JP2002000243A - Pasty food and food by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasty food good in flavor, keeping a stable emulsion state even after freezing and thawing the food, and excellent in heat resistance, and further to provide a food by using the pasty food. SOLUTION: This pasty food contains a soybean milk and/or a bean curd, a gum arabic and/or octenylsuccinic acid-treated starch, and a protein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste of mayonnaise-like food using tofu and soy milk, which does not require heat-resistant and freezing-resistant fats and oils.

[0002]

2. Description of the Related Art Tofu and soy milk are traditional foods that have high nutritional value and have been eaten by Japanese people for many years. The soymilk referred to herein is a component obtained by adding water to soybeans and then steaming to remove the okara. Tofu refers to a soymilk obtained by adding bittern to denature proteins to form a solid. Because tofu and soy milk have high nutritional value and heat sterilize soybeans,
It is widely used in cheese, cookies, and bread with the image of good health because it has good digestion and absorption rates and does not contain cholesterol. One example of the use of tofu or soy milk is mayonnaise and dressings. Regarding these, a method for producing an emulsified composition using soy milk as a raw material (Japanese Patent Publication No. 4-5421) and a method for producing an emulsified food using tofu (JP-A-63-32461) are proposed. However, as for mayonnaise and dressing using soy milk, although it is smooth in terms of properties, it has a taste of emulsifier as an astringent taste, a soybean-derived green odor, and a poor emulsification state, resulting in oil separation during storage. Therefore, the storage period was short and the product value was low. In addition, mayonnaise and dressing using tofu can be used for salads, etc., but the emulsification state is unstable, especially when the cooking process is used. there were. In addition, since it cannot be stored in a frozen state, it cannot be used for frozen foods and the like, and there is a problem that the use is restricted and the use is extremely limited.

[0003]

As described above, in order to solve the above-mentioned problems when tofu and soy milk are used for pasty foods represented by mayonnaise and dressings, the flavor is good and even when frozen and thawed. An object of the present invention is to provide a pasty food which is stable in emulsification, has excellent heat resistance, and does not require an oil or fat, and a food using the same.

[0004]

Means for Solving the Problems In view of the above circumstances, the present inventors have made intensive studies to solve the above-mentioned problems, and as a result, have used tofu and / or soy milk, gum arabic and / or a specific starch and a protein in combination. As a result, it has been found that a paste-like food emulsified composition having stable quality even during freezing and heating can be obtained, and the present invention has been completed.

That is, the first aspect of the present invention relates to a pasty food containing soymilk and / or tofu, gum arabic and / or starch treated with octenylsuccinic acid, and a protein.

[0006] In a preferred embodiment, the present invention relates to the above pasty food, wherein the protein is selected from the group consisting of whey protein, a fraction thereof, gelatin, and a degradation product thereof.

[0007] In another more preferred embodiment, the present invention relates to the pasty food product described above, which contains 0.05% by weight to 20% by weight of protein.

In another more preferred embodiment, the present invention relates to the pasty food product described above, wherein the added amount of gum arabic and / or octenylsuccinic acid-treated starch is 0.1% by weight to 30% by weight.

In another more preferred embodiment, pH
Is 5.0 or less.

[0010] In another more preferred embodiment, the present invention relates to the pasty food product containing pectin.

In another more preferred embodiment, the present invention relates to the above-mentioned pasty food containing oil and fat, which is an oil-in-water emulsion composition.

A second aspect of the present invention relates to a food using the above-mentioned pasty food.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

The pasty food of the present invention refers to a mayonnaise-like food containing tofu and / or soymilk as a main raw material and involving an emulsification operation, but the addition of fats and oils is not essential.

As the soymilk used in the present invention, a soymilk obtained by adding water to soybean and steaming to remove okara is used.

The tofu of the present invention is prepared by adding bittern to heated soy milk and cooling it. For example, there may be mentioned silk cloth, cotton tofu, fried oil, and thick fried dough. In addition, crushed tomatoes and kudzu tofu can be used.

