JPS635067B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) This invention relates to a method for producing foods and food materials whose main ingredients are defatted soybeans, wheat flour, etc.
More specifically, the present invention relates to a method for producing snack-like foods and food materials that have improved texture, flavor, etc. and are free from the off-taste and odor characteristic of defatted soybeans. (Conventional technology) Defatted soybeans are the oil residue of soybeans, and they contain vegetable protein as the main component, as well as sugars and
It contains fiber, organic acids, and various minerals, and is widely used as a food material. (Problem to be solved by the invention) However, these defatted soybeans have a unique soybean odor that is generally not liked, and even when flour and defatted soybeans are kneaded in an extrusion molding machine, the soybean odor cannot be removed. Alternatively, even when defatted soybeans are organized in an extrusion molding machine to produce protein artificial meat, soybean odor remains, making it impossible to obtain palatable foods. For this reason, in the past, granular soy protein was washed with hot water in order to improve its flavor, a so-called so-called deodorizing process, but this method was not always effective in removing soybean odors; If the hot water washing treatment is repeated as much as possible, there is a problem that the texture will be affected. (Means for Solving the Problems) In order to solve the above problems, in this invention, necessary auxiliary materials are added to the raw flour, kneaded, and baked.
Furthermore, the bread crumbs obtained by pulverization and one or more of defatted soybeans, defatted oilseeds, or powders thereof are fed to an extruder along with an appropriate amount of water and other additives, and extruded. Inside the molding machine, the barrel temperature is adjusted to 110 to 170℃ and the pressure is adjusted to 5 to 70 kg/ ^cm2 , and water is injected under pressure so that the moisture content of the feed is approximately 7 to 45%. This paper proposes a method for producing foods and food materials using defatted soybeans and the like as raw materials, which are extruded while being kneaded by pressure shearing, and shredded or crushed after extrusion. The bread flour used in this invention is usually made by adding auxiliary materials such as water, yeast, salt, yeast food, fats and oils, and sugars to raw wheat flour, kneading it, fermenting it at about 28°C for an appropriate period of time, and then roasting it. Alternatively, baked bread obtained by heating by energization method, high-frequency heating method, etc. is left to cool, and in addition to being pulverized with a pulverizer, etc., it is kneaded in an extrusion molding machine without mixing yeast or yeast food into the auxiliary materials. However, it is also possible to use bread crumbs produced by a so-called non-fermenting method, which are baked and crushed. Add about 5 to 200 parts of one or more types of defatted oilseeds such as defatted soybeans, defatted peanuts, or powders thereof to 100 parts of the above-mentioned bread crumbs, and further add an appropriate amount of water and other additives. In addition, it is supplied to the press molding machine. Here, other additives include sugars, fats and oils,
Examples include seasonings, and these additives should be selected and used as appropriate. Inside the extrusion molding machine, the barrel temperature is adjusted to 110 to 170℃ and the pressure is adjusted to about 5 to 70 kg/ ^cm2 , and depending on the moisture content of the raw material mixture, the water content of the raw material mixture is adjusted to about 7 to 45% from the water inlet of the extrusion molding machine. Water is injected under pressure using a raw water pump to ensure that As described above, the above-mentioned feed material is kneaded under pressure and shear using a screw in the extrusion molding machine, and the kneaded material is further extruded from a die, and after extrusion, it is shredded or crushed using a cutter. The thus shredded or crushed material is sized and, if necessary for preservation, dried to produce a product. (Effect of the invention) Generally, protein artificial meat made by organizing defatted soybeans in an extrusion molding machine has the disadvantage that soybean odor remains, but according to the present invention, defatted soybeans and bread crumbs are compressed in an extrusion molding machine. , heated, kneaded, and sheared, and as a result, the flavor of the preheated and baked bread crumbs is kneaded and separated in the extruder, improving the texture and organizing the protein, as well as removing the off-taste and odor that defatted soybeans have. be done. The product of this invention, which is extruded and molded using a pressure extrusion molding machine, can be used as a snack-like food by adding milk, etc., but water,
Add milk and seasonings, let it swell, and make korotsuke.
It can also be used as a material for foods such as kneading into hamburger steaks and battering for fries. (Example) Examples of the present invention will be shown below. Example 1 Flour 140Kg, Yeast 4Kg, Yeast Food 200
Knead 78 kg of water, ferment at 28℃ for 2 to 4 hours, transfer to mixer again, add 60 kg of flour, 3 g of carbohydrates.
Kg, 3 kg of fat, oil, 3800 g of salt, and 36 kg of water were added and kneaded again. Next, the dough was divided into a certain amount, shaped and marked, and fermented at 28℃ for 40 to 50 minutes. is alpha-ized using a roasting method or high-frequency heating method to bake bread, and the baked bread is crushed to make bread crumbs. Add 100 kg of defatted soybean flour to 100 kg of bread crumbs obtained in this way, add 20 kg of water, and 2 kg of sugars, and feed the mixture to an extrusion molding machine.
The temperature was adjusted to 110 to 170°C and the pressure was 50 kg/cm ² , and water was injected under pressure from the water inlet of the extrusion molding machine using a raw water pump so that the moisture content of the raw material mixture was 40%. As described above, the raw materials were kneaded under pressure in an extrusion molding machine, the kneaded material was extruded from a die, and after extrusion, the material was shredded with a cutter, sized, and dried. This made it possible to obtain porous granules with no soybean odor. Example 2 Add 80 kg of water to 150 kg of defatted soybean meal, mix, and add water evenly. Add to this the bread crumbs obtained in Example 1.
100Kg, add 50g of paprika pigment, mix, supply to extruder, barrel temperature 100-150℃, pressure 40
Kg/ ^cm2 , and pressurized water was injected from the water inlet using a raw water pump so that the moisture content of the raw material was 40%. Under these conditions, the mixture was kneaded under pressure and shear in an extruder, and the kneaded product was extruded from a die, and after extrusion, it was shredded with a cutter, sized, and dried. When this was reconstituted with water, porous granules with no soy odor were obtained. Example 3 15 kg of water was added to 10 kg of soybean meal and 5 kg of peanut meal, and the mixture was mixed and moistened. 100 kg of bread crumbs obtained in Example 1, 50 g of seasonings
was added to this, mixed, and supplied to an extrusion molding machine. The barrel temperature was adjusted to 100 to 130°C and the pressure was adjusted to 20 kg/cm ² , and water was injected under pressure from the water inlet using a raw water pump so that the moisture content of the raw material was 35%. Under these conditions, the mixture was kneaded under pressure and shear in an extruder, and the kneaded product was extruded from a die into a flat plate shape, and after cooling, it was cut and dried. When this was reconstituted with water, a porous molded product with no off-odor was obtained. Furthermore, to show the uses of these molded products, the one obtained in Example 3 can be eaten by adding milk etc.
It can be used as a food containing dietary leaf eye bars. After soaking the molded products obtained in Examples 1, 2, and 3 in a liquid containing milk or meat extract seasoning to swell them,
Korotsuke was produced by replacing 1/2 minced meat with this in the conventional formulation. The resulting korotsuke was delicious and edible even when 1/2 of the minced meat was substituted without any difference compared to the one obtained using the conventional method. The extruded granules described above have better swelling properties and better water absorption and retention than processed vegetable protein products, so that the molded product can be flavored as desired.

【table】

[Table] Hamburg steaks were produced according to the conventional method using the above-mentioned Formulation Examples 1, 2, and 3. In Formulation Example 1, the bread crumbs are soaked in milk, and in Formulation Examples 2 and 3, the extruded product is soaked in milk to swell. This was mixed with sautéed onions, minced meat, and other ingredients, molded, and baked. The resulting hamburgers of Formulation Examples 1, 2, and 3 had no difference in flavor panel test, and all were delicious.

Claims (1)

[Claims] 1. Bread crumbs obtained by adding necessary auxiliary materials to raw wheat flour, kneading, baking, and pulverizing, and one or more of defatted soybeans, defatted oilseeds, or powders thereof, in appropriate amounts. It is fed to an extrusion molding machine together with water and other additives, and inside the extrusion molding machine, the barrel temperature is adjusted to 110 to 170℃, the pressure is adjusted to 5 to 70Kg/ ^cm2 , and the moisture content of the feed is about 7 to 45%. A method for producing foods and food materials made from defatted soybeans, etc. as a raw material, characterized by injecting water under pressure, extruding the feed while kneading it under pressure with a screw, and shredding or crushing after extrusion. .