JPS6038100B2 - Method for producing structural yuba-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a structured soybean-like food that has a spongy structure and the texture of soybean protein, and is particularly related to soybean protein, oil and fat. Add starch or wheat flour as necessary to a mixture consisting of water and water, mix it homogeneously to prepare a paste, and after or while shaping it, swell it into a spongy shape with high frequency heating and dry it. The present invention relates to a method for producing a structured food having a characteristic chewy texture.

Typical traditional foods that use soy protein include tofu, fried tofu, sun tofu, and yuba, but these foods have been made to utilize the various functional properties of protein based on experience. , each with different physical properties and unique textures.

Tofu is made by coagulating soy milk that takes advantage of the gel-forming ability of protein, and fried tofu is made by heating this tofu in oil until it becomes slightly spongy, taking advantage of protein's high-temperature extensibility. Monkey tofu is made by leaving tofu in a slow-freezing state to freeze-denature the protein and remove the water contained in it, resulting in a network-like structure. It is a film that forms on the liquid surface when soy milk is continuously heated to a temperature close to its boiling point, and it takes advantage of the film-forming ability of proteins. These foods are
The taste itself is bland, and each one has its own unique texture that you can enjoy. The present inventors discovered that the tofu is porous and elastic like sparse tofu, has a special spongy structure made by stretching proteins at high temperatures like fried tofu, and has a texture, flavor, and color similar to that of tofu. As a result of repeated studies to develop a new food using soybean protein that takes advantage of the sticky taste of traditional foods, we succeeded in producing this new food using a very inexpensive and simple method. It is something.

According to the present invention, starch or wheat flour is added as necessary to a mixture consisting of soybean protein, oil and fat, and water is mixed uniformly to prepare a paste, which is then heated by high frequency heating after or during molding. This relates to a method for producing a structured food with a texture similar to that of swollen foam, which is characterized by swelling and drying into a spongy shape. 12 parts of water, 30 to 4 parts of water, preferably further 1 to 2 parts of starch or wheat flour, homogeneously kneaded into a paste, and if necessary, ingredients and seasonings are added to this paste. After molding or while molding, the material is swollen into a spongy shape by high-frequency heating to 3 to 5 times its original volume, and then dried until the shape is maintained even after cooling.

The homogeneous spongy structure is achieved by simultaneously heating the outside and inside of the paste using high frequency waves, which causes the water dispersed within the paste to turn into steam, which transforms the proteins that are undergoing heat denaturation into a film, similar to when inflating a balloon. It is formed to cause expansion and swelling, and external heating methods such as oven heating or steaming alone are insufficient to form it. It is important to continue heating the expanded paste and dry it until the remaining water content is 20% or less, preferably 10% or less. If this drying is insufficient, even if the material is swollen into a spongy shape, it will remain solid when taken out. moisture 1
The material with the cough number % has elasticity like a sponge and will not break even if external pressure is applied or it is bent.
Compared to dry tofu and sparse tofu, it is much easier to handle, is lightweight, has a long shelf life, does not discolor due to heating, and has great characteristics such as being far from being rehydrated.
In addition, if the water content is dried to less than 10%, elasticity will be lost and browning will occur, so excessive drying is not preferable. The sea-line-like structure obtained by the present invention absorbs enough water when soaked in warm water for 2 to 3 minutes or for several minutes, and has a supple and pleasant texture and flavor almost the same as that of Juba. The result is a food with a glossy color. Furthermore, by frying in oil, it is possible to obtain new products with a texture different from that of conventional fried tofu. In the present invention, soybean protein is
It means isolated soybean protein, concentrated soybean protein, and soybean milk powder that have heat pseudo-individuality, and soybean protein of any of these purification levels can be used in the present invention. However, it is easier to obtain a more homogeneous spongy structure by using highly purified soy protein such as isolated soy protein, the texture is soft and not stiff, and the flavor is bland, but It has the advantage of being easy to produce products of excellent quality because it has little soy odor, absorbs water quickly, and is easy to rehydrate. In addition to smoothing the texture, fats and oils are important for uniformly expanding the paste and allowing the water vapor inside the stretched protein film vesicles to escape appropriately. Preferably, a small amount of starch or wheat flour is further blended to improve shape retention, binding, texture, and color. The appropriate amount of water is 3 to 4 times the amount of soy protein. If the water is too much, the shark will have a spongy structure with a coarse and thick membrane, and if it is too little, the shark will have a fine texture and a thin membrane. is obtained. In addition to the above-mentioned paste formulations, the quality can be improved by adding polyphosphates, sugar, sorbitol, etc. to a more homogeneous and well-swelled product. A silent cutter or the like may be used to prepare a homogeneous base. In the present invention, even if ingredients or seasonings are added to the paste, the paste can be sufficiently expanded into a spongy shape by high frequency, and a structured Juva-like food with ingredients and flavor can be obtained.

The ingredients may be vegetables, seaweed, mushrooms, seafood, honey meat, etc., and are not particularly limited. Adding seasonings will make the batter a little soft, so it is preferable to reduce the amount of water or add soybean protein to make it firmer and easier to mold. [Example 1
) 1 part of isolated soy protein, 1 part of soy protein shark oil, 1 part of potato starch, and 35 parts of water were kneaded for 18 minutes using a silent cutter to form a homogeneous base.

The paste was formed into a shape, expanded into a spongy shape in a household microwave oven (using a Jaap Haikutsuker), and dried until it did not swell when taken out.

The heating time was 1 inch thick, 5 mm long, 7 mm wide, and 1/3 thick with sand. The resulting spongy structure had a water content of 16.1% and swelled to about 4.1 times its size.
It rehydrated well and absorbed enough water just by immersing it in warm water at 40°C for 3 minutes, resulting in a food product with a spongy structure, texture, flavor, and luster. The values of saturation coefficients a, b and lightness coefficient L regarding colors measured by a color difference meter are a = -1.1, bi + 13.3 L = 61 for the dry product before rehydration.
．． 4 When rehydrated, a is -3.2, b = +10.1L = 7
It was 9.8. In addition, by adding 0.2 to 0.3% of polyphosphate to the paste, it was possible to expand the paste more uniformly.

[Example 2] To the paste prepared in [Example 1], ingredients such as carrots, green peas, wood ear mushrooms, pork, etc. and seasonings were added,
After molding, it was expanded into a spongy shape in a household microwave oven and dried.

The heating time was the same as in [Example 1], and the moisture content of the product obtained was 15.2%, and the expanded size was 2.8 times larger, and the ingredients were well captured and expanded into a homogeneous spongy shape. It had good rehydration, texture, flavor, and color. Depending on the ingredients and seasonings added, it was possible to make it taste like Western or Chinese flavors, which matched the sensibilities of modern people. As is clear from the above examples, the production method of the present invention has a porous and elastic structure like sun tofu, a spongy structure like fried tofu, and a chewy texture and flavor. Has a lustrous color.

Claims (1)

[Claims] 1. Starch or wheat flour is added as necessary to a mixture of soybean protein, oil and fat, and water is kneaded homogeneously to prepare a paste, which is then subjected to high-frequency heating after or while being molded. A method for producing structural Yuba food, which is characterized in that it swells into a spongy shape and dries. 2. A method for producing a structured yuba-like food according to claim 1, characterized by adding ingredients and seasonings to the obtained paste.