JP2021073930A - Powdered milk substitute mix - Google Patents
Powdered milk substitute mix Download PDFInfo
- Publication number
- JP2021073930A JP2021073930A JP2019204362A JP2019204362A JP2021073930A JP 2021073930 A JP2021073930 A JP 2021073930A JP 2019204362 A JP2019204362 A JP 2019204362A JP 2019204362 A JP2019204362 A JP 2019204362A JP 2021073930 A JP2021073930 A JP 2021073930A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- mass
- powder
- parts
- milk substitute
- 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
- 235000008476 powdered milk Nutrition 0.000 title abstract description 14
- 239000000203 mixture Substances 0.000 title abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 67
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 53
- 235000009566 rice Nutrition 0.000 claims abstract description 53
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- 229920002472 Starch Polymers 0.000 claims abstract description 39
- 239000008107 starch Substances 0.000 claims abstract description 39
- 235000019698 starch Nutrition 0.000 claims abstract description 39
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 241000209094 Oryza Species 0.000 claims description 52
- 235000013384 milk substitute Nutrition 0.000 claims description 52
- 239000011812 mixed powder Substances 0.000 claims description 47
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 31
- 238000000354 decomposition reaction Methods 0.000 claims description 22
- 235000013336 milk Nutrition 0.000 abstract description 26
- 239000008267 milk Substances 0.000 abstract description 26
- 210000004080 milk Anatomy 0.000 abstract description 26
- 235000020183 skimmed milk Nutrition 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000008939 whole milk Nutrition 0.000 abstract description 12
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 235000021278 navy bean Nutrition 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 22
- 239000000047 product Substances 0.000 description 22
- 235000019219 chocolate Nutrition 0.000 description 19
- 235000015243 ice cream Nutrition 0.000 description 16
- 244000290333 Vanilla fragrans Species 0.000 description 15
- 235000009499 Vanilla fragrans Nutrition 0.000 description 15
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 238000002844 melting Methods 0.000 description 10
- 230000008018 melting Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 238000003801 milling Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000008158 vegetable oil Substances 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000021243 milk fat Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000019220 whole milk chocolate Nutrition 0.000 description 5
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 239000008371 vanilla flavor Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 201000010859 Milk allergy Diseases 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000013566 allergen Substances 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
Abstract
Description
本発明は、飲食品に含まれる乳粉末の代わりに使用される乳代替ミックス粉に関する。 The present invention relates to a milk substitute mixed powder used in place of the milk powder contained in foods and drinks.
乳粉末である全脂粉乳や脱脂粉乳は、種々の食品に使用されている。このような食品の代表的なものとして、例えば、特許文献1に記載のようなミルクチョコレートが挙げられる。ミルクチョコレートは、カカオマス、砂糖、全脂粉乳または脱脂粉乳、ココアバターなどを原料としている。全脂粉乳または脱脂粉乳に含まれる乳たん白および糖類は、ミルクチョコレートに乳感を付与し、口溶けの滑らかさ、甘みやコク味などを付与している。 Full-fat milk powder and skim milk powder, which are milk powders, are used in various foods. Typical examples of such foods include milk chocolate as described in Patent Document 1. Milk chocolate is made from cocoa mass, sugar, skim milk powder or skim milk powder, cocoa butter, and the like. Milk proteins and sugars contained in whole-fat milk powder or skim milk powder give milk chocolate a milky feeling, and impart smoothness of melting in the mouth, sweetness and richness.
乳たん白はカゼインたん白、ホエイたん白などを含んでおり、たん白質特有の風味に加え、たん白質と乳脂肪とが粉末状態でも、ミセルと称するしっかりとした乳化状態を形成している。そのため、適度な粘稠性が食感にまろやかさを付与し、口溶けの調整にも寄与している。このように乳成分は、例えばミルクチョコレートのような乳成分を含む食品の品質に大きく関わっている。 Milk protein contains casein protein, whey protein, etc., and in addition to the flavor peculiar to protein, even when the protein and milk fat are in a powder state, a firm emulsified state called micelle is formed. Therefore, the appropriate consistency gives the texture a mellow texture and contributes to the adjustment of melting in the mouth. As described above, the milk component is greatly related to the quality of the food containing the milk component such as milk chocolate.
したがって、乳アレルゲンを含まない乳代替品は存在しておらず、食物アレルギーの1つである乳アレルギーの人は、ミルクチョコレートなど乳成分を含む食品を摂取することができない。 Therefore, there is no milk substitute that does not contain milk allergens, and a person with milk allergy, which is one of food allergies, cannot ingest foods containing milk components such as milk chocolate.
本発明の課題は、食品に含まれる全脂粉乳や脱脂粉乳などの乳粉末と置換しても、乳成分によって付与される食感や風味と遜色のない食感や風味を食品に付与することができる乳代替ミックス粉を提供することにある。 An object of the present invention is to impart a texture and flavor comparable to those given by milk components to foods even if they are replaced with milk powders such as full-fat milk powder and skim milk powder contained in foods. Is to provide a milk substitute mixed powder that can be produced.
本発明者は、上記課題を解決するべく鋭意検討を行った結果、以下の構成からなる解決手段を見出し、本発明を完成するに至った。
(1)米粉100質量部に対して、手亡豆粉末を10〜100質量部およびでん粉分解物を20〜300質量部の割合で含む乳代替ミックス粉。
(2)米粉が、でん粉質をアルファ化した米粉およびでん粉質のα−1、4結合を切断した米粉からなる群より選択される少なくとも1種である上記(1)に記載の乳代替ミックス粉。
(3)手亡豆粉末が加水分解物である上記(1)または(2)に記載の乳代替ミックス粉。
(4)上記(1)〜(3)のいずれかに記載の乳代替ミックス粉を含む食品。
As a result of diligent studies to solve the above problems, the present inventor has found a solution means having the following configuration and has completed the present invention.
(1) A milk substitute mixed powder containing 10 to 100 parts by mass of bean powder and 20 to 300 parts by mass of starch decomposition products with respect to 100 parts by mass of rice flour.
(2) The milk substitute mixed powder according to (1) above, wherein the rice flour is at least one selected from the group consisting of rice flour obtained by pregelatinizing starch and rice flour having α-1 and 4-bonds of starch. ..
(3) The milk substitute mixed powder according to (1) or (2) above, wherein the bean powder is a hydrolyzate.
(4) A food containing the milk substitute mixed powder according to any one of (1) to (3) above.
本発明によれば、食品に含まれる全脂粉乳や脱脂粉乳などの乳粉末と置換しても、乳成分によって付与される食感や風味と遜色のない食感や風味を食品に付与することができる乳代替ミックス粉を提供することができる。本発明に係る乳代替ミックス粉を用いた食品は、乳アレルギーの人も摂取することができる。 According to the present invention, even if the milk powder such as full-fat milk powder or skim milk powder contained in the food is replaced, the food is provided with a texture and flavor comparable to those given by the milk component. It is possible to provide a milk substitute mixed powder that can be used. The food using the milk substitute mixed powder according to the present invention can also be ingested by a person with milk allergy.
本開示の一実施形態に係る乳代替ミックス粉は、米粉、手亡豆粉末およびでん粉分解物を特定の割合で含む。 The milk substitute mixed powder according to one embodiment of the present disclosure contains rice flour, bean powder and starch decomposition products in a specific ratio.
一実施形態に係る乳代替ミックス粉に含まれる米粉は、米を製粉したものであり、具体的には、うるち米またはもち米を製粉して得られる。米粉は、必要に応じて、さらに任意の加工処理を施して得られるものであってもよい。米粉は食感に寄与し、口の中で溶けるような食品の場合には、口溶けの調整に寄与する。米粉は、米(うるち米またはもち米)をそのまま製粉したものを用いてもよく、米のでん粉質をアルファ化した米粉を用いてもよく、米のでん粉質のα−1、4結合を切断した米粉を用いてもよい。米粉は1種のみを使用してもよく、異なる2種以上を併用してもよい。 The rice flour contained in the milk substitute mixed flour according to one embodiment is obtained by milling rice, and specifically, it is obtained by milling glutinous rice or glutinous rice. The rice flour may be obtained by further subjecting it to an arbitrary processing treatment, if necessary. Rice flour contributes to the texture, and in the case of foods that melt in the mouth, it contributes to the adjustment of melting in the mouth. As the rice flour, rice (glutinous rice or glutinous rice) may be milled as it is, or rice flour obtained by pregelatinizing the starch of rice may be used, and the α-1 and 4 bonds of the starch of rice are cleaved. Rice flour may be used. Only one type of rice flour may be used, or two or more different types may be used in combination.
乳成分によって付与される食感などにより近づけるため、米粉としては、でん粉質をアルファ化した米粉およびでん粉質のα−1、4結合を切断した米粉からなる群より選択される少なくとも1種を使用するのが好ましい。 In order to bring it closer to the texture given by the milk component, at least one type of rice flour selected from the group consisting of starch-pregelatinized rice flour and starch α-1, and 4-bond-broken rice flour is used. It is preferable to do so.
米のでん粉質をアルファ化する方法は限定されない。例えば、米を炊いたり蒸したり加水加熱によってでん粉質をアルファ化(糊化)させた後、例えば熱風などによって急速に乾燥させる方法などが挙げられる。このようにアルファ化された米を製粉して、でん粉質をアルファ化した米粉が得られる。あるいは、米を製粉した後に上記のようにアルファ化させて乾燥させ、必要に応じて粉砕して、でん粉質をアルファ化した米粉を得てもよい。 The method of pregelatinizing rice starch is not limited. For example, there is a method of pregelatinizing (gelatinizing) starch by cooking, steaming, or heating with water, and then rapidly drying the starch with hot air, for example. By milling the pregelatinized rice in this way, rice flour obtained by pregelatinizing the starch quality can be obtained. Alternatively, after milling the rice, it may be pregelatinized and dried as described above, and if necessary, pulverized to obtain rice flour obtained by pregelatinizing the starch quality.
米のでん粉質のα−1、4結合を切断する方法についても限定されない。例えば、米を加熱工程に供することによって、でん粉質のα−1、4結合が切断される。加熱工程は、例えば、100〜200℃の加熱条件下で行われる。米を製粉した後に、上記のように加熱工程に供してもよい。 The method of cleaving the α-1 and 4 bonds of rice starch is also not limited. For example, by subjecting rice to a heating step, the starchy α-1,4 bonds are cleaved. The heating step is performed under heating conditions of, for example, 100 to 200 ° C. After milling the rice, it may be subjected to a heating step as described above.
一実施形態に係る乳代替ミックス粉に含まれる手亡豆粉末は、手亡豆を製粉したものであり、必要に応じて、さらに任意の加工処理を施して得られるものであってもよい。手亡豆粉末は食感に寄与し、たん白質由来の風味やコク味を食品に付与する。手亡豆とは白いんげん豆を意味し、大手亡、中手亡、小手亡などの品種が存在する。現在では、手亡豆といえば大手亡を意味することが多く、雪手亡、姫手亡などの大粒の品種も大手亡として流通している。本明細書において「大手亡」には、雪手亡、姫手亡などの大粒の品種も包含される。 The bean powder contained in the milk substitute mixed powder according to one embodiment is obtained by milling the bean, and may be obtained by further subjecting it to an arbitrary processing treatment, if necessary. The bean powder contributes to the texture and imparts a protein-derived flavor and richness to the food. The term "beans" means white beans, and there are varieties such as major beans, middle beans, and small beans. Nowadays, common beans often mean major deceased, and large varieties such as snow deceased and princess deceased are also distributed as major deceased. In the present specification, the term "major deceased" also includes large varieties such as snow deceased and princess deceased.
