JP6515541B2 - Method for producing a green bean protein-containing bakery product - Google Patents
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Description
本発明は、緑豆蛋白質を高配合したベーカリー製品の製造方法に関する。 The present invention relates to a method for producing a bakery product containing a high proportion of green bean protein.
豆類は栄養価が高く、素材として多用される食材である。栄養成分の中でも特に蛋白質に富んでいるため、豆類を摂取することで蛋白質を効率よく補うことが出来る。代表例は大豆であり、大豆蛋白質は血中コレステロールを改善する機能等を有することもあり(非特許文献1)、多くの食品に広く使われている。大豆蛋白質の構成成分であるβ-コングリシニンは、更に、血中中性脂肪(特許文献1)や体脂肪(特許文献2)の改善効果を有し、特定保健用食品等にも利用されている。
緑豆は、マメ科ササゲ属の豆類であり、中国や東南アジア等で広く用いられている。そして緑豆の蛋白質の主たる構成蛋白質は、β-コングリシニン様の血中中性脂肪を低減する機能を持つことが知られており(非特許文献2)、これを容易に摂る手段が切望されている。
豆類を摂取する手段として、パン等のベーカリー製品に添加する方法は広く行われている。特に大豆は、分離大豆蛋白質を添加し焼成する試みが行われているが、添加量が多いとベーカリー製品の膨化が悪く、生地の目が詰まり食感が悪化する問題がある。例えば特許文献3は、その対策としてキシラナーゼを用いた方法を提案している。
Beans are highly nutritious and are often used as ingredients. Among the nutritional components, it is particularly rich in protein, so by taking beans it is possible to supplement the protein efficiently. A typical example is soybean, and soybean protein sometimes has a function to improve blood cholesterol (Non-patent Document 1) and is widely used in many foods. Furthermore, β-conglycinin, which is a component of soybean protein, has the effect of improving blood neutral fat (Patent Document 1) and body fat (Patent Document 2), and is also used as food for specified health care, etc. .
Green beans are legumes of the genus Solanum and are widely used in China and Southeast Asia. And, it is known that the main component protein of mung bean protein has a function to reduce β-conglycinin-like blood triglycerides (non-patent document 2), and means for easily taking it are needed .
A method of adding to bakery products such as bread is widely used as a means of feeding beans. In particular, attempts have been made to add and bake separated soybean protein in soybeans, but if the amount of addition is large, the swelling of the bakery product is poor, and there is a problem that the dough is clogged and the texture is deteriorated. For example, Patent Document 3 proposes a method using xylanase as a countermeasure.
種々の生理機能が期待できる緑豆蛋白質を容易に摂取する手段として、これを添加したベーカリー製品を目指している。しかし緑豆粉として添加しても、分離緑豆蛋白質(緑豆蛋白質分離物)として添加しても、大豆同様にベーカリー製品の膨化が悪く、食感が悪化する傾向にある。本発明は、十分な膨化を維持し、食感を悪化させることなく、緑豆蛋白質を高度に配合したベーカリー製品を製造することを目的とした。 We aim at the bakery product which added this as a means to easily ingest the green bean protein which various physiological functions can be expected. However, even if it is added as mung bean flour or added as an isolated mung bean protein (mung bean protein isolate), the swelling of the bakery product is bad as in the case of soybean, and the texture tends to deteriorate. The object of the present invention is to produce a bakery product which is highly blended with green bean protein without maintaining sufficient swelling and without deteriorating the texture.
上記課題に鑑み、本発明者は鋭意研究を行った結果、ベーカリー製品を製造するに際して、乾式粉砕および空気分級によって得られた緑豆蛋白質濃縮物を配合することで、十分な膨化を維持し食感を悪化させることなく、緑豆蛋白質を高配合できることを見出し、更に鋭意検討することで本発明を完成するに至った。 In view of the above problems, as a result of intensive research conducted by the present inventor, the present inventor maintained sufficient swelling and texture by incorporating a green bean protein concentrate obtained by dry grinding and air classification when producing a bakery product. It has been found that green soybean protein can be highly compounded without deteriorating the properties of the present invention, and the present invention has been completed by further intensive studies.
