PRODUCTION METHOD FOR DAINTY-FOOD-LIKE FOOD PRODUCT

Abstract

The purpose of the present invention is to provide a method for producing a dainty-food-like food product that efficiently takes advantage of soybean protein and has favorable texture. A dainty-food-like food product that is thin in thickness and provides favorable texture can be obtained by causing 100 parts by weight of textured soybean protein to absorb water in a specific amount range of 100-300 parts by weight, and flattening and applying pressure on the resultant material while heating said material at 100° C. or higher.

Claims

1. A method for producing a delicacy food analog comprising steps of: (A) preparing a water-absorbed textured soy protein by allowing the textured soy protein to absorb water of 100 to 300 parts by weight with respect to the textured soy protein of 100 parts by weight; and (B) placing the water-absorbed textured soy protein on a lower press plate of a press machine having an upper press plate having approximately planar surface and the lower press plate having approximately planar surface, and pressing the textured soy protein with the upper and lower press plates while heating at 100° C. or higher to reduce a thickness of the water-absorbed textured soy protein to less than 3 mm.

2. The method for producing a delicacy food analog according to claim 1, wherein the water of 100 to 250 parts by weight with respect to the textured soy protein of 100 parts by weight is absorbed in the textured soy protein.

3. The method for producing a delicacy food analog according to claim 1, further comprising adding a seasoning.

4. The method for producing a delicacy food analog according to claim 2, further comprising adding a seasoning.

5. The method for producing a delicacy food analog according to claim 1, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

6. The method for producing a delicacy food analog according to claim 2, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

7. The method for producing a delicacy food analog according to claim 3, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

8. The method for producing a delicacy food analog according to claim 4, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

9. A method for producing a delicacy food analog comprising steps of: (A) preparing a water-absorbed textured soy protein by allowing the textured soy protein to absorb water of 100 to 300 parts by weight with respect to the textured soy protein (excluding a fibrous soy protein) of 100 parts by weight; and (B) placing the water-absorbed textured soy protein on a lower press plate of a press machine having an upper press plate having approximately planar surface and the lower press plate having approximately planar surface, and pressing the textured soy protein with the upper and lower press plates while heating at 100° C. or higher to reduce a thickness of the water-absorbed textured soy protein to less than 3 mm.

10. The method for producing a delicacy food analog according to claim 9, wherein the water of 100 to 250 parts by weight with respect to the textured soy protein (excluding a fibrous soy protein) of 100 parts by weight is absorbed in the textured soy protein.

11. The method for producing a delicacy food analog according to claim 9, further comprising adding a seasoning.

12. The method for producing a delicacy food analog according to claim 10, further comprising adding a seasoning.

13. The method for producing a delicacy food analog according to claim 9, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

14. The method for producing a delicacy food analog according to claim 10, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

15. The method for producing a delicacy food analog according to claim 11, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

16. The method for producing a delicacy food analog according to claim 12, further comprising adding 5 to 30 parts by weight fat and/or 5 to 40 parts by weight glycerin.

Description

EXAMPLES

[0068] Hereinafter, the present invention will be described by way of Examples. In Examples, part and % are weight basis unless otherwise specified.

Examples 1 to 3, Comparative Examples 1 to 5

[0069] First, an effect of a device to thickness and texture of delicacy food analog by heating or pressing while heating with using various devices was studied.

[0070] According to the formulation shown in Table 2, a textured soy protein was allowed to absorb water, and the seasoning, fat, and glycerin were impregnated into the textured soy protein (hereinafter, the obtained mixture at this stage may be referred to as a “mixture of raw materials”). A step of heating or pressing while heating was carried out with using the various devices shown in Table 1 to produce a delicacy food analog. Table 2 shows the results of measuring a thickness of delicacy food analog using caliper, and Table 3 shows the results of evaluating texture.

TABLE-US-00001 TABLE 1 Device used for heating or pressing while heating a mixture of raw materials Comparative Mixture of raw materials was directly heated at 150° C. Example 1 with a hot plate. Comparative Mixture of raw materials was directly heated at 150° C. Example 2 with a hot plate. Comparative Mixture of raw materials was flattened with palm and Example 3 then heated at 150° C. with a hot plate. Comparative Mixture of raw materials was put into a squid press Example 4 machine (sandwiched by hands), which was pre-heated at 150° C., and heated while crushing. Comparative Mixture of raw materials was put into a waffle maker Example 5 and baked with pressing. Example 1 Mixture of raw materials was pressed under pressure at 150° C. with a press machine. The press machine has an Example 2 upper press plate having approximately planar surface and a lower press plate having approximately planar Example 3 surface, and a sample placed on the lower press plate may be pressed by the upper and lower press plates while heating at 100° C. or higher. [0071] The hot plate in Comparative Examples 1 to 3: CRC-A300 manufactured by Tiger Corporation. [0072] The squid press machine in Comparative Example 4: “Osaka Squid press machine” manufactured by Ikenaga Iron Works Co., Ltd. [0073] The waffle maker in Comparative Example 5: Chef's Choice Waffle Cone Express 838. [0074] The press machine in Examples 1 to 3: “Press Roaster one set plate 200V” manufactured by Taiyo Seisakusho Co., Ltd.

