JPH01144936A - Preparation of expanded food - Google Patents
Preparation of expanded foodInfo
- Publication number
- JPH01144936A JPH01144936A JP62046101A JP4610187A JPH01144936A JP H01144936 A JPH01144936 A JP H01144936A JP 62046101 A JP62046101 A JP 62046101A JP 4610187 A JP4610187 A JP 4610187A JP H01144936 A JPH01144936 A JP H01144936A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- mixture
- puffed food
- soybean protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 37
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 33
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000003925 fat Substances 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 6
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000843 powder Substances 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 9
- 230000008961 swelling Effects 0.000 description 8
- 235000013527 bean curd Nutrition 0.000 description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 230000001007 puffing effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000004809 Teflon Substances 0.000 description 2
- 229920006362 Teflon® Polymers 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000011152 fibreglass Substances 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003365 glass fiber Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- -1 okara Chemical class 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は膨化食品の製造方法に関する。さらに詳細には
、大豆蛋白を高度に含有した膨化食品の製造方法に関す
る。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing a puffed food product. More specifically, the present invention relates to a method for producing a puffed food containing a high degree of soybean protein.
〈従来の技術と発明が解決しようとする問題点〉従来、
パン、クツキー、ケーキ等の膨化食品としては、小麦粉
等の穀粉、澱粉を主原料とし、オーブン等で加熱処理し
て製造することは広く行われている。<Problems to be solved by conventional technology and invention> Conventionally,
BACKGROUND ART Puffed foods such as bread, kutsky, and cakes are widely manufactured using grain flour such as wheat flour and starch as the main raw materials, and by heat treatment in an oven or the like.
ところで、近年、動物性食品の過食により生ずる種々の
障害から社会的に健康食品指向ムードが高まり、また世
界的な食料事情の悪化にともない、蛋白源として植物性
蛋白の利用が検討されている。Incidentally, in recent years, there has been an increasing social trend toward health foods due to various disorders caused by overeating animal foods, and with the deterioration of the global food situation, the use of vegetable protein as a protein source is being considered.
植物性蛋白の中でも大豆蛋白は、生産量が極めて多いこ
と、必須アミノ酸のバランスが植物性蛋白の中では際立
って優れており、栄養価が高いことなどから、大豆蛋白
を有効に食品化することができれば、現在の牛肉、豚肉
等の蓄肉から得られる蛋白質に代わり得る優れた蛋白食
品を得ることができる。このような観点から、大豆蛋白
を高度に含む食品の研究開発が行われ、その研究開発の
一環として大豆蛋白を用いた膨化食品の開発が検討され
ている。しかし、主原料として大豆蛋白だけを使用して
膨化食品を製造した場合には、風味等の点で劣り、食品
として嗜好性を十分に満足させるものが得られない。そ
のため小麦粉等の穀粉、澱粉に大豆蛋白を添加したもの
を主原料として用いることが検討されているが、例えば
、強力粉１００重量部（以下同じ）、イースト２．５、
イーストフード０．１５、上白糖５、食塩２、ショート
ニング５、脱脂粉乳２および水６５の組成からなる通常
のパン生地において、強力粉１００重量部の１０重量％
を分離大豆蛋白で置き換えただけで、パン生地が硬く、
伸びが不十分となり、イーストの醗酵障害をもたらす。Among vegetable proteins, soybean protein is produced in extremely large amounts, has an outstanding balance of essential amino acids among vegetable proteins, and has high nutritional value. Therefore, it is important to effectively turn soybean protein into food. If this can be done, it will be possible to obtain an excellent protein food that can replace the protein currently obtained from meat such as beef and pork. From this perspective, research and development of foods containing a high degree of soybean protein is being carried out, and as part of this research and development, the development of puffed foods using soybean protein is being considered. However, when a puffed food is produced using only soybean protein as the main raw material, it is inferior in terms of flavor, etc., and a food that satisfies palatability cannot be obtained. Therefore, it is being considered to use grain flour such as wheat flour or starch with soybean protein added as the main raw material.
10% by weight of 100 parts by weight of strong flour in a normal bread dough consisting of 0.15 parts yeast food, 5 parts white sugar, 2 parts salt, 5 parts shortening, 2 parts skim milk powder, and 65 parts water.
