JP7389309B2 - 大豆たん白加工食品及びその製造方法 - Google Patents
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Description
(A) 26.0 ≦ x ≦ 36.0
(B) y ≧ -0.060x + 3.7
(C) y ≦ -0.058x + 4.5
(1)粒状大豆たん白を調味液で調味する工程
(2)水分含有量が26.0~36.0重量%になるまで乾燥する工程
(3)容器に収容密封後、加熱殺菌する工程
本発明の大豆たん白加工食品は、粒状大豆たん白を含有し、該加工食品全体重量中の水分含有量(重量%)をx、該加工食品の進入度せん断(N)をyとするとき、(A)26.0≦x≦36.0、(B)y≧-0.060x+3.7、及び(C)y≦-0.058x+4.5のすべての関係式を満たすことが、加工食品そのものがするめのようなしがみ食感(以下、しがみ食感という)を有する点で重要である。
物性たん白のうち大豆由来の粉末状植物性たん白を指し、該規格では、大豆等の採油用の種実若しくはその脱脂物(以下「主原料」という。)に加工処理を施してたん白質含有率を高め、主原料に由来するたん白質含有率が50%を超えるものと定義されている。
プランジャー形状 ; 進入度せん断60° スピード ; 60mm/min
進入距離 ; 2mm
測定雰囲気温度 ; 25℃
原料の粒状大豆たん白に調味液を適量添加し、該調味液を絡めるように4~8分間撹拌し粒状大豆たん白に浸透させる。調味の目安は、原料の粒状大豆たん白100重量部に対し、調味後の粒状大豆たん白が260~300重量部となるようにすればよい。また、調
味工程の前に吸水や膨潤工程を設けることは、この調味工程において調味原料が浸透し難い点で採用されない。
次に、上記粒状大豆たん白と余分な調味液を分離後、調味後の粒状大豆たん白を乾燥する。乾燥の目安は、原料の粒状大豆たん白100重量部に対し、乾燥後の粒状大豆たん白が230~270重量部となるようにすればよい。
次に、乾燥後の粒状大豆たん白を容器に収容密封後、加熱殺菌する。該容器としては、加熱殺菌に耐え得る容器を用いればよく、例えば、レトルト用パウチ、アルミパウチ、深絞りトレー又はカップ、缶などの耐熱性包装容器等が挙げられる。また、加熱殺菌条件としては、例えば、90~100℃で20~30分等が挙げられる。
<実施例1>
原料の粒状大豆たん白100重量部に表1の組成の調味液Bを添加し、該調味液Bを絡めるように6分間撹拌し粒状大豆たん白に浸透させた。次に熱風棚乾燥機にて90℃で10分間乾燥した。次に、容器に収容密封後100℃で20分間加熱殺菌し、大豆たん白加工食品を得た。なお、用いた調味液の種類、原料の粒状大豆たん白に対する調味後の重量部及び乾燥後の重量部、乾燥時間を表2に示す。
実施例1の製造方法のうち、調味液の種類、原料の粒状大豆たん白に対する調味後の重量
部及び乾燥後の重量部、乾燥時間を表2のように実施するほかは、実施例1と同様にして大豆たん白加工食品を製造した。
Claims (3)
- 粒状大豆たん白を含有する大豆たん白加工食品であって、該加工食品はソルビトール及びグリセリンを含有し、かつ該加工食品全体重量中の水分含有量(重量%)をx、該加工食品の進入度せん断(N)をyとするとき、下記関係式(A)、(B)及び(C)を満たすことを特徴とする大豆たん白加工食品。
(A) 26.0 ≦ x ≦ 36.0
(B) y ≧ -0.060x + 3.7
(C) y ≦ -0.058x + 4.5 - 更に、風味原料を含有する請求項1記載の大豆たん白加工食品。
- 下記(1)~(3)工程を順次備える請求項1又は2記載の大豆たん白加工食品の製造方法。
(1)粒状大豆たん白を、ソルビトール及びグリセリンを含有する調味液で調味する工程(2)水分含有量が26.0~36.0重量%になるまで乾燥する工程
(3)容器に収容密封後、加熱殺菌する工程
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Citations (1)
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JP2013111002A (ja) | 2011-11-28 | 2013-06-10 | Kracie Foods Ltd | 豆腐加工弾力性食品及びその製法 |
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JPS50126851A (ja) * | 1974-03-27 | 1975-10-06 | ||
JPS61224941A (ja) * | 1985-03-29 | 1986-10-06 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | 高密多層構造を有する植物性蛋白質食品の製造方法 |
JPH06311853A (ja) * | 1993-04-28 | 1994-11-08 | Fuji Oil Co Ltd | 繊維状蛋白食品素材及びその製造方法 |
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