すなわち、本発明は
(1)乾式粉砕された、蛋白質含量が35重量%以上の緑豆蛋白質濃縮物を添加するベーカリー製品の製造方法、
(2)緑豆蛋白質濃縮物の添加量が緑豆蛋白質として対原料穀粉5重量%以上25重量%以下である、(1)に記載のベーカリー製品の製造方法、
(3)緑豆蛋白質濃縮物が空気分級によって調製されたものである、(1)に記載のベーカリー製品の製造方法、である。
That is, the present invention provides (1) a method for producing a bakery product to which a dry-ground, green bean protein concentrate having a protein content of 35% by weight or more is added,
(2) The method for producing a bakery product according to (1), wherein the additive amount of the green bean protein concentrate is 5% by weight or more and 25% by weight or less of the raw material flour as green bean protein,
(3) The method for producing a bakery product according to (1), wherein the green bean protein concentrate is prepared by air classification.
本発明によれば、十分量の緑豆蛋白質を手軽に摂取可能で、風味食感も良好なベーカリー製品を提供することができる。 According to the present invention, it is possible to provide a bakery product which can be easily consumed in a sufficient amount of green bean protein and has a good flavor and texture.
(緑豆)
緑豆とは、マメ科ササゲ属である、ヤエナリ(八重生)(Vigna radiata)の種子である。青小豆(あおあずき)、文豆(ぶんどう)と呼称されることもある。これら緑豆について、後述する乾式粉砕を行った後に、蛋白質画分を濃縮する。蛋白質の濃縮率を高めるためには、粉砕前に、緑豆の外皮は予め除いた方が好ましい。
(Green beans)
Green beans are the seeds of the green bean (Vigna radiata), which is a leguminous genus Soza. Sometimes called Ao Azuki or Bung Do. About these green beans, after performing dry-grinding mentioned later, a protein fraction is concentrated. In order to increase the concentration rate of protein, it is preferable to remove the green bean hull prior to grinding.
(乾式粉砕)
本発明は緑豆の乾式粉砕物を使用することを特徴とする。乾式粉砕とは、蛋白質含量が30重量%程度の緑豆、好ましくは脱皮緑豆について、例えばフレーククラッシャー、ハンマーミル、ピンミル、ブレードミル、ボールミル、スタンプミル、バンタムミル、ジェットミル、サイクロンミル、フレットミル、パンミル、エッジランナー、ローラーミル、ミックスマーラー、振動ミルなどの乾式粉砕機を用いて、緑豆を粉砕することである。そして、破砕およびその前後の工程に於いて、積極的な水の介在なく処理を行うことが特徴である。水を用いると豆細胞組織中のプロテインボディが吸水し、この後の分画作業が困難になる場合がある。好ましい乾式粉砕機として、株式会社セイシン企業のジェットミルやインペラミル、アルピネ社のピンミル等を用いることができる。
(Dry grinding)
The present invention is characterized by using a dry ground product of green beans. Dry-grinding refers to, for example, flake crushers, hammer mills, pin mills, blade mills, ball mills, stamp mills, bantam mills, jet mills, cyclone mills, fret mills, pan mills for green beans having a protein content of about 30% by weight. The green beans are ground using a dry grinder such as an edge runner, roller mill, mix miller, vibratory mill and the like. And, in the process before and after the crushing, it is characterized that the treatment is carried out without the presence of active water. When water is used, the protein body in the bean cell tissue absorbs water, which may make subsequent fractionation difficult. As a preferable dry-type pulverizer, a jet mill or an impeller mill manufactured by Seishin Co., Ltd., a pin mill manufactured by Alpine, and the like can be used.
