KR20220054922A - Instant food and its manufacturing methods using protein materials - Google Patents

Abstract

Provided is a dry processed protein product for use in instant foods which satisfactorily floats when eaten, readily returns to the original state in hot water, and is excellent in terms of texture, appearance, flavor, etc. and a method for manufacturing the same. The method for manufacturing a dry processed protein product for instant foods comprises the steps of forming a dough in particles in which dough serving as a raw material and containing a main protein (e.g., egg white) and starch are formed into particles, adhering the particles to each other while keeping the particles in contact with one another, and drying the adhered particles. In some cases, the protein which is to be imitated (including meat, shrimp, cold roe, etc.) can be also added.

Description

Instant food and its manufacturing methods using protein materials

The present invention provides a dried protein processed product for instant food that has good floatation in hot water and has excellent restorability, texture, and appearance.品) and its manufacturing method.

Conventionally, instant drying of instant noodles such as fried noodle and non-fried noodle, instant soup, instant miso soup, instant chazuke (rice rolled in hot tea), etc. As food, dry ingredients and dried processed products, such as eggs, meat (livestock), processed aquatic products, shrimp, and fried food, are used. Instantly dried food is designed to be ingested after 1 to 5 minutes of pouring hot water. Therefore, good restoration by hot water is required for dry ingredients and dried processed products. In addition, from the viewpoint of the aesthetics of instant dried food consumption, it is required that the dried ingredients and dried processed products float on the hot water after restoration by hot water, and that the original texture, appearance, and flavor of the material are excellent.

However, in the case of dried protein products (especially, dried meat ingredients), floating as it is and it sinks due to poor floating, poor restoration by hot water, and there are problems that the original texture and appearance of the material are also damaged. A review is in progress. For example, a method in which a processed meat part and a rod- or sheet-shaped edible object are brought into contact with each other (refer to Patent Document 1), or sliced seasoning A method of drying heated meat by microwave dielectric heating under reduced pressure, followed by drying with hot air (see Patent Document 2) is disclosed.

Japanese Patent Laid-Open No. 2005-052141 Japanese Patent No. 3078900

However, in these methods, although the improvement effect is recognized in some requests|requirements, such as recovery|restorability and floating in hot water, there existed a problem, such as a food texture and an appearance being impaired. For this reason, there is still a demand for a processed dry protein product for instant food and a method for producing the same, in addition to good floating in hot water and good restoration by hot water, and excellent texture, flavor, and appearance.

The present invention has been made in consideration of the above circumstances, and its purpose is to be used for instant food, and in addition to having good floating properties and excellent restoration by hot water, dry protein having excellent texture, appearance, flavor, etc. To provide a processed product and a method for manufacturing the same.

As a result of diligent efforts to solve the above problems, the present inventors have prepared dough containing, in addition to the main protein, which is a raw material, protein mimicking protein, starch, fats and oils, seasonings, etc. in irregular shapes with different particle diameters. By providing a small particle forming step of forming small grains, a small grain bonding step of adhering the small grains to each other in a state in which the small grains are in contact with each other, and a drying step of drying the adhered small grains, floating and hot water It was found that it was possible to provide a processed dry protein product for ready-to-eat food and a method for producing the same, which has good restoration properties and has the texture and appearance of a protein to be imitated (a protein to be mimicked), and thus the present invention has been completed. Further, according to the present invention, the main protein and starch are essential as raw materials, but it is not necessarily necessary to add the protein mimicking protein. For this reason, when the mimic protein is expensive and the main protein is cheap, it is economically effective. In this way, the method for producing a processed dry protein product for instant food according to the present invention comprises:

A small particle forming process of molding the dough containing the main protein and starch as raw materials into small grains, a small grain bonding process of adhering the small grains to each other in a state in which the small grains are in contact with each other, and a drying process of drying the adhered small grains. characterized. At this time, the small grain bonding step is preferably any one or a combination of a microwave irradiation step of irradiating small grains with microwaves to expand and adhere them, and a steaming step.

