JP7161019B2 - Method for producing textured protein material - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a textured protein material.

Conventionally, as a substitute for meat, it has been proposed to produce meat-like protein processed foods from textured protein materials prepared by extruding powders mainly composed of vegetable proteins such as soybean protein and wheat protein using an extruder. .

However, the textured protein material produced by extrusion does not have a meat-like fibrous feel as it is, and is subjected to various processing treatments to give it a fibrous feel (for example, Patent Documents 1 to 3). .

Patent Document 1 is a technique using a defibrillation roll, and the surface is provided with a large number of file teeth like a sheet cutter or a fibrillation roll with needles like a brush, and is obtained by extrusion. A technique for subdividing an oriented sheet or rod into thin fibers in a softened state is described. However, in the method using the disentanglement roller, the textured protein material is subdivided into thin 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.

Patent document 2 is a technique using rolls. By passing a textured protein material through two or more rolls with different peripheral speeds, a shear stress caused by the difference in peripheral speed is applied to the textured protein material, thereby increasing water content. Alternatively, a method for producing a protein food material having texture, appearance and texture similar to those of natural meat when rehydrated with hot water is described. However, in this technique, since the entire surface of the textured protein material is crushed, there is a problem that although the meat-like elastic feeling can be obtained, the fiber feeling is lacking.

Therefore, in Patent Document 3, a flat sheet-like textured protein material produced by being pressurized and heated by an extruder and extruded is coated with a plurality of square blade-like circular blades facing each other and arranged side by side. By passing it through a cutting blade roll consisting of a pair of rolls with A method for producing a proteinaceous material is disclosed.

This method is an excellent method for producing a textured protein material having a meat-like fibrous texture. ), there is a problem that the discharge of the textured protein material from the extruder is not stable. processing was being done.

Japanese Patent Publication No. 54-27888 Japanese Patent Publication No. 4-5413 JP 2017-175943 A JP-A-2000-279099 JP-A-6-165644

The present invention provides a method for producing a textured protein that is excellent in stability of ejection from an extruder and has a meat-like fibrous texture, and provides a plurality of angular blade-shaped annular blades that are arranged in parallel facing each other. It is an object of the present invention to provide a method for producing a textured protein material which is excellent in production stability in continuous production, in a method for producing a textured protein material using a pair of cutting edge rolls.

The inventors have found that by using a cutting edge roll consisting of a pair of rolls having a plurality of square-edged annular blades facing each other and arranged side by side, the extruded direction can be observed on the upper and lower surfaces of the textured protein material. In a method for producing a textured protein material having a meat-like fibrous feel by making cut grooves cut in the same direction as the above, as a result of intensive research on the blending of a textured protein material having a meat-like texture, it was found that food It was considered preferable to add a calcium salt such as calcium sulfate or calcium chloride to improve sensitivity. However, when calcium sulfate or calcium chloride is added, the textured protein material is not stably extruded from the extruder. It was difficult to make a kerf in. Therefore, as a result of further intensive study on a quality improver that has a meat-like fibrous feel without affecting the stability of ejection from the extruder, calcium acetate among calcium salts was found to have a meat-like fibrous feel and ejection from the extruder. The present inventors have found that the textured protein material extruded from the extruder is excellent in stability and can be continuously cut with a cutting blade roll without being cut, resulting in the present invention.

That is, a plant-derived protein material made of at least one of defatted soybean flour, soybean protein powder, and wheat protein powder, or a main raw material powder made of the plant-derived protein material and starch, calcium acetate, and water are kneaded. 2. A method for producing a textured protein material, characterized in that the kneaded product is extruded through a die under high temperature and high pressure using an extruder under normal pressure.

Calcium acetate is preferably blended in an amount of 0.1 to 10% with respect to the weight of the main raw material powder.

