JP2512462B2 - Protein food manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a protein food having a meat-like texture, and more specifically, a method for producing a protein food having further improved strength as a meat-like tissue. It is about.

[Prior art]

As a typical method for producing a protein food having a meat-like texture using a non-meat-like protein raw material, conventionally, a raw material mainly composed of protein in an extruder is kneaded in a water-containing state and heated. Extrusion methods are known. At that time, soybean protein is most typically used as a protein raw material.

[Problems to be solved by the invention]

The protein food obtained by kneading soybean protein with water in an extruder and heating the mixture has a water content of at most 30 to 50%. The present inventors previously proposed a method of using egg white as a protein raw material as one of the main raw materials for the purpose of imparting juiciness to natural livestock meat (water content: 60 to 70%) (Japanese Patent Application No. 61-41882). And Japanese Patent Application No. 61-187727). In these proposed methods, soybean protein, which can be obtained inexpensively along with egg white and is easy to meat-like organization, is typically used as a main raw material for other proteins, and these raw materials are kneaded with an extruder equipped with a long die for cooling. The final product obtained by heating had a high water content and had a juicy feel, and was much closer to the natural meat and meat texture than the conventional ones.

However, these products give a juicy feeling as the water content increases, so that the deliciousness increases, but
When the water content exceeds a certain level, the strength as a meat-like tissue,
For example, the problem that the tensile strength is lowered has been recognized.

Therefore, it is an object of the present invention to provide a method for producing a protein food having a significantly improved strength as a meat-like tissue even when it has a juicy texture as described above.

[Means for solving problems]

The inventors of the present invention have conducted extensive studies based on the above purpose, and as a result, use alcohol as a part of the raw material in the method for producing a protein food containing egg white and soybean protein as main raw materials. Then, it was found that a protein food product having the intended purpose can be obtained by kneading and heating according to a conventional method with an extruder usually used in the field, and completed the present invention. It was

That is, the present invention, as a part of the raw material, when kneading the raw materials mainly composed of egg white and soybean protein in an extruder in a state of containing water, and heating to produce a protein food having a meat-like texture. The present invention provides a method for producing a protein food, which comprises adding alcohol.

The egg white used in the present invention may be egg white powder (so-called dried egg white) or egg white liquid (raw egg white or frozen / thawed egg white), and the form of the raw material is not limited. However, egg white powder is preferred from the viewpoint of the ease of operation in that the water content of the final protein food can be easily adjusted as desired.

The soybean protein used in the present invention is not particularly limited as long as it is made from soybean and contains the protein content, but it is typically a separated soybean protein having a protein content of about 90%, and is morphologically dried. It may be in a shape or a liquid. In addition to the isolated soybean protein, there may be mentioned whole soybean flour containing about 35% protein and defatted soybean flour containing about 40%. Any of these may be used alone or may be blended at an arbitrary ratio and used. Most commonly, defatted soybean flour or whole-grain soybean flour is used for convenience because it is easy to handle and is available at low cost.

The use ratio of egg white and soybean protein used as the main raw materials in the method of the present invention is usually appropriately selected within the range of 1: 9 to 9: 1 based on the solid content according to the intended final product. It does not have to be particularly limited. Incidentally, as long as the object of the present invention is not impaired, auxiliary raw materials usually used in this field other than these main raw materials, for example, casein, gluten, protein raw materials such as fish meat flour, starch, starchy raw materials such as wheat flour, salt, It goes without saying that beef extract, auxiliary materials for adjusting texture such as fiber quality, flavor, color and the like can be appropriately used.

According to the method of the present invention, the water content in the extruder of the raw material is changed except that alcohol is added and used as a part of the raw material when producing a protein food having an actual meat texture using the raw material as described above. The kneading, heating and the like in the state of containing all are in accordance with the conventional method in the field.

In order to give a juicy feeling to the final product, the water content in the total raw materials should be such that the water content of the final product is about 40-80%, preferably about 55-77%. Since the water content in the final product and the water content in all raw materials are almost the same, the water content in all raw materials should be approximately 40-80%.
%, Preferably about 55 to 77%, as a guide), when a powder raw material (water content is assumed to contain about 10% on average) is used, the water content is based on the powder raw material. About 50-35
It may be 0%, preferably about 100 to 300%. The proportion of solids in the total raw material is therefore generally about 60 to 20%, preferably 45 to 23%. In this solid content, the higher the proportion of egg white is, the higher the proportion of water in all the raw materials is, the easier the meat-like organization is.

Further, the kneading of the raw materials, the heating conditions, the operating conditions of the extruder, etc. may all be in accordance with the conventional method. For example, a single-screw type or multi-screw type extruder, usually a twin-screw type extruder, which contains water as a predetermined raw material. Knead in the state, heating is usually 100 ~ 200 ℃, preferably 60 ~ 80 near the feeder port
C., 140 to 180.degree. C. near the center of the barrel, and 130 to 160.degree. C. near the end thereof. The raw material may be supplied to the extruder in accordance with the conventional method, and all of the raw material may be fed from the feeder at the screw starting end position or a part of the raw material may be fed from the barrel portion in the middle of the screw. Further, the hydration operation can be carried out once as is clear from the results of Examples described later, but in order to facilitate the kneading operation, in addition to the feeder, a plurality of portions of the barrel, for example, 2 to It may be performed in multiple stages from the injection ports provided at three locations. However, in this case, the barrel becomes long as a result.

