JPH0584040A - Edible stringy material and its production - Google Patents
Edible stringy material and its productionInfo
- Publication number
- JPH0584040A JPH0584040A JP4040349A JP4034992A JPH0584040A JP H0584040 A JPH0584040 A JP H0584040A JP 4040349 A JP4040349 A JP 4040349A JP 4034992 A JP4034992 A JP 4034992A JP H0584040 A JPH0584040 A JP H0584040A
- Authority
- JP
- Japan
- Prior art keywords
- edible
- string
- cord
- soybean protein
- length
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】この発明は、昆布巻,巾着,ロー
ルキャベツ等の食品において、これらの食品が形崩れし
たりするのを防止するために、これらの食品を結ぶのに
使用する可食性紐材及びその製造方法に係り、特に、大
豆蛋白を主原料とする可食性紐材において、湿潤時にお
ける伸びを抑制するようにした点に特徴を有する可食性
紐材及びその製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods such as kelp rolls, purses, roll cabbage and the like, which are used to tie these foods in order to prevent them from deforming. The present invention relates to a cord material and a method for producing the same, and in particular, an edible cord material containing soybean protein as a main raw material, which relates to an edible cord material characterized by suppressing elongation when wet and a method for producing the same. is there.
【0002】[0002]
【従来の技術】昆布巻や巾着等の食品が形崩れしたりす
るのを防止するために、これらの食品を結ぶ可食性紐材
として、我が国においては古くから一般に干瓢が使用さ
れていた。2. Description of the Related Art In order to prevent the foods such as kelp rolls and purse strings from losing their shape, dried gourd has been generally used for a long time in Japan as an edible string material that connects these foods.
【0003】しかし、干瓢の原料となる夕顔の生産は天
候に左右されやすいため、その生産が安定せず、可食性
紐材の安定した供給が困難であった。また、夕顔から干
瓢を製造するにあたっては、夕顔の果肉を切削して製造
するため、均質で且つ一定長以上の長尺定寸製品を安定
して製造するということも困難であった。However, since the production of evening glory, which is a raw material for dried gourd, is easily affected by the weather, the production is not stable, and it is difficult to stably supply the edible cord material. Further, when producing dried gourd from the evening glory, since the pulp of the evening glory is cut and manufactured, it is also difficult to stably produce a long-sized product having a uniform length and a certain length or longer.
【0004】このため、従来においても、上記のような
可食性紐材を様々な原料から人工的に製造することが検
討されてきた。Therefore, in the past, it has been considered to artificially manufacture the above edible string material from various raw materials.
【0005】そして、従来においては、例えば、特公昭
56−37773号公報に示されるように、大豆蛋白及
びカゼインを主原料とするアルカリ性水溶液を酸性凝固
液中に押出し、これを凝固させて可食性の紐材を製造す
ることが、また特公昭60−203149号公報にが示
されるように、コラーゲンを主成分とするシート状物を
裁断したり、貼り合わたりする等の二次加工を行ない可
食性の紐材を製造することが開発された。In the prior art, for example, as disclosed in Japanese Examined Patent Publication No. 56-37773, an alkaline aqueous solution containing soybean protein and casein as main raw materials is extruded into an acidic coagulating solution, which is coagulated to be edible. It is possible to manufacture the cord material, and to perform secondary processing such as cutting or pasting a sheet-like material containing collagen as a main component as shown in Japanese Patent Publication No. 60-203149. It was developed to produce edible string material.
【0006】ここで、上記の各公報に示されるようにし
て可食性紐材を製造した場合、均質でかつ連続した可食
性の紐材を安定して生産できるようになったが、これら
のようにして製造された各可食性紐材は、柔軟性が乏し
かったり、咀嚼性が悪くて、食感に違和感がある等の様
々な欠点を有していた。Here, when the edible cord material is manufactured as described in each of the above-mentioned publications, it becomes possible to stably produce a homogeneous and continuous edible cord material. Each of the edible cord materials produced as described above has various drawbacks such as poor flexibility, poor chewability, and unnatural texture.
【0007】例えば、コラーゲン質を主原料として製造
された可食性紐材においては、これを用いて昆布巻等の
食品を結び、これを煮込んだりした場合に、この可食性
紐材が伸びて昆布巻等の食品が形崩れするということは
なく、昆布巻等の食品を結ぶという面ではかなり満足で
きるものであったが、可食性紐材におけるだし汁等の吸
水性が悪く、また咀嚼性も悪くて、食した際に違和感が
あり、味や食感の面で問題があった。For example, in an edible cord material produced mainly from collagen, when this is used to tie food such as kelp rolls and the like is stewed, the edible cord material is stretched to form kelp. It was quite satisfactory in terms of tying foods such as kelp rolls, etc., because the foods such as rolls did not lose their shape, but the edible string materials had poor water absorption such as soup stock, and also had poor chewability. Then, there was a feeling of strangeness when eating, and there was a problem in terms of taste and texture.
