WO2005055744A1

WO2005055744A1 - Process for producing soybean snack confection

Info

Publication number: WO2005055744A1
Application number: PCT/JP2004/008692
Authority: WO
Inventors: Ikuko Watanabe; Yoshinobu Abe
Original assignee: Calbee Foods Co., Ltd.
Priority date: 2003-12-09
Filing date: 2004-06-15
Publication date: 2005-06-23
Also published as: JPWO2005055744A1; JP2007166904A

Abstract

A process for producing snack confection, comprising the step (a) of kneading defatted soybeans, the step (b) of pelletizing the kneading product, the step (c) of regulating the water content of the pellets, the step (d) of swelling the pellets after the water content regulation, the step (e) of applying a fat or oil to the swelling product and the step (f) of drying the obtained swelling product. Thus, crispy soybean snack confection can be produced with the maximized use of soybeans.

Description

Description Method for producing soy snacks Background of the invention

The present invention relates to a method for producing a snack confectionery and a soybean processed food for obtaining a product having a light texture from defatted soybeans.

It is known that soybeans have high nutritional value and have a plasma cholesterol concentration regulating effect, a dieting effect, an anti-fertility effect and the like. Soy is also receiving attention as a source of isoflavones, which are effective in preventing cancer and heart disease, and in improving osteoporosis and menopause.

Snacks using soybeans as a raw material are known, but if soybeans are used as they are, the fats and oils of the soybeans themselves are about 20%, so the fats and oils deteriorate and lose their flavor. There is.

Snacks using soy as a raw material are also known, but they only have a hard texture. In order to soften this texture, it is necessary to add a large amount of starch or a starch-rich powder such as flour or rice flour, but the amount of soybeans relatively decreases, and the natural nutrients contained in soybeans decrease. There is a P§ point to do.

On the other hand, many snacks using beans are made from green peas as raw materials, but since green peas contain little lipid, there is no problem when soy is used as raw materials. .

Until now, as a method for producing a snack with a light texture, there has been known a method in which no oil other than the oil contained in the raw material is added or only a small amount of oil is used (for example, Japanese Patent Application Laid-Open No. H11-111). No. 2,780,094 and Japanese Patent Application Laid-Open No. 2000-250384), and a method using defatted soybean is not known. Disclosure of the invention

Accordingly, an object of the present invention is to provide a method for producing a snack confectionery or a processed soy food having a light texture and a good taste.

That is, the present invention provides: (a) a step of kneading defatted soybeans, (b) a step of forming a pellet from the obtained kneaded material, (c) a step of adjusting the water content of the pellet, and (d) the water adjustment. The present invention provides a method for producing a snack confection comprising a step of expanding the pellets later, (e) a step of applying fats and oils to the expanded paste, and (f) a step of drying the obtained paste.

The present invention also relates to (a) a step of kneading defatted soybeans, (c) a step of adjusting the water content of the kneaded material, (a step of expanding the kneaded material after adjusting the water content, (e) a process of expanding the kneaded material. The present invention provides a method for producing a processed soybean food comprising: a step of applying fats and oils to a soybean; and (f) a step of drying the obtained puffed product.

FIG. 1 is a process chart showing one example of a method for producing a soybean snack according to the present invention. FIG. 2 is a process chart showing one example of a method for producing a soybean snack according to the present invention. BEST MODE FOR CARRYING OUT THE INVENTION

As the defatted soybean that can be used in the present invention, soybean after oil extraction can be used. Specifically, soybean obtained after pulverization, pressurization and heating can be used. It is also possible to use soybeans from which lipids have been further removed by using ¾W such as hexane and a raw organic solvent. As defatted soybeans, isolated soybean proteins having a high isoflavone content can also be used. This makes it possible to produce a processed soybean food (functional food) having a preventive effect on heart disease and an improvement effect on osteoporosis and menopause. Commercially available defatted soybeans can also be used. For example, Fuji Protein Technology Co., Ltd. It is sold under the trade name of 0, Profit 100.

As the defatted soybean, it is preferable to use one having a lipid content of 4% or less, preferably 2% or less, more preferably 1% or less, and most preferably 0.5% or less. By using the defatted soybean containing such an amount of lipid, a snack of 100% soybean or a processed soybean food can be produced, and a decrease in flavor due to deterioration of soybean oil can be suppressed. It is preferable because it can be seasoned with a large amount of seasoning oil or seasoning.

In the step (a), only defatted soybeans can be used, but defatted soybeans can be kneaded with at least one selected from the group consisting of flour, rice flour, and starches. It is preferable to add these to soybean soybean so that the connection of raw materials is improved. As the starches, potato starch, corn starch and the like can be used. When at least one selected from the group consisting of wheat flour, rice flour and starch is used in combination, the amount is in the range of 0 to 50 parts by mass, preferably 10 to 20 parts by mass, based on 100 parts by mass of defatted soybean. It is preferred to use in an amount of It is preferable to use such an amount in such a range since a snack confectionery or processed soy food having a relatively high mass and a light texture can be produced in the snack confectionery or processed soy food.

