JP2003219827A - Bean curd refuse-blended raised food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a raised food having an excellent mouth feel and flavor, even when bean curd refuse is blended with grain flour, such as wheat flour, in a high content. <P>SOLUTION: This bean curd refuse-blended raised food is given by heating and raising dough for the food which is compounded from the bean curd refuse, the grain flour, such as the wheat flour, modified starch, and a raising agent, wherein the modified starch comprises cross-linked pregelatinized starch having a degree of swelling in cold water of 4-35, the bean curd refuse is blended in an amount of 20-300 wt.% based on the total amount of the grain flour and the modified starch, and the dough is heated and raised by being subjected to microwave heating. Because the microwave heating and the specified modified starch are utilized in preparing the food, the raised food is prevented from having a dry and crumbling feel and an odor inherent in the bean curd refuse, and therefore has the excellent mouth feel and flavor, even when the refuse is blended in the high content. Further, an oil absorption ratio of the raised food is decreased to an extremely low extent, when the food is fried. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a puffed food such as bread, pizza, and cookies containing okara, which is excellent in texture and flavor while containing a large amount of rich okara such as dietary fiber. I will provide a.

[0002]

Puffed foods such as breads and cookies are mainly made of wheat flour and other flours and various starches.
It is manufactured by cooking in an oven. In recent years, in addition to having high nutritional value and low cost, breads and pizzas that contain okara as a puffed food rich in dietary fiber, vitamins, etc. Attention has been paid. For example, in Japanese Patent Application Laid-Open No. 2001-169715, okara is added to 5 to 95 parts by weight with respect to 100 parts by weight of wheat flour.
An Okara blended bread blended by weight is disclosed. Japanese Unexamined Patent Publication No. 11-318322 discloses the same okara bread in which 20 to 80% by weight of wet crushed okara is mixed with wheat flour. Japanese Patent Application Laid-Open No. 11-266774 discloses a composition in which soy milk and okara are sufficiently mixed at a fixed ratio.
The same Okara bread containing 2 to 25 parts by weight (bakers percent) of 100 parts by weight of wheat flour is disclosed. Japanese Patent Laid-Open No. 11-289968
The publication discloses an okara bread containing 3 to 35 parts by weight (bakers percent) of soy milk cream consisting of soy milk, okara and fats and oils with respect to 100 parts by weight of wheat flour. Further, Japanese Patent Application Laid-Open No. 11-46673 discloses an okara pizza prepared by adding okara to a pizza dough containing starches, edible oil and water as raw materials.

However, in the above-mentioned prior art, if the content ratio of okara is increased due to the health-oriented requirement, first, the dry texture increases and the discomfort cannot be prevented. The astringent taste becomes stronger and the flavor is lost. Therefore, when adding okara to bread or pizza dough, the maximum is 1 with respect to the total of flours and other flours and starches.
The reality is that only about 5% by weight can be compounded. Further, unlike wheat flour, since okara does not contain gluten, there is a problem that the dough is hard and does not expand sufficiently when baked.

On the other hand, the applicant of the present invention has previously disclosed that Japanese Patent Laid-Open No. 63-1
In Japanese Patent No. 77753 (hereinafter referred to as Prior Art 1), tofu:
Wheat flour = 30-70: 70-30 (weight ratio) to the mixture,
Egg white or whole egg and a puffing agent such as baking powder are added, and if necessary, starch or sugar such as glucan is added (see the lower left column on page 3 of the same publication). , A bread, cake, or cookie-like puffed food excellent in puffiness and flavor and texture by being subjected to microwave heating under blowing air. In addition, the applicant of the present invention discloses Japanese Patent Application Laid-Open No. 7-147936 (hereinafter referred to as Prior Art 2).
Then, to a mixture of 40 to 85 parts of soy protein and 15 to 60 parts of wheat flour, soybean hulls, dietary fibers such as galactooligosaccharides, and a foaming agent are added, and starch (preferably waxy starch) and the like are added if necessary. However, a puffed food containing low-calorie and tasty dietary fiber by microwave heating was disclosed. Furthermore, in the same manner, JP-A-9-107887.
Japanese Patent Publication (hereinafter referred to as Prior Art 3), a mixture of soybean protein and starches such as corn starch, wheat starch and modified starch in a ratio of soybean protein: starch = 1: 0.3 to 0.7. To the egg component and a puffing agent, and if necessary, a dietary fiber such as raw okara, okara powder, etc. (see paragraph 11 of the same publication), and microwave heating to obtain a crispy food. It has been disclosed a bread or cookie-like puffed food excellent in nutritional balance.

On the other hand, similar to the above-mentioned prior art disclosed by the present applicant, there are the following prior arts for puffed food produced by microwave heating. That is, JP-A-2-5828
In the publication, a mixture of gelled soybean protein and non-gelled soybean protein is mixed with a foaming agent such as egg white containing freeze-dried yam and sticky rice flour, and if necessary, okara, rice flour There is disclosed a bread or cookie-like puffed food excellent in flavor and texture by mixing with a starch other than the above (see the lower left column on page 4 of the publication) and heating by microwave.
Similarly, JP-A-7-23739 discloses soybean protein, starches such as corn starch, wheat starch, and modified starch, and dietary fiber such as raw okara and okara powder.
Soy protein: Starch: Dietary fiber = 1: 0.2 to 0.8:
Disclosed is a bread or cookie-like puffed food product having an excellent nutritional balance and a low cholesterol content by adding a vegetable foaming agent to a mixture mixed in a proportion of 0.01 to 0.4 and heating by microwave. There is.

[0006]

Therefore, in order to solve the above-mentioned problems that puffed foods containing an increased okara content have a dry feeling and lack flavor, the above-mentioned prior arts 1 to 3 are to be solved.
As a starting point, okara is mixed with flour such as wheat flour, or soy milk is further mixed, and pregelatinized starch which is a typical example of modified starch is mixed with these to prepare a food dough, and the mixture is heated in an oven. However, when the okara content was high, it was not easy to obtain a product with satisfactory texture and flavor. An object of the present invention is to satisfactorily improve the texture and flavor of puffed foods even if okara is added to cereals such as wheat flour at a high content rate.

[0007]

Means for Solving the Problems In the puffed food having flour such as wheat flour, modified starch, okara, and puffing agent as a dough, the type of the modified starch,
Alternatively, as a result of earnest studies on the heating method of the dough, the modified starch has a pregelatinized cross-linked starch having a specific cold water swelling degree, and when the dough is heated by microwave heating, wheat flour, etc. It was found that even if okara is added to the cereal flour at a high content, the dry feel and the odor peculiar to okara can be suppressed, and the present invention was completed.

That is, the present invention 1 is a mixture of okara, cereal flour such as wheat flour, modified starch, and a puffing agent to prepare a food dough, and the food dough is heated and puffed to add okara. In the puffed food, the above-mentioned modified starch is a pregelatinized cross-linked starch having a cold water swelling degree of 4 to 35, and the weight ratio of the total amount A of the flours and the modified starch to Okara B is B / A = 3 /.
It is an okara blended puffed food characterized in that it is blended at 1 to 1/5 and the heating for puffing is microwave heating.

A second aspect of the present invention is the puffed okara food according to the first aspect, wherein the food dough is further mixed with at least one of soy milk and tofu.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is, firstly, a puffed food obtained by subjecting a dough prepared by mixing a flour such as wheat flour, a specific modified starch, okara and a puffing agent to microwave heating, and secondly, It is a puffed food to which soy milk and tofu are added together.

