WO2002080701A1

WO2002080701A1 - Process for producing soybean protein-containing sheet type food

Info

Publication number: WO2002080701A1
Application number: PCT/JP2002/003492
Authority: WO
Inventors: Shichiro Niwano
Original assignee: Shichiro Niwano
Priority date: 2001-04-06
Filing date: 2002-04-08
Publication date: 2002-10-17

Abstract

A process for producing a soybean protein-containing sheet type food wherein a soybean protein-containing dough is shaped into a sheet by using a drum dryer. The soybean protein-containing dough may further contain a humidifier, edible fats and oils, a carbohydrate and/or dietary fiber. Thus, a soybean protein-rich sheet type food (a yuba-like food) can be conveniently produced.

Description

Akira Itoda Manufacturing method of soy protein-containing sheet food

The present invention relates to a method for producing a soy protein-containing sheet food (yuba-like food). More specifically, the present invention relates to a method for producing a sheet-like food containing soybean protein and used as a yuba-like food, various cooking ingredients, and the like. Background art

Among vegetable proteins, soy protein has a remarkably excellent balance of essential amino acids, and has high nutritional value. Therefore, various high protein diets containing soy protein as a protein source have been studied. In addition, soybeans contain isoflavones, which have an arteriosclerosis-inhibiting effect and an osteoporosis-inhibiting effect, and are attracting attention as foods for preventing such diseases.

Although tofu is the most widely known food using soy protein, tofu has an extremely high moisture content and low protein content per unit weight.

Yuba is known as a sheet-like food highly containing soy protein. Yuba has excellent cooking properties and is used as a material for various foods. It contains not only soybean protein but also lipids and carbohydrates at high levels, and is a food with an excellent nutritional balance. For example, yuba has a water content of 5 to 60%, a protein whose lipid is 1, and a carbohydrate composition: protein: lipid: carbohydrate = 1.6 to 1.9: 1: 0.3 to 0.3. 2. It contains proteins, lipids and carbohydrates in a well-balanced manner.

As mentioned above, although yuba is known as a food with an excellent nutritional balance, its production has many problems.

That is, yuba is produced by heating soymilk to scoop up the film formed on the surface of the liquid. Because this method lacks mass productivity, the current situation is that Yuba is produced on a domestic scale. Furthermore, since the soymilk waste liquid after taking yuba is a high protein waste liquid, there is also a problem in its treatment. In addition, raw yuba lacks preservability, Difficult to save for a while. On the other hand, dried yuba has the disadvantage that it is brittle and easily broken. In addition, since yuba has a high lipid content, recently a yuba-like food with a low lipid content has been desired.

In addition, Yuba has the disadvantage that it is difficult to contain other nutrients and food ingredients, and that it has little change.

As described above, although yuba has an excellent nutritional balance and good cookability, there are many problems in productivity, storage stability, and the like, and a simple method for producing a soy protein-containing sheet food is demanded. Was.

The present invention has been made in order to solve such a problem, and is a soybean protein-containing sheet-shaped food which is simple and has excellent flavor, texture and nutritional balance, and can obtain foods of various textures and forms. It is intended to provide a manufacturing method. Disclosure of the invention

The present invention which has been made to solve the above-mentioned problems is a method for producing a soybean protein-containing sheet-like food, characterized in that the soybean protein-containing dough is formed into a sheet using a drum dryer.

The weight ratio of soy protein to water in the above-mentioned dough containing soy protein is preferably 0.1 to 0.6: 1. Further, the dough may contain a humectant, an edible oil and fat, a carbohydrate, and Z or dietary fiber. In particular, in the case of a yuba-like food, the composition ratio of soy protein, lipid and carbohydrate in the dough should be 1.2 to 3.0: 1: 0.2 to 0.6 (weight ratio), respectively. Is preferred. BEST MODE FOR CARRYING OUT THE INVENTION

As the soybean protein contained in the soybean protein-containing dough used in the present invention, any soybean protein that can form a gel by hydrothermal treatment can be used. For example, isolated soybean protein, soybean Flour, defatted soybean, soymilk and the like. Two or more of these soybean proteins may be used in combination.

In particular, it is preferable to use isolated soybean protein (protein content, usually 85 to 90%) in terms of high protein content, excellent gelling property, whiteness and odorlessness. Isolated soybeans The particle size of white is not particularly limited, and commercially available soybean protein can be used. .

In addition, soy flour is also a preferable raw material because it contains a large amount of soy-derived isoflavones, vitamins, dietary fiber, and the like. The soybean powder is preferably a fine powder in terms of mouthfeel and the like. In addition, since soybean powder has a low protein content and inferior gelling property as compared with isolated soybean protein, it is preferable to use it in combination with isolated soybean protein. The soybean powder is adjusted to about 20 to 50% by weight (in the present specification, unless otherwise specified,% means weight%), preferably about 30 to 40%. .

The soybean protein-containing dough used in the present invention is prepared by mixing the above soybean protein and water in a conventional manner.

The mixing ratio between soy protein and water can be appropriately adjusted depending on the desired properties and form of the sheet-like food, but in general, soy protein: water = 0.1 to 0.6: 1 (weight ratio, hereinafter The same), preferably about 0.15 to 0.5 _: 1, more preferably about 0.2 to 0.4 _: 1. If the soybean protein-water ratio is less than 0.1, it may be difficult to form a film when heated with a drum dryer. On the other hand, when the soybean protein-to-water ratio exceeds 0.6, the fluidity of the dough decreases and the operability may be poor.

When soymilk is used as a raw material for soybean protein, the soymilk obtained by the usual method may have a low protein content. In such a case, a method of concentrating the soymilk; soybean protein such as isolated soybean protein It is preferable to use the protein after adjusting the protein concentration by, for example, a method of adding a protein.

The above-mentioned dough may contain various food ingredients as necessary.

Such food ingredients include, for example, humectants, edible oils and fats, carbohydrates, dietary fiber, and the like.

The humectant is used to keep the food of the present invention at an appropriate humidity and to impart flexibility. The humectant is not particularly limited as long as it is a food additive having a humectant effect. For example, polyols such as glycerin, sorbitol, and trehalose are preferably used. When a humectant is added to the dough, the amount of the humectant can be appropriately set, but is generally about 1 to 20%, preferably about 2 to 15%, based on the total weight of the dough. It is more preferably adjusted to about 3 to 13%. If the content of the humectant is less than 1%, the effect of adding the humectant is hardly exhibited, and the effect is sufficiently exhibited up to 20%. Therefore, it is not necessary to add more.

Edible fats and oils are added to the food of the present invention to impart a yuba-like flavor and texture. As such edible oils and fats, both vegetable oils and animal oils and fats can be used, but vegetable oils and fats having a low cholesterol content are preferred. Oil, sesame oil and the like. When adding edible fats and oils to the dough, the amount of the fats and oils to be added can be appropriately set, but is generally about 0.5 to 15%, preferably 0.8 to 13% based on the total weight of the dough. %, More preferably about 1 to 10%. If the edible oil / fat content is less than 0.5%, the effect of adding the oil / fat is unlikely to be exhibited, and if it exceeds 15%, the resulting food becomes oily, which may cause a problem in palatability.

Carbohydrates are also added to give the food of the present invention a yuba-like flavor and texture. Such carbohydrates are not particularly limited as long as they are mainly composed of saccharides, and include, for example, starch (potato starch, corn starch, sweet potato starch, processed starch, wheat flour, rice flour, etc.), punorelane, dextran and the like.

When carbohydrates are added to the dough, the amount of the carbohydrates can be appropriately set, but is generally about 0.3 to about 0%, preferably about 0.5 to 5%, based on the total weight of the dough. It is more preferably adjusted to about 1 to 3%.

In the present invention, the carbohydrate also includes bean jam. The sheet food of the present invention containing bean paste has a new flavor and texture different from conventional soy protein-containing sheet food, and can be widely used as confectionery and food materials. As the bean paste, besides red bean paste and white bean paste which have been conventionally used, pumpkin bean paste, Iyokan bean paste, matcha bean paste and the like obtained by adding various additives to the bean paste can be used.

When the dough contains bean paste, the amount of the bean paste can be appropriately set, but is generally about 20 to 40%, preferably about 25 to 35%, and more preferably, based on the total weight of the dough. Preferably, it is adjusted to about 30%. If the bean content is less than 20%, the bean was added It is difficult to achieve the effect, and if it exceeds 40%, it may be difficult to form a sheet.