The gum arabic of the present invention is a water-soluble gum collected from a tree of the genus Acacia, and known methods can be used for purification. The octenyl succinic acid-treated starch of the present invention is a starch obtained by introducing octenyl succinic acid into a starch under alkaline conditions. The types of starch as raw materials include
Without limitation, for example, potato, tapioca starch, wheat starch, rice starch, corn starch, waxy corn starch, and sweet potato starch can be used. Further, those obtained by hydrolyzing these starches with α-amylase, those obtained by pregelatinization, and those hydrolyzed by acids or enzymes may be used. The octenylsuccinic acid-treated starch of the present invention preferably has a decomposition degree of 5 or less. When the degree of decomposition is 5 or more, the emulsion stability is poor. In order to obtain emulsifying properties, the degree of oxidation is preferably adjusted to 3 to 5% with octenyl succinic acid, hydrolyzed with alpha-amylase, and has a viscosity of 5% at 30 ° C. as a 10% aqueous solution of DE 5 or less.
It is desirable to use one having a viscosity of about 0 to 150 cps. When the DE is 5 or more, the emulsion stability becomes poor, which is not preferable.

As the protein used in the present invention, whey protein, a fraction thereof, casein, sodium casein, bovine serum albumin, gelatin, gelatin decomposed product and the like can be used other than the protein derived from soybean. Quality stabilization, especially
In the oil-in-water emulsion composition, whey proteins, fractions thereof, gelatin, gelatin decomposed products and the like are preferable. The amount of protein to be added is preferably 0.05% by weight to 20% by weight.
More preferably, it is 0.1% to 15% by weight, and still more preferably 0.2% to 10% by weight. When the content is more than 20% by weight, thermal coagulation is remarkable at the time of heating, which adversely affects the texture. On the other hand, if the amount is less than 0.05% by weight, the effect of protecting the emulsified interface by the protein is hardly obtained.

In the pasty food of the present invention, various gums and thickeners such as starch can be used for stabilizing the quality.

As the gum, for example, xanthan gum, locust bean gum, tamarind seed gum, guar gum, gellan gum, curdlan, pullulan, sodium alginate, κ-carrageenan, λ-carrageenan, ι-carrageenan and the like can be used. Also,
As the starch, for example, potato, potato, corn, waxy corn, tapioca-derived starch, processed starch, and pregelatinized starch can be used. In order to obtain the effects of the present invention, it is particularly desirable to use pectin. Pectin, by the content of methoxyl group,
There are high methoxy pectin and low methoxy pectin. Among them, high methoxy pectin has an effect of suppressing aggregation of proteins contained in soymilk. In addition, it contributes to emulsification stabilization and water retention together with a thickening action. The amount of pectin to be added is preferably 0.05 to 10% by weight.
More preferably, it is from 0.1% by weight to 8% by weight, more preferably from 0.2% by weight to 5% by weight. When the addition amount is 0.05% by weight or less, it is difficult to obtain an emulsion stabilizing effect. On the other hand, if the content is 10% by weight or more, the dissolution in the mouth and the texture deteriorate, which is not preferable.

The fats and oils used in the pasty food of the present invention are not particularly limited, and vegetable fats and oils, animal fats and oils, edible refined processed fats and the like can be used. Specifically, linseed oil, tung oil, safflower oil, coconut oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, sesame oil, peanut oil Vegetable oils such as olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea butter, borneo butter,
Animal oils and fats such as fish oil, whale oil, beef tallow, lard, milk fat, and sheep fat, and those obtained by transesterifying these oils and fats, hardened oils, fractionated oils, and mixed oils. One or two of these oils and fats The above can be used.

Various tastes can be used in the pasty food of the present invention.

