JP4195575B2 - Method for producing soy protein-containing sheet food - Google Patents

Description

【００２８】
実施例７
実施例３で得られた湯葉様食品をポリ袋に入れ、脱気密封後、庫内温度−８０℃のコンタクトフリーザー内に５分間放置し急速凍結させ、次いで庫内温度−１８℃の冷凍庫に２週間保存したが、外観上の変化は観察されなかった。また、冷凍した湯葉様食品を解凍後、実施例１と同様に煮物に調理したが、冷凍前と同様に良好な風味・食感を有していた。
【００２９】
実施例８
混練器に水１１００ｇを仕込み、グリセリン２２０ｇを加えて溶解させる。次いで攪拌下に、大豆粉８０ｇ、フジプロＳＥ３８０ｇ、プルラン１０ｇ及び食物繊維（ビートパルプ）１２ｇを徐々に添加し、十分に混練した。更に、コーンサラダ油２０ｇを徐々に添加し、混練して均一な生地を得た。
上記の生地を、複式ドラムドライヤー（ドラム設定温度：１４５℃、ドラム間隔：１ｍｍ、ドラム回転速度：０．６ｒｐｍ、ドラムサイズ：直径２００ｍｍ、長さ２００ｍｍ、フッ素樹脂コーティングドラム）に供給し、ドラムで加熱・乾燥してシート状に成形された本発明のシート状食品を得た。
上記で得られたシートは淡黄色をした湯葉様食品であり、従来の湯葉と同様に調理して食したところ、良好は食感・風味を有していた。
【００３０】
実施例９〜１４
表２に示される原料を使用し、実施例８と同様な方法で、生地及びシート状食品を調製した。得られた食品は、実施例８で得られた食品と同様な性状を有していた。
【００３１】

【００３２】
実施例１５
混練器に水５４０ｇ、フジプロＳＥ２１０ｇ、フジプロＣＬ２１０ｇ、胡麻油２１０ｇ、ソルビトール２１０ｇ、グリセリン２７０ｇ及び食物繊維１２ｇを仕込み、十分に混練して生地を得た。この生地に、かぼちゃ餡５００ｇを加え、更に十分に混練して餡入り生地を得た。
上記で得られた生地を、ドラムがフッ素樹脂加工された並列式ドラムドライヤー（ドラム温度１３０℃、ドラム間隔１ｍｍ）に供給し、ドラム間を通過させてシート状とすることにより、本発明のシート状食品を得た。
得られた食品は、淡黄色をした柔軟性を有する食品であった。
【００３３】
実施例１６
混練器に水６８０ｇ、フジプロＳＥ２９０ｇ、フジプロＣＬ２１０ｇ、胡麻油２５５ｇ、ソルビトール２４５ｇ、グリセリン２７０ｇ及び食物繊維１２ｇを仕込み、十分に混練して生地を得た。この生地に、紫芋餡７８０ｇを加え、更に十分に混練して餡入り生地を得た。
上記で得られた生地を、ドラムがフッ素樹脂加工された並列式ドラムドライヤー（ドラム温度１１５℃、ドラム間隔１ｍｍ）に供給し、ドラム間を通過させてシート状とすることにより、本発明のシート状食品を得た。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a soybean protein-containing sheet-like food (yuba-like food). More specifically, the present invention relates to a method for producing a sheet-like food containing soy protein and used as a yuba-like food, various cooking materials, or the like.
[0002]
[Prior art]
Soy protein has a remarkable balance of essential amino acids among plant proteins, and has high nutritional value. Therefore, various high protein foods containing soy protein as a protein source have been studied. In addition, soy contains an isoflavone having an arteriosclerosis-inhibiting action and an osteoporosis-inhibiting action, and is attracting attention as a food for preventing such diseases.
Tofu is the most widely known food using soy protein, but tofu has a very high water content and a low protein content per unit weight.
Yuba is known as a sheet-like food highly containing soy protein. Yuba has excellent cooking properties and is used as a raw material for various foods. It also contains not only soy protein but also lipids, carbohydrates, etc., and has a good nutritional balance. For example, Yuba has a water content of 5 to 60%, a protein with a lipid of 1, and a carbohydrate composition of protein: lipid: carbohydrate = 1.6 to 1.9: 1: 0.3 to 0.32, Contains lipids and carbohydrates in a well-balanced manner.
[0003]
[Problems to be solved by the invention]
As described above, yuba is known as a food with an excellent nutritional balance, but there are many problems in its manufacture.
That is, yuba is manufactured by heating soy milk and scooping up a film formed on the surface of the liquid. However, since this method lacks mass productivity, Yuba is currently produced on a household scale. Furthermore, since the soymilk waste liquid after taking the yuba is a high protein waste liquid, there is a problem in its processing. Moreover, raw yuba lacks storage stability and is difficult to store for a long time. On the other hand, dry yuba is brittle and has the disadvantage of being fragile.
In addition, since yuba has a high lipid content, a yuba-like food with a low lipid content has recently been desired.
Furthermore, yuba has the disadvantage that it is difficult to contain other nutritional components and food materials, and that changes are scarce.
[0004]
As described above, yuba has excellent nutritional balance and good cooking properties, but has various problems in productivity, storage stability, etc., and a simple method for producing soy protein-containing sheet-like food has been desired. .
The present invention has been made to solve such problems, and is a soy protein-containing sheet-like food that is simple and excellent in flavor, texture and nutritional balance, and can obtain foods having various textures and forms. An object is to provide a manufacturing method.
[0005]
[Means for Solving the Problems]
The present invention, which has been made to solve the above problems,
(1) A method for producing a soy protein-containing sheet-shaped food, wherein the soy protein-containing dough is formed into a sheet using a drum dryer;
(2) The method for producing a sheet-like food containing soybean protein according to (1) above, wherein the weight ratio of soybean protein to water in the soybean protein-containing dough is 0.1 to 0.6: 1;
(3) The method for producing a sheet-like food containing soybean protein according to the above (1) or (2), wherein the dough contains a humectant, edible fats and oils, carbohydrates and / or dietary fiber;
(4) Any of (1) to (3) above, wherein the composition ratio of soybean protein, lipid and carbohydrate in the dough is 1.2 to 3.0: 1: 0.2 to 0.6 (weight ratio), respectively. A method for producing a sheet-like food containing soybean protein according to claim 1;
It is.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
This invention consists of said structure, As a soybean protein contained in the soybean protein containing dough used by this invention, as long as it is a soybean protein which can form a gel by hydrothermal treatment, any thing can be used. Examples thereof include isolated soybean protein, soybean powder, defatted soybean, and soy milk. Two or more of these soy proteins may be used in combination.
In particular, it is preferable to use isolated soybean protein (protein content, usually 85 to 90%) from the viewpoints of high protein content, excellent gelation, whiteness, odorlessness, and the like. The particle size of the isolated soy protein is not particularly limited, and commercially available isolated soy protein can be used, for example, New Fuji Pro SE, R, K and V (trade names, all manufactured by Fuji Oil Co., Ltd.). it can.
In addition, soy flour is also a preferred raw material because it contains a large amount of soybean-derived isoflavones, vitamins, dietary fiber and the like. The soy flour is preferably a fine powder from the viewpoint of mouthfeel. Moreover, since soybean powder has a low protein content and poor gelation properties compared to isolated soybean protein, it is preferably used in combination with isolated soybean protein. Soy flour is adjusted to about 20 to 50% by weight (in the present specification, “%” means “% by weight unless otherwise specified”), preferably about 30 to 40%.
[0007]
The soybean protein-containing dough used in the present invention is prepared by mixing the soybean protein and water according to a conventional method.
The mixing ratio of soy protein and water can be appropriately adjusted depending on the desired properties and form of the sheet-like food, but generally soy protein: water = 0.1-0.6: 1 (weight ratio, the same applies hereinafter) ), Preferably about 0.15 to 0.5: 1, more preferably about 0.2 to 0.4: 1. If the soy protein / water ratio is less than 0.1, film formation may be difficult when heated with a drum dryer. On the other hand, when the soy protein / water ratio exceeds 0.6, the fluidity of the dough decreases and the operability may be poor.
When soy milk is used as a raw material for soy protein, soy milk obtained by a normal method may have a low protein content. In such a case, a method of concentrating soy milk; It is preferable to adjust the protein concentration according to the method of addition.
[0008]
The above-mentioned dough may contain various food components as necessary.
Examples of such food components include humectants, edible fats and oils, carbohydrates, dietary fiber, and the like.
The humectant is used to keep the food of the present invention at an appropriate humidity and to impart flexibility. Such a moisturizing agent is not particularly limited as long as it is a food additive having a moisturizing effect. For example, polyols such as glycerin, sorbitol, and trehalose are preferably used.
When a moisturizing agent is added to the dough, the amount of the moisturizing agent can be appropriately set, but is generally about 1 to 20%, preferably about 2 to 15%, more preferably based on the total weight of the dough. It is adjusted to about 3 to 13%. If the moisturizing agent content is less than 1%, the effect of adding the moisturizing agent is hardly exhibited, and if it is up to 20%, the effect is sufficiently exhibited.
[0009]
Edible oils and fats are added to impart a yuba-like flavor and texture to the food of the present invention. As such edible oils and fats, vegetable oils and animal fats can be used, but vegetable oils and fats having a low cholesterol content are preferable. For example, corn salad oil, soybean oil, rapeseed oil, cottonseed oil, palm oil, coconut oil, safflower oil And sesame oil.
When adding edible fats and oils to the dough, the amount of the fats and oils can be set as appropriate, but generally about 0.5 to 15%, preferably about 0.8 to 13%, based on the total weight of the dough, More preferably, it is adjusted to about 1 to 10%. If the content of edible fats and oils is less than 0.5%, the effect of adding fats and oils is hardly exhibited, and if it exceeds 15%, the obtained food becomes oily and may cause a problem in palatability.
[0010]
Carbohydrates are also added to impart a yuba-like flavor and texture to the food of the present invention. Such a carbohydrate is not particularly limited as long as it has a saccharide as a main component, and examples thereof include starch (potato starch, corn starch, sweet potato starch, processed starch, wheat flour, rice flour, etc.), pullulan, dextran and the like.
In the case of adding carbohydrates to the dough, the amount of the carbohydrate added can be appropriately set, but is generally about 0.3 to 10%, preferably about 0.5 to 5%, based on the total weight of the dough. Preferably, it is adjusted to about 1 to 3%.
[0011]
In the present invention, the carbohydrate includes sputum. The sheet-like food of the present invention containing koji has a new flavor and texture different from the conventional soybean protein-containing sheet-like food, and can be widely used as a confectionery or food material. As the koji, in addition to the red koji and white koji that have been used in the past, pumpkin koji, Iyokan kaki, matcha koji, etc. with various additives added to the koji can be used.
When the koji is included in the dough, the addition amount of the koji can be appropriately set, but is generally about 20 to 40%, preferably about 25 to 35%, more preferably 30% with respect to the total weight of the dough. Adjusted to degree. If the soot content is less than 20%, the effect of adding soot is difficult to develop, and if it exceeds 40%, it may be difficult to form into a sheet.
[0012]
When the sheet-like food of the present invention is a yuba-like food, the composition ratio of soy protein, lipid and carbohydrate in the dough used is 1.2 to 3.0: 1: 0.2 to 0. 6, more preferably 1.5 to 2.0: 1: 0.3 to 0.5.
When a yuba-like food is used, if the ratio of soy protein to lipid 1 is less than 1.2, the texture of the final product becomes oily, and if it exceeds 3.0, there is a problem that it is difficult to form a uniform dough.
Moreover, when the amount ratio of the carbohydrate to lipid 1 is less than 0.2, the tissue tends to be hollow when heated with a drum dryer, and when it exceeds 0.6, the product after heating may become hard, which is not preferable.
[0013]
As the dietary fiber, any soluble and insoluble dietary fiber source can be used as long as it is an edible dietary fiber. For example, polydextrose based on dietary fiber (dietary fiber content of 90% or more), corn Examples include fiber [e.g., solar eclipse self (trade name), dietary fiber content of 85% or more], beet pulp and the like. Conventional yuba has a low fiber content, but according to the present invention, it can contain a large amount of fiber.
When dietary fiber is added to the dough, the amount of the dietary fiber added can be appropriately set, but is generally about 0.3 to 5% (% by weight, the same applies hereinafter), preferably about the total weight of the dough. It is adjusted to about 0.5 to 3%, more preferably about 1 to 2%.
[0014]
Various additives commonly used in the food industry may be added to the dough according to the desired nutritional balance, food form, and the like. Examples of such additives include seeds, seaweeds, leaves, dietary fiber, fish meat surimi, egg ingredients, food additives, and the like. By adding these components, a yuba-like food having a texture, flavor and color that cannot be obtained with conventional yuba can be obtained, and the range of use as a food material can be expanded.
[0015]
Examples of seeds include sesame seeds, macadamia nuts, almonds, hemp seeds, cashew nuts, pumpkin seeds, pods, ginnan, chestnuts, walnuts, coconuts, pistachios, hazelnuts, pine nuts, peanuts, etc. Sesame-containing sesame and macadamia nuts with low cholesterol content are preferably used. These seeds and seeds are used in the form of sliced pieces, crushed pieces and the like.
[0016]
Examples of seaweed include hinoki, kelp, and seaweed. Since seaweed contains a lot of minerals, the addition of seaweed can improve the nutritional balance. For these seaweeds, raw algae were cut into appropriate sizes, subjected to blanching treatment (short-time hot water immersion treatment), then subjected to low-temperature drying such as freeze-drying, and then shredded or powdered Those are preferably used. By performing blanching treatment, the color of seaweed becomes vivid and can maintain its color for a long period of time, and the heat-labile enzyme in seaweed is deactivated, thereby suppressing the deterioration of seaweed. Can do.
[0017]
Examples of the leaves include tea leaves, green-yellow vegetable leaves, and persimmons. These leaves contain various components useful for maintaining health such as β-carotene, flavonoids, superoxide dismutase and the like, and are useful for maintaining health. These leaves can be added to the dough as they are, but like the seaweeds, after blanching treatment, low-temperature drying such as freeze-drying, and then chopped or powdered is preferably used. The
[0018]
Further, fish ingredients such as salmon and sardine surimi (including frozen products), egg white, egg yolk, whole egg, and other egg components can be added to the dough.
In addition, salt, sodium glutamate, sodium inosinate, sodium guanylate, seasonings such as sugar, starch syrup, sweet oligo and oligo molasses, acidulants such as citric acid and malic acid, and pastes such as sodium alginate , Vitamins such as vitamin A, vitamin B, vitamin E, vitamin K, calcium lactate, light calcium carbonate, zinc gluconate, zinc sulfate, copper gluconate, copper sulfate, and other food additives commonly used in this field You may add a thing suitably.
[0019]
As a method for preparing the dough, various methods can be adopted by appropriately changing the mixing order of the various raw materials described above. For example, first, a predetermined amount of water is charged into a kneader, and then soybean protein is gradually added. After kneading, a moisturizer, edible oil and fat, carbohydrates and / or dietary fiber are gradually added and kneaded sufficiently to obtain a uniform dough. In addition, the said additive, seasoning, etc. can be added at the time of addition of soy protein etc. as needed.
In addition, it is preferable to adjust the non-aqueous component content in the dough (indicating the content of components other than water) to about 20 to 50%, preferably about 30 to 45%, and the non-aqueous component content is less than 20%. In some cases, the moisture content is high and sheet formation may be difficult, and when the non-aqueous component content exceeds 50%, the fluidity of the dough may be impaired and the operability may be lacking.
[0020]
The dough thus prepared is formed into a sheet using a drum dryer. When the dough passes between the heated drums, the dough is rolled into a sheet shape, soy protein is denatured by the heat of the drum, moisture is evaporated and dried, and a sheet-like film is formed.
In the present invention, the sheet shape means a flat plate shape, which includes not only a film shape and a sheet shape, but also those having a certain thickness, and the surface may have irregularities.
