JP3000785B2 - Method for producing a textured protein food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a structured protein food using a protein material containing a protein having gel-forming ability, and heating and kneading the protein material in an extruder to organize the protein material. In particular, shows sufficient fibrous properties, and has fine fibrous properties when torn like squid or scallop
In addition, it is possible to obtain a structured protein food without unpleasant flavor
The feature of the present invention is that

[0002]

2. Description of the Related Art Conventionally, a protein material containing a protein having gel-forming ability, such as soybean protein, is heated and kneaded in an extruder, and the kneaded material is extruded from a die provided at the tip of the extruder to form a tissue. To produce a tissue protein food.

[0003] However, when a tissue protein food is produced in this way, generally, a tissue having sufficient fibrous properties cannot be obtained. No tissue protein food having the following was obtained.

In recent years, in order to obtain a fibrous tissue protein food, for example, Japanese Patent Publication No. 3-34900
As disclosed in the publication, it has been developed that a soybean protein is added to starch and oil to be organized to produce a textured protein food having a meat-like texture.

[0005] However, even in the tissue protein food obtained in this manner, when it is torn, such as squid and scallop, it is not possible to obtain those having microfibril properties. However, since it is necessary to add oil to the raw materials, when the raw materials are heated and kneaded in an extruder, the heat and pressure applied to the raw materials are reduced, and it is difficult to sufficiently heat and knead these raw materials. Met.

[0006] For this reason, when producing a structured protein food by the method disclosed in the publication, conditions for heating and kneading these raw materials in an extruder are restricted, and a sufficiently organized textured protein food is stably prepared. In addition, there is a problem that the shape of the obtained structured protein food cannot be obtained, and the shape of the obtained structured protein food is restricted.

[0007]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems in producing a tissue protein food having excellent fibrous properties using a protein material containing a protein having a gel-forming ability. It is an issue.

That is, in the present invention, when a tissue protein food is produced using a protein raw material containing a protein having a gel-forming ability, it is excellent in fibrous properties, and particularly when it is torn like squid or scallop. In addition to making it possible to produce microfibrous structured protein food stably by an extruder, the shape of the structured protein food produced in this way is not limited and can be formed into various shapes. In addition, the above-mentioned structured protein food can be stably produced , and the produced structured protein food has an unpleasant flavor.
It is an object of the present invention not to be damaged .

[0009]

According to the present invention, in order to solve the above-mentioned problems, a fiber containing at least starch and a cellulose component in an amount of at least 13% by weight is added to a protein material containing a protein having gel-forming ability. Obtained from wood as a kind
Pulp and add these ingredients to the twin-screw extruder
Was heated and kneaded in the chromatography, the kneaded product biaxial extrusion
It was extruded from inside the ruder and organized to produce a tissue protein food.

[0010] Here, as the protein having gel-forming ability used for the above-mentioned protein raw material, for example, soybean, rapeseed, cottonseed,
Animal proteins such as egg white, meat, fish, etc. can be used in addition to proteins contained in oil seeds such as peanuts, sesame, sunflower, corn, etc. It is preferable to use soybean protein.

As the starches to be added to the above-mentioned protein raw materials, starches obtained from wheat, corn, potatoes and the like, and starches such as processed starches thereof can be used.

Further, the composition contains a cellulose component in an amount of 13% by weight or more.
The fibers used in the present invention include
In addition to the pulp obtained, corn fiber and beer waste (large
Fiber components etc. contained in seed coat germ such as wheat bran
You.

However, the above-mentioned beer waste (barley bran)
Generally has a cellulose component of about 13.2% by weight and is high.
It is difficult to obtain fibrous tissue protein food,
Also increased the amount of this beer waste (barley bran)
In some cases, grain odor is imparted to the manufactured
Will be able to

In the case of the above-mentioned cone fiber,
Generally, the cellulose component is 25% by weight or more,
Highly fibrous tissue protein food that can be torn
Product is obtained, but when the amount of addition is increased,
As in the case of beer casks, the manufactured tissue protein food
Is given a grain odor.

On the other hand, the present invention uses
Pulp obtained from wood generally contains 90 weight cellulose components.
% Or more, very high that can be fibrous
A fibrous tissue protein food can be obtained and manufactured.
That an unpleasant flavor is imparted to the prepared structured protein food
Nor.

