Ice crystal coarsening inhibitor

Abstract

The purpose of the present invention is to provide a material with which it is possible to inhibit coarsening of ice crystals in foods and beverages, and in which soybeans, which are stable in supply, are used as an ingredient. It was found that the aforementioned problem is solved by an insoluble-bean-dietary-fiber heat-treated product, or a dried article of the insoluble-bean-dietary-fiber heat-treated product, in which the viscosities before and after homogenization treatment of a 3 mass% solution satisfy a specific numerical range.

Description

Ice crystal coarsening inhibitor

[0001] The present invention relates to an ice crystal coarsening inhibitor and a method for producing the same.

[0002] Generally, when freezing food, ice crystals present in the food grow into large lumps, causing aggregation of components in the food, the ice crystals to generate a sandy texture, damage to the food tissue by the coarsened ice crystals, and may affect the texture and taste of the food. Generally, as ice crystal coarsening inhibitors for food, antifreeze proteins, polysaccharides, emulsifiers, etc. have been conventionally known as ice crystal growth inhibitors. However, many of these are greatly affected by the temperature and pH at which they are used, and their ice crystal coarsening inhibitory ability is not sufficient alone, and their versatility is questionable. In addition, some polysaccharides and emulsifiers have begun to be shunned in recent years, and the need for an ice crystal coarsening inhibitor that gives a more natural image to consumers is increasing.

[0003] In Patent Document 1, a patent has been filed for suppressing the formation and growth of ice crystals in frozen confections using dietary fiber, but it requires combined use with an emulsifier and cannot be said to have sufficient ice crystal coarsening inhibitory ability. In Patent Document 2, a patent has been filed for suppressing the formation and growth of ice crystals in frozen confections using an emulsifier, but there is a need to develop an ice crystal coarsening inhibitor with fewer ingredients to be indicated and containing more natural ingredients.

[0004] Japanese Patent Application Laid-Open No. 2023-131691, Japanese Patent Application Laid-Open No. 2020-89359

[0005] An object of the present invention is to provide a natural product-derived ice crystal coarsening inhibitor having a good ice crystal coarsening inhibitory function in consideration of the environment for diversified food and drink products.

[0006] In order to solve the above problems, the present inventors conceived of using cereals with stable supply as raw materials for the ice crystal coarsening inhibitor and conducted intensive studies. As a result, it was found that an insoluble bean dietary fiber heat-treated product or a dried product of an insoluble bean dietary fiber heat-treated product whose viscosities before and after homogenization treatment of a 3% by mass solution satisfy a specific numerical range can solve the above problems, and the present invention has been completed.

[0007] In other words, the present invention provides: (1) an ice crystal coarsening inhibitor containing a heat-treated insoluble legume dietary fiber product; (2) the ice crystal coarsening inhibitor according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber product satisfies the following (a): (a) viscosity before homogenization treatment: less than 30 mPa·s; (3) the ice crystal coarsening inhibitor according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber product satisfies the following (b): (b) viscosity after one homogenization treatment at 15 MPa: 170 mPa·s or more. (4) The ice crystal coarsening inhibitor according to (1), wherein the viscosity of a 3% by mass solution of the heat-treated insoluble legume dietary fiber satisfies the following conditions: (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) The ice crystal coarsening inhibitor containing the heat-treated insoluble legume dietary fiber according to (1), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm, (6) The ice crystal coarsening inhibitor containing the heat-treated insoluble legume dietary fiber according to (2), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm, (7) The ice crystal coarsening inhibitor containing the heat-treated insoluble legume dietary fiber according to (3), wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm. (8) An ice crystal coarsening inhibitor 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) An ice crystal coarsening inhibitor described in (1), wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof; (10) An ice crystal coarsening inhibitor described in (2), wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof; (11) An ice crystal coarsening inhibitor described in (3), wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof; (12) An ice crystal coarsening inhibitor described in (4), wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof; (13) An ice crystal coarsening inhibitor described in (5), wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof. (14) The ice crystal coarsening inhibitor according to (6), wherein the heat-treated insoluble legume dietary fiber is the dried product thereof; (15) The ice crystal coarsening inhibitor according to (7), wherein the heat-treated insoluble legume dietary fiber is the dried product thereof; (16) The ice crystal coarsening inhibitor according to (8), wherein the heat-treated insoluble legume dietary fiber is the dried product thereof.(17) A method for producing an ice crystal coarsening inhibitor containing heat-treated insoluble legume dietary fiber, wherein the heat-treated insoluble legume dietary fiber is obtained by the following steps 1 to 3: 1. Adding water to insoluble legume dietary fiber, 2. Adjusting 1 to pH 10 to 13, 3. Heating 2 to 135 to 180°C, (18) Food and beverages to which heat-treated insoluble legume dietary fiber or its dried form is added as an ice crystal coarsening inhibitor, (19) A method for suppressing ice crystal coarsening in food and beverages by adding heat-treated insoluble legume dietary fiber or its dried form to food. In other words, the present invention provides: (20) an ice crystal coarsening inhibitor containing heat-treated insoluble legume dietary fiber; (21) the ice crystal coarsening inhibitor 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 ice crystal coarsening inhibitor 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 ice crystal coarsening inhibitor 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) Average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm, an ice crystal coarsening inhibitor containing an insoluble legume dietary fiber heat-treated product as described in any one of (20) to (23), (25) an ice crystal coarsening inhibitor as described in any one of (20) to (23), wherein the insoluble legume dietary fiber heat-treated product is its dried product, (26) an ice crystal coarsening inhibitor as described in (24), wherein the insoluble legume dietary fiber heat-treated product is its dried product, (27) a method for producing an ice crystal coarsening inhibitor containing an insoluble legume dietary fiber heat-treated product, wherein the insoluble legume dietary fiber heat-treated product is obtained by a process comprising the following 1 to 3: 1. (28) Food and beverages to which heat-treated insoluble legume dietary fiber or its dried form has been added as an ice crystal coarsening inhibitor.(29) A method for suppressing the coarsening of ice crystals in food and beverages, which involves adding heat-treated insoluble legume dietary fiber or its dried form to food.

[0008] The ice crystal coarsening inhibitor of the present invention can impart excellent ice crystal coarsening inhibitory properties to various foods in which ice crystal coarsening inhibition is desired.

[0009] ■ Ice crystal coarsening inhibitor containing heat-treated insoluble legume dietary fiber or ice crystal coarsening inhibitor containing dried heat-treated insoluble legume dietary fiber The ice crystal coarsening inhibitor of this embodiment is characterized by containing heat-treated insoluble legume dietary fiber or dried heat-treated insoluble soybean 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 ice crystal coarsening inhibitor 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 ice crystal coarsening inhibitor of this embodiment is included in food, it can impart good ice crystal coarsening inhibitory power to the food. The shape of the ice crystal coarsening inhibitor of this embodiment is not particularly limited and can be in the form of powder, granules, liquid, etc.

[0010] ■ 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 one homogenization treatment at 15 MPa 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. Such characteristics have the effect of providing the necessary viscosity for food because the viscosity is low and the workability is good during food production, while the viscosity increases to a certain level or higher after homogenization treatment. In this embodiment, the solution is a dispersed liquid containing heat-treated insoluble legume dietary fiber or dried heat-treated insoluble legume dietary fiber. The upper limit of the viscosity of the 3% by mass solution before the homogenization treatment described above (a) is preferably 28 mPa·s or less. More preferably it can be 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 the viscosity of the 3% by mass solution before the homogenization treatment described above (a) is preferably 0.01 mPa·s or more. More preferably it can be 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 the viscosity of the 3% by mass solution after one homogenization treatment at 15 MPa described above (b) 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 one homogenization treatment at 15 MPa as described above (b) 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 viscosity measurement method will be described later.

[0011] Furthermore, 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, preferably 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. 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 size will be described later. The average particle size described in this patent refers to the median diameter.

[0012] ■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 soybean-derived raw materials 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 the present invention, 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 the present invention increases, which is preferable. Furthermore, deterioration of flavor due to the degradation of oils and fats is suppressed, which is preferable.

[0013] 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. Furthermore, 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, the ash content can be 0.5% by mass or more, 1% by mass or more, 3% by mass or more, 5% by mass or more, 7% by mass or more, 8% 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 dry matter ash content 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.

[0014] ■Lipid Content In this embodiment, the heat-treated insoluble legume dietary fiber or the dried product of the 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 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 "Sockstech" manufactured by FOSS can be used as the solvent extraction apparatus. The above measurement method shall be referred to as the "chloroform / methanol mixed solvent extraction method".

[0015] ■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.

[0016] ■Ash Content In this embodiment, the ash content of the heat-treated insoluble legume dietary fiber or the dried insoluble legume dietary fiber is measured as a percentage of the sample when the sample is completely ashed at 600°C, and expressed on a dry weight basis.

[0017] ■Moisture Content The heat-treated insoluble legume dietary fiber product or the dried product of the heat-treated insoluble legume dietary fiber product of this embodiment preferably has a moisture content of 10% by mass or less. More preferably, it is 8% by mass or less. If the moisture content of the composition is too high, spoilage and other quality deterioration may progress more rapidly.

[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 spray dryer, drying conditions can be set, for example, with a blown air temperature of approximately 100 to 200°C and an exhaust air temperature of approximately 60 to 100°C. If necessary, the material can also be granulated using a fluidized bed granulator.

[0021] The ice crystal coarsening inhibitor of this embodiment can be used in combination with other additives as appropriate, as long as it does not impair the effects of the present invention. Other additives include common starches such as potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, and rice starch; monosaccharides such as sugar, glucose, and fructose; oligosaccharides such as sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose; sweeteners such as sugar alcohols, glucose-fructose syrup, corn syrup, reduced corn syrup, oligosaccharides, reduced oligosaccharides, honey, sucralose, aspartame, and stevia; animal and plant proteins such as egg white, milk protein, soy protein, and gluten; indigestible carbohydrates such as oligosaccharides, erythritol, reduced carbohydrates, reduced dextrin, and polydextrose; and guar gum, tara gum, locust bean gum, xanthan gum, welan gum, and sucrose. Examples include edible oils and fats such as sinoglycan gum, fermented cellulose, gellan gum, carboxymethylcellulose and its derivatives, carrageenan, curdlan, agar, konjac, gelatin, tamarind gum, alginic acid and its derivatives, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil, or refined oils thereof, or oils and fats obtained by chemical or enzymatic treatment such as MCT (medium-chain triglyceride), diglycerides, hydrogenated oil, and transesterified oil, as well as seasonings such as salts, sodium chloride, soy sauce, pepper, amino acids, calcium chloride, and nucleic acids, organic acids such as acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, and malic acid, acidulants such as ascorbic acid, antioxidants such as vitamin E, and colorants.

[0022] ■ Amount of Addition The amount of the above ice crystal coarsening inhibitor added to the food should be an amount that imparts the desired physical properties to the food, and is not particularly limited as long as it does not adversely affect the original flavor of the food. Preferably, it is 0.02% by mass or more relative to the food. More preferably, it can be 0.03% by mass or more, 0.05% by mass or more, 0.08% by mass or more, or 0.1% 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 Ice Crystal Coarsening Inhibitory Properties Foods containing the heat-treated insoluble legume dietary fiber or the dried insoluble legume dietary fiber of this embodiment have been given the ability to inhibit ice crystal coarsening. The type of food is not particularly limited. There are no particular restrictions on the method of manufacturing the food and beverages of this embodiment, and the ice crystal coarsening inhibitor can be added at any stage of the manufacturing method of the food and beverages. Foods to which ice crystal coarsening inhibitory properties are to be given include cooked rice, bread, pizza, mochi, dumplings, processed fish products, tofu, meat products, ham, sausages, frozen meats, frozen seafood, frozen bread dough, frozen pizza dough, frozen noodles, frozen rice, frozen fried meats, frozen cutlets, frozen tempura, frozen steamed buns, frozen dumplings, frozen shumai, frozen spring rolls, frozen pies, frozen puddings, frozen jellies, agar, ice cream, lacto ice cream, frozen desserts, pickles, liquid seasonings, sauces, dressings, freeze-dried foods, etc.

[0024] ■Viscosity Measurement Method In this embodiment, viscosity can be measured with a B-type viscometer, but in particular, in the present invention, it 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. The 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. The 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 it 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 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, % and parts refer to mass% and parts by mass, respectively.

[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% by mass, crude protein content: 15% by mass, ash content: 10% by mass). 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.

[0028] ・Production Example 2 The same process as in Production Example 1 was performed, except that the heating temperature when using a steam-injection type direct heating device was changed to 145°C, to obtain dried product B of heat-treated insoluble soybean dietary fiber (moisture content: 5% by mass, crude protein content: 15% by mass, ash content: 10% by mass). The viscosity of dried product B of heat-treated insoluble soybean dietary fiber before homogenization was 5.3 mPa·s, the viscosity of the 3% by mass solution after one homogenization treatment at 15 MPa using a high-pressure homogenizer (manufactured by APV) was 259.3 mPa·s, and the average particle size was 91.1 μm.

[0029] - Production Example 3 The same process as in Production Example 1 was carried out, except that the pH before heating was changed to 11.6, to obtain dried insoluble soybean dietary fiber (moisture content: 5% by mass, crude protein content: 15% by mass, ash content: 9.5% by mass). The viscosity of dried insoluble soybean dietary fiber C before homogenization was 5.1 mPa·s, the viscosity of the 3% by mass solution after one homogenization treatment at 15 MPa using a high-pressure homogenizer (APV Corporation) was 489.6 mPa·s, and the average particle size was 48.5 μm.

[0030] Study 1: Evaluation of Ice Crystal Coarsening Inhibition Function Examples 1-3, Comparative Examples 1-2 The ice crystal coarsening inhibition function of dried insoluble soy dietary fiber heat-treated products A, B, and C obtained in Production Examples 1, 2, and 3 was confirmed. As comparative experimental examples, commercially available okara powder (fine okara powder type: Sato no Yuki, particle size 43 μm) and citrus-derived insoluble dietary fiber (Citrify, manufactured by Torigoe Flour Milling Co., Ltd.) were used.

[0031] • Evaluation Method: A 1% solution of each insoluble fiber was dispersed in a homomixer and supplied to a high-pressure homogenizer (APV Corporation) for homogenization at 15 MPa. Then, water was added to prepare solutions containing 0.1%, 0.5%, or 1% of each fiber. Furthermore, a dye was added to the solution to a concentration of 0.01%. 50g of each solution was placed in a transparent cylindrical container (sealed container 60-1, height: 35mm, inner diameter: 60mm) and slowly frozen in a -40°C freezer. After freezing, the dispersion of the dye component due to the ice crystal coarsening inhibition function was evaluated by measuring the diameter of the aggregated dye component. The average value was adopted from two points measured in the area where the dye was dispersed and no color unevenness was observed. A diameter of 58mm or more was considered acceptable. The results are shown in Tables 1-1 and 1-2. As described above, the ice crystal coarsening inhibition function was evaluated using dye. The principle is considered to be as follows. When water freezes, water molecules form a crystalline structure, bonding with each other through hydrogen bonds, and solute (pigment) is expelled from the ice crystal. As the ice crystal grows and coarses (the crystal grows larger), the area where the expelled solute accumulates becomes limited, and the solute is locally concentrated. Since freezing proceeds from the outside in, the solute is concentrated in the center. Therefore, the growth of the ice crystal can be confirmed by looking at the diameter of the colored part of the pigmented ice. When the coarsening of the ice crystal is suppressed and the ice crystal is small, the degree of solute concentration is low, the solute remains dispersed over a wide area, and the diameter is also large. Therefore, the function of suppressing the coarsening of ice crystals can be evaluated by measuring the diameter of the pigment.

[0032] ・Table 1-1 ・Table 1-2

[0033] Dried material A exhibited superior ability to suppress ice crystal coarsening.

[0034] Study 2: Study of Lacto Ice Cream Examples 4, Comparative Examples 3-4 Using the dried insoluble soy dietary fiber heat-treated product A obtained in Production Example 1, an ice mix liquid was prepared by mixing it in a homomixer according to the formulation in Table 2, and supplied to a high-pressure homogenizer (APV) for homogenization at 15 MPa. The viscosity of this homogenized ice mix liquid was measured. Next, this homogenized ice mix liquid was heated at 70°C for 30 minutes and then aged overnight in a refrigerator. The aged liquid was processed in an ice cream freezer (Tomishige Sangyo Co., Ltd.), filled into ice cups, sealed, and hardened in a shock freezer (Hoshizaki Corporation) at -30°C for 1 hour to produce lacto ice cream. As a comparative example, HerbaCell AQ Plus CF-D (HerbaFoods), an insoluble dietary fiber derived from citrus fruits, was used.

[0035] In lacto-ice, when ice crystals become coarse, the texture becomes rougher and unpleasant when eaten. Therefore, roughness was evaluated. Specifically, 10 panelists evaluated the "roughness" they felt when eating lacto-ice based on the following evaluation criteria, and the average score was used as the evaluation score. An evaluation score of 3.0 or higher was considered a pass. The results are shown in Table 2. The roughness was also evaluated in comparison to Comparative Example 3, a lacto-ice that did not contain insoluble dietary fiber.

[0036] ■ Roughness Evaluation Criteria 5 points: Significantly less rough and much smoother than Comparative Example 3. 4 points: Less rough and smoother than Comparative Example 3. 3 points: Similar to Comparative Example 3, with some roughness. 2 points: Rougher than Comparative Example 3. 1 point: Significantly rougher than Comparative Example 3.

[0037] ・Table 2

[0038] Based on these results, the lacto-ice made using dried material A was smooth and of good quality.

[0039] • Study 3: Comparison Example 5 of Koppe Bread As a bakery food using dried heat-treated insoluble soy dietary fiber, Koppe bread was prepared. 100 parts strong flour, 3 parts dry yeast, 0.1 parts yeast food, 8 parts granulated sugar, 1.8 parts salt, 2 parts skim milk powder, and 67 parts water were placed in a mixer bowl and mixed using the hook at low speed for 3 minutes, medium speed for 3 minutes, and high speed for 1 minute. Then, 8 parts margarine (82% oil content) was added and mixed using the hook at low speed for 4 minutes, medium speed for 3 minutes, and high speed for 2 minutes to obtain Koppe bread dough. The kneading temperature of the obtained Koppe bread dough was 28°C. Then, after a floor time of 60 minutes in a fermentation room (temperature 27°C, humidity 75%), the dough was divided into 75g portions and rounded. Next, after a 20-minute bench time, the dough was proofed for 60 minutes at 35°C and 85% relative humidity. Then, it was placed in a fixed oven set to a top heat of 210°C and a bottom heat of 190°C and baked for 10 minutes to obtain a hot dog bun (control). After baking, the dough was further frozen at -30°C for 60 minutes or more using a shock freezer, and this was designated as Comparative Example 5.

[0040] Comparative Example 6: A hot dog bun was prepared in the same manner as in Comparative Example 5, except that the amount of water added was 80 parts. It was then frozen in the same manner as in Comparative Example 5.

[0041] Example 5 A hot dog bun was prepared in the same manner as in Comparative Example 6, except that a portion of the dried insoluble soybean dietary fiber heat-treated product B obtained in Production Example 2 was added. The bun was then frozen in the same manner as in Comparative Example 6.

[0042] ■Evaluation Method The obtained bread rolls were frozen for one day, then heated in a microwave at 500W for 1 minute, and left to stand at room temperature for 30 minutes. After standing, each bread roll was tasted by 10 panelists, and its texture was evaluated. As the ice crystals become coarser, the "softness," "moistness," and "chewiness" of the bread roll deteriorate. Therefore, 10 panelists skilled in bread texture evaluation scored the bread rolls based on the following evaluation criteria. The evaluation score was the average of the scores given by the 10 panelists. If the evaluation score was 3.0 or higher for all aspects, it was judged to be a pass. The results are shown in Table 3. In addition, bread rolls made with the formulation of Comparative Example 5, which were not frozen after baking, were used as a control for evaluation.

[0043] ■Evaluation Criteria for Softness 5 points: Softer than the control without freezing, very good. 4 points: Somewhat softer than the control without freezing, good. 3 points: Equivalent to the control without freezing, somewhat good. 2 points: Somewhat harder than the control without freezing, somewhat poor. 1 point: Harder than the control without freezing, poor.

[0044] ■Evaluation Criteria for Moistness 5 points: More moist than the control without freezing, very good. 4 points: Somewhat more moist than the control without freezing, good. 3 points: Equivalent to the control without freezing, somewhat good. 2 points: Somewhat drier than the control without freezing, somewhat poor. 1 point: Drier than the control without freezing, poor.

[0045] ■Evaluation Criteria for Toothfeel 5 points: Better toothfeel than the control without freezing, very good. 4 points: Somewhat better toothfeel than the control without freezing, good. 3 points: Equivalent to the control without freezing, somewhat good. 2 points: Somewhat worse toothfeel than the control without freezing, somewhat poor. 1 point: Worse toothfeel than the control without freezing, poor.

[0046] Table 3. Texture Evaluation

[0047] As shown in the examples, by using the ice crystal coarsening inhibitor, it was possible to obtain a cornbread with good softness, moistness, and toothfeel.

[0048] • Study 4: Pizza Study Comparative Example 7 Pizza dough was prepared as a bakery food using dried 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 floor time of 30 minutes 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 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. Comparative Example 7 was used as the control.

[0049] Comparative Example 8: Pizza dough was obtained using the same formulation and method as in Comparative Example 7, 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 7.

[0050] Example 6: In Comparative Example 7, pizza dough was obtained in the same manner as in Comparative Example 7, except that 1 part of the dried insoluble soybean dietary fiber heat-treated product C obtained in Production Example 3 was added, and the amount of water added was 77 parts. Then, toppings were added and it was frozen in the same manner as in Comparative Example 7.

[0051] ■Evaluation Method The obtained pizza dough was frozen for one day, then thawed in the refrigerator (5°C), heated in a microwave at 500W for 40 seconds, and then left to stand for 1 minute. Ten panelists tasted the pizza dough and evaluated its texture. As the ice crystals become coarser, the "softness," "moistness," and "crispness" of the pizza dough deteriorate. Ten panelists, who are experts in pizza texture evaluation, scored these aspects based on the following evaluation criteria. The evaluation score was the average of the scores given by the ten panelists. The pizza dough was evaluated for softness, moistness, and crispness according to the criteria shown below. A score of 3.0 or higher in all evaluations was judged as passing. The results are shown in Table 4.

[0052] ■Softness 5 points: Softer than Control, very good. 4 points: Slightly softer than Control, good. 3 points: Same as Control, slightly good. 2 points: Slightly harder than Control, slightly poor. 1 point: Harder than Control, poor.

[0053] ■Moisture Level 5 points: More moisturizing than the control product, very good. 4 points: Slightly more moisturizing than the control product, good. 3 points: Same as the control product, slightly good. 2 points: Slightly drier than the control product, slightly poor. 1 point: Dryer than the control product, poor.

[0054] ■Crispness 5 points: Better crispness than the control, very good. 4 points: Slightly better crispness than the control, good. 3 points: Same as the control, slightly good. 2 points: Slightly worse crispness than the control, slightly poor. 1 point: Worse crispness than the control, poor.

[0055] ・Table 4

[0056] In Comparative Example 8, where only the amount of water was increased, the crispness of the dough deteriorated significantly. On the other hand, the pizza dough using dried material C, as in Example 6, was able to produce a pizza dough with a crisper texture than Comparative Example 8 due to the function of dried material C in suppressing ice crystal coarsening.

Claims

1. An ice crystal coarsening inhibitor containing heat-treated insoluble legume dietary fiber.

2. The ice crystal coarsening inhibitor 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 ice crystal coarsening inhibitor 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 ice crystal coarsening inhibitor 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. An ice crystal coarsening inhibitor containing the insoluble legume dietary fiber heat-treated product according to claim 1, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

6. An ice crystal coarsening inhibitor containing the insoluble legume dietary fiber heat-treated product according to claim 2, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

7. An ice crystal coarsening inhibitor containing the insoluble legume dietary fiber heat-treated product according to claim 3, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

8. An ice crystal coarsening inhibitor containing the insoluble legume dietary fiber heat-treated product according to claim 4, wherein the average particle size after one homogenization treatment at 15 MPa is 20 to 150 μm.

9. The ice crystal coarsening inhibitor according to claim 1, wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof.

10. The ice crystal coarsening inhibitor according to claim 2, wherein the heat-treated insoluble legume dietary fiber is the dried product thereof.

11. The ice crystal coarsening inhibitor according to claim 3, wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof.

12. The ice crystal coarsening inhibitor according to claim 4, wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof.

13. The ice crystal coarsening inhibitor according to claim 5, wherein the heat-treated insoluble legume dietary fiber is a dried product thereof.

14. The ice crystal coarsening inhibitor according to claim 6, wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof.

15. The ice crystal coarsening inhibitor according to claim 7, wherein the heat-treated insoluble legume dietary fiber is the dried product thereof.

16. The ice crystal coarsening inhibitor according to claim 8, wherein the insoluble legume dietary fiber heat-treated product is the dried product thereof.

17. A method for producing an ice crystal coarsening inhibitor 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 and beverages to which insoluble legume dietary fiber, either heat-treated or dried, is added as an inhibitor of ice crystal coarsening.

19. A method for suppressing the coarsening of ice crystals in food and beverages by adding heat-treated insoluble legume dietary fiber or its dried form to food.

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