乳成分によって付与される風味などにより近づけるために、手亡豆粉末は、加水分解処理を施したもの(加水分解物)を使用するのが好ましい。加水分解処理は、例えば、加水分解酵素を用いて行ってもよく、化学的手法によって行ってもよい。加水分解処理は、手亡豆を製粉する前に行ってもよく、製粉後に行ってもよい。加水分解処理によって、手亡豆に含まれるたん白質の一部がアミノ酸に分解される。 It is preferable to use a hydrolyzed bean powder (hydrolyzate) in order to bring it closer to the flavor imparted by the milk component. The hydrolysis treatment may be carried out by, for example, a hydrolase or a chemical method. The hydrolysis treatment may be carried out before milling the bean or after milling. By the hydrolysis treatment, a part of the protein contained in the bean is decomposed into amino acids.
手亡豆粉末は、米粉100質量部に対して10〜100質量部の割合で使用される。手亡豆粉末が10質量部未満の場合、たん白質由来のコク味を食品に付与できない。一方、手亡豆粉末が100質量部を超える場合、手亡豆の風味が強くなり、乳代替品としての効果が発揮されなくなる。手亡豆粉末は、米粉100質量部に対して好ましくは20〜50質量部の割合で使用される。 The bean powder is used in a ratio of 10 to 100 parts by mass with respect to 100 parts by mass of rice flour. If the amount of bean powder is less than 10 parts by mass, the rich taste derived from the protein cannot be imparted to the food. On the other hand, when the bean powder exceeds 100 parts by mass, the flavor of the bean becomes stronger and the effect as a milk substitute is not exhibited. The bean powder is preferably used in a ratio of 20 to 50 parts by mass with respect to 100 parts by mass of rice flour.
一実施形態に係る乳代替ミックス粉に含まれるでん粉分解物は、でん粉を酵素で分解したり化学的手法で分解したりして得られる。でん粉分解物は、でん粉のグリコシド結合を部分的に切断して、でん粉よりもグルコースの重合度を低くしたものである。このようなでん粉分解物には、デキストリン、オリゴ糖などの多糖類が含まれる。でん粉分解物は、食品の甘みを調整するために使用される。さらに、でん粉分解物は、乳代替ミックス粉の分散性を向上させるために使用される。 The starch decomposition product contained in the milk substitute mixed powder according to one embodiment can be obtained by decomposing starch with an enzyme or by a chemical method. The starch decomposition product is obtained by partially cleaving the glycosidic bond of starch to lower the degree of polymerization of glucose than that of starch. Such starch decomposition products include polysaccharides such as dextrins and oligosaccharides. Starch decomposition products are used to adjust the sweetness of foods. In addition, starch decomposition products are used to improve the dispersibility of milk substitute mix powders.
でん粉分解物を得るために使用される酵素は限定されず、例えば、βアミラーゼ、グルコアミラーゼ、プルラナーゼ、トランスグルコシダーゼなどが挙げられる。これらの酵素は単独で使用してもよく、2種以上を併用してもよい。でん粉分解物としては、デキストリンなどの市販品を使用してもよい。 The enzyme used to obtain the starch decomposition product is not limited, and examples thereof include β-amylase, glucoamylase, pullulanase, and transglucosidase. These enzymes may be used alone or in combination of two or more. As the starch decomposition product, a commercially available product such as dextrin may be used.
でん粉分解物は、米粉100質量部に対して20〜300質量部の割合で使用される。でん粉分解物が20質量部未満の場合、得られるミックス粉において、粉末(特に手亡豆粉末)が均一に分散せずに局在化する場合がある。一方、でん粉分解物が300質量部を超える場合、乳代替ミックス粉としての力価が低下するため、乳代替品としての効果が発揮されなくなる。でん粉分解物は、米粉100質量部に対して好ましくは50〜250質量部の割合で使用される。 The starch decomposition product is used in a ratio of 20 to 300 parts by mass with respect to 100 parts by mass of rice flour. When the starch decomposition product is less than 20 parts by mass, the powder (particularly the bean powder) may be localized without being uniformly dispersed in the obtained mixed powder. On the other hand, when the starch decomposition product exceeds 300 parts by mass, the titer as a milk substitute mixed powder is lowered, so that the effect as a milk substitute is not exhibited. The starch decomposition product is preferably used in a ratio of 50 to 250 parts by mass with respect to 100 parts by mass of rice flour.
一実施形態に係る乳代替ミックス粉には、本発明の効果を阻害しない範囲で、増粘剤、乳化剤、着色料、植物性油脂、調味料、香料などその他の食品素材が添加されていてもよい。 Even if other food materials such as thickeners, emulsifiers, coloring agents, vegetable oils and fats, seasonings, and flavors are added to the milk substitute mixed powder according to the embodiment, as long as the effects of the present invention are not impaired. Good.
一実施形態に係る乳代替ミックス粉は、例えば、米粉、手亡豆粉末およびでん粉分解物を特定の割合で混合し、必要に応じて、上記の他の添加剤を添加して得られる。このようにして得られた一実施形態に係る乳代替ミックス粉は、食品を製造する際に、全脂粉乳や脱脂粉乳などの乳粉末の代わりに使用される。したがって、一実施形態に係る乳代替ミックス粉は、本来であれば全脂粉乳や脱脂粉乳などの乳粉末を含み得る食品に採用される。全脂粉乳や脱脂粉乳などの乳粉末を含み得る食品としては、例えば、チョコレート、クッキー、ビスケット、パン、ケーキ、キャンディ、アイスクリーム、ヨーグルト、スムージー、乳飲料などが挙げられる。 The milk substitute mixed powder according to one embodiment is obtained, for example, by mixing rice flour, bean powder and starch decomposition products in a specific ratio, and adding the above-mentioned other additives as necessary. The milk substitute mixed powder according to the embodiment thus obtained is used in place of milk powder such as full-fat milk powder or skim milk powder when producing a food product. Therefore, the milk substitute mixed powder according to one embodiment is originally adopted for foods that can contain milk powder such as full-fat milk powder and skim milk powder. Foods that may contain milk powder such as full-fat milk powder and skim milk powder include, for example, chocolate, cookies, biscuits, bread, cakes, candy, ice cream, yogurt, smoothies, milk drinks and the like.
例えば、全脂粉乳を用いた食品を製造するに際し、全脂粉乳の代わりに一実施形態に係る乳代替ミックス粉を使用する場合は、乳脂肪による脂肪分を補うために、乳脂肪の融点に近い植物性油脂を添加してもよい。 For example, when producing a food product using full-fat milk powder, when the milk substitute mixed powder according to one embodiment is used instead of full-fat milk powder, the melting point of the milk fat is adjusted to supplement the fat content of the milk fat. Similar vegetable fats and oils may be added.
このように、一実施形態に係る乳代替ミックス粉を用いた食品は、乳成分によって付与される食感や風味と遜色のない食感や風味を有する。さらに、一実施形態に係る乳代替ミックス粉を用いた食品は、アレルゲン物質の1種である乳成分を含まない。そのため、乳アレルギーの人も摂取することができる。 As described above, the food using the milk substitute mixed powder according to the embodiment has a texture and flavor comparable to the texture and flavor imparted by the milk component. Furthermore, the food using the milk substitute mixed powder according to the embodiment does not contain a milk component which is one of the allergen substances. Therefore, people with milk allergies can also take it.
以下、実施例および比較例を挙げて本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
(実施例1)
米粉100質量部に対して、手亡豆粉末を50質量部およびでん粉分解物を100質量部の割合で混合し、乳代替ミックス粉を得た。米粉としては、うるち米をアルファ化した米粉を使用した。手亡豆粉末としては、加水分解処理が施された粉末大手亡を使用した。でん粉分解物としては、市販のイソマルトデキストリンを使用した。
(Example 1)
50 parts by mass of bean powder and 100 parts by mass of starch decomposition product were mixed with 100 parts by mass of rice flour to obtain a milk substitute mixed powder. As the rice flour, rice flour obtained by pregelatinizing glutinous rice was used. As the bean powder, hydrolyzed powder major powder was used. Commercially available isomaltodextrin was used as the starch decomposition product.
次いで、得られた乳代替ミックス粉を用い、下記の割合で原料を配合してミルク風味チョコレートを得た。全脂粉乳を使用した場合に含まれる乳脂肪の代わりに、脂肪分の調整として乳脂肪の融点に近い植物性油脂を使用した。
砂糖 :400質量部
ココアバター :300質量部
カカオマス :160質量部
乳代替ミックス粉:120質量部
植物性油脂 :40質量部
レシチン :5質量部
バニラ香料 :1質量部
Then, using the obtained milk substitute mixed powder, the raw materials were blended in the following proportions to obtain milk-flavored chocolate. Instead of the milk fat contained when whole fat powdered milk was used, vegetable fats and oils close to the melting point of milk fat were used to adjust the fat content.
Sugar: 400 parts by mass Cocoa butter: 300 parts by mass Cocoa mass: 160 parts by mass Milk substitute mixed powder: 120 parts by mass Vegetable oil: 40 parts by mass Lecithin: 5 parts by mass Vanilla flavor: 1 part by mass
チョコレート生地は、下記のように調製した。まず、ロール粉砕機に砂糖、ココアバター、カカオマス、乳代替ミックス粉および植物性油脂の一部(粉砕に適切な硬さとなる量)を投入して粉砕した。粉砕後、ミキサーに投入してレシチン添加して混錬した。次いで、残りの植物性油脂およびバニラ香料を添加して液状(ペースト状)のチョコレート生地を得た。 The chocolate dough was prepared as follows. First, sugar, cocoa butter, cocoa mass, milk substitute mixed powder, and a part of vegetable oil (amount having appropriate hardness for crushing) were put into a roll crusher and crushed. After pulverization, it was put into a mixer, lecithin was added, and the mixture was kneaded. Then, the remaining vegetable oil and vanilla flavor were added to obtain a liquid (paste-like) chocolate dough.
得られたチョコレート生地を40℃まで加温し、テンパリング(調温操作)を行って型に流し入れた。5〜10℃程度で静置し、チョコレート生地が固まったら型から取り出し、ミルク風味チョコレートを得た。 The obtained chocolate dough was heated to 40 ° C., tempered (temperature control operation), and poured into a mold. The chocolate dough was allowed to stand at about 5 to 10 ° C., and when the chocolate dough had hardened, it was taken out from the mold to obtain milk-flavored chocolate.
(参考例1)
乳代替ミックス粉および植物性油脂の代わりに、全脂粉乳を160質量部の割合で使用した以外は、実施例1と同様の手順でチョコレート生地を得た。
(Reference example 1)
A chocolate dough was obtained in the same procedure as in Example 1 except that whole fat powder was used in a proportion of 160 parts by mass instead of the milk substitute mixed powder and the vegetable oil.
次いで、20代女性15名および20代男性15名の合計30名のパネラーに、実施例1および参考例1で得られたミルク風味チョコレートを食してもらった。いずれのミルク風味チョコレートも色調についてほとんど差がなく、見た目で区別はつかなかった。食してもらった後、(1)ミルク感、(2)口溶け、(3)食感、(4)甘み、および(5)チョコレートとしての総合評価について、30名のパネラーに評価してもらった。 Next, a total of 30 panelists, 15 females in their 20s and 15 males in their 20s, ate the milk-flavored chocolates obtained in Example 1 and Reference Example 1. There was almost no difference in color between the milk-flavored chocolates, and they were visually indistinguishable. After eating, 30 panelists evaluated (1) milky texture, (2) melting in the mouth, (3) texture, (4) sweetness, and (5) overall evaluation as chocolate.
評価基準は、いずれの項目も0点(普通)を基準に2点(良好)から−2点(悪い)の5段階で評価してもらった。先に試食した風味の影響および順序の影響を排除するために、15名のパネラーには、実施例1で得られたミルク風味チョコレートを先に食してもらい、残りの15名のパネラーには、参考例1で得られたミルク風味チョコレートを先に食してもらった。実施例および参考例の先入観を排除するため、パネラーには、実施例および参考例であることを隠して渡した。(1)〜(5)の各項目について、30名のパネラーの平均点を表1に示す。 All items were evaluated on a scale of 5 from 2 points (good) to -2 points (bad) based on 0 points (normal). In order to eliminate the effects of flavor and order tasted earlier, 15 panelists were asked to eat the milk-flavored chocolate obtained in Example 1 first, and the remaining 15 panelists were asked to eat the milk-flavored chocolate obtained in Example 1 first. The milk-flavored chocolate obtained in Reference Example 1 was eaten first. In order to eliminate the prejudice of the examples and the reference examples, the panelists were given the examples and the reference examples in a hidden manner. Table 1 shows the average scores of 30 panelists for each item (1) to (5).
表1に示すように、実施例1で得られたミルク風味チョコレートは、官能評価および色調において、参考例1で得られたミルク風味チョコレートと有意差がないことがわかる。したがって、全脂粉乳や脱脂粉乳の代わりに、本開示の乳代替ミックス粉を使用しても、乳成分を用いたミルク風味チョコレートと食感や口溶けなどに遜色のないミルク風味チョコレートが得られることがわかる。 As shown in Table 1, it can be seen that the milk-flavored chocolate obtained in Example 1 is not significantly different from the milk-flavored chocolate obtained in Reference Example 1 in terms of sensory evaluation and color tone. Therefore, even if the milk substitute mixed powder of the present disclosure is used instead of full-fat milk powder or skim milk powder, milk-flavored chocolate using milk components and milk-flavored chocolate that is comparable in texture and melting in the mouth can be obtained. I understand.
(実施例2)
米粉100質量部に対して、手亡豆粉末を20質量部およびでん粉分解物を250質量部の割合で混合し、乳代替ミックス粉を得た。米粉としては、もち米をアルファ化した米粉を使用した。手亡豆粉末としては、加水分解処理が施された粉末大手亡を使用した。でん粉分解物としては、市販のイソマルトデキストリンを使用した。
(Example 2)
To 100 parts by mass of rice flour, 20 parts by mass of bean powder and 250 parts by mass of starch decomposition products were mixed to obtain a milk substitute mixed powder. As the rice flour, rice flour obtained by pregelatinizing glutinous rice was used. As the bean powder, hydrolyzed powder major powder was used. Commercially available isomaltodextrin was used as the starch decomposition product.
次いで、得られた乳代替ミックス粉を用い、下記の割合で原料を配合してバニラアイスクリームを得た。
砂糖 :120質量部
酵素糖化水飴 :60質量部
果糖ぶどう糖液糖:50質量部
乳代替ミックス粉:100質量部
植物性油脂 :90質量部
乳化安定剤 :4質量部
バニラ香料 :1質量部
仕込み水 :580質量部
Then, using the obtained milk substitute mixed powder, the raw materials were mixed in the following proportions to obtain vanilla ice cream.
Sugar: 120 parts by mass Enzyme saccharified starch syrup: 60 parts by mass Fructose corn syrup: 50 parts by mass Milk substitute mixed powder: 100 parts by mass Vegetable fat: 90 parts by mass Emulsion stabilizer: 4 parts by mass Vanilla fragrance: 1 part by mass : 580 parts by mass
バニラアイスクリーム生地は、下記のように調製した。まず、乳代替ミックス粉を300質量部の仕込水に溶解した。次いで、砂糖、酵素糖化水飴、果糖ぶどう糖液糖および乳化安定剤を仕込み水280質量部に溶解し、乳代替ミックス粉の溶液に添加した。次いで、植物性油脂を加えて70℃まで加熱し、40メッシュの篩でろ過した。ろ過後、乳化機(ホモジナイザーAPV製LAB100)を70℃で150Kg/cm2の圧力で通して均質化した生地を得た。次いで、68℃で30分間殺菌し、5℃まで冷却してバニラ香料を加えた。5℃で24時間エージングし、−8℃にてフリージングし、オーバーラン55%のアイスクリーム生地を得た。 The vanilla ice cream dough was prepared as follows. First, the milk substitute mixed powder was dissolved in 300 parts by mass of the charged water. Next, sugar, enzyme saccharified starch syrup, high fructose corn syrup and an emulsion stabilizer were added to a solution of a milk substitute mixed powder after being dissolved in 280 parts by mass of water. Then, vegetable oil was added, the mixture was heated to 70 ° C., and filtered through a 40-mesh sieve. After filtration, an emulsifier (LAB100 manufactured by Homogenizer APV) was passed at 70 ° C. at a pressure of 150 kg / cm 2 to obtain a homogenized dough. Then, it was sterilized at 68 ° C. for 30 minutes, cooled to 5 ° C., and vanilla flavor was added. Aging at 5 ° C. for 24 hours and freezing at −8 ° C. to give an ice cream dough with 55% overrun.