TABLE-US-00002 TABLE 2 (Unit: part) Comparative Comparative Comparative Comparative Comparative Manufacturer Example 1 Example 2 Example 3 Example 4 Example 5 Example 1 Example 2 Example 3 Textured soy Fuji Oil 100 — 100 100 100 100 100 — protein (APEX-100) Textured soy Fuji Oil — 100 — — — — — 100 protein (FUJINIC PT- FLH) Textured soy Fuji Oil — — — — — — — — protein (VEGEPLUS 2900) Textured soy Fuji Oil — — — — — — — — protein (APEX-110) Rapeseed oil Fuji Oil 20 20 20 20 20 20 20 20 Glycerin KAO 20 20 20 20 20 20 20 20 Beef seasoning Givaudan 20 20 20 20 20 20 — 20 (RF B/K) Scallop Ikeda — — — — — — 100 — extract Tohka Water 180 180 180 180 180 180 100 180 Thickness of 19.72 4.89 5.88 4.56 4.19 1.69 1.82 1.47 the delicacy food-like food (mm)

TABLE-US-00003 TABLE 3 Evaluation of texture Comparative It had a thick shape and a bad texture. Example 1 Comparative It had a thick shape and a bad texture. Example 2 Comparative It had a thick shape and a bad texture. Example 3 Comparative It had a thick shape and a bad texture. Example 4 Comparative It had a thick shape and a bad texture. Example 5 Example 1 It had a thin shape, an appropriate baked surface, and an appearance and a texture like a meat. In addition, the texture was moderately juicy and wet. Example 2 It had a thin shape, an appropriate baked surface, and an appearance and a texture like a delicacy food, Kawahagi-roll (a dried, seasoned and flattened filefish). In addition, the texture was moderately juicy and wet. Example 3 It had a thin shape, an appropriate baked surface, and an appearance and a texture like a meat. In addition, the texture was moderately juicy and wet.

[0075] As a result of Tables 2 and 3, it was confirmed that a delicacy food analog having a good texture with less than 3 mm thickness was produced by pressing a mixture of raw materials containing a textured soy protein with a press machine used in Examples 1 to 3 under pressure while heating.

[0076] However, as in Comparative Examples 1 to 3, a delicacy food analog prepared by heating with a hot plate, i.e. a sample was placed on the plate and simply heated, had a thick shape and a bad texture. In addition, a device used in Comparative Examples 4 and 5 applied little pressure to a mixture of raw materials when the mixture was put into the devise and pressed, and thereby the obtained delicacy food analog had a thick shape and a bad texture.

Examples 4 to 9, Comparative Examples 6 to 8

[0077] A relationship between a water absorption ratio to a textured soy protein and a thickness of delicacy food analog was studied.

[0078] After allowing a textured soy protein to absorb water, raw materials were mixed according to the formulation shown in Table 4, the mixture was pressed with a press machine, “Press Roaster one set plate 200V” manufactured by Taiyo Seisakusho Co., Ltd., at 150° C. under pressure to prepare a delicacy food analog. A result of measuring a thickness of the delicacy food analog was shown in Table 4.

TABLE-US-00004 TABLE 4 (Unit: part) Comparative Comparative Comparative Example 6 Example 4 Example 5 Example 6 Example 7 Example 8 Example 7 Example 8 Example 9 Textured soy 100 100 100 100 100 — — — — protein (APEX-100) Textured soy — — — — — 100 100 100 100 protein (FUJINIC PT- FLH) Water — 100 200 300 460 — 100 200 300 Thickness Not 2.49 1.89 1.54 Not Not 1.92 1.67 1.43 (mm) measurable measurable measurable

[0079] As in Examples 4 to 9, when a textured soy protein absorbed 100 to 300 parts by weight water with respect to the textured soy protein of 100 parts by weight, a delicacy food analog having less than 3 mm thickness and a good texture was obtained. However, as in Comparative Example 6 and Comparative Example 8, when water was not added, a delicacy food analog was not obtained because the mixture was broken when pressed, and thus, the thickness could not be measured. Further, as in Comparative Example 7, when an amount of water absorbed in a textured soy protein is too large, a delicacy food analog was not obtained because water was leaked out from the mixture due to exceeding a capacity of absorbing water of the textured soy protein, and thus, the thickness could not be measured.