JP2001120238A - New soybean protein prepared food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food having soft palate feeling without becoming hard even after getting cold, unlike conventional and soybean protein paste- containing soybean protein prepared foods which tend to become hard at eating time after cooked by heating and then getting cold. SOLUTION: This method for producing a soybean protein prepared food comprises molding such a dough as to contain ingredient(s) in a binder comprising soybean protein paste and meat followed by multistage heating of the resultant dough.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soybean protein side dish having a soft texture and a method for producing the same, and more particularly, to molding a dough containing ingredients in a connecting material consisting of soybean protein paste and meat. The present invention relates to a soybean protein side dish having a soft texture obtained by multi-stage heating and a method for producing the same.

[0002]

2. Description of the Related Art As a soybean protein side dish, there are cancer mitokin, thick fried, oil fried, Takano tofu and the like. Among them, Ganmodoki puts soybeans into a tofu that has been squeezed out of water as a binder, mixes carrots, burdock, shiitake, konbu, jellyfish, ginseng, sesame, hemp beauty, etc., and adjusts it to a certain size It is fried in oil. Thick fried (also known as raw fried) is made by weighing thickly cut tofu to remove water and fried in hot (around 180 ° C) oil. The surface is dehydrated and immobilized like fried, but the contents remain almost unchanged and remain tofu. The deep-fried tofu is fried soybean oil, sesame oil, rapeseed oil, etc., sliced and drained tofu. Among them, in conventional Ganmodoki, since dehydrated tofu is heated in oil, it has a hard texture with deep fried food. Have been. However, since the tofu is heated in the oil, it is difficult to produce a smooth thick fried product containing ingredients. When manufacturing tofu, ingredients such as vegetables can be added to soy milk, but this is not realistic because the ingredients are biased to the bottom of the tofu. Ganmodoki is produced by using drained cotton tofu as a raw material, connecting vegetables and other ingredients with eggs, yam, etc., and heating in oil. If silk tofu or non-dehydrated cotton tofu is used as a raw material to produce a softer simulated tofu, the dough will disperse when heated in oil. Sometimes, the moisture of the dough evaporates violently, meaning that small pieces are separated from the dough in the frying oil or small irregular irregularities occur on the surface of the dough. is there.

[0003] Examples of the development of such soy protein side dishes are wide-ranging, and development examples of various soy protein side dishes have been reported. Here, to illustrate some examples of their development, surimi and vegetables are mixed, a surplus of surimi is removed by a pressing means on a mesh conveyor, and a method of producing a paste product containing more vegetables (Japanese Patent Application Laid-Open No. 9-224613). Gazette) has been proposed. On the other hand, there is also reported a method for producing a cancer-like substance (Japanese Patent Application Laid-Open No. 8-154614) in which the texture does not become hard despite the high soybean protein content.

[0004] However, their contents are mainly based on a method of using a surimi to add a large amount of vegetables, or a method of improving the texture by adding an oligopeptide to a cancer-like substance. When used for meat, let the meat be contained in the binder, heat it well with the dough and heat it in oil, heat it in the oil and wet heat, make it a juicy, soft soy protein side dish, and refrigerate, freeze or retort it. It does not teach that a soft texture can be maintained even after cooking and heating by stewing or the like during eating after storage.

[0005]

In the present invention, since the ingredients are contained in an unprecedented amount, the texture that tends to become stiff even after a lapse of time after cooking is juicy, and the texture is soft. It is an object of the present invention to provide a soybean protein side dish having the following. Another object of the present invention is to provide a method for industrially mass-producing soybean protein prepared foods having a quality that does not make the texture hard even after the elapse of time after cooking and heating. Conventional soybean protein prepared foods containing a large amount of water cannot produce good-looking products due to the scattering of the dough when heated in oil. and so on. Therefore, the present invention, by adding meat to the binder, strengthens the binding force compared to soybean protein paste alone, eliminates scattering when heated in oil even if the water content is large, and the meat in the gel of soybean protein paste The present invention proposes a production method for obtaining a non-uniform texture which breaks down as compared with a gel containing only soybean protein paste.

