JPS5930065B2 - Manufacturing method for dry paste products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dry dough product, and more particularly to a method for producing a dry dough product with good boiling properties.

In addition, the present invention uses raw materials for fish paste products such as mi kamaboko ζ deep-fried kamaboko, ``fish sausage, etc., and raw materials for meat paste products such as ingredients for sausages, nonburgers, gyoza, wontons, etc., in the form of blocks, flakes, strips, and noodles. Regarding the improvement of the manufacturing method of dry dough products, which are molded and heated, then re-molded as necessary, and then dried, they have good hot water resistance, are inexpensive, and can be easily dried without deterioration of flavor or texture. The present invention provides a method for manufacturing a paste product.

This provides a paste product that is extremely suitable as an instant food.

BACKGROUND ART With the recent diversification and simplification of dietary habits, instant dry foods have become widely used as they have high storage stability and can be easily absorbed and reconstituted by simply adding boiling water before use or consumption.

Dried dough products are also manufactured as one of these instant dried foods, but there is a need for further improvements in rehydration, which is one of the most important qualities of this type of food. It's here.

As a result of intensive research into a method that can achieve the above object, the present inventors found that an emulsion prepared by kneading vegetable protein, water, and fat in advance is added to the raw material for producing a pastry product, and the mixture is then molded, heated, and then dried. The present invention was completed after recognizing that the boiling property of the product is greatly improved by the method, and that there is virtually no deterioration in the color tone, flavor, texture, or physical properties of the product itself after reconstitution.

Although the method of the present invention can be applied to all dried fish paste products, the above-mentioned advantages make it particularly effective for dried fish paste products such as dried fish noodles and dried kamaboko pieces.

On the other hand, as a method of applying vegetable protein to a normal paste product (undried product), it is known to add 75ζ to raw materials in powder form and then mold and heat it. Even if applied to the manufacturing method, the intended purpose cannot be achieved.

In other words, not only the color tone and texture (hardness, elasticity) of the product deteriorate in terms of physical properties, but also the most important boiling property does not improve.
As time passes after reconstitution, the texture rapidly deteriorates (gives a mushy texture).

From this fact, the uniqueness of the method of the present invention can be fully understood.

The emulsion used in the present invention includes vegetable protein, water,
and oils and fats are mixed and emulsified by stirring, and if necessary, in addition to the above-mentioned raw materials, starch, seasonings, etc. may be appropriately blended within a range that does not destroy the emulsion.

Since the vegetable protein used is to be formed into an emulsion and subjected to post-process heat treatment, it is important that it has good water dispersibility and also has the ability to form a heated gel.

Such proteins are not limited to their origin and include soybean protein, peanut protein, wheat protein, corn protein, and mixtures thereof, but in particular soybean protein,
Wheat protein is preferred due to availability, price, etc.

These vegetable proteins are not limited to those with high purity, and can be effectively used as long as they contain a protein with a protein content of 50% or higher, preferably 60% or higher.

On the other hand, the fats and oils may be any edible fats and oils, such as animal fats such as beef tallow and pork fat, vegetable oils such as palm oil, cottonseed oil, soybean oil, rapeseed oil, corn oil, and rice oil, and processed oils of these. Any of these can be used, but from the viewpoint of product shelf life, those with a low unsaturated acid content are preferred.

In addition, the starch that may be used in some cases is not particularly limited, and may include commonly used grains such as potato, sweet potato, wheat, corn, glutinous corn, and rice;
Any starch may be used, including starch separated from these oils and starch subjected to other processing treatments, such as starch processed with acid treatment, gelatinization treatment, oxidation treatment, etc.

The emulsion used in the present invention includes the above-mentioned vegetable protein, oil and fat, and water, as well as starch, fragrance, coloring agent, and
It is possible to obtain even difficult products by kneading and emulsifying emulsifiers and the like using a kneading machine such as a silent cutter, a kneader-1 vacuum silent cutter, or a homogenizer.

The proportion of raw materials used varies depending on the type of raw materials used, the type of dry paste product intended, etc. Usually vegetable protein.

The weight ratio of oil/fat/water is 1:O, 1-5:1-10. The ratio is preferably 1:0.5 to 4:2 to 6.

The emulsion thus obtained is added to and mixed with the raw material for producing the paste product, such as fish meat surimi, meat paste, etc., and the emulsion is added to the raw material meat for producing the paste product in a triple image area or more. 5 for
The effect can be realized by using it as a substitute for more than 100%.

On the other hand, if this emulsion is used in excess, the physical properties (hardness, elasticity) after reconstitution will decrease and the texture will become soft, so it is recommended to use a substitute with a ratio of 35% or less, preferably 25% or less. used for.

All the raw materials added and mixed in this way are then formed into blocks, semicircular shapes, flakes, strips, noodles, etc., and after causing so-called "shaping" if necessary, are heated to form dry dough raw materials. do.

The heating conditions may be the same as those for the conventional method, and are usually 70° C. or higher.

This dried dough raw material is then shaped into flakes if necessary in the case of block-shaped or semi-cylindrical raw materials, and then subjected to drying.

Although there are no particular limitations on the drying method, freeze-drying is preferred from the viewpoint of product quality.

The dry dough product obtained in this way has good reconstitution properties, and the color tone, flavor, texture, and physical properties after reconstitution do not substantially deteriorate.Therefore, the product according to the method of the present invention has good reconstitution properties. It is extremely excellent and can be used in a variety of instant dry foods.

Hereinafter, the present invention will be explained in detail using examples.

Example 1 To 90 parts of frozen pollock surimi (special grade) thawed, minced, and coarsely ground, isolated soybean protein "Aziprone-82" (
(manufactured by Ajinomoto Co., Inc.) 1.7 parts, white soybean oil 1.7 parts, water 6
．． 6 parts were previously stirred and emulsified using a homogenizer (1500 rpm) for 15 minutes, then added and mixed with salt, and seasonings, starch, etc. were added as shown in Table 1 and kneaded.

The resulting dough was molded using a noodle making machine, heated for 2 minutes in a boiling water bath to solidify, cooled with water, drained, dispersed on aluminum trays, and dried overnight in a freeze dryer (manufactured by Japan Vacuum Co., Ltd.). Lyophilized.

The obtained dried fish somen noodles were boiled back in a boiling water bath for 1, 2, and 3 minutes, then cooled in tap water for 2 minutes, and subjected to sensory evaluation (20 panelists were asked to do so. 10-point evaluation method with added points being given 5 points).

In addition, the color tone of the noodles was measured by grinding the noodles and passing through a sieve of L 100 mesh using a color difference meter manufactured by Nippon Heavy Industries Co., Ltd.

The results are shown in Tables (2) and (3), and compared to the soybean protein powder addition type group and the control non-additive type group, the product according to the present invention was about 1 minute faster in hot water rehydration. Moreover, the color was white, the noodles had high hardness and elasticity, and were highly palatable.

Claims (1)

[Claims] 1. A method for producing a dried paste product, which comprises adding and mixing an emulsion consisting of vegetable protein, water, and oil to raw materials for producing a paste product, followed by molding, heating, and then drying.