Water retention agent containing insoluble bean dietary fiber heat-treated product

Abstract

The purpose of the present invention is to provide a material which uses, as a raw material, soybeans that are stably supplied, and which is capable of retaining water in foods and beverages. The problem has been found to be solved by an insoluble bean dietary fiber heat-treated product or a dried product of the insoluble bean dietary fiber heat-treated product, in which viscosities before and after homogenization treatment of a 3 mass% solution satisfy a specific numerical range.

Description

Water retention agent containing heat-treated insoluble dietary fiber from beans

[0001] The present invention relates to a water retention agent containing a heat-treated product of insoluble dietary fiber from beans, or a water retention agent containing a dried product of a heat-treated product of insoluble dietary fiber from beans, or a water retention agent containing a heat-treated product of insoluble soybean dietary fiber and a method for producing the same.

[0002] Okara is generated as food residue when oil, protein, tofu, and soy milk are industrially produced from soybeans. Conventionally, a part of it has been used for food, but its utilization rate is low, and effective utilization is desired. While it is rich in dietary fiber and expected to have physiological functions, its storage stability is low, and there is a very high risk of spoilage when it contains water. Currently, commercially available products are those obtained by directly drying the generated okara.

[0003] Generally, as water retention agents for foods, it has been known that processed starches, thickening polysaccharides, various proteins, etc. have excellent water retention properties. However, many of these are greatly affected by the temperature and pH at which they are used, and their water retention property alone is not sufficient, and they lack versatility. In addition, some thickening polysaccharides have begun to be shunned in recent years, and the need for water retention agents that are more naturally perceived by consumers is increasing. Furthermore, processed starches and thickening polysaccharides also have problems such as a heavy texture or a bad aftertaste depending on the application.

[0004] Therefore, several technologies for using dietary fiber such as okara as a water retention agent can be seen. For example, in Patent Document 1, a patent for a livestock meat food having a water retention effect by using dietary fiber has been filed. Also, in Patent Document 2, a patent for a bakery dough having water retention property by using dietary fiber has been filed.

[0005] JP 2004 - 187594 A, JP 2011 - 097924 A

[0006] The technology described in Patent Document 1 requires the use of distillation residue liquid generated during the production of distilled spirits, and therefore cannot be said to impart sufficient water retention capacity to food. Furthermore, the technology described in Patent Document 2 requires the swelling of dietary fiber with an oil-in-water emulsion, which is cumbersome to work with and does not provide sufficient water retention capacity. The present invention aims to provide an environmentally friendly, naturally derived water-retaining agent with good water retention capacity for a wide variety of foods.

[0007] To solve the above problems, the inventors conceived of using grains, which have a stable supply, as raw materials for water-retaining agents and conducted diligent research. As a result, they found that a heat-treated insoluble legume dietary fiber product or a dried product of heat-treated insoluble soybean dietary fiber, in which the viscosity before and after homogenization of a 3% by mass solution satisfies a specific numerical range, can solve the above problems, and thus completed the present invention.

