JP3543723B2 - Production method of protein food - Google Patents
Production method of protein food Download PDFInfo
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- JP3543723B2 JP3543723B2 JP2000099388A JP2000099388A JP3543723B2 JP 3543723 B2 JP3543723 B2 JP 3543723B2 JP 2000099388 A JP2000099388 A JP 2000099388A JP 2000099388 A JP2000099388 A JP 2000099388A JP 3543723 B2 JP3543723 B2 JP 3543723B2
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- Prior art keywords
- protein
- calcium
- magnesium
- raw material
- flavor
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Description
【０００１】
【発明の属する技術分野】
本発明は、大豆蛋白原料に由来する特有の風味の改善された蛋白食品の製造法に関する。
【０００２】
【従来の技術】
従来より、大豆蛋白原料を加熱加圧下で混練し、蛋白食品を製造することが行われている。
そして、このように製造された蛋白食品をハンバーグ、ギョウザ、シューマイなどの様々な加工食品に肉の代替品として利用し、これら加工食品の品質を向上させることが広く行われてきた。
ここで大豆蛋白原料には、ｎ−ヘキサナール、サポニンなど、悪風味成分が存在しており、これから得られた蛋白食品には原料に由来する特有の風味を有しており、また、この蛋白食品を使用した加工食品にもこれら特有の風味が付与されるという問題があった。
そのため、従来より風味の改善された蛋白食品の製造法について様々な研究がなされてきた。例えば、特開平６−１６５６４４には、カルシウムを配合することにより風味のよい蛋白食品が得られることが開示されている。しかし、確かにカルシウムを配合することにより風味は改善されるものの、カルシウム由来の渋味が出るという問題点があった。また、特開昭６２−１００２５０には、植物蛋白にアルカリ土類金属塩を併用添加することが開示されているが、マグネシウムおよびカルシウムを併用することや風味改善については開示されていない。
【０００３】
【発明が解決しようとする課題】
本発明は、大豆蛋白原料に由来する特有の風味を有する蛋白食品において、得られた蛋白食品に大豆蛋白原料に由来する特有の風味が付与されるということが少なく、風味の悪さが改善され、良好な風味を持つ蛋白食品が得られることを目的とした。
【０００４】
【課題を解決するための手段】
本発明者等は、前記問題を解決すべく鋭意研究するなかで、大豆蛋白原料を加熱加圧下で混練して組織化させる際、マグネシウムおよびカルシウムを併用して配合すれば、得られた蛋白食品に大豆蛋白原料に由来する特有の風味が付与されるということが少なく、風味の悪さが改善され、良好な風味を持つ蛋白食品が得られるという知見を得て本発明を完成するに至った。
もっとも、マグネシウムあるいはカルシウム単独で配合した場合も風味改善効果はみられるが、それぞれのミネラルに由来する渋味が出るという問題点があった。しかしながら両者を併用することによりミネラルバランスがとれ、渋味が出ないという効果が得られたのである。
すなわち、本発明は大豆蛋白原料を加熱加圧下で混練させ、組織化させる際、マグネシウムおよびカルシウムを併用して配合することを特徴とする蛋白食品の製造法である。
マグネシウムおよびカルシウムの配合量は、それぞれ大豆蛋白原料１００重量部に対し０．０２〜１重量部および０．０２〜５、好ましくは０．０５〜０．５重量部および０．１〜１重量部が適当である。
【０００５】
【発明の実施の形態】
本発明に用いる大豆蛋白原料は油分を含んだ全脂大豆粉や全脂濃縮蛋白の他、脱脂大豆粉、豆乳粉末、濃縮大豆蛋白、分離大豆蛋白等を用いることができる。通常、大豆蛋白原料は油分を含まない方が組織化しやすいが、二軸エクストルーダーを用いると油分を含んだ大豆蛋白原料でも組織化できる。特に、大豆由来の風味の強い大豆粉、脱脂大豆に対して老酒を併用して、その風味を改善する効果が顕著である。大豆蛋白原料と、その他の蛋白を併用することができる。例えば、落花生、菜種、綿実など油糧種子由来の蛋白や、小麦、トウモロコシ、米など穀物由来の蛋白等、加熱ゲル形成性植物蛋白が好ましく、その他動物由来、微生物由来の蛋白も用いることができる。また、副原料として食用油、澱粉、調味料、食物繊維、ゲル化剤、ガム質、その他公知の添加物を併用することもできる。本発明は、大豆蛋白原料にマグネシウムおよびカルシウムを併用することにより、大豆蛋白原料に由来する特有の風味が付与されるということが少なく、風味の悪さが改善され、良好な風味を持つ蛋白食品を得ることに特徴を有する。
本発明におけるマグネシウムおよびカルシウムは硫酸塩、炭酸塩、塩化物などの塩、及び水酸化物が好ましく、わずかでも解離してイオンとなる化合物であれば特に制限するものではない。
マグネシウム及びカルシウムはいずれも単独では渋味が感じられる。
前記マグネシウムとカルシウムの併用比率のなかで、マグネシム塩およびカルシウム塩の配合量は、マグネシウムおよびカルシウムとしてそれぞれ０．０２〜１重量部および０．０２〜５重量部、好ましくは０．０５〜０．５重量部および０．１〜１重量部が適当である。０．０２重量部未満ではほとんど効果が期待できず、マグネシウム塩で０．０５重量部、カルシウム塩で０．１重量部未満では効果が小さい。また、マグネシウム塩で０．５重量部、カルシウム塩で１重量部より多くても効果はほとんど変わらず、マグネシウム塩で１重量部、カルシウム塩で５重量部より多ければエグ味が出て逆効果である。
本発明において、加熱加圧下で混練させ組織化させて蛋白食品を製造するにあたっては一般的にエクストルーダーを用いる。エクストルーダーとしては、一軸エクストルーダーでも二軸以上の複軸エクストルーダーでも用いることができるが、品質の安定性の点から二軸型のものが好ましい。
組織化の条件は目的とする蛋白食品に応じて、実験的に定めることができる。以上のようにして得られた蛋白食品は、大豆蛋白原料に由来する特有の風味が付与されるということが少なく、風味の悪さが改善され、良好な風味を持ち、またこの蛋白食品を使用した加工食品にもこれら特有の風味が付与されるということがなく、品質に優れたものである。
【０００６】
【実施例】以下、実施例により本発明について具体的に説明を行う。
実施例１
脱脂大豆８０部、分離大豆蛋白（ニューフジプロ−Ｅ、不二製油（株）製）２０部を混合し、さらにこの混合原料にマグネシウム塩、カルシウム塩がそれぞれマグネシウム、カルシウムとして（表１）に相当する量、水４０部をエクストルーダーに供給して加熱、加圧処理を行い組織化させて製品を得た。なお、実施例に用いたエクストルーダーは二軸型のものであり、運転は全てスクリュー回転数２００ｒｐｍ、バレル入口側温度８０℃、中央部１２０℃、出口側１５０℃、ダイの穴の径５mm、粉体原料流量３０kg／時の条件で行った。得られた蛋白食品は５倍量の８０℃の温水で湯戻し後、１０名の専門パネラーにより５点法で官能による風味評価を行い、その平均点により評価した。点数の高い方が風味は良好である。
【０００７】
【発明の効果】
本発明により、得られた蛋白食品に大豆蛋白原料に由来する特有の風味が付与されるということが少なく、風味の悪さが改善され、良好な風味を持つ蛋白食品が可能になったものである。該蛋白食品を原材料として加工食品に混合しても大豆蛋白原料に由来する特有の風味が付与されることはなく風味に優れた加工食品が可能になるものである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a protein food having an improved characteristic flavor derived from a soybean protein raw material.
[0002]
[Prior art]
BACKGROUND ART Conventionally, a protein food has been produced by kneading a soybean protein raw material under heat and pressure.
It has been widely practiced to use the protein foods produced in this way in various processed foods such as hamburger, gyoza, and shomai as an alternative to meat and to improve the quality of these processed foods.
Here, the soybean protein raw material contains unpleasant components such as n-hexanal and saponin, and the protein food obtained therefrom has a unique flavor derived from the raw material. However, there is a problem that these unique flavors are also imparted to processed foods using the same.
Therefore, various studies have been made on a method for producing a protein food with improved flavor. For example, JP-A-6-165644 discloses that a flavorful protein food can be obtained by adding calcium. However, although the flavor is certainly improved by adding calcium, there is a problem that astringency derived from calcium appears. Japanese Patent Application Laid-Open No. 62-100250 discloses that an alkaline earth metal salt is added to a vegetable protein in combination, but does not disclose the use of magnesium and calcium in combination or the improvement of flavor.
[0003]
[Problems to be solved by the invention]
The present invention is a protein food having a unique flavor derived from a soy protein material, in which the obtained protein food is less likely to be imparted with a unique flavor derived from the soy protein material, the poor flavor is improved, The purpose was to obtain a protein food having a good flavor.
[0004]
[Means for Solving the Problems]
The present inventors have made intensive studies to solve the above-mentioned problems, and when kneading and organizing soybean protein raw materials under heating and pressurization, if magnesium and calcium are used in combination, the obtained protein food is obtained. The present invention has been completed based on the finding that a unique flavor derived from a soybean protein raw material is rarely imparted, the bad taste is improved, and a protein food having a good flavor can be obtained.
Although the effect of improving flavor can be seen when magnesium or calcium is used alone, there is a problem in that astringency derived from each mineral appears. However, by using both of them, the effect of obtaining a mineral balance and no astringency was obtained.
That is, the present invention is a method for producing a protein food, comprising mixing magnesium and calcium together when kneading and organizing a soybean protein raw material under heat and pressure.
The amounts of magnesium and calcium are 0.02 to 1 part by weight and 0.02 to 5 parts, preferably 0.05 to 0.5 part by weight and 0.1 to 1 part by weight, respectively, based on 100 parts by weight of the soybean protein raw material. Is appropriate.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
As the soybean protein raw material used in the present invention, defatted soybean powder, soymilk powder, concentrated soybean protein, isolated soybean protein and the like can be used in addition to oil-containing full fat soybean powder and full fat concentrated protein. Usually, the soy protein raw material containing no oil is easier to organize, but if a twin-screw extruder is used, the soy protein raw material containing oil can be organized. In particular, the effect of improving the flavor by combining old sake with soybean-derived soy flour and defatted soybean derived from soy is remarkable. Soy protein raw materials can be used in combination with other proteins. For example, proteins derived from oil seeds such as peanuts, rapeseed, and cottonseed, and proteins derived from grains such as wheat, corn, and rice are preferably heated gel-forming plant proteins, and other animal-derived and microorganism-derived proteins may be used. it can. In addition, edible oil, starch, seasoning, dietary fiber, gelling agent, gum, and other known additives can be used in combination as auxiliary materials. The present invention, by using magnesium and calcium in combination with soybean protein raw material, less unique flavor derived from soybean protein raw material is less likely to be imparted, bad flavor is improved, protein food with good flavor It is characterized by obtaining.
Magnesium and calcium in the present invention are preferably salts such as sulfates, carbonates, chlorides, and hydroxides, and are not particularly limited as long as they are compounds that dissociate even slightly to form ions.
Both magnesium and calcium have astringency when used alone.
In the combination ratio of magnesium and calcium, the amounts of magnesium salt and calcium salt are 0.02 to 1 part by weight and 0.02 to 5 parts by weight as magnesium and calcium, respectively, preferably 0.05 to 0.5 part by weight. 5 parts by weight and 0.1-1 part by weight are suitable. If the amount is less than 0.02 part by weight, almost no effect can be expected, and if the amount is less than 0.05 part by weight with the magnesium salt and less than 0.1 part by weight with the calcium salt, the effect is small. The effect is almost the same even when the amount of magnesium salt is more than 0.5 part by weight and the amount of calcium salt is more than 1 part by weight. It is.
In the present invention, an extruder is generally used for producing a protein food by kneading and organizing under heat and pressure. As the extruder, a single-screw extruder or a double-screw extruder having two or more axes can be used, but a twin-screw extruder is preferable from the viewpoint of quality stability.
The conditions for the organization can be determined experimentally according to the target protein food. The protein food obtained as described above is less likely to be imparted with a unique flavor derived from the soybean protein raw material, the bad taste is improved, the flavor is good, and the protein food is used. The processed food is excellent in quality without imparting these unique flavors.
[0006]
The present invention will be specifically described below with reference to examples.
Example 1
80 parts of defatted soybean and 20 parts of isolated soybean protein (New Fujipro-E, manufactured by Fuji Oil Co., Ltd.) are mixed, and the magnesium and calcium salts are added to this mixed raw material as magnesium and calcium, respectively (Table 1). An amount of water and 40 parts of water were supplied to an extruder, heated and pressurized, and organized to obtain a product. The extruder used in the examples was of a biaxial type, and all operations were performed at a screw rotation speed of 200 rpm, a barrel inlet side temperature of 80 ° C., a central portion of 120 ° C., an outlet side of 150 ° C., a die hole diameter of 5 mm, The test was carried out under the conditions of a powder material flow rate of 30 kg / hour. The obtained protein food was reconstituted with 5 times the volume of hot water at 80 ° C., and evaluated by sensory flavors by a five-point method by 10 expert panelists, and evaluated by the average score. The higher the score, the better the flavor.
[0007]
【The invention's effect】
According to the present invention, the obtained protein food is less likely to be imparted with a unique flavor derived from the soybean protein raw material, the bad flavor is improved, and a protein food having a good flavor is made possible. . Even when the protein food is mixed as a raw material with a processed food, a unique flavor derived from the soy protein raw material is not imparted, and a processed food having an excellent flavor can be obtained.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000099388A JP3543723B2 (en) | 2000-03-31 | 2000-03-31 | Production method of protein food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000099388A JP3543723B2 (en) | 2000-03-31 | 2000-03-31 | Production method of protein food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001275576A JP2001275576A (en) | 2001-10-09 |
| JP3543723B2 true JP3543723B2 (en) | 2004-07-21 |
Family
ID=18613749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000099388A Expired - Lifetime JP3543723B2 (en) | 2000-03-31 | 2000-03-31 | Production method of protein food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3543723B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006080426A1 (en) * | 2005-01-27 | 2006-08-03 | Fuji Oil Company, Limited | Process for producing soybean protein |
| WO2006106702A1 (en) * | 2005-03-31 | 2006-10-12 | Fuji Oil Company, Limited | Process for production of textured soybean protein |
| WO2007114129A1 (en) * | 2006-03-31 | 2007-10-11 | Fuji Oil Company, Limited | Powdery soy protein and soy protein-containing food using the same |
| JP2008212074A (en) * | 2007-03-06 | 2008-09-18 | Fuji Oil Co Ltd | Method for producing textured soy protein |
| WO2015052997A1 (en) * | 2013-10-11 | 2015-04-16 | 不二製油株式会社 | Process for producing food having shrimp-like texture |
| JP7252034B2 (en) * | 2019-03-28 | 2023-04-04 | 日清オイリオグループ株式会社 | Method for producing textured soybean protein |
-
2000
- 2000-03-31 JP JP2000099388A patent/JP3543723B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001275576A (en) | 2001-10-09 |
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