There are no particular restrictions on the flavoring material used in the pasty food of the present invention. Examples thereof include sugar, starch syrup, glucose fructose liquid sugar, saccharides such as sorbitol and trehalose, vinegar, salt, soy sauce, and Worcester sauce. And seasonings such as tonkatsu sauce and ketchup, fruit juices such as lemon, kabosu, citron, apple and orange, and solid ingredients such as pickles, corns and onions.

The method for producing the pasty food of the present invention may be a general method for producing mayonnaise or dressing, and examples thereof include the following methods.

When using tofu, the added water and tofu are first dispersed in a homomixer or the like.

Thereafter, emulsification is carried out with a homomixer or the like while adding fats and oils to the aqueous phase comprising the gum arabic and / or starch hydrolyzate treated with octenyl succinic acid, proteins, thickeners and taste components. It is not necessary to add fats and oils. If necessary, finish emulsification is carried out using a colloid mill or the like.

The emulsion composition of the present invention preferably has a pH of 5.0 or less. Further, the pH is preferably 4.5 or less. When the pH is higher than 5.0, there is a danger of propagation of microorganisms such as heat-resistant spores, mold, yeast and the like, and it is difficult to obtain a sanitary emulsion.

The paste food obtained as described above can be used by filling, coating or mixing various foods. Foods that can be used include, for example, sandwiches, baked bread, salads, hamburgers, fried foods, processed meat products such as meatballs, chikuwa, fish paste products such as kamaboko, croquettes, fried foods such as fried white fish, Okonomiyaki, Takoyaki,
Examples thereof include pizza and grilled meat, but are not particularly limited thereto.

[0029]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. The mixing ratio of each raw material in Table 1 is shown in parts by weight.

According to the composition shown in Table 1, a mayonnaise-like emulsified food was obtained.

[0031]

[Table 1] In the preparation method, added water and tofu and / or soymilk were premixed with a homomixer, and then an aqueous phase was prepared with components other than the fat and oil, and the fat and oil were added while stirring with a homomixer.

5 g of the obtained pasty food was bar-topped on beef rib meat (thickness: 3 mm, 20 × 30 mm) and heated in an electric oven at 200 ° C. for 6 minutes to remove rough heat. The mixture was rapidly frozen at 30 ° C., and stored frozen in a freezer at −20 ° C. for a predetermined period of 3 months. The heating cooking was performed in a household range (output: 600 W), and the state of the pasty food was evaluated by three points of appearance, shape retention, and texture. The results are as shown in Table 2.

[0033]

[Table 2] As shown in Table 2, in Comparative Examples 1 to 3, frozen storage 3
In contrast to Examples 1 to 6, the pasty food of the present invention has a reduced appearance, texture, and the like, even after being subjected to microwave heating after 90 days of frozen storage. The texture was also good.

[0034]

As described above, soymilk and / or tofu that are stable in properties even after being frozen and stored for 90 days and have excellent quality and excellent flavor and texture even in subsequent heating cooking are used. It is possible to provide a pasty food that does not necessarily require oil and fat. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to widen the use of paste foods using soymilk and / or tofu, and it is considered that the present invention can be used in fields that have been industrially difficult.

Claims (8)

[Claims] 1. A paste food comprising soymilk and / or tofu, gum arabic and / or octenylsuccinic acid-treated starch and protein. 2. The pasty food according to claim 1, wherein the protein is at least one selected from the group consisting of whey protein, a fraction of whey protein, gelatin, and a decomposition product of gelatin. 3. The pasty food according to claim 1, which contains 0.05 to 20% by weight of a protein. 4. The pasty food according to claim 1, wherein the amount of the starch treated with gum arabic and / or octenylsuccinic acid is 0.1% by weight to 30% by weight. 5. The pasty food according to claim 1, which has a pH of 5.0 or less. 6. The method according to claim 1, further comprising pectin.
The pasty food according to any one of claims 1 to 5. 7. The pasty food according to claim 1, which comprises an oil-in-water emulsion composition containing fats and oils. 8. A food using the pasty food according to claim 1.