JP2002119260A - Method for producing scrambled egg-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a scrambled egg-like food by the use of mainly a vegetable material even if using no egg liquid. SOLUTION: This scrambled egg-like food is obtained by kneading heated starchy vegetables or starch cells with a soybean protein paste or its mixture with a protein paste selected from fowl/livestock/fish-and-shellfish meat paste and minced fish meat followed by heating the kneaded mass; wherein, for the soybean protein paste, the weight ratio: soybean protein/water/oil-and-fat is preferably 1:(2.5-4):(0.5-2), and the weight ratio: soybean protein : fowl/livestock/ fish-and-shellfish meat paste or minced fish meat is preferably 1:(0-0.3), and the kneaded mass preferably contain a textured protein made by mixing starch or its combination and an alkaline earth metal compound.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention provides a scrambled egg-shaped food.

[0002]

2. Description of the Related Art For those who prefer vegetable foods, those who want to suppress the intake of cholesterol, those who are allergic to eggs, etc., there is a problem of reducing the intake of egg components. Development is required.

[0003] Among egg products, scrambled eggs are granular products characterized by texture, throat, flavor, color, especially softness, half-life, thickness, etc., but undergo mass production and storage processes. Obtaining this texture is one of the problems even when using egg liquid (for example, see Japanese Patent Application Laid-Open No. Hei 9-1).
03267, JP-A-10-304850, 10-313
826) is not as easy to achieve. Water-mixed products such as ume-yaki and Date-maki use a relatively large amount of eggs as a raw material, but of course have a significantly different texture than scrambled eggs.

[0004] Naturally, it has not been conventionally successful to obtain a scrambled egg-shaped food without using egg fluid. As described in Japanese Patent Application Laid-Open No. H11-221050, there is a technique for obtaining a scrambled egg by replacing the egg yolk with soybean cells, but this technique uses egg white very much.

[0005]

The present inventor is soft,
While conducting various studies to determine whether the texture of a scrambled egg with a half-life feeling can be obtained without using egg solution, such a texture is obtained by mixing and heating starch-containing vegetables or starch cells and soy protein paste. The present inventors have found that the use of a specific textured protein further enhances the texture that can be loosened granularly, and has reached the present invention.

[0006]

That is, the present invention provides a method for producing a scrambled egg-like food, which comprises mixing and heating a starchy vegetable or starch cell and a protein paste.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of starchy vegetables or starch cells include beans such as quail beans, adzuki beans, kinto beans, broad beans, peas, cowpea, kidney beans, yams, sweet potatoes,
Potatoes such as potatoes, melons such as pumpkins, chestnuts and the like can be used, and mashed potatoes or processed products such as dried products thereof can also be used. Pumpkin, especially as a starchy vegetable or starch cell, is preferable because it can obtain a product similar to that of scrambled eggs not only in texture but also in color tone and flavor. These are usually peeled, and it is better to remove seeds from the melons, and they may be strained before use.

[0008] Starch-based vegetables or starch cells, preferably those subjected to heat treatment such as baking, steaming, and boiling, are useful for confining the starchy substance in the cells or for making the cells scrambled egg-like. When a large amount of unheated starch is released, the texture tends to be tighter than scrambled eggs.

[0009] The protein paste is preferably a soy protein paste or a soy protein paste and a paste or cut meat of fish and meat, in order to obtain a scrambled egg-like soft texture. The soy protein paste is prepared by adding water to soy protein to form a paste, and preferably further contains fats and oils, and the ratio of soy protein: water: fat and fat is 1: (2.5
4): (0.5-2), optimally 1: (3.0-3.
7): The weight ratio of (0.6 to 1.0) is good. If the amount of water is too small, it is difficult to emulsify the fats and oils, but if the vegetable has a high water content, mixing with the vegetable can be carried out even if the protein paste has a slightly lower water content. If the water content is too high, the tofu-like softness becomes outstanding and the scrambled egg-like hardness becomes poor.

[0010] Rather than using a soy protein paste alone, it is more useful to combine a soy protein paste with a paste of poultry or fish meat or a cutlet as a binder to make the scrambled egg-like softness. In this case, the weight ratio of the soybean protein paste and the paste or the cut meat of poultry and fish meat is preferably 1: (0.05 to 0.3).

