JP4622203B2 - Stewed kneaded product and manufacturing method thereof - Google Patents

Description

フジプロＦＸ：分離大豆たん白（フジプロテインテクノロジー(株)製）
【００２７】
【表２】
すりみ生地の配合

【００２８】
【表３】

【００２９】
上記の比較例と実施例より、すりみ生地と大豆たん白のエマルジョンのみでは豆腐的呈味性もなく、煮込み時の耐性にも欠ける。また豆腐を添加したものは良好であるが、水分調製を行わないと水分の一定の製品が得られないため、作業性に難がある。また豆乳を添加したものは呈味的にやや良好だが、煮込み耐性、成型性に劣る。また豆乳中の固形分は１０％程度と低く、水分が非常に多いために製造現場の使用に際しても大量に使用することは現実的ではない。
【００３０】
製造例１の凝固剤の添加量を０．２％使用した粉末状豆乳（粉末豆乳Ａ）を用いた場合、やや生地が柔らかい傾向にあり、豆腐的な呈味性を感じるが煮込み耐性は充分とはいえない。製造例１の凝固剤を２％含む粉末状豆乳（粉末豆乳Ｂ）を１％使用したものは煮込み時間、呈味性、成型製とフライ時の作業性も良好な結果となっている。さらに２％使用したものは、豆腐的呈味性も良好であり煮込み耐性も強く満足ゆくものであった
【００３１】
【発明の効果】
本発明により、柔らかい豆腐様練製品であっても長時間の煮込み耐性を有し、かつ豆腐を使用したものと同等の豆腐的呈味を有する、豆腐様練製品が可能になったものである。また、練製品がフライしたものであっても、その製造工程において（例えば
フライ時）練製品同士がお互いに付着しあって塊となるようなことがないものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a simmered kneaded product which has a simmering resistance and has a tofu-like taste.
[0002]
[Prior art]
There are various types of paste products, such as plate candy, deep-fried potato, baked potatoes such as bamboo rings, crab-flavored miso, and tsure. In addition, as represented by tofu bamboo rings and fried Satsuma, tofu has been used for pastry products. And in recent years, as a paste product with a tofu-like texture, a product using soybean koji juice or a product with a tofu-like texture using powdered soybean protein has come to be seen. .
[0003]
As for the paste products with a tofu-like texture that can be seen at present, in addition to the paste products using traditional tofu, there are many paste products that have a tofu-like texture of cancer and deep fried tofu. Since these have both the processed and savory aspects of tofu, they are widely accepted by consumers as stewed side dishes as oden and cooking ingredients.
[0004]
Most fish paste products are simmered and eaten today. Therefore, there exists a tendency for the tolerance with respect to the cooking loss at the time of boiling to be calculated | required. If the food is boiled in a short time during cooking, the product value is considered to be remarkably low not only for cooking at home but also for cooking for a long time, especially for business use. In addition, moss as a favorite product is accompanied by an elastic texture, so that the simmering resistance is sufficiently satisfactory. However, tofu-like textured products are not preferred because of the soft texture of tofu, and kneaded products with a soft tofu-like texture that can be swallowed by just chewing a few times are the mainstream. ing. These tofu-like paste products are provided as side dishes, not as taste products, and have a deep color as a side dish. These soft and chewable tofu-like paste products are often simmered and eaten, and therefore, excellent resistance to simmering has been demanded. However, the soft textured paste products generally boiled quickly when simmered in the broth, and the soft texture and the resistance to simmering contradict each other.
[0005]
Moreover, when it is intended to improve the simmering resistance and the simmering resistance is improved by using starches or elasticity enhancers, the soft texture like tofu must be lost, which is not preferable.
[0006]
In recent years, tofu-like paste products are often produced using powdered soybean protein typified by isolated soybean protein and concentrated soybean protein, and tend to have a tofu-like taste.
In addition, if a tofu-like paste product is actually produced using tofu, a tofu-like taste can be imparted, but actually using tofu in a paste product requires the use of constant moisture, and Control of the number of bacteria is necessary for food hygiene, and it is not realistic for large-scale production.
[0007]
[Problems to be solved by the invention]
In the present invention, even if it is a soft tofu-like paste product as described above, it is impossible to obtain a product having a long-term simmering resistance, or a powdered soybean protein typified by a separated soybean protein or a concentrated soybean protein. It was sought whether a tofu-like paste product having a tofu-like taste equivalent to that using tofu even if it was a paste product using white was made.
[0008]
[Means for Solving the Problems]
The present inventor has among the intensive study to solve the above problems, finding paste products which powdered milk and tofu coagulant to once dried soy milk powder coexist with kneading dough satisfies the objectives The present invention has been completed. That is, the present invention is a paste product for stew comprising powdered soymilk and a coagulant for tofu as essential components. The tofu coagulant is contained in powdered soymilk, and its proportion is preferably 0.1 to 3.0% by weight in the powdered soymilk. The ratio of the powdered soymilk in the paste product is preferably 0.5 to 10% by weight. Moreover, this invention is a manufacturing method of the kneaded product for stew characterized by knead | mixing and shape | molding kneaded dough, powdery soymilk, and the coagulant for tofu. It is preferable that the tofu coagulant is kneaded with the kneaded dough in a state of containing 0.1 to 3.0% by weight of the powdered soymilk. The proportion of powdered soymilk in the paste product is preferably 0.5 to 10% by weight.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The kneaded product of the present invention can be kneaded and molded with kneaded dough, powdered soymilk, and a coagulant for tofu, subjected to appropriate heat treatment depending on the type of kneaded product, and can be packaged as necessary. The kneaded dough of the present invention can use fish meat, livestock meat, poultry meat and their surimi as main ingredients. Specifically, the meat used as kneaded dough includes fish, salmon, sardines, sharks, sharks, goldfish, oysters, salmon, horse mackerel, and poultry such as chicken, salmon, etc. It can be used, and its surimi can also be used.
[0010]
The powdered soymilk of the present invention is suitably a soymilk obtained by drying water from soybean or defatted soybean and pulverizing. Soy milk simply extracted with water from soybeans or defatted soybeans, even if the dough product coagulant and coagulant for tofu coexist, soy milk is not only limited in the amount of water added, but also fries in the paste product, for example things, product is not appropriate occurring non degree as the mass each other adhere to each other during frying. It is important that the soy milk is once dried and powdered. It seems that the desired paste product can be obtained by the heat denaturation and aggregation of the protein in the process of drying into powder.
[0011]
The coagulant for tofu used in the present invention is a divalent metal salt such as a Ca salt or Mg salt, a natural salted bittern, or a GDL ( glucono delta lactone ) if necessary. Those used for solidification are suitable. In the present invention, the coagulant for tofu is preferably contained in powdered soymilk. Although powdery If not included in the soymilk can be added to coexist in the dough crowded kneading with kneading dough and powdered soy milk, paste products mechanism of action of different from one object than when included in the powdered milk Tend to be inferior. The proportion of the coagulant for tofu is 0.1 to 3.0% by weight, preferably 0.5 to 2.5% by weight in the powdered soymilk. In tofu coagulant is not contained in the powdered soy milk, the amount of tofu coagulant in paste products fabric of Using kneading dough and powdered soy milk and tofu coagulant, the amount contained in the powdered milk However, in this case, since the coagulant for tofu reacts with the kneaded product dough and affects the kneaded product dough, the intended effect is small. For the same reason, simply mixing the tofu coagulant with the powdered soymilk causes the kneaded product dough to react with the tofu coagulant and the desired effect is weak. Therefore, it is preferable to add a tofu coagulant for tofu in the state of soy milk, react with each other, and then spray-dry to form a powder.
[0012]
For example, powdered soymilk containing such a tofu coagulant can be produced as follows. For example, in the case of powdered defatted soymilk, defatted soymilk can be produced from whole soybeans, and heat-sterilized and then spray-dried with a spray dryer. The tofu coagulant can be added to the liquid soymilk before drying. Although there are other drying methods, they are generally not suitable because they are heated too much to change their flavor or are too costly to evaporate moisture. For powdered whole fat milk without defatted soybean, it is possible to obtain the soybean milk in the same manner as in the process of manufacturing a tofu. The coagulant for tofu can be added in the same manner as in the case of defatted powdered soymilk to obtain powdered full-fat soymilk .
[0013]
As described above, soymilk can be used as a dry powder of defatted soymilk or a dry powder of full-fat soymilk as long as it is in powder form.
[0014]
In this way, the powdered soymilk, which is made into a powder by reacting soymilk and a tofu coagulant, is 0.5 to 10% by weight, preferably 1 to 5% by weight. It is preferable to use 2 to 3% by weight. If the ratio of the powdered soy milk containing the tofu coagulant in the kneaded product dough is small, the intended effect is small, and if it is too large, the workability becomes difficult, for example, it becomes difficult to mold the kneaded product dough.
[0015]
The kneaded dough to which powdered soymilk is added can use fish meat, poultry meat and their surimi as described above, and if necessary, separated soybean protein, concentrated soybean protein, defatted soybean protein, wheat protein, starches, etc. It is possible to add secondary materials.
[0016]
In addition to the above ingredients, vegetable protein such as isolated soybean protein, concentrated soybean protein, defatted soybean, gluten, starch such as potato starch, wheat starch, tapioca starch, gelatin, egg white, salt, Seasonings such as sugar and sodium glutamate, and ingredients such as salmon, sesame, carrots, burdock, cabbage and shrimp can be used.
[0017]
In the present invention, the details of why the presence of a specific amount of powdered soymilk in the paste product dough imparts an improvement in stew resistance is not clear. However, with respect to imparting tofu-like taste, it is considered that the tofu-like taste is improved when sugars such as soybean oligosaccharide in soy milk enter the dough. This tendency is stronger when a tofu coagulant is used in combination, or when powdered soymilk dried by applying a coagulant before drying is used, and the taste of tofu tends to be felt. Also, the improvement of stew resistance is the same, and it is better to use a coagulant together, and those using powdered defatted soymilk that has been spray-dried after acting on the coagulant have better stew resistance.
[0018]
An example of the manufacturing method of the paste product of this invention is shown. The kneaded product dough can be obtained by kneading a powdered soy milk and a coagulant for tofu with the kneaded dough, and the kneaded product dough can be molded to produce a kneaded kneaded product. It is preferable that the tofu coagulant is kneaded with the kneaded dough in a state of containing 0.1 to 3.0% by weight of the powdered soymilk. The proportion of powdered soymilk in the paste product is preferably 0.5 to 10% by weight.
[0019]
The above-mentioned kneaded product dough is made into a dough by blending, kneading, and molding the aforementioned raw materials. These steps can be carried out by conventional methods, but it is preferable to add powdered defatted soymilk at the beginning of the kneading step when it is added in powder form because it is necessary to mix it uniformly. However, this is not the case when the emulsion is pre-emulsified with fats and oils and added as an emulsion, or when added as an emulsion mixed with separated soybean protein or concentrated soybean protein. The addition time of the coagulant is preferably added at the latter stage of the kneading step, except when using powdered soy milk that has been reacted with the coagulant for tofu in advance. When a coagulant is added at the initial stage of the kneading process, the reaction to the dough progresses too much and the dough becomes brittle, which may cause difficulty in moldability. When no tofu coagulant is used, when powdered soymilk is added, the dough tends to soften and the moldability tends to be poor. In addition, when fried in oil, the dough tends to stick to each other and become difficult to separate, which is not preferable in terms of frying work.
[0020]
The kneader used in the kneading step is preferably a kneader called a cutter or a blender, and a crusher can also be used.
[0021]
The kneaded product dough obtained as described above can be heated by heating in oil, baking, heating in hot water, or steaming. In addition, when powdered soymilk is added and used for the purpose of improving stew resistance, heating in oil or baking is desirable. When the dough to which powdered soymilk is added is fried or baked and heated, a tough outer film is formed while maintaining the softness of the inner layer. This outer coating softens even when boiled for a long time and is not easily broken, and it is considered that the soft and soft portion of the inner layer is prevented from simmering.
[0022]
The kneaded product thus obtained is suitable as a side dish or as a cooking ingredient for cooking (oden seeds, etc.). In addition, those heated in oil and baked are excellent in long-term simmering resistance, and at the same time, are provided with moderate tofu-like taste and taste of soup stock.
[0023]
【Example】
Embodiments of the present invention will be described below with reference to examples.
[0024]
Production Example 1
10 volumes of water was added to defatted soybean, to obtain defatted soybean milk except Okara with stirring. Soymilk was added commercial tofu coagulant to the tofu coagulant of 0.2% by weight per dry solids, was dried at a spray dryer was stirred and mixed to obtain a powdery defatted soymilk. This is called “powdered soymilk A”. Also, a commercial tofu coagulant was added to the soy milk so that the tofu coagulant was 2% by weight per dry solid, stirred and mixed, and then spray- dried to obtain a powdered defatted soy milk containing the tofu coagulant. This is called “powdered soymilk B”.
[0025]
Example 1 An isolated soybean protein emulsion (emulsion card) was prepared according to the formulation of (Table 1) by cutting for 8 minutes at 1500 rpm with a Viven blender. Further, the surimi dough was subjected to salting and main scoring according to the same conditions as described above by blending (Table 2) to obtain a surimi dough. And the sample was prepared by the mixing | blending of (Table 3), and the confirmation of stew resistance and tofu-like taste property was performed. The sample preparation method is as follows: Surimi dough prepared in advance with a cutter blender and emulsion etc. are mixed uniformly, molded into a 60 g oval mold, fried at 150 ° C for 2 minutes, then fried at 170 ° C for 2 minutes. And used as a sample. After cooling this, it refrigerated overnight and boiled in soup the next day, and the tendency was confirmed.
[0026]
[Table 1]
Composition of isolated soybean protein emulsion (emulsion card)

Fujipro FX: Soy protein isolate (Fuji Protein Technology Co., Ltd.)
[0027]
[Table 2]
Surimi dough formulation

[0028]
[Table 3]

[0029]
From the above Comparative Examples and Examples, only the surimi dough and the soybean protein emulsion lack tofu-like taste and lack resistance during boiling. Moreover, what added tofu is good, but since a product with a constant water content cannot be obtained unless the water content is prepared, workability is difficult. Moreover, although the thing which added soymilk is a little good taste, it is inferior to stew resistance and a moldability . Moreover, since the solid content in soy milk is as low as about 10% and the water content is very high, it is not realistic to use a large amount even at the production site.
[0030]
When powdered soymilk (powdered soymilk A) using 0.2% of the addition amount of the coagulant of Production Example 1 is used, the dough tends to be slightly soft and feels tofu-like taste, but has sufficient boiling resistance That's not true. A product using 1% of powdered soymilk (powdered soymilk B) containing 2% of the coagulant of Production Example 1 has good results in stew time, taste, and workability during molding and frying. Further, 2% used had a good tofu-like taste and a high resistance to simmering. [0031]
【The invention's effect】
According to the present invention, even a soft tofu-like paste product has a long-time simmering resistance and a tofu-like paste product having a tofu-like taste equivalent to that using tofu. . Further, even if the kneaded product is fried, the kneaded product does not adhere to each other and become a lump in the manufacturing process (for example, when fried).

Claims (1)

A powdered soymilk containing 0.1 to 3.0% by weight of a tofu coagulant prepared by adding a coagulant for tofu to liquid soymilk before drying, spray-drying with a spray dryer after heat sterilization A method for producing a simmered kneaded product having a tofu-like taste, wherein the ratio of the powdered soymilk is 0.5 to 10% by weight.