JP2769081B2 - Method and apparatus for producing soy-based protein food having fiber structure - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing a soybean protein food having a fibrous structure, and in particular, has a fibrous structure containing soybean protein as a main raw material, has no burning odor, is chewy, and has a throat. It relates to a new improvement to obtain a good product.

[0002]

2. Description of the Related Art Conventionally, soybean protein, starch, fats and oils are added,
A method for producing a food having a dense fiber structure using a twin-screw extruder is disclosed, for example, in Japanese Patent Publication No. 3-34900. Although the method disclosed in the above publication is omitted here, the food manufactured by this conventional method, when stretched with a roller, is a tissue close to squid or beef jerky, etc. Has a scallop-like texture.

[0003]

Since the conventional method is configured as described above, there are the following problems. That is, the extruded product is not uniformly expanded by the conventional method alone, the shape is irregular, and the fibers are condensed and hardened.Moreover, since there is a lot of scorching, it remains firm when used after returning water. The part is noticeable. In addition, the color and flavor were dark and burnt.

The present invention has been made in order to solve the above problems, and in particular, soybean proteins and starch comprising soybean protein as a main raw material and soybean powder containing isolated soybean protein and oil and fat. It is an object of the present invention to provide a method and an apparatus for producing a soybean protein food having a more advanced fiber structure, depending on the mixing ratio of the soybean protein and the operating conditions of the twin-screw extruder.

[0005]

The method for producing a soybean protein food having a fiber structure according to the present invention comprises a soybean protein comprising isolated soybean protein and soybean powder containing fats and oils and starch as main components. Water was added to the compounded raw material and supplied to a twin-screw extruder. By mixing, kneading, shearing, heating and pressing by the twin-screw extruder, fibrous soybean protein was continuously obtained from a die. In the method for producing a soy-based protein food having a fiber structure, the raw material is a mixture of 63% by weight or more of the soy-based protein, 31 to 33% by weight of the starches and 2 to 4% by weight of dried egg white. It is.

[0006] More specifically, the method is such that the protein content of the isolated soybean protein is 90% or more.

More specifically, the method is such that the fat content of the soybean powder is 12 to 24%.

[0008] More specifically, the starch is made of potato starch and flour, and the ratio of potato starch to flour is 3: 1.

More specifically, a method of adding 20 to 40% by weight of water based on the total weight of the raw materials.

[0010] The apparatus for producing a soybean protein food according to the present invention is provided in a cylinder with a raw material in which a soybean protein composed of separated soybean protein and soybean powder containing fats and oils and starch are blended as main components. In a manufacturing apparatus for a soybean protein food having a fiber structure in which a pair of screws are supplied and a fibrous soybean protein is continuously obtained from a die, a kneading disk, a reverse screw, and a notched screw are incorporated in the screw. The length of the screw is set to a screw length / screw diameter (L / D) of 20 to 25, and the temperature of the cylinder is set at 20 from the supply unit in the die direction.
The configuration is such that the distribution rises and changes in the range of -220 ° C.

More specifically, the temperature of the die or the temperature of the raw material in the die is maintained at 150 to 190 ° C.

[0012]

In the method and apparatus for producing a soy-based protein food having a fiber structure according to the present invention, starch (potato starch 3: wheat flour 1) is added to soy-based protein as a main raw material in an amount of 31 to 31 wt. By adding 33% by weight, a proper expansion promoting action can be obtained. Mixing and kneading of water and starch, mixing of water and oils and fats, with the kneading disc and reverse screw incorporated in the screw
It promotes emulsification and other kneading, and furthermore, it becomes possible to apply high shear to the protein by the kneading disk and the notched screw in the high-temperature and high-pressure section. In addition to this, proper self-heating is promoted in the cylinder while maintaining a certain viscosity by mixing the appropriate starch, so that the expansion can be uniformed and the fibers can be softened. Further, by blending 2 to 4% by weight of dried egg white, in addition to the softness of the fiber, it is possible to obtain a good chewy texture.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of a method and an apparatus for producing a soybean protein food having a fiber structure according to the present invention will be described below in detail with reference to the drawings. The configuration shown in FIG. 1 is a cross-sectional view showing a twin-screw extruder as an apparatus applied to a method for producing a soybean protein food having a fiber structure according to the present invention. FIG.
Is a cylinder composed of a plurality of cylinder segments 2 to 7. The cylinder segment 2 is provided with a raw material supply port 8 and a water addition port 8a. 2
Heaters 9 to 13 are wound around the outer circumferences of to 7.