In the drying step, any one or combination of microwave drying, freeze drying, hot air drying, and reduced pressure drying is preferable.

Moreover, it is preferable that the most frequent diameter of a small grain is 0.1 mm - 20 mm. Moreover, it is preferable that the range of ±20% of the mode of small grain is 70% or less. In addition, "mode diameter ± 20%" means 80% to 120% of the numerical range (for example, when the mode diameter is 10 mm, 8 mm to 12 mm when the mode diameter of the small grain is expressed as a numerical value (for example, millimeters)) ) means the proportion of elementary particles belonging to In food, if the deviation is small like a machine product, it is undesirable because the artificial image is rather large. For this reason, it is preferable to set the deviation in the above range so that there is an appropriate deviation.

In addition, it is preferable that the main protein is egg white.

In addition, it is preferable that the amount of hot water absorbed by the dried protein processed product for instant food is 50 to 600% by weight.

The amount of hot water absorbed by weight is measured by measuring the weight after restoring the processed protein product for instant food in hot water of 90 degrees or higher for 3 minutes and removing the hot water, (weight after restoration - weight before restoration) / weight before restoration × 100 it will be shown

The dried protein processed product provided by the present invention has an advantage in that it floats on the surface of the hot water in use for instant food and has an excellent appearance, so that the appearance is good in the ready-to-eat food after restoration. Also, in ingestion, it is restored to be close to the raw material, and its texture (for example, the texture of chewing meat grains such as meat balls (meatball), firm texture such as shrimp, and crunchy texture such as cod roe) It has the advantage of being able to enjoy it. That is, by using the dried protein processed product of the present invention, it becomes possible to provide a protein food material for instant food excellent in restoring properties, floating, texture, appearance, and flavor.

In addition, according to the present invention, it is not necessary to necessarily add the mimicking protein as a raw material. For this reason, when the mimic protein is expensive and the main protein is inexpensive, the dried protein processed product can be provided inexpensively, which is economically effective.

1 is a radar chart summarizing the test results of Examples 1 to 3 and Comparative Example 1. FIG.
Fig. 2 is a radar chart summarizing the test results of Example 1 and Comparative Examples 2-3.
3 is a radar chart summarizing the test results of Examples 4 to 5 and Comparative Example 5;
Fig. 4 is a radar chart summarizing the test results of Examples 6 to 8;
5 is a graph showing the results of examining the particle size distribution of Example 1 and Comparative Example 6.
6 is a radar chart summarizing the test results of Limit Example 1, Example 11, and Example 12;

Next, an embodiment of the present invention will be described in detail. The technical scope of the present invention is not limited by the following embodiments, and can be implemented with various modifications without changing the gist of the invention. In addition, the technical scope of the present invention extends to an equivalent range.

The dry protein processed product in the present invention is a main protein, as desired, a protein material (meat raw material (including a single product such as beef, pork, chicken, etc., or a mixed product in any ratio)); Raw materials for fish (魚介原料) (including single items such as pollack, Nemipterus virgatus, shrimp, crab, etc. or mixed products in any ratio), raw materials for fish roe (Pollock, cod, spirinchus) lanceolatus) and flying fish (including egg raw materials)), and further, as desired, by mixing starch, oil, seasoning, etc. as a dry instant food ingredient, Products made of skin-mimicking proteins (for example, in the case of meat raw materials, meat itself, hamburg or meatballs, processed meat products called meat jangs, and in the case of raw materials for fishery products, shrimp itself or prawns In the case of raw materials such as fish roe, it means dry ingredients for instant food reminiscent of mentaiko itself).

The raw material used as the imitation protein in the present invention (the imitation protein raw material) includes a raw material for meat, a raw material for fishery products, and a raw material for fish eggs. These raw materials can be used either unmodified or heat-denatured. Among them, in the case of meat raw materials, meat parts such as beef, pork, chicken, duck, venison, horse meat, wild boar, lard, head, and lipids thereof may be used. Although it does not specifically limit about a part and a shape, Minced meat, bone-in meat, etc. are preferable from a viewpoint of processing aptitude. Although it does not specifically limit about the compounding quantity of a meat raw material, 0-80 mass % is preferable, 0-60 mass % is more preferable from a viewpoint of processing suitability and a price, 0-40 mass % is the most preferable.