【0008】一方、大豆蛋白質を主原料として製造され
た可食性紐材においては、これを用いて昆布巻等の食品
を結び煮込んだりした場合、この可食性紐材へのだし汁
の吸水が良く、また咀嚼性もよくて、味や食感の面では
優れていたが、煮込みを行なった際に、この可食性紐材
が勝手に伸びてしまい、昆布巻等の食品が形崩れすると
いう問題があった。On the other hand, in the edible string material produced from soybean protein as a main raw material, when a food such as kelp roll is knotted and stewed using this, the edible string material absorbs water well, In addition, it had good chewability and was excellent in terms of taste and texture, but when simmered, this edible cord material stretched without permission, and food such as kelp rolls would lose its shape. there were.
【0009】[0009]
【発明が解決しようとする課題】この発明は、昆布巻,
巾着,ロールキャベツ等の食品が形崩れしたりするのを
防止するために、これらの食品を結ぶのに使用する可食
性紐材における上記のような問題を解決することを課題
とするものである。SUMMARY OF THE INVENTION The present invention relates to a kelp roll,
It is an object of the present invention to solve the above-mentioned problems in the edible string material used to tie these food items in order to prevent the food items such as drawstring bags and roll cabbage from losing their shape. ..
【0010】すなわち、この発明は、上記のような可食
性紐材を均質な状態で連続して製造でき、均質な可食性
紐材を安定して供給できるようにすると共に、だし汁等
の吸水性や咀嚼性に優れ、湿潤時において勝手に伸びる
ということもなく、昆布巻等の食品を結んで煮込んだり
した際に、これらの食品が形崩れするということがな
く、かつ食感や風味にも優れた可食性紐材を提供するこ
とを課題とする。That is, according to the present invention, the above edible cord material can be continuously manufactured in a homogeneous state so that a uniform edible cord material can be stably supplied, and at the same time, water absorption of soup stock etc. It has excellent chewability, does not grow arbitrarily when wet, and does not lose its shape when tying and boiling food such as kelp rolls, and it also has a good texture and flavor. An object is to provide an excellent edible string material.
【0011】ここで、本発明者等は、だし汁等の吸水性
及び咀嚼性の面で優れている大豆蛋白を主原料とする可
食性紐材について検討を行なった。[0011] Here, the present inventors have studied an edible string material containing soybean protein as a main raw material, which is excellent in water absorption and chewability of soup stock.
【0012】そして、本発明者等は、大豆蛋白を主原料
とする可食性紐材が湿潤時に勝手に伸びるのを抑制する
ため、主原料となる大豆蛋白に架橋剤等を加えて大豆蛋
白を変性させ、可食性紐材が湿潤時に勝手に伸びるのを
抑制することを考えついた。The present inventors have added a cross-linking agent and the like to the soybean protein as the main raw material to add soybean protein to the soybean protein as the main raw material in order to prevent the edible string material containing the soybean protein as the main raw material from freely growing when wet. It was devised to suppress the edible string material from stretching without permission when wet.
【0013】しかし、このように架橋剤等を大豆蛋白に
加えて可食性紐材を製造した場合、湿潤時における可食
性紐材の勝手な伸びは抑制されるようになったが、大豆
蛋白の変性により、この可食性紐材における吸水性や咀
嚼性が低下するという問題が生じた。However, when the edible string material is produced by adding the cross-linking agent to the soybean protein in this way, the self-sustaining growth of the edible string material when wet is suppressed, but Due to the denaturation, there was a problem in that the water absorption and the chewability of the edible cord material were lowered.
【0014】このため、本発明者等は、更に大豆蛋白を
主原料とする可食性紐材について検討を加え、この発明
を完成するに至ったのである。Therefore, the present inventors have further studied the edible string material containing soybean protein as a main raw material, and completed the present invention.
【0015】[0015]
【課題を解決するための手段】この発明においては、上
記のような課題を解決するため、大豆蛋白を主原料とす
る可食性紐材について、延伸処理を施すようにしたので
ある。In the present invention, in order to solve the above problems, the edible cord material containing soybean protein as a main material is subjected to a stretching treatment.
【0016】また、このような可食性紐材を製造するに
あたっては、大豆蛋白を主原料とする紐状物を製造した
後、この紐状物に延伸処理を行なうようにする他、大豆
蛋白を主原料とする紐状物を得る以前の段階で延伸処理
を行ない、その後、これを紐状物の状態に形成するよう
にする。Further, in producing such an edible string material, after producing a string-like product containing soybean protein as a main raw material, the string-like product is subjected to a stretching treatment. Stretching is performed at a stage prior to obtaining the string-like material as the main raw material, and thereafter, this is formed into a string-like object.
