JP3455961B2 - Method for producing puffed food and puffed food dough - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing puffed food and a puffed food dough. More specifically, the present invention relates to a method for producing a puffed food containing a high amount of soybean protein and having an excellent nutritional balance, and a dough used therein.

[0002]

2. Description of the Related Art In recent years, various health foods have been sold in order to prevent various disorders caused by overeating of animal foods. Among healthy foods, a food material using soybean protein in place of meat protein is extremely important in preventing excessive intake of fat and calories. Among soybean proteins, soybean protein has a remarkably excellent balance of essential amino acids and has a high nutritional value. Therefore, various high protein low calorie diets containing soybean protein as a protein source have been studied. As part of such research, studies have been made on adding soy protein to puffed foods such as bread. However, conventionally, in a puffed food product such as bread and the like, which is produced by using flour and yeast such as wheat flour and a puffing agent such as baking powder as raw materials, when soybean protein is used in place of or as a part of the raw material flour and the like. Since the obtained puffed food has a low loaf capacity and a firm texture, it was not possible to obtain a product that sufficiently satisfies the palatability as a food. In order to solve such a problem, the present inventors have proposed a method of obtaining a bread-like puffed food product containing soybean protein, wheat flour and eggs, and puffed with a puffing agent to highly contain soybean protein. (See JP-A-1-144936).

[0003]

The puffed food obtained by the method disclosed in the above publication is a puffed food having a high loaf capacity and good texture, flavor and nutritional balance.
Has a high reputation. However, since wheat flour contains a lot of gluten, the puffed food obtained has high viscoelasticity, and it is difficult to obtain a puffed food having a crispy and crispy texture. Therefore, it was not possible to satisfy the preference of some consumers. Further, in the method disclosed in the above publication, the moldability of the dough is poor,
Only puffed food of a specific shape (coppe bread-like) can be obtained,
In particular, there is a problem that it is difficult to obtain a sheet-shaped puffed food.
For this reason, it is necessary to produce a Koppepan-like swelling product and cut it to prepare a sliced product, which causes a large amount of chips, resulting in poor productivity.

The present inventors have conducted various studies in order to solve the above problems, and as a result, used starches instead of wheat flour,
It has been found that when the starch is mixed with a soybean protein in a predetermined amount together with an egg component, the moldability of the dough is remarkably improved and the puffed food product obtained has a crispy texture. The present invention has been made based on such findings, and the present invention provides a method for producing a soy protein-containing puffed food capable of improving texture and improving productivity, and a dough used therein. To aim.

[0005]

Means for Solving the Problems The gist of the present invention made to solve the above problems is that the compounding ratio of soybean protein and starch is 1: 0.3 to each.
0.7 (weight ratio), and heating the dough containing 20 to 50 parts by weight of egg component and 0.5 to 5 parts by weight of puffing agent to 100 parts by weight of the total amount of soybean protein and starches. A method for producing a puffed food characterized by: a soy protein and starch ratio of 1: 0.4-
The method for producing a puffed food according to the above, which is 0.6 (weight ratio); The method for producing a puffed food, wherein the starch is rice flour or a starch mixture containing at least rice flour; and above, wherein the rice flour is glutinous rice flour. The method for producing a puffed food according to the above; the starch, wherein the starch is waxy cornstarch or a starch mixture containing at least waxy cornstarch, the above-described method for producing a puffed food; and the dough as another component, dietary fiber, processed plants, The method for producing a puffed food according to any one of the above items, which is a dough containing at least one selected from seaweeds, seeds, vitamins, minerals, oils and fats, flavors, colorants and seasonings; , Containing 30 to 80% by weight of water,
The method for producing a puffed food according to any one of items 1 to 3, wherein the heating means is microwave heating, the method for producing a puffed food according to any one of items 1 to 3 above, wherein the mixing ratio of soybean protein and starch is 1: 0.3 to respectively.
Puffed food containing 0.7 to 50 parts by weight of egg component and 0.5 to 5 parts by weight of puffing agent per 100 parts by weight of the total amount of soybean protein and starches. Dough;

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention has the above-mentioned constitution. As the soybean protein used in the present invention, any soybean-derived protein can be used, but it has a high protein content and is a gel. Separated soybean protein (protein content, usually 85 to 90%) is particularly preferable from the viewpoints of excellent oxidizability, whiteness and odorlessness. The particle size and the like of the isolated soybean protein are not particularly limited, and commercially available isolated soybean protein can be used. For example, New Fuji Pro K, KM and V and Protector 200 (trade name, all manufactured by Fuji Oil Co., Ltd.) It can be illustrated.

[0007] The starch is not particularly limited as long as it contains starch as a main component, and examples thereof include rice flour, corn starch, potato starch, sweet potato starch, and modified starch. In particular, rice flour or waxy cornstarch has a remarkable effect of enhancing the crispiness of the obtained puffed food. Therefore, it is preferable to use rice flour, waxy corn starch or a starch mixture containing them as the starch. The rice flour may be either glutinous rice flour or glutinous rice flour, but glutinous rice flour is preferred.

In the present invention, the compounding ratio of the above-mentioned soybean protein and starch is 1: 0.3 to 0.7 (weight ratio, the same hereinafter unless otherwise specified), preferably 1: 0.4 to.
It is adjusted to about 0.6. Regarding the blending ratio of this soybean protein and starches, if the blending amount of starches with respect to soybean protein 1 exceeds 0.7, the puffability becomes poor and it is difficult to obtain a puffed product having a high loaf capacity. If it is less than 0.3, the crispy puffed food may not be obtained, the nutritional balance may be lost, and the moldability of the dough may be deteriorated.

Examples of the egg component used in the present invention include whole egg, egg yolk, egg white, and sweetened egg yolk, and chicken egg is generally used. These egg components may be used by appropriately selecting one or two or more kinds in consideration of the composition of the desired puffed food, the nutritional balance, the foaming property of the form and egg white, the emulsifying property of the egg yolk, and the like. it can. Further, as the puffing agent, any of the puffing agents that have hitherto been widely used in the production of puffed foods can be used, for example, a gas generating raw material (for example, sodium hydrogen carbonate) and an acid agent (for example,
Examples thereof include baking powder made of a mixture with tartaric acid or a salt thereof, sodium hydrogen carbonate, ammonium carbonate and the like, and the paking powder is preferably used.

The above egg component and puffing agent are 20 to 50 egg components per 100 parts by weight of the total amount of soybean protein and starch.
Parts by weight, preferably about 25 to 35 parts by weight, and 0.5 to 5 parts by weight, and preferably about 1.5 to 3.5 parts by weight of a puffing agent are added. If the egg component is less than 20 parts by weight with respect to the total amount of soybean protein and starch of 100 parts by weight, the degree of swelling will be insufficient, and if it exceeds 50 parts by weight, the swelling will be excessive.
May be fragile food. Further, if the puffing agent is less than 0.5 parts by weight with respect to 100 parts by weight of the total amount of soybean protein and starches, a sufficient degree of swelling cannot be obtained. It is not preferable because it may become a food with many parts. From such a point, the amount of the egg component and the puffing agent used is appropriately selected in consideration of the composition of the dough and the desired degree of puffing.

The puffed food dough of the present invention can be obtained by kneading the above raw materials. Various additives commonly used in the food industry may be added to the dough depending on the desired nutritional balance, the form of the food, and the like. Such additives include dietary fiber, processed plants, seaweed, seeds,
Examples include oils and fats, vitamins, minerals, fragrances, colorants, seasonings and the like. As the dietary fiber, any soluble or insoluble dietary fiber source can be used as long as it is an edible dietary fiber. For example, polydextrose containing dietary fiber as a main component (dietary fiber content of 90% or more), corn In addition to fibers [eg, solar eclipse (trade name), dietary fiber content of 85% or more] and the like, food materials containing dietary fiber can also be used. For example, bran (dietary fiber content of about 10%), raw rice And (oat powder) (dietary fiber content about 40%). Dietary fiber is usually added in an amount of about 1 to 10 parts by weight based on 100 parts by weight of the total amount of soybean protein and starch.

The processed plants are vegetables, wild plants, tea leaves, etc., such as carrots, spinach, morohaya, green tea, and ginger, which are pulverized, lyophilized, ground, squeezed, etc., in powder form, It means a product processed into chips, liquid, etc., and examples thereof include Morohaya powder, green tea powder, carrot powder, carrot chips, spinach powder, spinach chips and the like. The processed vegetables are usually added in an amount of about 3 to 20 parts by weight based on 100 parts by weight of the total amount of soybean protein and starch. Also, as seaweed, hijiki,
Examples include kelp, wakame seaweed, and the like, and those processed into powder or chips are preferably used. Seaweed is usually 3 to 20 per 100 parts by weight of the total amount of soybean protein and starch.
About 10 parts by weight is added.

The seeds and seeds include, for example, sesame, macadamia nuts, almonds, hemp seeds, cashew nuts, pumpkin seeds, kaya nuts, ginseng, chestnuts, walnuts, coconuts, pistachios, hazelnuts, pine nuts, peanuts and the like. Particularly, sesame containing vitamins and macadamia nuts having low cholesterol content are preferably used. As the oils and fats, both vegetable oils and animal oils and fats can be used, but vegetable oils and fats having a low cholesterol content are preferred. Examples of vegetable oils and fats include soybean oil, palm oil, rapeseed oil, corn oil, cottonseed oil, and safflower oil. Examples of vitamins include vitamin A,
Vitamins B, vitamin D, vitamin E, vitamin K,
Examples include vitamin mixtures, and provitamins (eg, β-carotene etc.) may be added. Examples of the minerals include calcium lactate, light calcium carbonate, zinc gluconate, zinc sulfate, copper gluconate, ferric pyrophosphate, copper sulfate, beef bone powder and the like. In addition, salt, sodium glutamate, sodium inosinate,
Seasoning agents such as sodium guanylate, sugar, sweet oligo, chicken extract powder, coloring agents such as β-carotene, acidulants such as citric acid and malic acid, dairy products such as milk and skim milk powder, guar gum, sodium alginate, etc. Glue etc.
Food additives commonly used in this field may be appropriately added.

The dough of the present invention is obtained by appropriately blending, mixing and kneading the above raw materials according to the desired puffed food. As a method for preparing the dough, various methods can be adopted by appropriately changing the mixing order of the above-mentioned raw materials. In order to improve the moldability of the dough during the preparation of the dough, water may be added if necessary, and the water content of the dough is about 30 to 80% by weight, preferably 40 to 50%.
It is preferable to adjust to about wt%. When the water content is less than 30% by weight, the obtained dough is hard and the elongation is insufficient, and when it exceeds 80% by weight, the dough becomes inferior in workability and may be excessively swelled when heat-treated. Is not preferred.

The dough thus obtained can be immediately heat-treated to give a puffed food, and can be stably stored for a long period of time by freezing. It is a great feature that the puffed food dough of the present invention has a freeze storage property. The dough may be formed into a desired shape, and any conventionally used method can be adopted as a forming method.

The method of the present invention is to produce a puffed food by heating and puffing the dough obtained above. At this time, there is no particular need to age the dough, the obtained dough may be immediately heated, and the frozen dough may be thawed but also flavored by heating without thawing.
A puffed food product having a good texture can be obtained. The means for heating the dough is not particularly limited, and a conventional method such as oven heating or microwave heating can be used, but microwave heating is preferable. According to the microwave heating, the dough can be heated from the inside, and a puffed food having a large loaf capacity and a uniform size can be obtained. In addition, the microwave heating is used for ventilation conditions,
Preferably, if it is carried out under a blast condition of a wind temperature of 70 to 110 ° C,
It is more preferable because dew condensation on the wall of the microwave irradiation chamber can be prevented and water can be efficiently evaporated. Further, the degree of expansion can be adjusted by changing the output of the microwave applied to the dough over time, and the dough can be prevented from being excessively heated or burned.

The microwave heating is performed by irradiating the dough with microwaves, and the frequency of the microwaves used is not particularly limited, but is usually 13 MHz.
A frequency of ~ 18,000 MHz is used. The output of the microwave used is also appropriately selected depending on the water content in the dough, the irradiation time, and the like. It is preferable that the microwave irradiation is performed under blowing conditions in order to prevent condensation of the evaporated water on the wall of the irradiation chamber and to evaporate the water efficiently. The amount of air blown is appropriately selected according to the amount of dough charged, and the air temperature is not particularly limited, but an air temperature of about 70 to 110 ° C. is usually efficient and preferable.

The microwave irradiation can be carried out by either a batch system or a continuous system, and a rotary table system with a blower may be used. Also, to ensure uniform heating, place the fabric on a mesh that has good microwave transparency, such as Teflon-coated glass fiber or reinforced plastic, or a mesh belt. The method of irradiating from is preferable.

As a preferable mode of microwave heating,
The microwave output to the dough is changed over time to expand the dough. For example, the dough is made up of a plurality of continuous rooms, and the microwave output in the initial irradiation room (first room) is large, and then sequentially. A microwave irradiating device formed to be small or vice versa is used. A microwave irradiating device is formed so that the microwave output in the initial chamber is small and then gradually increases. The method of adjusting the microwave output depending on the degree of swelling is illustrated.

The puffed food of the present invention obtained by the heating method as described above is a bread or cookie-like puffed food having a puffing rate of about 5 to 12 times, for example, bread such as bread and confectionery bread, and snack foods. It can be used for various purposes such as food, confectionery and food materials, and is most suitable as a health food. Further, it has a feature that it can retain a good flavor for a long period of time and can be frozen and stored.

[0021]

The present invention will be described in more detail based on the following examples, but the invention is not intended to be limited to these examples. Example 1 11 kg of water, 1900 g of egg white and 400 g of baking powder were added to a kneader, and the mixture was stirred and sufficiently whipped. Next, Fuji Pro K (trade name, soybean protein isolate) 66
00 g, waxy corn starch 2000 g, sweetened egg yolk 1600 g and Super Rice Mix H93 (trade name, sticky rice flour, manufactured by Matsutani Chemical Co., Ltd.) 1400 g were added with stirring, and then sufficiently kneaded to obtain a dough. The obtained dough is formed into a rod shape using an extruder, and then 13 mmφ × 4
It was cut into a size of 5 mm, and further formed into a sheet-like piece (21 × 50 × 4.5 mm) using a roller. The dough obtained above is lined up on a Teflon belt with a width of 28 cm, and a continuous microwave irradiation device is used, and the air temperature is about 100 ° C.
While blowing microwaves from the top of the dough under the conditions of (4), it was passed through the microwave irradiation chamber for about 4 minutes to obtain a sheet-shaped bread-like puffed food product having a puffing degree of about 10 times. The obtained puffed food had a crispy texture and a good flavor.

Examples 2 to 11 Using the raw materials shown in Tables 1 and 2 below, dough was obtained in the same manner as in Example 1 and microwave heating was performed to obtain puffed foods. In Tables 1 and 2, the unit of the amount of raw material used is kg. As a comparative example, a puffed food was produced in the same manner as in Example 1 except that the total amount of waxy cornstarch and rice flour was replaced with wheat flour. The puffed foods obtained in Examples and Comparative Examples were tasted by 10 panelists,
The texture was evaluated on a 5-point scale. The results are shown in Table 3. It should be noted that the one having the best crispy feeling is 5, and the numerical value is the average value of 10 persons. As shown in Table 3, it was clarified that the puffed food obtained according to the present invention had a better crispy feeling than the comparative example.

[0023]

[Table 1]

[0024]

[Table 2]

[0025]

[Table 3]

[0026]

As described above, according to the present invention, a puffed food containing soybean protein and starches in a well-balanced manner can be obtained. Moreover, since wheat flour is not used, a puffed food having a crispy texture can be obtained, and since the moldability of the dough is good, it is possible to obtain puffed foods having various shapes such as a sheet and a rod. It has the feature that it can.

Continuation of the front page (56) Reference JP-A-7-147936 (JP, A) JP-A-7-23739 (JP, A) JP-A-2-5828 (JP, A) JP-A-64-30544 (JP , A) JP-A-3-147752 (JP, A) JP-A-1-144936 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23J 3/16 A21D 10/02 A23L 1/00

Claims (9)

(57) [Claims] 1. The blending ratio of soybean protein and starch is 1: 0.3 to 0.7 (weight ratio), and 20 to 20 parts of egg component is added to 100 parts by weight of the total amount of soybean protein and starch. Fifty
A method for producing a puffed food, which comprises heating a dough containing 1 part by weight and 0.5 to 5 parts by weight of a puffing agent. 2. The method for producing puffed food according to claim 1, wherein the compounding ratio of soybean protein and starch is 1: 0.4 to 0.6 (weight ratio), respectively. 3. The method for producing a puffed food according to claim 1, wherein the starch is rice flour or a starch mixture containing at least rice flour. 4. The method for producing a puffed food according to claim 3, wherein the rice flour is glutinous rice flour. 5. The method for producing a puffed food according to claim 1, wherein the starch is waxy corn starch or a starch mixture containing at least waxy corn starch. 6. The dough contains, as another component, at least one selected from dietary fiber, processed plants, seeds, seaweed, vitamins, minerals, oils and fats, fragrances, colorants and seasonings. The method for producing a puffed food according to claim 1, wherein the puffed food is a dough. 7. The method for producing a puffed food according to claim 1, wherein the dough contains 30 to 80% by weight of water. 8. The method for producing a puffed food according to claim 1, wherein the heating means is microwave heating. 9. The mixing ratio of soy protein and starch is 1: 0.3 to 0.7 (weight ratio), and 20 to egg component is added to 100 parts by weight of the total amount of soy protein and starch. Fifty
A puffed food dough comprising a part by weight and 0.5 to 5 parts by weight of a puffing agent.