JPS615741A - Production of nutrition enriched food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing nutritionally fortified foods, more specifically, Patent No. 702.
This is an improvement to No. 962.

Prior art Patent No. 702962 (hereinafter F
IIIJ) is a product that was able to produce a delicious, high-protein food with an ideal amino acid sequence that is odorless. It has now become possible to feed molded products, and it has also become possible to feed foods that are not only fully edible without the use of seasonings, but also have exceptional shelf life. .

That is, in this method, about 25% of the raw gluten and binder flour are stirred and mixed, and to this, about 25% of fresh yeast, seasoning, and cheese are added as a seasoning to make a small amount of about 15%. After kneading the dough at high speed with water, the dough is formed in a short time by winding it around a stick or other method that takes advantage of the elasticity of gluten, and then pressure-baked.

Problems that the invention aims to solve The original invention uses a large amount of raw gluten (approximately 25%) and raw yeast (approximately 15%) in the dough, which are not found in bread ingredients, and a small amount (approximately 15%). It is processed with water, and since a large amount of gluten is used, it has elasticity, and since it uses much less water, the elasticity of gluten is fully utilized, which is one of the properties of gluten. Since it takes advantage of its ability to separate from certain water, it is possible to separate foods that are easily separated from water.

In addition, since the amount of water used is small, lysine does not leak out during the manufacturing process, and since we use large amounts of yeast and cheese that contain a lot of lysine, and a large amount of gluten, we are able to create a high-protein product with an ideal amino acid sequence. of food can be obtained.

Furthermore, since fresh yeast is used and the amount of water used is small, the dough has sufficient fermentation power even when a large amount of seasonings are added, and the dough surface has a dense density that is not brittle and has no cracks and is delicious. Food can be changed.

By the way, in order to obtain a balanced amino acid composition, the use of raw gluten at 25% and raw yeast at 15% was determined by nuclear power plants, due to the strong elasticity of raw gluten and the fermentability of raw yeast. The range of percentages to be used was very narrow due to restrictions on the amount of work that could be done, and it was very tiring to work throughout the year.

Means for Solving the Problems Therefore, the technical problem of the present invention is to provide a method for producing a nutritionally fortified food without any operational restrictions.

The technical means of the present invention to solve this technical problem is to stir and mix 10% to 15% of dry gluten, 6% to 10% of dry milk yeast, and binder flour based on the total raw materials, and add seasoning and binder flour to this mixture. After adding cheese as a seasoning and kneading it with around 30% water, it is molded using a molding method that takes advantage of the stretchability of gluten.
It is something that is fired.

Effects of the Invention According to the present invention, dry gluten and dry milk yeast are used instead of raw gluten and fresh yeast between primary sources, so a wide range of 10% to 15% dry gluten and 6% to 10% dry milk yeast is used. The two-high protein product, which forms a well-balanced amino acid composition by blending, can be manufactured accurately and without mistakes throughout the four seasons with temperature differences.

In addition, in the case of nuclear power plants using fresh gluten, pressure baking was preferable in order to give the product a floating appearance, but in the case of dried gluten and dried milk yeast as in the present invention, the vitamin C contained in the dried milk yeast causes the gluten to melt. This changes the temperature and creates a good float, so it can be fired in a kettle capable of penetrating rather than pressure firing.

Furthermore, in the case of nuclear power plants, emphasis is placed on wheat flour as the binder, but in the present invention, wheat flour (6) and potato starch (4) are used.
Since the binder can be made up of a mixture of 1 and 2, the resulting product is porous and has a very good texture.

This is because the potato starch gives it float.

If raw gluten and raw yeast are used, as in the case of the nuclear power plant, it is difficult to mix with the above-mentioned mixed binder flour, making it difficult to use.

In other words, the drawback of raw gluten is that it is difficult to mix with other ingredients, but the product of the present invention does not have this problem.

Example The present invention will be explained below with reference to the drawings.

Dry gluten is produced by soaking wheat flour in water and washing it repeatedly, the starch flows out into the water, and only the gluten is separated to form raw gluten, which is then dried. When this drying method was still under development, it had a strong odor and was difficult to use. However, when drying methods were improved and dried gluten with a very weak gluten odor was developed, dried gluten became less susceptible to deterioration during storage and was easier to mix with other raw materials than fresh gluten. It is more convenient to use and has a large economical effect. The reason why the glue odor has become so weak is that advances in drying technology and improvements in drying equipment have stabilized the pH range and reduced the amount of fat and oil contained in protein, which is the main cause of the glue odor. This is because it was possible.

However, dry gluten can be completely restored to fresh gluten by adding 1.6 kg of room temperature water to 160% of its own weight, i.e. 1 kg of dry gluten, so using dried gluten is more convenient to work with than fresh gluten. The effect is similar to that of using raw gluten.

In particular, although there are various ways to form the dough by wrapping it around a sub-mold, etc., the extensibility, which is an indispensable characteristic for forming beautiful and artistic products, can be fully utilized even with dried gluten.

Dried milk yeast is produced by fermenting whey powder from cheese as a cultured dough using Saccharomyces bacteria, crushing its cell membranes, and drying it into a state that is easily digested and absorbed.

Satucharomyces bacteria is a yeast that contains the highest amino acids and vitamins, so it gives the dry yeast a meaty umami taste, and since it only contains about 5.5% of oil and fat, which causes odor, there is no greasy odor. In fact, it is welcomed as something that promotes skin growth because it contains a high degree of polymerized unsaturated fatty acids.

Also, the vitamin C it contains changes gluten and gives the product a good float.

Therefore, the dry milk yeast is inactivated, but as mentioned above, the product has a good floating quality, and there is no need to worry about fermentation during the process, and the entire process can be carried out easily without the need to take breaks from work such as letting the dough rest. That's why.

Furthermore, since dried milk yeast contains more potassium than sodium as a mineral, the balance of inorganic salts is said to be extremely favorable from a physiological perspective.

As described above, the use of dried milk yeast in place of the fresh yeast of the original invention has great economic effects, and is also extremely effective nutritionally as it compensates for the lack of lysine in gluten.

For the reasons mentioned above, in the present invention, dried gluten and dried milk yeast are used in place of the raw gluten and fresh yeast of the original invention to improve workability.

A specific example will be described below.

That is, after stirring and mixing 15% dry gluten, 10% dry milk yeast, 18% wheat flour, 6% potato starch, 15% cheese, 3% egg yolk (powder), 10% sugar, 15% margarine, and 8% shortening. Mix with 30% water,
Make the first dough.

Next, 10% dried gluten, 10% dried milk yeast, 1 part wheat flour.
5% potato starch, 10% orange powder, 10% sour milk, 15% sugar, 2% stevia sugar, 15% margarine, and 8% shortening.
Knead with 0% water to make the second dough.

Next, as shown in Figure 1, the second fabric (2) is coated with the first fabric (1
).

Next, as shown in Figure 2, the second fabric (2) is coated with the first fabric (1
) Make two sticks of dough entangled with each other and form into a sub-mold.

Once the molding is completed, it is fired, but due to changes in the raw materials used, pressure firing may not necessarily be performed. Rather, if you are looking for economic benefits, you should use a mobile kiln for the entire process.

However, no matter which method is used, there is no difference in the products produced.

[Brief explanation of drawings]

FIG. 1 is a sectional view of a fabric obtained by the method of the present invention, and FIG. 2 is a perspective view of a molded product obtained by the method of the present invention.

Claims (1)

[Claims] 10% to 15% dry gluten and 6% to 10% of the total ingredients
% dry milk yeast and binder flour are stirred and mixed, cheese is added as a seasoning and seasoning, and after kneading with around 30% water, it is molded and baked using a molding method that takes advantage of the extensibility of gluten. A method for producing a nutritionally fortified food characterized by: