JP3414275B2 - Production method of puffed food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cancerous food-like puffed food.

[0002]

2. Description of the Related Art Conventionally, there are a method of using tofu and a method of using soybean protein isolate in order to produce a puffed food called cancerous. The former is widely known as a traditional food. The latter is manufactured by adding isolated soybean protein alone and ground fish meat. The puffed food using tofu has a low degree of puffing, and the puffed food using isolated soybean protein has a high degree of puffing and is characterized in that it expands like an inner layer of bread. Although the swelling degree is increased is preferred phenomenon, isolated soybean protein alone, or puffed food used in combination isolated soybean protein and fish meat (hereinafter referred to as ganmodoki like puffed food) made tone fabric to produce a However, there is a problem that the time required for molding is not sufficient, the frying time is long, and so on. If the conditions are not met, it is difficult to swell and the loss rate increases.

As a means for solving such a problem,
Although it is necessary to match the manufacturing process to the dough suitability for puffed foods like cancerous, the equipment owned by general food processing manufacturers lacked workability. That is in order to successfully manufacture the conventional ganmodoki like puffed food is fried food, that do a Fabric made in tone, which rely on intuition of the workers, point to quickly prepare the dough within a certain period of time, the fly time The only way to solve it is to take a very long time.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems and is easy and stable for general food processing manufacturers (for example, manufacturers having a deep-fried food manufacturing apparatus) to provide stable, cancer-like puffed foods. It is to provide a manufacturing method capable of manufacturing a dough, to provide a method that can be sterilized for a long time after the dough is prepared, or can be fried in a short time, and the present invention is simmer resistant and requires special cooking. The purpose is to provide puffed foods that do not.

[0005]

Means for Solving the Problems As a result of intensive studies on the above problems, the present inventor has made it possible for ordinary food manufacturers to easily and stably manufacture cancerous-like puffed foods. Then, they have completed the present invention.

That is, according to the present invention, soybean protein and water are mixed in a ratio of 1:
(2.8-5.0) Weight ratio of homogenized soybean protein hydrate is sprayed with salts or fats and oils, and mixed at low speed with low speed stirring.
While dividing soy protein hydrate with a rotary blade,
Oils and fats and is distributed on the surface granulated, and then molded, oil
It is a method for producing a puffed food characterized by puffing in fat . The molding is preferably carried out after adding the connecting material. As the binder material, a paste of meat and meat of marine products, egg white or gum can be used.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As the soybean protein used in the present invention, soybean protein having gel forming property and emulsifying property is suitable. Compared to defatted soybean, concentrated soybean protein, powdered soybean milk and the like, isolated soybean protein having a high protein content is preferable because of excellent gel forming property and emulsifying property.

As the water used in the present invention, water containing a water-soluble substance as an aqueous medium can also be used. The fats and oils used in the present invention may be vegetable oils or animal oils, and all fats and oils for food can be used.

In the present invention, soybean protein, water and fats and oils are homogenized at a weight ratio of 1: (2.8-5) :( 0-2.2) to prepare soybean protein hydrate. That is, oils and fats are not essential, but preferably soybean protein, water and oils and fats 1: (3 to
4): (0.8-1) weight ratio is suitable. If water is less than 2.8 with respect to soybean protein, hydration is difficult and granulation is difficult. If the water content exceeds 5 with respect to the soybean protein, the hydrate is too soft and cutting becomes difficult and granulation becomes difficult. Further, when the fat and oil exceeds 2.2 with respect to soybean protein, the emulsification becomes incomplete and granulation becomes difficult.

In the present invention, the homogenizing means for preparing the soybean protein hydrate is generally a kneader using a rotary blade such as a silent cutter or a mixer such as a mixer. However, when producing soybean protein hydrate, a kneading machine such as a silent cutter is suitable for homogenization.

As described above, using a kneading machine typified by a silent cutter, the separated soybean protein and water, or the separated soybean protein and water and fats and oils are used so that the separated soybean protein is completely hydrated. Make things. The fully hydrated state refers to a state in which the isolated soybean protein is completely hydrated and homogeneous. To reach such a state of complete hydration,
Usually, a kneading time of 5 to 8 minutes is required.