得られたバニラアイスクリーム生地を、−4℃で100mLのプラスチックカップに充填し、−18℃の冷凍庫にて保管してバニラアイスクリームを得た。 The obtained vanilla ice cream dough was filled in a 100 mL plastic cup at -4 ° C. and stored in a freezer at -18 ° C. to obtain vanilla ice cream.
(参考例2)
乳代替ミックス粉の代わりに、全脂粉乳を100質量部の割合で使用した以外は、実施例2と同様の手順でバニラアイスクリーム生地を得た。
(Reference example 2)
A vanilla ice cream dough was obtained in the same procedure as in Example 2 except that 100 parts by mass of whole fat powder was used instead of the milk substitute mixed powder.
次いで、上記のパネラー30名に、実施例2および参考例2で得られたバニラアイスクリームを食してもらった。いずれのバニラアイスクリームも色調についてほとんど差がなく、見た目で区別はつかなかった。食してもらった後、(1)ミルク感、(2)口溶け、(3)食感、(4)甘み、および(5)バニラアイスクリームとしての総合評価について、30名のパネラーに評価してもらった。 Next, the above 30 panelists were asked to eat the vanilla ice cream obtained in Example 2 and Reference Example 2. There was almost no difference in color between the vanilla ice creams, and they were visually indistinguishable. After eating, we asked 30 panelists to evaluate (1) milkiness, (2) melting in the mouth, (3) texture, (4) sweetness, and (5) overall evaluation as vanilla ice cream. It was.
評価基準は、上記の評価基準と同様、いずれの項目も0点(普通)を基準に2点(良好)から−2点(悪い)の5段階で評価してもらった。先に試食した風味の影響および順序の影響を排除するために、15名のパネラーには、実施例2で得られたバニラアイスクリームを先に食してもらい、残りの15名のパネラーには、参考例2で得られたバニラアイスクリームを先に食してもらった。実施例および参考例の先入観を排除するため、パネラーには、実施例および参考例であることを隠して渡した。(1)〜(5)の各項目について、30名のパネラーの平均点を表2に示す。 As with the above evaluation criteria, all items were evaluated on a scale of 2 points (good) to -2 points (bad) based on 0 points (normal). To eliminate the effects of flavor and order tasted earlier, 15 panelists were asked to eat the vanilla ice cream obtained in Example 2 first, and the remaining 15 panelists were asked to eat it. I had them eat the vanilla ice cream obtained in Reference Example 2 first. In order to eliminate the prejudice of the examples and the reference examples, the panelists were given the examples and the reference examples in a hidden manner. Table 2 shows the average scores of 30 panelists for each item (1) to (5).
表2に示すように、実施例2で得られたバニラアイスクリームは、官能評価および色調において、参考例2で得られたバニラアイスクリームと有意差がないことがわかる。したがって、全脂粉乳や脱脂粉乳の代わりに、本開示の乳代替ミックス粉を使用しても、乳成分を用いたバニラアイスクリームと食感や口溶けなどに遜色のないバニラアイスクリームが得られることがわかる。 As shown in Table 2, it can be seen that the vanilla ice cream obtained in Example 2 is not significantly different from the vanilla ice cream obtained in Reference Example 2 in terms of sensory evaluation and color tone. Therefore, even if the milk substitute mixed powder of the present disclosure is used instead of full-fat milk powder or skim milk powder, vanilla ice cream using milk components and vanilla ice cream having a texture and melting in the mouth can be obtained. I understand.
(実施例3)
米粉100質量部に対して、手亡豆粉末を10質量部およびでん粉分解物を100質量部の割合で混合し、乳代替ミックス粉を得た。米粉としては、もち米をアルファ化した米粉を使用した。手亡豆粉末としては、加水分解処理が施された粉末大手亡を使用した。でん粉分解物としては、市販のイソマルトデキストリンを使用した。
(Example 3)
To 100 parts by mass of rice flour, 10 parts by mass of bean powder and 100 parts by mass of starch decomposition products were mixed to obtain a milk substitute mixed powder. As the rice flour, rice flour obtained by pregelatinizing glutinous rice was used. As the bean powder, hydrolyzed powder major powder was used. Commercially available isomaltodextrin was used as the starch decomposition product.
次いで、得られた乳代替ミックス粉を用い、下記の割合で原料を配合してパン生地(テーブルロール)を得た。
砂糖 :17質量部
強力粉 :350質量部
ドライイースト :7質量部
乳代替ミックス粉:12質量部
ショートニング :24質量部
塩 :6質量部
お湯 :220質量部
Next, using the obtained milk substitute mixed powder, the raw materials were mixed in the following proportions to obtain a bread dough (table roll).
Sugar: 17 parts by mass Strong flour: 350 parts by mass Dry yeast: 7 parts by mass Milk substitute mixed powder: 12 parts by mass Shortening: 24 parts by mass Salt: 6 parts by mass Hot water: 220 parts by mass
テーブルロール生地は、下記のように調製した。まず、強力粉、ドライイースト、砂糖、塩、乳代替ミックス粉をボウルに入れ、手で混ぜ合わせた。次いで、ショートニングおよびお湯を加えて混ぜて、滑らかで弾力があり薄く伸ばせるようになるまで捏ねた。次いで、ボウルに入れて35℃で40分置き、約2倍の大きさになるまで発酵させた。発酵が終了したら軽く手で押さえてガス抜きをし、10分間生地を休ませた。その後、めん棒で直径約22cmの円形に延ばし、放射線状に12等分しテーブルロール生地を得た。 The table roll dough was prepared as follows. First, strong flour, dry yeast, sugar, salt, and milk substitute mix flour were placed in a bowl and mixed by hand. Then shortening and hot water were added and mixed and kneaded until smooth, elastic and thinly stretched. It was then placed in a bowl and left at 35 ° C. for 40 minutes to ferment until it was about twice as large. When the fermentation was finished, lightly press it with your hands to degas and let the dough rest for 10 minutes. Then, it was rolled into a circle with a diameter of about 22 cm with a rolling pin and divided into 12 equal parts in a radial pattern to obtain a table roll dough.
得られたテーブルロール生地を巻き、オーブン皿に並べた。35℃で30分置いて2次発酵させ、200℃のオーブンで12分焙焼してテーブルロールを得た。 The resulting table roll dough was rolled and placed in an oven dish. It was left at 35 ° C. for 30 minutes for secondary fermentation and roasted in an oven at 200 ° C. for 12 minutes to obtain a table roll.
(比較例1)
米粉100質量部に対して、手亡豆粉末を5質量部およびでん粉分解物を105質量部の割合で使用した以外は、実施例3と同様の手順で乳代替ミックス粉を得た。実施例3で得られた乳代替ミックス粉の代わりに、比較例1で得られた乳代替ミックス粉を12質量部の割合で使用した以外は、実施例3と同様の手順でテーブルロールを得た。
(Comparative Example 1)
A milk substitute mixed powder was obtained in the same procedure as in Example 3 except that 5 parts by mass of the bean powder and 105 parts by mass of the starch decomposition product were used with respect to 100 parts by mass of the rice flour. A table roll was obtained in the same procedure as in Example 3 except that the milk substitute mixed powder obtained in Comparative Example 1 was used in a proportion of 12 parts by mass instead of the milk substitute mixed powder obtained in Example 3. It was.
(参考例3)
乳代替ミックス粉の代わりに、脱脂粉乳(スキムミルク)を12質量部の割合で使用した以外は、実施例3と同様の手順でテーブルロールを得た。
(Reference example 3)
A table roll was obtained in the same procedure as in Example 3 except that skim milk powder (skimmed milk) was used in a proportion of 12 parts by mass instead of the milk substitute mixed powder.
次いで、上記のパネラー30名に、実施例3、比較例1および参考例3で得られたテーブルロールを食してもらった。いずれのテーブルロールも焼き色についてほとんど差がなく、見た目で区別はつかなかった。食してもらった後、(1)ミルク感、(2)食感、および(3)テーブルロールとしての総合評価について、30名のパネラーに評価してもらった。 Next, the above 30 panelists were asked to eat the table rolls obtained in Example 3, Comparative Example 1 and Reference Example 3. There was almost no difference in the baking color between the table rolls, and they were visually indistinguishable. After eating, we asked 30 panelists to evaluate (1) milk texture, (2) texture, and (3) overall evaluation as a table roll.
評価基準は、上記の評価基準と同様、いずれの項目も0点(普通)を基準に2点(良好)から−2点(悪い)の5段階で評価してもらった。先に試食した風味の影響および順序の影響を排除するために、初めの10名のパネラーには、実施例3で得られたテーブルロールを先に食してもらい、次に比較例1で得られたテーブルロールを食してもらい、最後に参考例3で得られたテーブルロールを食してもらった。次の10名のパネラーには、比較例1で得られたテーブルロールを先に食してもらい、次に参考例3で得られたテーブルロールを食してもらい、最後に実施例3で得られたテーブルロールを食してもらった。最後の10名のパネラーには、参考例3で得られたテーブルロールを先に食してもらい、次に実施例3で得られたテーブルロールを食してもらい、最後に比較例1で得られたテーブルロールを食してもらった。実施例、比較例および参考例の先入観を排除するため、パネラーには、実施例、比較例および参考例であることを隠して渡した。(1)〜(3)の各項目について、30名のパネラーの平均点を表2に示す。 As with the above evaluation criteria, all items were evaluated on a scale of 2 points (good) to -2 points (bad) based on 0 points (normal). In order to eliminate the influence of the flavor and the order tasted earlier, the first 10 panelists were asked to eat the table roll obtained in Example 3 first, and then in Comparative Example 1. The table rolls were eaten, and finally the table rolls obtained in Reference Example 3 were eaten. The next 10 panelists were asked to eat the table roll obtained in Comparative Example 1 first, then the table roll obtained in Reference Example 3, and finally obtained in Example 3. I had a table roll eaten. The last 10 panelists were asked to eat the table roll obtained in Reference Example 3 first, then the table roll obtained in Example 3, and finally obtained in Comparative Example 1. I had a table roll eaten. In order to eliminate the prejudice of Examples, Comparative Examples and Reference Examples, the panelists were given hidden examples, Comparative Examples and Reference Examples. Table 2 shows the average scores of 30 panelists for each item (1) to (3).
