JP2001008635A - Production of protein food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a protein food free from characteristic taste and flavor originated from soybean protein raw material to improve poor taste of soybean protein and useful e.g. as a substitute for meat by kneading a soybean protein raw material with samshu (a kind of Chinese liquor) under hot pressurized condition to effect the texturization of the protein. SOLUTION: The objective protein food is produced by kneading a soybean protein raw material such as whole fat soybean flour containing oil, whole fat concentrated protein, defatted soybean flour, soya milk powder, concentrated soybean protein and separated soybean protein with samshu under hot pressurized condition to effect the texturization of the protein. The mixing amount of samshu is 0.05-10 pts.wt., preferably 0.1-5 pts.wt. based on 100 pts.wt. of the soybean protein raw material. The production of the protein food by the kneading and texturization under hot pressurized condition can be performed by a single screw extruder or a multi-screw extruder having two or more screws, however, a twin-screw extruder is preferable from the viewpoint of stable quality.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a protein food derived from a soybean protein raw material and having an improved characteristic flavor.

[0002]

2. Description of the Related Art Conventionally, protein foods have been produced by kneading soybean protein raw materials under heat and pressure. It has been widely practiced to use the protein foods produced in this way as substitutes for meat in various processed foods such as hamburger, gyoza, and shomai to improve the quality of these processed foods. Here, in the soybean protein raw material, bad flavor components such as n-hexanal and saponin are present,
The protein food obtained therefrom has a characteristic flavor derived from the raw material, and there is a problem that the processed food using the protein food also has the characteristic flavor. Therefore, for example, in producing a protein food using a food material containing a protein component derived from soybeans, in order to suppress imparting the soybean-specific flavor of the resulting protein food to a bad taste, conventionally, defatting In some cases, concentrated soybean protein obtained by treating soybean with ethanol, isolated soybean protein obtained by separating only protein components from soybean, and the like are used. However, when the concentrated soybean protein or the isolated soybean protein as described above is used as a food material, the production cost is increased, and the flavor of the obtained protein food is not sufficiently improved.

[0003]

SUMMARY OF THE INVENTION The present invention relates to a protein food having a unique flavor derived from a soy protein material, wherein the protein food obtained is imparted with a unique flavor derived from the soy protein material. The objective was to obtain a protein food having a small amount, a poor flavor, and a good flavor.

[0004]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems. As a result, when soybean protein raw materials are kneaded under heat and pressure to form a structure, old sake is used in combination. The present invention is based on the finding that the obtained protein food is less likely to be imparted with a unique flavor derived from the soy protein raw material, the bad taste is improved, and a protein food having a good flavor is obtained. Was completed. The effect of improving the flavor of the aged sake was found not only in distilled spirits such as shochu and whiskey, but also in brewed sake such as sake and wine, and was found to be an effect unique to the aged sake.
That is, the present invention is a method for producing a protein food, characterized in that when soybean protein raw materials are kneaded under heat and pressure to form a tissue, the soybean protein raw material is mixed with old sake. The amount of the old sake is 0.05 to 10 parts by weight based on 100 parts by weight of the soybean protein raw material,
Preferably, 0.1 to 5% by weight is appropriate.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The soybean protein raw material used in the present invention may be defatted soybean powder, soymilk powder, concentrated soybean protein, isolated soybean protein, etc. in addition to oil-containing full-fat soybean powder and full-fat concentrated protein. it can. Usually, the soybean protein raw material does not contain oil, but it is easy to organize. However, if a twin-screw extruder is used, the soybean protein raw material containing oil can be organized. In particular, the effect of improving the flavor by combining old sake with soybean-derived soy flour and defatted soybean derived from soybean is remarkable. Soy protein raw materials can be used in combination with other proteins. For example, proteins derived from oil seeds such as peanuts, rapeseed, and cottonseed, and proteins derived from grains such as wheat, corn, and rice are preferably heated gel-forming plant proteins, and proteins derived from other animals and microorganisms may also be used. it can. Also, edible oil, starch, seasoning, dietary fiber, gelling agent, gum, and other known additives can be used in combination as auxiliary raw materials. The present invention
By combining old soybeans with soybean protein raw materials, the characteristic flavor derived from the soybean protein raw materials is rarely imparted, the bad taste is improved, and a protein food having a good flavor is obtained. . The old sake in the present invention is not particularly limited in kind, production area, degree of fermentation and the like. The old sake also includes a fermented seasoning mixed with the old wine. The amount of the old sake is 0.05 to 10 parts by weight, preferably 0.1 to 5 parts by weight based on 100 parts by weight of the soybean protein raw material.
Parts by weight are appropriate. If the amount is less than 0.05 part by weight, almost no effect can be expected, and if it is less than 0.1 part by weight, the effect is slightly small. If the amount is more than 5 parts by weight, the effect hardly changes, and if the amount is more than 10 parts by weight, the flavor peculiar to the old sake becomes too strong, which is an adverse effect. In the present invention, an extruder is generally used to produce a protein food by kneading and organizing under heat and pressure. As the extruder, a single-screw extruder or a double-screw extruder having two or more axes can be used, but a twin-screw extruder is preferable from the viewpoint of quality stability. The conditions for the organization can be experimentally determined according to the target protein food. The protein food obtained as described above is less likely to be imparted with a unique flavor derived from the soy protein raw material, the bad taste is improved, the flavor is good, and this protein food is used. The processed food is excellent in quality without imparting these unique flavors.

[0006]

The present invention will be specifically described below with reference to examples. Example 1 80 parts of defatted soybean, isolated soybean protein (New Fujipro-E,
20 parts of Fuji Oil Co., Ltd.) are mixed, and 40 parts of water are supplied to the extruder in an amount corresponding to (Table 1) with each liquor, and heated and pressurized to form an organization. The product was obtained. The extruder used in the examples was of a biaxial type, and all operations were performed at a screw rotation speed of 2
00 rpm, barrel inlet side temperature 80 ° C, central part 120
C., 150.degree. C. on the outlet side, a diameter of a die hole of 5 mm, and a flow rate of the powder raw material of 30 kg / hour. The resulting protein food was reconstituted with 5 times the volume of hot water at 80 ° C., and then subjected to a five-point sensory evaluation by a five-point expert panelist for sensory taste, and the average score was used. The higher the score, the better the flavor. (Table 1) Difference in flavor due to difference in liquor ―――――――――――――――――――――――――――――――――――― 1 Test 2 Test 3 Test 4 Test 5 Test 6 ―――――――――――――――――――――――――――――――――――― Defatted soybean 80 80 80 80 80 80 Isolated soy protein 20 20 20 20 20 20 20 Senshu-1----Sake--1---White wine----1--Rice shochu-----1-Malt Whiskey-------------------------------------flavor 2.4 2.5 2.6 2.3 2. 3 ―――――――――――――――――――――――――――――――――――― ―― For Test 1 which does not contain alcohol, In Test 2 containing the aged wine, the unique flavor derived from the soy protein raw material was clearly reduced, and the flavor was good. On the other hand, in Test 3-6 in which other liquors were mixed, almost no difference was observed from Test 1. Example 2 60 parts of defatted soybean, isolated soybean protein (New Fujipro-E)
35 parts and 5 parts of corn starch were mixed, and the mixed raw material was supplied with 40 parts of water in an amount corresponding to (Table 2) of old sake to an extruder, and heated and pressurized to obtain a product.
The operation of the extruder was performed under the same conditions as in Example 1. The evaluation was performed under the same conditions as in Example 1. (Table 2) Difference in flavor depending on the amount of old sake ―――――――――――――――――――――――――――――――――――――― ――― Test 7 Test 8 Test 9 Test 10 Test 11 Test 12 ――――――――――――――――――――――――――――――――― ― ―――――― Defatted soybean 60 60 60 60 60 60 60 Isolated soybean protein 35 35 35 35 35 35 Corn starch 55 55 55 55 Old wine-0.03 0.08 3 8 12 ---- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Flavor 2.7 2.8 4.0 4.2 3.9 2.6 ―――――――――――――――――――――――――――――――――――――――― Test 8 for no test 7 Little difference was observed. Tests 9, 10
The characteristic flavor of the soybean protein raw material was clearly reduced, and the flavor was good. Test 11 was not necessarily good compared to Tests 9 and 10 in spite of a large amount of old wine, and Test 12 had an adverse effect because the flavor unique to old wine was too strong. Example 3 The protein foods of Tests 1 and 2 of Example 1 were rehydrated by adding water three-fold, and then mixed when kneading fish meat surimi. 100 parts of fish meat surimi, 10 parts of New Fuji Pro-E, 2 parts of salt,
It was 3 parts of sugar, 5 parts of wheat starch, 80 parts of water, and 12 parts of a test product. The mixture was kneaded, molded, fried in oil, and pickled.
The evaluation was performed under the same conditions as in Example 1 except that the sweet potatoes were eaten as they were. (Table 3) ―――――――――――――――――――――――――――――――――――――――― Not allowed to put up Test 2 to be put up Test 1 to put up ―――――――――――――――――――――――――――――――――――― ――――― Flavor 4.8 4.7 3. 2 ―――――――――――――――――――――――――――――――――――――――――― On the other hand, the difference between the flavors of the test sake containing test 2 containing the aged liquor was hardly recognized, whereas the flavor of the test feed containing test 1 without the aged liquor had a unique flavor derived from the soy protein material. .

[0007]

Industrial Applicability According to the present invention, a protein food obtained is less likely to be imparted with a unique flavor derived from a soybean protein raw material, the bad taste is improved, and a protein food having a good flavor can be obtained. It has become. Even if the protein food is mixed with the processed food as a raw material, a flavor unique to the soybean protein raw material is not imparted, and a processed food having an excellent flavor can be obtained.

Claims (3)

[Claims] 1. A method for producing a protein food, characterized in that a soybean protein raw material and aged sake are kneaded under heat and pressure and organized. 2. The method according to claim 1, wherein the amount of the old sake is 0.05 to 10 parts by weight based on 100 parts by weight of the soybean protein raw material. 3. The method according to claim 1, wherein the amount of the old sake is 0.1 to 5 parts by weight based on 100 parts by weight of the soybean protein raw material.