The above-mentioned specific modified starch has a cold water swelling degree of 4 to 4.
35 is a pregelatinized crosslinked starch of 35. The above-mentioned pregelatinized crosslinked starch is a starch that has been subjected to both pregelatinized and crosslinked treatments, and can be produced by any method, but from the viewpoint of productivity, it is preferable to pregelatinize the pregelatinized crosslinked starch. The crosslinked starch may be a crosslinked starch obtained by reacting only a crosslinking agent by a conventional method, or an etherified crosslinked starch or an esterified crosslinked starch obtained by combining a cross-linking treatment and an etherification treatment or an esterification treatment. The cross-linking agent is trimetaphosphate, hexametaphosphate, phosphorus oxychloride, adipic acid, etc., the esterifying agent is acetic anhydride, vinyl acetate, succinic anhydride, etc., and the etherifying agent is propylene oxide. As the raw material starch used for producing the crosslinked starch, any starch can be used, including potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch and the like. The gelatinization of the crosslinked starch is performed by a conventional method such as a drum dryer (hot roll) method or an extruder method. The degree of cold water swelling of the pregelatinized crosslinked starch of the present invention mainly depends on the degree of crosslinking,
When the cross-linking is strengthened, the cold water swelling degree becomes low, but on the other hand,
Since it is also affected by the conditions of gelatinization (gelatinization), it is possible to adjust the degree of this crosslinking treatment and the conditions of the gelatinization treatment appropriately to adjust the cold water swelling degree of the gelatinized crosslinked starch to 4 to 35. is important. The cold water swelling degree is the degree to which the dry matter of the starch absorbs water and swells when left in the presence of a large amount of water at a constant temperature for 30 minutes, and is specifically measured by the following method. . That is, about 1 g of a sample of pregelatinized cross-linked starch was dispersed in 100 ml of distilled water at 30 ° C., swelled by stirring for 30 minutes in a constant temperature bath at 30 ° C., and then 3000 rpm, 1
Centrifuge for 0 minutes to separate into gel layer and supernatant layer,
The cold water swelling degree (= P / Q) is calculated by dividing the weight P of the gel layer by the constant amount Q of the dried solid matter dried at 105 ° C. When the degree of cold water swelling of the above-mentioned pregelatinized crosslinked starch is less than 4, the familiarity due to the blending of wheat flour and other flour and okara decreases, and the puffed food becomes more powdery and the throat does not pass easily. When it exceeds 35, the food becomes tacky and melts in the mouth poorly.

The above-mentioned cereal flours include strong flour, semi-strong flour, medium-strength flour, soft flour, etc. commonly used as wheat flour, cornstarch, waxy starch, tapioca starch, potato starch, rice flour, sweet potato starch, wheat starch, rice starch, high amylose cornstarch. , Cornflower, etc. Further, known modified starches other than the specific modified starches of the present invention (for example, ordinary pregelatinized starch), or various dextrins such as maltodextrin may be used. The puffing agent is a baking powder composed of a gas generating material such as sodium hydrogencarbonate and an acid agent such as tartaric acid, sodium hydrogencarbonate, ammonium hydrogencarbonate and ammonium carbonate, and yeast and baking powder are preferable. Use of yeast contributes to the improvement of flavor.

In the puffed food of the present invention, the weight ratio of the total amount A of the cereal flour and the pregelatinized crosslinked starch to the okara B is B /
It is blended with A = 3/1 to 1/5. That is, based on the wet state of okara, the okara is blended in a proportion of 300% by weight to 20% by weight, preferably 150% by weight to 35% by weight, based on the total amount of the flour and the modified starch. .
The puffed food of the present invention can contain a high percentage of dietary fiber-rich okara, but even if the okara content is low, the present invention is applicable, and the puffed food has excellent texture and flavor. It goes without saying that food can be obtained. However, if the amount of okara is less than 20% by weight, there is a risk that the nutritional balance and the health orientation may be deteriorated, contrary to the intended purpose. On the other hand, when the soybean curd content exceeds 300% by weight, the swelling property is lowered, and even if the above-mentioned pregelatinized crosslinked starch is used, the dryness and odor of the foodstuff are increased and the commercial value is reduced. The blending ratio of the flour such as wheat flour and the pregelatinized crosslinked starch is preferably about 5 to 60 parts by weight of pregelatinized crosslinked starch with respect to 100 parts by weight of the flour. When the proportion of the above-mentioned gelatinized cross-linked starch is small, the texture and flavor are not improved, and when it is too large, the swelling property and texture (softness) of the food may be impaired.

