JP2023038738A - Textured soybean protein material - Google Patents

Abstract

To provide a textured soybean protein material for providing a meat-like food with seasoning sufficiently infiltrated while duplicating the varied (non-uniform) textures of natural meat when eating.SOLUTION: Textured soybean protein material comprises fiber-like soybean protein, and the fiber-like soybean protein contains water, carbohydrate and calcium. The content of the water is 40 wt.% or higher based on the total weight of the textured soybean protein material.The content of the carbohydrate in terms of solid content is 10 wt.% or higher based on the total weight of the textured soybean protein material.The fiber-like soybean protein exposes from the surface of the textured soybean protein material.SELECTED DRAWING: Figure 1

Description

The present invention relates to a textured soybean protein material.

In recent years, the social situation surrounding livestock meat raw materials has become severe, and there is a growing tendency to use vegetable proteins such as soybean protein as substitute raw materials for livestock meat or bulking agents.

Among vegetable proteins, textured soybean protein made from defatted soybeans and powdered soybean protein materials is used for various purposes. Textured soy protein is used.
On the other hand, meat-like foods using textured soy protein are characterized by the fact that they are inferior to natural meat in terms of loosening during mastication. In particular, there is a problem that the loosening feeling of meat fibers cannot be sufficiently reproduced, and various researches have been made to improve the texture of such textured soybean protein.

For example, in Patent Document 1, when soy protein raw materials and water are heated and reacted under pressure by an extruder, calcium and starch are mixed together, extruded from a die, and sliced horizontally in the extrusion direction. Disclosed is a textured protein material produced by

Further, Patent Document 2 describes a step of mixing a raw material containing at least protein and water in a mixing vessel while heating and pressurizing, and cooling and imparting orientation to the mixture obtained in the mixing step. a step of extruding from the mixing container to obtain a protein material; and a step of compressing and molding the protein material while heating. Disclosed is a method for producing a meat-like protein food with a high water content, characterized in that the amount supplied is adjusted so that the amount of the protein is 30 to 70 parts by weight.

Japanese Patent No. 6844736 JP-A-7-8177

The present inventors have found that meat-like foods using textured plant proteins as disclosed in Patent Documents 1 and 2 do not have the diversity (non-uniform feeling) of natural meat. , I found that I felt the texture of the artificial material.
In addition, in the case of the meat-like protein food containing a large amount of water disclosed in Patent Document 2, a problem was also found that the seasoning did not sufficiently permeate the meat-like protein food even if the seasoning was added.
An object of the present invention is to provide a textured soybean protein material that reproduces the diverse (non-uniform) textures of natural meat when masticated and provides a meat-like food in which seasonings are sufficiently permeated. be.

INDUSTRIAL APPLICABILITY The present invention is a textured soybean protein material that can faithfully reproduce the appearance and various textures and tastes of natural livestock meat. The present invention for achieving the above object is as follows.

That is, the textured soybean protein material of the present invention is a textured soybean protein material comprising fibrous soybean protein, wherein the fibrous soybean protein contains water, carbohydrates and calcium, and the water is the textured soybean protein. The carbohydrate content is 40% by weight or more based on the total weight of the material, and the carbohydrate content is 10% by weight or more in terms of solid content based on the total weight of the textured soybean protein material. The fibrous soybean protein is exposed.

The textured soybean protein material of the present invention is composed of fibrous soybean protein containing calcium, and the binding state of the fibrous soybean protein is controlled by carbohydrates. This fibrous soybean protein is unraveled and exposed from the surface of the textured soybean protein material. For this reason, the textured soybean protein material of the present invention can realize a non-uniform texture like that of natural livestock meat when masticated, and the fibrous soybean protein is unraveled and exposed from the surface of the textured soybean protein material. Since the seasoning material permeates through the fibrous soybean protein gaps, it is also excellent in flavor.
In addition, the textured soybean protein material of the present invention contains 40% by weight or more of water relative to the total weight of the textured soybean protein material, and if necessary, 10% by weight or more of oil in terms of solid content. It has elasticity like natural livestock meat, and it can realize a texture with less dryness.

The textured soybean protein material of the present invention can be produced, for example, by loosening the fibrous soybean protein on the surface with a roller or the like, and can reproduce the bumpy texture of natural livestock meat caused by chance.

The textured soybean protein material of the present invention can be made into a meat-like food by adding seasonings.

1 is a photograph of the appearance of the textured soybean protein material according to Example 1. FIG.

The textured soybean protein material of the present invention is a textured soybean protein material comprising fibrous soybean protein, wherein the fibrous soybean protein contains water, carbohydrates and calcium, and the water is the texture of the textured soybean protein material. The carbohydrate is contained in an amount of 40% by weight or more based on the total weight, and the carbohydrate is contained in an amount of 10% by weight or more in terms of solid content based on the total weight of the textured soybean protein material. The soybean protein is exposed.

1 is a photograph of a textured soybean protein material according to Example 1. FIG. This textured soybean protein material contains carbohydrates of 10% by weight or more in terms of solid content, so that the bonding state of the fibrous soybean protein is controlled and formed into a sheet. In addition, the fibrous soybean protein is unraveled and exposed from the surface of the textured soybean protein material, thereby forming unevenness on the surface. The textured soybean protein material of the present invention can realize a non-uniform texture similar to that of natural livestock meat when chewed due to the unevenness of the surface. In addition, the textured soybean protein material of the present invention is excellent in taste because the fibrous soybean protein is unraveled to form gaps through which the seasoning material permeates.
Furthermore, the textured soybean protein material according to the present invention contains 40% by weight or more of water with respect to the total weight, and if necessary, 10% by weight or more of oil in terms of solid content, so that the texture is natural. can be brought closer to the meat of

The textured soybean protein material of the present invention contains 10% by weight or more of carbohydrates in terms of solid content. This is because when the carbohydrate content is within the above range, it is easy to control the state of bonding between fibrous soybean proteins. This carbohydrate is the total weight of the carbohydrate contained in the soybean protein raw material, which is the raw material of the textured soybean protein material, and the carbohydrate contained in raw materials other than the soybean protein raw material. The upper limit of the carbohydrate content in the textured soybean protein material of the present invention is, for example, 50% by weight.
The textured soybean protein material of the present invention preferably contains 10 to 50% by weight of the above carbohydrates in terms of solid content. More preferably 25 to 45% by weight, still more preferably 36 to 41% by weight.

The textured soy protein material of the present invention preferably contains starch as a carbohydrate source, and the starch is preferably corn starch. This is because cornstarch has excellent binding properties for fibrous soybean protein.

The textured soybean protein material of the present invention contains 40% by weight or more of water with respect to the total weight. This water is the total weight of the water mixed as the raw material of the textured soybean protein material and the water contained in the raw materials such as the soybean protein raw material and the carbohydrate source. When the water content is within the above range, the texture of the textured soybean protein material of the present invention can be brought closer to that of natural livestock meat. The upper limit of the water content in the textured soybean protein material of the present invention is, for example, 65% by weight. The water content is preferably 45-55% by weight.

There are no particular restrictions on the water to be blended as a raw material for the textured soybean protein material of the present invention, and pure water, mineral water, tap water, distilled water, ion-exchanged water, well water, and the like can be used.

The textured soybean protein material of the present invention contains calcium. The textured soybean protein material of the present invention preferably contains 300 mg to 1500 mg of calcium per 100 g of the textured soy protein material in terms of solid content. This is because, when the amount of calcium in the textured soybean protein material of the present invention is within the above range, the soybean protein is easily fibrillated. The content of calcium means the amount (mg) contained per 100 g of dry weight (in terms of solid content) of the textured soybean protein material.

The form containing calcium is preferably a calcium salt, and is not particularly limited as long as it is a compound that dissociates even slightly to form calcium ions. Examples of calcium salts that can be used include calcium sulfate, calcium carbonate, calcium chloride, and calcium hydroxide. As a method for adding calcium, it is preferable to add a calcium salt to the raw material, but it is added by impregnating soybean protein containing carbohydrates extruded while heating and pressurizing with an extruder into an aqueous solution of these calcium salts. may In addition to calcium salts, magnesium salts can be used as well.

The textured soybean protein material of the present invention preferably contains 10% by weight or more of oil in terms of solid content. When the textured soybean protein material of the present invention contains oil within the above range, it is possible to achieve elasticity similar to that of natural livestock meat and texture with less dryness. The oil content is the total weight of the soy protein raw material, which is the raw material of the textured soy protein material, the oil contained in the carbohydrate source, etc., and the oil content arbitrarily blended as the raw material of the textured soy protein material. The upper limit of the oil content in the textured soybean protein material of the present invention is, for example, 30% by weight.
The textured soybean protein material of the present invention preferably contains 10 to 20% by weight, more preferably 13 to 18% by weight, of oil in terms of solid content.

When oil is optionally added in addition to the soy protein raw material, carbohydrate source, etc., which are the raw materials of the textured soy protein material, the type is not particularly limited, and fats and oils that can be generally used in food can be used. can.

In the textured soybean protein material of the present invention, the fibrous soybean protein preferably has a fiber diameter of, for example, 0.01 to 1000 μm. It is more preferably 10 to 100 μm.

The textured soybean protein material of the present invention is preferably in the form of a sheet. When the textured soybean protein material of the present invention has the above shape, the appearance becomes closer to that of natural livestock meat. When the textured soybean protein material of the present invention is in the form of a sheet, its thickness is desirably 0.5 to 5.0 mm.

Next, a method for producing the textured soybean protein material of the present invention will be described.
The textured soybean protein material of the present invention is prepared by extruding a raw material mixture containing soybean protein raw materials to prepare a textured soybean protein (textured soybean protein preparation step), and sandwiching the textured soybean protein with rollers. , is produced through a pressing process (pressing process) of pressing and crushing in a direction perpendicular to the extrusion direction.

(Soybean protein mixture preparation step)
First, water is added to a soybean protein raw material such as full-fat soybean protein and isolated soybean protein, and carbohydrate (cornstarch), and the above-described calcium salt and the like are added and kneaded to prepare a raw material mixture of textured soybean protein material. The carbohydrate content in the raw material is 10% by weight or more, preferably 10 to 50% by weight, based on the textured soybean protein material in terms of solid content. This is because when the carbohydrate content is within the above range, it is easy to control the binding state of the fibrous soybean protein.
Full-fat soy protein contains 20% to 30% by weight of oil in terms of solid content, and the oil content can be adjusted by adjusting the amount of full-fat soy protein.

(Textured soybean protein production process and pressing process)
The prepared raw material mixture of textured soybean protein material is put into an extruder (extrusion machine), and then the raw material that has been pressurized and heated to become thermoplastic is extruded through a die (mouthpiece) provided at the tip of the screw. At this time, the raw material composition can be adjusted to 5 to 89% by weight of soybean protein in terms of solid content, and the pressurized heating conditions can be adjusted to a screw rotation speed of 150 to 550 rpm and a heating temperature of 25 to 180°C.
In the present invention, the size of the slit of the die through which the textured soybean protein material is extruded is 1 to 5 mm in thickness and 10 mm or more in width. The extruded textured soybean protein sheet is pressed in a direction perpendicular to the direction of extrusion (vertical direction) with a roller or a press. Pressing can be performed, for example, by setting the clearance of the press in the range of 0.1 to 2 mm and pressing to a predetermined thickness. The fibrous soybean protein is unraveled and exposed from the surface of the pressed textured soybean protein material. The textured soybean protein material is sheet-like as a whole.
The formed sheet-like textured soybean protein material is cut into a predetermined length in a direction perpendicular to the direction of extrusion to obtain a flat textured soybean protein material having a size suitable for cooking or eating.

Through the above steps, the textured soybean protein material of the present invention can be produced.

Sugars, seasonings, vegetables such as carrots, burdock, sesame, and onions, seaweeds such as wakame and hijiki, and meats such as minced meat may be added to the textured soybean protein material of the present invention. .

The textured soybean protein material can be used after being cut into a predetermined shape, processed, seasoned, and cooked. Heat cooking may be performed by appropriately combining baking heating, steaming heating, boiling heating, frying heating, electromagnetic wave heating, and the like.

The products obtained as described above can be provided in the form of meat-like foods such as hamburgers, meatballs, fried chicken, and grilled meat materials.

Examples 1-4
(Preparation of textured soybean protein material)
Full-fat soy protein (product name: Soya Flower NSA, manufactured by Nisshin OilliO) containing about 26% by weight of oil in terms of solid content, isolated soy protein (product name: SUPRO PM, manufactured by DuPont), cornstarch, calcium sulfate, and water were mixed with the compositions shown in Table 1, respectively, and supplied to a twin-screw extruder for pressurization and heat treatment. A sheet of textured soy protein was extruded from a twin-screw extruder through a cooling die and pressed with a roller. The pressurized heat treatment with the twin-screw extruder was performed at a screw rotation speed of 500 rpm, an outlet side of 131° C., a pressure of 2.5 MPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 2.5 mm. Moreover, the press treatment was carried out by using a biaxial roller and adjusting the roller clearance to 0.7 mm. Through the above treatment, the textured soybean protein materials of Examples 1 to 4 were obtained.

1 is a photograph of the appearance of the textured soybean protein material according to Example 1. FIG. It was confirmed that unraveled fibrous soybean protein was exposed from the surface of the textured soybean protein material.
In addition, Table 2 shows raw material compositions of Examples 1 to 4. The percentages (% by weight) of water, protein, oil and carbohydrates in full-fat soy protein, isolated soy protein and corn starch shown in Table 2 are per 100 g. Analysis of the composition of the textured soybean protein materials obtained in Examples 1 to 4 revealed that the compositions of the raw materials were almost directly reflected.

(Production of meat-like food)
The textured soybean protein materials according to Examples 1 to 4 were immersed in a seasoning solution having the following composition for 5 hours to flavor them to give meat-like foods. This animal meat-like food was heated at 180° C. to obtain a baked sample.

(Composition of seasoning liquid)
Reduced starch syrup 40 parts by weight White sugar 20 parts by weight Regular salt 5 parts by weight Pepper 0.5 parts by weight Sodium glutamate 5 parts by weight Soy sauce 10 parts by weight Garlic powder 2 parts by weight

When the baked samples of Examples 1 to 4 were eaten, it was found that the texture was close to that of natural livestock meat, and the taste of the seasoning liquid was sufficiently permeated. The texture of the baked samples of Examples 1 and 2 was closer to natural livestock meat than the baked samples of Examples 3 and 4. This is probably because the textured soybean protein materials of Examples 1 and 2 contain a large amount of carbohydrates, and thus are excellent in the binding property of protein fibers.

Claims (2)

A textured soybean protein material comprising fibrous soybean protein,
The fibrous soy protein contains water, carbohydrates and calcium,
The water is contained in an amount of 40% by weight or more based on the total weight of the textured soybean protein material,
The carbohydrate is contained in an amount of 10% by weight or more in terms of solid content with respect to the total weight of the textured soybean protein material,
A textured soybean protein material, wherein the fibrous soybean protein is exposed from the surface of the textured soybean protein material. 2. The textured soybean protein material according to claim 1, wherein said textured soybean protein material contains 10% by weight or more of oil in terms of solid content with respect to the total weight of said textured soybean protein material.

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