[0012] It is important that the soybean protein hydrate is then subjected to low speed stirring to distribute salts or fats and oils on the divided surfaces. For example, when a completely hydrated soy protein hydrate can be prepared, the blending machine is stopped, and salt or a seasoning containing salt is sprayed on the soy protein hydrate. After this, the soybean protein hydrate is cut at a low speed with a rotary blade of a blender so as to be granulated. Since salt has an action of preventing the cut soybean protein hydrate from binding again, it can be naturally made into a granular soybean protein hydrate. If it is cut too much at this point, it will not be granular and will be the original homogenized soy protein hydrate, which is not suitable.

[0013] in front of the molding, and soy protein hydrate of granular was made of control by the above-described method, a mixture of a connecting fabric can be a fabric of ganmodoki like puffed food.

The binder material is a material for connecting the granular soy protein hydrate material, and is a material for improving the moldability. Therefore, there is a wide range of products that can be used, including birds and beasts seafood (for example, fish meat ground meat, animal meat ground meat, etc.),
Egg white, gum, etc. can be used. The binder dough is for improving the moldability of the soy protein hydrate dough, and it is desirable to keep the amount of soybean protein hydrated puffed food to a minimum amount in consideration of the quality of the puffed food. In addition, vegetables and food additives can also be used.

The cancerous-like puffed food material obtained above can be molded and fried to obtain a cancerous-like puffed food. For the molding, known means such as a drum type (drum molding) and a nozzle extrusion type can be used. It is preferable to mold so that the granules are not broken. The frying temperature is not particularly limited as long as it is puffed, but usually 140 ° C to
A multi-stage fly having one or more stages at about 170 ° C. is preferable.

The cancerous mood-like puffed food produced by the above method has the following advantages as compared with the cancerous mood-like puffed food produced by the conventional method. (1) It is easy to prepare the dough for puffed food like cancer, and anyone can make dough of the same quality without special skill. (2) The conventional cancerous dough-like puffed food dough is unfavorable in terms of workability because the puncture rate increases unless it is molded and fried within 30 minutes after the dough is prepared. However, the cancerous mood-like puffed food dough prepared in the present invention causes no problem even if left for 24 hours. (3) Ganmodoki-like puffed food dough prepared by the conventional method
It takes about 8 to 12 minutes to fly and it takes a long time to fly. However, the dough prepared according to the method of the present invention is from 6 minutes to 8 minutes.
It is possible to manufacture with a fryer with one line of frying process in a short time. (4) Although the cancerous mood-like puffed food prepared by the conventional method showed simmering resistance only for about 40 minutes, the cancerous mood-like puffed food prepared by the present invention had a simmering resistance of 4 hours or more. is doing. (5) Conventional puffed buns prepared according to the present invention have been required to be eaten by boiling conventional cancer-like-like puffed foods.
You can eat it raw enough. Therefore, the range of ways to eat can be expanded.

[0017]

EXAMPLES The present invention will be described in more detail below with reference to comparative examples and examples, but the scope of the present invention is not limited to these examples. In addition, the part and% shown in an example mean a basis of weight.

Examples 1 to 4 and Comparative Example 1 Powdered soybean protein isolate (“Fuji Pro-545”; sold by Fuji Protein Technology Co., Ltd.) , and water or water and oil
The soybean protein hydrate homogenized in the silent cutter for about 8 minutes in the weight ratio shown in the table below is distributed with salt or fat on the divided surfaces while stirring at low speed, and then molded and swelled in the fat. Then, the cancer-modified puffed food was prepared and compared. Ganmodoki-like puffed food is molded after dough preparation 2
After 12 hours, make a ball of 12 grams and fly 160
It was performed at 6 ° C for 6 minutes. As a tie, 25% by weight of fish meat ground dough was used based on the granular soy protein hydrate. In addition, the ground meat for fish meat is 2.5 for the second-class surimi
It was crushed as usual using% sodium chloride and 40% water.