The filtrate obtained by extracting ground soybeans with hot water by a conventional method is soy milk, and the filtered residue is okara. The puffed food dough of the present invention contains this okara as an essential component, but in addition to the okara, the soybean milk or tofu obtained by solidifying the soybean milk with a coagulant can be added. Okara is rich in dietary fiber and vitamins, while soy milk and tofu are rich in vegetable protein, so supplementing soy milk and tofu contributes to the improvement of nutritional balance and health promotion. Soy milk may be added to the dough as it is, but in this case, it is necessary to suppress the amount of water added to the entire dough. As tofu, any tofu such as silk strained tofu and cotton tofu can be used, and it is preferable to crush and mix them. Instead of soymilk, a soybean protein powder preparation can be used. Also, along with okara, from the viewpoint of strengthening dietary fiber, polydextrose, corn fiber, bran, glucomannan, pectin, carrageenan, xanthan gum, guar gum, methyl cellulose,
Dietary fiber such as carboxymethyl cellulose may be used in combination.

The puffed food dough of the present invention can be improved in nutritional balance, texture, flavor, or puffed form, etc.
A foaming agent, oils and fats, seasonings or flavors and the like can be added. Examples of the foaming agent include egg white, egg white powder, whole egg-based egg-based foaming agent, enzyme-decomposed soy protein-based foaming agent (Versa Whipped, Mirafoam), and fine powdery cellulose-based foaming agent. . Further, the foaming agent, guar gum, psyllium seed gum, vegetable gum such as locust bean gum, agar, water-soluble starch, water-soluble soy protein, glucomannan, carboxymethyl cellulose,
A foam stabilizer such as chitosan may be used in combination. Among these, thickeners such as vegetable gum and glucomannan have the effect of softening the texture of dietary fiber contained in okara. The amount of the stabilizer is 50 to 1500 parts by weight, preferably 70 to 1000 parts by weight, based on 100 parts by weight of the foaming agent, depending on its stabilizing property. Examples of the oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, sesame oil, vegetable oils such as safflower oil, salad oil and onion oil, animal oils such as beef tallow, lard and butter, or , Margarine, shortening and the like, but vegetable oils and fats are preferable. Examples of the seasonings or flavors include sweeteners, acidulants, flavors, spices, salt, and chemical seasonings. Sweeteners include sugar (granulated sugar, etc.), glucose, fructose, or mixed sugars thereof, corn syrup, etc., acidulants such as lemon juice, flavors include fruits or their synthetic flavors, butter, cheese, Dairy products such as skim milk powder and whole milk powder, vanilla, green tea, sesame, chocolate and the like. The blending ratio of these supplementary materials is 5 to 6 based on 100 parts by weight of the total amount of the above-mentioned wheat flour and other flours and pregelatinized cross-linked starch.
About 0 parts by weight is preferable.

The puffed food of the present invention is produced by molding dough and then heating and puffing it. At this time, aging is not essential, and the obtained dough may be immediately heated. The frozen dough may be thawed or may be heated without thawing. The method of heating for expansion is limited to microwave heating using an electromagnetic wave oven, microwave oven or the like in order to suppress the dry feel and the smell of okara even if it contains a high percentage of okara. Are excluded. According to the microwave heating, heating can be performed from the inside of the dough, a lobe capacity is large, and a uniform puffed food can be obtained. In this case, it is advantageous to perform the microwave heating under the blowing condition because dew condensation on the wall of the microwave irradiation chamber can be prevented and moisture can be efficiently evaporated. The amount of air blown is appropriately selected according to the amount of dough charged. Also, by changing the output of the microwave radiated to the fabric over time, the degree of swelling can be adjusted,
It can prevent the dough from overheating and burning.

In the above microwave heating, the frequency of the microwave used is not particularly limited, and it is of course possible to use a commercially available microwave oven of the order of several hundred W.
A commercial range of about 3 MHz to 18,000 MHz is used. The output of the microwave used is also appropriately selected according to the water content in the dough, the irradiation time, and the like. Irradiation of microwaves may be performed by a rotary table system with a blower, regardless of whether it is a batch system or a continuous system. Also, to ensure uniform heating, place the fabric on a material with good microwave permeability, such as a mesh or mesh belt made of glass fiber coated with fluororesin or reinforced plastic, and place the microwave on the fabric. A method of irradiating from above and below is preferable.

The microwave heating device is preferably a system for performing dehydration and expansion by changing the output of the microwave applied to the dough with time, and specifically, it is composed of a plurality of continuous chambers, and the initial irradiation is performed. There is a microwave irradiator designed so that the microwave output of the chamber is large and then gradually decreases. In such an apparatus, the dough is continuously passed through the first chamber to evaporate a large amount of water initially and then adjust the microwave output depending on the degree of expansion. Therefore, since the output of each room is controlled, it is possible to prevent charring of the puffed food due to excessive irradiation and to easily prepare foods having different puffing degrees.

