JPH0465662B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a seasoned protein gel having a chewy texture similar to pressed tofu and excellent flavor by a method suitable for mass production.

[Conventional technology]

Pressed tofu is a type of seasoned protein gel, and is loved for its chewy texture and is prized in Chinese cuisine, Buddhist cuisine, etc., and its demand is increasing as food culture becomes richer.

However, the production volume of pressed tofu has traditionally been small-scale, and JP-A-60-87754 and JP-A-60-87755 disclose a manufacturing method suitable for mass production, but the main point is that It is understood that the method involves adding a coagulating agent to an aqueous solution of isolated soybean protein to form a curd, and after coagulating, the curd is subjected to a cutting treatment, compressed and dehydrated, and heated.

On the other hand, there is a known method for producing tofu food from soybean protein without using a coagulant (for example,
-7453), such a method that does not use a coagulant is
It has the advantage of saving a lot of time and effort conventionally required for tofu production, and is also known to have excellent freezing resistance due to the use of starches and the like in the raw materials.

[Problem that the invention seeks to solve]

However, the method of JP-A-60-87754 etc. mentioned above,
It is still a traditional tofu production method,
In addition, since the obtained product contains a coagulant, it has a disadvantage that it has poor freezing resistance (so-called "stains").
On the other hand, the method described in JP-A-49-7453 and the like has a chewy texture, rather like sesame tofu, and has the disadvantage that it is difficult to obtain a chewy texture.

The present inventor, while using the latter method as a standard,
While conducting various studies to see if it was possible to obtain a product with a chewy texture, they discovered that this could be achieved by infiltrating a soybean protein paste with a seasoning from the outside and heating it, and arrived at this invention. It was found that the method can be widely applied not only to pressed tofu but also to protein gel foods in general.

According to the method of this invention, no coagulant is required;
Compression molding for dehydration is not necessary, and furthermore, good quality can be maintained even when frozen, so it has excellent storage stability. Other effects of this invention will also be explained in the following description.

[Means and actions for solving problems]

This invention is a method for producing a seasoned protein gel, which consists of infiltrating a seasoning agent into a soybean protein paste from the outside and heating it.

The soybean protein paste is based on soybean protein and water, and preferably further contains oil and fat,
Or, if the purpose is to obtain a frozen product, it preferably contains starches. As the soybean protein, defatted soybean, concentrated soybean protein, extracted protein, or isolated soybean protein can be used, but highly purified isolated soybean protein is preferably used in terms of flavor and texture.
Soybean protein (solid equivalent): fats and oils: water ratio is 1:0~
A standard ratio of 2.5:3 to 5 is used, optimally
1:0.5-1.5:3.5-4.5. If the ratio of water to soybean protein is too low, the soybean protein will be difficult to hydrate, making it difficult to obtain a gel product with a good texture; if the ratio of water is too high, the seasoning will penetrate from the outside, resulting in a chewy texture. It is inefficient and difficult to obtain the desired product. Starch is 10 to 10% of soybean protein solids.
50%, preferably 20 to 40%, has the effect of preventing freezing denaturation, and if additives such as starches are anhydrous, add water equivalent to the amount of water supplied in addition to the above amount of water. It is better. In addition, seasonings, colorants, spices, surimi, meat pastes, gums, sodium caseinate, etc. can also be added to the soybean protein paste.

The infiltration of the seasoning into the soy protein paste is done externally, which is achieved by placing the soy protein paste in a liquid or paste containing the seasoning, but it is not possible to simply knead the seasoning into the soy protein paste. In this case, it is difficult to achieve the purpose of this invention. In other words, this infiltration treatment has the effect of infiltrating the seasoning into the interior and dehydrating the free water in the soybean protein paste and the components dissolved therein to the outside, and it improves the flavor more than simply adding seasoning. In other words, it has the effect of removing the harsh taste and harsh taste of soybean protein, and at the same time is effective in making the texture chewy. For example, seasonings include soy sauce,
These include mirin, salt, sugar, vinegar, miso, bean paste, extracts, chemical seasonings, etc., and may also contain coloring agents, but the selection of seasonings will vary somewhat depending on the intended product. That is, for example, if the desired product is kamaboko-like and a white appearance is desired, seasonings such as soy sauce that cause coloring should not be used.

If the seasoning liquid surrounding the soybean protein paste is too dilute, the effect will be poor, and the content of seasoning solids in the solution or paste containing the seasoning agent is usually desirably 10% or more.

The time for penetration varies depending on the thickness and temperature of the fabric, and in general, the thicker the fabric and the lower the temperature, the longer it takes. For example, when the thickness of the dough is 15 mm, it is appropriate to soak the material for 10 to 20 hours at 5°C and for 1 to 3 hours at 80°C. However, in order to prevent spoilage during penetration, the concentration of the penetration solution should be made considerably high, or the penetration temperature should be set at a temperature of 25 to
It is desirable to avoid temperatures around 45°C.

Heating is done at the same time as or after soaking in the seasoning, but
If the soybean protein paste is heated and coagulated before the seasoning is permeated, the permeation time will be longer, or the permeation effect will be less. In some cases, it may be possible to dry before soaking in the seasoning, but if the product temperature is 80
It is desirable to dry at temperatures that do not exceed ℃.

Any heating means can be used as long as it is sufficient to coagulate the soybean protein, but preferably heating means that do not dissipate moisture or are gentle, such as heating in a closed container or steaming. Heating is preferred. If a heating method that causes rapid moisture loss, such as heating in oil at temperatures exceeding 100°C, is used before the soy protein gel is formed, it will be difficult to obtain a product with a dense structure, resulting in a chewy texture. hinder one's ability to obtain.

The product thus obtained can be eaten as is, or may be heated and then frozen, or may be cooked or processed as in the case of pressed tofu, for example, cut into dried strands.

[Example] Example 1 and Comparative Example 1 part of powdered isolated soy protein, 3.8 parts of water, 0.8 part of white soybean oil, 0.15 part of corn starch, and 0.1 part of flavoring agent were kneaded in a silent cutter to make a soy protein paste. (approximately 68% moisture) was prepared. This soybean protein paste was molded into a size of 65 mm x 65 mm x 15 mm, immersed in a seasoning solution with a ratio of 50:10:50 of dark soy sauce: sugar: water for 15 hours at 5°C, and the droplets were cut. , 85
Steaming and heating was performed at ℃ for 20 minutes to obtain a seasoned protein gel (approximately 62% water content). This product had an appearance and texture very similar to pressed tofu, and had a particularly good chewy texture and good flavor.

When this product was frozen and then thawed, it maintained good texture and flavor.

For comparison, 1 part of powdered isolated soy protein, 36 parts of a seasoning liquid (a seasoning liquid with a ratio of dark soy sauce: sugar: water of 3:1:32), 0.8 parts of white soybean oil, 0.15 parts of corn starch, and flavoring agents. Knead 0.1 part in a silent cutter to make soybean protein paste (approx. 62% moisture)
was prepared and steamed and heated at 85°C for 20 minutes to obtain a seasoned protein gel. However, this comparative product had a lumpy texture and a slight soybean odor, and the product of this example had better texture and flavor.

Example 2 Prepare a soy protein paste using 1 part of powdered isolated soy protein, 3.8 parts of water, 1 part of white soybean oil, 0.3 parts of corn starch, and 0.15 parts of flavoring agent, and mold it into a plate, and A kamaboko-style protein gel food was produced according to Example 1, except that it was immersed in a seasoning liquid consisting of 20 parts of flavoring agent: 10 parts of sugar: 10 parts of salt: 80 parts of water. This product had an excellent chewy texture and was good.

Example 3 1 part of powdered isolated soy protein, 3.8 parts of water, 0.8 part of soybean oil, 0.15 part of cornstarch, and flavoring agents.
A soybean protein paste was prepared by kneading 0.2 parts of spices in a silent cutter. This soybean protein paste is filled into a semipermeable edible film,
Dry for 15 minutes in an atmosphere of 85℃ (product temperature below 70℃),
After drying, it was immersed in a seasoning liquid consisting of 30 parts of dark soy sauce, 10 parts of sugar, 60 parts of water, and 20 parts of mirin flavoring agent at 5°C for 15 hours, cut into droplets, and steamed at 85°C for 20 minutes. , a protein gel with a wiener-like seasoning was obtained. Although the chewy texture of this product was slightly weaker than that of Example 2, it could be said to have a reasonably good texture.

Example 4 A seasoned protein gel was produced according to Example 1, except that it was immersed in a seasoning solution at 80° C. for 2 hours and steaming and heating after immersion was not performed, to obtain a pressed tofu-like food.

〔effect〕

As explained above, according to the method of the present invention, it is possible to obtain a soybean protein gel with excellent chewy texture, and the unpleasant taste such as the harsh taste and astringency of soybean protein is removed. The flavor is also very good.
In addition, there is no need for the troublesome manufacturing process of the conventional tofu manufacturing process, and there is no need for the use of coagulants or processes such as pressing and dehydration, and due to the combination of starches, etc., it has excellent freezing resistance. ing.

Claims (1)

[Claims] 1. A method for producing a seasoned protein gel, which comprises infiltrating a soybean protein paste with a seasoning agent from the outside and heating it. 2. The manufacturing method according to claim 1, wherein the soybean protein paste contains oil and fat. 3. The manufacturing method according to claim 1, wherein the soybean protein paste contains starches. 4. The manufacturing method according to claim 1, which comprises heating and then freezing.