JP7161565B2 - Soy protein-containing dough, soy protein-containing food, and method for producing the same - Google Patents

Description

The present invention relates to soy protein-containing dough, soy protein-containing food products, and methods for producing them.

In recent years, various alternative meats have been developed in response to consumer health consciousness. Meat substitutes are intended to reproduce the flavor and texture of meat by using plant-based raw materials instead of livestock meat.

Soybean protein etc. are mentioned as a vegetable raw material used for substitute meat (for example, patent document 1 etc.). Soybean protein is favored as a healthy ingredient because of its high protein content and low fat content.

JP-A-62-74246

However, existing foods containing soy protein have room for improvement in terms of texture and the like. In particular, as a result of investigations by the present inventors, it was found that soy protein-containing foods do not have a uniform texture when eaten, and include a mixture of hard parts that are hard to chew and soft parts that are brittle.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a soy protein-containing food product in which variation in texture is suppressed.

The present inventors found that the above problems can be solved by adjusting the standard deviation of the measured values of the loss tangent of the soy protein-containing dough and/or the stress in the soy protein-containing food to a predetermined range. I have perfected my invention. More specifically, the present invention provides:

(1) The loss tangent specified by the following (condition 1) is 0.28 or less,
Dough containing soy protein.
(Condition 1)
Determine the loss tangent at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate.

(2) The standard deviation of the measured values of stress specified in (Condition 2) below is 1.0×10 ⁶ Pa or less.
Foods containing soy protein.
(Condition 2)
The stress at each vertex of a 10 mm grid set to include the center of the maximum inner diameter on the same surface of the food as one of the vertices, using a φ3 mm cylindrical plunger, 90% compression and 1 mm / s. Measure and determine the standard deviation of the stress measurements.

(3) including a dough making step of obtaining a soy protein-containing dough by cutting and mixing soy protein and a medium;
In the soy protein-containing dough, the loss tangent specified by the following (condition 1) is 0.28 or less,
A method for producing a soy protein-containing dough.
(Condition 1)
Determine the loss tangent at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate.

(4) A dough preparation step of obtaining a soy protein-containing dough by cutting and mixing soy protein and a medium;
a food preparation step of obtaining a soy protein-containing food by processing the soy protein-containing dough;
including
In the soy protein-containing food, the standard deviation of the measured values of stress specified in the following (Condition 2) is 1.0 × 10 ⁶ Pa or less,
A method for producing a soy protein-containing food.
(Condition 2)
The stress at each vertex of a 10 mm grid set to include the center of the maximum inner diameter on the same surface of the food as one of the vertices, using a φ3 mm cylindrical plunger, 90% compression and 1 mm / s. Measure and determine the standard deviation of the stress measurements.

ADVANTAGE OF THE INVENTION According to this invention, the soybean protein containing foodstuff which the variation in texture was suppressed is provided.

It is a figure which shows the setting method of the measurement site|part of stress in this invention. It is a figure which shows the setting method of the measurement site|part of stress in this invention. It is a figure which shows the setting method of the measurement site|part of stress in an Example.

Embodiments of the present invention will be described below, but the present invention is not limited thereto.

<Dough containing soy protein>
The soy protein-containing dough of the present invention (hereinafter also referred to as "dough of the present invention") has a loss tangent specified by the following (Condition 1) of 0.28 or less.
(Condition 1)
Determine the loss tangent at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate.

As a result of studies by the present inventors, by adjusting the loss tangent of the soy protein-containing dough as described above, while the dough has good processability, the texture of the soy protein-containing food obtained from the dough varies. was found to be suppressed.

In the present invention, the phrase “the soy protein-containing food has uneven texture” means that portions with different textures when eaten (difficult to chew, hard portions, brittle and soft portions, etc.) are mixed. When eating food with such variations, it is felt that there are many places where the texture (feeling of chewing) differs.

In the present invention, the expression “variation in the texture of the soy protein-containing food is suppressed” means that it is difficult to feel portions with different textures when eating, and that the texture is uniform or close to it.

(loss tangent)
In the present invention, the "loss tangent" (tan δ, loss coefficient, etc.) is the loss elastic modulus G'' (Gedable prime) in dynamic viscoelasticity measurement, and the storage elastic modulus G' (G prime). is the value obtained by dividing The loss tangent in the present invention is specified based on the above (Condition 1).

The loss tangent in the fabric of the invention is 0.28 or less. By adjusting the loss tangent to such a value, it is possible to achieve both good processability of the dough and suppression of variation in the texture of the soy protein-containing food obtained from the dough.
If the loss tangent of the dough is more than 0.28, the processability may be significantly reduced, making molding difficult.

(Composition of dough containing soy protein)
In the present invention, the "dough containing soybean protein" is made by kneading soybean protein as a main raw material with a medium (such as water) and the like. Such dough is usually used as a soy protein-containing food after being processed (kneaded, molded, dried, etc.).

The composition of the dough of the present invention is not particularly limited, but includes at least soy protein and a medium.

By "soy protein" in the present invention is meant any protein isolated from soybeans. A known method can be employed for separating soybean protein. A commercially available soybean protein may be used.
One type of soybean protein may be used alone, or two or more types of soybean proteins derived from different soybean varieties or obtained by different production methods or processing methods (methods using an extruder or the like) may be combined.

In the present invention, the "medium" is not particularly limited as long as it can be mixed with soybean protein and does not harm living organisms. Specific media include, for example, water, various beverages (vegetable drinks, fruit drinks, etc.), vegetable milks (coconut milk, almond milk, soy milk, etc.).

The dough of the present invention may contain other ingredients besides soy protein and medium. Examples of such ingredients include those that can be commonly used in the food field. Chia seed protein, etc.)), seasoning liquid, grains, antioxidants, spices, starch syrup, glycerin, additives such as emulsifiers, and the like.

The composition of the seasoning liquid is not particularly limited, and can be appropriately selected according to the taste or the like to be imparted to the soy protein-containing food. Examples of the composition of the seasoning liquid include those shown in the Examples.

The content of soybean protein is preferably 10% by mass or more and 90% by mass or less with respect to the whole dough.

The content of the medium is preferably 30% by mass or more and 75% by mass or less with respect to the entire dough.

(Method for producing dough containing soy protein)
The fabric of the present invention can be manufactured by any conventionally known fabric manufacturing method, except that the loss tangent is adjusted within the range described above.

A method for adjusting the loss tangent of the dough of the present invention to 0.28 or less includes sufficiently cutting and mixing the soybean protein and the medium.

Cutting and mixing can be performed using food processors, mixers, blenders, silent cutters, kneaders, and the like.

The temperature condition for cutting and mixing is not particularly limited, but is preferably 60° C. or higher.

The rotation speed in cutting and mixing is not particularly limited, but is preferably 1000 rpm or more.

When ingredients other than soybean protein and medium are added to the dough of the present invention, the timing of adding such ingredients is not particularly limited.
However, when blending a seasoning liquid as another component, it is preferable to add it after cutting and mixing the soy protein and the medium because it may burn during cutting and mixing and it may be difficult to disperse uniformly in the dough. .
In addition, the liquid seasoning is preferably added after being heated to about 30 to 60° C. from the standpoints of easiness in retaining the flavor and suitability for processing.

After cutting and mixing, the soybean protein-containing dough can be obtained by stirring with a mixer or the like as necessary. The loss tangent of the obtained fabric is measured, and if the value is 0.28 or less, it can be judged that the fabric of the present invention has been obtained.

The method for producing the soy protein-containing dough of the present invention includes the following.
Including a dough making step of obtaining a soy protein-containing dough by cutting and mixing soy protein and a medium,
The soy protein-containing dough has a loss tangent specified by the following (condition 1) of 0.28 or less,
A method for producing a soy protein-containing dough.
(Condition 1)
Determine the loss tangent at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate.

<Food containing soy protein>
The soy protein-containing food of the present invention (hereinafter also referred to as “the food of the present invention”) has a standard deviation of 1.0×10 ⁶ Pa or less in measured stress values specified in (Condition 2) below.
(Condition 2)
The stress at each vertex of a 10 mm grid set to include the center of the maximum inner diameter on the same surface of the food as one of the vertices, using a φ3 mm cylindrical plunger, 90% compression and 1 mm / s. Measure and determine the standard deviation of the stress measurements.

As a result of studies by the present inventors, it was found that by adjusting the standard deviation of the measured values of the stress of the soy protein-containing food as described above, variations in the texture of the soy protein-containing food are suppressed.

(standard deviation of stress measurements)
In the present invention, the "standard deviation of stress measurements" is the standard deviation of stress measurements measured at a plurality of points on the same surface of the soy protein-containing food. The standard deviation of the measured values of stress in the present invention is specified based on the above (Condition 2).

Regarding the above (condition 2), a method for setting each vertex of the 10-mm grid, which is a stress measurement site, will be described below.
(1) First, any one surface of a soybean protein-containing food (sample) is set as an object to be measured. A flat surface is preferred for ease of measurement.
(2) Identify the longest inner diameter (maximum inner diameter) on the surface to be measured. For example, as indicated by the dotted line in FIG. 1, the maximum inner diameter can be specified regardless of the shape of the soy protein-containing food.
Also, although not shown, if the shape of the surface to be measured is triangular or the like, the maximum inner diameter may be the longest outer side (long side).
(3) Identify the center of the maximum inner diameter identified in (2) above (one point located in the middle of the maximum inner diameter). For example, the center of the maximum inner diameter can be specified, as shown in the black dots in FIG.
(4) Set up a 10 mm grid to include the point identified in (3) above as one of its vertices. Each vertex of the set grid is a stress measurement site. For example, the black dots in FIG. 2 are stress measurement sites in each sample.

From the stress measurements taken at all measurement sites on each sample, the standard deviation of the stress measurements is determined.

The standard deviation of the measured values of stress in the food of the present invention is 1.0×10 ⁶ Pa or less. By adjusting the standard deviation of the stress measurements to such a value, variations in the texture of the soy protein-containing food are suppressed.
If the standard deviation of the measured values of stress in the food is more than 1.0×10 ⁶ Pa, the texture of the soy protein-containing food is not uniform and the texture varies.

(Method for producing soy protein-containing food)
In the present invention, the "soybean protein-containing food" is obtained by processing a soybean protein-containing dough by any method.

As the soybean protein-containing dough used for producing the food of the present invention, the above-described configuration can be adopted.
The soy protein-containing dough used for producing the food of the present invention is preferably the dough of the present invention described above.

As a processing method for producing a soy protein-containing food, it can be produced by any production method conventionally known as a production method for food produced from dough (for example, baked goods, etc.).
Processing methods include, for example, mincing, weighing, molding, drying, freezing, refrigerating, retorting, baking, and frying.

"Mincing" includes cutting the dough into small pieces using a meat chopper or the like. By such a process, the dough becomes fine fibrous, and variation in texture of the soy protein-containing food obtained from the dough can be further suppressed.

“Weighing” includes quantitatively dividing the dough using a wrapping machine or the like.

"Molding" includes shaping the dough into a desired shape and size using a roller or a mold.

"Drying" includes adjusting the amount of moisture in the fabric using a dryer. This step can adjust the hardness (softness) of the soy protein-containing food.

The method for producing the soy protein-containing food of the present invention includes the following.
A dough preparation step of obtaining a soy protein-containing dough by cutting and mixing soy protein and a medium;
a food preparation step of obtaining a soy protein-containing food by processing the soy protein-containing dough;
including
A method for producing the soy protein-containing food, wherein the standard deviation of measured values of stress specified in (Condition 2) below is 1.0×10 ⁶ Pa or less.
(Condition 2)
The stress at each vertex of a 10 mm grid set to include the center of the maximum inner diameter on the same surface of the food as one of the vertices, using a φ3 mm cylindrical plunger, 90% compression and 1 mm / s. Measure and determine the standard deviation of the stress measurements.

(Shape, etc. of Food Containing Soybean Protein)
Although the shape of the food of the present invention is not particularly limited, it preferably has a shape having a flat surface from the viewpoint that stress can be easily measured. The food of the present invention may be, for example, sheet-like, block-like, mince-like, rod-like, spherical, and the like.

Although the size of the food of the present invention is not particularly limited, it is preferably a size that allows three or more stress measurement sites to be set.

The thickness of the food of the present invention is not particularly limited.

Although the content of water contained in the food of the present invention is not particularly limited, it is preferably 20% by mass or less with respect to the whole food.

