JPS6283862A - Production of seasoned protein gel - Google Patents

Abstract

PURPOSE:To enable the mass-production of a seasoned protein gel giving squeaky feeling to the palate and having excellent taste and flavor of pressed beam curd, by impregnating a soybean protein paste with a seasoning from external source and coagulating the soybean protein with heat. CONSTITUTION:Soybean protein paste is produced by mixing soybean protein with water and preferably an oil and starch are added to the mixture. The soybean protein paste is immersed in a seasoning solution containing soy sause, MIRIN (sweet Japanese rice wine used as seasoning), salt, sugar, vinegar, chemical seasoning, extract etc., to effect the impregnation of the seasoning solution into the soybean protein paste and remove free water in the soybean protein paste from the paste. The paste is heat-treated simultaneous to or after the immersion in seasoning solution to effect the coagulation of the soybean protein and, if necessary, the coagulated soybean protein is subjected to the secondary processing such as cutting to obtain the objective seasoned soybean protein gel. A soybean protein gel having excellent palatability, taste and flavor can be easily produced by this process without using a coagulant.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、押し豆腐様のシコシコした食感及び風味に
優れた調味蛋白ゲルを大量生産に通した方法で製造する
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a seasoned protein gel having a chewy texture similar to pressed tofu and excellent flavor by mass production.

〔従来の技術〕[Conventional technology]

押し豆腐は、調味蛋白ゲルの一種であり、シコシコした
食感が好まれ中華料理や精進料理等に珍重されており、
食文化の豊富化の中、その需要が増大しつつある。Pressed tofu is a type of seasoned protein gel, and is prized for its chewy texture, such as in Chinese cuisine and vegetarian cuisine.
As food culture becomes richer, demand for it is increasing.

しかし、押し豆腐の生産量は従来小規模で、特開昭６０
−８７７５４号及び同６０−８７７５５号は、その大量
生産に適した製造法を開示するものであるが、その要点
は、豆乳或いは分離大豆蛋白の水溶液に凝固剤を添加し
てカードを形成し、凝固後に該カードを分断処理に付し
て圧縮脱水し、加熱することにあると解される。However, the production of pressed tofu has traditionally been small-scale, and
No. 87754 and No. 60-87755 disclose a manufacturing method suitable for mass production, the gist of which is to add a coagulant to an aqueous solution of soy milk or isolated soy protein to form a curd; It is understood that after solidification, the curd is subjected to a cutting process, compressed and dehydrated, and then heated.

一方凝固剤を用いずに大豆蛋白から豆腐用食品を製造す
る方法が知られており（例えば特開昭４９−７４５３号
）、このような凝固剤を用いない方法は、従来豆腐製造
に要した多大の手間と時間を省略できる利点があり、ま
た澱粉類等を原料中に用いることにより、凍結耐性に優
れていることも知られている。On the other hand, there is a known method for producing tofu food from soybean protein without using a coagulant (for example, Japanese Patent Application Laid-Open No. 7453/1983). It has the advantage of saving a lot of time and effort, and is also known to have excellent freezing resistance by using starches and the like as raw materials.

〔発明が解決しようとする問題点〕[Problem that the invention seeks to solve]

しかし、上記特開昭６０−８７７５４号等の方法は、依
然旧来の豆腐製造方法の域を脱してお・らず、又、得ら
れた製品は凝固剤を含んでいるので凍結耐性に弱い（所
謂スが入る）という難点があり、他方、特開昭４９−７
４５３号等に記載の方法は、食感がどちらかといえば、
ゴマ豆腐的なモヂモチした食感を有しており、シコシコ
した食感を得難い難点があった。However, the method disclosed in JP-A No. 60-87754 is still a conventional tofu production method, and the resulting product contains a coagulant, making it less resistant to freezing ( On the other hand, Japanese Patent Application Laid-Open No. 49-7
The method described in No. 453 etc. has a rather poor texture.
It has a chewy texture similar to sesame tofu, and has the disadvantage that it is difficult to obtain a chewy texture.