According to the method of the present invention, alcohol is added as a part of the raw material at any stage of such a process. The alcohol is not particularly limited as long as its use is permitted in food hygiene, but ethanol is typically used. The amount of addition is 0.2 to 5% of the total raw material, preferably 0.5 to
2.5% is enough. When alcohol is added and used within such a range, the strength of the final product as a meat-like structure is further improved. If the amount of alcohol added is less than the above range, it is difficult to obtain such an effect, and even if the amount is increased above the above range, such an effect can be obtained only at about the same level, and the amount of alcohol added is too large. And the taste of the final product will be impaired. The alcohol may be added at any stage before extruding the kneaded product heated by the extruder through the die. Usually, it is preferable to add it to the raw material to be supplied to the extruder in advance, but it may be added to water when water is added.

According to the method of the present invention, the extruder heated mixture is then extruded through a die. In the present invention, this die is a so-called long die for cooling from an ordinary die (outlet side end portion), for example, 30 mm width × 5 mm thickness × 600.
Any slit type die having a length of about mm may be used.
The long die for cooling is preferable from the viewpoint of suppressing the product temperature of the extrudate to 100 ° C. or lower, preferably 80 ° C. or lower, and facilitating meat-like organization with a high water content.

According to the method of the present invention as described above, it is possible to produce a protein food having further improved strength as a meat-like tissue.
The extrudate obtained by extrusion from the die may be allowed to cool as it is at room temperature to obtain a product, but after extrusion, it is immediately cooled with water, for example, by placing it under running water and dipping it in water. As a result, it is possible to produce a protein food product with little or no discoloration in whole or in other words, that is, a protein food having a color tone as it is derived from a raw material, usually a light color tone.

[Work]

By adding and using alcohol as a part of the raw material in the method of the present invention, the affinity between the raw materials that have been unfamiliar to the past, particularly egg white or soybean protein and water, which are usually powdered products, is increased, As a result, it is considered that a final product with further improved strength as a meat-like structure will be obtained.

〔The invention's effect〕

According to the method of the present invention, by the action of the alcohol as described above, not only the strength of the final product as a meat-like structure can be improved, but also a watering operation which has been relatively difficult in the past, that is, water and other Since it is difficult to mix with the raw material of water, when performing a large amount of water addition, a single operation temporarily leads to a supersaturated state of water, which causes backflow (backflow) and leads to operation failure, and avoids such a situation. In order to do so, a plurality of injection ports are provided in the barrel, and the watering operation which was difficult such as having to carry out the watering operation at each of the positions, almost without causing a situation of inoperability,
Further, there is also an effect that the watering operation can be further simplified as compared with the conventional case, since one finger can be made by one operation. Further, since alcohol has lipophilicity to some extent, it is easy to add and use a raw material for fats and oils, and the residual alcohol in the final product has an advantage of preventing bacteria and mildew.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples.
In the present invention,% and parts are based on weight.

Example 1 For each of the samples having the compounding ratios shown in Table 1 below, a predetermined raw material was used as a twin-screw extruder (TEM manufactured by Toshiba Machine Co., Ltd.).
-50B type) is fed from the feeder and kneaded to a product temperature of 160 ℃ at the center of the barrel and a product temperature of 140 ℃ near the end of the barrel.
And was extruded through a long die for cooling.

The tensile strength of each extruded sample was measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd.). Table 1 shows the results.

From the results shown in Table 1, it can be seen that the sample prepared by the method of the present invention has a further improved strength as a meat-like structure.

Remark 1: The results of tensile strength are expressed as numerical values based on the tensile strength of the comparative product as 100 when the water content is 150%. In addition, "-" in the table means that backflow occurred during the addition of water and the operation was impossible.

Remark 2 The usage conditions of the extruder were as follows.

(A) Screw diameter (D): 57 mm, screw part length (L): 1500 mm L / D: 26, screw rotation speed: 200 rpm (b) Cooling long die (slit type) 30 mm width × 5 mm thickness × 600 mm length ( C) Raw material supply rate Solid raw material: Approximately 10 kg / hour Water: Approximately 25 kg / hour (Watering method: From feeder mouth) Example 2 50 parts of dried egg white, 50 parts of defatted soybean powder, 280 parts of water (watering rate 280
%, Water content about 76%) and ethanol 5 parts (about 1.3%)
A protein food was produced according to the method of Example 1 above, except that the raw materials were used at a ratio of

Example 3 30 parts dried egg white, 40 parts resin soybean flour, 30 parts whole soybean flour, water
A protein food was produced according to the method of Example 1 above, except that the raw materials were used in the proportions of 250 parts (water content 250%, water content about 74%) and ethanol 4 parts (corresponding to about 1.1%).

Example 4 40 parts dried egg white, 40 parts soybean protein isolate, corn starch 17
Part, beef extract (powder product) 3 parts, water 250 parts (water content 250
%, Water content about 74%) and 4 parts ethanol (about 1.1%)
A protein food was produced according to the method of Example 1 above, except that the raw materials were used at a ratio of

In addition, in each of the methods of Examples 2 to 4, although the water addition was performed at a high water addition rate, the operation was smoothly performed without causing the backflow phenomenon, and the obtained products were all The meat-like organization was strong.

Claims (1)

(57) [Claims] 1. An alcohol as a part of a raw material for producing a protein food having a meaty texture by kneading and heating raw materials containing egg white and soybean protein as main raw materials in an extruder in a state of containing water. A method for producing a protein food, which comprises adding