【0017】ここで、この可食性紐材においては、主原
料となる大豆蛋白の他に、必要に応じて、澱粉、ガム
質、可食性繊維等の多糖類や、動植物性の油脂、グリセ
リン,ソルビット,マンニット,マルチトール,プロピ
レングリコール等の湿潤剤または可塑剤、乳化剤、色
素、調味料等を加えることができる。Here, in this edible string material, in addition to soybean protein as a main raw material, if necessary, polysaccharides such as starch, gum, edible fiber, animal and vegetable oils and fats, glycerin, Wetting agents or plasticizers such as sorbit, mannitol, maltitol, propylene glycol, emulsifiers, pigments, seasonings and the like can be added.
【0018】また、大豆蛋白を主原料とする紐状物を製
造するにあたっては、上記のような原料を含む溶液を凝
固液中に紐状にして押し出し、これを固化させて紐状物
を直接製造する他、上記の溶液を凝固液中にフィルム状
にして押し出し、或いは上記の原料を含む溶液やペース
トを平滑面上に流延させた後、これを加熱乾燥させてフ
ィルム状に形成し、これらのフィルムを適当な幅に裁断
して紐状物を得るようにし、更に必要に応じて裁断され
たフィルムを複数枚重ねたり、フィルムを折り畳んだり
して、フィルムが積層された状態になった紐状物を得る
ようにしてもよい。Further, in producing a string-like product containing soybean protein as a main raw material, a solution containing the above-mentioned raw material is extruded into a coagulating solution in a string-like shape and solidified to directly form the string-like product. In addition to producing, extruding the above solution into a film in a coagulating liquid, or after casting a solution or paste containing the above raw material on a smooth surface, heat drying it to form a film, These films were cut into an appropriate width to obtain a string-like object, and if necessary, a plurality of cut films were stacked or the films were folded, so that the films were laminated. You may make it obtain a string-like thing.
【0019】なお、上記のようにして大豆蛋白を主原料
とする紐状物を製造する場合において、これに延伸処理
を施すにあたっては、紐状物に製造された状態で延伸処
理を行なう他、フイルム状に形成された段階で延伸処理
を行ない、その後、このように延伸処理されたフィルム
を上記のようにして紐状物に形成するようにしてもよ
い。In the case of producing a string-like product containing soybean protein as a main raw material as described above, when the string-like product is stretched, the stretching process is performed in the state in which the string-like product is produced. The film may be stretched at the stage where it is formed into a film, and then the film thus stretched may be formed into a string-like material as described above.
【0020】ここで、上記のように紐状物或いはフィル
ム状になったものを延伸処理するにあたっては、これら
を乾燥させた状態のままで、これらに張力を作用させて
延伸を行なうようにしても良いが、これらを加熱又は加
湿させた状態で、これらに張力を作用させて延伸を行な
うようにすると、小さな張力でこれらを充分に延伸させ
ることができると共に、上記紐状物或いはフィルムにお
ける破損も少なくなるため、好ましくは、上記紐状物或
いはフィルムに対して加熱又は加湿操作を行なうように
する。Here, in the stretching treatment of the cord-shaped material or the film-shaped material as described above, the tension is applied to these in a dried state so that they are stretched. Although it is good, if tension is applied to these while they are heated or humidified to perform stretching, they can be sufficiently stretched with a small tension and the above-mentioned string-like material or film is damaged. Therefore, it is preferable to perform heating or humidifying operation on the string-like material or the film.
【0021】また、上記のようにフィルムや紐状物を延
伸させるにあたっては、これらの厚みが0.03〜0.
3mm程度である場合、一般に延伸を行う前の長さの
1.2〜4倍程度になるように延伸させることが好まし
い。When the film or string-like material is stretched as described above, the thickness of these materials is 0.03 to 0.
When the length is about 3 mm, it is generally preferable that the length is about 1.2 to 4 times the length before the stretching.
【0022】そして、上記のようにフィルムや紐状物を
延伸させて可食性紐材を得ると、この可食性紐材を液体
中に浸漬させたり、加熱させたりした場合に、この可食
性紐材が収縮されるようになる。When the edible cord material is obtained by stretching the film or the cord-shaped material as described above, when the edible cord material is immersed in a liquid or heated, the edible cord material is The material becomes contracted.
【0023】ここで、この可食性紐材を液体中に浸漬さ
せたり、加熱させたりした場合における収縮率は、この
可食性紐材を製造する場合において、フィルムや紐状物
を延伸させる倍率によって変化させることができ、フィ
ルムや紐状物の延伸倍率を高くする程、この可食性紐材
における収縮率が大きくなる。Here, the contraction rate when the edible cord material is dipped in a liquid or heated is determined by the stretching ratio of the film or the cord-like material when the edible cord material is manufactured. The shrinkage ratio of the edible cord material increases as the stretching ratio of the film or the cord-like material increases.
