JPH0687747B2 - Soybean processed food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a processed soybean food obtained by heat-treating a material containing soybean protein.

"Prior art and its problems" Traditionally, fried foods and cancerous foods have been known as processed soybean foods. The deep-fried tofu is thinly sliced tofu and fried with oil, and the Ganmodoki is mashed tofu, molded and fried with oil. These fried foods have a porous interior due to foaming. In this case, the deep-fried tofu has a higher expansion coefficient due to foaming and a softer texture than that of cancerous.

However, in conventional frying and cancer repellent, since the whole is manufactured from a uniform material, there is a problem that the texture and the shape when frying in oil are poorly changed.

"Object of the Invention" An object of the present invention is to provide a processed soybean food which is capable of diversifying products by causing changes in texture and shape.

[Structure of the Invention] One of the processed soybean foods of the present invention is a first material comprising a mixture of soybean protein, oil, water and / or soymilk,
It is characterized in that soy protein, oil, water and / or soy milk, and a second material made of a mixture of calcium sulfate and / or glucono delta lactone are joined and heat-treated.

Another processed soybean food of the present invention is a mixture of soybean protein, oil, water and / or soybean milk as a first material, soybean protein, oil, water and / or soybean milk. It is characterized in that an acid is added to the second raw material to join it to a weakly acidic second material, and heat treatment is performed.

Yet another aspect of the processed soybean food of the present invention is to bond a first material made of a mixture of soybean protein, oil, water and / or soymilk, and a second material made of cancer dough, and heat the mixture. It is characterized by being processed.

In this way, by joining multiple types of soy protein-containing materials that have different coefficients of thermal expansion due to foaming and performing heat treatment, the difference in the coefficient of thermal expansion due to the foaming of multiple types of materials can cause a change in the shape of the food product. You can Also, the material that expands to a larger extent will have a soft texture, and the material that did not expand significantly will have a relatively hard texture.
It can also change the texture.

Hereinafter, the present invention will be described in more detail.

In the present invention, as the soybean protein-containing material, various materials prepared from soybeans such as tofu, soymilk, defatted soybean powder, concentrated defatted soybean powder, soybean separated protein powder and the like are used.

Then, in the present invention, a plurality of kinds of soybean protein-containing materials having different thermal expansion coefficients due to foaming are used and these are joined.

As the soybean protein-containing material having a large coefficient of thermal expansion due to foaming, for example, a material obtained by mixing soybean isolated protein, oil such as soybean oil, and water can be used. In this case, the blending ratio is soy protein isolate: oil: water = 1: 0.3 to 4.0: by weight.
About 3.0 to 5.0 is preferable. Note that soy milk may be used instead of water. The raw materials are mixed with, for example, a high-speed cutter or a silent cutter at 1500 rpm or more until they become viscous to form a paste-like raw material.

As the soybean protein-containing material having a small coefficient of thermal expansion due to foaming, for example, a material obtained by adding calcium sulfate and / or gluconodeltalactone to the above mixture consisting of soybean separated protein, oil, water and / or soymilk. Can be used. In this case, calcium sulphate and / or glucono delta lactone are added to 100 parts by weight of the mixture.
It is preferable to add about 0.1 to 0.2 parts by weight.

As another example of the soybean protein-containing material having a small coefficient of thermal expansion due to foaming, citric acid or the like is added to the above mixture consisting of soybean isolated protein, oil, water and / or soy milk, and PH
A weakly acidic material of about 6.5 is included.

Furthermore, as the soybean protein-containing material having a small coefficient of thermal expansion due to foaming, cancer or dough can be used. The cancer dough can be adjusted by breaking down the tofu, draining the water, kneading with a kneading machine, and then adding yam (roasted potato) or the like if necessary. The amount of yam added is preferably about 5 to 15% by weight.

In addition to the above materials, burdock,
Even if vegetables such as carrots, sesame, poppy seeds, shiitake mushrooms, bamboo shoots, seaweeds such as hijiki, meats such as pork, beef and poultry, seafood such as shrimp, squid and shellfish are added as seeds and mixed. Good.

The processed soybean food of the present invention is formed by combining materials having different coefficients of thermal expansion due to foaming as described above, forming and joining each into an appropriate shape, and subjecting this to heat treatment. The heat treatment may be performed with oil, microwave heating, or the like. When heating with oil, for example
After treating at 110 ℃ for 5-9 minutes, further at 160-170 ℃ for 30-6
It is appropriate to process for about 0 seconds. Further, in the case of microwave heating, for example, when processing six molding materials having a diameter of about 5 cm, it is suitable to process at 2450 MHz for about 2 minutes and 20 seconds.

The processed soybean food of the present invention may be baked and eaten as it is, may be used as seeds such as oden, or may be put on soba or udon and eaten. It can also be used for various dishes.

"Examples of the Invention" First, the following materials were prepared as soy protein-containing materials. The soybean isolated protein used in the following description is "Fujipro R" (trade name, manufactured by Fuji Oil Co., Ltd.). Further, the compounding ratio of each material is a weight ratio.

(Material A) Soybean separated protein: soybean oil: water = 1: 0.6 to 1.5: 3.2 to 3.5 were mixed and mixed with a high speed cutter at 1500 rpm or more until stickiness appeared.

(Material B) Soybean protein isolate: Soybean oil: Whole soymilk (solid content 9-10%):
Water was mixed at a ratio of 1: 0.6 to 1.5: 3.3: 0.3 to 0.5, and mixed by a high speed cutter at 1500 rpm or more until it became viscous.

(Material C) After adding 0.2% by weight of calcium sulfate to the composition of Material B, the mixture was mixed with a high speed cutter at 1500 rpm or more until it became viscous.

(Material D) PH was adjusted to 6.5 by further adding citric acid to Material B.

(Material E) Commercially available momen tofu was ground and beaten until it became sticky with a pounding machine, and further 5-15% by weight of yam was added to the paste.

Using the materials A to E, rings having a diameter of 5 cm, an inner diameter of 3 cm and a thickness of 2 cm were formed. Then, after treating these molding materials at 110 ° C for 5 to 9 minutes, 160 to 17
Pressurized with oil for 30-60 seconds at 0 ℃, or 2 at 2450MHz
Microwave heating for 20 minutes (however, 5 pieces were simultaneously treated) was performed, and the expansion coefficient of the ring diameter was measured. The results are shown in the table below.

FIG. 1 and FIG. 2 show an embodiment of the processed soybean food according to the present invention, which is produced by using the materials A and E described above. That is, the ring 11 made of the material A is joined to the outer periphery of the disk 12 made of the material E and fried with oil. Both materials A and E are foamed and porous when listed with oil, but the ring 11 made of material A is
The disk 12 made of the material E has a larger thermal expansion coefficient and is more porous. Therefore, the ring 11 has a soft sponge-like texture, and the disk 12 has a fine texture.

In the production of this processed soybean food, as shown in FIG. 3, the material A is extruded from the outer nozzle of the extruder 21 having a double cylindrical nozzle, and the material E is extruded from the inner nozzle.
Extrude. At that time, the extrusion pressure P1 of the material A is made higher than the extrusion pressure P2 of the material E. Then, the extruded materials A and E are joined to each other, and a molded product is obtained by cutting with a shutter to a thickness of about 2 cm at the portion indicated by the line D in the drawing at the tip of the nozzle. The molded product thus obtained is heated at 110 ° C for 5 to 5
Fry in oil for 9 minutes and then at 160-170 ° C for 30-60 seconds. The foaming causes the ring 11 to thermally expand more than the disk 12, and the processed soybean food shown in FIGS. 1 and 2 is obtained.

FIG. 4 shows another embodiment of the processed soybean food according to the present invention, which is produced by using the material B and the material D.
That is, a plate-like body 14 made of the material E is sandwiched between a pair of plate-like bodies 13 made of the material B, and the whole is microwave-heated. Material B, D
Are both foamed and porous when heated by microwaves, but the plate-like body 13 made of the material B expands more than the plate-like body 14 made of the material D and becomes more porous. ing. Therefore, a wide variety of shapes and textures are obtained.

As shown in FIG. 5, this processed soybean food was prepared by extruding material B and material D into a three-layer plate shape and joining them together.
It was manufactured by microwave heating at MHz.

FIG. 6 shows still another embodiment of the processed soybean food according to the present invention, which is produced by using the material A and the material E. That is, the material E is formed into a plate-like body 15 having a trapezoidal shape, and the material A is formed into a slender rod-like body 16 and joined to one side thereof. Then, this molded product is fried at 110 ° C. for 5 to 9 minutes,
Further, it is produced by frying in oil at 160 to 170 ° C for 30 to 60 seconds. This processed soybean food has a rod-shaped body 16 made of the material A on one side of a plate-shaped body 15 made of the material E, such as a trapezoid.
Are more expanded and joined together, forming a steak-like shape as a whole.

FIG. 7 shows still another embodiment of the processed soybean food according to the present invention, which is produced by using the material A and the material E. That is, the material E is formed into a rod-shaped body 17, and the material A is formed into a spherical body 18 and joined to both ends thereof. Then, this molded product is fried in oil at 110 ° C for 5 to 9 minutes, and then 160 to 170
It is produced by frying in oil for 30 to 60 seconds. In this processed soybean food, a spherical body 18 is expanded and joined to both ends of a rod-shaped body 17 made of the material E, and has a bone-like shape as a whole.

FIG. 8 and FIG. 9 show still another embodiment of the processed soybean food according to the present invention, which is produced by using the material A and the material C. That is, the material A is formed into a disk 19, and the material D is joined to the outer periphery of the disk 19 as a ring 20. Then, this molded product is fried in oil at 110 ° C for 5 to 9 minutes, and then 160 to 170
It is produced by frying in oil for 30 to 60 seconds. In this soybean processed food, the disk 19 rings due to foaming.
The thermal expansion is greater than 20 and the central part of the disk 19 is swollen.

[Advantages of the Invention] As described above, according to the present invention, a plurality of types of soybean protein-containing materials having different thermal expansion coefficients due to foaming are combined, so that the shape of food can be changed. Also,
A material that is greatly expanded becomes soft and porous, and a material that is not expanded much is relatively hard and dense, so that the texture can be changed. Therefore,
It can contribute to the diversification of soybean processed foods.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing an embodiment of the processed soybean food according to the present invention, FIG. 2 is a sectional view taken along line II-II in FIG. 1, and FIG. 3 is extrusion molding. Fig. 4 is a cross-sectional view showing an example of molding a raw material by a machine, Fig. 4 is a partially cutaway perspective view showing another embodiment of the processed soybean food according to the present invention, and Fig. 5 is a raw material molded during the production of the processed soybean food. 6 is a partially cutaway perspective view showing a state, FIG. 6 is a perspective view showing yet another embodiment of the processed soybean food according to the present invention, and FIG. 7 is a side view showing yet another embodiment of the processed soybean food according to the present invention. FIG. 8 is a perspective view showing still another embodiment of the processed soybean food according to the present invention, FIG.
The drawing is a sectional view taken along the line VIII-VIII in FIG. In the figure, A, B, C, D and E are soybean protein-containing materials.

Claims (5)

[Claims] 1. A first material comprising a mixture of soybean protein, oil, water and / or soymilk, soybean protein, and oil.
A processed soybean food, which is obtained by joining water and / or soymilk and a second material made of a mixture of calcium sulfate and / or gluconodeltalactone and heat-treating them. 2. A first material comprising a mixture of soybean protein, oil, water and / or soymilk, soybean protein and oil.
A processed soybean food, characterized in that it is obtained by adding an acid to a mixture with water and / or soymilk and joining it with a second material that has been made weakly acidic, followed by heat treatment. 3. A soybean protein, an oil, a first material made of a mixture of water and / or soymilk, and a second material made of cancer dough are joined and heat-treated. Processed soybean food. 4. A processed soybean food according to any one of claims 1 to 3, wherein the heat treatment is performed by frying in oil. 5. A processed soybean food according to any one of claims 1 to 3, wherein the heat treatment is carried out by microwave heating.