The drum dryer is a conventional drying means in this field and is widely known. As the drum dryer, any of a single drum, a double drum, and a parallel drum may be used, but a double drum is preferably used. In addition, if a fluororesin-coated drum is used as the drum, the sheet can be prevented from being wound around the drum.
[0021]
More specifically, the duplex drum is heated with a drum-embedded heater, and is arranged with an appropriate distance between the two drums. In this state, the dough is supplied between the drums. The dough is heated and dried in a short time, formed into a sheet, and wound around a drum. Therefore, the dough is peeled off with a knife and cut into an appropriate size to obtain the sheet-like food of the present invention.
The drum temperature is not particularly limited as long as it is a temperature at which the dough can be formed into a sheet, but is usually set to about 105 to 160 ° C, preferably about 110 to 150 ° C, more preferably about 120 to 145 ° C. .
The distance between the drums can be appropriately adjusted depending on the desired thickness of the sheet-like food, flexibility, etc., but is usually about 0.1 to 5 mm, preferably about 0.5 to 1 mm, more preferably about 1 mm. Adjusted to Similarly, the rotational speed of the drum can be appropriately adjusted according to the desired properties of the sheet-like food.
The thickness of the obtained sheet-like food is not particularly limited, and can be adjusted as appropriate according to the application, but is usually about 0.5 to 1 mm.
The drum dryer may be a multistage type. That is, by applying the sheet discharged from the first drum dryer to the second drum dryer, the thickness can be made uniform and a sheet having a smooth surface can be obtained.
[0022]
The sheet thus obtained is a food with a yuba-like flavor and texture, and it is prepared from a flexible sheet to a crisp and crisp sheet by adjusting heating conditions, moisture content, additive type, etc. Can be cut into a suitable size and packaged.
The moisture content of the obtained sheet can be appropriately set depending on the moisture content of the dough, the heating time, the desired properties, etc., but is usually 15% by weight or less, preferably about 10% by weight.
In addition, the yuba-like food of the present invention is heat-dried with a high-temperature drum dryer and sterilized, so that it can be stored refrigerated or frozen. Particularly, foods containing a moisturizing agent such as trehalose and glycerin are flavored. -It can be stored stably for a long time without impairing the texture.
The sheet-like food of the present invention can be widely used as a material for various dishes, a manufacturing material for Japanese confectionery, etc., for example, as a material for boiled foods, yuba spring rolls, yuba shumai, yuba samen, fried chicken, bun skins, etc. Is done.
[0023]
【The invention's effect】
As described above, according to the present invention, a sheet-like food (yuba-like food) that contains soybean protein at a high level can be easily obtained. In addition, since other nutritional components and / or food materials can be contained, and the texture, shape, etc. can be changed as appropriate, a food with a change can be obtained. Therefore, the food obtained by the present invention can be widely used as various cooking ingredients, confectionery, and its ingredients.
[0024]
【Example】
EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these Examples.
Example 1
A kneader was charged with 1320 g of water, 180 g of Fujipro SE (trade name, separated soy protein), 130 g of sesame oil, 90 g of starch syrup and 90 g of glycerin, and vigorously stirred to prepare an emulsion. Further, 160 g of Fujipro SE and 70 g of corn starch were gradually added and sufficiently kneaded to obtain a dough.
The dough obtained in the above is a parallel drum dryer (drum setting temperature: 115 ° C., drum interval: 1 mm, drum rotation speed: 0.6 rpm, drum size: 200 mm in diameter, 200 mm in length) The sheet-like food of the present invention was obtained by feeding to a fluororesin coating drum) and passing between the drums to form a sheet.
The obtained food was a light yellow flexible yuba-like food, and when cooked with vegetables in the same manner as conventional yuba, it was a food with good flavor and texture.
[0025]
Example 2
A kneader was charged with 1200 g of water, 180 g of Fujipro SE, 180 g of corn salad oil and 90 g of glycerin, and vigorously stirred to prepare an emulsion. Furthermore, 210 g of Fujipro SE and 54 g of potato starch were gradually added and kneaded thoroughly to obtain a dough.
