JPS61219362A - Production of japanese filling - Google Patents

Abstract

PURPOSE:To obtain the titled food having Japanese flavor and taste, by blending soybean protein with fats and oils, cream and subsidiary ingredients, deaerating the blend and heating it. CONSTITUTION:1pt.wt. soybean protein is blended with <=6pts.wt. fats and oils (e.g., butter), 3-8pts.wt. water 0.1-15pts.wt. cream, and, if necessary, subsidiary ingredients such as vegetables, seasoning, spice, etc., kneaded in a shearing blender such as a homomixer, high-speed cutter, etc., while cutting them into pieces, deaerated, heated and the protein gel is gelatinized.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of the Invention) The present invention relates to a novel plastic food product, particularly a filled food product having a Japanese flavor.

(Background) In indigenous Japanese cuisine, the filling ingredients commonly found in Chinese and European cuisine have not been well developed, and are often used in squid, fried,
The only thing that is done is to fill the inside of Kapocha with various kinds of ingredients. Moreover, there is generally a specific relationship between the wrapping material used for these dishes and the ingredients filled inside, and there is little versatility in which a certain filling material can be applied to an unspecified wrapping material. be.

(Object of the Invention) The purpose of the present invention is to meet the demand for a novel filling material that can replace conventional whipped cream, jam, etc. by creating a Japanese-style filled food that has not existed before.

(Structure of the Invention) The present inventor focused on the fact that there is an inherent desire among many people to return to the Japanese flavor that lies behind their past bias towards exotic things, and As a result of our intensive research to create a plastic food that has a Japanese texture and flavor that European-style fillings do not have, is delicious, and is useful not only as a filling but also as a spread, we have created a large σ. By combining the heat-coagulating and emulsifying properties of protein, its Japanese flavor, and the European flavor of cream, it was discovered that the desired purpose could be achieved. This new 0]tJ food is manufactured by kneading soybean protein, oil, water, and cream, and further mixing seasonings, spices, and other auxiliary materials as necessary, followed by defoaming and heating. I can do it.

As the soybean protein here, isolated soybean protein obtained by extracting the protein in soybeans with water or alkaline water and precipitating with acid is preferable, but soybean milk powder with a lower degree of purification as long as it has thermal coagulability is preferable. Examples of the oils and fats include various animal and vegetable oils and their fractionated oils and fats, transesterified oils and fats, and processed oils and fats such as butter, margarine, and shortening. However, soybean protein and fats and oils that are high in highly unsaturated acids such as linoleic acid or lylunic acid are preferable to oils and fats of vegetable origin or their processed products because they do not contain cholesterol, which is a health problem.
It may also be added in the form of a pre-prepared emulsion with water.

As for the cream, natural fresh cream is preferable in terms of flavor, but synthetic cream made by emulsifying vegetable oil with skim milk solids (or casein) using a surfactant or a mixture of it and natural fresh cream are also available. It may also be a compound (composite) cream.

Various vegetables such as beans, onions, corn, red pimentos, bell peppers, spinach, daikon radish, parsley, potatoes, mustard, etc. can be flavored as needed in the form of finely chopped or paste. may be added for this purpose. More as needed.

Red pepper, mustard, cheese, curry powder, allspice, pepper, caraway, ginger, perilla,
Spices such as garlic, coriander, nutmeg, oregano, rosemary, mace, laurel, and globe may be added.If necessary, various starches, egg whites, gluten, gelatin, agar, Small amounts of various gums, gelling aids such as pullulan can be added.

The mixing ratio of each of the following ingredients is usually 1 part of soybean protein (hereinafter referred to as 1 liter by weight) to 3 to 8 parts of water (preferably 5 to 7 parts).
, 6 parts or less of fat or oil (preferably 1 to 3 parts), 0.
The amount of vegetables is 1 to 15 parts (preferably 2 to 6 parts), and is blended in a ratio of not more than twice as much (preferably not more than the same amount) based on the total amount of one or more soybean proteins, fats and oils, water and cream. sell.

To obtain the product of the invention, all the ingredients are usually kneaded at the same time or while the individual ingredients are subdivided over time in a shear mixer device such as a homomixer or a high-speed cutter;
mixed. Even things that are intact or only coarsely ground, such as vegetables and certain spices, can be used as is.

The mixture obtained as above naturally contains air from the air and has a rough appearance and rough texture, which is not desirable as a product. However, when it is deaerated, it becomes smooth. . However, this degassed material is still in a fluid state and does not have a consistency suitable for filling as it is, but when it is heated, the soybean protein gels and it comes to have an appropriate consistency. In this case, when the kneaded material is filled into a container such as a casing, a bottle, or a retort pack, or a mold that can be opened and closed and heated, a product corresponding to the inner shape of the mold of the container used is obtained. . In particular, heating inside the container doubles as sterilization, so it is advantageous for distribution and convenient for consumers.

(Examples) Below, several examples of embodiments of the invention will be described using examples, but the examples are, of course, merely for illustration purposes, and are not intended to limit the connotation or extension of the invention in any way. .

Group 11 Uni'' A Japanese-style stuffed food was manufactured according to the formulation example below.

First, a predetermined amount of isolated soybean protein ("Fujipro UJ
), 50°C hot water, and margarine ("Compol V"; manufactured by a subsidiary company) in a high-speed cutter, and while stirring at high speed, compound cream (
“Fuji Sunny Topping V; Manufactured by the applicant company, oil content 45%
), seasonings, spices, pre-paste vegetables, and other additives were added.

When the whole is homogeneous, put it in a desiccator, suction and degas it with a vacuum pump until it becomes a smooth paste, then fill it into a Saran casing with a diameter of 55 mm.
It was boiled in boiling water at 5°C for 45 minutes. The obtained product is
It was a delicious Japanese-style filling that had an appropriate consistency as a filling for bread, etc., and had the flavor of the added vegetables and flavoring materials.

(The following is a blank space) Combination Table (Effects) The present invention can contribute to the eating habits of the entire nation by providing a novel Japanese-style filling food as described above.

Claims (4)

[Claims] (1) Knead soybean protein, oil, water, and cream, and if necessary, add seasonings, spices, and other auxiliary materials.
A method for producing Japanese-style fillings, which is characterized by defoaming and heating. (2) The manufacturing method according to claim 1, wherein soybean protein, oil, and water are added in the form of an emulsion. (3) Claim 1 in which the other auxiliary ingredients are vegetables
Manufacturing method described in section. (4) The manufacturing method according to claim 1, wherein the heat treatment is performed in a casing or other mold.