In addition, after being discharged from the extruder, the textured protein material produced by the production method is directly separated from the pair of rolls having a plurality of square blade-shaped annular blades arranged side by side facing each other without being cut. It can be used in a method for producing a textured protein material having a meat-like fibrous feel by forming cut grooves on the upper and lower surfaces of the textured protein material in the same direction as the extruded direction with a cutting blade roll. preferable.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a method for producing a textured protein that is excellent in stability of ejection from an extruder and has a fibrous texture similar to meat. It is possible to provide a method for producing a textured protein material that is excellent in production stability in continuous production in a method for producing a textured protein material using a pair of cutting rolls.

It is a mimetic diagram of a cutting blade roll (square blade) concerning an embodiment of the present invention. 1 is a schematic diagram of a production process of a textured protein material according to an embodiment of the present invention; FIG.

1 roll 2 annular blade (square blade)
3 roll axis 4 gear 5 housing 6 clearance adjustment screw A pitch B clearance

7 Extruder 8 Cutting blade device 9 Cutting blade 10 Cutter 11 Conveyor 12 Basket C Textured protein material

The present invention will be described in detail below. However, the present invention is not limited to the following description.

1. Main Raw Flour The textured protein material according to the present invention is a plant-derived protein material consisting of at least one of defatted soybean flour, soybean protein powder, and wheat protein powder, or these protein materials to which starch is added if necessary. is 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 there are no particular restrictions on the blending of defatted soybean flour, soybean protein powder and wheat protein flour. As for starch, although it has the effect of improving the texture, it affects the ejection stability of the textured protein material from the extruder. A preferred amount is 5% by weight or less.

The defatted soybean flour is not particularly limited as long as it is defatted, and one 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 isolated soybean protein powder can be used, but it is preferable to use the isolated soybean protein powder because of its high protein content. Wheat protein powder may contain gluten, and preferably has a protein content of 50 to 90% by weight.

The type of starch is not particularly limited, and may be wheat starch, potato starch, corn starch, tapioca starch, etc., regardless of its origin, and processed starch thereof may also be used. In addition, although it is not starch in the strict sense, wheat flour can be used instead of starch as a material mainly containing starch. In the present invention, wheat flour is also treated as starch.

2. Calcium Acetate In the present invention, calcium acetate is used as an agent for improving the texture of textured protein. Calcium acetate has less effect on the ejection of textured protein from the extruder than calcium salt texture improvers such as calcium sulfate and calcium chloride. It can be made into a certain texture. The amount to be added is preferably 0.1 to 10% by weight in the main raw material powder. If the amount is less than 0.1% by weight, it is still difficult to obtain the effect of the texture of calcium acetate. If it exceeds 10% by weight, the stability of the textured protein ejection is affected. More preferably, it is added in an amount of 0.5 to 5% by weight based on the main raw material powder.

3. Other raw materials Other raw materials that can be used include seasonings such as salt, sodium monoglutamate and pepper, sugars such as sucrose and lactose, dextrin, silicon dioxide, pigments, and antioxidants such as tocopherol.

4. Water The water used in the present invention can be used in such a range that the total water content of the raw materials used is 10 to 50% by weight, preferably 20 to 30% by weight.

5. Preparation of textured protein material The main raw material powder, calcium acetate, and water are kneaded and extruded through a die under high temperature and high pressure using an extruder under normal pressure. The extruder used in the present invention may be a single-screw extruder or a double-screw extruder with two or more screws, but a twin-screw extruder is preferable from the viewpoint of quality stability. Any extruder can be used as long as it has a raw material supply port, a screw for feeding raw materials in a barrel, mixing, compression, and heating mechanisms, and a die attached to the tip barrel. The structuring temperature of the present invention is suitably a tip barrel temperature of 100-200°C, preferably 110-140°C. Appropriate pressurization in the present invention is a die pressure of 2 to 8 MPa, preferably 3 to 5 MPa. The tissue-like protein material comes to have a porous structure when it is suddenly released from high pressure to normal pressure. Also, by changing the shape of the die, textured protein materials of various shapes can be obtained. When extruding a sheet-like textured protein, the thickness is preferably 10 mm or less, more preferably about 1 to 5 mm. The resulting tissue-like protein material may be cut into appropriate lengths before use. After that, it is cut to an appropriate length by a cutting machine such as a cutter 10 and used as it is, or it may be used after being dried or frozen.

