JPWO2002051262A1 - Manufacturing method of food containing water and oil - Google Patents

Abstract

The oil and water of foods containing oils and fats are difficult to separate even by thawing after heating or freezing, and the particle size is reduced to 10 to 200 microns for the purpose of effectively reducing the use of emulsifiers and stabilizers. By absorbing fats and oils from wet okara, mayonnaise-like food, margarine-like food, liquid margarine-like food, spread, whipped cream, cream cheese-like food, in which water and oil are difficult to separate even by thawing after heating or freezing, Water and oil / fat-containing foods such as hydrated chocolate, ganache, spice paste, soybean bean jam, frozen dessert, soup, animal meat products, and fishery products were obtained.

Description

Technical field
The present invention relates to a method for producing a food containing fats and oils and water.
Background art
Foods containing fats and oils such as mayonnaise, margarine, and filling are used for a wide range of foods such as bread, western confectionery, and prepared foods.However, the use of many emulsifiers increases the viscosity and makes it difficult to work. There were problems such as separation of oil and water after heating in an oven or an oven, change in shape, and separation of oil and water after freezing and thawing. In addition, the use of an emulsifier, a stabilizer such as starch or a natural polysaccharide tends to deteriorate the flavor.
On the other hand, Japanese Patent Publication No. 48-2334 discloses that okara having excellent sorption properties is obtained, but the water absorption capacity of okara obtained is at most about 14 times by weight per okara dry weight. Zaratsuki was also noticeable.
Disclosure of the invention
An object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to reduce the use of emulsifiers and stabilizers by preventing the separation of oil and water from foods containing fats and oils and water.
BEST MODE FOR CARRYING OUT THE INVENTION
The present inventors have conducted intensive studies with the aim of solving these problems, and as a result, have found that the above-mentioned problem can be solved by making okara particles finer to 10 to 200 microns and using okara in a wet state. As a result, the present invention has been completed.
That is, the present invention is a method for producing water and fat-containing foods, characterized in that fats and oils are absorbed into wet okara (water content: 55 to 95% by weight) having a particle size of 10 to 200 microns. The particle size of wet okara is preferably 20 to 50 microns. The water absorption capacity of the wet okara is 15 to 40 times by weight per dry weight of the okara. The oil absorption capacity of this wet okara is 8 to 20 times by weight per dry weight of the okara. Water can be further absorbed by wet okara and fats and oils. When the food is a mayonnaise-like food, it can absorb water, oil, and acid in moist okara, and can be emulsified in a heated atmosphere to perform oil-in-water emulsification. When the food is a margarine-like food, it can be emulsified in a heated atmosphere using 70 to 90% by weight of a solid fat or oil in wet okara and emulsified in water, followed by quenching. When the food is a liquid margarine-like food, water-oil-in-oil emulsification is performed by wet-oiling 20 to 60% by weight of liquid oil in moist okara and water in a heated atmosphere, followed by cooling and cooling. Can be. When the food is a spread, wet okara can absorb 20 to 60% by weight of the solid fat in the food and water, and can be cured under a heated atmosphere. When the food is a whipped cream, absorb 20 to 50% by weight of solid fat and oil in the wet okara and water, add a polymerized phosphate, homogenize in a heated atmosphere, homogenize the oil in water After emulsification, it can be cooled. If the food is a cream cheese-like food, absorb 5 to 40% by weight of solid oats and water in the wet okara and water, add polymerized phosphate, mix cheese flavor or cheese, and heat And can be quenched. If the food is water-containing chocolate, absorb 10 to 40% by weight of the solid fat or oil in the moist okara, add cacao mass and sugar, mix under a heated atmosphere, roll, conch and defoam. Can be. When the food is ganache, it is possible to absorb solid fats and oils or milk or fresh cream into moist okara, add cacao mass and sugar, soak in a heated atmosphere and quench. When the food is a spice paste, it is possible to absorb brewed vinegar and liquid oil into wet okara, add a spice, and soak under a low-temperature atmosphere. When the food is soybean bean paste, liquid oil can be absorbed in moist okara, sugar can be mixed in the food in an amount of 20 to 70% by weight, and the mixture can be dried under a heated atmosphere. When the food is frozen dessert, solid oats and water can be absorbed into moist okara, sugar can be added, homogenized, frozen and frozen. When the food is soup, moist okara can be made to absorb fats and oils, water can be added, soup ingredients can be added, and the product can be cured under a heated atmosphere. When the food is a livestock meat product, it can be made to absorb fats and oils in moist okara, to be mixed with meat raw materials, and to be heated after molding. When the food is a fishery kneaded product, it is possible to absorb oils and fats and water from moist okara, soak with surimi, and heat after molding.
Hereinafter, the present invention will be described in detail.
The wet okara used in the present invention has a particle size of 10 to 200 microns (hereinafter, simply abbreviated as "micron"), preferably 20 to 50 microns, and has high water and oil absorption capacity in this range. Therefore, it is excellent in freezing resistance and heating resistance and is suitable. If the particle size is less than 10 microns or exceeds 200 microns, the ability to absorb water and fats and oils will decrease. In addition, the particle size of okara described in the present specification is an average particle size measured by a Coulter counter for 200 microns or less, and is measured by sieving when the particle size exceeds 200 microns.
It is necessary to use the okara of the present invention in a wet state. The appropriate amount of wet okara water is usually 55 to 95% by weight (hereinafter simply referred to as "%"). It is preferably from 60 to 95%, more preferably from 65 to 90%, even more preferably from 70 to 90%. If the okara is dried before use and the water content is reduced below the above range, the performance of retaining the fats and oils and water is insufficient, and the okara itself has a crisp texture. However, when used in a state where the water content is too large, the ability to absorb oils and fats is not sufficient.
The oil content of this wet okara varies depending on the raw material. Okara obtained from defatted soybean has a low oil content, but okara obtained from whole soybean usually contains 1 to 4% of oil. Although the oil content does not greatly affect the water absorbing ability and the oil absorbing ability, wet okara obtained from whole soybean is preferable in terms of flavor.
Okara water absorption capacity (water absorption capacity) used in the present invention is 15 to 40 times by weight per okara dry weight (hereinafter simply referred to as “fold”) by using in a wet state and having a specific particle size. Abbreviated) and 18 to 40 times. The water absorption capacity of okara was measured by adding water to wet okara, stirring with a Kenwood mixer (rotation speed: 60 rpm for 1 minute), leaving at 25 ° C. for 24 hours, and measuring the amount of water retained. The water absorption capacity was calculated per dry weight.
Further, the oil absorbing ability of wet okara of the present invention is 8 to 20 times, which is higher than the oil absorbing ability of conventional okara 7 times or less. The measurement of the oil absorption capacity of okara was performed by adding the soybean white squeezed oil to wet okara, stirring with a Kenwood mixer (at 60 rpm for 1 minute), leaving the mixture at 60 ° C. for 24 hours, and then measuring the amount of oil and fat retained. The oil absorption capacity was converted to the dry weight of okara.
A production example of wet okara is described below.
As a method for producing wet okara, okara discharged during production of tofu or soy milk, or defatted okara obtained during production of soy protein can be used as a raw material. For example, okara obtained during the production of soy milk can be obtained by pulverizing the okara obtained by grinding or the like and centrifuging.
Also, for example, after moulting and dehypocotyl soybeans are added with water and cut with a rotary blade-type shearing force (for example, with a commit roll or the like) to obtain a fine slurry, if necessary, using a high-pressure homogenizer at an appropriate pressure. It can be homogenized to obtain a fine soybean slurry having an average particle size of 50 microns or less. The soymilk is removed by centrifugation or filtration to obtain wet fine okara. Note that other means can be used to obtain a fine soybean slurry. For example, the particles can be treated with a fine pulverizer such as a colloid mill or a jet mill to have an appropriate particle size.
Such finely ground wet okara has an increased surface area, thereby improving the water absorbing ability and, consequently, the oil absorbing ability. Okara may be adjusted to the range of the above-mentioned wet moisture as long as it does not undergo heat denaturation. For example, a method of extruding moisture by applying pressure to reduce the moisture, a method of drying with a flash dryer, a rotary dryer, a spray dryer, a freeze dryer, a microwave vacuum dryer, or the like can be used.
The water and oil / fat-containing food of the present invention can be various emulsified foods using oil / fat or similar products by absorbing the oil / fat or oil / fat as a raw material in wet okara. For example, foods that only absorb fats and oils include margarine-like foods, hydrated chocolate, soybean paste, etc. Foods that absorb fats and oils include mayonnaise-like foods (including dressings), liquid margarine-like foods, spreads, and whipped creams And cream cheese-like foods, spice pastes, frozen desserts, soups, livestock meat products, fishery products, and the like. Foods that have absorbed emulsions containing fats and oils include ganache and the like. When the oil or fat is absorbed in the okara, the order may be any and the kneading may be performed at the time of absorption.
In addition, oils and fats are absorbed into wet okara and become emulsified, but water-in-oil emulsified states are margarine-like foods, liquid margarine-like foods and spreads, and most of them are oil-in-water type. It is in an emulsified state.
Hereinafter, a typical method for producing a food containing fats and oils and water will be exemplified.
<Production example of mayonnaise-like food>
The mayonnaise-like food of the present invention can be obtained by absorbing water, oil and fat from moist okara, soaking in a heated atmosphere, and emulsifying in oil-in-water. The ratio of the raw material ratio will be described below.
In this method of producing mayonnaise-like food, it is preferable to use 15 to 70%, preferably 30 to 60% of the present wet okara in the food. If the wet okara is less than 15%, oil and water separate. On the other hand, if it exceeds 70%, the texture becomes rough and the feeling of the mayonnaise-like food decreases.
As the oils and fats used here, liquid oils such as rapeseed, white soybean, and white squeezed oil such as corn at room temperature (25 ° C.) are suitable. This fat is absorbed in the food in an amount of 4 to 60%, preferably 10 to 40%. If the fat or oil is less than 4%, the surface of the mayonnaise-like food is rough and illuminated, and if the fat or oil exceeds 60%, it becomes oily and the oil and water are separated.
Edible organic acids such as brewed vinegar, malic acid, and citric acid can be used as the acid. For example, when rice brewed vinegar having an acidity of 4% is used as a standard, 5 to 20%, preferably 10 to 15% is added to the food. However, if it is less than 5%, the sour taste is less likely to be felt, and if it exceeds 20%, the sour taste is too strong to give a sour taste as a mayonnaise-like food.
Next, water is absorbed in the food in an amount of 10 to 30%, preferably 15 to 20%. When the water content is less than 10%, the raw material is not easily cured, and workability is deteriorated. If it exceeds 30%, oil and water are separated. These are made into oil-in-water emulsification by hydrated in a heated atmosphere, but the same semi-solid mayonnaise-like food can be obtained regardless of whether oil or fat is first absorbed.
Compared to those using oil-in-water emulsions, these mayonnaise-like foods are superior in shape retention over time despite using no emulsifier, and are more frozen than commercial dressings and mayonnaise. Significant improvements have been made in the separation of oil and water and their loss of shape when thawed. The same applies after heating in a microwave oven or oven.
