JPS61119157A - Production of processed food - Google Patents

Abstract

PURPOSE:To produce an expanded food containing a fat component of cream, butter, etc., and a separated soybean protein in large amounts, uniformly and stably, and having an absolutely unique form, by kneading a mixture of a fat component of cream, butter, etc., and a separated soybean protein under pressure. CONSTITUTION:1pt.wt. of one or more kinds of fats selected from cream, butter, margarine and cheese are mixed with 2-8pts.wt. of a separated soybean protein, and further mixed with water and optionally other food raw materials, seasonings, etc., to obtain a uniform mixture wherein the sum of the fat component and the separated soybean protein accounts for >=80wt% of the whole solid component, and the water-content is 10-85wt%. The mixture is kneaded with e.g. an extruder, usually under pressure of 5-100kg/cm<2>.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention provides a method for producing a completely new type of food containing at least one of cream, butter, margarine, and cheese and isolated soybean protein in a highly homogeneous and stable manner. Regarding.

Conventional Technology Several processed foods are known that use soybean protein as the main ingredient. This product is hitherto unknown.

Problems to be Solved by the Invention The present inventors have an object to easily produce a processed food in which soybean protein and at least one of cream, butter, margarine, and cheese are blended uniformly and stably in large quantities. After extensive research, he completed his invention.

A means for solving the problem, that is, the present invention, uses at least one of cream, butter, margarine, and cheese, isolated soybean protein, and water as ingredients, and separate soybean protein is added to 1 part by weight of the total fat of cream, butter, margarine, and cheese. It is characterized by pressurizing and kneading a homogeneous mixture in which protein is present in a proportion of 2 to 8 parts by weight, and the total solid content is low (both account for 80% by weight, and water content is 10 to 85% by weight). This is a method for producing processed foods.

Although cream, butter, margarine and cheese as raw materials can be used as appropriate, it is convenient to use commercially available products. For example, cream can be either high fat or normal fat;
Fat-substituted cream may be used, and the cheese may be natural cheese, processed cheese, cheese spread, cheese food, etc., but it is preferable that the fat content is 15 fI% or more. Note that cream, butter, margarine, and cheese may be used in appropriate combinations. Further, from the viewpoint of quality and availability, it is preferable to use commercially available powdered isolated soybean protein as the isolated soybean protein.

The ratio of the cream, butter, Marga IJy, and cheese used to the isolated soybean protein is preferably 2 to 8 parts by weight per 1 part by weight of the former lipids. Further, it is preferable that the total amount of the lipid and isolated soybean protein accounts for at least about 80 years of total solid content.

However, if desired, 11
Food additives such as seasonings, coloring agents, and humectants shall not be included.

In addition to this, other food ingredients, such as vegetable proteins other than isolated soybean protein such as wheat protein and corn protein, starch, glucans and other carbohydrates, fibers such as cellulose, animal proteins, soybean oil, rapeseed oil, and cottonseed oil. vegetable oil, calcium, etc.
Minerals such as phosphorus and iron, and vitamins A, Bl, and BZ
, C, E, nicotinic acid, and other vitamins may be added as appropriate, and food materials containing these substances, such as rice,
Cereals such as wheat, barley, and corn; plant active ingredients such as nuts, mushrooms, and medicinal plants; meats such as beef, mutton, pork, and kashiwa; animal bones; seaweed such as kelp and wakame; shrimp and crab. , octopus, shellfish, fish meat, and other seafood may be added. These food materials may be crushed or ground and mixed in cream, butter, margarine, and cheese in an amount of about 10% by weight based on the total amount of lipid and isolated soybean protein. Also, salt. Food additives such as seasonings such as sodium glutamate, sodium inosinate, sodium guanylate, sugar, spices, thickeners, sorbitol, wetting agents such as 'suzusu', etc. may be added as appropriate. In particular, wetting agents may be added. By doing so, the flavor, texture, and mouthfeel of the product can be appropriately improved.

These humectants (in terms of anhydride) should be about 5 to 20% by weight, preferably about 10 to 15% by weight of the total amount of cream, butter, margarine, and cheese lipids and isolated soybean protein. Particularly when using puffed foods as snacks, it is best to season them appropriately by adding seasonings and spices.

In the present invention, the above-mentioned raw materials and water are mixed to form a homogeneous mixture such that the total moisture content is 10 to 85% by weight.

Next, the mixture is kneaded under pressure, which is a treatment using a so-called extruder, and it is usually preferable to knead the mixture under pressure of 5 to 100 kg/cj. Note that if the material to be treated generates heat due to friction during pressurized kneading, there is no particular need to heat it from the outside, but it is usually preferable to heat it to about 100 to 160°C. The extruder can be a single-shaft type or a two-wheel type that is commonly used in the food industry.

During the processing process in the extruder, the raw material mixture is conveyed through the barrel by the rotation of the screw, compressed, mixed, sheared, and further melt-mixed if the water content is low.
Immediately after being extruded through a die attached to the tip of the barrel, it is molded, structured, or expanded to become a product, but its properties are mainly determined by the moisture content of the raw material mixture, which is usually around 10 to 60% by weight. When the water content is about 60 to 80% by weight, it is solidified and molded.When the water content of the raw material mixture is low, for example, 10 to 80% by weight, it is solidified and molded.
At about 30%, the product expands significantly, and when extruded from the extruder, it expands by about 1.5 to several times, making it suitable as a snack food. Note that depending on the shape of the die, it can be made into a rod shape, a strip shape, etc., and it can be cut into a desired size with a cutter or the like.

Actions and Effects Both products are completely sterilized or sterilized while the raw material mixture is kneaded under pressure, so if desired, they can be cut into appropriate sizes with a cutter or the like and eaten as is. It can also be used as a food material. In particular, according to the present invention, it is possible to easily obtain products of various properties and shapes, all of which are evenly and stably blended with high contents of cream, butter, margarine, and cheese lipids and isolated soy protein. There are advantages.

The example extruder has a screw diameter of 39 mm and a length of 6.
There are two 00mm axes, a guide diameter of 40mm, and an opening diameter of 8m.
m, discharge amount 0.5-0.8 Kg/min, rotation speed 40-1
60 rpm, pressure 1-150Kg/cIT! , the external heating temperature was 200° C. from room temperature.

Example 1 Isolated soy protein powder and butter (moisture content 16% by weight, fat 8%)
1% by weight) at a ratio of 2 parts by weight of the former to 1 part by weight of the latter lipid, and further added 0.3 parts by weight of shrimp powder and sorbitol, and water was added so that the total moisture content was 54% by weight. The mixture obtained was added at a discharge rate of 0.5 kg/min, a rotation speed of 60 rpII+, a pressure of 15 kg/cat, and a temperature of 120 kg/min.
Processed food with a moisture content of 37% by weight was obtained by processing at ℃.
′″.

In Examples 2 to 5, the raw materials listed in the attached table were used and kneaded under pressure under the conditions listed in the table to obtain products. In addition, B in the table refers to cream, butter, margarine, and cheese, parts are parts by weight, and % is weight %.

table Note) Raw materials B, C, and D listed in the table below were used.

As mentioned above, all the products had excellent chewability as processed foods.

Claims (1)

[Claims] The main ingredients are at least one of cream, butter, margarine, and cheese, isolated soybean protein, and water, and the ratio of isolated soybean protein is 2 to 8 parts by weight per 1 part by weight of the total fat of cream, butter, margarine, and cheese. , and the total solid content thereof accounts for at least 80% by weight, and the water content is 10-85% by weight.