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JP-7856317-B2 - Starch-containing puffing composition and method for producing the same

JP7856317B2JP 7856317 B2JP7856317 B2JP 7856317B2JP-7856317-B2

Inventors

  • 山本 栄輔
  • 水田 瑛里佳
  • 富田 貴彦
  • 井原 淳一郎
  • 日比 徳浩

Assignees

  • 株式会社Mizkan Holdings

Dates

Publication Date
20260511
Application Date
20230119
Priority Date
20201228

Claims (20)

  1. A method for producing a puffed composition comprising at least legumes and/or grains, comprising the following steps (i) and (ii). (i) A step of preparing a dough composition that contains at least legumes and/or grains and satisfies all of the following (1) to (5). (1) The dough composition contains 30% by weight, on a dry weight basis, of legumes and/or grains having a starch content of 30.0% by weight or more. (2) The dry weight moisture content of the dough composition is more than 40% by mass. (3) The dietary fiber content of the dough composition is 2.0% by mass or more on a wet mass basis. (4) The starch-degrading enzyme activity of the dough composition is 0.2 U/g or more on a dry weight basis. (5) The particle size distribution measured after adding starch and protein decomposition treatment to the dough composition according to the following [procedure b], followed by ultrasonic treatment, is less than 450 μm. [Procedure b] A 6% by mass aqueous suspension of the composition is treated with 0.4% by volume protease and 0.02% by mass α-amylase at 20°C for 3 days. (ii) A step of expanding the dough composition of step (i) by heat treatment, wherein the AUC1 value of the composition increases by 5% or more and the dry weight moisture content decreases by 5% by mass or more before and after the heat treatment. [AUC1] The ratio of the area under the molecular weight distribution curve (hereinafter referred to as "MWDC 3.5-8.0") in the range of molecular weight logarithms between 3.5 and 6.5 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to the following [Procedure a] under the following [Condition A], in the range of molecular weight logarithms between 3.5 and 8.0 . [Procedure a] After grinding the composition, a component that is insoluble in ethanol and soluble in dimethyl sulfoxide is obtained. [Condition A] Dissolve 0.30% by mass of the component obtained by treatment according to procedure a in a 1 M aqueous sodium hydroxide solution, let stand at 37°C for 30 minutes, add an equal amount of water and an equal amount of eluent, filter 5 mL of the filtrate through a 5 μm filter, and subject it to gel filtration chromatography to measure the molecular weight distribution.
  2. The manufacturing method according to claim 1, wherein the dough composition of step (i) satisfies the following (6-1). (6-1) The following (c-1) and/or (d-1) are satisfied. (c-1) The starch granule structure observed in a 6% suspension of the pulverized material of the dough composition is 40 granules/ mm² or more. (d-1) When a 14% by mass water slurry of the pulverized dough composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a rapid viscometer, the gelatinization peak temperature is greater than 95°C.
  3. The manufacturing method according to claim 1 or 2, wherein the following (6-2) is satisfied in step (ii) above. (6-2) The following (c-2) and/or (d-2) are satisfied. (c-2) When a 6% suspension of the pulverized material of the composition is observed, the starch granule structure decreases by 10 granules/ mm² or more before and after step (ii). (d-2) When a 14% by mass aqueous slurry of the pulverized composition is heated from 50°C to 140°C at a heating rate of 12.5°C/min using a rapid viscometer, the gelatinization peak temperature decreases by 5% or more before and after step (ii).
  4. The manufacturing method according to any one of claims 1 to 3, wherein the legumes and/or grains are subjected to a heating treatment such that the temperature difference in the gelatinization peak temperature is 50°C or less.
  5. The manufacturing method according to any one of claims 1 to 4, wherein in the dough composition of step (i) above, the beans and/or grains are in powder form with a particle size d 90 of less than 500 μm after ultrasonic treatment.
  6. The manufacturing method according to any one of claims 1 to 5, wherein in the dough composition of step (i) above, 30% or more of the starch-degrading enzyme activity is derived from legumes and/or grains.
  7. The manufacturing method according to any one of claims 1 to 6, wherein the following AUC3 of the dough composition in step (i) is 30% or more. [AUC3] The ratio of the area under the curve of the interval between molecular weight logarithms of 6.5 and less than 8.0 to the total area under the curve, obtained by analyzing the components obtained by treating the composition according to [Procedure a] under [Condition A] in the range of molecular weight logarithms of 6.5 or more and less than 9.5 (hereinafter referred to as "MWDC 6.5-9.5 ").
