JPH0716B2 - Compound food - Google Patents
Compound foodInfo
- Publication number
- JPH0716B2 JPH0716B2 JP61101408A JP10140886A JPH0716B2 JP H0716 B2 JPH0716 B2 JP H0716B2 JP 61101408 A JP61101408 A JP 61101408A JP 10140886 A JP10140886 A JP 10140886A JP H0716 B2 JPH0716 B2 JP H0716B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- soybean protein
- protein material
- soybean
- surimi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 title claims description 41
- 150000001875 compounds Chemical class 0.000 title description 3
- 239000000463 material Substances 0.000 claims description 103
- 108010073771 Soybean Proteins Proteins 0.000 claims description 50
- 235000019710 soybean protein Nutrition 0.000 claims description 41
- 235000013372 meat Nutrition 0.000 claims description 26
- 235000019465 surimi Nutrition 0.000 claims description 22
- 241000251468 Actinopterygii Species 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000005187 foaming Methods 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 10
- 229940001941 soy protein Drugs 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 241000519695 Ilex integra Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 229940100486 rice starch Drugs 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 238000001125 extrusion Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 244000144977 poultry Species 0.000 description 4
- 235000013594 poultry meat Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 239000004088 foaming agent Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241000251125 Prionace glauca Species 0.000 description 1
- 241001417494 Sciaenidae Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
- Fish Paste Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】 「技術分野」 本発明は、大豆蛋白を主成分とする食品素材と、この大
豆蛋白よりも発泡率の少ない食品素材とを組合せた複合
食品に関する。TECHNICAL FIELD The present invention relates to a composite food product in which a food material containing soybean protein as a main component and a food material having a smaller foaming rate than this soybean protein are combined.
「従来技術およびその問題点」 従来より、大豆蛋白質を主成分とする食品として、油揚
げが知られている。油揚げは、固めに作った豆腐を薄く
切り、水切りした後、油で揚げて製造されている。“Prior Art and Problems Thereof” Fried oil has been known as a food containing soybean protein as a main component. The deep-fried tofu is produced by slicing hard-cooked tofu into thin slices, draining it, and then frying it in oil.
しかしながら、油揚げは、やわらかいテクスチャーを有
し、スポンジ状なので腹にたまらず、食欲が満たされな
いことが多い。However, the deep-fried tofu has a soft texture, and since it is sponge-like, it does not accumulate in the belly and often does not satisfy the appetite.
そこで、本発明者は、大豆蛋白質を主成分とする食品素
材と、魚肉すり身を主成分とする食品素材とを接合した
揚げ物を既に提案している（特願昭60−34102号参
照）。この複合食品は、大豆蛋白素材のやわらかいテク
スチャーと、魚肉すり身素材の緻密なテクスチャーによ
る変化に富んだテクスチャーが得られ、また、両者の風
味がマッチして極めて美味である。Therefore, the present inventor has already proposed a fried food in which a food material containing soybean protein as a main component and a food material containing fish surimi as a main component are joined (see Japanese Patent Application No. 60-34102). This complex food has a variety of textures due to the soft texture of the soybean protein material and the dense texture of the fish meat surimi material, and the flavors of both are matched, making it extremely delicious.
しかしながら、上記の複合食品においては、油で揚げて
大豆蛋白素材を発泡させたとき、両素材の接合面が離れ
てしまうことがあり、歩留りが低下する傾向があった。However, in the above compound food, when the soybean protein material was foamed by frying in oil, the joint surface of the two materials might be separated, and the yield tended to decrease.
「発明の目的」 本発明の目的は、上記のように、大豆蛋白素材とそれよ
りも発泡率の少ない食品素材とを接合してなる複合食品
において、接合面が離れてしまわないようにすることに
ある。"Object of the Invention" As described above, an object of the present invention is to prevent the joint surface from separating in a composite food product in which a soybean protein material and a food material having a smaller foaming rate than that are joined together. It is in.
「発明の構成」 本発明の複合食品は、大豆蛋白を主成分とし、加熱によ
り発泡固化した大豆蛋白素材と、この大豆蛋白素材より
も発泡率が少なく、同じく加熱により固化した食品素材
とが接合されてなり、両素材の接合面が凹凸状に嵌合し
ていることを特徴とする。[Structure of the Invention] The composite food of the present invention comprises soybean protein as a main component, a soybean protein material foamed and solidified by heating, and a food material which has a lower foaming rate than this soybean protein material and which is also solidified by heating. The joining surface of both materials is fitted in an uneven shape.
このように、接合面を凹凸状に嵌合させることにより、
接合面を広くとることができ、接合面におけるずれ等も
生じにくくなるので、両素材がより離れにくい構造とな
る。したがって、両素材が分離してしまうことによる歩
留り低下を軽減することができる。In this way, by fitting the joint surface in an uneven shape,
Since the joint surface can be widened and the displacement or the like on the joint surface is unlikely to occur, the two materials are structured so as not to be separated from each other. Therefore, a decrease in yield due to the separation of the two materials can be reduced.
また、大豆蛋白素材のやわらかいテクスチャーと低発泡
率の食品素材の緻密なテクスチャーとから食感に変化を
もたらすことができ、食欲も適度に満たされることにな
る。さらに、大豆蛋白素材と低発泡率の食品素材との異
なる風味が得られ、味覚にも変化をもたらすことができ
る。さらにまた、各素材を成形し接合して加熱したと
き、大豆蛋白素材が発泡することにより、他方の食品素
材に比べてより大きく膨張するので、製品の形状に趣向
をもたらすこともできる。In addition, the soft texture of the soy protein material and the dense texture of the food material having a low foaming rate can change the texture, and the appetite can be appropriately satisfied. Furthermore, different flavors can be obtained between the soy protein material and the low foaming food material, and the taste can be changed. Furthermore, when each material is molded, joined, and heated, the soybean protein material expands and expands more than the other food material, so that the shape of the product can be given a taste.
本発明において、大豆蛋白素材としては、例えば大豆分
離蛋白粉と植物油と水とを混合してペースト状としたも
のが使用できる。大豆分離蛋白の具体的製品としては、
例えば「フジプロＲ」（商品名、不二製油株式会社製）
などが挙げられる。大豆分離蛋白と植物油と水との配合
比は、1:0.3〜4.0:3.0〜5.0程度が好ましい。この場
合、大豆分離蛋白の代りに脱脂大豆粉、濃縮大豆蛋白等
も使用できる。また、大豆蛋白素材としては、豆腐をく
ずし、必要に応じて山芋等を混合したものも使用でき
る。In the present invention, as the soybean protein material, for example, a soybean separated protein powder, a vegetable oil and water mixed into a paste can be used. Specific products of soy protein isolate include:
For example, "Fuji Pro R" (trade name, manufactured by Fuji Oil Co., Ltd.)
And so on. The compounding ratio of soybean protein isolate, vegetable oil and water is preferably about 1: 0.3-4.0: 3.0-5.0. In this case, defatted soybean powder, concentrated soybean protein and the like can be used instead of soybean isolated protein. Further, as the soybean protein material, a material in which tofu is broken and yam or the like is mixed if necessary can also be used.
また、低発泡率の食品素材としては、例えば魚肉すり
身、畜肉すり身、もちなどが好ましく採用できるが、こ
れらに限らず、加熱により糊化するペースト状の食品素
材であればいずれも使用可能である。。Further, as the low foaming rate food material, for example, fish meat, meat meat, rice cake and the like can be preferably adopted, but not limited to these, any paste-like food material which is gelatinized by heating can be used. . .
魚肉すり身は、例えばスケソウダラ、グチ、サメ、ヒラ
メ、ホッケ等の原料魚またはそれらから製造したすり身
に、植物油、食塩、澱粉、砂糖、化学調味料、水等を添
加し、撹拌機で混合したものが使用できる。この場合、
植物油を混合すると、テクスチャーがソフトになるので
好ましい。植物油の添加量は、10〜30重量％程度が適当
である。Fish meat surimi is obtained, for example, by adding vegetable oil, salt, starch, sugar, chemical seasoning, water, etc. to raw fish such as pollock, croaker, shark, flounder, hockey etc. or surimi produced from them and mixing with a stirrer. Can be used. in this case,
Mixing vegetable oils is preferred as it gives a soft texture. Appropriate amount of vegetable oil is about 10 to 30% by weight.
一方、畜肉すり身は、畜肉またはそのすり身に、食塩、
こしょう、セージ、ジンジャー、水等を添加し、撹拌機
で混合したものが使用できる。畜肉としては、好ましく
は鳥肉のささみが用いられる。On the other hand, the meat surimi is salted on the meat or its surimi,
It can be used by adding pepper, sage, ginger, water, etc. and mixing with a stirrer. Chicken meat is preferably used as the meat.
なお、上記魚肉すり身または畜肉すり身には、例えば山
芋、卵白、気泡剤などを添加することにより、撹拌の際
に気泡を混入させることもできる。気泡を混入させた場
合、加熱固化した際に、よりソフトな組織とすることが
できる。さらに、これらのすり身には、野菜の細切り、
海草などを混合してもよい。It should be noted that, for example, yam, egg white, and a foaming agent may be added to the above ground fish meat or surimi meat to mix air bubbles during stirring. When air bubbles are mixed, a softer texture can be obtained when it is solidified by heating. In addition, these minced meats include shredded vegetables,
Seaweed and the like may be mixed.
さらに、もちの場合は、例えばもち米澱粉を水で溶かし
て糊化したものなどが使用できる。Furthermore, in the case of glutinous rice, for example, glutinous rice starch dissolved in water to be gelatinized can be used.
大豆蛋白素材と低発泡率の食品素材とをそれぞれ成形し
て接合する方法としては、例えば押出し成形装置の複数
のノズルから両素材をそれぞれ同時に押し出してそのま
ま接合し、ノズル先端に設けられたシャッターで適当な
厚さに切る方法が好ましく採用できる。この場合、両素
材の接合面が凹凸状に嵌合するように、ノズルの形状を
設定する必要がある。As a method of molding and bonding a soy protein material and a low foaming food material, for example, both materials are simultaneously extruded from a plurality of nozzles of an extrusion molding device and bonded as they are, and a shutter provided at the tip of the nozzle is used. A method of cutting into an appropriate thickness can be preferably adopted. In this case, it is necessary to set the shape of the nozzle so that the joint surfaces of the two materials fit in an uneven shape.
成形された素材を加熱する方法としては、油で揚げる方
法が好ましいが、電子レンジで加熱したり、オーブンな
どで焼く方法も採用できる。油で揚げる場合には、100
〜120℃で揚げた後、さらに160〜180℃で揚げることが
好ましい。成形された素材を100〜120℃で５〜10分揚げ
ると、各素材が熱変性して固化する。さらに160〜180℃
で１〜２分揚げると、表面が薄くきつね色に焦げる。こ
うして揚げた後、油から取出すと、大豆蛋白素材の部分
は、低発泡率の食品素材の部分に比べて大きく膨張した
形状となる。As a method of heating the formed material, a method of frying in oil is preferable, but a method of heating in a microwave oven or baking in an oven can also be adopted. 100 when frying
It is preferable to fry at 160 to 180 ° C after frying at to 120 ° C. When the formed material is fried at 100 to 120 ° C for 5 to 10 minutes, each material heat-denatures and solidifies. Further 160-180 ℃
After frying for 1-2 minutes, the surface is thin and burnt to a golden brown color. When the soybean protein material is fried in this manner and then taken out from the oil, the soybean protein material portion has a greatly expanded shape as compared with the low foaming food material portion.