6. Processing by Cutting Edge Rolls As shown in FIG. 2, the tissue-like protein material C discharged from the extruder 7 is cut with the cutting edge rolls 9 as it is by press-cutting, thereby saving labor. . As will be described later, since the cutting blade roll 9 is a rotary blade, if the discharge of the discharged tissue-like protein material C is not stable, the tissue-like protein material C may be cut or overlapped. The stability of the protein material C discharged from the extruder 7 is important for continuous cutting edge roll processing.

A cutting blade roll 9 according to the present invention comprises a pair of rolls 1 having a plurality of annular blades 2 arranged side by side facing each other, as shown in FIG. A pair of rolls 1 are installed in parallel so that the roll shaft 3 penetrates the housing 5, and the pair of rolls 1 are rotated in conjunction with each other around the roll shaft 3 by the gear 4 upon receiving rotation from the drive unit. do.

Also, the pitch A, which is the interval 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 strings becomes too rough and cracks are likely to occur. Conversely, if the spacing is wider than the 1.5 mm pitch, the fiber feeling is reduced.

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-like protein material C, but the thickness of the tissue-like protein material C is about 1 to 10 mm. In the case of (2), the clearance B is preferably 10 to 30% of the thickness of the textured protein material C. If the interval is narrower than 10%, the grooves formed in the textured protein material C become too deep and the meat becomes crumbly. On the other hand, if the interval is wider than 30%, it is difficult to form grooves, and the fiber feeling is reduced. The clearance B may be adjusted by tightening the adjusting screw 6 .

The rotation speed of the roll 1 of the cutting blade roll 9 should be set so that the discharged tissue-like protein material C does not loosen when entering the cutting blade roll, and that the discharged tissue-like protein material C is not pulled and cut too fast. , may be adjusted in accordance with the discharge speed of the textured protein material C extruded from the extruder 7 .

3. others
As shown in FIG. 2, the textured protein material C having grooves can be cut into predetermined lengths by a cutter 10 or the like and used as a meat-like protein processed food. As the meat-like protein processed food, the textured protein material with grooves may be rehydrated, seasoned, and then baked or boiled to obtain a meat-like protein processed food. Then, the meat-like dry protein processed food may be used as an ingredient of instant food cooked by reconstituting in hot water, cooking in a pot, or cooking in a microwave oven.

As a specific method for producing a meat-like dried protein processed food to be used as an ingredient for instant food, a textured protein material with grooves is added with soy sauce, sugar, salt, mirin, sake, sodium glutamate, protein. Add hydrolyzate, meat extract, squeezed juice or powder of ginger, onion, etc., spices, fragrances, pigments, etc., and mix them, or immerse them in a seasoning liquid in which these raw materials are dissolved, or boil them down in a seasoning liquid. After seasoning with sesame oil, palm oil, lard, beef tallow, etc., if necessary, hot air drying, microwave drying, freeze drying, or fry drying without adding edible oil. It can be used as a meat-like dry protein processed food.

EXAMPLES The present embodiment will be described in more detail below with reference to Examples.

<Experiment 1> Examination of calcium salt (Example 1-1)
2.5% by weight of calcium acetate and 1.5% by weight of caramel color are mixed with 90% by weight of defatted soybeans and 10% by weight of isolated soybean protein, and water is added to the main raw material powder. 1.5% by weight of saturated steam is introduced into the raw material powder while kneading with water so that the content becomes 25% by weight, and the mixture is heated at 130°C and 3.5 maps with a twin-screw extruder. A flat sheet-like textured protein material was produced by extruding from a slit die having an outlet diameter of 1 mm in thickness and 30 mm in width under hot and pressurizing conditions.