[0008] In other words, the present invention relates to: (1) a water-retaining agent containing heat-treated insoluble legume dietary fiber; (2) the water-retaining agent according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following (a): (a) viscosity before homogenization treatment: less than 30 mPa·s; (3) the water-retaining agent according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following (b): (b) viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more; and (4) the water-retaining agent according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following (a) and (b): (a) viscosity before homogenization treatment: less than 30 mPa·s; (b) viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more.(5) A water-retaining agent containing the insoluble legume dietary fiber heat-treated product described in (1), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm; (6) A water-retaining agent containing the insoluble legume dietary fiber heat-treated product described in (2), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm; (7) A water-retaining agent containing the insoluble legume dietary fiber heat-treated product described in (3), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm; (8) A water-retaining agent containing the insoluble legume dietary fiber heat-treated product described in (4), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm; (9) A water-retaining agent described in (1), wherein the insoluble legume dietary fiber heat-treated product is its dried product. (10) The water-retaining agent according to (2), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (11) The water-retaining agent according to (3), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (12) The water-retaining agent according to (4), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (13) The water-retaining agent according to (5), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (14) The water-retaining agent according to (6), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (15) The water-retaining agent according to (7), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (16) The water-retaining agent according to (8), wherein the heat-treated insoluble legume dietary fiber is a dried product thereof; (17) A method for producing a water-retaining agent containing heat-treated insoluble legume dietary fiber. The heat-treated insoluble legume dietary fiber is obtained by the following steps 1 to 3: (1) adding water to the insoluble legume dietary fiber; (2) adjusting the pH of (1) to 10 to 13; (3) heating (2) to 135 to 180°C; (18) a food product containing the heat-treated insoluble legume dietary fiber or its dried form as a water-retaining agent; (19) a method for enhancing the water-retaining capacity of food by adding the heat-treated insoluble legume dietary fiber or its dried form to food.In other words, the present invention provides: (20) a water-retaining agent containing heat-treated insoluble legume dietary fiber; (21) the water-retaining agent according to (20), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following (a): (a) viscosity before homogenization treatment: less than 30 mPa·s; (22) the water-retaining agent according to (20), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following (b): (b) viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more; (23) the water-retaining agent according to (20), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following (a) and (b): (a) viscosity before homogenization treatment: less than 30 mPa·s; (b) viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more. (24) A water-retaining agent containing a heat-treated insoluble legume dietary fiber product according to any one of (20) to (23), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm; (25) A water-retaining agent according to any one of (20) to (23), wherein the heat-treated insoluble legume dietary fiber product is a dried product thereof; (26) A water-retaining agent according to (24), wherein the heat-treated insoluble legume dietary fiber product is a dried product thereof; (27) A method for producing a water-retaining agent containing a heat-treated insoluble legume dietary fiber product. The heat-treated insoluble legume dietary fiber product is obtained by a process comprising the following steps 1 to 3. 1. The process involves: 1. Adding water to insoluble legume dietary fiber; 2. Adjusting the pH of the mixture to 10-13; 3. Heating the mixture to 135-180°C; (28) A food product containing heat-treated insoluble legume dietary fiber or its dried form as a water-retaining agent; (29) A method for enhancing the water-retaining capacity of food by adding heat-treated insoluble legume dietary fiber or its dried form to food.

[0009] The water-retaining agent of the present invention can impart excellent water-retaining capacity to various foods when used in those foods.

[0010] ■Water-retaining agent containing heat-treated insoluble legume dietary fiber or water-retaining agent containing dried heat-treated insoluble legume dietary fiber The water-retaining agent of this embodiment is characterized by containing heat-treated insoluble legume dietary fiber or dried heat-treated insoluble legume dietary fiber. The content of heat-treated insoluble legume dietary fiber or dried heat-treated insoluble legume dietary fiber in the solid content of the water-retaining agent of this embodiment is preferably 50% by mass or more. More preferably it can be 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. When the water-retaining agent of this embodiment is contained in food, it can impart or enhance the water-retaining capacity of the food. Foods containing the water-retaining agent of this embodiment can have a larger amount of water added, thus providing various effects. For example, in the case of bakery foods such as bread and pizza dough, the texture becomes moist. Furthermore, in the case of hamburgers or meatless hamburgers made from plant-based proteins, the amount of juice increases, resulting in a juicier texture. In addition, the manufacturing yield also increases. In the case of noodles such as udon, elasticity and firmness are imparted. In this embodiment, the heat-treated insoluble legume dietary fiber or the dried heat-treated insoluble legume dietary fiber has a water-retaining capacity that allows it to retain 7g or more of water per gram of the dried product. The method for evaluating this water-retaining capacity will be described later.

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

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

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

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

[0015] ■Moisture Content The dried product of the heat-treated insoluble legume dietary fiber of this embodiment preferably has a moisture content of 10% by mass or less. More preferably, it has a moisture content of 8% by mass or less. If the moisture content of the composition is too high, spoilage and other quality deterioration may occur more rapidly.

[0016] ■Crude Protein Content In this embodiment, the crude protein content of heat-treated insoluble legume dietary fiber or dried heat-treated insoluble legume dietary fiber is determined by calculating the total nitrogen content in the sample using the Kjeldahl method, multiplying it by a coefficient of 6.25, and expressing it as a percentage of the sample, on a dry weight basis.

[0017] ■ Crude Ash Content In this embodiment, the crude ash content of the heat-treated insoluble legume dietary fiber or the dried insoluble legume dietary fiber heat-treated product is measured as a percentage of the sample when the sample is completely ashed at 600°C, and is expressed on a dry matter basis.

