JP4207366B2 - Pasty food and food using the same - Google Patents

Description

調製方法は、添加水と豆腐および／または豆乳をホモミキサーで予備混合し、その後、油脂以外の成分で水相を調製し、ホモミキサーで撹拌しながら油脂を添加した。
【００３２】
得られたペースト状食品５ｇを牛カルビ肉（厚さ３ｍｍ、２０×３０ｍｍ）の上に棒状にトッピングし、２００℃の電気オーブンで６分間加熱し、荒熱をとった後、−３０℃で急速凍結し、−２０℃の冷凍庫で３ヶ月間で所定期間冷凍保存した。加熱調理は、家庭用レンジ（出力６００Ｗ）で実施し、ペースト状食品の状態を外観、保型性、食感の３点で評価した。結果は、表２に示す通りである。
【００３３】
【表２】

表２に示す通り、比較例１〜３においては、冷凍保管３日後で外観、食感等が低下してしまうのに対し、実施例１〜６では、本発明のペースト状食品は、９０日間の冷凍保存後にレンジ加熱を実施しても外観、保型性、食感とも良好であった。
【００３４】
【発明の効果】
叙上の通り、９０日間の冷凍保管しても、性状が安定で、且つその後の加熱調理においても品質が安定で風味、食感に優れた豆乳および／または豆腐を使用した必ずしも油脂を必要としないペースト状食品を提供することができる。本発明により、豆乳及び／または豆腐を利用したペースト状食品の利用用途を広げることができ、これまで産業上困難であった分野にも利用可能と考えられる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a mayonnaise-like pasty food that uses tofu and soy milk and does not require oils and fats having heat resistance and freezing resistance.
[0002]
[Prior art]
Tofu and soymilk are nutritious and are traditional foods that Japanese have eaten for many years. The soy milk here is a component obtained by steaming water added to soybeans and removing okara, and tofu refers to a product obtained by adding bittern to the soy milk to denature proteins to obtain a solid. Tofu and soy milk have high nutritional value, heat-sterilized soybeans, digestion, good absorption rate, and because it does not contain cholesterol, the image is good for health, cheese, cookies, Widely used for bread. An example of the use of tofu or soy milk is mayonnaise dressing. For these, a method for producing an emulsified composition using soybean milk as a raw material (Japanese Patent Publication No. 4-5421) and a method for producing an emulsified food using tofu (Japanese Patent Laid-Open No. Sho 63-32461) are proposed. However, for the mayonnaise and dressing using soy milk, although the properties are smooth, it has a taste of emulsifier of emulsifier and a blue odor derived from soybean, and the emulsified state is bad, and oil separation occurs during storage. Therefore, the storage period was short and the product value was low. In addition, for mayonnaise and dressing using tofu, although it can withstand use such as usually being applied to salads, the emulsified state is unstable, especially when a cooking process is involved, it can not be used there were. In addition, since it cannot be stored frozen, it cannot be used for frozen foods and the like, and there are restrictions on its use, and there is a problem that the use is extremely limited.
[0003]
[Problems to be solved by the invention]
As described above, to solve the above problems when using tofu and soy milk in pasty foods represented by mayonnaise and dressings, the flavor is good, the emulsification is stable even when frozen and thawed, and the heat resistance It is excellent and provides the paste-like food which does not require fats and oils, and the foodstuff using the same.
[0004]
[Means for Solving the Problems]
As a result of intensive studies in order to solve the above problems in view of the actual situation, the present inventor has used tofu and / or soy milk, gum arabic and / or specific starch and protein in combination, so that the quality can be improved even during freezing and heating. The present inventors have found that a stable paste-like food emulsion composition can be obtained, and have completed the present invention.
[0005]
That is, the first invention is a soy milk and / or tofu, Ri Na contain gum arabic and / or octenyl succinate-treated starch and protein content of gum arabic and / or octenyl succinate-treated starch 0. 1 wt% to 30 wt%, the content of protein about 0.05 wt% to 20 wt% der Ru pasty food.
[0006]
As a preferred embodiment, the present invention relates to the above paste-like food, wherein the protein is selected from the group consisting of whey protein, a fraction thereof, gelatin, and a degradation product thereof.
[0009]
As another more preferable embodiment, the present invention relates to the above paste-like food having a pH of 5.0 or less.
[0010]
Another more preferred embodiment relates to the above-mentioned pasty food characterized in that it contains pectin.
[0011]
As another more preferable embodiment, the present invention relates to the above-mentioned pasty food characterized in that it contains an oil and fat and is an oil-in-water emulsion composition.
[0012]
2nd of this invention is related with the foodstuff using the said paste-form foodstuff.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below.
[0014]
The pasty food of the present invention is a mayonnaise-like food mainly made of tofu and / or soy milk and accompanied by an emulsification operation, but the addition of fats and oils is not essential.
[0015]
The soymilk used in the present invention is obtained by steaming water added to soybeans and removing okara.
[0016]
The tofu of the present invention is prepared by adding bittern to heated soymilk and cooling it. Examples include silken, cotton tofu, oil raising, and deep fried dough. Also, deformed ones and scraped tofu can be used.
[0017]
The gum arabic of the present invention is a water-soluble gum collected from a leguminous Acacia tree, and a known method is used as a purification method. The octenyl succinic acid-treated starch of the present invention is a starch in which octenyl succinic acid is introduced into starch under alkalinity. There is no restriction | limiting in the kind of raw material starch, For example, the thing derived from a potato, tapioca starch, wheat starch, rice starch, corn starch, waxy corn starch, sweet potato starch can be used. Furthermore, you may use what hydrolyzed these starches with (alpha)-amylase, the alpha-ized process, and the thing hydrolyzed with an acid or an enzyme. The octenyl succinic acid-treated starch of the present invention preferably has a degree of degradation of 5 or less. This is because when the degree of decomposition is 5 or more, the emulsion stability is poor. In order to obtain emulsification characteristics, preferably, the degree of oxidation is 3 to 5% with octenyl succinic acid, hydrolyzed with alpha-amylase, and DE5 or less, 10% aqueous solution having a viscosity of about 50 to 150 cps at 30 ° C. is used. It is desirable. When DE is 5 or more, the emulsion stability is deteriorated, which is not preferable.
[0018]
As the protein used in the present invention, whey protein, fractions thereof, casein, sodium caseinate, bovine serum albumin, gelatin, gelatin degradation products and the like can be used in addition to proteins derived from soybeans. For stabilization of quality, particularly in an oil-in-water emulsion composition, whey protein, a fraction thereof, gelatin, a gelatin degradation product and the like are preferable. The amount of protein added is preferably 0.05% to 20% by weight, more preferably 0.1% to 15% by weight, and still more preferably 0.2% to 10% by weight. When the amount is more than 20% by weight, the heat coagulation is remarkable at the time of heating, which adversely affects the texture. On the other hand, when the content is less than 0.05% by weight, it is difficult to obtain the effect of the protein protecting the emulsifying interface.
[0019]
In the pasty food of the present invention, thickeners such as various gums and starch can be used for quality stabilization.
[0020]
As the gum, for example, xanthan gum, locust bean gum, tamarind seed gum, guar gum, gellan gum, curdlan, pullulan, sodium alginate, κ-carrageenan, λ-carrageenan, ι-carrageenan and the like can be used. Moreover, as starch, for example, starch derived from potato, potato, corn, waxy corn, tapioca, processed product thereof, and pregelatinized product can be used. In order to obtain the effects of the present invention, it is particularly desirable to use pectin. Pectin is classified into high methoxy pectin and low methoxy pectin depending on the content of methoxyl group. Among them, high methoxy pectin has an effect of suppressing aggregation of proteins contained in soy milk. It also contributes to emulsification stabilization and water retention as well as thickening action. The addition amount of pectin is preferably 0.05 to 10% by weight, more preferably 0.1 to 8% by weight, and further preferably 0.2 to 5% by weight. . When the addition amount is 0.05% by weight or less, it is difficult to obtain an emulsion stabilization effect. On the other hand, when the content is 10% by weight or more, the mouth melts and the texture becomes worse, which is not preferable.
[0021]
The fats and oils used in the pasty food of the present invention are not particularly limited, and vegetable oils, animal fats, edible refined processed fats and the like can be used. Specifically, linseed oil, paulownia oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil , Olive oil, coconut oil, tea oil, castor oil, palm oil, palm oil, palm kernel oil, cocoa butter, shea fat, borneo fat and other vegetable oils, fish oil, whale oil, beef tallow, pork fat, milk fat, sheep fat and other animals Fats and oils, those obtained by transesterification of these fats and oils, hardened oils, fractionated oils, and mixed oils can be mentioned. One or more of these fats and oils can be used.
[0022]
Various taste materials can be used for the paste-like food of the present invention.
[0023]
The flavoring material used in the paste-like food of the present invention is not particularly limited. For example, sugar, starch syrup, glucose fructose liquid sugar, saccharides such as sorbitol, trehalose, vinegar, salt, soy sauce, Worcester sauce, tonkatsu sauce And seasonings such as ketchup, fruit juices such as lemons, pumpkins, citrons, apples and oranges, and solid foods such as pickles, corn and onions.
[0024]
Although the manufacturing method of the pasty food of this invention may be a general mayonnaise and the manufacturing method of dressing, the following methods are mentioned, for example.
[0025]
When using tofu, the added water and tofu are first dispersed with a homomixer or the like in advance.
[0026]
Thereafter, emulsification is carried out with a homomixer or the like while adding fats and oils to an aqueous phase consisting of gum arabic and / or starch hydrolyzate treated with octenyl succinic acid, protein, thickener and taste components. It is not necessary to add fats and oils. If necessary, finish emulsification is then carried out using a colloid mill or the like.
[0027]
The emulsion composition of the present invention preferably has a pH of 5.0 or less. Furthermore, the pH is preferably 4.5 or less. This is because if the pH is higher than 5.0, there is a risk of propagation of microorganisms such as heat-resistant spore bacteria, molds and yeasts, and it is difficult to obtain a hygienic emulsion.
[0028]
The pasty food obtained as described above can be used by filling, coating or mixing various foods. Examples of foods that can be used include sandwiches, baked cooked bread, salad, hamburger, fried meat, processed meat products such as meatballs, fish paste products such as chikuwa and kamaboko, croquettes, fried foods such as fried white fish, Examples include, but are not limited to, okonomiyaki, takoyaki, pizza, and grilled meat.
[0029]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples. In addition, the mixture ratio of each raw material of Table 1 was shown by the weight part.
[0030]
According to the composition shown in Table 1, a mayonnaise-like emulsified food was obtained.
[0031]
[Table 1]

In the preparation method, added water and tofu and / or soy milk were premixed with a homomixer, and then an aqueous phase was prepared with components other than fats and oils and fats were added while stirring with a homomixer.
[0032]
5 g of the obtained pasty food was topped in a bar shape on beef ribs (thickness 3 mm, 20 × 30 mm), heated in an electric oven at 200 ° C. for 6 minutes, and after taking rough heat, at −30 ° C. Quick-frozen and stored frozen in a freezer at −20 ° C. for a predetermined period of 3 months. The cooking was performed in a household range (output: 600 W), and the state of the pasty food was evaluated by three points: appearance, shape retention, and texture. The results are as shown in Table 2.
[0033]
[Table 2]

As shown in Table 2, in Comparative Examples 1 to 3, the appearance, texture and the like deteriorate after 3 days of freezing storage, whereas in Examples 1 to 6, the pasty food of the present invention is 90 days. Even when the range was heated after freezing, the appearance, shape retention and texture were good.
[0034]
【The invention's effect】
As mentioned above, oil and fat using soy milk and / or tofu that are stable in quality and stable in quality after cooking for 90 days and have excellent flavor and texture are required. A paste-like food can be provided. According to the present invention, it is possible to broaden the usage of paste-like foods using soy milk and / or tofu, and it can be used in fields that have been difficult industrially.

Claims (7)

And soy milk and / or tofu, Ri Na contain gum arabic and / or octenyl succinate-treated starch and protein content of gum arabic and / or octenyl succinate-treated starch is 0.1 wt% to 30 wt%, protein 0.05 wt% to 20 wt% der content of Ru pasty food.   2. The pasty food according to claim 1, wherein the protein is at least one selected from the group consisting of whey protein, a fraction of whey protein, gelatin, and a degradation product of gelatin. The pasty food according to claim 1 or 2 , wherein the pH is 5.0 or less. The pasty food according to any one of claims 1 to 3 , comprising pectin. The pasty food according to any one of claims 1 to 4 , wherein the paste-like food comprises an oil-in-water emulsion composition. Oils and fats are not added, The pasty food according to any one of claims 1 to 4 . The foodstuff using the paste-form foodstuff in any one of Claims 1-6 .