WO2022080345A1 - Bean sprout-containing food production method, meat-like food, heated food, and undried food - Google Patents

Abstract

This bean sprout-containing food production method includes: a heating step for heating bean sprouts; a fiberizing and dehydrating step for breaking down the bean sprouts that have undergone the heating step into fibers and dehydrating the same; and a mixing step for mixing a base ingredient and the bean sprouts that have undergone the fiberizing and dehydrating step.

Description

How to make bean sprout-containing foods, meat-like foods, heated foods and non-dried foods

The present invention relates to a method for producing a bean sprout-containing food, a meat-like food, a heated food, and a non-dried food.

Okara is a foodstuff that tends to cause a feeling of fullness and is low in calories, leading to prevention of obesity and attracting attention from the viewpoint of prevention of adult diseases. Using the okara and konjac flour, meat-like foods such as the processed products described in Patent Document 1 have been proposed.

Japanese Unexamined Patent Publication No. 2016-49079

However, if such meat-like food is frozen and thawed, the meat-like food will separate from the water, resulting in a meat-like food with a crispy texture.

The present invention has been made in view of the above circumstances, and is a method for producing a bean sprout-containing food that has a cohesiveness and is less likely to cause water separation even after freezing and thawing, a meat-like food having a meaty texture, and a cohesiveness. It is an object of the present invention to provide heated foods and non-dried foods which are less likely to cause water separation while having a bean sprout.

In order to achieve the above object, the method for producing a bean sprout-containing food according to the first aspect of the present invention is:
The heating process to heat the bean sprouts and
The fiberization / dehydration step of loosening the bean sprouts after the heating step to make them fibrous and dehydrating them.
A mixing process that mixes the base ingredients and the bean sprouts after the fiberization / dehydration process.
including.

For example, in the heating step, the bean sprout is sealed in a packaging material, the inside of the packaging material is evacuated, and the bean sprout is heated while being pressurized by a retort kettle.

For example, in the fibrosis / dehydration step, the bean sprouts can be loosened by using a stirring device provided with a rotary stirring member.

For example, prior to the heating step, a step of taking out the hypocotyl from the bean sprout is further included.
The hypocotyl taken out in the extraction step is used as a bean sprout in the steps after the heating step.
In the fibrosis / dehydration step, the bean sprouts are dehydrated so as to have a weight of 30 to 55% of the weight of the sprouts before the removal step.

For example, in the mixing step, a coagulant is mixed to coagulate the bean sprouts after the fibrosis / dehydration step and the base food material.

For example, the vacuum step of enclosing the solidified mixture in a packaging material and evacuating the inside of the packaging material is further included.

For example, it further includes a freezing step of freezing the mixture after the vacuum step.

For example, the base ingredients are okara and konjac flour.
The bean sprout-containing food is a meat-like food.

The meat-like food according to the second aspect of the present invention is
It contains fibrous bean sprouts, okara, and konjac flour, and is integrated by coagulation.

For example, the fibrous bean sprout is entwined with the okara and the konjac flour.

For example, the fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before the hypocotyl is taken out from the sprout.

For example, it contains 75 to 200 parts by mass of fibrous bean sprout, 120 to 250 parts by mass of okara, and 15 to 25 parts by mass of konjac flour with respect to 1000 parts by mass of the total raw material.

The heated food according to the third aspect of the present invention is
It contains fibrous bean sprouts and grain flour, and the fibrous bean sprouts are entwined with the grain flour and are distributed throughout the food.

For example, the fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before the hypocotyl is taken out from the sprout.

The non-dried food according to the fourth aspect of the present invention is
It contains fibrous bean sprouts and semi-solid foodstuffs, and the fibrous bean sprouts are entwined with the semi-solid foodstuffs and are distributed throughout the food.

For example, the fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before the hypocotyl is taken out from the sprout.

According to the present invention, a method for producing a bean sprout-containing food that has a cohesiveness and does not easily cause water separation even after freezing and thawing, a meat-like food that has a meaty texture, and heating that has a cohesiveness and does not easily cause water separation. Can provide bean sprouts and non-dried foods.

It is a flow figure which shows a series of steps in the manufacturing method of the meat-like food which concerns on one Embodiment of this invention. It is a flow chart which shows a series of steps in the processing part of a bean sprout which is a part of the process of FIG. (A) is a photographic view of the meat-like food according to the present embodiment molded into a block shape into a fried food (fried chicken style), and (b) is a plate-shaped shape of the meat-like food according to the present embodiment. It is a photograph of the cross section of the fried food (hamukatsu style), and (c) is the photograph of the meat-like food according to the present embodiment formed into a flat plate and made into beef jerky.

(1. Manufacturing method of bean sprout-containing food)
The method for producing a bean sprout-containing food of the present invention includes a heating step of heating the bean sprout, a fibrosis / dehydration step of loosening the bean sprout after the heating step to make it into a fibrous form and dehydrating it, and a base food material and the fibrousization /. Includes a mixing step of mixing the bean sprouts after the dehydration step.

The type of bean sprout used in the present invention is not limited, and any type of bean sprout such as mung bean sprout, soybean sprout, and black mappe sprout can be applied. As the site of use of the bean sprout, the entire bean sprout including the hypocotyl, root and leaf may be used, or the hypocotyl may be taken out and only the hypocotyl may be used. Preferably, only the hypocotyl is used by removing the portion other than the hypocotyl.

In the heating step of heating the bean sprout, the method of heating the bean sprout is not limited as long as the effect of the present invention is obtained, and for example, a method of heating in a retort kettle, a method of heating by boiling, and the like can be adopted. Alternatively, the bean sprouts may be heated while being pressurized. The heating temperature is preferably around 100 ° C. or 100 ° C. or higher, for example.

In the fiberization / dehydration process, the bean sprouts after the heating process are loosened to form fibers and dehydrated. The method of loosening the bean sprouts into a fibrous form is not limited as long as the effect of the present invention is obtained, and for example, a method using a stirring device equipped with a cutter can be adopted. At this time, the thickness or length of the bean sprout fiber may be adjusted in consideration of the final form of the food. Further, the dehydration method is not limited as long as the effect of the present invention is exhibited, and for example, a method using a rotary dehydrator can be adopted, but dehydration may be performed by drying. Specific methods of drying include, for example, a method by natural drying; a method by vacuum drying; a method by sun drying; a method by hot air drying and the like.

The base foodstuff used in the mixing step can be used without particular limitation as long as it is a foodstuff used as a food base (base material), and for example, okara, konjac flour, grain flour, semi-solid foodstuff and the like can be used. Can be mentioned. These base ingredients may be used alone, or two or more base ingredients may be used in combination.

Raw materials for grain flour include beans as well as grains, such as wheat, rice, beans, cocoa beans, brown rice, barley, oats, rye, pigeons, millet, rice bran, corn, soybeans, soybeans, etc. Can be mentioned.

Examples of semi-solid foodstuffs include cream, chocolate paste, jelly, dressing, cream cheese, sauce and the like.

According to the method for producing a bean sprout-containing food of the present invention, the bean sprout can be softened by heating. After that, the base ingredients are entangled with the sprouts that have been loosened and made into fibers, and the base ingredients are less likely to leak from the sprouts-containing food. In addition, the base ingredients and the fibrous bean sprouts absorb the moisture from each ingredient and retain the moisture. Therefore, the fibrous bean sprout entwined with the base food has a cohesiveness as a bean sprout-containing food, and water separation is less likely to occur. The present inventor has newly found that the bean sprout fiber does not break even at a high temperature (100 ° C. or higher) and has high mechanical strength, and as a result of diligent research, he came up with the method for producing a bean sprout-containing food of the present invention. The fact that bean sprout fibers are durable at high temperatures is not something we want to be bound by a particular theory, but the cross-sectional shape of the bean sprouts, which have been loosened and fibrous, is angular rather than rounded. It is thought that it is due to the shape.

Further, in the present invention, in the heating step, it is preferable to enclose the bean sprout in a packaging material, evacuate the inside of the packaging material, and heat the inside of the packaging material while pressurizing it with a retort kettle. According to this, the inside of the packaging material containing the bean sprout is evacuated and heated while pressurizing, so that the separation of the moisture of the bean sprout can be promoted even if the bean sprout is heated evenly.

Further, in the present invention, it is preferable to loosen the bean sprouts even if a stirring device provided with a rotary stirring member is used in the fibrosis / dehydration step. According to this, the bean sprouts can be appropriately loosened into fibers using a stirrer.

Further, in the present invention, a taking-out step of taking out the embryo shaft from the bean sprout is further included before the heating step, and the embryo shaft taken out in the taking-out step is used as a bean sprout in the steps after the heating step to form the bean sprout. -In the dehydration step, it is preferable to dehydrate the bean sprouts so that the weight of the bean sprouts is 30 to 55% of the weight of the sprouts before the removal step. According to this, even if the bean sprout is processed into a fibrous form, it can be used for producing a bean sprout-containing food. In addition, in the fiberization / dehydration process, by dehydrating the bean sprout so that it weighs 30 to 55% of the weight of the bean sprout before the removal process, a fiber with a network structure that is more effective in preventing water separation of the bean sprout-containing food can be obtained. Can be obtained. Furthermore, since the water content derived from bean sprouts is suppressed, water separation is unlikely to occur.

Further, in the present invention, in the mixing step, a coagulant may be mixed to coagulate the bean sprouts after the fibrosis / dehydration step and the base food material. In the present invention, as the "coagulant", for example, a coagulant usually used in the food field such as slaked lime (calcium hydroxide), potassium carbonate, sodium carbonate and the like can be used.

In addition, using okara and konjac flour as the base food, the coagulant is mixed in the mixing step, and the bean curd refuse, okara and konjac flour after the fibrosis / dehydration step are mixed. Meat-like food may be produced by coagulating. In the meat-like food obtained by the present invention, the fibrous bean sprouts entwined with okara and konjac flour are less likely to cause water separation while maintaining the cohesiveness of the meat-like food, and the dryness of the meat-like food is reduced. Elasticity is also secured. In addition, the fibrous bean sprouts give a texture similar to that of meat myofibrils, and give meat-like foods a “meat-like chewy texture”. Details of the meat-like food according to the present invention will be described later.

Further, in the present invention, it is preferable to include a vacuum step in which the mixture after the solidification step is sealed in the packaging material and the inside of the packaging material is evacuated. According to this, pressure is applied by creating a vacuum inside, the gaps between the raw materials are eliminated, and the water exuded from the raw materials is absorbed by the base food. In the case of meat-like foods, the bean sprouts are pressed against the fibrous sprouts, making it easier for the okara to get entangled with the raw materials, making it possible to produce meat-like foods with a more elastic meat-like texture. can.

Further, in the present invention, it is preferable to include a freezing step of freezing the mixture after the vacuum step. According to this, in the case of meat-like foods, by freezing the mixture, the bean sprouts are pressed against the fibrous sprouts, making it easier for the okara to get entangled with the raw materials, resulting in a more elastic meat-like texture. The above-mentioned effect of suppressing water separation is further promoted.

Further, in the present invention, it is preferable to include a cutting step of forming the mixture after the solidification step into a block shape, a minced shape, or a plate shape. For example, in the case of meat-like foods, block-shaped foods can be used for fried foods, steaks, simmered dishes, etc. In the same dish as minced meat, it can be sliced into a plate to the desired thickness and used for beef jerky, grilled meat, sliced meat, steak, tonkatsu style and fried ham cutlet. In addition, by pressing a block-shaped or plate-shaped meat-like food, the texture can be changed. For example, by reducing the elasticity, the chewy texture can be reduced, or like myofibrils. The texture can be reduced to a desired degree.

Hereinafter, embodiments of the production of meat-like foods of the present invention will be described with reference to FIG. First, in the crushing step S1, the okara is crushed. Okara with low water content is preferable.

Next, in the konjac flour mixing step S2, the okara after the crushing step S1 and the mixture of water, binder and konjac flour are mixed by high-speed stirring. As the binder, potato starch, sweet potato starch, waste starch, rice starch, bean starch, corn starch, tapioca starch and the like are used. Further, a plurality of binders may be used. Okara and konjac flour may be soaked in water and then mixed by high-speed stirring.

Next, in the seasoning step S3, the mixture after the konjac flour mixing step S2 is mixed with spices, vegetable paste liquid, seasoning, and, if necessary, a mixture of pigments. As spices, cumin, sesame, white pepper, pink pepper, black pepper, turmeric, nutmeg, basil, parsley, paprika powder, mustard, chili powder, laurier and the like are used. As the vegetable paste liquid, carrots, onions, garlic and the like are used. As the seasoning, salt, miso, sugar, yeast extract and the like are used. As the pigment, Monascus pigment, caramel pigment and the like are used. Spices, vegetable pastes, seasonings, edible oils and fats, pigments, and additives are appropriately selected and used according to the uses of meat-like foods, for example, for feeding, hospital food, restaurants, household use, and the like.

Next, in the bean sprout mixing step S4, the mixture after the seasoning step S3 and the bean sprout processed by the processing method of FIG. 2 described later are mixed by high-speed stirring. At this time, some seasonings such as miso may also be mixed.

In the oil / fat mixing step S5, edible oil / fat is added to the mixture after the bean sprout mixing step S4, and the mixture is mixed by high-speed stirring. As edible oils and fats, salad oil, olive oil, sesame oil, grape seed oil, rapeseed oil, solid oils and fats and the like are appropriately used.

Next, in the coagulation step S6, the mixture after the oil / fat mixing step S5 and the mixture of slaked lime (coagulant) and water are mixed by high-speed stirring to coagulate the mixture.

Next, in the retort step S7, the mixture after the solidification step S6 is heated while being pressurized under vacuum. The mixture after the solidification step S6 is sealed in a plastic pouch or an aluminum pouch packaging material (packaging material as referred to in the present invention) to evacuate the inside of the plastic pouch or the aluminum pouch packaging material. The plastic pouch or aluminum pouch packaging material is heated while being pressurized in a retort kettle to sterilize germs. By evacuating the inside of the plastic pouch or aluminum pouch packaging material, the gaps between the raw materials contained in the mixture are eliminated, and the water exuded from each raw material is absorbed by the okara and bean sprout fibers. In addition, the okara is pressed against the fibers of the bean sprout, and the okara is more likely to be entangled, so that a meat-like food having a more elastic carnivorous texture can be produced. The process of enclosing the mixture after the solidification step S6 in the retort step S7 in a plastic pouch or an aluminum pouch packaging material to create a vacuum corresponds to the vacuum step of the present invention.

