JPS5910778B2 - Manufacturing method of raw material for paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a material for a dough product, and more specifically, to a method for producing a material for a dough product, and more specifically, a method for producing a material for a dough product using concentrated soybeans, which has excellent hydration dispersibility and dough shape retention, and does not impart flouriness to the texture of the dough product. The present invention relates to a method for producing a protein powder and a material for a paste product whose quality is further improved.

Traditionally, livestock meat has been used in the production of paste products. In addition to fish meat, concentrated soy protein and isolated soy protein have been used as bulking agents or texture improvers.

However, from the viewpoint of storage stability, these materials are generally purchased and stored in powder form and used after hydration or dispersion in water, and when isolated soy protein powder is used, it is easy to form powder during hydration. With crushers commonly used by small-scale producers, it is difficult to mix lines, and it also reduces the shape retention of the kneaded dough, causing sag (the dough is sticky but soft (the formed shape sag), and concentration When soybean protein powder is used, it does not form much powder when hydrated, but there are disadvantages such as an undesirable powdery texture in the paste product.Especially as we enter the 200 nautical mile era and the price of livestock meat increases. It is said that the cost of raw materials remains high in Japan, and there is an urgent need to develop materials for paste products that eliminate these drawbacks.

As is well known, isolated soybean protein powder is made by extracting the water-soluble part from soybeans or defatted soybeans and leaving a residue (so-called okara component).
Concentrated soybean protein powder is purified by neutralization or spray drying after removing okara components and purifying the protein by acid precipitation. It is dried in sushi and therefore contains okara ingredients.

The present inventor has been considering various ways to develop materials that eliminate the drawbacks of the aforementioned concentrated soy protein powder and isolated soy protein powder as raw materials for paste products, and the inventor has temporarily separated the main part of soy protein from the okara component. each separately dried and powdered state (
(i.e., separated soybean protein powder and okara dry powder), and if they are combined again at a certain mixing ratio, the ingredients are almost the same as conventional concentrated soybean protein powder, or even if isolated soybean protein powder is used. However, the present invention was achieved by discovering that it is possible to make a material that has excellent hydration dispersibility and dough shape retention and does not give a powdery texture to the product texture.

In this invention, 100 parts of isolated soybean protein powder (parts indicate parts by weight).

This is a method for producing a concentrated soybean protein powder for a paste product or a material for a paste product, the gist of which is mixing 20 to 30 parts of dried okara powder (the same applies hereinafter) and dry okara powder.

The isolated soybean protein powder and dried okara powder may be produced by known methods.

However, it is preferable to use a separated soybean protein powder that has been heat-treated at 70 to 140° C. in a wet state during its preparation process, since this can result in a material with excellent viscoelasticity.

Further, the okara dried powder is used after being dried and pulverized, and preferably has a size of 80 200 mesh throughputs.

Those that do not go through the grinding process are used in paste products and have a powdery texture.

Generally, the protein content in isolated soybean protein powder is about 90 parts or more, and the protein content in okara dry powder is about 25 parts or less.

2 parts of okara dry powder per 100 parts of isolated soybean protein powder
If it is less than 0 parts, it will result in leftover flour during hydration, making it difficult to mix uniformly with a crusher, and even if it is completely hydrated using a cutter, a characteristic sag will occur and the dough will not retain its shape. tend to be bad.

(“Specific” here means that even if phosphate is added, sag may occur, but this sag can be prevented by raising the temperature after kneading. Also, depending on the type of fish, such as Sukemune, for example, sag may occur.) On the other hand, when the amount of dry okara powder is less than 20 parts, sagging occurs regardless of the type of fish, even if the kneading temperature is raised.

) If the amount of okara powder is more than 30 parts, the mixture in the aqueous phase by the crusher will not produce any powder, but the kneaded dough will be hard, the dough will have a flour-like texture, and the elasticity of the product will decrease.

Within the range of the above-mentioned blending ratio, it can be easily and uniformly kneaded using a crusher that has excellent hydration and dispersibility and is commonly used by small-scale producers, and the deterioration of the shape retention of the kneaded dough can be prevented. Therefore, it is possible to obtain a material that does not have any powdery texture and does not give a powdery texture to the paste product.

However, the concentrated soybean protein powder for paste products, which consists of 100 parts of isolated soybean protein powder and 0 to 30 parts of dried okara powder,
20 parts of calcium carbonate per 100 parts of isolated soy protein powder
~30 parts or (and) 1 oligosaccharide or sugar alcohol
If it contains 0 to 20 parts, the quality of the material for paste products will be further improved.

In other words, when isolated soy protein is used as a raw material for paste products, especially seafood paste products, the color tone of the paste products tends to deteriorate (the whiteness of fish meat surimi decreases), whereas the concentrated soy protein according to this invention By containing powder, it is possible to obtain a paste product with a better color tone than when using isolated soy protein alone. The reduction in whiteness is further improved.

In addition, calcium carbonate has the effect of further improving the dough shape retention of the concentrated soy protein powder of the present invention, and oligosaccharides or sugar alcohols have the effect of further improving the hydration dispersibility of the concentrated soy protein powder of the present invention. All of these improve the texture of the paste by making it more supple.

The finer the calcium carbonate used, the more preferable it is; the oligosaccharides are preferably disaccharides or trisaccharides such as sucrose, lactose, fructose, and dextrin; and the sugar alcohols include sorbitol, mannitol, and the like.

If the amount added is below the above range, the effect of the addition will be small; if the amount added is higher than the above range, the relative ratio of isolated soybean protein will decrease, causing the dough to float or have no texture improvement effect. become scarce.

The concentrated soybean protein powder or raw material for the paste product according to the present invention usually has an appropriate water retention amount of 2 to 3 times the amount, but it is preferably added in the drying process with or without adding water.

The amount added is preferably 2 to 5% of the total raw materials for the paste product in terms of quality improvement, but there is no particular limitation.

Examples of this invention are listed below.

Example 1 Commercially available isolated soybean protein powder (“Fuji Grow R” manufactured by Fuji Oil Co., Ltd.)
For 100 parts okara dry powder (80 mesh is 9
25 parts of the soybean protein powder (containing 23 parts of crude protein, 14 parts of coarse grain, and 8% of moisture) were mixed to obtain a concentrated soybean protein powder for paste products.

Controls 1 and 2 were prepared by mixing 10 parts or 45 parts of okara dry powder with 100 parts of isolated soybean protein powder.

Fried dumplings were produced in the following manner with or without these materials.

Thaw 80 parts (100 parts if no ingredients are added) of Sukemune cod surimi of grade 2 frozen land-based cod, and empty it one by one using a crusher. If you want to add ingredients during this time, add 5 parts along with 15 parts of water (
When the product temperature reaches 2-3℃, add 3 parts of table salt and salt for about 15 minutes, then add 10 parts of potato flour and 30 parts of water or ice and knead to bring the temperature to 10℃. The dough was prepared.

Shape each dough into a flat plate with a wall thickness of 1 cm (5
0 f/piece) Dried tempura heated in oil at 165°C for 2 minutes, and 2. A bar top was produced by molding it into a 5 cm bar shape (60 f/piece) and heating it in oil at 165°C for 3 minutes.

The kneaded dough to which the material of Control 1 was added did not dissolve the mama flour, sagged, and had poor shape retention, and the dough to which the material of Control 2 was added did not leave any mama flour, but was too hard to maintain its shape. The texture was dry and floury, but the material in this example has no such drawbacks, has excellent hydration dispersibility and shape retention of the dough, and has a powdery texture. There was no dullness, and the color tone of the product was poorer than that of the product without additives, but it was better than the product with the addition of the material of Control 1.

The table shows the results of measuring the rod tops with no added material and the rod tops with this example material added using an Okada type jelly strength meter (plunger φ5 mm).

Example 2 25 parts of calcium carbonate (purity 98 or higher, average particle size 65
μ) was mixed with 100 parts of isolated soybean protein and 25 parts of dried okara powder to produce a material for a pastry product.

Example 3 15 parts of sorbitol (powder) was mixed with 100 parts of isolated soybean protein and 25 parts of dried okara powder to produce a material for a pastry product.

Fried pork products were manufactured in the same manner as in Example 1, except that the materials of Example 2 and Example 3 were used. All of the materials had excellent hydration dispersibility and shape retention of the dough, and the fried pork products were edible. No powderiness was observed in the texture.

Also, compared to the fried pork product of Example 1, the color tone was whiter and the product was more supple.

Example 4 Fried dumplings were produced in the same manner as in Example 1 except that the material of Example 3 was added without adding water, but a good product was obtained without any mama flour as observed in Comparison 1. Obtained.

Example 5 25 parts of calcium carbonate and 17 parts of nruvit were mixed with 100 parts of isolated soybean protein powder and 25 parts of dried okara powder to prepare a refined deer material.

Fried dumplings were produced in the same manner as in Example 1, except that this material was used, and they were white in color, highly elastic, had no powdery texture, and had a supple texture, and were of good quality.

Claims (1)

[Claims] 1. 100 parts of isolated soybean protein powder and 20 parts of dried okara powder
A method for producing concentrated soybean protein powder for paste products or a material for paste products, characterized by mixing 30 parts. 2 100 parts of isolated soybean protein powder and 20 parts of dried okara powder
30 parts, along with 20 to 30 parts of calcium carbonate or (
and) A method for producing a raw material for a pastry product, which comprises mixing 10 to 20 parts of an oligosaccharide or a sugar alcohol.