JPS6244151A - Pizzalike food - Google Patents

Abstract

PURPOSE:A pizzalike food, obtained by kneading ground fish meat with soybean protein, fat or oil and water, forming the resultant mixture, heating the formed mixture to prepare a material for pizza, placing a pizza topping on the material and baking the resultant material. CONSTITUTION:Ground fish meat of croaker, wolleye pollack or bastard halbit, is kneaded with soybean protein and fat or oil, e.g. soybean oil or beef tallow, in a silent cutter, etc., and the resultant material is then formed and heated by a method for filling in a casing and heating, etc., and then sliced to prepare a material for pizza. An adequate amount of melty cheese, onion, green pepper, pizza sauce, etc., are placed on the resultant material for pizza and backed in an oven to afford the aimed pizzalike food. Thereby, the flavor peculiar to the marine fish paste product can be suppressed and the use of the marine fish paste product can be extended.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention provides a pizza-like food using a soybean protein-containing fish paste product as a pizza material.

(Prior Art) Pizza is eaten by placing cheese and other pizza toppings on a pizza crust and then baking it.

Many improvements to pizza crust and pizza pie dough are known. For example, JP-A-51-67738 has a soft and mild pizza crust made with oil and fat, and JP-A-55-1142
55 discloses a pizza pie sheet sandwiching an edible fat emulsion in multiple layers, JP-A-57-5637 discloses a laminated pizza class i, and JP-A-58-67138 discloses a laminated pizza crust with an oil content of 30% or less. has been done. However, most of them are mainly composed of wheat flour or the like, are dry products, and are characterized by a crispy texture. There is no known pizza-like food using a wet pizza material using surimi or soybean protein as in the present invention.

On the other hand, it has traditionally been the case that seafood paste products are eaten as is or
I cooked and ate a few meals a day. Although many improvements have been made to raw material formulations, manufacturing methods, etc. in order to respond to the diversification of tastes in recent years, no developments have been made that will lead to expanded uses.

The present invention is a product of the development of uses for fish paste products, and guides the development of Western-style and dessert products, which have not been considered conventional uses.

(Problems to be Solved) While investigating various ways to develop uses for fish paste products, the present inventor succeeded in using them for pizza, which no one had thought of before. A slightly different pizza-like food could be obtained by using sliced kamaboko or the like as a pizza crust. However, commercially available kamaboko does not have the cheese and ma-nochire flavor.
If you want a texture-wise palate (for example, you want a pizza crust with a soft texture that combines the softness of cheese), animal protein (derived from seafood paste, cheese, etc.) alone is not nutritionally balanced. Since protein cannot be obtained, requests were made such as whether it would be possible to combine vegetable protein.

(Means for Solving the Problem) In response to the above-mentioned proposal, the inventors of the present invention conducted intensive research and developed a pizza material using soybean protein, more preferably soybean protein, oil, and water in the form of an emulsion. The present invention was completed based on the knowledge that the pizza-like food produced using the used pizza material meets the purpose. That is, the present invention is a pizza-like food using a pizza material obtained by kneading soybean protein, soybean protein, oil and water, shaping and heating the mixture.

Measures used in the present invention refer to measures for fish such as croaker, pollock, conger, croaker, stickleback, shark, shark, flounder, and sandfish. Salting measures etc. can also be used.

It is essential that the agent be present in some amount in the pizza material, usually about 20-70% by weight, preferably 4% by weight.
0 to 60% by weight is suitable.

The soybean protein used in the present invention is preferably a soybean protein obtained by water extraction from defatted soybeans, etc., and is rich in viscoelasticity, emulsifying power, and water retention ability, and soybean milk powder or isolated protein is preferred.

It is essential that the soybean protein be contained in the pizza material in some amount, and is usually about 10 to 60% by weight, preferably 10 to 30% by weight.

The soybean protein can be kneaded with the soybean as it is, a kneaded paste of soybean protein and water, or an emulsion of soybean protein, oil and fat, and water can be kneaded with the soybean.

Preferably, it is appropriate to form an emulsion with soybean protein, fat and oil, and knead the mixture.

The oils and fats used in the soy protein emulsion include vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, palm oil, and coconut oil, animal fats and oils such as lard and beef tallow, and hardening and transesterification of these. Equivalent modified oil, fractionated oil, etc. can be used.

The ratio of soybean protein, fat and water in the soybean protein emulsion is 0.1 to 4 parts by weight of fat and oil per 1 part by weight of soybean protein,
3 to 7 parts by weight of water is appropriate, preferably 0.5 to 2 parts by weight of oil and 4 to 6 parts by weight of water per 1 part by weight of soybean protein.

In addition, seasonings, coloring agents, flavoring agents, grain flour or grain starch, and other food additives can be used.

As a means for homogenizing the soybean protein emulsion, a known homogenizer for high viscosity such as a silent cutter or a mycolloider can be used.

A pizza-like food can be obtained using a pizza material obtained by kneading, molding, and heating a soybean protein or a soybean protein emulsion. Usually, shaping and heating are done in casings for producing fish paste products or livestock paste products (usually about 5 to 15
The heated solidified product obtained by filling and heating (usually 80 to 90° C.) into a pizza material (cmφ) can be sliced into appropriate thickness (usually 3 to 10 mm) to make a pizza material. Other heating means such as heating in oil, heating in hot water, baking, and steaming can also be used.

For example, steaming at about 80-100℃ for about 10-50 minutes, baking at about 110-180℃ for about 1-7 minutes, or baking at about 70℃
It can be boiled for about 1 to 5 minutes at ~95°C.

The pizza material obtained in the above manner has a soft texture, a white dough color, suppresses the flavor peculiar to seafood paste products, has a flavor and texture that goes well with cheese, and has a good crispness. In terms of nutrition, it is also excellent as a health food, as it contains a well-balanced amount of animal protein such as lactate and vegetable protein such as soybean protein.

A pizza-like food can be produced by placing known pizza toppings on the pizza material obtained as described above and baking it.

The resulting pizza-like food is characterized by a wet texture, which is the opposite of traditional pizza, which is characterized by the crispy texture of its pizza crust, breaking the conventional wisdom of pizza. It is new.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 Soybean protein (Fujipro 620, sold by Fujiburina) 4
Parts by weight (hereinafter referred to as parts), 16 parts of water, and 4 parts of soybean oil were kneaded using a silent cutter to obtain a soybean protein emulsion.

To this, add 25 parts of guchi, 3 parts of salt, 2 parts of sand, 35 parts of water, seasonings, 5 parts of liquid egg white, and 8 parts of potato W starch, and knead with a silent cutter to form a casing (7.6 c
m φ), steamed at 90° C. for 20 minutes, cooled, and sliced into 5 mm thick pieces to obtain a pizza material. Appropriate amounts of Melchii cheese, onion, green pepper, and pizza sauce were placed on this pizza material and baked in the open at 250°C for 5 minutes to obtain a pizza-like food.

When eaten, it has a soft texture, and the color of the pizza toppings such as cheese and the whiteness of the pizza material create a beautiful contrast, making it visually appealing. It had a pleasant flavor, a soft texture, and a good crispness. In addition, it has a good nutritional balance in terms of protein composition, with complementary fish protein and soybean protein.

(Effects) As detailed above, the present invention has a pizza material that matches pizza toppings such as cheese in terms of flavor and texture, suppresses the flavor peculiar to fish paste products, and has a white pizza material. This makes it possible to create a new nutritionally balanced pizza-like food.

Claims (2)

[Claims] (1) A pizza-like food using a pizza material obtained by kneading surimi, soybean protein, oil and fat, and water, molding, and heating. (2) The pizza-like food according to claim (1), wherein the soybean protein, fat and oil, and water are in the form of an emulsion.