When the sheet food of the present invention is a yuba-like food, the composition ratio of soybean protein, lipid and carbohydrate in the dough used is 1.2 to 3.0: 1: 0.2 to 0.2. 6. More preferably, it is adjusted to 1.5 to 2.0: 1: 0.3 to 0.5.

In the case of yuba-like foods, if the ratio of soy protein to lipid 1 is less than 1.2, the texture of the final product becomes oily, and if it exceeds 3.0, there is a problem that it is difficult to make uniform dough. .

Also, if the amount ratio of carbohydrate to flavouring 1 is less than 0.2, the tissue is likely to be hollow when heated by a drum dryer, and if it exceeds 0.6, the product after heating may become hard, which is not preferable. .

As the dietary fiber, any soluble or insoluble dietary fiber source can be used as long as it is an edible dietary fiber. For example, polydextrose containing dietary fiber as a main component (dietary fiber content of 90% or more), Examples include corn fiber [eg, eclipse selfie (trade name), dietary fiber content of 85% or more], beet pulp, and the like. Conventional yuba has a low fiber content, but according to the present invention, a large fiber content can be contained.

When dietary fiber is added to the dough, the amount of the dietary fiber to be added can be appropriately set, but is generally about 0.3 to 5% (% by weight, hereinafter the same) based on the total weight of the dough, preferably. Is adjusted to about 0.5-3%, more preferably about 1-2%. Various additives commonly used in the food industry may be added to the dough according to the desired nutritional balance, food form, and the like. Examples of such additives include seeds, seaweeds, leaves, dietary fiber, fish meat surimi, egg ingredients, food additives, and the like. By adding these components, a yuba-like food having a texture, flavor, and color that cannot be obtained with conventional yuba can be obtained, and the range of use as a food material can be broadened.

Nuts and seeds include, for example, sesame, macadamia nuts, almonds, hemp seeds, power chow nuts, pumpkin seeds, kayak nuts, gin, kuri, walnuts, coconut, Pistachio, hazelnuts, pine nuts, peanuts and the like can be mentioned. Particularly, sesame containing vitamins and macadamia nuts having a low cholesterol content are preferably used. These seeds and seeds are used in the form of sliced pieces, crushed pieces and the like.

Seaweeds include hijiki, kelp, seaweed and the like. Since seaweeds contain a lot of minerals, the nutritional balance can be improved by adding seaweeds. These seaweeds are cut into fresh algae of an appropriate size, subjected to blanching treatment (short-time immersion in hot water), followed by low-temperature drying such as freeze-drying, and then shredding or powdering. What is converted is used suitably. By performing the blanching treatment, the color of the seaweed becomes vivid and the color can be maintained for a long period of time, and the heat-labile enzyme in the seaweed is deactivated, thereby suppressing the deterioration of the seaweed. be able to.

The leaves include, for example, tea leaves, green-yellow vegetable leaves, and bonsai. These leaves contain various ingredients that are useful for maintaining health, such as carotene, flavonoids, and peroxide dissolve, and are useful for maintaining health. . These leaves can be added to the dough as is, but as with the seaweeds above, after blanching, freeze-drying or other low-temperature drying, and then chopped or powdered in the next step, is preferred Used for

In addition, the dough can be supplemented with fish components (including frozen), such as salmon and black bean paste, and egg components such as egg white, egg yolk, and whole eggs.

The dough also contains seasonings such as salt, sodium glutamate, sodium inosinate, sodium guanylate, sugar, starch syrup, sweet oligo, oligosaccharide honey, acidulants such as citric acid and lingoic acid, and alginic acid. Glue such as sodium, vitamins such as vitamin A, vitamin B, vitamin £, vitamin K, minerals such as calcium lactate, light calcium carbonate, zinc dalconate, zinc sulfate, copper dalconate, copper sulfate, etc. Food additives commonly used in the field may be added as appropriate.

The dough can be prepared by various methods by appropriately changing the mixing order of the above-mentioned various raw materials.For example, first, a predetermined amount of water is charged into a kneader, and then the soybean protein is gradually reduced. After adding and kneading, humectants, edible fats and oils, carbohydrates and Z or dietary fiber are gradually added and kneaded well to obtain a uniform dough. The above The additives, seasonings and the like can be added when adding soy protein or the like, if desired.

The content of the non-aqueous component (indicating the content of components other than water) in the dough is preferably adjusted to about 20 to 50%, preferably about 30 to 45%. If it is less than 20%, the water content is high and sheet formation may be difficult, and if the non-aqueous component content exceeds 50%, the fluidity of the dough may be impaired and the operability may be lacking. The dough thus prepared is formed into a sheet using a drum dryer. As the dough passes between the heated drums, the dough is rolled into a sheet, and the heat of the drum denatures the soybean protein, evaporates the moisture, and dries to form a sheet-like film.

In the present invention, the sheet shape means a flat plate shape, and includes not only a film shape and a sheet shape but also a shape having a certain thickness, and the surface may have irregularities.

Drum dryers are conventional drying means in the art and are widely known. As the drum dryer, any of a single drum, a double drum, and a parallel drum may be used, but a double drum is preferably used. If a drum coated with a fluorine resin is used as the drum, it is possible to prevent the sheet from being wound around the drum.

More specifically, the double drum is heated by a heater embedded in the drum, and is arranged at an appropriate distance between the two drums. In this state, the dough is supplied between the drums. The dough is heated and dried in a short time, formed into a sheet, wound around a drum, peeled off with a knife, and cut into a suitable size to obtain the sheet-like food of the present invention.

The above-mentioned drum temperature is not particularly limited as long as it is a temperature at which the dough can be formed into a sheet, but it is generally about 105 to about I60, preferably about 110 to about I50, and more preferably about I50. Is set to about 120: L45.

The distance between the drums can be appropriately adjusted depending on the desired thickness and flexibility of the sheet-like food, but is usually about 0.1 to 5 mm, preferably about 0.5 to 1 mm. Preferably, it is adjusted to about l mm. Similarly, the rotational speed of the drum It can be adjusted appropriately according to the desired properties of the sheet-like food.

The thickness of the obtained sheet food is not particularly limited and can be appropriately adjusted depending on the application and the like, but is usually about 0.5 to l mm.

The drum dryer may be a multi-stage type. That is, by applying the sheet discharged from the first drum dryer to the second drum dryer, a sheet having a uniform thickness and a smooth surface can be obtained. The sheet thus obtained is a food with a yuba-like flavor and texture.By adjusting the heating conditions, moisture content, and additive types, the sheet can be changed from a flexible sheet to a crispy, crispy sheet. It can be prepared, and it is commercialized by compressing to an appropriate size and packaging.

The moisture content of the obtained sheet can be appropriately set depending on the moisture content of the dough, heating time, desired properties, and the like, but is usually 15% by weight or less, preferably about 10% by weight.

Further, the yuba-like food of the present invention is heat-dried with a high-temperature drum dryer and sterilized, so that it can be refrigerated or frozen and stored.In particular, foods containing a humectant such as trehalose or glycerin can be used. Flavor · It can be stored stably for a long time without impairing the texture.

The sheet-shaped food of the present invention can be widely used as a material for various dishes, a material for producing Japanese confectionery, and the like, for example, boiled dishes, yuba spring rolls, yuba shumai, yuba so-men, oil fried, bun skin, etc. Used as a material. Industrial applicability

As described above, according to the present invention, a sheet-like food (yuba-like food) containing a high level of soybean protein can be easily obtained. In addition, other nutrients and nutrients or food materials can be contained, and the texture, shape, and the like can be appropriately changed, so that a changed food can be obtained. Therefore, the food obtained by the present invention can be widely used as various cooking materials, confections, and the materials thereof. Example Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1

In a kneader, add 132 g of water, 180 g of Fujipro SE (trade name, isolated soy protein), 130 g of sesame oil, 90 g of syrup, and 90 g of glycerin, and vigorously stir the emulsion. Was prepared. Further, 160 g of Fujipro SE 160 g and 70 g of corn starch were gradually added and kneaded well to obtain a dough.

The dough obtained above was used for a parallel drum dryer with a drum made of fluororesin. (Drum setting temperature: 115, Drum interval: lmm, Drum rotation speed: 0.6 rpm, Drum size: Diameter 20 (0 mm, length: 200 mm, fluororesin coating drum), and passed between the drums to form a sheet, thereby obtaining a sheet food of the present invention.

The obtained food was a soft yellow leaf-like food having a light yellow color, and when cooked together with vegetables in the same manner as conventional yuba, it was a food having good flavor and texture. Example 2

A kneader was charged with 1200 g of water, 180 g of Fujipro SE, 180 g of corn salad oil and 90 g of glycerin, and stirred vigorously to prepare an emulsion. Further, 210 g of Fujipro S E and 54 g of potato starch were gradually added and kneaded well to obtain a dough. The dough obtained above was supplied to a parallel drum dryer in the same manner as in Example 1, and passed between the drums to form a sheet, whereby a sheet food of the present invention was obtained. Examples 3 to 6

Using the raw materials shown in Table 1, in the same manner as in Example 1, dough was prepared and molded with a drum dryer to obtain a sheet-like food. table 1

Example 7

The yuba-like food obtained in Example 3 was put in a plastic bag, degassed and sealed, and then left in a contact freezer at an internal temperature of −80 for 5 minutes to be rapidly frozen, followed by a freezer at an internal temperature of −18. After storage for 2 weeks, no change in appearance was observed. Further, after the frozen yuba-like food was thawed, it was cooked into a stewed dish in the same manner as in Example 1, but had good flavor and texture as before the freezing. Example 8

110 g of water is charged into a kneader, and 220 g of glycerin is added and dissolved. Then, while stirring, 80 g of soybean flour, 80 g of Fujipro S E, 80 g of pullulan, and 12 g of dietary fiber (beet panorep) were gradually added and kneaded well. Further, 20 g of corn salada oil was gradually added and kneaded to obtain a uniform dough.

The above dough is mixed with a double drum dryer (drum setting temperature: 144, drum interval: lmm, drum rotation speed: 0.6 rpm, drum size: diameter 200mm, length 200mm, fluorine (Resin coating drum), and heated and dried with the drum to obtain a sheet-shaped food of the present invention formed into a sheet.

The sheet obtained above was a light yellow-colored yuba-like food, and when cooked and eaten in the same manner as conventional yuba, it had a good texture and flavor. Examples 9 to 14

Using the raw materials shown in Table 2, dough and sheet food were prepared in the same manner as in Example 8. The obtained food had the same properties as the food obtained in Example 8. Table 2

(Unit: g)

In the column of isolated soybean protein, SE indicates Fujipro SE, CL indicates Fujipro CL, _c indicates edible oil and fat, C indicates corn salad oil, and S indicates sesame oil.

In the carbohydrate column, CS indicates corn starch and P indicates pullulan.

Beet panolep was used as a dietary fiber.

Example 15

Into a kneader were charged 540 g of water, 210 g of Fujipro SE, 210 g of Fujipro CL, 210 g of sesame oil, 210 g of sorbitol, 270 g of glycerin and 12 g of dietary fiber. The dough was obtained by sufficiently kneading. To this dough, 500 g of pumpkin bean paste was added and kneaded sufficiently to obtain a dough with bean paste.

The dough obtained above is supplied to a parallel-type drum dryer (a drum temperature of 130 and a drum interval of l mm) in which a drum is processed with a fluororesin, and is passed between the drums to form a sheet. The sheet food of the present invention was obtained.

The obtained food was a pale yellow flexible food. Example 16

A kneader was charged with water (680 g), Fujipro SE (290 g), Fujipro CL (210 g), sesame oil (255 g), sorbitol (245 g), glycerin (270 g), and dietary fiber (12 g). The dough was obtained by sufficiently kneading. To this dough, 780 g of purple sweet potato bean was added and kneaded sufficiently to obtain a dough with bean jam.

The dough obtained above is supplied to a parallel-type drum dryer (drum temperature: 115, drum interval l mm) in which the drum has been processed with a fluororesin, and passes between the drums to form a sheet. The sheet food of the invention was obtained.

Claims

The scope of the claims

1. A method for producing a soy protein-containing sheet food, wherein the soy protein-containing dough is formed into a sheet using a drum dryer.

2. The method for producing a soy protein-containing sheet food according to claim 1, wherein the weight ratio of soy protein to water of the soy protein-containing dough is 0.1 to 0.6: 1.

3. The method for producing a soy protein-containing sheet food according to claim 1 or 2, wherein the soy protein-containing dough contains a humectant, an edible oil and fat, a carbohydrate, and Z or dietary fiber.

4. The soybean protein-containing composition according to any one of claims 1 to 3, wherein the composition ratio of soybean protein, lipid and carbohydrate in the dough is 1.2 to 3.0: 1: 0.2 to 0.6, respectively. Manufacturing method of sheet food.