JP2007014206A - Sheet-like food containing raw bean curd refuse as raw material and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sheet-like food containing raw bean curd refuse as raw material causing little loss in a stage of production or distribution, and excellent in appearance and palate feeling: and to provide a method for producing the same. <P>SOLUTION: The method for producing sheet-like food containing raw bean curd refuse as raw material comprises the following process: kneading raw material for sheet-like food containing 50-80 mass% of raw bean curd refuse, 5-50 pts.mass of thickening material based on 100 pts.mass of the raw bean curd refuse, preferably in addition, 0.05-0.5 pt.mass of sol-state glucomannan in terms of dried foodstuff based on 100 pts.mass of the raw bean curd refuse to prepare dough; and shaping the dough into a sheet state followed by baking the sheet-like dough, deforming the baked dough as necessary to be shaped. Raw material to be used for the method and the sheet-like food are provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a sheet-like food made from raw okara and a method for producing the same.

Sheet foods such as sugar corn and tortilla chips are deformed and shaped by rolling or bending a sheet of baked dough for the purpose of placing or wrapping ingredients and fillings.
The deformation is performed while the starch in the dough is made alpha and soft by heat and moisture by baking the dough.
However, if the starch solidifies as the dough cools in the deformation process, the dough becomes brittle, cracking or cracking occurs due to the deformation, and manufacturing loss occurs.
Further, since it is in the form of a sheet, breakage loss also occurs at the distribution stage due to insufficient physical strength.
These sheet-like foods are mainly made of wheat flour and starch, but cellulose, crystalline cellulose, paper, okara, plant leaves, bran, diatomaceous earth, talc, silicon are used as reinforcing materials to improve strength. It is known to add (for example, refer to Patent Document 1).

Japanese Patent Laid-Open No. 5-320401

  An object of the present invention is to provide a sheet-like food having a good texture with little loss due to production loss or damage during distribution, and a method for producing the same.

As a result of intensive research to achieve the above object, the present inventors made raw okara the main raw material, and by using a binder for this, it has excellent deformation resistance and strength, appearance and texture. It has been found that a good sheet-like food can be obtained, and further, when sol-like glucomannan is used, the crunchy texture can be maintained for a longer time, and the present invention has been completed.
Accordingly, the present invention is (1) a sheet-like food material containing 50 to 80% by mass of raw okara in the raw material, and containing 5 to 50 parts by mass of a binder for 100 parts by mass of the raw okara. .
(2) Furthermore, it is a sheet-form food raw material which contains 0.05-0.5 mass part sol-form glucomannan in dry matter conversion with respect to 100 mass parts from this raw food in a raw material.
(3) A sheet food using the sheet food material.
(4) The sheet-like food, wherein the baked dough is deformed and shaped.
(5) The dough is prepared by mixing 50 to 80% by mass of raw okara in the raw material, and kneading the sheet-like food raw material containing 5 to 50 parts by mass of the binder to 100 parts by mass of the raw okara. Then, the dough is shaped into a sheet and then baked.
(6) The dough is prepared by mixing sheet-like food raw materials containing 50 to 80% by mass of raw okara in the raw material and containing 5 to 50 parts by mass of a binder for 100 parts by mass of the raw okara. Then, the dough is shaped into a sheet and then baked, and the baked dough is deformed and shaped.
(7) The raw material contains 50 to 80% by mass of raw okara, and 5 to 50 parts by mass of the binder and 100 parts by mass of the raw okara is 0 in terms of dry matter. A sheet-shaped food material containing 0.05 to 0.5 parts by mass of a sol-like glucomannan is mixed to prepare a dough, and the dough is shaped into a sheet and then baked. Is the method.
(8) Containing 50 to 80% by mass of raw okara in the raw material, and 0 to 50 parts by mass of a binder of 100 to 5 parts by mass of the raw okara and 100 parts by mass of the raw okara in terms of dry matter A dough is prepared by kneading a sheet-form food material containing 0.05 to 0.5 parts by mass of sol-like glucomannan, and after the dough is shaped into a sheet, it is baked, and the baked dough is deformed and shaped. This is a method for producing a sheet-like food.

It is possible to obtain a sheet-like food product that has little loss during production and distribution, and has a good appearance and texture.
Furthermore, when sol-like glucomannan is used, the crunchy texture can be maintained for a longer time.

Hereinafter, the present invention will be described in detail.
The sheet-like food of the present invention refers to a food that has been shaped into a sheet and baked or fried. Examples thereof include sugar corn, ice corn, tortilla, tortilla chips, gouffle, tart, thin baked rice crackers, and wafers. .