The puffed food of the present invention is obtained by puffing a food dough and then subjecting it to heat cooking such as baking, frying and steaming.
Served for a meal. The puffed food of the present invention has a puffing rate of 5 to 12
It is about bread, cake or cookie-like puffed food,
Specifically, bread (bread, sweet bread, etc.), steamed bread
Bakery foods such as (including meat buns, sweet bean paste), pizza, donuts, hot cakes, piroshki, sponge cakes, special breads (muffins, grissini, rusks),
Snacks and the like, preferably breads, pizzas, donuts and the like.

[0020]

(Effects of the Invention) (1) Since the puffed food of the present invention can contain okara at a high rate, it is rich in dietary fiber and vitamins,
The nutritional balance can be improved and the health can be promoted at the same time, and in addition to the effect of regulating the intestine and the suppression of excessive intake of nutrition, the effect of suppressing cancer can be expected.

(2) In the present invention, since the modified starch is a pregelatinized cross-linked starch having a specific degree of cold water swelling, the special modified starch has an intervening action to improve the compatibility of flour and other flours with okara. It is presumed that since the microwave oven is used to efficiently heat the inside of the dough by microwave heating, the familiarity with the above-mentioned flour and okara is further promoted. Therefore, microwave heating and the use of specially modified starch can suppress the dryness and the odor of dry okara even if the okara is blended at a high rate (up to 300% of flour etc.). It is possible to produce a puffed food having a good texture and flavor. Further, when the puffed food is fried and cooked, the oil absorption rate is significantly reduced, and the amount of colosterol and calorie intake can be effectively reduced.

[0022]

[Examples] Production examples of pregelatinized crosslinked starch of the present invention,
An example of producing a puffed food and a sensory test example of texture and flavor of the puffed food obtained in the example will be sequentially described. "Parts" and "%" in the following examples and test examples are based on weight. still,
The present invention is not limited to the following examples and test examples, and it goes without saying that any modifications can be made within the scope of the technical idea of the present invention.

<< Production Example of Pregelatinized Crosslinked Starch >> (1) A slurry was prepared by adding 100 parts of commercially available potato starch to 120 parts of water in which 10 parts of pregelatinized phosphoric acid crosslinked starch sodium sulfate was dissolved to prepare a slurry of 3%.
PH of 11.2 to 11.
While maintaining at 5, sodium trimetaphosphate was added to each slurry in the following proportions, and a cross-linking reaction was performed at 42 to 45 ° C. for 8 hours, followed by neutralization with hydrochloric acid and washing with water to obtain a phosphate cross-linked starch. . The crosslinked starch was gelatinized with a drum dryer and pulverized to produce α-phosphoric acid crosslinked starches of Production Examples 1 to 3 and Comparative Production Examples 1 and 2 having different degrees of cold water swelling.

The proportion of trimetaphosphate and the degree of cold water swelling in the pregelatinized phosphoric acid crosslinked starches of Production Examples 1 to 3 and Comparative Production Examples 1 and 2 are as follows. Blending ratio of trimetaphosphoric acid Swelling degree in cold water Comparative Production Example 1 0.02 parts 42.8 Production Example 1 0.035 parts 30.1 Production Example 2 0.2 parts 15.3 Production Example 3 2.5 parts 4.6 Comparison Production Example 2 3.7 parts 3.5

(2) Acetylated pregelatinized cross-linked starch In the production example of (1) above, potato starch was replaced with tapioca starch, the content of sodium trimetaphosphate was set to 0.2 parts, and the other conditions were the same. A cross-linking reaction was performed by adjusting the pH to 9.0 with hydrochloric acid and cooling to 25 ° C.
Then, add 3% aqueous sodium hydroxide solution to pH 8.
While maintaining 0 to 9.5, 4 parts of acetic anhydride was added to acetylate, neutralized with hydrochloric acid, and washed with water to prepare an acetylated crosslinked starch. Then, the crosslinked starch was pregelatinized with a drum dryer and pulverized to produce the acetylated pregelatinized crosslinked starch of Production Example 4. The cold water swelling degree of the pregelatinized cross-linked starch of Production Example 4 was 11.3.