<Production example of margarine-like food>
Examples of the production of margarine-like foods include water-in-oil emulsification using 70 to 90% of a solid fat or oil in wet okara in a food atmosphere under a heated atmosphere, followed by rapid cooling.
In the method for producing a margarine-like food, the wet okara is preferably used in an amount of 5 to 30%, preferably 12 to 20% in the food. If it is less than 5%, the absorption of fats and oils is weak, and a stable margarine-like food cannot be obtained. On the other hand, if it exceeds 30%, the texture of the margarine-like food is rough and the texture is reduced.
One or more solid oils such as hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cotton seed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. 70 to 90%, preferably 75 to 84% of the food. If it is less than 70%, it will be out of the margarine standard, and if it exceeds 90%, a margarine-like food with a large amount of fats and oils and emulsion stability cannot be obtained.
Although it depends on the moisture of moist okara, if necessary, the food can further absorb 0 to 10%, preferably 0 to 7% of water. If it exceeds 10%, it will be out of the margarine standard.
These can be emulsified in a heated atmosphere using an azihomomixer or homomixer to emulsify in water-in-oil, and then emulsified under rapid cooling with a combinator, a compressor, a votator or the like.
The temperature at which the heat treatment is carried out under the heating atmosphere can be the same as the usual production conditions for margarine, and can be usually 60 to 80 ° C. This is for dissolving and sterilizing solid fats and oils.
The temperature after quenching is not higher than normal temperature (25 ° C.) and not lower than the temperature at which water does not freeze (0 ° C.).
The margarine-like food obtained in this way is easier to coat bread and the like without using oil and water, even though it does not use any emulsifier, compared with a commercially available water-in-oil emulsion. (Extensibility) is excellent. In addition, the separation of oil and water from each other when frozen and thawed, and the shape of the oil and water are greatly improved. The same applies after heating in a microwave oven or oven.
<Production example of liquid margarine-like food>
The method for producing a margarine-like food has been described above. In the method for producing a margarine-like food, a liquid margarine-like food using liquid oil and having a smaller amount than the margarine-like food can be obtained as follows. That is, liquid oil can be emulsified in a water-in-oil type using a wet okara liquid in an amount of 20 to 60% in food and water in a heated atmosphere to cool and cool.
In the method for producing a liquid margarine-like food, it is preferable to use 20 to 70%, preferably 35 to 60% of the present wet okara in the food. If the wet okara is less than 20%, stable oil and water cannot be obtained, and if it exceeds 70%, it becomes difficult to produce a liquid margarine-like food.
To this, 20 to 60%, preferably 30 to 45%, of a fat or oil (liquid oil) composed of one or more of soybean oil, corn oil, rapeseed oil, palm oil, fish oil and the like is absorbed and emulsified. If it is less than 20%, it is difficult to produce a liquid margarine-like food in an emulsified state, and if it exceeds 60%, a stable liquid margarine-like food cannot be produced.
Thereafter, the mixture is emulsified in a water-in-oil type under a heating atmosphere, and water is added and absorbed in a liquid margarine-like food by 5 to 30%, preferably 10 to 25%. Cool and make. If it is less than 5%, the okara remains in a state of absorbing fats and oils and does not become an emulsified state, and if it exceeds 30%, the phase is changed to an oil-in-water emulsion.
Liquid margarine sold on the market cannot be made unless a polyglycerin condensed ricinolenic acid ester having a water-in-oil type emulsifying power is usually used, but the flavor is extremely poor and is not worth eating. On the other hand, the liquid margarine-like food has a good flavor, and oil and water do not separate or lose their shape after heating in a microwave oven or an oven.
<Example of spread production>
Spreads have less oil content than margarine-like foods and use solid fats and oils as compared to liquid margarine-like foods using liquid oil. A spread production example can be obtained by absorbing 20 to 60% of solid fats and oils in foods and water in wet okara, and then rehydrated in a heated atmosphere.
It is good to use 20 to 70%, preferably 30 to 60% of the present wet okara in food. If the wet okara content is less than 20%, a spread having oil absorbability and emulsion stability cannot be obtained. If it exceeds 70%, it becomes margarine.
One or more solid oils such as hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cotton seed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. Is absorbed in the food in an amount of 20 to 60%, preferably 35 to 45%.
Next, water is absorbed in the food in an amount of 3 to 40%, preferably 7 to 27%. If the water content is less than 3%, the okara is in a state of absorbing fats and oils and does not become emulsified. If it exceeds 40%, the viscosity becomes low and the composition becomes creamy. These are prepared by heating under an atmosphere of heat with an azihomomixer or a homomixer. Spread can be made by absorbing either oil or water first, but it is easier to make it more stable if water is absorbed first and then oils and fats are absorbed.
The mode of hydration under a heated atmosphere is the same as that of a margarine-like food.
These spreads are superior to those using an oil-in-water emulsion, even though they do not use an emulsifier, in terms of shape retention over time. Also, as seen in commercially available spreads, oil and water do not separate or lose their shape when frozen and thawed. The same is true even after heating in a microwave oven or oven, and the heating resistance is excellent.
<Production example of whipped cream>
Example of whipped cream production is to absorb 20-50% of solid fats and oils in food and wet okara, add water, add polymerized phosphate, rehydrate under heating atmosphere, homogenize and oil-in-water emulsification After cooling, it can be obtained.
It is appropriate to use 10 to 55%, preferably 20 to 40%, of the wet okara in food. If this wet okara is less than 10%, it will be difficult to absorb water and emulsify. If it exceeds 55%, the viscosity rises rapidly and whipped cream cannot be formed.
One or more solid oils such as hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cotton seed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. Is added to the food in an amount of 20 to 50%, preferably 27 to 35%, and the okara is absorbed. If it is less than 20%, a solid whipped cream is hardly formed, and if it exceeds 50%, a whipped cream cannot be formed due to a sharp increase in viscosity.
Water is absorbed in the food by 20 to 65%, preferably 27 to 50%, and polymerized phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, dibasic sodium phosphate, and ammonium phosphate are added to the food in 0.01%. % To 0.5%, preferably 0.07% to 0.2%, and the mixture is emulsified by mixing with an azihomomixer or a homomixer under a heating atmosphere to emulsify.
If the amount of water is less than 20%, an emulsified cream cannot be formed, and if it exceeds 65%, it is difficult to form a solid whipped cream. If the amount of the polymerized phosphate is less than 0.01%, the whipped cream becomes stiff and hard, and if it exceeds 0.5%, the salty taste becomes strong. The same whipped cream is made regardless of whether oil or water is absorbed first.
Even though this whipped cream does not use an emulsifier, it has a high overrun (contains air) and can be separated from water and oil even when left at room temperature or under refrigeration, or return to a liquid state (self-emulsification). ) Is not seen. Also, when this whipped cream is napped on a sponge, frozen and then thawed, no cracking or discoloration is observed.
<Production example of cream cheese-like food>
The cream cheese-like food is prepared by absorbing the moist okara solid oil and fat of the present invention in 5 to 40% of the food and water, adding a polymerized phosphate, mixing cheese flavor or cheese, and heating under a heated atmosphere. And quenched. The difference from the whipped cream is that it contains cheese and the percentage of solids including fats and oils is higher than that of whipped creams (solids are about 50% in creams with oils and fats, whereas cheeses have solids Is about 60%, and the protein content of cheese is higher than that of cheese). Unlike cream, whipping is not performed. Hereinafter, the raw material ratio will be described.
In the method for producing a cream cheese-like food, it is preferable to use 5 to 50%, preferably 20 to 35% of the present wet okara in the food. If this wet okara is less than 5%, it will be difficult to absorb water and emulsify. If it exceeds 50%, it tends to be rough when eaten.
Natural cheese is added to this in 5-50%, preferably 20-35% in the food. If it is less than 5%, the cheese flavor will be thin, and if it exceeds 50%, the viscosity will increase rapidly and it will be difficult to apply to a sterilizer.
One or more solid oils such as rapeseed hardened oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cottonseed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. Add 5-40%, preferably 15-30% in the food. If it is less than 5%, it will be difficult to obtain appropriate fluidity, and if it exceeds 40%, the viscosity will increase sharply and it will not be applied to the sterilizer.
Water is absorbed in the food by 10 to 50%, preferably 17 to 35%, and polymerized phosphates such as sodium tripolyphosphate, sodium hexametaphosphate, dibasic sodium phosphate and ammonium phosphate are added to the food in an amount of 0.01 to 0.01%. To 0.5%, preferably 0.03 to 0.25%, and emulsified. If the water content is less than 10%, an oily flavor is obtained, and if the water content is more than 50%, a low-viscosity, rough texture is produced. If the amount of the polymerized phosphate is less than 0.01%, the whipped cream becomes stiff and hard, and if it exceeds 0.5%, the salty taste becomes strong.
These cream cheese-like foods have a high overrun (air content) even when whipped, without using an emulsifier, and are creamy cream-like foods having a sticky flavor and a mild taste. Even if this is left at room temperature or under refrigeration, water and oil do not separate. Moreover, even if this cream cheese-like food is frozen and then thawed, water and oil do not separate. Further, even after heating in an oven or a microwave oven, separation of water and oil is not observed.
<Production example of water-containing chocolate>
The hydrated chocolate can be obtained by absorbing 10 to 40% of the solid fat and oil of the present invention in a food, adding cacao mass and sugar, adding a cacao mass and sugar, heating, rolling, conching and defoaming. it can. Hereinafter, the raw material ratio will be described.
In the method for producing hydrated chocolate, it is appropriate to use 5-60%, preferably 20-40%, of the wet okara in the food. If the okara is less than 5%, hydrated chocolate cannot be obtained. On the other hand, when it exceeds 60%, the amount of water increases, and a chocolate in the form of bottling is produced.
Furthermore, solid oils such as rapeseed hardened oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cottonseed oil, hardened corn oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, cocoa butter, etc. Is absorbed in the food in an amount of 10 to 40%, preferably 17 to 25%. If it is less than 10%, the gloss of the chocolate becomes difficult to appear. If it exceeds 40%, it becomes an oily chocolate.
Further, add 20 to 50%, preferably 27 to 35% of sugar in the food, and 5 to 40%, preferably 15 to 23% of cocoa mass in the food, hydrate in a heated atmosphere, roll, and conch. The dehydrated method produces a hydrated chocolate. If the sugar is less than 20%, the sweetness will be weak, and if it exceeds 50%, the sweetness will be too strong. If the cocoa mass is less than 5%, the chocolate flavor becomes thin, and if it exceeds 40%, it becomes hard. As means for rolling, conching, defoaming, etc., means generally used for chocolate production can be used.
Despite the fact that these water-containing chocolates do not use emulsifiers, they have extremely good flavor, excellent shape retention over time, and water and oil do not separate even when thawed after freezing. After heating, the oil and water do not separate or lose their shape. In addition, the chocolate that has been dissolved and absorbed does not have a bot-like structure, which often occurs when water enters chocolate, despite the fact that the chocolate has a large amount of water.
<Production example of ganache>
Ganache can be obtained by absorbing the solid oil and fat and milk or fresh cream of the moist okara of the present invention, adding cacao mass and sugar, quenching under a heated atmosphere, and quenching. Hereinafter, the raw material ratio will be described.
In the method for producing ganache, it is preferable to use 5 to 60%, preferably 15 to 28% of the present wet okara in food. If it is less than 5%, it becomes hard chocolate, and if it exceeds 60%, the water content increases and it becomes chocolate-like.
Further, cocoa mass is added to the food in an amount of 10 to 40%, preferably 20 to 30%. If it is less than 10%, the taste of the chocolate becomes thin, and if it exceeds 40%, the viscosity increases and the chocolate becomes hard.
Furthermore, 10 to 40%, preferably 17 to 23% of milk or fresh cream is added to the food, but if it is less than 10%, it becomes difficult to produce milky flavor, and if it exceeds 40%, it becomes difficult to produce chocolate. It is also possible to use soymilk instead of milk to produce soymilk ganache.
The sugar is then added to the food in 10-40%, preferably 17-23%. If the sugar is less than 10%, the sweetness is low, and if it exceeds 40%, the sweetness becomes too strong.
In addition, solid fats such as rapeseed hardened oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cottonseed oil, hardened corn oil, cocoa butter, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. One or two or more are absorbed in the food in an amount of 3 to 30%, preferably 10 to 18%. If the fat or oil is less than 3%, the chocolate becomes dull, and if it exceeds 30%, the chocolate has an oily flavor.
These are mixed under a heating atmosphere with an azihomomixer or a homomixer, and then quenched and solidified by a rapid refrigerating device such as an onlator to produce ganache.
Despite the use of no emulsifier, these ganaches have extremely good flavor, excellent shape retention over time, and water and oil do not separate even when thawed after freezing, and are heated in a microwave oven or oven. After that, no separation of oil and water is observed and the shape is not distorted.
The difference between ganache and chocolate obtained as described above is that chocolate is a water-in-oil emulsion system, while ganache is an oil-in-water emulsion system. The difference from the liquid margarine-like food is that the type of fats and oils, the margarine-like food does not use cacao mass such as ganache, and that it has a large amount of water and weak emulsification.
<Production example of spice paste>
The pasty spice paste can be obtained by absorbing the brewed vinegar and liquid oil from the wet okara of the present invention, adding a spice, and then submerging in a low-temperature atmosphere. Hereinafter, the raw material ratio will be described.
In the method for producing a pasty spice, it is preferable to use 40 to 75%, preferably 50 to 65% of the present wet okara in food. If this wet okara is less than 40%, it has a low viscosity and does not serve as a substrate, and if it exceeds 75%, the flavor of the spice tends to be thin.
This allows the liquid oil to absorb 3-10%, preferably 6-8%, of the food. If the liquid oil is less than 3%, the spice paste becomes dull, and if it exceeds 10%, the spice paste becomes oily.
In addition, 3 to 15%, preferably 7 to 12% of brewed vinegar such as rice vinegar having an acidity of 4% is absorbed in the food. If the brewed vinegar is less than 3%, the pH is in the neutral range, and the shelf life is short. If it exceeds 15%, it is too sour to eat.
One or two or more spices such as wasabi, mustard, ginger, umeboshi, garlic and the like may be added at 5-40%, preferably 20-33%, in food at a low temperature (25 ° C or lower), preferably 5-25 ° C. In addition, it is in a sanitary atmosphere. If the spice is less than 5%, the flavor of the spice paste becomes thin, and if it exceeds 40%, on the contrary, it becomes too strong.
These spice pastes have an extremely good flavor, do not change shape retention and color tone over time, and have excellent extensibility. Water and oil do not separate even after thawing after freezing, and water and oil do not similarly separate even after heating in a microwave oven or oven, and do not lose their shape.
Liquid margarine-like food means that the spice paste has an extremely small amount of oil and contains spices as a main component.
<Production example of soybean paste>
The method for producing soybean bean paste can be produced by absorbing liquid oil from moist okara, mixing sugar in the food in an amount of 20 to 70%, and then mixing under a heated atmosphere. The ratio of the raw materials will be described below.
This bean paste is an oil-containing soybean bean paste, and its production method is to use 20 to 60%, preferably 40 to 55% of the wet okara in the food. If it is less than 20%, it will not be in the form of a bean jam but will be creamy, and if it exceeds 60%, the texture will be rough.
Liquid oils such as rapeseed white oil, soybean white oil, and corn white oil are absorbed into the food in an amount of 3 to 10%, preferably 6 to 8.5%. If the liquid oil content is less than 3%, the bean paste becomes dull and illuminated. If it exceeds 10%, the oil floats on the surface and becomes oily when eaten.
Furthermore, sugar is added to the food in an amount of 20 to 70%, preferably 30 to 60%. If the sugar is less than 20%, the sweetness of the bean jam becomes lighter, and if the sugar exceeds 70%, the food becomes a syrup-like food and is not a bean jam.
Although not essential, water dissolves 0 to 10%, preferably 0 to 8%, but if the water exceeds 10%, it becomes a syrupy liquid. These waters are absorbed, and the water is absorbed in a heated homomixer or a homomixer or the like under a heating atmosphere.
This soybean paste has a very good flavor and excellent shape retention over time, and does not show separation of oil and water or lose its shape after being heated in a microwave oven or an oven as seen in commercial products. Water and oil do not separate even when thawed after freezing.
It differs from liquid margarine-like foods in that soybean bean jam has more water and sugar is essential. It differs from mayonnaise-like food in that soybean paste is essential for sugar and has a different pH.
<Production example of frozen dessert>
The frozen dessert can be obtained by absorbing the solid fat and oil into the wet okara of the present invention, adding sugar to the mixture, homogenizing, freezing and freezing. Hereinafter, the raw material ratio will be described.
In the method for producing frozen dessert, it is preferable to use 2 to 50%, preferably 7 to 30% of the wet okara in food. If the wet okara is less than 2%, the emulsifiability and stability will deteriorate, and the frozen dessert will lose its shape-retaining property. If it exceeds 50%, the flavor derived from soybean will increase and the flavor of other ingredients will be impaired, dissolving in the mouth. It becomes worse and has a heavy texture.
One or more solid oils such as hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm kernel oil, hardened cottonseed oil, coconut oil, hardened coconut oil, kapok oil, milk fat, hardened fish oil, etc. Is added to the food in an amount of 2 to 30%, preferably 5 to 15%, and the okara is absorbed. If it is less than 2%, the body taste will be reduced. If it exceeds 30%, it becomes greasy when eaten.
This allows the water to be absorbed 5 to 80%, preferably 30 to 60% in the food. If the water content is less than 5%, the texture becomes heavy, and if it exceeds 80%, the mouthfeel becomes cold and crisp.
Furthermore, the sugar in the frozen dessert can be used in 10 to 40%, preferably 18 to 25% in the food. If it is less than 10%, the sweetness is insufficient, and if it exceeds 40%, the sweetness becomes too strong. In the present invention, known sugars such as fructose, glucose and lactose can be used instead of part or all of sugar. Of course, syrup, sugar alcohol and the like can also be used.
Known means can be used for the production process of the frozen dessert. For example, the temperature at which the temperature is reduced can be generally 60 to 70 ° C.
As a mode of kneading, a homogenizing means such as a homogenizer is used to obtain 150 kg / cm. ² (Usually 100-600 kg / cm ² It is preferable to carry out the treatment twice or more at a pressure of about). This is because there is an effect of smoothing the particles of the wet okara of the present invention.
The freezing temperature may be any temperature below the freezing point sufficient for the frozen dessert to freeze.
Although this frozen dessert does not use an emulsifier, the frozen dessert has excellent shape retention over time, and has good flavor and texture.
<Example of soup production>
This soup can be obtained by absorbing oils and fats from moist okara, adding soup ingredients, and soaking in a heated atmosphere. Hereinafter, the raw material ratio will be described.
Wet okara can be used in the food in an amount of 3 to 50%, preferably 10 to 30%. If the okara is less than 3%, the flavor becomes watery, and if it exceeds 50%, the viscosity becomes high and it becomes difficult to drink.
Next, fats and oils can be used in the food in an amount of 5 to 30%, preferably 12 to 22%. The fat or oil may be a liquid or a solid, as long as it is dissolved in the soup production process. For example, rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, cottonseed oil, coconut oil, milk fat, etc. are added and absorbed in okara. If there is too much fat, it will become greasy when eaten.
Next, water can be used in the food at 15-65%, preferably 25-55%.
Furthermore, soup ingredients can be used in the food in an amount of 3 to 20%, preferably 6 to 12%. As the soup ingredients, for example, vegetables such as corn and beans, and those lining them, potage, cream and the like can be used. Also, soup stocks such as consomme, bouillon, butter and the like can be used in combination.
Although this soup does not use any emulsifier, the separation of oil and water after retort sterilization, after freeze-thawing, and after heating in a microwave oven is greatly improved.
<Production example of meat products>
Livestock meat products can be obtained by absorbing oils and fats in wet okara, mixing with meat raw materials, heating after molding. Hereinafter, the raw material ratio will be described.
It is preferable to use 3 to 30%, preferably 10 to 20% of the wet okara in foods. If this wet okara is less than 3%, oil and water are separated and the effect of improving the yield and texture is lost, and if it exceeds 30%, the dough becomes soft and loses shape retention, resulting in a sticky texture. .
One or more fats such as rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, cottonseed oil, coconut oil, milk fat and the like are added to the food in an amount of 5 to 25%, preferably 12 to 18%. Absorb okara. If it is less than 5%, it will have a crunchy texture, and if it exceeds 25%, oil will float and it will be greasy when eaten. The oils and fats may be liquid or solid, but liquid oils are preferred because of better workability.
Next, 25-60%, preferably 35-50%, of the meat material can be used in the food. As meat raw materials, edible meat such as cows, pigs and chickens, minced meats thereof, and the like can be used.
Although water is not always necessary, it can be used in an amount of 0 to 12%, preferably 3 to 7%. If it exceeds 12%, the dough becomes soft. Further, soybean protein and the above fats and oils can be used as an emulsion as a pickle liquid. Examples of meat products include hamburgers, meatballs, meatballs, hams, sausages and the like.
This livestock meat product has a high yield and a soft and juicy texture even though no emulsifier is used. In addition, after retort sterilization, after freezing and thawing, and after heating in a microwave oven, hardening and dripping are greatly improved.
<Production example of fishery products>
The fishery kneaded product can be obtained by absorbing the oil and fats and water from the wet okara of the present invention, making the surimi with the surimi, molding and then heating. Hereinafter, the raw material ratio will be described.
It is good to use 3 to 30%, preferably 7 to 20% of the present wet okara in foods. If this wet okara is less than 3%, oil and water are separated and the effect of improving the yield and texture is lost, and if it exceeds 30%, the dough becomes soft and loses shape retention, resulting in a sticky texture. .
Next, one or two or more kinds of fats and oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, cottonseed oil, coconut oil, milk fat and the like are contained in the food at 2 to 15%, preferably 3.5 to 8%. Add okara to okara. If it is less than 2%, it will have a crunchy texture, and if it exceeds 15%, oil will float and it will be greasy when eaten. Usually, a liquid oil is preferable as the fat used.
