JP2003102440A - Paste product for stewing and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Tofu (bean curd) like paste product having resistance to stewing for a long period and a Tofulike taste even when the paste product is a soft Tofulike paste product. SOLUTION: This paste product for stewing is produced by kneading a dough for the paste product consisting essentially of a kneaded dough, a powdery soybean milk and a coagulant for the Tofu and forming the resultant kneaded mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a boiled paste product having boiling resistance and imparting tofu-like taste.

[0002]

2. Description of the Related Art There are various kinds of paste products such as plate-like fish paste, fried fish paste, grilled fish paste such as bamboo rings, crab-flavored fish paste, and tsumami. In addition, tofu bamboo rings and Satsuma fried foods have long been used for tofu products. In recent years, many kneaded products that have a tofu-like texture, such as those that use soybean soup and powdery soybean proteins that have a tofu-like texture, have become common. .

The kneaded products with a tofu-like texture that are presently seen are often found in addition to the kneaded products that use traditional tofu for a long time, as well as the kneaded products that have a cancerous or deep-fried tofu-like texture. Came. Since these have both the processed product side of tofu and the kamaboko-like side, they are widely accepted by consumers as stewed prepared foods as oden and cooking ingredients.

Most of the fish paste products today are boiled and eaten. Therefore, there is a tendency that resistance to boiling failure during simmering is required. If it is boiled for a short time during boiling, it is considered to have a significantly low commercial value not only when cooking at home but also when cooking for a long time, such as for commercial use. In addition, the Kamaboko as a favorite product has an elastic texture, and therefore, the simmering resistance is also sufficiently satisfactory. However, since the tofu-like paste has a soft texture, it is not preferred because it has a soft texture, and the main product is a tofu-like paste that can be swallowed just by chewing a few times. ing. These tofu-like paste products are used as side dishes, not as a favorite product, and have a deep color as a side dish. Even these tofu-like paste products that are soft and have excellent chewability are often stewed and eaten, and therefore, excellent stew resistance is often required. However, when the kneaded products with a soft texture are cooked in soup as a whole, they tend to lose their boiling characteristics, and the soft texture and the boil resistance are contrary to each other.

[0005] In addition, if starches or elasticity enhancers are used to improve the stew resistance in order to improve the stew resistance, the soft texture like tofu prepared food is lost, which is not preferable.

[0006] In recent years, tofu-like paste products are often produced by using powdered soybean protein typified by isolated soybean protein or concentrated soybean protein, and tend to have less tofu-like taste. It is in. In addition, if a tofu-like paste product is actually produced using tofu, a tofu-like taste can be imparted, but actually using tofu in a paste product requires the use of a constant water content. Due to food hygiene, the number of bacteria must be controlled, which is not practical for large-scale production.

[0007]

In the present invention, it is not possible to obtain a soft tofu-like paste as described above, which has a long-time steeping resistance, isolated soybean protein and concentrated soybean protein. We sought to make a tofu-like kneaded product having the same tofu-like taste as that using tofu even with a kneaded product using powdered soybean protein represented by white.

[0008]

[Means for Solving the Problems] The present inventor has conducted diligent research to solve the above-mentioned problems. In the present invention, a powdery soybean milk obtained by once drying soybean milk and a coagulant for tofu coexist with a dough. The kneaded product thus obtained was found to satisfy the purpose, and the present invention was completed. That is, the present invention is a kneaded product for boiling, which contains powdery soymilk and a coagulant for tofu as essential components. The coagulant for tofu is contained in powdered soymilk, and its rear part is preferably 0.1 to 3.0% by weight in the powdered soymilk. The ratio of the powdered soymilk in the kneaded product is preferably 0.5 to 10% by weight. Further, the present invention is a method for producing a kneaded product for simmering, which comprises kneading and shaping a dough, powdered soymilk and a coagulant for tofu. The coagulant for tofu is preferably kneaded with the dough in a state of containing 0.1 to 3.0% by weight of powdered soymilk. The ratio of powdered soymilk in the paste product is 0.5-10
It is preferably set to wt%.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The kneaded product of the present invention is prepared by kneading and kneading a kneading dough, powdered soymilk and a coagulant for tofu, heat-treating it appropriately according to the kind of the kneading product, and packaging as necessary. You can do it. The kneaded dough of the present invention can use fish meat, livestock meat, poultry meat and their pastes as main raw materials. Specifically, the meat used as the dough includes, as fish meat, pollack, southern cod, hoki, croaker, lizard, shark, omelet bream, oyster, sardine, horse mackerel, poultry, chicken, rabbit meat, etc. It can be used, and its ground can also be used.

As the powdery soybean milk of the present invention, soybean milk extracted from soybeans or defatted soybeans with water is preferably dried and powdered. In soy milk simply extracted from soybeans or defatted soybeans with water, even if the dough and coagulant for tofu coexist, soy milk is not only rich in water but its addition amount is limited. The thing is not a prayer because the products stick to each other during the frying, and the lumps are formed. It is important to dry soymilk into a powder. It is considered that the target kneaded product can be obtained due to the thermal denaturation and aggregation of the protein in the process of drying and powdering.

