WO2004034822A1

WO2004034822A1 - Process for producing nugget food

Info

Publication number: WO2004034822A1
Application number: PCT/JP2003/013356
Authority: WO
Inventors: Yuko Tazuke; Hideaki Yokoyama
Original assignee: Fuji Oil Company, Limited
Priority date: 2002-10-18
Filing date: 2003-10-17
Publication date: 2004-04-29
Also published as: JPWO2004034822A1; AU2003273045A1; JP4424205B2

Abstract

It is intended to produce a nugget food having both of smoothness and softness. A process for producing a nugget food which comprises preparing a dough by blending 5 to 50% of tofu with 0.5 to 20% of a solid fat, molding the dough, steaming, coating, frying and freezing. As the tofu in the dough, use is made of freeze-resistant tofu. Alternatively, in the case of using tofu having no freeze resistance, α-starch is added to the dough.

Description

Specification

Nugget food manufacturing technology

The present invention relates to a method for producing a nugget food. Background technology

Processed chicken products that are widely available on the market include yakitori, riki, fried, teriyaki chicken, and chicken nuggets. Chicken nuggets consist of “Mostly chicken skinless breast meat, partly made from thigh meat or breast meat, seasoned as a small piece of meat and then fried.” (New edition 'Food Industry Dictionary, Nippon Shokuhin) It is generally known that chicken meat and the like are battered and fried in oil (Japanese Unexamined Patent Publication Nos. H3-15-1855 and H11-11-03826). ). In recent years, while the soft texture has been favored, the conventional chicken nuggets are mainly meat, so they are fleshy and textured, but on the other hand, they are gross.

Attempts have been made to use soy protein emulsion as a binder for the purpose of improving these textures (JP-A-62-25952). However, this is not a method using tofu.

In recent years, tofu has attracted attention due to an increase in dietary health consciousness. A tofu hamburger made from a combination of tofu and chicken is known, but the conventional one has a soft texture but has a soft texture due to the effects of freezing and denaturation of tofu, and lacks smoothness. there were. The same is true for nuggets; simply combining chicken and tofu will result in a rough texture and the original smoothness and softness of tofu cannot be achieved. Disclosure of the invention

[Problems to be solved by the invention]

An object of the present invention is to produce a nugget food having both smoothness and softness.

[Means for solving the problem]

In the present invention, it has been found that by mixing tofu and solid fat in a dough, a nugget having a soft and smooth texture can be produced.

That is, the present invention is a method for producing a nugget food in which a dough comprising a connecting portion and an ingredient portion is prepared, molded, steamed, dressed, fried and frozen, wherein the dough contains tofu and solid fat. A method for producing a nugget food. Preferably, the tofu in the dough contains 5 to 50% by weight (hereinafter referred to as%) and 0.5 to 20% of solid fat. Further, it is preferable that the tofu in the dough is tofu having freezing resistance, or that the dough contains alpha starch.

[The invention's effect]

By adding solid fat and freeze-tolerant tofu or paste-form chilled tofu and alpha starch to the dough, a tofu nugget with a very soft and smooth texture can be obtained even after freezing and re-frying. Can be. BEST MODE FOR CARRYING OUT THE INVENTION

In the present invention, tofu and solid fat are added to the dough for manufacturing nugget food by preparing dough consisting of a joint portion and an ingredient portion, and molding, steaming, dressing, frying and freezing the dough. It is characterized by

In the present invention, a known connecting material can be used for the connecting portion. For example, a soybean protein emulsion prepared by kneading powdery soybean protein, oil and fat, and water; The connecting portion can be obtained with a meat paste or the like. The kind of meat of birds, beasts and fish is not limited, but it is particularly preferable to use chicken meat having a small amount of fat and easy to texture, since the effects of the present invention can be more exhibited. The ingredient part is obtained by mixing granular soy protein, seasonings, vegetables, bread crumbs, and the like. The connecting portion can be produced by a mixer such as a silent cutter or the like, and the dough can be prepared by mixing this with the ingredient portion. The weight ratio between the connecting portion and the material portion is preferably 20:80 to 80:20. The nugget food is manufactured by using known methods after dough preparation, molding, steaming, dressing, frying, and freezing. For molding, any method such as drum molding and molding molding can be used. The steaming may be performed, for example, by heating the steam at 80 ° C. to 95 ° C. for about 5 to 20 minutes, whereby the dough is thermally coagulated and sterilized by heating. The batter is not particularly limited, and commercially available nugget grasshopper mixed powder can be used. Fry at an oil temperature of 130 ° C to 190 ° C for 10 seconds to 5 minutes, preferably 30 seconds to 2 minutes. After frying, freezing is performed. Preferably, rapid freezing provides smooth and soft quality.

In addition, it is necessary to reheat the frozen nugget food before eating, and it is preferable to fly the frozen nugget food again (about 160 to 170 4 to 5 minutes) in a frozen state. The first feature of the present invention is to mix tofu in dough. Thereby, softness derived from tofu can be imparted to the dough.