The textured protein material (about 1.5 mm) extruded from the extruder is continuously passed between the upper and lower rolls with a roll having a diameter of 35 mm and a square blade shape with a pitch of 0.8 mm as shown in FIG. A clearance was adjusted to 0.3 mm so that the cut grooves were formed in the extruding direction, and the fibers of the textured protein material were oriented.

The textured protein material passed through the cutter roll was cut into pieces of about 1 cm by a cutter to obtain a textured protein material sample.

(Comparative Example 1-1)
A textured protein material sample was produced according to the method of Example 1-1, except that calcium acetate was not added.

(Comparative Example 1-2)
A textured protein material was produced according to the method of Example 1-1, except that calcium sulfate was used instead of calcium acetate.

(Comparative Example 1-3)
A textured protein material was produced according to the method of Example 1-1, except that calcium carbonate was used instead of calcium acetate.

(Comparative Example 1-4)
A textured protein material was produced according to the method of Example 1-1, except that calcium chloride was used instead of calcium acetate.

(Comparative Example 1-5)
A textured protein material was produced according to the method of Example 1-1, except that calcium lactate was used instead of calcium acetate.

The stability of ejection of the textured protein material from the extruder was evaluated for each test plot. The evaluation is that the protein material is stably discharged from the extruder, is not cut, and can be continuously produced. The sample was rated as ◯, and the sample with unstable discharge, frequent cutting, and unsuitable for continuous production was rated as x.

In addition, the texture of the textured protein material in each test group was evaluated. The evaluation method was as follows: the prepared textured protein material was immersed in hot water for 3 minutes and returned, and then evaluated by 5 expert panelists on a 4-grade scale. The evaluation was as follows: ◎: very good with meat-like fibrous texture and tight texture; ○: good with meat-like fibrous texture and tight texture; Those with strong elasticity were evaluated as Δ, and those with very strong elasticity were evaluated as ×.

Table 1 shows the evaluation results of each test example.

<Experiment 2> Amount of Calcium Acetate Added (Example 2-1) A textured protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 0.1% by weight.

(Example 2-2) A textured 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.

(Example 2-3) A textured protein material was produced according to the method of Example 1-1 except that the amount of calcium acetate added was 1% by weight.

(Example 2-4) A textured protein material was produced according to the method of Example 1-1, except that the amount of calcium acetate added was 5% by weight.

(Example 2-5)
A textured protein material was produced according to the method of Example 1-1, except that the amount of calcium acetate added was 10% by weight.

Each test plot was evaluated in the same manner as in Experiment 1. Table 2 shows the evaluation results.

Claims (6)

A plant-derived protein material made of at least one of defatted soybean flour, soybean protein powder, and wheat protein powder, or a main raw material powder made of the plant-derived protein material and starch, and calcium acetate,
A textured protein material characterized by being produced by extruding under normal pressure through a die under high temperature and high pressure using an extruder. A plant-derived protein material made of at least one of defatted soybean flour, soybean protein powder, and wheat protein powder, or a main raw material powder made of the plant-derived protein material and starch, and calcium acetate,
A textured protein material produced by extruding under normal pressure through a die under high temperature and high pressure using an extruder,
A tissue-like protein material characterized in that the upper and lower surfaces of the tissue-like protein material are provided with cut grooves press-cut in the same direction as the extruded direction. A meat-like protein processed food comprising the textured protein material according to claim 1 or 2. A meat-like dry protein processed food comprising the textured protein material according to claim 1 or 2. 3. A method for producing a meat-like protein processed food, comprising baking or boiling the textured protein material according to claim 1 or 2 after seasoning it. A method for producing a meat-like dried protein processed food, which comprises drying the textured protein material according to claim 1 or 2 after seasoning it.

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