【0024】また、この可食性紐材を液体中に浸漬させ
た場合における収縮率は、この液体のpH,塩濃度,糖
度等によって変化し、例えば、上記のように延伸を行う
前の長さの1.2〜4倍程度になるように延伸させた可
食性紐材を、pH5.5の溶液中において常温で充分に
湿潤状態にさせた場合には、湿潤させる前の長さの40
〜98%の長さに収縮する。Further, the contraction rate when the edible cord material is immersed in a liquid changes depending on the pH, salt concentration, sugar content, etc. of the liquid, and for example, the length before stretching as described above. When the edible string material stretched so as to be about 1.2 to 4 times of the above is sufficiently moistened at room temperature in a solution of pH 5.5, the length of the edible cord material before the moistening is 40%.
Shrink to ~ 98% length.
【0025】また、この可食性紐材を加熱させた場合に
おける収縮率は、可食性紐材を加熱させる温度によって
変化し、例えば、上記のように延伸を行う前の長さの
1.2〜4倍程度になるように延伸させた可食性紐材
を、乾燥下において80℃で加熱した場合には、この可
食性紐材の長さが加熱する前の長さの40〜98%の長
さに収縮する。The contraction rate when the edible cord material is heated varies depending on the temperature at which the edible cord material is heated, and is, for example, 1.2 to the length before the stretching as described above. When the edible string material stretched to be about 4 times is heated at 80 ° C. under drying, the length of the edible string material is 40 to 98% of the length before heating. Contracts.
【0026】[0026]
【作用】この発明における可食性紐材のように、大豆蛋
白を主原料とする紐状物において延伸処理を施すと、こ
の可食性紐材を液体中に浸漬させたり、加熱させたりし
た場合に、この可食性紐材が収縮されるようになり、こ
のため、この可食性紐材によって昆布巻等の食品を結ん
で煮込んだりした場合に、この可食性紐材が勝手に伸び
て、これらの食品が形崩れするということがなくなる。When the string-like material containing soybean protein as the main raw material is stretched like the edible string material in the present invention, when the edible string material is dipped in a liquid or heated. , The edible string material comes to be contracted. Therefore, when food such as kelp roll is tied and stewed with the edible string material, the edible string material is stretched without permission and these The food will no longer lose its shape.
【0027】また、この発明においては、上記のような
可食性紐材を製造するにあたり、大豆蛋白を主原料とす
る紐状物を製造した後、この紐状物に延伸処理を行なう
ようにしたり、大豆蛋白を主原料とする紐状物を得る以
前の段階で延伸処理を行ない、その後、これを紐状物の
状態に形成するだけであるため、主原料となる大豆蛋白
に架橋剤等を加えた場合のように、大豆蛋白が変性し
て、だし汁等の吸水性や咀嚼性が低下するということが
なく、この可食性紐材によって昆布巻等の食品を結んで
煮込んだりした場合、この可食性紐材におけるだし汁等
の吸水性や咀嚼性もよくなる。Further, in the present invention, in producing the edible string material as described above, after producing a string-like product containing soybean protein as a main raw material, the string-like product may be subjected to a stretching treatment. Since a stretching process is performed at a stage before obtaining a string-like product containing soybean protein as a main raw material, and then only a state of the string-like product is formed, a cross-linking agent or the like is added to the soybean protein as a main raw material. As in the case of addition, soybean protein is not denatured and the water absorption and chewability of soup stock are not reduced, and when edible cord materials are used to tie and simmer foods such as kelp rolls, The edible string material also improves water absorption and chewability of dashi stock.
【0028】[0028]
【実施例】以下、この発明の実施例に係る可食性紐材及
びその製造方法について具体的に説明すると共に、比較
例を挙げ、この発明の実施例に係る可食性紐材が優れて
いることを明らかにする。EXAMPLES Hereinafter, the edible cord material according to the examples of the present invention and the method for producing the same will be specifically described, and comparative examples will be given to show that the edible cord materials according to the examples of the present invention are excellent. To clarify.
【0029】(実施例1)この実施例のものにおいて
は、粉末状の分離大豆蛋白(不二製油株式会社製:ニュ
ーフジプロ−R)80重量部に対して、小麦澱粉20重
量部と、可塑剤40重量部と、水400重量部とを加
え、これらを20Torrの真空下で混合撹拌してペー
スト状の溶液を得た。Example 1 In this example, 20 parts by weight of wheat starch and 20 parts by weight of wheat starch were added to 80 parts by weight of powdered soybean protein isolate (Fuji Oil Co., Ltd .: New Fuji Pro-R). 40 parts by weight of the agent and 400 parts by weight of water were added, and these were mixed and stirred under a vacuum of 20 Torr to obtain a paste solution.