[0011] The seafood meat of birds and animals is typically fish meat and poultry meat (fish as pollock, southern cod, hoki, guchi, eso, goldfish, seaweed, sardine, horse mackerel, poultry, chicken, Rabbit, etc.) can be used, and part or all of the surimi may be stuffed. If necessary, gelatin, egg white, starches (starches such as potato starch, wheat starch, tapioca starch)
Kneaded dough may be added with auxiliary materials such as, for example, seasonings such as salt, sugar, sodium glutamate, and ingredients such as green onions, sesame, carrots, burdock, cabbage, shrimp and the like can be used in the same manner as ordinary kneaded products. . However, it is advisable to avoid mixing the protein paste with the released starch after preparation, as the tissue tends to tighten into a hard tissue different from the scrambled eggs.

The weight ratio of the starchy vegetables or starch cells to the protein paste is preferably (0.07 to 0.25) :( 1.0). If the amount of the former is too small, the texture becomes like a hard tofu, and if the amount is too large, the texture of the scrambled egg becomes too soft and sticky.

[0013] In addition to the above two, preferably, using a specific tissue protein, that is, a starch or a product prepared by adding a starch and an alkaline earth metal compound, further increases the scrambled egg-like stuffiness. I do.

The textured protein itself is usually obtained by supplying a protein raw material and water to an extruder, heating, pressurizing, and extruding from a die to form a granulated tissue. Soybean protein such as concentrated soybean protein and isolated soybean protein is used, and proteins derived from oil seeds such as peanuts, rapeseed, and cottonseed, proteins derived from grains such as wheat and corn,
Such a protein may be used in combination with another protein capable of forming a heat gel. The protein content in the raw material of the organized protein was 4 in terms of dry matter.
It is usually produced in the range of 0 to 85% and the moisture in the raw material in the range of 12 to 50%. As the extruder, a single-screw extruder or a double-screw extruder having two or more axes can be used, but a twin-screw extruder is preferable in terms of quality stability.

The tissue protein used in the present invention is preferably present in the kneaded product in a state of being absorbed and loosened, but an appropriate amount of water to be used is 1.5 to 2.5 times its own weight. Preferably, the water is reconstituted with 1.7 to 2.0 times the amount of water.

The textured protein preferably contains starches or starches and an alkaline earth metal compound. The amount of starch suitable for easily loosening the product is 6 to 40% by weight, preferably 8 to 30% by weight in terms of dry matter in the raw material of the tissue protein.
It is good to contain by weight% (If it is too small, it will not loose easily, and if it is too much, it will be dissolved after reconstitution of water). The addition of the alkaline earth metal compound is easy to form a dense fibrous structure, or it is easy to disperse it easily and evenly with a smaller amount of tissue protein. When the alkaline earth metal compound is used, the suitable content is 0.01 to 3% by weight, preferably 0.1 to 3% by weight as alkaline earth metal in terms of dry matter in the raw material of the tissue protein.
The range is preferably 2 to 2% by weight.

The starches may be wheat starch, wheat starch, potato starch, corn starch, tapioca starch or the like, or may be modified starches thereof. Examples of the alkaline earth metal compound include calcium sulfate, calcium carbonate, calcium chloride, calcium hydroxide, magnesium sulfate, magnesium carbonate, magnesium chloride, magnesium hydroxide and the like.

The amount of tissue protein used is the ratio of rehydrated product to protein paste (1.0): (0.03-0.1)
Preferably it is included.

The above raw materials are made into dough by mixing, mixing, and, if necessary, shaping, and can be carried out by a conventional method. However, if only the paste is mixed, a grinder can be used. Molding is carding,
It is preferable to use a hand or a machine to separate the dough, such as by tearing or stirring in a heating container.

The kneaded dough obtained as described above can be heated by heating in hot water or steaming, thereby coagulating the protein paste and, if necessary, packaging.

The scrambled egg-like food can be prepared as it is or prepared as a side dish.
It can be widely used as ingredients such as glue rolls, rose sushi, and sandwiches.

[0022]

The present invention will be described below with reference to examples.