表3に示すように、実施例3で得られたテーブルロールは、官能評価および色調において、参考例3で得られたテーブルロールと有意差がないことがわかる。したがって、全脂粉乳および脱脂粉乳の代わりに、本開示の乳代替ミックス粉を使用しても、乳成分を用いたテーブルロールと食感や口溶けなどに遜色のないテーブルロールが得られることがわかる。 As shown in Table 3, it can be seen that the table roll obtained in Example 3 is not significantly different from the table roll obtained in Reference Example 3 in sensory evaluation and color tone. Therefore, it can be seen that even if the milk substitute mixed powder of the present disclosure is used instead of the full-fat milk powder and the skim milk powder, a table roll using the milk component and a table roll comparable in texture and melting in the mouth can be obtained. ..
実施例3で得られたテーブルロールおよび比較例1で得られたテーブルロールを比べると、比較例1の評価が実施例3の評価よりも低く、その差に有意差があることがわかる。比較例1では、米粉100質量部に対して手亡豆粉末を5質量部しか使用しておらず、たん白質由来のコク味を食品に付与できなかったためと推察される。 Comparing the table roll obtained in Example 3 and the table roll obtained in Comparative Example 1, it can be seen that the evaluation of Comparative Example 1 is lower than the evaluation of Example 3, and there is a significant difference in the difference. In Comparative Example 1, it is presumed that only 5 parts by mass of the bean powder was used with respect to 100 parts by mass of the rice flour, and the rich taste derived from the protein could not be imparted to the food.
このように、本開示の乳代替ミックス粉を使用した食品は、乳成分を用いた食品と遜色がないことがわかる。本開示の乳代替ミックス粉を使用した食品は、乳成分が排除されているため、乳アレルギーの人も摂取することが可能である。 As described above, it can be seen that the food using the milk substitute mixed powder of the present disclosure is not inferior to the food using the milk component. Since the milk component is excluded from the food using the milk substitute mixed powder of the present disclosure, it can be ingested by people with milk allergies.
Claims (4)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019204362A JP6734591B1 (en) | 2019-11-12 | 2019-11-12 | Milk substitute mix powder |
PCT/JP2020/016119 WO2021095284A1 (en) | 2019-11-12 | 2020-04-10 | Powdered milk substitute mix |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019204362A JP6734591B1 (en) | 2019-11-12 | 2019-11-12 | Milk substitute mix powder |
Publications (2)
Publication Number | Publication Date |
---|---|
JP6734591B1 JP6734591B1 (en) | 2020-08-05 |
JP2021073930A true JP2021073930A (en) | 2021-05-20 |
Family
ID=71892303
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2019204362A Active JP6734591B1 (en) | 2019-11-12 | 2019-11-12 | Milk substitute mix powder |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP6734591B1 (en) |
WO (1) | WO2021095284A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2622344A (en) * | 2021-07-05 | 2024-03-13 | Mitsubishi Electric Corp | Satisfaction degree calculator, satisfaction degree calculation method and satisfaction degree calculation program |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59166035A (en) * | 1983-03-10 | 1984-09-19 | Katsumi Oshima | Vegetable yogurt produced from bean |
US7678403B2 (en) * | 2005-07-15 | 2010-03-16 | Crm Ip Llc | Whole grain non-dairy milk production, products and use |
KR101662345B1 (en) * | 2009-03-02 | 2016-10-04 | 로께뜨프레르 | Vegetable milk granulated powder, method for producing vegetable milk, and uses thereof |
JP3222225U (en) * | 2019-05-08 | 2019-07-18 | 都製▲餡▼株式会社 | Baked goods |
-
2019
- 2019-11-12 JP JP2019204362A patent/JP6734591B1/en active Active
-
2020
- 2020-04-10 WO PCT/JP2020/016119 patent/WO2021095284A1/en active Application Filing
Also Published As
Publication number | Publication date |
---|---|
WO2021095284A1 (en) | 2021-05-20 |
JP6734591B1 (en) | 2020-08-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE60219600T2 (en) | PRODUCTS CONTAINING G (b) -glucan | |
US20240099327A1 (en) | Non-dairy crumb and method for its manufacture | |
JP6845735B2 (en) | A modifier for bakery products and a method for manufacturing bakery dough and bakery products using it. | |
JP2010081870A (en) | Method for producing bread dough | |
JP6734591B1 (en) | Milk substitute mix powder | |
JP6496128B2 (en) | Sponge cake improvement material | |
JP6557073B2 (en) | Chilled bread and its manufacturing method | |
JP2010075138A (en) | Bread dough | |
JP3862610B2 (en) | Manufacturing method for hot water dough for baking | |
JP2017195815A (en) | Material for improving bread-making | |
JP6771967B2 (en) | Fluid oil composition | |
JP2021013329A (en) | Flour paste | |
JP2003009797A (en) | Method for manufacturing o/w-type emulsion composition | |
JP6859139B2 (en) | Bread dough and bread manufacturing method and coating agent used for it | |
JP6972617B2 (en) | Underwater oil type emulsified oil / fat composition for kneading bread dough | |
JP6230740B1 (en) | Flower paste | |
JP2018153102A (en) | Oil-baked confectionery and method of producing oil-baked confectionery | |
JP2020162564A (en) | Rice cake confectionery | |
JP2018000137A (en) | Water dough | |
JP6721386B2 (en) | Aqueous liquid for kneading bread | |
KR101887128B1 (en) | Sand cream for non-fermentative bakeries and method of preparing the same | |
JP2000125761A (en) | New cream | |
JP6799441B2 (en) | Water roux dough for bakery products | |
JP2021132579A (en) | Baked meringue-like food | |
JP7051285B2 (en) | Oil composition for kneading bread |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20200410 |
|
A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20200609 |
|
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: 20200624 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20200706 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6734591 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20200410 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |