CN104378997A - Dry processed protein and process for producing same - Google Patents

Abstract

The invention is to provide: a dry processed protein for use in instant foods which satisfactorily floats when eaten, readily returns to the original state in hot water, and is excellent in terms of texture, appearance, flavor, etc.; and a process for producing the dry processed protein. A process for producing a dry processed protein for instant foods, characterized by comprising a small-particle formation step in which dough serving as a raw material and containing a main protein (e.g., egg white) and starch is formed into small particles, a small-particle adhesion step in which the small particles are adhered to one another while keeping the small particles in contact with one another, and a drying step in which the adhered small particles are dried. In some cases, the protein which is to be imitated (including meat, shrimp, cod roe, or the like) can be also added.

Description

Drying protein processed goods and manufacture method thereof

Technical field

The present invention relates in the hot water float good, the drying protein processed goods of the instant food that restoration, mouthfeel, outward appearance are also excellent and manufacture method thereof.

Background technology

All the time, in the fast food dried foods such as the fast food such as frying surface or non-fried noodles Noodles, instant soup, the large Miso Soup of fast food, fast food gruel material, use drying material or the dry processed goods such as egg, poultry meat, aquatic products ground meat food, shrimp, fried bean curd.Fast food dried foods is designed to put into hot water becomes ready state in 1 minute ~ about 5 minutes, therefore, also needs hot water restorative good in drying material and dry processed goods.In addition, attractive in appearance from the view point of when edible fast food dried foods, requires that drying material and dry processed goods float over above hot water after hot water recovers, and the original mouthfeel of raw material and outward appearance, local flavor are excellent etc.

But, in drying protein processed goods (particularly raiseeing the drying material of meat), there is such problem, namely, when only directly carrying out drying, then float difference and sink, the restorative difference of hot water, the original mouthfeel of raw material, outward appearance also can be impaired, because this has been various technical research.Such as, following method is disclosed: meat stuffing portion is contacted and the method (with reference to patent document 1) that forms with edible body that is bar-shaped or sheet; Maybe the heating meat mixing up taste after section under reduced pressure carried out microwave induced heat drying, then carry out the method for warm air drying (with reference to patent document 2).

Prior art document

Patent document

Patent document 1: Japanese Unexamined Patent Publication 2005-052141 publication

Patent document 2: No. 3078900th, Japan Patent

Summary of the invention

Invent problem to be solved

But, although confirmed improvement effect in the required means suitable such as these methods floating in restoration or hot water, there is problem such as infringement mouthfeel, outward appearance etc.Therefore, still require in not only hot water float and hot water well restorative, and mouthfeel, local flavor, excellent appearance instant food drying protein processed goods and manufacture method thereof.

The present invention is exactly the invention made in view of the foregoing, its object is to provide a kind of drying protein processed goods for instant food and manufacture method thereof, float good when this drying protein processed goods is not only edible, hot water is restorative also excellent, and the excellence such as mouthfeel, outward appearance, local flavor.

For solving the method for problem

The present inventor has carried out wholwe-hearted effort to solve above-mentioned problem, found that: by possessing following operation, that is, the blank obtained is coordinated to be shaped to the granule molding procedure of the different unsetting granule in granularity footpath be imitated protein, starch, grease, flavoring etc. in addition the main protein as raw material; Under the state that above-mentioned granule is bonded to each other, the granule bonding process that granule is bonded to each other; Make the drying process of bonding granule drying, can provide and float restorative good and there is the mouthfeel of protein (being imitated protein), the instant food drying protein processed goods of outward appearance and the manufacture method thereof that will copy with hot water, thus complete the present invention.In addition, according to the present invention, as raw material, main protein and starch are necessary, but with regard to being imitated with regard to protein, might not add.Therefore, when being imitated protein and being expensive when main protein cheapness, also very effective economically.

Like this, the feature of the manufacture method of the instant food drying protein processed goods that the present invention relates to is to possess: will comprise the granule molding procedure being shaped to granule as the main protein of raw material and the blank of starch; Under the state that above-mentioned granule contacts with each other, the granule bonding process that granule is bonded to each other; Make the drying process of bonding granule drying.

Now, above-mentioned granule bonding process preferably makes any operation in its expanded bonding microwave irradiation operation, cooking process to granule irradiating microwaves or and uses.

In addition, any operation in the preferred microwave drying of above-mentioned drying process, freeze drying, heated-air drying, drying under reduced pressure or combination.

