CA1299428C - Method of producing textured food - Google Patents
Method of producing textured foodInfo
- Publication number
- CA1299428C CA1299428C CA000504946A CA504946A CA1299428C CA 1299428 C CA1299428 C CA 1299428C CA 000504946 A CA000504946 A CA 000504946A CA 504946 A CA504946 A CA 504946A CA 1299428 C CA1299428 C CA 1299428C
- Authority
- CA
- Canada
- Prior art keywords
- protein
- soy
- meat
- fat
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Beans For Foods Or Fodder (AREA)
- Formation And Processing Of Food Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
METHOD OF PRODUCING TEXTURED FOOD
Abstract of the Disclosure:
A meat-like textured protein food is produced by processing a soy-bean flour and/or okara (by-product obtained in the making of soy-bean curd or soy milk) consisting essentially of 8 to 38 wt% protein and not greater than 7 wt% fat using a twin-screw extruder having an orifice and provided with a cooling die. The protein, fat and water contents of the material are respectively adjusted such as to fall within specific ranges, and the material is extruded by the twin-screw extruder with the barrel temperature set at, e.g., between 175°C and 205°C, thereby obtaining a food having a meat like texture.
Abstract of the Disclosure:
A meat-like textured protein food is produced by processing a soy-bean flour and/or okara (by-product obtained in the making of soy-bean curd or soy milk) consisting essentially of 8 to 38 wt% protein and not greater than 7 wt% fat using a twin-screw extruder having an orifice and provided with a cooling die. The protein, fat and water contents of the material are respectively adjusted such as to fall within specific ranges, and the material is extruded by the twin-screw extruder with the barrel temperature set at, e.g., between 175°C and 205°C, thereby obtaining a food having a meat like texture.
Description
METHOD OF PRODUCING TEXTURED F~OD
The present invention relates to a method of produc-ing a textured food. More particularly, the present inven-tion pertains to a method o~ producing a processed food having a meat-like texture from soy-beans.
In conventional methods of producing meat-like tex-tured foods from soy-beans, extruders have heretofore been employed to obtain ground, meat like, granular or fibrous fragmentary food materials which give the sensation of eating real meat. In another conventional method, soy-bean protein is dissolved in an alkaline solution and is then fiber-spun by an ex~ruder into a product with fibrous tex-ture similar to muscular fibers. HoweverJ the product obtained by this process is not satisfactory and must be further processed to obtain the consistency necessary to give the sensation of eating real meat. The products obtained by these conventional methods are able to give the sensation of eating real meat when they are granular or fragmentary, but fail in giving that sensation when they are in the shape of a relatively large lump. This is because the extruders employed are of the single-screw type and the water content of the materials must be relatively low. Researches into the application of twin-screw ex-truders have recently advanced, and this type of extruder has been introduced into the food industry to process raw ~9~
o~ ~
materials having relatively high water contents. Certain methods have already been proposed for texturing proteins such as defatted soy-bean flours having relatively high water contents by utilizing twin-screw e~truders. With these proposed methods, the degree to which the proteins are textured is so small that the texture o~ the products is far from the desired meat-like consistency~
In view oE the above-described circumstances, it is a primary object of the present invention to provide a method o~ producing a heterogeneously textured meat-like processed food from soy-beans, particularly a soy-bean flour and/or okara (by-product from the making of soy-bean curd or soy milk~, using a twin-screw extruder.
The present inventors made various studies and have successfully found that, when an extruder having an orifice and provided with a cooling die is used, a meat-like tex~
tured food can be obtained when the protein and fat contents of a soy bean material are specified such that they respec-tively fall within predetermined ranges, thus accomplishing the present invention.
The present invention, therefore, provides a method Eor producin~ a textured food characterized in that a soy-bean flour and/or ~ having 8 to 38 wt%, preferably 16 to 30 wt% protein and not greater than 7 wt%, preferably not greater than ~ wt~ fat is processed by employing a twin-screw extruder having an orifice and provided with a cooling die.
The present invention will be described hereinunder in detail.
The present inventors first carried out a texturing test by employing a soy~bean flour (12.5% water, 35.3~
protein, and 19.0% ~at) and a twin-screw extruder having an orifice and a cooling die, at a barrel temperature of 170C, and found that it was difficult to obtain the required texture. Since the fat content in the soy-bean flour was seen to be too high, the present inventors continued the examination employing defatted raw materials. More speci-fically, a soy-bean flour and okara (80.3% water, 6.5%
protein, and 4.0% fat) were dried and defatted to prepare a defatted dry okara (11.1% water, 36.1~ protein, and 1.8%
fat) and a defatted soy-bean flour (12.9% water, 46.3%
protein, and 2.1% fat). Various amounts of water were added to these raw materials and mixed together to produce five kinds of raw-material sample respectively having final water contents falling within a range from ~5% to 70~, as shown in Table 1. Then, a texturing test was carried out on these samples by employing the same machine as that in the case of the first soy-bean flour at various barrel temperatures, i.e., frcm 150 to 210C.
As a result, the defatted soy-bean flour containing 46.3% protein was transformed into a lump having no linear fiber or fibrous property in any of the aforementiopned conditions.
The present invention relates to a method of produc-ing a textured food. More particularly, the present inven-tion pertains to a method o~ producing a processed food having a meat-like texture from soy-beans.
In conventional methods of producing meat-like tex-tured foods from soy-beans, extruders have heretofore been employed to obtain ground, meat like, granular or fibrous fragmentary food materials which give the sensation of eating real meat. In another conventional method, soy-bean protein is dissolved in an alkaline solution and is then fiber-spun by an ex~ruder into a product with fibrous tex-ture similar to muscular fibers. HoweverJ the product obtained by this process is not satisfactory and must be further processed to obtain the consistency necessary to give the sensation of eating real meat. The products obtained by these conventional methods are able to give the sensation of eating real meat when they are granular or fragmentary, but fail in giving that sensation when they are in the shape of a relatively large lump. This is because the extruders employed are of the single-screw type and the water content of the materials must be relatively low. Researches into the application of twin-screw ex-truders have recently advanced, and this type of extruder has been introduced into the food industry to process raw ~9~
o~ ~
materials having relatively high water contents. Certain methods have already been proposed for texturing proteins such as defatted soy-bean flours having relatively high water contents by utilizing twin-screw e~truders. With these proposed methods, the degree to which the proteins are textured is so small that the texture o~ the products is far from the desired meat-like consistency~
In view oE the above-described circumstances, it is a primary object of the present invention to provide a method o~ producing a heterogeneously textured meat-like processed food from soy-beans, particularly a soy-bean flour and/or okara (by-product from the making of soy-bean curd or soy milk~, using a twin-screw extruder.
The present inventors made various studies and have successfully found that, when an extruder having an orifice and provided with a cooling die is used, a meat-like tex~
tured food can be obtained when the protein and fat contents of a soy bean material are specified such that they respec-tively fall within predetermined ranges, thus accomplishing the present invention.
The present invention, therefore, provides a method Eor producin~ a textured food characterized in that a soy-bean flour and/or ~ having 8 to 38 wt%, preferably 16 to 30 wt% protein and not greater than 7 wt%, preferably not greater than ~ wt~ fat is processed by employing a twin-screw extruder having an orifice and provided with a cooling die.
The present invention will be described hereinunder in detail.
The present inventors first carried out a texturing test by employing a soy~bean flour (12.5% water, 35.3~
protein, and 19.0% ~at) and a twin-screw extruder having an orifice and a cooling die, at a barrel temperature of 170C, and found that it was difficult to obtain the required texture. Since the fat content in the soy-bean flour was seen to be too high, the present inventors continued the examination employing defatted raw materials. More speci-fically, a soy-bean flour and okara (80.3% water, 6.5%
protein, and 4.0% fat) were dried and defatted to prepare a defatted dry okara (11.1% water, 36.1~ protein, and 1.8%
fat) and a defatted soy-bean flour (12.9% water, 46.3%
protein, and 2.1% fat). Various amounts of water were added to these raw materials and mixed together to produce five kinds of raw-material sample respectively having final water contents falling within a range from ~5% to 70~, as shown in Table 1. Then, a texturing test was carried out on these samples by employing the same machine as that in the case of the first soy-bean flour at various barrel temperatures, i.e., frcm 150 to 210C.
As a result, the defatted soy-bean flour containing 46.3% protein was transformed into a lump having no linear fiber or fibrous property in any of the aforementiopned conditions.
2~
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o , ~, , ~ ., .Y ~ O O
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~ ~ ,~
o ~ O ~ (n o $ ~ ~ o ~
a~ ~, ~, h O I ~1 ~ ., ~ ~ h O
_ ~
r-l .Y 0 ,~ o l h O ~ ,~
(a ,~ ~:: r4 a) a) ~ ~ u ~1 E~ ,1 ,1 O ~1 ~ rl h -- ~ O ~ rd 0~ l ~o ~a l ~ o 1--~ ~ l l r l rc~ ~ IIJ ~rl O l ~ d ---~ - . ....
r~ rd ~ R, ~ ~a I l I
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~
From the results shown in Table 1, the present inven-tors have found that a heterogeneous meat-like extruded product can be obtained having a water content o~ 55~ when the barrel temperature is 180C and a water content of 50 to 60~ in the case of barrel temperatures of 190C and 200C.
Next, the conditions of a barrel temperature of 180C
and a water content of 55~ which showed excellent results in the aforementioned test were further examined. More specifically, various amounts of soy oil were added to, and uniformly mixed with, the defatted okara as shown in Table 2 to prepare raw-material samples, and a texturing test was carried out on these samples in a manner similar to the above. As a result, it has been found that heterogeneous meat-like properties can be obtained when the Eat content is not greater than 6%, preferably not greater than 4~.
Table 2 Fat content (%) Fiber condition of extruded product 0.5 heterogeneous meat-like lump 1.0 ditto 2.0 ditto 4.0 ditto 6.0 ditto 7.0 low directional property 8.0 crumbly lump without directional property Next, a vegetable Eibrous material was mixed with dried Q~E~ containing 55~ water and 1.2% fat at various rates to prepare raw-material samples differing in protein content as shown in Table 3, and these samples were subjected to a test similar to the above at a barrel temper-ature of 190C. Table 3 shows the results of the test.
Table 3 ~rotein content (%~ Fiber condition o~ ext,ruded produc~
7 no fibrous aspect heterogeneous meat-like lump 16 ditto 21 d.itto 24 ditto ditto 34 ditto 38 slightly linear fibers 41 linear fibers From the results shown in Tahle 3, it has been found that extruded products can possess the characteristic prop-erty of exhibiting a meat-like texture when the protein content is between 10% and 34%, preferably 16% and 30~.
Finally, a test was carried out on the protein aspect. ~ vegetable fibrous material was added to a defatted soy-bean powder such as to obtain a specified protein content o~ 25%, and this powder was subjected to a heat treatment to prepare raw-material samples differing in NSI (nitrogen solubility index), the water content of these samples being adjusted to 60%. The result of this test showed that when the NSI was no greater than 64, the desired physical properties were obtained.
As has been described above, the present invention provides a method wherein a soy-bean material having a specified protein content of 8 to 38 wt~, pre~erably 16 to 30 wt~, and a specified fat content of 7 wt~ or less, preferably 4 wt% or less, is processed by a twin-screw extruder having an orifice and a cooling die at a barrel temperature of 175 to 205C, preferahly 180 to 200C, whereby it is possible to obtain an adequately textured meat-like processed food. Thus, it is possible, accord-ing to the method of the present invention, to obtain a processed ~ood containing textured vegetable protein which has characteristic toughness and flavor in a single step using a twin-screw extruder by specifying the protein and fat contents of the material.
The following Examples are provided for further illustration of the present invention.
Example 1 An extrusion experiment was carried out by employing a twin-screw extruder having an oriEice and provided with a cooling die. As the raw material, defatted and dried okara (10.9% water, ~8.1~ protein, and 2.2% fat) was employed and supplied to the extruder from a feeder. As to the water content, water was supplied by a peristaltic pump .so that the water content eventually reached 55~. The barrel tem-perature was set at 1~0C, and the screw speed at 60 rpm.
The temperature oE water for cooling the die was 2 to 6C.
The extruded product obtained under this set of conditions had heterogeneous properties which were extremely similar to those of real meat.
Example 2 An extrusion experiment was carried out by employing completely the same material and apparatus as those employed in Example 1 except for the water content, which was set at 60% in this Example. The barrel temperature was set at 200C, and the screw speed at 120 rpm. The product thus obtained had physical properties similar to those of real meat.
- ~ I ~ __ ,,~
_ ~ ~ U ~ o __ ~ ~
o ~ ~ b ~ $ ~ ~
o , ~, , ~ ., .Y ~ O O
_ .. . _ _ _ u~ 3 ~
~ ~ ,~
o ~ O ~ (n o $ ~ ~ o ~
a~ ~, ~, h O I ~1 ~ ., ~ ~ h O
_ ~
r-l .Y 0 ,~ o l h O ~ ,~
(a ,~ ~:: r4 a) a) ~ ~ u ~1 E~ ,1 ,1 O ~1 ~ rl h -- ~ O ~ rd 0~ l ~o ~a l ~ o 1--~ ~ l l r l rc~ ~ IIJ ~rl O l ~ d ---~ - . ....
r~ rd ~ R, ~ ~a I l I
o o o~ a) , __7 ~;'I-)Q~a)rq .__ _ 1~ U~ In U~ ~O I~
~
From the results shown in Table 1, the present inven-tors have found that a heterogeneous meat-like extruded product can be obtained having a water content o~ 55~ when the barrel temperature is 180C and a water content of 50 to 60~ in the case of barrel temperatures of 190C and 200C.
Next, the conditions of a barrel temperature of 180C
and a water content of 55~ which showed excellent results in the aforementioned test were further examined. More specifically, various amounts of soy oil were added to, and uniformly mixed with, the defatted okara as shown in Table 2 to prepare raw-material samples, and a texturing test was carried out on these samples in a manner similar to the above. As a result, it has been found that heterogeneous meat-like properties can be obtained when the Eat content is not greater than 6%, preferably not greater than 4~.
Table 2 Fat content (%) Fiber condition of extruded product 0.5 heterogeneous meat-like lump 1.0 ditto 2.0 ditto 4.0 ditto 6.0 ditto 7.0 low directional property 8.0 crumbly lump without directional property Next, a vegetable Eibrous material was mixed with dried Q~E~ containing 55~ water and 1.2% fat at various rates to prepare raw-material samples differing in protein content as shown in Table 3, and these samples were subjected to a test similar to the above at a barrel temper-ature of 190C. Table 3 shows the results of the test.
Table 3 ~rotein content (%~ Fiber condition o~ ext,ruded produc~
7 no fibrous aspect heterogeneous meat-like lump 16 ditto 21 d.itto 24 ditto ditto 34 ditto 38 slightly linear fibers 41 linear fibers From the results shown in Tahle 3, it has been found that extruded products can possess the characteristic prop-erty of exhibiting a meat-like texture when the protein content is between 10% and 34%, preferably 16% and 30~.
Finally, a test was carried out on the protein aspect. ~ vegetable fibrous material was added to a defatted soy-bean powder such as to obtain a specified protein content o~ 25%, and this powder was subjected to a heat treatment to prepare raw-material samples differing in NSI (nitrogen solubility index), the water content of these samples being adjusted to 60%. The result of this test showed that when the NSI was no greater than 64, the desired physical properties were obtained.
As has been described above, the present invention provides a method wherein a soy-bean material having a specified protein content of 8 to 38 wt~, pre~erably 16 to 30 wt~, and a specified fat content of 7 wt~ or less, preferably 4 wt% or less, is processed by a twin-screw extruder having an orifice and a cooling die at a barrel temperature of 175 to 205C, preferahly 180 to 200C, whereby it is possible to obtain an adequately textured meat-like processed food. Thus, it is possible, accord-ing to the method of the present invention, to obtain a processed ~ood containing textured vegetable protein which has characteristic toughness and flavor in a single step using a twin-screw extruder by specifying the protein and fat contents of the material.
The following Examples are provided for further illustration of the present invention.
Example 1 An extrusion experiment was carried out by employing a twin-screw extruder having an oriEice and provided with a cooling die. As the raw material, defatted and dried okara (10.9% water, ~8.1~ protein, and 2.2% fat) was employed and supplied to the extruder from a feeder. As to the water content, water was supplied by a peristaltic pump .so that the water content eventually reached 55~. The barrel tem-perature was set at 1~0C, and the screw speed at 60 rpm.
The temperature oE water for cooling the die was 2 to 6C.
The extruded product obtained under this set of conditions had heterogeneous properties which were extremely similar to those of real meat.
Example 2 An extrusion experiment was carried out by employing completely the same material and apparatus as those employed in Example 1 except for the water content, which was set at 60% in this Example. The barrel temperature was set at 200C, and the screw speed at 120 rpm. The product thus obtained had physical properties similar to those of real meat.
Claims (2)
1. A method of producing heterogeneously textured meat-like processed food comprising the steps of:
(i) preparing a soyabean flour, okara or a mixture thereof containing from 8 to 38 wt% protein, not more than 7 wt% fat and having a water content of between 50 and 60 wt%;
(ii) extruding said soyabean flour, okara or mixture thereof of step (i) through a twin-screw extruder having a barrel temperature set at between 175° and 205°C; and (iii) passing the extruded, processed material through a cooling die thereby cooling the material and extruding it substantially without expansion to produce a heterogeneously textured, meat-like processed food.
(i) preparing a soyabean flour, okara or a mixture thereof containing from 8 to 38 wt% protein, not more than 7 wt% fat and having a water content of between 50 and 60 wt%;
(ii) extruding said soyabean flour, okara or mixture thereof of step (i) through a twin-screw extruder having a barrel temperature set at between 175° and 205°C; and (iii) passing the extruded, processed material through a cooling die thereby cooling the material and extruding it substantially without expansion to produce a heterogeneously textured, meat-like processed food.
2. A method according to claim 1, wherein the protein content is between 16 wt% and 30 wt%, and the fat content is not greater than 4 wt%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60063288A JPS61224940A (en) | 1985-03-29 | 1985-03-29 | Production of textured food |
| JP63288/1985 | 1985-03-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1299428C true CA1299428C (en) | 1992-04-28 |
Family
ID=13224984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000504946A Expired - Fee Related CA1299428C (en) | 1985-03-29 | 1986-03-25 | Method of producing textured food |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS61224940A (en) |
| CA (1) | CA1299428C (en) |
| DE (1) | DE3610402A1 (en) |
| FR (1) | FR2579422B1 (en) |
| GB (1) | GB2172787B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296045A (en) * | 1985-10-22 | 1987-05-02 | Kowa Kogyo:Kk | Production of soybean-processed food |
| JPS63273445A (en) * | 1987-05-01 | 1988-11-10 | Tamiile:Kk | Preparation of food giving 'surume'-like feeling to palate using whole soybean as raw material |
| JPH0611219B2 (en) * | 1987-07-20 | 1994-02-16 | 不二製油株式会社 | Method for producing protein food material |
| US20090155448A1 (en) * | 2007-12-12 | 2009-06-18 | Solae, Llc | Organic Protein Extrudates and Preparation Thereof |
| PT2706867T (en) | 2011-05-13 | 2018-06-12 | Ojah B V | Method of making structured protein compositions |
| KR102106067B1 (en) * | 2018-07-30 | 2020-04-29 | 공주대학교 산학협력단 | Texturized Vegetable Protein extruded with green tea |
| JP7171958B1 (en) * | 2022-03-31 | 2022-11-15 | キッコーマン株式会社 | Method for producing textured processed soybean product using bean curd refuse and textured processed soybean product |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4044157A (en) * | 1965-03-01 | 1977-08-23 | Swift & Company | Process for preparing expanded soybean granules |
| DE3021739A1 (en) * | 1980-06-10 | 1981-12-17 | Textruder Engineering AG, Zug | METHOD AND DOUBLE SCREW EXTRUDER FOR PROCESSING FOOD AND FEED |
| JPS5955149A (en) * | 1982-09-22 | 1984-03-30 | Ajinomoto Co Inc | Preparation of vegetable protein of texture |
| JPS61152254A (en) * | 1984-12-27 | 1986-07-10 | Norin Suisansyo Shokuhin Sogo Kenkyusho | Production of texturized bean curd refuse |
| CA1279224C (en) * | 1985-01-30 | 1991-01-22 | Nippon Suisan Kaisha, Ltd. | Process for processing and treating raw materials of marine products |
-
1985
- 1985-03-29 JP JP60063288A patent/JPS61224940A/en active Pending
-
1986
- 1986-03-20 GB GB8606888A patent/GB2172787B/en not_active Expired
- 1986-03-25 CA CA000504946A patent/CA1299428C/en not_active Expired - Fee Related
- 1986-03-27 DE DE19863610402 patent/DE3610402A1/en active Granted
- 1986-03-28 FR FR868604571A patent/FR2579422B1/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| GB2172787A (en) | 1986-10-01 |
| FR2579422B1 (en) | 1990-07-20 |
| JPS61224940A (en) | 1986-10-06 |
| DE3610402C2 (en) | 1992-08-27 |
| GB8606888D0 (en) | 1986-04-23 |
| DE3610402A1 (en) | 1986-10-02 |
| GB2172787B (en) | 1989-06-28 |
| FR2579422A1 (en) | 1986-10-03 |
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| Date | Code | Title | Description |
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| MKLA | Lapsed |