JPS6211059A - Premix for food and production of fried bean curd - Google Patents

Abstract

PURPOSE:To obtain a premix for food capable of producing fried bean curd having good tissue and natural sense of eating by incorporating and mixing soybean flour, etc., with separated soybean protein in a specific proportion without passing through the bean curd (TOFU) production process. CONSTITUTION:A premix for food obtained by incorporating 90-30pts.wt. one or more of soybean flour, preferably deodorized soybean flour, soybean protein extaction residue, preferably bean-curd refuse flour and wheat gluten with 10-70pts.wt. separated soybean protein. Water and, as necessary, fat or oil can be added to the above-mentioned premix and kneaded to give a dough, which is then fried in oil to afford fried bean curd without passing through the bean curd (TOFU) production process. USE:Marine fish-paste products, confectionery, etc.

Description

Detailed Description of the Invention (1) Industrial Application Denominator The present invention is an invention of a new food premix that has a wide range of uses such as seafood paste products, fried foods, bread, snack foods, and confectionery, and This is a method for producing fried tofu without going through the tofu production process, which produces fried tofu that has a good texture and has a natural texture similar to the fried tofu native to Japan. This invention relates to a method.

(2) Conventional technology and problems Fried tofu products have traditionally been made by adding calcium sulfate and other alkaline earth metal salts, or gluconate It is manufactured by adding delta-lactone and other coagulants to coagulate and precipitate the protein, molding the coagulated product, draining it to make tofu dough, and then frying it in oil.

However, as the rationalization and labor saving of manufacturing processes and work methods are pursued, issues such as reducing the effort and cost of treating okara residue and wastewater have come into focus, and simpler and more rational manufacturing methods are being sought. It has become required.

One method is to use dried soybean milk as a raw material, knead it with water, and deep-fry the resulting dough, but the product produced by method B had the disadvantage of being extremely poor in quality and high in price. In addition, there is no need to go through the tofu manufacturing process (
There have been several patent applications regarding the method of producing fried tofu.For example, Japanese Patent Publication No. 53-46895 uses isolated soybean protein, and adds alkaline soil to vegetable protein that has "thermocoagulability" as defined in the same publication. without adding similar metal salts,
This invention is a method of kneading water, preferably adding oil and fat, and then frying the kneaded mixture in oil. Products produced by this method are
The appearance is similar to that of fried tofu, but using a large amount of isolated soy protein requires high material costs (not only is the material cost high, but the texture of the fried tofu is similar to so-called bean curd). However, unlike the natural texture of fried tofu, the product could not be called fried tofu, making it difficult to get familiar with it.

In addition, Japanese Patent Publication No. 54-24453 also uses soybean protein material and water as its base, and contains 45 to 1 part of protein per 100 parts by weight of water.
This is an invention of a method for producing fried tofu, in which a kneaded molded product containing 5 parts by weight is left under conditions to prevent the loss of moisture until a swarming phenomenon occurs, and then expanded by heating in oil. Since proteins are mainly used, there are problems similar to those mentioned above.

Furthermore, the use of raw soybean powder or defatted soybean powder instead of or mixed with isolated soybean protein has the disadvantage that it has a characteristic soybean odor (grassy smell), which impairs the texture.

In addition, there has been a long-awaited premix that is useful not only for fried tofu but also for a wide variety of applications such as seafood paste products, bread, snacks, and confectionery.

(3) Structure of the present invention In order to solve the above-mentioned problems, the present invention employs the following structure of the invention.

That is, the present invention provides at least one component selected from the group consisting of soybean flour, soybean protein extraction residue, and wheat gluten.
This is an invention of a food premix in which 10 to 70 parts by weight of isolated soybean protein is blended with 0 parts by weight. This premix may be in powder form or emulsion card.
It can also be frozen.

The premix of the present invention can be used as a raw material for a wide range of applications such as seafood paste products, fried foods, bread, snack foods, and confectionery.

Furthermore, the present invention is an invention of a method for producing fried tofu by kneading the mixture with water and, if necessary, oil or fat to form a dough, which is then fried in oil.

In the present invention, it is preferable to use deodorized soybean flour as the soybean flour. Deodorized soybean flour is made by sufficiently inactivating the glue poxygenase in soybeans to eliminate the soybean odor, and by preventing protein denaturation due to heat and other treatments as much as possible.
This soybean flour has an SI (water soluble nitrogen index) adjusted to approximately 40 or more, and can be produced, for example, by methods such as those disclosed in Japanese Patent Application Laid-open No. 58-148004 and Japanese Patent Application No. 60-29877.

When raw soybean flour or defatted soybean flour is used, a so-called soybean odor may be strong and may be undesirable for commercialization. However, if deodorized soybean flour is used, unlike when raw soybean flour or defatted soybean flour is used, it is possible to obtain various foods and fried tofu that do not have a soybean odor and have excellent texture.

