JPH0928304A - Production of sheet-form food product containing soybean protein and its paste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a sheet-form food product containing soybean protein. SOLUTION: This sheet-form food product is obtained by mixing soybean protein, lipids, carbohydrates and water in a specific proportion, forming the resultant paste into sheets and heating them. A sheet-form food product containing well-balanced amounts of soybean protein, lipids and carbohydrates can be readily produced.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a soybean protein-containing sheet-like food product and a dough thereof. More specifically, the present invention relates to a method for producing a sheet-like food containing soybean protein and used as a yuba-like food, a skin material for Japanese confectionery, and the dough thereof.

[0002]

2. Description of the Related Art In recent years, foods using soybean protein in place of meat protein have been spotlighted in order to prevent various disorders caused by excessive intake of fats and calories due to overeating of animal foods. Among soybean proteins, among soybean proteins, the balance of essential amino acids is remarkably excellent, and soybean protein has a high nutritional value. Therefore, various high-protein diets containing soybean protein as a protein source have been studied. Tofu is the most widely known food containing soybean protein, but tofu has a problem that it has a very high water content and a low protein content per unit weight.
Sheet-shaped foods such as yuba and fried foods are used as food materials as foods containing a high amount of soybean protein. Since these foods are excellent in cookability, they are used as raw materials for various foods, and contain not only soybean protein but also lipids and carbohydrates at a high level, and thus are foods having an excellent nutritional balance. For example, Yuba has a water content of 5 to 60.
%, The composition of protein and carbohydrate with 1 as lipid is: protein: lipid: carbohydrate = 1.6 to 1.9: 1: 0.3
It is 0.32 and contains protein, lipid and carbohydrate in a well-balanced manner.

[0003]

As mentioned above, the yuba,
Although soybean protein-containing sheet-like foods such as fried foods are known to have excellent nutritional balance, there are many problems in their production. That is, Yuba is produced by heating soymilk and scooping up the film formed on the surface of the liquid. However, since this method lacks mass productivity, Yuba is currently produced on a domestic scale. Furthermore, since the soymilk waste liquid after removing the yuba is a high protein waste liquid, there is a problem in its treatment. In addition, fried food is produced by draining thin tofu pieces and then fried with oil. However, a large amount of fried oil is required, and waste oil processing is also expensive. Further, when the fried food is a cooked food, for example, seasoned fried food, since the fried food has a high oil content and the seasoning and soup stock are difficult to seep, it is necessary to drain the fried food with hot water. Therefore, the operation becomes complicated and it is necessary to treat the hot water containing oil and the waste liquid. Further, yuba and deep-fried tofu have a drawback that it is difficult to contain other nutritional components and food materials and the change is poor.

As described above, the soybean protein-containing sheet-like foods such as yuba and fried food have excellent nutritional balance and good cookability, but there are many problems in production, so that a simple soybean protein-containing sheet-like food can be obtained. A manufacturing method has been demanded. The present invention has been made in order to solve such problems, simple and excellent in flavor, texture and nutritional balance, further various textures, soybean protein-containing sheet-like foods can be obtained food It is an object to provide a manufacturing method and a dough used for the method.

[0005]

The present invention, which has been made to solve the above problems, contains soybean protein, lipid, carbohydrate and water, and the composition ratio of soybean protein, lipid and carbohydrate is 1.2 to 2 respectively. .5:
1: 0.3 to 1 (weight ratio) and a water content of 60 to
A method for producing a soybean protein-containing sheet-like food product, which comprises forming a foam-containing kneaded dough having a weight of 80% by weight into a sheet and heating the composition; the composition ratio of soybean protein, lipid and carbohydrate is 1.5 each.
To 2.0: 1: 0.4 to 0.6 (weight ratio), the method for producing the soybean protein-containing sheet-shaped food product described above; or the soybean protein-containing sheet food product, wherein the dough is a foamed dough. A method for producing a soybean protein-containing sheet-like food, wherein the sheet-like food is a yuba-like food or a fried-like food; a soybean protein, a lipid, a carbohydrate and water; And the composition ratio of lipid and carbohydrate is 1.2 to 2.5:
1: 0.3 to 1 (weight ratio) and a water content of 60 to
A soybean protein-containing sheet-like food material, which is composed of 80% by weight of the material.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention has the above-mentioned constitution, and as the soybean protein used in the present invention, any soybean protein can be used as long as it is a soybean protein capable of forming a gel by hydrothermal treatment. However, isolated soybean protein (protein content, usually 85 to 90%) is particularly preferable in terms of high protein content, excellent gelation property, whiteness and odorlessness. The particle size of the isolated soybean protein is not particularly limited, and commercially available isolated soybean protein can be used.
Examples thereof include R, K, and V (trade names, all manufactured by Fuji Oil Co., Ltd.).

As the fats and oils, both vegetable fats and animal fats and oils can be used, but vegetable fats and oils having a low cholesterol content are preferable, for example, corn salad oil, soybean oil, rapeseed oil, cottonseed oil, palm oil, bran oil, Examples include safflower oil and sesame oil. In particular, corn salad oil is preferably used because it has an excellent texture. Further, the carbohydrate is not particularly limited as long as it has a sugar as a main component, for example, corn starch, potato starch,
Examples include sweet potato starch, modified starch, wheat flour, and rice flour.

The dough used in the present invention contains the above-mentioned soybean protein, lipid and carbohydrate in a composition ratio of 1.2 to 2.5: 1: 0.3 to 1 (weight ratio), preferably 1. 5 to 2.0: 1: 0.4 to 0.6 (weight ratio) and a water content of 60 to 80% by weight, preferably 6
The dough is about 5 to 75% by weight. Regarding the composition of soybean protein, lipids and carbohydrates, when the ratio of soybean protein to lipid 1 is less than 1.2, the texture of the final product becomes oily, and when it exceeds 2.5, it is difficult to form a uniform dough. There is. When the amount ratio of carbohydrate to lipid 1 is less than 0.3, only the skin of the protein swells when heated, and the tissue tends to become hollow, and when it exceeds 1, the product after heating has a paste-like (high water content) content. Sometimes) or dango-like (when the water content is low). Regarding the water content, if the water content is less than 60% by weight, the dough becomes hard and the elongation is insufficient, resulting in poor moldability. If the water content exceeds 80% by weight, the dough becomes inferior in workability and heat-treated. Is unfavorable because it may cause excessive expansion.

The above cloth may be a foamed cloth. By using the foamed dough, it is possible to swell when heated and form a porous food product, and food products having different textures can be obtained. More specifically, in the case of non-foamed dough, the food obtained by heating has a firm texture and has a chewy yuba-like appearance. On the other hand, in the case of the foamed dough, the food product obtained by heating is porous. This porous food product can be made into a bag-like shape by opening the inside similarly to conventional frying. The foamed dough can be obtained by adding a foaming agent to the raw material mixture at the time of preparing the dough and kneading. As the foaming agent, various foaming agents can be used, and examples thereof include a vegetable foaming agent and an egg-based foaming agent, and a vegetable foaming agent is particularly preferably used. As the plant-based foaming agent, various foaming agents can be used as long as they are plant-derived foaming agents, for example, soybean protein-based foaming agents such as enzyme-decomposed soybean protein, fine powdery cellulose-based foaming agents. Agent [eg cell cream (trade name), solid content 1
2.5% cream (9% cellulose in solids
7.6%)], freeze-dried yam powder, and the like. In particular, a soy protein-based foaming agent is preferable because it has a large foaming power, and has high foam stability and heat stability, and further, it meets the object of the present invention of containing soy protein in a high degree. Examples of the soybean protein-based foaming agent include Versa Whip, Mirafoam (trade name, all manufactured by Sterry), Fujisoft (trade name, manufactured by Fuji Oil Co., Ltd.) and the like.

The above-mentioned foaming agent is used in an amount of 0.5 to 5 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of the total amount of soybean protein, lipid and carbohydrate. When the amount of the foaming agent is less than 0.5 parts by weight with respect to 100 parts by weight of the mixture, the foaming power is insufficient and the expansion during heat treatment becomes insufficient, and when it exceeds 5 parts by weight, the expansion is excessive. It is not preferable because it may progress to become food with many hollow portions. The above foaming agents include agar, vegetable gums (for example,
A foam stabilizer such as guar gum, psyllium seed gum, locust bean gum), water-soluble starch, water-soluble soybean protein, glucomannan, carboxymethyl cellulose, chitosan, etc. may be used in combination. The foam stabilizer has a weight ratio of 0.5 to 1 to the foaming agent 1 depending on its stabilizing property.
About 15 and preferably about 0.75 to 10 are used.

Various additives that are commonly used in the food industry may be added to the dough of the present invention depending on the desired nutritional balance, the form of the food, and the like. Examples of such additives include seeds, seaweeds, leaves, dietary fiber and the like.

Examples of the seeds and seeds include sesame, macadamia nuts, almonds, hemp nuts, cashew nuts, pumpkin seeds, kaya nuts, ginseng, chestnuts, walnuts, coconuts, pistachios, hazelnuts, pine nuts, peanuts and the like. Particularly, sesame containing vitamins and macadamia nuts having low cholesterol content are preferably used.

Examples of seaweeds include hijiki, kelp, and wakame seaweed. Since seaweed contains a large amount of minerals, the nutritional balance can be improved by adding seaweed. For these seaweeds, raw algae was cut into an appropriate size, subjected to blanching treatment (short-time hot water immersion treatment), and then subjected to low temperature drying such as freeze drying, and then shredded or pulverized. Those are preferably used. By performing the blanching treatment, the color tone of the seaweed becomes vivid and the color tone can be maintained for a long time, and the heat-labile enzyme in the seaweed is deactivated, so that the deterioration of the seaweed is suppressed. You can

The leaves include, for example, tea leaves, green-yellow vegetable leaves, hogwort and the like. These leaves contain various components useful for maintaining health, such as β-carotene, flavonoids, and superoxide dismutase, and are useful for maintaining health. These leaves can be added to the dough as they are, but, like the above-mentioned seaweed, after blanching, low temperature drying such as freeze-drying, and then shredded or powdered is preferably used. It

As the dietary fiber, any source of soluble or insoluble dietary fiber can be used as long as it is an edible dietary fiber. For example, polydextrose containing dietary fiber as a main component (dietary fiber content 90% or more ), Corn fiber
[For example, solar eclipse (trade name), dietary fiber content 85
% Or more] is exemplified. Conventional yuba and fried chicken have a low fiber content, but according to the present invention, a high fiber content can be contained.

Further, the dough includes salt, sodium glutamate, sodium inosinate, sodium guanylate, seasonings such as sugar, sweet oligo, oligo molasses liquid, sour agents such as citric acid and malic acid, and glue such as sodium alginate. , Vitamins such as vitamin A, vitamin B, vitamin E, vitamin K, calcium lactate, light calcium carbonate, minerals such as zinc gluconate, zinc sulfate, copper gluconate, copper sulfate, sorbitol, moisturizing glycerin, etc. Agents,
Food additives commonly used in this field may be appropriately added.

As a method for preparing the dough, various methods can be adopted by appropriately changing the mixing order of the above-mentioned raw materials. As a preferable example thereof, first, a predetermined amount of water and a foaming agent are put in a kneader. After charging and adding a stabilizer as needed, the mixture is stirred at a low speed with a whipper to dissolve the foaming agent and the stabilizer, and then rapidly stirred to sufficiently foam (about the volume of the charged water). It is preferable to foam about 8 to 10 times). Then, the whipper was changed to a hook, and a predetermined amount of soybean protein and carbohydrate was gradually added to the foaming liquid and kneaded, and then fats and oils were gradually added and sufficiently kneaded while emulsifying to obtain a uniform dough. And The above-mentioned additives, seasonings and the like can be added, if desired, at the time of adding soybean protein and carbohydrate and / or at the time of adding fats and oils. According to the above method, the foaming power of the foaming agent is not impaired, and a dough in which the raw materials are uniformly mixed can be obtained. The content of non-aqueous components in the dough (indicating the contents of components other than water) is about 20 to 40% by weight, preferably 25 to 35.
It is preferable to adjust to about wt% and the content of non-aqueous components is 2
If it is less than 0%, it becomes difficult to maintain the shape of the dough because of a large amount of water.

The dough thus prepared is formed into a sheet. In the present invention, the sheet shape means a flat plate shape, and includes not only a film shape and a sheet shape but also a shape having a certain thickness. The dough can be formed into a sheet according to a conventional method, for example, a method by roll rolling; a sheet is formed using an extruder and cut into an appropriate size; a retainer is formed. It can be performed by a method of cutting the obtained product into a sheet. The dough thus obtained can be immediately heat-treated to give a puffed food product, and can also be stably stored for a long period of time by freezing.

The method of the present invention is to produce a sheet-shaped food product by heating the molded dough obtained above to evaporate the moisture in the dough and to expand the bubbles. The content of the non-aqueous component after heating is adjusted to about 20 to 90% by weight, preferably about 30 to 55%. Upon heating, there is no particular need to age the dough, the obtained dough may be heated immediately, and the frozen dough may be thawed, but even if it is heated without being thawed, the flavor and texture are not affected. Good food is obtained. The means for heating the dough is not particularly limited, and conventional methods such as oven heating, microwave heating, fried heating with oil, heating with a heated iron plate, and grilling can be used.

The sheet-shaped food product of the present invention obtained by the heating method as described above is prepared from a flexible sheet to a crispy crispy sheet by adjusting the heating method, heating degree, water content and the like. It can be prepared. More specifically, a yuba-like, fried-fried, or bun-like sheet-like food product can be obtained. Therefore, the food of the present invention can be widely used as a raw material for various dishes, a raw material for producing Japanese sweets, and the like.

[0021]

The present invention will be described in more detail based on the following examples, but the invention is not intended to be limited to these examples. Example 1 In a kneader, 450 g of water, Fujisoft 11 (trade name, soy protein-based foaming agent) 3 g, guar gum 3 g, and sorbitol 3
0 g (solid content 70%) was added, and the mixture was vigorously stirred, and foamed to a volume of about 8 to 10 times the volume of the charged water. 110 g of Fuji Pro SE (trade name, isolated soybean protein) and 40 g of waxy corn were gradually added to the obtained foaming liquid with stirring, and they were sufficiently kneaded. Then, 70 g of corn salad oil was gradually added and kneaded to obtain a uniform foamed dough (7
06 g, a non-aqueous component content of 32.9%) was obtained. The obtained foam-containing material was used as a stainless steel retainer (70φ, 300m
After molding in m), it was cut to a thickness of about 3 mm to obtain a sheet-like foamed material. The sheet-shaped foamed dough obtained above is baked in an oven (120 ° C., 2 minutes) to obtain the sheet-shaped food product of the present invention (total 502 g, non-aqueous component content about 49%).
I got The obtained food was a food that was porous.

Examples 2 and 3 Using the raw materials shown in Table 1, a sheet-form foamed dough was prepared in the same manner as in Example 1. The composition of soy protein: lipid: carbohydrate in the doughs of Examples 2 and 3 was as follows:
2: 1: 0.6 and 2.5: 1: 1, respectively. The obtained foamed dough was heated by the heating method shown in Table 2 to obtain a sheet-shaped food. In Table 2, steaming was performed for 5 minutes using a steamer; oven heating was performed at about 120 ° C. for 2 minutes; microwave heating was performed for 1 minute using a household microwave oven.

[0023]

[Table 1]

[0024]

[Table 2]

Examples 4 to 8 By using the raw materials shown in Table 3 and in the same manner as in Example 1, sheet-like foamed dough was obtained. The composition of soybean protein: lipid: carbohydrate in the doughs of Examples 4 to 6 was 2: 1:
1 and the composition of soy protein: lipid: carbohydrate in Examples 7 and 8 is 1.5: 1: 0.5. The obtained foamed dough was heated in an oven (about 120 ° C. for 2 minutes) to obtain a sheet-shaped food (fried food).

[0026]

[Table 3]

Example 9 The sheet-like foamed fabric obtained in Example 1 was put in a plastic bag,
After degassing and sealing, leave it in a contact freezer with a room temperature of -80 ° C for 5 minutes for quick freezing, and then a room temperature of -18.
It was stored in a freezer at ℃ for 2 weeks, but no surface cracks were observed. Further, the frozen dough was heated in the oven as in Example 1 to obtain a food. The obtained food had the same degree of swelling and flavor as the food obtained by heating after forming the dough.

Examples 10 and 11 Using the raw materials shown in Table 4, a sheet material was prepared in substantially the same manner as in Example 1. However, since a foaming agent was not used in this example, the obtained dough was a non-foamed dough. The non-foamed sheet-like dough thus obtained was heated in a microwave oven for 1.5 minutes to obtain a sheet-like food.
The obtained food was a yuba-like food with a poor texture.

[0029]

[Table 4]

[0030]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to easily obtain a sheet-shaped food containing a soy protein, a lipid, and a carbohydrate in a well-balanced state and containing a high amount of a soy protein. Further, since other nutritional components and / or food materials can be contained and the texture, shape, etc. can be changed as appropriate, it is possible to obtain a food having a change.
Therefore, the food product obtained by the present invention can be widely used as various cooking ingredients, confectionery, and ingredients thereof.

Claims (5)

[Claims] 1. A soy protein, a lipid, a carbohydrate and water, wherein the composition ratio of the soy protein, the lipid and the carbohydrate is 1.2 to 2.5: 1: 0.3 to 1 (weight ratio), respectively. A method for producing a soybean protein-containing sheet-like food, which comprises forming a dough having a water content of 60 to 80% by weight into a sheet and heating the sheet. 2. The soybean protein-containing sheet food according to claim 1, wherein the composition ratio of soybean protein, lipid and carbohydrate is 1.5 to 2.0: 1: 0.4 to 0.6 (weight ratio), respectively. Manufacturing method. 3. The method for producing a soybean protein-containing sheet-shaped food product according to claim 1, wherein the dough is a foam-containing dough. 4. The method for producing a soybean protein-containing sheet-like food according to claim 1, wherein the sheet-like food is a yuba-like food or a fried-like food. 5. A soy protein, a lipid, a carbohydrate and water, wherein the composition ratio of the soy protein, the lipid and the carbohydrate is 1.2 to 2.5: 1: 0.3 to 1 (weight ratio), respectively, and A soybean protein-containing sheet-like food material comprising a dough having a water content of 60 to 80% by weight.