JPS5860954A - Preparation of gelatinous food of freeze-denaturated soybean protein - Google Patents

Abstract

PURPOSE:To prepare a gelatinous food having formability and the physical properties of freeze-dried bean curd, by heating and coagulating a mixture of freeze- denaturated soybean protein powder and water. CONSTITUTION:Freeze-dried soybean protein powder passing through a 3.5 mesh sieve, e.g. powder of freeze-dried bean curd, or a mixture of said powder with <=50% one or more additives selected from vegetable proteins, meat proteins and fish proteins, is mixed with 50-90% water based on the whole amount of the mixture. The mixture is optionally further mixed with a proper amount of seasonings, spices, or ingredients, and coagulated by heating e.g. at >=70 deg.C for >=40min.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a glue-like food product of frozen modified soybean tannin using powdered granules of frozen modified soybean tannin as a raw material. Frozen tofu is a typical food that is said to be a frozen modified soybean protein, and a fluorescent food is widely used as a traditional food. Texture of food is one of the important elements of food that affects both taste and odor, and the texture of frozen tofu is not found in other food sources and is enjoyed as a unique product. There is.

Frozen tofu powder is a byproduct of frozen tofu produced during the frozen tofu manufacturing process, but it is a high-quality soybean protein food that is completely unchanged from the original frozen tofu ingredients. This frozen tofu powder is characterized by high water retention and excellent elasticity.

It is widely used as an ingredient in processed foods because of its good dispersibility, which makes it easy to handle, and its flavor is mellow and tasteless.

On the other hand, it is used as a quality improver and elasticity enhancer in the production of processed foods such as isolated soy protein and isolated wheat flour.
Although it is widely used as an enhancer, it is generated during the manufacturing process of these plant tanning agents. Since the off-flavor and odor transferred from the food remains in processed foods and is unfavorable in terms of taste and texture, the amount added as raw materials for processed foods is naturally restricted.

By the way, in the case of frozen tofu powder, use the plant tanno J? Unlike in the case of rice cakes, the flavor and taste are not dark, thick, or thick, so hamburgers, shumai, and googly meats are...
It is widely used as an ingredient in processed foods.

However, as mentioned above of frozen tofu powder 4.
Frozen tofu is only used as an ingredient in processed foods, and the reality is that it has not been used in ways that take full advantage of its texture, which is the main physical property of frozen tofu. Therefore, Akira Motomoto discovered the present production method while continuing to research the production of molded foods that have the inherent durability of frozen tofu using powdered frozen tofu as a raw material. That is, the present invention mixes powdered and granular frozen modified soybean protein with water at a ratio of 50 to 90 g based on the total amount of the mixture, and heats and solidifies the mixture to form a moldable frozen tofu-like product. This is a manufacturing method for a roll-shaped food product with physical properties, but particles that pass through the particle size of Fi3.5 mesh of the powdered material of freeze-denatured soybean tannin? Its use is a condition for producing frozen tofu-like glue-like foods that have physical properties unique to frozen tofu.

Table 1 shows the relationship between the particle size of the freeze-denatured soybean tongue and the heated glue substance.

As shown in Table 1, when the particles of the freeze-denatured soybean paste become large particles of 3.5 mesh or more, the substance becomes brittle when heated and loses its elasticity and water-holding capacity similar to that of frozen tofu. I also dislike the cohesiveness between the particles, resulting in a poor-quality product with a ``botzuki'' texture. Therefore, in order to obtain heated glue with good quality frozen tofu-like physical properties, it is necessary to
A good frozen tofu-like glue substance cannot be produced unless the frozen modified powder has a particle size of 3.5 mm and can pass through the filter.

In addition, even if the particles pass through 3.5 mesh, the particle size distribution V
In order to produce a soft and smooth frozen tofu-like substance with a good texture, it is preferable to have a fixed particle size distribution to produce a frozen tofu-like substance.

An example of the degree of heating for solidification is 70°C or higher;
If it is kept for more than 40 minutes, the particles of the powdered and granular material of the soybean tongue/Zekki frozen denatured product will bind to each other, and the moisture content at this time must be within 50% to 90% to ensure the binding between each particle. Strengthen your sexuality.

Table 2 shows the relationship between the moisture content of the freeze-denatured soybean protein and the physical properties of the heated cell.

Table 812 As shown in the above table, if the moisture content of the powder mixture of frozen modified soybean tannin is less than 50%, the physical properties after heating will not be like a frozen tofu-like food. This is because the bonds between the particles are brittle and have weak binding properties due to the lack of water content.

On the other hand, if the water content is 90% or more and it is heated, it will coagulate but become a soft glue substance, or the particles will dissolve and become liquid, making it impossible to produce a frozen tofu-like glue substance.

In addition, as the thermal conditions for bonding strength a between particles become higher (VC), the thermal bonding between particles becomes stronger, resulting in a hard frozen tofu-like glue substance. On the other hand, the hardness of the frozen tofu-like glue substance is determined by measuring the moisture content at 11 of the heating temperature and time.
It is possible to freely change the hardness within a range of 90% to obtain a frozen tofu-like Guru food of any hardness. Frozen tofu-like guruna is used to make zani. It is essential that the powder and granules of freeze-denatured soybean tongue i4 have a certain glue-forming ability, and if this glue-forming ability is insufficient, even if mixed with water, it will mix but will not thermally coagulate, or it will not heat solidify. Even when coagulated, it forms a glue with frozen tofu-like physical properties, and therefore, the properties of the freeze-modified soybean tannolyte powder and granules were determined using the Rulu-forming ability test method VC in 4-1I. Add. To determine the glue-forming ability of the powder or granule of the freeze-denatured soybean protein, the powder or granule of the freeze-denatured soybean protein must pass 3.5 metric tons of solid material. When it is filled with 7 times as much water, it is filled into a casing with a diameter of 38mm and heated to 90℃.
Boil it in hot water for 30 minutes, and after cooling, reduce the temperature to 2.
Measurement is performed at 0°C using a texturometer manufactured by Zenken Co., Ltd. Texturometer - sample td as measurement condition
Slice into rounds of 20 m, clearance 2wm5 diameter 1
Measure with 8■ Lucite. At this time, the powdered and granular material of the freeze-denatured soybean tongue/belly, which has the property of forming glue within the range of 0.2 to 4 based on the No-rness value Fi1v, is suitable for producing frozen tofu-like glue food. It is a raw material.

Powdered soybean tongue/'P frozen denatured material, which is the raw material for making frozen tofu-like food *1, may be used to make it smooth and moist. If the hardness value falls within the VC range of 0.2 to 4 when measured using the test method for determining the glue-forming ability of frozen modified soybean protein powder and granules using these raw materials, Suitable. In addition, soybean protein freeze-denatured powder and granules that do not fall within the range of 0°2 to 4 according to the gluing ability test method have traditionally been used in the swelling and softening process of frozen tofu when adding water and adjusting the moisture content. It may be readjusted to a no-dones value of 0.2 to 4 using the leavening agent ILIi#, brine, ammonia, etc., using the roule forming ability test method.

Frozen tofu-like guru food is made by utilizing the thermal binding properties of the protein in the frozen-modified soybean protein powder and granules, which have the physical properties of frozen tofu-like properties.In this case, the frozen-modified soybean protein powder is Even if the mixture is made from tofu alone, but is also combined with vegetable protein, animal protein, fish protein, etc., and heated and coagulated from a total moisture content of 5Q% to 9osKvIAIih, it has a frozen tofu-like physical property and a glue-like substance. Food can be made.

In this case, vegetable tanno is used in combination with powdered material of frozen modified soybean tongue and mother soil! Ri, bird and animal tongue/guri, fish meat tanno+
For addition of soybean protein, etc., the solid weight added by adding vegetable tongue/4' oil, animal tanning and/or fish protein alone or in combination to the solid weight of the powdered or granular material of freeze-denatured soybean protein. A glu food with good frozen tofu-like physical properties can be produced by mixing 50 parts or less and (7). If the solid weight of protein, bird and animal tongue/guri fish meat tanno 9 is combined with a x b-x, the weight of the solids exceeds 50 parts, it is difficult to produce a glu food with frozen tofu-like physical properties, and the taste and texture are similar to frozen tofu. The food will have physical properties different from those of the glutinous substance, resulting in a sticky or dull texture, resulting in physical properties that are unfavorable in terms of taste and texture.

Vegetable proteins to be used in combination with powdered frozen denatured soy protein include soy milk, raw tofu, isolated soybean tannozeku, and isolated wheat tannori, and bird and animal proteins include whole eggs,
There are egg whites, minced meat, ground meat, etc. In addition, for fish tongue and parody, white fish surimi is used. In this way, in addition to the powder and granular material of frozen soybean tongue and yak modified Nj, the combination of m physical properties tanno 9, bird and animal protein, and fish meat tannoguri gives the desired flavor and texture. Mayu-1-
K makes a frozen tofu-like meal 66 that has a rich taste and texture that the taste buds like. K adds a seasoning to it, and then adds spices or ingredients to it to improve the taste and flavor. It is our goal to provide a wide variety of products, and now we are creating Guru foods with frozen tofu-like physical properties that can fully respond to the diversification of consumer tastes.

By using vegetables, herbs, seafood, meat, etc. as ingredients, various frozen tofu-like products can be prepared using IJT.

It is okay to add oil and fats when making frozen tofu-like food, but is it okay to add soybean tongue iJ? In the case of frozen tofu, which is a powdered product of frozen modified products, it does not necessarily need to be added as it contains about 30% of high quality oil per solid weight. When a frozen modified product is made, it does not contain much oil, and in this case, by adding oil and fat, a soft taste and texture can be obtained. but,
If the amount of oil or fat added is too large, the binding between the particles of the frozen modified soybean tongue/4's will be weakened. The texture of the food is an important factor in evaluating the quality of the prize, but moisture content, soybean noodles, etc. are important in producing frozen tofu-like food!
Frozen tofu can be made to the desired hardness by adjusting the size and particle size distribution of the frozen modified product, heating conditions, and addition of fats and oils. You can win a variety of prizes. Moisture A was also adjusted using glucono delta-lactone, calcium sulfate, magnesium sulfate, potassium chloride, and magnesium chloride used in the production of fresh tofu, either alone or in combination.

A frozen tofu-like glue food 1 having desired softness can also be prepared by adding it to a mixture of soybean tongue/9-ri frozen modified powder and granules and heating and coagulating it.

In producing the frozen tofu-like glue food of the present invention, it is necessary to use powdered soybean tough (frozen-modified) raw materials that are particles of 3.5 mesh or more, or freeze-denatured soybeans that have been molded into grotto-molded soybeans. Even moisture I! It is possible to produce a frozen tofu-like glue food if the size of the particles crushed by a mixer, silent cutter, etc. is smaller than the particle size that can pass through 3.5 meshes.

In addition, even if the frozen tofu is before drying S# during the frozen tofu manufacturing process, the particle size is within the range of the conditions for ruru formation ability and the particle size is 3.
Frozen tofu-like Guru food can be produced if the amount is 5 mesh or less.

In addition, the present invention uses frozen soybean tannin as a raw material, but the method for making it is to make soymilk from whole soybeans or defatted soybeans, add acid to this to make acid-precipitated curd, or make soybean milk from whole soybeans or defatted soybeans. The soybean tongue/arm is freeze-denatured by freezing the precipitated card with an earth metal salt coagulant or the precipitated card with Gugacono delta lactone.This particle size is 3.5. Frozen soybean tongue and garlic are denatured according to the glue-forming ability test method using grains or fish that have passed through the membranes, to which a vc leavening agent has been added. It is suitable as an IJA material for making frozen tofu-like food.

The present invention will be explained below with reference to examples, but it is not intended to be limited to these examples.

[Example 1] Soybean milk was made by a conventional method using whole soybeans 2#CII as a raw material, and a whole curd made of calcium precipitated with calcium chloride was frozen and denatured at 3°C for 15 days, and then expanded and softened using thawing and electric shock. After that, it is dried and freeze-transformed.
Particles with physical properties that give a hardness of 0.2 according to the performance test method have a particle size distribution of 70% from 3.5 meshes to 9 meshes and 30 seconds of particles passing 9 meshes (moisture 1). ()%) Mix 8kII of water to #1 f
This was hermetically packed into a 200 # polyvinylidene chloride container and heated and coagulated at 70°C for 40 minutes, resulting in an extremely good frozen tofu-like guru food.

[Example 2] Soybean milk was prepared in a conventional manner using 2 yen of whole soybeans as a raw material, and then calcium precipitated with calcium chloride. Freeze denature for 0 days, thaw, add water to 100 ml of dried powder (moisture 12 g), and add 750 d of water to 4-1 kg of 7-pass granules.
, mix 20g of powdered ginger, divide the mixture into two stainless steel containers (20crnX 30tyRX 5α), steam at 95°C for 30 minutes, and heat to solidify to produce an extremely good frozen tofu-like food with tomato and ginger flavor. Obtained.

[Example 3] Soybean milk was produced from 1.2 kg of whole soybeans in a conventional manner. Calcium sulfate 4011 was added to obtain calcium precipitated grains, which were frozen and freeze-denatured at -2°C for 10 days, then thawed. After dehydration, 2kII of freeze-denatured soybean protein with a water content of 70% is obtained. Grind this into particles that have passed through a total of 3.5 methacrylates using a mixer, and add 4359 of isolated wheat protein (water content 1%) to make a mixture. 2001, sealed and filled into a polyvinylidene chloride container and heated to 115℃20
When the mixture was heated and coagulated for several minutes, a frozen tofu-like guru food with an extremely good and firm texture was obtained.

[Example 4] Soy milk was made from 2 kg of whole soybeans in a conventional manner, and a curd precipitated with magnesium chloride was added to the curd, which was then frozen at 5°C.
After freezing and denaturing for 1 day, thawing, soaking and drying yielded 1kCg (
A frozen denatured protein with a moisture content of 10%') was prepared, and 200 q of ammonia gas was adsorbed per 100 g of this frozen denatured protein.
The ratio of mesh particles is 20, 16 from 9 mesh passing.
Percentage of particles of Metsu 7 Yu 30116 Metsu, 32 from passing
A powder with a particle size distribution of 35% of particles of 7 mm and 15% of particles of 32 meters, with physical properties that give a hardness of 4 in the glue-forming ability test, and raw tofu 1
kII, egg white 1 boil, water 2.1 boil, pressure oil 200-1 salt 18
11. After rehydrating dried shrimp 2009 in 200# sugar,
Dehydrate E, mix. The mixture was sealed and filled into a 2001-containing polyvinylidene chloride container, and heated at 120°C for 4 minutes to both solidify and kill H. The frozen tofu-like guru food made in this way was seasoned with shrimp flavor and had a good flavor. You can get delicious food.

[Example 5] 10 kg of soy milk is made from 3 boiled defatted soybeans in a conventional manner, and citric acid is added to this to adjust the pH to 49 to precipitate the tanno-matric acid. This acid-precipitated curd is frozen at -1'0°C and then heated to -2°C.
After freezing and denaturing for 3 days, thaw and dehydrate at 3.6k
g (moisture 75%) to obtain a soybean tan mass, this f:
1 kg of frozen chicken minced meat as particles passing through 3.5 meters
t, mix, and place in a stainless steel container (203X 303
Divide into 4 equal parts and heat at 97℃ for 40 minutes.
After heating and coagulating for a minute, a good-tasting frozen tofu-like food product with chicken flavor was obtained.

[Example 6] Prepare 1.1 yu of frozen tofu (10 g water) from 2.2 kII whole soybeans in a conventional bag, add 4.2 kg of water to it, and add 300 ml of pressurized oil. Sand @2.001. 25 chopped onions
09. Add 500L of chopped carrots and 201L of monosodium glutamate, mix, put in a 200L polyvinylidene chloride container, and heat and coagulate for 2'0 minutes to obtain a frozen tofu-like glutamate food with vegetable flavor and good taste. Ii'c.

Procedural Amendment January 1981 1. Haruki Shimaho, Director General of the Japan Intellectual Property Office 1. Indication of light f'l- 1986 Patent Application No. 1'? '1ll1 No. 3, Name to be amended/Relationship with 11 items Applicant 4 Amendment by agent The following matters in the specification of the application will be amended.

Record 1, page 7, line 18 It says, ``I made the water toneri.'' Correct it to "contain water."

2, page 9, line 15 r 50 copies or less” I corrected it to ``50 inches or less.''

3. On the bottom line of page 9 "50 copies 1 or more" I corrected myself by saying, “More than 50 inches.”

4. On page 11, line 18, the statement ``Natural glue carragen pear, gelatin, etc.'' is corrected to ``Natural glue, carage pear, gelatin, etc.''

5, page 16, line 11 It says "as rpH49" r　pH4.9'' is corrected.

Claims (1)

[Claims] 1. Mixing the powdered soybean tongue/4' frozen modified product that passes through a 3.5 mesh with water in a proportion of 50 to 90 g based on the total amount of the mixture; 1. A method for producing a glue-like food made from frozen denatured soybean tanno-4, which comprises heating Jt161. 2. Claim No. 1.1jJrζdr characterized in that seasonings and spices or (and) ingredients are added with appropriate force.
How to make 2 cups. 3. Mixed with powdered granules of frozen denatured soybean tanno 4 / 3.5 mesh, vegetable protein, bird and animal protein, fish tongue, spears, etc. at a ratio of 50 or less to the lid A soybean tanno J characterized by adding and blending one or more of the following, mixing the blend with water in a proportion of 50% to 90% of the total amount of the mixture, and heating and coagulating the mixture.
? A method for producing a glu-like food of tannoguri mixed with a frozen denatured product and another protein. 4. The manufacturing method according to claim 3, characterized in that @lawka and spices and Fi (and) ingredients are added as appropriate.