In the step (a), defatted soybeans added with seasonings can also be used. Examples of seasonings that can be used include various excipients such as beef extract, chicken extract, and fish and shellfish extract.

In the step (a), examples of a device for kneading defatted soybeans include a mixer, a steam mixer, and an extruder. It is preferable to knead the mixture at room temperature for 1 to 5 minutes so that the mixture becomes uniform.

At the time of kneading, it is preferable to add water so that the water content of the kneaded product is preferably 30 to 50%, more preferably 35 to 45%.

In the step (b), a pellet of the kneaded material is formed. Granular, cylindrical, square, etc. It is preferable to make it a pet. Pellet is preferable because in step (d), the defatted soybean is swelled into a thin plate and then dried to produce a crisp snack or processed soybean food. In the case of forming pellets, it is preferable to make pellets by extrusion molding using an extruder. The extrusion is preferably performed at 120 to 160 ° C. and 4 to 6 MPa. It is also preferable that the kneaded material is stretched by using a roll mill, and the stretched kneaded material is cut into an appropriate size to form a pellet.

When an extruder is used in the step (b), it is preferable to knead the mixture in the step (a) using an extruder or a mixer.

In the step (c), the water content of the pellet is preferably adjusted to 10 to 20%, preferably 12 to 17%. The water content can be adjusted by adding water to the pellet or by drying the pellet at a temperature of, for example, 80 to 100 ° C. for 60 to 120 minutes. Adjusting the water content in such a range is preferable because the work becomes easier.

The expansion of the pellets in the step (d) is performed using a heat press or the like at a temperature of 180 to 250 ° C., preferably 200 to 230 ° C., and 2 to 6 MPa, preferably Is preferably carried out under a pressure of 3 to 4 MPa in a period of 0 to 10 seconds.

After the step (d), the pellets are preferably dried. Performing the drying step is preferable because it gives a crisp texture. Drying is preferably performed until the moisture content of the pellets becomes 0.5 to 2%, preferably 0.5 to 1%. It is preferable to set the water content in such a range, since a more crisp texture can be obtained.

Although fats and oils are applied in the step (e), it is preferable to use salad oil. Specific examples include palm oil, coconut oil, rice oil, nayu oil, corn oil and the like. Of these, rice oil and corn oil are preferred. It is preferable to spray 5 to 60 parts by mass, preferably 20 to 30 parts by mass of fats and oils to 100 parts by mass of the puffed product. Such range Spraying the enclosed amount of fats and oils is preferable because it improves the throat. Oils and fats can be applied by using a sprayer such as a spray gun, immersing the expanded material in oils and fats, or brush-painting. Of these, it is preferable to apply fats and oils using a sprayer.

In the step (e), a seasoning oil (seasoning oil) can be used as the fat or oil. Here, as the seasoning oil, an oil obtained after flavoring vegetables such as onions and garlic and meat such as beef and pork can be used. In the present invention, a seasoning can be used instead of, or in addition to, the seasoning oil. Since the present invention uses defatted soybeans as a raw material, it can be seasoned without impairing the flavor.

In the step (f), it is preferable to dry the puffed product until the water content becomes 0.5 to 1%. Drying is preferably performed at 110 to 180 ° C, preferably 140 to 160 ° C.

The manufacturing method according to the first embodiment of the present invention will be described with reference to FIG. In Fig. 1, defatted soybeans are used as a raw material.

A predetermined amount of defatted soybeans and water are put into an extruder, kneaded, and then extruded and molded. The molded product is cut to an appropriate size to make a pellet. Adjust the water content of this pellet to a certain level.

Next, the moisture-adjusted pellet is heated and pressurized to a certain temperature and pressure by a heat press, and then released to normal temperature and normal pressure. At this time, the pellet expands. Then spray the fats and oils, sprinkle with seasonings and dry. Thereby, a soybean snack having a crisp feeling can be produced.

Next, a second embodiment of the present invention will be described with reference to FIG. Use defatted soy as a raw material. To this ingredient is added water and at least one auxiliary ingredient selected from the group consisting of flour, rice flour and starch. A mixer is used for kneading the raw materials. After sufficiently kneading with a mixer, it is rolled using a roll mill. The rolled dough is cut into appropriate sizes to make pellets.

The pellets made in this way are adjusted to an appropriate water content and expanded by a heat press. Subsequent steps are the same as in the above-described first embodiment. Example

10 kg of defatted soybean containing 2% of lipid (trade name: Soffit 2000, Fuji Protein Technology Co., Ltd.) and 6.5 kg of water were put into a mixer and kneaded at 25 ° C.

After kneading for 2 minutes, the defatted soybeans were taken out of the kneading machine and transferred to an extruder.

