JP2870293B2 - Food material and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material which is produced using a food material containing a protein component and is used for various foods, and to a method for producing the same. In particular, the invention has a unique flavor derived from the material. A food material using a food raw material containing a protein component containing soy protein as a main raw material is characterized in that its flavor is improved.

[0002]

2. Description of the Related Art Heretofore, food materials having a protein component as a main material have been kneaded under heat and pressure in a single-screw or twin-screw extruder to produce a food material.

[0003] The food materials produced in this manner are widely added to various foods such as hamburgers and shomai to improve the quality of these foods and to use them as substitutes for meat. Had been

[0004] Here, in producing the food material as described above, some of the food raw materials used in the production of the food material have unsavory flavors.
Among the protein components used as main raw materials, vegetable proteins such as soy protein and wheat gluten, and animal proteins such as egg white and casein have unique flavors, and plant proteins such as starches, okara, and pulp. Each of the synthetic fibers also had a unique flavor derived from the raw material. And when a food material is manufactured using such a food material, the resulting food material has unsatisfactory flavor and the like in the food material, and the food using the food material also has a problem in the food material. There is a problem that the flavor is poor.

Therefore, for example, when a food material is produced using a food material containing a protein component derived from soybeans, it is necessary to use a conventional method in order to prevent the resulting food material from being imparted with the unpleasant flavor of soybean. Has used concentrated soybean protein obtained by treating defatted soybeans with ethanol, and isolated soybean protein obtained by separating only protein components from soybean.

However, when the above-mentioned concentrated soybean protein or isolated soybean protein is used as a food raw material, the production cost is high, and the flavor of the obtained food material is not sufficiently improved.

[0007] On the other hand, in the past, sake lees, which is a pomace of sake, contains many nutrient-excellent components, but has little use, and there is a problem in how to dispose it. Therefore, development of its effective use has been desired.

[0008]

The present invention is based on raw materials.
It is an object of the present invention to solve the above problems in the food material produced by using the food material of the protein components as a main material containing soy protein having a characteristic flavor to come.

That is, in the present invention, a protein component containing soy protein having a unique flavor derived from raw materials is mainly used.
In the case of using the food material used as a raw material is also less likely that the characteristic flavor is applied in the food ingredients to a food material obtained, poor flavor is improved, resulting food material with good flavor It is an object to do so.

Another object of the present invention is to make effective use of sake lees, which have few nutrients in spite of containing many nutritionally excellent components.

[0011]

In the present invention, in order to solve the above-mentioned problems, a specific material derived from raw materials is used.
A food material was developed in which sake lees was added to a food ingredient mainly containing a protein component containing soy protein having flavor and kneaded under heat and pressure.

In producing this food material, sake lees is added to a food material mainly containing a protein component containing soy protein having a unique flavor derived from the material, and these are added to an extruder. In the above, the food material is manufactured by kneading under heat and pressure.

[0013] Here, the protein component used in the above-mentioned food ingredients is a large protein having a unique flavor derived from the ingredients.
Can be used together various known protein components other bean proteins, in particular, and plant proteins such as wheat gluten, egg white, casein, as animal protein, such as smell strong meat,
This is effective when a protein component having a unique flavor derived from a raw material is used.

In addition to the above-mentioned protein components, foods, which include starches, vegetable fibers such as okara and pulp, and the like, which have poor flavor unique to the raw materials, are added to the food raw materials. It is also effective when using raw materials.

[0015] When adding sake lees to the above-mentioned food ingredients, dried sake lees or undried raw sake lees can be used as the sake lees.
In addition to simply adding such sake lees to the food ingredients, the sake lees may be preliminarily mixed with the food ingredients, and the sake lees added to the food ingredients is left for a while and fermented. Alternatively, it may be possible to use a product that has undergone a reaction such as, for example, cooking, enzymatic decomposition, or a product obtained by immersing the above-mentioned food material in raw or slurryed sake lees.

When the sake lees are added to the above-mentioned food ingredients, if the amount is too small, the effect of improving the flavor of the food material cannot be sufficiently obtained. On the other hand, if the amount of sake lees to be contained is too large, the flavor inherent in sake lees is strongly imparted to the food material. Preferably, the dry weight is 20% by weight or less,
More preferably, sake lees is 0.1 to
The content should be 5% by weight.

Next, as described above, sake lees are added to the food raw material, and these are kneaded under heat and pressure in an extruder to produce a food material. Although a ruder may be used, it is preferable to use a twin-screw extruder for sufficiently kneading the food material and sake lees under heating and pressurizing.

