JP2019135923A - Manufacturing method of textured protein material - Google Patents

Abstract

To provide: a manufacturing method of a textured protein material which has excellent stability during discharge from an extruder; and a manufacturing method of a textured protein material which uses a cutting blade roll comprising a pair of rolls, which have a plurality of square blade-like cyclic blades and installed facing each other in parallel, the method having excellent manufacturing stability in continuous manufacturing.SOLUTION: The manufacturing method of a textured protein material comprises: kneading main raw material powder comprising a protein material derived from plant comprising at least one selected from defatted soybean powder, soybean protein powder, and wheat protein powder, or the protein material derived from plant and starch; and extruding the kneaded material by using an extruder under high temperature and high pressure through a die into a normal pressure environment, wherein calcium acetate is used as a texturizer. In addition, an amount of calcium acetate is preferably 0.1 to 10 wt% relative to the main raw material.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for producing a textured protein material.

  Conventionally, as a substitute for meat, it has been proposed to produce meat-like processed protein foods from textured protein materials produced by extruding powders mainly composed of plant proteins such as soybean protein and wheat protein with an extruder. .

  However, the textured protein material produced by extrusion is not in a state with a flesh-like fiber feeling as it is, but various processings are performed to give a fiber feeling (for example, Patent Documents 1 to 3). .

  Patent Document 1 is a technique using a defibrating roll, which is obtained by extrusion by a defibrating roll in which a number of file teeth such as a sheet cutter are arranged on the surface or a needle is provided like a brush. A technique is described in which an oriented sheet or rod is subdivided into thin fibers in a softened state. However, in the method using a defibration roller, the textured protein material is subdivided into thin fibers, so that it cannot be used as a meat-like protein processed food as it is, and is mixed or subdivided into meat. It is necessary to remold the fibrous material.

  Patent Document 2 is a technique using a roll, and by passing a textured protein material through two or more rolls having different circumferential speeds, a shear stress generated due to a difference in circumferential speed is applied to the textured protein material, whereby water is added. Alternatively, it describes a method for producing a protein food material having a structure, appearance, and texture similar to natural meat when reconstituted with hot water. However, with this technique, the entire textured protein material is crushed, so that a flesh-like elasticity can be obtained, but there is a problem that the fiber feel is lacking.

  Therefore, in Patent Document 3, flat sheet-like textured protein materials produced by being extruded and heated by an extruder are opposed to each other, and a plurality of square blade-like annular blades arranged in parallel with each other. By passing through a cutting blade roll comprising a pair of rolls having a textured texture, the textured protein material has a flesh-like fiber feeling by attaching cut grooves cut in the same direction as the extruded direction on the upper and lower surfaces of the textured protein material. A method for producing a protein material is disclosed.

  This method is an excellent method for producing a textured protein material having a flesh-like fiber feeling, but when a calcium salt such as calcium sulfate is used to improve the texture (for example, Patent Document 4 and Patent Document 5). ), And there is a problem that the discharge of the textured protein material from the extruder is not stable. Therefore, the textured protein material extruded by the extruder is immediately cut into a predetermined length by a cutter and then a cutting blade roll. Processing was in progress.

Japanese Patent Publication No.54-27888 Japanese Patent Publication No. 4-5413 JP 2017-175943 A JP 2000-279099 A JP-A-6-165644

  The present invention provides a method for producing a textured protein that is excellent in ejection stability from an extruder and has a flesh-like fiber feeling, and a plurality of square blade-shaped annular blades that face each other and are arranged side by side. An object of the present invention is to provide a method for producing a textured protein material having excellent production stability in continuous production in a method for producing a textured protein material using a cutting blade roll comprising a pair of rolls.

  The inventors are directed to the upper and lower surfaces of the structured protein material by using a cutting blade roll composed of a pair of rolls having a plurality of square blade-shaped annular blades facing each other and arranged side by side. As a result of earnest research on the composition of the textured protein material having a meat-like texture in the method of producing a textured protein material having a flesh-like texture by attaching kerfs cut in the same direction as In order to improve the feeling, it was considered preferable to add calcium salts such as calcium sulfate and calcium chloride. However, when calcium sulfate or calcium chloride is added, the structured protein material is not stably discharged from the extruder, and as a result, the cutting roll is continuously cut without cutting the structured protein material discharged from the extruder. It was difficult to produce a kerf at. Therefore, as a result of further diligent investigation on a quality improver that has a flesh-like fiber feeling without affecting the stability of the discharge from the extruder, calcium acetate is a flesh-like fiber feeling among the calcium salts and the discharge from the extruder. It has been found that it is excellent in stability and can be continuously cut with a cutting blade roll as it is without cutting the textured protein material discharged from the extruder.

  That is, a plant-derived protein material consisting of at least one of defatted soybean powder, soybean protein powder and wheat protein powder, or a main raw material powder consisting of the plant-derived protein material and starch, calcium acetate, and water are kneaded. The textured protein material is produced by extruding the kneaded material through a die under high temperature and high pressure using an extruder under normal pressure.

  Moreover, it is preferable that 0.1-10% of calcium acetate is blended with respect to the weight of the main raw material powder.

  In addition, the textured protein material produced by the production method is a pair of rolls having a plurality of square blade-like annular blades that face each other as they are without being cut after being discharged from the extruder. The textured protein material can be used in a method for producing a textured protein material having a flesh-like fiber feeling by forming kerfs that are cut in the same direction as the extruded direction on the upper and lower surfaces of the textured protein material. preferable.

  According to the present invention, there is provided a method for producing a textured protein that has excellent stability of ejection from an extruder and has a flesh-like fiber feeling, and a plurality of square blade-like annular blades that face each other and are arranged side by side. In the method for producing a textured protein material using a cutting blade roll comprising a pair of rolls, the method for producing a textured protein material having excellent production stability in continuous production can be provided.

It is a schematic diagram of the cutting blade roll (square blade) which concerns on embodiment of this invention. It is a schematic diagram of the production process of the textured protein material which concerns on embodiment of this invention.

1 roll 2 annular blade (square blade)
3 Roll shaft 4 Gear 5 Housing 6 Clearance adjusting screw A Pitch B Clearance

7 Extruder 8 Cutting device 9 Cutting blade 10 Cutter 11 Conveyor 12 Basket C Textured protein material

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Main raw material powder The textured protein material according to the present invention is a plant-derived protein material consisting of at least one of defatted soybean powder, soybean protein powder and wheat protein powder, or a starch added to these protein materials as necessary. Is the main raw material powder.
The main raw material powder is preferably blended so that the protein content in the main raw material powder is 50% by weight or more, and the blending of defatted soy flour, soy protein flour and wheat protein flour is not particularly limited. In addition, although starch has an effect of improving texture, it affects the discharge stability of the textured protein material from the extruder, so the amount added is 10% by weight or less with respect to the weight of the main raw material powder. The amount is preferred, more preferably 5% by weight or less.

  The defatted soybean powder is not particularly limited as long as it is defatted, and a defatted soybean powder having a protein content of about 50 to 80% by weight may be used. As the soy protein powder, either concentrated soy protein powder or separated soy protein powder can be used, but it is preferable to use the isolated soy protein powder in terms of a high protein content. Wheat protein powder only needs to contain gluten, and preferably has a protein content of 50 to 90% by weight.

  There are no particular limitations on the type of starch, regardless of its origin, such as wheat starch, potato starch, corn starch, tapioca starch, or any modified starch thereof. Moreover, although it is not starch in a strict meaning, wheat flour can be used instead of starch as what mainly contains starch, and wheat flour is also handled as starch in this invention.

2. Calcium acetate In the present invention, calcium acetate is used as a texture-improving agent for tissue proteins. Calcium acetate has less effect on the discharge of textured proteins from extruders compared to calcium salt texture improvers such as calcium sulfate and calcium chloride, and it keeps the fiber feeling of the meat while maintaining the discharge stability. It can be a certain texture. The amount added is preferably 0.1 to 10% by weight in the main raw material powder. If it is less than 0.1% by weight, the texture of calcium acetate is still difficult to obtain. When the amount is more than 10% by weight, the stability of discharging the structured protein is affected. More preferably, it is preferable to add 0.5 to 5% by weight with respect to the main raw material powder.

3. Other raw materials As other raw materials, seasonings such as sodium chloride, sodium monoglutamate, and pepper, sugars such as sucrose and lactose, antioxidants such as dextrin, silicon dioxide, pigment, and tocopherol can be used.

4). Water used to water the invention, 10 to 50 wt% water of the total raw materials used is preferably be used in a range such that 20-30% by weight.

5. Production of textured protein material The above-mentioned main raw material powder, calcium acetate, and water are mixed, and are produced by extruding under normal pressure through a die under high temperature and high pressure using an extruder. The extruder used in the present invention can be a uniaxial extruder or a biaxial or more multiaxial extruder, but a biaxial type is preferable from the viewpoint of quality stability. The extruder can be used as long as it has a raw material feed port, raw material feed, mixing, compression, and a heating mechanism in the barrel, and a die attached to the tip barrel. The organization temperature of the present invention is suitably a tip barrel temperature of 100 to 200 ° C, preferably 110 to 140 ° C. In the pressurization of the present invention, the die pressure is 2 to 8 MPa, preferably 3 to 5 MPa. The structured protein material has a porous structure by being released at a stretch from high pressure to normal pressure. In addition, by changing the shape of the die, textured protein materials of various shapes can be obtained. When extruding a sheet-like tissue protein, the thickness is preferably 10 mm or less, and more preferably adjusted to a thickness of about 1 to 5 mm. The obtained textured protein material may be used after being cut to an appropriate length, but in the present invention, the sheet-like textured protein material C extruded as shown in FIG. It is preferable to perform the treatment with the cutting blade roll 9 to be cut, and then cut it with an appropriate length with a cutting machine such as the cutter 10 and use it as it is, or use it after drying or freezing.

6). Processing by Cutting Blade Roll As shown in FIG. 2, the textured protein material C discharged from the extruder 7 can be cut by a cutting blade roll 9 as it is, thereby saving labor. . As will be described later, since the cutting blade roll 9 is a rotary blade, if the discharged tissue protein material C is not stably discharged, the tissue protein material C may be cut or overlapped and processed. The stability of the discharge of the protein material C from the extruder 7 is important for continuous cutting blade roll processing.

  The cutting blade roll 9 according to the present invention includes a pair of rolls 1 having a plurality of annular blades 2 facing each other and arranged in parallel as shown in FIG. The pair of rolls 1 are installed in parallel so that the roll shaft 3 penetrates the housing 5, receives a rotation from the drive unit, and the pair of rolls 1 are rotated by the gear 4 around the roll shaft 3. To do.

  The pitch A, which is the interval between the annular blades (square blades) 2, is preferably 0.6 mm to 1.5 mm. When the interval is narrower than 0.6 mm pitch, the noodle strings surface becomes too rough and cracks are likely to occur. On the contrary, when the interval is wider than 1.5 mm pitch, the fiber feeling is reduced.

  Moreover, although the clearance B which is the space | interval of the front-end | tips of the cyclic | annular blade (square blade) 2 attached to a pair of roll 1 is based on the thickness of the tissue protein material C, the thickness of the tissue protein material C is about 1-10 mm. In this case, the clearance B is preferably 10 to 30% with respect to the thickness of the textured protein material C. If the interval is narrower than 10%, the cut groove on the textured protein material C becomes too deep and the meat becomes tattered. On the other hand, if the interval is wider than 30%, it becomes difficult to form a kerf and the feeling of fiber is reduced. The clearance B may be adjusted by adjusting the adjustment screw 6.

  As for the rotation speed of the roll 1 of the cutting blade roll 9, the discharged textured protein material C is pulled too early so that the discharged structured protein material C does not loosen when entering the cutting blade roll. What is necessary is just to adjust according to the discharge speed of the textured protein raw material C extruded from the extruder 7. FIG.

3. Other
The textured protein material C with cut grooves is cut into a predetermined length by a cutter 10 or the like as shown in FIG. 2, and can be used as a meat-like protein processed food. As meat-like protein processed foods, the textured protein material with kerfs is rehydrated, seasoned, baked or boiled, and may be processed into meat-like protein processed foods, dried after seasoning And it is good also as a meat-like dry protein processed food used as an ingredient of the instant food cooked by hot water reconstitution, pot cooking, or microwave cooking.

  As a specific method of manufacturing a meat-like dried protein processed food used as an ingredient for instant foods, soy sauce, sugar, salt, mirin, sake, sodium glutamate, protein Add hydrolyzate, livestock extract, juice or powder such as ginger and onion, spices, fragrances, and pigments, mix, or immerse or simmer in seasoning with these ingredients If necessary, add edible oils such as sesame oil, palm oil, lard, beef tallow, etc., and perform hot air drying, microwave drying or freeze drying, or fry dry without adding edible oils and fats. And meat-like dried protein processed foods.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Experiment 1> Examination of calcium salt (Example 1-1)
The main raw material powder consisting of 90% by weight of defatted soybeans and 10% by weight of separated soy protein is mixed with 2.5% by weight of calcium acetate and 1.5% by weight of caramel pigment, and water is mixed into the main raw material powder. Saturated steam was introduced at 1.5% by weight with respect to the weight of the raw material powder while adding water and mixing to 25% by weight with respect to the weight, and 130 ° C and 3.5 Maps were added with a biaxial extruder. A flat sheet-like textured protein material was produced by extruding from a slit die having a diameter of 1 mm and a width of 30 mm under conditions of temperature and pressure.

  The textured protein material (about 1.5 mm) discharged from the extruder is continuously between the upper and lower rolls with a square blade-shaped cutting blade roll having a diameter of 35 mm and a pitch of 0.8 mm as shown in FIG. The slits were passed through a cutting blade roll adjusted to have a clearance of 0.3 mm so that the kerf was inserted in the direction of extrusion, and the kerf was made to give directionality to the fibers of the textured protein material.

  The textured protein material passed through the cutting blade roll was cut into approximately 1 cm with a cutter to obtain a textured protein material sample.

(Comparative Example 1-1)
A textured protein material sample was produced according to the method of Example 1-1 except that calcium acetate was not added.

(Comparative Example 1-2)
A textured protein material was produced according to the method of Example 1-1 except that calcium sulfate was used instead of calcium acetate.

(Comparative Example 1-3)
A textured protein material was produced according to the method of Example 1-1 except that calcium carbonate was used instead of calcium acetate.

(Comparative Example 1-4)
A textured protein material was produced according to the method of Example 1-1 except that calcium chloride was used instead of calcium acetate.

(Comparative Example 1-5)
A textured protein material was produced according to the method of Example 1-1 except that calcium lactate was used instead of calcium acetate.

  The stability of the discharge of the textured protein material from the extruder was evaluated for each test section. Evaluation is that the discharge of the structured protein material from the extruder is stable and it is not cut and can be produced continuously ◎, but rarely cut but the discharge is stable and can be continuously produced without problems Goods were marked with ◯, discharges were unstable, cut frequently, and unsuitable for continuous production.

  In addition, the texture of the textured protein material in each test section was evaluated. In the evaluation method, the prepared textured protein material was immersed in hot water for 3 minutes, and then evaluated by four skilled panelists in four stages. Evaluation is meat-like fiber feeling, squeezed texture and very good ◎, meat-like fiber feeling, squeezed texture good ◯, meat-like fiber feeling is poor, elasticity The ones with strong △ lack of flesh-like fiber feeling and the ones with very strong elasticity were marked with ×.

  The evaluation results of each test example are shown in Table 1.

<Experiment 2> Regarding the Amount of Calcium Acetate (Example 2-1) A textured protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 0.1% by weight.

(Example 2-2) A textured protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 0.5 wt%.

(Example 2-3) A textured protein material was produced according to the method of Example 1-1, except that the amount of calcium acetate added was 1% by weight.

(Example 2-4) A textured protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 5 wt%.

(Example 2-5)
A textured protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 10% by weight.

  Each test section was evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 2.

Claims (3)

Kneading a plant-derived protein material consisting of at least one of defatted soybean powder, soybean protein powder and wheat protein powder, or a main raw material powder consisting of the plant-derived protein material and starch, calcium acetate, and water,
A method for producing a textured protein material, which is produced by extruding the kneaded material through a die under normal temperature and high pressure using an extruder.   The said calcium acetate is mix | blended 0.1 to 10% with respect to the weight of the said main raw material powder, The manufacturing method of the textured protein raw material characterized by the above-mentioned.   The textured protein material produced by the method according to claim 1 or 2 is composed of a pair of rolls having a plurality of square blade-like annular blades that face each other as they are without being cut. A method for producing a textured protein material, wherein the textured protein material is cut in the same direction as the extruded direction on the upper and lower surfaces of the textured protein material by passing through a cutting blade roll.

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