( Table 1 ) Comparison by blending granular soy protein hydrate (unit: parts by weight) ──────────────────────────── ─────── Example 1 Example 2 Example 3 Example 4 Comparative Example 1 ──────────────────────────── ────── Soy protein isolate 10 10 10 10 10 Water 30 35 40 45 58 Salt 0.4 0.45 0.5 0.55 0.6 Fish meat surimi dough 10.1 11.36 12.63 13.89 15.15 Total 50.5 56.81 63.13 69.44 75.75 --------- -------------------------------------------------- --------- Evaluation Good Good Good Yes No ───────────────────────────────────

The water content of 3.5 to 4 times the weight of the isolated soybean protein was the smallest, and the amount of soybean protein hydrate was small, and it was the most preferable in terms of cohesion and molding of the soybean protein hydrate. Further, with 5.8 times the weight of water, the soybean protein hydrate was too soft and lacked in workability, which was not preferable.

(Examples 5 to 13 and Comparative Examples 2 to 8) Next, the addition amount of oil and fat and water were changed by the above-mentioned method to prepare a granular dough, and its tendency was examined. (In the table, No: Not a granular emulsion Good: A granular emulsion Good: Easily a granular emulsion)

( Table 2-1 ) Comparison of workability by blending granular soybean protein hydrate (unit: parts by weight) ─────────────────────── ──────────── Comparative Example 2 Example 5 Example 6 Example 7 Comparative Example 3 ─────────────────────── ─────────── Soy protein isolate 10 10 10 10 10 Water 27 30 40 45 52 Oil (soybean oil) 5 5 5 5 5 Salt 0.37 0.4 0.5 0.55 0.6 Fish meat surimi dough 10.59 12.61 13.88 15.14 16.40 Total 52.96 53.06 69.38 75.69 84.00 -------------------------------------------- ------------------------ Evaluation No Yes Good Good Yes No ──────────────────── ──────────────

( Table 2-2 ) Comparison of moldability by blending granular soybean protein hydrate (unit: parts by weight) ─────────────────────── ──────────── Comparative Example 4 Example 8 Example 9 Example 10 Comparative Example 5 ─────────────────────── ─────────── Soy protein isolate 10 10 10 10 10 Water 30 35 40 45 50 Oil (soybean oil) 10 10 10 10 10 Salt 0.4 0.45 0.5 0.55 0.6 Surimi dough 12.6 13.86 15.13 16.39 17.65 Total 63 69.31 75.63 81.94 88.25 -------------------------------------------- ------------------------ Evaluation No Yes Good Good Yes No ──────────────────── ──────────────

( Table 2-3 ) Comparison of moldability by blending granular soy protein hydrate (unit: parts by weight) ─────────────────────── ─────────── Raw materials Comparative examples Examples Examples Examples Examples Comparative examples 6 11 12 13 7 8 ───────────────────── ───────────── Soy protein isolate 10 10 10 10 10 10 Water 35 40 45 50 55 55 Oil (soybean oil) 20 20 20 20 20 25 Salt 0.45 0.5 0.55 0.6 0.65 0.65 Fish meat surimi Fabric 16.36 17.63 18.89 20.15 21.41 22.66 Total 81.81 88.13 94.44 100.75 107.06 113.31 ------------------------------------ ------------------------------ Evaluation No Yes Yes Good Yes No No ───────────── ────────────────────

As can be seen from the above results, it is possible to prepare a granular emulsion in the case of oil-free soy protein hydrate, when the amount of water is 3.0 to 4.5 times the weight of the separated soy protein, preferably It is between 3.5 and 4.0 times. When fats and oils are used, the amount is 3.5 to 5.0 times by weight, but the amount of water added varies depending on the amount of fats and oils. But 5.0
It is difficult to prepare a granular emulsion when adding more water by weight than in Comparative Examples 7 and 8 and adding more oil and fat.

If it does not become a granular emulsion, it takes time to swell in the frying process, leading to a reduction in workability. In addition, punctures easily occur, which leads to an improvement in loss rate, which is not preferable.

