JP3417469B2 - Production method of protein food - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a protein food product having a unique flavor improved from a soybean protein raw material.

[0002]

2. Description of the Related Art Conventionally, soybean protein raw materials have been kneaded under heat and pressure to produce protein foods. It has been widely used to improve the quality of these processed foods by using the protein foods produced in this way as substitutes for meat in various processed foods such as hamburgers, gourds, and shumai. Here, the soybean protein raw material has savory components such as n-hexanal and saponin,
The protein food obtained from this has a peculiar flavor derived from the raw material, and the processed foods using this protein food also have the problem that these peculiar flavors are imparted. Therefore, for example, in producing a protein food using a food material containing a protein component derived from soybean, in order to suppress the imparted unpleasant taste peculiar to soybeans to the obtained protein food, conventionally, defatted In some cases, concentrated soybean protein obtained by treating soybean with ethanol or separated soybean protein obtained by separating only soybean protein from soybean is used. However, when the concentrated soybean protein or the isolated soybean protein as described above is used as a food material, the production cost thereof becomes high, and the flavor of the obtained protein food is not sufficiently improved.

[0003]

DISCLOSURE OF THE INVENTION According to the present invention, in a protein food product having a unique flavor derived from a soybean protein raw material, the obtained protein food product is imparted with a unique flavor derived from a soybean protein raw material. The object was to obtain a protein food having a small amount, improved taste and good taste.

[0004]

[Means for Solving the Problems] The inventors of the present invention have conducted diligent research to solve the above-mentioned problems. When the soybean protein raw material is kneaded under heat and pressure to be organized, it should be mixed with old sake. Thus, it was found that the obtained protein food is rarely imparted with a peculiar flavor derived from a soybean protein raw material, the bad taste is improved, and the protein food having a good flavor is obtained, and the present invention is obtained. Has been completed. It was found that the flavor improving effect of this old sake is not only found in other alcoholic beverages, for example, distilled spirits such as shochu and whiskey, but also brewed sake such as sake and wine, and is an effect peculiar to old sake.
That is, the present invention is a method for producing a protein food characterized in that when soybean protein raw material is kneaded under heat and pressure to be organized, old liquor is used together. The blending amount of the old sake is 0.05 to 10 parts by weight with respect to 100 parts by weight of the soybean protein raw material,
It is preferably 0.1 to 5% by weight.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As the soybean protein raw material used in the present invention, it is possible to use defatted soybean flour, soymilk powder, concentrated soybean protein, isolated soybean protein, etc., in addition to oil-containing full-fat soybean powder and full-fat concentrated protein. it can. Usually, the soybean protein raw material is more likely to be organized when it does not contain oil, but if a biaxial extruder is used, soybean protein raw material containing oil can also be organized. In particular, the effect of improving the flavor of soybean flour and defatted soybean derived from soybeans by using old liquor together is remarkable. The soy protein raw material can be used in combination with other proteins. For example, peanut, rapeseed, protein derived from oil seeds such as cottonseed, wheat, corn, protein derived from grains such as rice, heat gel-forming plant proteins are preferable, and other animal-derived proteins and microbial-derived proteins may also be used. it can. In addition, edible oil, starch, seasoning, dietary fiber, gelling agent, gum, and other known additives can be used together as an auxiliary material. The present invention is
By using old sake together with soybean protein raw material, the unique flavor derived from soybean protein raw material is rarely imparted, the bad taste is improved, and it is characterized by obtaining a protein food with good flavor. . The old sake in the present invention is not particularly limited in kind, production area, degree of fermentation and the like. Old liquor includes fermented seasonings containing old liquor. The amount of such sake is 0.05 to 10 parts by weight, preferably 0.1 to 5 parts by weight, relative to 100 parts by weight of the soybean protein raw material.
Parts by weight are suitable. If the amount is less than 0.05 parts by weight, almost no effect can be expected, and if the amount is less than 0.1 parts by weight, the effect is slightly small. If it is more than 5 parts by weight, the effect is almost unchanged, and if it is more than 10 parts by weight, the flavor peculiar to old liquor becomes too strong, which is the opposite effect. In the present invention, an extruder is generally used to produce a protein food by kneading under heat and pressure to form a texture. As the extruder, a single-screw extruder or a double-screw extruder having two or more axes can be used, but a twin-screw type extruder is preferable in terms of quality stability. The assembling conditions can be experimentally determined according to the target protein food. The protein food obtained as described above is rarely imparted with a peculiar flavor derived from the soybean protein raw material, the bad taste is improved, the flavor is good, and the protein food was used. The processed food does not have these peculiar flavors and is excellent in quality.

[0006]

EXAMPLES The present invention will be specifically described below with reference to examples. <Example 1> 80 parts of defatted soybean, isolated soybean protein (New Fuji Pro-E,
20 parts of Fuji Oil Co., Ltd. was mixed, and 40 parts of water and 40 parts of water corresponding to (Table 1) were added to the mixed raw material, and the mixture was heated and pressure-treated for organization. And got the product. The extruder used in the examples is a twin-screw type, and the operation is all performed with a screw rotation speed of 2
00 rpm, barrel inlet side temperature 80 ° C, central part 120
C., outlet side 150.degree. C., die hole diameter 5 mm, powder raw material flow rate 30 kg / hour. The protein food obtained was reconstituted with 5 times the amount of hot water at 80 ° C., and the taste was evaluated sensory by a 5-point method by 10 expert panelists, and the average was evaluated. The higher the score, the better the flavor. ( Table 1 ) Differences in flavor due to differences in liquor ―――――――――――――――――――――――――――――――――― Test Test Test Test Test Test 1 2 3 4 5 6 ――――――――――――――――――――――――――――――――― Defatted soybean 80 80 80 80 80 80 80 Soy protein isolate 20 20 20 20 20 20 20 Old liquor − 1 − − − − Sake − − 1 − − − White wine − − − 1 − − Rice shochu − − − − 1− Malt whiskey − − − − − 1 ────── ─────────────────────────── Flavor 2.2 3.4 2.5 2.6 2.3 2.3 ―――――――――――――――― ――――――――――――――――― In contrast to Test 1 containing no liquor, Test 2 containing old liquor is unique to soy protein raw materials. The flavor was clearly reduced and the flavor was good. On the other hand, in Tests 3-6 in which other alcoholic beverages were added, almost no difference from Test 1 was observed. <Example 2> 60 parts of defatted soybean, isolated soybean protein (New Fuji Pro-E)
35 parts of cornstarch and 5 parts of cornstarch were mixed, and 40 parts of water and 40 parts of water corresponding to (Table 2) of this mixed raw material were supplied to an extruder for heating and pressure treatment to obtain a product.
The operation of the extruder was performed under the same conditions as in Example 1. Evaluation was also performed under the same conditions as in Example 1. ( Table 2 ) Differences in flavor depending on the blended amount of old liquor ―――――――――――――――――――――――――――――――― Test Test Test Test Test Test 7 8 9 10 11 12 ―――――――――――――――――――――――――――――――― Defatted Soybean 60 60 60 60 60 60 Isolated Soy Protein 35 35 35 35 35 35 Cornstarch 5 5 5 5 5 5 Old wine − 0.03 0.08 3 8 12 ──────────────────────────────── Flavor 2.7 2.8 4.0 4.2 3.9 2.6 ―――――――――――――――――――――――――――――――― For Test 7 that does not contain old liquor, Test 8 showed almost no difference. On the other hand, tests 9 and 10
The flavor peculiar to the soybean protein raw material was clearly reduced, and the flavor was good. Despite the large amount of old liquor, Test 11 was not always good compared to Tests 9 and 10. In Test 12, the flavor peculiar to old liquor was too strong, which had the opposite effect. <Example 3> The protein foods of Tests 1 and 2 of Example 1 were rehydrated with 3-fold water, and then mixed when kneading the ground fish meat. The blend is 100 parts of fish meat, 10 parts of New Fuji Pro-E, 2 parts of salt,
3 parts of sugar, 5 parts of wheat starch, 80 parts of water, and 12 parts of test product were kneaded, molded, and then fried in oil to serve as a sweet potato.
The evaluation was performed under the same conditions as in Example 1 except that Satsumaage was eaten as it was. ( Table 3 ) ―――――――――――――――――――――――――――――――― No protein food is included Test 2 is included Test 1 is included ―――――――――――――――――――――――――――――――― Flavor 4.8 4.7 3.2 ―――――――― ―――――――――――――――――――――――― In contrast to the Satsuma-age which does not contain protein food, the Satsuma-age with Test 2 containing old sake has almost the same flavor difference. On the other hand, the Satsumaage containing Test 1 containing no sake was found to have a peculiar flavor derived from the soybean protein raw material.

[0007]

INDUSTRIAL APPLICABILITY According to the present invention, the obtained protein food is rarely imparted with a peculiar flavor derived from soybean protein raw material, the bad taste is improved, and a protein food having a good flavor can be obtained. It has become. Even if the protein food is mixed with a processed food as a raw material, a unique flavor derived from a soybean protein raw material is not imparted, and a processed food excellent in flavor can be obtained.

Front page continuation (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23J 3/00-3/26 A23L 1/015

Claims (3)

(57) [Claims] 1. A method for producing a protein food, which comprises kneading a soybean protein raw material and old liquor under heating and pressurization and organizing them. 2. The method according to claim 1, wherein the amount of the long-sake added is 0.05 to 10 parts by weight with respect to 100 parts by weight of the soybean protein raw material. 3. The method according to claim 1, wherein the amount of the long-sake added is 0.1 to 5 parts by weight based on 100 parts by weight of the soybean protein raw material.