JPS62186753A - Production of tasty food - Google Patents

Abstract

PURPOSE:To obtain a tasty food having external appearance like flattened dried cuttlefish and delicate flavor, by sandwiching various cheeses between proteinaceous sheets prepared by extrusion cooking and sticking the cheeses to the sheets while heating. CONSTITUTION:Beans, fishes, shellfishes, marine beef of mixtures thereof, are treated in a twin-screw extruder to give tissual proteinaceous sheets, which are, as necessary, rolled. Alternatively, various cheeses are sandwiched between the individual sheets and stuck while heating. The cheeses are preferably softened by heat. The resultant material after sticking while heating is finely cut to afford the aimed tasty food.

Description

[Detailed description of the invention] TECHNICAL FIELD The present invention relates to a method for producing a favorite food.

More specifically, the present invention relates to a method for producing a delicacy-like food consisting of cheese sandwiched between extruded protein sheets.

The present inventors first focused on the organization of proteins from the perspective of processing machines and processing equipment, and as a result of conducting extensive testing and research on equipment not only in Japan but also in Western countries, we found that various proteins can be It was possible to make it into mm by processing it with an extruder.

(Japanese Unexamined Patent Publication No. 59-143277, etc.) Furthermore, the present inventors have conducted intensive research to produce textured protein foods that are more edible from various proteins, and have developed textured protein foods obtained through extrusion. By rolling the sheet, a protein-fiber food with a fibrous appearance was obtained.

In order to utilize the textured protein sheet or protein fiber food obtained in this way for more useful purposes, cheese was sandwiched between them, adhered to them, and cut into small pieces of a predetermined shape. The company succeeded in producing a variety of delicious foods.

In the present invention, a protein or a protein-containing raw material is subjected to extrusion cutting using a twin-screw type extruder 1 to lusion cutting device, and the obtained textured protein sheet or the obtained textured protein sheet is passed through a roller. Sandwich the cheese with the obtained protein fiber food and heat it to adhere.
This is a method for producing a favorite food, which is characterized by cutting into a predetermined shape.

The raw material in the present invention is a protein or a protein-containing raw material. Specific examples include beans, fish and shellfish, marine beef, and mixtures thereof.

Any beans may be used, but soybeans, fava beans, 1~
It is a protein-containing raw material such as Loxun. Specifically, beans,
These include fish and shellfish, marine beef, and mixtures thereof.

Any type of beans may be used, but those with high protein content such as fava beans and toroksun are preferred. Soybeans include whole soybeans,
Defatted soybeans, soybean powder, okara, etc. may be used.

Fish and shellfish include small fish as is and fish meat.

Surimi, half a fish, fish meal, small fish such as sardines as is, large fish with the head and internal organs removed, and shellfish such as clams, clams, and oysters.
These may be used alone or in combination with other additives.

Among the fish and shellfish used as raw materials, it is used as surimi.

Sardines, mackerel, northern sardines, croaker, sandfish, uneven fish, star shark, conger, flounder, cod, walleye, and sardines.

Kiami, bonito, barracuda, horse mackerel, black horse mackerel, flying fish,
Ordinary surimi produced by mincing fish meat such as Tachiwo in a conventional manner and grinding using a grinder can be freely used. For example, you can freely use so-called frozen surimi which is usually commercially available and which is frozen on board, thawed surimi, dried surimi, salted surimi, or ground surimi.

Marine beef is a concentrated fish protein food material developed in Japan that is made by removing lipids and water from fish meat and making it into a dried granular product. English name is MeaL-textured
fish protein concanl;raLg
However, it is generally referred to as marine beef (
(Marine beef) (Page 694 of Comprehensive Nutrition Encyclopedia published by the same publication).

Traditional fish protein concentrate (FPC) is a powder made by boiling fish in a solvent to remove the fish taste and odor.

This product lacked hydrophilicity and, since it was a powder, had a poor texture, making it difficult to use as a food material.

Marine beef was developed as an excellent food material that surpasses FPC and is compatible with water and has a meat-like texture.

The outline of the method for producing marine beef consists of the following steps: raw fish, meat collection, mixing and kneading, chopper, alcohol immersion, and drying. The product, Marine Beef, is in the form of granules with a moisture content of approximately 8% or less.

When used in combination with this marine beef, it not only absorbs the moisture from the fish and shellfish, adjusting the moisture content of the surimi to an appropriate level, but also allowing the fish and shellfish to organize smoothly.

Fish and shellfish and marine beef blend well to form a tissue protein with extremely good flavor. Moreover, according to the nine-method,
Two major problems inherent in marine beef are solved. That is, one problem is that when the so-called core remains in the tissue of marine beef in each bite and texture, the marine beef grains remain between the teeth or feel rough on the tongue. Another problem is that a small amount of ethanol used in the manufacturing process of marine beef remains in marine beef, giving it an ethanol odor. When processed,
Of course, the ethanol odor has disappeared, and the beef has been organized like meat, greatly improving both flavor and texture, and a new and useful use for marine beef has been developed.

The amount of marine beef used is preferably about 1 to 60% of the raw material.

Marine beef can be used as is, or
You may also use one that has been rehydrated. That is, add about 5 times the volume of water or more to the marine beef and soak it for about 40 to 60 minutes, or if you are in a hurry, soak it in hot water for about 5 to 6 minutes.
The meat is swollen and rehydrated, and after rehydrating, the beef is wrapped in cloth and squeezed to drain the water, but when the water has been squeezed out, the weight is about 5 to 6 times that of the original Marine Beef, so this is used. do.

Also, after soaking marine beef in water or hot water to swell it, it weighs 0.2 to 2 kg/an? It can also be advantageously used that has been pressure-cooked to a certain extent to remove the ethanol odor.

The present invention further includes a method of adding mixed additives to extruder processing in addition to beans, fish and shellfish, and marine beef.
consistency, texture, flavor, and color.

A wide variety of other structured protein products are freely available.

Mixed additives include okara, defatted soybeans, vegetable proteins derived from soybeans and/or wheat, seeds such as adzuki beans and peanuts, yeast, starch, grain flour, milk, milk powder, casein, whole soybeans, krill, and shrimp. , egg white, animal, bird, and whale meat, vegetables, and seaweed may be used alone or in combination.

These mixed additives are used within the range of 0.5 to 50% of the raw materials, preferably about 1 to 30%.

The legumes, fish and shellfish, or fish and shellfish and marine beef and/or mixed additives may be mixed in predetermined amounts in advance, or may be fed simultaneously from separate hoppers in a fixed proportion. If necessary, these raw materials can also be injected from a barrel. In addition to these raw materials, seasonings, spices, thickeners, quality improvers, and other food additives or foods may be added.

In the present invention, first of all, it is essential to use a two-screw extruder equipped with a die having various induction nozzles. A device that is equipped with a twin screw, a die, a barrel, a die heating device, and a cooling device, and can process the steps of mixing, compression, cross-wiring, crushing, shearing, heating, and sterilization in one unit. , all types can be used. Examples of twin-shaft extruders include feeders and barrels.

The twin-screw extruder manufactured by Kowa Kogyo Co., Ltd. consists of a twin screw, a die, a barrel, a heater for heating the die, and a cooling jacket.
-extruder) is preferred.

A biaxial extruder equipped with a die having various guiding nozzles, which is a feature of the present invention, can be formed into a rectangular shape, a circular shape, a double cylindrical shape, etc., either integrally with the die of the above-mentioned biaxial extruder or detachably attached to the tip of the die. It is equipped with an induction nozzle such as The flat induction nozzle may be of any shape, but for example, the connecting part of the discharge port is a cylinder, which expands in a fan-like shape while becoming thinner, and the tip has a thin plate-like slit through which the tissue is guided. Good. The thickness of the slit is 1
~20 mm, [11 is approximately 1 to 600 mIIl, and an appropriate value can be selected. 1 or 2 or more slits 1
It may be up to about 0. Further, the one-circular induction nozzle is in the shape of a hollow rod, and the inner diameter may be any one of about 0.5 to 50 m1, and the length may be any suitable one of 100 to 800 mm. In the case of a small circular induction nozzle with an inner diameter of 10 mm or less, a large number, for example 2 to 20, may be provided instead of one so that a large number of rod-shaped objects are discharged.

Further, in the double cylindrical guide nozzle, the connection part of the discharge port is a cylinder, and this conical shape expands while decreasing its thickness, and the tip becomes cylindrical for guidance. The thickness of the slit composed of a double cylinder may be about 1 to 20 mm, and the length of the cylinder may be about 100 to 800 mm.

In the present invention, first, beans, fish and shellfish, marine beef, a mixture thereof, etc. are fed from a feeder and processed with a twin-screw extruder, so that they can be easily organized.

At that time, good results can be obtained by adding the water content to about 15 to 80%. Therefore, the above-mentioned fish and shellfish can usually be used as they are, but if necessary, they may be added with water, or conversely, they may be dehydrated by centrifugation, pressing, etc.

In addition, as a means of dehydration and, at the same time, as a means of quality improvement, the combined use with dried products of fish and shellfish, marine beef, and soybean protein produces extremely good results.

