JP6470034B2 - Protein dry processed food - Google Patents
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本発明は、非常に軽い蛋白乾燥加工食品で、湯中への浮きが良好であり、湯戻ししたときの復元性、食感、風味、外観にも優れた即席食品用の蛋白乾燥加工食品に関する。 The present invention relates to a protein dried processed food for instant foods, which is a very light protein dried processed food, has good floatability in hot water, and has excellent restorability, texture, flavor and appearance when reconstituted in hot water. .
従来、フライ麺やノンフライ麺等の即席麺類、即席スープ、即席味噌汁、即席茶漬け等の即席乾燥食品には、鶏卵や畜肉、水産練り製品、海老、油揚げ等の乾燥具材や乾燥加工品が用いられている。乾燥具材および乾燥加工食品には、熱湯を入れた後、1〜5分間で喫食が可能となるように湯戻りが良いことに加え、湯戻り後に乾燥具材及び乾燥加工品が熱湯の上に浮いていることや、素材本来の食感、風味に優れていることが求められる。このような加工食品を製造するに当たり、例えば、マイクロ波を利用した方法が知られている（特許文献１，２）。 Traditionally, instant dried foods such as instant noodles such as fried noodles and non-fried noodles, instant soup, instant miso soup, and instant tea pickles have been used with dried ingredients such as eggs, livestock, marine products, shrimp, and fried chicken. ing. In addition to hot water so that it can be eaten in 1 to 5 minutes after adding hot water to the drying ingredients and dried processed foods, the dried ingredients and dried processed foods are on hot water after returning to hot water. It is required to have a good texture and flavor. In manufacturing such processed foods, for example, methods using microwaves are known (Patent Documents 1 and 2).
しかしながら、これらの方法は、復元性や湯中の浮き等の求められる要求の一部において改善効果は認められるものの、食感が損なわれてしまう等の問題があった。これは、低密度構造は復元性や浮きを向上させるが、乾燥加工品の構造が弱くなってしまい、食感（弾力感）が失われてしまう傾向がある。また、風味付与素材を多く添加すれば、風味が強くなるが、構造を阻害し、乾燥加工品食感（弾力感）を低下させる傾向がある。このため、依然として、湯中の浮き及び湯戻りが良好であることに加えて、食感・風味・外観に優れた即席食品用乾燥蛋白質加工食品が求められている。
本発明は、上記した事情に鑑みてなされたものであり、その目的は、復元性、浮き、風味、食感、外観に優れた蛋白乾燥加工食品を提供することである。
However, although these methods have an improvement effect in some of the required demands such as resilience and floating in hot water, there are problems such as a loss of texture. This is because the low-density structure improves the resilience and floating, but the structure of the dried processed product becomes weak and the texture (elasticity) tends to be lost. Moreover, if a lot of flavor imparting materials are added, the flavor becomes strong, but the structure tends to be impaired, and the texture of the dried processed product (feel of elasticity) tends to be reduced. For this reason, there is still a need for dried protein processed foods for instant foods that are excellent in texture, flavor, and appearance, in addition to good floating and reversion in hot water.
The present invention has been made in view of the above-described circumstances, and an object thereof is to provide a dried protein processed food excellent in resilience, float, flavor, texture, and appearance.
本発明者は、鋭意検討の結果、風味付与素材、乾燥蛋白を備え、２層構造を有しており、内層を低密度構造として浮上性を向上させながらも、強い弾力感を維持した蛋白乾燥加工食品を提供することに成功した。すなわち、風味付与素材、乾燥蛋白を備え、低密度内層構造を有し、９５℃にて３分間の湯戻し時に所定以上のせん断強度を備えた蛋白乾燥加工食品を提供することに成功し、基本的には本発明を完成するに至った。
こうして、第一の発明に係る風味付与素材及び乾燥蛋白を含有する蛋白乾燥加工食品は、風味付与素材、乾燥蛋白を備え、内層と外層からなる２層構造を有し、このうち内層かさ比重が０．２g/cm3以下であり、せん断強度が、１５０００N/m2以上であることを特徴とする。
本発明において２重構造とは、内層が外層で完全に覆われた構造を示す。
本発明において内層とは、乾燥蛋白加工食品の目視上構造の異なる外層部を除去した部分を示す。
本発明におけるせん断強度は、得られた乾燥蛋白加工食品を９５℃以上のお湯で３分間湯戻しした際の測定値を示す。
As a result of intensive studies, the present inventor has provided a flavor imparting material and a dried protein, has a two-layer structure, and has a low-density structure as an inner layer to improve the floating property while maintaining a strong elasticity. Succeeded in providing processed food. That is, it has succeeded in providing a protein-dried processed food comprising a flavor-imparting material and dried protein, having a low-density inner layer structure, and having a shear strength of not less than a predetermined value when reconstituted at 95 ° C. for 3 minutes. In particular, the present invention has been completed.