Wheat gluten helps bind the ingredients together. Although there is no limitation on the amount, for example, when used together with deodorized soybean flour, it may be used in an amount of 20 to 200% by weight.

Furthermore, a known binder such as yam may be added, but this is not an essential requirement of the present invention.

The soybean protein extraction residue used in the present invention includes, for example, okara, which may be added as is, or may be commercially available in the form of powder or other forms.

By using okara, when producing fried tofu products, it has a texture similar to that of fried tofu made from native tofu, and when used as an ingredient for other foods, it has a natural texture. You can get the texture.

Isolated soybean protein is purified soybean protein, etc., and imparts mellow physical properties to products. However, if the proportion of isolated protein is high, the product will have a characteristic similar to that of so-called bean curd, and the natural texture will be lost. Therefore, it is necessary to keep the blending ratio to 70% or less of the weight of the material (soybean flour, soybean protein extraction residue, one or more selected from the group consisting of wheat gluten, and isolated soybean protein). By adopting such a blending ratio, it is possible to approximate the original texture similar to that of fried tofu made from tofu.

Furthermore, when the formulation of the present invention is used as a food premix, it is convenient to use if it is in the form of a powder, and it is also suitable for long-term storage if it is made into an emulsion card or frozen.

(4) Examples Example 1 As materials, 25 parts by weight of deodorized soybean flour, 12.5 parts by weight of wheat gluten, 12.5 parts by weight of okara powder, and 50 parts by weight of isolated soybean protein were used. To the mixture were added 100 parts by weight of Soybean Shirozuki Oil, manufactured by Soybean Co., Ltd., and 250 parts by weight of water, and the mixture was mixed and stirred for 15 minutes using a silent cutter, scraping twice during the process.

Thereafter, this was molded and fried in oil at 160°C for 5 minutes.

The deep-fried tofu expanded slightly and had a tofu layer inside, and the surface was rough like conventional products, giving it a natural texture.

In addition, the texture of the boiled fried tofu was similar to that of conventional products, and had a soft and good texture.

Furthermore, both the dough that was frozen, fried, and simmered, and the dough that was fried, frozen, thawed, and simmered had good structure and texture.

Example 2 Oil and water were blended as follows for a mix of first expressions 9 to 1 to 23 and 36 to 40 teeth, mixed and stirred with a silent cutter for 15 minutes, and then molded. Thereafter, this was deep-fried at 110°C for 10 minutes and then at 160°C for 5 minutes.

Mix listed in each column of Table 1 100 parts by weight oil
100 parts by weight Water 100-350 parts by weight (hydration was adjusted to be suitable for molding) ■ The structure and texture of the obtained fried food were examined.

■ The above-mentioned fried food was thoroughly simmered in a large amount of seasoning liquid, and its structure and texture were examined and evaluated.

■ Fried tofu foods were frozen for several days and then boiled to examine and evaluate their freezing tolerance, structure, and texture.

■ The formed dough was frozen, and the frozen product was deep-fried and simmered, and its structure and texture were examined and evaluated.

Evaluation was based on the following criteria.

0 It is very similar in structure and texture to conventional fried tofu foods (ganmodoki), and has additional advantages.

○ The structure and texture are similar to conventional fried foods.

Δ Slightly different structure and texture from conventional fried foods.

× The structure and texture are different from conventional fried foods.

××The structure and texture are completely different from conventional fried tofu foods.

Comparative Experiment In order to compare with the present invention, different Table 1 No.1~
A mix of N (L8, N11.24 to No, 35, No, 41) was treated in the same manner as in Example 2 to serve as a comparative example, and this was evaluated by comparing it with the structure and texture of Example 2. .

The results are shown in the above columns of Table 1.

In addition, conventional products are listed in the Control column of Table 1.

Example 3 1 part by weight of deodorized soybean flour, 15 parts by weight of soy protein extraction residue,
Each raw material, 20 parts by weight of wheat gluten and 50 parts by weight of isolated soybean protein, was put into a mixer and stirred and mixed until homogeneous to produce a food premix.

This mix was used for the production of fried tofu, as well as as is.
Alternatively, the mixture was further mixed with an appropriate amount of wheat flour, etc., and used for the production of snack foods, bread making, etc.

(5) Effects of the present invention Similar to the present invention, the tofu manufacturing process is not used (using soybean-based materials and kneading them with water and oil to obtain dough;
The method of producing fried tofu by shaping it appropriately and heating it in oil has already been industrialized, but most of these methods use isolated soybean protein (crude protein content of 90% or more) or wheat protein. (Gluten) (Japanese Patent Publication No. 53-46895, Japanese Patent Publication No. 57-65162)
Regarding soybean-based materials, especially the former (Special Publication No. 53-46895), it is difficult to say that soybean flour and defatted soybean flour are suitable because of their poor thermal coagulation properties and lack of flavor. Use was denied. Special Public Service 53-4
No. 6895 states that the higher the degree of protein purification, the better.
The use of isolated soybean protein (crude protein content of 90% or more) was recommended.

However, through research by the inventor of the present application, it has been found that, without using such highly purified protein, for example, odorless soybean flour with a protein content of 41.5% and okara powder with a protein content of 18.7% as in Example 1 of the present invention. was used, resulting in an overall protein content of 5.
It has been found that fried tofu with a sufficiently excellent flavor can be obtained using only 8.1% of the material.

Such effects largely depend on the use of deodorized soybean flour as the material of the present invention. Deodorized soybean flour is a soybean flour manufactured by deactivating lipoxygenase to remove soybean odor as much as possible and preventing protein denaturation as much as possible, so by using it, the flavor of the product will be improved. Holds well.

On the other hand, when regular soybean flour is used, even if it is used in small amounts, the flavor of the product is often impaired, as pointed out in Japanese Patent Publication No. 53-46895. It was also necessary to use isolated soy protein for large fish.

On the other hand, the amount of isolated soybean protein used in the present invention is suppressed to 50% or less of the raw material.

As a result, it is possible not only to reduce the cost of the product, but also to avoid the disadvantage that the use of isolated soybean protein causes unnatural smoothness in the product.

In addition, by using okara in the present invention, it is possible to obtain a natural texture similar to that of conventional fried tofu made from tofu, and the product is unique in that it has a mellow texture due to the moderate use of isolated soy protein. brings flavor.

Further, in Japanese Patent Publication No. S3-46895, the reason for using a highly purified protein is that a mixed substance mainly using this protein has thermocoagulability. However, according to the research of the inventor of the present application, even if it does not have "thermal coagulability" as defined in the invention, it is fully possible to manufacture fried tofu using it, and it is possible to commercialize it. For example, Example 1 of the present invention is disclosed in Japanese Patent Publication No. 53-46
Although it does not have "thermal coagulability" as defined in No. 895, it does not "harden" and has sufficient shape retention, so there is no problem in commercializing it.

As detailed above, the present invention combines and mixes 10 to 70 parts by weight of isolated soy protein with 90 to 30 parts by weight of one or more components selected from the group consisting of soybean flour, soybean protein extraction residue, and wheat gluten. A food premix made of the above ingredients, and the mixture is kneaded with water and oil, and then heated in the oil.
This is an invention of a method for producing fried tofu by combining new materials, and the premix of the present invention has a wide range of uses as a variety of food ingredients. You can get a good product.

Furthermore, if deodorized soybean flour is used as the soybean flour, the soybean odor will be extremely low, and the material cost will be lower than when isolated soybean protein is used. Also, coagulants such as alkaline earth metal salts are not necessarily required, so
Even if the dough is frozen and stored, thawed and fried, or frozen and stored after fried, the quality will not deteriorate. Since the quality of fried tofu produced by the conventional method deteriorates significantly when stored in a refrigerator (Control in Table 1), this effect of the present invention is an excellent effect that does not exist even in the fried tofu produced by the conventional method. It is an effect.

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Claims (12)

[Claims] (1) A food premix prepared by blending and mixing 10 to 70 parts by weight of isolated soybean protein with 90 to 30 parts by weight of one or more components selected from the group consisting of soybean flour, soybean protein extraction residue, and wheat gluten. (2) The food premix according to claim 1, wherein the soybean flour is deodorized soybean flour. (3) The food premix according to claim 1 or 2, wherein the soybean flour has an NSI (water soluble nitrogen index) of 40 or more. (4) The food premix according to claim 1, wherein the soybean protein extraction residue is okara powder. (5) The food premix according to claim 1, which is in powder form. (6) The food premix according to claim 1, which comprises emulsion curd or frozen emulsion curd. (7) 10 to 70 parts by weight of isolated soy protein is blended and mixed with 90 to 30 parts by weight of one or more ingredients selected from the group consisting of soybean flour, soy protein extraction residue, and wheat gluten, and mixed with water and, if necessary, fats and oils. A method for producing fried tofu, which is characterized by kneading to form a dough and then frying it in oil. (8) The method for producing fried tofu according to claim 7, wherein the soybean flour is deodorized soybean flour. (9) The method for producing fried tofu products according to claim 7 or 8, wherein the soybean flour has an NSI (water soluble nitrogen index) of 40 or more. (10) The method for producing fried tofu according to claim 7, wherein the soybean protein extraction residue is okara powder. (11) The method for producing fried tofu according to claim 7, wherein the dough is frozen and stored, and then thawed or fried in oil without thawing. (12) The method for producing fried tofu according to claim 7, wherein the fried tofu is stored frozen after being fried in oil.