These raw materials are supplied from a feeder, for example, 50 to 10
00g/min, screw rotation speed 440g/min.
If the extruder is operated at -30 Orp and a barrel temperature of 50 to 300°C, a textured protein sheet of very good quality can be obtained. The textured protein sheet obtained in this way is
The original shape of the raw material is not seen at all, it is completely dissolved into a m-woven structure, and the flavor is excellent.

In the present invention, cheese may be sandwiched using the textured protein sheet obtained here.

However, this textured protein sheet has the disadvantage that it has an unattractive appearance, as it looks like a slab.

Therefore, in the present invention, by rolling the obtained textured protein sheet, the appearance can be changed to a texture similar to that of a textured meat or the surface of meat.

Any roller may be used for rolling. Basically, it is a roller that is sandwiched between two cylinders and pulled out while being pressed, but the rollers can be of any type, such as those with a smooth surface, those with grooves, or those with only one side grooved. .

Rolling may be carried out only once, but if it is carried out twice or more, the texture will be loosened and the texture will become rough, creating a fibrous appearance with a selvedge-like appearance.

Rolling is carried out vertically in the direction of the flow for the second time, cut into short pieces, for example, about 30cm x 30cm, and then rolled again in the opposite direction to pull the fibrous material horizontally and form a fibrous material. You can also make it more visible.

The protein-fiber food obtained here looks delicious in appearance and is suitable for use as a delicacy food.

By sandwiching and adhering cheese to the textured protein sheet and/or protein fiber food obtained in this manner and cutting the sheet appropriately, a delicious food can be obtained.

Cheese should be one that softens with heat.

If you sandwich it with a protein-fiber food, heat it, and press it slightly, the cheese will stick well and will not peel off right away.

After sandwiching cheese and adhering it, you can make it into a delicious food by cutting it into long strips.

Next, examples of the present invention will be shown.

Example 1 Whole soybeans were placed at the tip of the die under the following conditions: 2 x 100a+m
It was processed using a two-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) having a flat induction nozzle with a slit.

The feeding rate of whole soybeans to the feeder is 100-500g/
The twin screws were controlled to maintain a rotational speed within the range of 150-300 rpm, and the barrel temperature was maintained at 80-200° C. during the treatment period.

The obtained textured protein sheet has a size of 2 × 100 mm.
Not only could it be seen with the naked eye that the soybean's structure had been completed, but even when its fine structure was examined in detail using a scanning electron microscope, the original shape of the soybean was completely absent. It was also confirmed that it was textured.

Example 2 The textured protein sheets obtained in Example 1 were placed one above the other, and processed cheese with a softened surface was sandwiched between them in the form of a plate, and the sheets were lightly passed between rollers to adhere the cheese in the form of a sandwich. Next, this was cut into approximately 10×0.5 cm pieces to obtain a preferred food.

Example 3 The textured protein sheet obtained in Example 1 was passed through a roller consisting of two rotating wheels three times in its current flow to obtain a protein-fiber food with good fibrous appearance.

Cheese was attached to the obtained protein-fiber food in the same manner as in Example 2 in the form of a sandwich. Next, this is 5X
It was cut into pieces of about 0.5 cm to obtain a preferred food.

Example 4 Commercially available frozen pollack surimi 20%, marine beef 1
A mixture of 0% soybean and 70% soybean was used as a raw material and processed under the following conditions using a twin-screw extruder having a flat induction nozzle with a 4×50 mm slit at the tip of the die.

Raw material supply rate 100-500 g/min; twin screw rotation speed 150-300 rρI; barrel temperature 80-220
℃.

The resulting textured protein sheet was advantageously organized into strip-shaped animal meat-like materials measuring approximately 4 x 50 mm.

The obtained textured protein sheet was cut into a length of 30 cm,
1. Pass through a roller consisting of two rotating cylinders three times in a direction perpendicular to the flow. A protein-fiber food whose fibers spread laterally and look like the surface of meat was obtained.

Cheese was attached to the obtained protein-fiber food in the same manner as in Example 2 in the form of a sandwich. Next, set this to 1
It was cut into pieces of about 0 x 0.4 cm to obtain a delicacy-like favorite food.

Agent Patent Attorney 1) Parent Male procedure'? 5ti? Orthography April 14, 1986

Claims (1)

[Claims] (1) Extrusion cooking of protein or protein-containing raw materials in a twin-screw extrusion cooking device and the resulting textured protein sheet, or protein fibrous food obtained by rolling the resulting textured protein sheet. 1. A method for producing a favorite food, which comprises sandwiching cheese with a wafer, heat-adhering it, and cutting it into a predetermined shape.