JPH0584040A - Edible stringy material and its production - Google Patents

Abstract

PURPOSE:To obtain the title stringy material to be used for binding foods such as 'kobumaki' (rolled tangle with dried fish in it), cabbage roll or other rolled foods for the purpose of preventing them from getting out of shape by drawing treatment of a stringy material with soybean protein as the chief stock. CONSTITUTION:A stringy material is produced from soybean protein as the chief stock and then put to drawing treatment to obtain the objective stringy material.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods such as kelp rolls, purses, roll cabbage and the like, which are used to tie these foods in order to prevent them from deforming. The present invention relates to a cord material and a method for producing the same, and in particular, an edible cord material containing soybean protein as a main raw material, which relates to an edible cord material characterized by suppressing elongation when wet and a method for producing the same. is there.

[0002]

2. Description of the Related Art In order to prevent the foods such as kelp rolls and purse strings from losing their shape, dried gourd has been generally used for a long time in Japan as an edible string material that connects these foods.

However, since the production of evening glory, which is a raw material for dried gourd, is easily affected by the weather, the production is not stable, and it is difficult to stably supply the edible cord material. Further, when producing dried gourd from the evening glory, since the pulp of the evening glory is cut and manufactured, it is also difficult to stably produce a long-sized product having a uniform length and a certain length or longer.

Therefore, in the past, it has been considered to artificially manufacture the above edible string material from various raw materials.

In the prior art, for example, as disclosed in Japanese Examined Patent Publication No. 56-37773, an alkaline aqueous solution containing soybean protein and casein as main raw materials is extruded into an acidic coagulating solution, which is coagulated to be edible. It is possible to manufacture the cord material, and to perform secondary processing such as cutting or pasting a sheet-like material containing collagen as a main component as shown in Japanese Patent Publication No. 60-203149. It was developed to produce edible string material.

Here, when the edible cord material is manufactured as described in each of the above-mentioned publications, it becomes possible to stably produce a homogeneous and continuous edible cord material. Each of the edible cord materials produced as described above has various drawbacks such as poor flexibility, poor chewability, and unnatural texture.

For example, in an edible cord material produced mainly from collagen, when this is used to tie food such as kelp rolls and the like is stewed, the edible cord material is stretched to form kelp. It was quite satisfactory in terms of tying foods such as kelp rolls, etc., because the foods such as rolls did not lose their shape, but the edible string materials had poor water absorption such as soup stock, and also had poor chewability. Then, there was a feeling of strangeness when eating, and there was a problem in terms of taste and texture.

On the other hand, in the edible string material produced from soybean protein as a main raw material, when a food such as kelp roll is knotted and stewed using this, the edible string material absorbs water well, In addition, it had good chewability and was excellent in terms of taste and texture, but when simmered, this edible cord material stretched without permission, and food such as kelp rolls would lose its shape. there were.

[0009]

SUMMARY OF THE INVENTION The present invention relates to a kelp roll,
It is an object of the present invention to solve the above-mentioned problems in the edible string material used to tie these food items in order to prevent the food items such as drawstring bags and roll cabbage from losing their shape. ..

That is, according to the present invention, the above edible cord material can be continuously manufactured in a homogeneous state so that a uniform edible cord material can be stably supplied, and at the same time, water absorption of soup stock etc. It has excellent chewability, does not grow arbitrarily when wet, and does not lose its shape when tying and boiling food such as kelp rolls, and it also has a good texture and flavor. An object is to provide an excellent edible string material.

[0011] Here, the present inventors have studied an edible string material containing soybean protein as a main raw material, which is excellent in water absorption and chewability of soup stock.

The present inventors have added a cross-linking agent and the like to the soybean protein as the main raw material to add soybean protein to the soybean protein as the main raw material in order to prevent the edible string material containing the soybean protein as the main raw material from freely growing when wet. It was devised to suppress the edible string material from stretching without permission when wet.

However, when the edible string material is produced by adding the cross-linking agent to the soybean protein in this way, the self-sustaining growth of the edible string material when wet is suppressed, but Due to the denaturation, there was a problem in that the water absorption and the chewability of the edible cord material were lowered.

Therefore, the present inventors have further studied the edible string material containing soybean protein as a main raw material, and completed the present invention.

[0015]

In the present invention, in order to solve the above problems, the edible cord material containing soybean protein as a main material is subjected to a stretching treatment.

Further, in producing such an edible string material, after producing a string-like product containing soybean protein as a main raw material, the string-like product is subjected to a stretching treatment. Stretching is performed at a stage prior to obtaining the string-like material as the main raw material, and thereafter, this is formed into a string-like object.

Here, in this edible string material, in addition to soybean protein as a main raw material, if necessary, polysaccharides such as starch, gum, edible fiber, animal and vegetable oils and fats, glycerin, Wetting agents or plasticizers such as sorbit, mannitol, maltitol, propylene glycol, emulsifiers, pigments, seasonings and the like can be added.

Further, in producing a string-like product containing soybean protein as a main raw material, a solution containing the above-mentioned raw material is extruded into a coagulating solution in a string-like shape and solidified to directly form the string-like product. In addition to producing, extruding the above solution into a film in a coagulating liquid, or after casting a solution or paste containing the above raw material on a smooth surface, heat drying it to form a film, These films were cut into an appropriate width to obtain a string-like object, and if necessary, a plurality of cut films were stacked or the films were folded, so that the films were laminated. You may make it obtain a string-like thing.

In the case of producing a string-like product containing soybean protein as a main raw material as described above, when the string-like product is stretched, the stretching process is performed in the state in which the string-like product is produced. The film may be stretched at the stage where it is formed into a film, and then the film thus stretched may be formed into a string-like material as described above.

Here, in the stretching treatment of the cord-shaped material or the film-shaped material as described above, the tension is applied to these in a dried state so that they are stretched. Although it is good, if tension is applied to these while they are heated or humidified to perform stretching, they can be sufficiently stretched with a small tension and the above-mentioned string-like material or film is damaged. Therefore, it is preferable to perform heating or humidifying operation on the string-like material or the film.

When the film or string-like material is stretched as described above, the thickness of these materials is 0.03 to 0.
When the length is about 3 mm, it is generally preferable that the length is about 1.2 to 4 times the length before the stretching.

When the edible cord material is obtained by stretching the film or the cord-shaped material as described above, when the edible cord material is immersed in a liquid or heated, the edible cord material is The material becomes contracted.

Here, the contraction rate when the edible cord material is dipped in a liquid or heated is determined by the stretching ratio of the film or the cord-like material when the edible cord material is manufactured. The shrinkage ratio of the edible cord material increases as the stretching ratio of the film or the cord-like material increases.

Further, the contraction rate when the edible cord material is immersed in a liquid changes depending on the pH, salt concentration, sugar content, etc. of the liquid, and for example, the length before stretching as described above. When the edible string material stretched so as to be about 1.2 to 4 times of the above is sufficiently moistened at room temperature in a solution of pH 5.5, the length of the edible cord material before the moistening is 40%.
Shrink to ~ 98% length.

The contraction rate when the edible cord material is heated varies depending on the temperature at which the edible cord material is heated, and is, for example, 1.2 to the length before the stretching as described above. When the edible string material stretched to be about 4 times is heated at 80 ° C. under drying, the length of the edible string material is 40 to 98% of the length before heating. Contracts.

[0026]

When the string-like material containing soybean protein as the main raw material is stretched like the edible string material in the present invention, when the edible string material is dipped in a liquid or heated. , The edible string material comes to be contracted. Therefore, when food such as kelp roll is tied and stewed with the edible string material, the edible string material is stretched without permission and these The food will no longer lose its shape.

Further, in the present invention, in producing the edible string material as described above, after producing a string-like product containing soybean protein as a main raw material, the string-like product may be subjected to a stretching treatment. Since a stretching process is performed at a stage before obtaining a string-like product containing soybean protein as a main raw material, and then only a state of the string-like product is formed, a cross-linking agent or the like is added to the soybean protein as a main raw material. As in the case of addition, soybean protein is not denatured and the water absorption and chewability of soup stock are not reduced, and when edible cord materials are used to tie and simmer foods such as kelp rolls, The edible string material also improves water absorption and chewability of dashi stock.

[0028]

EXAMPLES Hereinafter, the edible cord material according to the examples of the present invention and the method for producing the same will be specifically described, and comparative examples will be given to show that the edible cord materials according to the examples of the present invention are excellent. To clarify.

Example 1 In this example, 20 parts by weight of wheat starch and 20 parts by weight of wheat starch were added to 80 parts by weight of powdered soybean protein isolate (Fuji Oil Co., Ltd .: New Fuji Pro-R). 40 parts by weight of the agent and 400 parts by weight of water were added, and these were mixed and stirred under a vacuum of 20 Torr to obtain a paste solution.

Then, the paste-like solution was spread on an endless belt coated with tetrafluoroethylene and continuously dried to continuously produce a soybean protein film having a thickness of about 70 μm. did.

Next, the soybean protein film thus produced was cut into a tape having a width of 40 mm, and the tape-shaped film was folded 3 times along its longitudinal direction. A string-shaped material having eight layers of film was obtained. The string-shaped material had a width of 5 mm and a thickness of 560 μm.

Then, the cord-like material having the film formed into eight layers by being folded in this way is introduced between the heating rolls in a dry state, and the cord-like material is heated and softened between the heating rolls, In this state, tension is applied to the string-like material to perform stretching, and then the string-like material stretched in this way is cooled and fixed, and the edible material has a length three times that of the string-like material. The string material was manufactured.

The edible cord material thus manufactured had a width of 3.6 mm and a thickness of 320 μm.

(Comparative Example) In this comparative example, a string-like material in which eight layers of film were laminated was produced in the same manner as in the case of the above-mentioned Example 1, and the stretching between heating rolls was not performed thereafter. did.

Then, the edible cord materials produced in Example 1 and Comparative Example were put in soup stock and boiled for 30 minutes, and then the tensile rupture strength and The change in length of each edible string material was measured.

As a result, in the edible cord material of Example 1, its tensile breaking strength was 150 g, and its length was shrunk to 52% of the length before the boiling treatment. In the edible cord material of Comparative Example, the tensile breaking strength was 152 g, and the length was 30% longer than the length before the boiling treatment.

As is clear from these results, the edible cord material of Example 1 which has been subjected to the stretching treatment has the same tensile breaking strength after boiling treatment as the edible cord material of the comparative example which has not been subjected to the stretching treatment. On the other hand, there is almost no difference in terms of the length after boiling treatment, whereas the edible cord material of Comparative Example was stretched, whereas the edible cord material of Example 1 subjected to the stretching treatment was contracted. Was.

Next, kelp rolls were tied using the edible cord material of Example 1 and the edible cord material of the comparative example, and these kelp rolls were cooked for 30 minutes in soup stock.

As a result, the kelp rolls bound by the edible cord material of the above comparative example became deformed because the kelp rolls were expanded in addition to the elongation of the edible cord member itself. ..

On the other hand, in the case of kelp rolls tied with the edible cord material of Example 1, the edible cord material shrinks due to the above-mentioned simmering under heating under heating, and the kelp roll is moderate. It will not be tied up and will not lose its shape,
When the kelp rolls boiled in this manner were eaten, the edible string material was soaked well in the broth, the taste was good, and the texture was also excellent in chewability.

(Example 2) In this example, the cord-like material obtained in the same manner as in Example 1 was introduced between the heating rolls in the dry state as in Example 1. , Between the heating rolls to heat and soften the string-shaped material, in this state to apply tension to the string-shaped material to perform stretching, and then cool and fix the string-shaped material thus stretched. As a result, an edible string material having a length 2.5 times that of the above string-like material was produced.

Then, after the edible cord material was put in soup stock and boiled for 30 minutes, the tensile breaking strength and the shrinkage ratio were measured, and the tensile breaking strength was 150.
g, and the shrinkage rate was 55%.

Next, the edible cord material of this example was formed into a ring shape, and a roll cabbage was fitted into the ring-shaped edible cord material and cooked by boiling.

As a result, the edible cord material of this example in the form of a ring contracts due to wetting under heating by boiling cooking, the roll cabbage is moderately tied by the edible cord material, and When the rolled cabbage that had been cooked by the above method was eaten, the liquid was well soaked into the edible cord material, the taste was good, and the texture was also excellent in chewability.

(Examples 3 to 5) In these examples, 40 parts by weight of a plasticizer were added to 100 parts by weight of powdered soybean protein isolate (Fuji Oil Co., Ltd .: New Fuji Pro-R). 500 parts by weight of water was added, and thereafter, in the same manner as in Example 1 above, eight layers of the film were laminated to obtain a string-like object having a width of 5 mm and a thickness of 560 μm.

Then, the string-like material obtained in this way is introduced between the heating rolls in the dry state as in the case of Example 1 above, and the string-like product is heated between the heating rolls. In this state, the cord-shaped material is softened, and in this state, tension is applied to the cord-shaped material to stretch it, and the cord-shaped material thus stretched is cooled and fixed. The edible cord material having a length of 1.2 times, the edible cord material having a length of 2.0 times the above-mentioned cord-like material in Example 4, and the above-mentioned cord-shaped material in Example 5 An edible string material having a length 2.9 times that of the product was manufactured.

Then, Examples 3 to 5 thus produced
Shrinkage rate (A) of each edible string material when each edible string material is immersed in a pH 5.5 solution at room temperature for 10 minutes
And each edible cord material of Examples 3 to 5 under dry condition
The shrinkage rate (B) of each edible cord material when heated at 0 ° C. for 10 minutes was measured, and these results are shown in Table 1 below.

[0048]

[Table 1]

As is clear from these results, the edible cord material of each example obtained by subjecting the cord-like material containing soybean protein as the main raw material to the stretching treatment was either wet or heated. It was found that even in the case of No. 1, there was no contraction and no self-expansion, and that the contraction rate became larger as the draw ratio of the above string-like material was increased.

[0050]

As described above in detail, in the edible cord material according to the present invention, the cord-like material containing soybean protein as the main raw material is subjected to the stretching treatment. The elongation of the material when wet or heated is suppressed, and as in the case of adding a cross-linking agent to soybean protein, soybean protein is denatured to absorb water such as soup stock in the edible cord material. The chewability did not decrease.

As a result, the edible cord material according to the present invention is
While maintaining good water absorbency and chewability in edible cord material mainly made from soybean protein, it loses its self-sustaining property when it is wet, and when it is boiled by tying foods such as kelp rolls, drawstrings, and cabbage rolls. Moreover, these foods do not lose their shape, and when they are eaten, they have a good texture and flavor, and they can be suitably used for these foods.

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[Procedure amendment]

[Submission date] March 17, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction content]

When the film or string-like material is stretched as described above, the thickness of the film or string-like material is 0.03 to
When the length is about 2.0 mm, it is generally preferable that the length is about 1.2 to 4 times the length before the stretching.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0025

[Correction method] Change

[Correction content]

In addition, the contraction rate when the edible cord material is heated varies depending on the temperature at which the edible cord material is heated, and is, for example, 1.2 to the length before the stretching as described above. When the edible string material stretched to be about 4 times is heated at 80 ° C. under drying, it is usually
The length of this edible cord material is 40 to 98 of the length before heating.
% Shrinkage , preferably 40 to 9
Shrink to 0% length .

Claims (6)

[Claims] 1. An edible string material comprising a soybean protein-based main material, which is stretched. 2. A string-shaped product containing soybean protein as a main raw material, wherein the string-shaped product has a length of 1.2 to 4 before being stretched.
An edible string material that is stretched twice. 3. The edible cord material according to claim 1 or 2, wherein when the edible cord material is dipped in a solution having a pH of 5.5, the length of the edible cord material is before being dipped. The edible string material is characterized in that it shrinks to a length of 40 to 98%. 4. The edible cord material according to claim 1 or 2, wherein when the edible cord material is heated at 80 ° C., the length of the edible cord material is 35 to 35 times the length before heating. An edible string material that shrinks to a length of 90%. 5. A method for producing an edible string material, which comprises producing a string-like product containing soybean protein as a main raw material, and then subjecting the string-like product to a stretching treatment. 6. A method for producing an edible string material, which comprises performing a stretching treatment at a stage before obtaining a string-like product containing soybean protein as a main raw material.