The cylinder 1 has a pair of legs 14 and 15.
The cylinder 1 is fixedly disposed on a base 16 through a screw hole 17 of the cylinder 1.
(Only one screw is shown in FIG. 1, but it is actually arranged in a pair in the horizontal direction). The screw is rotatably provided via driving means (not shown).

The screw 18 has three kneading disks 23 and one reverse screw 24 incorporated between a plurality of screw segments 19 to 22, and the reverse screw 24 is the screw segment 20a described above. And 21.

A notch screw 25 having a notch 25a is connected to the downstream side of the screw segment 22 located at the most downstream side of the cylinder 1, and a die 30 connected to the most downstream side of the cylinder 1 is , A cavity-shaped die interior 31 and a pore-shaped die hole 32.

Next, the twin screw extruder 4 disclosed in FIG.
The case where the method for producing a soybean-based protein food having a fiber structure according to the present invention is carried out using No. 0 will be described. In the method of the present invention, a mixture of soybean flour and starch containing a predetermined separated soybean protein and fats and oils as main components is used as a raw material, and water is added to the raw material from the water addition port 8a of the twin screw extruder 40. While the raw material is being supplied through the raw material supply port 8 and the operation including the operating conditions of the twin screw extruder 40 is performed, a uniformly expanded protein food having a fiber structure is obtained from the die hole 32 of the die opening 30. Hereinafter, the method will be described in detail.

The protein used in the present invention is a commercially available soybean protein having a protein content of 90%.
Anything above is good. In addition, soy flour and dried egg white containing fats and oils are also used as protein raw materials. The soybean powder is obtained by finely pulverizing Chinese or domestic soybeans having a high protein content, which is a raw material for tofu, and preferably has a fat content of 16 to 24%. Further, the fat or oil source to be blended in the raw material is not used as a single fat or oil, but is desirably a soybean powder containing fat and oil. The amount of fats and oils in this raw material is 5 to 8% by weight based on the total weight of the raw material. The amount of starch in the raw material is 31 to 3 with respect to the total weight of the raw material.
It is 3% by weight, and is blended in a ratio of 3 potato starch and 1 flour. The potato starch among the starches is preferably from Hokkaido, and the flour may be either flour or strong flour. Further, among starches, when starches other than potato starch and wheat flour, that is, corn starch, potato starch and the like are used, the object of the present invention cannot be achieved.

Next, the raw material composed of the above-mentioned components is supplied to a twin-screw extruder 40 (TEX52FSS-23C manufactured by the present applicant).
W) is supplied from the raw material supply port 8 of the cylinder 1 and then operated while adding water from the water addition port 8a. At this time, the temperature of the cylinder 1 is set such that the cylinder segment 2 having the raw material supply port 8 is not heated to normal temperature (about 20 ° C.), and the temperature distribution of the cylinder segments 3 to 6 is 60 to 220 ° C. in the downstream direction.
So that each cylinder segment 3 rises sequentially in the range of
６6 is heated and adjusted. In addition, since the screw pattern of the screw 18 is formed by adding water from the water addition port 8a, it is important to mix the raw materials, particularly, to sufficiently emulsify and mix the fats and oils and water. In this case, it is necessary to knead the starch sufficiently so that the starch does not lump. That is, the kneading disk 23 provided between the cylinder segments 3 to 5 needs to be 2D to 4D (D is the screw diameter), and the reverse screw 24 provided ahead of the kneading disk is 0.5D to 1D. The effect of kneading can be increased by setting the amount (D is the screw diameter).

Further, in the cylinder segments 6 and 7, the raw material is almost full and the protein is converted into a state of high temperature and high pressure to fibrillate the protein. However, a strong shearing force can be applied to promote the fibrosis. Kneading disc 23
Is incorporated in the screw 18. Also, in the cylinder segment 7 or the die 30 at the tip of the cylinder 1, the raw material expands, and the pressure becomes 5 to 30 kg / cm ^2. It is incorporated in the screw 18.
In addition to the effects of mixing, kneading, and shearing due to the screw shape as described above, by appropriately blending the amount of starch, self-heating within the cylinder 1 can be promoted.

Further, in the die 30 which is a high temperature / high pressure part, the temperature of the die 30 is 150 to 180 ° C., and the pressure of the raw material is 5 to 30 kg / cm ² . The die hole 32 preferably has a diameter of 3 mm to 4 mm, and the extrusion amount per hole is 25 to 40 mm.
It is in the range of 50 kg / h. The temperature of the raw material inside the die 31 is slightly higher than the temperature of the die 30 by 160 to 19
0 ° C. The pressure of the raw material inside the die 31 is 5 kg.
/ Cm ² or less, or when the temperature of the raw material is 160 ° C. or less, the above-mentioned expansion is not sufficiently performed, and the fiber quality becomes weak. If the pressure of the raw material in the die 31 is 30 kg / cm ² or more, or if the temperature of the raw material is 190 ° C. or more, fibrosis becomes too strong and the material becomes too hard or burns. In this case, the fluidity of the raw material decreases, and stable operation becomes difficult. Further, the product that expands and protrudes from the die hole 32 can be cut to an appropriate length by a cutter unit (not shown) as necessary.

Experimental Example 1 (The twin screw extruder uses TEX52FSS-23CW manufactured by the present applicant.) As shown in Table 1 in Table 1, the raw materials were mixed in proportions of starches (potato starch and flour). Was divided into No. 1 (30% by weight), No. 2 (32% by weight), and No. 3 (35% by weight), and was supplied to the raw material supply port 8 of the twin-screw extruder 40 under the following operating conditions.

Table 1 Raw material input amount: 60 kg / H Water addition amount: 15 L / H Screw rotation speed: 360 rpm Die hole diameter x number: φ3 mm x 2 holes Raw material temperature in die: 180 ° C Raw material pressure in die: 20 kg / cm ² Cylinder temperature: 20 to 220 ° C. Screw pattern: Between the raw material supply port 8 and the mixing / emulsification zone, which is the first half of the cylinder 1, a kneading disk 23 for 4D and a reverse screw 24 for 0.5D are installed. A 3D kneading disk 23 is installed in the high-temperature / high-pressure section in the latter half of the section, and a reverse-type notched screw 25 is installed in the tip of the screw 18. According to the above-mentioned configuration of the cylinder 1 and the screw 18 and the operating conditions, the string-like product extruded from the die 30 is cut into an appropriate length, and after hot water processing, seasoning addition, boiling, molding, and other processing, slicing is performed. And tasted it. The results of the tasting are shown in Table 2 of Table 2.

Table 2 In No. 1 (the blending ratio of starch: 30% by weight), the fibrous material was slightly hard, and scorching and fiber condensation were observed. for that reason,
It took 30 minutes or more for the hot water to return. As for the tasting, the texture was poor (hard), and the flavor and aroma were slightly burnt. Therefore, it was far from the one originally intended. No2 (starch blending ratio:
32% by weight), the time required for hot water
It was short, about 20 minutes, and almost no scorch or condensation was observed. The fibrous material had a very soft feeling and a moderate texture, so that a texture superior to No1 (30%) could be obtained. With respect to No3 (35% by weight), swelling progressed too much due to the large amount of starch, the fiber content was low, and even when hot water was reconstituted, most of the material was dissolved in water, and the yield was very poor. .
In addition, the wastewater due to hot water reversion becomes white and turbid, and requires water treatment, which is likely to increase costs.

EXPERIMENTAL EXAMPLE 2 Under the same operating conditions as in Experimental Example 1, a production experiment was carried out with respect to the raw material blend (with or without dried egg white) shown in Table 3 in Table 3. Table 4 shows the experimental results.

Table 3

Table 4 As for No1 (without addition of dried egg white), no scorching or fiber condensation was observed, and almost the same hot-water recyclability was obtained. However, the texture was rather strong and there was no soft feeling, so it was a bad stuffy one. With respect to No2 (added with dry egg white), it was good in texture and throat, and had an effect of masking soybean odor, and a very good flavor and aroma were obtained.

[0028]

As described above, according to the present invention,
Since the kneading disk, reverse screw, etc. are used in the cylinder of the twin-screw extruder, the functions of mixing, kneading and shearing work alone or in synergy, soybean protein,
Fats, starches and added water are kneaded in an extremely good condition. Not only heat supply from the outside of the cylinder but also self-heating is promoted by proper (31-33% by weight) blending of starches, resulting in expansion. It is possible to produce a product with good crunch and throat by uniformity of the fiber and improvement of the fiber quality.
Further, by adding dry egg white (2 to 4% by weight), a food having a high fibrous structure having excellent throat, flavor and aroma can be obtained.

[Brief description of the drawings]

FIG. 1 is a sectional view showing an apparatus for producing a soybean protein food having a fiber structure according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cylinder 18 Screw 23 Kneading disk 24 Reverse screw 25 Notch screw 30 Dice 32 Dice hole 40 Twin screw extruder

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23J 3/26 A23J 3/16 A23P 1/12

Claims (7)

(57) [Claims] 1. A twin-screw extruder, wherein water is added to a raw material containing starch and soybean-based proteins composed of separated soybean protein and soybean powder containing fats and oils while adding water to the twin-screw extruder. By mixing, kneading, shearing and heating / pressing with an extruder,
A method for producing a soybean protein food having a fiber structure in which fibrous soybean protein is continuously obtained from a die, wherein the raw material contains the soybean protein in an amount of 63% by weight or more and the starches 31 to 33% by weight. % And dried egg white in a proportion of 2 to 4% by weight. 2. The isolated soybean protein has a protein content of 90%.
The method for producing a soybean protein food having a fiber structure according to claim 1, which is as described above. 3. The fat content of the soybean powder is 12 to 24%.
The method for producing a soybean protein food having a fiber structure according to claim 1, which is: 4. The soybean protein having a fiber structure according to claim 1, wherein the starch comprises potato starch and flour, and the ratio of potato starch to flour is 3: 1. Food production method. 5. The method for producing a soybean protein food having a fiber structure according to claim 1, wherein water is added in an amount of 20 to 40% by weight based on the total weight of the raw materials. 6. A raw material in which a soybean-based protein consisting of separated soybean protein and soybean powder containing oil and fat and starch are blended as main components is supplied to a pair of screws provided in a cylinder, and the raw material is continuously fed from a die. In a device for producing a soybean protein food having a fiber structure in which fibrous soybean protein is obtained in a specific way, a kneading disc, a reverse screw, and a notched screw are incorporated in the screw, and the length of the screw is reduced. Screw length / screw diameter (L / D) is 20
25. An apparatus for producing a soybean protein food having a fibrous structure, wherein the temperature of the cylinder is increased and changed in the range of 20 to 220 ° C. in a die direction from a supply section. 7. The apparatus for producing a soybean protein food having a fiber structure according to claim 6, wherein the temperature of the die or the temperature of the raw material in the die is maintained at 150 to 190 ° C.