JPS5858065B2 - Flour processed food and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a processed flour food containing soybean polysaccharides and using wheat flour as a main ingredient, and a method for producing the same.

In recent years, industries that use soybeans as raw materials have come into the spotlight, and food-grade low-denatured defatted soybean flour, soybean isolate protein, soybean extract protein, and concentrated soybean protein have come to be produced on an industrial scale.

These soy protein products are used as food materials for various purposes, and in many cases the properties and functions of proteins are utilized.

Soy protein products are also added to flour processed foods such as bread, cakes, and noodles for the purpose of utilizing protein functions and nutrition.

However, although it is well known that soybeans contain soluble fractions and insoluble polysaccharide fractions in addition to protein, the properties and functions of these fractions as food materials have not been fully clarified. At present, it is hardly used in food products.

Therefore, the present inventors investigated how to effectively utilize these unused fractions, particularly the polysaccharide fraction, and as a result, they recognized that the polysaccharide fraction has the effect of improving the quality of processed flour foods.

The present invention was completed as a result of further research based on these findings.

That is, the present invention provides (1) a wheat flour processed food containing soybean polysaccharides and using wheat flour as the main ingredient, and (2) a wheat flour processed food containing wheat flour as the main ingredient in the production of soybean polysaccharides. This is a method for producing processed flour foods characterized by:

The soybean polysaccharide used in the present invention is the residue after extracting soymilk from de-digitated soybeans, or the residue after extracting soymilk from whole soybeans, that is, okara from which protein has been removed.

The above residue (per anhydrous) is 20
Although it contains ~50% protein, it has poor color, odor, taste, and flavor and is rarely used as a food material.

However, removing this residual protein improves color, odor, taste/flavor, and improves its water-holding capacity.

The method for removing proteins is not particularly limited,
The amount of remaining protein should be reduced as much as possible.

Preferably, the remaining protein is about 13% or less (calculated on anhydrous basis).

Methods for removing proteins include, for example, extracting and removing proteins with an alkaline aqueous solution, extracting and removing proteins with an alkaline aqueous solution containing a hydrophilic organic solvent (such as ethanol), or using a proteolytic enzyme (such as pronase) in advance. ) and then extracting and removing the protein.

Thereafter, drying, pulverization, and classification can be performed as necessary.

The soybean polysaccharide prepared by such a method itself has a high water-holding capacity, but when added to wheat flour, its water absorption rate also improves.

Also, when added to flour and flour-processed foods, color,
It does not affect odor, taste or flavor.

The particle size of the soybean polysaccharide is preferably finer than 80 mesh.

In the present invention, the processed flour food containing wheat flour as the main ingredient refers to a food containing about 30% or more of wheat flour on an anhydride basis.

Examples of flour-processed foods include udon, Chinese noodles, shumai skin, shark roe skin, noodles such as macaroni spaghetti, baked goods such as kutuki and biscuits, breads, sponge cake, pound cake, castella, and donuts. Examples include cakes such as croquettes, tempura koromona, and fried koromo.

To add soybean polysaccharide to these, soybean polysaccharide powder may be mixed with wheat flour in advance, or soybean polysaccharide may be added at the time of food preparation.

In any case, it is sufficient that soybean polysaccharide coexists when water and flour are kneaded.

The amount of soybean polysaccharide added is 0.5 to 50 times the amount of the polysaccharide itself relative to wheat flour.

When adding soybean polysaccharide to noodles, 0.0% to wheat flour.
It is recommended to add 5 to 10%.

When soy polysaccharides are added to udon noodles, the noodles become hard.

Also, the skin of the shark has a supple texture.

For baked confectionery, add 0.0% soybean polysaccharide to wheat flour.
It is best to add about 5 to 10 parts.

Adding soybean polysaccharides during the production of kutsky reduces the separation of fat and oil from the dough, resulting in a product that maintains its shape even during roasting.

When adding soybean polysaccharides during the production of breads, it is recommended to add about 0.5 to 10 parts to the flour.

Addition of soybean polysaccharide increases water absorption and slows curing speed.

The amount and effects of soybean polysaccharide added to cakes such as sponge cake, castella cake, and pound cake are the same as those for bread.

When adding soybean polysaccharide to fried yam, it is appropriate to add it in an amount of about 10 to 50% based on the flour.

Addition of soybean polysaccharide is preferable because it reduces the chance of bursting due to deep-frying and softens the texture of the yam.

The present invention can bring about the effect of improving the quality of processed flour foods.

More specifically, improving the water absorption rate of flour, improving the shape retention and texture of processed flour foods, and concomitantly improving the yield during manufacturing and extending the shelf life of the product. , and other effects.

Below, production examples of soybean polysaccharides used in the present invention, experimental examples showing the effects of adding soybean polysaccharides, and examples will be described.

In this specification, percentage (%) refers to weight percent (weight/weight) unless otherwise specified.
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Preparation Example 1 Add 10 times the amount of water to low-denatured defatted soybean powder (commercially available) that is finer than 50 mesh, stir and extract at 90°C for 30 minutes, centrifuge, and add 4 times the amount of water to the resulting solid. The extract is washed with water and centrifuged to obtain the extraction residue as a solid.

Water was added to the extraction residue to prepare a slurry (pH approximately 13) with a solid content of 2% and a sodium hydroxide concentration of 0.4, and heated at 60°C.
Stir for 1 hour and extract.

After extraction, the extract is removed by centrifugation to obtain a solid.

Furthermore, water is added to the solid material to form a slurry with a solid content of 3%, which is stirred and washed with water, and then centrifuged. Water is added to the obtained solid material to form a slurry of Section 5.

Adjust the pH to 6.5 with hydrochloric acid and centrifuge to obtain the polysaccharide as a solid.

This is dried in a box type hot air dryer at 80°C for 2.5 hours.

After drying, the mixture was ground with an atomizer and passed through a 100-mesh sieve to obtain a polysaccharide that passed through a 100-mesh sieve.

The components of the obtained polysaccharide are as follows.

Loss on drying 4.1 (section) Crude protein
5.6 Crude ash 5.3 Carbohydrate 85.0 The water retention capacity of this polysaccharide is as follows.

Preparation example 2 Tofu okara (moisture 82.3%, protein 5.2%,
Water containing sodium hydroxide with an IK2 of 16.9 (1.4% fat, 0.6% ash, 7.3% carbohydrates).
To 2? , dispersed in a mixture of 2 and 2 ethanol and heated at 70°C.
Stir and extract for 30 minutes.

This is centrifuged to obtain insoluble components.

Add 4 times the volume of 50% (W/W) ethanol aqueous solution to this, and neutralize to pH 6.5 with 10% hydrochloric acid.

This was compressed and dehydrated to collect insoluble components, dried and pulverized, then filtered through a sieve and the material that passed through 100 mesh was collected to obtain 100 g of white powder.

Experimental Example 1 The soybean polysaccharide obtained in Preparation Example 1 was added to wheat flour (strong flour), and the result was 500B and L by plastograph.

We measured the water absorption rate required to form a Brabender unit and obtained the following results.

That is, the water absorption rate increases by adding soybean polysaccharide.

Experimental Example 2 Form a matshu potato into a piece of 41cm, add the following koromo to it, drain the liquid for 5 seconds, then add bread crumbs,
Potato croquettes were fried for 1.5 minutes in oil at 5 to 190°C.

When croquettes made with Koromo A are fried, about 50 pieces burst, but when Koromo B is used, less than 20% of the croquettes burst.

Note that there is no difference in the amount of roller adhesion and the amount of crumb adhesion between the two.

Example 1 Wheat flour (neutral flour) 2001. Mix 20g of salt and 800g of water in a mixer for 10 minutes, then use a noodle making machine to obtain a final thickness of Q, 7.
It was rolled out and molded to a length of 1.0 mm to make shark skin.

Similarly, soybean polysaccharide powder product was prepared by adding soybean polysaccharide 41.

The ingredients prepared in a conventional manner were wrapped in each skin and steamed for 20 minutes to form shark roe.

Shark skin made with soybean polysaccharides has a more supple and soft texture than those without soybean polysaccharides.

Example 2 501 parts of wheat flour (strong flour), 30 parts of water (1 part, 15 g of dry yeast, 30 g of caster sugar, 25 g of buckwheat flour, and 5 g of common salt) were kneaded in a mixer to make a dough.

In the same way, 10.9 g of soybean polysaccharide was mixed in advance with 500 g of wheat flour (strong flour), 340 g of water, 15 g of dry yeast, 3 g of caster sugar (B9.25.9 g of butter).
A soybean polysaccharide-added dough was prepared by kneading 5 g of common salt with a mixer.

Each product was fermented and degassed in the usual manner, and then roasted and made into bread.

When the breads were sealed and stored in the refrigerator, the bread without added polysaccharide had a dry texture, whereas the bread with added polysaccharide maintained a moist and soft texture.

Example 3 3% (wt%) soybean polysaccharide powder was uniformly mixed with wheat flour (thin blade).

Beat 140 g of butter, 60 g of eggs, and an appropriate amount of flavoring ingredients with a mixer in advance to form a cream, then mix this with 200 g of the above flour containing soybean polysaccharides and 130 g of caster sugar.

After extrusion molding, the product was roasted at 170°C for 13 minutes to make kutski.

Compared to products that do not contain soybean polysaccharides, there was less separation of oil and fat during production, and a product that was prevented from deforming during roasting and maintained its shape during molding was obtained.

Example 4 100 parts of wheat flour and 30 parts of soybean polysaccharide powder are thoroughly mixed in advance.

130 g of this mixture is dispersed in 600 g of water to make a croquette roll.

Potato croquettes and cream croquettes made using this croquette are less prone to bursting when fried and have a softer texture.

Example 5 200g of wheat flour (semi-strong flour) and 2g of soybean polysaccharide powder were mixed in advance, and to this was added 5g of salt and 6.4g of water.
Add and knead for 15 minutes.

After resting for 20 minutes, make the noodles, cut them out, and boil them in boiling water for 15 minutes to make boiled udon noodles.

Adding soybean polysaccharide increases breaking strength and hardens the texture.

Example 6 Whip 300g of eggs well and add 300g of sugar to it.
Add in batches.

Whisk after each addition of sugar.

Sprinkle 30M of wheat flour (soft flour) mixed with soybean polysaccharide powder of Section 1.5 in advance and mix gently.

Put it in a cake mold and bake it in the oven at about 180°C for about 30 minutes to get a sponge cake.

This sponge cake has a watery and moist texture.

Claims (1)

[Scope of Claims] 1. A flour processed food containing soybean polysaccharide and using wheat flour as the main ingredient. 2. A method for producing a processed flour food, which is characterized in that it contains soybean polysaccharide when producing a processed flour food whose main ingredient is wheat flour.