By simply replacing soybean protein with isolated soy protein, the dough becomes hard and
The elongation becomes insufficient, resulting in yeast fermentation failure.
また焼き上がったパンも膨化が不十分であると共に風味
に欠け、食感もかさつくもので、食品として嗜好性を満
足させるものを得ることは困難である。従って、分離大
豆蛋白を高度に含有した膨化食品は食品として未だ供さ
れるに至っていない。In addition, baked bread is not sufficiently puffed, lacks flavor, and has a dry texture, making it difficult to obtain food that satisfies palatability. Therefore, puffed foods containing a high degree of isolated soybean protein have not yet been offered as foods.
〈発明の目的〉
本発明は上記問題点に鑑みてなされたものであり、大豆
蛋白を含有した膨化食品の製造方法を提供することを目
的とする。さらに詳細には、大豆蛋白を高度に含有し、
風味、食感に優れると共に種々の形態の膨化食品を得る
ことのできる膨化食品の製造方法を提供することを目的
とする。<Objective of the Invention> The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for producing a puffed food containing soybean protein. More specifically, it contains a high degree of soy protein;
An object of the present invention is to provide a method for producing a puffed food that has excellent flavor and texture and can produce puffed foods in various forms.
く問題点を解決するだめの手段〉
本発明は、発明者らが前記の問題点に鑑み、植物性蛋白
を高濃度に含んだ風味にすぐれた膨化食品の製造を目的
として鋭意研究した結果完成されたもので、分離大豆蛋
白と小麦粉の配合比が夫々３０〜７０７７０〜３０（重
量比）からなる混合物１００重量部に対し、少なくとも
卵白および全卵の何れか一方が１０〜３０重量部、およ
び膨化剤０．２〜３重量部の割合の混合物を、送風条件
下、マイクロ波加熱処理することを特徴とする膨化食品
の製造方法である。In view of the above-mentioned problems, the present invention was completed as a result of intensive research by the inventors with the aim of producing a puffed food containing a high concentration of vegetable protein and having an excellent flavor. and at least 10 to 30 parts by weight of either egg white or whole egg per 100 parts by weight of a mixture consisting of isolated soy protein and wheat flour in a blending ratio of 30 to 70,770 to 30 (weight ratio), and This is a method for producing a puffed food product, characterized in that a mixture containing a puffing agent of 0.2 to 3 parts by weight is subjected to microwave heat treatment under blowing conditions.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明で使用される原料分離大豆蛋白としては、市販の
分離大豆蛋白が使用でき、例えば、粉末状分離大豆蛋白
（固形分約９４重量％、蛋白質含量約８６重量％）を用
いることができる。As the raw material isolated soybean protein used in the present invention, commercially available isolated soybean protein can be used, such as powdered isolated soybean protein (solid content: about 94% by weight, protein content: about 86% by weight).
また、小麦粉としては慣用のもの、例えば、強力粉、準
強力粉、中力粉、薄力粉等を膨化食品の用途等に応じて
使用することができる。Furthermore, conventional flours such as strong flour, semi-strong flour, medium-strength flour, weak flour, etc. can be used depending on the purpose of the puffed food.
本発明においては、上記分離大豆蛋白と小麦粉との混合
物に対し、卵白および全卵の何れか一方が少なくとも添
加され、卵白および全卵は併用して用いてもよい。これ
ら卵成分は、通常鶏卵が使用されるが、これに限定され
るものではない。また上記の卵成分は、所望する膨化食
品の組成、形態等、または卵白の有する起泡性、卵黄の
有する乳化性等を考慮して、卵白、全卵またはその混合
物が適宜選択される。In the present invention, at least one of egg white and whole egg is added to the above-mentioned mixture of isolated soy protein and wheat flour, and egg white and whole egg may be used in combination. These egg components are usually chicken eggs, but are not limited to this. Further, as the above-mentioned egg component, egg white, whole egg, or a mixture thereof is appropriately selected in consideration of the composition, form, etc. of the desired puffed food, the foaming property of egg white, the emulsifying property of egg yolk, etc.
膨化剤としては、従来から膨化食品の製造に汎用されて
いる膨化剤のいずれも使用することができ、例えば、ガ
ス発生原料（例えば、炭酸水素ナトリウム等）と酸性原
料との混合物からなるベーキングパウダー、炭酸水素ナ
トリウム、炭酸水素アンモニウム、炭酸アンモニウム等
が挙げられ、特にベーキングパウダーが好ましい。As the leavening agent, any of the leavening agents conventionally used in the production of leavened foods can be used, such as baking powder made of a mixture of gas-generating raw materials (e.g., sodium bicarbonate, etc.) and acidic raw materials. , sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate and the like, with baking powder being particularly preferred.
上記の原料の割合は、分離大豆蛋白と小麦粉の配合比が
夫々３０〜７０ ： ７０〜３０（重量比）の混合物１
００重量部に対し、少なくとも卵白および全卵の何れか
一方が１０〜３０重量部および膨化剤０．２〜３重量部
の割合で配合される。そしてこれに、さらに水を加えて
もよく、その場合は分離大豆蛋白と小麦粉との混合物１
００重量部に対し、８０重量部までがよい。The ratio of the above raw materials is a mixture with a blending ratio of isolated soybean protein and wheat flour of 30 to 70:70 to 30 (weight ratio), respectively.
00 parts by weight, at least 10 to 30 parts by weight of either egg white or whole egg and 0.2 to 3 parts by weight of a leavening agent are blended. Further water may be added to this, in which case the mixture of isolated soybean protein and flour is 1
00 parts by weight, up to 80 parts by weight is preferable.
上記配合において、分離大豆蛋白と小麦粉との混合物に
おける配合比は、夫々３０〜７０ ： ７０〜３０（重
量比）、好ましくは４０〜６０ ： ６０〜４０（重量
比）の割合から適宜な比率のものが選択でき、該配合割
合内で、両者を別々に添加してもよく、また混合物とし
て添加してもよい。分離大豆蛋白が、該混合物中で７０
重量％を越えると風味が悪くなり、嗜好性を満足させる
膨化食品を得ることができず、また３０重量％未満では
蛋白含量が少なく、栄養学的にバランスのとれた食品と
することができず、本発明の目的を達成できない。In the above formulation, the blending ratio in the mixture of isolated soybean protein and wheat flour is from 30 to 70:70 to 30 (weight ratio), preferably 40 to 60:60 to 40 (weight ratio), respectively. The two may be added separately or as a mixture within the specified mixing ratio. Isolated soy protein is present in the mixture at 70%
If it exceeds 30% by weight, the flavor will be bad and it will not be possible to obtain a puffed food that satisfies palatability, and if it is less than 30% by weight, the protein content will be low and it will not be possible to obtain a nutritionally balanced food. , the purpose of the present invention cannot be achieved.
また、上記分離大豆蛋白と小麦粉との混合物１．００ｆ
Ｉｆｊｔ部に対して、少なくとも卵白および全卵の何れ
か一方が１０〜３０重量部添加され、これら卵成分は合
計６０重量部まで添加することができる。１０重量部未
満では十分な膨化率が得られず、一方、卵成分の合計が
６０重量部を越えて添加されると膨化が過度に進み、極
めて脆い膨化食品となり好ましくない。In addition, 1.00 f of a mixture of the above isolated soybean protein and wheat flour
At least 10 to 30 parts by weight of either egg white or whole egg is added to Ifjt part, and these egg components can be added up to 60 parts by weight in total. If the total amount of egg components is less than 10 parts by weight, a sufficient swelling ratio cannot be obtained. On the other hand, if the total amount of egg components is added in excess of 60 parts by weight, the swelling will proceed excessively, resulting in an extremely brittle puffed food, which is not preferable.
膨化剤は所望する膨化食品の膨化度に応じて、上記範囲
から適宜の量を選択することができる。The appropriate amount of the leavening agent can be selected from the above range depending on the desired degree of puffing of the puffed food.
また、この発明の膨化食品の製造方法においては、上記
の原料に加えて、その他の原料を添加することができる
。例えば、膨化食品の膨化度や形態等を調整するため、
豆腐を添加してもよい。豆腐としては、木綿豆腐（固形
分１３．２重量％）、絹ごし豆腐（固形分１０．６重量
％）等いずれでもよく、また崩れた豆腐でもよい。該豆
腐は、分離大豆蛋白と小麦粉との混合物に、通常、３０
重量部以下添加される。豆腐の添加量が高まるにつれて
、比較的膨化率の低いケーキ様の膨化食品を得ることが
できる。また、所望する膨化食品の形態や栄養価のバラ
ンスによっては、油脂を添加してもよく、油脂としては
、植物性、動物性のいずれでもよいが、植物性油脂が好
ましい。植物性油脂と（７ては、大豆油、ナタネ油、と
うもろこし油、綿実油、パーム油、糠油、サフラワー油
、ごま油等が挙げられる。この外、牛脂、豚脂、バター
、マーガリン等も用い得る。なお、これらの植物性、動
物性の油脂は適宜併用してもよい。これらの油脂成分は
、分離大豆蛋白と小麦粉との混合物１００重量部に対し
て、通常、３０重二部以下、好ましくは１０〜３０重量
部添加される。これらの油′脂を添加することにより、
風味、食感を改良することができる。In addition to the above-mentioned raw materials, other raw materials can be added to the method for producing a puffed food according to the present invention. For example, to adjust the degree of puffing and form of puffed foods,
Tofu may also be added. The tofu may be either firm tofu (solid content 13.2% by weight), silken tofu (solid content 10.6% by weight), or crumbled tofu. The tofu is usually prepared by adding 30% to a mixture of isolated soy protein and wheat flour.
It is added in an amount of less than part by weight. As the amount of tofu added increases, a cake-like puffed food with a relatively low puffing rate can be obtained. Further, depending on the form of the desired puffed food and the balance of nutritional value, fats and oils may be added, and the fats and oils may be either vegetable-based or animal-based, but vegetable-based fats and oils are preferred. Vegetable oils and fats (7) include soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, bran oil, safflower oil, sesame oil, etc. In addition, beef tallow, lard, butter, margarine, etc. can also be used. Note that these vegetable and animal fats and oils may be used in combination as appropriate.The content of these fats and oils is usually 30 parts by weight or less, preferably 2 parts by weight, per 100 parts by weight of the mixture of isolated soybean protein and wheat flour. is added in an amount of 10 to 30 parts by weight.By adding these oils and fats,
Flavor and texture can be improved.
この外、例えば、おから、マツシュポテト、澱粉、グル
カン等の糖質や、小麦蛋白等の大豆蛋白以外の植物性蛋
白、米、小麦、大麦、とうもろこし等の穀類や、じゃが
いも、さつまいも、こいも等のいも類、アーモンド、麻
の実、えごま、カシューナツツ、かぼちゃの種１、かや
の実、ぎんなん、くっ、くるみ、ココナツツ、ピスタチ
オ、ヘーゼルナツツ、松の実、落花生等の種実類、ぬか
、ふすま類、さらには海藻類、野菜類、キノコ類、エビ
、タコ、貝、魚肉、フィツシュミール等の魚介類、牛肉
、羊肉、豚肉、鶏肉等の肉類や動物の骨など食品原料を
添加してもよい。なお、これらの食品原料は拙砕したり
、粉砕したりして、一般には、原料混合物の固型分総量
に対し、１０重ユ９６程度まで添加し得る。In addition, for example, carbohydrates such as okara, matshu potato, starch, and glucan, vegetable proteins other than soybean protein such as wheat protein, grains such as rice, wheat, barley, and corn, potatoes, sweet potatoes, and sweet potatoes, etc. Seeds such as potatoes, almonds, hemp seeds, perilla, cashew nuts, 1 pumpkin seed, mayo seeds, gingko nuts, nuts, walnuts, coconuts, pistachios, hazelnuts, pine nuts, peanuts, bran, bran, and more Food raw materials such as seaweed, vegetables, mushrooms, seafood such as shrimp, octopus, shellfish, fish meat, and fishmeal, meat such as beef, mutton, pork, and chicken, and animal bones may be added. In addition, these food raw materials can be roughly crushed or pulverized and generally added up to about 10 weight units/96 units to the total solid content of the raw material mixture.
さらに、食塩、グルタミン酸ソーダ、イノシン酸ソーダ
、グアニル酸ソーダ、砂糖等の調味料や色素、糊料等、
この分野で慣用の食品添加物を適宜加えてもよい。In addition, seasonings such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, pigments, thickening agents, etc.
Food additives commonly used in this field may be added as appropriate.
上記の種々の原料を、所望する膨化食品に応じて適宜、
配合された原料混合物は、固形分３０〜５５重量％程度
に調整することが好ましい。このようにして調整された
原料混合物は、次いでマイクロ波加熱処理に付される。The various raw materials mentioned above are mixed as appropriate depending on the desired puffed food.
The blended raw material mixture is preferably adjusted to have a solid content of about 30 to 55% by weight. The raw material mixture thus prepared is then subjected to microwave heating treatment.
このマイクロ波加熱処理に際し、特に混合物を熟成させ
ておく必要はなく、直ちに適宜成型するなどして、マイ
クロ波加熱処理に付してよい。マイクロ波加熱処理は、
いわゆるマイクロ波を上記混合物に照射して加熱する処
理であり、マイクロ波照射により原料混合物中の水分が
蒸発すると共に膨化が進行し膨化食品が得られる。At the time of this microwave heat treatment, there is no need to particularly age the mixture, and the mixture may be immediately molded as appropriate and subjected to the microwave heat treatment. Microwave heating treatment is
This is a process of heating the mixture by irradiating it with so-called microwaves, and the microwave irradiation evaporates the moisture in the raw material mixture and causes the mixture to expand, resulting in a puffed food product.
使用されるマイクロ波の周波数は特に限定されないが、
通常、１３ＭＨｚ 〜１ｇ、ＯＯＯＭＨｚの周波数が用
いられる。また使用されるマイクロ波の電力も、原料混
合物中の水分量、照射時間等により適宜選択される。The frequency of the microwave used is not particularly limited, but
Frequencies of 13MHz to 1g, OOOMHz are typically used. Further, the power of the microwave to be used is also appropriately selected depending on the amount of water in the raw material mixture, the irradiation time, etc.
このマイクロ波照射の際、蒸発した水分の照射室壁への
結露を防止すると共に水分を効率よく蒸発させるために
、送風条件下に行なうことが肝要である。送風量は原料
混合物の仕込み量等により適宜選択され、また風温も特
に限定はされないが、通常７０〜１１０℃程度の風温か
効率的で好ましい。During this microwave irradiation, it is important to perform the microwave irradiation under ventilation conditions in order to prevent the evaporated moisture from condensing on the walls of the irradiation chamber and to evaporate the moisture efficiently. The amount of air blown is appropriately selected depending on the amount of the raw material mixture to be charged, etc., and the air temperature is not particularly limited either, but an air temperature of about 70 to 110° C. is usually efficient and preferable.
マイクロ波照射は、バッチ方式や連続方式の何れの方式
でも実施でき、送風機付きの回転テーブル方式の装置を
用いてもよい。また、上下に加熱が均一に行なわれるよ
うにマイクロ波透過性のよい、たとえばテフロンコート
をしたガラス繊維や強化プラスチック等からなるメツシ
ュや、メツシュベルト等の上で原料混合物をマイクロ波
加熱処理するのがよい。Microwave irradiation can be performed by either a batch method or a continuous method, and a rotary table type device equipped with an air blower may be used. In addition, it is recommended that the raw material mixture be subjected to microwave heat treatment on a mesh made of Teflon-coated glass fiber or reinforced plastic, or a mesh belt, etc., which has good microwave permeability, so that heating is performed evenly in the upper and lower directions. good.
マイクロ波加熱処理の好ましい態様としては、原料混合
物に照射するマイクロ波のエネルルギーを経時的に変化
させて、脱水、膨化を行なうもので、例えば、連続した
複数の部屋がらなり、第１室等、照射初期の室のマイク
ロ波エネルギーが大きく、それから順次小さくなるよう
に形成されたマイクロ波照射装置を用い、原料混合物を
連続的に上記第１室から通過させることにより、当初に
大量の水分を蒸発させ、次いで膨化の程度によりマイク
ロ波の照射エネルギーを調整する方法が例示される。よ
り詳細には、連続した４つの部屋からなるマイクロ波照
射装置を用いた場合を例にとって説明すると、第１室お
よび第２室のマイクロ波エネルギーとして、例えば、２
．６部ｗまたは５．２部ｗ等、出力を多段に切替えでき
るようにすると共に、第３室および第４室のマイクロ波
エネルギーとして、例えば、０〜５部ｗ等の範囲内で出
力を微調整可能にすることが好ましく、このようなマイ
クロ波照射装置を用い、各室の出力を制御することによ
り、過剰な照射により膨化食品が焦げるのを防止したり
、膨化度の異なるものを容易に調製したりすることがで
きると共に、膨化食品の形態をも調整することができる
。A preferred embodiment of the microwave heat treatment is one in which the energy of the microwave irradiated to the raw material mixture is changed over time to perform dehydration and swelling. Using a microwave irradiation device configured so that the microwave energy in the chamber is high at the beginning of irradiation and then gradually decreased, a large amount of water is evaporated at the beginning by passing the raw material mixture continuously from the first chamber. An example is a method in which the microwave irradiation energy is adjusted depending on the degree of swelling. More specifically, taking as an example a case where a microwave irradiation device consisting of four consecutive chambers is used, the microwave energy in the first and second chambers is, for example, 2.
．． The output can be switched in multiple stages, such as 6 parts w or 5.2 parts w, and the output can be changed slightly within the range of 0 to 5 parts w, for example, as microwave energy in the third and fourth chambers. It is preferable to make it adjustable, and by using such a microwave irradiation device and controlling the output of each chamber, it is possible to prevent puffed foods from burning due to excessive irradiation, and to easily prepare foods with different degrees of puffing. In addition, the form of the puffed food can also be adjusted.
上記で説明した本発明の製造方法により得られる膨化食
品は、膨化率２〜８倍程度、固形分５５〜９０重量％程
度のケーキ様、パン様、クツキー様等の膨化食品で、例
えば、スナック食品、菓子、食品素材など多方面に利用
できる。The puffed food obtained by the production method of the present invention described above is a cake-like, bread-like, kutsky-like puffed food with a swelling rate of about 2 to 8 times and a solid content of about 55 to 90% by weight, such as a snack. It can be used in a variety of ways, including food, confectionery, and food ingredients.
〈実施例〉
以下、実施例に基づいて、本発明をより詳細に説明する
が、本発明はこれらの実施例に限定されるものではない
。<Examples> Hereinafter, the present invention will be explained in more detail based on Examples, but the present invention is not limited to these Examples.
実施例１
混捏器に卵白１０部、バター５部、ベーキングパウダー
０．２部、水８０部を入れ均一に混合し、これに分離大
豆蛋白６０部、小麦粉４０部を加え、よく練捏する。得
られた生地（固形分５４．５重量％）を直ちに径１０〜
１２關の太さに成形し、長さ５０＋ｓ＋＊にカットした
ものを巾２８０ ｍｍのテフロンメツシュベルト上に並
べた。Example 1 10 parts of egg whites, 5 parts of butter, 0.2 parts of baking powder, and 80 parts of water are placed in a mixer and mixed uniformly. 60 parts of isolated soybean protein and 40 parts of wheat flour are added thereto and kneaded well. The obtained dough (solid content 54.5% by weight) was immediately cut into diameters of 10~
The pieces were molded to a thickness of 12 mm and cut to a length of 50+s+* and placed on a Teflon mesh belt with a width of 280 mm.
一方、マイクロ波照射装置として、連続した４つの部屋
からなるマイクロ波照射装置（全長４ｍ。On the other hand, the microwave irradiation device consists of four consecutive rooms (total length: 4 m).
周波数２４５０ Ｍ Ｈｚ 、第１室２．６部ｗ、第２
室５．２部ｗ、第３室２．５部ｗ、第４室ＯＫｗ）を用
い、送風温度７０℃にて、上記メツシュベルト上に並べ
られた生地を第１室より順次通過させ、マイクロ波加熱
処理を１２０秒行い、膨化度２．７倍のクツキー様（固
形分８９重量％）の製品を得た。このものの蛋白質含量
は約４０重量％であり、風味、食感とも良好であった。Frequency 2450 MHz, 1st chamber 2.6 parts w, 2nd chamber
Using the chamber 5.2 parts w, the third chamber 2.5 parts w, and the fourth chamber OK w), the dough arranged on the mesh belt was passed sequentially from the first chamber at an air blowing temperature of 70°C, and then microwaved. Heat treatment was performed for 120 seconds to obtain a Kutsky-like product (solid content: 89% by weight) with a swelling degree of 2.7 times. The protein content of this product was about 40% by weight, and it had good flavor and texture.
以下、実施例２〜４として、表に示す原料の均一混合物
について、実施例１と同じ装置を用い、表に示される条
件下にマイクロ波加熱処理を行ない製品を得た。Hereinafter, as Examples 2 to 4, homogeneous mixtures of the raw materials shown in the table were subjected to microwave heat treatment under the conditions shown in the table using the same apparatus as in Example 1 to obtain products.
得られた製品は、いずれも風味、食感のよいものであっ
た。All of the obtained products had good flavor and texture.
（以下、余白）
＊１：とうもろこし油を使用、 ＊２；おからを使用、
＊３：落花生油を使用。(Left below) *1: Use corn oil, *2: Use okara,
*3: Uses peanut oil.
〈発明の効果〉
以上のように、本発明の膨化食品の製造方法によれば、
マイクロ波加熱処理を用いているので、内部も表面もほ
ぼ同時にかつ均一に加熱され、膨化率が高いと共に膨化
度が均質な製品を得ることができる。さらにマイクロ波
加熱処理により、殺菌効果も奏せられるので、焼成後、
そのまま食することができる。また、蛋白含量の多い分
離大豆蛋白を使用しているので、本発明により得られた
膨化食品は、大豆蛋白を高度に含有し、栄養的に優れる
と共に風味、食感等の嗜好性をも十分に満足させ得る食
品が得られる。また、固形分８０〜９０重量％の製品は
保存性にもすぐれていると共に水分および澱粉が少ない
ので食品の老化現象を防止でき、よい風味を長期間保つ
ことができるという特有の効果を奏する。<Effects of the Invention> As described above, according to the method for producing a puffed food of the present invention,
Since microwave heating treatment is used, the inside and the surface are heated almost simultaneously and uniformly, making it possible to obtain a product with a high swelling rate and a uniform swelling degree. Furthermore, microwave heat treatment has a sterilizing effect, so after baking,
It can be eaten as is. In addition, since isolated soybean protein with a high protein content is used, the puffed food obtained by the present invention contains a high degree of soybean protein, is nutritionally superior, and has sufficient palatability such as flavor and texture. You can obtain food that satisfies your needs. In addition, products with a solid content of 80 to 90% by weight have excellent preservability and are low in moisture and starch, so they have the unique effect of preventing food from aging and retaining good flavor for a long period of time.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62046101A JPH0710215B2 (en) | 1986-03-01 | 1987-02-28 | Process for producing puffed food |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4455086 | 1986-03-01 | ||
| JP61-44550 | 1986-03-01 | ||
| JP62046101A JPH0710215B2 (en) | 1986-03-01 | 1987-02-28 | Process for producing puffed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01144936A true JPH01144936A (en) | 1989-06-07 |
| JPH0710215B2 JPH0710215B2 (en) | 1995-02-08 |
Family
ID=26384490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62046101A Expired - Fee Related JPH0710215B2 (en) | 1986-03-01 | 1987-02-28 | Process for producing puffed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0710215B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014018108A (en) * | 2012-07-13 | 2014-02-03 | Showa Sangyo Co Ltd | Production method of breads, and bread mix for use in the production method |
| JP2014097020A (en) * | 2012-11-15 | 2014-05-29 | Fuji Oil Co Ltd | Baked confectionery and manufacturing method thereof |
| WO2019215996A1 (en) * | 2018-05-09 | 2019-11-14 | 株式会社Ｊ－オイルミルズ | Method for manufacturing bakery food |
-
1987
- 1987-02-28 JP JP62046101A patent/JPH0710215B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014018108A (en) * | 2012-07-13 | 2014-02-03 | Showa Sangyo Co Ltd | Production method of breads, and bread mix for use in the production method |
| JP2014097020A (en) * | 2012-11-15 | 2014-05-29 | Fuji Oil Co Ltd | Baked confectionery and manufacturing method thereof |
| WO2019215996A1 (en) * | 2018-05-09 | 2019-11-14 | 株式会社Ｊ－オイルミルズ | Method for manufacturing bakery food |
| CN112074191A (en) * | 2018-05-09 | 2020-12-11 | J-制油株式会社 | Method for producing baked food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0710215B2 (en) | 1995-02-08 |
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| JPH06319456A (en) | Production of baked confectioneries containing fermented soybean mixed with tempeh or bean-curd refuse |
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