Next, water is absorbed in the food in an amount of 3 to 30%, preferably 10 to 20%. If the water content is less than 3%, the texture becomes hard, and if it exceeds 30%, the dough becomes soft, loses shape retention and becomes watery.
Furthermore, 25 to 65%, preferably 40 to 55% of the surimi can be used in the food. As surimi, cod (scallop, southern cod, madara, etc.), bream (red snapper, lotus bream, golden bream, etc.), sardine, saury, horse mackerel, mackerel, flounder, Itoyori, hake, hoki, gull, eso, etc. Commonly used fish species can be used.
Examples of fishery kneaded products include kamaboko, bamboo rings, hampan, and satsumaage.
This fishery kneaded product has a high yield and a soft and juicy texture even though no emulsifier is used. In addition, after retort sterilization, after freezing and thawing, and after heating in a microwave oven, hardening and dripping are greatly improved.
Example
Hereinafter, embodiments of the present invention will be described with reference to Production Examples 1 to 6, Examples 1 to 45, and Comparative Examples 1 to 4.
In Production Examples 1 to 6, production examples of various kinds of okara are shown.
Production Example 1 (wet fine okara)
Using a commit roll (manufactured by Arshel Co., Ltd.) obtained by adding 5 times the amount of water to dehulled and dehybridized soybeans by a rotary blade shear force, a fine soybean slurry having an average particle diameter of 45 microns is obtained. 200 kg / cm using a high-pressure homogenizer (manufactured by APV Co., Ltd.) ² To obtain a fine soybean slurry having an average particle diameter of 25 microns. The soymilk was removed from this with a centrifugal separator to obtain wet fine okara. The resulting wet fine okara had a water content of 86% and an average particle size of 25 microns. The water absorption capacity of this okara was 34 times that of the okara dry solid, and the oil absorption capacity was 13 times that of the oil content.
Production Example 2 (general tofu okara)
Okara that is traditionally produced in a commercial tofu production process for producing tofu from whole soybeans is okara that can be obtained with a stone mill without being refined with a commit roll or a high-pressure homogenizer as in Production Example 1, The okara had a moisture content of 81% and an average particle size of 1,000 microns. The water absorption capacity of this okara was 8 times the solid content of the okara dry solid, and the oil absorption capacity was 4 times the oil absorption capacity.
Production Example 3 (Semi-dried ultra-fine okara)
In order to make the average particle diameter of okara obtained in the same manner as in Production Example 1 7 μm, it is impossible in a wet state. Therefore, the water content is set to 45% with a flash dryer, and a counter jet mill (manufactured by Hosokawa Micron Corporation) is used. And jetted from the nozzle at the speed of sound to collide with each other to obtain fine okara. The okara had a water content of 45% and an average particle size of 7 microns. The water absorption capacity of this okara was 7 times that of the dried okara solid, and the oil absorption capacity was 3 times that of the oil content.
Production Example 4 (flash drying okara)
The fine okara obtained in Production Example 1 was dried while being finely pulverized with a pin mill in a hot air stream at 180 ° C. using a micron dryer (manufactured by Hosokawa Micron Corporation). The resulting fine okara had a water content of 3% and an average particle size of 150 microns. The water absorption capacity of this okara was 12 times that of the okara dry solid, and the oil absorption capacity was 7 times.
Production Example 5 (freeze-dried okara)
2 kg of the fine okara obtained in Production Example 1 was rapidly frozen to −40 ° C., and frozen at a shelf temperature of 50 ° C. and a degree of vacuum of −40 mmHg for 3 days using a freeze dryer (manufactured by Nisku Kogyo Co., Ltd.). Dried. The resulting fine okara had a water content of 3% and an average particle size of 100 microns. The water absorption capacity of this okara was 14 times that of the okara dry solid, and the oil absorption capacity was 4 times that of the oil content.
Production Example 6 (wet okara)
When producing in the same manner as in Production Example 1, using a high-pressure homogenizer, 200 kg / cm ² The okara was homogenized once at a pressure of 5 ° C and flash dried. The resulting okara had a water content of 70% and an average particle size of 150 microns. The water absorption capacity of the okara was 25 times the solid content of the dried okara, and the oil absorption capacity was 10 times the oil absorption capacity.
The water absorption capacity of these okara was measured by adding water to wet okara, stirring with a Kenwood mixer (rotation speed: 60 rpm for 1 minute), and leaving at 25 ° C. for 24 hours to retain water. The water absorption capacity was converted to okara dry weight.
The oil absorption capacity of these okara was measured by adding the oil and fat to wet okara, stirring with a Kenwood mixer (at 60 rpm for 1 minute), leaving the mixture at 60 ° C. for 24 hours, and holding the oil and fat. The oil absorption capacity was converted to the dry weight of okara.
Example 1 (mayonnaise-like food using wet fine okara)
Okara 50% obtained in the same manner as in Production Example 1, rapeseed white squeezed oil 20%, rice brewed vinegar 13% (acidity 4%), water 17%, powdered mustard 0.8%, salt and flavor each 0 The water portions prepared by adding 0.1% were separately aged for 5 minutes at 65 ° C. using an Ajihomomixer (manufactured by Tokushu Kika Co., Ltd.), filled in small sachets, and cooled in a refrigerator at 5 ° C. for 17 hours. To produce a mayonnaise-like food (semi-solid dressing).
The viscosity of the present mayonnaise-like food was maintained at 60,000 cp or more despite an extremely low oil content of 21%. The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.
I ate this mayonnaise-like food, but did not feel any roughness. This mayonnaise-like food was frozen in a freezer at -28 ° C for 24 hours, and then thawed in an atmosphere at 20 ° C, but the oil and water were not separated at all, and the original shape was maintained. . Also, 100 g of the present mayonnaise-like food was heated in a microwave oven with a 500 W output for 1 minute, but the oil and water were not separated at all, and the shape was kept in its original state.
50 g of this mayonnaise-like food was sandwiched between bread doughs and baked in an oven at 180 ° C. for 15 minutes, but oil and water were not separated at all.
Example 2 (Mayonnaise-like food using wet fine okara)
Okara 65% obtained in the same manner as in Production Example 1, rapeseed white squeezed oil 5%, rice brewed vinegar 7% (acidity 4%), water 23%, powdered mustard 0.8%, salt and flavor each 0 The water portions prepared by adding 0.1% were separately aged for 5 minutes at 65 ° C. using an Ajihomomixer (manufactured by Tokushu Kika Co., Ltd.), filled in small sachets, and cooled in a refrigerator at 5 ° C. for 17 hours. To produce a mayonnaise-like food (semi-solid dressing).
This mayonnaise-like food had a viscosity of 60,000 cp or more despite an extremely low oil content of 6.8%. The solid content of okara in the mayonnaise-like food was 9.1% based on dry solids. I ate this mayonnaise-like food, but did not feel any roughness. This mayonnaise-like food was frozen in a freezer at −28 ° C. for 24 hours, and then thawed in an atmosphere of 20 ° C. However, oil and water were not separated at all, and the shape remained in its original state. .
Further, 100 g of the present mayonnaise-like food was heated for 1 minute in a microwave oven with a 500 W output, but the oil and water were not separated, and the shape was kept in its original state.
50 g of this mayonnaise-like food was sandwiched between bread doughs and baked in an oven at 180 ° C. for 15 minutes, but oil and water were not separated at all.
Example 3 (Mayonnaise-like food using wet fine okara)
Okara 20% obtained in the same manner as in Production Example 1, rapeseed white squeezed oil 50%, rice brewed vinegar 17% (acidity 4%), water 13%, powdered mustard 0.8%, salt and flavor each 0 The water portions prepared by adding 0.1% were separately aged for 5 minutes at 65 ° C. using an Ajihomomixer (manufactured by Tokushu Kika Co., Ltd.), filled in small sachets, and cooled in a refrigerator at 5 ° C. for 17 hours. To produce a mayonnaise-like food (semi-solid dressing).
This mayonnaise-like food had a viscosity of 60,000 cp or more despite an extremely low oil content of 6.8%. The solid content of okara in this mayonnaise-like food was 2.8% per dry solid content.
I ate this mayonnaise-like food, but did not feel any roughness.
This mayonnaise-like food was frozen in a freezer at −28 ° C. for 24 hours, and then thawed in an atmosphere of 20 ° C. However, oil and water were not separated at all, and the shape remained in its original state. .
Also, 100 g of the present mayonnaise-like food was heated in a microwave oven with a 500 W output for 1 minute, but the oil and water were not separated at all, and the shape was kept in its original state.
50 g of this mayonnaise-like food was sandwiched between bread dough and baked in an oven at 180 ° C. for 15 minutes, but oil and water were not separated at all.
Example 4 (Mayonnaise-like food using moist okara)
Okara (obtained in the same manner as in Production Example 6) was added with water to give a solid content of 14%, 50% of which was rapeseed white oil, 20% of rice brewed vinegar (acidity 4%), and 17% of water. , Powdered mustard 0.8%, salt, and flavor 0.1% each were added, and the water portions were separately aged at 65 ° C for 5 minutes using an Ajihomo mixer, filled in small sachets, and then cooled at 5 ° C. For 17 hours to produce a mayonnaise-like food (semi-solid dressing).
This mayonnaise-like food kept the viscosity of 100,000 cp or more despite its extremely low oil content of 31%.
The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.
The present mayonnaise-like food was eaten, but had a slight texture but had a good mouthfeel.
This mayonnaise-like food was frozen in a freezer at −28 ° C. for 24 hours, and then thawed in an atmosphere of 20 ° C. However, oil and water were not separated at all, and the shape remained in its original state. .
Also, 100 g of the present mayonnaise-like food was heated in a microwave oven with a 500 W output for 1 minute, but the oil and water were not separated at all, and the shape was kept in its original state.
50 g of this mayonnaise-like food was sandwiched between bread dough and baked in an oven at 180 ° C. for 15 minutes, but oil and water were not separated at all.
Comparative Example 1 (mayonnaise-like food using common tofu okara)
Water is added to the okara obtained in Production Example 2 to make the okara 50% having a solid content of 14% and an average particle diameter of 1,000 microns, rapeseed white oil 20%, and rice brewing vinegar 13% (acidity 4 %), Water 17%, powdered mustard 0.8%, salt, and flavor 0.1% each, and separately prepared water portions at 65 ° C. for 5 minutes using an Ajihomo mixer (8,000 rpm). Then, after filling in a small bag, it was cooled in a refrigerator at 5 ° C. for 17 hours to produce a mayonnaise-like food (semi-solid dressing).
This mayonnaise-like food had a viscosity of 3,000 cp or less, despite the extremely low oil content of 21% oil, and was a low-viscosity mayonnaise-like food. The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.
I ate this mayonnaise-like food, but it had a lot of grain and was hard to eat.
This mayonnaise-like food was placed in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in an atmosphere of 20 ° C., but oil and water were separated, and 100 g of this mayonnaise-like food was microwaved at 500 W output. For 1 minute, oil and water were also separated.
