1. Hard butter (manufactured by Fuji Oil, product name "Melano NEWSS7") was used as the oil and fat. 2. The mixture was stirred in a mixer until it became dough-like (5 to 10 minutes) to prepare the dough to be put into the roll refiner. 3. The dough was refined using a roll refiner to obtain roll flakes, the particle size of which was 20 to 30 μm. 4. The remaining oil and fat were added, and lecithin was added and mixed to liquefy. 5. After tempering, the mixture was poured into a mold and allowed to solidify at 5°C. 6. Leave it in a room at 18-20°C for 1-3 hours.

[0032] (Evaluation method) Oily foods were evaluated according to the following criteria, and an overall rating of 3 or above was considered a pass. 5: Very good with soybean smell suppressed 4: Good 3: Fairly good 2: Slightly poor 1: Strong soybean smell, poor quality The evaluation results are shown in Table 2.

[0033] [Table 2]

[0034] (Consideration) In Examples 1 to 6, the soybean smell was suppressed more than in the comparative example, and a fragrant aroma was also felt. Example 6 was perceived as being more bitter than Examples 1 to 3. Example 4 had less bitterness than Example 6, but still had a bitter aftertaste. In Example 5, the astringency was suppressed, but bitterness was still felt. Examples 1 to 3 had a good flavor with reduced harshness and bitterness. Example 2 had a slight maple sugar flavor and was slightly less balanced in flavor than Examples 1 and 3. The soybean smell of Comparative Example 1 was suppressed more than that of Comparative Example 2, but the toasty flavor was not noticeable. Although it is only a guess, we believe that roasting the soybean-derived powdered material suppresses the soybean smell, and the addition of unrefined or semi-refined sugars imparts a fragrant flavor, resulting in a good flavor for an oily food.

[0035] (Roasting conditions and color L value) The color tone was measured during roasting using a tabletop heating and stirring machine (manufactured by Kajiwara Co., Ltd.) with a wall temperature of 200°C to 220°C. As a bean-derived powder material, we used soybean-derived full-fat soy flour with an NSI of 60 and a crude protein content of 38.0%. The color before heating was compared with that of commercially available soybean flour. As shown in Table 3, the color tone L value of the soybean-derived roasted powder material was 50 to 80. It is clear that it is different from commercially available soybean flour.

[0036] [Table 3] [Industrial Applicability]

[0037] According to the present invention, a novel oily food can be provided.

Claims

[Claim 1] This method for producing a chocolate-like oily food product does not use any ingredients derived from cocoa, and is carried out by a chocolate production process. The method contains 10% to 50% by weight of a roasted soybean-derived powder material, 1% to 40% by weight of unrefined or semi-refined sugars, and a cocoa butter substitute as raw materials. However, the soybean-derived roasted powder material is a material that has been roasted under conditions of a roasting temperature of 100°C to 250°C and a roasting time of 10 minutes or longer, and the color tone L value of the soybean-derived roasted powder material after roasting, measured using a color difference meter, is 50 to 70.

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