JP2016067212A - Cookies using whole fat soybean flour - Google Patents
Cookies using whole fat soybean flour Download PDFInfo
- Publication number
- JP2016067212A JP2016067212A JP2014196918A JP2014196918A JP2016067212A JP 2016067212 A JP2016067212 A JP 2016067212A JP 2014196918 A JP2014196918 A JP 2014196918A JP 2014196918 A JP2014196918 A JP 2014196918A JP 2016067212 A JP2016067212 A JP 2016067212A
- Authority
- JP
- Japan
- Prior art keywords
- particle size
- cookies
- size distribution
- flour
- cumulative frequency
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 63
- 235000014510 cooky Nutrition 0.000 title claims abstract description 46
- 235000013312 flour Nutrition 0.000 title claims abstract description 46
- 244000068988 Glycine max Species 0.000 title claims abstract description 38
- 239000002245 particle Substances 0.000 claims abstract description 92
- 238000009826 distribution Methods 0.000 claims abstract description 43
- 230000001186 cumulative effect Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 41
- 230000000052 comparative effect Effects 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 7
- 238000005259 measurement Methods 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 3
- 238000007561 laser diffraction method Methods 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 239000003264 margarine Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000000790 scattering method Methods 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011802 pulverized particle Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、特定の粒子径の全脂大豆粉を原料に使用したクッキー類に関するものである。 The present invention relates to cookies using a whole fat soybean powder having a specific particle size as a raw material.
全脂大豆粉は、様々な栄養素を含むため、これまで各種食品に添加されてきた。全脂大豆粉は、形状が粉末であることから、クッキーの原料として、小麦粉の一部又は全部代替として使用されていた（特許文献１、２）。特許文献１の実施例４では、全脂大豆粉の重量基準の平均粒子径が２５ミクロン以下で、かつ、粒径５０ミクロン以下の重量が９０％以上である全脂大豆粉を原料に使用してクッキーを作っており、得られたクッキーは、青臭さも気にならない美味で、小麦粉からのみで作る場合とまったく同じ感触のクッキーであった。また、特許文献２の実施例１では、粉末の８０質量％以上の粒子径が８０μｍ以下である大豆微粉末を原料に使用してクッキーを作っており、得られたクッキーは、歯ごたえがありサクサク感があるクッキーであった。
Full-fat soy flour has been added to various foods so far because it contains various nutrients. Full-fat soy flour has been used as a substitute for wheat flour as a raw material for cookies because of its powder shape (
しかしながら、特許文献１及び２に記載された全脂大豆粉を使用したクッキーは、保形性及び口溶けについては何ら評価されていなかった。
本発明は、噛んだ時にサクサク感があるだけでなく、保形性（堅くて崩れにくい）を有し、口溶けも良いクッキー類を提供することを目的とする。
However, the cookies using full-fat soy flour described in
An object of the present invention is to provide cookies that not only have a crisp feeling when chewed, but also have shape-retaining properties (hard and difficult to collapse), and also melt well in the mouth.
本発明者らは、鋭意検討を重ねた結果、原料に、特許文献１及び２に記載された全脂大豆粉とは粒度分布が異なる特定の粒度分布を有した全脂大豆粉を使用することで、噛んだ時にサクサク感があるだけでなく、保形性（堅くて崩れにくい）を有し、口溶けも良いクッキー類が得られることを見出し、本発明を完成するに至った。
As a result of intensive studies, the present inventors use, as a raw material, a full fat soy flour having a specific particle size distribution different from the full fat soy flour described in
すなわち、本発明の第１の態様は、粒度分布の細かい側から１５％の累積頻度における粒子径（１５％粒子径）が１００〜１５０μｍであり、粒度分布の細かい側から５０％の累積頻度における粒子径（５０％粒子径）が１００〜２００μｍであり、粒度分布の細かい側から８５％の累積頻度における粒子径（８５％粒子径）が２００〜３００μｍである全脂大豆粉を使用したクッキー類である。
本発明の第２の態様は、前記全脂大豆粉の配合量が、原料中５〜７５質量％であることを特徴とする第１の態様に記載のクッキー類である。
本発明の第３の態様は、小麦粉を含有しないことを特徴とする第１又は第２の態様に記載のクッキー類である。
That is, in the first aspect of the present invention, the particle size (15% particle size) at a cumulative frequency of 15% from the finer side of the particle size distribution is 100 to 150 μm, and the cumulative frequency of 50% from the finer side of the particle size distribution. Cookies using full fat soy flour having a particle size (50% particle size) of 100 to 200 μm and a particle size (85% particle size) of 200 to 300 μm at a cumulative frequency of 85% from the finer side of the particle size distribution It is.
A second aspect of the present invention is the cookies according to the first aspect, wherein the blended amount of the full fat soybean powder is 5 to 75% by mass in the raw material.
A third aspect of the present invention is the cookies according to the first or second aspect, characterized by not containing flour.
本発明によると、噛んだ時にサクサク感があるだけでなく、保形性（堅くて崩れにくい）を有し、口溶けも良いクッキー類を製造することができる。 According to the present invention, it is possible to produce cookies that not only have a crisp feeling when chewed, but also have shape retention (hard and hard to collapse), and also melt well in the mouth.
本発明のクッキー類とは、ビスケット、クッキー生地洋菓子のことであり、例えば、油脂の少ないハードビスケット、クッキーズ等や、油脂の多いサブレー等がある。
まず、本発明のクッキー類の原料に使用する全脂大豆粉について説明をする。
本発明に使用する全脂大豆粉は、粒度分布の細かい側から１５％の累積頻度における粒子径（１５％粒子径）が１００〜１５０μｍ、粒度分布の細かい側から５０％の累積頻度における粒子径（５０％粒子径＝メディアン粒子径）が１００〜２００μｍ、粒度分布の細かい側から８５％の累積頻度における粒子径（８５％粒子径）が２００〜３００μｍである。
このような粒度分布を有する全脂大豆粉をクッキー類の原料として使用することで、噛んだ時にサクサク感及び保形性（堅くて崩れにくい）があり、口溶けが良好なクッキー類を得ることができる。
The cookies of the present invention are biscuits and cookie dough Western confectionery, for example, hard biscuits, cookies, etc. with less oil and fat, and sub-layers with more oil and fat.
First, the full fat soy flour used for the raw material of the cookies of the present invention will be described.
The whole fat soy flour used in the present invention has a particle size at a cumulative frequency of 15% from the fine side of the particle size distribution (15% particle size) of 100 to 150 μm, and a particle size at the cumulative frequency of 50% from the fine side of the particle size distribution. (50% particle diameter = median particle diameter) is 100 to 200 μm, and the particle diameter (85% particle diameter) at a cumulative frequency of 85% from the finer side of the particle size distribution is 200 to 300 μm.
By using full-fat soy flour having such a particle size distribution as a raw material for cookies, it is possible to obtain cookies that have a crisp feeling and shape retention (hard and difficult to collapse) when chewed, and that melt well in the mouth. it can.
ここで、１５％粒子径の値は、全脂大豆粉の粒子径をレーザー回折・散乱法により体積基準分布で測定したときの粒度分布の細かい側から１５％の累積頻度における粒子径（μｍ）の値であり、５０％粒子径（メディアン粒子径）の値は、全脂大豆粉の粒子径をレーザー回折・散乱法により体積基準分布で測定したときの粒度分布の細かい側から５０％の累積頻度における粒子径（μｍ）の値であり、８５％粒子径の値は、粒度分布の細かい側から８５％の累積頻度における粒子径（μｍ）の値である。
レーザー回析・散乱式の粒度分布計として、例えば、日機装社製のＭｉｃｒｏｔｒａｃＭＴ３３００ＥＸ２を使用することができる。
Here, the value of the 15% particle size is the particle size (μm) at a cumulative frequency of 15% from the finer side of the particle size distribution when the particle size of the whole fat soybean powder is measured by a volume reference distribution by the laser diffraction / scattering method. The value of 50% particle size (median particle size) is 50% cumulative from the finer side of the particle size distribution when the particle size of the whole fat soybean powder is measured with a volume reference distribution by laser diffraction / scattering method The particle diameter (μm) is a value at a frequency, and the value of 85% particle diameter is a value of the particle diameter (μm) at a cumulative frequency of 85% from the finer side of the particle size distribution.
As a laser diffraction / scattering type particle size distribution analyzer, for example, MicrotracMT3300EX2 manufactured by Nikkiso Co., Ltd. can be used.
上記粒子径の全脂大豆粉は、乾燥大豆（原料）を脱皮処理後、加熱脱臭処理し、その後乾燥したものを、粉砕処理後分級機で分級することにより製造することができる。
粉砕処理は、衝撃による粉砕、圧縮による粉砕、剪断による粉砕、摩擦による粉砕、及びこれらの２以上を組み合わせた粉砕により行うことができ、粉砕機は、大豆を２〜６００μｍの粒子径の粉砕することができる能力を有した粉砕機を使用するのが好ましい。衝撃型粉砕機として、例えば、ホソカワミクロン（株）製の機械「ＡＣＭパルベライザＡ型ＡＣＭ−１０Ａ」を使用することができる。ＡＣＭパルベライザＡ型ＡＣＭ−１０Ａの場合、粉砕ローター回転数、分級ローター回転数、及び風量を適宜調整することにより、粉砕粒子の大きさを調整することができる。
分級は、重力を利用した分級、慣性力を利用した分級、遠心力を利用した分級、抗力を利用した分級、及びこれらの２以上を組み合わせた分級により行うことができる。
重力と遠心力を利用した分級機として、例えば、ホソカワミクロン（株）製の機械「ミクロンセパレータＭＳ−１」を使用することができる。ミクロンセパレータＭＳ−１の場合、分級ローター回転数、及び風量を適宜調整することにより、全脂大豆粉を、粒度分布の異なる粉末に分別することができる。
The full-fat soy flour having the above particle size can be produced by subjecting dried soybean (raw material) to dehulling treatment, heat deodorizing treatment, and then drying the dried soybean (raw material) and classifying it with a classifier after grinding treatment.
The pulverization treatment can be performed by impact pulverization, compression pulverization, shear pulverization, friction pulverization, or a combination of these two or more, and the pulverizer pulverizes soybean with a particle diameter of 2 to 600 μm. It is preferable to use a pulverizer that has the ability to do so. As the impact type pulverizer, for example, a machine “ACM Pulverizer Type A ACM-10A” manufactured by Hosokawa Micron Corporation can be used. In the case of ACM pulverizer A type ACM-10A, the size of the pulverized particles can be adjusted by appropriately adjusting the pulverization rotor rotation speed, the classification rotor rotation speed, and the air volume.
The classification can be performed by classification using gravity, classification using inertial force, classification using centrifugal force, classification using drag, or a combination of these two or more.
As a classifier using gravity and centrifugal force, for example, a machine “Micron Separator MS-1” manufactured by Hosokawa Micron Corporation can be used. In the case of the micron separator MS-1, the whole fat soybean powder can be classified into powders having different particle size distributions by appropriately adjusting the classification rotor rotation speed and the air volume.
本発明の全脂大豆粉の原料の大豆には、市場に流通している乾燥した大豆を使用することができる。例えば、エンレイ、リュウホウ、トヨホマレ、ミヤギシロメ等の国産大豆、及びＩＯＭ等の外国産大豆のいずれも用いることができ、遺伝子組み換えであるか、非遺伝子組み換えであるかも問わない。また、大豆は未発芽、発芽を問わず使用することができる。 As the raw material for the full fat soy flour of the present invention, dried soybeans distributed in the market can be used. For example, domestic soybeans such as Enrei, Ryuhou, Toyohomare, Miyagi Shirome, and foreign soybeans such as IOM can be used, regardless of whether they are genetically modified or non-genetically modified. In addition, soybean can be used regardless of whether it has not germinated or germinated.
本発明の全脂大豆粉の使用量は、クッキー類の原料中、好ましくは５〜７５質量％であり、より好ましくは１０〜６５質量％であり、最も好ましくは２０〜５５質量％、より最も好ましくは４０〜５０質量％である。 The use amount of the whole fat soy flour of the present invention is preferably 5 to 75% by mass, more preferably 10 to 65% by mass, most preferably 20 to 55% by mass, most preferably in the raw materials of cookies. Preferably it is 40-50 mass%.
本発明のクッキー類は、先に説明をした特定の粒度分布の全脂大豆粉を使用する以外は、クッキー類に通常使用される原料を使用することができ、具体的には、全脂大豆粉以外の穀粉、水、卵、糖類、甘味料、植物油脂、製菓用油脂、マーガリン、ショートニング、バター、牛乳、濃縮乳、生クリーム、脱脂粉乳、練乳、チーズ、果実、果実加工品、ココア、ココアパウダー、チョコレート類、ナッツ類、洋酒類、ベーキングパウダー、重曹、香料、酸味料、食塩、着色料、酸化防止剤等を使用することができる。 The cookies of the present invention can use the raw materials usually used for cookies except for using the full fat soy flour having the specific particle size distribution described above. Non-powder flour, water, egg, sugar, sweetener, vegetable oil, confectionery oil, margarine, shortening, butter, milk, concentrated milk, fresh cream, skim milk powder, condensed milk, cheese, fruit, processed fruit products, cocoa, Cocoa powder, chocolates, nuts, liquors, baking powder, baking soda, fragrance, acidulant, salt, colorant, antioxidant, and the like can be used.
本発明のクッキー類は、穀粉として、本発明の全脂大豆粉のみを使用することもできる。この場合、小麦粉を含有しないクッキー類を得ることができる。
また、本発明のクッキー類は、全脂大豆粉以外の小麦粉等の穀粉も使用でき、その場合、全脂大豆粉以外の穀粉の使用量は、本発明の全脂大豆粉１００質量部に対して７０質量部以下であることが好ましく、１〜５０質量部であることがより好ましい。
The cookies of the present invention can also use only the full fat soy flour of the present invention as flour. In this case, cookies that do not contain flour can be obtained.
The cookies of the present invention can also use flour such as wheat flour other than full fat soy flour. In this case, the amount of flour other than full fat soy flour is 100 parts by weight of full fat soy flour of the present invention. It is preferable that it is 70 mass parts or less, and it is more preferable that it is 1-50 mass parts.
本発明のクッキー類の穀粉以外の原料は、通常クッキー類に使用されている量を使用することができる。
また、本発明のクッキー類の製造方法は、穀粉原料として本発明の全脂大豆粉を使用する以外は、通常のクッキー類の製造方法により製造することができる。
以下に、クッキー類の製造方法について説明をする。
The raw material other than the flour of the cookies of the present invention can be used in the amount normally used for cookies.
Moreover, the manufacturing method of the cookies of this invention can be manufactured with the manufacturing method of a normal cookie except using the full-fat soybean powder of this invention as a flour raw material.
Below, the manufacturing method of cookies is demonstrated.
本発明のクッキー類は、原料に、特定の粒子径の全脂大豆粉を使用する以外は、通常のクッキー類の製造方法で製造することができる。
具体的な製造方法の例を挙げると、特定の粒子径の全脂大豆粉及びその他の原材料をミキサーで混合し、生地を作る。得られた生地をまとめ、３〜１０℃でエージングをした後、成型し、オーブンで焼成する。
The cookies of the present invention can be produced by a normal method for producing cookies except that full fat soybean powder having a specific particle size is used as a raw material.
If the example of a specific manufacturing method is given, the whole fat soybean powder of a specific particle diameter and other raw materials will be mixed with a mixer, and a dough will be made. The obtained dough is put together and aged at 3 to 10 ° C., then molded and baked in an oven.
生地の焼成には、バッチ式の固定窯、連続式のトンネルオーブン、リール式オーブン、オーブンレンジ等を使用することができる。
生地の焼成温度は、１６０〜１９０℃であることが好ましく、１７０〜１８０℃であることがより好ましい。そして、焼成時間は、使用する焼き型のサイズや使用するオーブン等により異なってくる。
For baking the dough, a batch-type fixed kiln, a continuous tunnel oven, a reel-type oven, a microwave oven, or the like can be used.
The baking temperature of the dough is preferably 160 to 190 ° C, and more preferably 170 to 180 ° C. The firing time varies depending on the size of the baking mold used and the oven used.
次に、実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
〔全脂大豆粉の製造〕
北米産大豆を脱皮後、大豆の青臭さを除去できる程度に加熱脱臭し、乾燥した。次に、得られた豆を分級機構付粉砕機（ホソカワミクロン（株）製、機械名：ＡＣＭパルベライザＡ型ＡＣＭ−１０Ａ）で粉砕後、粉砕物を分級機（ホソカワミクロン（株）製、機械名：ミクロンセパレータＭＳ−１）で分級し、粒度分布の異なる分級全脂大豆粉１〜１０を得た。粉砕及び分級の条件を表１及び表２に示す。なお、ＡＣＭパルベライザＡ型ＡＣＭ−１０Ａに付属の分級機構は、整粒目的とする分級（粗大粒子の再粉砕のための分級）であり、ミクロンセパレータＭＳ−１のように、小さい粒子と大きい粒子とを分別する分級機能ではない。
また、得られた分級全脂大豆粉の粒度分布を、日機装社製のレーザー回折・散乱式の粒度分布計「ＭｉｃｒｏｔｒａｃＭＴ３３００ＥＸ２」で測定した。測定結果の数値を表３〜６に示し、測定結果をグラフにしたものを図１及び図２に示す。
次に、得られた分級全脂大豆粉１を実施例１の全脂大豆粉とし、分級全脂大豆粉１０を比較例１の全脂大豆粉とした。実施例１及び比較例１の全脂大豆粉の粒度分布を、日機装社製のレーザー回折・散乱式の粒度分布計「ＭｉｃｒｏｔｒａｃＭＴ３３００ＥＸ２」で測定した。測定結果の数値を表７及び表８に示し、測定結果をグラフにしたものを図３に示す。
また、日清オイリオグループ（株）販売の全脂大豆粉（商品名：アルファプラスＨＳ−６００）を参考例として、その粒度分布の測定結果の数値を表７及び表８に示し、測定結果をグラフにしたものを図３に示す。
表７及び表８の結果から、各全脂大豆粉の粒度分布の最大頻度（％）を求めた。
また、実施例１、比較例１、及び参考例の全脂大豆粉の粒度分布の累積頻度を、日機装社製のレーザー回折・散乱式の粒度分布計「ＭｉｃｒｏｔｒａｃＭＴ３３００ＥＸ２」により求めた。その結果を表９に示し、また、それをグラフにしたものを図４に示す。
なお、任意の％粒子径は、全脂大豆粉の粒子径をレーザー回析・散乱法により体積基準分布で測定したときの粒度分布の細かい側から任意の累積頻度における粒子径の値である。
[Manufacture of full fat soybean flour]
After molting North American soybean, it was deodorized by heating to the extent that the blue odor of soybean was removed and dried. Next, the obtained beans are pulverized by a pulverizer with a classification mechanism (manufactured by Hosokawa Micron Corporation, machine name: ACM Pulverizer A type ACM-10A), and the pulverized product is classified by a classifier (manufactured by Hosokawa Micron Corporation, machine name: Classification was performed with a micron separator MS-1) to obtain classified full
Further, the particle size distribution of the obtained classified whole fat soybean powder was measured with a laser diffraction / scattering type particle size distribution meter “Microtrac MT3300EX2” manufactured by Nikkiso Co., Ltd. The numerical values of the measurement results are shown in Tables 3 to 6, and the graphs of the measurement results are shown in FIGS.
Next, the obtained classified full
In addition, using the whole fat soy flour (trade name: Alpha Plus HS-600) sold by Nisshin Oilio Group Co., Ltd. as reference examples, the numerical values of the particle size distribution measurement results are shown in Table 7 and Table 8, and the measurement results are shown. A graph is shown in FIG.
From the results in Table 7 and Table 8, the maximum frequency (%) of the particle size distribution of each full-fat soybean flour was determined.
Further, the cumulative frequency of the particle size distribution of the whole fat soybean flour of Example 1, Comparative Example 1, and Reference Example was determined by a laser diffraction / scattering particle size distribution meter “Microtrac MT3300EX2” manufactured by Nikkiso Co., Ltd. The results are shown in Table 9, and a graph of the results is shown in FIG.
In addition, arbitrary% particle diameter is a value of the particle diameter in arbitrary accumulation frequency from the fine side of a particle size distribution when the particle diameter of full-fat soybean powder is measured by a volume reference distribution by a laser diffraction / scattering method.
表７及び表８の結果から、実施例１、比較例１及び参考例の全脂大豆粉の粒度分布の最大頻度は、それぞれ９．６２％、５．７６％、及び５．８８％であることがわかった。 From the results of Tables 7 and 8, the maximum frequency of the particle size distribution of the whole fat soybean flour of Example 1, Comparative Example 1 and Reference Example is 9.62%, 5.76% and 5.88%, respectively. I understood it.
表９の結果から、粒度分布の細かい側から１５％の累積頻度における粒子径（１５％粒子径）を１００〜１５０μｍ、粒度分布の細かい側から５０％の累積頻度における粒子径（５０％粒子径）を１００〜２００μｍ、粒度分布の細かい側から８５％の累積頻度における粒子径（８５％粒子径）を２００〜３００μｍと規定することで、実施例１と、比較例１及び参考例の全脂大豆粉とを、粒度分布から得られる数値で区別できることがわかった。 From the results of Table 9, the particle size at 15% cumulative frequency (15% particle size) from the finer side of the particle size distribution is 100 to 150 μm, and the particle size at 50% cumulative frequency from the finer side of the particle size distribution (50% particle size). ) Is 100 to 200 μm, and the particle size (85% particle size) at a cumulative frequency of 85% from the fine side of the particle size distribution is defined as 200 to 300 μm. It was found that soybean powder can be distinguished from the numerical value obtained from the particle size distribution.
〔クッキー類の製造（実施例２、比較例２）〕
得られた実施例１及び比較例１の全脂大豆粉を用いて、表１０に示す配合のクッキー類を製造した。まず、ミキサーボウルにマーガリンと砂糖を入れ、ホバートミキサーでビーターを用いて２速で３分間混合した。そこへ、全卵と水を添加して２速で１分間混合し、さらに全脂大豆粉を添加後、１速で４０秒間混合し生地を作った。得られた生地をまとめ、冷蔵庫内で１時間エージングした。エージング後、生地を厚さ５ｍｍ、直径４．３ｃｍに成型し、オーブンで焼成（１７０℃、１３分）した。
なお、マーガリンには、日清オイリオグループ（株）製の商品、日清ロイヤルワイド１００を使用した。
[Manufacture of cookies (Example 2, Comparative Example 2)]
Using the whole fat soybean flour of Example 1 and Comparative Example 1 obtained, cookies having the composition shown in Table 10 were produced. First, margarine and sugar were put in a mixer bowl, and mixed at a second speed for 3 minutes using a beater in a Hobart mixer. Then, whole egg and water were added and mixed for 1 minute at 2nd speed, and after addition of whole fat soybean powder, it was mixed for 40 seconds at 1st speed to make a dough. The obtained dough was put together and aged for 1 hour in the refrigerator. After aging, the dough was molded into a thickness of 5 mm and a diameter of 4.3 cm, and baked in an oven (170 ° C., 13 minutes).
In addition, the Nisshin Oillio Group Co., Ltd. product,
〔クッキー類の官能評価〕
製造したクッキー類の風味及び食感について、表１１の評価基準を用いて１０名のパネラーにより５点評価を行い、その平均点を算出した。結果を表１２に示す。
[Sensory evaluation of cookies]
The flavor and texture of the manufactured cookies were evaluated by 10 panelists using the evaluation criteria shown in Table 11, and the average score was calculated. The results are shown in Table 12.
表１２の結果からわかるように、実施例２のクッキー類は、比較例２のクッキー類（参考例の市販全脂大豆粉の粒度分布とほぼ同じ粒度分布を有する比較例１の全脂大豆粉を使用）と比較すると、保形性、噛んだ時のサクサク感、及び口溶けのすべての評価において優れていた。 As can be seen from the results of Table 12, the cookies of Example 2 are the same as those of Comparative Example 2 (the full fat soy flour of Comparative Example 1 having the same particle size distribution as that of the commercially available full fat soy flour of the Reference Example). Compared to the above, the shape retention, the crispness when chewed, and the mouth melting were all excellent.
本発明のクッキー類は、食品分野に広く使用することができる。 The cookies of the present invention can be widely used in the food field.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014196918A JP6320889B2 (en) | 2014-09-26 | 2014-09-26 | Cookies using whole fat soy flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014196918A JP6320889B2 (en) | 2014-09-26 | 2014-09-26 | Cookies using whole fat soy flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016067212A true JP2016067212A (en) | 2016-05-09 |
| JP6320889B2 JP6320889B2 (en) | 2018-05-09 |
Family
ID=55863262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014196918A Active JP6320889B2 (en) | 2014-09-26 | 2014-09-26 | Cookies using whole fat soy flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6320889B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020045052A1 (en) | 2018-08-28 | 2020-03-05 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid food product composition containing insoluble dietary fiber, and method of manufacturing same |
Citations (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5386055A (en) * | 1976-12-15 | 1978-07-29 | Ajinomoto Kk | Production of defatted soyben with nuts flavor |
| JPS58205462A (en) * | 1982-05-26 | 1983-11-30 | Showa Sangyo Kk | Food product containing wholly defatted soybean cake |
| JPH04281762A (en) * | 1991-03-07 | 1992-10-07 | Terumo Corp | Intestinal function-controlling food and mixed powder for porous food |
| JPH04356152A (en) * | 1990-06-26 | 1992-12-09 | Nippon Flour Mills Co Ltd | Wheat flour composition for confectionery, dough for confectionary and confectionery |
| JPH05168397A (en) * | 1991-12-25 | 1993-07-02 | Nippon Flour Mills Co Ltd | Mix for cookies and the like reduced in content of fats and oils, cookies and the like and production thereof |
| JPH0739336A (en) * | 1993-08-03 | 1995-02-10 | Tokyo Gas Chem Kk | Whole soybean powder and its production |
| JPH08228664A (en) * | 1995-02-28 | 1996-09-10 | Nippon Flour Mills Co Ltd | Preparation of cake doughnut and composition for cake doughnut |
| JPH08294355A (en) * | 1995-04-26 | 1996-11-12 | Barilla Ger Flli Spa | Bakery product |
| JPH10210946A (en) * | 1997-01-31 | 1998-08-11 | Fuji Oil Co Ltd | Soybean hypocotyl utilizing food and manufacture thereof |
| JP2000184848A (en) * | 1998-10-13 | 2000-07-04 | Nisshin Flour Milling Co Ltd | Wheat flour composition for cakes |
| JP2001017102A (en) * | 1999-07-09 | 2001-01-23 | Nitsukoku Seifun Kk | Buckwheat flour and processed article of buckwheat flour |
| JP2001017070A (en) * | 1999-07-09 | 2001-01-23 | Kameda Seika Co Ltd | Production of bakery product |
| JP2003079309A (en) * | 2001-09-07 | 2003-03-18 | Fuji Oil Co Ltd | Food comprising mainly soybean protein |
| JP2003144106A (en) * | 2001-03-30 | 2003-05-20 | Yoshihara Oil Mill Ltd | Pressed linseed lees and method for manufacturing the same |
| WO2004043167A1 (en) * | 2002-10-30 | 2004-05-27 | Safe-Tech International Kabushiki Kaisha | Process for producing soybean powder and process for producing soybean milk |
| JP2004520066A (en) * | 2001-04-09 | 2004-07-08 | ソラ，エルエルシー | Soy protein concentrate with high isoflavone content and method for producing the same |
| JP2004236501A (en) * | 2002-12-11 | 2004-08-26 | Nisshin Oillio Ltd | Confectionery comprising soybean fine powder |
| JP2004350523A (en) * | 2003-05-27 | 2004-12-16 | Powdernova Inc | Baked confection containing unpolished flour of raw soybean |
| JP2007312604A (en) * | 2006-05-23 | 2007-12-06 | Nippon Flour Mills Co Ltd | Wheat flour and baked confectionery using the same |
| JP2008035792A (en) * | 2006-08-07 | 2008-02-21 | Showa Sangyo Co Ltd | Deep frying flour, and deep-fried food using the same |
| JP2008072954A (en) * | 2006-09-21 | 2008-04-03 | Nisshin Flour Milling Inc | Method for producing bread flour |
| JP2008104370A (en) * | 2006-10-23 | 2008-05-08 | Organo Danisco Food Techno Kk | Rice flour bread and method for producing rice flour bread |
| JP2008104393A (en) * | 2006-10-25 | 2008-05-08 | Nippon Flour Mills Co Ltd | Whole-grain cereal powder, method for producing the same, and food using the cereal powder |
| WO2009022616A1 (en) * | 2007-08-10 | 2009-02-19 | Fuji Oil Company, Limited | Texture-improving agent for heated cakes and heated cake having improved texture |
| WO2009113655A1 (en) * | 2008-03-13 | 2009-09-17 | 日清オイリオグループ株式会社 | Composition containing full fat soy flour, and egg-substitute composition |
| JP2009296953A (en) * | 2008-06-13 | 2009-12-24 | Fuyuki Gakuen | Baked confectionery using powder material made of protein powder and starch powder, and method for producing the same |
| JP2010279352A (en) * | 2009-05-27 | 2010-12-16 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
| JP2014014299A (en) * | 2012-07-06 | 2014-01-30 | Nitsukoku Seifun Kk | Buckwheat mixed powder for instant galette and method for manufacturing the same |
-
2014
- 2014-09-26 JP JP2014196918A patent/JP6320889B2/en active Active
Patent Citations (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5386055A (en) * | 1976-12-15 | 1978-07-29 | Ajinomoto Kk | Production of defatted soyben with nuts flavor |
| JPS58205462A (en) * | 1982-05-26 | 1983-11-30 | Showa Sangyo Kk | Food product containing wholly defatted soybean cake |
| JPH04356152A (en) * | 1990-06-26 | 1992-12-09 | Nippon Flour Mills Co Ltd | Wheat flour composition for confectionery, dough for confectionary and confectionery |
| JPH04281762A (en) * | 1991-03-07 | 1992-10-07 | Terumo Corp | Intestinal function-controlling food and mixed powder for porous food |
| JPH05168397A (en) * | 1991-12-25 | 1993-07-02 | Nippon Flour Mills Co Ltd | Mix for cookies and the like reduced in content of fats and oils, cookies and the like and production thereof |
| JPH0739336A (en) * | 1993-08-03 | 1995-02-10 | Tokyo Gas Chem Kk | Whole soybean powder and its production |
| JPH08228664A (en) * | 1995-02-28 | 1996-09-10 | Nippon Flour Mills Co Ltd | Preparation of cake doughnut and composition for cake doughnut |
| JPH08294355A (en) * | 1995-04-26 | 1996-11-12 | Barilla Ger Flli Spa | Bakery product |
| JPH10210946A (en) * | 1997-01-31 | 1998-08-11 | Fuji Oil Co Ltd | Soybean hypocotyl utilizing food and manufacture thereof |
| JP2000184848A (en) * | 1998-10-13 | 2000-07-04 | Nisshin Flour Milling Co Ltd | Wheat flour composition for cakes |
| JP2001017102A (en) * | 1999-07-09 | 2001-01-23 | Nitsukoku Seifun Kk | Buckwheat flour and processed article of buckwheat flour |
| JP2001017070A (en) * | 1999-07-09 | 2001-01-23 | Kameda Seika Co Ltd | Production of bakery product |
| JP2003144106A (en) * | 2001-03-30 | 2003-05-20 | Yoshihara Oil Mill Ltd | Pressed linseed lees and method for manufacturing the same |
| JP2004520066A (en) * | 2001-04-09 | 2004-07-08 | ソラ，エルエルシー | Soy protein concentrate with high isoflavone content and method for producing the same |
| JP2003079309A (en) * | 2001-09-07 | 2003-03-18 | Fuji Oil Co Ltd | Food comprising mainly soybean protein |
| WO2004043167A1 (en) * | 2002-10-30 | 2004-05-27 | Safe-Tech International Kabushiki Kaisha | Process for producing soybean powder and process for producing soybean milk |
| JP2004236501A (en) * | 2002-12-11 | 2004-08-26 | Nisshin Oillio Ltd | Confectionery comprising soybean fine powder |
| JP2004350523A (en) * | 2003-05-27 | 2004-12-16 | Powdernova Inc | Baked confection containing unpolished flour of raw soybean |
| JP2007312604A (en) * | 2006-05-23 | 2007-12-06 | Nippon Flour Mills Co Ltd | Wheat flour and baked confectionery using the same |
| JP2008035792A (en) * | 2006-08-07 | 2008-02-21 | Showa Sangyo Co Ltd | Deep frying flour, and deep-fried food using the same |
