JP7354641B2 - Method for producing sheet-shaped protein-containing food - Google Patents

Description

The present invention relates to sheet-shaped protein-containing foods such as crepes.

Sheet-shaped protein-containing foods are widely recognized foods, and typical examples include crepe wrappers, salad wrap wrappers, and sushi rolls.
Conventionally, many sheet-shaped protein-containing foods use wheat flour, eggs, and dairy products as raw materials, but wheat, eggs, and dairy raw materials have the problem of allergies. Furthermore, due to the health perception of soybeans and soymilk these days, soybeans and soymilk are sometimes used in various products.

Patent Documents 1 to 3, for example, exist as applications related to sheet-shaped protein-containing foods using soybean protein. Patent Document 1 describes ``a baked food for frozen consumption containing glucose and soybean protein, which contains 3 to 8% by weight of glucose and 0.4% by weight or more of soybean protein based on the total weight of the baked baked food for frozen consumption. A baked food for frozen consumption characterized by:

Patent Document 2 discloses that ``foods containing a large amount of liquid proteins such as eggs, milk, soy milk, and gelatin are encapsulated in a thin sheet-like container, and the food encapsulated container is subjected to high-pressure treatment of at least 4,000 atmospheres or more. Processing characterized by sterilizing and denaturing the food enclosed in the container, and then heat-treating the food enclosed container in a microwave oven or the like to make it edible and sell or provide it. "Food."

Patent Document 3 describes "an egg food material or egg processed product obtained by adding acidic soluble soybean protein to egg raw material."

Japanese Patent Application Publication No. 2005-87145 Japanese Patent Application Publication No. 2000-210033 International Publication No. 2006/038413

Due to recent health consciousness and allergy issues, sheet-shaped protein-containing foods that do not use raw materials derived from wheat, eggs, and milk are desired.

The present invention can replace wheat, egg, and dairy ingredients to a large extent, or can be used in sheet-like protein-containing foods such as ordinary crepe wrappers without using wheat, eggs, and dairy ingredients at all. An object of the present invention is to provide a sheet-shaped protein-containing food that can be manufactured by the following manufacturing method.

Plant-based ingredients such as soybeans and soy milk are sometimes used in place of eggs and milk in various products due to the health image of plant-based ingredients these days. If soybean protein or soy milk is used alone in sheet-shaped protein-containing foods, there are problems such as not being able to form a sheet-shaped protein-containing food, and it is difficult to obtain a satisfactory sheet-shaped protein-containing food. had.

In addition, in Patent Document 1, it can be recognized that wheat flour is essential, and it was not helpful in completing the present invention.

Patent Document 2 requires eggs and milk raw materials, and was not helpful in completing the present invention.

Further, Patent Document 3 requires eggs as essential, and was not helpful in completing the present invention.

The inventors have discovered that sheet-like protein-containing foods, such as ordinary crepe wrappers, can be used to replace wheat, egg, and dairy ingredients to a large extent, or even without using wheat, egg, and dairy ingredients at all. We have conducted extensive research into the idea that if we could provide a sheet-shaped protein-containing food that could be produced using a similar manufacturing method, it would lead to further market expansion.
As a result, the dietary fiber content was 2.5% by weight or more, the protein content per dry matter was 25% by weight or more, and the lipid content (meaning the content as a chloroform/methanol mixed solvent extract) per dry matter was 25% by weight or more. The present invention solves the above problems by blending a dietary fiber-containing soybean emulsion composition with a moisture content of 70% to 90% by weight and a lipid content of 100% by weight or more relative to the protein content. I was able to complete it.

That is, the present invention
(1) Dietary fiber content is 2.5% by weight or more, protein content per dry matter is 25% by weight or more, and lipid content (meaning the content as a chloroform/methanol mixed solvent extract) per dry matter is 25% by weight or more. , a method for producing a sheet-shaped protein-containing food, which comprises blending a dietary fiber-containing soybean emulsion composition with a moisture content of 70 to 90% by weight and a lipid content of 100% by weight or more relative to the protein content;
(2) The method for producing a sheet-shaped protein-containing food according to (1), wherein the dietary fiber-containing soybean emulsion composition has an average particle diameter of 10 to 100 microns and a viscosity of 3000 mPa·s or less;
(3) The manufacturing method according to (1) or (2), wherein the blending ratio of wheat raw materials in all raw materials is 0% by weight,
(4) The production method according to any one of (1) to (3), wherein the blending ratio of eggs in all raw materials is 0% by weight;
(5) The manufacturing method according to any one of (1) to (4), wherein the blending ratio of milk raw materials in all raw materials is 0% by weight;
It is related to.

According to the present invention, it is possible to provide a sheet-shaped protein-containing food with a high substitution rate for wheat, eggs, and dairy ingredients using a production line similar to the manufacturing method for ordinary sheet-shaped protein-containing foods without using any special manufacturing method. It is.
Further, according to the present invention, it is possible to provide a sheet-shaped protein-containing food product that has good dough spreadability, peelability after baking the dough, texture, and flavor. A preferred embodiment is a sheet-shaped protein-containing food in which the blending ratio of wheat, egg, and milk raw materials is 0% by weight.

(Sheet-shaped protein-containing food)
The term "sheet-shaped protein-containing food" as used in the present invention refers to a sheet-shaped food containing protein as a raw material. Generally, raw materials are mixed to prepare a liquid or paste-like dough, which is then heated to form a sheet. As the protein, it is preferable to use vegetable protein, and particularly soybean protein is more preferable. Specific examples of heating include heating and baking with a frying pan, iron plate, etc., and manufacturing by heating and baking on a factory production line.
The thickness of the sheet-shaped protein-containing food after baking is preferably 0.1 to 10 mm, more preferably 0.2 to 5 mm, even more preferably 0.2 to 3 mm, and .2 to 2 mm is most preferred.
Specifically, the sheet-shaped protein-containing food can be used as crepe wrappers, salad wrap wrappers, spring roll wrappers, sushi rolls, and the like. In particular, in the present invention, crepe skins are preferred for use.

In one embodiment, the sheet-like protein-containing food of the present invention can contain a wheat raw material. As the wheat raw material, it is preferable to use wheat flour and/or wheat starch. Specific examples of wheat flour include soft flour, strong flour, and medium-strength flour. In the present invention, it is particularly preferable to use soft flour. Further, as the wheat starch, it is possible to use processed starches derived from wheat raw materials that have been subjected to a treatment such as phosphoric acid crosslinking.
The blending ratio of wheat in all raw materials is preferably 30% by weight or less, further 20% by weight or less, 10% by weight or less, 5% by weight or less, 2% by weight or less, 1% by weight or less, or 0% by weight. It can be selected as appropriate by those skilled in the art depending on the quality and cost of the intended product. In particular, if the content is desired to be 0% by weight due to allergy issues, the most preferable blending ratio of wheat raw materials in all raw materials is 0% by weight.

In one embodiment, the sheet-shaped protein-containing food of the present invention can contain eggs. Eggs are typically chicken eggs, but are not particularly limited as long as they are eggs of birds or the like that are generally used for human consumption. Further, the egg may be a whole egg, an egg yolk, or an egg white.
The blending ratio of eggs in all raw materials is preferably 60% by weight or less, further 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less. , 2% by weight or less, 1% by weight or less, or 0% by weight, and can be appropriately selected by those skilled in the art depending on the quality and cost of the intended product. In particular, when it is desired to reduce the content to 0% by weight due to allergies, it is most preferable that the proportion of eggs in all raw materials be 0% by weight.

In one embodiment, the sheet-like protein-containing food of the present invention can contain a milk raw material. Examples of milk raw materials include whole milk powder, skim milk powder, fresh cream, and milk.
The blending ratio of dairy raw materials in all raw materials is preferably 40% by weight or less, furthermore 30% by weight or less, 20% by weight or less, 10% by weight or less, 5% by weight or less, 2% by weight or less, 1% by weight or less. , or 0% by weight, and can be appropriately selected by those skilled in the art depending on the quality and cost of the intended product. In particular, when it is desired to reduce the content to 0% by weight due to allergies, it is most preferable that the proportion of milk in all raw materials be 0% by weight.

Below, details will be explained regarding the dietary fiber-containing soybean emulsion composition having specific characteristics, which is used in the sheet-shaped protein-containing food of the present invention.

(Soybean emulsion composition containing dietary fiber)
The dietary fiber-containing soybean emulsion composition according to the present invention has a dietary fiber content of 2.5% by weight or more, a protein content per dry matter of 25% by weight or more, and a lipid content per dry matter (as a chloroform/methanol mixed solvent extract). The main characteristics are that the protein content is 25% by weight or more, the water content is 70 to 90% by weight, and the lipid content is 100% by weight or more based on the protein content. That is, it is a soybean-derived emulsified composition characterized by containing lipids (neutral lipids and polar lipids) and proteins within a specific range, and also containing fibers (dietary fiber).
The dietary fiber-containing soybean emulsion composition according to the present invention can be prepared without separating the dietary fiber in the process of preparing it from soybeans, or it can be prepared by adding dietary fiber to soybean cream prepared from soybeans. Those prepared by adding them can also be used.

(Dietary fiber)
The dietary fiber in the dietary fiber-containing soybean emulsion composition used in the present invention is a so-called dietary fiber, which is an indigestible component that is difficult to digest with human digestive enzymes contained in food. Preferably, the fiber is insoluble dietary fiber, and examples of the insoluble dietary fiber include insoluble dietary fiber derived from legumes such as soybean, chitosan, cellulose, hemicellulose, sodium carboxymethyl cellulose, glucan, lignin, wheat bran, wheat germ, oatmeal, and corn. Mir et al. Here, examples of insoluble dietary fibers derived from legumes such as soybeans include soybean flour, gourd, and okara.

The dietary fiber content in the dietary fiber-containing soybean emulsion composition is 2.5% by weight or more, preferably 3% by weight or more, more preferably 3.5% by weight or more, even more preferably 4% by weight or more. The upper limit of the dietary fiber content is preferably 10% by weight or less, more preferably 8% by weight or less, more preferably 7% by weight or less, even more preferably 6.5% by weight or less. The inclusion of dietary fiber in the soybean emulsion composition provides a thickening effect. If the dietary fiber content is too low, thickening tends not to occur, and if the dietary fiber content is too high, the texture tends to be rough. Note that the dietary fiber content is a value measured by enzyme gravimetry.

(protein)
The protein content of the dietary fiber-containing soybean emulsion composition used in the present invention is 25% by weight or more, preferably 30% by weight or more based on dry matter. The upper limit of the protein content is not limited, but is preferably 50% by weight or less, more preferably 45% by weight or less. With an appropriate protein content, it is possible to provide a sheet-like protein-containing food that has better dough spreadability, peelability after baking the dough, texture, and flavor.
The protein content is measured as the amount of nitrogen by the Kjeldahl method, and is determined by multiplying the amount of nitrogen by a nitrogen conversion factor of 6.25.

(lipids)
Generally, lipid content is measured by an ether extraction method, but the dietary fiber-containing soybean emulsion composition used in the present invention contains many polar lipids that are difficult to extract with ether in addition to neutral lipids. The lipid content is a value calculated by using the amount of extract extracted for 30 minutes at the boiling point under normal pressure using a mixed solvent of chloroform:methanol of 2:1 (volume ratio) as the total lipid amount. As a solvent extraction device, "Sockstech" manufactured by FOSS can be used. The above measurement method is referred to as "chloroform/methanol mixed solvent extraction method."

The lipid content of the dietary fiber-containing soybean emulsion composition used in the present invention is 25% by weight or more, preferably 30% by weight or more, and more preferably 40% by weight or more based on dry matter. The upper limit of the lipid content is not limited, but is preferably 65% by weight or less, more preferably 55% by weight or less.
Further, the protein content per dry matter needs to be 100% by weight or more, preferably 110% by weight or more, and it is preferable that the amount of fat is greater than the protein content.

(moisture content)
The dietary fiber-containing soybean emulsion composition used in the present invention usually has properties similar to fresh cream and has a moisture content of 70 to 90% by weight, preferably 75 to 90% by weight, more preferably 80 to 90% by weight. be. If the water content of the composition is too low, the fluidity will be impaired, whereas if the water content is too high, the flavor of the composition will be less rich and may feel watery.

(Average particle size and viscosity)
The average particle size of the dietary fiber-containing soybean emulsion composition in a wet state is preferably 10 to 100 microns, more preferably 10 to 35 microns. However, the particle size is measured using a Coulter counter.
When the particles of the dietary fiber-containing soybean emulsion composition are fine, fluidity increases. On the other hand, if the particles of the dietary fiber-containing soybean emulsion composition are coarse, fluidity is likely to be lost, and the thickening effect of heat treatment is unlikely to be observed.
It is preferable that the dietary fiber-containing soybean emulsion composition maintains liquid properties, and the viscosity measured with a B-type viscometer (measurement temperature 10 ° C., measurement time 1 minute) is preferably 3000 mPa・s or less, and 1000 mPa・s The following are more preferred.

(Example of manufacturing mode of soybean emulsion composition containing dietary fiber)
The dietary fiber-containing soybean emulsion composition used in the present invention is prepared by, for example, adding water to fat-containing soybeans to prepare a suspension, followed by solid-liquid separation of the suspension to remove neutral lipids and polar lipids. It can be obtained by transferring lipids to an insoluble fraction containing dietary fiber, removing a water soluble fraction containing proteins and carbohydrates, and collecting the insoluble fraction. The manufacturing mode is illustrated below, but the dietary fiber-containing soybean emulsion composition used in the present invention is not limited to the specific manufacturing mode as long as it has the above-mentioned specific composition and physical properties. . For example, it may be manufactured according to the method described in Japanese Patent Application Publication No. 2012-016348, Japanese Translated Patent Application Publication No. 2009-528847, Japanese Translation of Japanese Translation No. 2010-519928, etc.

- Raw material soybeans and their processing As soybeans that are raw materials for the dietary fiber-containing soybean emulsion composition, fat-containing soybeans such as full-fat soybeans or partially defatted soybeans are used. Partially defatted soybeans include those obtained by partially defatting full-fat soybeans through a physical extraction process such as compression extraction. Generally, full-fat soybeans contain about 20 to 30% by weight of lipids based on dry matter, and some special soybean varieties contain more than 30% by weight of fat.Although not particularly limited, the fat-containing soybeans used include: It is suitable that it contains at least 15% by weight or more, preferably 20% by weight or more of lipid. The form of the raw material can be in the form of halved soybeans, grits, or powder.
If the fat content is too low due to excessive defatting, it will be difficult to obtain the dietary fiber-containing soybean emulsion composition used in the present invention. In particular, defatted soybeans extracted with an organic solvent such as hexane and having a neutral lipid content of 1% by weight or less may be undesirable because the good flavor of the soybeans may be impaired.

In the natural state, most of the proteins in the above-mentioned fat-containing soybeans are in an undenatured and soluble state. In the present invention, such unmodified fat-containing soybeans may be used, or processed soybeans that have been previously denatured and processed may be used. The degree of heat denaturation of soybeans can be determined using NSI (water soluble nitrogen index), which is used as a measure of protein solubility.
Undenatured fat-containing soybeans usually have an NSI of over 90, and the higher the degree of denaturation, the more insoluble the protein becomes, and the lower the NSI value becomes.
The fat-containing soybeans used in the present invention may be processed soybeans that have been processed to have an NSI of 20 to 77, preferably 20 to 70. The lower limit of NSI is more preferably 40 or more, more preferably 41 or more, even more preferably 43 or more, and most preferably 45 or more. A more preferable upper limit value of NSI is less than 75, more preferably less than 70, and a low NSI of less than 65 or less than 60 can be used.
Such processed soybeans are obtained by processing such as heat treatment and alcohol treatment. The means of processing is not particularly limited, and for example, heat treatment such as dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, hydrous ethanol treatment, high pressure treatment, and combinations thereof can be used.

Note that NSI can be expressed as the ratio (wt%) of water-soluble nitrogen (crude protein) to the total nitrogen amount based on a prescribed method, and in the present invention, it is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of sample, extracted with stirring at 40° C. for 60 minutes, and centrifuged at 1400×g for 10 minutes to obtain supernatant 1. Add 100 ml of water again to the remaining precipitate, stir and extract at 40° C. for 60 minutes, and centrifuge at 1400×g for 10 minutes to obtain supernatant 2. Combine supernatant 1 and supernatant 2 and add water to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by the Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as % by weight, which is defined as NSI.

It is preferable that the processed soybean is previously subjected to a tissue destruction treatment such as dry or wet crushing, crushing, and pressure deflection before water extraction. During the tissue destruction process, it may be swollen in advance by immersion in water or steaming, which reduces the energy required for tissue destruction, allows the elution and removal of components with unpleasant tastes such as whey proteins and oligosaccharides, and improves water retention. It is possible to further increase the extraction ratio of globulin proteins (especially glycinin and β-conglycinin), which have high properties of water-soluble and gelatinous properties, to the total protein, that is, the ratio of transfer to the water-soluble fraction.

-Water extraction from raw soybeans Water extraction is carried out by adding 3 to 20 times, preferably 4 to 15 times, water to the fat-bearing soybean and suspending the fat-bearing soybean. The higher the water magnification, the higher the extraction rate of water-soluble components and the better the separation, but if it is too high, concentration becomes necessary and costs increase. Moreover, if the extraction process is repeated two or more times, the extraction rate of water-soluble components can be further increased.

There is no particular restriction on the extraction temperature, but a temperature of 5 to 85°C is preferable because the higher the temperature, the higher the extraction rate of water-soluble components, but also the easier solubilization of fats and oils, which lowers the lipid content of the dietary fiber-containing soybean emulsion composition. , more preferably at a temperature in the range of 50 to 75°C.

Similar to the temperature, when the extraction pH (pH of the soybean suspension after adding water) is high, the extraction rate of water-soluble components increases, but on the other hand, fats and oils are also more easily solubilized, and the lipid content of the soybean emulsion composition containing dietary fiber becomes lower. There is a tendency. Conversely, if the pH is too low, the protein extraction rate tends to be low. Specifically, the lower limit can be adjusted to pH 6 or higher, pH 6.3 or higher, or pH 6.5 or higher. Further, the upper limit can be adjusted to pH 9 or less, pH 8 or less, or pH 7 or less from the viewpoint of increasing lipid separation efficiency. Alternatively, from the viewpoint of increasing the protein extraction rate, it is also possible to adjust the pH to a more alkaline side of 9 to 12.

・Solid-liquid separation after water extraction After water extraction, the suspension of fat-containing soybeans is subjected to solid-liquid separation by centrifugation, filtration, etc. At this time, it is preferable that most lipids, including neutral lipids and polar lipids, not be eluted into the aqueous extract, but rather be transferred to insolubilized proteins and dietary fibers and be precipitated (insoluble fraction). . Specifically, it is preferable that 70% by weight or more of the fat in the fat-containing soybeans is transferred to the precipitation side.

By solid-liquid separation after the water extraction step, neutral lipids and polar lipids are transferred to an insoluble fraction, which is recovered to obtain a fraction of a dietary fiber-containing soybean emulsion composition.
When centrifugation is used for solid-liquid separation, either a two-layer separation method or a three-layer separation method can be used. In the case of a two-layer separation method, the insoluble fraction, which is the precipitate layer, is collected. In addition, when using the three-layer separation method, (1) floating layer (cream fraction with the lowest specific gravity containing lipids), (2) middle layer (water-soluble fraction containing less lipids and more proteins and carbohydrates), It is divided into three layered fractions: (3) precipitate layer (insoluble fraction containing a lot of lipids and dietary fiber). In this case, the intermediate layer (2) of the water-soluble fraction with low lipid content is removed or collected, and the precipitated layer (3) is collected as the insoluble fraction, or (1) and (3) are collected together. good.

The obtained insoluble fraction (3) can be used as it is, or (1) and (3) can be used together, but if necessary, a concentration step, heat sterilization step, powderization step, etc. Then, the dietary fiber-containing soybean emulsion composition used in the present invention can be obtained.

The above-mentioned dietary fiber-containing soybean emulsion composition may include food ingredients (fruit juice, fruit pulp, vegetables, sugars, salt, fats and oils, starches, cacao mass, Bird, animal, fish and meat products, etc.) and food additives (minerals, vitamins, emulsifiers, thickening stabilizers, acidulants, fragrances, pigments, preservatives, etc.) can be added.

In the sheet-shaped protein-containing food according to the present invention, the lower limit of the blending ratio of the dietary fiber-containing soybean emulsion composition in all raw materials may be, for example, 75% by weight or more, 78% by weight or more, or 80% by weight or more. The upper limit can be set to 98% by weight or less, or 95% by weight or less. Within these upper and lower limits, it is possible to bake the protein-containing food into a thin sheet without using wheat, eggs, or milk. A sheet-shaped protein-containing food that is hard to tear and has good flavor and texture can be obtained.

(Oils and fats)
The sheet-shaped protein-containing food according to the present invention preferably contains oils and fats as other raw materials. The fats and oils are preferably liquid fats and oils at 25°C, and specifically include rice oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, olive oil, safflower oil, safflower oil, sesame oil, sunflower oil, palm oil, Examples include vegetable oils and fats such as coconut oil, and processed oils and fats produced by methods such as transesterification, partial hydrogenation, hydrogenation fractionation, and fractionation, but in particular rice oil, rapeseed oil, soybean oil, and palm oil. It is preferable to use one or more types selected from the group consisting of: In particular, in the present invention, it is more preferable to use rice bran oil.
The content of fats and oils in the sheet-like protein-containing food is preferably 0.5 to 5% by weight, more preferably 1 to 3% by weight, and even more preferably 1.5 to 2% by weight. It is preferable. By using an appropriate amount of a predetermined liquid oil, it is possible to obtain a sheet-shaped protein-containing food that has good peelability after baking.

