JP-7855338-B2 - Method for producing heat-treated soybean hulls for heat-treated grain flour food products, and method for producing heat-treated grain flour food products.

JP7855338B2JP 7855338 B2JP7855338 B2JP 7855338B2JP-7855338-B2

Inventors

浅岡卓也
三木祐香

Assignees

昭和産業株式会社

Dates

Publication Date: 20260508
Application Date: 20211119

Claims (7)

A method for producing heat-treated soybean hulls for heat-treated grain flour food, comprising a step of heat-treating the soybean hulls, The heat treatment is performed under conditions that the water-soluble dietary fiber content in the dry weight of the soybean hulls after heat treatment is 8 to 15% by mass, and the L value of the CIELAB color system of the soybean hulls after heat treatment is 65 or higher. The heat treatment is one or more heat treatments selected from the group consisting of dry heat treatment, microwave heat treatment, and superheated steam treatment using an open system apparatus. The heating conditions for the dry heat treatment are 120 to 200°C for 3 to 30 minutes. The heating conditions for the aforementioned microwave heating treatment are 500 to 1500 W for 2 to 15 minutes. The manufacturing method is characterized in that the heating conditions for the superheated steam treatment are 120 to 200°C for 3 to 30 minutes .
The manufacturing method according to claim 1, wherein the heat treatment is performed under conditions that the ratio of the mass of water-soluble dietary fiber to the total mass of dietary fiber in the soybean hulls after heat treatment is 9.4 to 18%.
The manufacturing method according to claim 1 or 2, wherein the heat treatment is performed under conditions that increase the content of water-soluble dietary fiber in the dry weight of soybean hulls after heat treatment by 0.5 to 7% by mass compared to the content of water-soluble dietary fiber in the dry weight of soybean hulls before heat treatment.
A heat-treated soybean hull for cereal flour-based heated food produced by the manufacturing method described in any one of claims 1 to 3 , and a method for producing cereal flour-based heated food using cereal flour.
The method for producing a heated grain food according to claim 4 , wherein the heat-treated soybean hulls for heated grain food are used in an amount of 0.1 to 22 parts by mass per 100 parts by mass of the grain flour.
The method for producing a heated grain food according to claim 4 or 5 , wherein the heated grain food is a bakery product, noodles, or fried food.
A method for producing a mix for a heated grain food used in the method for producing a heated grain food according to any one of claims 4 to 6 , A method for producing heat-treated soybean hulls for cereal flour-based heated food products, produced by the manufacturing method described in any one of claims 1 to 3 .

Description

This invention relates to a method for producing heat-treated soybean hulls for heat-treated grain flour foods, and a method for producing heat-treated grain flour foods using heat-treated soybean hulls obtained by this method. Soybean hulls are the seed coat portion of soybeans obtained during the dehulling process in the production of soybean flour, soybean oil, defatted soybeans, or soybean processed products such as soy milk and tofu. While soybean hulls are known to be rich in dietary fiber, they have a distinctive soybean odor and poor taste, so they are often used as animal feed. There are very few known examples of their use in food products. As a technology for utilizing soybean hulls as a food ingredient, for example, Patent Document 1 discloses a method for widely utilizing soybean hulls in food by removing the unique soybean odor from soybean hulls and providing soybean hulls with superior flavor, characterized in that the L value of the expanded soybean hulls is 60 or higher. Furthermore, Patent Document 2 discloses a processed grain husk product whose primary objective is to provide a processed grain husk product that exhibits good suitability for secondary processing of bakery dough when used in bakery dough, and that results in a bakery product with sufficient expansion, good appearance, texture, and flavor. The processed grain husk product has an α-amylase titer of 150 mU/g or less, a neutral protease titer of less than 20 U/g, and an L value of 31 or more. It also discloses a method for producing the processed grain husk product, which includes a heat treatment step in which the product temperature of the grain husk is raised to 100-150°C by dry heat treatment, followed by spraying 10-40 parts by mass of water per 100 parts by mass of the grain husk, and maintaining the product temperature of the grain husk in the range of 90-150°C for 3 minutes or more (in Patent Document 2, the grain husk includes soybean husks). Japanese Patent Publication No. 2013-212071Japanese Patent Publication No. 2017-79702 [Method for producing heat-treated soybean hulls for heated grain flour food products] The present invention relates to a method for producing heat-treated soybean hulls for heat-treated grain flour foods, comprising the step of heat-treating soybean hulls, characterized in that the heat-treating conditions are such that the content of water-soluble dietary fiber in the dry weight of the heat-treated soybean hulls is 8 to 15% by mass, and the L value of the heat-treated soybean hulls in the CIELAB color system is 65 or higher. As shown in the prior art, it was known that heat-treating soybean hulls improves their suitability for use in food. However, controlling the content of water-soluble dietary fiber in heat-treated soybean hulls by heat-treating conditions had not been considered. The inventors have found that if the heat-treating conditions for soybean hulls are such that the content of water-soluble dietary fiber in the soybean hulls is within the above range and the L value is above the above range, then when used in heat-treated grain flour foods, heat-treated soybean hulls can be produced that are free from the bitterness of soybeans, have a good flavor, and are given a good texture and good processing properties. As shown in the examples described later, even with heat-treated soybean hulls, if the content of water-soluble dietary fiber falls outside the above range, the effects of the present invention cannot be obtained. Furthermore, if the L value falls below the above range due to heat treatment, it cannot be used to produce heat-treated soybean hulls with good flavor. The L value in the CIELAB color system refers to a value indicating the brightness of processed grain hulls measured by a colorimeter using a known method. The L value is expressed as a number from 0 to 100, where an L value of 0 means black and an L value of 100 means white. As a colorimeter, for example, a spectrophotometer CM-5 (Konica Minolta, Inc.) can be used. In the present invention, the raw material, soybean hulls, are the seed coat portion of whole soybeans, and any soybean seed coat portion obtained during the dehulling process in the production of soybean flour, soybean oil, defatted soybeans, or soybean processed products such as soy milk and tofu may be used. Soybean hulls obtained during the dehulling process in the production of soybean flour, soybean oil, and defatted soybeans are preferred because they can be obtained in large quantities with stable quality. In the present invention, the heat treatment conditions for soybean hulls are not particularly limited, as long as the heat-treated soybean hulls have a water-soluble dietary fiber content of 8 to 15% by mass in their dry weight and an L value of 65 or higher in the CIELAB color system. The preferred range for the water-soluble dietary fiber content in their dry weight is 8 to 13% by mass, more preferably 9 to 13% by mass. The preferred range