JPH0767378B2 - Soy flakes - Google Patents
Soy flakesInfo
- Publication number
- JPH0767378B2 JPH0767378B2 JP62245657A JP24565787A JPH0767378B2 JP H0767378 B2 JPH0767378 B2 JP H0767378B2 JP 62245657 A JP62245657 A JP 62245657A JP 24565787 A JP24565787 A JP 24565787A JP H0767378 B2 JPH0767378 B2 JP H0767378B2
- Authority
- JP
- Japan
- Prior art keywords
- soybean
- starch
- flakes
- value
- water
- 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
- 244000068988 Glycine max Species 0.000 claims description 46
- 235000010469 Glycine max Nutrition 0.000 claims description 46
- 229920002472 Starch Polymers 0.000 claims description 28
- 235000019698 starch Nutrition 0.000 claims description 25
- 239000008107 starch Substances 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000004898 kneading Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 description 14
- 235000020357 syrup Nutrition 0.000 description 14
- 235000013305 food Nutrition 0.000 description 9
- 229920001353 Dextrin Polymers 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 6
- 235000019425 dextrin Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 229960004494 calcium gluconate Drugs 0.000 description 3
- 239000004227 calcium gluconate Substances 0.000 description 3
- 235000013927 calcium gluconate Nutrition 0.000 description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000021312 gluten Nutrition 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
- 229940100445 wheat starch Drugs 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 229960002900 methylcellulose Drugs 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】 産業上の利用分野： この発明は大豆を主成分とした新規なフレーク食品に関
するものであり、さらに詳細には、大豆粉末とDE値が５
以上であって、水に溶解するでん粉の部分加水分解物と
の混合物を水と共に混練した後、成形し焙焼して得られ
る大豆フレークに関するものである。TECHNICAL FIELD The present invention relates to a novel flake food containing soybean as a main component, more specifically, soybean powder and DE value of 5
The present invention relates to soybean flakes obtained by kneading a mixture of starch and a partial hydrolyzate of water, which is soluble in water, together with water, molding and roasting the mixture.
従来の技術： 従来、コーンフレーク、玄米フレーク等のでん粉を主成
分としたフレーク食品はよく知られているが、たん白質
を主成分としたフレーク食品は知られていない。BACKGROUND ART Conventionally, flake foods containing starch as a main component such as corn flakes and brown rice flakes are well known, but flake foods containing protein as a main component are not known.
発明が解決しようとする問題点： フレーク食品を得るに際し、食品をフレーク状の組織に
するためには組織に小さな気泡を抱き込ませ、焼くとき
にこの気泡が組織を均一に膨化させ、しかも適度な硬さ
を持たせる必要があるが、大豆粉末単独ではフレーク状
の食品を得ることができず、また大豆粉末にでん粉を混
合してもフレーク状の食品を得ることができない。Problems to be Solved by the Invention: When obtaining a flake food, in order to make the food into a flaky structure, small air bubbles are involved in the tissue, and when baking, the air bubbles cause the tissue to swell evenly and have a proper degree. The soybean powder alone cannot produce a flaky food product, and even if soybean powder is mixed with starch, a flaky food product cannot be obtained.
問題点を解決するための手段： この発明者等は、栄養価の高いたん白質を主成分とする
大豆を原料としてフレーク食品を得るべく種々研究の結
果、大豆粉末にDE値が５以上であって、水に溶解するで
ん粉の部分加水分解物を加えて、水と共に混練して成形
した後、焙焼すると、フレーク様の食品を得ることがで
きるという新知見を得、さらに研究を続けた結果、この
発明を完成した。Means for Solving the Problems: As a result of various studies to obtain flaked foods using soybeans having a high nutritional value as the main ingredient, the inventors have found that the soybean powder has a DE value of 5 or more. As a result of further research, we obtained a new finding that flaky foods can be obtained by adding a partial hydrolyzate of starch that dissolves in water, kneading and molding with water, and then baking. , Completed this invention.
この発明の大豆フレークにおいて用いられる大豆粉末
は、大豆粉末であればいずれでも用いることができ、そ
のような例として例えばはく皮大豆粉末、豆乳粉末、脱
脂大豆粉末、濃縮大豆たん白、分離大豆たん白質等が挙
げられる。The soybean powder used in the soybean flakes of the present invention may be any soybean powder, and examples thereof include peeled soybean powder, soymilk powder, defatted soybean powder, concentrated soybean protein, and isolated soybean. Protein etc. are mentioned.
また、DE値（Dextrose Equivalentの略で、デキストリ
ンに含まれる還元糖量をグルコースに換算したときの固
形分に対する還元糖の比率（％）を示す値）が５以上で
あって、水に溶解するでん粉の部分加水分解の好ましい
ものとしては、10−60のDE値を有するでん粉の部分加水
分解物が挙げられ、そのような例として、デキストリ
ン、水飴等が挙げられる。ここでデキストリンは水に溶
解するものであって、DE値が５以上のもの、好ましくは
10−60のものが挙げられる。また水飴には酸糖化水飴、
酸素糖化水飴、粉末水飴、還元でん粉加水分解物、還元
麦芽糖水飴等が挙げられ、DE値が５以上のもの、好まし
くはDE値10−60のものが挙げられる。Further, the DE value (abbreviation of Dextrose Equivalent, which is a value indicating the ratio (%) of reducing sugar to solid content when the amount of reducing sugar contained in dextrin is converted to glucose) is 5 or more, and it dissolves in water. Preferred partial hydrolysis of starch is a partial hydrolysis product of starch having a DE value of 10-60, and examples thereof include dextrin, starch syrup and the like. Here, dextrin is soluble in water and has a DE value of 5 or more, preferably
10-60 are mentioned. In addition, saccharified starch syrup for starch syrup,
Examples thereof include oxygen saccharified starch syrup, powdered starch syrup, reduced starch hydrolyzate, reduced maltose starch syrup and the like, and those having a DE value of 5 or more, preferably a DE value of 10-60.
大豆粉末とDE値が５以上であって、水に溶解するでん粉
の部分加水分解物との混合割合は、DE値が５以上であっ
て、水に溶解するでん粉の部分加水分解物の種類により
異なるが、通常のデキストリン（DE値:5以上のもの）で
あれば、大豆粉末に対し、20〜100％（重量％、以下同
じ）、水飴の場合はその固型分が大豆粉末に対し20〜10
0％程度が適当である。The mixing ratio of soybean powder and partial hydrolyzate of starch that has a DE value of 5 or more and is soluble in water depends on the type of partial hydrolyzate of starch that has a DE value of 5 or more and that is soluble in water. Although different, normal dextrin (DE value: 5 or more) is 20 to 100% (weight%, the same applies below) to soybean powder, and starch syrup has a solid content of 20 to soybean powder. ~Ten
About 0% is appropriate.
この発明の大豆フレークは各種の添加剤をこれに加えて
製造することによって、得られる大豆フレークの風味、
テクスチャー等を好みに応じて適宜変えることができ
る。たとえば、小麦グルテン、全卵粉末、卵黄粉末、卵
白粉末等の１種以上の少量加えることで大豆フレークの
風味、テクスチャーを変えることができるし、グァーガ
ム、キサンタンガム、カラギーナン、メチルセルロー
ス、カルボキシメチルセルロース、ローカストビーンガ
ム、アラビアガム等の１種以上を少量加えることによっ
ても大豆フレークのテクスチャーを変えることができ
る。The soybean flakes of the present invention are produced by adding various additives to the soybean flakes to obtain the flavor of soybean flakes,
The texture and the like can be changed as desired. For example, the flavor and texture of soybean flakes can be changed by adding a small amount of one or more of wheat gluten, whole egg powder, egg yolk powder, egg white powder, guar gum, xanthan gum, carrageenan, methylcellulose, carboxymethylcellulose, locust bean. The texture of soybean flakes can also be altered by adding small amounts of one or more of gum, gum arabic and the like.
また、この発明の大豆フレークを製造する際にグルコン
酸カルシウムを少量（例えば、大豆粉末に対し３〜50
％）加えて得られる大豆フレークは、これを牛乳等で水
戻しをした場合にすぐれたテクスチャーをもつので、グ
ルコン酸カルシウムを添加は好ましい。In addition, when producing the soybean flakes of the present invention, a small amount of calcium gluconate (for example, 3 to 50 relative to soybean powder is used).
%) The soybean flakes obtained by addition have a good texture when reconstituted with milk or the like, so addition of calcium gluconate is preferred.
この他、各種ビタミン、ミネラル等の栄養強化剤、香
料、着色料、調味料等を適宜加えることによって、種々
の風味をもった大豆フレークを得ることができる。In addition to these, soybean flakes having various flavors can be obtained by appropriately adding various nutrients such as vitamins and minerals, flavors, colorants, seasonings and the like.
この発明の大豆フレークの製造は次にようにして行われ
る。The soybean flakes of the present invention are manufactured as follows.
大豆粉末とDE値が５以上であって、水に溶解するでん粉
の部分加水分解物との混合物を水に10〜80％程度加え、
混練後、適当な厚さ（例えば１〜3mm程度）に圧延し、
次いで適当な大きさに切断した後これを100〜300℃の温
度で、組織の表面が黄色〜茶色程度に焦げる程度に焼き
上げる。この場合、焙焼により組織がふくらみ、内部ま
で乾燥することが好ましいが、これは水分量、焙焼温
度、焙焼時間等を調節するか、あるいは焙焼前に混練物
を予め乾燥することで調節することができる。また、焙
焼により組織の表面に適当な焦げ色が付いたにもかかわ
らず、内部が充分乾燥されていない場合には、焙焼後乾
燥することによってより好ましい大豆フレークを得るこ
とができる。A mixture of soybean powder and a DE value of 5 or more and a partial hydrolyzate of starch which is soluble in water is added to water in an amount of about 10 to 80%,
After kneading, roll to an appropriate thickness (for example, about 1 to 3 mm),
Then, after being cut into an appropriate size, it is baked at a temperature of 100 to 300 ° C. until the surface of the tissue is burnt to a yellow to brown color. In this case, it is preferable that the structure swells by roasting and the interior is dried, but this can be achieved by adjusting the water content, roasting temperature, roasting time, etc., or by drying the kneaded product before roasting. It can be adjusted. Further, when the inside of the tissue is not sufficiently dried even though the surface of the tissue has been appropriately burnt by roasting, more preferable soybean flakes can be obtained by drying after roasting.
発明の効果： この発明の大豆フレークは従来のでん粉を主成分とする
フレークと同様なテクスチャーを有し、しかも従来ので
ん粉を主成分とするフレークとは異なる、たん白質を主
成分とする栄養価の高い新しいフレークを提供するもの
である。EFFECTS OF THE INVENTION The soybean flakes of the present invention have the same texture as that of the conventional starch-based flakes, and are different from the conventional starch-based flakes in the nutritional value of protein-based ingredients. It is a new high-quality flake.
次にこの発明の効果を試験例により説明する。Next, the effect of the present invention will be described with reference to test examples.
試験例： 以下の方法により、サンプル１、サンプル２（この発明
の大豆フレーク）およびサンプル３（この発明の大豆フ
レーク）をそれぞれ製造した。Test Example: Sample 1, sample 2 (soybean flakes of the present invention) and sample 3 (soybean flakes of the present invention) were produced by the following methods.
サンプル1: はく皮大豆粉末1kgに小麦でん粉700gおよび水300mlを加
えミキサーで混練したものを一軸型エクストルダー（流
出部温度:130℃）でシート状に成形し、これを1cm角程
度に切断する。これをガスオーブン（150℃）で３分間
焙焼した後、80℃で30分間乾燥してサンプル１、1500g
を得た。Sample 1: 1 kg of peeled soybean powder, 700 g of wheat starch and 300 ml of water, kneaded with a mixer and molded into a sheet with a uniaxial extruder (outflow temperature: 130 ° C), and cut into 1 cm square pieces. To do. This is roasted in a gas oven (150 ° C) for 3 minutes, then dried at 80 ° C for 30 minutes and sample 1, 1500g
Got
サンプル２（この発明の大豆フレーク）： 上記サンプル１の製法における小麦でん粉の代わりにデ
キストリン（DE値:10〜60）700gを用いて、サンプル１
の製法と同様な方法により製造し、サンプル２、1500g
を得た。Sample 2 (soybean flakes of the present invention): Sample 1 was prepared by using 700 g of dextrin (DE value: 10 to 60) instead of wheat starch in the production method of Sample 1 above.
Manufactured in the same manner as in, sample 2, 1500g
Got
サンプル３（この発明の大豆フレーク）： 上記サンプル１の製法における小麦でん粉の代わりに水
飴（DE値:35.8）（水分:25％）700gを用い、サンプル１
の製法と同様な方法により製造してサンプル３、1500g
を得た。Sample 3 (soybean flakes of the present invention): Sample 1 was prepared by using 700 g of starch syrup (DE value: 35.8) (water content: 25%) instead of wheat starch in the production method of Sample 1 above.
Sample 3, 1500g manufactured by the same method as in
Got
上記サンプル１〜３について、以下の対照１を評点１、
評点２を評点５としてパネルテスト（パネルメンバー10
名）を行い、各サンプルについて評価し下記表記載の結
果を得た。数値は平均値である。For Samples 1 to 3 below, the following Control 1 was given a score of 1,
A panel test (panel member 10
Name), and each sample was evaluated to obtain the results shown in the table below. The numbers are average values.
対照1:はく皮大豆粉末単独を用い、サンプル１と同様な
方法で製造した。Control 1: Produced in the same manner as in Sample 1, using hulled soybean powder alone.
対照2:市販のコーンフレーク［ケロッグズ（Kellogg´
ｓ）コーンフレーク（発売元 味の素株式会社）］評点 評 価 ５ 市販品と比べ遜色ない ４ 市販品に比べやや劣るが問題はない ３ 市販品に比べ劣るがかなり改善されている ２ 市販品に比べかなり劣るがやや改善されている １ 改善されていない 実施例： 次にこの発明の実施例を示す。Control 2: Commercial corn flakes [Kellogg's
s) corn flakes (rather than to the Publisher Ajinomoto Co., Ltd.)] rating evaluation 5 commercially available and compared favorably no 4 is slightly inferior compared to the commercially available 2 commercial product that is inferior compared to the problem is not 3 commercial products have been considerably improved Inferior but slightly improved 1 Not improved Example: Next, an example of the present invention will be described.
実施例１ 脂肪大豆粉1kgに水飴［商品名：日食水飴（日本食品化
工株式会社製）］（DE値:35.8）（水分25％）700gおよ
び水300mlを加え、ミキサーで混練し、ピッチ幅1mmのロ
ールでシート状に伸ばしたものを1cm角程度に切断す
る。100℃で30分間乾燥した後、ステンレス製の円塔状
のかごに入れ、200℃の電気炉中で回転しながら１分間
焙焼することにより大豆フレーク約1.5kgが得られる。Example 1 700 g of starch syrup [trade name: eclipse syrup (manufactured by Nippon Shokuhin Kako Co., Ltd.)] (DE value: 35.8) (water content 25%) and 300 ml of water were added to 1 kg of fat soybean powder, and the mixture was kneaded with a mixer to obtain a pitch width. Cut into 1 cm squares that are rolled into a sheet with a 1 mm roll. After drying at 100 ° C. for 30 minutes, the soybean flakes were put in a stainless steel columnar basket and roasted for 1 minute while rotating in an electric furnace at 200 ° C. to obtain about 1.5 kg of soybean flakes.
実施例２ はく皮大豆粉末1kgにデキストリン［商品名：アミコー
ルNo.6L（日澱化学株式会社製）］（DE値:10〜16）500g
および水700mlを加え、ミキサーで混練した後、一軸型
のエクストルダー（流出部温度:130℃）でシート状に成
形し、これを1cm角程度に切断する。次いでガスオーブ
ン（150℃）で３分間焙焼した後、80℃で30分間乾燥し
て大豆フレーク約1.5kgを得る。Example 2 500 g of dextrin [trade name: Amycol No. 6L (manufactured by Nippon Starch Chemical Co., Ltd.)] (DE value: 10 to 16) per 1 kg of peeled soybean powder
After adding 700 ml of water and kneading with a mixer, it is molded into a sheet with a uniaxial extruder (outflow part temperature: 130 ° C.) and cut into 1 cm square pieces. Then, after roasting in a gas oven (150 ° C) for 3 minutes, it is dried at 80 ° C for 30 minutes to obtain about 1.5 kg of soybean flakes.
実施例３ はく皮大豆粉末1kgに小麦グルテン50g、水飴［商品名：
日食水飴（日本食品化工株式会社製）］（DE値:35.8）
（水分:25％）600g、および水700mlを加えミキサーで混
練したものを一軸型エクストルダー（流出部温度:130
℃）でシート状に成形し、これを1cm角程度に切断す
る。次いでガスオーブン（150℃）で３分間焙焼した
後、80℃で30分間乾燥して大豆フレーク約1.5kgを得
る。Example 3 1 kg of peeled soybean powder, 50 g of wheat gluten, and starch syrup [trade name:
Solar syrup (Nippon Shokuhin Kako Co., Ltd.)] (DE value: 35.8)
(Moisture: 25%) 600g and 700ml of water were added and kneaded with a mixer. Uniaxial extruder (outflow temperature: 130
℃) to form a sheet, and cut it into 1 cm square pieces. Then, after roasting in a gas oven (150 ° C) for 3 minutes, it is dried at 80 ° C for 30 minutes to obtain about 1.5 kg of soybean flakes.
実施例４ はく皮大豆粉末1kgに小麦グルテン50g、水飴［商品名：
日食水飴（日本食品化工株式会社製）］（DE値:35.8）
（水分:25％）700g、グルコン酸カルシウム60gおよび水
700mlを加え、混練したものを実施例２と同様の方法に
より加工して大豆フレーク約1.7kgを得る。Example 4 1 kg of peeled soybean powder, 50 g of wheat gluten, and starch syrup [trade name:
Solar syrup (Nippon Shokuhin Kako Co., Ltd.)] (DE value: 35.8)
(Water content: 25%) 700g, calcium gluconate 60g and water
700 ml was added and the kneaded product was processed in the same manner as in Example 2 to obtain about 1.7 kg of soybean flakes.
Claims (1)
解するでん粉の部分加水分解物との混合物を水と共に混
練した後、成形し焙焼して得られる大豆フレーク。1. Soybean flakes obtained by kneading a mixture of soybean powder and a partial hydrolyzate of starch having a DE value of 5 or more with water with water, molding and roasting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62245657A JPH0767378B2 (en) | 1986-10-03 | 1987-09-28 | Soy flakes |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23688086 | 1986-10-03 | ||
| JP61-236880 | 1986-10-03 | ||
| JP62245657A JPH0767378B2 (en) | 1986-10-03 | 1987-09-28 | Soy flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63226256A JPS63226256A (en) | 1988-09-20 |
| JPH0767378B2 true JPH0767378B2 (en) | 1995-07-26 |
Family
ID=26532919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62245657A Expired - Lifetime JPH0767378B2 (en) | 1986-10-03 | 1987-09-28 | Soy flakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0767378B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007166904A (en) * | 2003-12-09 | 2007-07-05 | Calbee Foods Co Ltd | Method for producing soybean snack confectionery |
-
1987
- 1987-09-28 JP JP62245657A patent/JPH0767378B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63226256A (en) | 1988-09-20 |
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