JPS6219130B2 - - Google Patents

Description

[Detailed description of the invention]

(1) Industrial Application Field The present invention relates to a method for producing a snack-like food having a crispy and light texture by frying a structured protein. (2) Prior art Methods for obtaining snack food from defatted soybean flour, concentrated soybean protein, isolated soybean protein, etc. have been known for a long time (for example, Japanese Patent Publication No. 1459/1983). Attempts to make high-quality snack-like foods from structured proteins have not always been successful.
Textured protein originally has a meat-like texture, and it is quite difficult to obtain a snack-like food that has a texture completely different from meat using this protein as a raw material. JP-A No. 59-39255 discloses a method of adjusting the moisture content of tissue protein to 15-80% and frying it, but this is not intended for snack-like foods, but for natural meat. It is intended to approximate a chewy texture. (3) Problems to be Solved by the Invention The purpose of the present invention is to create a light, crispy food that retains the meaty texture of the textured protein by frying the textured protein. Our purpose is to produce snack-like foods. (4) Means for Solving the Problems The present invention is characterized in that a structured protein with a water content of less than 10% is fried using oil at 135 to 145°C for 30 to 90 seconds, and then flavored and seasoned. This is a method for producing snack-like foods. The above-mentioned textured protein is produced by mixing defatted soybean or concentrated soybean protein into granules using an extrusion molding device or steam granulation device, or by mixing wheat gluten with a granulation device or continuous production. Textured wheat protein, which is granulated using a device, is used. The particle size of the structured protein is preferably 5 to 20 mesh. Other than this, the size is often inappropriate for snack-like foods. Frying is carried out at a temperature of 135-145°C for 30-90 seconds, preferably about 60 seconds at a temperature of about 140°C. 135℃
If the frying time is less than 30 seconds, the textured protein will not be sufficiently fried and the texture will not be light and crispy. Furthermore, frying at 145°C for more than 90 seconds gives the textured protein a strong burnt odor, which is not desirable. Both liquid oil and solid fat can be used for frying. After thoroughly draining the oil from the fried structured protein, it is flavored and made into a snack-like food.The seasoning is done by selecting flavoring agents according to the desired flavor. . In the method of the present invention, the water content of the raw material textured protein is
It is necessary that the amount is less than 10%, and as such a textured protein, usually a dried textured protein can be used as it is. If the water content exceeds 10%, the texture becomes meat-like, as described in JP-A No. 59-39255, and a snack-like product cannot be obtained. Example 1 Textured soybean protein (manufactured by Nisshin Oil Co., Ltd., trade name "Soy Me S40 moisture 9%") was heated at 140°C using palm oil.
After frying for 80 seconds, the oil was drained for 30 minutes at room temperature. Thereafter, seasoning was added according to the formulation shown in Table 1. This product was a snack-like food with a chicken flavor, and the texture was crispy and light.

[Table] Example 2 Textured soybean protein (manufactured by Nisshin Oil Co., Ltd., product name "Soy Me S23 moisture 7%") was mixed with soybean white oil at 135~
After frying at 140°C for 60 seconds, the oil was drained at room temperature for 30 minutes and seasoned according to the recipe in Table 2. This is a bacon-flavored salad topping, and when sprinkled on a salad, it had a nice texture and enhanced the flavor of the salad.

[Table] Example 3 Textured wheat protein (manufactured by Nisshin Seifun Co., Ltd., product name S&
M moisture 8% was fried in cottonseed oil at 145°C for 40 seconds, drained at room temperature for 20 minutes, and seasoned with the ingredients shown in Table 3. This food was a snack-like food with a cheese flavor, and the texture was crispy and pleasant to the mouth.

[Table] (5) Effects of the Invention The present invention provides a method for producing snack-like foods from structured protein, which has hardly been practiced to date. , it is possible to produce a snack-like food with a completely different crispy and light texture. Comparative Example In Example 1, textured soybean protein was treated with various moisture content and frying conditions. Table 4 shows the texture and flavor of the obtained food.

【table】

Claims (1)

[Claims] 1. Textured protein with a water content of less than 10% is prepared using oil and fat.
A method for producing a snack-like food, which comprises frying at 135 to 145°C for 30 to 90 seconds, and then seasoning the food. 2. The production method according to claim 1, wherein the textured protein is soybean protein. 3. The production method according to claim 1, wherein the particle size of the structured protein is 5 to 20 mesh.