【0030】そして、このペースト状の溶液をテトラフ
ルオロエチレンでコーティングした無端ベルト上に展延
し、これを連続的に乾燥させて、膜厚が約70μmにな
った大豆蛋白フィルムを連続して製造した。Then, the paste-like solution was spread on an endless belt coated with tetrafluoroethylene and continuously dried to continuously produce a soybean protein film having a thickness of about 70 μm. did.
【0031】次に、このようにして製造された大豆蛋白
フィルムを40mm幅に切断してテープ状に形成した
後、このようにテープ状になったフィルムをその長手方
向に沿って3回折り畳み、フィルムが8層に重なった紐
状物を得た。なお、この紐状物は、幅が5mm、厚みが
560μmであった。Next, the soybean protein film thus produced was cut into a tape having a width of 40 mm, and the tape-shaped film was folded 3 times along its longitudinal direction. A string-shaped material having eight layers of film was obtained. The string-shaped material had a width of 5 mm and a thickness of 560 μm.
【0032】そして、このように折り畳まれてフィルム
が8層になった紐状物を乾燥した状態のままで加熱ロー
ル間に導き、この加熱ロール間において上記紐状物を加
熱して軟化させ、この状態で上記紐状物に張力を作用さ
せて延伸を行ない、その後、このように延伸された紐状
物を冷却固定化させて、上記紐状物の3倍の長さになっ
た可食性紐材を製造した。Then, the cord-like material having the film formed into eight layers by being folded in this way is introduced between the heating rolls in a dry state, and the cord-like material is heated and softened between the heating rolls, In this state, tension is applied to the string-like material to perform stretching, and then the string-like material stretched in this way is cooled and fixed, and the edible material has a length three times that of the string-like material. The string material was manufactured.
【0033】なお、このようにして製造された可食性紐
材は、その幅が3.6mm、厚みが320μmになって
いた。The edible cord material thus manufactured had a width of 3.6 mm and a thickness of 320 μm.
【0034】(比較例)この比較例においては、上記実
施例1の場合と同様にしてフィルムが8層に重なった紐
状物を製造し、その後における加熱ロール間での延伸を
行なわないようにした。(Comparative Example) In this comparative example, a string-like material in which eight layers of film were laminated was produced in the same manner as in the case of the above-mentioned Example 1, and the stretching between heating rolls was not performed thereafter. did.
【0035】そして、上記実施例1と比較例とにおいて
製造された各可食性紐材を、だし汁中に入れて30分間
煮沸処理を行なった後、これらの各可食性紐材における
引張破断強度及び各可食性紐材における長さの変化を測
定した。Then, the edible cord materials produced in Example 1 and Comparative Example were put in soup stock and boiled for 30 minutes, and then the tensile rupture strength and The change in length of each edible string material was measured.
【0036】この結果、実施例1の可食性紐材において
は、その引張破断強度が150gであり、またその長さ
は煮沸処理を行う前の長さの52%に収縮していたのに
対し、比較例の可食性紐材においては、その引張破断強
度が152gであり、またその長さは煮沸処理を行う前
の長さより30%伸びていた。As a result, in the edible cord material of Example 1, its tensile breaking strength was 150 g, and its length was shrunk to 52% of the length before the boiling treatment. In the edible cord material of Comparative Example, the tensile breaking strength was 152 g, and the length was 30% longer than the length before the boiling treatment.
【0037】この結果から明らかなように、延伸処理を
行なった実施例1の可食性紐材は、延伸処理を行なって
いない比較例の可食性紐材と、煮沸処理した後における
引張破断強度の点では殆ど差がない一方、煮沸処理した
後における長さについては、比較例の可食性紐材か伸び
ていたのに対し、延伸処理を行なった実施例1の可食性
紐材は逆に収縮していた。As is clear from these results, the edible cord material of Example 1 which has been subjected to the stretching treatment has the same tensile breaking strength after boiling treatment as the edible cord material of the comparative example which has not been subjected to the stretching treatment. On the other hand, there is almost no difference in terms of the length after boiling treatment, whereas the edible cord material of Comparative Example was stretched, whereas the edible cord material of Example 1 subjected to the stretching treatment was contracted. Was.
【0038】次に、上記実施例1の可食性紐材と比較例
の可食性紐材とを用いてそれぞれ昆布巻を結び、これら
の昆布巻をだし汁で30分間煮込みを行なった。Next, kelp rolls were tied using the edible cord material of Example 1 and the edible cord material of the comparative example, and these kelp rolls were cooked for 30 minutes in soup stock.
【0039】この結果、上記比較例の可食性紐材によっ
て結んだ昆布巻は、可食性紐材自体の伸びに加え、昆布
巻の膨張による伸びも加わり、昆布巻が形崩れしたもの
になった。As a result, the kelp rolls bound by the edible cord material of the above comparative example became deformed because the kelp rolls were expanded in addition to the elongation of the edible cord member itself. ..
【0040】これに対し、上記実施例1の可食性紐材を
用いて結んだ昆布巻の方は、可食性紐材が上記の煮込み
による加熱下での湿潤によって収縮し、昆布巻がほどよ
く縛り付けられ、形崩れするということがなく、また、
このようにして煮込んだ昆布巻を食したところ、この可
食性紐材にだし汁が良くしみ込んでいて、その味が良好
であり、またその食感も咀嚼性に優れた良好なものであ
った。On the other hand, in the case of kelp rolls tied with the edible cord material of Example 1, the edible cord material shrinks due to the above-mentioned simmering under heating under heating, and the kelp roll is moderate. It will not be tied up and will not lose its shape,
When the kelp rolls boiled in this manner were eaten, the edible string material was soaked well in the broth, the taste was good, and the texture was also excellent in chewability.
【0041】(実施例2)この実施例においては、上記
実施例1と同様にして得た紐状物を、上記実施例1の場
合と同様に、乾燥した状態のままで加熱ロール間に導
き、この加熱ロール間において上記紐状物を加熱して軟
化させ、この状態で上記紐状物に張力を作用させて延伸
を行ない、その後、このように延伸された紐状物を冷却
固定化させて、上記紐状物の2.5倍の長さになった可
食性紐材を製造した。(Example 2) In this example, the cord-like material obtained in the same manner as in Example 1 was introduced between the heating rolls in the dry state as in Example 1. , Between the heating rolls to heat and soften the string-shaped material, in this state to apply tension to the string-shaped material to perform stretching, and then cool and fix the string-shaped material thus stretched. As a result, an edible string material having a length 2.5 times that of the above string-like material was produced.
【0042】そして、この可食性紐材をだし汁中に入れ
て30分間煮沸処理を行った後、この引長破断強度及び
収縮率を測定したところ、その引張破断強度が150
g、その収縮率が55%であった。Then, after the edible cord material was put in soup stock and boiled for 30 minutes, the tensile breaking strength and the shrinkage ratio were measured, and the tensile breaking strength was 150.
g, and the shrinkage rate was 55%.
【0043】次に、この実施例の可食性紐材をリング状
にし、このようにリング状になった可食性紐材の中にロ
ールキャベツをはめ込み、これを煮込調理した。Next, the edible cord material of this example was formed into a ring shape, and a roll cabbage was fitted into the ring-shaped edible cord material and cooked by boiling.
【0044】この結果、リング状なったこの実施例の可
食性紐材は煮込調理による加熱下での湿潤によって収縮
し、ロールキャベツがこの可食性紐材によってほどよく
縛り付けられ、またこのようにして煮込んだロールキャ
ベツを食したところ、この可食性紐材に液が良くしみ込
んでいて、味が良好であり、またその食感も咀嚼性に優
れた良好なものであった。As a result, the edible cord material of this example in the form of a ring contracts due to wetting under heating by boiling cooking, the roll cabbage is moderately tied by the edible cord material, and When the rolled cabbage that had been cooked by the above method was eaten, the liquid was well soaked into the edible cord material, the taste was good, and the texture was also excellent in chewability.
【0045】(実施例3〜5)これらの実施例において
は、粉末状の分離大豆蛋白(不二製油株式会社製:ニュ
ーフジプロ−R)100重量部に対して、可塑剤40重
量部と、水500重量部とを加えるようにし、その後
は、上記実施例1の場合と同様にして、フィルムが8層
に重なって、幅が5mm、厚みが560μmになった紐
状物を得た。(Examples 3 to 5) In these examples, 40 parts by weight of a plasticizer were added to 100 parts by weight of powdered soybean protein isolate (Fuji Oil Co., Ltd .: New Fuji Pro-R). 500 parts by weight of water was added, and thereafter, in the same manner as in Example 1 above, eight layers of the film were laminated to obtain a string-like object having a width of 5 mm and a thickness of 560 μm.
【0046】次いで、このようにして得た紐状物を、上
記実施例1の場合と同様に、乾燥した状態のままで加熱
ロール間に導き、この加熱ロール間において上記紐状物
を加熱して軟化させ、この状態で上記紐状物に張力を作
用させて延伸させた後、このように延伸された紐状物を
冷却固定化させるようにして、実施例3においては上記
紐状物の1.2倍の長さになった可食性紐材を、実施例
4においては上記紐状物の2.0倍の長さになった可食
性紐材を、実施例5においては上記紐状物の2.9倍の
長さになった可食性紐材を製造した。Then, the string-like material obtained in this way is introduced between the heating rolls in the dry state as in the case of Example 1 above, and the string-like product is heated between the heating rolls. In this state, the cord-shaped material is softened, and in this state, tension is applied to the cord-shaped material to stretch it, and the cord-shaped material thus stretched is cooled and fixed. The edible cord material having a length of 1.2 times, the edible cord material having a length of 2.0 times the above-mentioned cord-like material in Example 4, and the above-mentioned cord-shaped material in Example 5 An edible string material having a length 2.9 times that of the product was manufactured.
【0047】そして、このように製造した実施例3〜5
の各可食性紐材をpHの5.5の常温の溶液に10分間
浸漬させた場合における各可食性紐材の収縮率(A)
と、実施例3〜5の各可食性紐材を乾燥下において80
℃で10分間加熱した場合における各可食性紐材の収縮
率(B)とを測定し、これらの結果を下記の表1に示し
た。Then, Examples 3 to 5 thus produced
Shrinkage rate (A) of each edible string material when each edible string material is immersed in a pH 5.5 solution at room temperature for 10 minutes
And each edible cord material of Examples 3 to 5 under dry condition
The shrinkage rate (B) of each edible cord material when heated at 0 ° C. for 10 minutes was measured, and these results are shown in Table 1 below.
【0048】[0048]
【表1】 [Table 1]
【0049】この結果から明らかなように、大豆蛋白を
主原料とする紐状物に延伸処理を行った各実施例の可食
性紐材は、これを湿潤させた場合、また加熱した場合の
いずれの場合においても収縮し、勝手に伸びるというこ
とがなく、またその収縮率は、上記の紐状物を延伸させ
る倍率を大きくする程、大きくなることが判った。As is clear from these results, the edible cord material of each example obtained by subjecting the cord-like material containing soybean protein as the main raw material to the stretching treatment was either wet or heated. It was found that even in the case of No. 1, there was no contraction and no self-expansion, and that the contraction rate became larger as the draw ratio of the above string-like material was increased.
【0050】[0050]
【発明の効果】以上詳述したように、この発明に係る可
食性紐材においては、大豆蛋白を主原料とする紐状物に
延伸処理を施すようにしたため、この延伸処理によって
上記可食性紐材の湿潤時や加熱時における伸びが抑制さ
れるようになり、また大豆蛋白に架橋剤等を加えた場合
のように、大豆蛋白が変性して、可食性紐材におけるだ
し汁等の吸水性や咀嚼性が低下するということもなかっ
た。As described above in detail, in the edible cord material according to the present invention, the cord-like material containing soybean protein as the main raw material is subjected to the stretching treatment. The elongation of the material when wet or heated is suppressed, and as in the case of adding a cross-linking agent to soybean protein, soybean protein is denatured to absorb water such as soup stock in the edible cord material. The chewability did not decrease.
【0051】この結果、この発明に係る可食性紐材は、
大豆蛋白を主原料とする可食性紐材における良好な吸水
性や咀嚼性を維持しながら、湿潤時における勝手な伸び
がなくなり、昆布巻,巾着,ロールキャベツ等の食品を
結んで煮込んだりした際に、これらの食品が形崩れする
ということがなく、またこれを食した場合における食感
や風味もよく、これらの食品に好適に利用できるように
なった。As a result, the edible cord material according to the present invention is
While maintaining good water absorbency and chewability in edible cord material mainly made from soybean protein, it loses its self-sustaining property when it is wet, and when it is boiled by tying foods such as kelp rolls, drawstrings, and cabbage rolls. Moreover, these foods do not lose their shape, and when they are eaten, they have a good texture and flavor, and they can be suitably used for these foods.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成4年3月17日[Submission date] March 17, 1992
【手続補正1】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0021[Correction target item name] 0021
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【0021】 また、上記のようにフィルムや紐状物を
延伸させるにあたっては、これらの厚みが0.03〜
2.0mm程度である場合、一般に延伸を行う前の長さ
の1.2〜4倍程度になるように延伸させることが好ま
しい。When the film or string-like material is stretched as described above, the thickness of the film or string-like material is 0.03 to
When the length is about 2.0 mm, it is generally preferable that the length is about 1.2 to 4 times the length before the stretching.
【手続補正2】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】0025[Name of item to be corrected] 0025
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【0025】 また、この可食性紐材を加熱させた場合
における収縮率は、可食性紐材を加熱させる温度によっ
て変化し、例えば、上記のように延伸を行う前の長さの
1.2〜4倍程度になるように延伸させた可食性紐材
を、乾燥下において80℃で加熱した場合には、通常、
この可食性紐材の長さが加熱する前の長さの40〜98
%の長さに収縮し、好ましいものにおいては、40〜9
0%の長さに収縮する。In addition, the contraction rate when the edible cord material is heated varies depending on the temperature at which the edible cord material is heated, and is, for example, 1.2 to the length before the stretching as described above. When the edible string material stretched to be about 4 times is heated at 80 ° C. under drying, it is usually
The length of this edible cord material is 40 to 98 of the length before heating.
