JP2015144593A - Structure soybean protein and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a structure soybean protein having high water absorption percentage and puffed.SOLUTION: There is provided a method for manufacturing a structure soybean protein having a process of supplying a raw material containing 70 to 99 mass% of defatted soybean and 1 to 30 mass% by dry mass of bean-curd leftovers to a biaxial extruder, a process of adding water of 15 to 50 pts.mass to the raw material of 100 pts.mass, a process of blending and mixing the raw material and the water with applying pressure and heating by the biaxial extruder to obtain high temperature high pressure treated product without a process of cooling the high temperature and high pressure treated product by a die.

Description

  The present invention relates to a textured soybean protein and a method for producing the same.

  As a method for producing an organized food using okara as a raw material, for example, Patent Document 1 discloses a biaxial extruder having a defatted and dried okara, an orifice, and a cooling die (die having a cooling function). And the manufacturing method of the structured food | food product which passes the high temperature / high pressure processed material through the die | dye cooled with the cooling water of 2-6 degreeC after high temperature / high pressure processing is disclosed. Further, Patent Document 2 discloses that raw or dry okara is heated to a die whose outlet temperature is adjusted to 4 to 5 ° C. after being continuously processed at a high temperature and high pressure by a biaxial extruder equipped with a cooling die having an orifice structure. A method for producing an organized okara in which a high-pressure processed product is passed is disclosed. Furthermore, as a structured soy protein using okara as a raw material, for example, Patent Document 3 discloses a textured soy protein that is obtained by extruding a mixture of separated soy protein and okara in a specific ratio at a high temperature and high pressure through an extruder. A manufacturing method is disclosed.

JP 61-224940 A JP-A-61-152254 JP-A 64-30543

  By the way, when using the structured soybean protein using okara as a raw material, for example, as an alternative food for ground meat, the present inventors have intensively studied to reduce the raw material cost of the alternative food. As a result, if the water absorption of the structured soy protein can be increased, it is possible to reduce the amount of defatted soybean used as a raw material, and thus it is possible to produce a ground meat substitute food at a low raw material cost. It was.

  However, the structured foods containing the okara described in Patent Documents 1 and 2 are both manufactured by a twin-screw extruder equipped with a cooling die. Because it is passed through a cooled die, the protein is not expanded. Therefore, the unpuffed structured foods described in these documents have a dense structure and a low water absorption rate. Furthermore, the textured soy protein described in Patent Document 3 has a drawback that the cost of the raw material becomes high because the separated soy protein is used as the raw material. Moreover, in patent document 3, nothing is examined about the water absorption rate of the textured soybean protein.

  The present invention has been made in view of the above circumstances, and an object thereof is to provide a textured soybean protein having a high water absorption rate and swollen and a method for producing the same.

  As a result of intensive research to achieve the above object, the present inventors have added a specific amount of okara to defatted soybeans, and after the high temperature and high pressure treatment with an extruder, the high temperature and high pressure treatment product is not cooled with a die. The present inventors have found that a textured soybean protein that is swollen and has a high water absorption rate can be obtained, and the present invention has been completed.

  That is, the present invention relates to a step of supplying a biaxial extruder with a raw material containing 70 to 99% by mass of defatted soybean and 1 to 30% by mass of dried okara, and 100 parts by mass of the raw material. A step of adding 15 to 50 parts by mass of water to the raw material, and a step of mixing and kneading the raw material and water while being pressurized and heated by a biaxial extruder to obtain a high-temperature and high-pressure treated product, Provided is a method for producing a textured soy protein that does not have a step of cooling a high-temperature and high-pressure treated product. The textured soybean protein thus obtained is preferably used as an alternative to ground meat.

  ADVANTAGE OF THE INVENTION According to this invention, the textured soybean protein which has a high water absorption rate and expanded, and its manufacturing method can be provided.

Hereinafter, a mode for carrying out the present invention (hereinafter simply referred to as “the present embodiment”) will be described in detail.
The manufacturing method of the textured soybean protein of this embodiment is a process of supplying a raw material containing 70 to 99% by mass of defatted soybean and 1 to 30% by mass of dried okara to a biaxial extruder ( Hereinafter, it is also referred to as “raw material supply step”), a step of adding 15 to 50 parts by mass of water to the raw material with respect to 100 parts by mass of the raw material (hereinafter also referred to as “water addition step”), and a biaxial extruder. A step of obtaining a high-temperature and high-pressure processed product by mixing and kneading the raw material and water while being pressurized and heated (hereinafter also referred to as “mixing step”), and a step of cooling the high-temperature and high-pressure processed product with a die. It does not have.

<Raw material>
First, the raw material used in the manufacturing method of this embodiment is demonstrated. The raw material is defatted soybean and okara.

(Defatted soybean)
The defatted soybean is a solid content left after removing soybean oil from the soybean, and the variety and production area of the soybean are not particularly limited. The defatted soybean is obtained by pressing soybean or extracting soybean oil from soybean, and for example, obtained by subjecting soybean to a low-temperature extraction treatment at 60 to 80 ° C. using n-hexane as an extraction solvent. It does not specifically limit as defatted soybean, A well-known thing can be used and a commercial item may be sufficient.

  The soluble nitrogen index (NSI) of defatted soybeans is preferably 60 or more, and more preferably 80 or more. By using a so-called low-denatured defatted soybean having an NSI of 60 or more, the texture of the structured soybean protein tends to be closer to the ground meat. Examples of such low-denatured defatted soybeans include “Soya Flower A” (manufactured by Nisshin Oillio Group, Inc.).

  The content ratio of defatted soybean in the raw material is 70 to 99% by mass, preferably 80 to 95% by mass, based on the total amount of the raw material (excluding the mass of water that can be contained in okara). More preferably, it is 85-90 mass%. When the content of defatted soybean is 70% by mass or more, it is possible to prevent undesired pulverization of the structured soy protein, particularly immediately after production, and the structured soy protein is more easily adapted to other food ingredients. It becomes easy to obtain the expanded soybean protein by being 99 mass% or less.

(Okara)
Okara is a solid material obtained by solid-liquid separation when producing soy milk from soybean (round soybean or defatted soybean), and the variety and production area of soybean are not particularly limited. As the okara, a known product can be used, and a commercially available product may be used. From the viewpoint of hygiene, okara preferably uses dried okara with a moisture content of 10% by mass or less.

  The content ratio of okara in the raw material is 1 to 30% by mass in dry mass (however, excluding the mass of water that can be contained in okara), preferably 5 to 20 in dry mass. It is 10 mass%, More preferably, it is 10-15 mass% by dry mass. When the content of okara is 1% by mass or more, a swollen structured soy protein can be obtained more easily, and when it is 30% by mass or less, the tissue-like soy protein is desired immediately after production. In addition to preventing pulverization, the addition of okara gives a good soy milk flavor and reduces the odor of soybeans derived from the defatted soybean as a raw material. If pulverization of the textured soybean protein can be prevented, the textured soybean protein can be maintained in a granular form and can be prevented from becoming powdery, and thus can be favorably used as a ground meat substitute food.

  Each defatted soybean and okara is used singly or in combination of two or more.

<Water>
The water added to the raw material may be, for example, tap water, ground water or the like, and of course, ion exchange water or pure water may be used. The addition ratio of water to the raw material is 15 to 50 parts by mass with respect to 100 parts by mass of the raw material, preferably 20 to 45 parts by mass, and more preferably 25 to 45 parts by mass. In this specification, the amount of water in okara used as a raw material is also handled as water added to this raw material. For example, when using okara with a moisture content of 50% by mass as a raw material, in a total mass of 10 kg of the raw material (however, excluding the mass of moisture that can be contained in okara), if blending 20% by mass in dry mass, Since the mass from 4 kg is 4 kg, 2 kg of water in the 4 kg of okara is handled as water added to the raw material.
By adding 15 parts by mass or more of water to the raw material, there is an effect of preventing the protein from scorching during heating and pressurizing with an extruder. By reducing it to 50 parts by mass or less, it is efficiently expanded. There is an effect of making it. Here, the mass of okara contained in the “raw material” of “100 parts by mass of the raw material” is the dry mass.

<Other additives>
In the present embodiment, in addition to the above substances contained in the raw materials and the above substances added to the raw materials within the range that does not hinder the achievement of the object of the present invention, they are contained in the raw materials or added to the raw materials in the ordinary method for producing a structured soybean protein. Various additives may be used as appropriate. Examples of such additives include isolated soybean protein, edible oil, starch, emulsifier, antioxidant, pH adjustor, thickener, colorant, and preservative. These additives may be used alone or in combination of two or more. As described herein, isolated soy protein can be used as a raw material for the structured soy protein of this embodiment, but the structured soy protein of this embodiment containing a specific amount of okara is used as a raw material. Soybean odor derived from defatted soybeans can be reduced without using isolated soybean protein.

<Two-axis extruder>
A commercial item can be used for the biaxial extruder used in the manufacturing method of this embodiment. The biaxial extruder may be equipped with various devices and members provided in a known biaxial extruder, for example, a raw material hopper, a raw material feeder, a water feeder, an additive feeder, and a biaxial screw. And a cylinder (barrel), a die, a driving device, and a temperature control device, and a cutting head or a blower as necessary.

  The biaxial screw mixes and kneads raw materials, water and, if necessary, additives (hereinafter also referred to as “raw materials”), and pushes them out from the cylinder in the outlet direction. The two axes may be arranged parallel to each other, or may be of a conical type arranged so as to be oblique to each other. Further, the screw flight may be a meshing type or a non-meshing type, and the rotation directions of the screws may be the same direction or different directions. A cylinder is a cylindrical thing which accommodates the above biaxial screws in the inside. In order to enhance the mixing and kneading effect of the raw materials and the like, a mixing pin may be provided on the inner surface, and the shape of the inner cross section may be a polygon. Furthermore, in order to increase the amount of extrusion, a groove may be formed in the axial direction on the inner wall of the cylinder.

  The drive device is a device for rotating the screw. The temperature adjusting device is a device for appropriately adjusting the temperature of the raw material to be mixed and kneaded in the cylinder so as to be a desired temperature, and includes a heater and / or a cooler. The temperature adjusting device may be one that can be adjusted to have a desired temperature gradient in the cylinder.

  The die is provided at the outlet of the cylinder in order to extrude the high-temperature and high-pressure processed material mixed and kneaded in the cylinder out of the cylinder in a desired shape. The type and form of the die may be appropriately selected depending on the type of raw material and the use of the structured soybean protein. The cutting head is provided for cutting the high-temperature and high-pressure processed material extruded from the die into a predetermined size.

<Raw material supply process>
The raw material supply process according to the present embodiment is a process of supplying raw materials containing defatted soybeans and okara and other additives as necessary to the biaxial extruder. Since the raw materials are as described above, description thereof is omitted here. In the raw material supply process, after all the raw materials are stored in a single raw material hopper, they may be supplied to the twin screw extruder. After each raw material is divided into multiple raw material hoppers, You may supply.

<Water addition process>
The water addition step is a step of adding water to the raw material. In the water addition step, the whole amount of water may be added to the raw material at once, or may be added in multiple portions. Moreover, when adding water in several steps, the location to add may be the same location, or a different location. Furthermore, when the raw material is first supplied to the biaxial extruder, water may be added together. Moreover, it is preferable to add water after supplying the raw material because clogging of the raw material in the biaxial extruder can be suppressed. From the same viewpoint, it is more preferable to add at least a part of water after supplying all the raw materials.

<Mixing process>
The mixing step is a step of mixing and kneading the raw material and water while applying pressure and heating. By this step, a high-temperature and high-pressure processed product is obtained. In the mixing step, the pressurizing pressure of the raw material and water is not particularly limited as long as they can be sufficiently mixed, but it is preferably 3 to 30 atm at the die outlet of the biaxial extruder, and 5 to 20 atm. More preferably.

  The set temperature at the tip of the cylinder (barrel) of the biaxial extruder is preferably 100 to 180 ° C, and more preferably 120 to 170 ° C. At this time, when cooling water is allowed to flow through the die and the high-temperature and high-pressure processed material passing through the die is cooled, the protein does not swell, so the manufacturing method of this embodiment does not cool the high-temperature and high-pressure processed material with the die. . If the temperature of the tip of the cylinder (barrel) is set to 100-180 ° C. as described above, the temperature of the die can be about 90-170 ° C. If it is set to 120-170 ° C., the temperature of the die is about 110 It can be set to ˜160 ° C., and as a result, the protein can be expanded more effectively.

  In addition, in the mixing step, the time for mixing and kneading the raw material and water and the rotational speed of the screw are not particularly limited as long as the raw material and water can be sufficiently mixed and the rotational speed.

<Other processes>
The method for producing a textured soybean protein of this embodiment may include a step of appropriately adding other additives into the raw material.

  In addition, the textured soy protein production method of the present embodiment may have a step of drying the textured soy protein after the mixing step, and the textured soy protein is molded or cut into a desired shape. You may have a process to do.

  According to the method for producing a textured soy protein of the present embodiment, the textured soy protein is further swollen and the water absorption rate of the resulting textured soy protein can be increased. This is considered to be due to the fact that 1 to 30% by mass of dry matter is included in the raw material and that the high-temperature and high-pressure processed product is not cooled by the die at the outlet of the biaxial extruder. Therefore, if the structured soy protein having a high water absorption rate according to this embodiment is used, the yield of the obtained food can be increased as compared with the case where the conventional structured soy protein is used. That is, even when the same amount of raw material is used, the structured soy protein of this embodiment has a high water absorption rate, so it can be mixed with a lot of water, compared to the case of using the conventional structured soy protein. Even you can get more final food. In addition, according to the production method of the present embodiment, especially when the content ratio of okara in the raw material is 30% by mass or less by dry mass, the structured soy protein is pulverized and changed from granular to powdery. It can also be prevented. Therefore, the obtained expanded textured soy protein can be effectively used for meat replacement applications such as ground meat replacement.

  The structured soy protein obtained by the production method of the present embodiment can be used as a raw material for various foods, but has a texture close to that of meat, particularly ground meat, so hamburger, meatball, sausage, roll cabbage, etc. It is suitably used as an alternative to minced meat, which is a raw material of Moreover, it can be suitably used as an alternative to fish meat that is a raw material for fish flakes.

  As mentioned above, although the form for implementing this invention was demonstrated, this invention is not limited to the said this embodiment. The present invention can be variously modified without departing from the gist thereof.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these Examples.

(Comparative Example 1)
[Production of structured soy protein containing no okara]
Low-denatured defatted soybeans (trade name “Soya Flower A”, sold by Nisshin Oilio Group Co., Ltd., NSI: 85, the same applies hereinafter) from the raw material hopper as a raw material at a supply of 18 kg / hour to the biaxial extruder. The mixture was mixed and kneaded while being pressurized and heated. At this time, the die did not cool the high-temperature and high-pressure processed product. Simultaneously with the supply of the low-denatured defatted soybean, 40 parts by mass of water was added to the low-denatured defatted soybean in the biaxial extruder with respect to 100 parts by mass of the low-denatured defatted soybean. The operating conditions of the biaxial extruder were as follows: the screw rotation speed was 330 rpm, the number of die holes was 3, and the set temperature at the tip of the cylinder (barrel) was 150 ° C. Table 2 shows the die outlet pressure and the die temperature.

  A columnar structured protein (diameter of about 4 to 8 mm) extruded from a die of a biaxial extruder was dried at 90 ° C. for 1 hour to obtain a structured soy protein. The structured soy protein was cut to a length of about 10 mm.

(Examples 1-6, Comparative Example 2)
[Production of structured soy protein containing okara]
Low-denatured defatted soybean and okara (water content: 4% by mass, crude protein 26% by mass, oil content 9.5% by mass) at the rate shown in Table 1 at a feed rate of 18 kg / hour to the biaxial extruder The mixture was fed by a feeder and mixed and kneaded while being pressurized and heated. At this time, the die did not cool the high-temperature and high-pressure processed product. Simultaneously with the supply of the raw material, 40 parts by mass of water was added to the raw material in the biaxial extruder with respect to 100 parts by mass of the raw material. The operating conditions of the biaxial extruder were a screw rotation speed of 330 rpm, a die hole number of 7, and a set temperature at the tip of the cylinder (barrel) of 150 ° C. Table 2 shows the die outlet pressure and the die temperature in each example.

  A columnar structured protein (diameter of about 4 to 8 mm) extruded from a die of a biaxial extruder was dried at 90 ° C. for 1 hour to obtain a structured soy protein. The structured soy protein was cut to a length of about 10 mm. However, the textured soybean protein of Comparative Example 2 could not maintain a cylindrical shape when it was extruded from the die, and was crushed into pieces.

[Water absorption measurement method]
20 g of the textured soy protein sample after drying was put into a beaker, 400 mL of boiling water was added thereto, and the sample was immersed in the boiling water for 20 minutes. Next, the sample and boiling water were separated using a sieve, and the mass of the sample was measured after 5 minutes. The water absorption was calculated depending on how much the mass increased relative to the mass measured at the beginning. For example, when the mass of the sample after separating for 5 minutes from boiling water is 40 g, the water absorption is 20 / (40-20) × 100 = 100%. The higher the water absorption, the higher the yield of the resulting food.

(Breaking stress measurement method)
It carried out to the place which isolate | separated the textured soybean protein sample after drying similarly to boiling water similarly to the said [water absorption rate measuring method]. Thereafter, the sample was placed at a predetermined position of a breaking stress measurement device (Text Analyzer, Stable Microsystems, model name “TA.XT.plus”), and a plunger (shape: push-in speed: 1 mm / s) Using a tooth-shaped plunger, thickness: 2 mm, width: 15 mm), the breaking stress was measured.

[Taste evaluation method]
It carried out to the place which isolate | separated the textured soybean protein sample after drying similarly to boiling water similarly to the said [water absorption rate measuring method]. The flavor when the subsequent sample was included in the mouth was evaluated as follows with reference to the sample of Comparative Example 1 having a soybean odor derived from defatted soybean.
A: As in Comparative Example 1, there is a soybean odor derived from defatted soybeans.
B: Compared with Comparative Example 1, the odor of soybeans derived from defatted soybeans is reduced and a good soymilk flavor is obtained.
C: Compared with Comparative Example 1, soybean odor derived from defatted soybeans is reduced, and a good soy milk flavor is strong.

  Table 2 shows the results of the above measurements and evaluations.

  According to the textured soybean protein of the present invention and the method for producing the same, a ground meat substitute food having a texture close to that of ground meat can be obtained. Therefore, the present invention has industrial applicability in the field of foods, particularly ground meat substitute foods.

Claims (2)

Supplying a raw material containing 70-99% by mass of defatted soybeans and 1-30% by mass of dried okara to a biaxial extruder;
Adding 15 to 50 parts by weight of water to the raw material with respect to 100 parts by weight of the raw material;
A step of mixing and kneading the raw material and the water while being pressurized and heated by the biaxial extruder to obtain a high-temperature and high-pressure processed product,
A method for producing a textured soybean protein, which does not include a step of cooling the high-temperature and high-pressure processed product with a die.   A textured soy protein obtained by the method for producing a textured soy protein according to claim 1.