本発明者は、後者の方法を基準にしながらも、シコシコ
した食感の製品が得られないかと種々検討する中で、大
豆蛋白ペーストに外部から調味剤を浸透させ加熱するこ
とにより、達成できることを見いだし、この発明に到達
したが、このような手段は、押し豆腐に限らず蛋白ゲル
食品一般に広く応用できることがわかった。Based on the latter method, the present inventor conducted various studies to see if it was possible to obtain a product with a chewy texture, and discovered that this could be achieved by infiltrating a soybean protein paste with a seasoning from the outside and heating it. This discovery led to the present invention, and it was found that such means can be widely applied not only to pressed tofu but also to protein gel foods in general.

この発明方法によれば、凝固剤が不要であり、脱水の為
の圧縮成型も不要であり、さらには、冷凍しても良好な
品質を保持できるので保存性にも優れている。この発明
のその他の効果は、以下の説明の中で併せて説明する。According to the method of this invention, there is no need for a coagulant, no need for compression molding for dehydration, and furthermore, good quality can be maintained even when frozen, resulting in excellent storage stability. Other effects of this invention will also be explained in the following description.

〔問題点を解決するための手段及び作用〕この発明は、
大豆蛋白ペーストに外部から調味剤を浸透させ加熱する
ことを骨子とする調味蛋白ゲルの製造法である。[Means and effects for solving the problems] This invention has the following features:
This is a method for producing seasoned protein gel that essentially involves infiltrating a seasoning agent into soybean protein paste from the outside and heating it.

大豆蛋白ペーストは、大豆蛋白及び水を基調とするもの
であって好ましくはさらに油脂を含み、または凍結製品
を得ることを目的とする場合には好ましくは澱粉類を含
む。大豆蛋白は、脱脂大゛豆、濃縮大豆蛋白、抽出蛋白
、分離大豆蛋白を用いることができるが、風味及び食感
上もっとも好ましくは、精製度の高い分離大豆蛋白を用
いる。大豆蛋白（固形物換算）二油脂：水は、１：０〜
２．５：３〜５の標準的割合で用いられ、最適には、■
二〇、５〜１．５　　：３．５〜４．５である。大豆蛋
白に対する水の割合が少な過ぎると大豆蛋白が水和しが
たいので良好な食感のゲル製品を得難く、水の割合が多
すぎると、調味剤を外部から？’＋Ｓさせてシコシコし
た食感の製品を得るのに効率が悪かったりする。澱粉類
は、大豆蛋白固形物に対して、１０〜５０％好ましくは
２０〜４０％用いると凍結変性防止効果があり、澱粉類
等の添加物が無水である場合には、その吸水量に相当す
る水を前記の水の量以外に上のせ添加するのがよい。そ
の他大豆蛋白ベースト中には、調味剤、着色料、香辛料
、摺身、肉ベース１へ類、ガム質、カゼ・インナトリウ
ム等も加えることができる。The soybean protein paste is based on soybean protein and water and preferably further contains oil or fat, or preferably contains starches if the purpose is to obtain a frozen product. As the soybean protein, defatted soybean, concentrated soybean protein, extracted protein, or isolated soybean protein can be used, but highly purified isolated soybean protein is most preferably used in terms of flavor and texture. Soybean protein (solid equivalent) 2 fats and oils: water 1:0~
A standard ratio of 2.5:3 to 5 is used, optimally
20.5-1.5: 3.5-4.5. If the ratio of water to soybean protein is too low, the soybean protein will be difficult to hydrate, making it difficult to obtain a gel product with a good texture. '+S may be inefficient in obtaining a product with a chewy texture. Starch has an effect of preventing freeze denaturation when used in an amount of 10 to 50%, preferably 20 to 40%, based on soybean protein solids, and if additives such as starch are anhydrous, the amount of starch is equivalent to the amount of water absorbed. It is preferable to add the amount of water to be used in addition to the above-mentioned amount of water. In addition, seasonings, colorants, spices, surimi, meat base 1, gum, cold insodium, etc. can also be added to the soybean protein base.

大豆蛋白ペーストへの調味剤の浸透は外部から行い、こ
れは大豆蛋白ペースＩ・を調味剤を含有する液体又はペ
ースト中に置くことにより達成されるが、大豆蛋白ペー
スト中への調味剤の単なる練り込みでは、この発明の目
的を達成し難い。即ち、この浸透処理は、調味剤の内部
への浸透と共に大豆蛋白ペースト中の自由水及びこれに
熔解する成分を外部へ移動させて脱水する作用があるの
であって、単なる調味づけ以上の風味の向上、即ち、大
豆蛋白のもつニゲ味、シブ味を除去させる効果があり、
同時に食感をシコシコさせたものにするのに有効である
。調味剤は、例えば、醤油、味醋、食塩、砂糖、酢、味
噌、甜面醤、エキス類、化学調味料等であり、着色料も
含んでいてもよいが、目的とする製品によって、調味剤
の選択は多少異なる。即ち、例えば目的製品が蒲鉾様で
あり、白（、＜外観を望む場合は、調味料として醤油の
ような着色の原因になるものは用いないようにする。The infiltration of the seasoning into the soy protein paste is carried out externally, which is achieved by placing the soy protein paste I in a liquid or paste containing the seasoning, but the mere incorporation of the seasoning into the soy protein paste is It is difficult to achieve the purpose of this invention by kneading. In other words, this penetration treatment has the effect of penetrating the seasoning into the interior and moving the free water in the soybean protein paste and the components dissolved in it to the outside to dehydrate it, and it improves the flavor more than just seasoning. In other words, it has the effect of removing the bitter and bitter taste of soybean protein.
At the same time, it is effective in making the texture chewy. Examples of seasonings include soy sauce, miso, salt, sugar, vinegar, miso, bean paste, extracts, chemical seasonings, etc., and may also contain coloring agents, but seasonings vary depending on the intended product. The selection is somewhat different. That is, for example, if the desired product is kamaboko-like and a white appearance is desired, avoid using seasonings that cause coloring, such as soy sauce.

大豆蛋白ペーストを囲む調味液があまり希薄な液では効
果に乏しり、調味剤を含む溶液乃至ペースト中の調味剤
固形物の含量は通常１０％以上が望ましい。If the seasoning liquid surrounding the soybean protein paste is too dilute, the effect will be poor, and the content of seasoning solids in the solution or paste containing the seasoning agent is usually preferably 10% or more.

浸透させる時間は生地の厚さや温度により異なり、一般
に生地の厚さが厚い程、又、温度が低い稈長時間を要す
る。例えば生地の厚さが１５鰭である場合、浸漬温度が
５℃では１０〜２０時間、８０℃では１〜３時間が適当
である。但し、浸透途中の腐敗を防く目的では、浸透液
の濃度をかなり高くするか、或いは？Ｌ　ｌｒ温度を腐
敗の起こりやすい２５〜４５℃近辺の温度を避けるのが
望ましい。The time for infiltration varies depending on the thickness and temperature of the fabric, and generally, the thicker the fabric and the lower the temperature, the longer it takes. For example, when the thickness of the dough is 15 fins, the appropriate soaking temperature is 5°C for 10 to 20 hours, and 80°C for 1 to 3 hours. However, in order to prevent spoilage during penetration, the concentration of the penetration liquid should be made considerably high, or should the concentration of the penetration liquid be considerably high? It is desirable to avoid temperatures around 25 to 45°C where spoilage is likely to occur.

加熱は調味剤浸漬と同時またはその後行うが、調味剤の
浸透前に大豆蛋白ペーストを加熱凝固させたのでは、浸
透時間により長時間を要し、或いは、？＋Ｓさせる効果
が少ない。場合によっては調味剤浸漬前に乾燥をおこな
っても良いが、品温が８０゛Ｃ以上にならないような乾
燥が望ましい。Heating is done at the same time or after soaking in the seasoning, but if the soybean protein paste is heated and coagulated before soaking in the seasoning, it will take a long time to soak in the seasoning, or? There is little effect of +S. Depending on the case, drying may be performed before soaking in the seasoning, but it is desirable to dry the product so that the temperature does not exceed 80°C.

加熱手段は大豆蛋白を凝固させるに足るものであれば、
どのような手段でも採用できるが、好ましくは、水分の
逸散がないか又は穏やかである加熱手段、例えば密閉容
器中での加熱若しくは蒸し加熱が好ましい。大豆蛋白ゲ
ルが形成される前に、１００℃を越える油中での加熱の
ような、水分の逸散が急激におこる加熱手段を用いると
緻密な組織の製品を得難く、シコシコした食感を得るの
を阻害する。As long as the heating means is sufficient to coagulate the soybean protein,
Although any means can be employed, heating means that do not cause moisture loss or are gentle, such as heating in a closed container or steam heating, are preferred. If a heating method that causes rapid loss of moisture, such as heating in oil at temperatures exceeding 100°C, is used before the soy protein gel is formed, it will be difficult to obtain a product with a dense structure, resulting in a chewy texture. hinder one's ability to obtain.

斯くして得られた製品は、そのまま食べることができ、
或いは、加熱後冷凍したり、押し豆腐のような調理・加
工方法例えばカットして干縣状にする等は任意である。The product thus obtained can be eaten as is.
Alternatively, it is optional to freeze the tofu after heating, or to cook and process it like pressing tofu, for example, by cutting it into dried pieces.

〔実施例〕〔Example〕

実施例１及び比較例 粉末状分離大豆蛋白１部、水３．８部、大豆白絞油０．
８部、コーンスターチ０．１５部、及び味剤０．１部を
サイレントカッター中で混練して大豆蛋白ペースト（水
分約６８％）を調製した。この大豆蛋白ペーストを６５
鶴ｘ５５ｍｍＸ１５龍の大きさに成型し、濃口醤油：砂
糖：水の比率が５０　：　１０　：　５０からなる調味
液中に５℃で１５時間浸漬し、液滴を切って、８５°Ｃ
で２０分間蒸し加熱を行い、調味蛋白ゲル（水分約６２
％）を得た。このものは外観及び食感が押し豆腐に極め
て類似しており、特にシコシコした食感が良好で、風味
も良好であった。　　　　。Example 1 and Comparative Examples Powdered isolated soybean protein 1 part, water 3.8 parts, soybean white squeezed oil 0.
8 parts of cornstarch, 0.15 parts of corn starch, and 0.1 part of flavoring agent were kneaded in a silent cutter to prepare a soybean protein paste (water content about 68%). 65% of this soybean protein paste
Mold into the size of a crane x 55mm x 15 dragons, immerse in a seasoning solution containing dark soy sauce: sugar: water at a ratio of 50:10:50 for 15 hours at 5°C, cut into droplets, and heat at 85°C.
Steam and heat for 20 minutes for seasoned protein gel (moisture approx. 62%).
%) was obtained. This product had an appearance and texture very similar to pressed tofu, and had a particularly good chewy texture and good flavor. .

またこのものを凍結後解凍したが、食感、風味とも良好
な状態を保持していた。When this product was frozen and then thawed, it maintained good texture and flavor.

比較として、粉末状分離大豆蛋白１部、調味液（濃口醤
油：砂糖：水の比率が３：１：３２からなる調味液）３
６部、大豆白絞油０．８部、コーンスターチ０．１５部
、及び味剤０．１部をサイレントカッター中で混練して
大豆蛋白ペースト（水分約６２％）を調製し、これを、
８５℃で２０分間蒸し加熱を行い、調味蛋白ゲルを得た
。しかしこの比較製品は、食感がぼそついた感じであり
、又大豆の臭味が若干感じられ、本例製品の方が食感・
風味ともに優れていた。For comparison, 1 part of powdered isolated soy protein, 3 parts of seasoning liquid (seasoning liquid with a ratio of dark soy sauce: sugar: water of 3:1:32)
6 parts of white soybean oil, 0.8 parts of corn starch, and 0.1 part of flavoring agents were kneaded in a silent cutter to prepare a soybean protein paste (approximately 62% moisture).
Steaming and heating was performed at 85° C. for 20 minutes to obtain a seasoned protein gel. However, this comparison product had a lumpy texture and a slight soybean odor, and the example product had a better texture and
Both flavors were excellent.

実施例２ 粉末状分離大豆蛋白１部、水３．８部、大豆白絞油１部
、コーンスターチ０．３部、及び味剤０．１５部を用い
て大豆蛋白ペーストを調製して板付は成型すること、及
び、味醸風味剤２０部：砂糖１０部二食塩１０部：水８
０部からなる調味液中に浸漬する他は、実施例１に準じ
て、蒲鉾風蛋白ゲル食品を製造した。このものは、シコ
シコした食感に優れて良好であった。Example 2 A soybean protein paste was prepared using 1 part of powdered isolated soybean protein, 3.8 parts of water, 1 part of white soybean oil, 0.3 part of corn starch, and 0.15 part of flavoring agent, and molded with a plate. and 20 parts of flavoring agent: 10 parts of sugar 10 parts of salt: 8 parts of water
A kamaboko-style protein gel food was produced in the same manner as in Example 1, except that it was immersed in a seasoning solution containing 0 parts. This product had an excellent chewy texture and was good.