(Examples 14 to 21, Comparative Examples 9 to 11) Next, the proportion of the granular emulsion and the binder dough was changed to confirm the binder amount and frying suitability as a cancer-like-like puffed food. The ratio of granular emulsion is
Using a ratio of 9 , 10 parts soybean protein separated / 40 parts water / 10 parts fats and oils
/0.5 parts of salt (total 60.5 parts). The frying conditions were the same as in Example 1. Table 2 shows the composition in which the amount of binder of the cancer-like puffed food is changed, and Table 3 shows the composition of binder. The dough in Table 3 was prepared by the kneading process according to the standard method.
Made Note that the amount of binder in the table corresponds to the amount of granular emulsion.
Indicates the weight percentage.

( Table 2-1 ) ─────────────────────────────────── Comparative Example Actual Example Comparison Example 9 ──────────────── 10 14 15 16 17 18 ─────────────────────────── ───────── Granular emulsion 60.5 60.5 60.5 60.5 60.5 60.5 60.5 Fish meat tie 3.0 6.1 12.1 24.2 36.3 60.5 72.6 Total 63.5 66.6 72.6 84.7 96.8 121.0 133.1 Bind amount (%) 5 10 20 40 60 100 120 --- -------------------------------------------------- ----------------- (Evaluation) Moldability × △ ○ ○ ○ ○ ○ Puffed condition ○ ○ ○ ○ ○ △ × ──────────── ───────────────────────

( Table 2-2 ) ───────────────────────────────── Example 19 Comparative Example 11 Example 20 Example 21 ───────────────────────────────── Granular emulsion 60.5 60.5 60.5 60.5 Chicken binding 0 0 12.1 24.2 raw Egg white 3.0 6.1 0 0 Total 63.5 66.6 72.6 84.7 Bound amount (%) 5 10 20 40 ------------------------------- ----------------------------------- (Evaluation) Moldability ○ Unmoldable ○ ○ Puffed condition ○ No fly ○ ○ ──────────────────────────────────

[0030]

As can be seen from the above results, in the fish dough, if it is less than 20% with respect to the granular emulsion, the joining effect as the moldability is weak. However, if the amount of the fish meat joining material is equal to or more than that of the granular emulsion, the swelling becomes weak, which is not preferable. When egg white is used as a binder, addition of 5% produces a binder effect, and swelling is not a problem. However, conversely 1 egg white
When it is 0%, there is too much water and molding is difficult. Also, when using a brick dough that uses chicken as a binder,
Similar to the joining of fish meat dough, good results were obtained in terms of moldability and expansion.

Therefore, from the above tendency, the connecting material is
It can be seen that a small amount may be added as long as it has a power to improve the moldability by connecting the battered granular emulsion, and if too much binder is added, the swelling power is hindered. Therefore, it can be judged that the addition amount of the binder is less than the equivalent amount with respect to the granular emulsion.

The binder also has the effect of adding flavor to the finished cancerous-like puffed food. When fish meat is used, a preferable fish flavor can be imparted, and when a chicken-based dough is used, the chicken flavor can be imparted. Therefore, it is possible to add various flavors by devising the connection.

(Example 22, Comparative Examples 12 and 13) Next, a comparative study was made between a product prepared by a general method for preparing cancer-like-like puffed food and a product prepared by the production method of the present invention.

As the soybean protein isolate, Fujipro-545 (treated by Fuji Protein Technology Co., Ltd.) was used as before. The manufacturing method of the present invention is the same as the manufacturing method of Example 1, and the compounding of Example 9 is used, and it is set as Example 22. In addition, as Comparative Example 12 , in a state where homogenization in the silent cutter is insufficient (protein, water, fat and oil homogenization time in the silent cutter is 2 minutes), salt is added while stirring at a low speed. The same procedure was carried out, and Comparative Example 13 was carried out by replacing the frying conditions with two-stage frying at 130 ° C and 160 ° C. The results and formulation are shown in Table 4.

