JP2023093051A - Squid-like food and method for producing squid-like food - Google Patents

Abstract

To provide a squid-like food that reproduces the texture of natural squids.SOLUTION: A squid-like food contains water of 40 wt.% or more relative to the total weight and comprises a protein sheet composed of textured soybean protein material, both ends of which are bonded together, forming a cylindrical body. The textured soybean protein material comprises protein fibers. The protein fibers are oriented in a fixed direction. The direction in which the protein fibers are oriented generally matches the circumferential direction of the cylindrical body.SELECTED DRAWING: Figure 1

Description

The present invention relates to a squid-like food and a method for producing a squid-like food.

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

Among vegetable proteins, textured soybean protein, which is made from defatted soybeans and powdered soybean protein materials, is used for a variety of purposes. Textured soy protein is used.
Fish and shellfish copy foods using textured soybean protein have the problem that they cannot sufficiently reproduce the texture due to the fiber that constitutes seafood such as squid and dried squid. Various studies have been conducted on the improvement of sensibility.

For example, in Patent Document 1, a raw material containing 30% by weight or more of wheat gluten and 70 to 240 parts by weight of water with respect to 100 parts by weight of the raw material are put into a biaxial fully meshing and co-rotating extruder, The orifice opening ratio is adjusted by a long cooling die with an adjustable orifice opening ratio so that the pressure at the tip of the screw is 30 kg/cm ² to 60 kg/cm ² , and the mixture of raw material and water is heated, pressurized and sheared, A method for producing a squid meat-like food product is disclosed, characterized by cooling and extruding through the long cooling die.

JP-A-63-59853

The present inventors have found that the texture of a squid-like food using a textured vegetable protein as disclosed in Patent Document 1 cannot sufficiently reproduce the texture of natural squid. bottom.
An object of the present invention is to provide a squid-like food that reproduces the texture of natural squid.

As a result of intensive research by the present inventors, it was found that when the round slices of the cylindrically extruded squid-like food disclosed in Patent Document 1 are chewed, they are too crispy and are different from natural squid meat. I found out that it becomes a texture. Furthermore, the reason why the crispness is too good is that the orientation direction of the protein fibers constituting the textured soybean protein material according to Patent Document 1 (see FIG. 4 described later) is different from the direction of the myofibrils of natural squid meat. I found out that it is.
INDUSTRIAL APPLICABILITY The present invention is a squid-like food that can faithfully reproduce the appearance of natural squid and the texture due to myofibrils. The present invention for achieving the above object is as follows.

That is, the squid-like food of the present invention contains 40% by weight or more of water with respect to the total weight, and is formed into a cylindrical body by bonding both ends of a protein sheet made of a textured soybean protein material. The textured soybean protein material is composed of protein fibers, and the protein fibers are oriented in a certain direction, and the orientation direction of the protein fibers is substantially the same as the circumferential direction of the protein sheet constituting the tubular body. match.
The squid-like food of the present invention contains 40% by weight or more of water with respect to the total weight and is composed of a protein sheet made of a textured soybean protein material, so that it can reproduce the elasticity of natural squid meat.
In the present invention, it is necessary that both ends of the protein sheet made of textured soybean protein material are adhered to form a cylindrical body. This is to reproduce the appearance of the squid mantle.
In the present invention, the textured soybean protein material is composed of protein fibers, the protein fibers are oriented in a certain direction, and the orientation direction of the protein fibers is substantially the same as the circumferential direction of the cylindrical body. must match. This is because the direction of the muscle fibers that make up the mantle of a natural squid roughly matches the circumferential direction of the mantle, and the orientation direction of the protein fibers of the textured soybean protein material is the cylindrical body of the protein sheet. This is because it is presumed that by roughly matching the circumferential direction, it is possible to reproduce the chewy texture of squid myofibrils during mastication, and to realize the texture of natural squid.

In the present specification, "the direction of orientation of the protein fibers substantially coincides with the circumferential direction of the protein sheet forming the tubular body" means that the orientation direction of the protein fibers is aligned with the direction of the protein fibers forming the tubular body. It is intended to include not only the form in which the circumferential direction of the sheet completely coincides, but also the case in which the direction in which some of the protein fibers are oriented does not completely coincide with the circumferential direction. Moreover, the orientation direction of the protein fibers may not completely coincide with the circumferential direction of the protein sheet forming the tubular body, and may be inclined at an angle of 30 degrees or less with respect to the circumferential direction.

The squid-like food of the present invention is the first textured soybean protein containing, as the protein sheet, 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. A second textured soybean protein material comprising a low-lipid protein sheet made of the raw material and a second textured soybean protein material containing 40% or more by weight of water based on the total weight and 10% or more by weight of oil in terms of solid content based on the total weight. A lipid-rich protein sheet can be employed. The squid-like food of the present invention can be used at the same time by stacking or combining a low-lipid protein sheet and a high-lipid protein sheet.

The first textured soybean protein material that constitutes the low-lipid protein sheet and the second textured soybean protein material that constitutes the high-lipidity protein sheet are the first textured soybean protein material or the second textured soybean protein material, respectively. It contains 40% by weight or more of water with respect to the total weight of the soybean protein material, and can reproduce the elasticity of natural squid meat. In addition, since the second textured soybean protein material used in the high-lipid protein sheet contains 10% by weight or more of oil in terms of solid content with respect to the total weight, it is possible to realize a texture with little dryness. Furthermore, since the first textured soybean protein material used in the low-lipid protein sheet contains less than 10% by weight of oil in terms of solid content with respect to the total weight, it is possible to realize the refreshing taste of squid meat. .

In the present invention, both ends of the protein sheet are adhered via an adhesive. As the adhesive, it is desirable to use an enzyme that binds proteins together, such as transglutaminase or sodium caseinate.
In the present specification, the "edge" of the protein sheet includes not only the edge side (also referred to as edge) of the protein sheet, but also part of the main surfaces (front and back). As will be described later, when the protein sheet is extruded by an extruder, the "ends" of the protein sheet refer to the vicinity of both sides (both sides) including the start point and end point of the direction vector indicating the extrusion direction.

In the method for producing a squid-like food of the present invention, a soy protein raw material and water are mixed and extruded into a sheet from an extruder molding machine, so that the mixture contains 40% by weight or more of water based on the total weight, a step of producing a protein sheet in which protein fibers constituting a textured soybean protein material are oriented in the direction of extrusion; a step of applying an adhesive to at least one of both ends of the protein sheet; and a step of applying an adhesive to the protein sheet. is wound around a rod-like support so that the orientation direction of the protein fibers substantially coincides with the circumferential direction to form a cylindrical body, and the step of contacting and bonding both ends of the protein sheet.

In the present invention, a soybean protein raw material and water are mixed and extruded into a sheet from an extruder. By extrusion molding, it is possible to produce a protein sheet in which the protein fibers constituting the textured soybean protein material are oriented in the direction of extrusion. Also, by adjusting the water content of the soybean protein raw material, it is possible to produce an elastic protein sheet containing 40% by weight or more of water with respect to the total weight. Furthermore, an adhesive is applied to at least one of both ends of the protein sheet, and the protein sheet is wound around a rod-like support so that the direction of orientation of the protein fibers is generally aligned with the circumferential direction. Forming a cylindrical body, fixing both ends of the protein sheet in contact with each other, bonding by curing, and forming the appearance of the cylindrical body like a squid mantle (trunk) simply and with good reproducibility. can.
In addition, it is possible to reproduce the chewy texture of squid myofibril, and to realize the texture of natural squid.

The squid-like food of the present invention may be provided with seasoning or cooked.

FIG. 1 is a schematic diagram for explaining an embodiment of the squid-like food according to the present invention. FIG. 2 is a schematic diagram for explaining another embodiment of the squid-like food according to the present invention. FIG. 3 is a schematic diagram of one manufacturing process of the squid-like food according to the present invention. 4 is a schematic diagram of a squid-like food according to Comparative Example 1. FIG.

Hereinafter, as a squid-like food, a low-grade soybean protein material composed of a first textured soybean protein material containing mainly 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. The description will be made in line with the form using the lipid protein sheet, but instead of the low lipid protein sheet, 40% by weight or more of water based on the total weight and 10% by weight or more in terms of solid content based on the total weight. It is also possible to use a high-lipid protein sheet made of the second textured soybean protein material containing the oil content of , or a low-lipid protein sheet and a high-lipid protein sheet may be used at the same time. Unless otherwise specified, it is not limited to these embodiments.

FIG. 1 is a schematic diagram for explaining a squid-like food according to an embodiment of the present invention.
The squid-like food 1, which is one embodiment of the present invention, is the first textured soybean containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. It consists of a low-lipid protein sheet 10 made of a protein material. The low-lipid protein sheet 10 is extruded by an extruder, and the protein fibers 20 constituting the textured soybean protein material contained in the low-lipid protein sheet 10 are extruded in the extrusion direction of the low-lipid protein sheet 10. Oriented. At both ends 40 including the start and end points of the direction vector indicating the direction of extrusion when the low-lipid protein sheet 10 is extruded, transglutaminase and An adhesive 30 such as sodium caseinate is applied. The low-lipid protein sheet 10 is formed into a cylindrical body (cylindrical body) by contacting and adhering the surface side of the end portion 40A and the back side of the end portion 40B. The start point side and end point side of the direction vector indicating the orientation direction D of the protein fibers 20 constituting the textured soybean protein material contained in the low-lipid protein sheet 10 are the start points of the direction vector indicating the extrusion direction during extrusion molding. Match the side and end side.
The profile of the cross section of the cylindrical body is not particularly limited, and may be, for example, circular, elliptical, track-shaped, triangular, quadrangular, or the like.
In the present invention, by forming the low-lipid protein sheet 10 into a cylindrical body, it is possible to realize an appearance like a squid mantle. In addition, since the surface side of one end 40A and the back side of the other end 40B of the low-lipid protein sheet 10 are in contact and adhered, the adhered area is large and the adhered portion does not come off during cooking.
Furthermore, since the direction of orientation of the protein fibers 20 substantially coincides with the circumferential direction of the cylindrical body, it is possible to reproduce the chewy texture of natural squid myofibrils during chewing, and to realize the texture of natural squid. .

FIG. 2 is a schematic diagram for explaining a squid-like food according to another embodiment of the present invention.
The squid-like food 2, which is another embodiment of the present invention, has a first texture containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. It consists of a low-lipid protein sheet 10 made of soybean protein material. The low-lipid protein sheet 10 is extruded by an extruder, and the protein fibers 20 constituting the textured soybean protein material contained in the low-lipid protein sheet 10 are extruded in the extrusion direction of the low-lipid protein sheet 10. Oriented. An adhesive 30 such as transglutaminase or sodium caseinate is applied to the end surfaces 41A and 41B of both ends 40 including the start and end points of the direction vector indicating the extrusion direction when the low-lipid protein sheet 10 is extruded. An end surface 41A of one end portion 40A and an end surface 41B of the other end portion 40B are brought into contact with each other and adhered to each other to form a tubular body (cylindrical body). The start point side and end point side of the direction vector indicating the orientation direction D of the protein fibers 20 constituting the textured soybean protein material contained in the low-lipid protein sheet 10 are the start points of the direction vector indicating the extrusion direction during extrusion molding. Match the side and end side.
The profile of the cross section of the cylindrical body is not particularly limited, and may be, for example, circular, elliptical, track-shaped, triangular, or quadrangular.
By forming the low-lipid protein sheet 10 into a cylindrical body, it is possible to realize an appearance like a squid mantle. In addition, since the end surfaces 41A and 41B of the squid-like food 2 are adhered to each other, there is no level difference on the side surface of the cylindrical body, and the appearance of a more natural squid mantle can be realized. Both end surfaces 41A and 41B to be adhered desirably form an angle larger (or smaller) than a right angle with respect to the main surface of the low-lipid protein sheet 10 . This is because both end surfaces 41A and 41B have an obtuse or acute angle with respect to the main surface of the low-lipid protein sheet 10, so that the adhesion area of the end surfaces 41A and 41B can be increased. .
Furthermore, since the orientation direction of the protein fibers roughly coincides with the circumferential direction of the cylindrical body, it is possible to reproduce the chewy texture of natural squid myofibrils and realize the texture of natural squid. be.

In the squid-like food 2, the end surfaces 41A and 41B of the low-lipid protein sheet 10 are angled so as to form an acute or obtuse angle with respect to the main surface, but the end surfaces 41A and 41B may not be angled. , the end surfaces 41A and 41B may be perpendicular to the main surface.

The textured soybean protein material that constitutes the protein sheets such as the low-lipid protein sheet and the high-lipid protein sheet contains water in an amount of 40% by weight or more 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 can be brought closer to that of natural squid meat. The upper limit of the water content in the textured soybean protein material is, for example, 70% by weight. The water content is preferably 40 to 65% by weight.

Water to be mixed as a raw material is not particularly limited, and pure water, mineral water, tap water, distilled water, ion-exchanged water, well water, etc. can be used.

The first textured soybean protein material constituting the low-lipid protein sheet contains less than 10% by weight of oil in terms of solid content with respect to the total weight.
Such a first textured soybean protein material can be produced by using a raw material with a low oil content such as defatted soybeans or isolated soybean protein. The lower limit of the oil content in the first textured soybean protein material is preferably 0.5% by weight or more. Of course, the first textured soybean protein material may not contain oil.
The second textured soybean protein material constituting the high-lipid protein sheet contains 10% by weight or more of oil in terms of solid content with respect to the total weight. When the second textured soybean protein material contains oil in the above range, it is possible to achieve elasticity similar to that of natural squid meat, and to achieve a texture with less dryness. The oil content is the total weight of the soy protein raw material, which is the raw material of the second textured soy protein material, the oil contained in the carbohydrate source, etc., and the oil content optionally blended as the raw material of the second textured soy protein material. . The upper limit of the oil content in the second textured soybean protein material is, for example, 60% by weight.

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.

The first textured soybean protein material that constitutes the low-lipid protein sheet and the second textured soybean protein material that constitutes the high-lipidity protein sheet are each 1% by weight in terms of solid content with respect to the total weight. It is preferable to include carbohydrates above. This is because when the carbohydrate content is within the above range, it is easy to control the bonding state between the protein fibers. This carbohydrate is the total weight of the carbohydrate contained in the soybean protein raw material, which is the raw material of the first textured soybean protein material and the second textured soybean protein material, and the carbohydrates contained in the raw materials other than the soybean protein raw material. be. The upper limit of the carbohydrate content in the first textured soybean protein material and the upper limit of the carbohydrate content in the second textured soybean protein material are each, for example, 50% by weight.
Each of the first textured soybean protein material and the second textured soybean protein material may contain 1 to 50% by weight of the carbohydrate in terms of solid content.

The textured soy protein material preferably contains starch as a carbohydrate source, and said starch is preferably corn starch. This is because cornstarch has excellent binding properties for protein fibers.

The first textured soybean protein material constituting the low-lipid protein sheet in the present invention may contain calcium. When the first textured soy protein material contains calcium, the first textured soy protein material may contain 300 mg to 1500 mg of calcium per 100 g of the first textured soy protein material in terms of solid content. preferable. This is because, when the amount of calcium in the first textured soybean protein material is within the above range, the soybean protein is easily fibrillated.

The second textured soybean protein material constituting the lipid-rich protein sheet may contain calcium. The second textured soybean protein material preferably contains 300 mg to 1500 mg of calcium per 100 g of the second textured soybean protein material in terms of solid content. This is because, when the amount of calcium in the second textured soybean protein material is within the above range, the soybean protein is easily fibrillated. The content of calcium mentioned above means the amount (mg) contained per 100 g of dry weight (converted to solid content) of the first textured soybean protein material or the second 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 is composed of protein fibers. The protein fibers preferably have a fiber diameter of 0.01 to 1000 μm, for example. It is more preferably 10 to 100 μm.

The first textured soybean protein material and the second textured soybean protein material constituting the low-lipid protein sheet and the high-lipid protein sheet are preferably in the form of a flat sheet with a thickness of 0.5. ~15.0 mm is desirable.

As the adhesive used in the squid-like food of the present invention, it is desirable to use enzymes that bind proteins together, such as transglutaminase and sodium caseinate.
The content of the adhesive used in the squid-like food of the present invention is not particularly limited, but is, for example, 0.01 to 10 parts by weight per 100 parts by weight of the squid-like food.

In the method for producing a squid-like food of the present invention, a soy protein raw material and water are mixed and extruded into a sheet from an extruder molding machine, so that the mixture contains 40% by weight or more of water based on the total weight, a step of producing a protein sheet in which the protein fibers constituting the textured soybean protein material are oriented in the direction of extrusion; a step of applying an adhesive to at least one of both ends of the protein sheet; 3. A step of winding the protein fiber around a rod-like support so that the orientation direction of the protein fiber is approximately the same as the circumferential direction to form a cylindrical body, and a step of contacting and bonding both ends of the protein sheet.
In the method for producing a squid-like food of the present invention, the order of the step of applying an adhesive to the protein sheet and the step of forming the protein sheet into a cylindrical body is not particularly limited. After performing the applying step, a step of forming the protein sheet into a cylindrical body may be performed, or a step of applying an adhesive to the protein sheet may be performed during the process of forming the protein sheet into a cylindrical body. may

Next, an example of a method for preparing a squid-like food according to an embodiment of the present invention will be described.
The squid-like food in the embodiment of the present invention is prepared by preparing a raw material mixture containing soy protein raw materials corresponding to each of the textured soy protein materials constituting the low-lipid protein sheet or the high-lipid protein sheet ( soy protein mixture preparation step), extruded to form a protein sheet (low-lipid protein sheet or high-lipid protein sheet) containing textured soy protein, in which protein fibers constituting the textured soy protein are oriented in the extrusion direction; After the extruding step (textured soybean protein sheet preparing step) and the step of applying an adhesive for protein adhesion to at least one end of both ends of the protein sheet (adhesive applying step), the protein sheet is a step of winding the protein fiber around a rod-like support so that the direction of orientation of the protein fibers substantially coincides with the circumferential direction to form a cylindrical body (cylindrical body preparation step); , the process of curing and bonding (cylindrical body bonding process).

(Soybean protein mixture preparation step)
A low-oil soybean protein raw material such as defatted soybean or isolated soybean protein is prepared as a raw material for the low-lipid protein sheet, and water is added to the soybean protein raw material. A raw material mixture of textured soybean protein material is prepared by preparing soybean protein raw materials such as full-fat soybean protein and isolated soybean protein as raw materials for the high-lipid protein sheet and kneading them. If necessary, a carbohydrate (cornstarch) may be added and water added, and a calcium salt or the like may be added.
The carbohydrate content in the raw material may be 1% by weight or more, or may be 1 to 50% by weight, in terms of solid content, relative to the total weight of the textured soybean protein material. This is because when the carbohydrate content is within the above range, it is easy to control the binding state of the protein fibers.
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. On the other hand, defatted soybeans and isolated soybean protein contain only 1 to 10% by weight of oil in terms of solid content. The oil may be removed during the process of making the squid-like food.

(Textured soybean protein sheet preparation process)
The prepared raw material mixture of each textured soy protein material is put into an extruder (extrusion molding machine), then pressurized and heated while adding water, and the raw material becomes thermoplastic by a die provided at the tip of the screw ( Push out from the nozzle). At this time, the raw material composition is adjusted to 30 to 90% by weight of soybean protein in terms of solid content, and the pressure and heating conditions are screw rotation speed 150 to 550 rpm, pressure 0.5 to 5.0 MPa, heating temperature 25 to 180. ℃ can be adjusted.
The size of the slit of the nozzle through which the textured soybean protein material is extruded is preferably 0.5 to 15.0 mm in thickness and 10 mm or more in width.
Thus, a low-lipid protein sheet or a high-lipid protein sheet is obtained.

(Adhesive application step)
A powder of transglutaminase or an aqueous solution of transglutaminase, which is an adhesive, is applied to both ends of a low-lipid protein sheet or a high-lipid protein sheet (hereinafter referred to as "protein sheet"). The adhesive may be applied to only one end of the protein sheet. The protein fibers that make up the textured soybean protein material are oriented, and the starting point side and end point side of the vector indicating the orientation direction coincide with the starting point side and the end point side of the direction vector indicating the direction in which the protein sheet is extruded.

(Cylindrical body manufacturing step)
FIG. 3 is a schematic diagram of one manufacturing process of the squid-like food according to the present invention. Next, as shown in FIG. 3, the protein sheet (low-lipid protein sheet) 10 is wrapped around a rod-like support 50 to form a tubular body (cylindrical body). The protein sheet (low-lipid protein sheet) 10 is wound so that the direction of orientation of the protein fibers 20 substantially coincides with the circumferential (circumferential) direction of the cylindrical body.

(Cylindrical body adhering step)
Further, the adhesive-applied surfaces of the protein sheet (low-lipid protein sheet) 10 are brought into contact with each other. In FIG. 3, the front surface of the end portion 40A of the protein sheet (low-lipid protein sheet) and the back surface of the end portion 40B are brought into contact with each other and adhered. As for the form of adhesion, the end side surfaces (end faces) of the protein sheet (low-lipid protein sheet) form an acute or obtuse angle with respect to the main surface of the protein sheet (low-lipid protein sheet). It may be cut and bonded by contacting the cut surfaces.
Then, the cylindrical body is tied and fixed with a string (not shown) or the like, and cured until both ends are adhered with an adhesive.
After both ends of the protein sheet are adhered, the string is untied and the support 50 is removed to obtain the tubular squid-like food 1 .

Through the above steps, the squid-like food of the present invention can be produced.

The squid-like food of the present invention may have a pigment added to its surface. This is because the addition of a pigment makes it possible to achieve an appearance that is closer to that of a natural squid. Examples of pigments to be used include gardenia pigments (gardenia yellow coloring agent, gardenia blue coloring agent, gardenia red coloring agent, etc.), annatto coloring agent, red rice coloring agent, lac coloring agent, tar coloring agent, and these coloring agents. When used alone or in combination, it is preferable because it can express the reddish purple color of squid skin, and gardenia yellow coloring agent, gardenia blue coloring agent, gardenia red coloring agent, or a coloring agent combining them It is more preferable to use a pigment, because it is possible to express a color closer to the reddish purple color of squid skin. Moreover, other coloring agents can be used in combination with these coloring agents.

The squid-like food of the present invention can be used as a cylindrical body, but it can also be 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 squid-like food obtained as described above can be provided, for example, in the form of a squid-like food of retort food.

(Example 1)
(1) Preparation of low-lipid protein sheet 85 parts by weight of defatted soybeans (trade name: Soya Flower A, manufactured by Nisshin OilliO) and 15 parts by weight of isolated soy protein (trade name: SUPRO PM, manufactured by Dupont) are mixed as raw materials. Mixed powder was supplied to a twin-screw extruder and heat-treated under pressure. A low-lipid protein sheet was extruded from a twin screw extruder through a cooling die while supplying 100 parts by weight of water to 100 parts by weight of the mixed raw material powder (see Table 1). The pressurized heat treatment with the twin-screw extruder was performed at a screw rotation speed of 500 rpm, an outlet side of 134° C., a pressure of 3.5 MPa, a cooling water temperature of 60° C., and a die slit width of 60 mm×thickness of 5.0 mm. In addition, Table 2 shows the raw material composition of the low-lipid protein sheet. Although the composition (% by weight) in Table 2 may not be 100% by weight, the remainder is ash such as calcium oxide.

(2) An aqueous transglutaminase solution was prepared by dissolving a transglutaminase preparation (Activa TG-B, manufactured by Ajinomoto Co., Inc.) in four volumes of water. An aqueous solution of transglutaminase was applied to both ends of the low-lipid protein sheet, including the start and end points of the direction vector indicating the extrusion direction (orientation direction of protein fibers). The aqueous solution of transglutaminase is applied to the surface of the end portion on the starting point side and the back surface of the end portion on the end point side.

(3) Preparation of a cylindrical body (cylindrical body), bonding, and then wrapping saran wrap (registered trademark, manufactured by Asahi Kasei) on the surface of a rolling pin with a diameter of 40 mm. The low-lipid protein sheet was wound so as to match the direction, and the end surfaces coated with the transglutaminase aqueous solution were brought into contact with each other (see FIGS. 1 and 3). Furthermore, the entire low-lipid protein sheet and support were wrapped in saran wrap, tied with a string to fix it, and kept in a refrigerator (5°C) for 2 hours to cure so that the end surfaces adhered to each other. Thereafter, the product was returned to room temperature, the string was unwound, the saran wrap was removed, and the support was pulled out to obtain a squid-like food product 1 comprising a cylindrical body of the low-lipid protein sheet.

