JPH0710215B2 - Process for producing puffed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a method for producing puffed food. More specifically, it relates to a method for producing a puffed food product containing a high amount of soybean protein.

<Problems to be Solved by Conventional Techniques and Inventions> Conventionally, as puffed foods such as bread, cookies, and cakes,
BACKGROUND ART It is widely practiced to produce wheat flour or other flour or starch as a main raw material by heat treatment in an oven or the like.

By the way, in recent years, due to various disorders caused by overeating of animal foods, the mood for healthy foods has been increasing socially, and the use of vegetable protein as a protein source has been studied with the deterioration of food situation in the world. Among soybean proteins, soybean protein is produced in a very large amount, the balance of essential amino acids is remarkably excellent among vegetable proteins, and the nutritional value is high. If it is possible, it is possible to obtain an excellent protein food that can replace the protein obtained from the current meat storage such as beef and pork.
From such a viewpoint, research and development of foods containing a high amount of soybean protein have been conducted, and development of puffed foods using soybean protein has been studied as part of the research and development. However, when a puffed food is produced by using only soybean protein as a main raw material, the puffed food is inferior in terms of flavor and the like, and a food satisfying the palatability is not obtained. Therefore, flour such as flour,
It has been considered to use starch added with soybean protein as a main raw material. For example, 100 parts by weight of strong flour (the same applies hereinafter), yeast 2.5, yeast food 0.15, white sucrose 5, salt 2, shortening 5, defatted Powdered milk 2 and water 65
In the normal bread dough having the composition of, even if only 10% by weight of 100 parts by weight of the strong flour is replaced with the soybean protein isolate, the bread dough becomes hard and the elongation is insufficient, resulting in yeast fermentation failure. In addition, baked bread has insufficient swelling, lacks flavor, and has a bulky texture, and it is difficult to obtain a food satisfying palatability.
Therefore, puffed foods containing a high amount of isolated soybean protein have not yet been provided as foods.

<Object of the Invention> The present invention has been made in view of the above problems, and an object thereof is to provide a method for producing a puffed food containing soybean protein. More specifically, high content of soy protein,
An object of the present invention is to provide a method for producing a puffed food, which is excellent in flavor and texture and is capable of obtaining puffed food in various forms.

<Means for Solving Problems> The present invention has been completed as a result of intensive research conducted by the inventors in view of the above problems, for the purpose of producing a puffed food product containing a high concentration of vegetable protein and having an excellent flavor. 10 to 30 parts by weight of at least one of egg white and whole egg based on 100 parts by weight of a mixture consisting of soy protein isolate and wheat flour of 30 to 70:70 to 30 (weight ratio). , And puffing agent 0.2 to
A method for producing a puffed food product, which comprises subjecting a mixture in an amount of 3 parts by weight to microwave heat treatment under blowing conditions.

Hereinafter, the present invention will be described in detail.

As the raw material-isolated soybean protein used in the present invention, commercially available isolated soybean protein can be used, and for example, powdery isolated soybean protein (solid content: about 94% by weight, protein content: about 86% by weight) can be used.

Further, as wheat flour, conventional ones such as strong flour, semi-strong flour, medium-strength flour, and weak flour can be used depending on the use of the puffed food.

In the present invention, at least one of protein and whole egg is added to the mixture of the isolated soybean protein and wheat flour, and the protein and whole egg may be used in combination. Chicken eggs are usually used as these egg components, but the egg components are not limited to these. Further, as the above-mentioned egg component, egg white, whole egg or a mixture thereof is appropriately selected in consideration of the desired composition and form of the puffed food, the foaming property of egg white, the emulsifying property of egg yolk and the like.

As the swelling agent, any swelling agent that has been commonly used in the production of puffed foods can be used, for example, a baking powder made of a mixture of a gas generating raw material (for example, sodium hydrogen carbonate) and an acidic raw material. , Sodium hydrogencarbonate, ammonium hydrogencarbonate, ammonium carbonate and the like, with paking powder being particularly preferable.

The ratio of the above raw materials is such that the blending ratio of isolated soy protein and wheat flour is 30 to 70:70 to 30 (weight ratio) to 100 parts by weight of the mixture, and at least one of egg white and whole egg is 10 to 30 parts by weight. Parts and puffing agent 0.2 to 3 parts by weight.
Water may be further added to this, and in that case, up to 80 parts by weight is preferable with respect to 100 parts by weight of the mixture of the separated soybean protein and the flour.

In the above blending, the blending ratio in the mixture of isolated soybean protein and wheat flour is 30 to 70:70 to 30 (weight ratio), respectively, and preferably 40 to 60:60 to 40 (weight ratio) in an appropriate ratio. One may be selected, and both may be added separately within the mixing ratio, or may be added as a mixture. If the soybean protein isolate exceeds 70% by weight in the mixture, the flavor becomes poor, and it is not possible to obtain a puffed food satisfying the palatability. If it is less than 30% by weight, the protein content is low and the nutritional balance is low. It cannot be made into a well-balanced food, and the object of the present invention cannot be achieved.

Further, with respect to 100 parts by weight of the mixture of the isolated soybean protein and flour, at least one of egg white and whole egg is 10
~ 30 parts by weight of these egg components can be added up to a total of 60 parts by weight. If the amount is less than 10 parts by weight, a sufficient expansion rate cannot be obtained. On the other hand, if the total amount of egg components exceeds 60 parts by weight, the expansion is excessively advanced, resulting in an extremely brittle puffed food, which is not preferable.

The puffing agent can be selected in an appropriate amount from the above range depending on the desired puffing degree of the puffed food.

Further, in the method for producing a puffed food according to the present invention, other raw materials can be added in addition to the above raw materials. For example, tofu may be added in order to adjust the degree of swelling and the form of the puffed food. The tofu may be cotton tofu (solid content: 13.2% by weight), silky tofu (solid content: 10.6% by weight), or collapsed tofu. The tofu is usually added to the mixture of isolated soy protein and wheat flour in an amount of 30 parts by weight or less. As the amount of tofu added increases,
A cake-like puffed food product having a relatively low puffing rate can be obtained. Further, depending on the balance of the desired puffed food form and nutritional value, fats and oils may be added, and as fats and oils,
It may be either vegetable or animal, but vegetable oils and fats are preferred. Examples of vegetable oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, bran oil, safflower oil, sesame oil and the like. In addition to this, beef tallow, lard, butter, margarine and the like can be used. In addition, these vegetable and animal fats and oils may be appropriately used in combination. These oils and fats components are usually added in an amount of 30 parts by weight or less, preferably 10 to 30 parts by weight, relative to 100 parts by weight of the mixture of the isolated soybean protein and the flour. By adding these oils and fats, the flavor and texture can be improved.

Besides this, for example, sugars such as okara, mashed potatoes, starch and glucan, vegetable proteins other than soybean proteins such as wheat protein, grains such as rice, wheat, barley and corn, potatoes, sweet potatoes, potatoes, etc. Potatoes, almonds, hemp nuts, sesame seeds, cashew nuts, pumpkin seeds, kaya nuts, ginseng, chestnuts, walnuts, coconuts, pistachios, hazelnuts, pine nuts, peanuts and other seeds, bran, bran, and more Food ingredients such as seaweed, vegetables, mushrooms, shrimp, seafood such as octopus, shellfish, fish meat and fish meal, meat such as beef, mutton, pork and chicken, and animal bones may be added. It should be noted that these food materials can be crushed or crushed and generally added up to about 10% by weight based on the total solid content of the material mixture.

Further, food additives commonly used in this field, such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, seasonings and pigments, pastes, and the like, may be appropriately added.

The above various raw materials, depending on the desired puffed food,
The blended raw material mixture is preferably adjusted to a solid content of about 30 to 55% by weight. The source mixture thus prepared is then subjected to microwave heat treatment. In this microwave heat treatment, it is not necessary to age the mixture, and the mixture may be immediately subjected to microwave heat treatment such as appropriate molding. The microwave heating treatment is a treatment for irradiating the mixture with a so-called microwave to heat the mixture, and the microwave irradiation evaporates water in the raw material mixture and promotes swelling to obtain a puffed food.

The frequency of the microwave used is not particularly limited,
Frequencies between 13MHz and 18,000MHz are typically used. The microwave power used also depends on the amount of water in the raw material mixture,
It is appropriately selected depending on the irradiation time and the like.

During the microwave irradiation, it is important to perform the irradiation under the blowing condition in order to prevent the condensed water from being condensed on the wall of the irradiation chamber and to evaporate the water efficiently. The amount of air blown is appropriately selected depending on the charged amount of the raw material mixture and the air temperature is not particularly limited, but an air temperature of about 70 to 110 ° C. is usually efficient and preferable.

The microwave irradiation can be carried out by either a batch system or a continuous system, and a rotary table system equipped with a blower may be used. Also, the material mixture has good microwave permeability so that heating can be performed uniformly up and down. For example, a raw material mixture is subjected to microwave heat treatment on a mesh made of Teflon-coated glass fiber or reinforced plastic, or a mesh belt. Is good.

As a preferred embodiment of the microwave heat treatment, the energy of the microwave irradiating the raw material mixture is changed with time to perform dehydration and expansion, and for example, it is composed of a plurality of continuous chambers such as the first chamber, By using a microwave irradiation device formed so that the chamber microwave energy in the initial stage of irradiation is large and then gradually decreases, the raw material mixture is continuously passed from the first chamber to evaporate a large amount of water initially. Then, a method of adjusting the irradiation energy of the microwave depending on the degree of expansion is illustrated. More specifically, a case of using a microwave irradiation device including four continuous chambers will be described as an example. As microwave energy of the first chamber and the second chamber, for example, 2.6 Kw
Or, it is preferable that the output can be switched in multiple stages such as 5.2 Kw, and the microwave energy of the third chamber and the fourth chamber can be finely adjusted within the range of 0 to 5 Kw, for example. By using such a microwave irradiation device, by controlling the output of each chamber, it is possible to prevent the puffed food from burning due to excessive irradiation, or to easily prepare different puffed products Also, the form of the puffed food can be adjusted.

The puffed food obtained by the production method of the present invention described above is a puffed food having a puffing rate of about 2 to 8 times and a solid content of about 55 to 90% by weight, such as cake-like, bread-like, and cookie-like, for example, snacks. It can be used in various fields such as food, confectionery and food materials.

<Examples> Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited to these Examples.

Example 1 10 parts of egg white, 5 parts of butter, and baking powder in a kneading device.
Add 2 parts of water and 80 parts of water and mix evenly.
Add 0 parts and 40 parts of flour and knead well. The obtained dough (solid content: 54.5% by weight) was immediately molded into a diameter of 10 to 12 mm and cut into a length of 50 mm, which were arranged on a Teflon mesh belt having a width of 280 mm.

On the other hand, as a microwave irradiation device, a microwave irradiation device consisting of four consecutive rooms (total length 4 m, frequency 2450 MH
z, 1st chamber 2.6Kw, 2nd chamber 5.2Kw, 3rd chamber 2.5Kw, 4th chamber 0K
Using w) at a blowing temperature of 70 ° C, the doughs arranged on the mesh belt are sequentially passed through the first chamber and subjected to microwave heat treatment for 120 seconds, and the swelling degree is 2.7 times that of cookies (solid content 89%). (Wt%) product was obtained. The protein content of this product was about 40% by weight, and the flavor and texture were good.

Hereinafter, as Examples 2 to 4, a uniform mixture of the raw materials shown in the table was subjected to microwave heat treatment under the conditions shown in the table using the same apparatus as in Example 1 to obtain products.

All the obtained products had good flavor and texture.

<Effects of the Invention> As described above, according to the method for producing a puffed food of the present invention,
Since the microwave heat treatment is used, both the inside and the surface are heated almost simultaneously and uniformly, and a product having a high expansion rate and a uniform expansion degree can be obtained. In addition, the microwave heat treatment also has a sterilizing effect, so after firing,
You can eat as it is. In addition, since the isolated soybean protein having a high protein content is used, the puffed food obtained according to the present invention contains soybean protein at a high level, is nutritionally excellent, and has a sufficient palatability such as flavor and texture. A food that can satisfy Further, the product having a solid content of 80 to 90% by weight has excellent storability, and since it has a small amount of water and starch, it has a unique effect of preventing the aging phenomenon of food and maintaining a good flavor for a long period of time.

Claims (5)

[Claims] 1. The compounding ratio of isolated soy protein and wheat flour is 30 to 30%, respectively.
For 100 parts by weight of a mixture consisting of 70:70 to 30 (weight ratio),
A method for producing a puffed food, which comprises subjecting a mixture containing 10 to 30 parts by weight of at least one of egg white and whole egg and 0.2 to 3 parts by weight of a puffing agent to microwave heating under blowing conditions. 2. The method for producing a puffed food according to claim 1, wherein the microwave heat treatment is carried out under an air blowing condition of an air temperature of 70 to 110 ° C. 3. The method for producing puffed food according to claim 1, wherein 10 to 30 parts by weight of fats and oils are added to 100 parts by weight of the mixture of isolated soybean protein and wheat flour. 4. The total amount of egg white or whole egg or a mixture thereof added to 100 parts by weight of a mixture of isolated soybean protein and flour is 10 to 30 parts by weight.
A method for producing a puffed food according to item. 5. The method for producing a puffed food according to claim 1, wherein the energy of the microwave applied to the raw material mixture is changed with time.