| JP2008072954A (en) * | 2006-09-21 | 2008-04-03 | Nisshin Flour Milling Inc | Method for producing bread flour |
| JP2008104370A (en) * | 2006-10-23 | 2008-05-08 | Organo Danisco Food Techno Kk | Rice flour bread and method for producing rice flour bread |
| JP2008104393A (en) * | 2006-10-25 | 2008-05-08 | Nippon Flour Mills Co Ltd | Whole-grain cereal powder, method for producing the same, and food using the cereal powder |
| WO2009022616A1 (en) * | 2007-08-10 | 2009-02-19 | Fuji Oil Company, Limited | Texture-improving agent for heated cakes and heated cake having improved texture |
| WO2009113655A1 (en) * | 2008-03-13 | 2009-09-17 | 日清オイリオグループ株式会社 | Composition containing full fat soy flour, and egg-substitute composition |
| CN101959422A (en) * | 2008-03-13 | 2011-01-26 | 日清奥利友集团株式会社 | Composition containing full fat soy flour, and egg-substitute composition |
| JP2009296953A (en) * | 2008-06-13 | 2009-12-24 | Fuyuki Gakuen | Baked confectionery using powder material made of protein powder and starch powder, and method for producing the same |
| JP2010279352A (en) * | 2009-05-27 | 2010-12-16 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
| JP2014014299A (en) * | 2012-07-06 | 2014-01-30 | Nitsukoku Seifun Kk | Buckwheat mixed powder for instant galette and method for manufacturing the same |
Non-Patent Citations (1)
| Title |
|---|
| J. FOOD SCI. TECHNOL., vol. 51, JPN6018012118, January 2014 (2014-01-01), pages 153 - 157, ISSN: 0003771405 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020045052A1 (en) | 2018-08-28 | 2020-03-05 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid food product composition containing insoluble dietary fiber, and method of manufacturing same |
| EP3785547A4 (en) * | 2018-08-28 | 2021-12-01 | Mizkan Holdings Co., Ltd. | Solid food product composition containing insoluble dietary fiber, and method of manufacturing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6320889B2 (en) | 2018-05-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4575871B2 (en) | Grain powder crushed after pressing | |
| JP5990490B2 (en) | Process for producing air-pulverized red bean food | |
| JP6310658B2 (en) | Flour composition for bread or baked confectionery | |
| JP6320889B2 (en) | Cookies using whole fat soy flour | |
| CN103652233A (en) | Nougat containing matsutake and cashew and preparation method thereof | |
| JP4693121B2 (en) | Flour and baked goods using the same | |
| JP6415216B2 (en) | Full fat soy flour and cakes using full fat soy flour | |
| JP6335130B2 (en) | Azuki bean food production method | |
| JP6755748B2 (en) | Confectionery composition and method for improving confectionery composition | |
| JP4683659B2 (en) | Flour and bread using the same | |
| JP4974913B2 (en) | Method for producing granular chocolate confectionery | |
| JP6066870B2 (en) | Production method of whole wheat flour | |
| JP7337516B2 (en) | Flour composition for confectionery and method for producing confectionery | |
| JP4570595B2 (en) | Bread flour containing raw germ powder and bread using the same | |
| JP2021073905A (en) | Blending and manufacturing method for fried bakery food product having soft and springy texture | |
| JP4346502B2 (en) | Flour composition | |
| JP6282893B2 (en) | Process for producing heat-treated flour | |
| JP4462085B2 (en) | Thermosetting shellac resin and food containing the resin powder | |
| JP6742742B2 (en) | Heat-treated barley flour and method for producing heat-treated barley flour | |
| JP6595350B2 (en) | Powdered fat composition for noodle skin | |
| WO2020196300A9 (en) | Wheat flour preparation and method for producing same, and biscuit containing wheat flour preparation and method for producing same | |
| JP2019097500A (en) | Pancake dough and mix powder for pancake | |
| JP7041573B2 (en) | Baked chocolate-like confectionery and its manufacturing method | |
| JPWO2017164081A1 (en) | Chocolate-like food and its manufacturing method | |
| JP3614827B2 (en) | Flaxseed squeeze and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170403 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20180219 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20180403 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20180404 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6320889 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |