JP3158605B2 - Method for producing a textured protein food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention has a gel forming ability.
It relates to soybean protein raw material in the production method of textured protein food to produce a textured protein food by organized, in particular, even when the added number of oil to soybean protein raw material, sufficiently organized soy protein material The present invention relates to a method for producing a textured protein food from which a processed textured protein food is obtained.

[0002]

2. Description of the Related Art Conventionally, a protein material containing a protein having a gel-forming ability, such as soybean protein, is heated and kneaded in an extruder, and the kneaded material is extruded from a die provided at the tip of the extruder. Manufacturing protein protein foods has been performed.

[0003] In recent years, in order to improve the flavor and texture of the structured protein food produced as described above, it has been practiced to add an oil component to the protein raw material to produce the structured protein food. Came to be.

[0004] However, when oil is added to the protein raw material and they are heated and kneaded in an extruder as described above, if the amount of added oil increases, the heat or heat applied when the protein raw material is heated and kneaded in the extruder is increased. There was a problem that the pressure was lowered, the heating and kneading of the protein raw material was not sufficiently performed, and a well-organized and structured protein food product could not be obtained.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a soybean protein raw material having a gel-forming ability, which is obtained by adding an oil component, heating and kneading them in an extruder, and extruding the kneaded product from the extruder to produce a textured protein food. It is an object of the present invention to solve the above-described problem in the case of performing the above.

Namely, in the present invention, the set by adding oil to soybean protein material having a gel-forming ability as described above
In producing a woven protein food , even if the amount of oil added increases, the soy protein material is sufficiently heated and kneaded in an extruder to provide a well-organized flavor.
It is an object of the present invention to obtain a well- structured protein food.

[0007]

According to the present invention, in order to solve the above-mentioned problems, a large gel-forming agent is required.
In the soy protein raw material, at least oil , casein and / or
Plus the hydrolyzate of gluten, these were heated and kneaded in an extruder, than is a so as to organize extruding the kneaded product from the extruder.

Here, it has a gel-forming ability as described above.
When soy protein material is used as a protein material, nutritional properties and
This is advantageous from the viewpoint of easy availability and economy .

[0009] In addition, in the above-mentioned soy protein raw materials, large
Dietary fiber such as okara, starch and the like may be added in addition to bean protein .

On the other hand, the oil added to the above-mentioned soybean protein raw materials is generally not only vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, coconut oil, etc., but also animal oils such as milk fat and the like. , Hardened, transesterified oil and the like can be used.

The casein and / or gluten hydrolyzate to be added to the above-mentioned soybean protein raw material together with the oil component includes sodium casein, calcium casein,
Casein such as rennet casein, gluten,
A partially decomposed product with an alkali, an enzyme or the like can be used. In particular, in casein, it is preferable to use rennet casein in order to enhance the emulsion stability of oil.

[0012] In addition, to the above soy protein raw materials, small
Kutomo oil and casein and / or gluten and hydrolysates <br/> addition, hitting the <br/> to heating and kneading them in the extruder, the oil of the casein and / or gluten
When added to the soybean protein raw material in a state of being emulsified by the hydrolyzate of casein , the above casein and / or gluten are added.
By reducing the amount of the hydrolyzate, a sufficient amount of oil can be added to the soybean protein raw material.

Further, large with gel forming ability as described above
Add at least oil and casein and / or
When adding the hydrolyzate of ruthene and heating and kneading them in an extruder, the extruder is a twin-screw having two parallel rows of screws as the extruder in order to sufficiently perform the heating and kneading. It is preferable to use an extruder.

[0014]

According to the present invention, an oil is added to a soy protein material having gel-forming ability, and these are heated and kneaded in an extruder, and the kneaded product is extruded from the extruder to obtain a textured protein food. In the production, casein and / or gluten having emulsion stability at high temperature together with the above oil component
Because the hydrolyzate is added, even if the amount of oil added to the soybean protein raw material is increased, the soybean protein raw material is sufficiently heated and kneaded in the extruder, and is sufficiently organized when extruded from the extruder. Thus, a textured protein food can be obtained.

