JP7823569B2 - Oily foods - Google Patents

Description

The present invention relates to an oil-based food product using a powdered material derived from beans, and a method for producing such an oil-based food product.

Chocolate, a type of oil-based food, is made from cocoa-derived ingredients such as cocoa mass, cocoa butter, and cocoa powder, as well as sugar. Its unique flavor and texture are popular and it is consumed worldwide. However, cocoa is only harvested in limited areas, and chocolate made primarily from cocoa is expensive.

Of the components derived from cacao, cocoa butter has become available more cheaply than cocoa butter, as efforts have been made to separate palm oil and other ingredients and to obtain alternative materials through interesterification.

Patent document 1 discloses a chocolate-like food product whose main ingredient is soy protein extraction residue as a cocoa powder substitute.

JP 2015-27280 A

The inventors have investigated novel oily foods that have reduced levels of cocoa-derived components.

The method described in Patent Document 1 has problems with flavor and cannot completely replace cocoa powder.
Therefore, an object of the present invention is to provide a novel oily food product which has reduced components derived from cacao and is excellent in flavor.

The inventors of the present invention conducted extensive research to solve the above-mentioned problems, and as a result, they were able to complete the present invention by incorporating a roasted powdered bean-derived material and unrefined or semi-refined sugars.

That is, the present invention provides:
(1) Oily foods containing roasted powdered beans and unrefined or semi-refined sugars;
(2) The oily food of (1), in which a soybean-derived roasted powder material is used as the bean-derived roasted powder material.
(3) A method for producing an oily food using a roasted powder material derived from beans and unrefined or semi-refined sugars.

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

The oil-based food of the present invention contains a roasted powdered material derived from beans and unrefined or semi-refined sugars. In this specification, the term "roasted powdered material derived from beans" refers to a powdered material obtained by roasting a powdered material derived from beans.

The pulse-derived powder material that can be used in the present invention refers to any powder derived from the whole of pulse seeds and/or parts thereof.
Examples of beans include soybeans, mung beans, peas, chickpeas, etc.
More specifically, among the powder materials derived from beans, the soybean-derived powder materials include soy flours such as full-fat soy flour and defatted soy flour, isolated soy protein, concentrated soy protein, soy milk powder, etc. Soy flours include not only those obtained by pulverizing soybeans, but also those obtained by wet-pulverizing soybeans in an aqueous system and then drying, and those obtained by suspending soybean flour in an aqueous system and then drying the suspension.

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

In this invention, NSI (Nitrogen soluble index) refers to the nitrogen solubility index. In other words, it is expressed as the ratio (by weight) of water-soluble nitrogen (crude protein) to the total nitrogen amount, based on a specified method. In this invention, it is the value measured using the following method.

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

Soybean-derived roasted powder materials include soybean flour, which is obtained by roasting at around 220°C for about 30 seconds. However, soybean-derived roasted powder materials, which are obtained by roasting more deeply than soybean flour, are more preferred because they have a more fragrant flavor and a darker color than soybean flour, which is suitable for the oil-based foods of the present invention.

Examples of roasting conditions include a temperature of preferably 100°C to 250°C, more preferably 120°C to 250°C, and even more preferably 150°C to 220°C. The roasting time is not limited and can be adjusted appropriately depending on the flavor of the resulting soybean-derived roasted powder material, but a roasting time of 10 minutes or more is preferred, more preferably 20 minutes or more, in order to impart a more fragrant flavor and a darker color than soybean flour. Since the temperature and time vary depending on the equipment used for roasting, they are not limited to the above-mentioned values and can be adjusted appropriately depending on the color and flavor of the soybean-derived roasted powder material.
The roasting equipment is preferably equipped with a stirring blade, as this allows for uniform mixing and heating, and the heat source may be either gas heating or induction heating, as long as it allows for temperature control. Induction heating is preferred because it allows for easy temperature control.

Although the color tone of the soybean-derived roasted powder material can be judged visually, in a preferred embodiment, the degree of roasting can be determined by adjusting the heating conditions using the color tone L value as an index. The color tone L value is not particularly limited, but is measured using a color difference meter, such as a colorimeter (ZE-6000, manufactured by Nippon Denshoku Industries Co., Ltd.).
In a preferred embodiment, the color tone L value of the roasted soybean-derived powder material is 50 to 80, more preferably 50 to 70. The color tone L value of commercially available soybean flour measured under the same conditions is 82.

For beans other than soybeans, various bean-derived roasted powder materials prepared using manufacturing methods equivalent to the soybean-derived roasted powder material described above can be used.

Unrefined or semi-refined sugars include brown sugar, medium-sized sugar, non-refined sugar, raw sugar, honey, molasses, and maple sugar, and one or more sugars selected from these sugars can be used. Among these sugars, non-refined sugars include cane sugar and brown sugar. Brown sugar, medium-sized sugar, cane sugar, brown sugar, raw sugar, and maple sugar are preferred, and brown sugar, cane sugar, brown sugar, and maple sugar are more preferred. Combinations of these sugars may also be used.

The content of soybean-derived roasted powder material in oil-based foods is preferably 10% to 50% by weight, more preferably 10% to 40% by weight, and even more preferably 20% to 40% by weight.

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

The sugars that can be added in addition to unrefined or refined sugars are not particularly limited, but examples include sucrose, maltose, lactose, reducing sugars, various oligosaccharides, various sugar alcohols, etc. These can be used alone or in combination of two or more.

Ingredients used in oil-based foods are not particularly limited, and include roasted powdered ingredients derived from beans and unrefined or semi-refined sugars. The composition of chocolate, a typical oil-based food, can also be used as a reference. As an example, in addition to powdered ingredients derived from beans and unrefined or semi-refined sugars, milk ingredients, sugars, oils and fats, and other edible ingredients can be appropriately combined. Other additives include emulsifiers, antioxidants, flavorings, etc., but there are no restrictions on the type or amount, and they do not necessarily have to be added.

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

The oil-based food of the present invention can be produced using the chocolate manufacturing process (mixing process, rolling, conching process, molding, cooling and solidifying process, etc.).

The present invention will be explained in more detail below with reference to the following examples. In the examples, percentages and parts are all based on mass.

(Roasting method for soybean-derived powder materials)
・Roast the soybean-derived powder material in a tabletop heating mixer (manufactured by Kajiwara Co., Ltd.) at 150℃ to 220℃ for 50 to 60 minutes.

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

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

(Evaluation method)
Oily foods were evaluated according to the following criteria, and an overall rating of 3 or higher was considered a pass.
5: Very good with soybean smell suppressed 4: Good
3: Fairly good 2: Fairly bad 1: Poor due to a strong soybean smell The evaluation results are shown in Table 2.

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

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

The present invention makes it possible to provide novel oily foods.

Claims (1)

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