Example 1 Isolated soybean protein powder (“Fujipro 545” (produced by Fuji Protein Technology Co., Ltd.): water: 1 part vegetable oil and fat:
3.5 parts: 0.8 part was homogenized with a cutter for about 5 minutes to obtain a protein paste.

Separately, the squash was peeled, steamed, and seeds were removed to obtain shredded squash. In addition, 55 parts of isolated soybean protein powder, 25 parts of defatted soybean and 20 parts of wheat starch, a mixture of calcium sulfate in an amount equivalent to 1 part of calcium and 40 parts of water were supplied to a twin-screw extruder and heated. , Pressurized to prepare tissue protein,
A water reconstituted product using twice the amount of water of its own weight was obtained.

Pumpkin meat minced into the above protein paste,
Alternatively, the rehydrated tissue protein is not impregnated (about 3 minutes) or kneaded, and 0.06 parts of salt and 0.12 of sugar are added.
Parts, compound seasonings 0.01 parts and MSG 0.01 parts.

This was loosened by hand and heated in a steamer at 90 ° C. for 15 minutes for evaluation.

(Table 1) No. Mixing ratio * Unraveling Non-netsuke Appropriate hardness Taste / flavor Color tone Total 1 5.5: 0.8: 0.3 55 55 55 55 2 5.5: 0.8: 0.0 43 54 55 55 : 0.0: 0.3 2 3 2 2 1 2 4 5.5: 0.0: 0.0 1 1 1 2 1 1 * Protein paste: Pumpkin meat: Weight ratio of rehydrated tissue protein. ** Unraveling: The ease of unraveling when loosened by hand, and the feeling of loosening in the mouth when eating. *** A score of 5 to 1 indicates that the texture of the scrambled egg is superior in this order.

In other words, those without pumpkin meat (Nos. 3 and 4) have no scrambled egg-like looseness, and those with pumpkin meat (Nos. 1 and 2) have excellent taste and color like scrambled egg. Was effective. The textured protein also increased the feeling of unraveling by pumpkin meat.

As another comparison, the same procedure was carried out as in No. 1 except that a commercially available soybean protein containing no starches and no alkaline earth metal compound was used. It became a product that you can feel.

Example 2 In a silent cutter, soybean protein paste, pumpkin meat, and textured protein having the same composition as in Example 1 were kneaded (15).
After adding seasonings and other ingredients, the separately prepared mashed dough (Skeweed 2nd grade crushed meat 1)
00 parts, 3 parts of salt, 4 parts of sugar, 0.6 parts of glusoe, 10 parts of wheat starch, 70 parts of spreading water) (1/1 of the kneaded dough).
4 volumes or 1/2 volume) (750 rotations of the blade, 2 rotations of the plate), loosened by hand, and steamed and heated as in Example 1.

By adding the ground dough, the moldability was further improved, and the texture became more scrambled egg-like and moist and soft, but almost no fish flavor was added with 1/4 volume. On the other hand, the ones with 1/2 amount added had a slightly fishy flavor.

[0032]

As described above, according to the present invention, a scrambled egg-like food can be obtained without using an egg solution and mainly using a vegetable material.

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Claims (7)

[Claims] 1. A method for producing a scrambled egg-like food, comprising mixing a starchy vegetable or a starch cell with a protein paste and heating. 2. The method according to claim 1, wherein the starchy vegetable or starch cell is a cooked product. 3. The method according to claim 1, wherein the protein paste is a soybean protein paste or a soybean protein paste and a paste or cut meat of fish and meat. 4. The method according to claim 3, wherein the soybean protein paste has a weight ratio of soybean protein: water: fat of 1: (2.5-4) :( 0.5-2). 5. The method according to claim 1, wherein the weight ratio of the soybean protein paste to the paste or cutlet of the meat and meat of the wildlife is 1: (0 to 0.3). 6. The production method according to claim 1, wherein the kneaded product contains a starch or a textured protein produced by adding a starch and an alkaline earth metal compound. 7. A starch-based vegetable or starch cell paste: protein paste: texturized protein reconstituted product having a weight ratio of (0.07
-0.25): (1.0): (0.03-0.1).