JP2729323B2 - High protein nutrition food and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a high protein nutritional food, and more particularly to a high protein nutritional food containing a large amount of protein and having a light and easy-to-eat snack-like texture and a method for producing the same.

BACKGROUND ART High-protein nutritional foods are effective for patients requiring a large amount of protein intake, such as patients with liver disease, nephrotic syndrome, gastric ulcer, duodenal ulcer, and postoperative patients, and are also suitable as diets for healthy persons. It is.

As such a high protein nutritional food, powdery or granular soybean protein is well known. These are very difficult to eat as they are, so they are usually dissolved in water, milk, etc., and are usually prepared in a liquid form for eating or drinking. . In recent years, various low-calorie snack-like foods have been developed as diet foods, and some of them are commercially available, but none of them are crisp, mouth-feeling, taste-melting, etc. Absent. For example, Japanese Patent Application Publication No. 59-15615 discloses a dough having a water content of about 13 to 18% by adding an alkaline solution to casein, and extruding the same by extrusion from a high temperature and a high pressure to a normal temperature and a normal pressure to expand. A method for obtaining a high protein snack-like food is described. However, the product obtained by this method must have a high water content of about 7 to 10% by weight, and even if it has a certain crisp texture, it does not have a light and crisp texture. It is not potato chips and does not melt well in the mouth. Japanese Patent Application Publication No. 62-12972 discloses that a soy protein powder with water is extruded, heated in water, mixed with soy protein powder, and freeze-dried to obtain a high protein snack food. ing. However, in this method, soy protein is mixed with the extruded product and freeze-dried, so that it is hard and lumpy like Koya Tofu before rehydration, and it has a crunchy texture, poor mouthfeel and poor mouth melting. It is not at all satisfactory.

DISCLOSURE OF THE INVENTION The present invention provides a high-protein nutritional food which has a light and crisp texture, a mouthfeel, a good mouth-melting texture, a good mouth-feel, a mouthfeel, etc. And a method for producing the same.

The above and other objects of the present invention will be made clear by the following description.

The high protein nutritional food according to the present invention comprises: a) a protein material containing a vegetable high protein material or a mixture of a vegetable high protein material and an animal protein material; b) cereal and / or potato powder; and c) water Content (based on solid content) produced from dough containing
40 to 85% by weight of a high protein nutritional food, characterized by being obtained by shaping the dough and heating it under reduced pressure to a water content of about 3% by weight or less.

The present inventors have been conducting various studies in order to achieve the above object, in the process, making a dough by adding water to a high protein high protein material such as wheat protein powder, soy protein powder, This was cooked by various cooking methods to produce a confectionery-like food. However, all of them were hard, adhered to teeth, poorly melted in the mouth, and powdery, and were still unsatisfactory in texture such as texture, mouthfeel, and melting in the mouth. However, in a subsequent study, the present inventors prepared dough using cereal and / or potato powder together with the above vegetable high protein material, and heat-dried this under reduced pressure to reduce the water content to 3% by weight. In the following cases, the resulting food has a very crisp, light and crisp texture that is the target, has no crispness, has no powdery or sticky teeth, and has a good melting in the mouth. It has been found that the composition has a remarkably excellent texture such as dissolution in the mouth and contains a high proportion of high-quality protein without undesired thermal denaturation of the protein. Was.

As described above, the high protein food of the present invention has an excellent light texture as a crisp, and has a good mouthfeel, a good dissolution in the mouth, etc. It is a food with low absorption and low fat and low carbohydrate.It is especially effective for patients who need a large amount of protein such as stomach ulcer and duodenal ulcer after surgery, liver disease, nephrotic syndrome, and healthy people. It is very valuable as a meal, and can be enjoyed and easily consumed like ordinary snacks.

The reason why the high protein food of the present invention contains a high proportion of high quality protein and has such excellent texture is not necessarily clear, but it is necessary to fully dry the water content to 3% by weight or less and to heat-dry. It is attributed to the fact that the preferred heat denaturation and drying were performed under reduced pressure to increase the texture of the protein while maintaining the temperature of the food itself during heating and drying to a degree that does not involve undesired excessive thermal denaturation of the protein. Conceivable.

In the method of the present invention, as the protein material, various vegetable high protein materials having a protein content (based on solid content) of about 70% by weight or more, preferably about 80% by weight or more may be used alone, or More preferably, it may be used in combination with an animal protein material. Examples of the vegetable high protein material include soy protein powder and wheat protein powder. The most preferred vegetable high protein material is soy protein powder. The vegetable high protein material can be used alone or in combination of two or more. As the animal protein material, those having a protein content of 20% by weight or more based on the total solid content are used. For example, milk, skim milk, milk protein powder, casein, albumin, globulin, gelatin, whole egg, egg white, egg yolk, Examples include whole egg powder and the like. Particularly desirable are milk proteins such as milk protein powder, casein, albumin and globulin, gelatin, egg white and the like. The animal protein material may be used alone or in combination of two or more. Microbial proteins may be used in combination with these protein materials.

As a protein material, a vegetable-based high protein material can be used alone.However, in order to improve nutritional effects, texture and texture, animal-based protein material is mixed with vegetable-based high protein material. It is preferably used. In this case, the ratio of the vegetable high protein material and the animal protein material used is 60 to 90% by weight of the former, 40 to 10% by weight of the latter, particularly preferably 70 to 80% by weight of the former, and 30 to 20% by weight based on the total amount of protein. % By weight.

In the method of the present invention, it is important to use cereal powder together with the protein material, and by adding this, the texture,
Taste, feeling, etc. can be improved. For the same purpose, potato powder can be used instead of or together with the grain powder.
The cereal powder typically includes corn powder such as sweet corn powder, wheat flour, fresh flour, and the like, and the potato powder includes, for example, potato flour. Among them, corn powder is particularly preferred. These cereals and / or potato powders can be used not only alone but also in combination of two or more.

According to the method of the present invention, first, a dough containing a predetermined amount of the protein material and a cereal and / or potato powder is prepared.
This can be performed by mixing the above components, water and, if necessary, other additives, and kneading the mixture.

The additives include various additives used for the purpose of enhancing nutritional value, imparting flavor, coloring, and the like. Various vitamins for the purpose of nutritional value enhancement of the resulting food by for example the present invention as such additives, for example vitamin C, vitamin A, vitamin B _1, vitamin B _2, vitamin E, vitamin B _12, nicotinic acid amide , Calcium pantothenate and minerals such as calcium carbonate, sodium ferrous citrate, sodium chloride, potassium chloride, magnesium carbonate and the like, natural and synthetic flavors for imparting flavor, sugar, soy sauce, miso, Chemical seasonings, caramels for coloring purposes, natural colorants, etc., polydextrose, pectin, sodium alginate, gum arabic, dietary fiber such as CMC, etc., various carbohydrates such as skim milk powder, lactic acid fermentation powder, etc. Can be exemplified.

The above protein material, cereal or potato powder, additive and water are used in such a manner that the high protein food obtained by heating and drying the mixed dough under reduced pressure has the predetermined moisture content and protein content. It can be determined appropriately on the premise of this. For example, protein material has a solid content of about
55 to 90% by weight, preferably about 60 to 80% by weight, cereal and / or potato powder about 5 to 25% by weight, preferably about 6 to 15% by weight. Good. Among other additives, it is preferable to use vitamins, minerals, and the like. In this case, the additives are blended in an amount up to about 3% by weight based on the total solid content. Water is present in a proportion such that the proportion of water to the total dry solids is in the range of about 100-160% by weight, preferably 120-150% by weight.

Preparation of the dough by mixing and kneading the above components can be appropriately performed using ordinary equipment and conditions so that the obtained dough becomes uniform. For example, each raw material component in powder form is first weighed, and if vitamins and minerals are to be blended, they are premixed as a protein material, and then the other components are mixed uniformly, and water and moisture are added to the mixed powder. A liquid animal protein material (milk, whole egg, etc.) containing a large amount is mixed. On this occasion,
Water and liquid protein materials can be used by pre-warming them to about 50 ° C.
By raising the temperature to about 35 ° C, the dough can be softened to facilitate the subsequent dough molding.

In the present invention, the dough obtained above is then shaped or formed into an arbitrary shape. This shaping or molding can be performed according to a usual method, for example, using a depositor or a rolling roller. The shape at that time can be any shape, but considering the ease of production and the ease of eating the obtained food, etc., for example, a plate having a thickness of 1.0 to 3.0 mm or a diameter of 5.0 to 10.0 mm It is desirable to use a rod-shaped body. The size and length of the plate-shaped or rod-shaped molded product may be appropriately determined in consideration of the ease of eating and handling of the final product. The dough or the final molded product may be cut as necessary.

In the present invention, it is indispensable that the dough molding is heated and dried under reduced pressure until the water content becomes 3% by weight or less,
This makes the crisp, crisp and crisp texture, excellent in texture such as chewing, mouthfeel and melting in the mouth, and high-concentration of high-quality, well-absorbed protein without undesired thermal denaturation of the protein. The food of the present invention can be obtained. The conditions of drying under reduced pressure and heating can be appropriately selected depending on the raw material used and the moisture content of the dough, etc.
It is preferable to employ the conditions of 60 to 220 ° C. under reduced pressure of 40 mmHg or less for about 10 to 60 minutes. The boiling point of water at a pressure of 40 mmHg or less is 35 ° C. or less, so that even when the dough molding is heated, the temperature of the dough itself does not rise excessively and the favorable thermal denaturation that improves the flavor of the protein mainly occurs, which is undesirable. Without heat denaturation, the powderiness is reduced and a confectionery-like flavor is generated, and water evaporates due to volatilization, resulting in a crispy texture. If the pressure at the time of heating and drying exceeds 40 mmHg, the texture of the resulting food may be poor, or undesired excessive thermal denaturation of the protein may result in poor texture and a decrease in the nutritional value due to the decomposition of the protein. There is. A particularly preferred pressure is between about 5 and 20 mmHg. The heating temperature and time can be selected from a wide range as long as preferable denaturation of the protein mainly occurs under the above-mentioned reduced pressure conditions and the moisture content can be dried to 3% by weight or less without substantially causing undesired thermal denaturation. Generally, the conditions of 60 to 220 ° C. for about 10 to 60 minutes are suitably applied. There are no particular restrictions on the heat source, such as hot water, steam, electric heaters, microwaves such as microwave ovens,
Various types such as far infrared rays and infrared rays can be used.
Particularly preferred is a method in which heating is performed from above with far-infrared rays to 140 to 220 ° C and from below with a heat source to 60 to 120 ° C.

By the drying, the desired high protein nutritional food of the present invention can be obtained. The product has a water content of about 3% by weight or less, preferably 2% by weight or less, and a protein content (based on solids) of about 40 to
85% by weight, preferably about 60-70% by weight, and by adopting the above specific heating and drying means, a porous material having a large number of micropores due to the water in the dough evaporating to the outside as a gas. The protein has an internal structure and, despite heating, does not substantially cause undesired excessive thermal denaturation of the protein. Based on these, the extremely excellent crisp texture and mouthfeel of the present invention are expected. It has a good mouthfeel, is not powdery, does not adhere to teeth, has an excellent texture, and can exhibit characteristics excellent in digestion and absorption.

The food of the present invention, in addition to the above excellent unique texture, based on its own high protein content, as a carbohydrate in general households, as a low-fat health food, as it is as a snack confectionery instead of ordinary confectionery Not only can it be eaten deliciously, but also as a food taken when strengthening muscles while aiming for various sports, bodybuilding, weight training, aerobics, jogging, etc., as well as liver disease, nephrotic syndrome, after surgery, It is extremely suitable as a nutritional supplement for patients with diseases such as gastric ulcer and duodenal ulcer that require a large amount of protein intake.

Examples Hereinafter, examples will be given to explain the present invention in more detail. In each example, parts and% indicate parts by weight and% by weight, respectively, unless otherwise specified.

Example 1 A predetermined amount of each component shown in Table 1 below was mixed, 52 g of water was added to the mixture, and a mixer (FORM 3150 B machine manufactured by HOBART) was used.
Then, the mixture was mixed and kneaded at 61 rpm for 15 seconds each for a total of three times (45 seconds) to prepare a dough.

Using a noodle band machine, this dough, 24.0mm × 36.0mm × 1.5mm
(Thickness) into a plate, and heated in a vacuum dryer at 120 ° C, 1
It was dried by heating under reduced pressure under the condition of 0 mmHg for 30 minutes to obtain a high-protein nutritionally prepared food sample of the present invention.

 Hereinafter, the obtained sample is referred to as “sample A”.

The above-mentioned vitamins and minerals ^* consist of vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, nicotinamide, calcium pantothenate, and calcium carbonate, and the same shall apply hereinafter.

The water, protein, fat, carbohydrate, fiber, and ash content of the obtained sample A was measured according to the following method.
It is shown in the table.

<Measurement method> Moisture: Determined by the "Food Addition Four" general test method 12. Moisture determination method (Karl Fischer method).

Protein: Determined by the crude protein content determination method (Kjeldahl method).

Fat: Depends on crude fat content (ether extraction method).

Ash content: It is measured by the residue after heating at 550 ° C. to remove organic substances and moisture.

Carbohydrates: 10 total water, protein, fat, fiber and ash
The value is displayed by subtracting from 0g.

Fibers: According to the Henneberg-Stomann modified method.

Comparative Example 1 A dough was prepared in the same manner as in Example 1 using the mixture shown in Table 3 having the same composition as in Example 1 of the present invention except that no cereal powder was contained, and after molding, the dough was formed under the same conditions. And dried in a vacuum to obtain a comparative food sample having a water content of about 2%.

 Hereinafter, this is referred to as “sample a”.

Table 4 below shows the results of measuring the water, protein, fat, sugar, fiber, and ash contents of the obtained sample a in the same manner.

Example 2 To the same amount of each component as shown in Table 3 (Comparative Example 1), a predetermined amount of each cereal powder shown in Table 5 below was further added. A 2.0% high protein nutritionally prepared food sample (referred to as Sample B to Sample J) was obtained.

Comparative Example 2 The same dough as each of the sample Nos. B to D shown in Example 2 was molded in the same manner, and then placed in an oven under normal pressure.
Bake at 120 ° C for 40 minutes and use the comparative food sample (sample
~ Sample d) was obtained.

<Sensory test> For the food samples obtained in the above Examples and Comparative Examples,
The following sensory test (panel test) was performed. That is, three adult men and women randomly selected as panelists were allowed to freely eat each food sample, and the texture of each sample was evaluated on a 5-point scale for the following items.

[Texture evaluation items] Tooth texture Adhesion to teeth Dissolution in mouth Hardness Mouth texture Overall evaluation [Evaluation criteria] ... Excellent ... Good + ... Normal ± ... Not good -... Poor It is shown in the table.

As is clear from Table 6 above, the food samples (samples A to J) obtained by the method of the present invention may have a better texture than the comparative food samples (samples a to d). I understand.

Examples 3 to 19 120 parts of water was added to 100 parts of a mixture obtained by mixing the components shown in Table 7 below in the proportions shown in Table 7, and a mixer (HOBART
The mixture was stirred at a speed of 61 rpm with a mixer (M50 mixer manufactured by the company) and mixed 15 times each for a total of 3 times (45 seconds) and kneaded to prepare a dough.

Using a noodle band machine, this dough, 24.0mm × 36.0mm × 1.3mm
(Thickness) molded into a plate, drilled about 10 holes with a diameter of about 2 mm, and heated and dried under reduced pressure for 13 minutes at 200 ° C for the upper heater, 120 ° C for the lower heater, and 10 mmHg using a heated vacuum dryer. A high protein nutritionally prepared food sample of the present invention was obtained.

 Table 8 shows the composition of the resulting food.

Claims (14)

(57) [Claims] 1. A protein material comprising a) a high vegetable protein material or a mixture of a high vegetable protein material and an animal protein material; b) a cereal and / or potato powder; and c) a dough containing water. Protein content produced (vs. solids)
40-85% by weight of a high protein nutritional food, characterized in that the dough is obtained by shaping the dough, heating it under reduced pressure and drying until the water content becomes about 3% by weight or less. High protein nutrition food. 2. A high protein nutritional food according to claim 1, wherein the water content is up to 2% by weight. 3. The high protein nutritional food according to claim 1, wherein the protein content is 60 to 70% by weight. 4. The high protein nutritional food according to claim 1, wherein the vegetable high protein material is soy protein powder. 5. The protein material according to claim 5, wherein the protein is 60% of the total protein.
The high protein nutritional food according to claim 1 or 2, which is a mixture of a high vegetable protein material and an animal protein material having a ratio of 90 to 90% by weight of vegetable protein and 40 to 10% by weight of animal protein. 6. The high protein nutritional food according to claim 1, wherein the vegetable protein is soy protein powder. 7. The high protein nutritional food according to claim 1, wherein the vegetable protein content is 70 to 80% by weight and the animal protein content is 20 to 30% by weight. 8. The high protein nutritional food according to claim 1, wherein the cereal powder is corn powder. 9. The high protein nutritional food according to claim 1, wherein the water content is 2% by weight or less, the vegetable high protein material is soy protein powder, and the cereal powder is sweet corn powder. 10. The high protein nutritional food according to claim 1, wherein the heat drying is performed under reduced pressure of 40 mmHg or less. 11. The high protein nutritional food according to claim 11, wherein the pressure is 5 to 20 mmHg. 12. A dough containing a) a vegetable high protein material or a protein material containing the same and an animal protein material, b) cereals and / or potato powder, and c) a dough containing water under reduced pressure. And dried until the water content is about 3% by weight or less, and the protein content (based on solid content) is 40-85.
A method for producing a high-protein nutritional food, comprising obtaining a high-protein nutritional food by weight. 13. The method according to claim 1, wherein the heat drying is performed under reduced pressure of 40 mmHg or less. 14. The method according to claim 1, wherein the pressure is in the range of 5 to 20 mmHg.