JP2009131188A - Pasty food raw material, method for producing the same, and processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pasty food raw material which is easy to process, while bean curd refuse and konjak are bound to each other, without separating, and from which emission of konjak odor does not occur, and to provide a method for producing the food raw material. <P>SOLUTION: The pasty food raw material is obtained, by kneading bean curd components, konjak components, gluten and water together without addition of a coagulant without adding coagulation agent: wherein 10-60 pts.mass of the gluten is added in 100 pts.mass of the total of the bean curd components and the konjak components. The pasty food raw material is produced, by adding gluten and bean curd powder into a mixture of water and konjak powder and kneading the mixture until the mixture becomes thicker. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a paste-like food material, a method for producing the same, and a processed food. More specifically, the present invention relates to a food material containing konjac and okara and rich in dietary fiber, and a processed food using the same.

In recent years, various foods containing konjac and okara have been proposed because they are low in calories and contain a lot of dietary fiber.
For example, processed foods obtained by uniformly mixing okara with konjac, eggs or long bean paste and coagulating with an alkaline solution are disclosed in Japanese Patent No. 3498087 (Patent Document 1) and Japanese Patent No. 3721351 (Patent Document). 2), and Japanese Patent Application Laid-Open No. 2000-262245 (Patent Document 3).

The method for producing okara foods disclosed in Patent Document 1 is to mix konjac flour with hot water and jelly, mix raw eggs with okara, and dissolve an alkaline solution in which calcium hydroxide is dissolved in lukewarm water. It is mixed with the above mixture and solidified and molded, and this is heated to remove the remaining alkali content and to produce an okara food that gives a meaty feeling.
The processed food disclosed in the above-mentioned Patent Document 2 is uniformly made from Okara 33 to 83 weight ratio, Konjac raw material 67 to 17 weight ratio, and Nagato with a weight ratio 2.5 to 5.0 times that of the konjac raw material. These are mixed and coagulated with an alkaline solution.

Patent Document 3 relates to a solidified porous health food, which is a porous and highly water-absorbing food by containing a food component having water absorbency with respect to a konjac component having a bad taste. Okara is listed as a food ingredient having water absorbency.
With respect to the method for producing the solidified porous health food, as disclosed in paragraph 0039, a food having water absorbency is mixed with water, and konjac powder is added thereto and mixed and swollen. A coagulant aqueous solution is mixed and kneaded, or a water-absorbing food, konjac swollen with water, and a coagulant aqueous solution are simultaneously mixed and kneaded.

Japanese Patent No. 3498087 Japanese Patent No. 3721351 JP 2000-262245 A

However, all of the foods disclosed in Patent Documents 1 to 3 are obtained by solidifying the konjac component with a coagulant to obtain a solid food. Therefore, when it mixes with other foodstuffs and cooks, or when it makes it coagulate | solidify, it is necessary to crush or cut finely.
Furthermore, the foods of Patent Documents 1 to 3 have a problem that the konjac odor remains. This “konnyaku odor” is generated by the reaction of konjac flour and coagulant, and even if it is eaten alone because it cannot be completely removed even after washing and removing the remaining coagulant after coagulation. In addition, when mixed with other foods, the flavor may be impaired.
Moreover, even if an okara component and a konjac component are simply mixed without using a coagulant, each component is unfamiliar and separated, so that it is difficult to use it as a raw material for processed foods.

  The present invention has been made in view of the above-mentioned problems, and paste-like food material that does not cause konjac odor and is easy to process while the okara and konjac are bound without separation, and a method for producing the same It is an issue to provide.

  It is another object of the present invention to provide a processed food rich in dietary fiber formed by molding the paste food material or a mixture of the paste food material and other food materials.

In order to solve the above problems, the present invention comprises an okara component, a konjac component, gluten and water, which are kneaded without blending a coagulant,
A paste-like food material is provided, wherein the gluten is blended in a proportion of 10 parts by mass or more and 60 parts by mass or less with respect to 100 parts by mass of a total mass of the okara component and the konjac component.

As a result of diligent research on the above problems, the present inventors have made an alkaline coagulation such as calcium hydroxide by forming a paste-like food material in which a predetermined amount of gluten and water are mixed with an okara component and a konjac component. It was found that the okara component and the konjac component can be bound without using an agent. That is, in the pasty food material of the present invention, since gluten serves as a binder for the okara component and the konjac component, the konjac component and the okara component can be integrated without passing the okara component. And since the alkali coagulant is not used, the impurities contained in the konjac powder and the coagulant react to generate no garlic odor.
Moreover, since the paste-like food material of the present invention is a paste-like food material that is not solidified in a solid state, it can be easily mixed with other food materials or formed into a desired shape.

The amount of the gluten based on the total mass of 100 parts by mass of the okara component and the konjac component is 10 parts by mass or more and 60 parts by mass or less because the amount of gluten is less than 10 parts by mass This is because the amount of gluten relative to the konjac component is small and the okara component and the konjac component cannot be sufficiently bound. On the other hand, if the blending amount of gluten exceeds 60 parts by mass, the resulting food has a high viscosity, which makes it difficult to mold and increases the calories.
The upper limit of the amount of gluten based on the total mass of 100 parts by mass of the okara component and the konjac component is preferably 55 parts by mass or less, more preferably 50 parts by mass or less, and the lower limit is preferably 30 parts by mass or more, more preferably 40 parts by mass. Part by mass.

In the pasty food material of the present invention, the total mass of the okara component and the konjac component in the total mass excluding moisture occupies 50 mass% or more, preferably 60 mass% or more.
The upper limit of the total mass of the okara component and the konjac component contained in the total mass excluding moisture is 90.9% by mass or less, preferably 80% by mass or less, depending on the relationship with the amount of gluten described above. .

The okara component and the konjac component preferably have a mass ratio of (4: 1) to (8: 1) (okara component: konjac component). Furthermore, the mass ratio of (okara component: konjac component) is preferably (5: 1) to (7: 1).
This is because if the okara component is contained less than four times the konjac component, it is difficult to obtain a texture due to the mixture of okara, and the konjac component unilaterally absorbs water and swells. On the other hand, when the amount of the okara component exceeds 8 times that of the konjac component, the amount of the okara component is too large, and the okara does not bind to the gluten and konjac components, which is not preferable.

The pasty food material comprises 4% by mass to 8% by mass of the gluten, 8% by mass to 15% by mass of the okara component, and 1% by mass or more of the konjac component in the total mass including moisture. It is preferable to contain in the ratio of the mass% or less.
In addition, it is preferable that water content is 73 mass% or more and 87 mass% or less, and it is preferable to set it as 100 mass% in total with water or water and a seasoning.
By setting the blending ratio, since it has an appropriate viscosity and softness, it is very easy to mold, and the binding property between the karaten component and the konjac component by gluten is excellent.

Specifically, the reason why the gluten content is 4% by mass or more and 8% by mass or less is that if it exceeds 8% by mass, the viscosity tends to be too high and the calorie tends to increase. This is because it is difficult to bind the konjac component. More preferably, the upper limit is 5% by mass and the lower limit is 7% by mass.
The reason why the konjac component is 1% by mass or more and 4% by mass or less is that if it exceeds 4% by mass, the texture may be deteriorated. Because it becomes difficult to do. More preferably, the upper limit is 3 mass% and the lower limit is 1.5 mass.
The reason why the okara component is 8% by mass or more and 15% by mass or less is that if it is less than 8% by mass, the meaning of blending okara is almost lost and the taste stain is worsened. This is because it may become difficult to bind to ingredients and gluten. More preferably, the upper limit is 13% by mass and the lower limit is 10% by mass.

The gluten is one of vegetable proteins, and those contained in wheat and plant seeds can be used. Among them, in the present invention, it is preferable to use wheat gluten contained in wheat.
As wheat gluten, raw gluten, powdered active gluten and modified gluten can be used alone or in admixture.

Raw gluten is a cohesive lump as it is, which is obtained by washing wheat flour with water and separating and removing water-insoluble proteins in the flour.
Active gluten is heated and powdered by vacuum drying, freeze-drying (freeze-drying), air-drying (flash-drying), or spray-drying (spray-drying) methods so that raw gluten is not subjected to heat denaturation as much as possible. is there.
Denatured gluten is treated with ammonia, ammonia and reducing agent, acetic acid, or acetic acid and reducing agent, etc. to the extent that raw gluten or active gluten is not changed, and in particular, it is dried and powdered. It is.
In the present invention, it is desirable to use active gluten in order to obtain a uniform composition.

The konjac component may be prepared from raw konjac or may be prepared from konjac fine powder. However, it is preferable to use konjac fine powder because the purity of glucomannan is high and handling is easy.
The particle size of the konjac fine powder is preferably 10 to 500 μm.

Okara ingredients may be prepared from dried powder okara or may be prepared from okara containing moisture, but it is preferable to use dried okara because of its long shelf life and resistance to spoilage .
The dried okara is preferably finely pulverized, and preferably obtained through a mesh material of 50 μm to 1000 μm (0.05 mm to 1 mm).

Furthermore, in addition to the components described above, animal food materials made of meat and fish, plant food materials made of vegetables and fruits, cereals, beans and the like may be added to the pasty food material of the present invention. Furthermore, you may mix | blend the thickening stabilizer of gums, a sour agent, a nutrient, etc.
Examples of the seasoning include sugar, salt, vinegar, soy sauce, sauce, miso, pepper, sesame, eggplant, and wasabi. Examples of nutrients include vitamins and collagen.
Moreover, it is preferable to mix the mixture other than what is called a seasoning into the paste-form or liquid form of vegetables, fruits, grains, meat, and fish.
By selecting and combining the above-mentioned additives, it is possible to have a specific seasoning and texture.
For example, when soy sauce or miso is used as a seasoning, a paste-like food material seasoned in Japanese flavor can be obtained. Further, a fish paste may be blended as a mixture.
Furthermore, when sugar, butter or the like is blended as a seasoning, a pasty food material that becomes a sweet confectionery material can be obtained. Furthermore, you may mix | blend fruits etc. as a mixture.

  The paste-like food material is paste-like around room temperature, but it is particularly preferable that the paste-like food material has a viscosity that is easy to mold and easily mixed even when mixed with other foods.

The paste-like food material of the present invention comprises water, konjac component (177 kcal per 100 g of konjac flour) and okara component (426 kcal per 100 g of dried okara), gluten (100 g). 437 kilocalories per unit), and can be adjusted to a low calorie of 50 to 100 kilocalories per 100 g.
In addition, the energy of the said konjac refined powder and gluten is based on the 5th Japanese food composition table | surface, and the energy from okara is based on an analytical value.

Furthermore, as a second invention, a method for producing a paste-like food material according to the first invention,
There is provided a method for producing a paste-like food material, characterized in that gluten and okara powder are mixed in a mixture obtained by mixing water and konjac flour and kneaded until a set viscosity is reached.
The pasty food material of the first invention is not limited to that manufactured by the manufacturing method of the second invention, but is preferably manufactured by the second invention.

By blending in the blending order, the konjac component is less likely to be agglomerated and the okara powder is easy to become familiar with konjac flour and gluten, so that a paste-like food material in which each component is uniformly dispersed can be produced.
Here, it is preferable that the blending mass ratio of water (including the amount of water if soup is included) and konjac flour is water: konjac flour = 20: 1 to 50: 1. More preferably, water: konjac powder = 30: 1 to 40: 1.

  In the production method, the gluten and okara powder are preferably mixed with the mixture of water and konjac flour before the viscosity of the mixture of water and konjac flour increases. This is because if konjac powder is completely swollen with water, it tends to form a lump, and even if okara powder and gluten are mixed later, uniform mixing may not be possible.

  Moreover, by mixing well until the viscosity becomes high after mixing gluten and okara powder, the viscosity of gluten can be exhibited and the okara component and the konjac component can be bound with gluten.

  In this production method, it is preferable to use both okara powder and konjac powder as raw materials in the range of the average particle diameter described above. By using okara powder and konjac powder in the above particle size range, there is an advantage that it is easy to uniformly disperse okara powder and konjac powder. Furthermore, by forming and processing a paste-like food material by a method to be described later, a food product having a heated candy-like texture can be obtained.

  Since the pasty food material is low in calories and rich in dietary fiber as described above, it can be used alone or mixed with other foods and molded into the required shape, followed by heat treatment, etc. Can be food.

Therefore, as a third invention, there is provided a processed food characterized in that the pasty food material is processed into a required shape.
Processed foods in which paste-like food materials are molded into the required shape in this way shall be foods that have a mouthfeel like potatoes or sweet potatoes when the water is evaporated by heat treatment such as frying or baking. Can do. Therefore, by using the pasty food material of the present invention as an alternative food for koji, which has a high calorie, it is possible to significantly cut existing foods by calories.

For example, the paste-like food material of the first invention can be frozen or semi-thawed and cut into strips like a fried potato, fried in oil, or baked to make a fried potato-like food.
Moreover, it can be set as the mashed potato-like food by heating the paste-form food material of 1st invention, and evaporating a water | moisture content.

The pasty food material of the present invention can be easily processed by freezing the water contained in a frozen or semi-frozen state into a solid and cutting or molding it into a desired shape. In addition, it may be formed after the moisture content is reduced by heating.
Then, a processed food can be obtained by baking or frying with oil and applying heat treatment.

  Further, as a fourth invention, at least one kind of seasoning, meat, fish animal food, vegetable, fruit vegetable food is added to the pasty food material, and has a required shape. We provide processed foods characterized by

For example, a pasty food material can be mixed with minced meat, etc., molded, fried with clothes, and made into a croquette.
When processing processed meat products such as sausages and hamburgers, it is preferable to paste meat into the pasty food material. The blending amount is arbitrarily adjusted according to how much the flesh is given. In order not to increase the calories, the amount of meat should be small.

  The shape of the processed food of the third and fourth inventions is not particularly limited, but it is preferably molded as a cube, a rectangular parallelepiped, a sphere, a dome, a polygonal column, a polygonal pyramid, a croquette, a sausage or a hamburger. . Since the paste-like food material contains gluten and the karaten component and konjac component are bound by the gluten, the pasty food material can be formed into a required shape without causing loss of shape.

As described above, since the pasty food material of the present invention contains a predetermined amount of gluten and water with respect to the okara component and the konjac component, the gluten is a binder of the okara component and the konjac component. Therefore, the konjac component and the okara component can be integrated without passing the okara component. And since the alkali coagulant is not used, the konjac component and the coagulant react to cause no garlic odor, and even when used as a food material, the flavor is not impaired.
In addition, since it is a paste-like food material that has not solidified into a solid form, it can be molded or processed into a desired shape by itself or easily mixed with other foods. A uniform dispersed state can be maintained without separation of other components, which is extremely useful as a food material.

  Moreover, according to the manufacturing method of the paste-form food material of this invention, since the gluten and the okara powder are mixed with the mixture which mixed water and the konjac flour, the konjac component is hard to become a lump. And since the viscosity of gluten is demonstrated by mixing well until the viscosity becomes high after mixing gluten and okara powder, the okara and konjac ingredients are combined with gluten, It is possible to obtain a paste-like food material in which and are dispersed substantially uniformly.

  As described above, the pasty food material contains konjac components and okara components that are low in calories and abundant in dietary fiber. Therefore, various processed foods that are reduced in calories by themselves or mixed with other ingredients. It can be.

Hereinafter, embodiments of the present invention will be described.
FIG. 1 shows a pasty food material 1 according to the first embodiment. The pasty food material 1 is an indeterminate paste and is sealed and accommodated in the packaging material 2.

The pasty food material 1 is made by kneading an okara component, a konjac component, gluten, and water.
The said gluten is mix | blended in the ratio of 30 to 60 mass parts with respect to 100 mass parts of total mass of the said okara component and the said konjac component.
And, the total mass of the okara component and the konjac component accounts for 50% by mass or more of the total mass excluding moisture, and the okara component and the konjac component have a mass ratio of (okara component: konjac component) ( 4: 1) to (8: 1).
In addition, the alkali coagulant for coagulating a konjac component is not mix | blended.

Specifically, the paste-like food material 1 includes 4% by mass to 8% by mass of the gluten, 8% by mass to 15% by mass of the okara component, and 1% by mass to 4% by mass of the konjac component. The total amount is 100% by mass with water and seasonings.
The pasty food material has an energy of 70 to 100 kcal per 100 g and contains 6 to 9 g of dietary fiber per 100 g.

  Below, the manufacturing method of the paste-form food material 1 of this embodiment is explained in full detail with reference to FIG.

First, weigh the water. When seasoning the pasty food material 1, seasonings such as soup, salt, sugar, soy sauce, and pepper are weighed into water and mixed into water.
Next, konjac powder is put into water and mixed.
As the konjac flour, konjac flour having a particle size of 10 to 500 μm and a glucomannan content of 80% by mass or more is used.
Here, the mixing mass ratio of water (including the mass of the soup when including soup) and the konjac flour is set to be water: konjac flour = 20: 1 to 40: 1.

After adding konjac flour, the mixture is stirred for 5 minutes or less (preferably 2-3 minutes) with a stirrer, and wheat gluten and okara flour are blended before the viscosity of the mixed solution increases.
As the okara powder, dried okara crushed through a mesh material of 50 μm to 1000 μm is used, and this is blended in an amount that is 4 to 8 times (mass) the konjac fine powder.
As wheat gluten, 30-60 mass parts of active wheat gluten is blended with respect to 100 mass parts of the total mass of konjac flour and okara flour.

After blending wheat gluten and okara flour, knead until gluten becomes sticky.
Specifically, the paste-like food material 1 of this embodiment is obtained by kneading for 1 minute to 10 minutes (preferably 2 minutes to 5 minutes) with a kneader such as a mixer.

  The pasty food material 1 is filled in a bag and vacuum-packed, and then sterilized by boil at 80 ° C. or higher and 100 ° C. or lower for 30 to 120 minutes, and stored refrigerated or frozen.

  Pasty food material 1 is a low-calorie food ingredient that contains a rich amount of dietary fiber, including okara and konjac ingredients. The contained water and other components are not separated, and a uniform dispersed state can be maintained. Therefore, the paste-like food material 1 can be used as a raw material for producing various low-calorie processed foods alone or mixed with other ingredients. Since it is in the form of a paste, it can be formed into a desired shape and is easy to process by mixing with other ingredients. And since the alkali coagulant is not used, a konjac odor does not generate | occur | produce.

Next, the processed food 10 manufactured by processing the pasty food material 1 will be described.
The processed food 10 is a simulated fried potato food, and is manufactured by the manufacturing method shown in FIG.
First, the frozen pasty food material 1 is taken out of the bag and thawed to a half-thawed state as shown in FIG.
Next, the semi-thawed pasty food material 3 is cut into small pieces 4 in the shape of French fries as shown in FIG.
Next, as shown in FIG. 3C, the processed food 10 shown in FIG.

By fried in oil, the water content of the paste-like food material 1 is reduced, resulting in a chewy texture like a heated potato. Therefore, a processed food having a texture similar to French fries, which is a high-calorie food of 388 kilocalories per 100 g (Five Japanese Food Composition Table), can be produced with a reduced calorie content. Since the processed food 10 has 150 to 200 calories per 100 g, it is excellent as a low calorie food for obesity as a substitute for flight potatoes.
In particular, when the konjac flour and okara powder have a particle size in the above-described range, a food having a texture similar to that of french fries can be obtained.

  Hereinafter, although the more specific Example of the manufacturing method of the paste-form food material 1 of this embodiment and the processed food formed from this paste-form food material is shown, this invention is not limited to this Example.

(Example)
A mixture of 50 kg of water and 1.67 kg of chicken broth soup was prepared, and 1.67 kg of konjac fine powder (average particle size of 10 to 300 μm) was added to the mixture and mixed for 2 to 5 minutes with a stirrer. While the konjac flour blends with the mixture and does not swell completely, 6.67 kg of dried okara flour (average particle size 50-1000 μm) and 4.17 kg of wheat gluten are confused at the same time, and the gluten is mixed for 2-5 minutes with a mixer. The paste was kneaded until it became sticky to obtain a pasty food material.

The obtained pasty food material was filled in a bag and vacuum-sealed and the whole bag was boil sterilized (90 ° C., 90 minutes).
After cooling, refrigerated storage was performed to obtain a pasty food material 10 in a product state.