実施例３ 粉末状分離大豆蛋白１部、水３．８部、大豆白絞油０．
８部、コーンスターチ０．１５部、並びに味剤・香辛料
０．２部をサイレントカッター中で混練して大豆蛋白ペ
ーストをｉ製した。この大豆蛋白ペーストを半透性を有
する可食フィルム中に充填し、８５℃の雰囲気中で１５
分間乾燥しく品温７０℃未満）、乾燥後、濃口醤油３０
部：砂糖１０部：水５部部：味醗風味剤２０部からなる
調味液中に５℃で１５時間浸漬し１．液滴を切って、８
５℃で２０分間蒸し加熱を行い、ウィンナ−風の調味蛋
白ゲルを得た。このもののシコシコした食感は、実施例
２に比べると若干弱いものの、一応良好な食感といえる
ものであった。Example 3 1 part of powdered isolated soybean protein, 3.8 parts of water, 0.0 parts of white soybean oil.
8 parts of cornstarch, 0.15 parts of cornstarch, and 0.2 parts of flavoring agents and spices were kneaded in a silent cutter to prepare a soybean protein paste. This soybean protein paste was filled into a semipermeable edible film,
Dry for 30 minutes (temperature less than 70℃), then dark soy sauce 30℃
1. Soaked at 5°C for 15 hours in a seasoning liquid consisting of: 10 parts sugar: 5 parts water: 20 parts mirin flavoring agent. Cut the droplet, 8
Steaming and heating were performed at 5° C. for 20 minutes to obtain a wiener-like seasoned protein gel. Although the chewy texture of this product was slightly weaker than that of Example 2, it could be said to have a reasonably good texture.

実施例４ ８０℃の調味液中に２時間浸漬し、浸漬後の蒸し加熱を
行わない他は、実施例１に準じて調味蛋白ゲルを製造し
、押し豆腐様食品を得た。Example 4 A seasoned protein gel was produced in the same manner as in Example 1, except that it was immersed in a seasoning liquid at 80° C. for 2 hours and steaming and heating after immersion was not performed, and a pressed tofu-like food product was obtained.

〔効果〕〔effect〕

以上説明したように、この発明の方法によれば、シコシ
コした食感に優れた大豆蛋白ゲルを得ることができ、大
豆蛋白のもつニゲ味、渋味等の不妊臭味が除かれて、風
味も極めて良好である。加えて、従来の豆腐製造工程の
ような面倒な製造工程が不要であり、凝固剤の使用、圧
搾脱水のような工程も不要であり、澱粉類等を併用する
ことにより、凍結耐性にも優れている。As explained above, according to the method of the present invention, it is possible to obtain a soybean protein gel with an excellent chewy texture, and the infertility odor such as bitterness and astringency of soybean protein is removed, and the flavor is is also very good. In addition, there is no need for the troublesome manufacturing process of the conventional tofu manufacturing process, and there is no need for the use of coagulants or processes such as pressing and dehydration, and due to the combination of starches, etc., it has excellent freezing resistance. ing.

Claims (4)

【特許請求の範囲】[Claims] （１）大豆蛋白ペーストに外部から調味剤を浸透させ加
熱することを特徴とする調味蛋白ゲルの製造法。(1) A method for producing a seasoned protein gel, which comprises infiltrating a soybean protein paste with a seasoning agent from the outside and heating it. （２）大豆蛋白ペーストが油脂を含有する特許請求の範
囲第（１）項記載の製造法。(2) The manufacturing method according to claim (1), wherein the soybean protein paste contains oil and fat. （３）大豆蛋白ペーストが澱粉類を含有する特許請求の
範囲第（１）項記載の製造法。(3) The manufacturing method according to claim (1), wherein the soybean protein paste contains starches. （４）加熱後冷凍する特許請求の範囲第（１）項記載の
製造法。(4) The manufacturing method according to claim (1), which comprises heating and then freezing.