緑豆乾式粉砕物は粒子径により組成が異なる特徴を持ち、粒子径の小さい画分、すなわち微粉側に蛋白質がより多く含まれるため、破砕後分級前粉砕物の粒度分布において20μm以上の画分が体積基準で30%以下、より好ましくは15%以下となるように粉砕することで、後述する分級によって蛋白質濃度の高い緑豆蛋白質濃縮物を効率的に得ることができる。なお、粒子径分布はLMS-2000e(株式会社セイシン企業)、SALD-2300(島津製作所製)などのレーザー回折式粒度分布測定装置を用いて、測定媒液を2-プロパノールで測定することができる。 Mung bean dry-crushed matter has the feature that the composition differs depending on the particle size, and the fraction with a smaller particle size, ie, more protein on the fine powder side, the fraction of 20 μm or more in the particle size distribution of the crushed before classification after crushing By grinding so as to be 30% or less, more preferably 15% or less on a volume basis, a green bean protein concentrate having a high protein concentration can be efficiently obtained by classification described later. The particle size distribution can be measured with 2-propanol as the measurement medium using a laser diffraction type particle size distribution analyzer such as LMS-2000e (manufactured by Seishin Co., Ltd.) or SALD-2300 (manufactured by Shimadzu Corporation). .
(分級)
続いて微粉側の画分を分離、分取することで、蛋白質含量の高い濃縮物を得る。分離手段としてはプロテインボディからの蛋白質の溶出を避けるため、乾式分級を用いることが好ましい。乾式分級を行う好ましい装置としては、振動篩等の篩、並びに、重力式分級機、遠心分級機、および慣性分級機等の流体分級機が挙げられ、これらは分級する粒度、処理速度等を考慮し、適宜選択することができる。
(Classification)
Subsequently, the fine powder side fraction is separated and separated to obtain a concentrate having a high protein content. As separation means, in order to avoid elution of proteins from protein bodies, it is preferable to use dry classification. Preferred examples of dry classification include sieves such as vibrating sieves, and fluid classifiers such as gravity classifiers, centrifugal classifiers, and inertial classifiers, which take into consideration particle size to be classified, processing speed, etc. Can be selected as appropriate.
(空気分級)
特に乾式の流体分級すなわち、空気分級が好ましい。空気分級は、気流分級や風力分級とも呼ばれ、高い分画精度で大量の製品を処理できる特徴を有する。中でも自由渦型,半自由渦型または回転羽型等の遠心分級機が好ましく、装置として、株式会社セイシン企業のクラッシールやアルピネ社のミクロプレックス等が挙げられる。
(Air classification)
In particular, dry fluid classification, that is, air classification is preferable. Air classification is also called air flow classification or wind power classification, and has the feature of being able to process a large amount of products with high fractionation accuracy. Among them, centrifugal classifiers such as free vortex type, semi-free vortex type or rotary feather type are preferable, and examples of the apparatus include Classeal of Seishin Co., Ltd. and Microplex of Alpine Co., Ltd.
(緑豆蛋白質濃縮物)
緑豆蛋白質濃縮物は、乾式粉砕後に特定画分を分離することで、蛋白質含量を35重量%以上に濃縮したものである。また45重量%以上が好ましく、50重量%以上が更に好ましい。蛋白質含量が高いと風味が向上する上に、生理機能の発現が期待される量を効率的に摂取し易くなり、更に、本発明の特徴であるベーカリー製品の膨化を維持する効果が高い。
(Mung bean protein concentrate)
The green bean protein concentrate is one in which the protein content is concentrated to 35% by weight or more by separating a specific fraction after dry grinding. Moreover, 45 weight% or more is preferable and 50 weight% or more is still more preferable. When the protein content is high, the flavor is improved, and it is easy to efficiently take in the amount expected to exhibit the physiological function, and furthermore, the effect of maintaining the expansion of the bakery product which is the feature of the present invention is high.
(緑豆蛋白質の定量方法)
緑豆蛋白質の濃度測定方法としては、ウエスタンブロッティング法を用いることができる。すなわち、摩砕したサンプルにSDS及び2-メルカプトエタノール等の還元剤を含むサンプルバッファーを加え、10分間沸騰水中で抽出する。その後、何点かの濃度に調整した緑豆蛋白質(コントロール)を用いて、サンプルと同時にSDS-PAGEを行い、セミドライ法によりPVDF(Polyvinylidene difluoride)膜に転写する。転写した膜に、一次抗体として抗緑豆蛋白質抗体を反応させ、AP (Alkaline phosphatase)又はHRP(Horse radish peroxidase)等で標識された抗体を二次抗体として一次抗体と反応させ、酵素活性による発色等により、緑豆蛋白質を定量することができる。
(Method for quantifying green bean protein)
Western blotting can be used as a method for measuring the concentration of green bean protein. That is, a sample buffer containing SDS and a reducing agent such as 2-mercaptoethanol is added to the ground sample and extracted for 10 minutes in boiling water. Thereafter, SDS-PAGE is performed simultaneously with the sample using green soybean protein (control) adjusted to several concentrations, and transferred to a PVDF (polyvinylidene difluoride) film by a semi-dry method. The transferred membrane is reacted with an anti-mung bean protein antibody as a primary antibody, and an antibody labeled with AP (Alkaline phosphatase) or HRP (Horse radish peroxidase) is reacted with the primary antibody as a secondary antibody, and color development by enzyme activity etc. Can determine mung bean protein.