  After the paste-like food material 10 obtained in this way is frozen, as shown in the process of FIG. 3, it is half-thawed and taken out from the bag, cut into strips, and vegetable oil at 150 ° C. to 180 ° C. And fried for 3 to 10 minutes to obtain simulated fried potatoes 10.

In FIG. 4, the processed food 20 made into the croquette of 2nd Embodiment is shown.
The second embodiment is different from the first embodiment in that the processed food is manufactured by mixing other food ingredients with the paste-like food material 1.
Specifically, after all the frozen pasty food material 1 is thawed, 20 parts by weight of minced pork and a required amount of seasoning are mixed and stirred with respect to 100 parts by weight of the pasty food material. After being formed into a croquette shape, the garment is attached and fried to produce the processed food 20.
Thus, by mix | blending the paste-form food material 1 with ground pork, the potato normally mix | blended with a croquette can be replaced with a paste-form food material, and a significant calorie reduction can be aimed at. Furthermore, no konjac odor is generated, so the flavor is not impaired.
Since other components and the manufacturing method are the same as those in the first embodiment, description thereof is omitted.

In FIG. 5, the processed food 30 made into the cake confectionery of 3rd Embodiment is shown.
The processed food 30 is a paste-like food material that becomes a sweet confectionery raw material by mixing sugar or artificial sweetener and flavor as a seasoning together with water at the time of manufacturing the paste-like food material of the first embodiment. A baked confectionery is made by mixing butter, flour, and eggs into a food material. Furthermore, you may mix | blend fruit etc.
Thus, by replacing a part of the raw material with a pasty food material, it is possible to reduce the calorie of high-calorie foods such as confectionery and to include dietary fiber.
Since other components and the manufacturing method are the same as those in the first embodiment, description thereof is omitted.

In addition, the said embodiment is an example of the processed food using a paste-form food material, and also a snack (chip shape, stick shape), sandwich ingredients (filling), pasta, processed kneaded food (kamaboko, chikuwa, It can be made into various processed foods such as hanpen and fried satsuma.
Further, the shape is not limited to the above-described embodiments and examples, and any shape such as a cube, a rectangular parallelepiped, a sphere, a triangle, a star, or the like can be used.

It is a figure which shows the paste-form food material of 1st Embodiment. It is drawing which shows the manufacturing process of the paste-form food material of 1st Embodiment. It is the schematic which shows the manufacturing method of the processed food using the paste-form food material of 1st Embodiment. It is the schematic which shows the processed food of 2nd Embodiment. It is the schematic which shows the processed food of 3rd Embodiment.

Explanation of symbols

1 Pasty food material 10, 20, 30 Processed food

Claims (8)

Okara ingredients, konjac ingredients, gluten and water are kneaded without blending a coagulant,
A paste-like food material, wherein the gluten is blended in a proportion of 10 parts by mass or more and 60 parts by mass or less with respect to 100 parts by mass of a total mass of the okara component and the konjac component.   The paste form according to claim 1, comprising 4% by mass to 8% by mass of the gluten, 8% by mass to 15% by mass of the okara component, and 1% by mass to 4% by mass of the konjac component. Food material.   The pasty food material according to claim 1 or 2, wherein the gluten is at least one wheat gluten selected from the group consisting of raw gluten, powdered active gluten and modified gluten.   Furthermore, animal foods consisting of meat and fish, vegetable foods consisting of vegetables and fruits, cereals, beans, thickening stabilizers, acidulants and nutrients are blended. Item 4. The paste-like food material according to any one of Items3. A method for producing a paste-like food material according to any one of claims 1 to 4,
A method for producing a paste-like food material, characterized in that gluten and okara powder are mixed in a mixture of water and konjac flour and kneaded until a set viscosity is reached.   The method for producing a paste-like food material according to claim 5, wherein the average particle size of the okara powder is 50 µm or more and 1000 µm or less, and the average particle size of the konjac powder is 10 µm or more and 500 µm or less.   A processed food, wherein the pasty food material according to any one of claims 1 to 4 is processed into a required shape.   The pasty food material according to any one of claims 1 to 4 is added with at least one kind of seasoning, meat, fish-based animal food, vegetable, fruit-based vegetable food. Processed food characterized by having a required shape.

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