JPH025828A - Puffed food and dough therefor - Google Patents

Abstract

PURPOSE:To obtain a puffed food with a high content of soybean protein excellent in flavor, texture and nutritional balance and a dough having freezing and preservation quality by using a mixture of gelling soybean protein with nongelling soybean protein as soybean protein. CONSTITUTION:One to ten pts.wt. (expressed in terms of a solid substance) foaming agent consisting of an enzymically hydrolyzed soybean protein containing 20-60wt.% freeze-dried yam is mixed and stirred with 150-350 pts.wt. water and foamed. A soybean protein mixture containing gelling soybean protein and nongelling soybean protein at 1:(0.3-2), preferably 1: (0.5-1.5) blending weight ratio in an amount of 100 pts.wt. and glutinous rice flour in an amount of 15-80 pts.wt. are then added and kneaded with the resultant foamed mixture to provide a dough tor a puffed food, which is subsequently heated by a microwave heating means, etc.) to afford the puffed food.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a puffed food and its dough. More specifically, the present invention relates to a puffed food containing a high degree of soybean protein and its dough.

<Problems to be solved by conventional techniques and inventions> Among vegetable proteins, soybean protein has an outstanding balance of essential amino acids and is highly nutritious, so it has become popular in conjunction with the recent trend toward health foods. Therefore, soybean protein is attracting attention as a protein source, and various foods containing soybean protein are being investigated. As part of such research, research is also being conducted into adding soybean protein to puffed foods such as bread. However, when soybean protein is used in place of the raw material such as wheat flour in bread and other leavened foods that are conventionally manufactured using grain flour such as wheat flour, starch, etc., and leavening agents such as yeast and baking powder, Since the obtained puffed food had a low loaf capacity and a hard texture, it was not possible to obtain a product that fully satisfied palatability as a food. In addition, soy protein has a high lysine content, so it is used as a nutritional supplement for wheat flour.
Puffed foods are also manufactured using wheat flour with soy protein added to it, but soy protein does not contain gluten, so adding soy protein to flour will hinder the dough's elongation.
Furthermore, if the amount added is increased, the structure of the bread will change, making the dough hard and insufficiently stretchable, causing yeast fermentation problems, and the baked bread will not rise enough, lack flavor, and have poor texture. It is brittle and it is difficult to obtain food that satisfies palatability.

Therefore, there is a natural limit to the amount of soybean protein that can be added, and it has not been possible to add soybean protein at a high concentration.

In addition, in recent years, with consumers' preference for luxury goods, the diversification of dietary habits, and the development of cold chains, oven fresh bakeries and bake-off shops that bake frozen bread dough at stores and provide freshly baked bread have become popular. It is becoming popular. For this purpose, it is necessary to be able to store the dough stably frozen for a long period of time, but with conventional bread dough made from wheat flour and yeast, ■ freezing causes the yeast to produce alcohol and the dough becomes bitter; ■ the bacteria themselves is destroyed and the intracellular component glutathione leaks, which breaks the S-8 bond in gluten that is responsible for swelling, causing problems such as freezing problems such as insufficient swelling, resulting in poor flavor and swelling. I haven't been able to get anything satisfactory from that point of view. Therefore,
There is a strong need for a puffed food dough that has excellent freezing stability.

The present invention has been made in view of the above-mentioned problems, and has been made in view of the above problems.
The purpose of the present invention is to provide a soybean protein-containing puffed food product with excellent texture and nutritional balance, and a dough that can be stored frozen.

Means and Effects for Solving the Problems> The puffed food of the present invention, which has been made to solve the above problems, has a blending ratio of gelling soybean protein and non-gelling soybean protein of 1:0.3, respectively.
~2 (weight ratio), 100 parts by weight of a mixture, 1 to 10 parts by weight of a foaming agent containing 20 to 60 parts by weight of freeze-dried yam (
solid content), 15 to 80 parts by weight of waxy rice flour, and 150 parts by weight of water
This is a puffed food obtained by heating a dough consisting of ~350 parts by weight.

