JPS60118165A - Spongy food having high protein content - Google Patents

Abstract

PURPOSE:To produce the titled food having excellent palatability and appearance, and suitable as a Japanese sponge cake or a base of a cake, by aerating an O/W-type emulsion composed of oil or fat, liquid egg, and thermally coagulable protein, and coagulating the emulsion with heat. CONSTITUTION:An O/W-type emulsion is prepared by mixing (A) an oil or fat with (B) liquid egg and (C) a thermally coagulable protein other than liquid egg (e.g. lactoalbumin, fish protein, soybean protein, wheat protein, etc.). The amount of the component C is e.g. 5-100% of the solid content of the component B. The obtained emulsion is aerated to a volume expansion ratio of 1.2-1.5, and coagulated with heat to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sponge-like food product with increased content of unexploited 8Aai white matter fL.

Sponge-like foods are foods that contain a lot of air and have a soft texture like sponge cake, and generally these foods are made from wheat flour (#flour mainly). Use egg liquid, sugar, etc. as the main ingredients!I!!
It is left behind. Conventional sponge-like foods manufactured using this method are often sold as commercial products.
It is common for consumers to choose foods according to their tastes, and even if they are not concerned about their nutritional value, they want something that is rich in protein and other nutrients. It's starting to look like this.

By the way, in the meat processing industry, which is different from the confectionery manufacturing industry, high protein foods have been manufactured for a long time. For example, according to JP-A No. 54-80457, a mixture is prepared in which an egg white emulsion phase is arranged in a layered manner within a meat emulsion phase, and this mixture is heated with microwaves to expand and dehydrate the dried meat. A method for producing processed foods is shown. However, the product produced by this method is a bacon substitute and is completely different from the sponge-like food described above in terms of shape, texture, and texture.

That is, while sponge-like foods have raw materials uniformly mixed together, the dried meat processed foods have meat emulsion and egg white emulsion arranged in a predetermined manner, and sponge-like foods contain a lot of air, whereas Dry meat strength and processed food crystals do not have such a problem, and therefore, the texture is different in that the sponge-like food is soft, whereas the dried meat processed food is hard.

Even if the technologies of the meat processing industry, which are in different technical fields, are used, it is difficult to produce a high-protein sponge-like food because of the above-mentioned differences.

The present invention has been made in view of the above-mentioned prior art, and its object is to provide a sponge-like food product with an increased content of protein. The structure of the present invention that achieves the above object is characterized in that an oil-in-water emulsion consisting of oil, fat, egg fluid, and a heat-coagulable protein other than egg fluid is aerated and heat-coagulated.

The present invention will be explained in detail below. As the fats and oils used in the present invention, crude edible oils derived from plants and salad oils made from these oils can be used.

The content of fat and oil is suitably between 1 and 20% of the total amount of the oil-in-water emulsion, preferably between 5 and 15X.

If the content exceeds 20Xt, the final product will be oil pot.
Moreover, if it is less than 5%, there is a problem that the texture becomes hard.

As the egg liquid, liquid whole egg, tamed white egg, mixed egg liquid, dried powder thereof, frozen reconstituted egg liquid, etc. can be used. The proportion of egg fluid in the emulsion is suitably 5 to 17 times the isomorphic amount, preferably 8 to 16%. If the ratio of egg fluid is less than 5% of the above solid content, it will not become spongy, and if it exceeds 17%, the tissue will become excessively tough and difficult to chew.

As heat-coagulable proteins other than egg liquid, animal-based proteins such as lactalbumin and fish protein, and vegetable-based proteins such as soybean protein, wheat protein, and white protein can be used. The appropriate amount of these proteins used is 5 to 100% of the solid content of the egg fluid. If the amount used is less than 5%, the texture will be hard and
This is because if it exceeds oOXt, it becomes difficult to contain air.

The above oil and fat are added to the egg fluid and the illustrated pIk-added coagulable protein, stirred and mixed until homogeneous, and emulsified into an oil-in-water type. Next, the oil-in-water emulsion is completely aerated. Here, the term "aeration" refers to what is called bubbling, which means that the emulsion f is further stirred to incorporate air. Aeration can be carried out using, for example, a Hobart mixer, and the degree of aeration is such that the volume of the emulsion expands by about 12 to 1.5 times. If it is less than 2 times, the spongy texture will be insufficient, and if it exceeds 5 times, the shrinkage will be large and the texture will be hard.

Next, the aerated emulsion is coagulated by M. The heating method is not particularly limited, but the heating temperature when heating using an oven is about 120°C to 180°C, and the heating time is about 20 to 60°C.
Preferably around 0 minutes. As for the heating method, the aerated emulsion may be placed in a predetermined container, opened, heated with a direct flame using gas, etc., heated by microwave irradiation, or the like.

For example, when heating by irradiating microwaves, the raw material lKt
The microwave output is approximately σ, 9 KW to 1.5 KW, and the irradiation time is preferably approximately 1 to 3 minutes. In addition, when heated by microwave irradiation, the moisture content of the product is approximately 30 to 6 oN.
As a guideline, it will be a sponge-like food with a good texture.

Furthermore, by adding various coloring agents, seasonings, etc. in advance to 81 parts of the water in the oil-in-water emulsion, it is also possible to make a sponge-like food product with a desired color and taste.

The sponge-like food of the present invention having the above-mentioned structure does not use wheat flour as a raw material, but uses protein as a main material, so it has a high protein content. Furthermore, since it is aerated and heated, a soft and fluffy texture can be obtained. Furthermore, the reason why the produced tissue was not excessively hard is probably due to the use of something other than egg fluid as a protein raw material. It is also believed that blending oil and fat in an emulsified state also contributes to suppressing hardening.

Test Example 1 Samples having the compositions shown in Table 1 were prepared by a method of microwave irradiation from 1 to 7 feet. Microwave output is 1.0
The KWa irradiation time was 2 minutes. Obtained samples 1 to 7
Therefore, we actually tasted and examined its appearance and texture. The results are also shown in the same table. As is clear from the results shown in the same table, sample 1.7ii had a poor texture due to the low or high content of soybean protein; however, the texture and appearance of the other samples were satisfactory and required. It was.

Test Example 2 Samples 8 to 8 whose oil and fat content was changed as shown in Table 2
The appearance and texture of No. 14 were examined. Other conditions are the same as in Test Example 1. The test results are also shown in the same table.

As is clear from the results shown in the same table, sample 8゜14 has a low or high proportion of fat and oil, so the texture note CIJ in the table *l
, *2 respectively indicate the following.

*l The organization becomes excessively strong, Difficult to chew.

*2 It becomes rice cracker-like and becomes voluminous. It lacks a sense of feeling.

(2) Of the blended weight of each sample, the protein solid content is 80g
The oil content is 45g, and the water content is 325g.

(3) In the column of "Texture" in the table, Excellent, &, and Fair indicate the following, respectively. (The same applies to Table 2 below) [The roof tiles are in good spongy condition and have a castella-like shape with good sunlight exposure.

rnJ　Lower in sponginess and mouthfeel than U-yu.

'FM' Sponginess and mouthfeel are inferior to B Good.

However, the other samples 9 to 13 were satisfactory in appearance and texture.

Example 3 Sponge-like foods as in Example 1.2.3 were produced using raw materials having the composition shown in Table 3. The heating method of Example 1 was the same as Test Example 1, in which IKW microwave was irradiated for 2 minutes to produce 415 g of sponge-like food. The heating method in Example 2 was heating at 150° C. for 30 minutes in a gas oven, and 420 g of sponge-like food was produced. The heating method of Example 3 was irradiation with 1-3KW microwave for 3 minutes, and 460g of cocoa-flavored sponge-like food was heated.
Manufactured. The sponge-like foods of Examples 1 and 2.3 were all well spongy and soft to the touch.

Claims (1)

[Scope of Claims] (1) A high-protein sponge-like food product, characterized in that it is made by aerating and heat-coagulating an oil-in-water emulsion consisting of fats and oils, egg fluid, and heated isoproteins other than egg fluid. (2) In the first paragraph of patent claim #H1, bicataalbumin is used as a heat-coagulable protein other than egg fluid.
- High protein sponge-like food that is moldy. (3) A high-protein sponge-like product characterized in that the degree of aeration in the first and second claims of the claims is such that the volume expands to approximately L2 to 165 times the volume before aeration. food.