Comparative Example 2 (mayonnaise-like food using semi-dried ultra-fine okara)
Water was added to the fine okara obtained in Production Example 3 to make okara 50% having a solid content of 14% and an average particle size of 7 microns, rapeseed white oil 20%, and rice brewing vinegar 13% (acidity 4 %), Water 17%, powdered mustard 0.8%, salt, and flavor 0.1% each, and separately prepared water portions at 65 ° C. for 5 minutes using an Ajihomo mixer (8,000 rpm). Then, after filling in a small bag, it was cooled in a refrigerator at 5 ° C. for 17 hours to produce a mayonnaise-like food (semi-solid dressing).
This mayonnaise-like food had a viscosity of 3,000 cp or less, despite the extremely low oil content of 21% oil, and was a low-viscosity mayonnaise-like food. The solid content of okara in this mayonnaise-like food was 9.8% per dry solid content. This mayonnaise-like food was eaten, but there was no graininess, but it had a watery flavor due to low water absorption.
This mayonnaise-like food was placed in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in an atmosphere of 20 ° C., but oil and water were separated, and 100 g of this mayonnaise-like food was microwaved at 500 W output. For 1 minute, oil and water were also separated.
Comparative Example 3 (mayonnaise-like food using flash dried okara)
Water is added to okara obtained in the same manner as in Production Example 4 to obtain a solid content of 14%, okara 50%, rapeseed white oil 20%, rice brewed vinegar 13% (acidity 4%), water 17% , Powdered mustard, 0.8% salt, and 0.1% each of flavor were added, and the water portions were separately aged at 65 ° C. for 5 minutes with an azihomomixer, but the viscosity was as small as 800 cp and the fluidity was low. Yes, it was left as it was for about 5 minutes, but water and oil were separated, so it did not become mayonnaise-like food.
Comparative Example 4 (Mayonnaise-like food using freeze-dried okara)
Water is added to okara obtained in the same manner as in Production Example 5 to obtain okara 50% having a solid content of 14% and an average particle size of 100 microns, rapeseed white oil 20%, and rice brewing vinegar 13% ( Acidity 4%), water 17%, powdered mustard 0.8%, salt and flavor 0.1% each was added, and the water portions were separately prepared at 65 ° C for 5 minutes using an azihomomixer. 000 rpm), filled in a small bag, and cooled in a refrigerator at 5 ° C. for 17 hours to produce a mayonnaise-like food (semi-solid dressing).
This mayonnaise-like food had an extremely low oil content of 21%, and had a viscosity of 50,000 cp or more.
The solid content of okara in this mayonnaise-like food was 7.0% per dry solid content.
This mayonnaise-like food was eaten, but some graininess remained. After placing in a -28 ° C freezer for 24 hours and freezing, it was thawed in an atmosphere of 20 ° C. Separation of oil and water was observed. Did not keep the state. When 100 g of the present mayonnaise-like food was heated in a microwave oven with a 500 W output for 1 minute, oil and water were similarly separated.
Example 5 (Margarine-like food 1)
To 15% of okara 15% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, 35% of hardened fish oil and 50% of hardened palm oil were added, and emulsified at 65 ° C for 10 minutes with a homomixer. (10,000 rpm) and rapidly cooled to 5 ° C. with a combinator (manufactured by Schroeder Co., Ltd.) to obtain a margarine-like food.
The solid content of okara in the present margarine-like food was 2.1% per dry solid content. This margarine-like food did not use any emulsifiers, but did not separate oil and water, and was excellent in spreadability of bread and the like (spreadability) compared to those using a water-in-oil emulsion. .
This margarine-like food was put in a freezer at -28 ° C for 3 days to freeze it, and then thawed in an atmosphere at 20 ° C, but no separation of oil and water was observed and the shape retention was good. Further, 100 g of the present margarine-like food was heated for 1 minute in a microwave oven with a power of 500 W, but no separation of oil and water was observed and the preservation was good. In addition, the present margarine-like food was baked in an oven at 180 ° C., but oil and water were not separated at all and there was unburned residue. No roughness was observed even when this margarine-like food was eaten, and the flavor was excellent.
Example 6 (Margarine-like food 2)
To 10% of okara 10% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, 40% of hardened fish oil and 42% of hardened palm oil were added, and 8% of water was added. The mixture was emulsified at 10,000C for 10 minutes (10,000 rpm) and rapidly cooled to 5C with a combinator (manufactured by Schrader) to obtain a margarine-like food.
The solid content of okara in this margarine-like food was 1.4% per dry solid content. This margarine-like food did not use any emulsifiers, but did not separate oil and water, and was excellent in spreadability of bread and the like (spreadability) compared to those using a water-in-oil emulsion. . This margarine-like food was put in a freezer at -28 ° C for 3 days to freeze it, and then thawed in an atmosphere at 20 ° C, but no separation of oil and water was observed and the shape retention was good. Further, 100 g of the present margarine-like food was heated for 1 minute in a microwave oven with a power of 500 W, but no separation of oil and water was observed and the preservation was good.
In addition, the present margarine-like food was baked in an oven at 180 ° C., but oil and water were not separated at all and there was unburned residue. No roughness was observed even when this margarine-like food was eaten, and the flavor was excellent.
Example 7 (Margarine-like food 3)
40% fish hardened oil and 32% palm hardened oil were added to okara 23% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and 5% of water was added. The mixture was emulsified at 10,000C for 10 minutes (10,000 rpm) and rapidly cooled to 5C with a combinator (manufactured by Schrader) to obtain a margarine-like food.
The solid content of okara in the present margarine-like food was 3.2% per dry solid content. This margarine-like food did not use any emulsifiers, but did not separate oil and water, and was excellent in spreadability of bread and the like (spreadability) compared to those using a water-in-oil emulsion. . This margarine-like food was put in a freezer at -28 ° C for 3 days to freeze it, and then thawed in an atmosphere at 20 ° C, but no separation of oil and water was observed and the shape retention was good. Also, 100 g of the present margarine-like food was heated for 1 minute with an electronic cash register having a power of 500 W, but no separation of oil and water was observed, and the retention was good.
Further, when this margarine-like food was baked in an oven at 180 ° C., oil and water were not separated at all, and there was unburned residue. No roughness was observed even when this margarine-like food was eaten, and the flavor was excellent.
Example 8 (liquid margarine-like food 1)
Absorbed 40% of rapeseed white oil and 20% of water to 40% of okara having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and then 65 ° C at 10,000 rpm with a homomixer. For 15 minutes, and cooled to 5 ° C. to prepare a liquid margarine-like food. The solid content of okara in the liquid margarine-like food was 5.6% per dry solid content. This liquid margarine-like food does not change with time, even though it does not use any emulsifier, compared to the one using a water-in-oil emulsion. The mixture was heated in a microwave for 1 minute, but no separation of oil and water was observed and the preservation was good. When the liquid margarine-like food was baked in an oven at 180 ° C., oil and water were not separated at all, and there was unburned residue. This was eaten, but had a flavor in which bitterness and odor of the emulsifier were not felt at all as compared with those using polyglycerin condensed ricinolenate, which is a commonly used emulsifier.
Example 9 (liquid margarine-like food 2)
Absorbed 50% of rapeseed white oil and 20% of water to 30% of okara, having a solid content of 14% and an average particle diameter of 25 microns, and obtained in the same manner as in Production Example 1, and then 65 ° C at 10,000 rpm with a homomixer. For 15 minutes, and cooled to 5 ° C. to prepare a liquid margarine-like food. The solid content of okara in the liquid margarine-like food was 4.2% per dry solid content. This liquid margarine-like food does not change with time, even though it does not use any emulsifier, compared to the one using a water-in-oil emulsion. The mixture was heated in a microwave for 1 minute, but no separation of oil and water was observed and the preservation was good. When the liquid margarine-like food was baked in an oven at 180 ° C., oil and water were not separated at all, and there was unburned residue. This was eaten, but had a flavor in which bitterness and odor of the emulsifier were not felt at all as compared with those using polyglycerin condensed ricinolenate, which is a commonly used emulsifier.
Example 10 (liquid margarine-like food 3)
Absorbed 25% of rapeseed white oil and 7% of water to 68% of okara having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and then 65 ° C at 10,000 rpm with a homomixer. For 15 minutes, and cooled to 5 ° C. to prepare a liquid margarine-like food. The solid content of okara in this liquid margarine-like food was 9.5% per dry solid content. This liquid margarine-like food does not change with time, even though it does not use any emulsifier, compared to the one using a water-in-oil emulsion. The mixture was heated in a microwave for 1 minute, but no separation of oil and water was observed and the preservation was good. When the liquid margarine-like food was baked in an oven at 180 ° C., oil and water were not separated at all, and there was unburned residue. This was eaten, but had a flavor in which bitterness and odor of the emulsifier were not felt at all as compared with those using polyglycerin condensed ricinolenate, which is a commonly used emulsifier.
Example 11 (Spread 1)
Absorbed 50% of rapeseed oil and 10% of water to 40% of okara having a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, and then subjected to homomixer at 10,000 rpm at 65 ° C. Spread was prepared by heating and stirring for 15 minutes and cooling to 5 ° C. The solid content of okara in the spread was 5.6% per dry solids. This spread was heated for 1 minute in a microwave oven of 500 W output without changing over time, even though it did not use any emulsifier, compared to the one using a water-in-oil emulsion. However, no separation of oil and water was observed, and the formation was good. The spread was baked in an oven at 180 ° C., but the oil and water were not separated at all, and there was unburned residue. I ate this, but I could not feel any graininess and the flavor was excellent.
Example 12 (Spread 2)
Absorbed 50% of rapeseed hardened oil and 25% of water to 25% of okara having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and then subjected to a homomixer at 10,000 rpm at 65 ° C. Spread was prepared by heating and stirring for 15 minutes and cooling to 5 ° C. The solid content of okara in the spread was 3.5% per dry solids. This spread was heated for 1 minute in a microwave oven of 500 W output without changing over time, even though it did not use any emulsifier, compared to the one using a water-in-oil emulsion. However, no separation of oil and water was observed, and the formation was good. The spread was baked in an oven at 180 ° C., but the oil and water were not separated at all, and there was unburned residue. I ate this, but I could not feel any graininess and the flavor was excellent.
Example 13 (spread 3)
Absorbed 40% of rapeseed oil and 25% of water to 35% of okara 35% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and then homogenized at 10,000 rpm at 65 ° C. with a homomixer. Spread was prepared by heating and stirring for 15 minutes and cooling to 5 ° C. The solid content of okara in the spread was 4.9% per dry solids. This spread was heated for 1 minute in a microwave oven of 500 W output without changing over time, even though it did not use any emulsifier, compared to the one using a water-in-oil emulsion. However, no separation of oil and water was observed, and the formation was good. The spread was baked in an oven at 180 ° C., but the oil and water were not separated at all, and there was unburned residue. I ate this, but I could not feel any graininess and the flavor was excellent.
Example 14 (Spread 4)
Absorbed 30% of rapeseed hardened oil and 5% of water to 65% of okara, having a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, and then homogenized at 10,000 rpm at 65 ° C. with a homomixer. Spread was prepared by heating and stirring for 15 minutes and cooling to 5 ° C. The solid content of okara in the spread was 9.1% per dry solids. This spread was heated for 1 minute in a microwave oven of 500 W output without changing over time, even though it did not use any emulsifier, compared to the one using a water-in-oil emulsion. However, no separation of oil and water was observed, and the formation was good. The spread was baked in an oven at 180 ° C., but the oil and water were not separated at all, and there was unburned residue. I ate this, but I could not feel any graininess and the flavor was excellent.
Example 15 (Whipped cream 1)
A fat and oil portion prepared in the same manner as in Production Example 1 and having a solid content of 14% and an average particle size of 25 μm and a rapeseed hardened oil (melting point 30 ° C.) 40% to 30% and water 30% adjusted with flavor Is added to each of the water portions, and 0.05% of sodium hexametaphosphate is further added thereto. The mixture is rehydrated at 65 ° C. for 5 minutes with an azihomomixer, and 70 kg / cm with a homogenizer. ² After homogenizing at a pressure of 5 ° C., the mixture was quickly cooled to 5 ° C. or less with ice water to produce a whipped cream. The viscosity of this whipped cream was 300 cp, the overrun was 90%, and a whipped cream having a light texture was obtained.
The solid content of okara in this whipped cream was 4.2% per dry solid content.
The whipped cream was allowed to stand at room temperature of 15 ° C. for 24 hours, but there was no water separation, the shape retention was excellent, and the texture and flavor were very good. When the whipped cream was left in a refrigerator at 5 ° C. for 24 hours, no self-emulsification phenomenon returning to a liquid state was observed. Furthermore, this whipped cream was napped into a decoration cake, frozen in a freezer at −28 ° C. for one week, and then thawed in an atmosphere of 20 ° C. However, there was no cracking of the whipped cream on the cake surface, and oil and water were completely separated. And its shape remained intact.
Example 16 (Whipped cream 2)
An oil and fat portion prepared in the same manner as in Production Example 1 and having a solid content of 14% and an average particle size of 25 microns, and a rapeseed oil (melting point 30 ° C.) 30% to arachis 15%, and water 55% adjusted by flavor Was added to each of the water portions prepared, and 0.1% of sodium hexametaphosphate was further added. The mixture was hydrated at 65 ° C. for 5 minutes with an azimohomomixer, and 70 kg / cm with a homogenizer. ² After homogenizing at a pressure of 5 ° C., the mixture was quickly cooled to 5 ° C. or less with ice water to produce a whipped cream.
The viscosity of this whipped cream was 300 cp, the overrun was 90%, and a whipped cream having a light texture was obtained. The solid content of okara in this whipped cream was 2.1% per dry solid content.
The whipped cream was allowed to stand at room temperature of 15 ° C. for 24 hours, but there was no water separation, the shape retention was excellent, and the texture and flavor were very good. When the whipped cream was left in a refrigerator at 5 ° C. for 24 hours, no self-emulsification phenomenon returning to a liquid state was observed. Furthermore, this whipped cream was napped into a decoration cake, frozen in a freezer at −28 ° C. for one week, and then thawed in an atmosphere of 20 ° C. However, there was no cracking of the whipped cream on the cake surface, and oil and water were completely separated. And its shape remained intact.
Example 17 (Whipped cream 3)
An oil and fat portion prepared in the same manner as in Production Example 1 and having a solid content of 14% and an average particle size of 25 μm and a karase hardened oil (melting point 30 ° C.) 25% to 25%, and water 25% adjusted with flavor Was added to each of the water portions, and 0.3% of sodium hexametaphosphate was further added thereto. The mixture was hydrated at 65 ° C. for 5 minutes using an azimohomomixer, and 70 kg / cm using a homogenizer. ² After homogenizing at a pressure of 5 ° C., the mixture was quickly cooled to 5 ° C. or less with ice water to produce a whipped cream.
The viscosity of this whipped cream was 300 cp, the overrun was 90%, and a whipped cream having a light texture was obtained. The solid content of okara in this whipped cream was 7.0% per dry solid content.
The whipped cream was allowed to stand at room temperature of 15 ° C. for 24 hours, but there was no water separation, the shape retention was excellent, and the texture and flavor were very good. When the whipped cream was left in a refrigerator at 5 ° C. for 24 hours, no self-emulsification phenomenon returning to a liquid state was observed. Furthermore, this whipped cream was napped into a decoration cake, frozen in a freezer at −28 ° C. for one week, and then thawed in an atmosphere of 20 ° C. However, there was no cracking of the whipped cream on the cake surface, and oil and water were completely separated. And its shape remained intact.
Example 18 (cream cheese-like food 1)
Oil and fat prepared by the same method as in Production Example 1 and having a solid content of 14%, an average particle size of 25 microns, okara 30%, natural cheese 30%, rapeseed hardened oil (melting point 30 ° C) 20%, and a flavor. The water portion prepared by adding 20% of adjusted water was absorbed, and 0.05% of sodium hexametaphosphate was further added thereto. The mixture was hydrated at 65 ° C. for 5 minutes with an azihomomixer, and 50 kg / cm with a homogenizer. ² After the mixture was homogenized under the pressure described above, it was quickly cooled to 5 ° C. or less with ice water to produce a cream cheese-like food.
The viscosity of this cream cheese-like food was 1,000 cp, and when whipped, the overrun was 70% and had a light texture with no roughness and good flavor. The solid content of okara in this cream cheese-like food was 4.2% per dry solid content.
The cream cheese-like food was left at 35 ° C. for 24 hours, but no separation of water and oil was observed. Similarly, this cream cheese-like food was left under refrigeration at 5 ° C. for 24 hours, but no separation of water and oil was observed. Furthermore, this cream cheese-like food was placed in a freezer at −28 ° C. for 24 hours, frozen and thawed in an atmosphere at 20 ° C. for 20 hours, but the oil and water were not separated at all, and the original shape was maintained. I was
The product was whipped and baked in an oven at 180 ° C., but the oil and water were not separated at all, and some were left unburned. Further, 100 g of the cream cheese-like food was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no roughness was observed when eating, and no deterioration in flavor was observed.
Example 19 (cream cheese-like food 2)
An oil and fat portion prepared in the same manner as in Production Example 1 and having a solid content of 14%, an average particle size of 25 μm, okara 10%, natural cheese 40%, rapeseed hardened oil (melting point 30 ° C.) 35%, and a flavor The water portion prepared by adding 15% of the adjusted water was absorbed, and 0.02% of sodium hexametaphosphate was further added. The mixture was washed with an azihomomixer at 65 ° C for 5 minutes, and then homogenized with a homogenizer at 50 kg / cm. ² After the mixture was homogenized under the pressure described above, it was quickly cooled to 5 ° C. or less with ice water to produce a cream cheese-like food. The viscosity of this cream cheese-like food was 1,000 cp, and when whipped, the overrun was 70% and had a light texture with no roughness and good flavor. The solid content of okara in this cream cheese-like food was 1.4% per dry solid content.
The cream cheese-like food was left at 35 ° C. for 24 hours, but no separation of water and oil was observed. Similarly, this cream cheese-like food was left under refrigeration at 5 ° C. for 24 hours, but no separation of water and oil was observed. Furthermore, this cream cheese-like food was placed in a freezer at −28 ° C. for 24 hours, frozen and thawed in an atmosphere of 20 ° C. for 20 hours, but the oil and water were not separated at all, and the original shape was maintained. I was The product was whipped and baked in an oven at 180 ° C., but the oil and water were not separated at all, and some were left unburned. Further, 100 g of the present cream cheese-like food was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no roughness was observed when eating, and no deterioration in flavor was observed.
Example 20 (cream cheese-like food 3)
Oil and fat prepared with the same method as in Production Example 1 and having a solid content of 14%, an average particle diameter of 25 microns, okara 40%, natural cheese 10%, rapeseed hardened oil (melting point 30 ° C) 10%, and a flavor. The water portion prepared by adding 40% of the adjusted water was absorbed, and 0.3% of sodium hexametaphosphate was further added. The mixture was hydrated at 65 ° C. for 5 minutes using an azihomomixer, and 50 kg / cm using a homogenizer. ² After the mixture was homogenized under the pressure described above, it was quickly cooled to 5 ° C. or less with ice water to produce a cream cheese-like food.
The viscosity of this cream cheese-like food was 1,000 cp, and when whipped, the overrun was 70% and had a light texture with no roughness and good flavor. The solid content of okara in the cream cheese-like food was 5.6% per dry solid content.
The cream cheese-like food was left at 35 ° C. for 24 hours, but no separation of water and oil was observed.
Similarly, this cream cheese-like food was left under refrigeration at 5 ° C. for 24 hours, but no separation of water and oil was observed. Furthermore, this cream cheese-like food was placed in a freezer at −28 ° C. for 24 hours, frozen and thawed in an atmosphere at 20 ° C. for 20 hours, but the oil and water were not separated at all, and the original shape was maintained. I was The product was whipped and baked in an oven at 180 ° C., but the oil and water were not separated at all, and some were left unburned. Further, 100 g of the present cream cheese-like food was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was. In addition, no roughness was observed when eating, and no deterioration in flavor was observed.
Example 21 (hydrated chocolate 1)
30% of sugar, 30% of cacao mass, and 15% of palm fractionated hardened oil were added to 30% of solid content, 30% of average particle diameter of 150 microns obtained from the same manner as in Production Example 6, and the mixture was heated at 65 ° C in a horizontal kneader. The mixture was heated for 10 minutes, rolled, sent to a defoaming tank, molded, cooled to 20 ° C. or lower in a cooling tunnel, and a water-containing chocolate was prepared. The solid content of okara in the wet chocolate was 4.2% per dry solid content.
This water-containing chocolate was put in a freezer at -28 ° C for 3 days, frozen and thawed at 25 ° C, but water and oil were not separated. The hydrated chocolate was baked in an oven at 180 ° C., but the oil and water were not separated at all and there was unburned residue. Further, 100 g of the water-containing chocolate was taken and heated in a microwave oven with a power of 500 W for 5 minutes. However, no separation was observed between water and oil, and the shape remained as it was. In addition, no roughness was observed when eating, and no deterioration in flavor was observed.
Example 22 (hydrated chocolate 2)
25% of sugar, 10% of cacao mass, and 20% of palm fractionated hardened oil were added to 30% of solid content and 45% of average particle diameter of 150 micron obtained in the same manner as in Production Example 6, and the mixture was heated at 65 ° C in a horizontal kneader. The mixture was heated for 10 minutes, rolled, sent to a defoaming tank, molded, cooled to 20 ° C. or lower in a cooling tunnel, and a water-containing chocolate was prepared. The solid content of okara in the wet chocolate was 6.3% per dry solid content.
This water-containing chocolate was put in a freezer at -28 ° C for 3 days, frozen and thawed at 25 ° C, but water and oil were not separated. The hydrated chocolate was baked in an oven at 180 ° C., but the oil and water were not separated at all and there was unburned residue. Further, 100 g of the water-containing chocolate was taken and heated in a microwave oven with a power of 500 W for 5 minutes. However, no separation was observed between water and oil, and the shape remained as it was. In addition, no roughness was observed when eating, and no deterioration in flavor was observed.
Example 23 (hydrated chocolate 3)
40% of sugar, 20% of cacao mass, and 30% of palm fractionated hardened oil were added to 30% of solid content obtained in the same manner as in Production Example 6 and 10% of okara having an average particle size of 150 microns, and the mixture was heated at 65 ° C in a horizontal kneader. The mixture was heated for 10 minutes, rolled, sent to a defoaming tank, molded, cooled to 20 ° C. or lower in a cooling tunnel, and a water-containing chocolate was prepared. The solid content of okara in the wet chocolate was 1.4% per dry solid content.
This water-containing chocolate was put in a freezer at -28 ° C for 3 days, frozen and thawed at 25 ° C, but water and oil were not separated. The hydrated chocolate was baked in an oven at 180 ° C., but the oil and water were not separated at all and there was unburned residue. Further, 100 g of the water-containing chocolate was taken and heated in a microwave oven with a power of 500 W for 5 minutes. However, no separation was observed between water and oil, and the shape remained as it was. In addition, no roughness was observed when eating, and no deterioration in flavor was observed.
Example 24 (Ganache 1)
After absorbing 20% of fresh cream and 20% of rapeseed hardened oil (melting point 30 ° C.) to 30% of okara 30% having a solid content of 14% and an average particle diameter of 25 μm obtained in the same manner as in Production Example 1, cacao mass 15% And sugar 15% at 60 ° C. with an azihomomixer and cooled to 10 ° C. or less to produce ganache.
The viscosity of this ganache was 3,000 cp, and the flavor was good without roughness.
The solid content of okara of this ganache was 4.2% per dry solid content.
This ganache was placed in a freezer at -28 ° C for 24 hours, frozen and thawed in an atmosphere at 20 ° C, but water and oil were not separated at all, and the original shape was maintained. The ganache was whipped and baked in an oven at 180 ° C., but water and oil were not separated at all, and there was unburned residue. Further, 100 g of the ganache was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was.
Example 25 (Ganache 2)
After absorbing 15% of fresh cream and 5% of rapeseed hardened oil (melting point 30 ° C.) to 14% of solid content and 25% of average particle diameter of 25 μm obtained in the same manner as in Production Example 1, 35% of cacao mass And 20% of sugar were mixed at 60 ° C. with an azihomomixer and cooled to 10 ° C. or less to produce ganache.
The viscosity of this ganache was 3,000 cp, and the flavor was good without roughness.
The solid content of okara of this ganache was 3.5% per dry solid content.
This ganache was placed in a freezer at -28 ° C for 24 hours, frozen and thawed in an atmosphere at 20 ° C, but water and oil were not separated at all, and the original shape was maintained. The ganache was whipped and baked in an oven at 180 ° C., but water and oil were not separated at all, and there was unburned residue.
Further, 100 g of the ganache was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was.
Example 26 (Ganache 3)
After absorbing 25% of fresh cream and 15% of rapeseed hardened oil (melting point 30 ° C.) to 10% of okara 10% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, cacao mass 25% And 25% of sugar were mixed at 60 ° C. with an azihomomixer and cooled to 10 ° C. or less to produce ganache.
The viscosity of this ganache was 3,000 cp, and the flavor was good without roughness. The solid content of okara of this ganache was 1.4% per dry solid content.
This ganache was placed in a freezer at -28 ° C for 24 hours, frozen and thawed in an atmosphere at 20 ° C, but water and oil were not separated at all, and the original shape was maintained. The ganache was whipped and baked in an oven at 180 ° C., but water and oil were not separated at all, and there was unburned residue. Further, 100 g of the ganache was taken and heated in a microwave oven with a power of 500 W for 5 minutes. Similarly, no separation was observed between water and oil, and the shape remained as it was.
Example 27 (Spice paste 1)
After absorbing 14% of solid content obtained in the same manner as in Production Example 1 to okara 60% having an average particle diameter of 25 microns, 5% of rice brewed vinegar (acidity 4%) and 5% of rapeseed white oil were absorbed. And 30% of mustard powder were added thereto, and the mixture was cured with a horizontal kneader (manufactured by Tokushu Kika Co., Ltd.) at 20 ° C. for 15 minutes to prepare a spice paste. The solid content of okara in the spice paste was 8.4% per dry solid content.
This spice paste was placed in a -28 ° C freezer for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The spice paste was baked in an oven at 180 ° C., but oil and water were not separated at all, and there was unburned residue. Further, 100 g of the spice paste was heated for 1 minute in a microwave oven with a power of 500 W, but no separation was observed between water and oil. In addition, no roughness was observed even after eating, and no deterioration in flavor was observed.
Example 28 (Spice paste 2)
After absorbing 14% of solid content obtained in the same manner as in Production Example 1 to okara 45% having an average particle diameter of 25 microns, 11% of rice brewed vinegar (acidity 4%) and 9% of rapeseed squeezed oil were absorbed. And 35% of wasabi powder were added, and the mixture was subjected to tanning at 20 ° C. for 15 minutes using a horizontal kneader (manufactured by Tokushu Kika Co., Ltd.) to prepare a spice paste. The solid content of okara in the spice paste was 6.3% per dry solid content.
This spice paste was placed in a -28 ° C freezer for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The spice paste was baked in an oven at 180 ° C., but oil and water were not separated at all, and there was unburned residue. Further, 100 g of the spice paste was heated for 1 minute in a microwave oven with a power of 500 W, but no separation was observed between water and oil. In addition, no roughness was observed even after eating, and no deterioration in flavor was observed.
Example 29 (Spice paste 3)
After absorbing 14% of solid content obtained in the same manner as in Production Example 1 to okara 70% having an average particle size of 25 microns, 13% of rice brewed vinegar (acidity 4%) and 7% of rapeseed white oil were absorbed. And wasabi powder (10%), and the mixture was dried at 20 ° C. for 15 minutes using a horizontal kneader (manufactured by Tokushu Kika Co., Ltd.) to prepare a spice paste. The solid content of okara in the spice paste was 9.8% per dry solid content.
This spice paste was placed in a -28 ° C freezer for 24 hours, frozen and thawed at 20 ° C, but no separation of water and oil was observed. The spice paste was baked in an oven at 180 ° C., but oil and water were not separated at all, and there was unburned residue. Further, 100 g of the spice paste was heated for 1 minute in a microwave oven with a power of 500 W, but no separation was observed between water and oil. In addition, no roughness was observed even after eating, and no deterioration in flavor was observed.
Example 30 (soybean bean jam 1)
Okara 50% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, sugar 40%, rapeseed white oil 5%, and water 5% in a horizontal kneader at 90 ° C. for 15 minutes. The mixture was heat-cured, filled into small sachets, and quickly cooled to 10 ° C. or less with ice water to produce soybean paste. The solid content of okara in this soybean bean paste was 7.0% per dry solid content.
This soybean paste was put in a freezer at -28 ° C for 24 hours, frozen and thawed in an atmosphere at 20 ° C, but no separation of water and oil was observed. The soybean bean paste was baked in an oven at 180 ° C., but the oil and water were not separated at all and there was unburned residue. Further, 100 g of this soybean bean jam was taken and heated in a microwave oven with a power of 500 W for 5 minutes, but no separation of oil and water was observed and the shape retention was good. In addition, even if this soybean bean was eaten, no roughness was seen and the flavor was excellent.
Example 31 (soybean bean jam 2)
Okara, 26%, sugar 62%, rapeseed white oil 9%, and water 3% obtained in the same manner as in Production Example 1 with a solid content of 14% and an average particle size of 25 microns at 90 ° C. for 15 minutes in a horizontal kneader. The mixture was heat-cured, filled into small sachets, and quickly cooled to 10 ° C. or less with ice water to produce soybean paste. The solid content of okara in this soybean bean paste was 3.6% per dry solid content.
The soybean paste was put in a freezer at -28 ° C for 24 hours, frozen and thawed in an atmosphere at 20 ° C, but no separation of water and oil was observed. The soybean bean paste was baked in an oven at 180 ° C., but the oil and water were not separated at all and there was unburned residue. Further, 100 g of this soybean bean jam was taken and heated in a microwave oven with a power of 500 W for 5 minutes, but no separation of oil and water was observed and the shape retention was good. In addition, even if this soybean bean was eaten, no roughness was seen and the flavor was excellent.
Example 32 (soybean bean jam 3)
Okara 58% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, sugar 25%, rapeseed white oil 8%, and water 9% were placed in a horizontal kneader at 90 ° C. for 15 minutes. The mixture was heat-cured, filled into small sachets, and quickly cooled to 10 ° C. or less with ice water to produce soybean paste. The solid content of okara in this soybean bean paste was 8.1% per dry solid content.
This soybean paste was put in a freezer at -28 ° C for 24 hours, frozen and thawed in an atmosphere at 20 ° C, but no separation of water and oil was observed. The soybean bean paste was baked in an oven at 180 ° C., but the oil and water were not separated at all and there was unburned residue. Further, 100 g of this soybean bean jam was taken and heated in a microwave oven with a power of 500 W for 5 minutes, but no separation of oil and water was observed and the shape retention was good. In addition, even if this soybean bean was eaten, no roughness was seen and the flavor was excellent.
Example 33 (Frozen dessert 1)
10% of coconut oil, 55% of water, 10% of skim milk powder, and 20% of sugar were added to 5% of okara 5% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and stirred and mixed. / Cm ² Was homogenized with a homogenizer, heat sterilized at 80 ° C. for 30 minutes, and then aged at 5 ° C. overnight, followed by freezing to produce a frozen dessert.
The solid content of okara in the frozen dessert was 0.7% per dry solid content. Although this frozen dessert did not use any emulsifier, there was no separation of oil and water from the frozen dessert mix after aging, no further separation of oil and water from frozen dessert after freezing, and no roughness was felt at all. .
Example 34 (Frozen dessert 2)
Okara 10% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, 3% of coconut oil, 65% of water, 5% of skim milk powder, and 17% of sugar were added, and mixed by stirring. / Cm ² Was homogenized with a homogenizer, heat sterilized at 80 ° C. for 30 minutes, and then aged at 5 ° C. overnight, followed by freezing to produce a frozen dessert.
The solid content of okara in this frozen dessert was 1.4% per dry solid content. Although this frozen dessert did not use any emulsifier, there was no separation of oil and water from the frozen dessert mix after aging, no further separation of oil and water from frozen dessert after freezing, and no roughness was felt at all. .
Example 35 (Frozen dessert 3)
20% of coconut oil, 7% of water, 3% of skim milk powder and 30% of sugar are added to 40% of okara 40% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, and are stirred and mixed. / Cm ² Was homogenized with a homogenizer, heat sterilized at 80 ° C. for 30 minutes, and then aged at 5 ° C. overnight, followed by freezing to produce a frozen dessert. The solid content of okara in the frozen dessert was 5.6% per dry solid content. Although this frozen dessert did not use any emulsifier, there was no separation of oil and water from the frozen dessert mix after aging, no further separation of oil and water from frozen dessert after freezing, and no roughness was felt at all. .
Example 36 (Potage soup 1)
Okara 20% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, 5% of milk fat, 50% of water, 10% of corn puree, and 5% of seasoning are added, and the mixture is mixed with a homomixer. The mixture was heated and stirred at 65 ° C. for 15 minutes at 5000 rpm to produce a corn potage soup.
