JPH11276129A - Production of hamburg steak-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a hamburg steak utilizing tofu, excellent in palatability and workability and capable of retaining good palatability even after freezing. SOLUTION: In this method for producing a tofu-containing hamburg, when a tofu is mixed with the other food ingredients and a binder to prepare dough, the tofu is un-dehydrated or lightly dehydrated product and α-starch which is dispersible to cold water is added to these components without integrating into a binder, and α-starch which is dispersible to dough and cold water is preferably contained in an amount of 0.05-5 wt.% based on the dough. It is preferable to contain cook up starch in the binder in order to improve freeze resistance and it is more preferable to further contain trehalose to improve freeze resistance and taste in the case using soybean protein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a hamburger-like food containing tofu.

[0002]

2. Description of the Related Art In recent years, the nutritional value of tofu has attracted attention, and foods using tofu have been increasing in interest. Among them, hamburg-like foods using tofu (so-called "tofu hamburger") are known. Have been.

[0003] The "tofu hamburger" has conventionally been used by sufficiently dehydrating tofu (Japanese Patent Application Laid-Open No. 59-91).
92059). This is because tofu has high moisture, so if you do not dehydrate it considerably, shape retention is poor when mixed with ingredients,
There is also a problem that it is difficult to form a hamburger as in the prior art, and it is not hard enough to use a general-purpose molding machine and industrial production is not easy. The use of considerably dehydrated tofu makes hamburger molding easier, but not only increases the number of dehydration steps, but also makes the tofu portion have a hard texture with a crisp texture and is derived from the original tofu (cotton tofu-like) ) Soft and smooth texture cannot be obtained.

[0004] Originally, tofu has a property of being easily denatured by freezing, but there is a problem that "tofu hamburger" further deteriorates its texture when frozen, in combination with the above-mentioned crisp texture. Was.

Japanese Patent Application Laid-Open No. 63-283561 discloses a method for producing a "tofu hamburger" which does not require a draining operation of tofu. However, only a small amount of ingredients other than tofu can be used. The drawback is that it has a texture similar to a hamburger-like texture, just like loosening the tofu, and lacks the hardness of a general-purpose molding machine used in conventional hamburger molding. Has not been improved yet.

Thus, the conventional "tofu hamburger"
It was unfinished in texture and flavor, had a texture far from the original hamburger, or had difficulty in industrial production. It is also an issue to prevent the texture from being reduced when stored frozen.

[0007]

SUMMARY OF THE INVENTION In view of the above problems, the present invention provides a "tofu hamburger" excellent in texture and workability.
It is an object to manufacture Another object of the present invention is to produce a "tofu hamburger" that can maintain a good texture even when frozen.

[0008]

Means for Solving the Problems In conducting various studies, the present inventor has found that while using tofu as a base material, ingredients other than tofu should be used in a small amount in order to obtain a hamburger-like texture. For that purpose, it is necessary to devise ways to improve shape retention and moldability, and to use a binder, but α is known as a water-soluble thickener used to enhance shape retention.
It is effective to use the modified starch without integrating with the binder, if it is used integrally with the binder, it is effective to use it without integrating with the binder. Hamburger-like food with a soft and smooth texture, but also obtained the mechanical resistance of molding.

That is, according to the present invention, when dough is prepared by mixing tofu, other ingredients, and a binder, the tofu is non-lightly dehydrated and is not integrated into the binder. The preferred embodiment of the present invention is a method for producing a tofu-containing hamburger-like food, which is based on adding cold water dispersible α-starch.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The tofu to be used may be any tofu prepared by adding a coagulant to soymilk or soybean protein-containing solution and coagulating under heating, or may be a combination of transglutaminase. However, if the water content is 50% by weight or less, which has been sufficiently dehydrated as in the prior art, the product has a rough and firm texture, and a soft and smooth cotton-tofu texture cannot be obtained. According to the present invention, non- to lightly dehydrated products can be used, and the water content of the tofu used is at least 60% by weight or more, and preferably, the water content of the tofu is 70 to 70% by weight.
90% by weight, most preferably 75-85% by weight may be able to take advantage of the good texture of tofu.

The amount of the tofu is preferably 10 to 40% by weight in the dough. If the amount is too large, the so-called "white-fat" texture of loosening the tofu lacks a hamburger-like texture. If the amount is too small, there is no smooth texture derived from tofu, and it is contrary to the significance of eating "tofu hamburger".

Ingredients other than tofu include birds and seafood meats, especially minced meat, or granular or fibrous vegetable proteins, onions, burdock and other vegetables, mushrooms, etc. About 10-5 in dough such as raw materials and vegetables
0 to 20 to 45% by weight is preferable in terms of hamburger-like texture and taste.

[0013] The binding material may be a surimi of fish and meat, a water-containing paste of a heat-coagulating animal or plant protein, for example, a kneaded product of egg white or a powdered protein and water, or a kneaded product obtained by adding oil or fat to an emulsion, whole egg, yam, and the like. Etc. in the dough, 10-50% by weight,
Optimally, 20 to 40% by weight can be used. From the viewpoint of low cholesterol associated with so-called lifestyle-related diseases and the importance of the color tone of "tofu hamburger", it is preferable to use chicken or soy protein paste. If the amount is too small, the moldability with mechanical resistance cannot be maintained even when cold water dispersible α-starch is used.

In connection with the use of high moisture tofu, α-starch must have cold water dispersibility, and if it does not have this property,
Even with α-starch, it is difficult to improve the moldability of the dough without impairing the granularity of the ingredients in the “tofu hamburger” dough. If the cold-water dispersible α-starch is integrated with the connecting material by a cutting operation or the like, it hardly helps to improve the moldability of high moisture tofu.

In the present invention, the cold water dispersibility is usually obtained by granulating α-starch because it has the property of dispersing in water without intense homogenization and without heating to a high temperature. Any α-starch may be used as long as it has the same level of water dispersibility.

The cold water dispersible α-starch is preferably 0.5 to 5% by weight in the dough. If the amount is too small, the effect of imparting shape retention of the dough is poor.

Preferred examples of the α-starch having cold water dispersibility include “Ultra Sperse M” and “Ultra Sperse 5” sold by NSC (National Starch and Chemical Co., Ltd.). You.

[0018] In addition to the above, additives known for the production of hamburgers, such as seasonings, okara, bread crumbs, water-soluble polysaccharides,
An antifreeze material can be added as needed. In general, besides polysaccharides such as starch, oligosaccharides and monosaccharides also have an effect of preventing freezing denaturation, but if α-starch which is not integrated with the binder by cutting operation as described above is not included in the binder, It is preferable to add another starch to the connecting material because the freezing resistance of the portion not included is reduced. An example of such a case is to distribute cook-up starch in a binder, which can be used in the dough in an amount of about 0.1 to 5% by weight. Such cook-up starch is of little use in improving the moldability of dough that is not heated. As the cook-up starch, “COLFLO 67” sold by NSC, Ltd. can be exemplified.

It has also been found that when trehalose is used in combination with starch, the freezing resistance is further improved, and in particular, the odor of soybean is suppressed and the flavor of the product is improved. The amount of trehalose added to the dough is preferably in the range of 0.5 to 5% by weight. In the case of trehalose, the same effect as in the case of α-starch is effective.

The dough containing the above-mentioned various raw materials can be formed and baked by a usual method of hamburger manufacture to produce a hamburger-like food. After firing, a frozen product can also be obtained.

[0021]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition, in an example, all% and a part mean a weight basis.

Example 1 5.0 parts of powdery separated soybean protein ("Fujipro E" manufactured by Fuji Oil Co., Ltd.), 15.0 parts of water
Parts, 5.0 parts of soybean white oil, kneaded with a silent cutter, and 8.0 parts of chicken, 0.7 parts of salt, and “Corflo 67” (National Starch) as cook-up starch.
And Chemical Co., Ltd.) (0.4 parts) was added and mixed to obtain a binder containing the cooked-up starch homogenized.

28.6 parts of tofu having a water content of 80%, 1.2 parts of Ultrasperse 5 (manufactured by National Starch and Chemical Co., Ltd.) as a cold water dispersible α-starch, and seasonings (sugar, soy sauce, salt, spices, amino acids) Seasoning) 3.2
And 2.5 parts of granular soybean protein (“Fujinic VX7100” Fuji Oil Co., Ltd.) in a blender. Further, 16.2 parts of minced chicken and the above cut binder are blended, and then onion. Dough was prepared by blending 17.4 parts, 5 parts of breadcrumbs, and the like.

The dough was put in a drum molding machine at 76 mm × 76 mm.
Formed into a disc with a thickness of 13mm x 13mm (weight about 60g)
Then, it was baked to produce a hamburger-like food.

As a comparative example, a cold water dispersible α-starch was prepared in the same manner as in this example (Comparative Example 1) except that 28.6 parts of tofu having a water content of 80% was replaced with tofu dehydrated to a water content of 50%. Example (Comparative Example 2), except that wheat starch was used instead of Ultrasperse 5 "(Comparative Example 2), cold water dispersibility α
An example (Comparative Example 3) in which 1.2 parts of starch “Ultra Perth 5” was used integrally in a binder and then not added during blending was carried out. Molding failed.

The product of this example was compared with each product of Comparative Example 1 or 2 and
When five panelists evaluated the products by comparing the points, they all evaluated that the product of this example was overwhelmingly superior to the comparative example, and the evaluation profile was as follows: "Soft, smooth and hamburger-like" It also has a texture, "Comparative Example 1 had a" hard and poor texture ", and Comparative Example 2 had a" bad texture. "

<Example 2> Tofu having a water content of 80% was 28.6.
5 parts (about 6% of the dough) instead of 10 parts, 20 parts
Parts, 30, 35, 40 or 70 parts (approximately 4
7%) and the amount was changed in the same manner as in Example 1. As a result, the range of 10 to 40 parts was moldable, the tofu portion was smooth, and the best value was 20 to 35 parts. Was. A product with a usage of 5 parts has no smoothness, and a product with a usage of 70 parts cannot be molded by a molding machine,
Moreover, the texture was too soft even when baked by hand on a frying pan.

<Example 3> Trehalose was added to the dough at 0% when the cold water dispersible α-starch “Ultra Sperse 5” was added.
%, 0.1%, 0.5%, 1%, or 5% was added, and after baking, the dough was cooled to 5 ° C and frozen in an atmosphere of -30 ° C. A hamburger-like food was produced under the same conditions as in Example 1 except that trehalose was used and frozen. After one week of frozen storage, the texture obtained by warming in a microwave oven was the best when the trehalose content was 0.5%, and the one with no trehalose was slightly denatured due to freezing denaturation. Also, the odor of soybeans decreased as the amount of trehalose added increased, and the odor was extremely good when the amount of trehalose added was 5% or more.

As another comparison, the case where no trehalose was used and the case where "Kolfuro 67" was not used as a cook-up starch at the joint portion showed clearer bleeding than the above-mentioned trehalose-free product.

[0030]

As described above, according to the present invention,
Tofu that is not dehydrated or lightly dehydrated can be used, and good texture or softness derived from the original tofu,
A dough with good shape retention and moldability that can obtain a product that exhibits smoothness and that uses such high-moisture tofu but uses a considerable amount of ingredients other than tofu. Can be obtained, and a general-purpose molding machine used for conventional hamburger manufacture can be used, and industrial production is facilitated. Furthermore, even if it is frozen and preserved, it is possible to obtain a good product with less decrease in texture and reduced soybean odor.

Claims (8)

[Claims] (1) When preparing a dough by mixing tofu, other ingredients and a binder, the tofu is non-lightly dehydrated, and is not dispersible in cold water without being integrated into the binder. A method for producing a hamburger-like food containing tofu, characterized by adding α-starch. 2. The method according to claim 1, wherein the cold water dispersible α-starch is 0.5 to 5% by weight in the dough. 3. The method according to claim 1, wherein the cook-up starch is used by being integrated into a binder. 4. The method according to claim 1, wherein the cook-up starch is 0.1 to 5% by weight in the dough. 5. The method according to claim 1, wherein the water content of the tofu is 70 to 90% by weight. 6. The method according to claim 1, wherein the tofu is 10 to 40% by weight in the dough. 7. The method according to claim 1, wherein the binder is soy protein paste and / or chicken. 8. The method according to claim 1, wherein the dough is formed, fired and frozen.