JPH0155863B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing meat-like foods, and more specifically, the present invention relates to a method for producing a meat-like food, and more specifically, a method for producing a meat-like food, in which edible oil and water are added to defatted soybean flour or soybean protein obtained by further processing the same, or whole soybeans, dehulled soybeans, or defatted soybeans. The raw material is soybean flour with water added, and a twin-screw extruder (Figure 1)
(Reference)).

In recent years, meat-like foods made from vegetable proteins have been attracting a great deal of attention as substitutes for meat for birds and animals. The reason for this is that it is less expensive than real meat, does not contain substances related to adult diseases such as cholesterol, and can be ingested as a highly nutritious protein. In particular, soybean protein has an excellent ability to form a structure, and a technique for forming a fibrous structure through pressure and heat treatment has been developed and is widely practiced.

However, compared to the meat of birds and animals, these meat-like foods are
The fact that it couldn't match it in terms of texture and flavor was frustrating.

The purpose of the present invention is to produce a meat-like food extremely similar to the meat of birds and animals using defatted soybean flour, soybean protein obtained by further processing it, whole soybeans, dehulled soybeans, or full-fat soybean flour as raw materials.

As a result of intensive research, the present inventors found that a certain amount of edible oil and water was added to defatted soybean flour or soybean protein obtained by further processing it, or a certain amount of whole soybean, dehulled soybean, or full-fat soybean flour was added. A meat-like food that is extremely similar to the meat of birds and animals can be obtained by using water-added raw materials as raw materials, extruding them with a twin-screw extruder, and then drying and crushing them as necessary. I found out.

The present invention has been completed based on the above knowledge, and the present invention is based on the knowledge that defatted soybean flour, soybean protein obtained by further processing the same, whole soybeans, dehulled soybeans, or full-fat soybean flour is normally submitted as is to the feed port of a twin-screw extruder. . At this time, edible oil and/or water is simultaneously supplied from the feed port or other locations. A pre-mixed mixture of soybean raw materials and edible oil or water may be supplied to the feed port, but pre-treatments such as mixing, humidity conditioning and preheating are not particularly necessary. Edible oil may be added in an amount of 5 to 50%, preferably 10 to 40% of the total raw materials. Water accounts for 13 to 50% of all raw materials.
%, preferably 20 to 40%. The temperature of the barrel of a twin-screw extruder is
The temperature is set at 110 to 300°C, preferably 130 to 280°C, and the amount of raw material supplied is adjusted so that the actual residence time in the heating barrel section is usually 10 to 180 seconds. The processed soybean product that comes out of the die of the twin-screw extruder is dried and crushed as necessary.

The method of the present invention uses a twin-screw extruder with good transportability to melt and mix fats and oils and soybean protein through pressure and heat treatment, organize and shape them to produce meat-like foods with excellent texture and flavor. It's something you get.

Usually, there are two-screw extruders with two screws, and single-screw extruders with one screw, but this single-screw extruder has poor conveyance compared to the two-screw extruder. In particular, high oil content, high moisture raw materials and granular raw materials cannot be constantly transported. On the other hand, a twin-screw extruder has extremely excellent conveyance properties and can sufficiently process even high oil content, high moisture content, and granular raw materials. Moreover, since the extruder itself has a mixing function, there is no need for pretreatment of mixing various raw materials in advance, and the raw materials can be individually supplied through a feed port or an injection port provided in a barrel or the like.

Taking advantage of these features of the twin-screw extruder, by processing raw materials containing oil and fat, it is possible to create a textured soybean protein that is soft and fibrous with the richness and flavor of oil and fat after rehydration. Furthermore, the product has a moderate shine and has a very meaty appearance. Furthermore, if the amount of fats and oils added is increased to a certain extent, it is possible to eat the dried food as a protein snack without rehydrating it. Textured soybean protein can also be flavored efficiently by dissolving lipophilic flavors and taste components into the added fats and oils. As mentioned above, the edible oil is added in an amount of 5 to 50% of the total raw materials. If the oil content in the total raw materials is less than 5%, almost no effect can be expected from the addition of fats and oils. Also, if it is more than 50%,
As the soybean protein becomes insufficiently organized, the soybean protein is no longer able to hold the fat and oil, and the so-called oil squeezing phenomenon occurs, in which the fat oozes out from the pores of the die.

The reason why water is added in the present invention is to sufficiently melt and structure the whitening material by pressure and heat treatment, and to cause it to swell with steam at the spout of the die. As mentioned above, water accounts for 13-50% of all raw materials.
Add so that If the water content in the total raw material is less than 13%, the raw material will be burnt and solidified into pellets without being melted and structured. On the other hand, if the amount is more than 50%, the solid content in the raw material becomes diluted and comes out as a dough without being sufficiently organized.

If the extruder barrel temperature is lower than 110°C, it becomes difficult to achieve complete organization even if the residence time in the heated barrel section is extended. Additionally, if the barrel temperature rises above 300°C, scorching will begin to occur instantly, and the extruder's steady operability will deteriorate.

The meat-like food obtained by the method of the present invention has oil and fat uniformly dispersed in the soybean protein structure, and has a very meaty texture, flavor, and appearance. It is generally said that the presence of fats and oils inhibits the organization of proteins, but in the present invention, which uses a twin-screw extruder, the organization of proteins is also extremely excellent. A fibrous structure with strong directionality is mainly obtained, and this is thought to be possible when the moisture content exceeds a certain level under the high temperature and pressure of a twin-screw extruder.

The moisture content of the processed product ejected from the die of the extruder is slightly lower than that of the raw material due to vapor dissipation during ejection, but it can be further dried if necessary. Further, the shape and size of the product can be changed depending on the shape and size of the die, but if necessary, further pulverization treatment is performed.

The method of the invention can be carried out continuously and without requiring large equipment or space.

Examples of the present invention are shown below.

Example 1 Defatted soybean flour (whitening content 56.0MFB%, moisture 7.2%)
At the same time, when 20 kg of raw material was put into the feed port of a twin-screw extruder (Crusot-Roire, France, model BC-45), the moisture content of the total raw material was 40%.
%, and water and soybean oil were separately supplied to the feed ports using metering pumps so that the oil content was 20%.
The barrel temperature was set at 170°C for extrusion. The shape of the die was circular, the number of holes was 1, the hole diameter was 5 mm, the screw rotation speed was 100 rpm, and the raw material supply rate was adjusted so that the actual residence time in the heating section was about 50 seconds. The processed soybean material that comes out continuously from the die is cut into appropriate lengths with a propeller cutter, crushed into 5 meshes (ASTM opening 4.00 mm) or less, and then heated at 70℃.
After drying with ventilation for 3 hours, it becomes ground meat-like meat-like food.
Obtained 28.2Kg. For 100 parts of this meat-like food, 300 parts of water
The texture of the soybean paste that had been rehydrated with the addition of soybeans had a soft texture, but it had a tear-like fibrous quality, had a rich texture of oil, and had almost no soybean odor. . When I made shumai using this rehydrated product as a substitute for ground meat, it was extremely delicious.

Example 2 Isolated soybean protein powder (protein content 90.2MFB%, water content
5.4%) is put into the feed port of the twin-screw extruder as it is, and at the same time, water and rapeseed oil are poured into separate feed ports on the feed port side of the barrel so that the moisture content in the total raw material is 35% and the oil content is 35%. It was supplied from the injection port with a metering pump. The temperature of the barrel is
Extrusion was performed at 220°C. The die shape at that time is 4mm in pitch and width.
With a 50mm slit, the screw rotation speed is
The raw material feed rate was adjusted to 200 rpm so that the actual residence time in the heating section was approximately 30 seconds. The processed soybean material that comes out continuously from the slit of the die is placed on a belt conveyor, cut into approximately 5 cm lengths, and then heated at 80℃.
Ventilation drying was carried out for 2 hours to obtain 102.3 kg of meat-like food in the form of small pieces. Water for 100 parts of this meat-like food
The meat that had been rehydrated with 250 parts had a strong fibrous texture and the flavor of oil and fat, and the meat that was cooked like regular meat and served with sauce was extremely delicious.

Example 3 30kg of whole soybeans (protein content: 37.5MFB%, water content: 9.2%, oil content: 20.7%) was put directly into the feed port of a twin-screw extruder, and at the same time, water was added so that the moisture content of all raw materials was 45%. It was supplied by a metering pump from the inlet on the feed port side of the barrel. The barrel temperature was set at 250°C for extrusion. The die shape at that time is circular,
The number of holes is 3 mm, the screw rotation speed is 180 rpm,
The feed rate of the raw material was adjusted so that the actual residence time in the heating section was about 60 seconds. The processed soybean material that comes out continuously from the die hole is cut into appropriate lengths using a propeller cutter and cut into 10 mesh pieces (ASTM opening 2.00 mm).
After pulverizing as follows, ventilation drying was performed at 60°C for 3 hours to obtain 26.8 kg of ground meat-like food. This meat-like food
The product that was rehydrated by adding 200 parts of water to 100 parts had a chewy meat-like texture, a richness of fat and oil, and almost no soy odor. When I made hamburgers using this rehydrated product as a substitute for ground meat, it was extremely delicious.

[Brief explanation of drawings]

Figure 1 shows the structure of a twin-screw extruder. 1...Feeder, 2...Raw material feed port, 3
...barrel, 4...screw, 5...heater, 6...die.

Claims (1)

[Claims] 1. Made from defatted soybean flour or soybean protein obtained by further processing it, to which edible oil and water are added, or from whole soybeans, dehulled soybeans, or full-fat soybean flour to which water is added, A method for producing a meat-like food, characterized by performing extrusion and extrusion using a twin-screw extruder. 2. The method for producing a meat-like food according to claim 1, characterized in that edible oil is added in an amount of 5 to 50% of the total raw materials. 3. The method for producing a meat-like food according to claim 1, characterized in that water is added to the total amount of 13 to 50% of the raw materials. 4 Adjust the temperature of the barrel of the twin-screw extruder.
The method for producing a meat-like food according to claim 1, characterized in that extrusion and cooking are carried out at a temperature of 110 to 300°C.