In addition, in the case where the skin-mimicking protein raw material is fishery products, almost all edible crustaceans (barley shrimp, black tiger, large shrimp, pandalus eous), chicken shrimp, white legged shrimp, metapenaues joyneri), peony prawn (pandalus nipponensis), white prawn (pasiphaea japonica), prawn (metapenaeopsis barbata), scallop prawn (macrobrachium), squat lobter (acetes japonicus) , sergia lucens, canadian king shrimp, southern shrimp, pandalus latirostris, panulirus versicolor; painted spiny lobster, ibacus, snow crab, red king crab crab), blue crab), and fish (pollack, sea bream, red sea bream, etc.) can be used. Although it does not specifically limit about a part and a shape, Crustacean itself (including a shell), shrimp clam flesh, a shrimp head, a shrimp tail, etc. can be used. The fish is not particularly limited in terms of parts and shapes, but mashed fish meat or the like is preferable from the viewpoint of processing appropriateness. Although it does not specifically limit about the compounding quantity of a seafood raw material, 0-80 mass % is preferable, 0-60 mass % is more preferable from a viewpoint of processing suitability and a price, 0-40 mass % is the most preferable.

In addition, when the raw material for the pimimim protein is fish roe (魚卵), cod, pollack, shishamo, ovary of flying fish, or salted ones can be used. Although it does not specifically limit about the compounding quantity of cod roe, 0-80 mass % is preferable, 0-60 mass % is more preferable from a viewpoint of processing appropriateness and price, and 0-40 mass % is the most preferable.

The main protein in the present invention is not particularly limited, and examples thereof include egg protein, whey protein, wheat protein, soy protein, sodium caseinate, calcium caseinate, and wheat flour. The ratio of the main protein to the mimic protein is not particularly limited, but a higher ratio of the main protein is preferable from the viewpoint of price and the like. In addition, depending on the case, the mimic protein can also be set to zero. In addition, from the viewpoints of stability, floating, texture, appearance, flavor, swelling during bonding processing of small grains, and adhesion of small grains, it is preferable to use a bottle of egg protein, soybean protein, wheat protein, wheat flour, sodium caseinate, or a combination of multiple types. More preferably, combined use of egg white, soy protein, wheat flour, sodium caseinate or a plurality of types of combined use is preferable.

The starch in the present invention is not particularly limited, but includes cornstarch, wheat starch, rice starch, potato starch, tapioca starch, mung bean starch, and processed starch thereof, and may be used individually. A combination of more than one type may be used. The processing method of the processed starch is not particularly limited, and any processing method designated for food additives may be used. From the viewpoints of texture and swelling, potato starch, wheat starch, corn starch, and tapioca starch are preferably used singly or in combination of plural types.

As raw materials other than the main protein, mimic protein, and starch, carbohydrates including sugars, oils and fats such as vegetable oils, salts such as salt, thickening stabilizers, emulsifiers, swelling agents, antioxidants, etc. can be blended as desired. . In addition, if necessary, dietary fiber, vitamins, minerals, etc. may be blended as nutrients.

As the expansion bonding process for bonding small grains to each other, a microwave irradiation process of irradiating the small grains with microwaves or a process of heat-denaturing the small grains by steaming or the like can be used.

The microwave in the present invention is an electromagnetic wave of 300MH to 30GH, and in this specification, processing into a dried food by irradiating a microwave is called microwave processing. In the radio wave law, the frequency that can be used for industrial purposes is limited, and electromagnetic waves of 2450MH are usually used as international standards.

The microwave processing in the present invention can be carried out either by a batch type or by a continuous type. The microwave processing apparatus for microwave processing may be any apparatus irradiated with microwaves, and is not particularly limited, but an oven-type microwave heating apparatus (manufactured by Microelectronics Co., Ltd.), a batch-type microwave heating apparatus with steam (Fuji Electric Wave) Air Co., Ltd. product), microwave swelling dryer (M-Pasa Co., Ltd. product), microwave vacuum drying device (Entron Machinery Co., Ltd. product), etc. are mentioned.

The swelling in the present invention means a change in volume that occurs before and after microwave heating, steaming, etc., and is given by "swelling degree = (volume after heating) / (volume before heating)". Because volume changes with temperature, volume measurement is performed at room temperature (25°C). It is preferable that swelling degree is 1.0-5.0.

If the swelling degree is less than 1.0, it is not preferable because it is contracted by heating such as microwave heating. When the swelling degree exceeds 5.0 times, it is undesirable because voids become excessively large and become soft, and the appearance and texture deteriorate.

For kneading the raw material, for example, a kneader such as a vertical cake mixer, a vacuum mixer, a silent cutter, or a ball cutter can be used. In addition, water may be added at the time of kneading|mixing or before kneading|mixing, if desired so that the moisture content of the dough after preparation may fall within the following preferable range. From the viewpoint of bacterial growth, the temperature of the dough is preferably 30 degrees or less, more preferably 20 degrees or less, and most preferably 10 degrees or less.

The moisture content of the dough kneaded with the above raw materials varies depending on the type or combination of protein, starch, dough temperature, and microwave processing conditions, but from the viewpoint of adhesion to the grinder and adhesion between small grains, 20 to 60 mass % is preferable. , 20-55 mass % is more preferable, and 25-50 mass % is the most preferable.

The prepared dough is not particularly limited, and can be molded into small particles using a power mill, feather mill, oscillating granulator, comitrol, or the like. can 20 mm or less is preferable, as for the mode diameter of a small grain, 15 mm or less is more preferable from an external appearance or a viewpoint of restoration by hot water, and 10 mm or less is the most preferable. When the mode diameter of the small grain is 20 mm or more, it is difficult to restore by hot water, and it is not preferable because the appearance and texture are deteriorated. When the shape of the molded small grains is too stable (the variation is too small), the industrial impression is obtained and handling as a food becomes difficult. For this reason, the shape of small grains needs to be an irregular shape from a viewpoint of food texture, an external appearance, and processability. It is not preferable that the particle diameter of the small grains be constant, and it is necessary to shape it into a shape with a distribution, but the distribution state is not particularly limited, and it is not necessary to have a normal distribution.

According to the present invention, the small grains may be made of a single composition, or small grains made of two or more different compositions may be combined according to a required characteristic. Also, small grains can be stored and used by quick freezing or gentle freezing.

Subsequently, the molded small grains are aligned to be adhered onto a conveyor or sheet. Although the appearance of the small-grain adhesive state is not particularly limited, from the viewpoint of preventing heat unevenness due to microwave processing, symmetry (symmetry) such as plate-like, donut-shaped, or rod-shaped It is preferable to make it into a shape with The plate height in this case is preferably 100 mm or less, more preferably 80 mm or less, and most preferably 50 mm or less from the viewpoint of efficiently microwave heating to the center of the dough in consideration of the microwave half-sensitivity. . However, it is not uniformly limited to this range because the microwave processing is different depending on the ingredients of the dough. When bonding and aligning small particles of dough, pressure may be applied to improve adhesion between small particles during micro-processing, or a solution containing an adhesive component may be sprayed. The pressure is not particularly limited because it varies depending on the type and shape of the raw material used for the dough, but it is not preferable because the small grains are broken when the pressure is applied too much, and the product of the present invention is not obtained. Although it is not specifically limited as a solution containing an adhesive component, It is preferable that it has adhesiveness like dextrin, or a thing denatured by heating, such as a liquid egg white (液卵白).