<< Examples for Producing Puffed Foods with Different Type of Pregelatinized Crosslinked Starch >> (1) Example 1 55 parts of raw okara in a wet state, 45 parts of strong wheat flour, pregelatinized crosslinked starch of Production Example 1 above 10 parts, 10 parts maltodextrin, 2 parts baking powder, 2 parts yeast,
38 parts of water was kneaded with a mixer for 3 minutes at low speed and 2 minutes for medium and high speed, then 10 parts of salad oil was added and further kneaded for 2 minutes for low speed and 7 minutes for medium and high speed to prepare dough (the kneading temperature of the dough was 26
C.) and rolled on a sheeter table to a thickness of 4 mm, and then die-cut to give a circular dough having a diameter of 13 cm. This dough was folded in two and wrapped with a pizza topping ingredient, the periphery was closed, heated in a microwave oven of 500 W for 3 minutes to be inflated, and then fried for 1 minute to obtain a pizza-like inflated food. The blending ratio of raw okara to the total of wheat flour, pregelatinized cross-linked starch and maltodextrin was 55/65 = 85%. As the maltodextrin, TK-16 manufactured by Matsutani Chemical Co., Ltd. was used.

(2) Examples 2 to 4 Based on the above Example 1, the pregelatinized cross-linked starch is replaced with the one obtained in the above Production Example 1 as shown below.
(Both are 10 parts by weight), and the other conditions were treated in the same manner as in Example 1 to produce a pizza-like puffed food product.

(3) Comparative Examples 1 to 3 Based on the above-mentioned Example 1, in Comparative Example 1, α
The modified crosslinked starch was replaced by Production Example 1 to Comparative Production Example 1, and the α-crosslinked starch in Comparative Example 2 was substituted by Production Example 2 to Comparative Production Example 2, respectively, and the other conditions were the same as in Example 1. To produce pizza-like puffed food. In addition, Comparative Example 3
In the manufacturing example 1 based on the above-described example 1,
The pregelatinized cross-linked starch of
Starch (Matsutani Kogyo Co., Ltd .; Matsunoline M-22)
In the same manner as in Example 1 except that the pizza-like puffed food was produced.

<< Sensory Test Examples of Texture and Flavor of Puffed Foods with Modified Pregelatinized Crosslinked Starch >>
The texture and flavor of each puffed food obtained in Example 4 and Comparative Examples 1 to 3 were evaluated according to the following criteria. (1) Evaluation Criteria for Texture ◎: No powdery or tingling sensation, and excellent melting in the mouth and throat. ◯: Almost no powdery or dull feeling, melting in the mouth and throat is also good. Δ: Somewhat powdery and dull, and slightly melted in the mouth and throat. ×: Strongly powdery and dull, and bad in melting in the mouth and throat. (2) Flavor ◎: Excellent with no okara odor. ◯: Okara has almost no odor and is good. Δ: Okara smells and feels acrid. Poor: Okara has a strong odor and a large acridness.

The following table shows the test results.

According to the above table, in Examples 1 to 4 in which the degree of cold water swelling of the pregelatinized crosslinked starch is within the specific range of 4 to 35,
About 85 based on the total amount of wheat flour and pregelatinized cross-linked starch
Even in the puffed food containing 100% of okara, there was neither a powdery feeling nor a dull feeling and no odor peculiar to okara, but the texture was inferior in Comparative Example 1 having a cold water swelling degree of more than 35. In Comparative Example 2 having a cold water swelling degree of less than 4, both texture and flavor were inferior. Further, in Comparative Example 3 using ordinary pregelatinized starch, the evaluation was lower than that of Comparative Examples 1 and 2, and the texture was particularly bad. From the above, in order to improve the texture and flavor of puffed foods containing a large amount of okara, it is necessary to select pregelatinized crosslinked starch as the modified starch. It was confirmed that having degree is important.