The raw okara used in the present invention refers to a koji obtained by squeezing soy milk from a boiled soybean hydrolyzate with cotton, silk, or a mesh (opening) mesh corresponding to this in a tofu production process.
There are other types of okara, such as dry okara, which is a dry powder of raw okara, and paste okara that has not been dried and wet-ground, but the effects of the present invention cannot be obtained even if these are used. .
This is thought to be because okara fibers are altered.
However, it can be used as a binder for the dry powder okara or the paste okara.
A commercial product can also be used from the raw okara used in the present invention.

When the raw okara of the present invention is manufactured, the squeezed mesh has an opening of 0.05 mm to 0.18 mm, preferably 0.08 mm to 0.15 mm.
When the mesh size is less than 0.05 mm, the sheet-like food tends to have a heavy texture, and when the mesh size exceeds 0.18 mm, the texture tends to be rough.

The usage-amount from the raw okara of this invention is 50-80 mass% in a raw material.
The raw okara contains about 70 to 90% of moisture, but the dough can be mixed using the moisture contained in the raw okara.
Here, the raw material refers to all raw materials including water when water is added.
In the present invention, as described above, hydration is not always necessary.
If the amount used is less than 50% by mass in the raw material, the strength is not sufficient, and if it exceeds 80% by mass, the connection of the dough is poor and the strength is still insufficient.
Since the present invention uses raw okara as the main raw material, there is also an effect that more dietary fiber can be ingested as compared with a sheet-like food using conventional wheat flour as the main raw material.

  The binder that can be used in the present invention is not particularly limited as long as it is a hygroscopic material having a particle size of 0.5 mm or less.

  Examples of the binder include wheat flour, buckwheat flour, rye flour, barley flour, corn flour, masa flour, rice flour, soybean flour, potato flour and other flours, wheat starch, corn starch, waxy corn starch, potato starch , Raw starches such as tapioca starch, rice starch, sweet potato starch, sago starch, waste starch, etc., modified starches that have been processed into starch, acetated, acetic esterified, crosslinked, oxidized, etc., guar gum, Locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin and other thickeners, wheat gluten, egg yolk Egg white, whole egg, raw egg, frozen egg, powdered egg, Dry powder include pasty okara from.

  Wheat starch and corn starch can be mentioned as preferred binders because they have a natural and light texture and smooth workability.

The usage-amount of a binder is 5-50 mass parts with respect to 100 mass parts of raw okara, Preferably, it is 10-30 mass parts.
If the amount is less than 5 parts by mass, the dough is collected, workability is poor, and the texture is rough. If the amount exceeds 50 parts by mass, the texture is heavy and the effect of improving the strength is lost.

  After baking, by adding 0.05 to 0.5 parts by mass of sol-like glucomannan in terms of dry matter to 100 parts by mass of raw okara rather than as a binder, in addition to the sheet-like food material of the present invention The moisture absorption of the dough can be suppressed, and the crisp and good texture can be maintained for a longer time.

This is presumably because foods using okara generally have high hygroscopicity, but the long molecular structure of glucomannan hinders moisture transfer and prevents changes with time due to moisture absorption from okara.
In addition, although normally sol-like glucomannan contains about 95-98 mass% of water | moisture content, the dry matter conversion of this invention is the mass when the moisture content is converted into 0 mass%.

Although sol-like glucomannan is used in the present invention, even if gel-like glucomannan produced by alkali treatment of sol-like glucomannan is used, the dispersion to the raw material is not sufficient and the effect of the present invention is obtained. It is not possible.
When the amount of the sol-like glucomannan used is less than 0.05 parts by mass, the crispy texture tends to be lost, and when it exceeds 0.5 parts by mass, the texture becomes crunchy.

  If necessary, auxiliary materials such as swelling agents, emulsifiers, salt, pigments, fragrances, acids, sugars, fats and oils can be used as raw materials for the sheet-like food of the present invention.

  The sheet-like food of the present invention can increase the drying efficiency by using an expanding agent, but because of insufficient strength, the expanding agent is used for the purpose of positively expanding like expanded foods represented by bread and cake. Do not use.

The dough of the present invention contains 50 to 80% by mass of raw okara and 5 to 50 parts by mass of a connecting material with respect to 100 parts by mass of the raw okara, or further dry matter converted to 100 parts by mass of the raw okara Prepared by mixing raw materials containing 0.05 to 0.5 parts by mass of sol-like glucomannan.
As described above, water is contained in raw okara in an amount of 70 to 90% by mass, so that water is not always necessary when preparing dough.
The method of chaos is not particularly limited, but manual work or a mixer can be used.
When using a mixer, it is preferable to carry out at low speed so as not to damage the dough.
The mixing time is about 3 to 5 minutes depending on the type of fabric.