Further, the puffed food dough of the present invention is a dough used for producing the above-mentioned puffed food, and by heating with a conventional heating means such as microwave heating or oven heating, the gelatinable soybean protein in the dough can be gelled. As it turns, the moisture evaporates and it expands, becoming edible puffed foods such as bread and kutsky.

The present invention has the above configuration, and since the puffed food of the present invention uses a mixture of gelatinable soybean protein and non-gelatable soybean protein as the soybean protein, gel formation due to heating progresses excessively. It is possible to prevent this from occurring, and to obtain a puffed food that exhibits a soft texture. In addition, a foaming agent containing freeze-dried yam is used, and since the freeze-dried yam is a foaming agent with excellent bubble stability and bubble dispersion, a dough with fine bubbles can be obtained, and even after heat treatment. Excellent bubble uniformity in puffed foods. Furthermore, waxy rice flour is used as the starch, and waxy rice flour has excellent puffing properties and is resistant to aging, so that a puffed food that can maintain good flavor can be obtained.

Furthermore, since the dough of the present invention does not contain yeast, baking powder, etc., it can be stored stably frozen for a long period of time, and will not suffer from freezing damage even when harsh methods such as rapid freezing are used. .

In particular, when a mixture of freeze-dried yam and enzymatically decomposed soybean protein is used as a foaming agent, the protein content in the resulting puffed food is increased, and since the enzymatically decomposed soybean protein has excellent foaming properties, The properties of the subsequent puffed food can be further improved.

Further, according to a method of stirring and foaming a mixture of a foaming agent and water, adding a mixture of gelling soy protein and non-gelling soy protein and waxy rice flour, and kneading the mixture to obtain dough. Since the foaming power of the foaming agent is not impaired, it is possible to obtain dough in a good foaming state.

In the present invention, the above-mentioned gelling soybean protein means a soybean protein that can form a gel through hydrothermal treatment, and the gelling soybean protein includes any soybean protein having the above-mentioned gelling properties. Although any of them can be used, isolated soybean protein (protein content, usually 85 to 90%) is particularly preferable because it has a high protein content, excellent gelling properties, whiteness, odorlessness, etc. The particle size of the isolated soybean protein is not particularly limited, and commercially available isolated soybean protein can be used.

In addition, non-gelling soybean protein refers to soybean protein that does not form a gel or has a low gel-forming ability even when subjected to heat treatment with water. Examples include protein (protein content, usually 85 to 90%), concentrated soybean protein (protein content, usually 60 to 85%), and the like. Water-dispersible soybean protein isolates include isolated soybean protein, acid-precipitated soybean protein, etc. that has been enzymatically decomposed to some extent using a proteolytic enzyme such as pepsin, and defatted soybean flakes that have been extracted with alkaline under mild conditions and acid-precipitated. , and those treated with alkali again if necessary. Specifically, for example, Mirapro 121 (trade name, manufactured by Sterry Co., Ltd.), Mirapro NVP
(trade name, manufactured by Stelly Co., Ltd.), Fujipro CL (trade name, manufactured by Fuji Oil Co., Ltd.), and the like.

Further, as the concentrated soy protein, any protein can be used as long as it exhibits the above-mentioned non-gelling properties, and specifically, for example, Bromine DS, Bromine HV (both manufactured by Central Sawyer) etc. can be exemplified.

The above-mentioned mixing ratio of gelatinable soybean protein and non-gelatable soybean protein is 30 to 200 parts by weight, preferably 50 to 15 parts by weight of non-gelatable soybean protein to 100 parts by weight of gelatinable soybean protein.
If the amount of non-gelling soybean protein is less than 30 parts by weight, the puffed food after heat treatment will become hollow, resulting in a food with a lot of skin and hardness. It is not possible to obtain a product that exhibits a texture that satisfies palatability as a food, and the non-gelling soy protein is 200%
If it exceeds the weight part, the swelling becomes excessive and becomes brittle, making it difficult to maintain the shape, which is not preferable.

As a foaming agent added to the above mixture of gelatinable soybean protein and non-gelatinable soybean protein, freeze-dried yam is added to
A foaming agent containing 60% by weight is used.As the foaming agent used in conjunction with the freeze-dried yam, any foaming agent commonly used in this field can be used, such as egg white, egg white, etc. Powder, egg-based foaming agents such as whole eggs, and isolated soybean protein are enzymatically decomposed with proteolytic enzymes such as pepsin to reduce the molecular weight to 3.00.
An enzymatically decomposed soybean protein foaming agent lowered to 0 to 0 to 000 is exemplified, and two or more of these foaming agents may be used in combination. In the foaming agent, if the freeze-dried yam content is less than 20% by weight, the addition effect will be small;
Exceeding this is not preferable as it becomes expensive and the foaming power becomes weak. Examples of freeze-dried yams include freeze-dried wild yam, long yam, yam yam, ginkgo yam, etc.
It is preferable to use a powder. Further, a foam stabilizer such as carboxymethyl cellulose or chitosan may be used in combination with the above foaming agent. Among the above foaming agents, enzymatically decomposed soybean protein-based foaming agents are particularly preferred because they have high foaming power, high foam stability and high thermal stability, and furthermore, they meet the purpose of the present invention of containing a high level of soybean protein. . Examples of enzymatically decomposed soybean protein foaming agents include Parser Whip and Miraform (trade names, both manufactured by Stelly)
etc. can be exemplified.

The above-mentioned foaming agent is added in a range of 1 to 100 parts by weight in terms of solid content per 100 parts by weight of the mixture of gelatinable soybean protein and non-gelatable soybean protein.
It is added in an amount of 10 parts by weight, preferably 2 to 5 parts by weight. If the amount of the foaming agent is less than 1 part by weight per 100 parts by weight of the above mixture, the foaming power will be insufficient and the swelling will be insufficient during heat treatment, resulting in a food with a low loaf capacity. The puffing progresses excessively, resulting in a food product with many hollow parts, which is undesirable.

Further, examples of waxy rice flour include ground waxy rice powder, shiratama flour, Domyoji flour, etc., and two or more types may be used in combination. The shape, particle size, etc. of these sticky rice flours are not particularly limited, and are appropriately selected depending on the form of the puffed food of the present invention, etc.
Usually, powder is used. Considering the nutritional balance of protein and starch in the puffed food, sticky rice flour is used in an amount of 15 to 80 parts by weight, preferably 20 parts by weight, per 100 parts by weight of the mixture of gelling soy protein and non-gelling soy protein. ~50
Added in parts by weight.

The amount of water used is about 150 to 350 parts by weight, preferably about 175 to 250 parts by weight, per 100 parts by weight of the mixture of gelling soybean protein and non-gelling soybean protein. If the amount of water added is less than 150 parts by weight, the dough obtained will be hard and have insufficient elongation, and if it is added in excess of 350 parts by weight, the dough will become sticky and have poor workability, and may cause swelling during heat treatment. is excessive and undesirable.

Note that various additives commonly used in the food industry may be added to the puffed food and dough of the present invention, depending on the desired nutritional balance, the form of the food, etc. Examples of such additives include oils and fats, starches, flours, seeds,
Examples include animal and plant proteins. The fats and oils may be either vegetable or animal, but vegetable fats and oils are preferred.