The coagulant for tofu used in the present invention is Ca salt,
Divalent metal salts such as Mg salt, natural salt field bittern, and if necessary GDL (gluconodecalactone) are generally used for coagulating soymilk when producing tofu. In the present invention, the coagulant for tofu is preferably contained in powdered soymilk. When it is not contained in powdered soymilk, it can be added so as to coexist with kneaded dough and powdered soymilk, but whether the mechanism of action is different from that when it is contained in powdered soymilk, the desired kneading Products tend to be inferior. The proportion of the coagulant for tofu is 0.1 to 3.0% by weight in powder soymilk, preferably 0.5 to 2.5.
Weight percent is suitable. The amount of the tofu coagulant in the kneaded product dough when the coagulant for tofu is not included in the powdered input and the dough and powdered input and the coagulant for tofu are used together is the amount included in the powdered input. Can be set to a range equivalent to
In this case, the coagulant for tofu also reacts with the kneaded product dough and affects the kneaded product dough, so that the desired effect is small. For the same reason, only by mixing the coagulant for tofu with powdered soymilk, the kneaded product dough reacts with the coagulant for tofu, and the intended effect is weak. Therefore, add the coagulant for tofu in the state of soy milk,
It is preferable that they are powdered by reacting with each other and then spray drying.

For example, a powdered charge containing such a tofu coagulant can be produced as follows. For example, in the case of powdered defatted soybean milk, defatted soybean milk can be produced from whole soybean, and can be spray-dried with a spray dryer after heat sterilization. The coagulant for tofu can be added to liquid soymilk before drying. Although there are other drying methods, they are not generally suitable because they are heated too much to change the flavor and the evaporation of water is too costly. In the case of adding powdered whole fat, the input can be obtained in the same manner as in the process of producing tofu without defatting soybeans. The coagulant for tofu can be added in the same manner as in the case of adding degreased powder to give a powdered whole fat.

As described above, soybean milk can be used as dry powder of defatted soybean milk or dry powder of full-fat soybean milk as long as it is in powder form.

As described above, the powdery soymilk made into a powder form by reacting the soymilk with the coagulant for tofu and spray-drying the powder is contained in the kneaded product in an amount of 0.5 to 10% by weight, preferably 1 to 5% by weight. %, More preferably 2 to 3% by weight is suitable. If the ratio of the powdered mixture containing the coagulant for tofu in the kneaded product dough is small, the desired effect is small, and if it is too large, the workability becomes difficult because shaping of the kneaded product dough becomes difficult.

As the kneaded dough to which the powdered soybean milk is added, fish meat, poultry meat and their grounds can be used as described above, and if necessary, isolated soybean protein, concentrated soybean protein, defatted soybean, wheat protein, It is possible to add auxiliary materials such as starches.

In addition to the above-mentioned raw materials, soybean protein isolates, concentrated soybean proteins, defatted soybeans, vegetable proteins such as gluten, starches such as potato starch, wheat starch, tapioca starch, gelatin, egg white, etc. , Seasonings such as salt, sugar and sodium glutamate, and ingredients such as green onions, sesame, carrots, burdock, cabbage and shrimp can be used.

In the present invention, the details of why the presence of a specific amount of powdered soymilk in the paste dough imparts an improvement in stew resistance is not clear. However, with regard to imparting tofu-like taste, it is considered that the tofu-like taste is improved by incorporating sugars such as soybean oligosaccharides in soy milk into the dough. In addition, this tendency is stronger when a coagulant for tofu is used together or when powdered soymilk dried by allowing the coagulant to act before drying is used, and the taste of tofu tends to be felt. In addition, the improvement of the simmering resistance is similar, and it is better to use a coagulant together, and the saccharified soymilk spray-dried after the coagulant is allowed to act is further excellent in simmering resistance.

An example of a method for producing the paste product of the present invention will be shown. The kneaded product dough can be obtained by kneading powdered soymilk and a coagulant for tofu with the kneaded dough, and the kneaded product dough can be shaped to produce a boiled kneaded product. The coagulant for tofu is preferably kneaded with the dough in a state of containing 0.1 to 3.0% by weight of powdered soymilk. The proportion of powdered soymilk in the kneaded product is preferably 0.5 to 10% by weight.

The above-mentioned kneaded product dough is prepared by mixing the above-mentioned raw materials,
It is kneaded and molded into a dough. Although these steps can be carried out by a conventional method, it is preferable to add the powdered defatted soybean milk in the initial stage of the kneading step when it is added in the form of powder because it is necessary to mix it uniformly. However, this is not the case when it is emulsified with oil and fat in advance and added as an emulsion, or when it is mixed with separated soybean protein or concentrated soybean protein and added as an emulsion. The coagulant is preferably added in the latter stage of the kneading step, except when powdered soymilk that has been previously reacted with the coagulant for tofu is used. When the coagulant is added in the initial stage of the kneading process, the reaction to the dough proceeds too much, the dough becomes brittle, and the moldability may be difficult. When the coagulant for tofu is not used at all, when powdered soymilk is added, the dough tends to be softened, resulting in poor moldability. Further, when fried in oil, the doughs tend to stick to each other and become difficult to separate, which is not very preferable in frying work.