こうして得られた複合食品は、大豆蛋白素材の部分が加
熱により発泡した状態で固化しており、軽く軟らかなテ
クスチャーを有している。また、低発泡率の食品素材の
部分は、加熱により固化し、緻密なテクスチャーを有し
ている。そして、両素材の接合面が凹凸状に嵌合してい
るので、加熱処理などの際に両素材が離れてしまうこと
が防止される。The thus-obtained composite food is solidified in a state where the soybean protein material portion is foamed by heating, and has a light and soft texture. Further, the food material portion having a low foaming rate is solidified by heating and has a dense texture. Further, since the joint surfaces of the two materials are fitted in a concavo-convex shape, it is possible to prevent the two materials from separating during heat treatment or the like.
本発明による複合食品は、そのまま食べてもよく、おで
ん等の煮物の材料としてもよく、そばやうどんのスープ
に載せて食べてもよい。The complex food according to the present invention may be eaten as it is, may be used as a material for boiled noodles such as oden, or may be put on soup of buckwheat noodles or udon soup for eating.
「発明の実施例」 実施例１ 大豆分離蛋白と植物油と水とを1:1:3.3の配合比で混合
して大豆蛋白素材を調製した。大豆分離蛋白としては
「フジプロＲ」（商品名、不二製油株式会社製）を用い
た。また、ヨシキリサメ肉身32重量％、スケソウタラ肉
身32重量％、植物油20重量％、食塩2.5重量％、澱粉９
重量％、砂糖４重量％、グルタミン酸ソーダ0.5重量％
を混合して魚肉すり身素材を調製した。"Examples of the Invention" Example 1 A soybean protein material was prepared by mixing soybean isolated protein, vegetable oil, and water at a mixing ratio of 1: 1: 3.3. As the soybean isolated protein, "Fujipro R" (trade name, manufactured by Fuji Oil Co., Ltd.) was used. In addition, 32% by weight of blue shark meat, 32% by weight of Alaska pollack meat, 20% by weight of vegetable oil, 2.5% by weight of salt, 9 starch
Wt%, sugar 4 wt%, sodium glutamate 0.5 wt%
Was mixed to prepare a fish meat surimi material.
次に、第３図に示すように、二重円筒状のノズルを有す
る押出し成形装置21の外側のノズルから大豆蛋白素材11
を押し出し、内側のノズルから魚肉すり身素材12を押し
出した。その際、魚肉すり身素材12の押し出し圧力Ａに
対して、大豆蛋白素材11の押し出し圧力Ｂをより大きく
した。そして、押し出された素材を、ノズル先端の図中
Ｄ線で示す部分でシャッターにより厚さ2cm程度に切断
して成形物を得た。なお、上記ノズルは、大豆蛋白素材
11と魚肉すり身素材12との接合面13が、第１図に示すよ
うに、のこ刃状の凹凸をなして互いに嵌合するような形
状となるように予め作製されている。Next, as shown in FIG. 3, the soybean protein material 11 is fed from the nozzle outside the extrusion molding device 21 having a double cylindrical nozzle.
Was pushed out, and the fish meat paste material 12 was pushed out from the inner nozzle. At that time, the extrusion pressure B of the soybean protein material 11 was made larger than the extrusion pressure A of the fish meat surimi material 12. Then, the extruded material was cut to a thickness of about 2 cm by a shutter at the portion of the nozzle tip indicated by the line D in the figure to obtain a molded product. The nozzle is a soy protein material.
As shown in FIG. 1, the joint surface 13 between the 11 and the fish meat surimi material 12 is preliminarily formed so as to have a saw-tooth-like unevenness and to be fitted to each other.
こうして得られた成形物を100〜120℃で７分油で揚げた
後、さらに160〜180℃で1.5分油で揚げた、これに伴な
って、第４図に示すように形状が変化した。すなわち、
100〜120℃で揚げている状態では、（ａ）で示すように
各素材ともまだ膨張していないが熱変性による固化がな
される。そして、160〜180℃で揚げている状態では、
（ｂ）で示すように大豆蛋白素材11および魚肉すり身素
材12が共に膨張し、表面がきつね色に焦げる。そして、
油から取出し放冷すると、（ｃ）で示すように魚肉すり
身素材12の部分が収縮して元の大きさに戻り、大豆蛋白
素材11の部分は膨張した大きさのままとなる。The molded product thus obtained was fried with oil for 7 minutes at 100 to 120 ° C. and then with oil for 1.5 minutes at 160 to 180 ° C. Along with this, the shape was changed as shown in FIG. . That is,
In the state of being fried at 100 to 120 ° C, as shown in (a), each material has not expanded yet, but is solidified by heat denaturation. And when frying at 160-180 ℃,
As shown in (b), the soybean protein material 11 and the fish meat material 12 both expand, and the surface is burnt brown. And
When taken out from the oil and allowed to cool, the portion of the raw fish meat material 12 contracts and returns to its original size as shown in (c), and the portion of the soybean protein material 11 remains in the expanded size.
こうして製造された複合食品は、第１図および第２図に
示すように円盤状の魚肉すり身素材12の外周に、大豆蛋
白素材11がリング状に接合されている。ただし、両者の
接合面13は、平面的に見た状態で、のこ刃状の凹凸をな
すように嵌合している。したがって、外側の大豆蛋白素
材11と内側の魚肉すり身素材12とがしっかりと接合さ
れ、両素材の分離が生じにくくなっていた。また、大豆
蛋白素材11は厚く膨張して軽く軟らかいテクスチャーを
有し、魚肉すり身素材12は緻密で弾性的なテクスチャー
を有している。そして、大豆蛋白素材11による大豆蛋白
の風味と、魚肉すり身素材12による魚肉の風味とがマッ
チして極めて美味であった。As shown in FIGS. 1 and 2, the composite food product thus produced has a soybean protein material 11 joined in a ring shape to the outer periphery of a disk-shaped fish meat surimi material 12. However, the joint surface 13 of both is fitted so as to form saw-tooth-shaped irregularities in a plan view. Therefore, the soybean protein material 11 on the outside and the fish meat surimi material 12 on the inside were firmly joined, and separation of both materials was less likely to occur. Further, the soybean protein material 11 has a thick and swollen and light soft texture, and the fish meat surimi material 12 has a dense and elastic texture. The soy protein flavor of the soy protein ingredient 11 and the fish meat flavor of the surimi material 12 were matched and were extremely delicious.
実施例２ 大豆蛋白素材としては、実施例１と同様なものを使用し
た。また、低発泡率の食品素材としては、鳥肉のささみ
1kg、食塩10g、グルタミン酸ソーダ2g、砂糖20g、気泡
剤「フォームアップ」（商品名、理研ビタミン株式会社
製）2g、同じく気泡剤「SK5」（商品名、開発化学株式
会社製）6g、卵白300g、氷200gを混合した鳥肉すり身素
材を使用した。Example 2 The same soybean protein material as in Example 1 was used. Also, as a low foaming food material, chicken meat
1kg, salt 10g, sodium glutamate 2g, sugar 20g, foaming agent "Formup" (trade name, manufactured by Riken Vitamin Co., Ltd.) 2g, also foaming agent "SK5" (trade name, manufactured by Kagaku Kagaku Co., Ltd.) 6g, egg white 300g We used a chicken meat paste material mixed with 200g of ice.
そして、大豆蛋白素材と鳥肉すり身素材とをそれぞれ押
出し成形し接合して、第５図に示すような形状とした。
すなわち、鳥肉すり身素材22は、全体としてほぼ円盤状
をなすが、その外周４箇所に扇形の凸部22aを有してい
る。また、大豆蛋白素材11は、全体としてほぼリング状
をなすが、その内周４箇所に、前記鳥肉すり身素材22の
凸部22aに嵌合する蟻溝状の凹部11aを有している。そし
て、両素材11、22の接合面13において、凸部22aと凹部1
1aとが嵌合している。Then, the soybean protein material and the poultry surimi material were extruded and joined to form a shape as shown in FIG.
That is, the poultry surimi raw material 22 has a substantially disk shape as a whole, but has fan-shaped convex portions 22a at four locations on the outer periphery thereof. The soybean protein material 11 has a substantially ring shape as a whole, but has four dovetail-shaped concave portions 11a fitted to the convex portions 22a of the poultry surimi raw material 22 at four locations on the inner circumference thereof. Then, in the joint surface 13 of both materials 11, 22, the convex portion 22a and the concave portion 1
1a is fitted.
この成形物を実施例１と同様に油で揚げたところ、大豆
蛋白素材11が鳥肉すり身素材22に対してより大きく膨張
して、実施例１とほぼ同様な形状の複合食品を得ること
ができた。この場合、凸部22aと凹部11aとが嵌合してい
るので、大豆蛋白素材11の膨張により、接合面13が離れ
てしまうことはなかった。When this molded product was fried in the same manner as in Example 1, the soybean protein material 11 expanded more than the poultry surimi material 22 to obtain a composite food product having a shape substantially similar to that in Example 1. did it. In this case, since the convex portion 22a and the concave portion 11a are fitted to each other, the joint surface 13 was not separated due to the expansion of the soybean protein material 11.
実施例３ 大豆蛋白素材としては、実施例１と同様なものを使用し
た。また、低発泡率の食品素材としては、もち米澱粉に
水を添加して混合し、加熱処理してある程度糊化したも
のを使用した。Example 3 The same soybean protein material as in Example 1 was used. As the food material having a low foaming ratio, glutinous rice starch to which water was added and mixed, and which was gelatinized to some extent by heat treatment was used.
そして、大豆蛋白素材ともち米澱粉素材とをそれぞれ押
出し成形し接合して、第６図に示すような形状とした
（ただし、第６図は加熱された後の状態を示してい
る）。すなわち、もち米澱粉素材32は、全体ととして板
状をなし、両側面が断面山形に突出して凸部32aとなっ
ている。また、大豆蛋白素材11は、全体として棒状をな
し、もち米澱粉素材32の凸部32aが嵌合するＶ溝状の凹
部11aを有している。そして、両素材11、32の接合面に
おいて、凸部32aと凹部11aとが嵌合している。Then, the soybean protein material and the glutinous rice starch material were extruded and bonded to form a shape as shown in FIG. 6 (however, FIG. 6 shows a state after heating). That is, the glutinous rice starch material 32 has a plate-like shape as a whole, and both side surfaces thereof project in a chevron-shaped cross section to form convex portions 32a. The soybean protein material 11 has a bar shape as a whole, and has a V-groove-shaped concave portion 11a into which the convex portion 32a of the glutinous rice starch material 32 fits. Then, the convex portion 32a and the concave portion 11a are fitted to each other on the joint surface of the two materials 11 and 32.
この成形物を実施例１と同様に油で揚げたところ、大豆
蛋白素材11がもち米澱粉素材32に対してより大きく膨張
して、第６図に示すような形状の複合食品を得ることが
できた。この場合、凸部32aと凹部11aとが嵌合している
ので、大豆蛋白素材11の膨張により、接合面13が離れて
しまうことはなかった。When this molded product was fried in the same manner as in Example 1, the soybean protein material 11 expanded more than the glutinous rice starch material 32, and a composite food product having a shape as shown in FIG. 6 was obtained. did it. In this case, since the convex portion 32a and the concave portion 11a are fitted to each other, the joint surface 13 was not separated due to the expansion of the soybean protein material 11.
「発明の効果」 以上説明したように、本発明によれば、大豆蛋白素材
と、それよりも低膨張率の食品素材とを接合してなり、
両素材の接合面が凹凸状をなして嵌合しているので、加
熱処理した際に接合面が分離してしまうことを防止で
き、歩留りを向上させることができる。また、両素材の
異なるテクスチャーおよび風味により、食感に変化をも
たらすことができる。さらに、大豆蛋白素材の熱膨張に
より、形状にも趣向をもたらすことができる。“Effect of the Invention” As described above, according to the present invention, a soybean protein material and a food material having a lower expansion coefficient than that are joined together,
Since the joint surfaces of the two materials are fitted in a concavo-convex shape, it is possible to prevent the joint surfaces from being separated during the heat treatment, and it is possible to improve the yield. In addition, different textures and flavors of the two materials can change the texture. Further, the thermal expansion of the soybean protein material can bring a taste to the shape.
第１図は本発明による複合食品の一実施例を示す平面
図、第２図は第１図におけるII−II線に沿った断面図、
第３図は押出し成形装置を用いた素材の成形工程を示す
断面図、第４図は成形された素材を油で揚げたときの状
態の変化を示す断面図、第５図は本発明による複合食品
の他の実施例を示す平面図、第６図は本発明による複合
食品のさらに他の実施例を示す斜視図である。 図中、11は大豆蛋白素材、11aは凹部、12は魚肉すり身
素材、13は接合面、22は鳥肉すり身素材、22aは凸部、3
2はもち米澱粉素材、32aは凸部である。FIG. 1 is a plan view showing an embodiment of the compound food according to the present invention, FIG. 2 is a sectional view taken along line II-II in FIG. 1,
FIG. 3 is a cross-sectional view showing a forming process of a raw material using an extrusion molding apparatus, FIG. 4 is a cross-sectional view showing a change in state when the formed raw material is fried, and FIG. 5 is a composite according to the present invention. FIG. 6 is a plan view showing another embodiment of the food product, and FIG. 6 is a perspective view showing still another embodiment of the composite food product according to the present invention. In the figure, 11 is a soybean protein material, 11a is a concave portion, 12 is a fish meat surimi material, 13 is a joint surface, 22 is a chicken meat surimi material, 22a is a convex portion, 3
2 is a glutinous rice starch material, 32a is a convex part.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/325 １０１ Ａ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI technical display location A23L 1/325 101 A
Claims (4)
化した大豆蛋白素材と、この大豆蛋白素材よりも発泡率
が少なく、同じく加熱により固化した食品素材とが接合
されてなり、両素材の接合面が凹凸状に嵌合しているこ
とを特徴とする複合食品。1. A soy protein material containing soy protein as a main component, which is foamed and solidified by heating, and a food material which has a smaller foaming rate than this soy protein material and which is also solidified by heating. A composite food product characterized in that the joint surfaces are fitted in an uneven shape.
蛋白素材は、大豆分離蛋白と植物油と水とを混合したも
のである複合食品。2. The complex food according to claim 1, wherein the soybean protein material is a mixture of soybean isolated protein, vegetable oil and water.
て、前記食品素材は、魚肉すり身、畜肉すり身、もちよ
り選ばれた一種である複合食品。3. The complex food according to claim 1 or 2, wherein the food material is one kind selected from fish meat surimi, live meat surimi and mochi.
れか一において、前記食品素材は全体として円盤状をな
し、前記大豆蛋白素材は上記円盤の外周に付着したリン
グ状をなしている複合食品。4. The food material according to any one of claims 1 to 3, wherein the food material has a disc shape as a whole, and the soybean protein material has a ring shape attached to the outer periphery of the disc. There are complex foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61101408A JPH0716B2 (en) | 1986-05-01 | 1986-05-01 | Compound food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61101408A JPH0716B2 (en) | 1986-05-01 | 1986-05-01 | Compound food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62257350A JPS62257350A (en) | 1987-11-09 |
| JPH0716B2 true JPH0716B2 (en) | 1995-01-11 |
Family
ID=14299887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61101408A Expired - Lifetime JPH0716B2 (en) | 1986-05-01 | 1986-05-01 | Compound food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0716B2 (en) |
-
1986
- 1986-05-01 JP JP61101408A patent/JPH0716B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62257350A (en) | 1987-11-09 |
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