JPS6291151A - Food like frying without coating - Google Patents
Food like frying without coatingInfo
- Publication number
- JPS6291151A JPS6291151A JP60231963A JP23196385A JPS6291151A JP S6291151 A JPS6291151 A JP S6291151A JP 60231963 A JP60231963 A JP 60231963A JP 23196385 A JP23196385 A JP 23196385A JP S6291151 A JPS6291151 A JP S6291151A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- protein material
- fried
- fibers
- food
- 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
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】 本発明ばから揚げ様食品を提供するものである。[Detailed description of the invention] The present invention provides fried pork-like foods.
更に詳しくは層状或いは繊維状構造に、優れたプロ・７
り状蛋白素材をフライしてなるから揚げ様食品に関する
。For more details, we recommend using an excellent professional 7 for layered or fibrous structures.
This invention relates to a fried-like food prepared by frying a rippling-like protein material.
（従来技術）
従来から肉様食品をフライする方法が多く試みられてい
る。これらの肉様食品は、所謂繊維状蛋白、構造状蛋白
、組識状蛋白或いはこれらを粘着剤等でブロック状に加
工したもの等が知られている。(Prior Art) Many methods of frying meat-like foods have been tried in the past. These meat-like foods include so-called fibrous proteins, structural proteins, tissue proteins, and products processed into blocks using adhesives or the like.
一方、２軸スクリュー押出機が先端技術の一つとしてわ
が国に導入されて以来特開昭ＧＯ−９４５２、特開昭６
０−１９９３７４ 、特開昭６０−１９９３５９ 、特
開昭６０−１９９３５０ 、特開昭６０−１９９３７４
、特開昭６０−１９９３７６他の種々の試みがなされ
ている。On the other hand, since the twin-screw extruder was introduced to Japan as one of the cutting-edge technologies,
0-199374, JP-A-60-199359, JP-A-60-199350, JP-A-60-199374
, JP-A-60-199376 and other various attempts have been made.
しかし２軸スクリュー押出機を用いて層状或いは繊維状
に裂くことができ、各々の層又は繊維は更に細かく繊維
状に裂くことのできるブロック状蛋白素材をＭＬするこ
とや、これをフライしてから揚げ様食品を得ることは知
られていない。However, it is possible to use a twin-screw extruder to split the block-shaped protein material into layers or fibers, and each layer or fiber can be further split into finer fibers. It is not known to obtain fried-like foods.
又一方、から揚げ様食品として特開昭５６−１５４９６
８等、から揚げ様食品の製造法として特開昭５７−１２
９６６０等が知られている。On the other hand, as a fried food, Japanese Patent Application Laid-Open No. 56-15496
8th place, JP-A-57-12 as a method for producing fried chicken-like foods
9660 etc. are known.
（目的）
本発明者等は、限り無くから揚げに近いから揚げ様食品
を目的とした。又、植物性のから揚げ様食品を目的とし
た。(Purpose) The present inventors aimed to create a fried chicken-like food that is as close to fried chicken as possible. Moreover, the aim was to produce a vegetable-based fried chicken-like food.
（構成）
本発明者等は２軸スクリュー押出機を用いて種々の肉様
蛋白素材を製造し、これらをフライしてから揚げ様食品
を試作するなかで、層状或いは繊維状に裂くことができ
、各々の眉又は繊維は更に細かく繊維状に裂くことので
きるブロック状蛋白素材の製造に成功し、これをフライ
したものが極めてから揚げに近似している知見を得て本
発明を完成するに到った。即ち、本発明は指で層状或い
は繊維状に裂くことができ、各々の層又は繊維は更に細
かく繊維状に裂くことのできるブロック状蛋白素材をフ
ライしてなるから揚げ様食品である。(Structure) The present inventors manufactured various meat-like protein materials using a twin-screw extruder, fried these materials, and while prototyping fried-like foods, discovered that they could be torn into layers or fibers. , we succeeded in producing a block-shaped protein material in which each eyebrow or fiber can be torn into finer fibers, and we obtained the knowledge that fried protein material is extremely similar to fried chicken, and completed the present invention. It has arrived. That is, the present invention is a fried-like food product made by frying a block-shaped protein material that can be torn into layers or fibers with fingers, and each layer or fiber can be torn into finer fibers.
本発明のブロック状蛋白素材は指で層状或いは繊維状に
裂くことができ、各々の層又は繊維は更に細かく繊維状
に裂くことのできる組織を有するところに、これをフラ
イしたとき肉様の食感に極めて近いから揚げ様食品を得
ることができる特徴を存する。The block-shaped protein material of the present invention can be torn into layers or fibers with fingers, and each layer or fiber has a structure that can be torn into finer fibers, which results in a meat-like food when fried. It has the characteristic that it is possible to obtain fried-like foods with extremely close texture.
又、本発明のブロック状蛋白素材は油糧種子蛋白及び小
麦グルテンを主成分とし、両者の比が前者９５〜２０重
量部に対し後者５〜８０重量部であるものが好適である
。油糧種子蛋白のみからなる繊維状構造に優れた蛋白素
材に比べ小麦グルテンを更に含むことにより肉に極めて
近い食感を与えるものである。Further, the block-shaped protein material of the present invention preferably contains oilseed protein and wheat gluten as main components, and the ratio of the two is 95 to 20 parts by weight of the former and 5 to 80 parts by weight of the latter. Compared to a protein material with an excellent fibrous structure consisting only of oilseed protein, it further contains wheat gluten, giving it a texture that is extremely similar to meat.
以上のような指で層状或いは繊維状に習くことができ、
各々の層又は繊維は更に細かく繊維状に裂くことのでき
るブロック状蛋白素材の製造法の一つを例示する。You can learn layered or fibrous with the above fingers,
This exemplifies one method for producing a block-shaped protein material in which each layer or fiber can be further divided into fine fibers.
例えば、油糧種子蛋白、小麦グルテン及び水を主成分と
する蛋白含有混合物を２軸スクリュー押出機を用い加圧
加熱下に押し出して得ることができる。ここに、蛋白含
有混合物は大豆、菜種、綿実、落花生、ゴマ、向日葵、
コーン等の油糧種子蛋白、小麦グルテン及び水を主成分
とする。又、油糧種子蛋白と小麦グルテンの重量比は９
５：５〜２０ ： ８０が適当である。蛋白素材中の蛋
白含量は、乾物換算で４０重量％（以下％）以上が好ま
しい。For example, it can be obtained by extruding a protein-containing mixture whose main components are oilseed protein, wheat gluten, and water under pressure and heat using a twin-screw extruder. Here, the protein-containing mixture is soybean, rapeseed, cottonseed, peanut, sesame, sunflower,
The main ingredients are oilseed proteins such as corn, wheat gluten, and water. Also, the weight ratio of oilseed protein to wheat gluten is 9
A ratio of 5:5 to 20:80 is appropriate. The protein content in the protein material is preferably 40% by weight (hereinafter referred to as %) or more in terms of dry matter.
蛋白含量が高い程歯ごたえのある蛋白素材となり、又膨
化が大きい程柔らかい食感の蛋白素材となるので蛋白含
量、膨化等の調整により得られるから揚げ様食品の食感
を調整できる。又、蛋白素材は穀粉類、澱粉類等の炭水
化物、セルロース等の繊維質、カラギーナン等のガム質
、調味料、香辛料、着香料、油脂及びその他の食品添加
物等を含むこともできる。加圧は通常約５〜１５０ｋｇ
／ｃｌＩ！程度が適当であり、加熱は先端部の温度を
通常１００〜３００°Ｃ１好ましくは１３０〜２５０″
Ｃ程度が適当である。The higher the protein content, the more chewy the protein material will be, and the greater the swelling, the softer the texture of the protein material, so the texture of fried foods can be adjusted by adjusting the protein content, swelling, etc. The protein material can also include carbohydrates such as flour and starch, fibers such as cellulose, gums such as carrageenan, seasonings, spices, flavorings, oils and fats, and other food additives. Pressurization is usually about 5 to 150 kg
/clI! The degree of heating is appropriate, and the temperature of the tip is usually 100 to 300°C, preferably 130 to 250".
A grade of C is appropriate.
尚、このとき２軸スクリュー押出機内で加圧加熱下に剪
断力を充分作用させて押し出すと前述したｔ旨で層状或
いは繊維状に裂くことができ、各々の層又は繊維は更に
細かく繊維状に裂くことのできるブロック状蛋白素材が
得られ易い。例えば■先端熔融部のスクリューの相対周
速度を３０ｃｍ／ｓｅｃ以上としたり、■先端熔融部の
スクリューの形状をパイナツプルスクリュー及び／又は
ニーディングディスクにしたり、■その他シリンダーの
形状を剪断力が充分かかる形状にしたり、■これらの手
段を適宜組み合わせる等の態様を挙げることができる。At this time, if it is extruded in a twin-screw extruder under pressure and heat while applying sufficient shearing force, it can be torn into layers or fibers as described above, and each layer or fiber is further divided into finer fibers. A block-shaped protein material that can be torn apart is easily obtained. For example, ■ the relative circumferential speed of the screw in the tip melting section is set to 30 cm/sec or more, ■ the shape of the screw in the tip melting section is a pineapple screw and/or a kneading disk, and ■ the shape of the cylinder is changed to accommodate shearing force. For example, the shape may be sufficiently formed, or (2) these means may be appropriately combined.
但し、スクリューの相対周速度とは、（ａｌスクリュー
のシリンダーに対する線速度、（ｂｌスクリューの他の
スクリューに対する線速度を言い、３０ｃｍ／ｓｅｃ以
上とはその最大線速度を言う。また、剪断力は、スクリ
ューの径、形及びシリンダーとの間隙、シリンダーの形
等により異なり、剪断力を強くする態様が好ましい。又
、先端ダイの厚さにより得られるブロック状蛋白素材の
膨化の度合を調整することができ、通常約２〜１０ｍｍ
程度の幅のスリット状ダイの場合、ダイの厚さは１〜１
５ｍｍ。However, the relative circumferential speed of the screw refers to the linear speed of the (Al screw with respect to the cylinder), (the linear speed of the BL screw with respect to other screws, and 30 cm/sec or more refers to the maximum linear speed. Also, the shear force is , the diameter and shape of the screw, the gap with the cylinder, the shape of the cylinder, etc., and it is preferable to increase the shearing force.Also, the degree of swelling of the block-shaped protein material obtained can be adjusted by the thickness of the tip die. is possible, usually about 2 to 10 mm
In the case of a slit-shaped die with a width of
5mm.
好ましくは２〜８ｍｍ程度が柔らかい内的食感のから揚
げ様食品に適している。ダイの厚さはスリットの幅或い
は孔径に比例して大きくすることもできる。Preferably, a thickness of about 2 to 8 mm is suitable for fried chicken-like foods with a soft internal texture. The die thickness can also be increased in proportion to the slit width or hole diameter.
このようにして得られたブロック状蛋白素材をフライし
たから揚げ様食品は食感がから揚げに近似し、を旨で裂
くと層状或いは繊維状に褒くことができ、各々の層又は
繊維は更に細かく繊維状に裂くことのできるものであり
肉繊維に近似するものである。ブロック状蛋白素材をか
ら揚げ様にフライする方法は、ブロック状蛋白素材をそ
のまま、或いは調味して所望によりパン粉、から揚げ用
の粉をまぶしフライする等公知の方法を利用することが
できる。Karaage-like food obtained by frying the block-shaped protein material obtained in this way has a texture similar to that of fried chicken, and when it is torn with a knife, it can be divided into layers or fibers, and each layer or fiber is It can be torn into finer fibers and is similar to meat fibers. As for the method of frying the block-shaped protein material in a karaage-like manner, known methods can be used, such as frying the block-shaped protein material as it is, or seasoning it and coating it with breadcrumbs or karaage flour if desired.
（実施例） 以下実施例により本発明の実施態様を説明する。(Example) Embodiments of the present invention will be described below with reference to Examples.
実施例１
脱脂大豆７Ｏｆｆｉ量部、小麦グルテン３０重量部及び
水４０重量部からなる原料を２軸スクリュー押出機（同
形軸のスクリューを２軸用い、その１軸の直径をＤ、長
さをＬとするとＬ ／Ｄ ＝１４．４．原料投入口及び
中央部をすぎる箇所までボールスクリューを用い、先端
部はパイナツプルスクリュー及びニーディングディスク
を用いた。スクリューの回転方向は同一方向とした。ダ
イはスリット状ダイ （３ｍｍＸ１５ ｍｍの口径、
厚さ６ ｍｍ）を用い、押出機の先端部温度１５０〜１
７０℃、スクリュー回転数３０ＯＲ，Ｐ、Ｍ、にて押出
機先端に取り付けたダイより押し出しながらカックーで
約３ ｃｍの長さに切り、ブロック状蛋白素材を得、湯
戻し品１００重量部（以下部）に対し、濃口醤油１０部
、砂糖６部、日本酒８部、水６０部、ジンジャ−パウダ
ー０．２部、ブイヨン１部からなる調味液で煮込んで調
味し、から揚げ粉をまぶし１８０〜２００℃で１〜２分
フライしてから揚げ様食品を得た。Example 1 A raw material consisting of 7 parts by weight of defatted soybeans, 30 parts by weight of wheat gluten, and 40 parts by weight of water was extruded using a twin-screw extruder (using two screws with the same shape, the diameter of one shaft was D and the length was L). Then, L /D = 14.4. A ball screw was used up to a point past the raw material inlet and the center, and a pineapple screw and a kneading disk were used at the tip. The screws were rotated in the same direction. The die is a slit die (3 mm x 15 mm diameter,
6 mm), and the extruder tip temperature was 150 to 1
While extruding through a die attached to the tip of the extruder at 70°C and screw rotation speeds of 30 OR, P and M, cut into approximately 3 cm lengths using a cuckoo to obtain a block-shaped protein material. part), simmered and seasoned with a seasoning liquid consisting of 10 parts of dark soy sauce, 6 parts of sugar, 8 parts of Japanese sake, 60 parts of water, 0.2 parts of ginger powder, and 1 part of bouillon, then sprinkled with fried chicken powder. Fried food was obtained after frying at 200°C for 1-2 minutes.
鶏肉を同様に調味・フライしてから揚げを得、から揚げ
様食品と食べ比べてみた。１０名のパネラ−中７名ばか
ら揚げ様食品のほうが美味しいと答え、残り３名は同等
と答えた。から揚げ様食品を指で裂くと層状に剥がすこ
とができ、更に細かい繊維に裂くことができた。I seasoned and fried chicken in the same way to obtain fried chicken, and compared it with fried chicken. Of the 10 panelists, 7 answered that the bakaraage-like food was more delicious, and the remaining 3 answered that it was the same. By tearing the karaage-like food with one's fingers, it was possible to peel it off in layers and further tear it into fine fibers.
実施例２
脱脂大豆６０部、小麦グルテン４０部の混合物を２５ｋ
ｇ／Ｈｒでホッパーから押出機投入口へ供給し、水を９
４！／ｌｌｒで連続的に加水しながら実施例１と同様の
押出機及びスクリューを用い、ダイを２ｍｍｘ１０ｍｍ
のスリット状とし厚さＬを３１）Ｉｍ、６ＩＩＩＩ
Ｉ、１０Ｉｌｌｌに変えてブロック状蛋白素材を製造し
た。Example 2 25k of a mixture of 60 parts of defatted soybeans and 40 parts of wheat gluten
Water is supplied from the hopper to the extruder input port at a rate of 9 g/Hr.
4! Using the same extruder and screw as in Example 1 while continuously adding water at 1/llr, the die was 2 mm x 10 mm.
slit shape and the thickness L is 31) Im, 6III
A block-shaped protein material was produced by changing to I and 10Illl.
押出機の先端部温度１６０〜１６５℃、スクリュー回転
数２０ＯＲ，Ｐ、Ｍ、 とじた。The temperature at the tip of the extruder was 160 to 165°C, and the screw rotation speed was 20 OR, P and M. The extruder was closed.
実施例１と同様にフライしてから揚げ様食品を得た。A fried-like food product was obtained by frying in the same manner as in Example 1.
Ｌ ＝１０ｍｍのものは組織が蜜で鶏のから揚げには遠
く寧ろ貝柱等の魚介類、牛肉、練肉のから揚げに近い食
感を呈した。The texture of the one with L = 10 mm was honey-like structure, and the texture was far from that of fried chicken, but rather similar to that of fried seafood such as scallops, beef, and fried meat.
Ｌ ＝６ｍｍのものは適度に膨化し、比較的組織が蜜で
鶏のから揚げに近い食感を呈した。The one with L = 6 mm expanded moderately, had a relatively honey-like structure, and had a texture similar to that of fried chicken.
Ｌ＝３１ＩＩＩ１）のものはよくに膨化し、組織が比較
的粗で鶏のから揚げに近い食感を呈した。The product with L=31III1) puffed well, had a relatively coarse structure, and had a texture similar to that of fried chicken.
（効果）
以上詳述したように、本発明により植物性のから揚げ様
食品が可能になったものであり、健康食品時代に寄与す
ることができるものである。(Effects) As detailed above, the present invention has made it possible to produce a vegetable-based fried food, which can contribute to the era of health foods.
Claims (3)
層又は繊維は更に細かく繊維状に裂くことのできるブロ
ック状蛋白素材をフライしてなるから揚げ様食品。(1) A fried-like food made by frying a block-shaped protein material that can be torn into layers or fibers with fingers, and each layer or fiber can be further torn into finer fibers.
テンを主成分とし、両者の比が前者９５〜２０重量部に
対し後者５〜８０重量部である特許請求の範囲第（１）
項記載のから揚げ様食品。(2) Claim No. 1, wherein the block-shaped protein material contains oilseed protein and wheat gluten as main components, and the ratio of the two is 95 to 20 parts by weight of the former and 5 to 80 parts by weight of the latter.
Karaage-like foods listed in Section 1.
テン及び水を主成分とする蛋白含有混合物を２軸スクリ
ュー押出機を用い加圧加熱下に押し出して得られるブロ
ック状蛋白素材である特許請求の範囲第（１）項記載の
から揚げ様食品。(3) A patent in which the block-shaped protein material is obtained by extruding a protein-containing mixture whose main components are oilseed protein, wheat gluten, and water under pressure and heat using a twin-screw extruder. A fried chicken-like food according to claim (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60231963A JPS6291151A (en) | 1985-10-16 | 1985-10-16 | Food like frying without coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60231963A JPS6291151A (en) | 1985-10-16 | 1985-10-16 | Food like frying without coating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6291151A true JPS6291151A (en) | 1987-04-25 |
| JPH044857B2 JPH044857B2 (en) | 1992-01-29 |
Family
ID=16931793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60231963A Granted JPS6291151A (en) | 1985-10-16 | 1985-10-16 | Food like frying without coating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6291151A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS60221041A (en) * | 1984-04-18 | 1985-11-05 | Fuji Oil Co Ltd | Preparation of protein material |
-
1985
- 1985-10-16 JP JP60231963A patent/JPS6291151A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS60221041A (en) * | 1984-04-18 | 1985-11-05 | Fuji Oil Co Ltd | Preparation of protein material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH044857B2 (en) | 1992-01-29 |
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