The content of fats and oils in the sheet-shaped protein-containing food according to the present invention may be 5% by weight or more, 7% by weight or more, or 9% by weight or more, as a lipid content including lipids contained in raw materials other than the above-mentioned fats and oils. Can be done. Further, the content can be further set to 20% by weight or less, 18% by weight or less, or 15% by weight or less.

Saccharides can be added to the sheet-shaped protein-containing food according to the present invention within a range that does not impede the effects of the present invention. Examples of the sugars to be added include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, starch syrup, and dextrin. In addition, sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol; Examples include sugar alcohols of tetrasaccharide or higher such as oligosaccharide alcohols, reduced starch saccharides, reduced starch decomposition products, and the like. Furthermore, lactose present in raw materials containing milk protein is also included in the saccharides of the present invention.

A polysaccharide thickener can be added to the sheet-shaped protein-containing food according to the present invention, depending on the intended use, within a range that does not impede the effects of the present invention. Thickening polysaccharides include, for example, gellan gum, xanthan gum, locust bean gum, guar gum, welan gum, karaya gum, psyllium seed gum, pullulan, white wood ear extract, alginate, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum, and tara gum. One or more selected polysaccharide thickeners can be selected and used as appropriate. In addition, fragrances, dyes, preservatives, etc. may be added as desired within a range that does not impede the effects of the present invention.

In addition, in the present invention, 0% by weight of wheat, eggs, and dairy raw materials refers to flour, eggs such as egg yolks and egg whites, milk, fresh cream, and skim milk powder, which are generally used in sheet protein-containing foods. , refers to the fact that it does not contain dairy ingredients such as whole milk powder. However, for food additives, emulsifiers, fragrances, pigments, seasonings, preservatives, egg yolk lecithin, etc. that are not main raw materials, even if they are composed of raw materials derived from wheat, eggs, or milk, the present invention does not apply. It can be used within a range that does not impede the effect of the ingredients, and does not preclude the use of such ingredients that are not main raw materials in the present invention.

(Manufacture of sheet-shaped protein-containing food)
In one aspect of the sheet-shaped protein-containing food according to the present invention, in the step of preparing a liquid or paste-like dough by mixing raw materials and heating it into a sheet-like form to obtain a sheet-form protein-containing food, the dietary fiber content is is 2.5% by weight or more, protein content per dry matter is 25% by weight or more, lipid content per dry matter (refers to the content as a chloroform/methanol mixed solvent extract) is 25% by weight or more, and water content is 70-90%. It can be produced by mixing into the dough a soybean emulsion composition whose lipid content is 100% by weight or more based on the protein content.
Below, a specific manufacturing mode of the sheet-shaped protein-containing food according to the present invention will be explained.

Specifically, the sheet-shaped protein-containing food according to the present invention is produced by mixing the dietary fiber-containing soybean emulsion composition as a raw material with other raw materials such as sugars, fats and oils, flour, eggs, milk, etc. Alternatively, a pasty dough can be prepared. At this time, the dietary fiber-containing soybean emulsion composition used is one in which the dietary fiber is sufficiently homogenized in the soybean emulsion composition, as shown in the above-mentioned manufacturing example of the dietary fiber-containing soybean emulsion composition. It is preferable. At this time, wheat, egg, and milk raw materials can also be set to 0% by weight.
Next, the prepared liquid or paste dough is heat-coagulated into a thin sheet by heating such as baking. The thickness of the fabric is preferably 0.1 to 10 mm, more preferably 0.2 to 5 mm, even more preferably 0.2 to 3 mm, and most preferably 0.2 to 2 mm.
When manufacturing by hand, one side of a liquid or paste-like dough mixed with raw materials is heated, then the top and bottom sides are turned over, the other side is heated, and then peeled to produce a sheet-shaped protein-containing food. can be obtained. In addition, a frying pan, an iron plate, a hot plate, a crepe frying pan (crepe pan), a pancake frying pan, a pancake frying pan, etc. can be used for heating.
In addition, when manufacturing on a factory production line, for example, in the case of a crepe skin manufacturing device, liquid or paste dough mixed with raw materials is automatically fed into a dough tank and scooped up while rotating a transfer drum. Paste it thinly and evenly on a heating drum and heat it in a round or band shape. In this case, a sheet-like protein-containing food can be obtained by peeling the food from the heating drum using a scraper and placing it one by one on a conveyor.

The sheet-shaped protein-containing food according to the present invention can be used for crepe wrappers, salad wrap wrappers, spring-sown wrappers, edible films, edible wrapping materials (roll materials), and the like. If the food is used as a crepe wrapper, a crepe can be prepared by wrapping desired ingredients such as whipped cream, fruit, or chocolate. Furthermore, it is also possible to prepare mille crepe, a Western confectionery, using the crepe skin. According to the present invention, it is possible to produce a sheet-shaped protein-containing food even when wheat, eggs, and dairy raw materials are not used. Thereby, it is also possible to obtain the food that is free from wheat, egg, and milk allergy, which has been difficult to achieve in the past. Further, according to the production method of the present invention, it is possible to prevent the sheet-shaped protein-containing food from tearing even when the sheet-like protein-containing food is peeled off from an iron plate, heating drum, etc. after heating. Furthermore, according to the production method of the present invention, a sheet-shaped protein-containing food product with good flavor and texture can be obtained.

Examples are described below. Hereinafter, "%" and "parts" mean "% by weight" and "parts by weight" unless otherwise specified.

(Production example) - Preparation of soybean emulsion composition containing dietary fiber -
4.5 times the amount of water at 50° C. was added to 3.5 kg of soybean flour, which had a NSI of 59.4 through a moist heat heat treatment, to form a suspension, which was stirred for 30 minutes while keeping warm, and extracted with water. The pH at this time was 6.7. Centrifugation using a three-layer separation method was performed continuously at 6,000 x g to separate a floating layer, an intermediate layer, and a sediment layer. The floating layer and the sediment layer were mixed and supplied to a homogenizer (manufactured by APV) and homogenized at 30 MPa to obtain dietary fiber-containing soybean emulsion composition A. The composition of the obtained dietary fiber-containing soybean emulsion composition A was as follows.
Dietary fiber-containing soybean emulsion composition A: moisture 80.0%, dietary fiber amount 4.1%, average particle size 18 microns (μm), viscosity 670 mPa・s, protein content/dry matter 34.5 %, lipid content/dry matter 41.0 %, lipid/protein 118.8 %

○Preparation of sheet-shaped protein-containing food A crepe wrapper, which is a typical example of a sheet-shaped protein-containing food, was prepared.
(Example 1)
Add 100 parts of dietary fiber-containing soybean emulsion composition A, 8 parts of granulated sugar, 2 parts of trehalose (manufactured by Hayashibara Shoji Co., Ltd.), 2 parts of liquid oil (manufactured by Tsukino Foods Co., Ltd., rice bran oil) to a bowl. and thoroughly mixed with a whipper to prepare a sheet-shaped protein-containing food dough. The sheet-shaped protein-containing food dough was placed in a thin sheet shape into a frying pan over medium heat, and then baked over low heat. The sheet-shaped protein-containing food baked on one side was peeled off from the frying pan, turned upside down, and the other side was baked in the same manner to obtain the sheet-shaped protein-containing food (crepe skin) of Example 1. Note that the thickness after firing was 0.3 mm. Example 1 was a sheet-shaped protein-containing food that could be produced using the same manufacturing method as a normal crepe wrapper without using any wheat, egg, or dairy ingredients.

(Comparative example 1)
A comparison was made in the same manner as in the formulation and manufacturing method of Example 1, except that 100 parts of unadjusted soy milk (manufactured by Fuji Oil Co., Ltd.) was used instead of 100 parts of the dietary fiber-containing soybean emulsion composition A of Example 1. Example 1 was prepared, but the shape was like a scrambled egg and not a thin sheet.
The composition of unadjusted soy milk is 90.3% moisture, 0.2% dietary fiber, 47.4% protein/dry matter, 37.6% lipid content/dry matter, and 79.3 % lipid/protein. .

(Comparative example 2)
Instead of 100 parts of the dietary fiber-containing soybean emulsion composition A of Example 1, 95.9 parts of unadjusted soy milk (manufactured by Fuji Oil Co., Ltd.) was used, and in addition, dietary fiber A ("Orafti GR" manufactured by Orafti Co., Ltd.) was used. Comparative Example 2 was prepared in the same manner as the formulation and manufacturing method of Example 1 except that 4.1 parts was used, but the shape was like an omelet and not a thin sheet.

(Comparative example 3)
In place of 100 parts of dietary fiber-containing soybean emulsion composition A in Example 1, 95.9 parts of unadjusted soy milk (manufactured by Fuji Oil Co., Ltd.) was used, and dietary fiber B (manufactured by Fuji Oil Co., Ltd.) was used. Comparative Example 3 was prepared in the same manner as in Example 1, except that 4.1 parts of water-soluble soybean polysaccharide "Soyafive-S-ZR100" was used.Comparative Example 3 was prepared in the same manner as in Example 1. However, it broke when I removed it from the frying pan, and I couldn't turn it upside down.

Table 1. combination

○ Evaluation method The spreadability, peelability after baking, texture, and flavor of the dough of Example 1 prepared in "○ Preparation of sheet-shaped protein-containing food" were evaluated according to the following criteria.
The texture and flavor were evaluated by sensory evaluation by 10 panelists. The panelists in this evaluation were 10 experienced panelists who had been engaged in confectionery research for some time.
Dough spreadability: When the dough was put into a frying pan and baked, it was evaluated as good if it formed into a thin sheet shape without agglomerating.
Peelability after baking: When the baked crepe skin was removed from the frying pan, the dough did not stick to the frying pan and was lifted without tearing, which was evaluated as good.
Texture: A good texture was evaluated when the sheet-like protein-containing food after baking had no roughness and had a smooth texture.
Flavor: A case where the sheet-shaped protein-containing food after baking had a good flavor as a crepe skin without too strong a soybean flavor was evaluated as having a good flavor.

<Fabric ductility>
5 points: Very good (clearly continuous sheet-like shape)
4 points: Good 3 points: Acceptable 2 points: Slightly poor (slightly agglomerated)
1 point: Poor (coagulates and does not form a sheet)
<Releasability after firing>
5 points: Very good (baked crepe skin does not stick to the frying pan or break)
4 points: Good 3 points: Acceptable 2 points: Slightly poor 1 point: Poor (The baked crepe skin sticks to the frying pan and breaks)
<Texture>
5 points: Very good (smooth texture)
4 points: Good 3 points: Acceptable 2 points: Slightly poor (slightly rough)
1 point: Poor (rough)
<Flavor>
5 points: Very good 4 points: Good 3 points: Acceptable 2 points: Slightly poor 1 point: Poor (Strong soybean flavor or bad flavor as a crepe crust)

The average score of each panelist was calculated. And from the average value,
A: 4.5 points or more B: 3.5 points or more and less than 4.5 points C: 2.5 points or more and less than 3.5 points D: 1.5 points or more and less than 2.5 points E: Less than 1.5 points Evaluation was performed on a five-level scale, and those with all evaluations of dough spreadability, peelability after baking, texture, and flavor of C rating or higher were considered to be passing quality. The results are shown in Table 2.

Table 2. result

From the results in Table 2, Example 1 was passed with all evaluations of dough spreadability, peelability after baking, texture, and flavor being C or higher. In addition, in Comparative Examples 1 and 2, the peelability after firing could not be evaluated because the sheets did not have a sheet-like shape.

Discussion Based on the above results, in the present invention, the dietary fiber content is 2.5% by weight or more, the protein content per dry matter is 25% by weight or more, and the lipid content per dry matter (refers to the content as a chloroform/methanol mixed solvent extract). ) is 25% by weight or more, water is 70-90% by weight, and lipid content is 100% by weight or more relative to protein content. Regardless of the manufacturing method, it was possible to provide a sheet-shaped protein-containing food with a high substitution rate for wheat, eggs, and dairy raw materials using a production line similar to the manufacturing method for ordinary sheet-shaped protein-containing foods. Furthermore, it has been found that the present invention can provide a sheet-shaped protein-containing food product that has good dough spreadability, peelability after baking, texture, and flavor.

Claims (5)

The dietary fiber content is 2.5% by weight or more, the protein content per dry matter is 25% by weight or more, the lipid content (refers to the content as a chloroform/methanol mixed solvent extract) per dry matter is 25% by weight or more, and the water content is 25% or more. A method for producing a sheet-shaped protein-containing food, which comprises blending a dietary fiber-containing soybean emulsion composition with a lipid content of 70 to 90% by weight and a lipid content of 100% by weight or more based on the protein content. The method for producing a sheet-shaped protein-containing food according to claim 1, wherein the dietary fiber-containing soybean emulsion composition has an average particle diameter of 10 to 100 microns and a viscosity of 3000 mPa·s or less. The manufacturing method according to claim 1 or 2, wherein the blending ratio of wheat raw materials in all raw materials is 0% by weight. The manufacturing method according to any one of claims 1 to 3, wherein the blending ratio of eggs in the total raw materials is 0% by weight. The manufacturing method according to any one of claims 1 to 4, wherein the blending ratio of milk raw materials in all raw materials is 0% by weight.