[0018]

According to the present invention, a unique flavor derived from raw materials is used.
Sake lees is added to food ingredients mainly composed of protein components including soybean protein , and these are kneaded under heat and pressure in an extruder to have a unique flavor derived from the ingredients.
Even if soy protein and other protein components are contained in the food material, the obtained food material is less likely to be imparted with a unique flavor in the food material, the bad flavor is improved, and the good flavor is improved. You can obtain food materials that you have.

[0019]

EXAMPLES Hereinafter, a food material according to an example of the present invention and a method for producing the same will be specifically described, and a comparative example will be described. The food material obtained in this example will be compared with the food material of the comparative example. Reveal what is good.

(Examples 1 to 6 and Comparative Example 1) In Examples 1 to 6, dried sake lees were used as the sake lees.

The sake lees used in these examples contained the components shown in Table 1 below in the proportions shown in the same table.

[0022]

[Table 1]

On the other hand, in Examples 1 to 6 and Comparative Example 1, defatted soybean, isolated soybean protein, starch,
What added wheat gluten in the ratio shown in the following Table 2 was used, and in Examples 1-6, the above-mentioned dried sake lees was added to the above-mentioned food materials at the ratio shown in the same table.

[0024]

[Table 2] ┏━━━━┳━━━━┳━━━━━━┳━━━┳━━━━━━┳━━━━┓ ┃ 脂 Skim soybean ┃Isolated soy protein ┃Starch ┃Wheat Gluten ┃ sake lees ┃ ┃ ┃ parts by weight ┃ parts by weight ┃ parts by weight ┃ parts by weight ┃ parts by weight ┃ ━━━━┫ ┃Example 1┃80 ┃19.99 ┃5 ┃5 ┃0.01 ┃ ━━╋━━━━┫ ┃Example 2┃80 ┃19.9 ┃5 ┃5 ┃0.1 ┃ ┣━━━━╋━━━━╋━━━━━━╋━━━╋━ ━━━━━╋━━━━┫ ┃Example 3┃80 １９19 ┃5 ┃5 ┃1 ┃ ┃ ━━━━╋━━━━┫ ┃Example 4┃80 １５15 ┃5 ┃5 ┃5 ┃ ┣━━━━╋━━━━╋━━ ━━━╋━━━╋━━━━━━╋━━━━┫ ┃ Example 5 ┃ 80 １０ 10 ┃ 5 ┃ 5 ┃ 10 ┃ ┣━━━━╋━━━━╋━━━━ ━━╋━━━╋━━━━━━╋━━━━┫ ┃Example 6┃80 ０0 ┃5 ┃5 ┃20 ┃ ┣━━━━╋━━━━╋━━━━━ ┃ ┃Comparative Example 1 ┃80 ┃20 ┃5 ┃5 ┃0 ┃ ┃ ┻━━━┻━━━━━━┻━━━━┛

In Examples 1 to 6 and Comparative Example 1, the raw materials having the ratios shown in Table 2 were supplied into the twin-screw extruder at a rate of 30 kg / hr, and the water content was reduced. Water was supplied so as to be 40%, and each screw in the twin-screw extruder was set to 230%.
While rotating at rpm, the temperature at the inlet side of the barrel is 8
0 ° C, central temperature 120 ° C, outlet temperature 150
C., and the above-mentioned raw materials were kneaded under heating and pressure in the twin-screw extruder.

The kneaded material thus kneaded under heat and pressure in the twin-screw extruder is extruded from a discharge hole having a diameter of 5 mm in a die provided at the tip of the twin-screw extruder to be organized. Each food material was manufactured.

Here, the first embodiment manufactured in this manner
The flavors of the food materials of Comparative Examples 1 to 6 and Comparative Example 1 were compared.
While the peculiar bad flavors of starch, wheat gluten and the like remained, in each of the food materials of Examples 1 to 6,
These bad flavors have been alleviated.
In the foods of Examples 2 to 6 in which at least 10 parts by weight of the sake lees were added, the flavors of the sake lees were hardly found. In terms of flavor, the food materials of Examples 2 to 4 described above did not have the peculiar bad flavors of soybeans, starch, wheat gluten and the like, and the flavor of sake lees was small and good. .

(Example 7 and Comparative Example 2) In Example 7 and Comparative Example 2, as a food material, a mixture of frozen surimi, defatted soybean, and okara in the ratio shown in Table 3 below was used. In Example 7, the dried sake lees was added to the food ingredients mixed as described above at the ratio shown in the same table.

[0029]

[Table 3] ┏━━━━┳━━━━━┳━━━━━┳━━━━━┳━━━━┓ ┃ ┃Frozen surimi┃Skim soybean ┃Okara ┃Sake lees ┃ ┣━━━━ ╋━━━━━╋━━━━━╋━━━━━╋━━━━┫ ┃Example 7┃50 parts by weight┃40 parts by weight┃9 parts by weight┃1 part by weight┃ ╋━━━━━╋━━━━━╋━━━━━╋━━━━┫ ┃Comparative Example 2┃50 parts by weight┃40 parts by weight┃10 parts by weight┃-┃ ━━━━┻━━━━━┻━━━━━┻━━━━┛

In Example 7 and Comparative Example 2, the raw materials contained at the rates shown in Table 3 above were supplied into the twin-screw extruder at a rate of 30 kg / hr, and the water content was 20%. % Of water, and each screw in the twin-screw extruder is rotated at 250 rpm.
m and the temperature on the inlet side of the barrel is 160
° C, the temperature at the center is 160 ° C, and the temperature at the outlet side is 160 ° C
, And the respective raw materials described above were kneaded under heating and pressure in the twin-screw extruder.

The kneaded material thus kneaded under heat and pressure in the twin-screw extruder is extruded from a 3 mm × 70 mm slit provided on a cooling die attached to the tip of the twin-screw extruder. ,
Each organized food material was manufactured.

Further, the flavors of the food materials of Example 7 and Comparative Example 2 produced in this manner were compared, and the food materials of Comparative Example 2 showed that the soybeans and frozen surimi used as the food raw materials were different. While the peculiar bad taste had remained, the food material of Example 7 had a good flavor without the bad taste of these food materials and the taste of sake lees.

Example 8 and Comparative Example 3 In Example 8 and Comparative Example 3, as a food material, a mixture of casein, defatted soybean and okara in the ratio shown in Table 4 below was used. In Example 8, the above-mentioned dried sake lees was added to the food ingredients mixed as described above at the ratio shown in the same table.

[0034]

[Table 4] ┏━━━━┳━━━━━┳━━━━━┳━━━━━┳━━━━┓ ┃ ┃Dried egg white ┃Skim soybean ┃Okara ┃Sake lees ┃ ┣━━━━ Example 8 70 parts by weight 20 parts by weight 9 parts by weight {1 part by weight} ╋━━━━━╋━━━━━╋━━━━━╋━━━━┫ ┃Comparative Example 3┃70 parts by weight┃20 parts by weight┃10 parts by weight┃-┃ ━━━━┻━━━━━┻━━━━━┻━━━━┛

In Example 8 and Comparative Example 3, the raw materials contained at the ratios shown in Table 4 above were biaxially mixed in the same manner as in Examples 1 to 6 and Comparative Example 1. Each of the organized food materials was manufactured by kneading under heat and pressure in an extruder.

The flavors of the thus prepared food materials of Example 8 and Comparative Example 3 were compared. The food materials of Comparative Example 3 contained soybeans and egg whites used as food raw materials. While the peculiar bad taste remained, the food material of Example 8 had a good taste without the bad taste of these food materials and the taste of sake lees.

(Example 9 and Comparative Example 4) In Example 9 and Comparative Example 4, as a food material, a mixture of casein, defatted soybean, and okara in the ratio shown in Table 5 below was used. In Example 9, the dried sake lees was added to the food ingredients mixed as described above at the ratio shown in the same table.

[0038]

[Table 5] ┏━━━━┳━━━━━┳━━━━━┳━━━━━┳━━━━━┓ ┃ ゼ Casein ┃ Skim soybean ┃ Okara カ ラ Sake lees ┃ ┣━━━━ Example 9 60 parts by weight 30 parts by weight 9 parts by weight 1 part by weight ━╋━━━━━╋━━━━━╋━━━━━╋━━━━━┫ ┃Comparative Example 4┃60 parts by weight┃30 parts by weight┃10 parts by weight┃ − ┃ ┗━━━━ ┻━━━━━┻━━━━━┻━━━━━┻━━━━━┛

In Example 9 and Comparative Example 4, the raw materials contained in the proportions shown in Table 5 above were biaxially mixed in the same manner as in Examples 1 to 6 and Comparative Example 1. Each of the organized food materials was manufactured by kneading under heat and pressure in an extruder.

The flavors of the food materials of Example 9 and Comparative Example 4 thus produced were compared. The food materials of Comparative Example 4 had soybeans and casein used as food raw materials. While the peculiar bad flavor remained, the food material of Example 9 had a good flavor without the bad flavor of these food ingredients and the taste of sake lees.

Next, using the food material obtained in Example 3 and the food material obtained in Comparative Example 1, these food materials were added three times and added to a hamburger. An experiment was conducted to determine the effect of flavor.

Here, as raw materials for producing hamburgers, pork, beef, onions, eggs, bread crumbs, and seasonings are used in the proportions shown in Table 6 below. None of the food materials of Comparative Example 1 was added, and in Experimental Examples 2 to 4, the food material of Example 3 which had been added three times was added at the ratio shown in the same table. The double-hydrated food material of Comparative Example 1 was added at the ratio shown in the same table.

[0043]

[Table 6] ┏━━━━━━━━┳━━━━┳━━━━┳━━━━┳━━━━┳━━━━┓ ┃ ┃ Experimental Example 1 ┃ Experimental Example 2 ┃ Experiment Example 3 Experiment 4 Experiment 5 Pork (weight Part) ┃33 ┃30.5┃28 ┃23 ┃23 ┣━━━━━━━━╋━━━━╋━━━━╋━━━━╋━━━━╋━━━━┫ ┣━━━━━━━━╋━━━━╋━━━━╋━━━━╋━━━━╋━━━━┫ ┃ Beef (parts by weight) ┃ 33 ┃ 30.5 ┃ 28 ┃ 23 ┃ 23 ┃ ┣━━━━━━━━╋━━━━╋━━━━╋━━━━╋━━━━╋━ ━━━┫ ┃Onion (parts by weight) ┃20 ┃20 ┃20 ┃20 ┃20 ┃ ┣━━━━━━━━╋━━━━╋━━━━╋━━━━╋━━━━ ┃ Eggs (parts by weight) ┃8 ┃8 ┃8 ８8 ┃8 ┃ ┃ ┣━━━━━━━━╋━━━━╋━━━━╋ ┃ ┃ Bread crumbs (parts by weight) ┃ 6 ┃ 6 ┃ 6 ┃ 6 ┃ 6 ┃ ┣━━━━━━━━╋━━━━╋━━━━ ┃ ┃ Seasoning ┃ a bit ┃ a bit ┃ a bit ┃ a bit ┃ a bit ┃ ┣━━━━━━━━╋━━━━╋━━━━╋食品 食品 Food of Example 3 ┃ ┃ ┃ ┃ ┃ ┃ ┃Material (parts by weight) ┃- ┃5 ┃10 ┃20 ┃-┃ ┣━━━━━食品 食品 Food of Comparative Example 1 ┃ ┃ ┃ ┃ ┃ ┃ ┃ Material (parts by weight) ┃- 食品− ┃ − ┃ − ┃20 ┃ ┗━━━━━━━━┻━━━━┻━━━━┻━━━━┻━━━━┻━━━━┛

Using the ingredients shown in Table 6 above, hamburgers were produced on a trial basis, and after cooking, hamburgers were evaluated for flavor.

As a result, in Experimental Examples 2 to 4 to which the food material of Example 3 was added, Experimental Example 1 to which no food material was added despite the addition of the food material using soybean or the like as a raw material. This food material could be suitably used for the purpose of a meat substitute without feeling bad taste such as soybean odor like the product.

On the other hand, in the case of Experimental Example 5 to which the food material of Comparative Example 1 was added, the hamburger had a flavor such as soybean, and the hamburger flavor was reduced. When the food material of Comparative Example 1 was used, even when 5 parts by weight of the food material obtained by adding 3 times water to this food material was added,
A flavor such as soybean was imparted to the obtained hamburger.

[0047]

As described in detail above, in the food material and the method for producing the same according to the present invention , the characteristic derived from the raw material is used.
Sake lees was added to food ingredients mainly composed of protein components including soy protein with a flavor and kneaded under heat and pressure in an extruder to produce food ingredients. Flavored soy protein and
Even if other protein components are contained in the food ingredients, the resulting food ingredients are rarely imparted with a unique flavor in the food ingredients, thereby improving the flavor and improving the nutrition of sake lees. As a result, a food material with good flavor and nutritional excellence has been obtained.

Further, in the food material and the method for producing the same according to the present invention, sake lees is added to the food material containing the protein component as described above. The sake lees, which had little use, could be used effectively.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-20279 (JP, A) Akio Toyama "Natural Products Handbook for Food Processing <7th Edition>" (Showa 53-8-31) Food and Science Company p. 423 (58) Fields surveyed (Int.Cl. ⁶ , DB name) A23J 3/00-3/26 502 A23P 1/12 C12G 3/02 119 JICST file (JOIS) JAFIC file (JOIS)

Claims (4)

(57) [Claims] 1. A soybean having a unique flavor derived from raw materials
A food material characterized by adding sake lees to a food ingredient mainly containing a protein component containing protein and kneading the mixture under heating and pressure. 2. The food material according to claim 1,
In this food material, the above-mentioned sake lees contains 0.01 to 2 by dry weight.
Food characterized by being contained in the range of 0% by weight
Material. 3. A soybean having a unique flavor derived from raw materials
A method for producing a food material, comprising adding sake lees to a food raw material mainly containing a protein component containing a protein, and kneading them under heat and pressure in an extruder. 4. The method for producing a food material according to claim 3, wherein the sake lees is contained in the food material in a dry weight of 0.0
Added to be contained in the range of 1 to 20% by weight.
And a method for producing a food material.