( Table 4 ) (Unit: parts by weight) ──────────────────────────────────── Example 22 Comparative example 12 Comparative example 13 Remarks (single-stage fly) (single-stage fly) (two-stage fly) ────────────────────────────── ────── (Raw materials) Soy protein isolate 10 10 10 Water 40 30 30 Oil (soybean oil) 10 4 4 Salt 0.5 0.2 0.2 Wheat starch 0 4 4 Fish meat surimi dough 15.13 0 0 Total as in Table 3 75.63 48.20 48.20 ------------------------------------------------- --------------------- Moldability (immediately after) Good Good Good Same (after 1 hour) Good Difficulty Same (after 24 hours) Good Not possible No expansion ( Immediately after) Good puncture Good same (after 1 hour) Good puncture Punk same (after 24 hours) Good puncture Punk fried time 6 minutes Not measurable 9 minutes 1 hour simmering Good not good Break Stew for 4 hours Good Impossible Melted raw food Good Impossible Impossible ─────────────────────────────────── (immediately after: dough Immediately after preparation 1 hour and 24 hours later: Indicates the time after dough preparation)

From the results shown in Table 4, the production method of the present invention does not cause any problems in moldability after 24 hours of dough preparation, swelling during frying, and long-time simmering. In addition, under the frying conditions, the product prepared by the method of the present invention swelled well even in the single-stage fried food, but in Comparative Example 12 , all the single-stage fried food was punctured, and it was impossible to prepare a cancerous-like puffed food product. In Comparative Example 13 of the two-stage fried food, the puffed food was swelled immediately after the dough was prepared, but the fried foods that had been left for 1 hour or more after the preparation of the dough were all punctured, and it was impossible to prepare a puffy food like cancer. Regarding the time required for frying, the one according to the present invention could fly in a short time of 6 minutes, but the conventional method required a long time of 9 minutes. In the result of confirming the boiling resistance of the prepared cancerous mood-like puffed food with a solution of salt, sugar, 1% each, MSG 0.2%, the cancerous mood-like puffed food prepared by the method of the present invention is 90 ° C for 4 hours. After a while, the soup was smoked and kept in a good condition without breaking down. However, the product prepared by the conventional method did not maintain its shape because it was torn after being boiled for 1 hour. Moreover, although the cancerous mood-like puffed food according to the method of the present invention was delicious as it was, it was not so delicious when prepared by the conventional method.

When the above results are summed up, the cancerous mood-like puffed food prepared by the method of the present invention has stable moldability and puffiness when fried when the prepared cancerous mood-like puffed food material is left for a long time. Yes, and it is possible to fly one step at the time of frying. In addition, the fry time is shorter than that of the conventional method and there is no puncture, so stable production is possible. It has excellent simmering resistance, and although the product produced by the conventional method causes breakage even after simmering for 1 hour, it maintains a firm state even after simmering for 4 hours. Also, since it is possible as it is, you can broaden the variety of ways to eat.

[0039]

EFFECT OF THE INVENTION The present invention relates to a method for producing a cancerous food-like puffed food, in which a so-called conventional cancerous food manufacturing method is time-consuming, and must be molded and fried immediately after preparation of the dough. It had the drawback of lacking boiling resistance. The present invention has solved the drawbacks of the conventional method. In addition, since it becomes possible to eat swelled foods like Ganmodoki, it is possible to expand the variety of ways of eating that was originally only stewed.

Front page continuation (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/01 A23J 3/16 A23L 1/20

Claims (3)

(57) [Claims] 1. Soy protein and water of 1: (2.8-5.0)
Salts or fat homogenized soy protein hydrate in a weight ratio of
Sprinkle the soybeans with the rotary blade of the blending machine while stirring at a low speed.
While dividing the white hydrate, distribute salts or fats and oils on the surface.
A method for producing a puffed food, which comprises granulating, granulating , then molding, and puffing in oil and fat . 2. The method according to claim 1, wherein the binder material is added and then molded.
Manufacturing method. 3. The method according to claim 1 or 2, wherein the binder material is a poultry fish meat paste, egg white or gum.