In addition, the footpath the most frequently of granule is preferably 0.1mm ~ 20mm.In addition, granule the most frequently footpath ± 20% range preferably from less than 70%.Wherein, " the most frequently footpath ± 20% " refers to when representing the footpath the most frequently of granule with numerical value (such as millimeter), belongs to the ratio of the granule of its number range of 80% ~ 120% (, when footpath is 10mm the most frequently, being such as, 8mm ~ 12mm).In food, although deviation is little as machinework, there is very large artificial impression, therefore not preferred.Therefore, the deviation that the mode that there is deviation with appropriateness arranges above-mentioned scope is better.

In addition, preferred main protein is the white of an egg.

In addition, the heat absorption water yield quality % of preferred instant food drying protein processed goods is 50 ~ 600 quality %.

Heat absorption water yield quality % refers to, instant food drying protein processed goods is restored 3 minutes with the hot water of more than 90 DEG C, weight after mensuration removing hot water obtains, and is represented by weight × 100 before (after restoring the front weight of weight-recovery)/recovery.

The effect of invention

When being used in instant food by drying protein processed goods provided by the invention, float over hot water surface, outward appearance is also excellent, therefore, has advantage attractive in appearance in instant food after reconstruction.In addition, when edible, restore in the mode close to raw material, there is the advantage can enjoying its mouthfeel (the such meat grain sense of such as meat ball, the elastic sensation as shrimp, the granular sense etc. as Boiled Cod roes).That is, the drying protein processed goods of the application of the invention, can provide restoration, float, the instant food protein material of mouthfeel, outward appearance, local flavor excellence.In addition, according to the present invention, as raw material, must must not add and be imitated protein.Therefore, when being imitated protein and being expensive when main protein cheapness, drying protein processed goods can be provided at an easy rate, therefore also very effective economically.

Accompanying drawing explanation

Fig. 1 is the radar map of the result of the test summarizing embodiment 1 ~ 3 and comparative example 1.

Fig. 2 is the radar map of the result of the test summarizing embodiment 1 and comparative example 2 ~ 3.

Fig. 3 is the radar map of the result of the test summarizing embodiment 4 ~ 5 and comparative example 5.

Fig. 4 is the radar map of the result of the test summarizing embodiment 6 ~ 8.

Fig. 5 is the curve map of the result of the granule size distribution representing research performation example 1 and comparative example 6.

Fig. 6 is the radar map of the result of the test summarizing limit example 1, embodiment 11 and embodiment 12.

Detailed description of the invention

Then, embodiments of the present invention are described in detail.The scope of technology of the present invention, not by the restriction of following embodiment, as long as do not change the purport of invention, just can carry out various change to implement.In addition, the scope of technology of the present invention relates to impartial scope.

Drying protein processed goods in the present invention refers to the material of the instant food obtained as follows: in main protein, as required, cooperation is imitated protein raw material, and (meat raw material (comprises beef, pork, single product of chicken etc. or the melange of arbitrary proportion), fish and shellfish raw material (comprises yellow line wall pollack, red coat, shrimp, single product of crab etc. or the melange of arbitrary proportion), roe raw material (comprises yellow line wall pollack, lodwife, Willow leaf like fish, the roe raw material of flying fish etc.)), coordinate starch as required further, grease, flavoring etc., mix, obtain blank, this blank is dry, instigate people to associate by being imitated goods that protein forms (such as when meat raw material, associate the poultry ground meat foods such as meat itself, hamburger patty or meat ball, burger, when fish shellfish raw material, associate shrimp itself or shrimp ball etc., when roe raw material, associate Boiled Cod roes itself etc.) the drying material of instant food.

Be imitated the raw material (being imitated protein raw material) of protein as becoming in the present invention, comprise meat raw material, fish shellfish raw material and roe raw material.These raw materials can use in non-sex change, also can heat denatured use.Wherein, when meat raw material, meat position and the lipid thereof of beef, pork, chicken, duck, venison, horseflesh, pork, lard, head etc. can be used.Be not particularly limited about position and shape, but from the view point of flexibility (adaptability) of operation, preferred minced meat, cube meat etc.About the use level of meat raw material, be not particularly limited, preferably 0 ~ 80 quality %, from the view point of flexibility (adaptability) of operation and price, more preferably 0 ~ 60 quality %, most preferably 0 ~ 40 quality %.

In addition, be imitated protein raw material when fish shellfish raw material, edible most shell-fish (comprising: shrimp, North Pacific snow crab, Kan Cha Jia Be Lithodes, Portunus trituberculatus Miers are fanned in car shrimp, grass shrimp, prawn, sweet shrimp, Japanese lobster, Environment of Litopenaeus vannamei Low, Metapenaeus joyneri, tree peony shrimp, Japanese glass shrimp, the red shrimp of palpus, long-armed shrimp, first neck thorn armour shrimp (bad post shrimp), shrimp, positive cherry shrimp, Canadian emperor shrimp, south quite shrimp, lobster, variegated lobster, fringe), fish (yellow line wall pollack, red coat, porgy) etc. can be used.About position and shape, be not particularly limited, shell-fish can use itself (comprising shell), peeled shrimp, shrimp head, shrimp tail etc.Position and the shape of fish are not particularly limited, from the view point of flexibility (adaptability) of operation, and the fish etc. preferably ground.About the use level of fish shellfish raw material, be not particularly limited, preferably 0 ~ 80 quality %, from the view point of flexibility (adaptability) of operation and price, preferably 0 ~ 60 quality %, most preferably 01 ~ 40 quality %.

In addition, when to be imitated protein raw material be roe, can use lodwife, yellow line wall pollack (walleye pollack), Willow leaf like fish, flying fish ovum Testis or used the pickled food etc. obtained of salt.About the use level of Boiled Cod roes, be not particularly limited, preferably 0 ~ 80 quality %, from the view point of flexibility (adaptability) of operation and price, be more preferably 0 ~ 60 quality %, most preferably 0 ~ 40 quality %.

Main protein in the present invention is not particularly limited, and can enumerate Chicken Albumin, lactalbumin, wheat gluten, soybean protein, casein-sodium, calcium caseinate, wheat flour etc.As main protein and the ratio being imitated protein, be not particularly limited, from the view point of price etc., the ratio of preferred main albumen is high.In addition, according to circumstances, also can make to be imitated protein is zero.In addition, the aspect of the cementability of expanded, granule when floating mouthfeel outward appearance local flavor, granule bond processing from restoration, preferred Chicken Albumin, soybean protein, wheat gluten, wheat flour, casein-sodium and with or multiple and use.Be more preferably the white of an egg, soybean protein, wheat flour, casein-sodium and with or multiple and use.

Starch in the present invention is not particularly limited, and can enumerate cornstarch, wheaten starch, rice starch, farina, tapioca, green starch and producing starch thereof etc., both can use single product, also two or more kinds may be used.About the processing method of producing starch, be also not particularly limited, as long as the processing method specified by food additives.From mouthfeel, expanded aspect, single product of preferred farina, wheaten starch, cornstarch, tapioca or multiple and use.

As above-mentioned main protein, be imitated raw material beyond protein, starch, can coordinate as required with carbohydrate is salt, stabilizing agent, emulsifying agent, exapnsion agent, the antioxidant etc. such as carbohydrate, plant wet goods grease, salt of representative.In addition, also food fiber, vitamin, mineral matter etc. can be coordinated as required as nutrient.

The expanded bonding process be bonded to each other as making granule, can be utilized the microwave irradiation operation of granule irradiating microwaves or the operation being made its heat denatured by boiling granule etc.

Microwave in the present invention refers to the electromagnetic wave of 300MHz ~ 30GHz, in this manual, irradiating microwaves is processed into dried foods and is called that microwave is processed.In electric wave method, be limited to the frequency that can use in industrial use, in international standard, usually use the electromagnetic wave of 2450MHz.

Microwave processing in the present invention both also can be carried out with continous way with batch (-type).As the microwave processing unit (plant) for carrying out microwave processing, as long as the device of irradiating microwaves, be not particularly limited, bake oven type c microwave heating equipment (Micro Denshi Co. can be enumerated, Ltd. make), steam with intermittent type microwave heater (electric wave Gong Ji Co., Ltd. of Fuji system), microwave bulking drying machine ((strain) M ripple Inc.), microwave vacuum drying device (Entron kikai Co., Ltd system) etc.

The expanded Volume Changes that the front and back of heating using microwave or boiling etc. produce that refers to of the present invention, is calculated by " puffed degree=(volume after heating)/(volume before heating) ".Because volume is along with variations in temperature, so stereometry measures at normal temperature (25 DEG C).Puffed degree is preferably 1.0 ~ 5.0.If puffed degree is less than 1.0 times, then owing to shrinking, so not preferred because of heating such as heating using microwaves.If puffed degree is more than 5.0 times, then becomes fragile because space becomes too much, outward appearance, mouthfeel be poor, so not preferred.

The mixing mixing roll that such as can use vertical cake mixer, de-airing mixer, cutmixer, ball head knife etc. of raw material.In addition, when mixing or mixing before, water can be added according to expectation, the moisture of blank after modulating is reached in preferred scope as above.The temperature of blank is bred from the view point of bacterium, preferably less than 30 DEG C, more preferably less than 20 DEG C, most preferably less than 10 DEG C.

The amount of moisture of the blank that mixing above-mentioned raw materials obtains, different according to the condition of the kind of albumen, starch or combination, blank temperature, microwave processing, but from the view point of to the tack of pulverizer and granule tack each other, preferably 20 ~ 60 quality %, more preferably 20 ~ 55 quality %, most preferably 25 ~ 50 quality %.

The blank modulated uses the pulverizers such as Powerful-grinder (power mill) or grinding machine (feather mill), oscillator (Oscillator) or Comitrol to be shaped to granule, but is not particularly limited.The most frequently footpath of granule is preferably below 20mm, from the view point of outward appearance and hot water restorative, more preferably below 15mm, most preferably below 10mm.If the most frequently footpath of granule is more than 20mm, is then difficult to hot water and recovers, outward appearance and mouthfeel poor, so not preferred.If the shape of shaping granule too stable (deviation is too small), then obtain the impression of industry, be therefore difficult to as Food processing.Therefore, from the view point of mouthfeel or outward appearance, flexibility (adaptability) of operation, the shape of granule needs for atypic shape.The particle diameter of granule is not preferably certain, and needs shaping with the form with distribution, but is not particularly limited about its distribution, does not need for normal distribution.

According to the present application, granule both can by single form to make obtained, can also characteristic as requested and combine and of more than two kindsly form the granule made by different.In addition, granule also can by IQF or slowly freezing and preserve use.

Then, it is made to arrange in the shaping granule mode be bonded on conveyer belt or sheet material.The outward appearance of granule adhering state is not particularly limited, and from the view point of preventing from processing by microwave the heating inequality caused, is preferably set to tabular or donut-like, the bar-shaped shape with symmetry (symmetry) like this.As the height of tabular now, consider that microwave reduces by half the degree of depth, from the view point of until blank central part carries out heating using microwave efficiently, be preferably below 100mm, be more preferably below 80mm, most preferably be below 50mm.But because the composition according to blank is different, the operational ease of microwave processing is also different, can not unify to be limited to this scope.When by bonding for blank granule arrangement, adding the granule cementability each other in man-hour to improve microwave, the solution that pressure or sprinkling comprise bonding composition can be applied.Pressure, according to the kind of the raw material used in blank, shape and different, so there is no special restriction, if but excessively apply pressure, then granule can damage by pressure, and can not get product of the present invention, so not preferred.The solution comprising bonding composition is not particularly limited, and wishes for the such material with cementability of dextrin, or the material of the heat denatured such as the liquid white of an egg.Microwave processing conditions of the present invention is by decisions such as microwave output, electric wave density, input slab quantity, atmosphere temperature, microwave process times, also different according to the composition different condition of blank, so there is no be particularly limited to, suitably can adjust according to the blank amount of moisture after microwave adds the blank temperature in man-hour and microwave processing.Microwave adds the blank temperature in man-hour in normal pressure situation, from the view point of the cementability of explosion puffing drying and granule, needs to be more than 100 DEG C.Under vacuum, different according to vacuum state, but from the viewpoint of the cementability preferably more than 80 DEG C of granule.The blank amount of moisture of microwave export processing preferably 3 ~ 40 % by weight, more preferably 5 ~ 30 % by weight, most preferably 8 ~ 25 % by weight.Add man-hour at microwave, also can in this machine and with hot blast or steam, cross heating water steam.

By carrying out microwave processing as described above, granule is bonding respectively each other while become expanded, dry bulk, carries out final molding.Shape is not particularly limited, and can illustrate spherical, cylindric, sheet, graininess, tubulose etc., from the view point of having good outward appearance, and preferably sizing spherical, unsetting spherical, sheet, graininess, tubulose.Size is different according to the kind of the raw material used in blank, restorative from the view point of hot water, when shaping spherical, unsetting spherical and graininess, and preferred below the 40mm of diameter, more preferably below 35mm, most preferably below 30mm.During more than 40mm, can not recover by hot water within 5 points with hot water when common cooperation, the mouthfeel of central part is poor, so not preferred.When sheet and tubulose, preferred below the 30mm of centre distance, more preferably below 25mm, most preferably below 20mm.Forming machine is not particularly limited, and becomes desired shape, such as, can use Powerful-grinder or pulverizer or the cutting machine etc. such as grinding machine, oscillator or Comitrol, cutting machine, ultrasonic cutting machine.

Finally carry out fine finishining drying.Fine finishining drying means is not particularly limited, and from the view point of price etc., usually uses heated-air drying.Both also can pass through batch (-type) by continous way, such as, band drier or box like dryer, canopy formula drying machine, flowing dryer etc. can be used to carry out respectively.About baking temperature now, be not particularly limited, suitably can adjust according to the dried moisture of fine finishining.From the view point of the quality being maintained as dried foods, preferably 0 ~ 15 quality % (removing 0), more preferably 0 ~ 10 quality % (removing 0), most preferably 0 ~ 7 quality % (removing 0).Moisture is such as by the mensuration such as normal heating seasoning, infrared moisture meter.

The Bulk Specific Gravity of the drying protein processed goods obtained according to the kind of raw material, shape and have difference, from the view point of hot water restorative and float, mouthfeel, preferably 0.1 ~ 1kg/L, more preferably 0.1 ~ 0.8kg/L, most preferably 0.1 ~ 0.6kg/L.If be 0.1kg/L, then mouthfeel is impaired, becomes spongioid mouthfeel, so not preferred.When 1kg/L, sink in the hot water, so not preferred.

The heat absorption water yield quality % of the drying protein processed goods obtained is according to the kind of raw material, shape and have difference, from the view point of hot water restorative and float, mouthfeel, preferred 50 ~ 600 quality % after hot water recovers 3 minutes, more preferably 60 ~ 500 quality %, most preferably 70 ~ 400 quality %.If be more than 600 quality %, then mouthfeel and local flavor impaired, so not preferred.When being below 50 quality %, then do not have hot water restorative, so not preferred.

Below, enumerate embodiment and comparative example illustrates the present invention, but the present invention is not limited to these examples.

< embodiment 1 ~ 3 and comparative example 1: the addition > of meat raw material

As being imitated protein, select pork (meat raw material) and lard, with the addition of in the raw material of meat raw material in the scope with 20% ~ 72%, the mixing mixture having coordinated egg (main protein), soybean protein (main protein), wheat (main protein), cornstarch, swelling agent, salt, flavoring etc. to obtain as shown in table 1, adjustment obtains blank, this blank pulverizer is pulverized the unsetting granule being made into below 10mm.Now, in embodiment 1 ~ embodiment 3, the footpath the most frequently of granule is 2.8mm, and the scope of footpath ± 20% is less than 65% the most frequently.

[table 1]

Raw material name	Comparative example 1	Embodiment 1	Embodiment 2	Embodiment 3
					Pork	72％	20％	35％	50％
Egg (shell egg powder)	4％	11％	9％	6％
					Soybean protein	3％	15％	9％	6％
Wheat flour	7％	17％	15％	12％
					Cornstarch	2％	5％	3％	3％
Swelling agent	4％	4％	4％	4％
					Salt	2％	5％	5％	5％
Granular soybean protein	1％	4％	4％	3％
					Lard	1％	9％	6％	5％
Water	4％	10％	10％	6％
					Add up to	100％	100％	100％	100％

By the granule microwave drying obtained by above-mentioned process, then, broken with pulverizer, with the hot blasts of more than 80 DEG C, fine finishining drying is carried out to it, obtain the dried foods of the ball shape of below diameter 15mm.Now, the manufacture adaptability about mixing and shaping easness is evaluated.

In addition, after hot water recovers to evaluate restoration in 3 minutes in the hot water more than 85 DEG C, by professional 5, sense evaluation is carried out for mouthfeel time edible and outward appearance.

Manufacture adaptability, mouthfeel, restoration, float be evaluated as 5 grade evaluations, be set to " 1 ... difference bad without, 2 ... slightly poor slightly bad, 3 ... common slightly, 4 ... comparatively good, 5 ... well to have ".Puffed degree, the heat absorption water yield % by weight, Bulk Specific Gravity make 5 grade scoring tables of table 2.

[table 2]

	Puffed degree	The heat absorption water yield % by weight	Bulk Specific Gravity (kg/L)
				1	＜1.0、5.0＜	＜50、600＜	＜0.1、0.5＜
2	4.0～4.9	51～99、501～600	0.4～0.49
				3	3.0～3.9	401～500	0.1～0.19
4	2.0～2.9	301～400	0.3～0.39
				5	1.0～1.9	100～300	0.2～0.29

Result represents in table 3 and Fig. 1.

[table 3]

Assessment item	Comparative example 1	Embodiment 1	Embodiment 2	Embodiment 3
					The addition % of meat	72％	20％	35％	50％
Manufacture adaptability	2	5	5	2
					Restoration	1	5	5	4
Mouthfeel	3	5	5	5
					Float	1	5	5	2
Puffed degree	1	5	5	5
					The heat absorption water yield	1	5	5	5
Bulk Specific Gravity	2	5	4	3

As shown in table 3 and Fig. 1, the situation (embodiment 1 ~ 3) being combined with the meat raw material of 20 ~ 50% can obtain the mouthfeel of restoration and meat sample, the grain sense of burger increment.But, with the addition of the situation (embodiment 3) of meat raw material of 50%, at mixing time elongated and also easily occur blank inequality in, manufacture adaptability slightly poor, and floating when hot water recovers is also slightly poor.In addition, with the addition of the situation (comparative example 1) of the meat raw material of 72%, even if after heating using microwave, blank is also hard, and restoration is bad.

< embodiment 1 and comparative example 2 ~ 3: blank amount of moisture >

Coordinate except blank moisture like that except as shown in table 4, by the program same with above-described embodiment 1, manufactured each dry meat processed food of comparative example 2 ~ 3.Now, in embodiment 1, the footpath the most frequently of the granule of dry meat processed food is 2.8mm, and the scope of footpath ± 20% is less than 65% the most frequently.

[table 4]

Raw material name	Comparative example 2	Comparative example 3	Embodiment 1
				Pork	20％	20％	20％
Egg (shell egg powder)	11％	11％	11％
				Soybean protein	15％	6％	15％
Wheat flour	17％	2％	17％
				Cornstarch	15％	1％	5％
Swelling agent	4％	4％	4％
				Salt	5％	5％	5％
Granular soybean protein	4％	2％	4％
				Lard	9％	9％	9％
Water	0％	40％	10％
				Add up to	100％	100％	100％

Evaluate their manufacture adaptability, after making it restore 3 minutes with the hot water of more than 85 DEG C, carry out sense evaluation by professional 5.Manufacture adaptability and mouthfeel to be set to " 1 ... poor, 2 ... slightly poor, 3 ... common, 4 ... comparatively good, 5 ... good ", puffed degree, the water yield of absorbing heat, Bulk Specific Gravity are set to 5 grade evaluations as shown in table 2.The results are summarized in table 5 and Fig. 2.Wherein, in table 5, respective measured value is represented for the puffed degree of three row of below, the water yield of absorbing heat, Bulk Specific Gravity.

[table 5]

Assessment item	Comparative example 2	Comparative example 3	Embodiment 1
				Blank moisture %	15％	55％	25％
Manufacture adaptability	2	1	5
				Mouthfeel	2	4	5
Puffed degree	1	1	5
				The heat absorption water yield	1	3	5
Bulk Specific Gravity	2	4	5

Puffed degree	0.9	5.5	1.4
				The heat absorption water yield	4.8	480	148
Bulk Specific Gravity	0.43	0.39	0.28

Its result, if as comparative example 2 during blank hypohydration, when blank mixes, is just difficult to mix equably, and the moisture added required for man-hour at microwave is inadequate, and therefore manufacture adaptability slightly poor, and the heat absorption water yield is few, restoration is poor.Due to expanded insufficient, so Bulk Specific Gravity also becomes heavy.In addition, if as comparative example 3 during blank excess moisture, when blank mixing or blank are pulverized, be attached to manufacturing machine and be difficult to obtain granule, therefore manufacturing bad adaptability.In addition, after microwave processing, greatly expanded, the taste bad after recovery.

< embodiment 1 and comparative example 4: granule granularity >

After embodiment 1 and the comparative example 4 that obtains according to program similarly to Example 1 except the granule making 25mm are restored 3 minutes with the hot water of more than 85 DEG C, by professional 5, sense evaluation is carried out to restoration and mouthfeel.

Table 6 will be the results are summarized in.

[table 6]

Assessment item	Embodiment 1	Comparative example 4
			Restoration	Well	Slightly poor
Mouthfeel	Well	Difference

Its result, the grain sense of the imperceptible meat sample of comparative example 4 using the granule of 25mm to obtain, becomes homogeneous mouthfeel.In addition, restoration difference compared with embodiment 1.

< embodiment 4 ~ 5 and comparative example 5: main Protein G reatT.GreaT.GT

Except modulating according to the cooperation shown in table 7, by program similarly to Example 1, the manufacture adaptability for the mixture manufactured is evaluated.Now, in embodiment 4,5, the footpath the most frequently of granule is 2.8mm, and the scope of footpath ± 20% is less than 65% the most frequently.Manufacture adaptability and mouthfeel to be set to " 1 ... poor, 2 ... slightly poor, 3 ... common, 4 ... comparatively good, 5 ... good ", puffed degree, the water yield of absorbing heat, Bulk Specific Gravity are set to 5 grade evaluations shown in table 2.Table 8 and Fig. 3 will be the results are summarized in.Wherein, in table 8, respective measured value is represented for the puffed degree of three row of below, the water yield of absorbing heat, Bulk Specific Gravity.

[table 7]

Raw material name	Comparative example 5	Embodiment 4	Embodiment 5
				Meat	20％	20％	20％
The white of an egg	0％	11％	0％
				Yolk	0％	0％	11％
Soybean protein	0％	15％	15％
				Wheat flour	0％	17％	17％
Cornstarch	52％	5％	5％
				Swelling agent	4％	4％	4％
Salt	5％	5％	5％
				Granular soybean protein	0％	4％	4％
Lard	9％	9％	9％
				Water	10％	10％	10％
Add up to	100％	100％	100％

[table 8]

Assessment item	Comparative example 5	Embodiment 4	Embodiment 5
				Manufacture adaptability	1	5	3
Mouthfeel	0 (can not measure)	5	4
				Puffed degree	0 (can not measure)	5	5
The heat absorption water yield	0 (can not measure)	5	5
				Bulk Specific Gravity	0 (can not measure)	5	4

Puffed degree	Can not measure	1.5	1.3
				The heat absorption water yield	Can not measure	150	210
Bulk Specific Gravity	Can not measure	0.25	0.3

Its result, does not coordinate the comparative example 5 of main albumen not form granule, can not modulate goods.

The confirmation > of the difference that < is brought by drying means

For except the microwave drying of embodiment 1 is changed into obtain according to program similarly to Example 1 except boiling embodiment 6, except changing the microwave drying of embodiment 1 into boiling and the hot blast fine finishining of more than 80 DEG C drying being changed into the embodiment 7 obtained according to program similarly to Example 1 except freeze drying and the embodiment 8 of having carried out drying under reduced pressure is evaluated.Now, in embodiment 6 ~ embodiment 8, the footpath the most frequently of granule is 2.8mm, and the scope of footpath ± 20% is 60% the most frequently.Manufacture adaptability and mouthfeel to be set to " 1 ... poor, 2 ... slightly poor, 3 ... common, 4 ... comparatively good, 5 ... good ", puffed degree, the water yield of absorbing heat, Bulk Specific Gravity are set to 5 grade evaluations as shown in table 2.

Table 9 and Fig. 4 will be the results are summarized in.Wherein, in table 9, represent respective measured value about the puffed degree of three row of below, the water yield of absorbing heat, Bulk Specific Gravity.

[table 9]

Assessment item	Embodiment 6	Embodiment 7	Embodiment 8
				Manufacture adaptability	5	5	5
Mouthfeel	5	5	5
				Puffed degree	3	4	5
The heat absorption water yield	2	5	5
				Bulk Specific Gravity	4	4	5

Puffed degree	1.3	1.3	1.3
				The heat absorption water yield	87	120	143
Bulk Specific Gravity	0.38	0.35	0.26

The confirmation > of the difference that < is brought by granule size distribution

The mode being more than 70% except with the most frequently footpath 2.8mm and the most frequently scope of footpath ± 20% adjusts except the granularity of granule, has modulated comparative example 6 according to operation similarly to Example 1.The result that the granule size distribution of research performation example 1 and comparative example 6 obtains represents in Figure 5.

Puffed degree, the heat absorption water yield, Bulk Specific Gravity and the embodiment 1 of comparative example 6 are equal, but mouthfeel is homogeneous, different from the mouthfeel of burger increment.

By by the blank coordinating the mixture obtained to form as table 10, pulverize the granule of modulation below 10mm with pulverizer.This granule is carried out microwave drying, after pulverizer fragmentation, carries out drying with the hot blasts of 80 DEG C, obtain the ball shape dried foods of below 15mm.Restore in the hot water of this dry product more than 85 DEG C 2 minutes, carry out sense evaluation.

[table 10]

Raw material name	Embodiment 9	Embodiment 10
			Starch	20	22
Peeled shrimp	20	0
			White of an egg powder	15	20
Soybean protein	10	13
			Casein-sodium	2	4
Corn oil	10	10
			Salt	5	5
Granulated sugar	4	4
			Swelling agent	2	2
Water	12	20
			Add up to	100	100

Embodiment 9, the manufacture adaptability of 10 is excellent, and mouthfeel during recovery also has the distinctive mouthfeel of shrimp.

It is zero > that < embodiment 11 ~ 12 is imitated protein

Do not use and be imitated protein, obtain the dried foods of ball shape with the cooperation of table 11 according to operation similarly to Example 1.Carry out the result that evaluation similarly to Example 1 obtains to represent in table 12, Fig. 6.

[table 11]

Raw material name	Limit example 1	Embodiment 11	Embodiment 12
				White of an egg powder	5	15	15
Shell egg powder	0	15	15
				Soybean protein	50	20	5
Granular soybean protein	0	0	15
				Wheat flour	15	20	20
Cornstarch	8	8	8
				Swelling agent	1	1	1
Salt	5	5	5
				Colouring agent	0.5	0.5	0.5
Flavor enhancement	5	5	5
				Spices	0.5	0.5	0.5
Lard	10	10	10
				Water	100	25	25
Add up to	100	100	100

For limit example 1, if do not increase amount of water, then granule cannot be formed.Because amount of water is many, so microwave irradiation energy also needs more than 2 times that are set to embodiment 1, manufacture adaptability bad.Although restoration is good, mouthfeel is slightly soft.

And embodiment 11 can reduce amount of water, manufacture adaptability good.Embodiment 12 is mixed with the granular soybean protein of sex change and unmodified raw material, brings mouthfeel difference, becomes mouthfeel as well.

[table 12]

Assessment item	Limit example 1	Embodiment 11	Embodiment 12
				Manufacture adaptability	2	4	5
Restoration	5	5	5
				Mouthfeel	3	4	5
Float	5	5	5
				Puffed degree	4	5	5
The heat absorption water yield	2	4	5
				Bulk Specific Gravity	3	3	5

When the drying protein processed goods provided by the present embodiment like this uses in instant food, float hot water surface, outward appearance is also excellent, has therefore confirmed the advantage that in instant food after reconstruction, aesthetic property is good.In addition, when edible, restore in the mode close to raw material, there is the advantage can enjoying its mouthfeel (such as, the meat grain sense of burger increment, the elastic sensation of shrimp sample, the granular sense etc. of cod increment).That is, by using the drying protein processed goods of present embodiment, restoration can be provided, float, the instant food protein material of mouthfeel, outward appearance, local flavor excellence.

Claims (7)

1. an instant food manufacture method for drying protein processed goods, is characterized in that, comprising:

The granule molding procedure being shaped to granule as the main protein of raw material and the blank of starch will be contained; Under the state that described granule contacts with each other, the granule bonding process that granule is bonded to each other; Make the drying process of bonding granule drying.

2. the instant food manufacture method of drying protein processed goods as claimed in claim 1, is characterized in that:

Described granule bonding process be to the microwave irradiation operation of granule irradiating microwaves or by boiling by any operation in operation bonding for granule, and described drying process is any operation in microwave drying, heated-air drying, drying under reduced pressure, freeze drying.

3. the instant food manufacture method of drying protein processed goods as claimed in claim 1 or 2, is characterized in that:

The most frequently the footpath of described granule is 0.1mm ~ 20mm.

4. the manufacture method of drying protein processed goods of the instant food according to any one of claims 1 to 3, is characterized in that:

The scope of footpath ± 20% the most frequently of described granule is less than 70%.

5. the manufacture method of drying protein processed goods of the instant food according to any one of Claims 1 to 4, is characterized in that:

Described main protein is the white of an egg.

6. the manufacture method of drying protein processed goods of the instant food according to any one of Claims 1 to 5, is characterized in that:

The heat absorption water yield of instant food drying protein processed goods is 50 ~ 600 quality %.

7. an instant food drying protein processed goods, is characterized in that:

It is obtained by the manufacture method manufacture according to any one of claim 1 ~ claim 6.