Thus, the protein-dried processed food containing the flavor-imparting material and the dried protein according to the first invention has a flavor-imparting material and a dried protein, and has a two-layer structure consisting of an inner layer and an outer layer, and the inner layer has a bulk specific gravity of It is 0.2 g / cm 3 or less, and the shear strength is 15000 N / m 2 or more.
In the present invention, the double structure indicates a structure in which the inner layer is completely covered with the outer layer.
In this invention, an inner layer shows the part which removed the outer layer part from which a structure differs visually on dry protein processed food.
The shear strength in the present invention indicates a measured value when the obtained dried protein processed food is reconstituted with hot water of 95 ° C. or more for 3 minutes.
第二の発明に係る蛋白乾燥加工食品の製造方法は、第一の発明に係る蛋白乾燥加工食品の製造方法であって、風味付与素材、乾燥蛋白等の原料に水を加えた後に混合して生地を調製する生地製造工程、前記生地を小分けにして小分け生地とする小分け工程、前記小分け生地を膨化乾燥させる膨化乾燥工程とを備え、前記膨化乾燥工程においては、マイクロ波加熱乾燥、油熱乾燥過熱水蒸気乾燥及び熱風乾燥からなる群から選択されるいずれか１つ以上の方法を用いることを特徴とする。
前記生地製造工程における加水量については、特に限定されるものではないが、得られる蛋白乾燥加工食品の物性の点より、原料粉末１００質量部に対して水３０〜８０質量部が好ましい、更に好ましくは４０〜７０質量部である。
前記小分け工程においては、（１）小分けした生地を粒状として加工整形する工程、（２）生地をローラー等を用いて平板状とし、この平板から任意の形状を金型で打ち抜いた後に、適当な形状に整形する工程、（３）生地をローラー等を用いて平板状とし、更に帯状に切断した後、四角形状に切断し、これを粒状に加工整形する工程などが含まれる。
A method for producing a dried protein processed food according to the second invention is a method for producing a dried protein processed food according to the first invention, wherein water is added to a flavor-imparting material, a raw material such as dried protein, and then mixed. A dough manufacturing process for preparing a dough, a dosing process for subdividing the dough into a dough, and an expanding drying process for expanding and drying the dough, and in the expanding and drying process, microwave heating drying and oil heat drying One or more methods selected from the group consisting of superheated steam drying and hot air drying are used.
The amount of water added in the dough production process is not particularly limited, but 30 to 80 parts by mass of water is preferable, more preferably 100 parts by mass of the raw material powder, from the viewpoint of the physical properties of the protein dried processed food obtained. Is 40 to 70 parts by mass.
In the subdivision step, (1) a step of processing and shaping the subdivided dough into a granular shape, (2) making the dough into a flat plate shape using a roller or the like, and punching an arbitrary shape from this flat plate with a mold, A step of shaping into a shape, and (3) a step of making the dough into a flat plate shape using a roller or the like, further cutting it into a strip shape, cutting it into a square shape, and processing and shaping it into a granular shape.
本発明によれば、復元性、浮き、食感及び風味に優れた即席食品の蛋白乾燥加工食品を提供することができる。この蛋白乾燥加工食品は、比重が軽いので、少重量で数量を多く添加することができる。また、湯面に浮いて、大きく復元することから、見栄えが良いという利点がある。また、喫食に際しても、所定の時間内に復元するので、畜肉や魚介類に特有の食感（例えば、歯ごたえのある弾力）を楽しむことができる。 ADVANTAGE OF THE INVENTION According to this invention, the protein dry processed food of the instant food excellent in resilience, a float, texture, and flavor can be provided. Since this protein-dried processed food has a low specific gravity, it can be added in small quantities and in large quantities. In addition, it floats on the surface of the hot water and is greatly restored, so there is an advantage that it looks good. In addition, since the food is restored within a predetermined time, it is possible to enjoy a texture (for example, a crunchy elasticity) peculiar to livestock meat and seafood.
次に、本発明の実施形態について、図表を参照しつつ説明するが、本発明の技術的範囲は、これらの実施形態によって限定されるものではなく、発明の要旨を変更することなく様々な形態で実施できる。
本発明における乾燥蛋白加工食品とは、即席食品用の加工食品であり、内層が外層で覆われた２層構造を有していれば特に限定されるものではないが、球状、キューブ状、円柱状、三日月状、円錐状が、外観の観点から好ましい。乾燥蛋白加工食品の体積は、２層構造の内層、外層の比率の観点から、６０mm3以上が好ましく、２５０mm3以上が更に好ましく、５００mm3以上が最も好ましい。
本発明における乾燥蛋白とは、卵白粉末、全卵粉末、大豆蛋白粉末、小麦蛋白粉末が挙げられ、卵白粉末、大豆蛋白粉末が好ましい。乾燥蛋白は、１種又は２種以上併用することが出来、特に限定されるものではないが、卵白粉末及び大豆蛋白粉末の総量が、乾燥蛋白総量の７０質量％以上であることが好ましい。乾燥蛋白の配合量は、４０質量％以上が好ましく、６０質量％以上が食感の観点から更に好ましい。
大豆蛋白粉末は、特に限定するものではないが、分離大豆蛋白、濃縮大豆蛋白などが挙げられ、このうち分離大豆蛋白を用いることが好ましい。
Next, embodiments of the present invention will be described with reference to the drawings. However, the technical scope of the present invention is not limited by these embodiments, and various forms can be made without changing the gist of the invention. Can be implemented.
The dried protein processed food in the present invention is a processed food for instant food, and is not particularly limited as long as it has a two-layer structure in which the inner layer is covered with the outer layer. A columnar shape, a crescent shape, and a conical shape are preferable from the viewpoint of appearance. The volume of the dried protein processed food is preferably 60 mm 3 or more, more preferably 250 mm 3 or more, and most preferably 500 mm 3 or more from the viewpoint of the ratio of the inner layer to the outer layer of the two-layer structure.
Examples of the dry protein in the present invention include egg white powder, whole egg powder, soy protein powder, and wheat protein powder, with egg white powder and soy protein powder being preferred. The dry protein can be used alone or in combination of two or more, and is not particularly limited, but the total amount of egg white powder and soybean protein powder is preferably 70% by mass or more of the total amount of dry protein. The amount of the dry protein is preferably 40% by mass or more, and more preferably 60% by mass or more from the viewpoint of texture.
The soy protein powder is not particularly limited, and examples thereof include isolated soy protein and concentrated soy protein. Of these, it is preferable to use isolated soy protein.
本発明おける風味付与素材とは、特に限定されるものではなく、蛋白乾燥加工食品に風味を付与するものであればよい。例えば、海老や蟹、イカ、ホタテ、たらこ、魚などの海鮮素材、牛肉や豚肉、鶏肉、鶏卵などの蓄肉素材、ほうれん草やにんじん、ごぼうなどの野菜素材が挙げられる。風味付与素材の形状は、特に限定されるものではなく、エキス、粉末、ミンチ、ペースト等を用いることが出来るが、乾燥効率の観点から、粉末が好ましい。
風味付与素材の添加量は、特に限定されるものではなく、蛋白乾燥加工品に風味が付与されればよいが、風味と食感の両立の観点から、５〜３５質量％が好ましく、１０〜２５質量％が更に好ましい。風味付与素材及び乾燥蛋白以外で他の併用できる成分としては、糖質、油脂類、調味料等が挙げられるが、風味付与素材と乾燥蛋白の配合量に応じ、適宜配合されればよいが、総量として５５％重量以下が好ましく、３０質量％が更に好ましい。
また、糖質としては、澱粉、砂糖、食物繊維などが挙げられる。これらを全体の２０％以下とすることが好ましい。
また、油脂類としては、コーン油、なたね油、米油、パーム油などの植物性油やラードなどの動物性油などが挙げられる。これらを全体の２０％以下とすることが好ましい。また、調味料類としては、食塩、グルタミン酸ナトリウム、核酸、酵母エキスなどの調味料などが挙げられる。これらを全体の２０％以下とすることが好ましい。
The flavor imparting material in the present invention is not particularly limited as long as it imparts flavor to the dried protein processed food. Examples include seafood materials such as shrimp, salmon, squid, scallops, octopus and fish, meat storage materials such as beef and pork, chicken and eggs, and vegetable materials such as spinach, carrots and burdock. The shape of the flavor imparting material is not particularly limited, and an extract, powder, mince, paste, or the like can be used. From the viewpoint of drying efficiency, powder is preferable.
The addition amount of the flavor-imparting material is not particularly limited as long as the flavor is imparted to the dried protein processed product, but is preferably 5 to 35% by mass from the viewpoint of achieving both flavor and texture. 25 mass% is still more preferable. In addition to the flavor-imparting material and the dried protein, other components that can be used in combination include sugars, fats and oils, seasonings, etc., depending on the blending amount of the flavor-imparting material and the dried protein, The total amount is preferably 55% by weight or less, and more preferably 30% by weight.
Moreover, starch, sugar, dietary fiber, etc. are mentioned as saccharides. These are preferably 20% or less of the whole.
Examples of the fats and oils include vegetable oils such as corn oil, rapeseed oil, rice oil and palm oil, and animal oils such as lard. These are preferably 20% or less of the whole. Moreover, as seasonings, seasonings, such as salt, sodium glutamate, a nucleic acid, a yeast extract, etc. are mentioned. These are preferably 20% or less of the whole.
＜試験例１＞ 乾燥蛋白比率の違いによる影響
えび粉末を２０質量部、調味料を５質量部、卵白粉末、大豆蛋白粉末を３０〜７０質量部の範囲で配合し、馬鈴薯澱粉にて１００質量部とした。原料粉末に対する加水量は、特に限定されるものではないが、好ましくは原料粉末１００質量部に対して３０〜８０質量部、更に好ましくは４０〜７０質量部、最も好ましくは、５０〜７０質量部である。表１には、実施例１〜実施例５、比較例１〜２の各素材の配合割合を示した。
内層かさ比重（g/cm3）の測定方法は、外層をカッター等で除去した内層部分を、正方形又は長方形に成形したサンプルの、各辺の長さ及び重量を測定してサンプルの内層かさ比重を求めた。
せん断力（N/m2）は、数値が小さいほど少ない力で食品が割れる。また、数値が大きくなるほど、力を多く要する。蛋白乾燥加工食品のせん断力は、サンプル１gに９５℃以上の湯２００mlを加え、3分後に湯きりしたものを測定した値を復元後のせん断力（N/m2）とした。一般に、せん断力が１８０００（N/m2）を超えると、強い弾力が感じられる。
<Test Example 1> Effect of difference in dry protein ratio Shrimp powder is blended in an amount of 20 parts by mass, seasoning in an amount of 5 parts by mass, egg white powder, and soy protein powder in an amount of 30 to 70 parts by mass, and 100 parts by mass of potato starch. The part. The amount of water added to the raw material powder is not particularly limited, but is preferably 30 to 80 parts by mass, more preferably 40 to 70 parts by mass, and most preferably 50 to 70 parts by mass with respect to 100 parts by mass of the raw material powder. It is. Table 1 shows the blending ratio of each material of Examples 1 to 5 and Comparative Examples 1 and 2.
The inner layer bulk specific gravity (g / cm 3 ) is measured by measuring the length and weight of each side of the sample in which the inner layer part with the outer layer removed with a cutter etc. is formed into a square or rectangle, and measuring the inner layer bulk specific gravity of the sample. Asked.
As the shearing force (N / m 2 ) is smaller, the food breaks with less force. Also, the larger the value, the more force is required. The shear force of dried protein processed food was obtained by adding 200 ml of hot water of 95 ° C. or higher to 1 g of a sample, and measuring a value obtained by boiling after 3 minutes to obtain a shear force (N / m 2 ) after restoration. Generally, when the shear force exceeds 18000 (N / m 2 ), a strong elasticity is felt.
せん断力の測定方法に関して、機器はJapan food R＆D Institute社製のTexo Graphを用いて、蛋白乾燥加工食品を０．１２５cm2の歯型プランジャーにて１cm/秒の速度で荷重をかけることにより測定できる。
図１及び図２には、実施例１について、表面と断面の様子を顕微鏡で観察した様子を示した。表面は、孔が少なく、小さいものであり、内部を水の浸入から守っているように見られた。一方、断面は、孔が多く、大きいものであった。このような形態を持っているので、復元性、浮き、食感及び外観に優れていると考えられた。
風味及び復元後の食感についての官能評価は、９５℃以上の湯に3分入れた後に湯切りし、せん断力を測定した値が１５０００（N/m2）のボイルエビをコントロールとして比較した。１０人のパネラーに官能評価をしてもらい、コントロールを2点とし、それよりも弾力が強い場合を3点、弾力が弱い場合を1点として、平均2点以上の点数の場合を「弾力あり」、平均2点未満を「柔らかい」とした。
湯中への浮きは、９５℃以上の湯に3分入れた際の状態を目視にて確認した。
体積は、球形の高さを測定し、球の体積の公式（４／３×πｒ3）より求めた。
表１記載の配合に水を加えた後に混合して生地を調製し（生地製造工程）、この生地を約４mm程度の小分け生地（粒状）に加工した（小分け工程）。次いで、小分け生地を膨化乾燥させた（膨化乾燥工程）。膨化乾燥は、マイクロ波加熱乾燥を用い、小分け生地６０g、マイクロ波出力２．０kw、マイクロ波加熱時間６０秒の条件（２，０００J/g）で行った。
結果を表１に示した。
Regarding the measuring method of shearing force, the instrument uses a Texo Graph made by Japan food R & D Institute, and the protein dried processed food is measured by applying a load at a speed of 1 cm / sec with a 0.125 cm 2 tooth plunger. it can.
FIGS. 1 and 2 show the state of the surface and cross section of Example 1 observed with a microscope. The surface was small with few holes and appeared to protect the interior from water ingress. On the other hand, the cross section was large with many holes. Since it had such a form, it was thought that it was excellent in the resilience, the float, the food texture, and the external appearance.
The sensory evaluation of the flavor and texture after restoration was compared with a control of boiled shrimp having a value of 15000 (N / m 2 ) after measuring the shearing force after putting it in hot water at 95 ° C. or higher for 3 minutes. Ten panelists have a sensory evaluation, with 2 points of control, 3 points when the elasticity is stronger, 1 point when the elasticity is weak, and an average score of 2 points or more. “Average” less than 2 points was defined as “soft”.
The float in the hot water was visually confirmed when it was placed in hot water at 95 ° C. or higher for 3 minutes.
The volume was obtained by measuring the height of the sphere and calculating the volume of the sphere (4/3 × πr 3 ).
Water was added to the formulation shown in Table 1 and mixed to prepare a dough (fabric manufacturing process), and this dough was processed into a subdivided dough (granular) of about 4 mm (subdividing process). Next, the divided dough was expanded and dried (expanded drying step). Swelling drying was performed using microwave heating drying under the conditions (2,000 J / g) of a subdivision 60 g, a microwave output of 2.0 kw, and a microwave heating time of 60 seconds.
The results are shown in Table 1.
表１に示すように、卵白５０質量部〜７０質量部及び／又は大豆蛋白５０質量部〜７０質量部を含む蛋白乾燥加工食品は、せん断強度が２４０００N/m2以上であった。実験例１〜実験例５のいずれについても、内層比重も0.2g/cm3以下であり、浮きもよく、復元後の食感については、良好（弾力あり）であった。 As shown in Table 1, the protein dried processed food containing 50 parts by weight to 70 parts by weight of egg white and / or 50 parts by weight to 70 parts by weight of soy protein had a shear strength of 24,000 N / m 2 or more. In any of Experimental Examples 1 to 5, the inner layer specific gravity was 0.2 g / cm 3 or less, the float was good, and the texture after restoration was good (with elasticity).
＜試験例２＞ 風味付与素材の添加による影響
次に、風味付与素材を含有させて、蛋白乾燥加工食品を製造した。卵白粉末を蛋白質素材として、風味付与素材としてイカ粉末を用い、調味料を５質量％、コーン澱粉を１０質量％、米油にて１００質量％とした。表２には、実施例６〜実施例１０の各素材の配合割合を示した。
生地製造工程、小分け工程及び膨化乾燥工程については、試験例１と同様の方法を実施した。また、内層比重、せん断力、官能評価については、試験例１と同様に測定した。
結果を表２に示した。
<Test Example 2> Effect of addition of flavor imparting material Next, a flavor imparting material was contained to produce a protein dried processed food. Egg white powder was used as a protein material, squid powder was used as a flavor imparting material, seasoning was 5% by mass, corn starch was 10% by mass, and rice oil was 100% by mass. Table 2 shows the blending ratio of each material of Examples 6 to 10.
About the dough manufacturing process, the subdivision process, and the expansion drying process, the method similar to Test Example 1 was implemented. The inner layer specific gravity, shear force, and sensory evaluation were measured in the same manner as in Test Example 1.
The results are shown in Table 2.
＜試験例３＞ ２層構造による影響
乾燥後に２層構造を粉砕する工程を追加すること以外、実施例１と同様に調製した蛋白乾燥加工品を比較例５とした。結果を表３に示した。
<Test Example 3> Effect of two-layer structure A protein dried product prepared in the same manner as in Example 1 was used as Comparative Example 5 except that a step of pulverizing the two-layer structure after drying was added. The results are shown in Table 3.
＜試験例４＞ 体積による影響
膨化工程を熱風乾燥にすること以外、実施例１と同様に調製した蛋白乾燥加工品を比較例６とした。結果を表４に示した。
<Test Example 4> Effect of Volume A protein dry processed product prepared in the same manner as in Example 1 was used as Comparative Example 6 except that the swelling process was hot-air drying. The results are shown in Table 4.
＜イカ団子の製造＞
イカ粉末３０質量部、卵白粉末１７質量部、分離大豆蛋白５質量部、重炭酸アンモニウム２．３質量部、グルタミン酸ナトリウム１．６質量部、核酸１．６質量部、砂糖１．１質量部、ポリリン酸ナトリウム０．９質量部、香料０．３質量部、水２７．２質量部を縦型ケーキミキサーで撹拌混合し、得られたミックスを圧延機で延ばした。これを丸型に型抜きして直径約５mm程度の小分け生地を得た（小分け工程）。これを１２００J/gのマイクロ波加熱条件で加熱し、水分４％の乾燥品（イカ団子）を得た（膨化乾燥工程）。
＜鶏肉団子の製造＞
卵白粉末２５質量部、分離大豆蛋白２０質量部、食塩４質量部、砂糖１質量部、重炭酸アンモニウム３質量部、グルタミン酸ナトリウム１質量部、ポリリン酸ナトリウム１．５質量部、チキン調味料１５．３質量部、カラメル色素０．２質量部、水２８質量部をフードプロセッサーで攪拌混合し、２．５〜３．５メッシュの粒状ミックスを得た（小分け工程）。これを１６００J/gの条件でマイクロ波加熱し乾燥物（鶏肉団子）を得た（膨化乾燥工程）。
<Manufacture of squid dumpling>
Squid powder 30 parts by weight, egg white powder 17 parts by weight, isolated soy protein 5 parts by weight, ammonium bicarbonate 2.3 parts by weight, sodium glutamate 1.6 parts by weight, nucleic acid 1.6 parts by weight, sugar 1.1 parts by weight, 0.9 parts by mass of sodium polyphosphate, 0.3 parts by mass of a fragrance, and 27.2 parts by mass of water were stirred and mixed with a vertical cake mixer, and the resulting mix was extended with a rolling mill. This was cut into a round shape to obtain a subdivision having a diameter of about 5 mm (subdivision process). This was heated under microwave heating conditions of 1200 J / g to obtain a dried product (squid dumpling) having a moisture content of 4% (expanded drying step).
<Manufacture of chicken dumplings>
Egg white powder 25 parts by weight, isolated soybean protein 20 parts by weight, salt 4 parts by weight, sugar 1 part by weight, ammonium bicarbonate 3 parts by weight, sodium glutamate 1 part by weight, sodium polyphosphate 1.5 parts by weight, chicken seasoning 15. 3 parts by mass, 0.2 part by mass of caramel pigment, and 28 parts by mass of water were mixed with stirring in a food processor to obtain a granular mix of 2.5 to 3.5 mesh (subdivision step). This was microwave-heated under the condition of 1600 J / g to obtain a dried product (chicken dumpling) (expanded drying step).
＜こんにゃくほうれん草粒の製造＞
卵白粉末２５質量部、分離大豆蛋白２０質量部、ほうれん草パウダー５質量部、食塩４質量部、砂糖１質量部、重炭酸アンモニウム２質量部、こんにゃく粉１質量部、グルタミン酸ナトリウム１．５質量部、ポリリン酸ナトリウム１質量部、水３２質量部をフードプロセッサーで攪拌混合し、篩別を行い５．６mm〜８mmの粒状生地を得た（小分け工程）。これを１８００J/gの条件でマイクロ波加熱し乾燥物（蒟蒻・菠薐草粒）を得た（膨化乾燥工程）。
＜各乾燥物の確認＞
上記＜イカ団子の製造＞、＜鶏肉団子の製造＞及び＜こんにゃくほうれん草粒の製造＞で得られた乾燥品の比重、せん断力、官能評価について試験例１と同様の方法を実施した。結果を表５に示した。その結果、１５０００N/m2以上の弾力のある食感となった。
<Manufacture of konjac spinach grains>
25 parts by weight of egg white powder, 20 parts by weight of separated soy protein, 5 parts by weight of spinach powder, 4 parts by weight of salt, 1 part by weight of sugar, 2 parts by weight of ammonium bicarbonate, 1 part by weight of konjac powder, 1.5 parts by weight of sodium glutamate, 1 part by mass of sodium polyphosphate and 32 parts by mass of water were mixed with stirring in a food processor, and sieved to obtain a granular dough of 5.6 mm to 8 mm (subdivision step). This was microwave-heated under the condition of 1800 J / g to obtain a dried product (bamboo pod grass grains) (expanded drying step).
<Confirmation of each dried product>
The same method as in Test Example 1 was performed on the specific gravity, shear force, and sensory evaluation of the dried product obtained in <Manufacture of squid dumpling>, <Manufacture of chicken dumpling>, and <Manufacture of konjac spinach grains>. The results are shown in Table 5. As a result, a texture with elasticity of 15000 N / m 2 or more was obtained.
このように本実施形態によれば、復元性、浮き、食感及び外観に優れた蛋白乾燥加工食品を提供することができた。この蛋白乾燥加工食品は、比重が軽いので、少重量で数量を多く添加することができる。例えば、即席食品に使用する場合には、湯面に浮いて、大きく復元することから、見栄えが良いという利点がある。また、喫食に際しても、所定の時間内に復元するので、畜肉や魚介類に特有の食感（例えば、歯ごたえのある弾力）を楽しむことができる。 As described above, according to this embodiment, it is possible to provide a dried protein processed food excellent in resilience, floating, texture, and appearance. Since this protein-dried processed food has a low specific gravity, it can be added in small quantities and in large quantities. For example, when it is used for instant food, it floats on the hot water surface and is greatly restored, so that it has the advantage of good appearance. In addition, since the food is restored within a predetermined time, it is possible to enjoy a texture (for example, a crunchy elasticity) peculiar to livestock meat and seafood.
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