JPS6212972B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a snack food with high protein content and light texture using soybean protein powder as the main raw material.

Conventionally, methods for producing snack foods and other products using soybean protein as a main ingredient or as an auxiliary ingredient have been disclosed in Japanese Patent Publications No. 51-24578, No. 52-41342, and Japanese Patent Publication No. 52-41342.
No. 51-9742, No. 53-62862 and No. 54-147959
Publications, etc. are known.

The invention of Japanese Patent Publication No. 24578 (1978) describes a method for producing a protein-enriched snack food in which the surface of a puffed mass of grains is coated with soybean powder together with fats and oils.
The invention of No. 41342 discloses a method for producing a snack food by extruding dry soybean milk powder, heating it in water to coagulate it, and frying it in edible oil to expand it. In addition, the invention disclosed in JP-A-51-9742 extrudes, cuts, and dries polymer raw materials such as soybeans and starch to form an amorphous dry gel, explosively puffs it in a closed container, and simultaneously bakes it. The invention of JP-A-53-62862 describes a food manufacturing method in which soybean milk is concentrated and completely frozen as a semi-dry product or a lump, then thawed and dehydrated to produce a dry product. Regarding textured vegetable protein products that are heat-treated with edible oil, the invention of JP-A-54-147959 involves kneading a protein-containing substance with water and orienting it using an extruder etc. Each of these discloses a method for manufacturing a fibrous food material by freezing the food material and then thawing it using a crusher.

In general, soybean powder has protein as its main component, unlike starches such as rice, wheat, and corn, so if it is simply extruded with water added, it will retain a soybean odor and form a dense and hard structure, making it inedible as is. I can't offer it. Therefore, when producing snack foods using soybean protein, it is necessary to carry out treatments such as frying the extruded product in oil or explosively puffing it in a sealed container and sintering it at the same time as in the above invention. I needed it.

In addition, when freeze-drying an extruded product of soybean protein, a tissue similar to that of meat can be obtained;
Even if this is further dried, it becomes a hard tissue and a product with a light texture cannot be obtained.

The present inventors conducted various research aimed at producing a snack food that is high in protein, has no soy odor, and has a crunchy and light texture using soybeans as a raw material. However, the present inventors discovered that the above object could be achieved by blending this with another soybean protein powder at a certain ratio to form a paste and freeze-drying the paste, leading to the present invention.

That is, in the present invention, a hydrated soybean protein powder is extrusion molded, this extruded product is cut into appropriate sizes, and then heated in water. After mixing the powder and further adding additives such as spices, sweeteners, and fragrances as necessary (2 to 8 times the weight of the soy protein powder before extrusion), water is added to form a paste as appropriate. This is a method for producing snack food, which consists of forming it into a shape and freeze-drying it.

The present invention will be explained in detail below. First, as the soybean protein used as a raw material for the snack food of the present invention, any soybean powder such as soybean powder, defatted soybean powder, etc. can be used, but isolated soybean protein containing high protein,
Preferably, isolated soybean protein having a protein content of about 70% or more is used. Next, water is added to the raw soybean protein powder, kneaded, and extruded using an extrusion molding machine. In this case, the amount of water added to the soybean protein can be appropriately selected within a range that allows extrusion molding, for example, from 50 to 150 parts by weight per 100 parts by weight of soybean protein, but generally about 100 parts by weight.
Parts by weight are appropriate. Also, the pressure during extrusion molding is 50
~150 Kg/cm ² , and the temperature is preferably in the range of 120 to 200° C. Outside this range, problems such as insufficient molding and sintering tend to occur, which is not desirable.

The shape of the extrusion nozzle can be arbitrarily selected such as circular, square, or triangular, and the diameter of the extruded product is preferably in the range of 0.3 to 5.0 mm. Cut into granules of 0.5 to 10 mm and heat in water. This heat treatment is an operation that is additionally performed on the extruded product in order to loosen the hardness of the extruded granular product and give it a light texture as a snack food of the present invention, and
The heating conditions vary depending on the extrusion molding conditions and the size of the granules, but the granules are placed in hot water at 60 to 100°C.
Soak for 30 seconds to 10 minutes. If the temperature of the hot water is too high or the immersion time is too long, the granules will become too soft, which is undesirable. Moreover, in the opposite case, the hardness of the granules remains significantly, which is not preferable.

Next, the soybean protein powder prepared separately, water and other additives are sufficiently mixed with the extruded soybean protein granules heat-treated as described above to prepare a uniform granule-dispersed paste.

In this case, the amount of soybean protein powder used is 20 to 600 parts per 100 parts of soybean protein used for extrusion molding. The total amount of water is suitably 200 to 900 parts per 100 parts of the total amount of soybean protein used. The soybean protein powder mixed in this step increases the protein content of the product and at the same time serves as a binder for the extrusion-molded dispersed granules. This is not preferable because the snack food of the present invention containing granular soybean protein has insufficient binding properties. On the other hand, when this blending ratio exceeds 600 parts, it is not preferable because the snack product becomes sticky when chewed and the texture deteriorates.

In addition, if the total amount of water added to make the paste is below the above range, the product snack food will be too hard and will not have a desirable texture; It has the disadvantage that it increases and becomes brittle.

When making the above paste, additives such as sweeteners, spices, fragrances, edible oils and fats, pigments, seasonings, various vitamins, minerals, dietary fiber, and plant seeds are added as necessary to improve the appearance, texture, etc. of the product. It can be added as appropriate within an amount that does not cause any harm.

Next, the soybean protein paste in which the extruded soybean protein granules prepared as described above are dispersed is poured into an appropriately shaped stainless steel container, aluminum container, chrome-plated metal container, synthetic resin container, etc. However, heat treatment may be performed at a temperature of 70 to 120°C for up to about 30 minutes before or after the molding. Although this heat treatment is to improve the digestibility of the soybean protein used for paste preparation, there is no particular problem in omitting this operation.

The molded paste is then freeze-dried using a freeze dryer. The appropriate freezing temperature is -5°C or lower, preferably -25 to -40°C, and the degree of vacuum is maintained at, for example, 20 to 10 μmHg to sublimate the frozen water, and the temperature is gradually heated to provide the thermal energy required for sublimation. while drying.

This freeze-drying process removes the soybean odor and harshness characteristic of soybean protein from the paste, resulting in a snack food with a light texture.

If the freezing temperature is -5℃ or higher, denaturation of soybean protein is likely to occur, and the ice crystals that are formed also become larger, making the soybean protein structure in the product denser and worsening the texture of the product. When freezing at a low temperature of °C, the ice crystals that are formed become finer and a product with a more pleasant texture can be obtained.

Conventionally, simply freeze-drying an extrusion molded soybean protein powder yields only a meat-like product, but the present invention has the remarkable effect of producing a snack food with a light texture and no soybean odor. .

Furthermore, according to the present invention, since the soybean protein-based product can be economically produced with simple operations, it can also be made into snacks such as high-protein wafers, and has the remarkable effect that soybean protein can be easily ingested as a health food.

Furthermore, since the present invention has successfully produced snack foods with good texture through freeze-drying, there is no need for heat treatment such as frying or puffing, which is required for conventional snack foods, and there is no risk of deformation of the product due to heat treatment. , snack foods with excellent appearance and shape can be easily obtained.

Furthermore, it has many advantages, such as the ability to freely apply additives that are easily destroyed by heat treatment, such as vitamins.

The present invention will be specifically illustrated below with reference to Examples.

Example 1 200g of commercially available isolated soybean protein powder with a protein content of 90%
200 g of water was added thereto and mixed using a ribbon mixer. Adjust this to a die temperature of 160℃, and
It was put into a screw type extrusion molding machine equipped with a mmφ circular nozzle and extrusion molded. The length of the extruded product is approximately 1.5 cm by a rotating blade installed on the discharge surface of the nozzle.
It was cut into granules of mm. The granules were immersed in boiling water at 100°C for about 90 seconds and then taken out. Its weight was 1000g.

Separately, prepare 500g of isolated soybean protein powder with a protein content of 75%, add 1000g of the above granules and 300g of sugar.
Add 20g of vanilla oil as a flavoring agent, 0.2g of Yellow No. 4 as a coloring agent, and 2500g of water, and mix with a mixer.
Mixed for a minute. After leaving the resulting paste for about 10 minutes to gel the protein, it was made into a 6cm long, 3cm wide,
The mixture was filled into a stainless steel case with a depth of 0.5 cm and frozen at -25°C for 2 hours. Next, this was placed in a freeze dryer and maintained at a vacuum level of 10 μmHg, and the sample shelf temperature was 40°C.
It was dried for 36 hours.

The resulting product had a protein content of 70% or more, and was wafer-like in texture and had no soybean odor.

Example 2 200g of commercially available isolated soybean protein powder with a protein content of 80%
Add 250g of water and adjust the die temperature to 180℃ to 1.5
It was extruded into a thread shape using a screw type extrusion molding machine equipped with a mmφ circular nozzle. The extrusion molded product was cut into a length of about 2.0 mm using a rotating blade in the same manner as in Example 1.
It was cut into granules and immersed in boiling water at 100°C for about 2 minutes. Separately isolated soybean protein powder with protein content of 80%
400 g was prepared, to which were added 250 g of sugar, 1900 g of water, and 1100 g of the above-mentioned soaked granules, and mixed for 3 minutes with a mixer. Add 100g of almond grains with a particle size of 2 to 3mm to this and mix.
It was placed in a stainless steel container measuring 20 cm long, 9 cm wide, and 6 cm high. This was frozen at -30°C, placed in a freeze dryer, dried at a shelf temperature of 80°C for 48 hours, and cut into plates of 6 x 3 x 1 cm. The resulting product had no soybean odor, and the soybean protein extrusion product along with the mixed almonds gave a snack food with a very pleasant texture.

Example 3 3 g of natural stevioside was added in place of the sweetener (sugar) shown in Example 1, and 0.5 g of vitamin C was added.
Example 1 except that g, 10 mg of vitamin B ₁ , 40 mg of vitamin B ₆ , and 0.5 g of calcium pantothenate were added.
Freeze-drying was performed in exactly the same manner as above. The dried soybean protein snack food had the same physical properties as those of Example 1, except for the sweetness characteristic of stevioside, and a high protein and vitamin snack food was obtained.

Claims (1)

[Claims] 1. Extrusion molding of hydrated soybean protein powder, cutting the extrusion into granules, heating in water, mixing soybean protein powder and water to form a paste, and freeze-drying. A method for producing a snack food characterized by: 2. The method for producing a snack food according to claim 1, wherein extrusion molding is carried out under heating at a temperature of 120 to 200°C. 3. The method for producing a snack food according to claims 1 and 2, wherein the cut extrusion molded product is a granular material with a diameter of 0.3 to 5 mm and a length of 0.5 to 10 mm. 4. Place the cut extrusion molded product in water at 60 to 100℃.
The method for producing a snack food according to claim 3, wherein the snack food is heated for 20 to 600 seconds. 5. A method for producing a snack food according to claims 1 to 4, wherein the soybean protein has a purity of 70% or more. 6. The method for producing a snack food according to claims 1 to 5, wherein the freeze-drying is carried out at -5°C or lower.