JPS6225954A - Production of sandwiched food - Google Patents

Abstract

PURPOSE:To obtain a sandwiched food having excellent handleability and high preservability and coated with a nonadhesive exterior material, by sandwiching a homogenized unheated core material with a heat-formed exterior material. CONSTITUTION:The objective sandwiched food is produced by sandwiching (A) a core material (preferably having a pH of 4-5 and having a hardness somewhat higher than the exterior material) composed of homogenized unheated material obtained by kneading a soybean protein, an oil or fat and water with (B) an exterior material produced e.g. by kneading soybean protein (preferably soya milk powder, etc.), an oil or fat (e.g. beef tallow), water and ground meat (e.g. ground meat of croaker) and forming the mixture with heat. The components of the exterior material may be exchanged with those of the core material.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention provides a sandwich food that is one of the hybrid foods that combines surimi and soybean protein.

(Prior Art) In recent years, reflecting the age of satiated food, consumers are seeking new foods. The field of sandwich foods is no exception.

Conventionally, various products have been known as sandwich foods or packaged foods. For example, JP-A-47-16658 is known as a method for wrapping vegetables and meat using surimi as an outer material. Also, there is U Food Industry V for the "Shinfu style" which is made by wrapping the surimi (inner material) in an outer material made of soy protein emulsion and surimi and frying it.

1.19. No. 1) is also known. Furthermore, JP-A No. 60-137263 discloses a method of forming a cheese sandwich-like product by layering a solid processed meat product such as Huff 1 and an acidic oil-in-water emulsion food such as cheese and coagulating them by heating. is disclosed.

However, there is no known method in which an unheated kneaded or homogenized material containing soybean protein, oil, fat, and water as the main components is used as the inner material, and an outer layer and silk are combined and heated.

(Problem to be solved) The conventional method for producing sandwich foods or encapsulated crystals is to wrap the unheated inner layer with one material of unheated glue, which requires a special combination of raw materials, etc. . Also, since the inner and outer parts are wrapped raw, the hardness of the inner and outer materials must be adjusted.
Not only is it difficult to adjust the moisture content of the outer material, but it is also unsuitable for production of a small number of products to a wide variety of products.

(Means for Solving the Problem) In order to solve the above-mentioned problem, the inventors of the present invention, while conducting intensive research, first heat-formed the outer phase consisting of a soybean protein emulsion and surimi, thereby eliminating the adhesive property. It is easy to handle and has a long shelf life - IJ. Next, the soybean protein emulsion was made into a paste or plastic material having binding properties in an unheated state. Then, by combining the two and heating them again, the present invention was completed based on the knowledge that it is possible to easily obtain a sandwich food with a texture similar to that of a kamapoko on the outside and a texture similar to that of a ganmodoki on the inside without problems such as adhesion of external materials. I came to the conclusion. That is, the present invention is a method for producing a sandwich food product, which is characterized in that an inner material of an unheated homogenized product is combined with an outer material obtained by thermoforming and heated.

The outer material used in the present invention can be mixed with a homogenized product consisting of soybean protein, oil, fat, and water, and heated and molded (7).It has a kamaboko-like texture.

The soybean protein used in the homogenized product of the external material of the present invention is preferably soybean protein obtained by water extraction from defatted soybeans, etc., and soybean milk powder, concentrated protein, isolated protein, or their hydrolysates can be used.

In addition, fats and oils include animal fats and fats such as beef tallow and lard, vegetable fats and oils such as soybean oil, rapeseed oil, palm oil, palm oil, parts, and kernel oil, and edible fats and oils such as fractionated, hardened, and transesterified oils thereof.
II can be used.

The proportions of soybean protein, oil and water used in the homogenized product of the invention are 1 to 20 parts by weight of soybean protein and 0.1 to 10 parts by weight of oil and fat.
Parts by weight, preferably 3 to 120 parts by weight of water. More preferably, 5 to 6 parts by weight of water is used per 1 part by weight of soybean protein. Outside the above range, the resulting homogenized material may be hard and difficult to knead with the surimi, or depending on the kneading ratio of the homogenized material and the surimi, the outer material may be too soft and difficult to heat-form. Often undesirable.

As a means for homogenizing soybean protein, fats and oils, and water, a known homogenizer for high viscosity such as a homogenizer, mycolloider, or silent cutter can be used.

When homogeneous, seasonings, colorants, flavorings, and other food additives may be added at will.

As the surimi used for the outer material of the present invention, surimi of croaker, Alaska pollock, conger conger, croaker, sea bream, flounder, sardine, shark, eel, flathead, etc. or their salt surimi can be used.

The ratio of the homogenized product consisting of soybean protein, oil and fat, and water used for the outer material of the present invention and the surimi is 20 to 80 parts by weight for the former and 80 parts by weight for the latter.
~20 parts by weight is preferred. Products heated and molded within this range have a soft texture.

In the preparation of the outer material of the present invention, the means for mixing the homogenized material and the grinding material include a silent cutter, a food cutter, a mixer,
A known kneader such as a crusher can be used.

In thermoforming in the preparation of the outer material of the present invention, heating is required to the extent that the outer material loses its adhesion.

For example, in the case of heating in hot water, the temperature is usually 40 to 60℃ at 80 to 95℃.
Heating for about a minute is appropriate. Heating can be done by boiling (heating in hot water), steaming (steam heating), frying (heating in oil), etc. Preferably, heating in hot water is appropriate. Molding can be done in any mold and to any thickness depending on the purpose, but usually the thickness of the outer material is 0.2 to 1 cm.
A value of about m is appropriate. As a means for shaping, it can be placed in a mold and heated, or the heated product can be sliced to the above-mentioned thickness.

The inner material used in the present invention is suitably an unheated homogenized product containing soybean protein, fats and oils, and water as main components. That is, a base material or a plastic material having binding properties is suitable. If desired, croaker, pollock, blackhead, shark, stingray, shark, sea bream,
Surimi or salt surimi of flathead, conger, squid, sardine, horse mackerel, etc. can be used in combination.

The unheated homogenized product whose main components are soybean protein, fats and oils, and water used for the inner material of the present invention can be the same as that used for the outer material. The ratio of soy protein, oil and water is 1
0.5 to 8 to 3.5 to 10 (weight ratio) is appropriate;
It is preferable that the material be slightly harder than the outer material.

Moreover, the above-mentioned surimi can be used in combination if desired. In this case, 4 parts of surimi per 60 to 100 parts of soybean protein.
The amount is preferably 0 parts by weight or less.

It is also possible to exchange the outer material and the inner material of the present invention.

That is, it is also possible to heat an outer material obtained by heat-molding the main ingredients of soybean protein, fats and oils, and water, and an inner material of an unheated homogenized material obtained by kneading a homogenized product consisting of soybean protein, fats and oils, and water with surimi. .

In addition, since the unheated homogenized inner material contains soybean protein, the isoelectric point of soybean protein (pl +
4.5) is not preferable, therefore, pn of the unheated homogenized product is preferably other than 4 to 5.

A sandwich food can be obtained by combining the outer material having no binding properties and the inner material having binding properties obtained as described above. The outer material is already heated and has no binding properties, so it is easy to handle.
It can also be stored and stored. By changing the inner material, it is easy to make a sandwich food rich in parity. The inner material has binding properties, so it can be easily combined with the outer material. It is possible to sand the outer material and inner material in multiple layers.

The sandwich food thus obtained may be heated immediately, or may be stored by freezing or the like and then heated before eating. Because the outer and inner materials are a mixture or homogenized mixture of soybean protein, fats and oils, and water, there is very little change in texture when frozen and thawed. For heating, known heating means such as heating in hot water, heating in steam, heating in oil, etc. can be used, and heating at about 110 to 180° C. for about 2 minutes or more is preferable, although it depends on the size of the sandwich food. The size of the sandwich food is free. Usually, the size that is easy to eat is appropriate.

The sandwich food of the present invention can be buffed or not buffed by changing the heating conditions and the blending ratio of the outer material and inner material, and the texture can be varied.

The sandwich food of the present invention can be eaten as is,
It can also be eaten with seasoning. For example, foods that are fried and puffed can be easily penetrated by seasoning liquid.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Preparation of external material) Homogenization of raw materials with a missing blend using a silent cutter (
5° C. for 20 minutes) to obtain a paste. This was filled into a casing with a fold width of 13 cm, steamed at 90°C for 50 minutes, and after cooling, the thickness was 4 cm.
The outer material was obtained by slicing into mm pieces.

Table-1 Raw material composition (R position is parts by weight) No. 1 2 3 4 Isolated soybean protein 20 20 120 Soybean oil
40 40 60 water
100 100 46 wheat starch 10 10
12 Sukeso Surimi 100 100 2
30 Tendori water seasoning 40 40 33 Salt
3 3.5 0.5 1.2 (inner material made by m) Raw materials No. 4 in Table 1 were homogenized using a silent cutter to obtain a paste-like binding substance.

(Manufactured by ILI, a sandwich food product) The inner material was cut into two outer materials of No. 2 and No. 2 in Table 1 into the shape of sand of the same weight, and heated in oil at 155° C. for 2 minutes to obtain a fried sandwich.

When I ate it, it had a texture similar to that of ganmodoki wrapped in soft pumpkin and was delicious.

Fried foods obtained in the same manner using No. 1, No. 2, and No. 2 of Table 1 also had a soft texture and were delicious.

Using the external material of No. 2 in Table 1 above, tJo of Table 1, 1
The fried food obtained in the same manner using the outer material also had a soft texture and was delicious.

(Effects) As detailed above, the present invention makes it possible to produce a hybrid food product combining surimi and soybean protein without causing adhesion of external materials.

Claims (6)

[Claims] (1) A method for producing a sandwich food product, which comprises combining an inner material of an unheated homogenized product with an outer material obtained by heat molding and heating. (2) The outer material obtained by kneading the homogenized product consisting of soy protein, fats and oils, and water with surimi and hot molding, and the inner material of the unheated homogenized product whose main components are soy protein, fats and oils, and water are combined and heated. A method for producing a sandwich food according to claim (1). (3) A patent claim in which an outer material obtained by heat-molding mainly composed of soybean protein, fats and oils, and water and an inner material of an unheated homogenized product obtained by kneading a homogenized product consisting of soybean protein, fats and oils, and water with surimi and heating the mixture. A method for producing a sandwich food according to scope item (1). (4) A method for producing a sandwich food according to any one of claims (1) to (3), in which two or more layers of an outer material and an inner material are combined. (5) The manufacturing method according to claim (1), wherein the heating is heating in oil. (6) The manufacturing method according to claim (1), wherein the unheated homogenized product has a pH other than 4 to 5.