JPS63309158A - Production of japanese food - Google Patents
Production of japanese foodInfo
- Publication number
- JPS63309158A JPS63309158A JP62147297A JP14729787A JPS63309158A JP S63309158 A JPS63309158 A JP S63309158A JP 62147297 A JP62147297 A JP 62147297A JP 14729787 A JP14729787 A JP 14729787A JP S63309158 A JPS63309158 A JP S63309158A
- Authority
- JP
- Japan
- Prior art keywords
- food
- japanese
- bundled
- texture
- fried
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000010409 thin film Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 12
- 230000000887 hydrating effect Effects 0.000 claims abstract description 5
- 239000000835 fiber Substances 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 235000012149 noodles Nutrition 0.000 abstract description 8
- 235000013527 bean curd Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021058 soft food Nutrition 0.000 abstract 1
- 239000002344 surface layer Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 17
- 238000010438 heat treatment Methods 0.000 description 10
- 108010073771 Soybean Proteins Proteins 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 210000004379 membrane Anatomy 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000019710 soybean protein Nutrition 0.000 description 7
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000098338 Triticum aestivum Species 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
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は新規な組織・食感を有する揚げ様の和風食品を
提供するものである。詳しくは、外部が揚様の組織・食
感を有しながらも、内部はほぼ同心円状に薄く膜状に裂
ける薄膜を束ねた構造を有し、軽く、しなやかや組織・
食感を有する和風食品の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention provides a fried-like Japanese food having a novel structure and texture. Specifically, while the outside has a fried-like structure and texture, the inside has a structure made up of thin membranes that tear almost concentrically into thin membranes, making it light and supple.
This invention relates to a method for producing Japanese-style foods with texture.
（従来技術）
従来から豆腐をフライしたり、大豆蛋白、油及び水を均
質化してなる大豆蛋白エマルジョンをフライする等して
揚げを製造する方法が知られている。１揚、１揚、ガン
モドキ等の揚げは内部は膨化したり、未膨化の豆腐のま
まであったりするものの、表皮は膨化し硬化しているも
のである。(Prior Art) Methods for producing fried foods are conventionally known, such as frying tofu or frying a soybean protein emulsion made by homogenizing soybean protein, oil, and water. When fried tofu such as 1-age, 1-age, Ganmodoki, etc., the inside may be puffed or remain as unpuffed tofu, but the outer skin is puffed and hardened.
本発明のように、表皮は揚種に硬化しているが、内部は
湯葉を巻いたような軽く、しなやかな食感を有する和風
食品は知られていない。As in the present invention, there is no known Japanese-style food that has a hardened outer skin, but has a light, supple texture similar to that of rolled bean curd on the inside.
又、特開昭６２−５５０４６には、高密多層構造を有す
る肉様蛋白素材を水和して油で炒めてコンビーフ様のも
のが得られることが開示されているが、これは高密なう
えに、多層構造しか有しない為重い食感・組織のコンビ
ーフ様のものしか得られない。Furthermore, JP-A No. 62-55046 discloses that corned beef-like material can be obtained by hydrating a meat-like protein material having a high-density multilayer structure and frying it in oil. Because it only has a multilayer structure, it can only produce corned beef-like texture and structure with a heavy texture.
（目的）
本発明者等は和風惣菜やうどん、ラーメン等のか類の具
材等に利用できる新規な揚げ様の和風食品を目的とした
。(Purpose) The present inventors aimed to create a novel fried-like Japanese food that can be used as an ingredient for Japanese-style side dishes, udon noodles, ramen noodles, and other seafood.
（構成）
本発明者等は組織状大豆蛋白を製造する２軸エクストル
ーダーの研究の過程で、油糧種子蛋白及び特定割合の澱
粉を主成分とする原料を水系下に２軸エクストルーダー
を用い加圧加熱処理しダイより押し出せば、別段煮る等
しなくとも、単なる湯戻しで軽く、しなやかな食感を有
する束膜状食品が容易に得られるという知見を得た。こ
の湯戻しした束膜状食品は、湯戻り後軽く、しなやかな
組織・食感を有し、押し出し方向に対する縦断面及び横
断面が多孔状構造を有しながらも、湯戻しすると、押し
出し方向に（ほぼ同心円状に）薄く膜状に容易に裂ける
薄膜を束ねたような薄膜の莱膜状構造を有し、更にこの
薄膜が押し出し方向に！Ｉ繊維状に細か（裂ける細繊維
状構造を有する束膜状食品で、これをフライしたり、炒
めたりする等油加熱処理すれば、外部が揚種の組織・食
感を有しながらも、内部はほぼ同心円状に薄く膜状に裂
ける薄膜を束ねた構造を有し、軽く、しなやかな組織・
食感を有する揚げ様の和風食品が得られる知見を得て本
発明を完成するに到った。(Structure) In the course of research on a twin-screw extruder for producing textured soybean protein, the present inventors used a twin-screw extruder to feed raw materials mainly composed of oilseed protein and a specific proportion of starch under an aqueous system. It has been found that by pressurizing and heating the food and extruding it through a die, it is possible to easily obtain a bundled film-like food product with a light and supple texture by simply reconstitution in hot water, without the need for additional boiling. This rehydrated bundle film-like food has a light and supple structure and texture after being rehydrated, and although it has a porous structure in the vertical and cross sections in the extrusion direction, when rehydrated in hot water, it It has a lamina-like structure of thin films that are easily torn into thin films (almost concentrically), and this thin film extends in the extrusion direction! It is a bundled film-like food with a fine fibrous structure that splits into fine fibers.If it is heated in oil, such as by frying or stir-frying, it will have the structure and texture of fried seeds on the outside. The interior has a structure consisting of a bundle of thin membranes that are split almost concentrically into thin membranes, and has a light and supple structure.
The present invention was completed based on the knowledge that a fried-like Japanese food with texture can be obtained.
即ち、本発明は湯戻しすると、ほぼ同心円状に薄く膜状
に裂ける薄膜を束ねた構造を有する束膜状食品を水和し
油加熱処理することを特徴とする和風食品の製造法であ
る。That is, the present invention is a method for producing a Japanese-style food, which is characterized by hydrating a bundled film-like food having a structure of a bundle of thin films that tear into thin films approximately concentrically when rehydrated in hot water, and then heat-treating the food in oil.
本発明に用いる束膜状食品は、水和状態で薄膜を束ねた
構造を有する束膜状食品が適当であり、好ましくはこの
薄膜が更に繊維状に裂ける繊維状構造を有するものが適
当である。かかる束膜状食品は例えば油糧種子蛋白１重
量部、澱粉０．１７〜０゜７６重量部を水系下に２軸エ
クストルーダーを用い加圧加熱処理しダイより押し出し
て得ることができる。The bundled film-like food used in the present invention is suitably a bundled film-like food that has a structure in which thin films are bundled together in a hydrated state, and preferably one that has a fibrous structure in which the thin film is further split into fibers. . Such a bundled film-like food can be obtained, for example, by subjecting 1 part by weight of oilseed protein and 0.17 to 0.76 parts by weight of starch to pressure and heat treatment in an aqueous system using a twin-screw extruder, and extruding the product through a die.
ここに、油種種子蛋白は大豆、菜種、落花生等の加熱凝
固性蛋白若しくはこれらの蛋白を含むものが適当である
。特に大豆蛋白は入手の容易性、経済性より好適である
。例えば大豆蛋白は脱脂大豆粉（若しくはフレーク）、
濃縮大豆蛋白、分離大豆蛋白或いはこれらとオカラ等の
繊維成分とを組み合わせて用いることができる。加熱凝
固性蛋白と加熱非凝固性蛋白（例えばカゼイン）や加熱
凝固性の低い蛋白（例えば水解した蛋白）とを併用する
と食感を柔らかくしたり、喉通りをよ（したりすること
ができる。Here, the oilseed protein is suitably a heat-coagulable protein of soybean, rapeseed, peanut, etc., or a protein containing these proteins. In particular, soybean protein is preferred due to its ease of availability and economical efficiency. For example, soy protein is defatted soy flour (or flakes),
Concentrated soybean protein, isolated soybean protein, or a combination of these and a fiber component such as okara can be used. By using a heat-coagulable protein together with a heat-non-coagulable protein (such as casein) or a protein with low heat-coagulability (such as hydrolyzed protein), the texture can be softened and the food will be easier to swallow.
澱粉は米、小麦、玉蜀黍等の穀類の粉、これらから得ら
れる澱粉、馬鈴薯、さつまいも、キャフサバ等の芋類、
これらから得られる澱粉、その他種々の加工澱粉等を用
いることができる。澱粉は束膜状食品の膨化（断面多孔
性）と膜状組織（押し出し方向の薄膜状剥離性）の賦与
と同時に蛋白との相乗効果により軽く、しなやかな食感
の賦与に効果がある。Starch is flour of grains such as rice, wheat, and corn, starch obtained from these grains, potatoes such as potatoes, sweet potatoes, and mackerel,
Starches obtained from these and various other processed starches can be used. Starch is effective in imparting swelling (cross-sectional porosity) and membranous structure (thin film-like peelability in the direction of extrusion) to bundled film-like foods, and at the same time, imparting a light and supple texture due to its synergistic effect with protein.
油糧種子蛋白及び澱粉の割合は、油糧種子蛋白１重量部
に対し澱粉０．１７〜０．７６重量部（好ましくは０．
２５〜０．６１重量部）が適当である。The ratio of oilseed protein and starch is 0.17 to 0.76 parts by weight (preferably 0.76 parts by weight of starch) per 1 part by weight of oilseed protein.
25 to 0.61 parts by weight) is suitable.
又、原料中水分は通常２０〜３０重量％が好ましい。Further, the moisture content in the raw material is usually preferably 20 to 30% by weight.
水分が少ないと膨化しやすいが焦げやすい傾向にあり、
水分が多いと膨化が抑えられ、食感的なかるさか弱くな
り好ましくない。If there is little moisture, it will expand easily, but it will also tend to burn easily.
If there is too much moisture, puffing will be suppressed and the texture will be dull and weak, which is not desirable.
前記原料を２軸エクストルーダーを用い加圧加熱下に処
理しダイより押し出して束膜状食品を得る。The raw material is treated under pressure and heat using a twin-screw extruder and extruded through a die to obtain a bundled film-like food.
加圧は通常ダイ前部で約１０〜５０ｋｇ／ａｎ！が適当
である。Pressure is usually about 10 to 50 kg/an at the front of the die! is appropriate.
加熱は２軸工クストルーダー〇バレル前半部を約７０〜
１）０℃、加熱部を約１００〜１７０℃、先端熔融部を
約１４０〜１８０℃とすることが適当である。Heating the first half of the barrel of the two-shaft Kustruder at about 70~
1) It is appropriate to set the temperature to 0°C, the heating part to about 100 to 170°C, and the tip melting part to about 140 to 180°C.
あまり加熱の温度が高いと焦げやす（なり好ましくない
。If the heating temperature is too high, it will easily burn (which is not desirable).
ダイはスリットダイ、丸ダイに限らず任意の形状のダイ
を用いることができる。又、ダイの大きさも自由である
。The die is not limited to a slit die or a round die, but a die of any shape can be used. Furthermore, the size of the die is also free.
尚、束膜状食品は従来の繊維状蛋白や組織状蛋白に比ベ
ダイから押しだされても極めて柔らかく、膨化した多孔
構造が、プレスすれば容易に付着してしまうほどである
。従って、ダイの出口にガイドを設けることにより好み
の形状（断面）に成形された束膜状食品を連続的に得る
ことができる。Incidentally, compared to conventional fibrous proteins and textured proteins, the bundled membrane-like food is extremely soft even when extruded from the vegetable stock, and its swollen porous structure easily sticks to it when pressed. Therefore, by providing a guide at the exit of the die, it is possible to continuously obtain a bundled film-like food product formed into a desired shape (cross section).
例えばガイドをダイの出口の口径より２００〜８００％
程度大きい好みの型（円、楕円、正方形、長方形、星型
等任意の型）にすることができる。For example, the guide should be 200 to 800% smaller than the diameter of the die exit.
It can be made into any desired shape (circle, oval, square, rectangle, star shape, etc.) as large as you like.
得られる束膜状食品は横断面、縦断面共にスポンジの如
き多孔性の膨化構造を示すものの、湯戻し後、吐出方向
に膜状に裂ける薄膜集合構造を有する。これは、蛋白と
澱粉が加熱下に層流してダイを通過し膨化して組織化さ
れる際に、蛋白の組織化と澱粉の組織化がミクロ的に層
流方向に層状に形成された為、湯戻しにより澱粉部分は
糊状に熔解するが蛋白の組織はそのまま残る為、流れに
対してほぼ同心円状に形成された蛋白の組織が薄膜状に
剥離できるものと推察される。更に薄膜は、しわしわの
状態であるが、荷作り等に用いるスプリットファイバー
の如き吐出方向に繊維状に裂ける繊維方向性に富んだも
のである。Although the obtained bundled film-like food exhibits a porous, expanded structure similar to a sponge in both the cross-sectional and longitudinal sections, it has a thin film-aggregated structure that rips into films in the discharge direction after being rehydrated in hot water. This is because when protein and starch flow laminarly under heating, pass through a die, expand, and become organized, the protein organization and starch organization are microscopically formed into layers in the laminar flow direction. When the starch is rehydrated in hot water, it melts into a paste-like state, but the protein structure remains intact, so it is assumed that the protein structure, which is formed almost concentrically with respect to the flow, can be peeled off into a thin film. Further, although the thin film is in a wrinkled state, it is a film with high fiber directionality that is torn into fibers in the discharge direction, such as split fibers used for packing.
本発明の和風食品は束膜状食品を水和後油加熱処理して
得ることができる。The Japanese-style food of the present invention can be obtained by hydrating a bundled film-like food and then heat-treating it with oil.
水和は油加熱処理して得られる和風食品の内部が薄膜状
に裂けるに十分な量の水和であればよく、水切り等は自
由であり、通常油加熱処理前の束膜状食品の水分が４０
〜９５重量％（好ましくは５０〜８５重量％）が適当で
ある。The amount of hydration is sufficient to tear the inside of the Japanese-style food obtained by oil heat treatment into a thin film, and the water can be freely drained. is 40
~95% by weight (preferably 50-85% by weight) is suitable.
油加熱処理はフライしたり軽く炒める等して束膜状食品
の表皮を揚げ様にすればよい。束膜状食品の大きさ、水
分含量、目的とする和風食品のタイプにもよるが、通常
１００〜２００℃（好ましくは１２０〜１８０℃）で１
０秒〜１０分（好ましくは２０秒〜５分）で十分である
。例えば、揚げやガンモドキ等の製造に用いる公知の方
法は１２０℃前後の油温での「のばし」、次ぎに１６０
℃前後の温度での「からし」という２段乃至多段フライ
を行うが、本発明は格別このようなフライ方式を用いな
くても揚げ様の和風食品を得ることができる。勿論、か
かる公知の１段フライ、多段フライ、減圧フライ等を用
いることは自由である。The oil heat treatment can be carried out by frying or lightly stirring to make the skin of the bundled membrane-like food look like fried food. It depends on the size of the bundled membrane food, the moisture content, and the type of Japanese-style food intended, but it is usually heated at 100 to 200°C (preferably 120 to 180°C).
0 seconds to 10 minutes (preferably 20 seconds to 5 minutes) is sufficient. For example, a known method used for producing fried foods, ganmodoki, etc. is "stretching" at an oil temperature of around 120℃, then 160℃
Although two-stage or multi-stage frying of "mustard" is carried out at a temperature of about 0.degree. C., the present invention makes it possible to obtain a fried-like Japanese food without using such a frying method. Of course, you are free to use such known single-stage frying, multi-stage frying, vacuum frying, etc.
得られる和風食品は外部が揚種の組織・食感を有しなが
らも、内部はほぼ同心円状に薄く膜状に裂ける薄膜を束
ねた構造を有し、軽く、しなやかや組織・食感を有する
。あたかも湯葉を巻き重ねたものの外部が揚げであるよ
うな、しなやかな食感を有し、油加熱処理により大豆由
来の嫌な風味は感じられず、煮込み惣菜、ラーメン、う
どん等のか類の具材等種々の和風惣菜として利用できる
ものである。The resulting Japanese-style food has the structure and texture of fried rice on the outside, but the interior has a structure made up of bundles of thin membranes that tear almost concentrically, giving it a light, supple texture and texture. . It has a supple texture, as if the outer layer of rolled yuba (yuba yuba) has been fried, and due to the heat treatment in oil, there is no unpleasant flavor derived from soybeans, making it a great ingredient for stewed side dishes, ramen, udon, etc. It can be used as a variety of Japanese-style side dishes.
又、本発明の和風食品は乾燥（熱風乾燥、凍結乾燥、マ
イクロウニイブ乾燥等）して保存することができ、湯戻
しして食品素材として利用することもできる。Furthermore, the Japanese food of the present invention can be stored by drying (hot air drying, freeze drying, microunib drying, etc.), and can also be reconstituted with hot water and used as a food material.
（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
欠配原料を実験用２軸エクストルーダー（Ｌ／Ｄ ＝
１５． Ｄ ＝ ４６ｍｍ）を用い、原料フィード量３
０Ｋｇ ／１）ｒ、加水３０％、バレル加熱１５０℃、
スクリュー回転数２０ＯＲ，Ｐ、Ｍ、の条件にて２軸工
クストルーダー先端部に付した３ Ｘ １５ｍｍの開口
部及び原料流動方向の厚さ１０ｍｍを有するスリットダ
イ及びダイに接続した成形用ガイド（１２ｍｍ Ｘ １
７ｍｍ、厚さ１０ｎ＋ａ＋）から押し出しながら延伸し
て約６０ｍｍの長さに切断した。断面は約１２＋１）１
Ｘ （２０〜２５） ｍｓに膨化した多孔状構造を呈し
たものであった。湯戻しした結果を次表に併せ示す。Example 1 The missing raw material was transferred to an experimental twin-screw extruder (L/D =
15. D = 46 mm), raw material feed amount 3
0Kg/1)r, water added 30%, barrel heating 150℃,
A slit die with a 3 x 15 mm opening attached to the tip of the two-axis machining extruder and a thickness of 10 mm in the raw material flow direction and a forming guide connected to the die were prepared under the conditions of screw rotation speeds of 20 OR, P, and M. 12mm x 1
7mm, thickness 10n+a+), and was stretched while extruding and cut into a length of about 60mm. The cross section is approximately 12+1)1
It exhibited a porous structure that expanded to X (20 to 25) ms. The results of reconstitution are shown in the table below.
表−１（原料配合）（単位は重量部）
Ｎｏ、 １ ２ ３ ４ ５
分離大豆蛋白 ５２ ５６ ６０ ６４ ６８オカラ
粉 １３ １４ １５ １６ １７α化澱粉
３５ ３０ ２５ ２０ １５吸水率 ５
．７５．６５．５５．３４．５膜状組織 △ ○
◎ ○ △
湯戻しは３０℃の湯を２０倍量用い３０分間行い自然水
切りして、吸水した倍率を求めた。Table 1 (Raw material composition) (Units are parts by weight) No. 1 2 3 4 5 Isolated soybean protein 52 56 60 64 68 Okara flour 13 14 15 16 17 Pregelatinized starch
35 30 25 20 15 Water absorption rate 5
．． 75.65.55.34.5 Membrane tissue △ ○
◎ ○ △ Hot water reconstitution was performed using 20 times the amount of hot water at 30°C for 30 minutes, and the water was naturally drained to determine the water absorption ratio.
Ｎｏ、 １〜Ｎｏ、５の湯戻しした束膜状食品を１４０
℃で３分間フライして揚げ様の和風食品を得た。140 bundles of membrane-like foods rehydrated in hot water from No. 1 to No. 5
A fried-like Japanese food was obtained by frying at ℃ for 3 minutes.
フライ後表皮はバリパリしており、内部は湯葉様のしな
やかな、それでいて軽い食感を呈した。After frying, the skin was crispy, and the inside had a supple, yet light texture similar to that of yuba.
錘用の出汁で軽く煮て（１０分間）、食感、風味を検討
した。They were lightly boiled (for 10 minutes) in stock for weights and examined for texture and flavor.
いずれも外皮は揚げ様の食感ながら、内部がしなやかで
軽い食感を有し、全体として方向性のある湯葉様の膜を
噛むような歯応えを有するものであった。In all cases, the outer skin had a fried-like texture, but the inside had a supple and light texture, and the overall texture was like chewing a directional bean curd layer.
応用例１
実施例１のＮｏ、３と同様にして得た和風食品を凍結乾
燥（共和真空技術■製）した。Application Example 1 Japanese-style foods obtained in the same manner as Nos. and 3 of Example 1 were freeze-dried (manufactured by Kyowa Shinku Gigyo ■).
市販インスタントラーメンの具材として前記凍結乾燥和
風食品を用い、湯を注ぎ３分間放置して食した。The freeze-dried Japanese-style food was used as an ingredient for commercially available instant noodles, and hot water was poured over the noodles and the noodles were left to stand for 3 minutes before being eaten.
従来の揚げとは異なる軽くしなやかな湯葉様食感を有す
る揚げ大即席麺であった。It was a large fried instant noodle with a light and supple yuba-like texture that was different from conventional fried noodles.
応用例２
実施例１のＮｏ、３と同様にして得た和風食品を市販う
どん出汁で煮込み、ざる切りしてうどんの具材に用いた
。Application Example 2 A Japanese-style food obtained in the same manner as No. 3 of Example 1 was simmered in a commercially available udon soup stock, cut into colanders, and used as an ingredient for udon noodles.
うどんとよく調和し、従来の揚げとは一味異なる軽（し
なやかな湯葉様食感を有し美味しいものであった。It blended well with udon and was delicious, with a supple yuba-like texture that was slightly different from conventional fried noodles.
応用例３
実施例１のＮｏ、２と同様にして得た和風食品を人参、
さやいんげん、椎茸と市販和風出汁で煮込み（１０分間
）、食した。Application example 3 Japanese-style food obtained in the same manner as No. 2 of Example 1 was used as carrot,
It was simmered (for 10 minutes) with green beans, shiitake mushrooms, and commercially available Japanese-style soup stock.
煮崩れすることなく内部が軽く、しなやかや湯葉様食感
を有する揚げであった。The fried chicken did not fall apart when cooked, had a light interior, was supple, and had a texture similar to that of yuba.
以上詳述したように、外部が揚種の組織・食感を有しな
がらも、内部はほぼ同心円状に薄く膜状に裂ける薄膜を
束ねた構造を有し、軽く、しなやかな組織・食感を有す
る新規な和風食品が可能になったものである。As detailed above, while the outside has the structure and texture of deep fried seeds, the inside has a structure made of bundles of thin films that are split almost concentrically into thin films, giving it a light and supple texture and texture. This makes it possible to create a new Japanese-style food that has the following characteristics.
Claims (3)
薄膜を束ねた構造を有する束膜状食品を水和し油加熱処
理することを特徴とする和風食品の製造法。(1) A method for producing a Japanese-style food product, which is characterized by hydrating a bundled film-like food product having a structure of a bundle of thin films that tear into thin films in substantially concentric circles when rehydrated in hot water, and then heat-treating the product in oil.
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 thin film has a fine fibrous structure in which the thin film is torn into fine fibers.
７〜０．７６重量部を水系下に２軸エクストルーダーを
用い加圧加熱処理しダイより押し出して得られる束膜状
食品である特許請求の範囲第（１）項記載の製造法。(3) The bundled membrane food contains 1 part by weight of oilseed protein and 0.1 part of starch.
7 to 0.76 parts by weight of the food is pressurized and heated in an aqueous system using a twin-screw extruder, and extruded through a die.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62147297A JPS63309158A (en) | 1987-06-12 | 1987-06-12 | Production of japanese food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62147297A JPS63309158A (en) | 1987-06-12 | 1987-06-12 | Production of japanese food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63309158A true JPS63309158A (en) | 1988-12-16 |
Family
ID=15427016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62147297A Pending JPS63309158A (en) | 1987-06-12 | 1987-06-12 | Production of japanese food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63309158A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015144593A (en) * | 2014-02-04 | 2015-08-13 | 日清オイリオグループ株式会社 | Structure soybean protein and manufacturing method therefor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4867458A (en) * | 1971-12-15 | 1973-09-14 | ||
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5876060A (en) * | 1981-10-28 | 1983-05-09 | Fuji Oil Co Ltd | Molding apparatus of gelatinous food |
| JPS60199350A (en) * | 1984-03-23 | 1985-10-08 | Norin Suisansyo Shokuhin Sogo Kenkyusho | Preparation of meat-like food |
| JPS6261544A (en) * | 1985-09-12 | 1987-03-18 | Fuji Oil Co Ltd | Production of laminated food |
-
1987
- 1987-06-12 JP JP62147297A patent/JPS63309158A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4867458A (en) * | 1971-12-15 | 1973-09-14 | ||
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5876060A (en) * | 1981-10-28 | 1983-05-09 | Fuji Oil Co Ltd | Molding apparatus of gelatinous food |
| JPS60199350A (en) * | 1984-03-23 | 1985-10-08 | Norin Suisansyo Shokuhin Sogo Kenkyusho | Preparation of meat-like food |
| JPS6261544A (en) * | 1985-09-12 | 1987-03-18 | Fuji Oil Co Ltd | Production of laminated food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015144593A (en) * | 2014-02-04 | 2015-08-13 | 日清オイリオグループ株式会社 | Structure soybean protein and manufacturing method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5034940B2 (en) | Production method of soybean puff | |
| KR20090125220A (en) | Extruded legume snack food | |
| JP7036972B1 (en) | How to make meat-like foods | |
| JP6439679B2 (en) | Tissue-like vegetable protein material and sliced meat substitute using the same | |
| JPS63248366A (en) | Production of instant noodle | |
| CN107251986B (en) | A kind of polysaccharide improvement high-moisture peanut wire-drawing protein quality method | |
| EP0738474A2 (en) | Process for making noodles based on raw mung bean starch or potato starch | |
| WO2021153707A1 (en) | Production method for noodles | |
| US4891238A (en) | Process for producing swollen foods | |
| JPH09502356A (en) | Expanded coating material | |
| JPS63309158A (en) | Production of japanese food | |
| JPS6274264A (en) | Production of fibrous paste product | |
| US4911945A (en) | Process for preparing food product in the form of bundle of membranes | |
| JPS6211057A (en) | Production of food having meatlike tissue | |
| US4151307A (en) | Process for producing a fried snack food containing tempeh | |
| JP2681232B2 (en) | Method for producing pressurized heat sterilized noodles | |
| JP2997952B2 (en) | Chinese noodle manufacturing method | |
| JP3029088B2 (en) | Manufacturing method of noodles | |
| JP2581321B2 (en) | Gourd substitute, method for producing it, and method for producing food tied with string | |
| JPS6070041A (en) | Production of dietary food using adlay | |
| JPH0332344B2 (en) | ||
| JPS58107149A (en) | Expanded snack | |
| JPH0789841B2 (en) | Collagen casing manufacturing method | |
| JPH0372258B2 (en) | ||
| JPS5939257A (en) | Preparation of food made from meat-like material stable in hot hydrous system |