<< Production Example of Puffed Foods with Different Okara Blending Ratio >> (1) Example 5 Based on the above Example 1, as shown in the following table, raw okara, strong wheat flour, and gelatinized With the total amount of crosslinked starch and maltodextrin fixed, the blending ratio of raw okara and strong wheat flour was changed, and the blending ratio of the other ingredients was set to the same value to produce a puffed food product. Therefore, in Example 5, the blending ratio of raw okara to the total amount of strong wheat flour, pregelatinized cross-linked starch, and maltodextrin was 75/35 = 2.
It was 14%.

(2) Example 6 Based on Example 5 above, as shown in the following table, the mixing ratio of raw okara and strong wheat flour (and water) was changed, and the other conditions were changed to Example 5. The puffed food of Example 6 was manufactured in the same manner as in. Therefore, in this Example 6, the blending ratio of raw okara to the total amount of strong wheat flour, pregelatinized cross-linked starch and maltodextrin was 50/60 = 83%.

(3) Example 7 Based on Example 5 above, as shown in the following table, the mixing ratio of raw okara and strong wheat flour (and water) was changed, and the other conditions were changed to Example 5. The puffed food of Example 7 was manufactured in the same manner as above. Therefore, in this Example 7, the blending ratio of raw okara to the total amount of strong wheat flour, pregelatinized cross-linked starch, and maltodextrin was 30/80 = 38%.

(4) Comparative Example 4 Based on the above Example 5, the mixing ratio of raw okara and strong wheat flour (and water) was changed as shown in the table below, and other conditions were used in Example 5. A puffed food product of Comparative Example 4 was produced in the same manner as above. Therefore, in Comparative Example 4, the blending ratio of raw okara to the total amount of strong wheat flour, pregelatinized cross-linked starch, and maltodextrin was 85/25 = 340%.

(5) Comparative Example 5 Based on the above Example 5, the mixing ratio of raw okara and strong wheat flour (and water) was changed as shown in the table below, and other conditions were used in Example 5. A puffed food product of Comparative Example 5 was produced in the same manner as above. Therefore, in Comparative Example 5, the blending ratio of raw okara was 10/100 = 10% with respect to the total amount of strong wheat flour, pregelatinized cross-linked starch, and maltodextrin.

(6) Comparative Example 6 Based on the above Example 5, the mixing ratio of raw okara and strong wheat flour (and water) was changed as shown in the table below without adding the pregelatinized crosslinked starch. The puffed food of Comparative Example 6 was produced by setting the other conditions in the same manner as in Example 5. Therefore, in Comparative Example 6, the mixing ratio of raw okara to the total amount of strong wheat flour and maltodextrin was 50/60 =
It was 83%.

<< Sensory Test Examples of Texture and Flavor of Puffed Foods with Different Okara Blending Ratio >> Then, the texture and flavor of each puffed food obtained in Examples 5 to 7 and Comparative Examples 4 to 6 above were examined. Were evaluated according to the criteria of the sensory test. The table below shows the test results.

According to the above table, the mixture ratio of okara is 20 to 3
In Examples 5 to 7 within the specific range of 00%, there was neither a powdery feeling nor a dull feeling, and there was no odor peculiar to okara. Particularly in Example 5 (214%) in which the okara content was large, the texture and flavor were good. On the other hand, the texture and flavor are naturally inferior in Comparative Example 4 in which the okara content is 340%, and conversely, the texture is inferior in Comparative Example 5 in which the okara content is as low as 10%. Moreover, even if the blending ratio of okara was within the range of the present invention, the texture was particularly bad in Comparative Example 6 in which the pregelatinized crosslinked starch was not added. From the above,
In order to improve the texture and flavor of puffed foods containing okara, select pregelatinized crosslinked starch as the modified starch, and the ratio of raw okara to the total amount of strong wheat flour, pregelatinized crosslinked starch, etc. It can be confirmed that it is not necessary to keep the value within the appropriate range, because it is not enough even if it is too small or too small.

<< Example of comparison test of puffed food with or without microwave heating >> When food material is microwave-heated and then fried with oil (by frying) and cooked, the food material is directly fried without microwave heating. The cases were compared. That is, in Example 2, the food dough was microwaved for 3 minutes in the microwave oven and then fried for 1 minute, but in this test example, the food dough was directly fried for 3 minutes without microwave heating. The puffed food (all other conditions were the same as in Example 2) was used as Comparative Example 7, and the texture and flavor of the foods were compared in comparison with Example 2. As described above, Example 2 was evaluated as excellent in texture and flavor, but the puffed food of Comparative Example 7 had an oily and crunchy texture, and had a strong okara odor and a feeling of strangeness. It had a certain flavor.