[0006]

Means for Solving the Problems The present invention is obtained by a method for producing a soybean protein side dish in which a dough containing ingredients is molded into a binder consisting of a soybean protein paste and meat and heated in multiple stages, and a method for producing the same. It is a soy protein side dish.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION A general production process for industrially mass producing soybean protein side dishes is as follows. Raw material processing-mixing-molding-heating-refrigeration, freezing or retort processing-storage. The cook cooks and heats this to eat.

First, the terms of the present invention will be explained. Tofu is
There are cotton tofu, silken tofu, soft tofu, filled tofu and Okinawa tofu, but any tofu can be used in the present application. The soybean protein is a soybean protein material containing a high concentration of soybean protein (for example, 50% by weight or more per dry matter) obtained from soybeans and defatted soybeans, and includes isolated soybean protein and concentrated soybean protein. The soy protein paste is 2.5 to 8 times the weight of the soy protein, preferably 3 to 7 times the weight, most preferably 3.
A hydrate hydrated in 7 to 5 times by weight of water, an emulsified product emulsified with an appropriate weight of fat or oil, or tofu. Meat, chicken,
There are beef, pork and the like, and any meat can be used, but chicken is preferred because of the problem of flavor. As for the site, there are meat and thigh meat and the like, and any site can be used. However, it is desirable to use thigh meat in view of the problem of flavor. For example, minced meat is 3-10mm chopper,
It is desirable to use minced meat, preferably ground with a 5 mm to 7 mm plate.

Ingredients include vegetable and animal tangible materials such as vegetables. Vegetables are pumpkin, burdock, onion,
Root vegetables such as carrots, potatoes such as sweet potatoes, sweet potatoes, potatoes, seeds such as green soybeans, beans, red beans, soybeans (black beans), seeds such as green beans, leaf vegetables such as cabbage and green onions.
In particular, vegetables whose moisture is produced by molding can be included in a product in the present invention without breaking their shape. still,
Seaweeds such as mushrooms such as shiitake and jellyfish, and seaweeds such as hijiki, wakame and kelp are not known vegetables, but can be included as a part of vegetables in the present invention. 5 for vegetables
Vegetables containing those having a diameter of not more than mm, preferably those having a diameter of 3 to 5 mm, are used. The color of the product can be made clear.

In the present invention, the compounding amount of the ingredients refers to the compounding amount in the dough before heating, and the vegetables are immersed in water before cutting or are immersed in water after cutting. including. In addition, since there is a movement of moisture in the heating step in oil, which is the heating step, the amount of vegetables in the product is 50% of the amount of vegetables before heating.
In some cases, the weight may be reduced from 99% by weight to 99% by weight.

Next, the connecting material is prepared by adding meat and, if necessary, salt to soybean protein paste alone or soybean protein paste. The meat to be put into the joining material is preferably added at 5% by weight or more, preferably 5 to 20% by weight of the dough. If the meat is less than 5% by weight, scattering occurs during heating in oil, and a product with good appearance cannot be obtained. On the other hand, if the content of the meat exceeds 20% by weight, the binding power of the meat becomes too strong, and the texture becomes unfavorable.

[0012] The ingredients are mixed with the connecting material to form a dough, and the dough is molded and solidified by heating. The proportion of vegetables is 30 to 70% by weight, preferably 40 to 65% by weight, more preferably When the percentage of vegetables is less than 30% by weight, the softness of the texture is lost over time after cooking and heating, and the desired effect cannot be achieved. On the other hand, if the proportion of vegetables exceeds 70% by weight, the dough becomes too soft and cannot be molded, so that the desired effect cannot be obtained. Therefore, in this sense, the amount of vegetables added in the present invention is important, which is determined in relation to the texture.

The molding is optional such as drum molding and molding. According to this step, the shape can be changed to an arbitrary shape such as a circle, an ellipse, a triangle, and a square.