(Example 2)
A squid-like food 2 was obtained in the same manner as in Example 1, except that the following points were changed.
At both ends corresponding to the starting point side and the ending point side of the direction vector indicating the extrusion direction (orientation direction of the protein fibers) of the low-lipid protein sheet, the end side (end face) on the starting point side was cut with a cutter knife on one side. It was obliquely cut so as to have an angle of 45° with respect to the main surface of , and an angle of 135° with respect to the main surface on the opposite side. Then, the end side surface (end face) on the end point side was diagonally cut using a cutter knife so as to be parallel to the end face on the start point side.
Next, after applying an aqueous solution of transglutaminase to both end faces, the low-lipid protein sheet was wrapped around a support obtained by wrapping Saran wrap around the surface of a rolling pin with a diameter of 40 mm, and the end faces coated with the aqueous solution of transglutaminase were brought into contact with each other. (See Figure 2). Furthermore, the entire low-lipid protein sheet and support were wrapped in saran wrap, tied with a string to fix it, and kept in a refrigerator (5° C.) for 2 hours for curing. Thereafter, the temperature was returned to room temperature, the string was unwound, the saran wrap was removed, and the support was pulled out to obtain a squid-like food 2 consisting of a cylindrical body of the low-lipid protein sheet.

(Comparative example 1)
The raw material mixed powder and water are mixed in the same manner as in Example 1, and a squid-like food 3 consisting of a cylindrical body is extruded using a cooling die having an annular slit with a thickness of 5 mm and an inner diameter of 40 mm. manufactured. 4 is a schematic diagram of a squid-like food according to Comparative Example 1. FIG. In the squid-like food 3 of FIG. 4, the orientation direction D of the protein fibers 20 was aligned not with the circumferential direction of the cylindrical body but with the vertical direction of the circumferential direction.

(Cooking of squid-like food)
The squid-like foods of Examples 1 and 2 and Comparative Example 1 were sliced into rings with a width of 10 mm, seasoned with soy sauce, and heated at 180° C. to obtain baked samples.
The baked samples of Examples 1 and 2 and Comparative Example 1 were eaten by 5 people, and the appearance and texture were evaluated according to the following criteria. Table 3 shows the average value of evaluations by five persons.

Appearance: 5 points (indistinguishable from wild squid), 4 points (very similar to wild squid), 3 points (slightly similar to wild squid), 2 points (not very similar to wild squid), 1 point (does not resemble wild squid at all)
Texture: 5 points (indistinguishable from wild squid), 4 points (very similar to wild squid), 3 points (slightly similar to wild squid), 2 points (not very similar to wild squid), 1 point Dots (not at all similar to wild squid)

As for Example 1, since there is a step at the adhesion site, it gives a different impression from the mantle of natural squid, and the appearance evaluation is lower than that of Example 2. In addition, in Comparative Example 1, uneven waves were generated in the circumferential direction of the ring-shaped baked sample, giving an impression different from the appearance of the mantle of natural squid. A ring-shaped sintered sample without corrugations was obtained.
In Comparative Example 1, the protein fibers were oriented perpendicular to the circumference of the ring-shaped food, so the rings were easily broken during mastication, and the texture of squid could not be reproduced. Presumed. On the other hand, in Examples 1 and 2, the protein fibers were oriented in the circumferential direction of the ring-shaped sliced food, which produced a texture similar to that of natural squid myofibrils, and was very similar to natural squid. can be realized.

1, 2, 3 squid-like food 10 low-lipid protein sheet 20 protein fiber 30 adhesive 40 both ends 40A, 40B ends 41A, 41B end faces 50 support

Claims (3)

Both ends of a protein sheet containing 40% by weight or more of water with respect to the total weight and made of a textured soybean protein material are adhered to form a cylindrical body,
The textured soybean protein material is composed of protein fibers, and the protein fibers are oriented in a certain direction, and
A squid-like food in which the orientation direction of the protein fibers substantially coincides with the circumferential direction of the cylindrical body. The protein sheet is a low-lipid protein sheet made of the first textured soybean protein material containing 40% by weight or more of water based on the total weight and less than 10% by weight of oil in terms of solid content based on the total weight. and/or a high lipid protein sheet made of a second textured soy protein material containing 40% by weight or more of water based on the total weight and 10% by weight or more of oil on a solid basis based on the total weight. The squid-like food according to claim 1. By mixing the soybean protein raw material and water and extruding it into a sheet from an extruder molding machine, a protein fiber containing 40% by weight or more of water with respect to the total weight and constituting a textured soybean protein material is obtained. a step of producing a protein sheet oriented in the extrusion direction;
applying an adhesive to at least one of both ends of the protein sheet;
a step of winding the protein sheet around a rod-shaped support so that the direction of orientation of the protein fibers substantially coincides with the circumferential direction to form a cylindrical body;
and a step of contacting and adhering both ends of the protein sheet.

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