JP7290297B1 - Method for producing vegetable protein food - Google Patents

Abstract

Kind Code: A1 A technology capable of producing a vegetable protein food whose main raw material is soybeans that have not been oil-extracted is provided. SOLUTION: Unpressed soybeans that have not been oil-pressed are immersed in a liquid for a predetermined period of time, and the immersed unpressed soybeans as a main raw material are put into an extruder, heated and kneaded, and extruded. [Selection drawing] Fig. 2

Description

This embodiment relates to a method for producing a vegetable protein food using an extruder.

BACKGROUND ART Conventionally, protein foods composed of vegetable proteins have been produced as substitutes for animal proteins. Such vegetable protein foods are widely produced by using soybean powder or the like containing vegetable protein as a main ingredient and kneading them under high heat and pressure using an extruder. ing. According to this method, it is possible to realize a meat-like texture with a fibrous texture, and it can be used for various purposes.

As a technique of this kind, a processing method disclosed in Patent Document 1 below is known. In this processing method, the raw materials are kneaded together with water using an extruder under pressure and heat, extruded in the circumferential direction from the tip die, and then cut in parallel to the extrusion direction. It is characterized by According to this method, a food material having an excellent fibrous structure can be obtained.

JP-A-61-108338

The problem to be solved by the present invention is to provide a technology capable of producing a vegetable protein food mainly made from unextracted soybeans.

In order to solve the above-described problems, one aspect of the present invention is to immerse unpressed oil soybeans that have not been oil-pressed in a liquid for a predetermined period of time, and put the immersed unpressed soybeans as a main raw material into an extruder. It is characterized by heating and kneading at the same time as extruding, and cooling the input material extruded from the extruder.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a vegetable protein food mainly composed of soybeans that have not been oil-extracted.

It is a longitudinal section showing typically composition of an extruder concerning an embodiment. It is a flow chart which shows a manufacturing method of vegetable protein foods concerning an embodiment.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the present specification and drawings, constituent elements having substantially the same functional configuration are denoted by the same reference numerals, thereby omitting redundant description.

In the method for producing a vegetable protein food according to the present embodiment, unextracted soybeans (hereinafter referred to as unextracted oil soybeans) are used as the main raw material, and this is kneaded under heat and pressure using an extruder. A meat-like vegetable protein food having a fibrous texture, so-called soybean meat, is obtained by extrusion molding.

FIG. 1 is a longitudinal sectional view schematically showing an extruder used in the manufacturing method according to this embodiment. Note that FIG. 1 is a vertical cross-sectional view seen from a side orthogonal to the extrusion direction of the extruder 1 (extending direction of the screw 40).

The extruder 1 in this embodiment has a hollow cylinder (barrel) 30 with a hopper 20 provided in the upper part on the upstream side, and is of a twin-screw type having a pair of screws 40 inside the cylinder 30 . Since FIG. 1 shows a cross-sectional view of the extruder 1 viewed from the side, only one of the pair of screws 40 is shown. Spiral blades are formed on the outer peripheral surface of each of the pair of screws 40. By rotating the pair of screws 40, the mixture of the main raw material charged into the hopper 20 and the water injected into the cylinder 30 is mixed. is heated and kneaded in the cylinder 30 and conveyed from upstream to downstream. A uniaxial extruder may be used instead of the biaxial extruder, but in order to obtain a fibrous structure from the main raw material, a biaxial extruder that can strongly organize by high shearing force is required. is preferably used.

The cylinder 30 has a first cylinder block 310, a second cylinder block 320, a third cylinder block 330, and a fourth cylinder block 340 in series from upstream to downstream. The temperature can be adjusted by a heater. A cylinder block provided with the hopper 20 is connected to the upstream side of the first cylinder block 310, and it is preferable that the temperature of the cylinder block is also adjustable. Note that the cylinder block is not subjected to heating temperature adjustment in this embodiment. However, since the temperature of the first cylinder block 310 is transmitted, the temperature rises to a temperature close to the temperature of the first cylinder block 310 to some extent.

The first cylinder block 310 is provided with an injection hole 311 into which water can be injected as a raw material, so that water can be injected appropriately according to the raw material input to the hopper 20 . An adapter 50 is provided downstream of the fourth cylinder block 340 . The adapter 50 is a connecting member that connects the cooling die 60 and the cylinder 30, which will be described later. A discharge port 510 is provided for discharging the kneaded material, which is a mixed mixture, to the cooling die 60 .

The cooling die 60 is a hollow member in which a flat space is defined inside, and the space communicates with the discharge port 510 to receive the kneaded material that is heated and kneaded and extruded by the screw 40, and the discharge port It is discharged from 610 to the outside. The cooling die 60 is formed with a channel into which a cooling medium can flow from a pump (not shown), and the channel is provided so as to be close to the internal space of the cooling die 60 . The kneaded material in the cooling die 60 extruded from the adapter 50 is cooled by exchanging heat with the cooling medium in the flow path. In this embodiment, water is used as the cooling medium.

Next, the method for producing the vegetable protein food according to this embodiment will be described in detail. FIG. 2 is a flow chart showing the method for producing a vegetable protein food according to this embodiment. As shown in FIG. 2, in the method for producing a vegetable protein food according to the present embodiment, first, prior to charging the mixture containing the main raw material into the extruder 1, the main raw material is immersed (S101 ).

In this embodiment, as described above, unpressed soybeans are used as the main raw material. The immersion treatment is a treatment of immersing the unexpressed oil soybeans in an immersion liquid, preferably water. Specifically, water is stored in a first container having an appropriate depth, and unpressed oil soybeans are stored in a second container with good water drainage such as a sack that can be accommodated in the first container. is immersed in the first container. By the immersion treatment, the immersion coefficient i (=weight after immersion/weight before immersion) of the unexpressed soybeans after immersion is preferably 2.5 or less, more preferably 2.0 or less, and about 1.5. is particularly preferred. By setting the immersion coefficient i within the above numerical range, it is possible to obtain a very good quality meat-like vegetable protein food.

As the unpressed soybeans, it is preferable to use dried soybeans that can efficiently absorb moisture. The moisture content of the dried ground split soybeans before soaking treatment is preferably 9 to 16% by weight, more preferably 10 to 14% by weight, and particularly preferably 11 to 13% by weight. The grain size of the dried ground soybean is preferably 1 to 7 mm, more preferably 2 to 6 mm, and particularly preferably 2 to 5 mm. In addition, it is not limited to dried ground soybeans, and whole soybeans may be used as the main raw material.

To obtain a good immersion coefficient i, the temperature of the immersion liquid and the immersion time should be adjusted. For example, when using dried ground soybeans as unpressed soybeans, the temperature of the soaking liquid is preferably 3 to 50°C, more preferably 5 to 20°C, and particularly preferably 10 to 15°C. . The immersion time is preferably 5 to 60 minutes, more preferably 5 to 30 minutes, and particularly preferably 5 to 15 minutes.

After the soaking treatment, defatted soybean flour and rice flour are mixed with soybeans (hereinafter referred to as soaked soybeans) that have been drained to remove excess soaking liquid by removing the second container from the first container. (S102). For mixing, it is preferable to use a well-dried container, put the soaked soybeans, the defatted soybean flour and the rice flour into the container, and stir until they become uniform. Prior to mixing, the soaked soybeans that have been drained of water may be stored at room temperature, but long-term storage of half a day or more is avoided, and soaking is preferably performed immediately before mixing.

In the present embodiment, unpressed soybeans are used as the main raw material. That is, the soaked soybeans are contained in the mixture in an amount exceeding at least 50% by weight based on the total weight of the soaked soybeans and the defatted soybean flour. In particular, soaked soybeans are preferably included in the mixture at 60% by weight. Also, the rice flour is preferably contained in an amount of about 10% by weight based on the total weight of the soaked soybeans and the defatted soybean flour. For example, in a mixture containing 70% by weight of soaked soybeans as the main raw material, the weight ratio of soaked soybeans and defatted soybean flour is 7:3, but the mixing ratio (weight ratio) of soaked soybeans, defatted soybean flour and rice flour is 64: 27:9.

It should be noted that it is possible to produce a meat-like vegetable protein food without including rice flour in the mixture. However, by including rice flour, it is possible to further improve the texture. This is presumably because the rice flour absorbs water during the step of temporarily soaking the produced vegetable protein food in room temperature water or hot water. Therefore, wheat flour, brown rice flour, or the like may be used instead of rice flour.

After mixing, the extruder 1 is started and the operating conditions are set (S103). The operating conditions to be set include the number of rotations of the pair of screws 40 that determine the amount of mixture to be delivered, the temperature of the cylinder 30, the temperature of the adapter 50 The temperature, the amount of cooling water supplied to the cooling die 60, and the temperature of the cooling water can be mentioned.

The number of revolutions of the pair of screws 40 is preferably set in the range of 120 to 180 revolutions per minute, more preferably 150 revolutions per minute.

As described above, the cylinder 30 is divided into four blocks so that the temperature can be set individually, and it is preferable to set the temperature so that the temperature increases from upstream to downstream. Specifically, the first cylinder block 310 is preferably set within a temperature range of 40.degree. C. to 80.degree. C., and more preferably set to 60.degree. The temperature of the second cylinder block 320 is preferably set within a temperature range of 60.degree. C. to 120.degree. C., more preferably 90.degree. The temperature of the third cylinder block 330 is preferably set within a temperature range of 120.degree. C. to 180.degree. C., more preferably 145.degree. The temperature of the fourth cylinder block 340 is preferably set within a temperature range of 140.degree. C. to 180.degree. C., more preferably 165.degree.

The adapter 50 is preferably set to a temperature range of 80° C. to 120° C. However, when the fourth cylinder block 340 is in a temperature range of 140° C. to 180° C., the adapter 50 should not be heated (heater OFF). . This is because the transfer of heat from the fourth cylinder block 340 keeps the adapter 50 within a preferable temperature range.

The amount of cooling water supplied to the cooling die 60 is preferably set to 2 to 8 liters per minute, more preferably 3 to 5 liters per minute. Also, the temperature of the cooling water is preferably set to 5°C to 40°C, and more preferably set to 5°C to 25°C.

After setting the operating conditions, each block of the cylinder 30 is heated to the temperature set in step S103 by a heater (not shown), and in a state in which the pair of screws 40 are driven to rotate, the mixture (inserted material) mixed in step S102 is It is thrown into the hopper 20 (S104). At this time, the amount of the mixture supplied is preferably 120 g to 400 g/min, more preferably 200 g to 400 g/min, and particularly preferably 230 g to 390 g/min. In addition, the supply amount of the injection water (raw material water) injected from the hopper 20 or the injection hole 311 is preferably 5 to 20% by weight, more preferably 5 to 15% by weight, based on the weight of the mixture supplied. 5 to 10% by weight is particularly preferred.

After the introduction, the mixture is heated, kneaded and cooled by the extruder 1 (S105), and a plate-like vegetable protein food product is discharged from the discharge port 610 (S106), and the manufacturing method is completed. Processing by the extruder 1 will be briefly described. The mixture charged into the hopper 20 is kneaded under heat and pressure by rotating the screw 40 inside the cylinder 30, that is, under high temperature and pressure. This kneading applies high shear forces to the mixture. The kneaded material conveyed and kneaded from upstream to downstream (from the right side to the left side in FIG. 1) according to the rotation of the screw 40 is conveyed from the cylinder 30 to the adapter 50 and flows into the cooling die 60 from the discharge port 510 thereof. , is cooled by the cooling die 60 and then discharged from the outlet 610 thereof. It is preferable that the plate-shaped vegetable protein food thus obtained is appropriately cut and immersed in normal temperature water or hot water so as to appropriately absorb moisture.

According to the present embodiment described above, it is possible to produce a meat-like vegetable protein food having a fibrous structure even when using unpressed soybeans as the main raw material. In particular, when the immersion treatment is not performed, if a general extruder treatment is performed using unpressed soybeans as the main raw material, the kneaded material in a molten state will blow out together with steam when the kneaded material is extruded, resulting in fiberization. A meat-like vegetable protein food cannot be obtained without On the other hand, by performing the immersion treatment, it becomes possible to promote fibrosis, making it possible to obtain a meat-like vegetable protein food. Furthermore, by incorporating the cooling process of the kneaded product by the cooling die 60, swelling of the kneaded product discharged by cooling is suppressed, and a good vegetable protein food having a dense and excellent directional structure is produced. Obtainable.

The invention may be embodied in various other forms without departing from its spirit or essential characteristics. Therefore, each above-mentioned embodiment is only an illustration in every respect, and should not be interpreted restrictively. The scope of the present invention is indicated by the claims and is not restricted by the text of the specification. Furthermore, all modifications, various improvements, substitutions and modifications that fall within the equivalent scope of claims are within the scope of the present invention.

1 extruder 60 cooling die

Claims (7)

immersing unpressed soybeans in a liquid at 3°C or higher and lower than 30°C for 5 minutes or longer and 60 minutes or shorter ;
The immersed input mainly composed of the unextracted soybeans is charged into an extruder, heated and kneaded, and extruded,
The soaked soybeans have a soaking coefficient of 2.5 or less calculated by dividing the weight after soaking by the weight before soaking.
A method for producing a vegetable protein food, characterized by: The method for producing a vegetable protein food according to claim 1, wherein the unpressed soybeans before soaking are dried soybeans. 2. The method of claim 1, wherein the input material comprises the soaked uncooked soybeans and defatted soybean flour. 4. The method for producing a vegetable protein food according to claim 3 , wherein said input further contains rice flour. 2. The method for producing a vegetable protein food according to claim 1, wherein the immersed unpressed soybeans are contained in the input material in an amount of 60% by weight or more. 6. The method for producing a vegetable protein food product according to any one of claims 1 to 5 , wherein the heat-kneaded and extruded input material is cooled. Supplying a cooling medium to a cooling die provided on the discharge port side of the extruder, and cooling the input material by heat exchange between the cooling medium and the heat-kneaded and extruded material,
7. The cooling medium according to claim 6 , wherein the cooling medium is supplied to the cooling die in an amount of 2 liters or more and 8 liters or less per minute, and the temperature of the cooling medium is 5° C. or more and 40° C. or less. and a method for producing a vegetable protein food.

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