The multi-stage heating is performed by heating at a temperature of less than 150.degree.
It consists of a process including heating at a temperature of at least ° C. More specifically, the multi-stage heating is a step including heating in oil at less than 150 ° C. and heating in oil at 150 ° C. or more, and heating including heating in oil at 150 ° C. or more and wet heat. Heating in oil below 150 ° C will result in an oil temperature of 10
0 ° C or higher and lower than 150 ° C, preferably 105 to 135 ° C
10 seconds to 10 minutes, preferably 4 minutes to 8
Minutes heating time is good. Heating in oil at 150 ° C or higher is performed when the oil temperature is 150 ° C or higher and lower than 200 ° C, preferably 160 to 1
In a temperature zone of 80 ° C., a heating time of 10 seconds to 10 minutes, preferably 1 minute to 5 minutes is good. The wet heat heating includes a steam heating method such as steaming and a hot water heating method. The central temperature of the product is 75 ° C
Otherwise, the ingredients in the product state will not be in a good condition like a fire, and the center temperature is preferably 75 to 1
It is good to carry out until it reaches 00 ° C, more preferably 75-85 ° C. The baking step is performed at a temperature of 200 ° C. or higher, preferably 200 to 250 ° C., more preferably 220 to 230 ° C., and the central temperature after heating is 75 ° C. or higher, preferably 75 to 100 ° C., more preferably 75 to 100 ° C. It is desirable to heat to 85 ° C.

In the present invention, heating refers to multi-stage heating of the dough during production, and cooking heating refers to the second heating in which the eater heats the food during eating.

Further, as the product form of the commodity according to the present invention, any of refrigerated, frozen or retorted form is recommended.

[0017]

EXAMPLES The embodiments of the present invention will be specifically described below with reference to examples, but the technical scope of the present invention is not limited by these.

Table 1 shows a recipe for producing a soybean protein side dish. (Table 1) Formulation table (unit;% by weight) -------------------------------- REFERENCE SIGNS LIST 1 Comparative Example 1 Example 3 Example 4 Example 2 Comparative Example 4 Comparative Example 6 Comparative Example 2 Comparative Example 5 Comparative Example 7 Comparative Example 3 Comparative Example 3 Comparative Example 3 −−−−−−−−−−−−−−−−−−−− --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 5 Onion 8 8 12 15 Hijiki 1-1 1 1 Burdock 4 2 5 7 Carrot 8 8 9 10 Pumpkin 3 3 3 3 5 5 5 5 4 4 4 4 4 4 4 4 4 8 9 9 9 9 9 8 9 2 9 9 8 9 4 4 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Total 10 100 100 100

Examples 1 and 2 and Comparative Example 1 7 parts by weight of powdery separated soybean protein (hereinafter referred to as "parts"), 6 parts of vegetable oil and fat, and 23 parts of water were cut with a silent cutter to prepare a soybean protein paste. To this soybean protein paste, 10 parts of ground chicken and 1 part of salt were added to obtain a connecting material. Yuba 5 cut to about 5mm in a mixer
1 part of Hijiki with water, 4 parts of burdock sliced to 2 mm thickness, 3 parts of pumpkin sliced to 1 cm square, 4 parts of chopped pods, 7 parts of chopped edamame, 7 parts of cut 8 mm 8 parts of carrot cut into 5 mm dice, 8 parts of onion cut into 5 mm dice, 2 parts of seasoning, and 4 parts of starch. Further, 47 parts of the above-mentioned connecting material were added and mixed. Obtained. This dough is molded into a 40 g square shape, and the oil temperature is 110
The mixture was heated in oil at 5 ° C. for 5 minutes, and further heated in oil at 180 ° C. for 1 minute (Example 1).

A dough containing vegetables prepared in the same manner as in Example 1 was molded into 40 g, heated in oil at an oil temperature of 170 ° C. for 1 minute, and further heated at 85 ° C. for 13 minutes in wet heat (Example 2).
10 parts of powdery isolated soybean protein, 10 parts of vegetable oil and fat, and 30 parts of water were cut with a silent cutter, and 1 part of sodium chloride was added to obtain a connecting material. 2 parts of burdock sliced to 2 mm thickness, 3 parts of pumpkin sliced to 1 cm square, 5 parts of chopped pods, 9 parts of chopped soybeans, 9 pieces of cut to 8 mm
8 parts of carrot cut into 5 mm dice, 8 parts of onion cut into 5 mm dice, 2 parts of seasoning, and 3 parts of starch. Further, 51 parts of the above-mentioned connecting material were added and mixed. Obtained. This dough is molded into a 40g square shape,
Heat in oil at 110 ° C for 5 minutes.
Heated in oil for minutes (Comparative Example 1).

