JPS6038101B2 - Method for producing structural yuba-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to the production of a novel structural food product based on isolated soybean protein that has a spongy structure and has the texture, flavor, umami, and color of traditional handmade juba. In particular, starch or wheat flour is added to a blend of isolated soy protein, oil and fat, and soy milk as required, and a paste is prepared by thickening the mixture to homogeneity, and after or during shaping, high-frequency It is characterized by swelling and drying into a spongy shape when heated.

This invention relates to a method for producing a structured food that has the texture, flavor, umami, and color of traditional hand-made yuba. The eating habits are
As people became more relaxed and diversified, they followed the path of development towards Western style. However, in recent years, there has been an increasing trend towards traditional Japanese foods. This seems to be an expression of the duality of people, who prefer eating foods with rich flavors such as meat, while also seeking lighter and lighter meals. However, even though there is a growing demand for light and simple traditional foods, for the generation that grew up mainly on meat and dairy products, there is something unsatisfying with just the traditional way of serving them. There is. For example, a dish with even a small amount of meat added to it would be more popular among the younger generation than a dish made with frozen tofu simmered with vegetables in dashi kelp. In addition to innovating cooking methods as in this example, it is desirable to devise ways to match the sensibilities of modern people in terms of taste and texture of traditional processed foods themselves. Typical traditional processed foods that use soy protein include tofu, fried tofu, frozen tofu, and yuba, but the flavor itself comes from soybeans and is rather bland. It's not that there is a big difference. Despite this, each type has its own unique sticky taste, mostly due to the differences in chikusutiyua.
The present inventors have developed a sponge that is porous and has soft elasticity like sparse tofu, and has many layers of small 4-vacuole films that are produced when proteins are stretched at high temperatures like fried tofu. It has a swollen structure, and has a texture and flavor similar to that of Yuba.
As a result of repeated prototyping studies to create a new food that takes advantage of the sticky taste of traditional soy protein-based foods, which have umami and color, we decided to produce this new food using a simple and inexpensive method. It was a success.

That is, in the present invention, starch or wheat flour is added as necessary to a mixture consisting of isolated soy protein, oil and fat, and soy milk, and the mixture is kneaded homogeneously to prepare a paste, which is then subjected to high-frequency heating after or during molding. The texture, flavor, and umami of the traditional handmade yuba, which is characterized by the fact that it swells into a spongy shape and dries.
It relates to a method for producing a structural food with a glossy color,
In this case, 1 piece of isolated soybean protein with heat coagulability is prepared as a powder.
A paste made by homogeneously kneading a mixture consisting of 7 to 12 parts of oil, 30 to 45 parts of soy milk, and preferably 1 to 2 parts of starch or wheat flour, and if necessary, ingredients may be added to this paste. After molding or while molding a paste with added seasonings, the outside and inside of the paste are heated at the same time using high frequency waves, causing it to swell into a spongy shape and dry until it retains its shape even after cooling. It is.

As for the degree of drying, it is preferable to keep the moisture content to less than 10%.With this moisture content, the product will have elasticity like a sponge.
It does not break even when external pressure is applied or when it is bent, and it is much easier to handle than dry tofu or sun tofu. Other major features of this product are that it is lightweight, has a long shelf life, does not discolor due to heating, and is quick to absorb water and is easy to rehydrate. This is rehydrated and
It is a spongy structural food that has a supple and pleasant texture, flavor, umami, and color that are almost the same as those of Yuba.

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, it is better to use highly purified soybean protein such as isolated soybean protein, since the protein has higher high-temperature extensibility and heat coagulation properties, so when it is expanded, a homogeneous and firm spongy structure is obtained. The resulting product is easy to rehydrate, has a soft, supple texture, and has a good texture for a rubber-like food. However, using isolated soy protein alone is inferior in terms of flavor, umami, and color, which are the traditional processed foods of Yuba, so to compensate for these drawbacks, soy milk is used instead of water when preparing the paste. By using this method, we succeeded in improving these shortcomings. In other words, soymilk contains many non-protein components that give it umami, flavor, and a strong yellow color, and by adding soymilk to isolated soybean protein, it has the chewy taste and texture of traditional handmade Juba. We were able to develop a tuba-like food with good structure.

The soymilk used in the present invention can have a wide range of concentrations, from high-concentration soymilk used in the production of soymilk and yuba to low-concentration soymilk with 4 to 5% solids, and is further deodorized during the soymilk production process. It is also possible to use soymilk with less soybean odor obtained by this method. In the present invention, fats and oils are important not only for making the texture smooth but also for uniformly swelling the paste.

Further, by adding a small amount of starch or wheat flour to this paste, shape retention, binding properties, texture, and color luster are improved. Further additions to the above-mentioned paste formulations, such as polyphosphates, sugar, sorbitate, etc., can improve the quality and result in a more homogeneous and well-leavened product. A silent cutter or the like may be used to prepare a homogeneous base. In the present invention, even if ingredients and seasonings are added to the paste, it can be sufficiently expanded into a homogeneous spongy shape by high-frequency heating, and a structured yuba-like food with ingredients and flavor can be obtained. .

Any ingredients or seasonings may be used and are not particularly limited. Next, the present invention will be explained with reference to Examples.

[Example 1] 1 part of isolated soybean protein, 8 parts of white soybean oil, 1 part of potato starch, and 4 parts of soybean milk were kneaded using a silent cutter for 15 minutes to obtain a homogeneous base.

The soybean milk used had a solid content of 7% and was obtained by soaking it in water overnight and extracting crushed bonito flakes. The paste was formed into a shape, expanded into a spongy shape in a household microwave oven (using a Sharp Hi-Cooker), and dried until it no longer deflated when taken out.

The heating time was 1/3 mirror sand, with a thickness of IQ fence, 5 sides, 7 sides, and a snake paste. The moisture content of the obtained spongy structure was 15.7%, about 3.5%. It swelled to the size of needle moss.

This food has a spongy structure and has the texture, flavor, umami, and luster of a traditional handmade juba. It became.
The chroma coefficients a and b and the brightness coefficient L for colors measured by a color difference meter are each 100 million for the dry product before rehydration, a = -0.2
, b; +26.7, L = 57.1, a = - when rehydrated
1.1, b=+20.9 L=73.4. In addition, by adding 2 to 3% of polyphosphate to the paste, it was possible to expand the paste more uniformly. [Example 2] Green peas,
The odor of shrimp and other seasonings were added, and 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 obtained product was 15.5%, and the swollen size was 3.1 times. It held the ingredients well and expanded into a homogeneous spongy shape, and had good rehydration, texture, flavor, and color. It was possible to customize it to taste by adding smells and seasonings, and it matched the sensibilities of modern people.

As is clear from the above description, according to the present invention, it has the texture, flavor, umami, and color of traditional handmade tofu, and has porous and soft elasticity like frozen tofu. It is possible to obtain a completely new processed food using soybean protein, which has a spongy, swollen structure similar to fried tofu and also matches the sensibilities of modern people, using inexpensive materials and using a very simple method.

Claims (1)

[Scope of Claims] 1. Starch or wheat flour is added as necessary to a mixture consisting of isolated soy protein, oil and fat, and wheat flour is kneaded homogeneously to prepare a paste, which is then subjected to high-frequency heating after or during molding. A method for producing a structurally shaped food that is characterized by swelling and drying into a spongy shape. 2. A method for producing a structured yuba-like food according to claim 1, characterized in that ingredients and seasonings are added to the obtained paste.