JP2018126094A - Granular soybean protein raw material, food composition containing granular soybean protein raw material, processed food containing granular soybean protein raw material or food composition containing granular soybean protein raw material, and manufacturing method of processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a granular soybean protein raw material capable of providing a processed food having good meat-like texture and good compatibility on appearance.SOLUTION: There are provided a granular soybean protein raw material having hardness after swelling and heating of 4.0 to 6.5 kg and water absorption percentage of 380 to 500%, in which mass percentage of ones passing through sieve with opening of 4 mm in the granular soybean protein raw material is preferably 75 mass% or more; a food composition containing the granular soybean protein raw material; a processed food containing the granular soybean protein raw material or the food composition; a manufacturing method of the processed food by mixing a processed food raw material, the granular soybean protein raw material or the food composition; and a texture improving method of the processed food by adding the granular soybean protein raw material or the food composition to the processed food raw material.SELECTED DRAWING: None

Description

  The present invention relates to a granular soy protein material, a food composition containing the granular soy protein material, a processed food containing the granular soy protein material or a food composition containing the granular soy protein material, and a method for producing the processed food.

In the field of processed foods such as processed meat products (eg ham, sausage, hamburger, dumplings, grilled foods) and processed fishery products (eg kamaboko, chikuwa, tsumire), vegetable soy protein is one of the raw materials. Many are used. Moreover, in recent years, it tends to be actively used because of health considerations such as prevention of lifestyle-related diseases.
Since vegetable protein is widely used in the field of processed foods, it is defined by the general JAS standard in the Ministry of Agriculture, Forestry and Fisheries of Japan (Non-Patent Document 1). In this JAS standard, the vegetable protein raw material is selected from soy flour, defatted soy flour, wheat flour, wheat gluten and the like. And the kind of vegetable protein is divided into powdery vegetable protein, pasty vegetable protein, granular vegetable protein, and fibrous vegetable protein. Of these, the granular vegetable protein is defined as “a plant protein that is formed into a granular or flaky shape and has a meat-like tissue”.

Granular soy protein and fibrous soy protein have been used for the purpose of imparting a sense of grain, suppressing the outflow of gravy, improving the heating yield, and the like in processed meat foods such as ground meat processed foods. Furthermore, various soy protein materials have been proposed in order to obtain a texture suitable for the purpose.
For example, Patent Document 1 discloses that a plant protein is contained in an amount of 40 to 70 wt% by dry weight, and has a low bulk density, softer than before, good flavor and easy to eat. A granular vegetable protein material that is manufactured by containing one or more emulsifiers selected from organic acid monoglycerides having an HLB of 2000 to 6000 g and an HLB of 5 to 10 as a raw material has been proposed.

International Publication No. 2015/0295555

Ministry of Agriculture, Forestry and Fisheries / List of JAS Standards / “Japan Agricultural Standards for Plant Protein”; Website (URL: http://www.maff.go.jp/j/jas/jas_kikaku/kikaku_itiran.html), 2016 2 24th of month

Processed foods obtained by blending conventional granular soy protein materials (for example, commercially available products 1 to 8 described later in Examples) have a texture and appearance close to “meat-specific texture” at the time of eating. I was not satisfied with both familiarity. For this reason, there is a need for a granular soy protein material that can provide a processed food that can satisfy both a texture close to the texture unique to meat and a familiar appearance.
Therefore, the main object of the present invention is to provide a granular soy protein material that can obtain a processed food having a good texture close to “meat-specific texture” and having a good appearance. .
In the present invention, hereinafter, the “texture close to meat-specific texture” is also referred to as “meat-like texture”. In the present invention, the “texture close to the texture peculiar to meat” refers to “a texture with an appropriate crunch like a meat fiber”. In the present invention, “appearance familiar” refers to appearance familiarity between meat and granular soy protein material on the surface or cut surface of processed food obtained by blending granular soy protein material.

The present inventors manufactured processed foods blended with various granular soy protein materials, and then evaluated these at the time of eating (texture: “meat-like texture and familiarity with meat” and visual appearance: “ “Familiar appearance of food surface or cut surface”) (see Table 2). The present inventors focused on the hardness of the granular soy protein material in order to obtain a good evaluation, but when a good evaluation can be obtained even if a granular soy protein material having almost the same hardness is used, it cannot be obtained. There was.
Therefore, as a result of further studies, the present inventors have found that the water absorption rate of the granular soybean protein material is also necessary for obtaining a good evaluation. From this, the present inventors have found that a processed food with good evaluation can be obtained by blending a granular soy protein material having a specific hardness and a specific water absorption rate into the raw material of the processed food. .
That is, the present inventors have found that it is possible to provide a novel granular soy protein material that can give a processed food that gives a meat-like texture to the processed food and has a good appearance.

In addition, processed foods that use relatively ground and soft ground meat (for example, ground meat including chicken) as a raw material tend to have a monotonous texture such as kneaded food. However, the present inventors processed the meat-like texture even if the granulated soybean protein material of the present invention is blended with such processed processed meat products or processed fishery products such as kneaded foods. It was found that it can be given to food and the texture of processed foods when eating can be improved.
Therefore, the granular soy protein material of the present invention can be used as a granular soy protein material for improving the texture of processed food (preferably processed meat food); a granular soy protein material that imparts a meat-like texture.
In addition, a processed food composition containing the granular soybean protein material of the present invention (preferably a composition for processed meat food); a food composition for improving texture (preferably a food composition for improving meat texture) And a food composition that imparts a meat-like texture, including the granular soybean protein material of the present invention.

That is, the present invention provides a granular soybean protein material having a hardness after swelling and heating of 4.0 to 6.5 kg and a water absorption of 380 to 500%.
In the granular soy protein material according to the present invention, a mass ratio of the granular soy protein material that passes through a sieve having an opening of 4 mm may be 75% by mass or more.

Moreover, this invention provides the food composition containing the said granular soybean protein raw material.
The present invention also provides a processed food containing the granular soybean protein material or a processed food containing the food composition.
Moreover, this invention provides the manufacturing method of processed food which mixes processed food raw material, the said granular soybean protein raw material, or the said food composition.
The present invention also provides a method for improving the texture of processed foods, wherein the granular soybean protein material or the food composition is added to processed food raw materials.

  ADVANTAGE OF THE INVENTION According to this invention, the granular soybean protein raw material which can obtain the processed food which has the favorable food texture close | similar to the texture peculiar to meat | flesh, and has the familiar appearance is provided.

  Hereinafter, modes for carrying out the present invention will be described. In addition, embodiment described below shows an example of embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

[1. (Granular soy protein material)
The granular soybean protein material according to an embodiment of the present invention (hereinafter also referred to as “this embodiment”) has a hardness after swelling / heating of 4.0 to 6.5 kg and a water absorption of 380 to 500%. It is.
<Hardness after swelling and heating>
The hardness after swelling and heating in this embodiment is 4.0 to 6.5 kg, preferably 4.2 to 6.2 kg, and more preferably 4.4 to 6.0 kg. When the weight is less than 4.0 kg, the meat-like texture is not sufficiently imparted, and when the weight is more than 6.5 kg, the texture is too hard and uncomfortable.

<Water absorption rate>
The water absorption rate of this embodiment is 380 to 500%, preferably 385 to 500%, more preferably 400 to 490%. If it is less than 380%, the familiarity with meat becomes worse in texture, and if it exceeds 500%, the texture becomes too soft and it becomes difficult to give a meat-like texture.

<Particle size distribution>
The granular soybean protein material of the present embodiment is preferable because a better meat-like texture can be obtained by adjusting to a specific particle size distribution.
Specifically, the mass ratio of the granular soybean protein material that passes through a sieve having a mesh size of 4.0 mm is preferably 75% by mass or more, more preferably 80% by mass or more, and more preferably 85%. It is at least mass%, more preferably at least 90 mass%, still more preferably at least 95 mass%.
More preferably, in the granular soybean protein material, (a) the mass ratio of what passes through a sieve having an aperture of 4.0 mm is 75% by mass or more, and (b) it passes through an aperture of 2.8 mm, The ratio of those not passing through 1.18 mm is 35% by mass or more.
In the granular soybean protein material, the ratio of those passing through an opening of 2.8 mm and not passing through an opening of 1.18 mm is preferably 35% by mass or more, more preferably 37% by mass or more, and more preferably 39% by mass. % Or more, more preferably 45% by mass or more, and still more preferably 50% by mass or more. It is preferable that the ratio of those that pass through a mesh opening of 2.8 mm and that do not pass through a mesh opening of 1.18 mm is better because the meat-like texture and the familiarity with the meat become better and the visual familiarity also becomes better. is there.

[2. (Production method of granular soybean protein material)
The granular soybean protein material of the present embodiment can be formed by an extruder such as an extruder using soybean-derived protein as a main raw material.

Examples of the soybean-derived protein include powders such as defatted soybean, separated soybean protein, concentrated soybean protein, and soy milk. Among these, defatted soybean powder is preferable from the viewpoint of cost.
Moreover, you may mix | blend an arbitrary component suitably as raw materials other than the protein derived from a soybean in the raw material of the said granular soybean protein raw material. The optional ingredients to be blended in the raw material are not particularly limited, and commonly used additives may be used. For example, proteins other than soybean (eg, vegetable proteins such as gluten), edible fats and oils, starch , Dietary fiber, pigments and seasonings, and one or more of these may be used as appropriate.
Proteins derived from soybeans or the like may be partially degraded by enzymes or the like. Moreover, you may use a commercial item for raw materials, such as these protein.
Moreover, the protein derived from soybean is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and further preferably 70 to 100% by mass in terms of dry mass in the raw material of the granular soybean protein material.

The granular soybean protein material in this embodiment is obtained by expanding the composition of the raw material by a method in which water is added to the above powder raw material, and heated under pressure using an extruder (extruder) or the like and extruded under normal pressure. Then, it is cut with a rotary cutter or the like to form an organized product, and then prepared by pulverization, drying and classification.
The water added to the powder raw material is not particularly limited as long as it does not impair the effects of the present invention, and an aqueous solution containing a fermented seasoning such as soy sauce, a coloring agent, and the like can also be used. . The amount of water added is adjusted so that the water content in the raw material is 5 to 60% by mass.

  As pressure heating conditions for producing the granular soybean protein material, the pressure during heating is preferably 2 to 6 MPa, more preferably 3 to 5 MPa. The tip barrel temperature is preferably 120 to 220 ° C, more preferably 140 to 180 ° C. The heating time is preferably 10 to 200 seconds, more preferably 30 to 90 seconds. The number of rotations of the screw may be appropriately adjusted according to the pressure and heating conditions, but is preferably 200 to 900 rpm.

As the extruder, a known extruder can be used, and either a single-screw extruder or a twin-screw extruder or more may be used, but a twin-screw extruder is preferable. Any extruder may be used as long as it has a feed, feed, feed, and mixing, compression, and temperature control mechanisms, and a die attached to the tip barrel.
The pulverization is preferably performed using a pulverizer. It is preferable in terms of storage and the like that the water content is 5 to 10% by weight by drying (preferably 40 to 100 ° C.). Moreover, you may adjust a particle size distribution suitably using various sieves.

The obtained granular soybean protein material may be filled in a packaging container in a dry state, in a state in which a liquid (for example, water, seasoning, etc.) is absorbed, or in a state after drying after absorption. Examples of the packaging container include a paper bag, a plastic bag, a retort pouch, a bottle, a can, a PET container, and a plastic container. After filling the packaging container, it is preferable to refrigerate / freeze or heat sterilize appropriately.
When the granular soybean protein material is in a dry state, it is preferable in terms of easy transportation and storage.

[3. (Use of granular soybean protein material)
The granular soybean protein material of the present embodiment can impart a good meat-like texture to food by containing it in processed food. The granular soy protein material can also improve the texture of the processed food by containing it in the processed food. The inclusion in processed meat foods is preferable because a food texture closer to meat-specific texture can be imparted to the food.
Therefore, the granular soy protein material of the present embodiment can be used as a granular soy protein material for improving the texture of processed foods (preferably processed meat foods); a granular soy protein material that imparts a meat-like texture. it can.
As processed foods that can be used for the granular soybean protein material of the present embodiment, for example, processed meat foods (for example, ham, sausage, hamburger, dumplings, grilled food, etc.) and processed fishery products (for example, kneaded products (for example, kamaboko, chikuwa, And the like).

Examples of the meat raw material of the processed meat food of the present embodiment include meat (livestock) raw material and fish raw material. The meat raw material may be formed into sliced meat, chopped meat, chopped meat, minced meat, or the like.
Examples of the meat raw material of the present embodiment include beef, pork, chicken, lamb, and horse meat. You may use these individually or in combination of 2 or more types.
It is preferable to use ground meat as a raw material for meat. By adding the granular soybean protein material of the present embodiment, it is possible to impart an appropriate hardness and meat-like texture to the obtained processed meat food. Moreover, since the granular soybean protein raw material of this embodiment is easy to bind | conclude with minced meat, it is easy to give meat-like texture to processed meat food, and also the familiarity of appearance is also favorable. The granular soy protein material of the present embodiment has good flavor of processed meat foods because meat juice from minced meat penetrates and it is easy to obtain the flavor of meat.

  Moreover, you may use suitably raw materials other than meat within the range which does not impair the effect of this embodiment. Any raw material other than meat may be used as long as it can be used for processed food (preferably processed meat food). Examples of raw materials other than meat include fish meat (for example, surimi raw materials), vegetables, seasonings, spices, thickeners, starches, other plant / animal proteins, eggs and the like. These raw materials may be appropriately adjusted in size by cutting or the like.

The granular soybean protein raw material and processed food raw material of the present embodiment are mixed to obtain a mixed ingredient, and the mixed ingredient is molded into a predetermined shape and cooked to obtain a processed food. .
Moreover, when the said granular soybean protein raw material is used, since freezing tolerance is provided and a food texture does not change and it is favorable, you may freeze after the said shaping | molding or after cooking.
The obtained processed food has a good meat-like texture when eaten and has a good appearance.
Although an example of use of the granular soybean protein raw material of this embodiment with respect to processed food is demonstrated below, this embodiment is not limited to this, It can be used with processed food in general.

The usage-amount of the granular soybean protein raw material of this embodiment is not specifically limited, Preferably it is 1-30 mass parts in a dry state with respect to 100 mass parts of meat raw materials, More preferably, it is 2-25 mass parts, More preferably Is 3 to 20 parts by mass. The dry state is a state where the liquid is stored without being swollen. In addition, as meat of meat raw materials, meat (livestock meat) and / or fish meat are preferable.
Moreover, when the granular soybean protein material is in a dry state, it is preferable to swell the granular soybean protein material with a liquid and then mix it with the raw material because it becomes easy to become familiar with the raw material. For example, it is preferable to use the liquid after adding 150 to 350 parts by mass of the liquid to 100 parts by mass of the granular soy protein material and swelling it for about 5 to 20 minutes.

The above mixing may be performed by hand in addition to a machine such as a mixer. Moreover, the mixing should just mix the said granular soybean protein raw material and raw material uniformly, and mixing time is not specifically limited.
The predetermined shape is not particularly limited, but may be formed into an arbitrary shape.
When molding the above ingredients, bread crumbs, foreskin food skins, casings, and the like may be used as appropriate according to the intended processed food. Commercial products may be used for bread crumbs, foreskin food skins, and casings.
Examples of the foreskin food skin include skin derived from cereals (wheat flour, buckwheat flour, corn flour, etc.). Examples of the casing include intestines (eg, pigs, sheep, cows, etc.), films (eg, collagen, plastics, cellulose, etc.) and the like.

Although the said heat cooking is not specifically limited, For example, baking, stir-fry, steaming, an oil bowl, microwave cooking etc. can be mentioned.
Although the processed food obtained is not specifically limited, Processed meat food and processed meat food are preferable. As the ground meat processed food, for example, hamburger, pork cutlet, tsukune, chicken nugget, foreskin food (for example, grilled food, dumplings, Chinese bun, spring roll, etc.), sausage and the like can be mentioned.

[4. Food composition)
A food composition for producing a processed food can be provided using the granular soybean protein material of the present embodiment. As this food composition, for example, a food composition for processed food containing the granular soy protein material (preferably a food composition for processed meat food); a food composition for improving the texture containing the granular soy protein material; and Examples thereof include a food composition that gives a meat-like texture containing the granular soybean protein material.

The food composition of this embodiment should just contain the said granular soybean protein raw material at least as an essential component.
In addition, as an optional component to be contained in the food composition, water, vegetables, fruits, seaweeds, seasonings, spices, thickeners, starches, coloring agents, and other plants are within the range not impairing the effects of the present invention. And animal protein.
Examples of vegetables include onions, carrots and peppers. Examples of the seasoning include garlic, ginger, pepper, pepper, soy sauce, miso, and the like.
The state of the optional component is not particularly limited, and may be solid, liquid, or semisolid, or may be in a dry state.
Moreover, the food composition containing the granular soybean protein material may be put in a packaging bag or a container and sealed. After sealing, heat sterilization may be performed as necessary.
Although content of the said granular soybean protein raw material in the food composition of this embodiment is not specifically limited, In a dry state, Preferably it is 1-40 mass%, More preferably, it is 2-20 mass%.

[5. Processed food production method and texture improvement method]
As described above, the method for producing the processed food (preferably processed meat food) of the present embodiment includes the raw material of the processed food (preferably processed meat food), the granular soybean protein material, or the food composition, Mixing. Further, the mixed uncooked processed food may be cooked after molding, and may be frozen after mixing, after molding, or after cooking.
According to the manufacturing method of the present embodiment, a processed food having a texture closer to that of meat can be obtained during eating. The cooking at the time of eating is not specifically limited.
Moreover, the texture of processed food can be improved by adding the said granular soybean protein raw material or the said food composition to the raw material of processed food.
In addition, what is necessary is just to use the above-mentioned about raw material, shaping | molding, heat cooking, etc.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and this invention is not limited to a following Example.

<Measurement method>
The measurement method used in the present invention is shown below. Moreover, in the present Example, the following measuring methods were performed and each measurement result was obtained.
(1) Measurement of hardness after swelling and heating 30 g of a sample of granular soybean protein material was reconstituted with 60 g of hot water. The sample after reconstitution with hot water is packed in a casing (Kureharon Seam (manufactured by Kureha Trading Co., Ltd.)) having a diameter of 50 mm, and both ends are sealed. The sealed casing is heated in a boiling water bath for 30 minutes, and then cooled in a water bath after heating. After cooling, the casing is opened, and the granular soy protein material after swelling and heating is adjusted to about 27 ° C.
Take 20 g of the pretreated granular soy protein material in a cylindrical container with a diameter of 50 mm and a height of 26 mm, and prepare a flat surface.
Using a rheometer (SUN RHEO METER COMPAC-100II (manufactured by San Kagaku Co., Ltd.)) having a smooth plunger with a diameter of 40 mm, the hardness of the granular soybean protein material after swelling and heating is measured as follows.
<1> A smooth plunger (Φ48 mm) is pushed into the cylindrical soy protein material after swelling and heating in the cylindrical container to a depth of 18 mm from the bottom surface of the cylindrical container (speed: 180 mm / min), Hold for 2 minutes. Thereafter, the sample is separated from the sample, being careful not to attach the sample to the smooth plunger.
<2> Next, a smooth plunger (Φ40 mm) was pushed from the bottom of the cylindrical container to a depth of 9 mm (speed: 180 mm / min), and the maximum load (unit: kg) when pushed to a depth of 9 mm was measured. Value.

(2) Measurement of water absorption rate A 30 g sample of granular soybean protein material is placed in a 500 mL beaker, 300 g of 20 ° C. water is added thereto, and the mixture is allowed to stand at room temperature for 12 minutes. The whole amount of the granular soy protein material that has been reconstituted with water is sieved for 5 minutes using a sieve having an opening of 850 μm (20 mesh). The weight (w) g of the water-returned product on the sieve after the sieve is measured.
Water absorption (X)% is calculated by the following formula.
X (%) = (Wg / 30 g) × 100

(3) Particle size distribution measurement Opening 6.7 mm (3 mesh), opening 4.0 mm (4.7 mesh), opening 2.8 mm (6.5 mesh), opening 1.7 mm (10 mesh), Using 6 types of test sieves having an opening of 1.18 mm (14 mesh) and an opening of 0.85 mm (18 mesh), 120 g of a sample was sieved for 10 minutes with a low-tap type sieve shaker (manufactured by Kuwahara Test Instruments Co., Ltd.). Measure the mass of the sieve section and determine the particle size. The total amount of the granular soybean protein material is 100% by mass. In addition, for example, “upper” above the opening 0.85 mm in the table means that it did not pass through the sieve, and “lower” below the opening 0.85 mm means that it passed through the sieve. .

<Evaluation method>
The evaluation method used in the present invention is shown below. Moreover, in the present Example, it evaluated by the 10 panelists with the following evaluation criteria, and obtained each evaluation result.
In the evaluation of “texture”, the evaluations of (A) meat fiber / grain feeling and (B) familiarity with meat were “3, 3” or more, respectively. Further, “3,4”, “3,5”, “4,3”, “5,3” are “better”, “4,4”, “4,5”, “5,4” are “better”, “ “5, 5” is judged as “best”.

(A) Texture: Meat fiber / grain feel 5: Meat fiber / grain feel is firm.
4: There is a texture of meat fibers and grain.
3: There is a little crunch of meat fibers and grain feeling.
2: There is almost no texture of meat fibers and grain.
1: Poor and crunchy texture of meat fibers

(B) Texture: familiarity with meat 5: The texture of the soy protein material is not too strong, the familiarity between the meat and the soy protein material is good, and the texture is not uncomfortable.
4: The texture of the soy protein material is not too strong, the meat and the soy protein material are familiar, and the texture is almost uncomfortable.
3: Although the crunchiness of the soy protein material is slightly strong, the familiarity between the meat and the soy protein material is good, and there is a sense of incongruity, but it is an acceptable range.
2: The soy protein material has a strong crunch, the familiarity between meat and soybeans is not so good, and there is a sense of incongruity.
1: The crunchiness of soy protein material is too strong, and the familiarity between meat and soy is bad and the sense of incongruity is strong.

(C1) Visual appearance: familiarity (firing product (hamburger))
5: There is no shrinkage due to shrinkage, and the cross-section when cut near the center is very familiar to the appearance of meat and soy protein material.
4: There is almost no shrinkage due to shrinkage, and the appearance of meat and soy protein material is good for the cross section when cut near the center.
3: Although there is baked shrinkage, the cross-section when cut near the center is within an acceptable range for the familiar appearance of meat and soybean protein material.
2: There is a slight shrinkage, and the appearance of meat and soy protein material is a little bad for the cross section when cut near the center.
1: There is baked shrinkage, and the cross-section when cut near the center is poor in the appearance of meat and soy protein material.

(C2) Visual appearance: familiarity (steamed product (steamed), fried product (nugget))
5: The familiarity of the meat and soybean protein material is very good with respect to the surface and the cross-section when it is cut near the center.
4: The familiarity of the meat and the soybean protein material is good with respect to the surface and the cross-section when it is cut near the center.
3: About the surface and the cross section when this is cut | disconnected by center vicinity, it is the range which the familiarity of the appearance of a meat and a soybean protein raw material is accept | permitted.
2: The familiarity of the meat and the soybean protein material is slightly bad with respect to the surface and the cross-section when it is cut near the center.
1: About the surface and the cross section when this is cut | disconnected by center vicinity, the familiarity of the appearance of meat and a soybean protein raw material is bad.

(D) Freezing tolerance ◎: The texture is the same as before the frozen storage and is very good.
○: The texture is almost the same as before the frozen storage and is good.
X: The texture is weaker and worse than before frozen storage.

<Production Method of Granular Soy Protein Material (Prototype A to Prototype I)>
Using defatted soy flour, it was organized by pressurizing and heating while observing the swelling using a biaxial extruder. The amount of water is adjusted between about 30 to 40%, and the following (a) to (c) affecting the organization: (a) Pressurization during heating is in the range of 3 to 4 MPa, (b) Adjust the tip barrel temperature to be in the range of about 140 to 180 ° C. and (c) the heating time to be in the range of 30 to 90 seconds, extrude from the die, and use a cutter (rotation speed: 500 to 1000 rpm) immediately after the die exit. The structure was obtained by cutting. Adjustment of the screw speed at this time was performed within a range of about 200 to 900 rpm.
Subsequently, the textured material was pulverized with a pulverizer, and the textured material was dried with hot air at 80 ° C. to a moisture content of 8% by weight using a dryer. Thereafter, a large-sized structured product was removed with a sieve having an opening of 6 mm to obtain a granular soybean protein material (prototype A to prototype I). Furthermore, about prototype D-G, the particle size was adjusted using the sieve used for the above-mentioned (3) particle size distribution measurement suitably.

  For Prototype A to Prototype I, the hardness, water absorption and particle size after swelling and heating are measured by the above-described measuring methods, and the results are shown in Tables 2 to 5 and Tables 7 to 9. Indicated.

Produced prototypes A to I were used for products shown in Tables 2 to 5 and Tables 7 to 9.
[Prototype A]: Hamburg: used in Test Example 3 (Example) / steamed and nugget: Test Example 26 (Example).
[Prototype B]: Hamburg: Test Example 4 (Example) / Steamed and Nugget: Used in Test Example 18 (Example).
[Prototype C]: Hamburg: Test Example 5 (Example) / Steamed and Nugget: Used in Test Example 19 (Example).
[Prototype D]: Hamburg: Test Example 9 (Example) / Steamed and Nugget: Used in Test Example 27 (Example).
[Prototype E]: Hamburg: Test Example 10 (Example) / Steamed and Nugget: Used in Test Example 28 (Example).
[Prototype F]: Hamburg: Test Example 11 (Example) / Steamed and Nugget: Used in Test Example 29 (Example).
[Prototype G]: Hamburg: Test Example 12 (Example) / Steamed and Nugget: Used in Test Example 30 (Example).
[Prototype H]: Steamed and nugget: Used in Test Example 20 (Example).
[Prototype I]: Steamed and nugget: Used in Test Example 21 (Example).

<Commercial item>
Commercial products 1 to 8 were obtained, and the hardness, water absorption and particle size after swelling and heating of these commercial products 1 to 8 were measured by the measurement methods described above, and for each result, Tables 2 to 4, And shown in Tables 7-8. These were used for the products shown below, and the evaluation results are shown in Tables 2 to 4 and Tables 7 to 8.
[Commercially available product 1] Hamburg: Test Example 1 (Comparative Example) / Steamed and Nugget: Used in Test Example 22 (Comparative Example).
[Commercially available product 2] Hamburg: Test Example 2 (Comparative Example) / Steamed and Nugget: Used in Test Example 23 (Comparative Example).
[Commercially available product 3] Hamburg: Test Example 7 (Comparative Example) / Steamed and Nugget: Used in Test Example 14 (Comparative Example).
[Commercially available product 4] Hamburg: used in Test Example 8 (Comparative Example) / steamed and nugget: Test Example 15 (Comparative Example).
[Commercially available product 5] Steamed and nuggets: Used in Test Example 16 (Comparative Example).
[Commercially available product 6] Steamed and nuggets: Used in Test Example 17 (Comparative Example).
[Commercially available product 7] Steamed and nugget: Used in Test Example 24 (Comparative Example).
[Commercially available product 8] Steamed and nuggets: Used in Test Example 25 (Comparative Example). In addition, when measuring the hardness after swelling and heating, the commercial product 8 could not be measured because the granular soybean protein material was bound in one lump.

<Baking product: hamburger manufacturing method and evaluation>
A hamburger (baked product) was manufactured in the following procedure using a hamburger raw material (see Table 1) containing granular soybean protein materials (prototypes A to G and commercial products 1 to 4).
A hamburger dough was obtained using each raw material described in “Test section with soy protein material” in Table 1. Specifically, the onion was chopped and then fried, and the granular soy protein material was reconstituted with 2.5 times the amount of water for 15 minutes. After mixing materials other than the granular soy protein material with a mixer for 2 minutes, in the test section containing the soy protein material, the rehydrated granular soy protein material was added and further mixed. Each piece was divided into about 80 g, and a hamburger dough was formed into an ellipse having a thickness of about 1 cm and 10 cm × 5 cm. In addition, as for the control, a hamburger dough for control was formed using the raw materials described in “Control” in Table 1 in the same manner as in the “Test section with soy protein material” except that the granular soy protein material was not added. did.
After molding, the hamburger dough was baked in a convection oven (FMI Co., Ltd.) at 180 ° C. for 10 minutes to obtain hamburgers (Tables 2 to 5: Test Examples 1 to 12). The result of having evaluated each hamburger at the time of eating is shown in Tables 2-5.

From Table 2, the hamburger products using the granular soybean protein material of the commercial products 1-2 and the prototypes A-C had a hardness of around 5, but the evaluation is good when using the commercial products 1-2. The evaluation was good when the prototypes A to C were used.
Furthermore, about granular soybean protein materials of commercial products 1 to 4 and prototypes A to G, the hardness, water absorption and particle size after swelling and heating of the granular soybean protein material are measured, and after the swelling and heating of the granular soybean protein material The effect of evaluation of the hardness, water absorption rate and particle size of hamburger on the hamburg was investigated. The results are shown in Tables 3-5.
From the results of Table 3, as a result of comparing commercial products 3 to 4 and prototypes B to C having substantially the same water absorption rate, the hardness of the granular soybean protein material after swelling and heating is 4.8 to 6.0 kg. In all cases, the evaluations of the products were all good at 3 or more, whereas when the hardness was 3.4 kg or less, the evaluations of the products did not all become 3 or more, which was not good.
From the results of Table 4, from the results of the commercial products 1 and 2 and the prototypes A to C, when the water absorption of the granular soy protein material was 386 to 479%, the evaluation of the products was all good at 3 or more. On the other hand, when the water absorption was 315% or less, the evaluation of the products did not all become 3 or more, which was not good.
From the results in Table 5, the particle size distribution of the granular soy protein material is (a) the mass ratio of those passing through a sieve having an aperture of 4.0 mm is 75% by mass or more, and (b) passing through an aperture of 2.8 mm. However, when the ratio of those not passing through the opening of 1.18 mm was 35% by mass or more, the evaluation of the products was all good at 3 or more. (B) In the case where the ratio of those passing through an opening of 2.8 mm and not passing through an opening of 1.18 mm was 50% by mass or more, all the evaluations of the products were 4 or more, which was even better.

<Steamed products: Steamed and fried products: Nugget production method and evaluation>
Steamed soup (granulated products) and nuggets (fried products) using the following procedures using the granular soy protein material (prototypes A to I and commercial products 1 to 8) and nugget raw materials (see Table 6) Product) and its frozen products.
Using the raw materials described in “Test section with soy protein material” in Table 6, tsukemen dough was obtained. Specifically, the granular soy protein material was reconstituted with 2.5 times the amount of water for 15 minutes, and the minced meat and the reconstituted granular soy protein material were mixed with a mixer for 1 minute. Flours (heat-treated wheat flour, salt, sugar, ginger) were added and then mixed for 1 minute, cold water was added and mixed for another 30 minutes to obtain a kneaded dough. In addition, for the control, a control kneaded dough was prepared using the raw materials listed in “Control” in Table 6 in the same manner as the production method of the “test section with soy protein material” except that the granular soy protein material was not used. Obtained.
The kneaded dough was divided into approximately 23 g and arranged on an iron plate coated with release oil. Steamed for 10 minutes with a steamer to obtain each steamed fish (steamed product). The steamed fish was rapidly cooled to 23 ° C and stored frozen at -20 ° C. Tables 7 to 9 show the results of evaluation during eating of each steamed fish (Test Examples 13 to 30) after thawing in a microwave oven.
In addition, a nugget with steamed garments. Specifically, 200 g of batter mix (karaage powdered salty taste (made by Showa Sangyo Co., Ltd.)) was added to 200 g of cold water and mixed to prepare a batter solution. Each steamed product was battered and boiled with soybean oil (made by Showa Sangyo Co., Ltd.) for 1 minute (while submerged in a net).
Each nugget (fried product) was rapidly cooled to 23 ° C and stored frozen at -20 ° C. Each nugget was heated in a microwave and eaten.

From the results in Table 7, when the water absorption of the granular soy protein material is 411 to 479%, the evaluation of the product is performed when the hardness of the granular soy protein material after swelling and heating is 4.0 to 6.0 kg. All were good at 3 or more, but when the hardness was 3.8 kg or less, the evaluation of the product did not all become 3 or more, which was not good.
From the results of Table 8, when the water absorption rate of the granular soybean protein material was 386 to 479%, the evaluation of the products was all good at 3 or more, whereas the water absorption rate was 375% or less, or the water absorption rate In the case of 1003% or more, the evaluation of the products did not all become 3 or more and was not good.
From the results of Table 9, the particle size distribution of the granular soy protein material is (a) the mass ratio of passing through a sieve having an opening of 4.0 mm is 75% by mass or more, and (b) passing through an opening of 2.8 mm. However, when the ratio of those not passing through the opening of 1.18 mm was 35% by mass or more, the evaluation of the products was all good at 3 or more. (B) When the ratio of those passing through an opening of 2.8 mm and not passing through an opening of 1.18 mm was 39% by mass or more, all the evaluations of the products were 4 or more, which was even better.
The frozen products using the granular soy protein material of Prototype A to Prototype I all had good freezing resistance.
In addition, the nuggets that were oiled and frozen after steaming also had a good meat-like texture and a good appearance during eating.

From the results of this experiment in Tables 2 to 5 and Tables 7 to 9, the granular soybean protein material has a hardness after swelling and heating of 4.0 to 6.5 kg, and a water absorption of 380 to 500%. In some cases, a good evaluation of the product could be obtained.
Furthermore, from this experimental result, when the particle size distribution of the granular soybean protein material is (a) the mass ratio of the material passing through a sieve having an aperture of 4.0 mm is 75% by mass or more, good evaluation of the product is obtained. I thought it was possible. And, when the mass ratio of the particle size distribution (a) and (b) the ratio of the particles that pass through the opening of 2.8 mm and do not pass through the opening of 1.18 mm are 35% by mass or more, the product is evaluated as good. Thought it could be obtained.

Claims (6)

  A granular soybean protein material having a hardness after swelling and heating of 4.0 to 6.5 kg and a water absorption of 380 to 500%.   The granular soybean protein raw material of Claim 1 whose mass ratio of what passes a sieve with an opening of 4 mm in the said granular soybean protein raw material is 75 mass% or more.   A food composition comprising the granular soybean protein material according to claim 1 or 2.   Processed food containing the granular soybean protein material according to claim 1 or 2, or the food composition according to claim 3.   A method for producing a processed food, comprising mixing the processed food raw material with the granular soy protein material according to claim 1 or 2, or the food composition according to claim 3. A method for improving the texture of processed foods, comprising adding the granular soybean protein material according to claim 1 or 2 or the food composition according to claim 3 to the processed food ingredients.