[0018] ■Manufacturing Method An example of a manufacturing method for the heat-treated insoluble legume dietary fiber or the dried heat-treated insoluble legume dietary fiber of this embodiment is shown. For example, when the legume raw material is soybeans, after adding water to the insoluble soybean dietary fiber produced as a by-product in the process of manufacturing soybean oil, an alkali such as sodium hydroxide, potassium hydroxide, or calcium hydroxide is added to adjust the pH to 10 to 13, and then the product is heat-treated at 135°C to 180°C to obtain the heat-treated product. The pH can preferably be pH 10.5 to 13, pH 11 to 13, pH 10.5 to 12.5, or pH 11 to 12.5. The heating temperature is preferably 140 to 175°C. More preferably, it can be 140 to 170°C, 145 to 165°C, 145 to 160°C, 145 to 155°C, or 150 to 160°C. Furthermore, the heating time is preferably 20 to 300 seconds, more preferably 25 to 200 seconds, and even more preferably 25 to 150 seconds, 25 to 100 seconds, or 30 to 90 seconds. By setting the pH, heating temperature, and time within the above ranges, defibration of the dietary fibers is promoted, and the effect of increasing the viscosity of the heat-treated insoluble legume dietary fiber product or the dried heat-treated insoluble legume dietary fiber product can be achieved. After that, if necessary, an acid such as hydrochloric acid, phosphoric acid, or citric acid is added to neutralize the pH to 5 to 9. Preferably, the pH is neutralized to 6 to 8. This gives the heat-treated insoluble legume dietary fiber product of this embodiment. Furthermore, by drying this heat-treated insoluble legume dietary fiber product in a dryer such as a spray dryer or freeze dryer, the dried product of the heat-treated insoluble legume dietary fiber product of the present invention can be obtained.

[0019] ■Heating Methods The heating methods include using a steam-injection direct heating device, using a plate-type or tube-type indirect heating device, and using a pressurized kettle.

[0020] ■Drying can be performed using, for example, a spray dryer, drum dryer, vacuum dryer, or freeze dryer, but a spray dryer is preferred. For the drying conditions of the spray dryer, for example, the blown air temperature can be set to approximately 100 to 200°C and the exhaust air temperature to approximately 60 to 100°C. In addition, if necessary, the material can be granulated using a fluidized bed granulator.

[0021] The water-retaining agent of this embodiment can be used in combination with other additives as appropriate, as long as the effect of the water-retaining agent of this embodiment is not impaired. Other additives include ordinary starches such as potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, and rice starch; animal and plant proteins such as egg white, milk protein, soy protein, and gluten; indigestible carbohydrates such as oligosaccharides, erythritol, reducing carbohydrates, reduced dextrin, and polydextrose; guar gum, tara gum, locust bean gum, xanthan gum, gellan gum, succinoglycan gum, fermented cellulose, gellan gum, carboxymethylcellulose and its derivatives; carrageenan, curdlan, agar, konjac, gelatin, tamarind gum, alginic acid and its derivatives.

[0022] ■ Amount of Addition The amount of the water-retaining agent of this embodiment added to food should be an amount that can impart the desired water-retaining capacity to the food, and is not particularly limited as long as it does not affect the original flavor of the food. Preferably, it is 0.05% by mass or more relative to the food or beverage. More preferably, it can be 0.1% by mass or more, 0.2% by mass or more, 0.5% by mass or more, or 1.0% by mass or more. The upper limit is preferably 10% by mass or less. More preferably, it can be 8% by mass or less, 6% by mass or less, or 5% by mass or less.

[0023] ■ Foods with imparted water-retaining properties Foods containing the heat-treated insoluble legume dietary fiber or the dried heat-treated insoluble legume dietary fiber of this embodiment have imparted water-retaining properties. The type of food is not particularly limited. There are no particular restrictions on the method of manufacturing the food of this embodiment, and the water-retaining agent may be added at any stage of the food manufacturing process. Examples of foods to which water-retaining properties are to be imparted include bakery items such as bread, pizza, tortillas, pies, croissants, cookies, biscuits, and pound cakes; noodles such as Chinese noodles, udon, soba, and pasta; and meat products such as hamburgers, meatballs, sausages, and dumpling fillings.

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

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

[0026] Examples are described below. In the examples, % means mass%, and parts means parts by mass.

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

[0028] Comparative Production Example 1: The process was carried out in the same manner as in Production Example 1, except that okara (a by-product of the tofu manufacturing process, with a lipid content of 5.5% by dry weight) was used as the raw material, to obtain dried insoluble soybean dietary fiber B (moisture content: 5%, crude protein content: 31%, ash content: 9%). The viscosity of dried insoluble soybean dietary fiber B before homogenization was 11.0 mPa·s, the viscosity after homogenization was 155.0 mPa·s, and the average particle size was 49.6 μm.

[0029] Comparative Production Example 2: The process was carried out in the same manner as in Production Example 1, except that the pH after the addition of sodium hydroxide was adjusted to 7.0, to obtain dried insoluble soybean dietary fiber C (moisture content: 5%, crude protein content: 17%, ash content: 6%). The viscosity of dried insoluble soybean dietary fiber C before activation homogenization treatment was 8.3 mPa·s, the viscosity after activation homogenization treatment was 126.5 mPa·s, and the average particle size was 136.5 μm.

[0030] Comparative Production Example 3: The same process as in Production Example 1 was performed except that the heat treatment temperature was set to 130°C to obtain dried insoluble soybean dietary fiber D (moisture content: 6%, crude protein content: 15%, ash content: 10%). The viscosity of dried insoluble soybean dietary fiber D before activation treatment was 5.4 mPa·s, the viscosity after activation treatment was 91.7 mPa·s, and the average particle size was 153.4 μm.

[0031] Study 1: Evaluation of Water Retention Capacity The water retention capacity of dried insoluble soybean dietary fiber heat-treated products A to D obtained in Example 1, Comparative Examples 1 to 5, and Production Example 1 and Comparative Production Examples 1 to 3 was confirmed. The water retention capacity of commercially available insoluble dietary fiber 1 (Citrify, manufactured by Torigoe Flour Milling Co., Ltd., citrus-derived insoluble dietary fiber) and commercially available insoluble dietary fiber 2 (Okara powder, manufactured by Satono Yuki Foods Co., Ltd.) was also confirmed.

[0032] ■Measurement of Water Retention Capacity The dried heat-treated insoluble soybean dietary fiber was dispersed in ion-exchanged water to a concentration of 3% and stirred with a stirrer for 30 minutes. Then, it was stirred with a homomixer at 4000 rpm for 10 minutes to obtain a slurry. The slurry was centrifuged at 25°C, 3000 rpm for 10 minutes, the supernatant was removed, and the mass of the precipitate was measured. The water retention capacity was calculated using the following formula: Water retention capacity (g / g) = Weight of precipitate after centrifugation / Weight of fiber material

[0033] ・Table 1

[0034] Dried product A had higher water retention capacity compared to commercially available okara powder and citrus-derived dietary fiber. It also had higher water retention capacity than dried products B to D produced in Comparative Examples 1 to 3.

[0035] Consideration 2: Consideration using pizza dough

[0036] Comparative Example 6 A pizza dough was prepared as a bakery food using a dried product of heat-treated insoluble soy dietary fiber. 100 parts strong flour, 2.5 parts dry yeast, 5 parts granulated sugar, 2 parts salt, and 64 parts water were placed in a mixer bowl and mixed using the hook at low speed for 3 minutes and at medium speed for 2 minutes. Then, 10 parts margarine (82% oil content) was added and mixed using the hook at low speed for 3 minutes and at medium speed for 5 minutes to obtain pizza dough. The kneading temperature of the obtained pizza dough was 26°C. After a 30-minute floor time in a fermentation room (temperature 29°C, humidity 70%), the dough was divided into 80g portions and rounded. Next, after a 20-minute bench rest, the dough was rolled out to a thickness of 4 mm and a diameter of 14 cm. After proofing at 38°C and 80% relative humidity for 10 minutes, it was placed in a fixed oven set to a top heat of 250°C and a bottom heat of 220°C and baked for 3 minutes to obtain the pizza dough. After baking, 3 g of pizza sauce and 25 g of natural shredded cheese were added as toppings, and the dough was frozen in a shock freezer at -30°C for at least 60 minutes.

[0037] Comparative Example 7: Pizza dough was obtained using the same formulation and method as in Comparative Example 6, except that the amount of water added was 77 parts. Then, toppings were added and it was frozen in the same manner as in Comparative Example 6.

[0038] In Example 2 and Comparative Example 8, pizza dough was obtained in the same manner as in Comparative Example 6, except that 1 part of dried material A or dried material B was added and the amount of water added was reduced to 77 parts. Then, toppings were added and the dough was frozen in the same manner as in Comparative Example 6.

[0039] The pizza dough was evaluated based on the following criteria regarding "stickiness of the dough during mixing," "moistness of the pizza dough," and "chewiness of the pizza dough."

[0040] The stickiness of each pizza dough was evaluated using the stickiness of the pizza dough in Comparative Example 6 as a baseline. Ten panelists evaluated the dough on a 5-point scale according to the evaluation criteria below. The average of the scores from the ten panelists was used as the evaluation score.

[0041] ■ Evaluation Criteria for Stickiness of Pizza Dough during Mixing 5 points: Compared with Comparative Example 6, the stickiness of the pizza dough is very low, and the workability during the mixing of the pizza dough is considerably better than that of Comparative Example 6. 4 points: Compared with Comparative Example 6, the stickiness of the pizza dough is low, and the workability during the mixing of the pizza dough is better than that of Comparative Example 6. 3 points: The stickiness of the pizza dough is similar to that of Comparative Example 6, and the workability during the mixing of the pizza dough is equivalent to that of Comparative Example 6. 2 points: The pizza dough is stickier than Comparative Example 6, and the workability during the mixing of the pizza dough is slightly worse than that of Comparative Example 6. 1 point: The pizza dough is much stickier than Comparative Example 6, and the workability during the mixing of the pizza dough is worse than that of Comparative Example 6.

[0042] ・ Texture Evaluation The obtained pizza dough was frozen, and after 3 days, it was baked in an oven toaster at 180°C for 5 minutes. Then, the pizza dough was left to stand at room temperature for 30 minutes. 10 panelists tasted the pizza dough and evaluated the moistness and crispness according to the following evaluation criteria. The average value of the scoring results of the 10 panelists was taken as the evaluation score.

[0043] ■ Evaluation Criteria for Moistness of Pizza Dough 5 points: Considerably more moist than the pizza dough of Comparative Example 6. 4 points: Somewhat more moist than the pizza dough of Comparative Example 6. 3 points: The moistness is equivalent to that of the pizza dough of Comparative Example 6. 2 points: Somewhat less moist than the pizza dough of Comparative Example 4, and slightly crispy. 1 point: Less moist than the pizza dough of Comparative Example 6, and crispy.

[0044] ■ Evaluation Criteria for Crispness of Pizza Dough 5 points: Considerably more crispy than the pizza dough of Comparative Example 6. 4 points: More crispy than the pizza dough of Comparative Example 6. 3 points: The crispness is equivalent to that of the pizza dough of Comparative Example 6. 2 points: Less crispy than the pizza dough of Comparative Example 6. 1 point: Considerably less crispy than the pizza dough of Comparative Example 6.

[0045] When the evaluation of "stickiness of the pizza dough during mixing" is 3.0 points or more, the evaluation of "moistness of the pizza dough" is 3.5 points or more, and the evaluation of "crispness of the pizza dough" is 3.5 points or more, it is considered qualified. The evaluation results are shown in Table 2.

[0046] ・ Table 2

[0047] In Comparative Example 7 where only the amount of added water was increased, the workability was significantly deteriorated. On the other hand, in the pizza dough using the dried product A as in Example 2, since the dried product A retains water, the workability was equivalent to that of Comparative Example 6 even when the amount of added water was increased. Also, in terms of texture, the retention of water improved the moist feeling compared to other fiber materials. Furthermore, in other test groups, the chewiness tended to deteriorate when the amount of added water was increased, but unlike other fiber materials, the pizza dough using the dried product A had good chewiness.

[0048] Examination 3: Examination in meatless hamburger

[0049] Comparative Example 9 As a processed meat-like food using a dried product of heat-treated insoluble soy dietary fiber, a meatless hamburger was prepared. First, 9.1 parts of powdered soy protein (Fujipro FR, manufactured by Fuji Oil Co., Ltd.), 9.1 parts of rapeseed oil (manufactured by Fuji Oil Co., Ltd.), 9.1 parts of dried egg white (Dried Egg White K type, manufactured by Kewpie Egg Co., Ltd.), and 31.8 parts of granular soy protein (Apex 950, manufactured by Fuji Oil Co., Ltd.) with 2.5 times the amount of water added were sequentially added to an emulsifier (“Robocoup” (manufactured by FMIC Co., Ltd.)) and stirred at 1500 rpm for 5 minutes to obtain an emulsion card. Next, using a Kenwood mixer (manufactured by Aikosha Seisakusho, stirring speed 140 rpm), 10 parts of the hydrated granular soy protein and 19.5 parts of the said emulsion card were put into the Kenwood mixer (manufactured by Aikosha Seisakusho) and stirred at 140 rpm for 1 minute. Further, oil and fat (Unishort MJ, manufactured by Fuji Oil Co., Ltd.) was added and stirred at 140 rpm for 1 minute. Further, 4 parts of seasonings were added and stirred at 140 rpm for 3 minutes. Further, 20 parts of minced onion were added and stirred at 140 rpm for 1 minute. Further, 2 parts of dried breadcrumbs (“W Hatsuyuki”, manufactured by Fuji Breadcrumbs Industry Co., Ltd.) and 2 parts of pregelatinized starch (“Pine Soft B”, manufactured by Matsutani Chemical Industry Co., Ltd.) were added and stirred at 140 rpm for 30 seconds to obtain a dough. Next, the said dough was molded for hamburger use. 55 g of dough per piece was used for the said molded dough. The said molded dough was baked and steamed at 200 °C for 8 minutes (center temperature 80 °C) in a convection oven to obtain a meatless hamburger. Thereafter, the meatless hamburger was frozen in a shock freezer.

[0050] In Example 3 and Comparative Examples 10-11, a meatless hamburger was prepared in the same manner as in Comparative Example 9, except that 1.7 parts of dried product A, insoluble dietary fiber 1, or insoluble dietary fiber 2 were added.

[0051] The meatless hamburgers were evaluated based on the following criteria: "yield of meatless hamburgers after cooking," "stickiness of the dough during meatless hamburger production," and "juiciness of the meatless hamburgers."

[0052] ■Evaluation of Yield of Meatless Hamburgers After Baking The mass of meatless hamburgers was measured before and after baking, and the yield of meatless hamburgers after baking was calculated. The method for calculating the yield is as follows: A yield of 95% or higher was considered acceptable. Yield of meatless hamburgers after baking (%) = Mass of meatless hamburger after baking / Mass of meatless hamburger before baking × 100

[0053] The "stickiness of the meatless hamburger dough during preparation" and the "juiciness of the meatless hamburger" were evaluated by a panel of 10 people based on the evaluation criteria shown below. The average of the scores from the 10 panel members was used as the evaluation score. In all cases, an evaluation score of 4.0 or higher was considered a passing grade. The evaluation results are shown in Table 3.

[0054] ■Evaluation Criteria for Stickiness of Meatless Hamburger Paste During Manufacturing The stickiness of the dough during the mixing of raw materials was evaluated. 5 points: Significantly less sticky than the dough of Comparative Example 9, and much better workability than Comparative Example 9. 4 points: Slightly less sticky than the dough of Comparative Example 9, and better workability than Comparative Example 9. 3 points: Similar stickiness to the dough of Comparative Example 9, and similar workability to Comparative Example 9. 2 points: Slightly more sticky than the dough of Comparative Example 9, and slightly worse workability than Comparative Example 9. 1 point: Significantly more sticky than the dough of Comparative Example 9, and worse workability than Comparative Example 9.

[0055] - Evaluation of the juiciness of the meatless hamburger: Frozen meatless hamburgers were thawed using a microwave oven (500 watts, 2 minutes) to obtain thawed meatless hamburgers. The evaluation results are shown in Table 3. "Juicy" was evaluated based on the amount of juice that seeped out of the meatless hamburger when bitten.

[0056] ■ Criteria for evaluating the juiciness of meatless hamburgers 5 points: Significantly more juice than the meatless hamburger of Comparative Example 9, and significantly juicier than Comparative Example 9 4 points: Slightly more juice than the meatless hamburger of Comparative Example 9, and juicier than Comparative Example 9 3 points: Similar amount of juice to the meatless hamburger of Comparative Example 9, and slightly juicier. 2 points: Slightly less juice than the meatless hamburger of Comparative Example 9, and slightly less juicier than Comparative Example 9 1 point: Significantly less juice than the meatless hamburger of Comparative Example 9, and less juicier than Comparative Example 9

[0057] ・Table 3

[0058] As shown in Example 3, the meatless hamburger patties using dried material A retained moisture, improving the yield of the meatless hamburger patties after baking and enhancing the workability during dough mixing. Furthermore, the meatless hamburger patties baked using dried material A were exceptionally juicy.

[0059] • Consideration 4: Evaluation using udon noodles

[0060] Comparative Example 12 54 parts of semi-strong flour (Tokuhiryu, manufactured by Nisshin Flour Milling Co., Ltd.), 42 parts of modified starch (Chemister 310, manufactured by Glico Nutrition Foods Co., Ltd.), 6 parts of gluten (A-Glu GS-2, manufactured by Glico Nutrition Foods Co., Ltd.), and 5 parts of salt were added to 47 parts of kneading water, which was stirred for 15 minutes using a coat mixer to obtain noodle dough. Next, the noodle dough was rolled out in a rolling mill to obtain noodle dough with a thickness of 2.5 mm. Next, the noodle dough was cut into 30 cm lengths using a No. 16 cutting blade to prepare udon noodles. The obtained udon noodles were boiled in boiling water for 90 seconds and then rinsed with water. The rinsed udon noodles were filled into 100 g portions in plastic containers and stored at 4°C.

[0061] In Example 4 and Comparative Examples 13-14, udon noodles were obtained in the same manner as in Comparative Example 12, except that 5 parts of dried product A, dried product C, or insoluble dietary fiber 1 were added, and the amount of kneading water was changed to 52 parts.

[0062] (Evaluation Method) Udon noodles were evaluated based on the stickiness of the dough and the elasticity of the noodles. Ten panelists evaluated the noodles based on the "Evaluation Criteria for Stickiness of Udon Dough" and the "Evaluation Criteria for Elasticity of Udon Noodles" described below. The average of the scores from the ten panelists was used as the evaluation score. Noodles with an evaluation score of 4.0 or higher were considered to have passed.

[0063] ・Evaluation criteria for the stickiness of the udon dough 5 points: Much less sticky than the dough of Comparative Example 12, and much better workability than Comparative Example 9. 4 points: Slightly less sticky than the dough of Comparative Example 12, and better workability than Comparative Example 9. 3 points: The stickiness is the same as the dough of Comparative Example 12, and the workability is the same as Comparative Example 9. 2 points: Slightly more sticky than the dough of Comparative Example 12, and slightly worse workability than Comparative Example 9. 1 point: Much stickier than the dough of Comparative Example 12, and worse workability than Comparative Example 9. ・Evaluation criteria for the elasticity of the udon 5 points: Much firmer and more elastic than Comparative Example 12. 4 points: Firmer and more elastic than Comparative Example 12. 3 points: Similar to Comparative Example 12, with slightly firmer texture, and similar to Comparative Example 12, with slightly more elasticity. Points 2: Slightly less firm and slightly less elastic than Comparative Example 12. Points 1: Slightly less firm and less elastic than Comparative Example 12.

[0064] ・Table 4

[0065] As shown in Example 4, the udon noodles made using dried material A had less stickiness in the dough, resulting in good workability, and also had a firm, elastic texture.

[0066] The following discussions (5-7) examined high-hydration cakes. Although there are some differences depending on the type of cake or other confectionery, generally speaking, any dough with a water content exceeding 30% by mass can be considered high-hydration dough. As the water content increases, problems such as caving (where the cake collapses after baking) and oven drop (where the expanded cake shrinks) are more likely to occur, as well as issues such as a sticky texture.

[0067] • Consideration 5: Examination of high-hydration steamed cakes

[0068] Comparative Example 15: 500 parts whole egg was mixed with 250 parts water, 30 parts honey, 70 parts emulsified oil, 300 parts granulated sugar, 300 parts cake flour, and 6 parts baking powder. The mixture was stirred at high speed for 3 minutes and 30 seconds using a tabletop mixer. 45g of the mixture was placed in glassine paper (φ80mm x H30mm) and baked in a steamer at 92°C for 13 minutes to obtain a high-hydration steamed cake. The moisture content of the batter was 43.3%.

[0069] Example 5 A high-hydration steamed cake was obtained in the same manner as in Comparative Example 15, except that 7 parts of dried product A were added. The moisture content of the dough was 43.1%.

[0070] ■Evaluation of High-Hydration Steamed Cakes ・Height of High-Hydration Steamed Cakes A cake was judged to pass if the height of the center of the high-hydration steamed cake was 3.5 cm or more. ・Sensory Evaluation 2 points: Moist and melts well in the mouth. 1 point: Not moist and melts poorly in the mouth. A score of 2 points was judged to pass. The evaluation results are shown in Table 5.

[0071] ・Table 5

[0072] As shown in Table 5, the evaluation of the high-hydration steamed cake in Example 5 was favorable.

[0073] • Study 6: Examination of high-hydration pound cake

[0074] Comparative Example 16 A paste-like composition was prepared by mixing 22 parts of powdered soy protein (New Fuji Pro SEH, manufactured by Fuji Oil Co., Ltd.) and 221 parts of water using a food processor (Robot Coupe RM-4200VD, manufactured by FMI Co., Ltd.). Next, 185 parts of oil and fat, 2 parts of flavoring, and 185 parts of granulated sugar were whipped in a tabletop mixer until pomade-like, and 185 parts of whole eggs were added in several batches to prepare an emulsion. 185 parts of cake flour and 4 parts of baking powder were added to the emulsion and lightly mixed to make a starter dough. Finally, the paste-like composition was added and stirred and mixed until there were no lumps. 180g of this was filled into a pound cake mold (15cm) and baked at 170℃ / 175℃ for 55 minutes to obtain a high-hydration pound cake. The moisture content of the dough was 36.6%.

