JPH045414B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a protein puffed food, and more particularly to a method for producing a novel high protein puffed food that has a good texture even when dried or rehydrated in hot water such as floating fish. More specifically, even when served as furikake, snacks, snacks, etc. in a dry state, it does not have the poor melt-in-the-mouth characteristic of dried proteins, the lumpy, rough texture, and has a melt-in-the-mouth texture similar to that of starch-based proteins, and it can also be used in various instant noodles, ochazuke, soups, etc. To provide a method for producing a dry puffed protein food which exhibits excellent elastic texture similar to kamaboko even when reconstituted in hot water as floating fish in soup, is excellent in nutrition and health, and has a good shelf life. A variety of intermediate-moisture foods made mainly of protein have been provided as snacks, especially snacks for alcoholic beverages, etc. However, all of them have meat-like chewing properties and contain a lot of water, so they cannot be stored at room temperature. It lacks long-term storage stability. In addition, it increases the dryness and moisture 4
% or less, hot air drying is usually applied, but this method requires a long time for drying, and during this time shrinkage due to protein denaturation occurs, resulting in a hard, glue-like texture of the product, which may soften or soften in the mouth. It does not dissolve well and gives a so-called crumbly texture, which is undesirable from a taste point of view. In addition, various instant noodles,
Various dried fish or livestock meat products are provided as ingredients for instant soups, miso soups, etc., but all of them lack thickness because they are easy to dry, and they lack the ability to be restored by hot water due to strong heat denaturation. In most cases, the texture is simply watery and stringy, giving the impression of a completely different type of food from the raw material. Freeze-drying is known as a method that can maintain the texture and taste of raw materials relatively well, but the freezing and drying processes require high equipment and energy costs, and the product also has high hygroscopicity, so packaging The cost is also relatively high. Therefore, there are problems with this method, such as its use being limited to some high-end products. Although oil is not a pure drying method, it results in dehydration, and is a method often used in snacks and the like to improve taste. However, this method requires oil temperature of 160 to 190℃ (180℃) at normal pressure.
(the front and back are normal), so unless the main purpose is deep-fried flavor, if the center of a high-moisture dough (50% or more moisture) has a moisture content of 4% or less, the surface will become a strong dark color. The appearance of the product is unfavorable.
Furthermore, at a low temperature of about 120°C, it becomes more like boiling in oil than in oil, making it almost impossible to dry high-moisture dough industrially. As mentioned above, no versatile high-protein food has yet been found that has a good texture and is delicious even when eaten directly in a dry state, and also has good resilience when rehydrated in hot water and has a kamaboko-like elastic texture. . The inventors of the present invention have removed these drawbacks, and in the dry state, crispy foods such as starch snacks are produced.
Foods that have a crispy texture and melt in the mouth, and have a protein-specific texture with elasticity similar to kamaboko when rehydrated in hot water, and can be used as ingredients for instant noodles, soups, etc., or as floating fish. As a result of intensive research, we have completed the present invention. The present invention is a method for producing a protein-puffed food, which is characterized by oiling an emulsified material containing frozen minced fish meat, soybean protein, and edible oil and fat at a temperature of 80 to 130°C and a pressure of 10 to 80 mmHg. Hereinafter, the features of the present invention will be explained according to the manufacturing process. The first feature of the present invention is that when kneading and emulsifying edible oil and fat with minced fish and soybean protein as a protein source, the ratio is in the range of 70 to 5% by weight of soybean protein to 30 to 95% by weight of minced fish. , and edible fats and oils are added in a range of 5 to 40 parts by weight per 100 parts by weight of the total amount of both. Various kinds of fish meat can be used as the surimi, but frozen pollock meat is preferred from the viewpoints of texture, workability, supply amount, economic efficiency, etc. Further, powdered soybean protein having a protein content of 60% or more and a water-soluble protein content of 80% or more is preferable. In the present invention, the purpose of mixing and emulsifying edible oils and fats is to weaken protein bonds with oil molecules, and the resulting emulsified material is denatured at low temperature by applying oil under reduced pressure. It has a texture and melts in the mouth like a starch-based product, and also exhibits quick reconstitution properties even when reconstituted with hot water due to weak protein binding. Moreover, since the restored product has a puffed structure rich in voids, it has a bouncy, kamaboko-like texture. In this case, if the amount of fat or oil is too small or if no fat is added, protein binding will be strong and denaturation will occur accompanied by the formation of a hard gel, resulting in a grainy, crumbly, and crumbly texture. Furthermore, the meltability in the mouth is poor, and even when reconstituted in hot water, desired results cannot be obtained. Also, if there is too much fat or oil, the protein bonds become too fragile, resulting in a crunchy, greasy finish. Therefore, even when reconstituted with hot water, the texture becomes extremely soft and starchy, and the desired effect cannot be obtained. In the present invention, the effect of adding oil becomes more pronounced as the proportion of soybean protein becomes higher than that of minced fish. In addition, in the present invention, the protein source of the emulsified material is not simply ground fish meat or soybean protein, but a mixture of these is used. The first reason is that the structure of the product structure is porous,
In addition, the substance is dense and has a good texture. That is, when only ground fish meat is used, the swelling is too strong in the oil process under reduced pressure, and the structure is extremely non-uniform, making it extremely difficult to obtain a product that can be put to practical use. Furthermore, the second effect of using a mixture of minced fish meat and soy protein is that, compared to seafood products that cannot eliminate variations, puffing can be controlled by using factory-produced soy protein powder of a certain standard. It is easy to obtain uniform products.
The purpose of using soy protein is that plant protein, especially soy protein, is nutritionally superior and is considered to be one of the health foods due to recent changes in the consumption of livestock meat, which is one of the causes of adult diseases such as hyperlipidemia and hypercholesterolemia. This is because it has been attracting attention as a protein source, and it is available at a relatively low cost as a protein source. Furthermore, by mixing this soy protein with minced fish meat, the lack of elasticity,
Improvements in poor puffing, etc. are noticeable, and it is possible to provide a general-purpose dry food with good texture and nutritional superiority. The second feature of the present invention is that the kneaded emulsion material has a thickness of 2
It is to be formed into a sheet of ~8 mm, preferably 4 to 6 mm. If the thickness of the molded product is less than 2 mm, the oil will cause warping, cracking, etc., the texture of the product will be too crisp, and it will be easily damaged, reducing its commercial value. On the other hand, if the thickness is 8 mm or more, if oil is applied until the moisture content in the center is reduced to 4% or less, the surface will turn brown and become too dry, making it impossible to obtain a uniform texture. Furthermore, if the temperature is reduced to low temperature oil, it takes a long time and the desired purpose cannot be achieved, such as a greasy finish. Similarly, the volume of a piece of material in the oil process is also a factor that affects the quality of the finished product, and a range of 8 to 20,000 mm ³ is usually suitable. The third feature of the present invention is to reduce the moisture content of the kneaded emulsified material.
It is 60 to 80%, preferably 65 to 75%.
When the water content of the emulsified material is less than 60%, the raw material dough becomes hard, making uniform kneading difficult and requiring a long kneading time. Since the resulting mixture has high viscosity, it is difficult to mold it into various sheet-like products, and air bubbles are easily mixed in during molding.
Work efficiency is significantly reduced, such as difficulty in producing uniform and smooth products. In addition, the higher the protein concentration in the dough, the stronger the white puffing occurs, and the lower the protein concentration, the smaller the protein puffing, so if the moisture content is low and the protein concentration is high, the dough will have a strong white puffing when fried. This causes the finished product to swell excessively, resulting in a very soft and weak texture for both dried and reconstituted products. On the other hand, when the moisture content exceeds 80%, the kneaded dough becomes too soft and after being formed into a sheet, the material that is heated and denatured forms a very weak gel, making it very easy to break when peeled off from the molding frame or conveyor. This is inappropriate in terms of workability and yield. In addition, even if such high-moisture ingredients are carefully handled and fried, they hardly puff up, and the finished product has a hard, heavy, and crispy texture that melts well in the mouth. do not have. Furthermore, even when this product is soaked in water, it is slow to recover, lacks a soft and elastic texture, and has a crumbly feel, making it difficult to obtain the desired quality. From the above, the kneaded dough prepared with a moisture content of 60 to 80% by adding an appropriate amount of water has an appropriate viscosity, has excellent workability and uniformity, produces smooth sheets, and has a suitable level of moisture even after frying. The product becomes puffed, and the desired quality can be obtained whether it is eaten as a dry product or as a reconstituted product. The material formed and cut as described above is placed in a frying basket, and this is placed in a vacuum frying tank. Next, after sealing the oil tank, use a vacuum pump to vacuum the inside of the tank by 10 to 80 mm.
Maintain pressure at Hg. In this state, oil heated in a separate heating tank is injected and the oil is started. In order to prevent the temperature of the frying oil from decreasing, it is preferable to attach a jacket type heating device to the frying tank to prevent the temperature of the frying oil from decreasing. In this way, the sample is oil-dried at a predetermined temperature of 80 to 130° C. until the moisture content of the sample becomes 4% or less. Once the frying is finished, return the frying oil to the heating tank. Note that the warming oil tank and the oil tank are connected by a pipe with a feeding pump in between. Here, instead of moving the oil mechanically, it is also possible to adopt an up-and-down method in which the fry basket can be immersed in and taken out of the oil. After this, drain the oil while maintaining the vacuum state for a while. In order to efficiently drain the oil in a short period of time, it is better to use a frying basket or frying tank equipped with a device that can perform tapping or centrifugal oil removal. After draining the oil in this way, the vacuum pump is stopped, and the pressure is returned to normal and the sample is taken out.
The emulsion prepared from minced fish, soybean protein, edible oil, and water according to the present invention may contain sugar, salt, chemical seasonings,
Spices, chips of other natural fish, shellfish, meat, vegetables, etc. may be added as appropriate. In order to explain in detail the effects of the present invention, the following test samples were prepared, and a panel of 20 trained experts evaluated the texture and tested the hot water returnability at 90°C.The results are shown in Table 1. and shown in Table 2. [Test group] 1. Effect of appropriate mixing ratio of minced fish meat, soybean protein, and edible oil and fat Prepared with 60 parts by weight of fish meat, 40 parts by weight of soybean protein, and 20 parts by weight of edible oil and fat 30 parts by weight of minced fish meat, soybean protein Mixed emulsion prepared with 70 parts by weight and 0 parts by weight of edible oil and fat 2 Effect of water content of mixed emulsion Mixed emulsion prepared with water content of 55% Mixed emulsion prepared with water content of 70% Mixed emulsion The questions asked in the preference survey by the expert panel were as follows. For dried food: How about the texture when eaten as is as a high-protein snack or as a snack with alcohol? When reconstituted with hot water: What is the texture like when you reconstitute it with hot water and eat it as an ingredient in soup or instant noodles, or as a floating fish?

[Table] Hot water return test was conducted using 200 ml of hot water at 90℃ in a 300 ml beaker.
ml, and 10 g of the sample was put into it and left to stand. After 1 minute and 30 seconds, it was quickly taken out and the texture was evaluated. The results are shown in Table 2.

[Table] As a result, the food prepared by the method of the present invention was particularly popular in terms of texture, both as a dried product and after reconstitution with hot water. In addition, the products prepared by the method of the present invention were also good in hot water return properties. However, in the 2nd category, the reconstitution property was good, but it was evaluated as being too soft, having a weak texture, and lacking in desirable elasticity. The present invention will be explained in detail below with reference to Examples. Example 1 900 g of frozen Sukemune surimi was cut into scraps using a small silent cutter, and 20 g of salt was added thereto to dissolve the salt-fused protein and make a paste. 100 g of soybean protein and 700 g of water were added alternately to this paste and kneaded. Next, 100 g of edible fats and oils were added little by little and kneaded and emulsified (O/W) to form a uniform and smooth state. 80 g of various seasonings were added to this, and the mixture was further kneaded and emulsified. Kneaded emulsion with 80% moisture obtained in this way 1900
g was formed into a sheet with a thickness of 5 mm, and the protein was partially denatured in a steam bath at 85° C. for 5 minutes, followed by cooling with water. This product was cut into 100 x 100 mm and used as a sample before frying. Approximately 200 pieces of this sample are placed in a fryer basket for one batch.
I put g. Meanwhile, 4 kg of palm hardened oil was put into a vacuum frying tank equipped with a steam jacket, a cold water condenser, and a vacuum pump, and the steam jacket
Warmed to ℃. Next, place the fryer basket in the frying tank, seal it, and use a vacuum pump to open the tank by 10mm.
After maintaining the pressure around Hg, the fryer basket was immersed in oil to start frying. At this time, since the oil temperature decreased, it was maintained at around 100°C with a steam jacket. After about 7 minutes, the foaming caused by frying had almost disappeared, so the frying basket was pulled out of the oil to complete frying. Next, drain the oil for 3 minutes,
In this case, if necessary, the cage may be equipped with a device for forcefully draining the oil by tapping or centrifugally removing the oil using power. After draining the oil, the pressure was returned to normal and the basket was removed from the frying tank to obtain 75 g of dry puffed food with a moisture content of 4% or less. As a result of component analysis, the dry and puffed food obtained in this way has a protein content of 40% and an oil content of 35%, and when eaten as is, it has a soft and crunchy texture and has a snack-like melt-in-the-mouth texture. It was hot.
In addition, when it is rehydrated in hot water, it is completely restored in boiling water for about 1 minute, and the texture is soft and elastic, making it a delicious product with a uniform and smooth texture similar to kamaboko. It was hot. Example 2 Frozen fish surimi 300g, salt 10g, soybean powder 700g
g, 400 g of edible oil and fat, and 1500 g of water were kneaded and emulsified in the same manner and under the same conditions as in Example 1. Furthermore, 100 g of various seasonings were mixed to enhance the flavor, and the moisture content was 60 g.
% kneaded emulsion was prepared. Add this to a thickness of 2
mm, and left in a steamer (internal temperature: 80°C) for 2 minutes to cause intermediate denaturation and gelation of the protein. Thereafter, it was quickly cooled with water and then cut into 20 x 20 mm pieces to prepare a sample volume of 800 mm ³ . 200 g of this sample was weighed into a fryer basket as one batch of frying, and then oiled under reduced pressure in the same manner as in Example 1 to obtain 80 g of a dry puffed food with a water content of about 3%. This material has a porous and crispy texture and is heated to approximately 90°C.
When rehydrated in hot water, it recovered in 1 minute and 30 seconds and had an elastic texture. Example 3 Frozen fish surimi 600g, salt 15g, soybean powder 400g
g, 200 g of edible oil and fat, and 1300 g of water were kneaded and emulsified in the same manner as in Example 1, and then various seasonings were appropriately added for the purpose of improving flavor to prepare 2560 g of a kneaded emulsion with a water content of 70%. This was formed into a sheet with a thickness of approximately 5 mm, and then heated in a steamer at 85°C for 5 minutes to effect an intermediate change in protein and gelation, and then the fish was cooled in water. Thereafter, it was cut into pieces measuring 5 mm in length and width to prepare a sample with a sample volume of 125 mm ³ . Next, put 200g of this sample into a fryer basket,
Apply oil in the same manner and under the same conditions as Example 1, and remove moisture 3.
% dried puffed food was obtained at 80g/time, totaling 1020g.
When this product was eaten as a dry product, it had a soft and crispy texture and was smooth to swallow, giving it a snack-like feel. When rehydrated in 90°C water, it can be restored in about 1 minute, and its texture is soft and elastic, and it does not sink even after a long period of time, making it ideal as a floating material. Ta.

Claims (1)

[Claims] 1. An emulsified material containing frozen minced fish meat, soybean protein, and edible oil is heated at a temperature of 80 to 130°C and a pressure of 10 to 80 mmHg.
1. A method for producing a protein-puffed food, which comprises soaking it in oil. 2 Mixing ratio of emulsified material is 30-95% frozen fish surimi
70-5% by weight of soybean protein, and 5-5% of edible oil/fat per 100 parts by weight of both.
A method according to claim 1, wherein the amount is 40 parts by weight. 3. The method according to claim 1, wherein the emulsified material has a thickness of 2 to 8 mm. 4. The method according to claim 1, wherein the emulsified material has a moisture content of 60 to 80%.