The dough prepared by mixing is shaped into a sheet.
A method for forming the sheet is not particularly limited, and a method of rolling the dough lump with a rolling pin, a method of rolling with a machine such as a sheeter, a method of extruding the dough from a nozzle, or the like can be used.
Moreover, rolling and baking can also be performed at once using an ice cone baker or the like.
In the case where the rolling step and the firing step are performed once, the dough is fired after being rolled, and this case is also included in the production method of the present invention.

A method for firing the rolled dough is not particularly limited, and a known method can be used.
For example, a method of sandwiching and baking the dough like the ice cone baker or a method of baking with a top plate can be used.

The fired dough is deformed and shaped as necessary.
The shaping method is not particularly limited, and methods such as bending, rounding, and pressing with a die can be used.

  The sheet-like food of the present invention can be obtained by cooling the baked dough as it is or by further adding steps of frying, drying and cooling.

The cooling method is not particularly limited, and natural cooling, a cooling conveyor, a cooler, and a quick freezer can be used. Cooling at a temperature above the freezing point is preferable.
Too quick freezing can cause cracks in the product, which is undesirable.

  A frying method and a drying method are not particularly limited, and known methods can be used.

  Hereinafter, the present invention will be specifically described by way of examples.

[Examples 1 to 3, Comparative Examples 1 to 4]
(Sugar corn)
A dough was prepared by kneading 1 kg of raw materials having the blending ratio shown in Table 1 for 3 minutes at a low speed with a vertical mixer.
The dough was laid at room temperature for 30 minutes and then divided into 50 g.
The divided dough was rolled and fired at 200 ° C. for 150 seconds in an ice cone baker to obtain a fired sheet-like dough having a diameter of 17 to 18 cm and a thickness of 1 mm.
The fired sheet-like material was bent and deformed into a cylindrical shape to obtain a sugar cone.

[Examples 4 to 9, Comparative Examples 5 to 6]
(Tortilla Chips)
A dough was prepared by kneading 1 kg of raw materials having a blending ratio shown in Table 2 for 3 minutes at a low speed with a vertical mixer.
The dough was laid at room temperature for 30 minutes and then divided into 30 g to obtain a dough having a diameter of 17 to 18 cm and a thickness of 1 mm.
The divided and rolled dough was baked for 100 seconds at 230 ° C. using a hot plate.
The fired dough was divided into eight sectors and fried at 180 ° C. for 50 seconds to obtain tortilla chips.
The sol-like glucomannan was used as a 2% by mass aqueous solution.

[Sugar corn bending durability test]
The fired sheet-like doughs obtained in Examples 1 to 3 and Comparative Examples 1 to 4 were immediately folded into two from the center after firing, and sandwiched between 3 mm thick and 20 cm square acrylic plates, and a 500 g weight was placed thereon. It was left to stand for 10 minutes, taken out, and the bending damage rate was examined.
Each test was performed at 20 points, and the number of scratches and cracks was divided as a whole to obtain a bending breakage rate.

実施例１〜３は比較例１〜４に比べて、キズやヒビの発生が非常に少なかった。 The test results obtained are shown in Table 3.

In Examples 1 to 3, the generation of scratches and cracks was very small compared to Comparative Examples 1 to 4.

[Food texture test of sugar corn]
The fired sheet-like doughs obtained in Examples 1 to 3 and Comparative Examples 1 to 4 were dried at 120 ° C. for 10 minutes, and the texture test was conducted on the following criteria by 10 panelists on the next day.

Texture 5 points Very light and crisp and smooth.
4 points Lightly crisp and smooth.
3 points Slightly crisp and smooth. .
2 points It is not light and crisp and smooth.
1 point Heavy and very bad.

本発明品はいずれも非常に軽くサクサクして滑らかで良い食感であった。
比較例１は食感は良好であったが、折り曲げ破損率が高く総合的に評価すると実施例より劣る評価となった。 The obtained evaluation results (average values) are shown in Table 4.

All of the products of the present invention were very light and crisp and smooth and had a good texture.
Although Comparative Example 1 had a good texture, the evaluation was inferior to that of the Examples when the rate of bending breakage was high and overall evaluation was made.

[Impact durability test of tortilla chips]
Forty tortilla chips obtained in Example 4 and Comparative Examples 5 to 6 were placed in a vinyl bag (40 cm × 25 cm), and the mouth was heat sealed.
The plastic bag containing the tortilla chips was dropped 5 times from a height of 150 cm, and the impact damage rate was examined. The total number of scratches and cracks was divided to obtain the impact damage rate.

実施例４は比較例５〜６に比べキズやヒビの入ったものの個数が少なかった。 The test results obtained are shown in Table 5.