[0075] Example 6 A high-hydration pound cake was obtained in the same manner as in Comparative Example 16, except that an additional 0.9 parts of dried product A were added. The moisture content of the dough was 36.6%.

[0076] ■Evaluation of high-hydration pound cake ・Appearance and shape of high-hydration pound cake 2 points: Side caving is suppressed and the shape is maintained. 1 point: There is caving on the sides and the shape is distorted. A score of 2 was judged as passing. ・Sensory evaluation 2 points: It is moist and melts well in the mouth. 1 point: It is not moist and melts poorly in the mouth. A score of 2 was judged as passing. The evaluation results are shown in Table 6.

[0077] ・Table 6

[0078] As shown in Table 6, the evaluation of the high-hydration pound cake in Example 6 was favorable.

[0079] • Study 7: Examination of high-hydration sponge cake

[0080] Comparative Example 17: 450 parts whole eggs were mixed with 350 parts water, to which 390 parts granulated sugar, 300 parts cake flour, 45 parts emulsified oil (Palming Select, manufactured by Fuji Oil Co., Ltd.), and 4.5 parts confectionery salad oil were added. Using a tabletop mixer, the mixture was stirred at high speed for 3 minutes and 30 seconds to prepare the sponge cake batter. 350g of this batter was filled into a mold (No. 6 cake mold) and baked at 170°C (top heat / bottom heat) for 30 minutes to obtain a high-hydration sponge cake. The moisture content of the batter was 43.8%.

[0081] Comparative Example 18: A high-hydration sponge cake was obtained in the same manner as in Comparative Example 17, except that 16 parts of powdered soy protein (New Fuji Pro SEH, Fuji Oil Co., Ltd.) were added. The moisture content of the batter was 43.3%.

[0082] Example 7 A high-hydration pound cake was obtained in the same manner as in Comparative Example 17, except that 16 parts of dried product A were added. The moisture content of the dough was 43.3%.

[0083] Example 8 A high-hydration pound cake was obtained in the same manner as in Comparative Example 18, except that 16 parts of dried product A were added. The moisture content of the dough was 42.9%.

[0084] ■Evaluation of high-hydration sponge cakes ・Appearance and shape of high-hydration sponge cakes 2 points: Oven collapse after removal is suppressed or does not occur. 1 point: Oven collapse occurs after removal. A score of 2 points was judged as passing. ・Height of high-hydration sponge cakes A score of 4.0 cm or more at the center of the high-hydration sponge cake was judged as passing. ・Sensory evaluation 2 points: Moist and melts well in the mouth. 1 point: Not moist and melts poorly in the mouth. A score of 2 points was judged as passing. The evaluation results are shown in Table 7.

[0085] ・Table 7

[0086] As shown in Table 7, the high-hydration pound cakes of Examples 7 and 8 were well-received.

Claims

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

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

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

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

5. A water-retaining agent containing heat-treated insoluble legume dietary fiber according to claim 1, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

6. A water-retaining agent containing the heat-treated insoluble legume dietary fiber according to claim 2, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

7. A water-retaining agent containing the heat-treated insoluble legume dietary fiber according to claim 3, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

8. A water-retaining agent containing heat-treated insoluble legume dietary fiber according to claim 4, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

9. The water-retaining agent according to claim 1, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

10. The water-retaining agent according to claim 2, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

11. The water-retaining agent according to claim 3, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

12. The water-retaining agent according to claim 4, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

13. The water-retaining agent according to claim 5, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

14. The water-retaining agent according to claim 6, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

15. The water-retaining agent according to claim 7, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

16. The water-retaining agent according to claim 8, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

17. A method for producing a water-retaining agent containing heat-treated insoluble legume dietary fiber. The heat-treated insoluble legume dietary fiber is obtained by the following steps 1 to 3:

1. Adding water to the insoluble legume dietary fiber.

2. Adjusting the pH of step 1 to 10 to 13.

3. Heating step 2 to 135 to 180°C.

18. Food products containing heat-treated or dried insoluble legume dietary fiber as a water-retaining agent.

19. A method for enhancing the water retention capacity of food by adding heat-treated or dried insoluble legume dietary fiber to food.

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