In the same manner as in Example 1, the dough obtained above was supplied to a parallel drum dryer and passed between drums to form a sheet, thereby obtaining a sheet-like food of the present invention.
[0026]
Examples 3-6
Using the raw materials shown in Table 1, the dough was prepared and molded with a drum dryer in the same manner as in Example 1 to obtain a sheet-like food.
[0027]

[0028]
Example 7
The yuba-like food obtained in Example 3 is put in a plastic bag, degassed and sealed, and left in a contact freezer at a storage temperature of −80 ° C. for 5 minutes to be quickly frozen, and then placed in a freezer at a storage temperature of −18 ° C. After storage for 2 weeks, no change in appearance was observed. In addition, after thawing the frozen yuba-like food, it was cooked into a boiled food as in Example 1, but had a good flavor and texture as before the freezing.
[0029]
Example 8
A kneader is charged with 1100 g of water, and 220 g of glycerin is added and dissolved. Next, 80 g of soybean powder, 380 g of Fujipro SE, 10 g of pullulan and 12 g of dietary fiber (beet pulp) were gradually added with stirring and kneaded sufficiently. Further, 20 g of corn salad oil was gradually added and kneaded to obtain a uniform dough.
The dough is supplied to a double drum dryer (drum set temperature: 145 ° C., drum interval: 1 mm, drum rotation speed: 0.6 rpm, drum size: diameter 200 mm, length 200 mm, fluororesin coating drum) The sheet-like food of the present invention formed into a sheet by heating and drying was obtained.
The sheet obtained above was a light yellow yuba-like food, and when it was cooked and eaten in the same manner as a conventional yuba, it had a good texture and flavor.
[0030]
Examples 9-14
A dough and a sheet-like food were prepared in the same manner as in Example 8 using the raw materials shown in Table 2. The obtained food had the same properties as the food obtained in Example 8.
[0031]

[0032]
Example 15
A kneader was charged with 540 g of water, 210 g of Fujipro SE, 210 g of Fujipro CL, 210 g of sesame oil, 210 g of sorbitol, 270 g of glycerin and 12 g of dietary fiber, and kneaded thoroughly to obtain a dough. To this dough, 500 g of pumpkin koji was added and further kneaded to obtain koji-containing dough.
The dough obtained above is supplied to a parallel-type drum dryer (drum temperature 130 ° C., drum interval 1 mm) in which the drum is processed with a fluororesin, and is passed through the drums to form a sheet. A food product was obtained.
The obtained food was a soft food having a light yellow color.
[0033]
Example 16
A kneader was charged with 680 g of water, 290 g of Fujipro SE, 210 g of Fujipro CL, 255 g of sesame oil, 245 g of sorbitol, 270 g of glycerin and 12 g of dietary fiber and sufficiently kneaded to obtain a dough. To this dough, 780 g of purple koji was added and further kneaded to obtain koji-containing dough.
The dough obtained above is supplied to a parallel-type drum dryer (drum temperature 115 ° C., drum interval 1 mm) in which the drum is processed with a fluororesin, and is passed between the drums to form a sheet, whereby the sheet of the present invention A food product was obtained.

Claims (4)

A soy protein-containing dough having a soy protein / water weight ratio of 0.2 to 0.4: 1 and a moisture content of 55 to 70% by weight is obtained using a double drum dryer. A method for producing a sheet-like food containing soybean protein, which is formed into a sheet shape. The method for producing a sheet protein food containing soybean protein according to claim 1, wherein the soybean protein content in the soybean protein comprising the separated soybean protein and soybean powder is 30 to 40% by weight .       The method for producing a sheet-like food containing soybean protein according to claim 1 or 2, wherein the soybean protein-containing dough contains a humectant, edible fats and oils, carbohydrates and / or dietary fiber.       The soy protein according to any one of claims 1 to 3, wherein the composition ratio of soy protein, lipid and carbohydrate in the dough is 1.2-3.0: 1: 0.2-0.6 (weight ratio), respectively. A method for producing a sheet food.