Example 4 had fewer scratches and cracks than Comparative Examples 5-6.

[Food texture test of tortilla chips]
The tortilla chips obtained in Example 4 and Comparative Examples 5 to 6 were subjected to a food texture test according to the above evaluation criteria by 10 panelists.

実施例４は比較例５〜６に比べいずれも非常に軽くサクサクして滑らかで良い食感であった。 The test results obtained are shown in Table 6.

Example 4 was very light and crisp compared to Comparative Examples 5 to 6, and had a smooth and good texture.

[Additive effect test of glucomannan to tortilla chips]
The tortilla chips obtained in Examples 4 to 9 and Comparative Examples 5 to 6 were left in the room for one day.
The left tortilla chips were subjected to a food texture test by 10 panelists according to the above evaluation criteria.

実施例５〜９は１日経過後もサクサクして良好な食感であり、実施例４は、当日の食感は良好であったが、１日経過後は食感がやや劣る結果となった。
実施例９はガリガリする食感となったが、実施例５〜９はいずれも実施例４よりさらに良好な食感を得ることができ、いずれも比較例５〜６より良い結果であった。 The test results obtained are shown in Table 7.

Examples 5-9 were crispy and good texture after 1 day, and Example 4 had a good texture on the day, but the texture was slightly inferior after 1 day.
Although Example 9 became a crunchy texture, Examples 5-9 were all able to obtain a better texture than Example 4, and all were better results than Comparative Examples 5-6.

[Example 10]
(Thin baked rice crackers)
100 kg of raw okara, 26 parts by weight of wheat flour, 0.2 part by weight of sesame and 2.8 parts by weight of salt were mixed with 1 kg of raw material at a low speed for 3 minutes using a vertical mixer to prepare a dough.
The dough was laid at room temperature for 30 minutes and then divided into 50 g.
It was sandwiched between baking molds, and both sides were burned and baked at 180 ° C. for 7 minutes to obtain the thin baked rice crackers of the present invention.
The physical strength was sufficient, and when I ate, it was a crisp and very good texture.

[Example 11]
(Wafer)
100 kg of raw okara, 42 parts by weight of flour, 21.7 parts by weight of milk, 2.3 parts by weight of egg yolk, 0.2 parts by weight of vanilla flavor, and 1 kg of raw material are mixed with a vertical mixer for 3 minutes at low speed. Was prepared.
The dough was laid at room temperature for 30 minutes and then divided into 50 g.
The wafer of the present invention was obtained by baking at 180 ° C. for 4 minutes in a wafer baker and then drying at 100 ° C. for 5 minutes in a drying oven.
The physical strength was sufficient, and when I ate, it was a crisp and very good texture.

Claims (8)

  A sheet-shaped food raw material containing 50 to 80% by mass of raw okara in the raw material and containing 5 to 50 parts by mass of a binder for 100 parts by mass of the raw okara.   The raw material contains 50 to 80% by mass of raw okara, and 5 to 50 parts by mass of the connecting material and 100% by mass of the raw okara to 100 parts by mass. A sheet-like food material containing 0.5 part by mass of sol-like glucomannan.   A sheet-like food using the sheet-like food raw material according to claim 1 or 2.   The sheet-like food according to claim 3, wherein the baked dough is deformed and shaped.   The dough is prepared by mixing sheet-like food raw materials containing 50 to 80% by mass of raw okara in the raw material and containing 5 to 50 parts by mass of a binder for 100 parts by mass of the raw okara, A method for producing a sheet-like food, characterized in that the dough is shaped into a sheet and then baked.   The dough is prepared by mixing sheet-like food raw materials containing 50 to 80% by mass of raw okara in the raw material and containing 5 to 50 parts by mass of a binder for 100 parts by mass of the raw okara, A method for producing a sheet-like food, comprising shaping a dough into a sheet and then baking, and deforming and shaping the fired dough.   The raw material contains 50 to 80% by mass of raw okara, and 5 to 50 parts by mass of the connecting material and 100% by mass of the raw okara to 100 parts by mass. A method for producing a sheet-shaped food, comprising preparing a dough by kneading a sheet-form food material containing 0.5 part by mass of a sol-like glucomannan, shaping the dough into a sheet shape, and baking the dough. The raw material contains 50 to 80% by mass of raw okara, and 5 to 50 parts by mass of the connecting material and 100% by mass of the raw okara to 100 parts by mass. A dough is prepared by kneading a sheet-form food material containing 0.5 parts by mass of a sol-like glucomannan, and the dough is shaped into a sheet and then baked, and the baked dough is deformed and shaped. A method for producing a sheet-like food.