After storage in a frozen state, two soybean protein side dishes that have passed one month are simmered in a liquid for about 15 minutes, cooked and heated, and
9 panelists skilled in the evaluation of the texture after the passage of time were evaluated on a 5-point scale (5 points soft, 4 points slightly soft, 3 points normal, 2 points
The results were shown in Table 2. The results were averaged. (Table 2) Evaluation of texture (soft feeling) Example 1 Example 2 Comparative Example 1 ----------------------------------------------------------- After cooking and heating 4 4.5 4.6 3.6 3 hours later 4.0 4.1 2.4

The soybean protein side dishes of Examples 1 and 2 had a clearly soft texture after cooking and heating and after 3 hours at room temperature. On the other hand, Comparative Example 1 was clearly different from Examples 1 and 2 and had a hard texture. In addition, in the case of mixing the meat in the same composition as in Example 1 but not in the joining material but simultaneously with the ingredients, and mixing, the spatter occurs during heating in oil,
A product with apparently problematic appearance was obtained.

Comparative Examples 2-3 A vegetable-containing dough prepared in the same manner as in Example 1 was molded into 40 g and baked at 230 ° C. for 6 minutes (Comparative Example 2). The dough with vegetables prepared in the same manner as in Example 1 was molded into 40 g,
Steamed at 85 ° C. for 40 minutes (Comparative Example 3).

[0024]

After storage in a frozen state, two soybean protein side dishes which have passed for one month are simmered in a liquid for about 15 minutes, cooked and heated, and
9 panelists skilled in the evaluation of the texture after the passage of time were evaluated on a 5-point scale (5 points soft, 4 points slightly soft, 3 points normal, 2 points
The results were shown in Table 4 below. (Table 4) Evaluation of texture (soft feeling) Comparative example 2 Comparative example 3 ------------------------------------------------------------------------ After cooking and heating 2.6 3.8 After 3 hours 2.2 2.9

The soybean protein side dishes of Comparative Examples 2 and 3 had a clearly hard texture after being cooked and cooked and after 3 hours at room temperature as compared with those of Example 1 above.

Example 3 and Comparative Examples 4 and 5 6 parts by weight of powdery separated soybean protein, 4 parts of vegetable oil and fat, and 18 parts of water were cut with a silent cutter to prepare a soybean protein paste. 10 minced chicken in this soy protein paste
Parts and 1 part of salt were obtained. 5mm for mixer
5 parts of Yuba cut to a moderate degree, 1 hijiki with water
5 parts of burdock sliced to 2 mm thickness, 3 parts of pumpkin sliced to 1 cm square, 4 parts of chopped pods, 8 parts of chopped soybeans, 8 parts of cut to about 8 mm, 5 mm dice 9 pieces of carrots cut into 5 mm onion 1 cut into dice
2 parts, 2 parts of seasoning, and 4 parts of starch were added, and 39 parts of the above-mentioned binder were added and mixed to obtain a dough. This dough was formed into a 40 g square shape, heated in oil at an oil temperature of 110 ° C. for 5 minutes, and further heated in oil at 180 ° C. for 1 minute (Example 3). Forty doughs containing vegetables prepared in the same manner as in Example 3 were used.
g and baked at 230 ° C. for 6 minutes. (Comparative Example 4)
The dough with vegetables prepared in the same manner as in Example 3 was molded into 40 g and steamed at 85 ° C. for 40 minutes (Comparative Example 5).

(Table 5) Heating method Example 3 Comparative example 4 Comparative example 5 ----------------------------------------------------------- In oil Heating 110 ° C 5 minutes None None 180 ° C 1 minute Baking None 230 ° C 6 minutes None Steaming None None 85 ° C 40 minutes

After storage in a frozen state, two soybean protein side dishes, which have passed for one month, are simmered in a liquid for about 15 minutes, cooked and heated, and
9 panelists skilled in the evaluation of the texture after the passage of time were evaluated on a 5-point scale (5 points soft, 4 points slightly soft, 3 points normal, 2 points
(Slightly stiff, one point stiff) and the averaged values are shown in Table 6. (Table 6) Evaluation of texture (soft feeling) Example 3 Comparative Example 4 Comparative Example 5 ----------------------------------------------------------- Heating of cooking 4.2 2.1 3.4 hours after 3 hours 3.7 1.6 2.7

The soybean protein side dish of Example 3 had a distinctly soft texture after the stew cooking and heating and after 3 hours at room temperature as compared with those of Comparative Examples 4 and 5.

Example 4 and Comparative Examples 6 and 7 4 parts by weight of powdery soybean protein, 3 parts of vegetable oil and 12 parts of water were cut with a silent cutter to prepare a soybean protein paste. A connecting material obtained by adding 9 parts of minced chicken and 1 part of salt to this soybean protein paste was obtained. 5 parts of yuba cut into a mixer about 5 mm, 1 part of rehydrated hijiki, 2 mm
7 parts of burdock sliced to 5 cm thickness, 5 parts of pumpkin sliced to 1 cm square, 4 pieces of chopped pods
Part, 9 parts chopped soybean, 9 parts honey cut to about 8 mm, 10 parts carrot cut to 5 mm dice, 15 parts onion cut to 5 mm dice,
2 parts of seasonings and 4 parts of starch were added, and 29 parts of the above-mentioned binder were added and mixed to obtain a dough. 40 g of this dough
And heated in oil at 110 ° C for 5 minutes.
Further heating in oil at 180 ° C. for 1 minute (Example 4). The vegetable-containing dough prepared in the same manner as in Example 4 was molded into 40 g and baked at 230 ° C. for 6 minutes (Comparative Example 6). Example 4
Mold the dough with vegetables prepared in the same manner as in
The mixture was steamed at 5 ° C. for 40 minutes (Comparative Example 7).

(Table 7) Heating method Example 4 Comparative example 6 Comparative example 7 Heating in oil--------------------------------------------------------- 110 ° C 5 minutes None None 180 ° C 1 minute Bake None 230 ° C 6 minutes None Steaming None 85 ° C 40 minutes

After storage in a frozen state, two soybean protein side dishes, which have passed one month, are simmered in a liquid for about 15 minutes, cooked and heated, and after three hours, a five-point evaluation method is performed by nine panelists skilled in texture evaluation ( 5 points soft, 4 points slightly soft, 3 points normal,
Table 2 shows the results obtained by taking an average value. (Table 8) Evaluation of texture (soft feeling) Example 4 Comparative Example 6 Comparative Example 7 --------------------------------------------------------------------------- Cooking After heating 4.1 2.0 3.2 After 3 hours 3.5 1.5 2.6

The soybean protein side dish of Example 4 had a clearly soft texture after the stew cooking and heating and after 3 hours at room temperature as compared with those of Comparative Examples 6 and 7.

[0035]

According to the present invention, a dough containing ingredients is formed in a connecting material consisting of soy protein paste and meat,
By the method of producing soybean protein side dishes by multi-stage heating, a soft texture was obtained by stewing cooking and heating, and a soft texture was maintained even after 3 hours.

 ──────────────────────────────────────────────────続 き The continuation of the front page F term (reference) 4B036 LF13 LH15 LH26 LH29 LH38 LP03

Claims (9)

[Claims] 1. A method for producing a soybean protein side dish, comprising shaping dough containing ingredients into a connecting material consisting of a soybean protein paste and meat and heating it in multiple stages. 2. The method according to claim 1, wherein the soybean protein paste is an isolated soybean protein or concentrated soybean protein and water hydrate, an isolated soybean protein or concentrated soybean protein, an emulsion of oil and water, or tofu. 3. The method according to claim 1, wherein the ingredient is a vegetable. 4. The method according to claim 1, wherein the multi-stage heating is performed by heating at a temperature of less than
The method according to any one of claims 1 to 3, comprising a step including heating at 0 ° C or higher. 5. The method according to claim 4, wherein the multi-stage heating comprises a step of heating in oil at a temperature of less than 150 ° C. and a step of heating in an oil of 150 ° C. or more. 6. The method according to claim 4, wherein the multi-stage heating comprises a step including heating in oil at 150 ° C. or higher and heating with wet heat. 7. The method according to claim 1, wherein the meat contains at least 5% by weight of the dough in the joining material. 8. The method according to claim 1, wherein the dough contains at least 30% by weight of the dough. 9. A soybean protein side dish obtained by the production method according to any one of claims 1 to 8.