The solid content of okara in this potage soup was 2.8% per dry solid content. Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt at all. The potage soup was placed in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C., but oil and water were not separated at all.
When 200 g of this potage soup was heated in a microwave oven with a power of 500 W for 2 minutes, oil and water were not separated at all.
Example 37 (Potage soup 2)
To 8% of okara 8% having a solid content of 14% and an average particle diameter of 25 microns obtained in the same manner as in Production Example 1, add 20% milk fat, 52% water, 8% corn puree, and 12% seasoning, and use a homomixer. The mixture was heated and stirred at 65 ° C. for 15 minutes at 5000 rpm to produce a corn potage soup.
The solid content of okara in this potage soup was 1.1% per dry solid content.
Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt at all. The potage soup was placed in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C., but oil and water were not separated at all.
When 200 g of this potage soup was heated in a microwave oven with a power of 500 W for 2 minutes, oil and water were not separated at all.
Example 38 (Potage soup 3)
Okara 40% having a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, 25% of milk fat, 19% of water, 14% of corn puree, and 2% of seasoning are added. The mixture was heated and stirred at 65 ° C. for 15 minutes at 5000 rpm to produce a corn potage soup. The solid content of okara in the potage soup was 5.6% per dry solid content. Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt at all. The potage soup was placed in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C., but oil and water were not separated at all.
When 200 g of this potage soup was heated in a microwave oven with a power of 500 W for 2 minutes, oil and water were not separated at all.
Example 39 (Potage soup 4)
10% milk fat, 60% water, 4% corn puree, 10% seasoning are added to okara 16% having a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1, and use a homomixer. The mixture was heated and stirred at 65 ° C. for 15 minutes at 5000 rpm to produce a corn potage soup.
The solid content of okara in this potage soup was 2.2% per dry solid content. Although this potage soup did not use any emulsifier, there was no separation of oil and water, and no roughness was felt at all. The potage soup was placed in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C., but oil and water were not separated at all.
When 200 g of this potage soup was heated in a microwave oven with a power of 500 W for 2 minutes, oil and water were not separated at all.
Example 40 (Hamburger 1)
Okara 7% with a solid content of 14% and an average particle size of 25 microns obtained in the same manner as in Production Example 1 53% minced meat, 11% soybean white squeezed oil, 6% water, 18% onion, 4% bread crumbs, 1% of seasoning was added, mixed for 3 minutes with a Kenwood mixer (medium speed), molded, and baked at 240 ° C. for 5 minutes to obtain a hamburger.
The solid content of okara in this hamburger was 0.98% per dry solids. Although this hamburger did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. This hamburger was placed in a -28 ° C freezer for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C, but oil and water were not separated at all. When 40 g of the hamburger was heated in a microwave oven with a 500 W output for 40 seconds, oil and water were not separated at all.
Example 41 (Hamburger 2)
A solid content of 14% obtained in the same manner as in Production Example 1 and an average particle size of 25 μm, okara 16%, ground minced meat 40%, soybean white oil 15%, water 8%, onion 15%, bread crumbs 5%, 1% of seasoning was added, mixed for 3 minutes with a Kenwood mixer (medium speed), molded, and baked at 240 ° C. for 5 minutes to obtain a hamburger. The solid content of okara in this hamburger was 2.2% per dry solid content. Although this hamburger did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. This hamburger was placed in a -28 ° C freezer for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C, but oil and water were not separated at all.
When 40 g of the hamburger was heated in a microwave oven with a 500 W output for 40 seconds, oil and water were not separated at all.
Example 42 (Hamburger 3)
A solid content of 14% obtained in the same manner as in Production Example 1 and an average particle size of 25 μm and okara 25%, ground grind 33%, soybean white squeezed oil 20%, water 4%, onion 10%, bread crumb 7%, 1% of seasoning was added, mixed for 3 minutes with a Kenwood mixer (medium speed), molded, and baked at 240 ° C. for 5 minutes to obtain a hamburger.
The solid content of okara in the hamburger was 3.5% per dry solids.
Although this hamburger did not use any emulsifier, there was no separation of oil and water, and no roughness was felt. This hamburger was placed in a -28 ° C freezer for 24 hours and frozen, and then thawed in an atmosphere at 20 ° C, but oil and water were not separated at all. When 40 g of the hamburger was heated in a microwave oven with a 500 W output for 40 seconds, oil and water were not separated at all.
Example 43 (Satsumaage 1)
Okara 5 ground okara 2nd grade surimi 50%, soybean white squeezed oil 2.5%, water 25%, salt 1. Add 5%, sugar 3.5%, glucose 2%, chemical seasoning 0.3%, potato starch 10.2%, make a dough at a temperature of 14 ° C with a silent cutter, mold at 140 ° C Two-stage frying was performed at 160 ° C. for 1.5 minutes for 1 minute to obtain Satsuma-age. The solid content of okara during the deep-fried fish cake was 0.7% per dry solid content.
Despite not using any emulsifier, this fish fried fish did not separate oil and water and did not feel rough. The fish cake was put in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in a 20 ° C. atmosphere, but oil and water were not separated at all. When 40 g of this fish cake was heated in a microwave oven with a power of 500 W for 40 seconds, oil and water were not separated at all.
Example 44 (Satsumaage 2)
The same as in Production Example 1, solid content 14%, average particle size 25 μm, okara 10%, oatmeal land-grade second surimi 59.5%, soybean white squeezed oil 5%, water 13%, salt 1. 5%, Sugar 3%, Glucose 2%, Chemical seasoning 0.3%, Potato starch 5.7% were added, and the dough was made with a silent cutter at a temperature of 14 ° C. A two-stage fry was performed at 160 ° C. for 1.5 minutes to obtain Satsuma-age. The solid content of okara during this deep-fried fish cake was 1.4% per dry solid content.
Despite not using any emulsifier, this fish fried fish did not separate oil and water and did not feel rough. The fish cake was put in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in a 20 ° C. atmosphere, but oil and water were not separated at all. When 40 g of this fish cake was heated in a microwave oven with a power of 500 W for 40 seconds, oil and water were not separated at all.
Example 45 (Satsumaage 3)
A solid content of 14% obtained in the same manner as in Production Example 1 and an average particle size of 25 μm. Okara 25%, Okasou land second-class surimi 30%, soybean white squeezed oil 10%, water 7%, salt 1.5%. , Sugar 6%, glucose 4%, chemical seasoning 0.3%, potato starch 16.2%, and finished with a silent cutter to make a dough at a temperature of 14 ° C. Two-stage frying was performed at 1.5 ° C. for 1.5 minutes to obtain Satsuma-age. The solid content of okara during the present fish fry was 3.5% per dry solid content.
Despite not using any emulsifier, this fish fried fish did not separate oil and water and did not feel rough. The fish cake was put in a freezer at −28 ° C. for 24 hours and frozen, and then thawed in a 20 ° C. atmosphere, but oil and water were not separated at all. When 40 g of this fish cake was heated in a microwave oven with a power of 500 W for 40 seconds, oil and water were not separated at all.
Industrial potential
According to the present invention, an emulsion food using a conventional emulsifier is left at room temperature or oil or water is separated when heated in a microwave oven or an oven. Water, oil, etc., which are difficult to separate from water and oil even when thawed after heating or freezing, spread, whipped cream, cream It can be used in the field of water- and oil-containing foods such as cheese-like foods, hydrated chocolate, ganache, spice paste, soybean paste, frozen desserts, soups, meat products, fishery products, and the like.

Claims (19)

A method for producing a water- and oil-containing food, wherein the oil and fat is absorbed into wet okara (water content: 55 to 95% by weight) having a particle size of 10 to 200 microns. 2. The method according to claim 1, wherein the particle size of the wet okara is 20 to 50 microns. 3. The method according to claim 1, wherein the water absorption capacity of wet okara is 15 to 40 times by weight per dry weight of okara. The method according to any one of claims 1 to 3, wherein the oil absorption capacity of the okara is 8 to 20 times by weight per dry weight of the okara. The method according to any one of claims 1 to 4, wherein the wet okara and the fats and oils further absorb water. The production according to any one of claims 1 to 5, wherein the food is a mayonnaise-like food, wherein water, oil and acid are absorbed in moist okara, and the oil is emulsified and oil-in-water emulsified under a heated atmosphere. Law. The food is a margarine-like food, wherein 70 to 90% by weight of moist okara solid oil is used in the food, and the mixture is emulsified in a heated atmosphere to emulsify in water-in-oil, followed by quenching. The production method according to any one of ranges 1 to 5. The food is a liquid margarine-like food, wherein the liquid oil is moistened with water at 20 to 60% by weight in a wet okara and water under a heating atmosphere to emulsify and cool by cooling. The production method according to any one of ranges 1 to 5. The production method according to any one of claims 1 to 5, wherein the food is a spread, and 20 to 60% by weight of a solid fat or oil in wet okara is absorbed in the food, and water is absorbed, and the mixture is dried under a heated atmosphere. The food is whipped cream, 20-50% by weight of solid oats and moisturized okara in the food and water are absorbed, polymerized phosphate is added, and the mixture is homogenized under a heated atmosphere, and homogenized to obtain an oil-in-water. The method according to any one of claims 1 to 5, wherein the emulsion is cooled after the emulsification. The food is cream cheese-like food, absorb 5 to 40% by weight of solid oils and fats in the food and wet water, add polymerized phosphate, mix cheese flavor or cheese, and heat The method according to any one of claims 1 to 5, wherein the mixture is quenched and quenched. The food is a water-containing chocolate, the solid oil and fat of moist okara is absorbed in the food by 10 to 40% by weight, cacao mass and sugar are added, the mixture is heated under an atmosphere, rolled, conched and defoamed. The method according to any one of the ranges 1 to 5. The production method according to any one of claims 1 to 5, wherein the food is ganache, and the solid oil and fat and milk or fresh cream are absorbed in moist okara, cacao mass and sugar are added, and the mixture is quenched in a heated atmosphere and rapidly cooled. 6. The method according to any one of claims 1 to 5, wherein the food is a spice paste, wherein the vinegar and liquid oil are absorbed into the wet okara, the spice is added, and the mixture is dried under a low-temperature atmosphere. The method according to any one of claims 1 to 5, wherein the food is soybean bean paste, wherein liquid oil is absorbed in wet okara, sugar is mixed in the food in an amount of 20 to 70% by weight, and the mixture is dried under a heated atmosphere. The method according to any one of claims 1 to 5, wherein the food is a frozen dessert, wherein solid oils and fats are absorbed in wet okara, sugar is added, the mixture is homogenized, and then frozen and frozen. The production method according to any one of claims 1 to 5, wherein the food is soup, and the fat and water are absorbed into moist okara, soup ingredients are added, and the mixture is cured under a heated atmosphere. The production method according to any one of claims 1 to 5, wherein the food is a livestock meat product, wherein the oil and fat are absorbed in moist okara, mixed with the meat raw material, heated after molding. The method according to any one of claims 1 to 5, wherein the food is a fishery kneaded product, wherein the oil and fat are absorbed in moist okara, the surimi is mixed with the surimi, and the product is heated after molding.