Dry processed protein and process for producing same

A manufacturing method and protein technology, which can be used in animal protein processing, dry-preserved eggs, food preparation, etc. It can solve the problems of poor hot water recovery, raw material taste, and damaged appearance, and achieve excellent flavor, excellent appearance, and economical efficiency. Effect

Inactive Publication Date: 2015-02-25
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are problems in dried processed protein products (especially dried meat products), that is, when they are only directly dried, they float poorly and sink, and hot water recovery is poor, and the original texture and appearance of the raw materials are also deteriorated. damaged, so various technical studies were carried out

Method used

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  • Dry processed protein and process for producing same
  • Dry processed protein and process for producing same
  • Dry processed protein and process for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3 and comparative example 1

[0050]

[0051] As the protein to be imitated, pork (meat raw material) and lard were selected, and the raw material added with meat raw material in the range of 20% to 72% was kneaded as shown in Table 1. Eggs (main protein) and soy protein ( The mixture obtained from main protein), wheat (main protein), corn starch, puffing agent, salt, seasoning, etc., is adjusted to obtain a blank, and the blank is pulverized with a pulverizer to produce indeterminate granules of 10 mm or less. At this time, in Examples 1 to 3, the mode diameter of the pellets was 2.8 mm, and the range of the mode diameter ±20% was 65% or less.

[0052] [Table 1]

[0053] Raw material name

[0054] The small particles obtained by the above treatment are microwave-dried, then crushed with a pulverizer, and subjected to finishing and drying with hot air at a temperature of 80° C. or higher to obtain a pellet-shaped dry food with a diameter of 15 mm or less. At this time, the manufacturing suitability regardin...

Embodiment 1 and comparative example 2～3

[0063]

[0064] Except that the raw material moisture was blended as shown in Table 4, the dried meat processed foods of Comparative Examples 2 to 3 were produced by the same procedure as in Example 1 described above. At this time, in Example 1, the most frequent diameter of the pellets of the dried meat processed food was 2.8 mm, and the range of the most frequent diameter ±20% was 65% or less.

[0065] [Table 4]

[0066] Raw material name

[0067] To evaluate their manufacturing suitability, they were restored with hot water of 85°C or higher for 3 minutes, and then sensory evaluation was performed by 5 specialists. The manufacturing adaptability and taste are set to "1...poor, 2...slightly poor, 3...normal, 4...relatively good, 5...good", and the degree of expansion, water absorption, and bulk density are set to 5 levels as shown in Table 2. Evaluation. The results are summarized in Table 5 and figure 2 . Among them, in Table 5, the expansion degree, the amount of hot wat...

Embodiment 1 and comparative example 4

[0072]

[0073] Example 1 and Comparative Example 4 obtained in accordance with the same procedure as Example 1 except for making 25 mm pellets were restored with hot water at 85°C or higher for 3 minutes, and then sensory evaluation was performed by 5 specialists for restorability and texture.

[0074] The results are summarized in Table 6.

[0075] [Table 6]

[0076] Evaluation item

[0077] As a result, Comparative Example 4 obtained by using 25 mm small grains did not feel a meaty grainy texture, and became a uniform texture. In addition, it is inferior in restorability compared with Example 1.

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PUM

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Abstract

[Problem] To provide: a dry processed protein for use in instant foods which satisfactorily floats when eaten, readily returns to the original state in hot water, and is excellent in terms of texture, appearance, flavor, etc.; and a process for producing the dry processed protein. [Solution] A process for producing a dry processed protein for instant foods, characterized by comprising a small-particle formation step in which dough serving as a raw material and containing a main protein (e.g., egg white) and starch is formed into small particles, a small-particle adhesion step in which the small particles are adhered to one another while keeping the small particles in contact with one another, and a drying step in which the adhered small particles are dried. In some cases, the protein which is to be imitated (including meat, shrimp, cod roe, or the like) can be also added.

Description

Technical field [0001] The present invention relates to a dried protein processed product for instant foods that has good floating in hot water and is excellent in restorability, taste, and appearance, and a method for producing the same. Background technique [0002] Eggs, animal meat, aquatic meat products, shrimp, etc. have been used in instant dry foods such as fried noodles or non-fried noodles, instant soup, instant miso soup, instant rice Dry ingredients such as fried tofu or dry processed products. Instant dry food is designed to be edible in about 1 to 5 minutes in hot water. Therefore, it is necessary to have good hot water recovery in dry materials and dry processed products. In addition, from the viewpoint of aesthetics when eating instant dry foods, it is required that the dried materials and dried processed products float on the hot water after the hot water is restored, and the original taste, appearance, and flavor of the raw materials should be excellent. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/22
CPCA23B5/02A23J3/04A23L1/0035A23P10/40
Inventor 西中菜未白藤浩一宫本圭一羽木贵志
Owner TAIYO KAGAKU CO LTD
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