JP2014161299A - Non-fried snack-like food and manufacturing method thereof - Google Patents
Non-fried snack-like food and manufacturing method thereof Download PDFInfo
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Abstract
Description
本発明は、ノンフライスナック様食品およびその製造法に関する。 The present invention relates to a non-fried snack-like food and a method for producing the same.
組織状大豆蛋白等の組織状蛋白素材は、脱脂大豆や分離大豆蛋白等の蛋白素材を原料として二軸エクストルーダー等で押し出し組織化することにより製造されており、水和すなわち水戻しした後、ハンバーグやミートボール等の畜肉加工食品に配合することで挽肉様の食感を付与したり、また加熱歩留まりの向上等を目的とした品質改良材として多用されている。また近年は、大豆の健康価値を活かしたパフスナックとして、乾物での食感を活かしたバーやシリアルなどの食品素材として利用されている。 A textured protein material such as textured soy protein is manufactured by extruding and organizing a protein material such as defatted soybean or separated soybean protein with a biaxial extruder, etc. It is often used as a quality-improving material for the purpose of giving a ground meat-like texture by adding it to processed meat products such as hamburger and meatballs, and improving the heating yield. In recent years, it has been used as a food material such as bars and cereals that take advantage of the texture of dry matter as a puff snack that makes use of the health value of soybeans.
従来からも、この組織状蛋白素材を利用してスナック様食品を得ようと試みられている例はある。 There have been examples of attempts to obtain a snack-like food using this textured protein material.
例えば特許文献１（大豆蛋白食品の製造法）では、大豆蛋白に水もしくは調味液と澱粉の混合物を押出機にて加熱加圧し、フライングを行い膨化させることでスナック様食品を得ている。さらに特許文献２（スナック様食品の製造法）では、組織状大豆蛋白をフライすることで、組織状大豆蛋白がもつ肉的な歯ごたえのある食感を、サクサクと砕けるような軽い食感にし、スナック様食品を得ることが記載されている。 For example, in Patent Document 1 (manufacturing method of soy protein food), a snack-like food is obtained by heating and pressurizing a soy protein with water or a mixture of seasoning liquid and starch with an extruder, followed by frying. Furthermore, in Patent Document 2 (a method for producing a snack-like food), the textured texture of the soy protein is made light by making the texture of the soy protein crunchy by frying the textured soy protein, It is described that a snack-like food is obtained.
また、特許文献３（植物蛋白食品素材）では、水分１５％以下の組織状植物蛋白を水で膨潤させた後に真空乾燥することにより、サクサクした食感と風味良好な植物蛋白食品素材が得られると記載されている。 Further, in Patent Document 3 (plant protein food material), a plant protein food material having a crunchy texture and good taste can be obtained by swelling a tissue-like plant protein having a water content of 15% or less with water and then vacuum drying. It is described.
また、特許文献４（含脂組織状膨化食品素材の製造方法）では、油脂を含む大豆蛋白含有原料を押出機を用いて組織化する方法において、組織化品のｐＨが７〜８となるよう原料中に炭酸マグネシウムのようなアルカリ性物質を添加することを特徴とする含脂組織状膨化食品素材の製造方法が記載されている。 Moreover, in patent document 4 (manufacturing method of a fat-containing structured puffed food material), in a method of organizing soy protein-containing raw materials containing fats and oils using an extruder, the pH of the structured product is 7-8. A method for producing a fat-containing textured puffed food material characterized in that an alkaline substance such as magnesium carbonate is added to the raw material is described.
特許文献１，２はいずれもフライ工程によりサクサクとした食感のスナック様食品を得ているが、例えば調味剤で濃い着味をするような場合、調味剤による焦げやフライ油の汚れの発生等、数々の制約が生じると考えられる。また着味もスナック様食品の外層部にまぶすだけとなり、スナック様食品の組織中まで着味するには限界が生じる。 Patent Documents 1 and 2 both have a crispy snack-like food by the frying process, but for example, when seasoning with a seasoning, the seasoning causes scorching and frying oil stains. A number of constraints are expected to occur. In addition, the taste is only applied to the outer layer of the snack-like food, and there is a limit to the taste of the snack-like food.
また特許文献３は特許文献１，２のようにフライ工程を経ることなく、組織状蛋白素材に膨潤処理と乾燥処理を加えることによって食感を改良しているとのことだが、具体的な乾燥方法が真空乾燥（加温あるいは凍結）となっている。真空加温乾燥の場合でも、食感（硬さ）面と品質面から温度は60℃と低く制限されている。そして通常広く用いられる熱風乾燥は食感（硬さ）と品質面から好ましくないとされている。 Patent Document 3 says that the texture is improved by adding a swelling process and a drying process to the textured protein material without going through the frying process as in Patent Documents 1 and 2, but concrete drying. The method is vacuum drying (heating or freezing). Even in the case of vacuum heating drying, the temperature is limited to as low as 60 ° C. in terms of texture (hardness) and quality. And generally used hot air drying is not preferable in terms of texture (hardness) and quality.
また特許文献４は油脂を組織状蛋白素材の製造原料中に多く配合することを目的とする技術であるが、得られる素材はサクサクと砕けるような軽い食感を有するものではない。 Patent Document 4 is a technique aiming to blend a large amount of fats and oils in the raw material for producing the textured protein material, but the obtained material does not have a light texture that can be crushed.
上記実情に鑑み、本発明は組織状蛋白素材を用いて、サクサクと砕けるような軽い食感（以下、「クリスピー感」と称する。）を有し、さらに組織状蛋白素材特有の風味も抑制された、風味と食感に優れたノンフライタイプのスナック様食品を提供することを課題とする。加えて本発明は組織中にまで十分に着味されたノンフライスナック様食品を提供することも課題とする。 In view of the above circumstances, the present invention uses a textured protein material, has a light crispy texture (hereinafter referred to as “crispy feeling”), and further suppresses the flavor unique to the textured protein material. Another object of the present invention is to provide a non-fried snack-like food with excellent flavor and texture. In addition, another object of the present invention is to provide a non-fried snack-like food that is sufficiently seasoned into the tissue.
本発明者は鋭意研究を行った結果、膨化組織状蛋白素材と油脂を接触させ、該膨化組織状蛋白素材の組織中に油脂を吸収させることにより、組織状蛋白素材自身の食感とは全く異なる、クリスピー感を有し、組織状蛋白素材が有する好ましくない風味も抑制されたノンフライスナック様食品が得られる知見を得た。さらに、油脂と共に調味成分を加えることにより、組織内部にまで十分着味されたノンフライスナック様食品が得られる知見を得た。本発明はかかる知見に基づき完成されるに到ったものである。 As a result of earnest research, the present inventor brought the swollen tissue protein material and oil into contact with each other, and absorbed fat into the tissue of the swollen tissue protein material. The present inventors have obtained knowledge that a non-fried snack-like food product having a different crispy feeling and suppressing the unfavorable flavor of the textured protein material is obtained. Furthermore, the knowledge which the non-fried snack-like foodstuff fully seasoned to the structure | tissue was obtained by adding a seasoning component with fats and oils was acquired. The present invention has been completed based on this finding.
すなわち本発明は、
（１）少なくとも膨化組織状蛋白素材および油脂から構成されており、油脂が膨化組織状蛋白素材の組織中に吸収されており、水分が１０重量％以下であることを特徴とする、ノンフライスナック様食品、
（２）油脂が乾物中５〜３５重量％含まれる、前記（１）記載のノンフライスナック様食品、
（３）膨化組織状蛋白素材の組織中に、さらに調味成分が吸収されている、前記（１）又は（２）記載のノンフライスナック様食品、
（４）膨化組織状蛋白素材の組織中に、さらに乳化剤が吸収されている、前記（１）〜（３）の何れか１項に記載のノンフライスナック様食品、
（５）油脂を乳化物の形態で膨化組織状蛋白素材の組織中に吸収させた後、該食品中の水分を１０重量％以下に調整して得られる、前記（１）〜（５）の何れか１項に記載のノンフライスナック様食品、
（６）膨化組織状蛋白素材を油脂と接触させる工程、次いで該油脂を該膨化組織状蛋白素材の組織中に吸収させる工程を行うこと、および、該食品中の水分を１０重量％以下に調整することを特徴とする、ノンフライスナック様食品の製造法、
（７）膨化組織状蛋白素材の乾物量に対して１０〜６０重量％の油脂を該膨化組織状蛋白素材の組織中に吸収させる、前記（６）記載のノンフライスナック様食品の製造法、
（８）膨化組織状蛋白素材を油脂及び調味成分を含む混合物と接触させ、該混合物を膨化組織状蛋白素材中に吸収させる、前記（６）又は（７）記載のノンフライスナック様食品の製造方法、
（９）膨化組織状蛋白素材を油脂及び乳化剤を含む混合物と接触させ、該混合物を膨化組織状蛋白素材中に吸収させる、前記（６）又は（７）記載のノンフライスナック様食品の製造法、
（１０）膨化組織状蛋白素材を油脂、調味成分及び乳化剤を含む混合物と接触させ、該混合物を膨化組織状蛋白素材中に吸収させる、前記（６）又は（７）記載のノンフライスナック様食品の製造法、
（１１）油脂又は油脂を含む混合物を乳化物の形態で膨化組織状蛋白素材と接触させ、これを膨化組織状蛋白素材中に吸収させる、前記（６）〜（１０）の何れか１項に記載のノンフライスナック様食品の製造法、
である。
That is, the present invention
(1) Non-fried snack-like, characterized in that it is composed of at least a swollen textured protein material and an oil and fat, the fat is absorbed in the tissue of the swollen textured protein material, and the water content is 10% by weight or less Food,
(2) The non-fried snack-like food according to (1), wherein the fat / oil is contained in an amount of 5 to 35% by weight in the dry matter,
(3) The non-fried snack-like food according to (1) or (2), wherein a seasoning component is further absorbed in the tissue of the expanded textured protein material,
(4) The non-fried snack-like food according to any one of (1) to (3), wherein an emulsifier is further absorbed in the tissue of the expanded textured protein material,
(5) The oils and fats according to the above (1) to (5) obtained by absorbing the fats and oils in the tissue of the swollen tissue protein material in the form of an emulsion and then adjusting the water content in the food to 10% by weight or less. Non-fried snack-like food according to any one of the above,
(6) performing the step of bringing the swollen tissue protein material into contact with the fat and oil, then the step of absorbing the fat and oil into the tissue of the swollen tissue protein material, and adjusting the moisture in the food to 10% by weight or less A method for producing a non-fried snack-like food, characterized by
(7) The method for producing a non-fried snack-like food according to (6) above, wherein 10 to 60% by weight of fat / oil is absorbed into the tissue of the swollen tissue protein material, based on the dry matter amount of the swollen tissue protein material,
(8) The method for producing a non-fried snack-like food according to (6) or (7), wherein the swollen textured protein material is brought into contact with a mixture containing fats and oils and seasoning ingredients, and the mixture is absorbed into the swollen textured protein material. ,
(9) The method for producing a non-fried snack-like food according to (6) or (7), wherein the swollen textured protein material is brought into contact with a mixture containing fats and oils and an emulsifier, and the mixture is absorbed into the swollen textured protein material.
(10) The non-fried snack-like food according to (6) or (7), wherein the swollen textured protein material is brought into contact with a mixture containing fats and oils, a seasoning component and an emulsifier, and the mixture is absorbed into the swollen textured protein material. Manufacturing method,
(11) In any one of the above (6) to (10), the fat or oil or a mixture containing fat is brought into contact with the swollen tissue protein material in the form of an emulsion, and this is absorbed into the swollen tissue protein material. A method for producing the non-fried snack-like foods described,
It is.
なお、スナック様食品を得ることを主目的としてはいないが、特許文献３（含脂組織状膨化食品素材の製造方法）では原料中に油脂を予め添加しておき、これを押出機で膨化させた含脂組織状膨化食品が開示されている。かかる組織状膨化食品は組織そのものに油脂を含有するものであり、本発明のように膨化組織状蛋白素材に吸収させたものを開示するものではない。 In addition, although the main purpose is not to obtain a snack-like food, Patent Document 3 (a method for producing a fat-containing textured expanded food material) adds oils and fats to the raw material in advance and expands them with an extruder. A fat-containing textured puffed food is disclosed. Such a textured puffed food contains fats and oils in the tissue itself, and does not disclose what is absorbed in the puffed textured protein material as in the present invention.
本発明によれば、フライ工程を経なくとも組織状蛋白素材を原料としてクリスピー感を有し、また組織状蛋白素材特有の好ましくない風味も抑制されたノンフライスナック様食品を提供することが可能である。さらに本発明によれば、油溶性や水溶性の別なく様々な調味成分で食品全体に十分に着味された、種々の風味を有するノンフライスナック様食品を提供することが可能である。これにより、組織状蛋白素材を新たな食品の用途に利用することができ、その用途の拡大に寄与することができる。 According to the present invention, it is possible to provide a non-fried snack-like food that has a crispy feeling using a textured protein material as a raw material without passing through a frying step, and that also suppresses an undesirable flavor peculiar to the textured protein material. is there. Furthermore, according to the present invention, it is possible to provide non-fried snack-like foods having various flavors that are sufficiently flavored throughout the foods with various seasoning components regardless of whether they are oil-soluble or water-soluble. Thereby, the textured protein material can be used for new food applications, and can contribute to the expansion of the applications.
本発明のノンフライスナック様食品は、少なくとも膨化組織状蛋白素材および油脂から構成されており、油脂が膨化組織状蛋白素材の組織中に吸収されており、水分が１０重量％以下であることを特徴とする。以下、本発明の実施形態について具体的に説明する。 The non-fried snack-like food of the present invention is composed of at least a puffed tissue protein material and a fat and oil, wherein the fat and oil is absorbed into the tissue of the puffed tissue protein material and the water content is 10% by weight or less. And Hereinafter, embodiments of the present invention will be specifically described.
（膨化組織状蛋白素材）
本発明における膨化組織状蛋白素材としては、各種蛋白質原料を単独又は必要により複数種類併用し、二軸エクストルーダーのような押出し成型装置に供して加圧加熱し、装置先端のダイより常圧下に押し出すことにより、膨化組織状としたものが用いられる。
(Puffed tissue protein material)
As the swollen textured protein material in the present invention, various protein raw materials are used alone or in combination with a plurality of kinds as necessary, and subjected to an extrusion molding apparatus such as a biaxial extruder, and heated under pressure, under normal pressure from a die at the tip of the apparatus. By extruding, an expanded structure is used.
蛋白原料としては植物由来あるいは動物由来のいずれの蛋白原料も用いることができる。植物由来のものとしては、例えば脱脂大豆，濃縮大豆蛋白，分離大豆蛋白等の大豆蛋白原料の他、大豆以外のエンドウなどの豆類蛋白原料も用いることができ、また、小麦・米・トウモロコシ等の穀類蛋白原料やキャノーラ等の種子蛋白原料なども用いることができる。動物由来のものとしては、乳ホエー蛋白、カゼイン等の乳蛋白原料などを用いることができる。特に従来の大豆蛋白原料をベースとした膨化組織状蛋白素材においては特有の大豆臭を改善できる点で、上記大豆蛋白原料を蛋白原料として含有するものを使用することが好ましい。 As the protein material, any protein material derived from plants or animals can be used. As plant-derived materials, for example, soybean protein materials such as defatted soybean, concentrated soybean protein, and separated soybean protein can be used, as well as beans protein materials such as peas other than soybean, and wheat, rice, corn, etc. Cereal protein raw materials and seed protein raw materials such as canola can also be used. As animal-derived substances, milk protein raw materials such as milk whey protein and casein can be used. In particular, in a puffed tissue protein material based on a conventional soy protein raw material, it is preferable to use a material containing the above-mentioned soy protein raw material as a protein raw material in that it can improve the characteristic soybean odor.
膨化組織状の大豆蛋白素材は市販のものを入手することができ、例えば不二製油(株)の「ニューフジニック」，「アペックス」，「ベジテックス」，「ソヤパフ」や、日清オイリオグループ(株)の「ニューソイミー」，「ニューコミテックス」，「プロコン」や、昭和産業(株)の「ソイバリュー」，「ミーテックス」，「フレッシュ」や、デュポン(株)の「CENTEX」，「SUPRO NUGGETS」，「RESPONSE」や、ADM社の「TVP」などが相当し、これら以外の市販品も無論使用することができる。 The swollen textured soybean protein material is available on the market. For example, Fuji Oil Co., Ltd. “New Fujinic”, “Apex”, “Vetitex”, “Soyapuff”, Nisshin Oillio Group ( "New Soy Me", "New Comitex", "Procon" of Showa Sangyo Co., Ltd., "Soi Value", "Metex", "Fresh" of Showa Sangyo Co., Ltd., "CENTEX", "SUPRO" of DuPont Co., Ltd. NUGGETS ”,“ RESPONSE ”,“ ADMP TVP ”, etc. are equivalent, and other commercial products can of course be used.
本発明における膨化組織状蛋白素材は、膨化によって多孔質な組織となっており、該組織内に満遍なく油脂が吸収されることによって、クリスピー感のある好ましい食感となり、膨化組織状蛋白素材に特有の風味も抑制される。一般に水分10％以下の乾物であり、乾物重量に対し２〜６倍量の吸水倍率を有する。粒度は20メッシュオンのものを用いるとスナック様食品としてより好ましい大きさとなる。 The swollen textured protein material in the present invention has a porous structure due to swelling, and the fats and oils are evenly absorbed in the tissue, resulting in a favorable crispy texture and peculiar to the swollen textured protein material. Is also suppressed. Generally, it is a dry matter having a water content of 10% or less, and has a water absorption ratio of 2 to 6 times the dry matter weight. When the particle size is 20 mesh on, the size becomes more preferable as a snack-like food.
本発明に用いられる膨化組織状蛋白素材は、押出し成型装置で製造することができる。公知の押出し成型装置が使用でき、一般に水戻ししたものに肉様食感が期待される膨化組織状大豆蛋白素材は、混練が強く組織化しやすい二軸以上の軸を有する押出機を用いる方が好ましい。エクストルーダーは、原料供給口、バレル内をスクリューにおいて原料送り、混合、圧縮、加熱機構を有し、更に先端バレルに装着されたダイを有するものであれば利用できる。この膨化組織状大豆蛋白素材の組織化条件は、例えば先端バレル温度１４０〜１９０℃に加熱し、０〜５０kg／cm２に加圧して押し出すのが適当である。 The expanded tissue protein material used in the present invention can be produced by an extrusion molding apparatus. A well-known extrusion molding apparatus can be used, and the swollen textured soy protein material, which is generally expected to have a meat-like texture when rehydrated, is better to use an extruder having two or more axes that are kneaded and easy to organize. preferable. The extruder can be used as long as it has a raw material feed port, raw material feed, mixing, compression, and heating mechanism in the barrel, and a die attached to the tip barrel. For example, it is appropriate that the expanded tissue-like soybean protein material is heated under a barrel temperature of 140 to 190 ° C. and pressurized to 0 to 50 kg / cm 2 and extruded.
なお、膨化組織状蛋白素材としては特開平６−３１１８５３号公報（繊維状蛋白食品素材及びその製造方法）に記載されるような、蛋白質を含む食品原料のスラリーをパイプ熱交換器やエジェクター等を用いて加熱流動させ、これをノズルから吹き出させて繊維状に組織化させて得られる、いわゆる「繊維状蛋白素材」があるが、これは組織が膨化していないため、本発明における膨化組織状蛋白素材には該当しない。 As a swollen tissue protein material, a slurry of a food material containing protein as described in JP-A-6-311853 (fibrous protein food material and its production method) is replaced with a pipe heat exchanger or an ejector. There is a so-called “fibrous protein material” obtained by heating and flowing using, and blowing it from a nozzle to form a fiber, but this is because the tissue is not expanded, so that the expanded structure in the present invention Not applicable to protein materials.
（油脂）
本発明のノンフライスナック様食品は、膨化組織状蛋白素材の組織中に油脂が吸収されていることが重要である。使用される油脂としては、菜種油，パーム油，パーム核油，ひまわり油，コーン油，大豆油，米油，魚油，豚脂，牛脂，乳脂，カカオバター及びこれらの水添油脂，あるいはこれらの分別油脂やエステル交換油脂等の単独もしくは混合油脂が挙げられる。油脂の融点は特に限定されないが膨化組織状蛋白素材に吸収させる際に油脂が流動性を有していることが好ましく、吸収時に設定する作業温度において適正な融点の油脂を選択することができる。
(Oil and fat)
In the non-fried snack-like food of the present invention, it is important that fats and oils are absorbed in the tissue of the expanded tissue protein material. Oils and fats used include rapeseed oil, palm oil, palm kernel oil, sunflower oil, corn oil, soybean oil, rice oil, fish oil, pork fat, beef tallow, milk fat, cacao butter and their hydrogenated fats, or fractionation thereof. Examples thereof include single or mixed fats and oils such as fats and oils and transesterified fats and oils. The melting point of the oil / fat is not particularly limited, but the oil / fat preferably has fluidity when absorbed into the swollen tissue protein material, and an oil / fat having an appropriate melting point can be selected at the working temperature set at the time of absorption.
膨化組織状蛋白素材に吸収させるために用いられる油脂の配合量は、膨化組織状蛋白素材の乾物量に対し、１０重量％以上が好ましく、１５重量％以上がより好ましく、２５重量％以上がさらに好ましい。また上限は好ましくは６０重量％以下、より好ましくは５５重量％以下、さらに好ましくは４５重量％以下が適当である。油脂の量が少なすぎるとクリスピー感のあるスナック様食感を得にくくなり、熱風乾燥特有の収縮した硬めの食感となる。また油脂の量が多すぎると油染みが起こりスナック様食品としての品質を維持しにくくなる。 The blending amount of fats and oils used for absorption into the swollen tissue protein material is preferably 10% by weight or more, more preferably 15% by weight or more, and more preferably 25% by weight or more based on the dry matter amount of the swollen tissue protein material. preferable. The upper limit is preferably 60% by weight or less, more preferably 55% by weight or less, and still more preferably 45% by weight or less. If the amount of oil or fat is too small, it becomes difficult to obtain a crispy snack-like texture, resulting in a contracted, hard texture characteristic of hot air drying. Moreover, when there is too much quantity of fats and oils, an oil stain will occur and it will become difficult to maintain the quality as a snack-like food.
本発明のノンフライスナック様食品の乾物中の油脂含量は、５重量％以上が好ましく、１１重量％以上がより好ましく、１７重量％以上がさらに好ましい。また上限は好ましくは３５重量％以下、より好ましくは３１重量％以下、さらに好ましくは２７重量％以下が適当である。 The fat content in the dry matter of the non-fried snack-like food of the present invention is preferably 5% by weight or more, more preferably 11% by weight or more, and further preferably 17% by weight or more. The upper limit is preferably 35% by weight or less, more preferably 31% by weight or less, and still more preferably 27% by weight or less.
油脂を膨化組織状蛋白素材の組織中に吸収させる方法としては、まず膨化組織状蛋白素材を油脂と接触させる工程を行い、次いで該油脂を該膨化組織状蛋白素材の組織中に吸収させる工程を行う方法が挙げられる。
これらの原料の接触方法としては、油脂に対して膨化組織状蛋白素材を投入して接触させても良いし、逆に膨化組織状蛋白素材に対して油脂を塗布したりスプレーするなどして適量を付着させてもよい。
そして、この状態で一定時間油脂中に膨化組織状蛋白素材を浸漬したり、遠心分離機や真空タンブリングマシン、真空ニーダー、真空ミキサー等で表面に付着させた油脂を膨化組織状蛋白素材の組織内に浸透させたりして油脂を膨化組織状蛋白素材の組織内に吸収させる。
なお、油脂を予め膨化組織状蛋白素材を製造する段階で原料中に配合しておくことは可能ではあるが、配合できる油脂量に限界がある上、それだけでは本発明の効果は生じない。すなわち本発明のノンフライスナック様食品は、膨化組織状蛋白素材に油脂を含有していることのみでは十分でなく、膨化組織状蛋白素材の組織中に事後的に油脂が吸収されていることが必要である。
As a method for absorbing fats and oils into the tissue of the expanded tissue protein material, first, a step of bringing the expanded tissue protein material into contact with the fats and oils, and then a step of absorbing the fats and oils into the tissue of the expanded tissue protein material The method of performing is mentioned.
As a method for contacting these raw materials, the swollen tissue protein material may be introduced into contact with the fat or oil, or conversely, an appropriate amount of oil or fat may be applied or sprayed on the swollen texture protein material. May be attached.
In this state, the swollen tissue protein material is immersed in the fat for a certain period of time, or the fat or oil adhered to the surface with a centrifuge, vacuum tumbling machine, vacuum kneader, vacuum mixer, etc. The fats and oils are absorbed into the tissue of the expanded tissue protein material.
In addition, although it is possible to mix | blend fats and oils in a raw material in the stage which manufactures a swelling tissue-like protein raw material beforehand, since the amount of fats and oils which can be mix | blended has a limit, the effect of this invention will not arise. That is, it is not sufficient that the non-fried snack-like food of the present invention contains fat and oil in the swollen textured protein material, and it is necessary that the fat and oil is subsequently absorbed in the tissue of the swollen textured protein material. It is.
（油脂の乳化）
膨化組織状蛋白素材に油脂を吸収させる工程において、該油脂は、水と混合した乳化物の形態であることがより好ましい。乳化形態としては水中油型又は油中水型のいずれの乳化型であってもよい。この場合、水の量は膨化組織状大豆蛋白素材の吸収容量以内であれば良く、配合中６０重量％以下の水分であれば水の全量を膨化組織状蛋白素材に吸収させることができる。ただし、後の工程で乾燥処理を行う場合に時間、エネルギー等のロスを考慮すれば水分量はなるべく少ない方が好ましい。
(Emulsification of fats and oils)
In the step of causing the swollen textured protein material to absorb fat and oil, the fat and oil is more preferably in the form of an emulsion mixed with water. The emulsified form may be either an oil-in-water type or a water-in-oil type. In this case, the amount of water only needs to be within the absorption capacity of the swollen textured soybean protein material, and if the water content is 60% by weight or less during blending, the entire amount of water can be absorbed by the swollen textured protein material. However, when the drying process is performed in a later process, it is preferable that the amount of water is as small as possible in consideration of losses such as time and energy.
（乳化剤）
膨化組織状蛋白素材の組織中には、油脂と共に乳化剤を吸収させることが好ましい。乳化剤は油脂が膨化組織状蛋白素材の組織内に吸収されるのを促進させることができる。また上記の水と油脂との乳化を促進させることができる。
乳化剤としてはショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ジグリセリン脂肪酸エステル、有機酸モノグリセリド、レシチン、PGPRなどを単独又は組み合わせて使用することができる。
乳化剤を使用する場合の使用量は、油脂に対して０．１〜２０重量％が好ましい。
(emulsifier)
In the tissue of the swollen textured protein material, it is preferable to absorb the emulsifier together with the fats and oils. The emulsifier can promote the absorption of fats and oils into the tissue of the expanded tissue protein material. Moreover, emulsification of the water and fats and oils can be promoted.
As the emulsifier, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, diglycerin fatty acid ester, organic acid monoglyceride, lecithin, PGPR and the like can be used alone or in combination.
The amount of the emulsifier used is preferably 0.1 to 20% by weight with respect to the fats and oils.
（調味成分）
膨化組織状蛋白素材の組織中には、油脂と共に調味成分を吸収させることが好ましい。これによって調味成分を油脂と共に膨化組織状蛋白素材の組織中に満遍なく吸収させることができ、ノンフライスナック様食品の組織内部にまで十分に着味することができる。この場合も油脂及び調味成分と共に、乳化剤を一緒に吸収させることが望ましい。調味成分は製造しようとするノンフライスナック様食品の目的とする風味に合わせて選択することができる。
(Seasoning ingredients)
It is preferable to absorb the seasoning component together with the fat and oil in the tissue of the expanded textured protein material. As a result, the seasoning component can be uniformly absorbed in the tissue of the swollen textured protein material together with the fat and oil, and can be sufficiently seasoned even inside the tissue of the non-fried snack-like food. In this case as well, it is desirable to absorb the emulsifier together with the fats and oils and seasoning ingredients. The seasoning component can be selected according to the desired flavor of the non-fried snack-like food to be produced.
調味成分は水溶性又は油溶性の何れの性質のものでも構わない。水溶性調味成分としては糖類，塩類，畜肉エキス類，海産物エキス類，酵母エキス類，その他の水溶性の各種調味料類などが例示され、油溶性調味成分としてはシーズニングオイル類，フレーバー類などが例示される。調味成分の量は製造者の好みに応じて適宜調整することができる。
油溶性調味成分の場合は油脂中に溶解させることができる。また水溶性調味成分の場合は油脂との混合物として、好ましくは油脂との乳化物の形態で水相側に溶解させることができる。
水溶性又は油溶性のいずれの調味成分を使用する場合においても、本発明以外で膨化組織状蛋白素材の組織内部にまで十分着味され、しかも肉的な食感でなくクリスピーな食感を実現したノンフライスナック様食品を得ることは困難である。
The seasoning component may be water-soluble or oil-soluble. Examples of water-soluble seasoning ingredients include sugars, salts, animal meat extracts, marine product extracts, yeast extracts, and other water-soluble seasonings. Examples of oil-soluble seasoning ingredients include seasoning oils and flavors. Illustrated. The amount of the seasoning component can be appropriately adjusted according to the manufacturer's preference.
In the case of an oil-soluble seasoning component, it can be dissolved in fats and oils. In the case of a water-soluble seasoning component, it can be dissolved on the water phase side, preferably in the form of an emulsion with fats and oils, as a mixture with fats and oils.
When using either water-soluble or oil-soluble seasoning ingredients, it is fully tasted inside the tissue of the swollen tissue protein material other than the present invention, and realizes a crispy texture rather than a physical texture It is difficult to obtain a non-fried snack-like food.
本発明のノンフライスナック様食品は、水分が１０重量％以下であり、好ましくは７重量％以下、より好ましくは５重量％以下である。水分量が多すぎると該食品はクリスピー感を有する食感とならず好ましくない。
該食品中の水分を上記の範囲に調整するには、原料として油脂に水を混合することなく該食品を製造したり、また原料に水を混合する場合には上記水分範囲内に収まるように該原料に含有させ、該食品を製造すればよい。あるいは原料に過剰な水を含有させる場合には、油脂を膨化組織状蛋白素材の組織内に吸収させる工程の後、上記水分範囲内に収まるように乾燥工程を加えればよい。
乾燥工程を加える場合、熱風乾燥装置，真空凍結乾燥装置，マイクロ波乾燥装置などの公知のものを使用できる。乾燥温度は製造者が適宜設定すればよく、本発明の場合は熱風乾燥装置を用いたとしても食感が硬くなる等の品質上の問題は生じない。
The non-fried snack-like food of the present invention has a water content of 10% by weight or less, preferably 7% by weight or less, more preferably 5% by weight or less. If the amount of water is too large, the food is not preferable because it does not have a crispy texture.
In order to adjust the moisture in the food to the above range, the food is produced without mixing water with fat as a raw material, or when water is mixed with the raw material so that it falls within the above moisture range. What is necessary is just to make this raw material contain and to manufacture this foodstuff. Alternatively, when excessive water is contained in the raw material, a drying step may be added so that the fats and oils are absorbed in the tissue of the swollen textured protein material, and then within the moisture range.
When a drying process is added, known devices such as a hot air dryer, a vacuum freeze dryer, and a microwave dryer can be used. The manufacturer may set the drying temperature as appropriate, and in the case of the present invention, even if a hot air drying apparatus is used, quality problems such as a hard texture do not occur.
本発明のノンフライスナック様食品には、該表面に調味成分をまぶしたり、コーティングするなどして、更なる着味を行い、該食品の組織内の風味と表面の風味との組合せによって、よりバリエーションに富んだ風味に調整することも可能である。 The non-fried snack-like food of the present invention is further varied depending on the combination of the flavor in the tissue of the food and the flavor on the surface, such as by sprinkling or coating a seasoning component on the surface, and further seasoning. It is also possible to adjust to a rich flavor.
かくして得られたノンフライスナック様食品は、フライ工程を経ることなく従来の組織状蛋白素材とは異なる、クリスピー感のある食感を有するものとなる。なおかつ、着味の自由度も従来の組織状蛋白素材に比べて格段に高いものとなる。
本発明のノンフライスナック様食品は、従来の組織状蛋白素材の用途に使用できることはもちろん、スナック製品と同様の用途にも使用することができる。また該食品はそのまま食するのみでなく、シリアル，栄養バー，クランチ等の菓子原料として用いたり、ふりかけやトッピング等の他の食品への使用など、様々な用途に使用することも可能である。
従って、本発明は大豆蛋白原料等の蛋白原料の用途を従来よりも一層拡大できると共に、美味しく良質な蛋白源の供給にも貢献するものである。
The non-fried snack-like food product thus obtained has a crispy texture that is different from conventional textured protein materials without going through a frying process. In addition, the degree of freedom of the taste is much higher than that of the conventional textured protein material.
The non-fried snack-like food of the present invention can be used not only for conventional textured protein materials but also for applications similar to snack products. In addition to eating the food as it is, it can be used as a confectionery raw material such as cereal, nutrition bar, crunch, etc., or used for various other uses such as sprinkling and topping.
Therefore, the present invention can further expand the uses of protein raw materials such as soybean protein raw materials, and contribute to the supply of delicious and high-quality protein sources.
以下に本発明の実施例を記載する。なお、以下「％」及び「部」は特に断りのない限り「重量％」及び「重量部」を意味する。 Examples of the present invention will be described below. Hereinafter, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified.
（実施例１〜６，比較例１）
表１に示す各配合で室温で液状の油脂であるパームスーパーオレイン（ヨウ素価67.5）に乳化剤であるジグリセリンモノオレエートを均一に混合した後、水溶性調味成分（粉末）であるシーズニングパウダー「ＲＦ Ｂ／Ｋ」（シボダンジャパン(株)製）および水を混合し、水中油型乳化液を得た。
次に大豆由来の膨化組織状蛋白素材「ニューフジニック29N」（不二製油(株)製）を用い、上記乳化液に30分間浸積して油脂、乳化剤及び調味成分を膨化組織状蛋白素材の組織中に全て吸収させた。その後、膨潤した膨化組織状蛋白素材を熱風乾燥機で乾燥温度100℃にて水分５％まで乾燥させ、本発明が目的とするノンフライスナック様食品を得た。
(Examples 1-6, Comparative Example 1)
In each formulation shown in Table 1, palm super olein (iodine number 67.5), which is a liquid oil at room temperature, is uniformly mixed with diglycerin monooleate as an emulsifier, and then a seasoning powder “water-soluble seasoning ingredient (powder)” RF B / K "(manufactured by Shibodan Japan Co., Ltd.) and water were mixed to obtain an oil-in-water emulsion.
Next, using puffed tissue protein material “New Fujinic 29N” (Fuji Oil Co., Ltd.) derived from soybeans, the fat, emulsifier and seasoning ingredients were swollen for 30 minutes in the above emulsified liquid. All absorbed in the tissue. Thereafter, the swollen swollen textured protein material was dried to a moisture content of 5% at a drying temperature of 100 ° C. with a hot air dryer to obtain a non-fried snack-like food intended by the present invention.
（比較例１） −調味成分のみを膨化組織状蛋白素材に吸収させた例−
表１の通り、実施例１の水中油型乳化液を調製する代わりに、油脂と乳化剤を使用せず、水溶性調味成分を水に溶解した調味液のみを調製し、これを膨化組織状蛋白素材に吸収させる以外は、実施例１と同様にしてノンフライスナック様食品を得た。
(Comparative Example 1) -Example in which only the seasoning component is absorbed into the expanded tissue protein material-
As shown in Table 1, instead of preparing the oil-in-water emulsion of Example 1, only a seasoning solution in which water-soluble seasoning ingredients were dissolved in water was prepared without using fats and oils and emulsified protein. A non-fried snack-like food was obtained in the same manner as in Example 1 except that the material was absorbed.
（比較例２） −調味成分及び乳化剤のみを膨化組織状蛋白素材に吸収させた例−
表１の通り、実施例１の水中油型乳化液を調製する代わりに、油脂を使用せず、水溶性調味成分と乳化剤を水に溶解した調味液を調製し、これを膨化組織状蛋白素材に吸収させる以外は、実施例１と同様にしてノンフライスナック様食品を得た。
(Comparative Example 2) -Example in which only a seasoning component and an emulsifier are absorbed in a puffed tissue protein material-
As shown in Table 1, instead of preparing the oil-in-water emulsion of Example 1, a seasoning solution in which water-soluble seasoning ingredients and an emulsifier are dissolved in water is prepared without using fats and oils, and this is used as a swollen tissue protein material. A non-fried snack-like food was obtained in the same manner as in Example 1 except that it was absorbed into the food.
（比較例３） −膨化組織状蛋白素材をフライ後に調味成分をまぶした例−
実施例１で用いた膨化組織状蛋白素材を170℃で１分間フライ用菜種白絞油を用いて油中加熱（フライ）した後、実施例１で用いた水溶性調味成分を粉末のままで表面にまぶし、フライタイプのスナック様食品を得た。
(Comparative Example 3) -Example of sprinkling seasoned ingredients after frying textured protein material-
The swollen tissue protein material used in Example 1 was heated (fried) in oil using rapeseed white squeezed oil for frying at 170 ° C. for 1 minute, and then the water-soluble seasoning component used in Example 1 was left as a powder. Sprinkle on the surface to get a fried snack food.
（比較例４） −膨化組織状蛋白素材に調味成分を吸収させた後にフライした例−
表１の通り、実施例１の水中油型乳化液を調製する代わりに、油脂と乳化剤を使用せず、水溶性調味成分を水に溶解した調味液のみを調製し、これに膨化組織状蛋白素材を浸漬した後、170℃で１分間フライ用菜種白絞油を用いて油中加熱し、フライタイプのスナック様食品を得た。
(Comparative Example 4) -Example of fried tissue protein material fried after absorbing seasoning ingredients-
As shown in Table 1, instead of preparing the oil-in-water emulsion of Example 1, only a seasoning solution in which water-soluble seasoning ingredients were dissolved in water was prepared without using oils and emulsifiers. After immersing the material, it was heated in oil using rapeseed white squeezed oil for frying at 170 ° C. for 1 minute to obtain a frying type snack-like food.
（比較例５） −膨化組織状蛋白素材の製造原料中に予め油脂を加えた例−
膨化組織状蛋白素材を押出し成型装置で製造する際に、押出し原料中に乾燥重量あたり２０％の油脂と０．３％の乳化剤を予め配合しておき、膨化組織状蛋白素材を得ようとしたが、押出し成型装置のスクリューやバレルおよび押出し原料の間での滑り摩擦が小さくなり、加圧・加熱が不十分となり、原料が押出し機内で十分溶解せず、組織化工程を行うことが困難であった。
そこで、押出し原料中に配合する油脂の量を該原料の乾燥重量あたり10％に減らしたところ、作業性がかなり低下したが膨化組織状蛋白素材を得た。このため、膨化組織状蛋白素材を製造する際に配合できる油脂の量は、乳化剤を添加する場合でも押出し原料の乾燥重量あたりで10％程度が限界レベルであると考えられた。
次に、表１の通り、実施例１の水中油型乳化液を調製する代わりに、油脂と乳化剤を使用せず、水溶性調味成分を水に溶解した調味液のみを調製した。この調味液に上記で得られた膨化組織状蛋白素材を用いて、実施例１と同様にして浸漬と乾燥を行い、ノンフライスナック様食品を得た。
(Comparative Example 5) -Example in which fats and oils are added in advance to the raw material for producing the swollen textured protein material-
When the expanded textured protein material was produced by an extrusion molding apparatus, 20% fat and oil and 0.3% emulsifier per dry weight were preliminarily blended in the extruded material to obtain a expanded textured protein material. However, sliding friction between the screw and barrel of the extrusion molding device and the extruded raw material becomes small, pressurization and heating become insufficient, the raw material does not sufficiently dissolve in the extruder, and it is difficult to perform the organization process. there were.
Therefore, when the amount of fats and oils blended in the extruded raw material was reduced to 10% per dry weight of the raw material, the workability was considerably lowered, but a swollen textured protein material was obtained. For this reason, it was considered that the amount of fats and oils that can be blended when producing the expanded textured protein material is about 10% per dry weight of the extruded raw material even when an emulsifier is added.
Next, as shown in Table 1, instead of preparing the oil-in-water emulsion of Example 1, only a seasoning solution in which water-soluble seasoning ingredients were dissolved in water was prepared without using fats and emulsifiers. Using the swollen tissue protein material obtained above for this seasoning liquid, immersion and drying were performed in the same manner as in Example 1 to obtain a non-fried snack-like food.
（実施例７） −膨化組織状蛋白素材に油脂及び乳化剤のみを吸収させた例−
実施例３と同様の製法にて、配合割合を膨化組織状蛋白素材100部に対し油脂30部、乳化剤0.45部、水150部として調味成分を配合せずに水中油型乳化液を調製し、ノンフライスナック様食品を得た。
(Example 7) -Example in which only fats and emulsifiers are absorbed into the swollen textured protein material-
In the same production method as in Example 3, an oil-in-water emulsion was prepared without blending the seasoning ingredients as a blending ratio of 100 parts of swollen textured protein material with 30 parts of fat and oil, 0.45 parts of emulsifier, and 150 parts of water, A non-fried snack-like food was obtained.
（実施例８） −油溶性の調味成分を使用した例−
実施例３と同様の製法にて、配合割合を膨化組織状蛋白素材100部に対し油脂30部、乳化剤0.45部、畜肉系調味オイル３部、水150部とし、調味オイルは予め油脂に分散させて水中油型乳化液を調製し、ノンフライスナック様食品を得た。
(Example 8) -Example using oil-soluble seasoning ingredient-
In the same manner as in Example 3, the blending ratio was 30 parts of fat / oil, 0.45 parts of emulsifier, 3 parts of meat-based seasoning oil, and 150 parts of water with respect to 100 parts of the swollen textured protein material. An oil-in-water emulsion was prepared to obtain a non-fried snack-like food.
（品質評価）
得られたスナック様食品についての食感（クリスピー感の有無）と風味（大豆臭および着味度合）を評価項目として、社内の嗜好パネラー５名に依頼して官能評価を行った。評価基準は、
１点：不良 ２点：やや不良 ３点：普通 ４点：良好 ５点：非常に良好
として、５名の平均値を求めた。そしてその平均値を算出し、
Ａ（４．５点以上） Ｂ（３．５点以上４．５点未満）
Ｃ（２．５点以上３．５点未満） Ｄ（１．５点以上２．５点未満）
Ｅ（１．５点未満）
の５段階で評価付けを行った。この評価結果を表１の下段にまとめた。
(quality evaluation)
Using the texture (presence / absence of crispy feeling) and flavor (soybean odor and taste) of the obtained snack-like food as evaluation items, 5 in-house preference panelists were asked for sensory evaluation. Evaluation criteria are
1 point: defective 2 points: somewhat defective 3 points: normal 4 points: good 5 points: very good, the average value of 5 people was obtained. And calculate the average value,
A (4.5 points or more) B (3.5 points or more and less than 4.5 points)
C (2.5 points or more and less than 3.5 points) D (1.5 points or more and less than 2.5 points)
E (less than 1.5 points)
Evaluation was performed in five stages. The evaluation results are summarized in the lower part of Table 1.
（表１）配合及び品質評価（実施例１〜８，比較例１〜５）
比較例１，２，５と各実施例は熱風乾燥によるノンフライスナック様食品、比較例３および４はフライタイプのスナック様食品の製造例である。
油脂を使用せず、膨化組織状蛋白素材に調味成分のみ、あるいは調味成分と乳化剤のみを吸収させた比較例１，２のノンフライスナック様食品に比べ、調味成分と共に油脂を膨化組織状蛋白素材に吸収させた実施例１〜６のノンフライスナック様食品は、いずれも食感、風味とも品質が明らかに向上していた。膨化組織状蛋白素材に吸収させる油脂の量については、膨化組織状蛋白素材に対して油脂を30％以上吸収させた実施例３〜６で特に良好な結果であった。但し該吸収量が過剰気味となる実施例６では、やや油染み等がみられるようになった。
調味成分を使用せず、膨化組織状蛋白素材に油脂と乳化剤のみを吸収させた実施例７の場合でも、油脂を30％吸収させるだけで大豆臭のマスキングには良好な効果が認められた。また調味成分として油溶性のものを使用した実施例８も非常に良好な結果となった。
Comparative Examples 1, 2 and 5 and each example are non-fried snack-like foods produced by hot air drying, and Comparative Examples 3 and 4 are production examples of fry-type snack-like foods.
Compared to the non-fried snack-like foods of Comparative Examples 1 and 2 in which only the seasoning component or only the seasoning component and the emulsifier is absorbed into the expanded tissue-like protein material without using fats and oils, the fat and oil together with the seasoning component is used as the expanded tissue-like protein material. The quality of the non-fried snack-like foods of Examples 1-6 absorbed was clearly improved in both texture and flavor. Regarding the amount of fats and oils absorbed by the swollen textured protein material, Examples 3 to 6 in which fats and oils were absorbed by 30% or more of the swollen textured protein material were particularly good results. However, in Example 6 in which the absorption amount was excessive, oil stains and the like were slightly observed.
Even in Example 7 in which only the fats and oils and emulsifiers were absorbed into the swollen tissue protein material without using the seasoning ingredients, a good effect was recognized for masking soybean odor by absorbing only 30% of the fats and oils. In addition, Example 8 in which oil-soluble ingredients were used as seasoning ingredients also gave very good results.
比較例１で得られたノンフライスナック様食品は、膨化組織状蛋白素材の組織中に油脂が吸収されていないためか、クリスピー感が全くなく、風味も着味はされていたが大豆臭を感じてバランスに欠ける風味であった。また比較例２も同様の結果であり、調味成分と共に乳化剤を吸収させるだけでは効果がなかった。
比較例３で得られたフライタイプのスナック様食品は、食感は良好であったが、調味成分が膨化組織状蛋白素材の組織内部にまで吸収されておらず、着味が不十分であった。
比較例４で得られたフライタイプのスナック様食品は、フライ中に調味成分の漏出が起こり、また調味成分の高温での加熱により焦げも生じてしまい、食感こそクリスピー感を有していたものの、着味は殆どできず評価の対象とならなかった。
比較例５で得られたノンフライスナック様食品は、膨化組織状蛋白素材の製造時に予め油脂と乳化剤を配合し、得られた膨化組織状蛋白素材に調味成分で着味のみを行ったものである。膨化組織状蛋白素材の膨化した組織中に後から油脂を吸収させなかったためか、得られた膨化組織状蛋白素材の食感は、実施例のような崩壊感を特徴とするクリスピー感が少なく、また風味も油脂由来の大豆臭のマスキング効果が十分とは言えないレベルであった。
The non-fried snack-like food obtained in Comparative Example 1 has no crispy feeling or flavor and tasted soy odor because the fats and oils are not absorbed in the tissue of the expanded tissue protein material. The flavor was unbalanced. Moreover, the comparative example 2 was also the same result, and there was no effect only by making an emulsifier absorb with a seasoning component.
The fly-type snack-like food obtained in Comparative Example 3 had a good texture, but the seasoning component was not absorbed even inside the tissue of the expanded tissue protein material, and the taste was insufficient. It was.
The frying type snack-like food obtained in Comparative Example 4 leaked seasoning ingredients during frying, and also caused scorching due to heating of the seasoning ingredients at high temperatures, and the texture was crispy. However, it was almost impossible to taste and was not subject to evaluation.
The non-fried snack-like food product obtained in Comparative Example 5 is obtained by preliminarily blending fats and oils and emulsifiers during the production of the swollen textured protein material, and only seasoning the resulting swollen textured protein material with seasoning ingredients. . Because the fat and oil was not absorbed later into the swollen tissue of the swollen tissue protein material, the texture of the obtained swollen tissue protein material is less crispy, characterized by a disintegration feeling as in the Examples, In addition, the masking effect of soybean odor derived from fats and oils was not sufficient.
（実施例９） −低水分系・減圧下で油脂を膨化組織状蛋白素材に吸収させた例−
表２に示す各配合で、実施例１と同じパームスーパーオレイン（ヨウ素価67.5）に乳化剤であるジグリセリンモノオレエートを均一に混合した後、ペースト状の水溶性調味成分「ビーフミートエキス」（富士食品工業(株)製、水分35％）を混合し、乳化物（水分約6.5％）を得た。
次に真空ミキサーにて水中油型乳化液と大豆由来の膨化組織状蛋白素材「ニューフジニック29N」（不二製油(株)製）を混合し、油脂、乳化剤および調味成分を膨化組織状蛋白素材の組織中に吸収させた。その後、膨化組織状蛋白素材を熱風乾燥機で乾燥温度100℃にて水分５％まで乾燥させ、本発明が目的とするノンフライスナック様食品を得た。
(Example 9) -Example in which fats and oils are absorbed into a swollen tissue protein material under a low moisture system and reduced pressure-
In each formulation shown in Table 2, diglycerin monooleate, which is an emulsifier, was uniformly mixed with palm super olein (iodine value 67.5) as in Example 1, and then a paste-like water-soluble seasoning ingredient “beef meat extract” ( Fuji Food Industry Co., Ltd. (water content 35%) was mixed to obtain an emulsion (water content about 6.5%).
Next, the oil-in-water emulsion and the soy-derived swollen tissue protein material “New Fujinic 29N” (Fuji Oil Co., Ltd.) are mixed in a vacuum mixer, and the fat, emulsifier, and seasoning ingredients are swollen and textured protein. Absorbed into the tissue of the material. Thereafter, the swollen textured protein material was dried to a moisture content of 5% at a drying temperature of 100 ° C. with a hot air dryer to obtain a non-fried snack-like food intended by the present invention.
（実施例１０） −低水分系・減圧下で油溶性調味成分を膨化組織状蛋白素材に吸収させた例−
実施例９において、水溶性調味成分の代わりに油溶性の調味オイルを用い、水を実施例9の乳化物と同水分になるように少量だけ添加、混合して乳化物を得た。これを膨化組織状蛋白素材の組織中に吸収させる以外は、同様にして本発明が目的とするノンフライスナック様食品を得た。
(Example 10) -Example in which an oil-soluble seasoning component is absorbed into a puffed tissue protein material under a low moisture system and reduced pressure-
In Example 9, an oil-soluble seasoning oil was used in place of the water-soluble seasoning component, and a small amount of water was added and mixed so as to have the same water content as the emulsion of Example 9 to obtain an emulsion. A non-fried snack-like food intended by the present invention was obtained in the same manner except that this was absorbed into the tissue of the expanded tissue protein material.
（実施例１１） −無水分系・減圧下で油溶性調味成分を膨化組織状蛋白素材に吸収させた例−
実施例９において、油脂に乳化剤と水を加えず、水溶性調味成分の代わりに油溶性の調味オイルを用い、油相のみの混合物を得た。これを乳化物の代わりに膨化組織状蛋白素材の組織中に吸収させる以外は、同様にして本発明が目的とするノンフライスナック様食品を得た。
(Example 11) -Example in which an oil-soluble seasoning component is absorbed into a puffed tissue protein material under an anhydrous system and reduced pressure-
In Example 9, an emulsifier and water were not added to the oil and fat, and an oil-soluble seasoning oil was used instead of the water-soluble seasoning component to obtain a mixture of only the oil phase. A non-fried snack-like food intended by the present invention was obtained in the same manner except that this was absorbed in the tissue of the expanded tissue protein material instead of the emulsion.
（実施例１２） −低水分系で油脂を遠心力により膨化組織状蛋白素材に吸収させた例−
実施例９において、真空ミキサーの代わりに遠心分離タイプの回転機を用いて乳化物を膨化組織状蛋白素材に含浸させる以外は、同様にして本発明が目的とするノンフライスナック様食品を得た。
(Example 12) -Example in which fats and oils are absorbed into a swollen tissue protein material by centrifugal force in a low moisture system-
In Example 9, a non-fried snack-like food aimed at by the present invention was obtained in the same manner except that the swollen tissue protein material was impregnated with a centrifugal rotating machine instead of a vacuum mixer.
（品質評価）
実施例１と同様にして品質評価を行った。評価結果を表２の下段にまとめた。
(quality evaluation)
Quality evaluation was performed in the same manner as in Example 1. The evaluation results are summarized in the lower part of Table 2.
（表２）配合及び品質評価（実施例９〜１２）
実施例９〜１２の配合はいずれも、油脂を膨化組織状蛋白素材に吸収させるために水を配合しないか、少量しか配合しない低水分系ないし無水系の配合であるため、乾燥時間を大幅に短縮することができた。実施例９，１０，１２で得られたノンフライスナック様食品は、実施例３と同様に良好な評価結果となった。実施例１１で得られたノンフライスナック様食品は、比較例よりは評価が良好であったものの、乳化剤を添加して乳化物として油脂を吸収させなかったためか、食感はクリスピー感が得られたものの、やや油染み等がみられた。そのため水を少量含む乳化物の形態で油脂を吸収させて製造した実施例９，１０，１２のノンフライスナック様食品の方がよりクリスピーな食感であった。 Since the blends of Examples 9 to 12 are low moisture or anhydrous blends in which water is not blended to absorb fats and oils into the swollen tissue protein material or only a small amount is blended, the drying time is greatly increased. I was able to shorten it. The non-fried snack-like foods obtained in Examples 9, 10, and 12 had good evaluation results as in Example 3. The non-fried snack-like food obtained in Example 11 was evaluated better than the comparative example, but because the fat and oil was not absorbed as an emulsion by adding an emulsifier, the texture was crispy. However, some oil stains were observed. Therefore, the non-fried snack-like foods of Examples 9, 10, and 12 produced by absorbing fats and oils in the form of an emulsion containing a small amount of water had a crispy texture.
Claims (11)
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