JPS6322158A - Production of thermally coagulated food - Google Patents

Abstract

PURPOSE:To produce a thermally coagulated food directly usable as cake, daily dish, etc., also useful as boiled material, roasted material, fried material, etc., by using separated soybean protein, TOFU (bean curd) and/or soybean mil as a raw material. CONSTITUTION:Separated soybean protein is blended with 5-35wt% calculated as solid content based on the separated soybean protein of TOFU and/or soybean mil, water and, if necessary, <=80wt% based on solid content of both the components of edible fats and oils to give a uniform blend with 10-20wt% solid concentration. Then the blend is heated by steam or high frequency treatment at normal pressure or under pressure to give a coagulated material or expanded material having uniform composition.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a new type of food using a homogeneous mixture containing isolated soybean protein, tofu and/or soy milk, and water at a specific weight ratio.

(Conventional technology) It has been known to use isolated soybean protein as the main raw material, add wood and edible oil to it, and spread it thinly and heat it to regenerate a film-like thermally solidified food ( Japanese Unexamined Patent Publication No. 59-17:105
1, etc.), and 1-isolate soybean protein is also added to soybean milk when it is chemically coagulated by adding a coagulant to obtain tobu.

(Problems to be Solved by the Invention) However, there has never been a heated IB solid food made from isolated soy protein, tofu and/or soy milk, and this is a completely new type of food.

The present inventors completed the present invention as a result of intensive research aimed at obtaining a new type of food using isolated soy protein, tofu and/or soy milk. Tofu 3 and/or soy milk (B) and water (C), B is a solid content of 5 to 35% by weight of A, and both A and B have a solid content concentration of 10 to 20% by weight. This is a method for producing a thermally solidified food product, which is characterized by heating a homogeneous mixture containing edible fats and oils of A and B up to 80% by weight of solid molecules I of A and B, if desired.

Commercially available raw materials such as isolated soy protein, tofu, and soy milk can be used, but it goes without saying that you can also use products that are out of shape and have no commercial value.

Isolated soy protein (^), tofu and/or soy milk (B)
and the ratio of water between A and B, the solid content of B is the same as that of A.
5 to 35% by weight, the total solid concentration of A and B is 10 to 2
It is best to use 0% by weight. If both tofu and soy milk are used, the proportions should be selected as appropriate.

Edible fats and oils do not need to be used, but when used, the solid content of the raw materials, especially isolated soy protein, and water can be emulsified and mixed smoothly, resulting in a fine-textured product. Soybean oil, salad oil.

Safflower oil, corn oil, cottonseed oil, palm oil, coconut oil, soybean oil, sesame oil, bran oil, etc. are used. In addition, beef tallow, lard, butter, margarine, etc. may be used.In order to obtain a homogeneous mixture containing 3 separated soy protein, tofu 3 and/or soy milk, water, and further edible fats and oils, these may be mixed at the same time. Alternatively, you can mix the two components uniformly in advance and then add the rest. Furthermore, for a uniform mixture,
Carbohydrates such as wheat flour, starch, glucan, and mashed potatoes, vegetable proteins other than soybean protein such as wheat protein, other grains such as rice, wheat, barley, and corn, and potatoes such as potatoes, sweet potatoes, and sweet potatoes. , almonds, hemp seeds, perilla, cashews.

Pumpkin seeds, willow seeds, gingko nuts, walnuts, coconuts, sesame seeds, pistachios, hazelnuts, pine nuts, nuts and nuts such as peanuts, okara, bran, bran, as well as seaweed, vegetables, mushrooms, shrimp, octopus, shellfish, fish meat,
Food raw materials such as seafood such as fishmeal, meat such as beef, mutton, pork, and kashiwa, and animal bones may be added.
In addition, these food ingredients are shredded or crushed,
In general, isolated soybean protein, tobu, and soybean milk may be added up to about 10% by weight of the solid content.

Other seasonings such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, etc.

Food additives such as vitamins, minerals, colorants, aphrodisiacs, and humectants may be added as appropriate.

As the heating method, for example, steam treatment, far infrared treatment, high frequency dielectric treatment, extruder treatment, etc. are applied.

When performing these heat treatments other than pressurized kneading, such as extruder treatment, there are several ways to supply a homogeneous mixture to the heating device, such as extruding the homogeneous mixture into the device through a nozzle or slitter, or placing it on a belt. Examples of such methods include supplying the liquid to a container and feeding it into the device. At this time, by appropriately selecting the shape of the nozzle or slitter, etc., it may be possible to supply the material continuously to form a string, string, rod, or band shape, or to cut it as appropriate, or to supply it intermittently. It may be formed into a desired shape such as a disc, a sphere, or a box.

In the case of steaming treatment, the temperature of the steam atmosphere may be set to about 80 to 90°C, and the product may be heated to solidify with a uniform structure, or the steam treatment may be performed under pressure and thermally solidified. The product may be taken out to obtain a product with a uniform structure, or the product may be heated and placed under atmospheric pressure to obtain a puffed product.

In the case of swelling and solidification, heating to about 120°C is sufficient.

In the case of far-infrared treatment and high-frequency dielectric treatment.

Generally, a product with expanded tissue is obtained. These treatments can be performed using a hatch method or a continuous method.

The extruder treatment is preferably carried out using a twin-screw type extruder, and the product temperature is preferably about 110 to 60°C.

Through extruder processing, a homogeneous mixture of raw materials is heated,
It is compressed, mixed, sheared, molded, organized, and discharged as a pudding-like or surimi-like mass.

By appropriately selecting the shape of the die, various shapes such as string, string, plate, and rod can be obtained, and the desired shape can be obtained by cutting this.

(Function/Effect) According to the present invention, by using soybean milk and soybean milk as raw materials, adding isolated soybean protein, edible oil, etc., and varying the heating conditions, one tissue is expanded from those with adhesive properties. It can have various properties and properties, such as a sponge-like material, and can also have a wide variety of shapes, such as thread-like, string-like, box-like, disk-like, and spherical shapes. Therefore, by combining these and further processing the obtained products, various products such as udon-like products, hanpen-like products, gluten-like gluten products, and confectionery products can be obtained.

By selecting appropriate heating conditions such as heating temperature for 1 hour, it is possible to obtain a product in a completely sterilized state, so if you take measures such as freezing it, it will maintain good quality even if stored for a long period of time. Shitsuru.

In addition, since the products are diverse, they can be eaten as is as a side dish, and since they do not lose their shape when heated, they can be processed into boiled, grilled, fried foods, etc., and can also be used as retort food materials.

Regarding isolated soy protein in the following examples.

The solid molecule fi weight part is 13.2 $ for cotton and tofu, and 10.6 for silk tofu.
! , 9.2z parts by weight for soy milk, and () for raw material B.
Parts by weight of solid content are shown in the figure.

Example 1 100 parts of isolated soybean protein, B silk tofu gs (1G
) parts, 109 (1G) parts of soy milk, and 496 parts of C water were thoroughly stirred, and further added D soybean oil part to make a homogeneous mixture. A: solid weight of B 20%, solid concentration of AB 15%,
A 15% of the weight of BAD, this is the material P, 100 of P
Place in a x100 x 3L container and heat to 85℃ in a steamer.
After steaming for 20 minutes, the hanpen-like product obtained was smooth, crisp, and delicious. Further, a portion of this was fried in soybean oil at 150°C, the oil was drained, and it was boiled.

It held its shape and tasted like fried kamaboko.

The raw materials and proportions are shown in the table below as Examples 2 to 12.

Got the product in condition.

(The following is a blank space) (1) For the practical overturning, 2 to N0.4, a homogeneous mixture was filled into the practical overturning container (■) and heated in a steamer.

(2) Implemented tilting, 5 to No. 7 are heat-resistant treated paper (trade name Echo Thermo) 90 x 155 x 22. Microwave energy was added to the lI.

(]) No. 8 was placed on a Teflon-treated mesh and microwave energy was applied.

(4) Implementation 94 No. 9 to No. 1 2 has an inner diameter of 25 mm at the extruder outlet. ,, length 250. A product was obtained with a nozzle of .

(5) For B of 4 and 8, use JF strained tofu, and cotton tofu for others.

(6) D in Example: Soybean oil was used as the fat and oil, however, in case of 9, soybean oil: sesame oil + 9; 1 was used.

(7) The warmed food in the example was made of ceramic. E: Matcha No. S E: Hamo Surimi F-1) Salt 2) Monosodium glutamate No. 6E-Yuzu grated F: Dashi base 11b, 7
E: Almond paste F-Oligosaccharide syrup, 8E: Green seaweed F: 1) Yeast extract 2) Salt 3)
Sugar NO, 9E Sesame F: 1) Monosodium glutamate 2
) Salt C) Sugar movement, 1a E: Carrot powder No., 1I E-boiled cod roe F: 1) Sodium glutamate 2) Sugar No., 12 F: 1) Monosodium glutamate 2)
Oligosaccharide syrup c) Uses salt.

Each product could be eaten as is as a confectionery or side dish. It can also be boiled, grilled, fried, or cut into noodle strings to obtain udon-like products.

Claims (1)

[Claims] 1) Isolated soy protein (A), tofu and/or soy milk (
B) and water, B is 5 to A as its solid content
At a ratio of 35% by weight, both A and B have a solid content concentration of 10
Contains in a proportion of ~20% by weight, and optionally further contains A and B.
A method for producing a thermally solidified food product, which comprises heating a homogeneous mixture containing edible fats and oils up to 80% by weight of solid content. 2) Claim 1 in which heating is performed by steam treatment
Manufacturing method described in section. 3) The manufacturing method according to claim 1, wherein the heating is performed under pressure, and the material to be treated is suddenly brought under normal pressure from the pressurized state. 4) The manufacturing method according to claim 1, wherein the heating is performed by high frequency treatment to form a expanded product. 5) The manufacturing method according to claim 2, wherein the steam treatment is carried out in an atmosphere of 80 to 90° C. under normal pressure to obtain a coagulated product of uniform composition. 6) The method according to claim 2, wherein the steam treatment is carried out under pressure and the product is taken out under atmospheric pressure after cooling. 7) The method according to claim 2, wherein the steam treatment is carried out under pressure and the product is taken out under atmospheric pressure in a heated state to form a puffed product.