Examples of vegetable oils include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, bran oil, safflower oil, and sesame oil. In addition to these, beef tallow, liver fat, butter margarine, etc. may also be used. Note that these vegetable and animal fats and oils may be used in combination as appropriate. These oil and fat components are usually 30 parts by weight or less, preferably 5 to 20 parts by weight, per 100 parts by weight of the mixture of gelling soybean protein and non-gelling soybean protein.
Added in parts by weight. By adding these fats and oils, nutritional balance can be improved, as well as flavor and texture. In addition, starches, grain flours, seeds, animal and vegetable proteins, etc. include starches other than okara, matshu potato, and sticky rice flour, carbohydrates such as glucans, and soybean proteins such as wheat protein, peanut protein, and sesame protein. Other vegetable proteins, grains such as rice, wheat, barley, and corn; potatoes such as potatoes, sweet potatoes, and Japanese carp; almonds, hemp seeds, perilla seeds, nuts, pumpkin seeds, willow seeds, gingko nuts, and chestnuts; Nuts such as walnuts, coconuts, pistachios, hazelnuts, pine nuts, peanuts, bran,
Bran, seaweed, vegetables, mushrooms, shrimp,
Seafood such as octopus, shellfish, fish meat, fitschmeal, beef,
Food raw materials include meat such as mutton, pork, and chicken, and animal bones. Incidentally, these food materials are crushed or pulverized and usually added in an amount of about 30% by weight to 100 parts by weight of the mixture of gelling soybean protein and non-gelling soybean protein.

In addition, seasonings such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, sweet oligo, oligomolasses, acidulants such as citric acid and malic acid, thickening agents such as sodium alginate, vitamins A and B vitamins. , vitamin E1, minerals such as calcium lactate, light calcium carbonate, zinc gluconate, zinc sulfate, copper gluconate, copper sulfate, and edible vegetable fibers, as appropriate. May be added.

By kneading the above-mentioned raw materials, the puffed food dough of the present invention can be obtained. Various methods can be used to manufacture the dough by appropriately changing the mixing order of the raw materials, but one preferred example is to first put a predetermined amount of water and a foaming agent into a kneader, and then add a whipper. After dissolving the foaming agent by stirring at a low speed using a mixture, the above-mentioned fats and oils, seasonings, etc. are added as required, and the mixture is rapidly stirred to sufficiently foam the mixture. A predetermined amount of a mixture of gelatinable soybean protein and non-gelatable soybean protein and waxy rice flour are gradually added to the foaming liquid and thoroughly stirred. Next, change the whipper to a hook, add the above-mentioned food ingredients, etc. as desired, and mix thoroughly.
Weigh it to an appropriate size and shape it to obtain dough. According to this method, the foaming power of the foaming agent is not impaired, and it is possible to obtain a dough in which various raw materials are uniformly mixed. It is preferable to adjust the solids content in the dough to about 25 to 50% by weight; if the solids content is less than 25%, there will be too much water and it will be difficult to maintain the shape of the dough, so if the solids content is 50% by weight. If it exceeds this, the degree of swelling may be insufficient.

In addition, any of the conventionally used methods can be used to form the dough, but when making dough for frozen storage, the dough is formed under pressure conditions using an extruder etc. It is preferable to do it at the bottom. The inventor has discovered that cracking of the dough surface during frozen storage can be prevented by carrying out the test under pressurized conditions. A crack-free dough reduces leakage of water vapor during heat treatment, increases the degree of puffing, and provides a puffed food product with a good appearance.

The puffed food of the present invention is produced by heating and puffing the dough obtained above. At this time, there is no particular need to age the dough; the obtained dough may be heated immediately, and frozen dough may be thawed, but even if heated without thawing, the flavor and texture will change. A good puffed food can be obtained.

The means of heating the dough is not particularly limited, and may include oven heating,
Although conventional methods such as microwave heating can be used, microwave heating is preferred. According to microwave heating, it is possible to heat the dough from the inside, and a uniformly puffed food product with a large loaf volume can be obtained. Furthermore, it is more preferable to perform the microwave heating under air blowing conditions, preferably air blowing conditions at an air temperature of 70 to 110° C., since dew condensation on the walls of the microwave irradiation chamber can be prevented and moisture can be efficiently evaporated. Furthermore, by changing the output of the microwaves applied to the dough over time, the degree of swelling can be adjusted, and the dough can be prevented from being excessively heated or burnt.

The microwave heating described above is performed by irradiating the fabric with microwaves, and the frequency of the microwave used is not particularly limited, but is usually between 13 MHz and 18 MHz.
,000 MHz frequency is used.

The output of the microwave used also depends on the amount of moisture in the dough.
It is selected appropriately depending on the irradiation time and the like. During this microwave irradiation, it is preferable to carry out under air blowing conditions in order to prevent the evaporated moisture from condensing on the walls of the irradiation chamber and to efficiently evaporate the moisture. The amount of air blown is selected depending on the amount of dough prepared, etc., and the air temperature is not particularly limited, but it is usually 7.
A wind temperature of about 0 to 110°C is efficient and preferable.

Microwave irradiation can be performed in either a batch method or a continuous method, and a rotary table type device equipped with an air blower may be used. In addition, to ensure uniform heating, the fabric is placed on a mesh or mesh belt made of glass fiber or reinforced plastic coated with Teflon that has good microwave transparency, and the microwave is applied to the fabric from above and below. A method of irradiation is preferred.

A preferred mode of microwave heating is to change the output of the microwave irradiated to the fabric over time to perform dehydration and swelling. The microwave output of the chamber is large,
Then, using a microwave irradiation device configured to become smaller in size, the fabric is continuously passed through from the first chamber to initially evaporate a large amount of water, and then depending on the degree of swelling, the output of the microwave is reduced. A method of adjustment is illustrated. More specifically, taking as an example a case where a microwave irradiation device consisting of four consecutive chambers is used, the microwave output of the first and second chambers is, for example, 2.6Kw or 5.2Kw, etc. It is preferable to be able to switch the output in multiple stages, and also to be able to finely adjust the output of the microwaves in the third and fourth chambers within a range of, for example, 0 to 5 Kw. By using a microwave irradiation device and controlling the output of each chamber, we can prevent puffed foods from burning due to excessive irradiation.
It is possible to easily prepare products with different degrees of puffing, and the form of the puffed food can also be adjusted.

The puffed food of the present invention obtained by the heating method as explained above is a bread or kutsky-like puffed food with a swelling rate of about 3 to 8 times and a solid content of about 75 to 95%, for example,
It can be used in a variety of ways, including bread making such as white bread and sweet bread, snack foods, sweets, and food ingredients. In particular, it is ideal as a health food because it is made of natural foods, and since the main ingredients are soybean protein and waxy rice flour, which have low aging properties, the resulting puffed food can retain its good flavor for a long period of time. It can also be stored frozen.

<Examples> Hereinafter, the present invention will be explained in more detail based on Examples, but the present invention is not limited to these Examples.

Example 1 In a mixer, add 280 g of water and Parser Whip 500 (trade name,
2 g of enzymatically decomposed soybean protein foaming agent manufactured by Stesoh Co., Ltd. and 3 g of freeze-dried yam A (trade name, freeze-dried yam manufactured by Hosonami Toka Kogyo ■) were added, and the mixture was gently stirred to dissolve the foaming agent. Then,
Add 15g of Sweet Oligo (manufactured by Nippon Beet Sugar Oki),
Stir vigorously to create foam. To the resulting foaming liquid, 40 g of Fujipro, a gelatinous soybean protein (product name), was added under stirring.
Isolated soy protein manufactured by Fuji Oil ■), Fujipro SE30g (trade name, isolated soy protein manufactured by Fuji Oil ■), Mirapro 121, a non-gelling soy protein (trade name, water-dispersible isolated soy protein manufactured by Steso) 60 g and 30 g of ground glutinous rice powder were gradually added. Mix thoroughly and use an extruder to make a diameter of 20 mm.
After molding into a bar shape of mm, the dough was cut into pieces weighing approximately 10 g/piece.

Next, the fabric obtained above was placed on a Teflon mesh belt with a width of 28 cm, and a continuous microwave heating tester (manufactured by Ikutani Iron Works, model TFB26, total length 80 am
, frequency 2450MHz, output 500W), wind a
Under air blowing conditions of 110°C, the dough was passed through a microwave irradiation chamber for 3 minutes while irradiating microwaves from the top and bottom of the dough.
1% by weight) was obtained.

The obtained puffed food consists of extremely fine and homogeneous air bubbles,
The food had good flavor and texture.

The dough obtained above was placed in a plastic bag, degassed and sealed, left to freeze for 5 minutes in a contact freezer with an internal temperature of -80°C, and then placed in a freezer with an internal temperature of -18°C for 2 minutes.
Although it was stored for a week, no surface cracks were observed. In addition, a puffed food was obtained by heating the frozen dough in the microwave using the method described above. The obtained puffed food had the same degree of puffing and flavor as the puffed food obtained by microwave heating immediately after forming the dough.

Examples 2 to 7 Using the raw materials shown in the table below, dough was obtained in the same manner as in Example 1, and microwave heating was performed to obtain a puffed food similar to Kutsky.

The obtained dough exhibited the same freezing stability as the dough obtained in Example 1, and the puffed foods obtained by heat treatment had a swelling degree of about 4 to 6 times and a solid content of about 80 to 90.
% by weight, and the fineness of the bubbles, flavor, and texture were as good as those in Example 1.

<Effects of the Invention> As described above, the puffed food of the present invention is a puffed food containing a high degree of soybean protein, and a mixture of gelling soybean protein and non-gelling soybean protein is used as the soybean protein. Because of this, it has an appropriate degree of gelation and a good texture. Furthermore, since a foaming agent containing freeze-dried yam and waxy rice flour are used, unique effects such as excellent bubble uniformity, swelling property, and aging resistance are achieved.

In addition, the dough of the present invention is used for producing puffed foods having the above properties, and because it does not use yeast, baking powder, etc., the dough has good freezing stability and is not adversely affected by rapid freezing. Since there are no scratches, it has the unique effect of being excellent in workability.

Patent applicant Niwa No. 7 Department

Claims (1)

[Claims] 1. Mixture 100 in which the blending ratio of gelling soybean protein and non-gelling soybean protein is 1:0.3 to 2 (weight ratio), respectively.
Parts by weight, Foaming agent 1-1 containing 20-60% by weight of freeze-dried yam
A puffed food obtained by heating a dough consisting of 0 parts by weight (in terms of solid content), 15 to 80 parts by weight of waxy rice flour, and 150 to 350 parts by weight of water. 2. The puffed food according to claim 1, wherein the blending ratio of gelling soybean protein and non-gelling soybean protein is 1:0.5 to 1.5 (weight ratio), respectively. 3. The puffed food according to claim 1 or 2, wherein the foaming agent is enzymatically decomposed soybean protein containing 20 to 60% by weight of freeze-dried yam. 4. The puffed food according to any one of claims 1 to 3, wherein the heating means is microwave heating. 5. Mixture 100 in which the blending ratio of gelatinable soybean protein and non-gelatable soybean protein is 1:0.3 to 2 (weight ratio), respectively.
Parts by weight, Foaming agent 1-1 containing 20-60% by weight of freeze-dried yam
Puffed food dough consisting of 0 parts by weight (solid content equivalent), 15 to 80 parts by weight of waxy rice flour, and 150 to 350 parts by weight of water. 6. A puffed food dough obtained by stirring and foaming a mixture of a foaming agent and water, then adding a mixture of gelling soy protein and non-gelling soy protein and sticky rice flour and kneading. The puffed food dough according to claim 5.