The defatted soybean was extruded under the conditions of 150 ° C and 5 MPa. The extruded land was cut into square pillars of about 20 thighs and about 7 rows thick to make a pellet.

The obtained pellet was allowed to stand at room temperature and dried to adjust the water content inside the pellet to 15%.

The pellets were set in a heat press, heated at a temperature of about 220 ° C., and calopressed for 0.2 seconds so that a pressure of about 4 MPa was applied to each pellet. Thereafter, the pelleted defatted soybeans were released from the pressure of the heat press and returned to normal pressure.

To 100 parts by mass of the expanded, defatted, defatted soybeans, about 20 parts by mass of rice oil was sprayed using a spray gun. Thereafter, about 3 parts by mass of a seasoning was sprinkled on 100 parts by mass of the defatted soybean. Thereafter, the final moisture was adjusted to about 1% through a dryer at 150 ° C for 4 minutes. As a result, a soybean snack with a good taste and crispness was manufactured. According to the present invention, a light snack confectionery or a processed soybean food with a crisp texture is provided. Goods can be manufactured. When produced by the method of the present invention, a crisp feeling can be easily obtained even when the content of soybean in the snack is increased. Therefore, it is possible to easily and abundantly consume soybean nutrients.

In addition, by using defatted soybeans, it is possible to produce a snack confection or processed soybean food that does not contain soybean-derived fats and oils. Therefore, it is possible to extend the expiration date of the snack confectionery or processed soybean food obtained by the production method of the present invention by using a refined oil or fat, such as palm oil or rice oil, which hardly deteriorates. At the same time, it is possible to use seasoning oils with seasonings in fats and oils, making it possible to produce more delicious soy snacks.

Claims

The scope of the claims

1. (a) a step of kneading defatted soybeans, (b) a step of forming a pellet from the obtained kneaded material, (c) a step of adjusting the water content of the pellet, (expanding the pellet after adjusting the water content) (E) a step of applying fats and oils to the expanded product; and (f) a step of drying the obtained expanded product.

2. The method for producing snack confection according to claim 1, wherein the fat or oil used in the step (e) is a fat or oil other than soybean oil.

3. The method for producing a snack according to claim 1, wherein seasoning oil is applied as an oil or fat in the step (e).

4. The method according to claim 1, wherein the fat or oil used in the step (e) is salad oil.

5. The method for producing a snack according to claim 1, wherein the fat or oil used in the step (e) is selected from the group consisting of palm oil, coconut oil, rice oil, nayu oil, and corn oil.

6. The method for producing a snack according to any one of claims 1 to 5, wherein the fat in the defatted soybean used in the step (a) is 4% or less.

7. The method for producing a snack according to any one of claims 1 to 6, wherein in the step (a), the defatted soybean is kneaded with at least one selected from the group consisting of wheat flour, rice flour, and starch.

8. In step (a), kneaded together with at least one selected from the group consisting of wheat flour, rice flour and starch in an amount in the range of 10 to 20 parts by mass with respect to 100 parts by mass of defatted soybean. Item 7. The method for producing a snack according to Item 7.

9. The method for producing a snack according to claim 1, wherein the kneading in the step (a) is performed at room temperature for 1 to 5 minutes.

10. A pellet made by extrusion with an extruder. 10. The method for producing a snack according to any one of claims 9 to 9.

11. In step (b), 120 to 160. The method for producing a snack according to any one of claims 1 to 10, wherein pellets are formed by extruding at a temperature of C at 4 to 6 MPa.

12. The method for producing a snack according to any one of claims 1 to 11, wherein the raw material is stretched, and a pellet is produced from the stretched raw material by cutting.

13. The method for producing a snack according to any one of claims 1 to 12, wherein the water content of the defatted soybean is adjusted to 10 to 20% in the step (c).

14. In the step (c), water is adjusted by adding water to the pellets or drying the pellets at a temperature of 80 to 100 ° C. for 60 to 120 minutes. The method for producing a snack according to any one of the above.

15. The method according to any one of claims 1 to 14, wherein in the step (d), the pellet is expanded at a temperature of 180 to 250 ° C under a pressure of 2 to 6 MPa for 0.1 to 0.3 seconds. The method for producing snacks according to the above item.

16. The method for producing a snack according to any one of claims 1 to 15, wherein after the step (d), the pellets are dried until the water content of the pellets becomes 0.5 to 2%.

17. The method for producing a snack confection according to any one of claims 1 to 16, wherein in the step (e), the fat or oil is applied in an amount of 5 to 60 parts by mass with respect to 100 parts by mass of the defatted soybean.

18. The method for producing a snack according to any one of claims 1 to 17, wherein the drying in the step (f) is performed until the water content of the puffed product becomes 0.5 to 1%.

19. (a) kneading the defatted soybean, (c) adjusting the water content of the kneaded material, (d) expanding the kneaded material after adjusting the water content, (e) adding fats and oils to the expanded material. (F) a method for producing a processed soybean food, comprising a step of drying the obtained puffed product.