JP2022135407A - Method for producing food containing non-swollen extruded molding of vegetable protein - Google Patents

Abstract

To provide a technique that uses plant-derived protein material to give food meat-like juicy feeling and texture.SOLUTION: A method for producing food includes the step of immersing a non-swollen extruded molding of frozen vegetable protein in liquid for thawing. The present invention can give food meat-like juicy feeling and texture.SELECTED DRAWING: Figure 1

Description

The present invention relates to food products comprising non-puffed extrudates of vegetable protein. In particular, the present invention relates to a technology for producing foods having meat-like juiciness and mouthfeel from non-puffed extrudates of vegetable protein.

In the field of processed foods, vegetable proteins such as soybean protein are widely used, and in recent years, they tend to be actively used in consideration of health such as prevention of lifestyle-related diseases. Vegetable protein is stipulated in the JAS standard as "Japanese Agricultural Standards for Vegetable Protein", and the raw material of vegetable protein is selected from soybean flour, defatted soybean flour, wheat flour, wheat gluten, etc. there is

Vegetable protein is classified into powdered vegetable protein, paste vegetable protein, granular vegetable protein, fibrous vegetable protein, etc. based on its properties. It has been used for the purpose of imparting texture to meat grains, suppressing the outflow of meat juices, and improving heating yields in processed meat foods.

For example, Patent Literature 1 describes that a textured protein obtained by puffing soybean protein is used to impart juiciness to processed foods. Patent Document 2 describes the use of granular soybean protein to impart meat-like texture to processed foods.

JP-A-2003-235461 JP 2018-126094 A

Processed foods obtained by blending conventional granular soybean protein materials have a texture peculiar to meat when eaten, but there are parts that differ from the texture of meat. It is required to impart a texture close to the unique texture. Moreover, when using vegetable protein as a substitute for meat, it is important that the meat has not only a good texture but also a juicy feeling.

In view of such circumstances, an object of the present invention is to develop a technique for producing a food product having meat-like juiciness and texture using a plant-derived protein material.

Unexpanded extrudates of vegetable protein are often distributed or stored frozen due to their high water content, and it is recommended that they be naturally thawed before being cooked. However, if the food is naturally thawed and then heated, the food lacks a juicy feeling, is difficult to loosen, and has a hard texture.

As a result of intensive studies on the above-mentioned problems, it was found that a non-puffed extrudate of vegetable protein, which is immersed in a liquid and thawed, has a meat-like texture, is juicy and easily loosened, and has an excellent flavor. is obtained, and have completed the present invention.

The present invention includes, but is not limited to, the following inventions.
[1] A method for producing a food product, comprising the step of immersing a non-expanded extrudate of vegetable protein in a frozen state in a liquid to defrost it.
[2] The method of [1], wherein the vegetable protein contains a soybean-derived vegetable protein.
[3] The method according to [1] or [2], wherein the non-expanded extrudate of vegetable protein in a frozen state has a moisture content of 50 to 70% by mass.
[4] The method according to any one of [1] to [3], wherein the temperature of the liquid to be immersed is 5 to 100°C.
[5] The method according to any one of [1] to [4], wherein the food has meat-like texture.
[6] The method according to any one of [1] to [5], further comprising the step of cooking the thawed non-expanded extrudate of vegetable protein.
[7] The method according to any one of [1] to [6], further comprising the step of dehydrating under pressure before cooking the non-expanded extrudate of thawed vegetable protein.
[8] A method for improving the texture of food, comprising the step of immersing a non-expanded extrudate of vegetable protein in a frozen state in a liquid to defrost it.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a food product from a non-expanded extrudate of vegetable protein, which has a juicy and easily loosenable texture while having a meat-like texture. In addition, since the food produced by the present invention does not have the flavor derived from the plant as the raw material, it can be said that the food has an excellent flavor as a substitute for meat.

FIG. 1 is an appearance photograph of the food cooked in Experiment 1. FIG. FIG. 2 is an appearance photograph of the food cooked in Experiment 2. FIG. 3 is an appearance photograph of the food cooked in Experiment 3. FIG.

In the present invention, the extruded vegetable protein is used without puffing. Conventionally, granular soybean protein, which is puffed vegetable protein, has been used as a substitute meat. There was a demand for a texture closer to that peculiar to meat. The non-swelled extrudate of vegetable protein used in the present invention is obtained by extruding the vegetable protein without swelling and has a meat-like texture.

Unexpanded extrudates of vegetable protein have a high moisture content and are distributed or stored frozen. put away. In the present invention, the frozen non-expanded extruded product of vegetable protein is not thawed naturally, but is thawed by immersing it in a liquid to thaw it. can be manufactured. Further, by thawing the food by immersing it in a liquid, the odor caused by the soybean, which is the raw material of the vegetable protein, is reduced, so that the food produced by the present invention has an excellent flavor.

In the present invention, the liquid used for thawing the frozen non-expanded extrudate of vegetable protein is not particularly limited, but is preferably an aqueous liquid, more preferably water or a seasoning liquid. The temperature of the liquid in which the non-swollen extrudate of vegetable protein is immersed is not particularly limited, but is preferably 1°C or higher, and may be 5°C or higher, or 10°C or higher. Also, the temperature is preferably 100° C. or lower, and may be 90° C. or lower, or 80° C. or lower. The thawing time is not particularly limited, but can be, for example, 1 minute to 3 days (72 hours), more preferably 2 minutes to 24 hours, 3 minutes to 10 hours, or 4 minutes to 5 hours. More specifically, it is preferable to soak for 30 minutes to 72 hours at 60° C. or lower, and it is preferable to soak for 1 to 30 minutes at 60° C. or higher.

In the present invention, after thawing in liquid, the non-expanded extrudate of vegetable protein may be washed with water or dehydrated under pressure. The pressurized dehydration method is not particularly limited, and can be squeezed by hand, using a weight, or using a device such as a centrifugal dehydrator or a compression dehydrator.

In the present invention, when a seasoning liquid is used as the liquid used for thawing the frozen non-expanded extrudate of vegetable protein, its composition is not particularly limited. The seasoning liquid can contain various seasonings and additives, for example, alcoholic beverages such as cooking sake, wine, sake, and plum wine, vinegar such as grain vinegar, fruit vinegar, and synthetic vinegar, soy sauce, miso, mirin, Koji, sauces fermented milk, gochujang, fish sauce, salt, protein hydrolysate, carbohydrates, starches, sweeteners, acidulants, umami seasonings (amino acids, nucleic acids, etc.), colorings, flavors, minerals, vitamins agents, thickeners, emulsifiers, antioxidants, bacteriostats, and the like.

The seasoning liquid may contain various foodstuffs, and spices, flavored vegetables, herbs, and the like can be used as appropriate. For example, herbs and spices such as pepper, paprika, basil, Japanese pepper, wasabi, and red pepper; nuts and seeds such as walnuts, sesame, pine nuts, and almonds; seafood such as tuna, scallops, and dried bonito; bacon, corned beef, ham, etc. processed meat products, eggs, perilla, ginger, celery, onions, tomatoes, carrots, garlic, green onions, parsley, green peppers, pickles, myoga, perilla seeds and other flavored vegetables, plums, olives, grapefruits, sudachi, apples , Lemon, tangerine fruits and their juice, mushrooms such as shiitake mushrooms, mushrooms, cloud ear mushrooms, algae such as kelp and seaweed, extracts such as natural extracts, yeast extracts, meat extracts, seafood extracts, vegetable extracts mentioned.

The seasoning liquid may contain edible fats and oils, and the edible fats and oils may be vegetable fats and oils, animal fats and oils, processed fats and oils, powdered fats and the like. For example, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, safflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil , walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish fat, seal Fats, algae fats and the like can be used alone or in combination. In addition, low-saturated oils and fats by quality improvement, hydrogenated oils and fats, esterified oils of glycerin and fatty acids, transesterified oils, fractionated oils and the like can be used as appropriate. Furthermore, it may be one extracted from a plant bred using genetic recombination technology.

In the present invention, the non-expanded extruded product of vegetable protein thawed as described above can be added to the food to provide the food with meat-like juiciness and texture. According to the present invention, it is possible to further improve the juiciness and texture of foods. For example, by including it in processed meat foods, it is possible to impart a texture closer to the texture peculiar to meat to foods. can. Accordingly, in one aspect, the present invention is a method for improving texture of food.

Foods to which the present invention can be applied are not particularly limited, and examples thereof include processed foods such as processed meat foods and processed marine products.
The food according to the present invention may or may not contain meat such as livestock meat and fish meat. If the present invention is applied to foods that do not contain meat to impart a meat-like texture to the foods, the foods can be made suitable for vegans and vegetarians.

The non-expanded extrudate of vegetable protein that has been thawed according to the present invention can be appropriately cooked and eaten. The cooking method is not particularly limited, but examples include grilling, frying, steaming, stewing, smoking, oil frying, microwave cooking, and retort cooking. During cooking, only the non-expanded extrudate of vegetable protein may be cooked, or vegetables, fruits, seaweeds, mushrooms, livestock meats, seafood, noodles, cooked rice, seasonings, spices, It may be cooked with any ingredients such as dairy products, eggs, starches, flours and the like. For example, it can be stir-fried with vegetables, seasonings, spices, etc. to make stir-fried vegetables, simmered to make stew, baked with sauce and baked to make teriyaki, baked in an oven and dried, and made into squid, scallops, and jerky. It can be used as a simple food, or it can be coated with bread crumbs or batter liquid to be fried, tempura, fried chicken, cutlet, etc. In addition, the non-expanded extrudate of vegetable protein thawed by the present invention is mixed with any material, molded into any shape, coated with bread crumbs or batter liquid, or wrapped in food skins. By wrapping with bakery dough or filling the casing, hamburgers, meatballs, mince cutlets, fishballs, meatballs, nuggets, hams, sausages, pastes (kamaboko, chikuwa, etc.), dumplings, shumai, spring rolls, Chinese steamed buns, curry Processed foods such as bread can also be produced.

The food containing the non-expanded extrudate of vegetable protein thawed by the present invention may be frozen and stored after being cooked to an edible state, or frozen in the middle of cooking to become a semi-cooked product. It can also be in the form The food obtained by the present invention has a good meat-like texture when eaten.

Non-swelled extruded product of vegetable protein The non-swelled extruded product of vegetable protein according to the present invention is obtained by extruding vegetable protein and has a meat-like texture. Conventionally, granular soybean protein materials that have been used as minced meat substitute materials have a sponge-like internal structure because they are swollen, whereas the vegetable protein extrudate according to the present invention is extruded. It has a layered structure that is oriented in one direction due to the orientation, and such an oriented structure realizes a texture similar to muscle fibers of meat. In addition, since the extruded product of vegetable protein according to the present invention is not puffed, it is possible to achieve firm chewiness like meat.

The non-expanded extrudate according to the present invention has a moisture content of 30 to 80% by mass in a preferred embodiment, and may be 40 to 75% by mass or 50 to 70% by mass. With such a moisture content, it is easy to realize meat-like hardness and chewiness, and it is easy to feel a more meat-like fibrous feeling. The moisture content of the non-expanded extruded product can be adjusted by adding water during extrusion molding, and the moisture content can also be adjusted using an aqueous solution containing seasonings such as soy sauce and coloring agents. .

The non-swelled extruded product according to the present invention is produced by adding starches, polysaccharides, etc. to vegetable protein as necessary and extruding it using a twin-screw extruder or the like so as not to swell. can be done.

In the non-expanded extrudate, the protein content of the entire raw material is preferably 50% by mass or more in the solid content, and may be 60% by mass or more or 70% by mass or more. If the protein content is too low, it may be difficult to achieve a unidirectionally oriented layered structure by extrusion molding. As the vegetable protein used in the present invention, proteins derived from plants such as soybeans, wheat, rapeseed, peas, broad beans, and chickpeas can be suitably used, and the vegetable proteins have been treated with enzymes or the like. may Also, one type of vegetable protein may be used, or a plurality of vegetable proteins may be used. As the soybean-derived protein, for example, defatted soybean flour, fat-containing soybean flour, isolated soybean protein, concentrated soybean protein, soymilk powder, etc. can be used as raw materials. Especially preferred.

The non-expanded extrudate may contain secondary materials such as starches, polysaccharides, edible oils and fats, dietary fibers, pigments, seasonings, flavors, emulsifiers, organic acids, salts, and vitamins. Only one kind of material may be used alone, or two or more kinds thereof may be used. Examples of starches include wheat starch, potato starch, tapioca starch, sago starch, corn starch, and processed starches thereof. Examples of polysaccharides include pullulan, gum arabic, guar gum, xanthan gum, gellan gum, and hemicellulose. etc. can be mentioned.

In the present invention, any known extruder can be used without limitation as long as it can extrude the vegetable protein without puffing it. In a preferred embodiment, the non-expanded extrudate according to the invention can be formed using an extruder having a die that allows for cooling. For example, when using a twin-screw extruder, the heating temperature of the barrel can be adjusted so that the temperature in the front half of the barrel is 40 to 120 ° C. and the temperature in the rear half of the barrel is 140 to 180 ° C. It is preferable to raise the temperature to Also, the pressure can be adjusted so that the pressure immediately before the cooling die is 0 to 50 kg/cm ² , preferably 35 kg/cm ² or less or 20 kg/cm ² or less. The screw can be used by appropriately combining a kneading disk, a reverse element, and the like. In a preferred embodiment, the extruder has a raw material feed port, feeds the raw material in a screw through the barrel, has mixing, compression and temperature control mechanisms, and further has a die attached to the tip barrel.

The cooling conditions may be appropriately set so that the extruded product does not expand when extruded. It can also be cooled to below °C. The cooling die can be cooled by water cooling or the like, and the temperature, flow rate, etc. of the cooling water can be appropriately adjusted according to the size and type of the extruder, the raw material throughput, and the like. Moreover, the size of the cooling die to be used is not particularly limited, and the channel length and inner diameter can be appropriately adjusted according to the size and type of the extruder, the raw material throughput, and the like. By extruding the vegetable protein so that it does not swell, a unidirectionally oriented layered structure is formed, giving the product a meat-like fibrous feel.

The method of freezing the non-expanded extruded product is not particularly limited, and can be appropriately selected from air blasting, liquid, contact, liquefied gas, etc., and may be rapidly frozen or slowly frozen. . Moreover, the apparatus to be used is not particularly limited, and may be a continuous type or a batch type. For example, a conveyor-type, rack-type tunnel freezer, spiral freezer, or the like can be used. Moreover, before being frozen, heat treatment such as retort sterilization may be performed for sterilization, or refrigeration may be performed for storage.
The non-expanded extrudate of vegetable protein may be housed in a packaging container for storage, and may be vacuum-packaged or gas-exchange-packaged. Examples of the packaging container include tray-like, pack-like, cup-like, and bag-like forms, and materials such as paper, resin, and metal may be appropriately selected. It can also be canned or bottled.

In the present invention, a non-expanded extrudate of vegetable protein in a frozen state is thawed by immersing it in a liquid to enhance the meat-like fibrous texture and impart a juicy and loose texture to the food. can do. According to the present invention, it is possible to further improve the texture of processed foods, and it is possible to impart to the processed foods a texture closer to the texture peculiar to meat. Therefore, in one aspect, the present invention is a texture improving material for processed foods. The texture improving material according to the present invention can be used in meat-containing processed foods to enhance meat-like texture, or can be used in meat-free processed foods to enhance meat-like texture. Texture can also be imparted to processed foods.

The present invention will be described in more detail based on specific examples, but the present invention is not limited to the following examples. Unless otherwise specified, concentrations and the like in this specification are based on mass, and numerical ranges are described as including the endpoints.

Experiment 1: Chicken sauce-like food No chicken chunks (moisture content: about 68%) manufactured by Vegetarian Butcher Japan Co., Ltd. were used as non-expanded soybean protein extrudates. 200 g of the frozen non-expanded extrudate was immersed in a dipping liquid (water or seasoning liquid) and treated under the conditions shown in the table below to thaw. However, in Sample 1-1, the frozen non-expanded extrudate was allowed to defrost naturally in a refrigerator (5° C.) without being immersed in the immersion liquid (Comparative Example). Sample 1-7 was washed with water after thawing, and then squeezed out by hand until the weight was almost the same as before immersion. The seasoning liquid (sauce) used in this experiment was prepared by mixing 50 parts by mass of soy sauce, mirin, and sugar.

150 g of thawed, non-puffed extrudate was mixed with 150 g of seasoning liquid and then baked in a frying pan for 5 minutes (Fig. 1). However, Sample 1-10, which was thawed by being immersed in the seasoning liquid, did not use the seasoning liquid when baking in the frying pan.

The cooked chicken tare-yaki-like foods were sensory evaluated for texture, looseness, juiciness, and flavor permeation. The sensory evaluation was conducted by a panel of 5 trained persons, and was carried out based on the following criteria.
■Texture (meat-like fibrous texture)
5 (very good): The texture is very similar to that of meat-based foods, with a strong fibrous feel 4 (good): The texture is similar to that of meat-based foods, with a fibrous feel ): The texture is somewhat similar to that of meat-based foods, and there is some fibrous feeling 2 (slightly bad): The texture is slightly different from meat-based foods, and the fibrous feeling is weak 1 (very Poor): The texture is different from meat-based foods, and there is no fibrous feeling. Looseness 5 (very good): Looseness very similar to meat-based foods 4 (good): 3 (slightly good), which is a feeling of loosening similar to that of meat-based foods: 2 (slightly bad), which is somewhat similar to that of meat-based foods. None 1 (Very Poor): Unlike meat-based foods, it is difficult to loosen Juicy feeling 5 (Very good): Very strong gravy when chewed 4 (Good): Juice when chewed Strong taste 3 (slightly good): Juicy feeling when chewing 2 (slightly bad): Not much juicy feeling when chewing 1 (very bad): No juicy feeling when chewing Taste Permeation method 5 (very good): The seasoning liquid penetrates very well to the inside 4 (good): The seasoning liquid penetrates well to the inside 3 (slightly good): The seasoning liquid penetrates to the inside 2 (slightly bad): The seasoning liquid has not penetrated to the inside 1 (very bad): The seasoning liquid has not penetrated to the inside

When the frozen non-expanded extrudate is immersed in the immersion liquid and thawed, the texture, looseness, juiciness, and taste are better than when naturally thawed (Sample 1-1). Met.

In addition, when comparing Sample 1-6 and Sample 1-7, by dehydrating the immersion liquid once after immersion, the seasoning liquid can easily penetrate into the inside, and the loosening feeling, juicy feeling, and how the taste permeates were excellent. became a thing.

Experiment 2: Chicken cutlet-like food No chicken chunks (moisture content: about 68%) manufactured by Vegetarian Butcher Japan Co., Ltd. were used as non-expanded extrudates of soybean protein. 200 g of the frozen, non-expanded extrudate was immersed in a dipping liquid (water or seasoning liquid), treated as in experiment 1 and thawed. However, in Sample 2-1, the frozen non-expanded extruded product was allowed to defrost naturally in a refrigerator (5° C.) without being immersed in the immersion liquid (Comparative Example). Also, the seasoning liquid was prepared by boiling the raw materials shown in the table below.

After immersing 150 g of the thawed non-puffed extrudate in 150 g of the seasoning liquid for 4 hours at 5 ° C., after draining the seasoning liquid, batter is attached in the order of flour, egg liquid, and bread crumbs, and 170 ° C. for 4 minutes. It was fried (Fig. 2). However, for Sample 2-9, which had been thawed by immersing it in the seasoning liquid, the thawed non-swollen extrudate was not immersed in the seasoning liquid again, and was dipped in flour, egg liquid, and bread crumbs and fried.

The cooked chicken cutlet-like food was evaluated in the same manner as in Experiment 1 for texture, looseness, juiciness, and how the taste permeates.

When the frozen non-expanded extrudate is immersed in the immersion liquid and thawed, the texture, looseness, juiciness, and taste permeation are better than when naturally thawed (Sample 2-1). there were.

Experiment 3: Jerky-like Food As a non-expanded soybean protein extrudate, No chicken chunks (moisture content: about 68%) manufactured by Vegetarian Butcher Japan were used. 200 g of the frozen, non-expanded extrudate was immersed in a dipping liquid (water or seasoning liquid), treated as in experiment 1 and thawed. However, in Sample 3-1, the frozen non-expanded extrudate was allowed to defrost naturally in a refrigerator (5° C.) without being immersed in the immersion liquid (Comparative Example). A seasoning liquid was prepared in the same manner as in Experiment 2.

After immersing 150 g of the thawed non-swelled extrudate in 150 g of the seasoning liquid for 4 hours at 5 ° C., after draining the seasoning liquid, using a steam convection open (SSC-C06DC, Maruzen) at 120 ° C. for 60 minutes. It was fired (Fig. 3). However, for Sample 3-9, which had been thawed by immersion in the seasoning liquid, the thawed non-expanded extrudate was not immersed in the seasoning liquid again and was baked using an oven.

The cooked jerky-like food was evaluated in the same manner as in Experiment 1 in terms of texture, looseness, juiciness, and how the taste permeates.

When the frozen non-expanded extrudate is immersed in the immersion liquid and thawed, the texture, looseness, juiciness, and taste are better than when naturally thawed (Sample 3-1). there were.

Claims (8)

A method for producing a food product, comprising the step of thawing a non-expanded extrudate of vegetable protein in a frozen state by immersing it in a liquid. 2. The method of claim 1, wherein the vegetable protein comprises a soy-derived vegetable protein. 3. The method according to claim 1 or 2, wherein the non-puffed extrudate of vegetable protein in the frozen state has a moisture content of 50-70% by weight. The method according to any one of claims 1 to 3, wherein the immersion liquid has a temperature of 5 to 100°C. The method according to any one of claims 1 to 4, wherein the food is a food having a meat-like texture. 6. The method of any of claims 1-5, further comprising the step of cooking the thawed non-puffed extrudate of vegetable protein. 7. The method of any of claims 1-6, further comprising the step of pressure dehydrating prior to cooking the thawed non-puffed extrudate of vegetable protein. A method for improving the texture of food, comprising the step of immersing a non-expanded extrudate of vegetable protein in a frozen state in a liquid to defrost it.

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