Therefore, the oil absorption rate of Example 2 and Comparative Example 7
When the (%) was measured according to the following formula, the oil absorption rate of Example 2 was low at 12.7%, but Comparative Example 7 was high at 27.4%. Oil absorption (%) = {(oil amount before frying (g) -oil amount after frying
(g)) / Product weight (g)} × 100 Therefore, in order to improve the texture and flavor of puffed food containing okara, it is important to select microwave heating for puffing. It could be confirmed. Further, it was found that when the food dough is microwave-heated and then fried, the oil absorption rate can be remarkably reduced, and cholesterol and calorie intake can be reduced, and thus it is suitable as a health food.

Next, a puffed food product was prepared by adding okara and tofu together with the pregelatinized crosslinked starch of the present invention,
The texture and flavor were examined. << Example of puffed food to which okara and tofu were added in combination >> In the presence of the pregelatinized cross-linked starch of Production Example 2, a food material was kneaded with the following composition to prepare a dough, which was divided into 30 g and benched. Take 30 minutes and mold, then microwave (5
00W) for 3 minutes. Then 2 at 182 ° C
It was fried for a minute to prepare a cake donut containing okara and silken tofu. Okara 30 parts Silk strained tofu 20 parts Light wheat flour 30 parts Pregelatinized cross-linked starch (Production Example 2) 15 parts Esterified tapioca starch 5 parts Granulated sugar 5 parts Maltodextrin 20 parts Nonfat dry milk 3 parts Salt 0.5 parts Shortening 8 Part emulsified bubble oil 0.5 part baking powder 2 parts whole egg 20 parts water 20 parts

Matsutani Sakura 2 manufactured by Matsutani Chemical Industry Co., Ltd. was used as the esterified tapioca starch, and TK-16 manufactured by the same company was used as maltodextrin. The silken tofu used was obtained by coagulating soymilk by a conventional method and then roughly crushing it. In addition, in this example, the blending ratio of okara and tofu to the total amount of wheat flour, tapioca starch, maltodextrin, and pregelatinized crosslinked starch was 50/70 = 71%. The obtained donut-like puffed food had neither powdery feeling nor tingling sensation, had good melting in the mouth and good throat sensation, and had no soymilk odor or okara odor, and had a favorable flavor. Therefore, it was revealed that by using the pregelatinized crosslinked starch of the present invention, a puffed food excellent in texture and flavor can be produced even if tofu is added together with okara.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kojima Nakajima             Tajimaya 7-139 Ikejiri, Itami City, Hyogo Prefecture             Food Co., Ltd. (72) Inventor Yasumatsu Nakai             Tajimaya 7-139 Ikejiri, Itami City, Hyogo Prefecture             Food Co., Ltd. (72) Inventor Masao Takatsuji             Tajimaya 7-139 Ikejiri, Itami City, Hyogo Prefecture             Food Co., Ltd. (72) Inventor Katsuyuki Yamamoto             1-6-6-601 Nishidai, Itami City, Hyogo Prefecture F-term (reference) 4B020 LB27 LG05 LG06 LG07 LK05                       LP03                 4B032 DB24 DB32 DG20 DK15 DK33                       DL01                 4B035 LC01 LC03 LC12 LG21 LP16                 4B036 LF13 LF14 LH12 LH26 LP01                       LP03

Claims (2)

[Claims] 1. A puffed okara-containing puffed food prepared by mixing okara, cereal flour such as wheat flour, modified starch, and a puffing agent to prepare a food dough, and heating the food dough to puff. The modified starch is a pregelatinized cross-linked starch having a cold water swelling degree of 4 to 35, and the weight ratio of the total amount A of the flour and the modified starch and Okara B is B / A = 3/1 to 1/5, and The above-mentioned puffed food containing okara, wherein the heating for puffing is microwave heating. 2. The puffed okara food according to claim 1, wherein at least one of soy milk and tofu is further mixed with the food material.