Further, when adding the oil to the above soybean protein raw material, having emulsion stability this oil at a high temperature cold
If so added in the state of being emulsified by hydrolysis of in and / or gluten, when to organize the soybean protein raw material by adding a large amount of oil to soybean protein material, casein and / or gluten added with oil Even if the amount of the hydrolyzate is reduced, the soybean protein raw material can be sufficiently organized.

[0016]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples, and Comparative Examples will be given to clarify that the method for producing a tissue protein food according to the Examples of the present invention is excellent.

(Examples 1 to 3) In these examples, isolated soy protein (New Fujipro-R, manufactured by Fuji Oil Co., Ltd.) and soy dietary fiber (New Pro, manufactured by Fuji Oil Co., Ltd.) were used as protein raw materials. Plus 1500), while using soybean squeezed oil as an oil component and sodium casein as a protein having emulsion stability at high temperatures.

In the extruder, two screws are used.
A twin-screw extruder which is arranged in a row so as to mesh with the main screw and has a ratio (L / D) of the length L of the screw to the diameter D of 25 is used. A base provided with a discharge port of 5 mm was attached.

In Example 1, the powder obtained by adding 5 parts by weight of the sodium casein to the protein raw material consisting of 55 parts by weight of the separated soybean protein and 40 parts by weight of the soybean dietary fiber was added to the powder. 25kg / hr in the extruder
And the above soybean white squeezed oil 2.5k
g / hr (weight ratio sodium casein: soybean white oil =
1: 2) Further, water was supplied into the extruder at a rate of 10.2 kg / hr, and each screw provided in the extruder was rotated at 300 rpm to heat and knead them, and the die was heated at a temperature of 163 ° C. Extruded from the tip of
A textured protein food was produced.

In Example 2, a powder obtained by adding 10 parts by weight of sodium casein to a protein raw material comprising 50 parts by weight of the separated soybean protein and 40 parts by weight of soybean dietary fiber was subjected to the above-mentioned extrusion. Supply 25 kg / hr into the machine and add 3.75 kg / hr soybean white squeezed oil.
(Weight ratio: sodium casein: soybean white squeezed oil = 1: 1.
5) Further, water was further fed into the extruder at a rate of 10.2 kg / hr, and otherwise, a tissue protein food was produced in substantially the same manner as in Example 1 above.

In Example 3, a powder obtained by adding 20 parts by weight of sodium casein to a protein raw material comprising 40 parts by weight of the separated soybean protein and 40 parts by weight of soybean dietary fiber was placed in the extruder. And 25 kg / hr (weight).
Ratio: sodium casein: soybean squeezed oil = 1: 1) and water were fed into the extruder at a rate of 10.2 kg / hr. Otherwise, the tissue protein was substantially the same as in Example 1 above. Manufactured food.

As a result, in Examples 1 to 3, even when the amount of oil added to the protein raw material is increased, a protein protein food in which the protein raw material is sufficiently organized can be obtained. The flavor was improved by the oil added to the protein material.

(Examples 4 to 6) In these examples, the same soybean protein and soybean dietary fiber as those used in Examples 1 to 3 were used as the protein raw materials, and the oily components of the above Examples were used. While the same soybean squeezed oil as in the cases of 1 to 3 was used, calcium casein was used as the protein having emulsion stability at high temperatures.

In Example 4, a powder obtained by adding 5 parts by weight of calcium casein to a protein material consisting of 55 parts by weight of separated soybean protein and 40 parts by weight of soybean dietary fiber was placed in the extruder. At a rate of 25 kg / hr, soybean white squeezed oil was added at 3.0 kg / hr (weight ratio).
Calcium casein: soybean white squeezed oil = 1: 2.4) , and further, water was supplied into the extruder at a rate of 10.2 kg / hr, and otherwise the procedure was substantially the same as in Example 1 above. A textured protein food was produced.

In Example 5, powder obtained by adding 10 parts by weight of calcium casein to a protein raw material comprising 50 parts by weight of separated soybean protein and 40 parts by weight of soybean dietary fiber was placed in the extruder. 25 kg / hr, and 3.75 kg / hr (weight ratio)
(Calcium casein: soybean white squeezed oil = 1: 1.5) , and water was further fed into the extruder at a rate of 10.2 kg / hr, and otherwise was substantially the same as in Example 1 above. A textured protein food was produced.

In Example 6, powder obtained by adding 20 parts by weight of calcium casein to a protein material obtained by adding 40 parts by weight of separated soybean protein and 40 parts by weight of soybean dietary fiber was added to the extruder. And 25 kg / hr (weight ratio).
Calcium casein: soybean squeezed oil = 1: 1) , and further, water was supplied into the extruder at a rate of 10.2 kg / hr. Otherwise, the texture was substantially the same as in Example 1 above. Produced protein foods.

As a result, in Examples 4 to 6, as in the case of Examples 1 to 3, even when the amount of oil added to the protein raw material was increased, A structured tissue protein food was obtained, and the flavor was improved by the oil added to the protein raw material.

Also, in terms of the oil-retaining power of the obtained structured protein food, Examples 4 to 6 using calcium casein were better than Examples 1 to 3 using sodium casein. It was excellent.

(Examples 7 to 9) In these examples, the same isolated soybean protein and soybean dietary fiber as those in Examples 1 to 3 were used as the protein raw materials, and the oily components were also used in the above Examples. While the same soybean squeezed oil as in the cases of 1 to 3 was used, rennet casein was used as a protein having emulsion stability at high temperatures.

Then, in Example 7, a powder obtained by adding rennet casein at a ratio of 5 parts by weight to a protein raw material consisting of 55 parts by weight of separated soybean protein and 40 parts by weight of soybean dietary fiber was placed in the extruder. At a rate of 25 kg / hr and soybean white squeezed oil at 3.75 kg / hr (weight ratio).
Rennet casein: soybean squeezed oil = 1: 3) , water was further fed into the extruder at a rate of 10.2 kg / hr, and otherwise the structure was substantially the same as in Example 1 above. A protein protein food was produced.

In Example 8, powder obtained by adding 10 parts by weight of rennet casein to a protein material consisting of 50 parts by weight of separated soybean protein and 40 parts by weight of soybean dietary fiber was placed in the extruder. At a rate of 25 kg / hr and soybean white squeezed oil at 4.25 kg / hr (weight ratio).
Rennet casein: soybean white squeezed oil = 1: 1.7) , and further, water was supplied into the extruder at a rate of 10.2 kg / hr. Otherwise, the procedure was substantially the same as in Example 1 above. To produce a tissue protein food.

In Example 9, powder obtained by adding 20 parts by weight of rennet casein to a protein raw material consisting of 40 parts by weight of separated soybean protein and 40 parts by weight of soybean dietary fiber was placed in the extruder. And 25 kg / hr (weight ratio).
Rennet casein: soybean white squeezed oil = 1: 1) , and further, water was supplied into the extruder at a rate of 10.2 kg / hr. Otherwise, the structure was substantially the same as in Example 1 above. A protein protein food was produced.

As a result, in Examples 7 to 9 as well as in Examples 1 to 6, even when the amount of oil added to the protein material was increased, A structured tissue protein food was obtained, and the flavor was improved by the oil added to the protein raw material.

In terms of the oil retaining power of the obtained proteinaceous protein food, Examples 7 to 7 using rennet casein were compared with Examples 1 to 6 using sodium casein and calcium casein. Nine was better.

(Comparative Examples 1 and 2) In these comparative examples, the same soybean protein and soybean dietary fiber as those used in Examples 1 to 3 were used as the protein raw materials. The same soybean white squeezed oil as in the case of 1 to 3 was used.

In Comparative Example 1, powder obtained by adding 17 parts by weight of emulsifying α-starch to a protein raw material comprising 50 parts by weight of separated soybean protein and 33 parts by weight of soybean dietary fiber was used. The extruder was fed at a rate of 25 kg / hr, soybean white squeezed oil was fed at a rate of 3.75 kg / hr, and water was fed at a rate of 10.2 kg / hr in the extruder. A tissue protein food was produced in substantially the same manner as in Example 1.

In Comparative Example 2, a lipophilic starch (Emulstar, manufactured by Matsutani Chemical Co., Ltd.) was prepared by chemically modifying a lipophilic group to a protein material consisting of 50 parts by weight of isolated soy protein and 33 parts by weight of soy dietary fiber. Was added to the extruder at a rate of 25 kg / hr, soybean white oil was added at 3.75 kg / hr, and water was added at a rate of 1 kg.
The composition was fed into the extruder at a rate of 0.2 kg / hr, and otherwise the tissue protein food was manufactured in substantially the same manner as in Example 1 above.

However, when the structured protein food is produced as in Comparative Examples 1 and 2, the amount of oil added is large, so that the heating and kneading of the protein raw material in the extruder are sufficiently performed. As a result, the organization of the protein raw material was not performed well, and only a very unstable tissue was obtained.

(Examples 10 to 12) In these examples, the same isolated soybean protein and soybean dietary fiber as those in Examples 1 to 3 were used as the protein raw materials. The same soybean squeezed oil as in cases 1 to 3 was used, and sodium casein was used as a protein having emulsion stability at high temperatures.

In these examples, a protein material comprising 70 parts by weight of the separated soybean protein and 30 parts by weight of soybean dietary fiber was supplied into the extruder at a rate of 25 kg / hr, while The squeezed oil was supplied into the extruder in a state of being emulsified with sodium casein and water.

Here, in Example 10, 1.2 parts by weight of sodium casein, 41.2 parts by weight of soybean white squeezed oil,
12.7k emulsified with 57.6 parts by weight of water
g / hr into the extruder and water at a rate of 0.84 kg / hr into the extruder. Otherwise, the structure is substantially the same as in each of the above embodiments. A protein protein food was produced.

In Example 11, 13.0 kg of a mixture emulsified at a ratio of 2.0 parts by weight of sodium casein, 40.8 parts by weight of soybean white squeezed oil and 57.2 parts by weight of water was used.
/ Hr at the same time, water is supplied into the extruder at a rate of 0.96 kg / hr, and the rest of the structure is substantially the same as in each of the above embodiments. Produced protein foods.

Also, in Example 12, 4.0 parts by weight of sodium casein, 40 parts by weight of soybean white squeezed oil, 5 parts of water
Emulsified at a rate of 6.0 parts by weight was 13.4 kg /
hr in the extruder and water at a rate of 0.6 kg / hr in the extruder. Otherwise, the tissue protein is substantially the same as in each of the above embodiments. Manufactured food.

As in these Examples 10 to 13, when the oil is added to the protein raw material in a state where the oil is emulsified with sodium casein, even if the amount of sodium casein used is small, By adding a large amount of oil to the protein raw material, it becomes possible to organize the protein protein, and it is possible to stably produce a structured protein food containing a large amount of oil, and to impart the flavor of sodium casein to the obtained structured protein food. It is less likely to be done.

(Example 13) In this example, the above-mentioned Example 1 was used as a protein raw material.
Using the same soybean protein and soy dietary fiber as in the cases of Nos. 1 to 3, and using the same soybean white squeezed oil as in Examples 1 to 3 as the oil component, while having emulsion stability at high temperatures. As the protein hydrolyzate, a gluten hydrolyzate obtained by partially decomposing wheat gluten with an acid, an alkali, an enzyme, or the like (Glupearl 19, manufactured by Katayama Chemical Industry Laboratory) was used.

In this embodiment, a protein material consisting of 70 parts by weight of separated soybean protein and 30 parts by weight of soybean dietary fiber is supplied into the extruder at a rate of 25 kg / hr. 1.25 parts by weight of the gluten hydrolyzate, 41.2 parts by weight of soybean white squeezed oil, water
12.7 kg / h emulsified at a ratio of 6 parts by weight
r, and water was supplied at a rate of 0.84 kg / hr. Otherwise, the tissue protein food was produced in the same manner as in each of the above Examples.

When a gluten hydrolyzate is used to produce a structured protein food containing a large amount of oil as described above, the oil-retaining power of the above-mentioned Examples 10 to 10 using sodium casein is high.
The results were almost the same as in the case of No. 12, but the obtained tissue protein food was given a flavor unique to gluten.

(Examples 14 to 16) In these examples, the same separated soybean protein and soybean dietary fiber as used in Examples 1 to 3 above were used as the protein raw materials, and the emulsion stability at high temperatures was reduced. While sodium casein was used as the protein to be contained, the type of oil to be added was changed.

