JPS5944027B2 - How to make korotsuke base - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a novel croquette base.

Originally, croquettes were made by seasoning and preparing the base and toppings from game and fish meat, shellfish, eggs, vegetables, cream sauce, etc., then shaping, battering, and broiling, and then frying in oil. In Japan, the most typical croquette is one made with steamed potatoes and meat and onions as fillings (croquerat de pomme de terre), and is widely used as a side dish. It is loved.

Since ancient times, there have been many traditional foods made from soybeans in Oriental countries, including Japan, but there are only a few that have been commercialized without producing waste from soybeans. Although technology for separating and advanced processing has developed and efforts are being made to address the problem of food resources, there is a strong desire to develop substitutes for meat products and dairy products.
Some of the soybean ingredients cannot be used effectively, and the idea of making use of the original flavor of soybeans is becoming weaker.

The inventor of the present invention has been conducting various studies with the aim of developing a new food product that takes advantage of the flavor and composition of soybeans and does not produce any waste, and has discovered that if soybeans are used as a croquette base, no waste will be produced. There are no unnecessary parts, and the flavor of soybeans can be brought out.
In addition, the present invention was developed based on the idea that a nutritionally superior product with about 9 times higher protein content than potato base, a typical croquette base, could be obtained.

The present invention is a method for producing a croquette base, which comprises making whole soybeans absorb 80 to 120% by weight of water, then steaming and crushing the soybeans.

By using whole soybeans, a croquette base with significantly higher protein content (approximately 9 times higher) than using potatoes can be obtained.

Using defatted soybeans, concentrated soybean protein, isolated soybean protein, or any of these with the equivalent amount of fat and oil added to whole soybeans not only increases production costs, but also reduces the umami-rich soybean flavor. The texture is sticky and undesirable.

In the present invention, even whole soybeans without peeling can be used.
It is extremely useful as it does not generate waste or unnecessary parts.

It is essential that whole soybeans absorb 80 to 120% of water by weight, and optimally the water absorption amount is 90 to 110% by weight.

If the water is not absorbed or if the amount of water absorbed is less than 80% by weight, it will not become soft enough to be used as a croquette base even if the steaming time is increased afterwards.

If the water absorption exceeds 120% by weight, the rice becomes too soft after steaming, and the color becomes greenish-black.

In order to make whole soybeans absorb water, it is sufficient to immerse them in water, and the immersion time is mainly affected by the water temperature.

For example, the time required to achieve 100% water absorption is 25 degrees.
C for about 3 hours, and 5°C for about 16 hours.

It is optional to add cellulase or polysaccharide-degrading enzyme for water immersion to shorten the water immersion time and steaming time, or to adjust the flavor by adding lactic acid bacteria or yeast.

The whole soybeans that have absorbed a predetermined amount of water are then steamed and crushed.

Steaming is used to make croquette bases soft enough to be easily crushed with the fingers, as well as to deactivate inhibitory enzymes such as trypsin inhibitors contained in soybeans, and to remove the fishy odor of soybeans, giving them a pleasant flavor. It is also necessary to do so.

Steaming is most efficient when done under pressure.

For example, about 15 minutes is sufficient for steaming at around 100° C. in a pressure vessel, whereas it usually takes 100 minutes or more in an open vessel.

Among the steaming methods, the boiling method is not preferable because the protein in the soybeans flows out, resulting in loss.

The pulverization is preferably carried out using a chopper, crusher, cutter, etc.

It is extremely easy to crush the granules if the steaming and pulverization are carried out in this order, but this does not preclude them from being carried out at the same time or in the reverse order.

In this way, the croquette base can be manufactured using about twice the amount of grain compared to whole soybeans.

This cologne base is prepared using the following conventional methods: poultry, fish, shellfish, processed meat products (corned beef, ham, etc.), meat-like vegetable protein, eggs, dairy products (cheese, butter, etc.), vegetables (onions, green peas, etc.). , carrots, kapocha), etc., are cut into appropriate sizes, cooked as necessary, with or without addition of ingredients, seasoned, shaped, battered and blended, and frozen as necessary. Croquettes are obtained by packaging, freezing, and heating in oil.

The present invention will be explained below with reference to experimental examples and examples.

Experimental Example: 1 kg of whole soybeans was immersed in water at 25°C or 5°C for various lengths of time to absorb water, then steamed in a pressure cooker filled with water at the bottom of a wire mesh (heated until the gauge pressure reached 1 kg/cfIL,
Heating was continued at the same pressure for 3 minutes, and then the heating was stopped for 10 minutes), and the mixture was crushed by passing it through a chopper having a hole of 1.5 mm in diameter.

The weight, hardness, and color tone of the crushed granules during the process were as shown in Table 1.

Even if soybeans whose water absorption amount did not reach 80% by weight of whole soybeans were steamed, they did not become soft enough to be used as a croquette base (41 and /167), and the same was true even if the steaming time was prolonged ( A62).

Soybeans whose water absorption exceeds 120% of the weight of whole soybeans (/I66
and Bread 10) became too soft after steaming and had a sticky texture, the color was greenish-blackish, and there were bubbles on the water surface.

Those with water absorption in the range of about 90 to 110% were optimal as croquette bases.

Example 1 Example 1 is a manufacturing example of the above-mentioned Experimental Example/i64.

173 parts of vegetables (120 parts of onions, 3 parts of parsley, 30 parts of carrots, 20 parts of salad oil) prepared from 240 parts of the croquette base obtained in this example, 45 parts of meat-like soy protein (Fuji Oil Co., Ltd.)
260.7 parts of roux (30 parts of unsalted margarine, 60 parts of thin blade flour, 60 parts of milk, 100 parts of water, and 10.7 parts of other seasonings) The resulting dough was molded using a croquette molding machine (approximately 50 g per piece), battered and blended, and then frozen and stored. A good-quality croquette was obtained.

Example 2 When 1 kg of whole soybeans were soaked in water at 25°C for 2.5 hours, the weight of water-absorbed soybeans was 1.95 kg.

When I steamed the water-absorbing soybeans in a non-sealed steamer pot, it took about 1 hour and 50 minutes to make them soft enough to be crushed lightly with my fingers.
It took minutes.

This was crushed by using the same chopper as in Example 1 to obtain a preferred croquette base.

400g of this croquette base was mixed with 120g of shredded and oil-cooked ham, the amount of one raw egg, and a small amount of parsley, salt, and strainer. Similarly, croquettes were manufactured by molding, battering, blending, and heating in oil.

Comparative Example Croquette production was attempted in the same manner as in Example 1 using flaked defatted soybeans, powdered concentrated soybean protein, and powdered isolated soybean protein.

That is, 0.25 kg of salad oil and water were added to 0.75 each of defatted soybean, concentrated soy protein, and isolated soy protein, and 0.25 kg of salad oil and water were added to 9, and the base was prepared by steaming and chopping in the same manner as in Example 1. Croquettes were produced in the same manner.

The amount of water absorbed or added was the same as in Example 1 for defatted soybeans, that is, 0.
For concentrated soybean protein and isolated soybean protein, the apparent hardness of the base after steaming is almost the same as that of whole soybeans, so the amount determined experimentally, that is, 2ki for the former and 4kg for the latter. there were.

Five panelists evaluated each product of Example 1 and this comparative example and numbered them from 1 to 4 in order of preference. It was excellent.

In addition, to summarize the impressions of the panelists, croquette products made with defatted soybeans do not mix well with oil, the inside of the batter of croquette products made with defatted soybeans or concentrated soy protein is sticky, It was said that products using soybeans or isolated soybean protein lacked the desirable soybean flavor.

Claims (1)

[Claims] 1 Let whole soybeans absorb 80 to 120% of water by weight,
Production of croquette base characterized by steaming and crushing.