Although the water activity value of the food of the present invention is not particularly limited, it is preferably 0.8 or less.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

<Production of soy protein-containing dough and soy protein-containing food-1>
A soy protein-containing dough and a soy protein-containing food obtained from the dough were prepared by the following method.

(1) Soy protein cutting and mixing At the ratio shown in Table 1, water is added to soy protein (trade name “Apex 1000”, manufactured by Fuji Oil Co., Ltd.), and a food processor (trade name “IH soup processor SKX-A” is added. (manufactured by Tiger Thermos Co., Ltd.), cutting and mixing was performed at 98° C. for 5 minutes at 1500 rpm to obtain a soy protein-containing dough.

(2) Mixing of seasoning liquid To each soy protein-containing dough obtained in (1) above, 137 g of any of the seasoning liquids with the blending ratios shown in Tables 2 to 7 is heated to 60 ° C., added, and mixed with a mixer. (trade name “Kitchen Aid Stand Mixer KSM7WH”, manufactured by FMI Co., Ltd.) was used to mix at room temperature for 5 minutes at 300 rpm to obtain a seasoned soy protein-containing dough. The seasoned soy protein-containing dough obtained at this point was subjected to the loss tangent measurement described below.

(3) Divided weighing of dough The seasoned soy protein-containing dough obtained in (2) above is measured using a meat chopper (trade name “MEAT CHOPPER MS-12B”, manufactured by Nantsune Co., Ltd.) at room temperature and 150 rpm. It was minced under certain conditions.
Next, the dough was divided using a tabletop wrapping machine (trade name “Desktop wrapping machine CN001”, manufactured by Rheon Automatic Machine Co., Ltd.), and each dough was divided into 10 g chunks.

(4) Molding and drying the dough After each dough is made uniform in thickness with a roller, it is molded into an oval shape (approximately 50 mm long x 20 mm wide x 8 mm thick), dried at 90 ° C for 120 minutes, and dried soybeans. A protein-containing food was obtained (Examples 1 to 7, Comparative Example 1). The obtained soybean protein-containing food was subjected to the measurement of stress variation, which will be described later.

<Production of soy protein-containing dough and soy protein-containing food-2>
A soy protein-containing dough and a soy protein-containing food product obtained from the dough were prepared according to a conventional method. Specifically, with reference to the method described in "Example 1" of JP-A-62-74246, a soy protein-containing dough and a soy protein-containing food were produced by the following method.

(1) Puffing of soy protein 80 parts of isolated soy protein, 15 parts of cornstarch, and 5 parts of powdered oil (40% oil) were mixed, and the resulting mixture was charged from the feeding port of a twin-screw extruder. At the same time, water was supplied by a metering pump so that the water content of all raw materials reached 40%, to obtain a soy protein-containing dough. The fabric of this example having the above composition is referred to as "dough D".
Then, pressurization and heat treatment were performed at an extruder screw speed of 160 rpm, a tip barrel temperature of 146° C., and a pressure of 28 kg/cm ² immediately before the die to obtain an expanded product.
Ten times the amount of water was added to the resulting puffed product, and the mixture was heated to 75° C. with stirring and continued stirring for 45 minutes. After stirring, dehydration was performed using a centrifuge to obtain fibrous soybean protein with a water content of 85%.

(2) Mixing of seasoning liquid To the fibrous soy protein obtained in (1) above, 9 parts of rapeseed hydrogenated oil and 9 parts of sorbit are added, and further seasoning liquid (salt, spice, beef extract, beef flavor, gum) natural pigment) was added and blended into a paste in a Kenwood mixer to obtain a seasoned soy protein-containing dough.
The seasoning liquid of this example having the above composition is referred to as "seasoning liquid g". Also, the seasoned soy protein-containing dough obtained at this point was subjected to measurement of loss tangent, which will be described later.

(3) Forming and drying the dough The dough obtained in (2) above is stretched on an aluminum plate that has been thinly coated with a release agent in advance, and formed into an oval shape (approximately 50 mm long x 20 mm wide x 8 mm thick). Then, it was dried in a dry heat dryer at 60° C. until the water content reached 17% to obtain a soy protein-containing food (Comparative Example 2). The obtained soybean protein-containing food was subjected to the measurement of stress variation, which will be described later.

<Preparation of commercially available soy protein-containing food>
As a reference example, a commercially available soy protein-containing food (jerky-like food) was prepared.
Although the specific manufacturing method of this food is unknown, it has been confirmed that soybean protein is the main ingredient, seasoning liquid (spices, etc.) is included, and meat is not included.

<Analysis of soy protein-containing dough and soy protein-containing food>
The loss tangent (tan δ) of each soy protein-containing dough obtained in the above examples, comparative examples, and reference examples, and the variation in stress in each soy protein-containing food were measured by the following methods.

(1) Measurement of loss tangent of soy protein-containing dough The seasoned soy protein-containing dough obtained in each example was mixed and stirred with a tabletop cake mixer using a beater (stirring time: 60 seconds, stirring rotation: 4 .5 scale), and then stretched to a thickness of 5 mm.
Each fabric was then measured for the loss tangent (tan δ) at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate. Loss tangent represents the dynamic viscoelasticity of the fabric.

(2) Measurement of variation in stress in soy protein-containing food A 10 mm lattice was set so that the center of the maximum inner diameter (long side) on the surface of each soy protein-containing food was included as one of its vertices.
Specifically, since each food is oval (approximately 50 mm long, approximately 20 mm wide, and approximately 8 mm thick), each vertex is set as shown in FIG.
The stress at each vertex of the lattice was measured using a maximum stress measuring machine (trade name “RHEONER II CREEP METER RE2-33005B” manufactured by Yamaden Co., Ltd.) under the following conditions.
An average value was calculated from the measured values of stress at each vertex, and "average value ± standard deviation" was specified for the stress.

[Stress measurement conditions]
φ3mm cylinder plunger 90% compression 200N load cell 1mm/s

(3) Results The results of the above analysis are shown in Table 8, "loss tangent" and "stress", respectively.

All seasoned soy protein-containing doughs with a loss tangent of 0.28 or less had uniform hardness and could be molded appropriately.
In contrast, doughs with a loss tangent greater than 0.28 had excessive fluidity and were difficult to mold. Therefore, no stress analysis was performed on these doughs, as no soy protein-containing foods could be made.

All of the soy protein-containing foods with a standard deviation of measured stress values of 1.0×10 ⁶ Pa or less had a uniform texture when eaten.
On the other hand, the soy protein-containing food with the standard deviation of the measured stress value exceeding 1.0 × 10 ⁶ Pa does not have a constant texture when eaten, and has a mixture of hard and soft textures. rice field.

In each example, the difference in the composition of the seasoning liquid had little effect on the uniformity of the texture.
In addition, the soy protein-containing food of each example not only had a uniform texture, but also had little unevenness in taste.

Claims (4)

The loss tangent specified by the following (condition 1) is 0.25 or more and 0.28 or less,
Dough containing soy protein.
(Condition 1)
Determine the loss tangent at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate. The standard deviation of the measured values of stress specified by the following (condition 2) is 1.0 × 10 ⁶ Pa or less,
Foods containing soy protein.
(Condition 2)
The stress at each vertex of a 10 mm grid set to include the center of the maximum inner diameter on the same surface of the food as one of the vertices, using a φ3 mm cylindrical plunger, 90% compression and 1 mm / s. Measure and determine the standard deviation of the stress measurements. Including a dough making step of obtaining a soy protein-containing dough by cutting and mixing soy protein and a medium,
In the soy protein-containing dough, the loss tangent specified by the following (condition 1) is 0.25 or more and 0.28 or less,
A method for producing a soy protein-containing dough.
(Condition 1)
Determine the loss tangent at 0.01% strain in a strain dependent measurement at 25° C. and 1 Hz using a 25 mm diameter parallel plate. A dough preparation step of obtaining a soy protein-containing dough by cutting and mixing soy protein and a medium;
a food preparation step of obtaining a soy protein-containing food by processing the soy protein-containing dough;
including
In the soy protein-containing food, the standard deviation of the measured values of stress specified in the following (Condition 2) is 1.0 × 10 ⁶ Pa or less,
A method for producing a soy protein-containing food.
(Condition 2)
The stress at each vertex of a 10 mm grid set to include the center of the maximum inner diameter on the same surface of the food as one of the vertices, using a φ3 mm cylindrical plunger, 90% compression and 1 mm / s. Measure and determine the standard deviation of the stress measurements.

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