JP2007166904A - Method for producing soybean snack confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing soybean snack confectionery having crispy feeling comprising using soybeans as many as possible. <P>SOLUTION: The method for producing soybean snack confectionery comprises the following process: (a) a process of kneading defatted soybeans; (b) a process of forming pellets from the resultant kneaded material; (c) a process of regulating water content of the pellets; (d) a process of swelling the pellets after regulation of the water content; (e) a process of adding oil and fat to the swollen pellets; and (f) a process of drying the resultant swollen pellets. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a snack confectionery for obtaining a light texture product from defatted soybean and a method for producing a processed soybean food.

It is known that soybean has a high nutritional value and has plasma cholesterol concentration control effect, diet effect, obesity prevention effect and the like. In addition, soy is attracting attention as a source of isoflavones that exerts preventive effects on cancer and heart disease, and improves osteoporosis and menopause.
A snack confectionery using soybean as a raw material is known. However, when soybean is used as it is, since the soybean itself has about 20% of fat and oil, there is a problem that the fat and oil deteriorates and the flavor is lowered.
Snack confectionery using soybeans as a raw material is also known, but it has only a hard texture. In order to soften this texture, it is necessary to add a large amount of starch or flour containing a large amount of starch such as wheat flour and rice flour. However, the amount of soybean is relatively reduced and the original nutrients of soybean are reduced. There is a problem of doing.
On the other hand, many snacks using beans are manufactured using green peas as a raw material, but since green peas contains a small amount of lipids, there is no problem when using soybeans as a raw material.
So far, as a method for producing a snack having a light texture, there is known a method in which no oil is added or only a small amount of oil other than the oil contained in the raw material (see, for example, Patent Documents 1 and 2). The method using defatted soybean is not known.

Japanese Patent Laid-Open No. 11-127809 JP 2000-253846 A

  Therefore, an object of the present invention is to provide a method for producing a snack snack or processed soybean food that has a light texture and a good flavor.

That is, the present invention includes (a) a step of kneading defatted soybeans, (b) a step of forming pellets from the obtained kneaded product, (c) a step of adjusting the moisture of the pellets, (d) after the moisture adjustment A method for producing a snack confectionery comprising: a step of expanding the pellets of: (e) a step of applying fats and oils to the expanded product, and (f) a step of drying the obtained expanded product.
The present invention also includes (a) a step of kneading defatted soybeans, (c) a step of adjusting the moisture of the kneaded product, (d) a step of expanding the kneaded product after the moisture adjustment, and (e) the expanded product. Provided is a method for producing a processed soybean food, which comprises a step of applying fats and oils, and (f) a step of drying the obtained expanded product.

ADVANTAGE OF THE INVENTION According to this invention, the snack confectionery with light texture and the processed soybean food can be manufactured. When produced by the method of the present invention, a crisp feeling can be easily obtained even if the content of soybean in the snack confectionery is increased. Therefore, it is possible to easily and abundantly soy nutrients.
Moreover, the snack confectionery or soybean processed food which does not contain the fat and oil derived from a soybean can be manufactured by using defatted soybean. Therefore, it is possible to extend the shelf life of the snack confectionery or the processed soybean food obtained by the production method of the present invention by using a refined oil and fat, such as palm oil and rice oil, which hardly deteriorates. At the same time, it becomes possible to use seasoning oil seasoned with fats and oils, making it possible to produce more delicious soybean snacks.

As the defatted soybean that can be used in the present invention, soybean after oil collection can be used. Specifically, soybeans obtained after pulverization, pressurization and heating can be used. A product obtained by removing lipids from this soybean using a hydrophobic organic solvent such as hexane can also be used. As the defatted soybean, isolated soybean protein having a high isoflavone content can also be used. Thereby, the soybean processed food (functional food) which has the preventive effect of a heart disease, and the improvement effect of osteoporosis and a menopause can be manufactured. Commercially available defatted soybeans can also be used. For example, they are sold by Fuji Protein Technology Co., Ltd. under the trade names of Soyafit 2000 and Prophyto 1000.
As the defatted soybeans, it is preferable to use those having a lipid content of 4% or less, preferably 2% or less, more preferably 1% or less, and most preferably 0.5% or less. By using defatted soybeans containing such amounts of lipids, it is possible to produce 100% soybean snacks or processed soybean foods, and to suppress a decrease in flavor due to deterioration of soybean oil. It is preferable because it can be seasoned with a seasoning oil or seasoning.

In the step (a), only defatted soybeans can be used, but the defatted soybeans can be kneaded with at least one selected from the group consisting of wheat flour, rice flour and starches. Addition of these to defatted soybeans is preferable because the connection of raw materials is improved. As starches, potato starch, corn starch and the like can be used. When using together at least 1 sort (s) chosen from the group which consists of wheat flour, rice flour, and starches, it uses in the quantity of 0-50 mass parts with respect to 100 mass parts of defatted soybeans, Preferably it is the range of 10-20 mass parts. Is preferred. It is preferable to use an amount in such a range because a snack confectionery or processed soybean food having a high relative mass and a light texture can be produced in the snack confectionery or processed soybean food.
In the step (a), defatted soybeans to which seasonings have been added can also be used. Examples of seasonings that can be used include various extracts such as beef extract, chicken extract, and fish shell extract.
In the step (a), examples of the apparatus for kneading the defatted soybean include a mixer, a steam mixer, and an extruder. It is preferable to knead so that it may become uniform for 1 to 5 minutes at room temperature.
At the time of kneading, it is preferable to add water so that the water content of the kneaded material is preferably 30 to 50%, more preferably 35 to 45%.

In the step (b), pellets of the kneaded product are formed. It is preferable to use pellets such as granules, columns, and squares. By making it into pellets, a snack confectionery or processed soybean food having a crispy feeling is produced by expanding into a thin plate of defatted soybean in step (d) and then drying. In the case of pellets, it is preferable to produce pellets by extrusion using an extruder. Extrusion is preferably performed at 120 to 160 ° C. and 4 to 6 MPa. It is also preferable to stretch the kneaded product using a roll type rolling mill and cut the stretched kneaded product into an appropriate size to produce pellets.
When using an extruder in the step (b), it is preferable to knead using an extruder or a mixer in the step (a).

  In step (c), the moisture content of the pellet is preferably adjusted to 10 to 20%, preferably 12 to 17%. The moisture adjustment can be performed by adding water to the pellet or drying the pellet at a temperature of, for example, 80 to 100 ° C. for 60 to 120 minutes. It is preferable to adjust the water content to such an amount because the work becomes easy.

In the step (d), the pellets are expanded using a heat press or the like at a temperature of 180 to 250 ° C., preferably 200 to 230 ° C., and a pressure of 2 to 6 MPa, preferably 3 to 4 Pa, for 0.1 to 0.3 seconds. It is preferable to carry out.
(d) It is preferable to dry the pellet after the step. It is preferable to perform the drying process because a crispy texture is obtained. Drying is preferably performed until the moisture content of the pellet is 0.5 to 2%, preferably 0.5 to 1%. It is preferable to set the moisture content in such a range because a more crisp texture is obtained.

In step (e), fats and oils are applied, but salad oil is preferably used. Specific examples include palm oil, coconut oil, rice oil, rapeseed oil, corn oil and the like. Of these, rice oil and corn oil are preferred. It is preferable to spray the fats and oils in an amount of 5 to 60 parts by mass, preferably 20 to 30 parts by mass with respect to 100 parts by mass of the expanded product. Spraying the amount of oil in such a range is preferable because it improves throatiness. The fats and oils can be applied by using a sprayer such as a spray gun, immersing the expanded product in the fats and oils, or applying a brush. Among these, it is preferable to apply fats and oils using a sprayer.
In the step (e), seasoning oil (seasoning oil) can be used as the oil. Here, as the seasoning oil, oil obtained after fried savory vegetables such as onion and garlic, and meat such as beef and pork can be used. In the present invention, a seasoning can also be used instead of or in addition to the seasoning oil. In the present invention, since defatted soybean is used as a raw material, it can be seasoned without impairing the flavor.

  In the step (f), it is preferable to dry until the water content of the expanded product becomes 0.5 to 1%. Drying is preferably performed at 110 to 180 ° C, preferably 140 to 160 ° C.

A manufacturing method according to the first embodiment of the present invention will be described with reference to FIG. In FIG. 1, defatted soybean is used as a raw material.
A predetermined amount of defatted soybean and water is put into an extruder, kneaded, and then extruded. The molded product is cut to an appropriate size to make a pellet. The pellets are adjusted to have a constant moisture content.
Next, the moisture-adjusted pellet is heated and pressurized to a certain temperature and pressure by a heat press, and then released to room temperature and normal pressure. At this time, the pellets expand. Then, fats and oils are sprayed, seasoning is sprinkled and dried. Thereby, the manufacture of the soybean snack which has a crisp feeling can be performed.
Next, a second embodiment of the present invention will be described with reference to FIG. Use defatted soybeans as raw material. At least one auxiliary material selected from the group consisting of wheat flour, rice flour, and starch and water are added to this raw material.
A mixer is used for kneading the raw materials. After sufficiently kneading with a mixer, it is rolled using a roll type rolling mill. This rolled dough is cut into an appropriate size to make pellets.
The pellets thus prepared are adjusted to appropriate moisture and expanded by heat press. The subsequent steps are the same as those in the first embodiment described above.

10 kg of defatted soybean containing 0.2% lipid (trade name Soyafit 2000, Fuji Protein Technology Co., Ltd.) and 6.5 kg of water were put into a mixer and kneaded at 25 ° C.
After kneading for 2 minutes, the defatted soybeans were removed from the kneader and transferred to an extruder.
The defatted soybean was extruded under conditions of 150 ° C. and 5 MPa. The extruded dough was cut into square columns of about 20 mm square and about 7 mm thickness to produce pellets.
The obtained pellets were left to dry at room temperature, so that the moisture inside the pellets was adjusted to 15%.
The pellets were set in a heat press, heated at a temperature of about 220 ° C., and pressurized for 0.2 seconds so that a pressure of about 4 MPa was applied per pellet. Thereafter, the pellet-like defatted soybean was released from the pressure of the heat press and returned to normal pressure.
About 20 parts by mass of rice oil was sprayed using a spray gun to 100 parts by mass of the puffed defatted soybean. Then, about 3 mass parts of seasonings were sprinkled with respect to 100 mass parts of defatted soybeans. Thereafter, the final moisture was adjusted to about 1% through a dryer at 150 ° C. for 4 minutes. Thereby, the soybean snack confectionery with the taste and crispness was able to be manufactured.

It is process drawing which shows an example of the manufacturing method of the soybean snack which concerns on this invention. It is process drawing which shows an example of the manufacturing method of the soybean snack which concerns on this invention.

Claims (10)

  (a) a step of kneading defatted soybeans, (b) a step of forming pellets from the obtained kneaded product, (c) a step of adjusting the moisture of the pellets, (d) a step of expanding the pellets after the moisture adjustment (E) The process of applying fats and oils to a puffed product, (f) The manufacturing method of snack confectionery which includes the process of drying the puffed product obtained.   The method for producing a snack according to claim 1, wherein the fat used in step (e) is a fat other than soybean oil.   The method for producing a snack according to claim 1 or 2, wherein in step (e), seasoning oil is applied as fat.   The method for producing a snack according to any one of claims 1 to 3, wherein the fat in the defatted soybean used in step (a) is 4% or less.   The method for producing a snack confectionery according to any one of claims 1 to 4, wherein in the step (a), the defatted soybean is kneaded with at least one selected from the group consisting of wheat flour, rice flour and starches.   The manufacturing method of the snack confectionery of any one of Claims 1-5 which makes a pellet by the extrusion molding by an extruder.   The manufacturing method of the snack confectionery of any one of Claims 1-5 which stretches a raw material and makes a pellet by cut | disconnecting from this stretched raw material.   The method for producing a snack according to any one of claims 1 to 7, wherein in step (c), the moisture of the defatted soybean is adjusted to 10 to 20%.   The manufacturing method of the snack confectionery of any one of Claims 1-8 which give the fats and oils of the quantity of 5-60 mass parts with respect to 100 mass parts of defatted soybeans in (e) process.   (a) a step of kneading defatted soybeans, (c) a step of adjusting the moisture of the kneaded product, (d) a step of expanding the kneaded product after the moisture adjustment, (e) a step of applying fats and oils to the expanded product, (f) A method for producing a processed soybean food comprising a step of drying the obtained expanded product.

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