% Shrinkage , preferably 40 to 9
Shrink to 0% length .
Claims (6)
て、この紐状物が延伸処理されていることを特徴とする
可食性紐材。1. An edible string material comprising a soybean protein-based main material, which is stretched.
て、この紐状物が延伸処理される前の長さの1.2〜4
倍に延伸されていることを特徴とする可食性紐材。2. A string-shaped product containing soybean protein as a main raw material, wherein the string-shaped product has a length of 1.2 to 4 before being stretched.
An edible string material that is stretched twice.
おいて、この可食性紐材をpH5.5の溶液中に浸漬さ
せた場合に、この可食性紐材の長さが浸漬させる前の長
さの40〜98%の長さに収縮することを特徴とする可
食性紐材。3. The edible cord material according to claim 1 or 2, wherein when the edible cord material is dipped in a solution having a pH of 5.5, the length of the edible cord material is before being dipped. The edible string material is characterized in that it shrinks to a length of 40 to 98%.
おいて、この可食性紐材を80℃で加熱した場合に、こ
の可食性紐材の長さが加熱前の長さの35〜90%の長
さに収縮することを特徴とする可食性紐材。4. The edible cord material according to claim 1 or 2, wherein when the edible cord material is heated at 80 ° C., the length of the edible cord material is 35 to 35 times the length before heating. An edible string material that shrinks to a length of 90%.
た後、この紐状物に延伸処理を行なうことを特徴とする
可食性紐材の製造方法。5. A method for producing an edible string material, which comprises producing a string-like product containing soybean protein as a main raw material, and then subjecting the string-like product to a stretching treatment.
前の段階で延伸処理を行なうことを特徴とする可食性紐
材の製造方法。6. A method for producing an edible string material, which comprises performing a stretching treatment at a stage before obtaining a string-like product containing soybean protein as a main raw material.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP8774491 | 1991-03-26 | ||
JP3-87744 | 1991-03-26 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0584040A true JPH0584040A (en) | 1993-04-06 |
JP2581321B2 JP2581321B2 (en) | 1997-02-12 |
Family
ID=13923446
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4040349A Expired - Lifetime JP2581321B2 (en) | 1991-03-26 | 1992-01-29 | Gourd substitute, method for producing it, and method for producing food tied with string |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP2581321B2 (en) |
KR (1) | KR100233859B1 (en) |
TW (1) | TW216766B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012132917A1 (en) * | 2011-03-28 | 2012-10-04 | 不二製油株式会社 | Textured vegetable protein material and method for producing same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100499911B1 (en) * | 2001-12-20 | 2005-07-07 | 박상규 | Food coating agent containing soy protain isolate |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4872354A (en) * | 1971-12-29 | 1973-09-29 | ||
JPS48103765A (en) * | 1972-04-13 | 1973-12-26 | ||
JPS4981563A (en) * | 1972-11-24 | 1974-08-06 | ||
JPS5329955A (en) * | 1976-08-31 | 1978-03-20 | Kanegafuchi Chemical Ind | Processed marine product |
JPS5637773A (en) * | 1979-09-05 | 1981-04-11 | Toshiba Corp | Video special effect generator |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59125852A (en) * | 1983-01-10 | 1984-07-20 | Riyuushiyoubou:Kk | Preparation of filmy food |
-
1992
- 1992-01-29 JP JP4040349A patent/JP2581321B2/en not_active Expired - Lifetime
- 1992-02-12 TW TW081100958A patent/TW216766B/zh active
- 1992-02-19 KR KR1019920002460A patent/KR100233859B1/en not_active IP Right Cessation
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4872354A (en) * | 1971-12-29 | 1973-09-29 | ||
JPS48103765A (en) * | 1972-04-13 | 1973-12-26 | ||
JPS4981563A (en) * | 1972-11-24 | 1974-08-06 | ||
JPS5329955A (en) * | 1976-08-31 | 1978-03-20 | Kanegafuchi Chemical Ind | Processed marine product |
JPS5637773A (en) * | 1979-09-05 | 1981-04-11 | Toshiba Corp | Video special effect generator |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2012132917A1 (en) * | 2011-03-28 | 2012-10-04 | 不二製油株式会社 | Textured vegetable protein material and method for producing same |
JP5198687B2 (en) * | 2011-03-28 | 2013-05-15 | 不二製油株式会社 | Tissue-like plant protein material and method for producing the same |
Also Published As
Publication number | Publication date |
---|---|
JP2581321B2 (en) | 1997-02-12 |
KR920017575A (en) | 1992-10-21 |
TW216766B (en) | 1993-12-01 |
KR100233859B1 (en) | 1999-12-01 |
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