JP6965172B2 - Method for producing tissue protein material - Google Patents
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- JP6965172B2 JP6965172B2 JP2018019279A JP2018019279A JP6965172B2 JP 6965172 B2 JP6965172 B2 JP 6965172B2 JP 2018019279 A JP2018019279 A JP 2018019279A JP 2018019279 A JP2018019279 A JP 2018019279A JP 6965172 B2 JP6965172 B2 JP 6965172B2
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- 108090000623 proteins and genes Proteins 0.000 title claims description 99
- 102000004169 proteins and genes Human genes 0.000 title claims description 99
- 239000000463 material Substances 0.000 title claims description 83
- 238000004519 manufacturing process Methods 0.000 title claims description 21
- 235000018102 proteins Nutrition 0.000 claims description 98
- 238000005520 cutting process Methods 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 23
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 22
- 239000001639 calcium acetate Substances 0.000 claims description 22
- 235000011092 calcium acetate Nutrition 0.000 claims description 22
- 229960005147 calcium acetate Drugs 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims description 10
- 235000019710 soybean protein Nutrition 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 235000021118 plant-derived protein Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 description 15
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 12
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 10
- 235000021067 refined food Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
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- 229910001628 calcium chloride Inorganic materials 0.000 description 4
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- 235000013923 monosodium glutamate Nutrition 0.000 description 2
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
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- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
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- 239000006002 Pepper Substances 0.000 description 1
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- 108010064851 Plant Proteins Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
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- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
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Description
本発明は、組織状蛋白素材の製造方法に関する。 The present invention relates to a method for producing a tissue protein material.
従来、肉の代替として、大豆タンパクや小麦タンパク等の植物タンパク質を主とする粉末をエクストルーダーにより押出すことで作製した組織状蛋白素材から肉様の蛋白加工食品を製造するが提案されている。 Conventionally, as an alternative to meat, it has been proposed to produce meat-like processed protein foods from a tissue protein material prepared by extruding a powder mainly composed of plant proteins such as soybean protein and wheat protein with an extruder. ..
しかしながら、押出されて作製された組織状蛋白素材は、そのままで肉様の繊維感のある状態ではなく、繊維感を出すために様々な加工処理がなされている（例えば、特許文献１〜３）。 However, the textured protein material produced by extrusion is not in a state of having a meat-like fibrous feeling as it is, but is subjected to various processing treatments in order to give a fibrous feeling (for example, Patent Documents 1 to 3). ..
特許文献１は、解繊ロールを用いた技術であり、表面にシートカッターの様な多数のヤスリの歯が並んであるか又はブラシのように針のある解繊ロールによって、押出しにより得られた配向シート状物又は棒状物を軟化状態にて細い繊維状に細分化する技術が記載されている。しかしながら、解繊ローラを用いた方法では、組織状蛋白素材は細い繊維状に細分化されてしまうため、そのままの状態では、肉様の蛋白加工食品として使用できず、肉に混ぜるか又は細分化した繊維状物を再成型する必要がある。 Patent Document 1 is a technique using a defibrating roll, which is obtained by extrusion using a defibrating roll having a large number of file teeth such as a sheet cutter or a needle like a brush on the surface. A technique for subdividing an oriented sheet or rod into fine fibers in a softened state is described. However, in the method using a defibration roller, the tissue protein material is subdivided into fine fibers, so that it cannot be used as a meat-like protein processed food as it is, and it is mixed with meat or subdivided. It is necessary to remold the fibrous material.
特許文献２は、ロールを用いた技術であり、２個以上の周速度の異なるロールに組織状蛋白素材を通すことで、周速差によって生じるずれ応力を組織状蛋白素材に加えることにより、水又は湯戻しした際に天然肉類に類似した組織、外観、食感を有する蛋白食品素材の製造方法について記載されている。しかしながら、この技術では、組織状蛋白素材全面が押し潰されるため、肉らしい弾力感は得られるが、繊維感に欠けるといった課題があった。
そこで、特許文献３では、エクストルーダーにより加圧加熱されて押出されて作製された偏平なシート状の組織状蛋白質素材を、相互に対向し、並設されている角刃状の複数の環状刃を有する一対のロールからなる切刃ロールに通すことにより、組織状蛋白素材の上下面に、押出された方向と同方向に押切りされた切り溝をつけることで肉らしい繊維感を有する組織状蛋白素材の製造する方法が開示されている。
Therefore, in
この方法は、肉らしい繊維感を有する組織状蛋白素材の製造方法として優れた方法であるが、食感改良のために硫酸カルシウムなどのカルシウム塩を使用した場合（例えば特許文献４及び特許文献５）、エクストルーダーからの組織状蛋白素材の吐出が安定しないといった課題があり、そのため、エクストルーダーによって押出された組織状蛋白素材は、すぐにカッターによって所定の長さに一旦切断した後に切刃ロール処理が行われていた。 This method is an excellent method for producing a tissue protein material having a flesh-like fibrous texture, but when a calcium salt such as calcium sulfate is used to improve the texture (for example, Patent Documents 4 and 5). ), There is a problem that the discharge of the tissue protein material from the extruder is not stable. Therefore, the tissue protein material extruded by the extruder is immediately cut to a predetermined length by a cutter and then rolled into a cutting edge. Processing was taking place.
本発明は、エクストルーダーからの吐出の安定性に優れ、肉らしい繊維感を有する組織状蛋白質の製造方法の提供、及び相互に対向し、並設されている複数の角刃状の環状刃を有する一対のロールからなる切刃ロールを用いる組織状蛋白素材の製造する方法において、連続生産における製造の安定性に優れた組織状蛋白素材の製造方法を提供することを目的とする。 The present invention provides a method for producing a tissue protein having excellent fleshy fibrous texture and excellent discharge stability from an extruder, and a plurality of square-edged annular blades that face each other and are arranged side by side. It is an object of the present invention to provide a method for producing a tissue protein material having excellent production stability in continuous production in a method for producing a tissue protein material using a cutting edge roll composed of a pair of rolls having the same.
発明者らは、相互に対向し、並設されている複数の角刃状の環状刃を有する一対のロールからなる切刃ロールを用いることによって組織状蛋白素材の上下面に、押出された方向と同方向に押切りされた切り溝をつけることで肉らしい繊維感を有する組織状蛋白素材の製造する方法において、肉様の食感を有する組織状蛋白質素材の配合について鋭意研究した結果、食感改良のため硫酸カルシウムや塩化カルシウムなどのカルシウム塩を添加することが好ましいと考えた。しかしながら、硫酸カルシウムや塩化カルシウムを添加した場合、エクストルーダーから組織状蛋白素材が安定的に吐出されず、その結果、エクストルーダーから吐出した組織状蛋白素材を切断することなく連続的に切刃ロールにて切り溝を作製することが困難であった。そのため、エクストルーダーからの吐出の安定性に影響を及ぼさずに肉らしい繊維感を有する品質改良剤についてさらに鋭意検討した結果、カルシウム塩の中でも酢酸カルシウムが肉らしい繊維感やエクストルーダーからの吐出の安定性に優れ、エクストルーダーから吐出された組織状蛋白素材を切断することなくそのまま、連続して切刃ロールにより切り溝をつけることができることを見出し本発明に至った。 The inventors have used a cutting edge roll consisting of a pair of rolls having a plurality of square-edged annular blades arranged side by side so as to be opposed to each other, and the direction of extrusion on the upper and lower surfaces of the tissue protein material. As a result of diligent research on the composition of the tissue protein material having a meat-like texture in the method of producing a tissue protein material having a meat-like fibrous texture by making a cut groove cut in the same direction as the above, the food It was considered preferable to add calcium salts such as calcium sulfate and calcium chloride to improve the feeling. However, when calcium sulfate or calcium chloride is added, the tissue protein material is not stably discharged from the extruder, and as a result, the tissue protein material discharged from the extruder is continuously cut without cutting. It was difficult to make a sulcus. Therefore, as a result of further diligent studies on a quality improver that has a meaty fibrous texture without affecting the stability of discharge from the extruder, calcium acetate has a meaty fibrous texture among calcium salts and discharge from the extruder. We have found that the tissue protein material discharged from the extruder is excellent in stability and can be continuously made with a cutting edge roll without cutting the tissue protein material, and the present invention has been made.
すなわち、脱脂大豆粉、大豆タンパク粉及び小麦タンパク粉の少なくとも一つからなる植物由来のタンパク質素材又は前記植物由来のタンパク質素材及び澱粉からなる主原料粉と、酢酸カルシウムと、水と、を混練し、該混練物を、エクストルーダーを用いて高温高圧下でダイを通して常圧下に押出すことで作製されることを特徴とする組織状蛋白質素材の製造方法である。 That is, a plant-derived protein material composed of at least one of defatted soybean flour, soybean protein powder, and wheat protein powder, or a main raw material powder composed of the plant-derived protein material and starch, calcium acetate, and water are kneaded. , A method for producing a structured protein material, which is produced by extruding the kneaded product under normal pressure through a die under high temperature and high pressure using an extruder.
また、酢酸カルシウムは、前記主原料粉の重量に対して０．１〜１０％配合されることが好ましい。 Further, calcium acetate is preferably blended in an amount of 0.1 to 10% based on the weight of the main raw material powder.
また、該製造方法によって製造した組織状蛋白質素材は、エクストルーダーから吐出後、切断せずにそのまま、相互に対向し、並設されている複数の角刃状の環状刃を有する一対のロールからなる切刃ロールによって組織状蛋白素材の上下面に、押出された方向と同方向に押切りされた切り溝をつけることで肉らしい繊維感を有する組織状蛋白素材の製造する方法に用いることが好ましい。 Further, the tissue protein material produced by the production method is discharged from an extruder and then directly opposed to each other without being cut, and is formed from a pair of rolls having a plurality of square-edged annular blades arranged side by side. It can be used in a method for producing a tissue protein material having a fleshy fibrous feeling by forming a cut groove extruded in the same direction as the extruded direction on the upper and lower surfaces of the tissue protein material by a cutting edge roll. preferable.
本発明により、エクストルーダーからの吐出の安定性に優れ、肉らしい繊維感を有する組織状蛋白質の製造方法の提供、及び相互に対向し、並設されている複数の角刃状の環状刃を有する一対のロールからなる切刃ロールを用いる組織状蛋白素材の製造する方法において、連続生産における製造の安定性に優れた組織状蛋白素材の製造方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, a method for producing a tissue protein having excellent fleshy fibrous feeling and excellent stability of discharge from an extruder can be provided, and a plurality of square-edged annular blades facing each other and arranged side by side can be provided. In the method for producing a tissue protein material using a cutting edge roll composed of a pair of rolls having the same, it is possible to provide a method for producing a tissue protein material having excellent production stability in continuous production.
１ ロール
２ 環状刃（角刃）
３ ロール軸
４ ギア
５ 筐体
６ クリアランス調節ネジ
Ａ ピッチ
Ｂ クリアランス
７ エクストルーダー
８ 切刃装置
９ 切刃
１０ カッター
１１ コンベア
１２ カゴ
Ｃ 組織状蛋白質素材
1
3 Roll shaft 4
7 Extruder 8 Cutting edge device 9
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
１．主原料粉
本発明に係る組織状蛋白素材は、脱脂大豆粉、大豆タンパク粉及び小麦タンパク粉の少なくとも一つからなる植物由来のタンパク質素材のみか、これらのタンパク質素材に必要により澱粉を加えたものを主原料粉とする。
主原料粉は、主原料粉中のタンパク質含量が５０重量％以上となるよう配合することが好ましく、脱脂大豆粉、大豆タンパク粉及び小麦タンパク粉の配合については特に限定はない。また、澱粉については、食感改善効果があるもののエクストルーダーからの組織状蛋白素材の吐出安定性に影響があるため、添加量としては、主原料粉の重量に対して１０重量％以下となる量が好ましく、さらに好ましくは、５重量％以下である。
1. 1. Main Raw Material Flour The structured protein material according to the present invention is only a plant-derived protein material consisting of at least one of defatted soybean flour, soybean protein flour and wheat protein flour, or starch added to these protein materials as necessary. Is used as the main raw material powder.
The main raw material flour is preferably blended so that the protein content in the main raw material flour is 50% by weight or more, and the blending of defatted soybean flour, soybean protein flour and wheat protein flour is not particularly limited. In addition, although starch has an effect of improving texture, it affects the discharge stability of the tissue protein material from the extruder, so the amount of starch added is 10% by weight or less with respect to the weight of the main raw material powder. The amount is preferable, and more preferably 5% by weight or less.
脱脂大豆粉は、脱脂していれば特に限定はなく、タンパク質含量が５０〜８０重量％程度であるものを用いればよい。大豆タンパク粉は、濃縮大豆タンパク粉、分離大豆タンパク粉のいずれも使用することができるが、タンパク質含量が多い点で分離大豆タンパク粉を用いることが好ましい。小麦タンパク粉は、グルテンを含んでいればよく、タンパク質含量が５０〜９０重量％のものが好ましい。 The defatted soybean flour is not particularly limited as long as it is defatted, and a defatted soybean flour having a protein content of about 50 to 80% by weight may be used. As the soybean protein powder, either concentrated soybean protein powder or separated soybean protein powder can be used, but it is preferable to use separated soybean protein powder because of its high protein content. The wheat protein flour may contain gluten, and preferably has a protein content of 50 to 90% by weight.
澱粉の種類については特に限定はなく、小麦澱粉、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉などその由来を問わず、また、それらの加工澱粉でも差し支えない。また、厳密な意味では澱粉ではないが、澱粉を主に含むものとして澱粉の代わりに小麦粉を使用することができ、本発明においては、小麦粉も澱粉扱いとする。 The type of starch is not particularly limited, regardless of its origin, such as wheat starch, potato starch, corn starch, tapioca starch, or modified starch thereof. Further, although it is not starch in a strict sense, wheat flour can be used instead of starch as it mainly contains starch, and in the present invention, wheat flour is also treated as starch.
２．酢酸カルシウム
本発明においては、組織状蛋白質の食感改良剤として酢酸カルシウムを用いる。酢酸カルシウムは、硫酸カルシウムや塩化カルシウムなどのカルシウム塩の食感改良剤と比較して、エクストルーダーからの組織状蛋白質の吐出に影響が少なく、吐出の安定性を維持したまま肉の繊維感のある食感とすることができる。添加量としては、主原料粉中に０．１〜１０重量％が好ましい。０．１重量％未満であると、酢酸カルシウムの食感が依然効果が得られにくい。１０重量％よりも多いと組織状蛋白質の吐出の安定性に影響がある。さらに好ましくは、主原料粉に対して０．５〜５重量％添加することが好ましい。
2. Calcium acetate In the present invention, calcium acetate is used as a texture improving agent for tissue proteins. Calcium acetate has less effect on the discharge of tissue protein from the extruder than calcium salt texture improvers such as calcium sulfate and calcium chloride, and has a fibrous texture of meat while maintaining the stability of discharge. It can have a certain texture. The amount added is preferably 0.1 to 10% by weight in the main raw material powder. If it is less than 0.1% by weight, the texture of calcium acetate is still difficult to obtain an effect. If it is more than 10% by weight, the stability of discharge of the tissue protein is affected. More preferably, 0.5 to 5% by weight is added to the main raw material powder.
３．その他の原料
その他の原料として、食塩、モノグルタミン酸ナトリウム、コショウなどの調味料、ショ糖、乳糖などの糖類、デキストリン、二酸化ケイ素、色素、トコフェロール等の酸化防止剤などを使用することができる。
3. 3. Other Raw Materials As other raw materials, seasonings such as salt, monosodium glutamate and pepper, sugars such as sucrose and lactose, antioxidants such as dextrin, silicon dioxide, pigments and tocopherols can be used.
４．水
本発明に用いる水は、使用する原料全体の水分が１０〜５０重量％、好ましくは２０〜３０重量％となるような範囲で用いることができる。
4. Water used to water the invention, 10 to 50 wt% water of the total raw materials used is preferably be used in a range such that 20-30% by weight.
５．組織状蛋白素材の作製
上記主原料粉と、酢酸カルシウムと、水とを混捏し、エクストルーダーを用いて高温高圧下でダイを通して常圧下に押出されることで作製される。本発明に用いるエクストルーダーは、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。エクストルーダーは、原料供給口、バレル内をスクリューにおいて原料送り、混合、圧縮、加熱機構を有し、さらに先端バレルに装着されたダイを有するものであれば利用できる。本発明の組織化温度は先端バレル温度１００〜２００℃、好ましくは１１０から１４０℃が適当である。本発明の加圧はダイ部圧力が２〜８ＭＰａ、好ましくは３〜５ＭＰａが適当である。高圧下から常圧下に一気に開放されることで組織状蛋白素材は多孔質構造を有するようになる。また、ダイの形状を変えることにより、様々な形状の組織状蛋白素材が得られる。シート状の組織状蛋白質を押し出す場合は、厚みは１０ｍｍ以下が好ましく、より好ましくは１〜５ｍｍ程度の厚みとなるように調整することが好ましい。得られた組織状蛋白素材は、適度な長さで切断した後、使用してもよいが、本発明においては、図２で示すように押出されたシート状の組織状蛋白素材Ｃをそのまま後述する切刃ロール９による処理を行うことが好ましく、その後カッター１０等の切断機で適度な長さで切断し、そのまま使用するか、又は乾燥もしくは冷凍してから使用してもよい。
5. Preparation of Tissue Protein Material It is produced by kneading the above-mentioned main raw material powder, calcium acetate, and water, and extruding it under normal pressure through a die under high temperature and high pressure using an extruder. The extruder used in the present invention can be either a uniaxial extruder or a biaxial extruder having two or more axes, but a biaxial type is preferable from the viewpoint of quality stability. The extruder can be used as long as it has a raw material feeding port, a raw material feeding, mixing, compressing, and heating mechanism with a screw in the barrel, and further has a die mounted on the tip barrel. The organization temperature of the present invention is preferably a tip barrel temperature of 100 to 200 ° C., preferably 110 to 140 ° C. For the pressurization of the present invention, the die pressure is preferably 2 to 8 MPa, preferably 3 to 5 MPa. The tissue protein material has a porous structure when it is released at once from under high pressure to under normal pressure. Further, by changing the shape of the die, a tissue protein material having various shapes can be obtained. When extruding a sheet-shaped tissue protein, the thickness is preferably 10 mm or less, more preferably 1 to 5 mm. The obtained tissue protein material may be used after being cut to an appropriate length, but in the present invention, the extruded sheet-like tissue protein material C as it is will be described later as shown in FIG. It is preferable to carry out the treatment with the cutting edge roll 9, which is then cut to an appropriate length with a cutting machine such as a
６．切刃ロールによる処理
図２で示すようにエクストルーダー７より吐出された組織状蛋白素材Ｃを、そのまま切刃ロール９により押切りにより切り溝をつけることで、省力化を図ることが可能となる。後述するように切刃ロール９は、回転刃であるため、吐出された組織状蛋白素材Ｃの吐出が安定しないと、組織状蛋白素材Ｃが切れたり、重なって処理されたりするため、組織状蛋白質素材Ｃのエクストルーダー７からの吐出の安定性は、連続で切刃ロール処理するために重要である。
6. Processing with a cutting edge roll As shown in FIG. 2, the tissue protein material C discharged from the
本発明に係る切刃ロール９は、図１で示すような、相互に対向し、並設されている複数の環状刃２を有する一対のロール１からなる。一対のロール１は、ロール軸３が筐体５を貫通するように並行に設置され、駆動部からの回転を受けて、ギア４によりロール軸３を軸として一対のロール１が連動して回転する。
The cutting edge roll 9 according to the present invention is composed of a pair of rolls 1 having a plurality of
また、環状刃（角刃）２の間隔であるピッチＡは、０．６ｍｍ〜１．５ｍｍが好ましい。０．６ｍｍピッチよりも間隔が狭くなると麺線表面が荒れすぎて割れが発生しやすくなる。逆に、１．５ｍｍピッチよりも間隔が広くなると繊維感が少なくなる。 The pitch A, which is the distance between the annular blades (square blades) 2, is preferably 0.6 mm to 1.5 mm. If the interval is narrower than the 0.6 mm pitch, the surface of the noodle string becomes too rough and cracks are likely to occur. On the contrary, when the interval is wider than the 1.5 mm pitch, the feeling of fiber is reduced.
また、一対のロール１についている環状刃（角刃）２の先端同士の間隔であるクリアランスＢは、組織状蛋白素材Ｃの厚みにもよるが、組織状蛋白素材Ｃの厚みが１〜１０ｍｍ程度の場合には、クリアランスＢは組織状蛋白素材Ｃの厚みに対して１０〜３０％が好ましい。１０％よりも間隔が狭くなると組織状蛋白素材Ｃにつく切り溝が深くなりすぎて肉がボロボロの状態になる。逆に３０％よりも間隔が広くなると切り溝が付きにくくなり繊維感が少なくなる。クリアランスＢの調整は、調整ネジ６の締め具合によって調整すればよい。 The clearance B, which is the distance between the tips of the annular blades (square blades) 2 attached to the pair of rolls 1, depends on the thickness of the tissue protein material C, but the thickness of the tissue protein material C is about 1 to 10 mm. In the case of, the clearance B is preferably 10 to 30% with respect to the thickness of the tissue protein material C. If the interval is narrower than 10%, the cut groove formed in the tissue protein material C becomes too deep and the meat becomes tattered. On the contrary, when the interval is wider than 30%, it becomes difficult to form a crevice and the feeling of fiber is reduced. The clearance B may be adjusted by adjusting the tightening condition of the adjusting screw 6.
切刃ロール９のロール１の回転速度については、吐出した組織状蛋白素材Ｃが切刃ロールに入る際に弛まないように、早すぎて吐出した組織状蛋白素材Ｃが引っ張られて切れないよう、エクストルーダー７から押出される組織状蛋白素材Ｃの吐出スピードに合わせて調整すればよい。
Regarding the rotation speed of the roll 1 of the cutting edge roll 9, the tissue protein material C discharged too early is pulled so as not to be cut so that the discharged tissue protein material C does not loosen when entering the cutting edge roll. , It may be adjusted according to the discharge speed of the tissue protein material C extruded from the
３．その他
切り溝を付けた組織状蛋白素材Ｃは、図２で示すようにカッター１０等によって所定の長さに切断し、肉様蛋白加工食品として使用できる。肉様蛋白加工食品としては、切り溝を付けた組織状蛋白素材を水戻し、味付け処理をした後、焼いたり、煮たりして肉様蛋白加工食品としてもよく、味付け処理をした後、乾燥して、湯戻し、鍋炊き調理又は電子レンジ調理により調理する即席食品の具材として用いる肉様乾燥蛋白加工食品としてもよい。
3. 3. others
As shown in FIG. 2, the tissue-like protein material C having a cut groove can be cut to a predetermined length by a
即席食品の具材として用いる肉様乾燥蛋白加工食品の製造方法の具体的な製造方法としては、切り溝を付けた組織状蛋白素材に、醤油、砂糖、食塩、みりん、酒、グルタミン酸ナトリウム、蛋白加水分解物、畜肉エキス、ショウガやタマネギなどの搾汁又は粉末、香辛料、香料及び色素等を添加し、混合するか、又は、これらの原料を溶解した調味液に浸漬するかもしくは調味液で煮詰めることにより味付けを行った後、必要によりごま油、パーム油、ラード、牛脂などの食用油脂を添加し、熱風乾燥、マイクロウェーブ乾燥もしくは凍結乾燥を行うか、又は食用油脂を添加せずにフライ乾燥して肉様乾燥蛋白加工食品とすればよい。 As a specific manufacturing method of the meat-like dried protein processed food used as an ingredient of instant food, soy sauce, sugar, salt, mirin, liquor, sodium glutamate, and protein are added to the textured protein material with a groove. Add and mix hydrolyzate, livestock meat extract, juice or powder such as ginger and onion, spices, flavors and pigments, or soak in a seasoning solution in which these raw materials are dissolved, or boil in a seasoning solution. After seasoning, add edible oils and fats such as sesame oil, palm oil, lard, and beef fat as necessary, and perform hot air drying, microwave drying or freeze drying, or fly dry without adding edible oils and fats. It may be a meat-like dried protein processed food.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail below with reference to examples.
＜実験１＞カルシウム塩の検討
（実施例１−１）
脱脂大豆９０重量％、分離ダイズ蛋白１０重量％からなる主原料粉の重量に対して、酢酸カルシウム２．５重量％、カラメル色素１．５重量％を混合し、そこに水を主原料粉の重量に対して２５重量％となるように加水して混捏しながら、飽和蒸気を原料粉の重量に対して１．５重量％流入して、二軸エクストルーダーで１３０℃、３．５Mapsの加温加圧条件で出口の口径が厚み１ｍｍ幅３０ｍｍのスリットダイから押出して偏平なシート状の組織状蛋白素材を作製した。
<Experiment 1> Examination of calcium salt (Example 1-1)
2.5% by weight of calcium acetate and 1.5% by weight of caramel pigment are mixed with respect to the weight of the main raw material powder consisting of 90% by weight of defatted soybean and 10% by weight of separated soybean protein, and water is added thereto as the main raw material powder. While adding water and kneading so as to be 25% by weight based on the weight, 1.5% by weight of saturated steam flows in by 1.5% by weight based on the weight of the raw material powder, and the temperature is 130 ° C. and 3.5 Maps is added by a twin-screw extruder. A flat sheet-shaped tissue protein material was prepared by extruding from a slit die having an outlet diameter of 1 mm and a width of 30 mm under warm and pressurized conditions.
エクストルーダーから吐出された組織状蛋白素材（約１．５ｍｍ）を連続的に図１で示したようなロールの直径が３５ｍｍで０．８ｍｍピッチの角刃状の切刃ロールで上下のロール間のクリアランスが０．３ｍｍとなるように調整した切刃ロールに押出した方向に切り溝が入るように通して、切り溝を付け、組織状蛋白素材の繊維に方向性を付けた。 The tissue protein material (about 1.5 mm) discharged from the extruder is continuously rolled between the upper and lower rolls with a square blade-shaped cutting edge roll having a roll diameter of 35 mm and a pitch of 0.8 mm as shown in FIG. The cutting edge roll adjusted to have a clearance of 0.3 mm was passed through the cutting edge roll so as to have a cutting groove in the extruded direction, and the cutting groove was formed to give direction to the fibers of the tissue protein material.
切刃ロールを通した組織状蛋白素材を約１ｃｍにカッターで切断し、組織状蛋白素材サンプルとした。 The tissue protein material passed through the cutting edge roll was cut to about 1 cm with a cutter to prepare a tissue protein material sample.
（比較例１−１）
酢酸カルシウムを添加しない以外は、実施例１−１の方法に従って組織状蛋白素材サンプルを製造した。
(Comparative Example 1-1)
A tissue protein material sample was prepared according to the method of Example 1-1 except that calcium acetate was not added.
（比較例１−２）
酢酸カルシウムの代わりに硫酸カルシウムを使用する以外は、実施例１−１の方法に従って組織状蛋白素材を製造した。
(Comparative Example 1-2)
A tissue protein material was produced according to the method of Example 1-1, except that calcium sulfate was used instead of calcium acetate.
（比較例１−３）
酢酸カルシウムの代わりに炭酸カルシウムを使用する以外は、実施例１−１の方法に従って組織状蛋白素材を製造した。
(Comparative Example 1-3)
A tissue protein material was produced according to the method of Example 1-1, except that calcium carbonate was used instead of calcium acetate.
（比較例１−４）
酢酸カルシウムの代わりに塩化カルシウムを使用する以外は、実施例１−１の方法に従って組織状蛋白素材を製造した。
(Comparative Example 1-4)
A tissue protein material was produced according to the method of Example 1-1, except that calcium chloride was used instead of calcium acetate.
（比較例１−５）
酢酸カルシウムの代わりに乳酸カルシウムを使用する以外は、実施例１−１の方法に従って組織状蛋白素材を製造した。
(Comparative Example 1-5)
A tissue protein material was produced according to the method of Example 1-1, except that calcium lactate was used instead of calcium acetate.
各試験区についてエクストルーダーからの組織状蛋白質素材の吐出の安定性について評価を行った。評価は、エクストルーダーから組織状蛋白素材の吐出が安定しており、切断されず、連続的に生産可能なものを◎、稀に切断されるが吐出が安定しており問題なく連続生産可能なものを○、吐出が不安定であり、頻繁に切断し、連続生産に不適なものを×とした。 The stability of discharge of the tissue protein material from the extruder was evaluated for each test group. The evaluation is that the tissue protein material is stably discharged from the extruder and can be continuously produced without being cut. ◎, rarely cut but the discharge is stable and continuous production is possible without any problem. Those that were not suitable for continuous production were marked with ◯, and those that were cut frequently due to unstable discharge were marked with x.
また、各試験区の組織状蛋白素材の食感について評価を行った。評価方法は、作製した組織状蛋白素材を熱湯で３分浸漬して戻した後、５人の熟練パネラーにより４段階で評価を行った。評価は、肉様の繊維感、絞まった食感があり非常に良好なものを◎、肉様の繊維感、絞まった食感を感じ良好なものを○、肉様の繊維感に乏しく、弾力が強いものを△肉様の繊維感に欠け、弾力が非常に強いものを×とした。 In addition, the texture of the tissue protein material in each test group was evaluated. The evaluation method was as follows: the prepared tissue protein material was immersed in boiling water for 3 minutes and then returned, and then evaluated in 4 stages by 5 skilled panelists. The evaluation is very good with meat-like fibrous texture and squeezed texture ◎, meat-like fibrous texture and squeezed texture with good feeling ○, poor meat-like fibrous texture and elasticity. Those with a strong texture are marked with △, and those with a very strong elasticity are marked with ×, which lacks a meat-like fibrous texture.
各試験例の評価結果について表１に示す。 Table 1 shows the evaluation results of each test example.
＜実験２＞酢酸カルシウムの添加量について
（実施例２−１）酢酸カルシウムの添加量を０．１重量％とする以外は、実施例１−１の方法に従って組織状蛋白素材を製造した。
<
（実施例２−２）酢酸カルシウムの添加量を０．５重量％とする以外は、実施例１−１の方法に従って組織状蛋白質素材を製造した。 (Example 2-2) A tissue protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 0.5% by weight.
（実施例２−３）酢酸カルシウムの添加量を１重量％とする以外は、実施例１−１の方法に従って組織状蛋白質素材を製造した。 (Example 2-3) A tissue protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 1% by weight.
（実施例２−４）酢酸カルシウムの添加量を５重量％とする以外は、実施例１−１の方法に従って組織状蛋白質素材を製造した。 (Example 2-4) A tissue protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 5% by weight.
（実施例２−５）
酢酸カルシウムの添加量を１０重量％とする以外は、実施例１−１の方法に従って組織状蛋白質素材を製造した。
(Example 2-5)
A tissue protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 10% by weight.
各試験区について実験１同様に評価を行った。評価結果を表２に示す。 Each test plot was evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 2.
Claims (3)
該混練物を、エクストルーダーを用いて高温高圧下でダイを通して常圧下に押出すことで作製されることを特徴とする組織状蛋白質素材の製造方法。 A plant-derived protein material consisting of at least one of defatted soybean powder, soybean protein powder, and wheat protein powder, or a main raw material powder composed of the plant-derived protein material and starch, calcium acetate, and water are kneaded.
A method for producing a tissue protein material, which is produced by extruding the kneaded product under normal pressure through a die under high temperature and high pressure using an extruder.
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| US20240172774A1 (en) * | 2021-03-25 | 2024-05-30 | Fuji Oil Holdings Inc. | Method for producing textured protein material, and textured protein material |
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| JPS5247943A (en) * | 1975-10-09 | 1977-04-16 | Kuraray Co | Method of producing fibrous highhprotein food |
| JPS52151756A (en) * | 1976-06-10 | 1977-12-16 | Ajinomoto Kk | Method of producing food material |
| JPS5871855A (en) * | 1981-10-22 | 1983-04-28 | Asahimatsu Shokuhin Kk | Improving method for texture of soybean fibrous food material |
| US4440798A (en) * | 1982-11-08 | 1984-04-03 | Nabisco Brands, Inc. | Low cost texturized vegetable protein |
| JPS6185172A (en) * | 1984-09-29 | 1986-04-30 | Fujii Haruyuki | Cutting of kneaded food |
| JPS6287065A (en) * | 1985-10-15 | 1987-04-21 | Tsune Kawahara | Soybean curd coagulant mainly containing calcium acetate |
| JPS646071Y2 (en) * | 1985-10-25 | 1989-02-15 | ||
| JPS62259561A (en) * | 1986-05-07 | 1987-11-11 | Sagamiya Inriyou Kk | Production of soybean protein paste |
| JPH06165644A (en) * | 1992-09-30 | 1994-06-14 | Fuji Oil Co Ltd | Production of protein food |
| JP2000279099A (en) * | 1999-03-30 | 2000-10-10 | Fuji Oil Co Ltd | Production of fibrous protein food |
| JP6382250B2 (en) * | 2016-03-28 | 2018-08-29 | 日清食品ホールディングス株式会社 | Method for producing textured protein material |
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