JPS6050429B2 - Ganmodoki manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing cancer imitation meat using isolated soybean protein powder.

Ganmodoki was originally made by putting tofu in a cloth bag, squeezing out water, and then adding ingredients such as yams, engines, burdock, cups, sesame seeds, and aza seeds to make a so-called ganneri machine. It is a nutritional food rich in protein and fats and oils, which is prepared by thoroughly kneading it, shaping it into disks or spheres, and then frying it in oil.

However, cancer-like fabrics are generally (a)
After soaking the washed soybeans in water, grind them (Add more water to the mouth and heat to make go.←→Filter this go through a cloth before it gets cold to separate the okara. Make soy milk (
--I Add a coagulating agent such as a calcium salt to this soy milk to precipitate and coagulate soy protein in a water-retaining state,
(E) Pour the coagulated material into a rectangular mold box with holes around the perimeter, press it with a lid, and drain the water to make tofu.Expose the cut pieces of the obtained tofu in water to remove excess coagulant. After removing the dissolved calc, put the tofu in a cloth bag to drain the water, and add ingredients such as vegetables, seaweed, seeds, etc. to the chilli (a complicated and extremely time-consuming process). It is manufactured by

The inventors of the present invention solved the problems of the conventional method for producing Ganmomi and, as a result of various research, added emulsified oil and wheat flour to isolated soybean protein powder in order to simplify the process of manufacturing Ganmomi. The present invention has been completed based on the discovery that by using the kneaded mixture as the dough for Ganmodo, it is possible to produce Ganmodo of excellent quality with an extremely simple operation.

That is, the present invention comprises (a) isolated soybean protein powder, (mouth) 270 to 40 parts of water (all parts by weight hereinafter), and 30 to 5 parts by weight of edible oil and fat.
An emulsified oil obtained by homogenizing 0 parts and ←→ wheat flour are blended so that 300 to 4 parts of emulsified oil and 10 to 10 parts of wheat flour are added to 10 beans of isolated soybean protein powder, and vegetables and seaweed are added. , seeds, etc., and knead well.
This is a method for producing Ganmodoki, which is characterized in that the kneaded material is shaped into appropriate shapes and then fried in oil.

The isolated soybean protein powder used in the present invention is generally obtained by extracting protein from soybeans or low-temperature extraction defatted soybean flour with water or a dilute alkaline solution at room temperature or by heating, and precipitating with acid.
It is manufactured by dehydrating and drying, and is a well-known product that has been commercially available.

In the present invention, first, to 1 (4) parts of this isolated soybean protein powder, 300 to 450 parts of emulsified oil and 10 to 40 parts of wheat flour,
Furthermore, appropriate amounts of ingredients are added and thoroughly kneaded using a kneading device such as a gankneader to produce ganmodo dough. Emulsified oil is produced by homogenizing 270 to 40 g of water with an appropriate amount of edible emulsifier dissolved therein as necessary, and 30 to 5 g of edible fat using a mixer or other homogenizer or a homogenizer. , the emulsified oil is separated from 300 to 1 concavity of soybean protein powder.
By adding 450 parts, it is possible to facilitate the kneading and shaping of the dough for ganmodo and improve the quality of the ganmodo product.

At this time, the amount of edible fats and oils to be added as emulsified oil was (9
If the amount is less than ), lumps will easily form when kneading the dough for Ganmodo, which will not only make kneading and shaping difficult, but also
A uniform cancer-like tissue cannot be obtained, and in addition, the effect of improving the quality of cancer-like products such as flavor, color, texture, etc. cannot be obtained.

On the other hand, if the amount of edible fat added is more than 5%, the oil will separate from the dough structure, and when frying the ganmodo dough, a protein network will not be formed and the porous cancer Modoki-like internal tissue cannot be obtained. Additionally, 270 to 4 (4) parts of water present in the emulsified oil is necessary to impart appropriate softness to the dough for dough to facilitate kneading and shaping of the dough. In the present invention, the edible oil and fat are added as an emulsified oil, which allows the edible oil to be added in the presence of water. This is because it can be uniformly mixed with the separated soybean protein powder and completely prevent separation of fats and oils.

Adding 10 to 4 (2) parts of wheat flour to 1 (1) part of isolated soy protein flour is a good way to appropriately control the elongation of the dough for dough made of isolated soy protein and to make it more flexible. This is to produce a cancer-like material with a firm structure and a fine-grained, smooth surface. At this time, if the amount of flour added is less than 2%, the elongation of the dough cannot be controlled, the texture becomes rough, and the surface of the doughy product becomes extremely avatar-like, making it smooth and soft. It is not possible to obtain a cancer-like effect on the damaged tissue. On the other hand, the amount of flour added is 4%
If the amount is too high, the dough will become heavy and it will be difficult for water to evaporate during frying, resulting in a heavy, sticky, dumpling-like structure, making it impossible to obtain a light, flexible, yet strong, cancer-like structure. ．． Ingredients to be mixed into the dough for ganmodoki, such as vegetables, seaweed, and seeds that have traditionally been used in the production of ganmodoki, such as yams, carrots, burdock, kelp, sesame seeds, and aza seeds. One or more of these can be appropriately shredded and kneaded into a dough mainly composed of isolated soybean protein powder.

The obtained Ganmodo dough is then molded using a molding machine.
It is molded into a suitable shape, such as a disc or a sphere, and is usually fried twice in edible oil, first at a low temperature and then at a high temperature, to produce a durable product.

According to the method of the present invention, the dough for Ganmodo is prepared by simply adding an appropriate amount of emulsified oil and wheat flour to the separated soybean protein powder and kneading it. , compared to the conventional method of producing tofu, breaking it again, and draining the water to prepare dough for ganmodoki, not only can the manufacturing process of ganmodoki be significantly simplified, but also the obtained ganmodoki The quality (appearance, texture, flavor, color luster) is also excellent. Next, examples of the present invention will be shown. Example 1 25 y of wheat flour was added to 100 Da of isolated soybean protein powder (Fujipro R1 manufactured by Fuji Oil KK) and mixed well.

On the other hand, 40 y of soybean salad oil and 335 y of water were put into a household mixer, and mixed and stirred until the liquid became cloudy to prepare an emulsified oil. Emulsified oil was added to the above-mentioned mixture of separated soybean protein powder and wheat flour, and the mixture was kneaded into a single powder using a pounder. To this, 20 y of kelp and 15 y of sesame seeds soaked in water and shredded were added, and kneaded for further 1 minute to prepare a ganmodo dough. This dough was formed into a disk shape using a Ganmodo molding machine, and then fried in cooking oil at a low temperature bath of 110°C for 5 minutes and a high temperature bath of 180°C for 7 minutes to obtain a Ganmodo product. In order to clarify the quality of the cancer imitation products manufactured by the method of the present invention, the cancer imitation products manufactured according to the examples of the present invention and the commercially available cancer imitation products (control products) manufactured by the ordinary method were tested. A panel of 10 people (5 men and 5 men, 20 to 40%) tasted the product, and a sensory test was conducted using a paired comparison method.

Claims (1)

[Claims] 1. (a) isolated soybean protein powder, (b) emulsified oil made by homogenizing 270 to 400 parts by weight of water and 30 to 50 parts by weight of edible oil, and (c) wheat flour per 100 parts by weight of isolated soybean protein powder. 300-450 parts by weight of emulsified oil, 10-4 parts of wheat flour
It is blended so that it is 0 parts by weight, and vegetables, seaweed,
A method for producing Ganmodoki, which comprises adding one or more kinds of seeds, kneading them well, shaping the kneaded product as appropriate, and then frying it in oil.