JPS59143554A - Preparation of food - Google Patents

Abstract

PURPOSE:To obtain a flaky food having stability to oxidation free from an offensive smell, by adding a baker's yeast to a pulpy material of protein, fermenting it, subjecting it to thin film drying. CONSTITUTION:Protein (e.g., powder of soybean milk) is kneaded with water, dissolved in a pulpy state, or grain and germs are swelled with water, steamed or boiled, and blended into a pulpy state. The prepared pulpy material is blended with about 5-15pts.wt. fermenting substrate (e.g., glucose) ane about 1-10pts.wt. yeast based on 100pts.wt. main raw material, and fermented at about 25-40 deg.C for about 1-3hr. The prepared fermented material is made into flakes by thin film drying.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for producing thin-film dried foods made from proteins, grains, or germs that are free from unpleasant odors and stabilized against oxidation.

In the flaky food, the raw materials are casein, sanbu, barley protein, protein such as soy milk; rice, wheat dan, toushu germ; or grains such as rice, barley, beans, and millet. In this case, unpleasant raw material odor and greasy appearance remain in the product, and in the case of grains or germs containing fats and oils, the value of the food is reduced due to the odor of oil and coloring due to oil burnt.

The method of the present invention is a method in which baker's yeast is added to a slurry of proteins, grains, or germ, fermented, and then dried in a thin film. Can be manufactured.

When implementing the method of the present invention, when protein is used as a raw material, water is added and kneaded to form a slurry, and when grains or germ are used as raw materials, they are soaked in water to swell and then steamed. ,
Before or after steaming, it is ground and kneaded into a slurry.

The slurry is maintained at 25 to 40°C, and fermentable sugars, preferably grapevine, and other fermentation substrates are added thereto, and baker's yeast is added thereto, and the mixture is kept at a different temperature for 1 to 3 hours to ferment. Glucose is used in an amount of 5 to 15 parts by weight per 100 parts by weight of the main raw material, and 1 to 10 parts by weight of commercially available bread yeast is used per 100 parts by weight of the main raw material. terminate.

The fermented product is dried into flakes using a thin film drying method. The thin film drying method is a method in which a heated liquid is applied to the surface of a rotating drum in the form of a film, dried while rotating, and peeled off to obtain a dried product in the form of flakes.
There are thin film dryers such as center feed type, dip feed type, roller type, and oven type. When drying a thin film, in the case of non-thermocoagulable casein or soy milk raw materials, Example 7 is a polysaccharide in which maltotriose is α-1,6 linked (trade name: Pullulan, manufactured by Hayashibara Biochemical Research Institute). If raw rice flour is added to the fermented product, good quality flakes can be obtained.

The resulting dried product has no unpleasant smells, has a slightly pleasant bread aroma, and is highly evaluated as a food product. The scent of such products is achieved by the evaporation of water and the cooling effect due to thin film drying. In addition, since it is stable against oxidation, there is no need to add an antioxidant or vacuum packaging as in the past, and oxidation hardly progresses even after opening.

The flaky dried product of the present invention is particularly suitable for health food, infant food,
It is a pure natural food that can be eaten immediately as a food for the elderly or as an emergency food.

Examples of the present invention are shown below. Parts are parts by weight. Example 1 100 parts of sodium caseinate and 10 parts of glucose were placed in a kneader, and while stirring, 500 parts of water was added and kneaded to dissolve. Next, add 5 parts of baker's yeast, knead it and disperse it evenly, then put the slurry into the fermentation tank and stir at 35°C.
Fermentation was carried out for 1.5 hours at C. Next, a mixed powder of 40 parts of pullulan and 40 parts of raw rice flour was added and kneaded to make it homogeneous. This was heat-dried in an open type thin film dryer (surface temperature 120°C) by a conventional method to obtain casein flakes.Example 2 100 parts of soy milk powder and 15 parts of glucose were put into a kneader, and 120 parts of warm water was added while stirring. part was added and kneaded to dissolve. After adjusting the temperature to 3 parts C, 10 parts of baker's yeast was added and kneaded to uniformly disperse the mixture.

Next, this slurry was gently kneaded, stirred and kneaded, and the mixture was added to the fermentation slurry and kneaded to uniformly disperse the mixture.

This was dried by heating in an open type thin film dryer (surface temperature: 130° C.) in a conventional manner to obtain soymilk flakes.

Example 3 Add 300 parts of water to 100 parts of brown rice, steam it in a double boiler to make soft brown rice, grind it, put it into a kneader, and knead it while adding 13 parts of crystalline glucose. Dissolved. When the product temperature reaches 40°C to 42°C, add 1 part of baker's yeast, knead it to fully disperse it, transfer it to a fermentation tank, and let it stand at 35°C to 42°C. The mixture was kept at ℃ and fermented for 2.5 hours. Once fermentation is complete, put this in an open-type thin J exchange dryer and heat and dry it using the usual method to obtain brown rice flakes.

Example 4 After washing 100 parts of threshed Hatoji with water and crushing it, 350 parts of water was added to the mixture, heated to 90-95°C and boiled for 40 minutes,
Cool the mixture to 35° to 40°C, add 15 parts of crystalline glucose and 5 parts of baker's yeast, stir, maintain the liquid temperature at 30 to 35°C, and ferment for 3 hours. After fermentation, reduce the liquid temperature to 70°C. After raising the temperature to 140°C to kill the baker's yeast, it was heated and dried in an open thin film dryer (surface temperature 140°C) according to a conventional method.
I got pearl barley flakes.

Example 5 200 parts of wheat germ and 600 parts of water were put into a fermentation tank and stirred to sufficiently swell and disperse, then heated to 90-95°C and boiled for 30 minutes. After cooling the mixture to 30-35°C, 16 parts of crystallized glucose and 8 parts of baker's yeast were added, stirred to disperse and dissolve, and the liquid temperature was maintained at 30-35°C for 1 hour.
I let it happen. After increasing the liquid temperature to 70° C. to kill baker's yeast, the mixture was heated and dried in an open thin film dryer according to a conventional method to obtain wheat germ flakes.

Example 6 Regarding the 7-layer 7 products manufactured by the method of the present invention, 15
A panel of people tasted the product and conducted a sensory evaluation of its odor. In addition, the product was placed in a polyethylene bag and left at 31° C., and the oxidation odor was checked over time, and after 14 days, peroxide 9 dehydrogenated was created by the following method. In addition, the sensory test of the abuse test indicates the number of days in which all participants judged the animal to be unsuitable for use due to the oxidized odor.

(Method for Measuring Peroxide Value) Approximately 100 g of flakes were pulverized and placed in an Erlenmeyer flask with a stopper, and 50 to γ Oy of anhydrous sodium sulfate and 250 g of ethyl ether were added and left to stand for 2 hours.

Next, the supernatant was filtered through a filter paper (Toyo Roshi 5A), the filtrate was placed in an eggplant-shaped flask, the ethyl ether was evaporated with an evaporator, and the remainder was sampled. Accurately take about 2 g of the sample into a 250 tag Erlenmeyer flask with a stopper, and add exactly 35 mL of a mixture of chloroform and glacial acetic acid (2:3) to it.
．． In addition, the mixture was gently shaken. Potassium iodide solution W in the nest
After adding 1 ml, sealing the mixture with a stopper and shaking for 1 minute, the mixture was left in the dark for 5 minutes. After 5 minutes, add 75% of water, use a stopper, and shake vigorously. Using the starch solution as indicated, titrate with N/'1oo sodium thiosulfate standard solution (again.

Peroxide 1IIIi (]I + 47- eq / 9 F
at ) = 1-X 10A:N/1oo amount of sodium thiosulfate solution used (wIl) FA potency of A solution

Claims (1)

[Claims] A method for producing a food product, which comprises adding baker's yeast to a slurry of protein, grain, or germ, fermenting it, and drying the product in a thin film.