JPH10234309A - Soybean protein plumping food and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide soybean protein plumping food for snack cake, relish or nutritive food having a crispy light feel to eat and suitable flavor with the soybean milk of satisfactory plant protein source as a raw material. SOLUTION: The soybean milk is heated to 90-100 deg.C and when this temperature is reached, the soybean milk is immediately cooled lower than 85 deg.C. Then, this soybean milk is coagulated into slices with moisture content from 65 to 85wt.%, this coagulated slices are fried in oil at the temperature from 100 to 130 deg.C, it is fried in oil at the temperature from 160 to 200 deg.C until the moisture content gets less than 10wt.%, and it is plumped as a whole into specific gravity from 0.03 to 0.3.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soy protein puffed food suitable for snacks, snacks, nutritional foods and the like.

[0002]

2. Description of the Related Art Solid foods made from soymilk include tofu, frozen tofu, fried tofu, ganmoji, yuba, okara, etc., which are mainly used for cooking.
It is not used as snacks, snacks, nutritional foods, etc. Japanese Patent Application Laid-Open No. 8-280347 discloses a method for producing foods belonging to snacks, snacks, nutritional foods and the like using soymilk as a raw material.
This is a fried food containing soybean as a main component, which is obtained by adding a coagulant to soy milk to form a tofu-like solid that is harder than tofu, thinly slicing the coagulated material, and frying the soy.

[0003] The characteristic of the method of producing the above-mentioned fried food is that, first, when a coagulant is added to soy milk to obtain a tofu-like solid, the amount of the coagulant added is larger than that used when producing tofu. Is to solidify the tofu-like solid in a tightly tightened state. Specifically, when producing tofu, the coagulant 15% is added to 50 liters of soymilk having a concentration of 10%.
In the above invention, 300 to 350 g of a coagulant is added, while the amount is around 0 g.

[0004] Next, the above-mentioned tofu-like solids are sliced thinly and fried. The method of fried is a method in which the oil is heated in a high-temperature oil atmosphere for a short period of time, for example, by adding 15 to 15 oils at a temperature of about 200 ° C. Soak for about 25 seconds. In the above invention, children can use high-quality protein of soybeans without resistance, and
Although processed so that it can be eaten naturally, the fried food obtained by the present invention is a relatively hard, crisp like a rice cracker.

[0005]

SUMMARY OF THE INVENTION The present invention is based on soymilk, which is an excellent vegetable protein source, and has a soybean protein puffed food as a snack confection, a snack, a nutritional food, etc. having a light and crisp texture and a suitable flavor. The purpose is to provide.

[0006]

Means for Solving the Problems The present inventors have made intensive studies to solve the above problems, and as a result, have completed the present invention. That is, the present invention is a soybean protein puffed food characterized in that the coagulated soybean milk is entirely puffed to a specific gravity of 0.03 to 0.3 by heating. Heating to 100 ° C. and cooling to below 85 ° C. immediately upon reaching this temperature; b) turning the cooled soy milk into a flaky coagulate with a water content of 65-85% by weight; c) coagulation Frying the product at 100 to 130 ° C, and further frying at 160 to 200 ° C until the water content becomes 10% by weight or less, and expanding the whole to a specific gravity of 0.03 to 0.3. A method for producing a soy protein puffed food characterized by comprising:

In the step (b), the cooled soy milk is coagulated and pressed to a water content of 65 to 85% by weight, and then sliced into flakes, or the pressed coagulated material is polished. This is a method for producing a soybean protein-puffed food by crushing, pressing again, and slicing into slices. In the step (c), the coagulated material is heated at 150 to 250 ° C. for 3 to 25 minutes, or microwave-heated at 600 to 5000 W for 2 to 20 minutes to obtain a water content of 10% by weight or less and a specific gravity of 0.1%. This is a method for producing a soy protein puffed food, which is performed by puffing the whole to 03-0.3. The soy protein puffed food of the present invention is obtained by heating the coagulated soy milk by means such as frying, and having a specific gravity of 0.03 to
By expanding the whole to 0.3, preferably 0.05 to 0.2, it has a crispy light texture and a suitable flavor. A method for producing the same will be described.

Step a) The raw material soymilk may be obtained by a conventional method. Usually, washed soybeans are immersed in water, then hydrated with the soybeans, ground, and the resulting gou is boiled. This is squeezed and filtered to separate okara and obtain soymilk. There are no restrictions on the raw soybeans,
When using soy flour or defatted soy flour, water is added thereto, boiled, and then squeezed to obtain soy milk. Use of defatted soy flour can provide a low fat and healthy puffed food. When the above-mentioned soybean is added with water and ground, a defoaming agent such as a paste obtained by adding calcium hydroxide to glycerin fatty acid ester or rancid oil may be used in an amount of 0.01 to 0.5% by weight based on the soymilk. .

[0009] The soymilk is heated to 90 to 100 ° C, preferably 92 to 98 ° C, by means of direct steam blowing heating, indirect heating or the like.
Cool to below 100C, preferably to 60-75C. When the above-mentioned heating and cooling treatments are applied to the go, okara may be separated during or after the treatment at an appropriate time. By this heating and cooling treatment, the protein contained in the soy milk is denatured to a certain level, so that during the subsequent frying, the soy milk coagulum uniformly expands as a whole, and the desired light texture, taste of the expanded food. Becomes When the temperature of the heat treatment is less than 90 ° C,
If the soymilk does not coagulate, exceeds 100 ° C., or is not cooled, the coagulated material does not expand well (including unexpanded) and has a hard touch. Soy milk Brix 3-6
%, Preferably 4-5%, with a protein solids content of 1.2-2.3.
%, Preferably 1.6 to 2% by weight is exemplified as a suitable one. If the Brix or protein solids content is too high, coagulation will proceed too much, and if it is below this, it will be difficult to coagulate efficiently and it will be difficult to mold.

Step b) A coagulant is added to soymilk and mixed to coagulate the soymilk. As the coagulant, calcium sulfate, calcium chloride, magnesium chloride or the like is used. 1 to 0.4% by weight, preferably 0.15 to 0.2%
The addition of 5% by weight is exemplified as a preferable example.
Finally, the water content is 65 to 85% by weight, preferably 70 to 85% by weight.
A flaky solidified material of 80% by weight is obtained. If the water content is less than 65% by weight, swelling is poor even if frying is carried out.
If the content exceeds 5% by weight, a blister which swells in a hollow shape tends to be caused and does not tend to be uniformly swelled. Thus, in the above range, there are no such problems, and a food which is uniformly swelled as a whole can be obtained.

In order to carry out the step b) specifically, the soymilk is coagulated to obtain a water content of 65 to 85% by weight, preferably 70 to 8% by weight.
Pressing to 0% by weight and then slicing into flakes, or grinding the pressed coagulate, pressing again, and slicing into flakes. In the latter case, a coagulated product containing more air bubbles is obtained. When the coagulated product is fried, it expands well, and a food with a more crisp texture can be obtained. It is desirable that the obtained flaky solidified material has a thickness of 2 to 6 mm, preferably 3 to 4 mm, and a surface area (area of a flat plate portion) of 100 to 600 mm ² because the whole can be uniformly expanded by frying. . In the case of coagulating soymilk, coagulation while sufficiently crushing is desirable in order to obtain a puffed product having a uniform structure.

Step c) The above flaky solidified product is subjected to a temperature of 100 to 130 ° C, preferably 1 to 130 ° C.
After frying at 10 to 120 ° C. for 1 to 10 minutes, preferably 3 to 7 minutes, further fry at 160 to 200 ° C., preferably 170 to 190 ° C. for 1 to 10 minutes, preferably 3 to 7 minutes, and water content To 10% by weight or less to expand the coagulated material as a whole. The intention of the first frying is
This is because the coagulated material largely expands as a whole, and when the frying temperature exceeds or does not exceed the above range, it is difficult for any of them to sufficiently expand. The intention of the subsequent hot frying is
It is to evaporate so that the water content of the expanded coagulate is 10% by weight or less, and when the frying temperature is less than the above range, the water content of the expanded coagulate in the above time range is 10% by weight or less. If it exceeds the above range, it is likely to cause burning or oil stain.

In order to obtain a soy protein puffed food according to the present invention, a heating means such as hot air heating, microwave heating, superheated steam heating or the like may be employed in step c) instead of the above-mentioned frying processing. it can. In short, the step c) includes:
It includes all heating means capable of uniformly expanding the entire flake-like solidified product obtained in the step b) so as to have a desired moisture content and specific gravity. In the case of hot air heating, the heating condition is preferably 150 to 250 ° C. for 3 to 25 minutes, and in the case of microwave heating, it is preferably 600 to 5000 W for 2 to 20 minutes in order to obtain the above-mentioned effects.

In the present invention, in order to obtain a seasoned soy protein-puffed food, various seasonings such as salt, sugar, seasonings and spices are added to soy milk or added to the food after frying and seasoned appropriately. I just need. Also, in order to increase the swelling of the coagulated material, an alkaline agent such as sodium bicarbonate or sodium carbonate is added before heating or before coagulation, so that the soymilk before coagulation is added.
It is desirable to set H to 6.8 to 7.4. A soy protein puffed food obtained by uniformly puffing the whole by the above method is obtained, and becomes a snack confection, a snack, a nutritional food, and the like. In particular, a soy protein puffed food having a specific gravity of 0.03 to 0.3 has a light texture. It becomes a new food.

[0015]

Next, the present invention will be described with reference to examples, but the present invention is not limited to the scope of the examples.

EXAMPLE 1 Raw soybeans were washed with water and immersed in water at 20 ° C. for 15 hours. The raw soybeans were ground with water and heated and stirred in a steaming kettle. 6 with water
Cooled to 5 ° C. This was squeezed with a squeezing machine to separate it into soymilk and okara to obtain soymilk with Brix 4.5% and protein solid content of 1.5% by weight. To 10 kg of this soy milk, 1 kg of a 3% calcium chloride solution (coagulant solution) was added with stirring to coagulate the soy milk.

[0016] The above solidified product is subjected to 360 x 360
mm mold box, load 50kg for 5 minutes, 100k
g for 5 minutes and 300 kg for 5 minutes.
A sheet-like dough having a thickness of 10 mm and a moisture content of 72% by weight was obtained. This is cut to a surface size of 45 × 4 mm with a roll cutter, that is, a surface area of 45 × 10 mm and a thickness of 4 mm.
And then fried at 115 ° C. for 5 minutes, and further fried at 180 ° C. for 3 minutes to produce a soy protein puffed food. The food has a moisture content of 2.5% by weight,
It was a snack food having a specific gravity of 0.1, the whole being swollen uniformly, having a crisp light texture and a unique flavor.

[0017]

Example 2 In Example 1, a coagulated product having a water content of 85% by weight after pressing at 50 kg for 5 minutes was ground.
100kg for 5 minutes with a load of 50kg in the same mold box as
Press for 5 minutes and 300 kg for 3 minutes.
A sheet-like material having a moisture content of 75% by weight and a thickness of 0 mm was obtained, and this was cut into a size of 45 × 5 mm with a roll cutter.
That is, it was formed into a flake having a surface area of 45 × 10 mm and a thickness of 5 mm. This was fried at 120 ° C. for 7 minutes, and further fried at 180 ° C. for 6 minutes to produce a soy protein puffed food. The specific gravity, swelling state and texture are shown in Table 1. In addition, the water content of the puffed food was 2.5% by weight.

[0018]

Comparative Example 1 The procedure of Example 1 was repeated, except that the heating of the soymilk was carried out at a temperature of 85 ° C. Table 1 shows the specific gravity, the state of puffing, and the texture of the obtained puffed soybean protein food.

Comparative Example 2 In Example 1, the heating of the soymilk was performed at 100 ° C.
After reaching the temperature, the reaction was carried out in the same manner as in Example 1 except that the mixture was further boiled for 3 minutes. Table 1 shows the specific gravity, the state of puffing, and the texture of the obtained puffed soybean protein food.

[0019]

Comparative Example 3 The same operation as in Example 1 was carried out except that the moisture content of the sheet-like dough was changed to 60% by weight. Table 1 shows the specific gravity, the state of puffing, and the texture of the obtained puffed soybean protein food.

Comparative Example 4 The same operation as in Example 1 was carried out except that the moisture content of the sheet-like dough was changed to 90% by weight. Table 1 shows the specific gravity, the state of puffing, and the texture of the obtained puffed soybean protein food.

[0020]

Comparative Example 5 In Example 1, 0.6% by weight of a coagulant was added as soy milk having 10% Brix and 4% protein solid content.
After the soymilk was heated to 100 ° C., it was boiled for 3 minutes and fried at 200 ° C. for 2 minutes. Table 1 shows the specific gravity, the state of puffing, and the texture of the obtained puffed soybean protein food.

Comparative Example 6 In Example 1, the sheet-like dough
The procedure was carried out in the same manner as in Example 1 except that the oil was fried at 2 ° C. for 2 minutes. Table 1 shows the specific gravity, the state of puffing, and the texture of the obtained puffed soybean protein food.

[0021]

Example 3 A flaky sheet-like dough (prior to frying) obtained in the same manner as in Example 1 except that the step before grinding is performed while adding water to defatted soybeans, using a hot-air oven. And heat-treated at 200 ° C. for 10 minutes to produce a soy protein puffed food. The food has a moisture content of 2% by weight and a specific gravity of 0.1
At 0, the whole was uniformly swollen, and was a low-calorie snack food having a crisp, light texture and a light, unique flavor.

[0022]

[Table 1]

[0023]

According to the present invention, a soy protein puffed food which becomes a snack, snack, and nutritional food having a crisp light texture and a suitable flavor can be obtained.

Claims (4)

[Claims] The coagulated soy milk is heated to a specific gravity of 0.03 to
A soy protein puffed food, wherein the whole is puffed to 0.3. 2. a) heating the soy milk to 90-100 ° C,
When this temperature is reached, immediately cooling to below 85 ° C., b) turning the cooled soy milk into a flaky coagulate with a water content of 65-85% by weight, c) converting the coagulate to 100-130 ° C. And then frying at 160 to 200 ° C. until the water content becomes 10% by weight or less and expanding the whole to a specific gravity of 0.03 to 0.3. Manufacturing method of soy protein puffed food. 3. In the step b), the cooled soymilk is coagulated and pressed to a water content of 65 to 85% by weight, and then sliced into flakes, or the pressed coagulated material is ground. The method for producing a soy protein puffed food according to claim 2, which is performed by pressing again, followed by slicing to make a flake. 4. The step (c) comprises the step of:
Heat at 50 ° C for 3-25 minutes, or 600-5
Microwave heating at 2,000 W for 2 to 20 minutes, moisture content 1
The method for producing a soy protein puffed food according to claim 2, which is performed by puffing the whole to 0% by weight or less and a specific gravity of 0.03 to 0.3.