  8. The manufacturing method according to any one of claims 1 to 7, wherein the AUC2 of the composition decreases by 5% or more before and after the heat treatment in step (ii) above. [AUC2] In the molecular weight distribution curve (MWDC 3.5-8.0 ), the ratio of the area under the curve in the interval between molecular weight logarithms of 6.5 and less than 8.0 to the total area under the curve.
  9. The manufacturing method according to any one of claims 1 to 8, wherein the following [AUC2]/[AUC1] ratio of the composition decreases by 10% or more before and after the heat treatment in step (ii) above. [AUC2/AUC1 ratio] In the molecular weight distribution curve (MWDC 3.5-8.0 ), the ratio of the area under the curve in the section between molecular weight logarithms of 6.5 and less than 8.0 (AUC2) to the ratio of the area under the curve in the section between molecular weight logarithms of 3.5 and less than 6.5 (AUC1) to the total area under the curve.
  10. The manufacturing method according to any one of claims 1 to 9, wherein the total porosity of the composition increases by 1% or more before and after the heat treatment in step (ii) above.
  11. A manufacturing method according to any one of claims 1 to 10, wherein the composition is treated according to [procedure a], the components obtained are separated under [condition A], the separated fraction having a mass molecular weight logarithm of 5.0 or more and less than 6.5 is recovered, 1 part by mass of the sample adjusted to pH 7.0 is stained with 9 parts by mass of iodine solution (0.25 mM), and the absorbance at 660 nm (ABS 5.0-6.5 ) is measured to increase by 0.03 or more before and after the heat treatment in step (ii),
  12. A manufacturing method according to any one of claims 1 to 11, wherein when a frozen section C obtained by freezing the composition at -25°C and then cutting it along the cutting surface C to a thickness of 30 μm is analyzed under the following [condition C], at least one of the following conditions (c1) to (c3) is satisfied before and after the heat treatment in step (ii). [Condition C] Frozen sections of the composition are analyzed by imaging mass spectrometry using NANO-PALDI MS (nanoparticle-assisted laser desorption/ionization mass spectrometry) with iron oxide-based nanoparticles coated with γ-aminopropyltriethoxysilane as an ionization support agent. (c1) The product of the average luminance calculated from the signal intensity at m/z 66.88278 (hereinafter referred to as "AV 66.88278 ") and the average luminance calculated from the signal intensity at m/z 80.79346 (hereinafter referred to as "AV 80.79346 ") (AV 66.88278 × AV 80.79346 ) increases by 30% or more. (c2) The standard deviation of luminance in the signal intensity dispersion at m/z 66.88278 (hereinafter referred to as "SD 66.88278 ") increases by 5% or more. (c3) The standard deviation of luminance in the signal intensity dispersion at m/z 80.79346 (hereinafter referred to as "SD 80.79346 ") increases by 5% or more.
  13. The manufacturing method according to any one of claims 1 to 12, wherein the dough composition in step (i) contains the dietary fiber localization site of an edible plant.
  14. The manufacturing method according to claim 13, wherein the dough composition in step (i) contains 0.1% by mass or more of the dietary fiber localized site of an edible plant, based on a wet mass basis.
  15. The manufacturing method according to claim 13 or 14, wherein the dietary fiber localization site of the edible plant includes the seed coat of legumes and/or the bran of grains.
  16. The manufacturing method according to any one of claims 13 to 15, wherein the dough composition in step (i) contains both the edible portion of a legume and the dietary fiber localized portion of a legume, and/or contains both the edible portion of a grain and the dietary fiber localized portion of a grain.
  17. A method for producing a food product according to any one of claims 13 to 16, wherein the dietary fiber localization site of the edible plant includes the seed coat of plantain.
  18. A manufacturing method according to any one of claims 13 to 17, comprising enzymatic treatment of the dietary fiber localization site of an edible plant.
  19. The manufacturing method according to claim 18, wherein the enzymatic treatment is xylanase and/or pectinase treatment.
  20. The manufacturing method according to claim 18 or 19, comprising enzymatic treatment in step (i) and/or step (ii).

Description

This invention relates to a starch-containing puffing composition and a method for producing the same. Conventionally, in puffed foods primarily composed of starch, including a large amount of relatively low molecular weight starch makes them easier to puff and results in a texture that is characteristic of puffed foods. However, after heat treatment, they fail to maintain their puffed state and rapidly deflate, resulting in a loss of that texture. On the other hand, including a large amount of relatively high molecular weight starch makes it easier to maintain the puffed state, but the composition hardens, resulting in a loss of the characteristic texture of puffed foods. Regarding technologies related to such puffed foods, Patent Document 1 (Japanese Patent Publication No. 2018-061480) discloses that by incorporating soy flour and rice flour in specific proportions into bread that does not contain gluten found in wheat, etc., a gluten-free bread was obtained that puffs sufficiently even without gluten and is also excellent in terms of palatability. Furthermore, Patent Document 2 (Japanese Patent Publication No. 2018-099096) discloses that by incorporating a specific cellulose preparation into a puffed food mainly composed of wheat, deterioration of flavor is prevented, oven collapse and buckling during puffing are suppressed, and shrinkage over time after puffing is suppressed, resulting in a puffed wheat food that has volume while being light and soft in texture. Japanese Patent Publication No. 2018-061480Japanese Patent Publication No. 2018-099096 The present invention will be described in detail below with reference to specific embodiments. However, the present invention is not limited to the following embodiments, and can be implemented in any form without departing from the spirit of the invention. Furthermore, in the present invention, when multiple upper and/or lower limits are indicated for any numerical range, even if not explicitly stated, a numerical range is directly described that combines at least the maximum value of the upper limit and the minimum value of the lower limit. Moreover, all numerical ranges obtained by combining any upper limit and any lower limit are intended to be covered by the present invention. For example, the statements in the AUC1 range definition described later, "usually more than 60%...preferably more than 63%, or more than 65%, or more than 67%, and especially more than 70%" and "usually 100% or less, or 90% or less, or 80% or less" mean that all numerical ranges obtainable by arbitrarily combining the disclosed upper and lower limits, namely, 60% to 100%, 60% to 90%, 60% to 80%, 63% to 100%, 63% to 90%, 63% to 80%, 65% to 100%, 65% to 90%, 65% to 80%, 67% to 100%, 67% to 90%, 67% to 80%, 70% to 100%, 70% to 90%, and 70% to 80%, are all included in the scope of the present invention. [Starch-containing puffing composition] One aspect of the present invention relates to a starch-containing puffing composition (hereinafter, as appropriate, referred to as "the starch-containing puffing composition of the present invention,""the puffing composition of the present invention," or simply "the composition of the present invention"). In the present invention, "puffing composition" means a composition having voids of a certain size or larger inside the composition. Typically, it can be manufactured by increasing the volume of the voids by expanding a liquid or gas inside the dough composition, and then hardening the composition by cooling it. Specifically, examples include cereal puffs that are puffed by applying pressure to raw materials containing dried edible plants and then suddenly releasing it to atmospheric pressure to expand and evaporate the water in the raw materials, and cereal puffs that are manufactured by adding water to powdered dried edible plants, kneading it while heating and pressurizing to form a dough composition, and then rapidly reducing the pressure of the dough composition so that the water inside the composition rapidly vaporizes and increases the volume of the voids, causing the composition to expand while the dough composition is cooled and hardened by the heat of vaporization. The present invention also includes bread or similar foods such as waffles (sometimes referred to as bread-like foods), which are bulk-shaped puffed compositions produced by expanding a leavening agent (typically baking powder that generates gas when heated, or sodium bicarbonate (baking soda), or ammonium bicarbonate) or gas produced by yeast fermentation within the dough composition by heat treatment to increase its void volume, and then cooling and hardening the dough composition. The puffed food composition also includes cereal puffs or bread foods formed from the puffed composition into a desired shape. Furthermore, the puffed food composition of the present invention includes not only fermented puffed compositions produced by a manufacturing method that includes a fer