JP2022108643A - Production method of processed food product in which granular vegetable protein is blended - Google Patents

Abstract

To provide means for achieving both of quality and work efficiency, in a dehydration step which is essential for a production step of a processed food product in which granular vegetable protein is blended.SOLUTION: The invention is configured so that, by using a device comprising: a continuous transport belt; and moisture removal means, and being used for mainly, processing of fish eggs such as salmon roe, granular vegetable protein which absorbed water, is dehydrated. Relative to centrifugal separation and lateral continuous type, work efficiency and quality can be improved simultaneously, and in the granular vegetable protein, there is less collapse of a shape and adequate moisture can be held.SELECTED DRAWING: None

Description

The present invention relates to a method for producing processed food.

Granular vegetable protein is a food material that is used in a wide range of fields including livestock meat, processed marine products, and cooked processed products. Products of various sizes and shapes are provided to meet various needs. In recent years, interest in and preference for plant-based foods has been increasing against the background of environmental and resource protection and health considerations, and the fields of application are expanding more and more.

Granular vegetable protein is mainly distributed as a dried product, so it is necessary to add water to it, allow it to absorb water for a certain period of time, rehydrate it, and then dehydrate and remove excess water (draining). . At the same time, there is an effect of improving the flavor by washing the granular vegetable protein with water.
As a dehydration means here, a colander or a sieve can be used on a small scale, but industrially, centrifugal dehydration, decantation (Patent Document 1), horizontal continuous centrifuge (Patent Document 2), etc. are used. It has been However, these methods have problems such as low working efficiency and collapse of the texture of the granular vegetable protein. Furthermore, depending on the shape and size of the granular vegetable protein, the inlet of the machine may be clogged.

JP-A-2006-129703 Japanese Patent Application Laid-Open No. H2-2318

An object of the present invention is to provide means for achieving both quality and work efficiency in the dehydration step that is essential in the manufacturing process of processed foods containing granular vegetable protein.

The inventors of the present invention have made intensive studies on the above problems, and found that an apparatus, which is mainly used for processing fish roe such as salmon roe and which is provided with a continuous conveying belt and moisture removing means, can solve the above problems. completed.

That is, the present invention
(1) A method for producing a processed food, comprising a step of dehydrating granular vegetable protein using a continuous conveying belt permeable to moisture and a device provided with moisture removing means at the bottom of the conveying belt,
(2) The manufacturing method according to (1), wherein the apparatus is for processing fish eggs;
(3) A method for dehydrating granular vegetable protein using a continuous conveying zone permeable to moisture and a device provided with a means for removing moisture below the conveying zone.

INDUSTRIAL APPLICABILITY According to the present invention, processed foods containing granular vegetable protein can be produced efficiently with a high yield.

The present invention will be specifically described below.

(granular vegetable protein)
Granular vegetable protein is a blend of vegetable raw materials exemplified by soybeans, defatted soybeans, isolated soybean protein, wheat protein, peas, mung beans, etc., and extruded using a single or twin screw extruder. It is obtained by structuring under high temperature and high pressure, and has forms such as granules and flakes.
There are mainly frozen products (approximately 80% or less moisture content) and dried products (10% or less moisture content), but the method of the present invention is suitable for products that are distributed as dried products and require a rehydration process and a subsequent dehydration process. available for

(water return)
The step of rehydrating the granular vegetable protein is carried out, for example, as follows. First, add enough water. If the amount is too large, the amount of waste water increases and is inefficient. Water can be cold or hot. Allow to stand for 30 minutes to 1 hour or longer to absorb water.

(Continuous transport belt)
The dehydration method of the present invention uses an apparatus equipped with a continuous transport belt that is permeable to moisture. Specifically, a mesh conveyor belt is exemplified. The rehydrated granular vegetable protein is continuously and flatly placed on the belt using an appropriate charging means. At the same time, excess water contained in the granular vegetable protein can be moderately removed through the mesh by the water removing means described in the next section. The transport speed can be appropriately adjusted in consideration of the sample shape, dehydration efficiency, and the like.

(moisture removing means)
In the dehydration method of the present invention, a device equipped with a water removing device at the bottom of the continuous conveying belt as described in the preceding paragraph is used to remove excess water adhering to the granular vegetable protein through the mesh portion of the conveying belt. It is characterized by
A suction, a blower, or the like can be exemplified as a moisture removal mechanism. The dehydration conditions can be appropriately adjusted according to the shape of the granular vegetable protein and the amount to be treated.

(Equipment for processing fish eggs)
A device equipped with the above-mentioned mechanism is often used to appropriately remove washing water and seasoning liquid while maintaining the shape of the fish roe, such as salmon roe, for processing fish roe. As another example, the mechanism disclosed in the salmon roe processing apparatus of Japanese Patent Application Laid-Open No. 2005-110544 can be exemplified.
As a commercially available device, for example, "Fish Roe Draining Conveyor RCVS-1053 Model" (Taiyo Seisakusho Co., Ltd.) equipped with a moisture removal mechanism using a mesh conveyor belt and a blower can be suitably used.

By dehydrating by the above method, a granular vegetable protein that retains an appropriate amount of water without losing its shape can be efficiently obtained. It can be used for various processed foods, and does not have any particular restrictions or influences on other processes, selection of raw materials, and the like. Specific examples include processed foods such as hamburgers, meatballs, dumplings and steamed dumplings, and cooked processed foods, each of which can be produced by a conventional method.

Examples and Comparative Examples are described below to explain the present invention in more detail.

(Example 1)
Add 10 kg of tap water (20°C) to 1 kg of commercially available granulated soy protein “Fujinic Ace 500” (manufactured by Fuji Oil Co., Ltd., dried product, flake shape, diameter 5-10 mm) and let stand for 60 minutes. Sufficiently water was absorbed. Subsequently, this was put into the supply port of the fish roe draining conveyor device RCVS-1053 type (Taiyo Seisakusho), continuously dehydrated, and the state after treatment was evaluated.

(Comparative Examples 1 and 2)
Devices that do not have the above-mentioned mechanism include a washing machine type batch type centrifuge (Armis Co., Ltd., NEW small dehydrator, Spin Dryer ASD-5.0 type) and a continuous type (decanter type) centrifuge (IHI Corporation , Guina Continuous Centrifuge C-20H) was used to dehydrate the same sample.

(evaluation)
The time required for dehydration treatment of the entire amount was measured and evaluated as working efficiency (improvement effect). In addition, the sample after dehydration was evaluated by visual observation and sensory evaluation, and the two items were combined to obtain a comprehensive quality evaluation. The evaluation was decided by a panel of 10 panelists, and those with both work efficiency and overall quality evaluation (items indicated by ⊚ in the table) of 4 or higher were regarded as the final pass.

(work efficiency) Judgment on improvement effect
5: Very high
4: high
3: Normal
2: Slightly inferior
1: Inferior

(Shape retention)
5: Almost retains the shape of the flakes
4: A very small amount of collapse is observed, but there is no problem
3: About 20% is broken
2: About 1/3 is broken
1: More than half are broken

(Flavor) Regarding the effect of improving flavor mainly by removing soybean odor
5: Very good
4: good
3: normal
2: not very effective
1: Little effect

(Quality Comprehensive Evaluation) Comprehensive judgment of shape and flavor
5: Excellent
4: excellent
3: Normal
2: Slightly inferior
1: Inferior

As shown in Table 1, although the processing time of Example 1 using the fish egg draining conveyor device is longer than Comparative Example 2, it is less than half of the current mainstream batch type (Comparative Example 1), and the efficiency of the process. It was determined that the level was at a level that could contribute to Although there was a difference in the weight after dehydration, both the examples and the comparative examples were in a dehydrated (drained) state with no problem in the subsequent process of manufacturing processed foods.
Furthermore, the shape and flavor after dehydration in Example 1 were equal to or higher than those in Comparative Examples, and a clear superiority in terms of quality was recognized.

(Table 1) Results

Claims (3)

A method for producing processed food, comprising a step of dehydrating granular vegetable protein using a continuous conveying zone permeable to moisture and a device provided with moisture removing means below the conveying zone. 2. The manufacturing method according to claim 1, wherein the apparatus is for processing fish eggs. A method for dehydrating granular vegetable protein using a continuous conveying zone permeable to moisture and a device provided with means for removing moisture under the conveying zone.