JPH08196228A - Granular soybean flour and its production - Google Patents

Abstract

PURPOSE: To obtain easily handleable granular soybean flour containing protein, potassium, vitamin E, iron, etc., rapidly and homogeneously soluble in a liquid such as water, milk, etc., by adding amaranth powder, etc., as an additive to soybean powder as a main component and granulating the mixture. CONSTITUTION: This method for producing granular soybean powder is to prepare mixture powder by adding preferably 10-30% of amaranth powder and/or powdered tea as additives to soybean powder as a main component (preferably >=70%), add preferably 5-10% of palatinose and skim milk, agitate the mixture after adding water, freeze-dry the mixture and obtain the objective soybean powder.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a granular kinako to which nutrients and the like are added and a method for producing the same.

[0002]

2. Description of the Related Art Kinako is a soybean that has been roasted and then ground into powder. It contains protein, dietary fiber, etc. and is a nutritious food. It was common to sprinkle and eat. Also,
Mixing sugar was the best addition to the kinako.

[0003]

In recent years, a health method of drinking milk in which kinako is melted has been actively practiced. Certainly, milk contains nutrients such as calcium and various vitamins, and kinako is a nutritious food as described above, but if you drink them, it is desirable to supplement nutrients not included in these. .

[0004] Further, there is a drawback that the kinako is difficult to dissolve in milk when it is in a powder form. This is mainly due to the fat content of milk and the oil and fat content of soybeans, but even with liquids such as water that does not contain fat, powdery substances (insoluble in water) create bubbles on the surface. It is a daily experience that it floats and it is difficult to melt it uniformly. In order to solve this, a method of making into granules as is generally performed in instant coffee and the like can be considered.
A proposal has already been made regarding the processing of kinako into granules (Japanese Patent Laid-Open No. 5-336926), but since this kinako kinako forms granules by utilizing the heat-coagulability of egg white, There is a risk that nutrients will be lost due to the heating process. In addition, there is also a drawback that the flavor of Kinako powder is lost.

Therefore, the present invention provides a granular kinako powder which is supplemented with nutrients not contained in kinako powder, and can be easily dissolved in milk, water or the like without impairing such nutrition, and a method for producing the same. is there.

[0006]

Means for Solving the Problems The granular kinako according to the present invention is made of kinako as a main component and a mixed powder containing amaranth flour and / or green tea as an additive in the form of granules. In addition, the production method is based on kinako, which is produced by adding palatinose and skim milk powder to a mixed powder containing amaranth powder or / and matcha as an additive, adding water, mixing and stirring, and then freeze-drying. To do.

[0007] Amaranth (also called amaranth) is a plant of the genus Amaranthaceae from Central and South America, and is used in the same manner as kinako, which is obtained by roasting the fruit and then grinding it. Soybeans may be ground with the skin on, or the soybeans may be removed and only the contents may be ground. Since soybean skin contains a large amount of dietary fiber, grind with the skin attached for the purpose of constipation relief, etc. It is desirable to peel and grind soybeans that may be a concern.

The content of kinako in the mixed powder is 50.
% Or more, preferably 70% or more. Further, it is desirable that the amaranth powder and / or the green tea which is an additive is about 10 to 30%, and the palatinose and the skim milk powder are each about 5 to 10%.

[0009] Palatinose imparts sweetness to granular flour, but unlike ordinary sugar, it has a feature that it hardly causes tooth decay. Skim milk powder is for facilitating emulsification of a mixed powder and making it easily soluble in water. Add about 3 times the amount of water to the mixed powder, and freeze-dry to obtain a water content of 3.
Perform until it reaches about 5%.

[0010]

[Operation and effect] The granular kinako according to the present invention has a good balance of minerals and vitamins by adding amaranth containing protein, iron, calcium, etc. to soybean containing protein, potassium, vitamin E, etc. It becomes the included nutritional food. On the other hand, matcha contains nutrients such as vitamin C and vitamin E, and is known to have a carcinogenic inhibitory action. In addition, its unique flavor adds a flavor to the flavor of kinako, and the change in color due to the mixing of green of matcha and yellow of kinako and, when dissolved in milk, with its white is also possible. It adds a touch of flavor. Of course, these effects are synergistically exhibited when amaranth and matcha are added together.

By making the kinako into granules, the kinako in accordance with the present invention can be rapidly and uniformly dissolved in a liquid such as water or milk. In addition, when manufacturing a bag-containing product such as a sachet packed with an amount equivalent to one use,
Easy to handle.

[0012] Since the kinako of the present invention uses a freeze-drying method that does not involve heating when it is processed into granules, the flavor and nutrients of each ingredient of kinako, amaranth flour and matcha are impaired. Never.

[0013]

EXAMPLE An example of the blending ratio of the mixed powder is shown below. Kinako: 70-75% Amaranth powder: 10-15% Palatinose: 10% Skim milk powder: 5%

About 3 times by weight of water was added to this mixed powder,
Stir well. Note that dextrin may be added as a binder. This kneaded product is put into a squeezer having a large number of nozzles having a predetermined hole diameter, and pressurized to eject from the nozzle. After the injection product is frozen in a refrigerator, the water content is sublimated under reduced pressure, and dehydrated and dried until the water content becomes about 3.5%, thereby forming a granular form.

The thus-granulated kinako powder may be dissolved in milk, water or the like for drinking, or may be sprinkled on Japanese confectionery or mochi or sprinkled on Western confectionery. It can also be used for filling the gaps between confectioneries that are not individually wrapped in a box. In these cases, it is desirable to adjust the particle size suitable for each case.

Claims (2)

[Claims] 1. A granular kinako, which is a mixed powder mainly composed of kinako and added with amaranth flour and / or matcha as an additive. 2. Granules produced by adding palatinose and skimmed milk powder to a mixed powder mainly composed of kinako powder and amaranth powder or / and matcha as an additive, and after adding water, mixing and stirring and freeze-drying A method for producing powdery rice flour.