JPS6043100B2 - Method for producing gel food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a gel-like food, and more particularly, to a method for producing a gel-like food that is like tofu or chawanmushi gel and has an extremely soft texture that seems to melt in the mouth.

As a method for producing tofu-like foods, an extremely simplified production method is known in which a homogenized soybean protein having a relatively high moisture content is heated (Japanese Patent Publication No. 25015/1983).

While continuing research related to this, the present inventor found that the use of matsushi potato in combination with soybean protein gel has the effect of eliminating the slightly sticky texture of sesame tofu, which has a relatively high moisture content. The inventors have discovered that it is possible to produce gels that are extremely soft and easy to swallow, as if they melt in the mouth, and that the flavor can also be improved, and have developed this invention. It has been reached. This invention consists of soybean protein or (and) fish protein with a moisture content of 7.
This is a food manufacturing method that basically involves heating and gelling a 5 to 85% homogenized product.

The purpose, structure, and effects of the present invention will become clearer from the following description.

The soybean protein or (and) fish protein should be one that has the ability to form a gel even when matsushi potatoes are added.

It is known in kamaboko production technology that even proteins with weak gel-forming ability can be used together with starch to bind and fix the gel structure, but the purpose of this invention is not to obtain a product with a strong gel structure; This is because the higher the moisture content, the more pronounced the tendency to impart a sticky, dumpling-like texture, making the use of starch unsuitable in this invention to obtain a product with relatively high moisture content. Soybean proteins include concentrated soymilk, soymilk powder, concentrated soybean protein, isolated soybean protein, etc.Fish proteins include minced fish, meat, and ground fish that can be used in fish paste products. Even if J is poor in gel-forming ability, it may be used in combination as long as it has the above gel-forming ability. It is best to use soy protein and fish protein together. This is because soybean odor and fish odor tend to decrease in a complementary manner when used together, and the solid weight ratio of soy protein and fish protein is approximately 30:7.
It is preferable that the range is 07!7 total 70:30. Matsushi yubotet is made by steaming and machining raw potatoes, and contains a lot of starch (ma lees) as a solid substance.

Among various starches, horse lees is known to have a remarkable leg-reinforcing effect, but horse lees itself does not have gel-forming ability. This is thought to be because most of the starch is trapped within the cells. Also, depending on the starch content and pectin content, matsushi potatoes can be floury or sticky.
This invention can use either one. Matushi potatoes may be mashed as they are, or dried powder or flakes. When using the mashed potatoes as they are, boil the potatoes for about 25 to 40 minutes.
When cooled to 5°C and mashed, it becomes sticky and has the effect of improving the workability of homogenized products with high moisture content. The use of such sticky mash potatoes does not impart a dumpling-like texture to the product as does the use of starch. The addition of matsushi potato eliminates the sticky texture of sesame tofu that the soybean protein gel has, which has a relatively high moisture content, and creates an extremely soft texture that seems to melt in the mouth, comparable to pudding or steamed egg custard gel. You will also be able to obtain a gel with a texture that is easy to swallow.

The sticky texture of soybean protein gel can also be reduced by the combined use of fish protein, but fish protein has no effect at all in softening the texture and requires the addition of matsushi potatoes. Matsushi potatoes also have the effect of reducing the sticky, unpleasant texture of fish protein gel.
As the amount of Matsushi potato added increases, the texture of the product will become softer and the effect of making it easier to swallow will increase! However, if the amount is too high, it will not be possible to obtain a gelled product, and the odor and taste of potato will become noticeable. The amount of matsushi potatoes added that prevents the product from gelling varies slightly depending on the gel-forming ability of the protein used, but it is approximately 35%3 or less of the protein by solid weight ratio, and if the amount added is less than this, the potato will not gel. Rather, the odor and taste contribute to improving the flavor.
The odor and taste of potato can also be alleviated by adding lemon essential oil or other suitable flavoring agents. The use of mash potatoes, however, also tends to make the cross-section of the Product 4 gel visually somewhat rougher and less glossy.

This tendency can be suppressed by adding egg white, and depending on the amount added, it has the effect of smoothing the cross section of the gel and improving the gloss compared to the case where no mash potato is added. This effect, combined with the fact that Matsushi potato makes a gel of soy protein or soy protein and fish protein into an extremely soft gel comparable to pudding or chawanmushi gel, gives it a pudding-like appearance and texture. It is extremely useful for obtaining chawanmushi gel-like products. Egg whites can be used either raw or powdered.

The amount of egg white to be used is preferably 3 to 10% based on protein in terms of solids. In addition to the above-mentioned ingredients, oils and fats, seasonings, coloring agents, spices, etc. can be added.

Addition of fats and oils has the effect of whitening the color and improving the flavor. Salt is necessary for the elution of fish protein when using it. The method of homogenization is not particularly limited.

The moisture content of the homogenate should be 75-85%.

If the water content is too high, it will not gel even when heated, and if it is too low, the texture will be similar to that of a kamaboko (fish cake paste), which is reasonably soft, but it will also have a chewy texture, which is undesirable.
Particularly when trying to obtain a gel similar to chawanmushi gel, it is preferable to use a higher moisture range within the above moisture range. Colored vegetables such as green peas, carrots, shiitake mushrooms, pieces of meat, shrimp, ginkgo nuts, and other ingredients may be added to the homogenized product according to preference.

The homogenized product, or the homogenized product with ingredients added, is then:
Fill it into a casing or other sealed container, or gel it by heating in an open container.

Heating is preferably performed at 75 to 90°C. What is heated and then cooled becomes a product, but it may also be a frozen food, or a novel fried food that is battered and/or bled.

Even after thawing, quick-frozen products can be restored to almost the same physical properties as before freezing. This invention will be explained below with reference to Examples. Example 1 Isolated soybean protein powder (r Fujipro 620J: Fuji Oil Co., Ltd.)
Sales) 1 part W, 10 parts refined soybean oil, 3 parts salt, and 62 parts water.
5 parts were emulsified in a silent cutter.

On the other hand, the peeled and steamed potatoes were cooled to 35° C. and then cut to obtain sticky pine potatoes. This matsushi potato (approximately 80% water content)
) was added to the above emulsion along with 25 parts of water, homogenized (moisture 76.1%), sealed in a 200y capacity container for egg production, and gelled by heating at 90°C, resulting in tofu. similar food was obtained. As a control, a tofu-like food without additives such as matsushi potatoes was obtained. When we compared the product in this example and the control product, we found that the former had a softer texture that seemed to melt in the mouth, and the latter had almost no sticky texture similar to sesame tofu, and had a better flavor. was also better than the latter.

Example 2 Matsushi potatoes (7 parts) were obtained in the same manner as in Example 1 by adding 3 parts of water to 10 parts of offshore SA sucking fish (moisture 76%) and draining, and then adding 3.5 parts of common salt. , 0.1 part of water, β-carotene, and 15 parts of raw egg white were added to homogenize (moisture 83.2%).

Place this homogenized product in a 100y capacity tortoise shell container and close the lid for 90 minutes.
A pudding-like product was obtained by heating and gelling at 0°C. Comparison 1
A product without the addition of matsushi potatoes was obtained as Comparison 2, and a product with no addition of egg white was obtained as Comparison 2. However, the product of Comparison 1 had a chewy texture, was less soft than the product of this example, and was difficult to swallow. Ta.

The product of Comparison 2 had a softness and smoothness comparable to pudding, but its smooth appearance could not be described as pudding-like. Example 3 7 parts of isolated soybean protein powder, 14 parts of refined soybean oil, and 2 parts of water. Emulsified, second grade surimi (moisture 80%) (branch) part and salt 2
．． 5 parts were added and cut, and to this was added 15 parts of fresh potato, 1 part of water, 15 parts of raw egg white, and other small amounts of sugar, glutinous soda, protein hydrolysis seasoning, and glucose, and homogenized (moisture 81%). ).

This homogenized product was filled into a casing with a fold width of 8CrIt,
By heating the powder at 90°C for 5 minutes, a gel-like food product that was soft and easy to swallow was obtained. When this product was quickly frozen, stored for 7 days, and then thawed, the texture was almost unchanged from before freezing.

This thawed product was cut into thin pieces and used in place of tofu in the production of Asabou tofu, and it had an extremely good texture and was highly palatable. Example 4 A second-grade surimi stamped portion was drained and salted, and an emulsion consisting of 14 parts of isolated soybean protein, 28 parts of refined soybean oil, and 56 parts of water was added thereto, and further 40 parts of matsushi potatoes and a portion of raw egg white were added. , 0.15 parts of β-carotene, 45 parts of water, and a small amount of other seasonings were homogenized (moisture 75.7 L%), then ginkgo nuts, shiitake mushrooms, mitsuba, narutomaki, and shrimp were added, and the mixture was placed in a chawanmushi container. Added and steamed.

The gel of this product was very similar to the gel of chawanmushi made from chicken eggs as raw material 5, and was extremely soft and had a melt-in-your-mouth sensation.

Claims (1)

[Scope of Claims] 1. A method for producing a food product, which comprises heating and gelling a homogenized product of soybean protein or/and fish protein with mash potato added thereto and having a water content of 75 to 85%. 2 Solid weight ratio of soybean protein to fish protein is 7:3 to 3
7. The manufacturing method according to claim 1. 3. The manufacturing method according to claim 1, wherein the homogenized product contains egg white.