Here, in Example 14, 70 parts by weight of separated soybean protein and 30 parts of soybean fiber were placed in the extruder.
16.3 kg of an emulsified mixture of 1.2 parts by weight of sodium casein, 46.8 parts by weight of cocoa butter, and 52 parts by weight of water while supplying a protein raw material consisting of 25 parts by weight of / Hr, and further, water was supplied at a rate of 1.5 kg / hr. Otherwise, the tissue protein food was produced in substantially the same manner as in each of the above Examples.

In Example 15, a protein material consisting of 70 parts by weight of separated soybean protein and 30 parts by weight of soybean dietary fiber was supplied into the extruder at a rate of 25 kg / hr, and sodium casein 1.2 was added. Parts by weight, oil (including 69% by weight of milk fat and 31% by weight of hardened soybean oil) 4
Emulsified at a rate of 6.8 parts by weight and water at 52 parts by weight was supplied at a rate of 16.3 kg / hr.
At a rate of 5 kg / hr, a tissue protein food was produced in substantially the same manner as in each of the above Examples except for the above.

In Example 16, a protein material consisting of 70 parts by weight of separated soybean protein and 30 parts by weight of soybean dietary fiber was supplied into the extruder at a rate of 25 kg / hr, and sodium casein 1.2 was added. Parts by weight, 46.8 parts by weight of sesame oil, and 52 parts by weight of water, emulsified at a rate of 16.3 kg / hr, and further supplied with water at a rate of 1.5 kg / hr. Otherwise, a tissue protein food was produced in substantially the same manner as in each of the above Examples.

[0052] When manufacturing a textured protein food as these Examples 14-16, as in the case of the embodiments 10 to 12, even with a reduced amount of sodium caseinate for use, soybean protein raw material Can be organized by adding a large amount of oil to the tissue, making it possible to stably produce structured protein foods containing a large amount of oil. , And various types of textured protein foods having different flavors were obtained.

[0053]

As described above in detail, in the method for producing a textured protein food according to the present invention, an oil is added to a soy protein raw material having a gel forming ability, and these are heated and kneaded in an extruder. When extruding this kneaded product from an extruder to produce a textured protein food, casein and / or grease having emulsification stability at a high temperature together with the above oil component .
Because you apply a gluten hydrolyzate, soy protein raw material is added soybean protein raw materials by increasing the quantity of oil is sufficiently heated and kneaded in an extruder, well organized when extruded from the extruder It has become possible to obtain a flavorful structured protein food.

[0054] Further, in addition to oil to soybean protein material as described above, when so added the oil in the state of being emulsified by casein and / or gluten hydrolyzate having emulsion stability at high temperatures, soybean When organizing a protein raw material by adding a large amount of oil to the protein raw material, it is possible to sufficiently organize the soy protein raw material even if the amount of casein and / or gluten hydrolyzate added together with the oil is reduced. Casein and the resulting tissue protein food
Further , the flavor of the hydrolyzate of gluten was imparted, and the flavor of the tissue protein food was reduced.

Continuation of the front page (56) References JP-A-52-136952 (JP, A) JP-A-48-88250 (JP, A) JP-A-64-39949 (JP, A) JP-A-58-121759 (JP) , A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23J 3/00-3/28

Claims (4)

(57) [Claims] To 1. A soybean protein material having a gel-forming ability, and at least oil, plus the casein and / or gluten hydrolyzate, they were heated and kneaded in an extruder, extruding the kneaded product from the extruder A method for producing a textured protein food, wherein the food is structured. 2. The method for producing a textured protein food according to claim 1 , wherein at least an oil component is added to the soybean protein raw material.
To add casein and / or gluten hydrolyzate
Per case, the oil content of casein and / or gluten
Added in a state emulsified with hydrolyzate
A method for producing a tissue protein food, comprising: 3. A tissue protein diet according to claim 1 or 2.
In the method for producing a product, the casein and / or glue
The weight ratio of oil to hydrolyzate of ten was increased to 1 or more.
A method for producing a textured protein food, comprising: 4. Production of the tissue protein food according to claim 2.
In the method for producing casein and / or gluten,
The weight ratio of oil to hydrolyzate is 10 or more
A method for producing a textured protein food, comprising: