JPS597296B2 - Manufacturing method for confectionery materials - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing a confectionery material from a structured protein.

Conventionally, there have been several attempts to use proteins from soybeans, peanuts, and other oilseeds as raw materials for confectionery.

For example, British patent i1147008 and i1418790
The invention of No. 1 involves absorbing water and swelling soybeans or peeled dog beans, followed by rapid heating in oil or microwave heating with or without steaming.
Ppping) teaches how to make products with the texture of sasse and nuts.

In addition, in the production of snack foods that are made by extruding high-starch materials such as wheat, onion corn, and potatoes through an extruder or by puffing by heating in oil, 10 to 15% of high-protein materials such as soybean flour are mixed in. This is also used to improve product quality.

On the other hand, it is widely practiced to obtain a textured protein by pressurizing a protein-containing substance, releasing the pressure from a heated state, and this textured protein is used in meat products and meat-like products, especially ground meat products. Most efforts to improve manufacturing methods have been made from the perspective of how to approximate the structure of meat.

This invention aims to produce a confectionery material from a structured protein.

Specifically, the main idea of this invention is to soften the tissue by heating the textured protein in a sugar-containing seasoning liquid, so that the sugar content of the juice impregnated in the potash tissue becomes 65 or more, and then to heat the protein in oil. The purpose is to obtain a delicious product with a jelly-like structure that is soft on the inside and slightly hard on the outside.

Textured protein is obtained by pressurizing a protein-containing substance, then releasing the pressure from a heated state, and typically, as in U.S. Pat. It is produced by heating a mixture of a proteinaceous substance and water under pressure and extruding it into a low-pressure medium through an orifice of an extruder, as described in British Patent No. 1,049,848.

This structured protein is often commercially available in a dry state, and a typical composition of a dry product with a moisture content of 5 to 9 g is protein 48 to 9 g.
It is porous and has a meat-like texture when it is condensed.

The particle size of the structured protein to be used is preferably 3 to 15 mm in dry form, and it is preferable to use the dried form after returning it to water in order to process it homogeneously.

By heating the textured protein in a sugar-containing seasoning liquid, the tissue is softened and the sugar content of the juice impregnated in the tissue is made to be 65 or more.

This process transforms the meat-like texture of water-containing textured proteins into a flexible, jelly-like texture, which is similar to the nutty, firm texture of confectionery materials obtained from conventional proteinaceous materials, or of high-starch snacks. The texture is different from the brittle or crunchy texture of food.

The heating temperature range from 70° C. to boiling temperature is a practical range that can be carried out without using special equipment, and the closer the heating temperature is to boiling temperature, the shorter the processing time.

The sugar-containing seasoning liquid does not need to have a sugar content of 65 or higher from the beginning; the sugar content of the juice impregnated with the textured protein at the end of heating is 65.
It only needs to be 5 or higher; rather, heating from a low concentration, such as boiling in a low-concentration sugar solution and continuing heating until it reaches the boiling point indicated by the specified sugar content, is better, since the sugar structure protein It has excellent penetration into the tissue and is preferred for obtaining uniformly soft tissues.

If the final sugar content is less than 65, the conversion from meat-like texture to soft jelly-like texture will not be sufficient, and storage stability will also be poor.

The type of sugar used is not particularly limited, such as sucrose, fructose, invert sugar, starch syrup, honey, etc. However, if sucrose alone is used, the product tends to be excessively dry and hard to swallow, so invert sugar should be used in combination. is desirable due to improved flavor and quality.

The sugar-containing seasoning liquid contains various flavors, fermented milk, nuts, etc.
Date paste, jam, and various seasonings can be added as needed to change the flavor of the product.

The textured protein heated in the sugar-containing liquid is then heated in oil.

By heating in oil, the surface of the soft jelly-like structure is hardened from the inside, and the flavor of the oil is added, giving it a texture suitable for confectionery.

The temperature of heating in oil is preferably 130 to 200°C.

If the temperature is lower than 130°C, the surface hardening will be insufficient, and if the temperature exceeds 200°C, the texture will be very hard as a whole, which is not preferable.

Processing time varies depending on heating humidity and viscosity, but is approximately 10~
By keeping it within the range of about 50 seconds, it is possible to avoid the inside becoming too hard.

A more preferable confectionery material is obtained if starchy flour is sprinkled on the textured protein heated in a sugar-containing seasoning liquid prior to heating in oil.

Dusting with starchy flour eliminates the difficulty of handling to prevent the sugar from burning excessively, improves the flavor, reduces the change in consistency of the product over time, and also prevents spices from being added to the flour. By adding , the flavor of the product can be enhanced.

Examples of starchy flours include wheat flour, rice flour, and starches.

The confectionery material obtained in this way is delicious and can be eaten as it is as an accompaniment to alcohol, a delicacy food, or a snack food, and can also be used for kneading into bread, cookies, etc., or as a chocolate ball center, etc. .

Example Commercially available textured protein ([Fujinic Ace 200I manufactured by Fuji Oil Co., Ltd.: dry product, water content 8 ml, average particle size 47 ml] was returned to water (double addition of water), washed with water, dehydrated, and converted. sugar:
When boiling was continued in a sugar-containing seasoning solution with a sugar content of 60 in a ratio of sucrose to 1:1, the impregnated liquid had a sugar content of 70 and the protein became a soft jelly-like structure as a whole.

This was heated as it was or sprinkled with karaage powder (starchy powder containing spices) in oil at 180°C for 20 seconds.

All products have a good texture with a jelly-like structure that is slightly soft inside and slightly hard near the surface.
In particular, products sprinkled with karaage powder had a marbled surface that looked good visually, and there was less of the caramel-like burntness seen in products that were not coated with karaage powder.

Claims (1)

[Claims] 1. By heating the textured protein in a sugar-containing seasoning liquid,
A method for producing a confectionery material, which comprises softening the tissue and increasing the sugar content of the juice impregnated into the tissue to 65 or more, and then heating it in oil. 2 By heating in a textured protein sugar-containing seasoning liquid,
A method for producing a confectionery material, which comprises softening the tissue and adjusting the sugar content of the juice impregnated into the tissue to 65 or more, sprinkling starchy powder on the tissue, and then heating it in oil. 3. The method for producing a confectionery material according to claim 2, which uses starchy flour to which spices are added.