And, as in the present invention, the gel-forming ability
The protein raw material containing the protein having at least starch and
Fibers containing 13% by weight or more of lulose as wood
The pulp obtained is added, and these materials are biaxially extruded.
Heat kneading in a truder
When extruded from inside the extruder,
Organized in a swollen state by the action of starches and pulp
In the manufactured structured protein food
It has a soft texture and high fibrous texture.
You can get white food.

In particular, in the present invention, the cellulose composition
Obtained from wood as fibers containing 13% by weight or more
Is used, so that it is torn like squid or scallop
Very fibrous tissue protein with very fine fibrous properties
Food is obtained and the manufactured protein protein food is
Plain flavor without adding a natural flavor
To obtain a structured protein food with excellent fibrousness and flavor.
Will be able to

Further , the production of the tissue protein food according to the present invention is also described.
In the production method, it is necessary to add oil as before
Heating and kneading of each raw material in the extruder
Minutes, and a well-organized, structured protein food is stable
As well as its shape
A set of various shapes without any restrictions
Woven protein food can be obtained.

In the present invention, the tissue protein food is
In manufacturing, the flavor etc. of the manufactured structured protein food
In addition to the above-mentioned raw materials,
Physical and vegetable fats and oils, plasticizers, emulsifiers, pigments, seasonings
May be added .

[0020]

EXAMPLES Hereinafter, examples of the present invention will be specifically described, and comparative examples will be given to clarify that the tissue protein food produced by the method according to the examples of the present invention is excellent.

( Example 1 and Comparative Examples 1 to 3 ) In these Examples 1 and Comparative Examples 1 to 3 , isolated soybean protein (New Fujipro-R, manufactured by Fuji Oil Co., Ltd.) is used as a protein material. As the starch, α-corn starch (manufactured by Sanwa Starch Co., Ltd.) was used.

As the fibers, in Example 1, cellulose powder obtained from wood (Pfizer, P.S.
C-200), corn fiber (commercially available from Shimizu Corporation) was used in Comparative Example 1 , commercially available beer waste was used in Comparative Example 2 , and okara obtained from soybean was used in Comparative Example 3 .

An extruder for heating and kneading these raw materials is a twin-screw extruder in which two screws are meshed and arranged in parallel, and the length L of the screw and the diameter D of the screw are different. The extruder used had a ratio (L / D) of 25, and a die provided with a discharge port having a diameter of 5 mm was attached to the tip of the extruder.

Then, these Example 1 and Comparative Examples 1 to
In 3 , the raw materials were prepared by adding 24 parts by weight of α-corn starch, which is a starch, and 9 parts by weight of each of the above fibers to 67 parts by weight of the separated soybean protein, to prepare the respective raw materials. Are supplied into the extruder at a rate of 25 kg / hr, water is supplied into the extruder at a rate of 9 kg / hr, and each screw provided in the extruder is rotated at 250 rpm. The material is heated so that the tip barrel temperature becomes 150 ° C., these materials are heated and kneaded in an extruder, and the kneaded material of the materials thus kneaded is extruded from the die provided at the tip of the extruder. Cut and
Each tissue protein food was produced.

When each of the structured protein foods is manufactured in this manner, the above-mentioned raw materials are sufficiently heated and kneaded in an extruder, whereby a well-organized structured protein food can be stably manufactured. Was.

Here, the embodiment manufactured in this way
When the fibrous properties of each of the tissue protein foods of Example 1 and Comparative Examples 1 to 3 were examined, the tissue protein foods produced in Example 1 and Comparative Examples 1 and 2 exhibited fine fibrous properties when split by hand. As shown, the tissue protein food produced in Comparative Example 3 was not loosened by the fine fibers when it was torn by hand.

Next, Example 1 manufactured as described above was used.
And they were eating each textured protein food of Comparative Examples 1 to 3 and rehydration, any textured protein food of Example 1 and Comparative Examples 1 and 2 also had a high fibrous texture, Comparative Example The textured protein food of No. 3 had a low fiber feeling and had a strong soy smell.

When the flavors of the structured protein foods of Example 1 and Comparative Examples 1 and 2 are compared, the textured protein foods of Example 1 using cellulose powder obtained from wood as the fibers are obtained. It is the most plain flavor, and the textured protein food of Comparative Example 1 using corn fiber has a slight corn flavor, and the textured protein food of Comparative Example 2 using beer waste has a slight flavor of beer waste. Had been granted.

(Examples 2 to 7 and Comparative Examples 4 to 6 ) In Examples 2 to 7 and Comparative Examples 4 to 6 , the amounts of the protein raw material, the starches, and the fibers used as the raw materials were changed. The effect of these raw materials was examined.

Here, these Examples 2 to 7 and Comparative Example
In Nos. 4 to 6 , the above-mentioned fruits were used as protein raw materials and starches.
The same isolated soybean protein and α-corn starch used in Example 1 and Comparative Examples 1 and 2 were used, and in Examples 2 to 7 , fibers used in Example 1 were used as fibers. Cellulose powder obtained from the same wood was used.

Examples 2 to 7 and Comparative Example 4
In Nos. To 6 , the raw materials were prepared by adding the above separated soybean protein, α-corn starch, and cellulose powder at the ratios shown in Table 1 below.

Thereafter, Example 1 and Comparative Examples 1 and 2 were used.
As in the case of the above, each raw material is placed in an extruder for 25 k
g / hr, water is supplied into the extruder at a rate of 9 kg / hr, and each screw provided in the extruder is rotated at 250 rpm so that the tip barrel temperature becomes 150 ° C. Heated to
Each of these raw materials was heated and kneaded in an extruder, and the kneaded product of each of the kneaded raw materials was extruded from the above-described die provided at the tip of the extruder and cut to produce each structured protein food.

[0033]

[Table 1]

Next, Example 2 manufactured as described above
When the fibrousness of each of the structured protein foods of Comparative Examples 4 to 6 and Comparative Examples 4 to 6 was examined, the fiber content of each of the structured protein foods of Comparative Examples 4 to 6 was higher than that of each of the structured protein foods of Examples 2 to 7. In contrast, the tissue protein foods of Examples 2 to 7 were easily defibrated by applying stress or shearing force, while the fiber properties were low. I was able to shape.

Further, the second embodiment manufactured as described above
When each of the structured protein foods of Comparative Examples 4 to 6 and Comparative Examples 4 to 6 was reconstituted, the starches were dissolved in each of the structured protein foods of Comparative Examples 4 to 6 , and the fibers were melted and separated. On the other hand, in each of the tissue protein foods of Examples 2 to 7 , the amount of starch dissolved out was small, and the original state was maintained.

Next, the influence of the change in the amount of starch added to the protein raw material used as a raw material in each of the structured protein foods of Comparative Examples 4 to 6 was examined. As the amount of added starches increased, the texture of the obtained structured protein food tended to be softer.

Further, the effects of the changes in the amounts of starches and fibers added to the protein raw materials used as the raw materials were examined for each of the structured protein foods of Examples 2 to 7 above. -The greater the amount of corn starch added, the stronger the fibrous properties of the obtained structured protein food, while the texture tends to be soft and weak, and the greater the amount of cellulose powder used as fibers, the greater the amount On the other hand, the soybean odor in the isolated soybean protein used as a protein raw material was weakened, the flavor became plain, and the texture became slightly rough.

As a result, in terms of flavor, texture, etc., the textured protein food of Example 2 described above was the best that had no rough texture, had a plain flavor, and had a fibrous texture. Met.

[0039]

As described in detail above, the method for producing a textured protein food according to the present invention has a gel-forming ability.
Protein raw material containing at least starch and cellulose
From wood as fibers containing more than 13% by weight
Pulp and these raw materials,
And kneaded in a heater.
Because it was extruded from inside the strider, it was manufactured
The texture of the textured protein food becomes softer,
Non-fibrous non-fibrous material such as squid or scallop
A protein food with high fibrous quality is always obtained and
It is said that the textured protein food produced has an unpleasant flavor
Excellent, structured protein food with a plain flavor without any
Goods can now be obtained.

Further , the production of the tissue protein food according to the present invention is also described.
In the production method, it is necessary to add oil as before
Of each raw material in the twin-screw extruder
The heat-kneading is sufficiently performed to obtain a well-organized tissue protein.
White foods can be manufactured stably and their shape
There are no restrictions on the shape and various shapes
Of stable protein foods
became.

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23J 3/26 502 A23J 3/16 501

Claims (1)

(57) [Claims] 1. A protein raw material containing a protein having a gel-forming ability, comprising at least starch and a cellulose component in an amount of 13% by weight.
The pulp obtained from wood as fibers added containing more, these materials were heated and kneaded in a twin-screw extruder, characterized in that the kneaded product was organized extruded from the twin-screw extruder A method for producing a textured protein food.