As generally known, the tofu used in the present invention is prepared by soaking soybeans for a certain period of time, grinding them, adding water, and then heating to separate okara to obtain soymilk. A coagulant is added to the soymilk. In addition, the tofu obtained can be used. In addition, when this tofu is frozen, a sponge-like structure or a layered structure like frozen tofu (Takano tofu) is formed, and a smooth texture is impaired. Therefore, freeze-resistant tofu is preferred. Freeze-resistant tofu does not form a sponge-like structure or layered tissue when frozen, unlike frozen tofu, and retains the texture of ordinary tofu. A method for imparting freeze resistance to tofu may be appropriately used by a known method, and is not particularly limited. example For example, oligosaccharides such as trehalose-oligosaccharides, sugar alcohols, enzymes such as raw starch and modified starch starch, transglutaminase, native dielan gum, power dolan, casein, agar, carrageenan, furcellulane Adds gelling agents / thickeners such as alginate, xanthan gum, xanthan gum, tamarind gum, locust bean gum, gum arabic, guar gum, pectin, konjac mannan, and gelatin alone or in combination to provide freezing resistance it can. More specifically, for example, a method of adding one or more of saccharides, starch, and transdaltaminase to soymilk having a low viscosity and a solid content exceeding 10% and adding a coagulant (International Publication WO A method of adding freezing resistance by adding a native dielan gum and a modified starch, and adding a coagulant (JP-A-2003-225064) can be suitably used. .

Freeze-resistant tofu may be added to the joint portion or may be added to the ingredient portion without losing much of its shape.

On the other hand, it is also possible to use normal tofu that is not provided with freezing resistance, that is, chilled tofu. In addition to the starch, alpha starch is preferably incorporated into the dough. Poor dispersibility of corn starch or potato starch, such as raw starch, causes poor freezing of some tofu when nuggets are frozen, and the target quality cannot be obtained. When the dough is prepared at a low temperature, if it is dispersed unevenly in the dough, the texture after freezing is impaired. In such a case, it is particularly preferable that the alpha starch has dispersibility in cold water. Cold water dispersibility is usually obtained by granulating alpha starch, but any alpha starch having the same level of water dispersibility may be used. Alpha starch is in the dough 0. / ₀ is preferably added. If the added amount of alpha starch is too small, the freeze resistance becomes insufficient, and if it is too large, it tends to have a crisp texture and the flavor is easily lost. Preferred alpha starches having cold water dispersibility include "Ultra sperse" M "," Ultrasperse 5 "(National Starch and Chemical Co., Ltd.) and the like.

The type of tofu may be any type of tofu such as silk tofu, soft tofu, and cotton tofu, but preferably high water content tofu such as silk tofu. The tofu mixes with the dough 5-50%, preferably 10-45%, more preferably 20-40%. If the amount of tofu is less than 5%, the added amount is small, so that a soft texture cannot be obtained. If the amount exceeds 50%, the dough becomes too soft and difficult to mold with a molding machine.

A second feature of the present invention is to mix solid fat in the dough. As a result, the solid fat is dissolved by reheating before eating, thereby adding a sense of dough. In addition, the whole nugget food can be imparted with softness of texture and smoothness per mouth due to dissolved solid fat.

Solid fats include tallows such as lard, beef tallow, and their hardened fats, palm oil, plant lumber such as lunar greasy, sanole S loaf, illippe loaf, cocoa lure, and hard fats and fractionated fats. Oils such as rapeseed, soybeans, sunflowers, safflower, corn, peanuts, etc. Hardened oils of liquid vegetable oils obtained from seeds, hardened oils such as liquid animal oils such as fish oil, and room temperature such as fractionated oils. One or more solid fats and oils at 25 ° C) can be used. Among solid fats, lard is preferable from the viewpoint of flavor. The solid fat is incorporated in the dough in an amount of 0.5 to 20%, preferably 3 to 20%. If it is less than 0.5%, it becomes difficult to obtain a smooth texture, and if it exceeds 20%, the solid fat melts after steaming and oozes on the surface, which may cause the clothing to come off.

When liquid oil is used in place of solid fat, it is difficult to uniformly mix (emulsify) the liquid fat with the joints obtained from powdered soybean protein, emulsion obtained from water and oil, or surimi from poultry and fish meat, etc. The emulsification of the ties is likely to be insufficient due to high-speed stirring. On the other hand, when solid fat is used, since it is solid at normal temperature, the connecting portion can be easily emulsified. Therefore, solid fats are desirable as fats and oils to be added, so that more fats and oils can be blended in the joint portion and a stable emulsified state can be obtained. Smooth texture can be obtained even if re-fried later.

Emulsification can be achieved by a high-speed rotation even with a silent force of about 1,400 rpm at pilot scale (manufactured by Janagear Co., Ltd.). However, at actual production scale of 3,000 rpm It is more preferable to use a closed-type ball cutter (manufactured by Janagear Co., Ltd.). Example

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention, but the spirit of the present invention is not limited to the following Examples. In the examples, all percentages and parts mean weight basis.

[Example 1] Preparation of nugget food

According to the composition table in Table 1, powdery soybean protein, oil and fat are kneaded with a silent cutter, and chicken, salt, and lard are added and emulsified in the joint, and then starch ("Colflo 67" Nippon NSC) is added. Add dried egg white and mix, and finally, add frozen tofu (Toichi Freeze S, manufactured by Fuji Oil Co., Ltd.) and cut with a cutter to obtain a joint. Granular soy protein, seasoning, egg white, and dextrin (“SANDEK # 250” manufactured by Sanwa Starch Industry Co., Ltd.) are mixed together in a single column, and the cut ties are blended, followed by vegetables (onions, edamame) , Carrots), jellyfish and bread crumbs were blended to prepare dough.

(Table 1) Mixing table of dough

The dough was formed into a 14 g round shape by a drum forming machine, steamed at 90 ° C for 10 minutes, then coated, fried at 155 ° C for 40 seconds, and frozen at 135 ° C. The batter used was a batter mix powder for nuggets on the market.

[Test Example 1]

Example of adding 32 parts of frozen tofu (“Tofreeze S” manufactured by Fuji Oil Co., Ltd.) to 36 parts, 17 parts, 45 parts, 68 parts, and 160 parts without additives. A nugget food was prepared as in 1.

In the quality evaluation of Example 1 and Test Example 1, the texture of the frozen product was re-fried for about 160 to 170 ° C. for about 45 minutes, and the texture was evaluated by five skilled panelists.

Evaluation of the softness of the texture

◎: Very soft 〇: soft

△: slightly hard

X: very hard

Represented by

Evaluation of smoothness of texture,

◎: Very smooth

〇: Smooth

△: Slightly rough

X: very rough

It was expressed by.

(Table 2) Evaluation results

From the results in Table 2, it is preferable that the tofu in the dough is 3.6 to 68 parts (5 to 50%), and that the tofu is 17 to 45 parts (20 to 40%) in the texture after frying. It had the most tofu-like texture and was very soft and smooth, symmetrical with the crispyness of the batter. In the 0 part where no tofu was added, softness and smoothness of the texture could not be imparted at all. Molds using 160 parts of tofu could not be molded by a molding machine. [Example 2]

Preparation of nugget food in the same manner as in Example 1 except that the amount of 3 parts is changed, and 0.5 parts, 1 part, 3 parts, 17 parts, 23 parts, and 65 parts are used. Then, the degree of peeling of the clothes and the smoothness of the texture were evaluated. Evaluation of peeling of clothes

〇: No peeling

X: Peeled

It was expressed by.

(Table 3)

As a result of Table 3, in 0.5 to 23 parts (0.5 to 20% of the dough), there was no peeling of sponge and clothes, and in 3 to 23 parts (3 to 20% of the dough), the texture was very high. It was smooth and perfect for preparing nuggets. In 0.5 part, there was no smoothness of texture due to lard, and in 65 part, clothes were often peeled off due to lint that oozed out on the surface after steaming.

[Example 3]

Example 1 Example 1 was repeated except that the frozen tofu of Example 1 was replaced with a commercially available chilled tofu having no freezing resistance, and 0.3 parts of alpha starch ("Ultra Sperse 5" manufactured by National Starch and Chemical Co., Ltd.) was added to the dough. To prepare a nugget food.

[Test Example 2]

Instead of using frozen tofu that was added to the joints, commercially available chilled tofu that does not have freeze resistance was added to the ingredients without cutting with a cutter, and alpha starch (“Ultra Sperse 5” National) was added to the dough. Nugget food was prepared according to Example 1 except that 0.3 part was added or alpha starch was not added to the dough, and the softness of the texture, the smoothness of the texture, and the And the presence or absence of freeze denaturation was evaluated.

However, the evaluation of freeze denaturation was represented by Δ: not denatured, Δ: slightly denatured, X: extremely denatured.

(Table 4) Evaluation results

When tofu was added to the joint and mixed and cut, the smoothness of the tofu remained in the texture and a soft nugget was obtained, but when the tofu was added to the ingredients and mixed, the tofu became granular. The texture remained uneven, and freeze denaturation occurred in some places. The texture was soft, but rough.

In addition, when no alpha starch was added to the dough, freeze-denaturation also occurred in the paste form of tofu, and a silky tofu-like texture was not obtained. Industrial applicability

With conventional tofu-containing nugget foods, the smooth and soft texture was lost after freezing after re-frying after refrigerating and re-frying. However, the present invention provides a very soft and smooth food even after re-frying after freezing. It is possible to obtain a nugget food containing tofu with a feeling. Therefore, it can be used, for example, as a tofu nugget that can be distributed by freezing.

Claims

The scope of the claims

1. A method for preparing a nugget food in which a dough consisting of a joint portion and an ingredient portion is prepared, molded, steamed, dressed, fried, and frozen, wherein the dough contains tofu and solid fat. Method of manufacturing nugget food.

2. The method according to claim 1, wherein the tofu in the dough is 5 to 50% and the solid fat is 0.5 to 20%.

3. The production method according to claim 1, wherein tofu having freezing resistance is used.

4. The method according to claim 1, wherein the dough contains alpha starch.