JPS6217498B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a flaky instant high protein food. Flake foods are valued as health foods, infant foods, and elderly foods, and are also eaten as instant foods, but conventional foods contain more than 70% starch in their solid content, such as matsushi potatoes. The starch gelatinized during the steaming process forms a supporting framework for the flake structure, making it easy to process. However, when the starch content was less than 50%, the organoleptic suitability as a flake food, moist shape retention, film removability, shape retention, etc. were poor. The present inventors conducted research on the production of flaky instant high-protein foods using non-thermocoagulable proteins as raw materials, and created the present invention. The method of the present invention involves adding a polysaccharide in which maltotriose is α-1,6-linked and raw grain flour to a non-thermocoagulable protein, and drying this in a thin film to produce a flaky high-protein food. This is the way to do it. Examples of non-thermocoagulable proteins include casein alkali salts, gelatin, collagen, soy milk, natural seasonings such as miso, HAP, HPP and other animal or plant protein decomposition products, and animals or plants used as therapeutic food or postoperative food. A protein decomposition product of Polysaccharide (C ₆ H ₁₀ O ₅ ) _o・H ₂ O has a linear structure in which maltotriose is repeated with α-1,6 bonds.
It is commercially available from Hayashibara Biochemical Research Institute under the trade name Pullulan (hereinafter referred to as Pullulan). Raw grain flour is obtained by crushing grains such as rice, wheat, and corn to a particle size of 100 to 325 mesh, and raw rice flour is particularly preferred. The blending ratio of pullulan and raw grain flour is 15:85 to 60:40, and it is preferable to mix them beforehand. The amount added is based on the protein raw material.
The above mixture is used in an amount of 50 to 100 parts by weight per 100 parts by weight. When carrying out the method of the present invention, water is added to the protein raw material in an amount necessary to form a slurry, and if necessary, the protein material is heated and dissolved. A mixture of pullulan and raw grain flour is added as a support to this slurry and stirred to disperse and dissolve it, but the liquid temperature must be kept below 60°C to prevent gelatinization of the raw grain flour. Next, this slurry is dried by a thin film drying method to obtain a flaky product. The thin film drying method applies a heated liquid to the surface of a heated rotating drum in the form of a film and dries it while rotating.
This is a method to obtain a flaky dry product by peeling.
Splash feed type, center feed type,
There are thin film dryers such as deep feed type, roller type, and open type. In the drying process of the method of the present invention, the flour particles remain solid while undergoing slight gelatinization, and pullulan, which has film-forming properties, takes in proteins and supports the flake structure in a state entangled with the flour particles. It is thought that this is the case. The flaky food of the present invention has high nutritional value as it contains a high content of protein, has a light texture, is easy to chew, does not stick to teeth, and has good organoleptic properties. It maintains its shape even when wet and does not become pasty, so it has good moist shape retention properties. It also has good film removability, such as the thin film easily peeling off from the drum surface during manufacturing, and does not lose its shape during filling, packaging, or transportation. It has good shape retention and satisfies the quality requirements for flaky foods. Examples of the present invention are shown below. All parts are by weight. Example 1 Sodium caseinate powder (90% protein content)
Stir and dissolve 100 parts in 460 parts of warm water (80-90°C) in a stirring tank. After completely dissolving, the solution was cooled to 50°C, and the support composition powder (pullulan: raw rice flour = 50:
50) 70 parts were added and stirred to dissolve and disperse to form a slurry (solid content 27%). This slurry was passed through a double-drum thin film dryer (slit width 1.6 mm, drum surface temperature 140°C, rotation speed 2 minutes 15 seconds/rotation, drum diameter 1.5 m) to obtain coarse flakes, which were then lightly ground into casein flakes. I got it. Example 2 100 parts of soy milk powder (100% soy milk component) was added to 320 parts of warm water (70°C) in a stirring tank, stirred to form a solution, and after cooling to 50°C, support composition powder (pullulan: raw 90 parts of rice flour = 25:75) was added and stirred to dissolve and disperse to form a loose solution (solid content 37%). Transferred by pipe from the stirring tank, and dried in a double drum thin film dryer (slit width 1.2 mm, drum surface temperature 120°C).
°C, rotation speed 2 minutes 15 seconds/1 rotation, drum diameter 1.5
The soybean milk flakes were formed into coarse flakes in step m) and crushed lightly to obtain soymilk flakes. Example 3 The quality of the casein flakes produced in Example 1 and a control product produced without the addition of a support or with the same amount of pullulan, raw rice flour, or pregelatinized rice flour as a support as in Example 1 were determined. The results of the test are shown. In addition, the wet shape retention property is
200 ml of cold milk was added to 150 g and evaluated after 5 minutes. 【table】

Claims (1)

[Claims] 1 Adding a polysaccharide containing α-1,6-linked maltotriose and raw grain flour to a non-thermocoagulable protein,
A method for producing a protein flake food, which is characterized by drying the protein flake food in a thin film.