JPS6291149A - Production of food of delicate flavor - Google Patents

Abstract

PURPOSE:To produce a food of delicate flavor having sense of eating closely resembling that of shredded dried cuttlefish, etc., by processing a material consisting essentially of vegetable protein as a raw material in an extruder. CONSTITUTION:Water in an amount of about 20-50% based on the weight of a raw material consisting essentially of vegetable protein, e.g. defatted soybean flour, separated soybean protein or wheat gluten, is added and the resultant hydrated material is fed to an extruder, kneaded, preferably under condition of 100-200 deg.C internal temperature under >=40kg/cm<2> pressure, extruded from the tip die in the circumferential direction and formed at the same time. The formed material is then dipped in water to absorb water and the formed material absorbing water is then beaten or disintegrated, seasoned and, as necessary, a coating is applied. The resultant material is then fried in oil.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing delicacy foods, and in particular, the production of delicacy foods that have a texture very similar to that of saki squid, etc., using materials whose main component is vegetable protein. related to the method of

(Prior Art and its Problems) Several methods have been proposed in the past for producing foods such as squid, for example, using materials containing plant protein as a main component.

For example, Japanese Patent Publication No. 46-17969 discloses a method in which an alkaline peptizer of soybean protein is extruded through pores into an acidic coagulation bath to form fibers, which are neutralized, boiled, washed with water, and then seasoned. In addition, Japanese Patent Publication No. 50-30701 discloses that bundled protein fibers obtained from animal and plant proteins are bound together with fish meat paste to produce foods that have a tissue structure that is easy to tear in a specific direction, such as squid and octopus. A method is disclosed.

Since both of these conventional methods use protein fibers obtained by the so-called spinning method, it is presumed that the foods obtained by both methods are extremely favorable in terms of ease of tearing in a specific direction and texture. However, the production of protein strips using the spinning method used in the former method requires expensive equipment and advanced technology, resulting in extremely high costs, making it difficult to put it into practical use. In this method, it is necessary to bind the protein filament using a binder such as fish meat surimi and mold it, but in this case, the texture etc. depends on the type of binder and the amount used. The problem is that there are many cases in which it has negative effects.

(Objective of the Invention) Therefore, the object of the present invention is to provide a method for producing a delicacy food having a good fibrous structure closely resembling saki squid etc. starting from a raw material containing vegetable protein as a main component, which is easy. The object of the present invention is to provide a method that can be implemented very economically.

(Means and Actions for Achieving the Object) According to the present invention, the above object is achieved by adding water to a raw material whose main component is vegetable protein, loading it into an extruder, kneading it, and pushing it in the circumferential direction from the tip die. This is achieved by a delicacy food manufacturing method, which is characterized by molding the product while taking it out, and then after absorbing water, the molded product is beaten or crushed, seasoned, and then coated with batter as necessary and fried. Ru.

In the method of the present invention, full-fat soybean flour, defatted soybean flour, soybean milk, dried soybean milk, concentrated soybean protein, isolated soybean protein, wheat flour, wheat gluten, etc., or a combination thereof can be used as the vegetable protein raw material in the method of the present invention. can. Of course, if necessary, poultry meat, seafood, etc. can be added to the raw materials in an appropriate form and proportion, and in addition, fats and oils, starch, emulsifiers, vitamins, minerals, seasonings, spices, and colorings. Materials, fragrances, etc. can also be added as auxiliary materials. Furthermore, alkaline earth metal salts such as calcium sulfate and calcium chloride, glucono delta lactone, and the like may be added and blended for the purpose of tissue improvement. The raw material is added with water and loaded into the extruder, but the amount of water added is
Appropriately, it is about 20 to 50% based on n.

There are no restrictions on the type of extruder used; single-shaft type,
There is no problem even if it is a two-wheeled type.

The loaded raw materials are sent while being heated inside the extruder, and at this time, they are kneaded while being compressed many times by the outer screw wall of the extruder and the inner wall of the cylinder.
This mixture is sent toward the die while gradually forming a layered state, and according to the method of the present invention, it is extruded from the tip of the die in the circumferential direction, that is, in a substantially centrifugal direction with respect to the axial direction of the screw, and is shaped. . When the mixture is extruded from a die, water in the mixture turns into water vapor, causing the multi-layered mixture to swell somewhat in plan, and forming countless bridges between the m-layered layers. Therefore, the extruded molded product does not have a simple sheet structure, but has a so-called three-dimensional network structure, which makes it easy to tear in a specific direction in the delicacy food obtained by the method of the present invention, and has a unique texture. It brings about the characteristics of

Extrusion conditions using the extruder vary depending on the raw material composition, amount of water added, etc., but it is appropriate to set the internal temperature to 100 to 200°C and the pressure to 40 kg/am2 or more. The hole shape of the die provided at the tip of the extruder may be circular, square, slit, etc., but the internal fibers in the molded product may have any suitable shape such as granules, rods, sheets, tapes, flakes, etc. In order to obtain a sufficiently good shaped structure, it is preferable that the hole of the die expands toward the outside of the circumference.

Water absorption of the molded product thus obtained can generally be carried out by immersing the molded product in water. The conditions for this water immersion treatment depend on the water temperature, but are usually about 1 to 10 minutes.In this case, it is also possible to use a seasoning liquid instead of water, thereby omitting the subsequent seasoning step.

Note that it is also possible to improve the texture of protein materials by dissolving alkaline earth metal salts such as calcium sulfate and calcium chloride, glucono delta lactone, etc. in the soaking water, but such texture improving agents are As mentioned above, it can also be blended into the raw materials in advance.

According to the method of the present invention, the water-absorbing molded product is then subjected to beating or crushing treatment. This treatment involves loosening, tearing, and partially cutting the fibrous structure that makes up the molded product in its longitudinal direction, and is based on the same principle as the beating process used for pulp. This can be carried out while the water-absorbing molded article is immersed in water, or after some free water is removed from the water-absorbing molded article by an appropriate means.

In the former case, it can be carried out using, for example, a piter used for beating pulp, and in the latter case, it can be carried out using a silent cutter, mixer, food processor, crusher, etc.

When using a silent cutter, food processor, etc., it is preferable to use one with a first blade, for example, one with a length of 1111 m or more. In addition, if the molded product to be beaten or crushed is granular, it is preferable that the particle size is at least about 3 mesh.If the particle size is small, the beating or crushing process will be too short. This is because the texture of the food as a delicacy and quality product deteriorates significantly as it becomes more popular.

According to the method of the present invention, the material thus obtained is
Although it is subjected to a flavoring treatment, this seasoning treatment itself can be carried out by a conventional method. Seasonings used in this process include soy sauce, sugar, seasoning, salt, monosodium glutamate, etc. If necessary, squid powder, squid extract, meat extract, coloring, spices, etc. may be added. You can also do it.

The obtained seasoned material is then coated or fried in oil to produce a product. For battering, wheat flour batter can be used in a conventional manner, but it is also preferable to use the mix for fried batter proposed in Japanese Patent Application No. 59-273806 filed by the present applicant.

(Example) Example 1 Water was added to 100 parts of defatted soybean flour so that the moisture content was approximately 30% by weight, and the mixture was loaded into an extruder whose internal temperature was set to 130°C, and the extruder was operated at an extrusion pressure of 50 kg/cm"l. Activate the slit-shaped hole (50ml x 4tm
) was extruded in the circumferential direction through a die at the tip to obtain a sheet-like molded product.

This molded product was immersed in about 10 times the amount of hot water for about 2 minutes, then naturally dehydrated, and then cut using a silent cutter (blade thickness 2
, 5111, rotation speed 1500 rpm) for 1 minute,
After dehydration, a material having a length of 5 to 15 cm, a width of 5 to 1 Qmm, and an mN-like structure (65% water content) was obtained.

This material, v! It was immersed in a seasoning solution prepared from oil, sugar, seasoning, etc. in a conventional manner.

On the other hand, a batter was prepared by dissolving 100 parts of wheat flour, 10 parts of corn starch, and 3 parts of squid powder in 135 parts of water, and the above seasoned ingredients were coated with this batter, and then fried in oil according to the usual method to prepare a delicacy food. Obtained.

This product has exactly the same appearance as saki squid, and when I tasted it, the texture was extremely delicious as it was made with marine squid and the seasoning was very similar to saki squid.

Example 2 A raw material consisting of defatted soybean flour 801B and 20 parts of wheat gluten was processed in a 1-kuster to a powder under the same conditions as in Example 1 and extruded through a die with circular holes to obtain a material with a minimum particle size of 3 mesh. It's a 10 for granular molded products.

After soaking this granular molded material in warm water for 5 minutes, process it in a food processor (blade thickness 4 cm, rotation speed 1500 rpm) for 5 minutes.
The ladle was treated for a minute, then washed with water and dehydrated to obtain a ladle having a short fibrous internal structure and a flaky appearance. After soaking this material in a seasoning solution prepared from soy sauce, sugar, monosodium glutamate, etc. in a conventional manner,
Molded into a disk shape with a thickness of 5×1, then the actual fI! ! The product was battered and fried in the same manner as in Example 1.

After tasting this product, it was found that it was a squid-flavored food with a unique texture and texture, and was a novel delicacy food that had never existed before.

(Effects of the Invention) According to the method of the present invention, a raw material whose main component is vegetable protein is milled, treated with a single-crust truder, and extruded through a die, thereby reducing the weight of the raw material. The equipment cost for implementation is low, control is extremely easy, and large-scale production is possible.

Molded products extruded using an extruder have a more uniform structure when compared to natural squid, etc., so the frying time can be shortened. It is also possible to create delicacy foods with textures and tastes that cannot be obtained using natural materials.

Furthermore, since the material used in the method of the present invention is a vegetable material such as soybean flour, it can be obtained at an extremely low cost and stably compared to seafood materials such as squid and octopus.

Claims (1)

[Claims] Add water to a raw material whose main component is vegetable protein, load it into an extruder, knead it, extrude it in the circumferential direction from the die at the end and shape it, then after absorbing water, this molded product is beaten or crushed, A method for producing delicacies, which is characterized by seasoning, then adding batter as needed and deep-frying.