The kneading machine used in the kneading step is preferably a kneading machine called a cutter or a blender, and a crushing machine can also be used.

The kneaded product dough obtained as described above is
Heating can be performed by heating in oil, baking, heating in hot water, or steaming. Further, when powdered soymilk is added and used for the purpose of improving the boiling resistance, heating in oil or baking is preferable. When the dough to which the powdery soy milk is added is fried or baked and heated, a tough outer film is formed while the softness of the inner layer is maintained. It is considered that this outer coating softens and does not easily break even after being boiled for a long time, and prevents the soft and soft portion of the inner layer from boiling over.

The kneaded product thus obtained is suitable as a side dish or as a food material for boiling and cooking (such as oden seeds). In addition, those that are heated in oil and baked are excellent in long-term stew resistance, and at the same time, they have a suitable tofu-like taste and taste of soup stock, and are delicious.

[0023]

EXAMPLES The embodiments of the present invention will be described below with reference to examples.

Production Example 1 Ten times the amount of water was added to defatted soybean, and each group was filled with defatted soybeans by looking into the soybean paste. A commercially available tofu coagulant was added so that the coagulant for tofu became 0.2% by weight per dry solid content, and the mixture was mixed in each group, and then the mixture was sprayed to obtain a degreasing powder. . This is called "powdered soy milk A". In addition, a commercially available tofu coagulant was added so that the tofu coagulant was 2% by weight with respect to the dry solid content, and after mixing each group, spray feeling was performed to obtain powdered defatted soymilk containing the tofu coagulant. . This is called "powdered soy milk B".

Example 1 Separated soybean protein emulsion (emulsion card) was prepared by blending (Table 1) with a blender manufactured by Bibun Co., Ltd. and cutting at 1500 rpm for 8 minutes. The ground dough was blended as shown in (Table 2) under the same conditions as described above, and then salted and main-slipped according to the usual method to obtain a ground cloth. Then, a sample was prepared with the composition shown in (Table 3), and the boiling resistance and tofu-like taste were confirmed. The sample was prepared by uniformly mixing the surimi dough prepared in advance with a cutter blender, the emulsion and the like, molding it into an oval mold of 60 g, frying at 150 ° C for 2 minutes and then at 170 ° C for 2 minutes. And used as a sample. After cooling this, it was refrigerated overnight and boiled in soup stock the next day to confirm the tendency.

[0026]

[Table 1] Separated soybean protein emulsion (emulsion card)
The combination of Fuji Pro FX: Soy protein isolate (Fuji Protein Technology Co., Ltd.)

[0027]

[Table 2] Mixing of ground cloth

[0028]

[Table 3]

From the above Comparative Examples and Examples, it is found that the emulsion of the ground dough and the soybean protein alone does not have a tofu-like taste and lacks the resistance during boiling. In addition, the one to which tofu is added is good, but a product having a constant water content cannot be obtained unless the water content is adjusted, so that workability is difficult. In addition, the soy milk added is slightly good in taste, but poor in simmering resistance and molding. Also, the solid content in soy milk is as low as about 10%,
It is not realistic to use a large amount at the time of use at the manufacturing site because the water content is very large.

When powdery soybean milk (powdered soybean milk A) containing 0.2% of the coagulant added in Production Example 1 was used, the dough tended to be slightly soft and a tofu-like taste was felt, but it was cooked. Tolerance is not sufficient. The product obtained by using 1% of powdered soymilk containing 2% of the coagulant of Production Example 1 (powdered soymilk B) also showed good simmering time, taste, and workability during molding and frying. In addition, the product containing 2% had good tofu-like taste and strong simmering resistance, and was satisfactory.

[0031]

EFFECTS OF THE INVENTION According to the present invention, even a soft tofu-like paste product can be cooked for a long time and has a tofu-like taste equivalent to that using tofu. It has become. In addition, even if the kneaded product is fried, in the manufacturing process (for example, during frying)
The paste products do not adhere to each other to form a lump.

Claims (6)

[Claims] 1. A kneaded product for boiling, which comprises powdery soymilk and a coagulant for tofu as essential components. 2. The stew according to claim 1 or 2, wherein the coagulant for tofu is contained in powdered soymilk, and its rear is 0.1 to 3.0% by weight in the powdered soymilk. Pasty products. 3. The ratio of powdered soymilk in the paste product is 0.5-10.
The kneaded product for stewing according to claim 1, which is in a weight percentage. 4. A method for producing a kneaded product for boiling, which comprises kneading and shaping a dough, powdered soymilk and a coagulant for tofu. 5. A coagulant for tofu in powdered soymilk, 0.1 to 3.0.
The method according to claim 4, wherein kneading is carried out with the kneading dough in a state of containing by weight. 6. The ratio of powdered soymilk in the paste product is 0.5-10.
The manufacturing method according to claim 4 or claim 5, wherein the content is wt%.