Next, in the freezing step S8, the mixture after the retort step S7 is frozen in a freezer, so that the mixture becomes a meat-like food. By freezing, elasticity like meat can be obtained and water separation can be almost eliminated.

Next, in the storage step S9, the meat-like food after the freezing step S8 is stored at room temperature away from freezing, chilled, or direct sunlight. In this case as well, it can be stored with almost no water separation.

Next, in the cutting step S10, the meat-like food is made into a block shape, a minced shape, or a plate shape. By cutting meat-like foods in the same way as ordinary meat chunks, they can be used in various dishes as described above.

Hereinafter, the method for processing the bean sprout used in the bean sprout mixing step S4 shown in FIG. 1 will be described with reference to FIG. First, in the extraction step T1, the bean sprouts are repeatedly washed with running water to remove germs. At that time, using a leonider and a colander that is in the eyes of the bean sprout, the hypocotyl of the bean sprout is collected inside the colander by centrifugation, and the part other than the hypocotyl of the bean sprout is on the outside of the colander. Remove the part as you go. By doing so, in the subsequent steps, the bean sprout from which the portion other than the hypocotyl has been removed can be processed into a fibrous form and used for producing meat-like foods. In addition, you may remove the part other than the hypocotyl of the bean sprout with scissors or a kitchen knife.

Next, in the retort kettle step T2, the bean sprouts after the take-out step T1 are sealed so as to be in a vacuum and heated while being pressurized. The bean sprouts are enclosed in a plastic pouch or an aluminum pouch packaging material (packaging material as used in the present invention). The inside of the plastic pouch or aluminum pouch packaging material is evacuated and heat-treated in a retort pouch for a predetermined time while pressurizing, then the temperature and pressure are raised a little, and the heat treatment is performed while pressurizing for a longer time. This also sterilizes the bean sprouts. Finally, it cools while pressurizing. Heating is performed at around 100 ° C or at 100 ° C or higher. Pressurization is performed by making the pressure inside the retort kettle higher than the atmospheric pressure. By evacuating the inside of the plastic pouch or aluminum pouch packaging material containing bean sprouts and heat-treating while pressurizing, it is possible to heat evenly and promote the separation of water. The process of heating the bean sprouts after the take-out step T1 in the retort kettle step T2 corresponds to the heating step in the present invention.

Next, in the crushing step T3, the bean sprouts are made into a coarse fibrous form. The bean sprout is crushed by tapping the plastic pouch or aluminum pouch packaging material containing the bean sprout, or by rolling the packaging material with a roller to obtain the bean sprout that has been loosened into coarse fibers.

Next, in the stirring step T4, the bean sprouts taken out from the nylon packaging bag are further loosened. In this step, a stirring device provided with a rotary special cutter (stirring member as referred to in the present invention) is used. The special cutter is specially processed so that the blade is harder to cut the bean sprout than the one used for a general cutting device such as a silent cutter. By using this device to stir the bean sprouts while adjusting the time and speed at which the cutter is rotated, the bean sprouts can be appropriately fibrous. Further, by using the special cutter as described above, the fibers of the bean sprout are less likely to be shortened more than necessary. After stirring with a stirrer, the bean sprouts are dehydrated. Specifically, the bean sprouts after stirring by the stirrer are put in a bag for dehydration, and the bag is installed in the dehydrator for food. Then, the dehydrator is activated to dehydrate the bean sprouts in the bag. In this step, the bean sprouts are dehydrated so as to have a weight of about 30 to 55% of the sprouts before the extraction step T1. The process of loosening the bean sprouts in the crushing step T3 and the stirring step T4 to form fibers corresponds to the fibrosis step in the fibrosis / dehydration step of the present invention. Further, the process of dehydrating the bean sprouts in the stirring step T4 corresponds to the dehydration process in the fibrosis / dehydration step of the present invention.

By dehydrating the bean sprouts so that the weight is 30 to 55% of the weight of the bean sprouts before the extraction step T1, it is possible to obtain a fibrous sprout having a mesh structure that is more effective in preventing water separation of meat-like foods. .. That is, when the finely-divided bean sprout fibers are mixed with okara and bean sprouts, they are evenly entwined with the bean sprouts like Japanese paper, and the okara is less likely to leak from the fibers. Furthermore, since the water content derived from bean sprouts is suppressed, water separation is unlikely to occur.

In the above steps according to the present embodiment, 120 to 250 parts by mass of okara, 15 to 25 parts by mass of konjac flour, 75 to 200 parts by mass of the processed sprouts of FIG. 2, and water are added to a total of 1000 parts by mass of raw materials. It is preferable to use 420 to 540 parts by mass, 25 to 50 parts by mass of saccharides, and 20 to 70 parts by mass of edible fats and oils. In addition, it is preferable to use 38 to 65 parts by mass when starch is used as the binder, and 15 to 37 parts by mass when carrot is used as the vegetable paste liquid.

According to the embodiment described above, by using the processed bean sprout shown in FIG. 2, a meat-like chewy food that is cohesive and does not easily separate from water is realized as follows. First, the bean sprouts are softened by heating in the retort kettle step T2. Then, the bean sprouts that have been loosened and made into fibers in the crushing step T3 and the stirring step T4 are mixed with other raw materials in the bean sprout mixing step S4 of FIG. As a result, the raw materials such as okara are entangled with the fibrous bean sprouts, and the okara and the like are less likely to leak from the meat-like food. In addition, the fibrous bean sprouts and okara absorb the water from each raw material, and the fibrous bean sprouts and okara retain the water. Therefore, the fibrous bean sprouts entwined with bean curd refuse and the like have a cohesiveness as a meat-like food, and water separation is less likely to occur, and the dryness of the meat-like food is reduced and elasticity is secured. In addition, the fibrous bean sprout gives a texture similar to that of meat myofibrils, and gives a meat-like food a “meat-like chewy texture”.

The above is a description of a preferred embodiment of the present invention, but the present invention is not limited to the above-described embodiment, and various changes can be made to the extent described in the means for solving the problem. It is possible. Hereinafter, a modified example according to the above-described embodiment will be described.

In the above-described embodiment, in the oil / fat mixing step S5, the edible oil / fat is added to the mixture after the bean sprout mixing step S4 and mixed at high speed. However, the fat and oil may not be used, and the fat and oil may be mixed with other raw materials in another step such as the seasoning step S3.

In the above-described embodiment, the cutting step S10 is performed after the storage step S9. However, it may be stored after being cut into a required shape.

In the above-described embodiment, the bean sprouts are heated in the retort pouch step T2 in the retort pouch step T2, but they may be heated by boiling.

In the above-described embodiment, the bean sprouts are loosened into fibers in the crushing step T3 and the stirring step T4. However, only one of the steps of loosening the bean sprouts may be used.

In the above-described embodiment, in the stirring step T4, the bean sprouts are loosened and dehydrated. However, the bean sprout loosening step and the dehydration step may be performed separately. For example, the bean sprout may be loosened in the crushing step T3, and the bean sprout may be squeezed using bleaching. In addition, either the step of loosening the bean sprouts or the step of dehydration may be performed first.

In the above-described embodiment, in the stirring step T4, the bean sprouts are dehydrated so as to have a weight of about 30 to 55% of the sprouts before the taking-out step T1. However, the bean sprouts may be dehydrated to a weight of less than 30%. The higher the degree of dehydration of bean sprouts, the harder the meat-like food will be.

(2. Meat-like food)
The meat-like food of the present invention contains fibrous bean sprouts, okara, and konjac flour, and is integrated by coagulation.

The details of bean sprouts are the same as above. The fibrous bean sprout is made by loosening the bean sprout into a fibrous form. By stirring the bean sprout while adjusting the speed, the bean sprout may be appropriately made into a fibrous form. As long as the effect of the present invention is exhibited, there is no limitation on the method of making the bean sprout into a fibrous form.

In the present invention, raw okara, frozen okara or dried okara can be used as "okara", but it is preferable to use low-moisture raw okara.

The meat-like food of the present invention is integrated by coagulation. The coagulation is carried out by a coagulant, and the details of the coagulant are the same as described above. The method of coagulation is not limited as long as the effect of the present invention is exhibited, and examples thereof include a method of mixing bean sprouts, okara and konjac flour, a coagulant, and water by high-speed stirring to coagulate the mixture. Be done.

The meat-like food of the present invention has cohesiveness (integration) as a meat-like food, is less likely to cause water separation, reduces the dryness of the meat-like food, and secures elasticity. In addition, the fibrous bean sprouts give a texture similar to that of meat myofibrils, and give meat-like foods a “meat-like chewy texture”.

The meat-like food of the present invention can be used in various dishes by cutting it in the same way as a normal meat mass. For example, fried, steak, simmered food by making it into a block, and minced meat such as hamburger, dumplings, minced meat cutlet, sausage, fried vegetables, curry, meat balls, pate, and minced beef. By making it into a plate, it can be sliced to the desired thickness and used for beef jerky, minced meat, sliced meat, steak, tonkatsu-style and fried ham cutlet. In addition, by pressing a block-shaped or plate-shaped meat-like food, the texture can be changed. For example, by reducing the elasticity, the chewy texture can be reduced, or like myofibrils. The texture can be reduced to a desired degree. As described above, the meat-like food of the present invention can be processed into a shape corresponding to a desired food form such as a block shape, a thick sliced meat shape, a thin sliced meat shape, a minced meat shape, and the like. It can be cooked by heating, such as baking, boiling, frying, frying, steaming, roasting, steaming, and smoking.

In the meat-like food of the present invention, preferably, fibrous bean sprouts are entwined with okara and konjac flour, whereby the fibrous bean sprouts, okara and konjac flour are integrated. The fibrous bean sprouts are evenly entwined with okara and konjac flour like Japanese paper, and the bean sprouts absorb the water from each raw material and retain the water. As a result, the bean sprouts, konjac flour and konjac flour are integrated. In other words, the bean sprouts entwined with okara and konjac flour have a cohesiveness (integration) as a meat-like food, and water separation is less likely to occur, reducing the dryness of the meat-like food and ensuring elasticity. Will be done.

As the fibrous sprout, preferably, a fibrous sprout that is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before the hypocotyl is taken out from the sprout is used. By using such fibrous bean sprouts, it is possible to obtain fibers having a network structure that is more effective in preventing water separation from meat-like foods, and further, since water derived from bean sprouts is suppressed, water separation occurs. It's hard to do.

The total amount of raw materials for the meat-like food of the present invention is 1000 parts by mass, preferably 75 to 200 parts by mass of bean curd refuse, 120 to 250 parts by mass of okara, and 15 to 25 parts by mass of konjac flour. In this range, water separation is less likely to occur while maintaining the cohesiveness of a meat-like food, the dryness of the meat-like food is reduced and elasticity is ensured, and the meat-like food is given a “meat-like chew”.

In addition to fibrous sprouts, okara, konjac flour and coagulants, the meat-like foods of the present invention include, for example, binders, spices, vegetable pastes, seasonings, pigments, and edible oils and fats that are usually added to foods. , Water or the like may be added as appropriate. Regarding the addition of binders, spices, vegetable pastes, seasonings, pigments, edible oils and fats, and water, the types and amounts thereof are the same as described above.

(3. Heated food)
The heated food of the present invention contains fibrous bean sprouts and grain flour, and is characterized in that the fibrous bean sprouts are entwined with the grain flour and distributed throughout the food. ..

The details of bean sprouts and grain flour are the same as above. In the heated food of the present invention, the fibrous sprouts are entangled with the flour, which makes it difficult for the flour to leak from the food. In addition, grain flour and fibrous bean sprouts absorb the water from each raw material and retain the water. Therefore, the fibrous bean sprouts entwined with the grain flour are distributed throughout the food, so that water separation is less likely to occur while maintaining the cohesiveness of the food.

In the heated food of the present invention, the fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before removing the hypocotyl from the sprout. May be good. In this case, it is possible to obtain fibers having a network structure that is more effective in preventing water separation from food. Furthermore, since the water content derived from bean sprouts is suppressed, water separation is unlikely to occur.

The final form of the heated food of the present invention is not limited to these, but for example, using fibrous bean sprouts and wheat flour, it is molded into a flat plate by press processing, and this is baked to make a rice cracker. It can be molded into blocks using fibrous bean sprouts and cocoa bean flour and baked into confectionery or bar-type or block-type nutritional supplements.

The heated food of the present invention is obtained by mixing fibrous sprouts and grain flour and heating them. For heating, bake, steam, steam boil, boil, boil. Includes methods such as frying, frying, heat drying, and smoking.

In addition to fibrous bean sprouts and grain flour, the heated food of the present invention appropriately contains, for example, binders, spices, vegetable pastes, seasonings, pigments, edible oils and fats, water, etc., which are usually added to foods. May be added.

(4. Non-dried food)
The non-dried food of the present invention contains a fibrous bean sprout and a semi-solid foodstuff, and the fibrous bean sprout is entwined with the semi-solid foodstuff and is distributed throughout the food. It is a thing.

The details of bean sprouts and semi-solid ingredients are the same as described above. In the food product of the present invention, the semi-solid food material is entangled with the fibrous sprout, making it difficult for the semi-solid food material to leak from the food product. In addition, semi-solid foodstuffs and fibrous bean sprouts absorb the water from each raw material and retain the water content. Therefore, the fibrous bean sprouts entwined with the semi-solid food material are distributed throughout the food product, so that water separation is less likely to occur while maintaining the cohesiveness of the food product.

In the non-dried food of the present invention, the fibrous bean sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before removing the hypocotyl from the sprout. good. In this case, it is possible to obtain fibers having a network structure that is more effective in preventing water separation of the bean sprout-containing food. Furthermore, since the water content derived from bean sprouts is suppressed, water separation is unlikely to occur.

The final form of the non-dried food of the present invention is not limited to these, but for example, fibrous bean sprouts and cream can be used to put it inside a confectionery or bread. Since the cream does not drip and becomes a cohesive cream, it is possible to prevent the cream from flowing out or the moisture of the cream from seeping into the confectionery or bread when it is placed inside the confectionery or bread. In addition, fibrous bean sprouts and jelly can be used to make jelly confectionery. As a result, a health-conscious jelly confectionery that is low in calories and rich in fiber is realized.