Microwave processing conditions in the present invention are determined by microwave output, radio wave density, dough input amount, atmospheric temperature, microwave processing time, etc., since conditions vary depending on the ingredients of the dough, it is not particularly limited, but during microwave processing It can be adjusted appropriately by the dough temperature of the dough and the amount of water content after microwave processing. In the case of normal pressure, the dough temperature at the time of microwave processing needs to be 100 degrees or more from the viewpoint of swelling drying and adhesiveness of small grains. Under vacuum conditions, although it also depends on a vacuum state, 80 degrees or more is preferable from a viewpoint of the adhesiveness of small grains. 3 to 40 weight% is preferable, as for the amount of raw water content at the microwave processing exit, 5 to 30 weight% is more preferable, 8 to 25 weight% is the most preferable. At the time of microwave processing, hot air, steam, and superheated steam can also be used together within the same period.

As described above, by microwave processing, the small grains adhere to each other and become swollen and dried masses, and final molding is performed. Although the shape is not particularly limited, a ball shape, a cylindrical shape, a sheet shape, a granular shape, a cube shape, etc. can be exemplified. Sheet shape, granular shape, and cube shape are preferable. The size also varies depending on the type of raw material used for the dough, but from the viewpoint of restoration by hot water, the diameter is preferably 40 mm or less, more preferably 35 mm or less, and 30 mm or less in the regular ball shape, the irregular ball shape and the granular shape. Most preferred. If it is 40 mm or more, it is not preferable because it does not restore by hot water within 5 minutes in hot water with normal mixing, and the texture of the center is inferior. In the sheet shape and cube shape, the center distance is preferably 30 mm or less, more preferably 25 mm or less, and most preferably 20 mm or less. The molding machine is not particularly limited, and any desired shape may be used. For example, a pulverizer or cutter such as a power mill, a feather mill, an oscillating granulator, a comitrol, a cutter, or an ultrasonic cutter can be used.

Finally, finish drying. Although the finish drying method is not particularly limited, hot air drying is usually used from the viewpoint of price and the like. The continuous type or the batch type may be used, and for example, band dryers, box dryers, shelf dryers, fluid dryers, etc. may be used respectively. The drying temperature in this case is specifically limited. Rather, it can be appropriately adjusted according to the moisture content after finish drying. From a viewpoint of maintaining the quality as a dry food, 0-15 mass % (excluding 0) is preferable, 0-10 mass % (excluding 0) is more preferable, 0-7 mass % (excluding 0) ) is most preferred. The moisture content is measured by, for example, a drying method under atmospheric pressure, an infrared moisture meter, or the like.

The bulk specific gravity of the obtained processed dried protein product varies depending on the type and shape of the raw material, but from the viewpoint of restoration by hot water, floating, and texture, 0.1 to 1 kg/L is preferable, and 0.1 to 0.8 kg/L is more Preferably, 0.1-0.6 kg/L is the most preferable. If it is 0.1 kg/L, food texture is impaired and since it becomes food texture like a sponge, it is unpreferable. If it is 1kg/L, it is not preferable because it sinks in hot water.

The amount of hot water absorbed by weight of the obtained processed protein product varies depending on the type and shape of the raw material, but is preferably 50 to 600% by weight after 3 minutes of pouring hot water from the viewpoint of restoration by hot water, floating, and texture. and more preferably 60 to 500% by weight, and most preferably 70 to 400% by weight. If it is 600 weight% or more, since food texture and flavor are impaired, it is unpreferable. If it is 50% by weight or less, it is not preferable because restoration by hot water is not performed.

Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these.

<Examples 1-3 and Comparative Example 1: Addition amount of raw meat>

Pork (meat raw material) and lard are selected as skin-mimicking proteins, and meat raw materials are added in the range of 20% to 72%, egg (main protein), soy protein (main protein), wheat (main protein) Protein), corn starch, expanding agent, salt, seasoning, etc. were kneaded and adjusted by kneading a mixture as shown in Table 1, and pulverized with a grinder to obtain irregular small particles of 10 mm or less. At this time, in Examples 1 to 3, the most frequent diameter of the small grains was 2.8 mm, and the range of the most frequent diameter ±20% was 65% or less.

The small grains obtained by the above treatment were microwave-dried, then pulverized with a pulverizer, and these were final-dried with hot air at 80°C or higher to obtain terminal-shaped dried foods with a diameter of 15 mm or less. At this time, the manufacturability regarding kneading and molding easiness was evaluated.

In addition, after restoration by hot water in hot water of 85°C or higher for 3 minutes to evaluate the restoration properties, five panelists were asked to perform sensory evaluation on the texture and appearance at the time of ingestion.

Manufacture suitability, texture, stability, and floating are evaluated in five stages, with “1 … lag behind · bad · no, 2 … A little behind · A little bad, 3 … Moderately/slightly, 4 … Slightly good, 5 … Good, there is.” The swelling degree, the amount of hot water absorbed by weight %, and the bulk specific gravity were set as the five-level scoring table in Table 2.

The results are shown in Table 3 and FIG. 1 .

As shown in Table 3 and Figure 1, when 20 to 50% of the meat raw material was blended (Examples 1 to 3), the restoration properties and the meat-like texture and the meat grain-like texture were obtained. However, when 50% of the meat raw material is added (Example 3), the kneading time is prolonged, and the manufacturing appropriateness is slightly inferior in that uneven dough is easy to form, and furthermore, the floating value at the time of restoration by hot water is slightly fell behind In addition, when 72% of the meat raw material was added (Comparative Example 1), the dough became hard even after microwave heating, and the restoration properties were deteriorated.

<Example 1 and Comparative Examples 2-3: Raw water content>

Except for mixing raw water content as shown in Table 4, each dried meat processed food of Comparative Examples 2-3 was prepared in the same manner as in Example 1 above. At this time, in Example 1, the most frequent diameter of the small grains of the dried meat processed food was 2.8 mm, and the range of the most frequent diameter ±20% was 65% or less.

Their manufacturing suitability was evaluated, and after restoration in hot water of 85°C or higher for 3 minutes, sensory evaluation was performed by 5 panelists. Manufacturing appropriateness and texture are “1 … lagging behind, 2 … A little behind, 3 … Usually, 4 … Slightly good, 5 … "Good", and the swelling degree, the amount of hot water absorption, and the bulk specific gravity were evaluated in five stages as shown in Table 2. The results are summarized in Table 5 and FIG. 2 . In addition, in Table 5, the respective measured values are shown for the swelling degree, the amount of hot water absorption, and the bulk specific gravity for the three lower rows.

As a result, if the raw water content is too small as in Comparative Example 2, it is difficult to uniformly mix the dough at the time of mixing, and since the moisture required for microwave processing is not sufficient, the manufacturing appropriateness is slightly inferior and the amount of hot water is small, restoration has deteriorated. Since the swelling was not sufficient, the volume also became heavy. In addition, as in Comparative Example 3, when there was too much raw water, it was difficult to obtain small grains by adhering to the manufacturing equipment at the time of dough mixing or grinding of the dough, so the manufacturing suitability was inferior. Moreover, after microwave processing, swelling was large and the food texture after restoration worsened.

As described above, the dry protein processed product provided in this example has an excellent appearance as it floats on the surface of the water when used as a ready-to-eat product. In addition, in ingestion, it is restored to be close to the raw material, and it is possible to enjoy the texture (for example, the texture of chewing meat grains, such as a meat loin, a firm texture like shrimp, and a crunchy texture like mentaiko). . That is, by using the processed dried protein product of the present embodiment, it was possible to provide a protein material for instant food excellent in restoring properties, floating, texture, appearance, and flavor.

Claims (3)

A small grain forming process of molding dough containing main protein and starch as raw materials into small grains, a small grain bonding process of adhering small grains to each other in a state in which the small grains are in contact with each other , A method of manufacturing a processed dry protein product for instant food, characterized in that it comprises a drying step of drying the adhered small grains. The method of claim 1,
The small grain bonding step is any one of a microwave irradiation step of irradiating small particles with microwaves or a step of bonding small particles by steaming, and the drying step is microwave drying, hot air drying, reduced pressure drying, freeze drying A method for producing a processed dry protein product for instant food, characterized in that it is any one of. 3. The method of claim 1 or 2,
The method for producing a processed dry protein product for instant food, characterized in that the smallest particle diameter is 0.1mm to 20mm.

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