JP4424205B2 - Nugget food manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a nugget food.

  Yakitori, fried chicken, teriyaki chicken, and chicken nuggets are widely processed chicken products. The chicken nuggets are “mostly chicken skinless meat, some of which are made from thigh meat or scissors and seasoned as small pieces, then fried” (new edition, Food Industry General Dictionary, Japanese Society of Food Industries ( Hen)), and chicken and the like fried with oil are generally known (Japanese Patent Laid-Open Nos. 3-151855 and 11-103826). While the soft texture is recently preferred, the conventional chicken nugget is mainly meat, so it is meaty and has a chewy texture, but on the other hand it is crunchy.

Attempts have been made to use soy protein emulsion as a binder for the purpose of improving the texture (Japanese Patent Laid-Open No. 62-259592), but it is not a method using tofu.
In recent years, food health has become more health-conscious and tofu has attracted attention. A tofu hamburger, which is a combination of tofu and chicken, is known. However, the conventional one has a soft texture but has a soft texture due to the effects of freezing and denaturation of the tofu and lacks smoothness. The same is true for nuggets, and simply combining tofu with chicken makes the texture soft, and you cannot get the original smoothness and softness of tofu.

  An object of the present invention is to produce a nugget food product having both smoothness and softness.

In the present invention, it has been found that by adding tofu and solid fat into the dough, a nugget having a smooth texture can be produced with tofu-like softness.
That is, this invention is a method for producing a nugget food comprising preparing a dough comprising a connecting portion and an ingredient portion, and molding, steaming, dressing, frying, and freezing, and the dough contains tofu and solid fat. This is a method for producing nugget foods. The tofu in the dough preferably contains 5 to 50% by weight (hereinafter referred to as%) and 0.5 to 20% of solid fat. Also, the tofu in the dough is a tofu that has freezing resistance or alpha starch may be contained in the dough.

  By adding solid fat and freeze-resistant tofu or paste-like chilled tofu and alpha starch to the dough, you can obtain a tofu nugget with a very soft and smooth texture even when fried again after freezing .

  The present invention prepares a dough consisting of a connecting portion and an ingredient portion, and molds, steams, wears, fries, and freezes to add noodles and solid fat to the dough when producing nugget food. It has a special feature.

  In the present invention, a publicly known joint can be used as the joint part. For example, the joint part can be obtained from a soy protein emulsion prepared by kneading powdered soy protein, fats and oils, or surimi fish and seafood meat. The kind of the fishery meat is not limited, but it is particularly preferable to use chicken that has a small amount of fat and has a rough texture, so that the effects of the present invention can be exerted more. The ingredients are obtained by mixing granular soy protein, seasonings, vegetables, bread crumbs and the like. The joint part can be produced by a mixer such as a silent cutter, and the dough can be prepared by mixing it with the ingredient part. As for the weight ratio of a connection part and an ingredient part, 20: 80-80: 20 is preferable.

  The nugget food is manufactured by using a known method after preparation of the dough by molding, steaming, dressing, frying and freezing. For molding, any method such as drum molding or molding molding can be used. Steaming may be performed, for example, by steam heating at 80 ° C. to 95 ° C. for about 5 to 20 minutes, whereby the dough is thermally coagulated and simultaneously heat sterilized. It does not specifically limit as clothes, The commercially available batter mix powder for nuggets etc. can be used. The frying may be performed at an oil temperature of 130 ° C. to 190 ° C. for 10 seconds to 5 minutes, preferably 30 seconds to 2 minutes. Freezing is carried out after frying, but smooth and soft quality is preferably obtained by quick freezing. Moreover, the nugget food after freezing needs to be reheated before eating, and is preferably fried again (approximately 160 to 170 ° C. × 4 to 5 minutes) in a frozen state.

  The first feature of the present invention is that tofu is blended in the dough. Thereby, softness derived from tofu can be imparted to the dough.

  As is generally known, the tofu used in the present invention is obtained by soaking soybeans for a certain period of time and then adding water and heating to separate the okara to obtain soy milk. A coagulant is added to the soy milk. Can be used.

Moreover, when this tofu is frozen, it forms a sponge-like structure or a layered structure like frozen tofu (Takano tofu), and the smooth texture is impaired. Tofu having freezing resistance does not form a sponge-like structure or a layered structure like frozen tofu when frozen, and maintains a texture like normal tofu.
A method for imparting freezing resistance to tofu may be appropriately selected from known methods, and is not particularly limited. For example, oligosaccharides such as trehalose and oligosaccharides, sugar alcohols, raw starch and modified starch starch, enzymes such as transglutaminase, native gellan gum, curdlan, casein, agar, carrageenan, farsellan, alginate, xanthan gum, Freezing tolerance can be imparted by adding a gelling agent / thickening agent such as tamarind gum, locust bean gum, gum arabic, guar gum, pectin, konjac mannan and gelatin alone or in combination.
More specifically, for example, a method of adding one or more of saccharides, starch and transglutaminase to soy milk having a low viscosity and a solid content exceeding 10%, and adding a coagulant (International Publication WO 00/21389) Japanese Patent Laid-Open No. 2003-225064) and a method of adding native gellan gum and modified starch and adding a coagulant to impart freezing resistance can be suitably used.
The tofu with freezing resistance may be added to the joint part or may be added to the ingredient part without losing its shape so much.

On the other hand, it is also possible to use ordinary tofu which is not imparted with freezing tolerance, that is, chilled tofu. In this case, it is preferably used as a connecting portion, and starch added as an antifreezing agent for the whole dough Apart from that, it is preferred to incorporate alpha starch into the dough. Corn starch and potato starch typified by raw starch have poor dispersibility, and some tofu undergoes freezing and denaturation when nuggets are frozen, and the target quality cannot be obtained. When preparing the dough at a low temperature, the non-uniform dispersion in the dough impairs the texture after freezing. In such a case, it is particularly preferable that the alpha starch has cold water dispersibility.
Cold water dispersibility is usually obtained by granulating alpha starch, but any alpha starch can be used as long as it has the same level of water dispersibility. Alpha starch is preferably added in an amount of 0.1 to 5% by weight in the dough. If the added amount of alpha starch is small, the freezing resistance is insufficient, and if it is too much, it becomes easy to have a sticky texture and the flavor is easily lost. Examples of preferable alpha starch having cold water dispersibility include “Ultra sparse M” and “Ultra sparse 5” (manufactured by National Starch and Chemical Co., Ltd.).

  The kind of tofu may be any kind of tofu such as silk tofu, soft tofu, and cotton tofu, but preferably high water content tofu such as silk tofu. Tofu is blended in the dough in an amount of 5 to 50%, preferably 10 to 45%, more preferably 20 to 40%. If the amount of tofu is less than 5%, the added amount is small, so that a soft texture cannot be obtained.

  The 2nd characteristic of this invention is mix | blending solid fat in dough. Thereby, solid fat melt | dissolves by the reheating before eating, and a juicy feeling is added to dough. And the softness of a texture and the smoothness of the mouthfeel by the melted solid fat can be given to the whole nugget food.

  Solid fat includes tallow such as pork fat and beef tallow, or hardened fats thereof, palm oil, shea fat, monkey fat, iripe fat, cocoa fat and other vegetable fats or hardened fats and fractionated fats, rapeseed, Solid oils and fats at room temperature (15 to 25 ° C) such as hardened oil of liquid vegetable oil obtained from oil seeds such as soybean, sunflower, safflower, corn, peanut, hardened oil such as liquid animal oil such as fish oil, and fractionated oil 1 type (s) or 2 or more types can be used. Among solid fats, pork fat is preferable from the aspect of flavor. The solid fat is blended in the dough by 0.5 to 20%, preferably 3 to 20%. If it is less than 0.5%, it is difficult to obtain a smooth texture, and if it exceeds 20%, the solid fat melts after steaming and oozes out to the surface, which may cause the clothes to peel off.

  When liquid oil is used instead of solid fat, it is difficult to uniformly mix (emulsify) the liquid fat with a joint obtained from powdered soy protein, emulsion obtained from water and oil or surimi fish and seafood meat, and more. The emulsification of the joint portion tends to be insufficient due to high speed stirring. On the other hand, when solid fat is used, the joint portion can be easily emulsified because it is solid at room temperature. Accordingly, solid fat is desirable as the fat to be added, more fat can be blended in the joint portion, a stable emulsified state can be obtained, and a smooth texture can be obtained even after re-frying after freezing.

  Emulsification is possible with a pilot scale that is a normal silent cutter of about 1,400 rpm (manufactured by Yanagear Co., Ltd.) if it is rotated at a high speed, but in an actual production scale, a closed ball cutter of about 3,000 rpm ( It is more preferable to use Yanagear Co., Ltd.

Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

[Example 1] Preparation of nugget food According to the formulation table in Table 1, powdered soy protein, fats and oils were kneaded with a silent cutter, and then chicken, salt and pork fat were added and emulsified into the joints, and starch ( “Corflo 67” manufactured by Nippon SC Co., Ltd.) and dried egg white are added and mixed. Finally, frozen tofu (“Toe Freeze S” manufactured by Fuji Oil Co., Ltd.) is added and cut with a cutter to obtain a joint part. After mixing granular soybean protein, seasoning, egg white, dextrin (“Sandeck # 250” manufactured by Sanwa Starch Co., Ltd.) with a kneader and blending the above-mentioned connecting parts, vegetables (onions, green soybeans, carrots) A dough was prepared by blending jellyfish and bread crumbs.

(Table 1) Composition table of dough

  Each dough was formed into a 14 g round shape with a drum forming machine, steamed at 90 ° C. for 10 minutes, then dressed, fried at 155 ° C. for 40 seconds, and frozen at −35 ° C. The clothing used batter mix powder for commercial nuggets.

[Test Example 1]
The amount of 32 parts of frozen tofu (“Toe Freeze S” manufactured by Fuji Oil Co., Ltd.) was changed to no addition, 3.6 parts, 17 parts, 45 parts, 68 parts, 160 parts, and the same as in Example 1 A nugget food was prepared.
In the quality evaluation of Example 1 and Test Example 1, the texture was evaluated by five skilled panelists who refried the frozen product for about 160 to 170 ° C. for 4 to 5 minutes.
Evaluation of the soft texture is
◎: Very soft ○: Soft △: Slightly hard ×: Very hard,
The smoothness evaluation of the texture is
◎: Very smooth ○: Smooth △: Slightly rough ×: Very rough

(Table 2) Evaluation results

  From the results in Table 2, it is preferable that the tofu is 3.6 to 68 parts (5 to 50%) in the dough, and that 17 to 45 parts (20 to 40%) is the tofu after the frying. It had the most texture and had a very soft and smooth texture symmetrical to the size of the clothes. With 0 parts without added tofu, the softness and smoothness of the texture could not be imparted at all. In addition, those using 160 parts of tofu could not be molded by a molding machine.

[Example 2]
The nugget food was prepared in the same manner as in Example 1 except that 5.3 parts of pork fat was changed and 0.5 part, 1 part, 3 parts, 17 parts, 23 parts, and 65 parts were used. The degree of peeling of the clothes and the smoothness of the texture were evaluated.
Evaluation of clothes peeling
○: No peeling ×: With peeling

(Table 3)

 As a result of Table 3, 0.5-23 parts (0.5-20% in the dough) have no peeling of middle seeds and clothes, and 3-23 parts (3-20% in the dough) have a very good texture. It was smooth and optimal for preparing nuggets. In 0.5 part, the smoothness of the texture by pork fat was not observed, and in 65 parts, many clothes were peeled off due to the effect of pork fat that oozes out on the surface after steaming.

[Example 3]
Example 1 except that the frozen tofu of Example 1 is changed to a commercially available chilled tofu having no freezing resistance and 0.3 parts of alpha starch ("Ultra Sparse 5" manufactured by National Starch and Chemical Co., Ltd.) is added to the dough. A nugget food was prepared according to

[Test Example 2]
Instead of the frozen tofu added to the joint part, commercially available chilled tofu that does not have freezing resistance is not cut with a cutter, added to the ingredients part, and mixed with alpha starch ("Ultra Sparse 5" National A nugget food was prepared according to Example 1 except that 0.3 parts were added (starch and chemical company) or no alpha starch was added to the dough, and the texture was soft, the texture was smooth, and frozen. The presence or absence of denaturation was evaluated.
However, the evaluation of freezing denaturation was represented by ◯: not denatured, Δ: slightly denatured, x: very denatured.

(Table 4) Evaluation results

When the tofu was added to the joint and mixed and cut, the smoothness of the tofu remained in the texture, resulting in a soft nugget, but the tofu was added to the ingredients and mixed, and the tofu remained granular, The texture was uneven and freeze-denaturation occurred in some places. The texture is soft but rough.
Moreover, when alpha starch was not put in the dough, freeze-denaturation occurred in the paste made of tofu, and a silk tofu-like texture could not be obtained.

  In conventional nugget foods containing tofu, the smooth and soft texture was lost after re-frying after freezing and after re-frying. However, even with re-frying after freezing according to the present invention, the texture is very soft and smooth. Of noodles with tofu can be obtained. Therefore, for example, it can be used as a tofu nugget that can be distributed in a frozen state.

Claims (3)

A nugget food that prepares a dough consisting of a soy protein emulsion kneaded with powdered soy protein, fat and water, and a tether part using chicken and ingredients, and is molded, steamed, dressed, fried and frozen A method for producing a nugget food comprising 5 to 50% by weight of tofu and 3 to 20% by weight of solid fat in the dough. The manufacturing method of Claim 1 which uses the tofu which has freezing tolerance. The manufacturing method of Claim 1 which mix | blends paste-form chilled tofu and alpha starch in a connection part .