The non-dried food of the present invention is obtained, for example, by mixing fibrous bean sprouts and semi-solid foodstuffs.

The non-dried food of the present invention includes, for example, binders, spices, vegetable pastes, seasonings, pigments, edible oils and fats, water, etc., which are usually added to foods, in addition to fibrous spices and semi-solid foods. It may be added as appropriate.

(5. Conclusion)
As described above, according to the present invention, a method for producing a bean sprout-containing food that has a cohesiveness and is less likely to cause water separation even after freezing and thawing, a meat-like food having a meaty texture, and a cohesiveness. It is possible to provide heated foods and non-dried foods that are less likely to cause water separation.

In the method for producing a bean sprout-containing food product of the present invention, the base food material is entangled with the bean sprout that has been loosened and made into a fibrous form, and the base food material is less likely to leak from the bean sprout-containing food product. In addition, the base ingredients and the fibrous bean sprouts absorb the moisture from each ingredient and retain the moisture. Therefore, the fibrous bean sprout entwined with the base food material is less likely to cause water separation while maintaining the cohesiveness of the bean sprout-containing food.

Since the meat-like food of the present invention is composed of only vegetable raw materials such as sprouts, okara and konjac flour without using animal raw materials, it is rich in dietary fiber, low in calories, and existing. The taste, texture, appearance and chewyness are comparable to those of meat-based foods. Therefore, the meat-like food of the present invention meets the needs of modern consumers who want to eat delicious meat products while paying attention to their health.

In the heated food and non-dried food of the present invention, grain powder or semi-solid food is entangled with the fibrous sprouts, and the grain powder or semi-solid food is less likely to leak from the food. In addition, grain flour or semi-solid foodstuffs and fibrous bean sprouts absorb the water from each raw material and retain the water content. Therefore, the fibrous bean sprouts entwined with the grain flour or the semi-solid food material are distributed throughout the food, so that water separation is less likely to occur while maintaining the cohesiveness of the food. According to the present invention, it is possible to reduce the production cost and consider additives because it is possible to prevent water separation while maintaining cohesiveness without using an inexpensive food material such as sprouts and using a chemical substance such as a thickener. Can provide foods that have been prepared. In addition, since bean sprouts are rich in fiber, it is possible to provide low-calorie and high-fiber-rich foods with high health consciousness.

Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to these examples.

In this embodiment, the manufacturing method according to the above-described embodiment was carried out under the following conditions. In the crushing step S1 of FIG. 1, about 13.4% of okara was crushed with respect to the total weight of the raw materials. In the konjac flour mixing step S2, a total of about 50.7% of konjac flour, potato starch, and water are added to the okara after the crushing step S1 with respect to the total weight of the raw materials, and the mixture is mixed for about one and a half minutes by high-speed stirring. Matched. In the seasoning step S3, spices, vegetable paste liquid, and pigments totaling about 12.6% were added to the mixture after the konjac flour mixing step S2 with respect to the total weight of the raw materials. Chili powder, bay leaf powder, white pepper, yeast extract, salt, and sugar were used as spices. Carrot paste and grated garlic were used as the vegetable paste liquid. As the dye, Monascus purpureu and caramel color were used.

In the bean sprout mixing step S4, a total of about 14.7% of the processed bean sprout and miso was added to the mixture after the seasoning step S3 with respect to the total weight of the raw materials, and the mixture was mixed for about 2 minutes by high-speed stirring. In the oil / fat mixing step S5, about 3% of edible oil / fat was added to the mixture after the bean sprout mixing step S4 with respect to the total weight of the raw materials, and the mixture was mixed for about 2 minutes by high-speed stirring. In the solidification step S6, a total of about 3.4% of slaked lime and water was added to the mixture after the oil / fat mixing step S5 with respect to the total weight of the raw materials, and the mixture was mixed for about two and a half minutes by high-speed stirring. After the freezing step S8, in the storage step S9, it was stored at room temperature away from freezing, chilled, or direct sunlight.

Further, in order to optimize the degree of dehydration of the bean sprouts, the bean sprouts were dehydrated while variously changing the degree of dehydration in the stirring step T4, and meat-like foods were produced for each bean sprout based on the above-mentioned embodiment. As a result, when a bean sprout with a weight exceeding 55% of the weight of the bean sprout before the removal step T1 for removing unnecessary parts is used, water separation is conspicuous in the meat-like food that has been frozen and thawed, depending on the storage condition and the like. A case has occurred. Further, when a bean sprout having a weight of less than 30% of the weight of the bean sprout before the extraction step T1 was used, the elasticity of the meat-like food was lost and it was easy to become a hard material. Therefore, it was found that the degree of dehydration of the bean sprout is preferably in the range of 30 to 55% with respect to the weight of the bean sprout before the extraction step T1.

Furthermore, fried food was produced from the meat-like food obtained as described above. The meat-like food was formed into a block shape, battered for deep-fried food, and fried in salad oil to obtain a deep-fried food (FIG. 3 (a)). Further, the meat-like food was formed into a plate shape, battered for cutlet and fried in salad oil to obtain a hamukatsu-style fried food (FIG. 3 (b)). When these fried foods were eaten, a moist and cohesive texture and "meat-like chewy texture" were felt, and it was found that the taste, texture, appearance and chewy texture comparable to those of existing fried chicken or hamukatsu were obtained. .. Further, the meat-like food was formed into a flat plate and grilled to obtain beef jerky (FIG. 3 (c)). When this beef jerky was eaten, it was found that the taste, texture, appearance and chewyness comparable to those of the existing beef jerky could be obtained.

From the above, the meat-like food of this example has a more meat-like texture that is less likely to cause water separation even when thawed after freezing, and has a taste and texture comparable to those of existing meat-based foods. It was shown that the appearance and chewy texture were obtained.

It should be noted that the present invention enables various embodiments and modifications without departing from the broad spirit and scope of the present invention. Further, the above-described embodiment is for explaining the present invention, and does not limit the scope of the present invention. That is, the scope of the invention is indicated by the claims, not by embodiments. And various modifications made within the scope of the claims and within the equivalent meaning of the invention are considered to be within the scope of the present invention.

The present invention is based on Japanese Patent Application No. 2020-173244 filed on October 14, 2020. The specification, claims, and drawings of Japanese Patent Application No. 2020-173244 are incorporated herein by reference.

Claims (16)

1. The heating process to heat the bean sprouts and
   The fiberization / dehydration step of loosening the bean sprouts after the heating step to make them fibrous and dehydrating them.
   A mixing process that mixes the base ingredients and the bean sprouts after the fiberization / dehydration process.
   A method for producing a bean sprout-containing food containing.
2. In the heating step, the bean sprout is enclosed in a packaging material, the inside of the packaging material is evacuated, and the bean sprout is heated while being pressurized by a retort kettle.
   The method for producing a bean sprout-containing food according to claim 1.
3. In the fibrosis / dehydration step, the bean sprouts can be loosened by using a stirrer provided with a rotary stirrer.
   The method for producing a bean sprout-containing food according to claim 1 or 2.
4. Prior to the heating step, a step of taking out the hypocotyl from the bean sprout is further included.
   The hypocotyl taken out in the extraction step is used as a bean sprout in the steps after the heating step.
   In the fibrosis / dehydration step, the bean sprouts are dehydrated so as to have a weight of 30 to 55% of the weight of the sprouts before the removal step.
   The method for producing a bean sprout-containing food according to any one of claims 1 to 3, wherein the bean sprout-containing food is produced.
5. In the mixing step, a coagulant is mixed to coagulate the bean sprouts after the fibrosis / dehydration step and the base food material.
   The method for producing a bean sprout-containing food according to any one of claims 1 to 4, wherein the bean sprout-containing food is produced.
6. A vacuum step of enclosing the solidified mixture in a packaging material and evacuating the inside of the packaging material is further included.
   The method for producing a bean sprout-containing food according to claim 5.
7. Further comprising a freezing step of freezing the mixture after the vacuum step.
   The method for producing a bean sprout-containing food according to claim 6.
8. The base ingredients are okara and konjac flour.
   The bean sprout-containing food is a meat-like food.
   The method for producing a bean sprout-containing food according to any one of claims 5 to 7, wherein the bean sprout-containing food is produced.
9. A meat-like food that contains fibrous bean sprouts, okara, and konjac flour, and is integrated by coagulation.
10. The fibrous bean sprouts are entwined with the okara and the konjac flour.
    The meat-like food product according to claim 9.
11. The fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before removing the hypocotyl from the sprout.
    The meat-like food product according to claim 9 or 10.
12. It contains 75 to 200 parts by mass of fibrous bean sprout, 120 to 250 parts by mass of okara, and 15 to 25 parts by mass of konjac flour with respect to 1000 parts by mass of the raw material.
    The meat-like food according to any one of claims 9 to 11.
13. It contains fibrous bean sprouts and flour, and the fibrous sprouts are entwined with the flour and distributed throughout the food.
    Heated foods that are characterized by that.
14. The fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before removing the hypocotyl from the sprout.
    The heated food product according to claim 13.
15. It contains fibrous bean sprouts and semi-solid foodstuffs, and the fibrous bean sprouts are distributed throughout the food by being entangled with the semi-solid foodstuffs.
    Non-dried food characterized by that.
16. The fibrous sprout is only a portion of the hypocotyl and is dehydrated to a weight of 30 to 55% of the weight of the bean sprout before removing the hypocotyl from the sprout.
    The non-dried food product according to claim 15.

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