(ベーカリー製品)
本発明においてベーカリー製品とは、小麦粉を主原料とし、これに水、油脂類(ショートニング、ラード、マーガリン、バター、液状油、粉末油等)、糖類(単糖類、少糖類、多糖類)、乳製品(乳類,粉乳類、クリーム類、チーズ類等)、卵類、塩類(食塩等)、調味料(アミノ酸、核酸等)、膨張剤(重曹、炭酸アンモニウム、ベーキングパウダー等)、乳化剤(レシチン、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル等)、イースト、酵素類、等の原料を所望の方法で添加し、次に混捏工程により生地を得る。これを必要があれば発酵・熟成させ、最終的に焼成、蒸し、フライ等の加熱処理を施した製品を言う。また必要に応じて小麦粉の一部を他の粉類(穀類粉、根菜類粉等)に置換することもできる。かかるベーカリー製品の例としては、パン類、パン類乾燥品、ドーナッツ、パイ、ピザ、ナン、ホットケーキ、スポンジケーキ、クレープ、餃子、春巻等が挙げられる。
(Bakery products)
In the present invention, bakery products are mainly composed of wheat flour, water, fats and oils (shortening, lard, margarine, butter, liquid oil, powdered oil etc.), sugars (monosaccharides, oligosaccharides, polysaccharides), milk Products (milk, milk powder, creams, cheeses, etc.), eggs, salts (salt, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (sodium bicarbonate, ammonium carbonate, baking powder, etc.), emulsifiers (lecithin (lecithin) Raw materials such as sucrose fatty acid ester, glycerin fatty acid ester, etc., yeast, enzymes, etc. are added by a desired method, and then the dough is obtained by a kneading process. This product is fermented and aged if necessary, and finally it is a product that has been subjected to heat treatment such as baking, steaming and frying. Moreover, a part of wheat flour can also be substituted by other flours (cereal flour, root vegetable flour, etc.) as needed. Examples of such bakery products include breads, dried breads, donuts, pies, pizzas, naan, hot cakes, sponge cakes, crepes, dumplings, spring rolls and the like.
ここで、パン類としては、食パン(例えば白パン、黒パン、フランスパン、乾パン、バラエティブレッド、ロールパン等)、調理パン(例えばホットドッグ、ハンバーガー、ピザパイ等)、菓子パン(例えばジャムパン、アンパン、クリームパン、レーズンパン、メロンパン、スイートロール、クロワッサン、ビリオッシュ、デニッシュペストリー、チョココロネ等)、蒸しパン(例えば肉まん、あんまん等)、特殊パン(例えばグリッシーニ、マフィン等)等が含まれる。 Here, breads include bread (eg white bread, black bread, french bread, dried bread, variety bread, roll bread etc.), cooked bread (eg hot dog, hamburger, pizza pie etc.), confectionery bread (eg jam bread, an bread, cream bread) , Raisin bread, melon bread, sweet roll, croissant, billioche, danish pastry, chocolate corone etc., steamed bread (eg meat bun, bean paste etc.), special bread (eg grissini, muffin etc.) and the like.
パン類乾燥品とはラスクやパン粉等をいう。ラスクは一般に食パン等のパン類を薄切りにし、中が乾燥するまできつね色にトーストして得られる。パン粉は一般にパン類を粉砕し、そのまま生パン粉とするか、あるいは乾燥してドライパン粉として得られる。 Dried bread products are rusks and bread crumbs. Rusk is generally obtained by slicing bread such as bread and toasting it in a dry state during the drying. Generally, bread crumbs are obtained by crushing breads and making them into fresh bread crumbs as they are or drying them as dry bread crumbs.
(添加量)
本発明の緑豆蛋白質濃縮物の添加量としては、ベーカリー製品の原料穀粉に対して、緑豆蛋白質として、好ましくは5〜25重量%、より好ましくは8〜16重量%、最も好ましくは10〜12重量%である。高蛋白質配合ベーカリーとして、添加量が少ないと、降コレステロール等の種々の生理機能が期待される量を摂取することが難しく、一方、多すぎるとパンの膨化を阻害し、食感が悪化してしまう場合がある。
(Addition amount)
The amount of the green bean protein concentrate of the present invention to be added is preferably 5 to 25% by weight, more preferably 8 to 16% by weight, most preferably 10 to 12% by weight as green bean protein based on the raw material flour of the bakery product. %. As a high protein-containing bakery, if the amount added is small, it is difficult to ingest various physiological functions such as cholesterol reduction etc., while if it is too large, the swelling of the bread is inhibited and the texture is deteriorated. There are times when
(原料穀粉)
本発明のベーカリー製品の製造に使用される穀粉は、一般的に小麦粉を使用することが多いが、大麦,ライ麦、麦芽、トウモロコシ、エンバク、米、その他豆類等の穀粉を含んでも良い。また澱粉、化工澱粉、デキストリン等を含んでも良い。本発明ではこれらを原料穀粉とする。これらの原料は本発明の効果に影響を与えない範囲で使用することが出来る。
(Raw flour)
The flour used for producing the bakery product of the present invention generally uses flour, but may contain flour such as barley, rye, malt, corn, oats, rice and other beans. It may also contain starch, modified starch, dextrin and the like. In the present invention, these are used as raw material flour. These raw materials can be used in the range which does not affect the effect of this invention.
以下、実施例により本発明のより具体的な実施態様について説明する。なお、例中の%は重量基準を意味する。 Hereinafter, more specific embodiments of the present invention will be described by way of examples. In the examples,% means weight basis.
(製造例1)緑豆粉および緑豆蛋白質濃縮物の作製(乾式粉砕・分級)
脱皮緑豆を立型グラインダ(サワーボーイNSG-15F、株式会社長沢機械製作所)で粉砕し、JIS試験篩い16メッシュを通して、20μm以上の画分が体積基準で82%の予備粉砕物を得た。予備粉砕物はさらにジェットミル(シングルトラック・ジェットミルFS-4、株式会社セイシン企業)で粉砕し、緑豆粉1とした(圧力0.5MPa)。緑豆粉1の蛋白質含量は29.5%、20μm以上の画分が体積基準で13%であった。
Production Example 1 Preparation of Mung Bean Powder and Mung Bean Protein Concentrate (Dry-grinding / classification)
The unpeeled green beans were ground with a vertical grinder (Sourboy NSG-15F, Nagasawa Machine Mfg. Co., Ltd.), and passed through JIS test sieve 16 mesh to obtain a pre-ground material with a fraction of 20 μm or more on a volume basis of 82%. The pre-crushed product was further crushed by a jet mill (single track jet mill FS-4, Seishin Enterprise Co., Ltd.) to obtain green soybean powder 1 (pressure 0.5 MPa). The protein content of the green soybean flour 1 was 29.5%, and the fraction of 20 μm or more was 13% on a volume basis.
ジェットミルで得られた緑豆粉1は気流分級機(クラッシールN-01、株式会社セイシン企業)を用いて空気分級した(ローター回転数5,000rpm)。分級の結果得られた微粉側の蛋白質含量は62%であった。これを緑豆蛋白質濃縮物A(乾式)とした。 Green bean powder 1 obtained by a jet mill was air classified using an air flow classifier (Crusher N-01, Seishin Enterprise Co., Ltd.) (rotor rotational speed 5,000 rpm). The protein content on the fine powder side obtained as a result of classification was 62%. This was used as mung bean protein concentrate A (dry type).
(製造例2)緑豆蛋白質濃縮物の作製2(乾式粉砕・分級)
製造例1と同様に、緑豆蛋白質濃縮物を調製した。但し、気流分級機の条件をローター回転数1,500rpmとして分級を行った。分級により得られた微粉側の蛋白質含量は38.5%であった。これを緑豆蛋白質濃縮物B(乾式)とした。
Production Example 2 Preparation of Mung Bean Protein Concentrate 2 (Dry-grinding and classification)
In the same manner as in Production Example 1, a green bean protein concentrate was prepared. However, classification was performed with the rotor speed of 1,500 rpm as the condition of the air flow classifier. The protein content on the fine powder side obtained by classification was 38.5%. This was used as mung bean protein concentrate B (dry type).
(比較製造例1)緑豆蛋白質分離物の作製(湿式抽出)
製造例1で作製した緑豆粉1を4倍加水後に、常温で1時間撹拌抽出し、デカンターを用いて水溶液と繊維画分を分離した。続いて、水溶液のpHを4.5とし、得られた等電点沈殿蛋白質を回収し、中和後に高温高圧加熱を行って殺菌した。更に噴霧乾燥機にて乾燥し、緑豆蛋白質分離物(湿式抽出)を得た。この蛋白質含量は86%であった。
Comparative Production Example 1 Preparation of Green Bean Protein Isolate (Wet Extraction)
After adding 4 times of water to the green soybean powder 1 prepared in Production Example 1, the mixture was stirred and extracted at normal temperature for 1 hour, and the aqueous solution and the fiber fraction were separated using a decanter. Subsequently, the pH of the aqueous solution was adjusted to 4.5, and the obtained isoelectric point precipitated protein was recovered, and after neutralization, it was sterilized by high temperature high pressure heating. Furthermore, it dried with the spray dryer, and the green bean protein isolate | separated material (wet extraction) was obtained. The protein content was 86%.
(実施例1〜2、比較例1〜2)
表1の配合に従い(単位:g)、強力粉(イーグル、日本製粉株式会社)、緑豆粉1、緑豆蛋白質濃縮物A・B、緑豆蛋白質分離物、マーガリン(デリソフト、不二製油株式会社)、砂糖(日新製糖株式会社)、脱脂粉乳(よつ葉乳業)、塩(ジャパンソルト株式会社)、ドライイースト(インスタントドライイースト赤、日仏商事株式会社)、水を用いて、家庭用ホームベーカリー(SD-BT101、パナソニック株式会社)食パンコースでパンを焼成した。なお、この食パンコースの標準的な工程は、練り(途中でイースト投入)→ねかし→練り→発酵→焼成で、所要時間約4時間、パンケース(練りから焼成まで一貫してこの中で行う)のサイズは幅138mm、奥行117mm、高さ130mmであった。
(Examples 1-2, comparative examples 1-2)
According to the composition of Table 1 (unit: g), strong flour (Eagle, Japanese-made flour Co., Ltd.), green bean powder 1, green bean protein concentrate A, B, green bean protein isolate, margarine (Delisoft, Fuji Oil Co., Ltd.), Sugar (Nisshin Sugar Co., Ltd.), skimmed milk powder (Yotsuba Milk Industry), salt (Japan Salt Co., Ltd.), dry yeast (instant dry yeast red, Japan-France trading corporation), water, home home bakery (SD- BT101, Panasonic Corporation) baked bread at bread course. In addition, the standard process of this bread course is kneading (into the yeast in the middle) → kneading → kneading → fermentation → baking, and the required time is about 4 hours, bread case (consistently performed from kneading to baking) The size of was 138 mm wide, 117 mm deep, and 130 mm high.
得られたパンは1時間室温放冷後に重量を測定し、続けてレーザー体積計測システム(SELNAC-WinVM2100、株式会社アステックス)で高さを測定した。膨化が低下し、高さがコントロールの80%を下回ったものは、有意に内相の目が詰まり、明らかに食感が劣っていた。また測定後のパンの風味と食感をパネラー10名で評価した。評価は下記の基準をもとに行い、膨化抑制による食感低下等も併せた全体的な特性を総合評価とした。総合評価が2点を超えるものを合格と判断した。 The obtained bread was measured for weight after being allowed to cool to room temperature for 1 hour, and then the height was measured with a laser volumetric measurement system (SELNAC-WinVM2100, Astex Co., Ltd.). When the swelling decreased and the height was below 80% of the control, the internal phase was clogged significantly and the texture was clearly inferior. In addition, the taste and texture of the bread after the measurement were evaluated by 10 panelists. The evaluation was conducted based on the following criteria, and the overall characteristics including the reduction in texture due to the suppression of swelling were also comprehensively evaluated. Those with an overall rating of more than 2 were judged to pass.
(表1)
(Table 1)
(各評価基準)
○風味
3点:コントロールとほぼ同等であり、豆に由来する風味は感じない。
2点:コントロールと比較して、豆に由来する風味をやや感じる。
1点:コントロールと比較して、豆に由来する風味を感じる。
○やわらかさ
3点:コントロールと同等の食感である。
2点:コントロールより硬い食感である。
1点:コントロールより非常に硬い食感である。
○総合評価
3点:コントロールと同程度の品質である。
2点:コントロールを下回る品質である。
1点:コントロールを大きく下回る品質である。
(Each evaluation criteria)
○ Flavor 3 points: almost the same as the control, with no flavor derived from beans.
2 points: Compared with the control, the flavor derived from beans is slightly felt.
1 point: Compared to the control, the flavor derived from beans is felt.
○ Softness 3 points: It is the same texture as the control.
2 points: Harder than control.
1 point: The texture is much harder than the control.
○ Comprehensive evaluation 3 points: It is the same quality as control.
2 points: The quality is below the control.
1 point: The quality is far below the control.
実施例1の結果が示す通り、緑豆蛋白質濃縮物A(乾式)を添加することにより、膨化と柔らかな食感を保持しながら緑豆蛋白質を高配合したパンが得られた。パンは風味を損なわず、一般的な食パンと同等の食感であった。対して、緑豆粉1や緑豆蛋白質分離物(湿式抽出)を添加した比較例1〜2では、パンの膨化が抑制され食感が低下した上、緑豆粉1(比較例1)は風味でも劣るものであった。これよりも蛋白質含量の低い緑豆蛋白質濃縮物B(乾式)を用いた実施例2では膨化が若干抑制され、風味がやや劣る傾向がみられたが、許容可能な範囲であった。 As the result of Example 1 shows, by adding mung bean protein concentrate A (dry type), a bread highly blended with mung bean protein was obtained while maintaining swelling and a soft texture. Bread did not lose its flavor and had the same texture as general bread. On the other hand, in Comparative Examples 1 and 2 in which mung bean flour 1 and mung bean protein isolate (wet extraction) were added, the swelling of the bread was suppressed and the texture was reduced, and mung bean powder 1 (comparative example 1) was inferior even in flavor It was a thing. In Example 2 in which Mung bean protein concentrate B (dry type) having a protein content lower than this was used, swelling was slightly suppressed and the taste tended to be slightly inferior, but it was within an acceptable range.
(実施例3〜4)
緑豆蛋白質濃縮物Aを用いて表2の配合に従い(単位:g)、前述の手順でパンを焼成した。
(Examples 3 to 4)
Using green bean protein concentrate A according to the recipe of Table 2 (unit: g), the bread was baked according to the above-mentioned procedure.
(表2)
(Table 2)
実施例3の結果より、緑豆蛋白質濃縮物Aを、穀粉(強力粉)100g当たりの緑豆蛋白質量として15.5%相当量添加しても、パンの体積に大きな影響はなく、膨化および食感が維持された。20.7%添加した実施例4ではパンの体積がやや低下し、膨化が若干抑制される傾向がみられた。 From the results of Example 3, even if adding 15.5% equivalent amount of green bean protein concentrate A as green bean protein mass per 100 g of flour (strong flour), bread volume is not greatly affected, and swelling and texture are maintained. The In Example 4 in which 20.7% was added, the bread volume slightly decreased, and a tendency was observed that swelling was slightly suppressed.
以上の通り、緑豆蛋白質濃縮物(乾式)を使用することで、膨化及び食感を維持しながら、緑豆蛋白質を高配合したパンが得られた。 As described above, by using the mung bean protein concentrate (dry type), a bread highly blended with mung bean protein was obtained while maintaining swelling and texture.
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