JPH0155864B2 - - Google Patents
Info
- Publication number
- JPH0155864B2 JPH0155864B2 JP60160749A JP16074985A JPH0155864B2 JP H0155864 B2 JPH0155864 B2 JP H0155864B2 JP 60160749 A JP60160749 A JP 60160749A JP 16074985 A JP16074985 A JP 16074985A JP H0155864 B2 JPH0155864 B2 JP H0155864B2
- Authority
- JP
- Japan
- Prior art keywords
- layered structure
- animal
- food
- producing
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013601 eggs Nutrition 0.000 claims description 21
- 235000013305 food Nutrition 0.000 claims description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 241001465754 Metazoa Species 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 3
- 235000021120 animal protein Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 244000017020 Ipomoea batatas Species 0.000 claims 1
- 235000002678 Ipomoea batatas Nutrition 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 229940100445 wheat starch Drugs 0.000 claims 1
- 241000238366 Cephalopoda Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 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 group 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、食感、風味の優れた属状構造を有
する動物性、植物性たん白質配合食品の製造方法
に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a food containing animal and vegetable proteins having a genus structure and excellent texture and flavor.
（従来の技術）
大豆たん白単独あるいは、でん粉類の配合によ
り、肉様の組織をもつ食品の製造法は公知の事実
であるが、組織化が至難とされている動物たん白
の鶏卵と大豆たん白類のようなたん白どうしの配
合による組織化はほとんど知られていない。(Prior art) It is a known fact that food products with a meat-like structure can be produced by using soybean protein alone or by adding starches, but animal proteins such as chicken eggs and soybeans, which are considered to be extremely difficult to form into a structure, are well known. Little is known about the organization of proteins by combining them, such as proteins.
（発明が解決しようとする問題点）
従来の方法による大豆たん白質を主原料とした
畜肉様の組織化製品は、比較的柔らかな食品が得
られるが、スルメのような堅さのあるものが得ら
れない。(Problems to be solved by the invention) The meat-like tissueized products made from soybean protein as the main raw material produced by conventional methods produce relatively soft foods, but it is difficult to produce products with the consistency of dried squid. I can't get it.
したがつて、本発明では、歯ごたえがスルメの
ような適当な堅さを持ち、繊維性を持つた多層構
造の食品を製造する方法を提供するものである。 Therefore, the present invention provides a method for producing a multilayered food product that has a texture similar to dried squid and has a suitable firmness and fibrous properties.
（問題点を解決するための手段）
この発明は、前述の目的のため、鶏卵のエクス
トルーダーによる処理法を検討した結果、鶏卵類
に植物性たん白類およびでん粉類を適量添加し
て、適当な温度で処理することにより、スルメに
似たような独特の食感や風味を有する新素材品が
得られることがわかつた。(Means for Solving the Problems) For the above-mentioned purpose, the present invention, as a result of studying a method for processing chicken eggs using an extruder, has been developed by adding appropriate amounts of vegetable proteins and starches to chicken eggs. It was found that by processing the raw material at a certain temperature, a new material with a unique texture and flavor similar to dried squid can be obtained.
ここで用いる原材料のうち、鶏卵は生全卵、乾
燥全卵、生卵白、乾燥卵白、生卵黄および乾燥卵
黄である。これらの鶏卵はいずれも大豆たん白の
配合により組織化は可能であるが、生卵類より乾
燥卵類の方が操作上都合が良く、卵白と卵黄との
間には操作上の差はなく、油脂の含量は、無関係
であるが、風味上は卵黄より卵白の方が優れてい
る。 Among the raw materials used here, chicken eggs include raw whole eggs, dried whole eggs, raw egg whites, dried egg whites, raw egg yolks, and dried egg yolks. Although it is possible to organize all of these chicken eggs by incorporating soy protein, dry eggs are more convenient to use than raw eggs, and there is no difference in operation between egg whites and egg yolks. Although the content of oil and fat is irrelevant, egg whites are superior to egg yolks in terms of flavor.
でん粉類の添加は特許請求の範囲に示すように
乾物基準に対して30％を限度としているが、30％
以上になると粘稠化し組織化しなくなる。 The addition of starch is limited to 30% of the dry matter standard as shown in the claims, but 30%
If it exceeds this level, it becomes viscous and becomes unorganized.
用いる二軸エクストルーダーは搬送性、混練性
が高い二軸エクストルーダーであれば、この発明
の目的を達成でき、市販されているいづれのもの
も使用できるが、たとえば幸和工業製KEI−４−
５−25の二軸型エクストルーダーを用いることが
好ましい。 The purpose of the present invention can be achieved as long as the twin-screw extruder used has high conveyance and kneading properties, and any commercially available two-screw extruder can be used, but for example, Kowa Kogyo's KEI-4-
It is preferable to use a 5-25 twin screw extruder.
二軸型エクストルーダーの構造は図面に示すよ
うにバレル１の一方にフイーダー２を、他方にダ
イ３を設けると共に、バレル１内にはスクリユー
４を設け、ダイ３の周囲には加熱装置５を設けた
もので温度、スクリユー回転、フイード、注入ポ
ンプはそれぞれ制御装置により制御されるよう構
成されている。 As shown in the drawing, the structure of the biaxial extruder is that a feeder 2 is provided on one side of a barrel 1 and a die 3 is provided on the other side, a screw 4 is provided inside the barrel 1, and a heating device 5 is provided around the die 3. The temperature, screw rotation, feed, and injection pump are each controlled by a control device.
その作動方法を説明すると、原料は定量供給装
置でフイーダーに供給し、スクリユーによりダイ
方向に送られ、途中に注入ポンプにより水を定量
供給しつつ、ダイより層状食品となつて押出され
る。エクストルーダーのバレル温度はスクリユー
の形状の組合せ、スクリユーの長さ、滞留時間な
どよつて幅があるが、130℃以上で組織化を始め、
200℃以上では焦げつきを生ずる。 To explain how it works, raw materials are supplied to the feeder using a quantitative feeder, sent to the die by a screw, and then extruded from the die in the form of a layered food, while water is supplied in a fixed amount by an injection pump along the way. The extruder barrel temperature varies depending on the combination of screw shapes, screw length, residence time, etc., but it starts to organize at 130℃ or higher.
Burning occurs at temperatures above 200℃.
滞留時間が30秒ないし60秒間では150℃ないし
180℃が至適温度である。 If the residence time is 30 seconds to 60 seconds, it will not exceed 150℃.
The optimum temperature is 180℃.
ダイ直前の圧力も５Kg／cm2ないし100Kg／cm2と
幅が大きいが、至適圧力は10Kg／cm2から50Kg／cm2
程度である。これらの圧力により押し出された製
品は、必要により乾燥切断冷却して、好ましい形
に成型される。 The pressure just before the die also varies widely, from 5Kg/ cm2 to 100Kg/ cm2 , but the optimum pressure is 10Kg/ cm2 to 50Kg/ cm2.
That's about it. The product extruded under these pressures is dried, cut and cooled if necessary, and molded into a desired shape.
尚、層状構造とはスルメや干だらに見られるよ
うな層状組織を有し、スルメや干だらより膨化し
たものである。この層状組織はさらに細かい繊維
状となつている構造を意味している。 Note that the layered structure has a layered structure similar to that seen in dried squid and dried dried fish, and is more swollen than dried dried squid and dried dried fish. This layered structure means a structure made up of finer fibers.
実施例 １
乾燥卵白５部に脱脂大豆３部を別々に定量供給
し、水分が40％になるように注入ポンプより加水
した。Example 1 3 parts of defatted soybeans were separately and fixedly supplied to 5 parts of dried egg whites, and water was added using an injection pump so that the moisture content was 40%.
バレルの加熱装置により、加熱温度は160℃と
し、先端にリバーススクリユーを設置したスクリ
ユーで回転数を250r.p.mにした。この時のダイ直
前の圧力は、40Kg／cm2であつた。 The heating temperature was set to 160°C using a barrel heating device, and the rotation speed was set to 250 rpm using a screw with a reverse screw installed at the tip. The pressure immediately before the die at this time was 40 Kg/cm 2 .
この条件下で得られた製品を15cm程度に切断し
たものは、層状構造をなしていた。 The product obtained under these conditions, cut into pieces of about 15 cm, had a layered structure.
これを熱湯に約５分間浸漬してスルメエキスの
入つた調味液に浸漬し、乾燥すると、スルメの食
感風味に酷似していた。 When this was immersed in boiling water for about 5 minutes, immersed in a seasoning liquid containing dried squid extract, and dried, it had a texture and flavor that closely resembled that of dried squid.
実施例 ２
液全卵４部、脱脂大豆４部、コーンスターチ１
部の原材量を定量供給した。Example 2 4 parts liquid whole egg, 4 parts defatted soybean, 1 part corn starch
Supplied a fixed amount of raw materials for the department.
液全卵は、注入ポンプより、また、脱脂大豆と
コーンスターチはテーブルフイーダーより供給し
た。 Liquid whole eggs were supplied from an injection pump, and defatted soybeans and cornstarch were supplied from a table feeder.
バレルの加熱温度は180℃とし、リバーススク
リユーを先端部に設置したスクリユーを使用し、
スクリユー回転は、200r.p.mとした。この時ダイ
直前の圧力は30Kg／cm2であつた。 The heating temperature of the barrel was 180℃, and a screw with a reverse screw installed at the tip was used.
The screw rotation was set to 200 rpm. At this time, the pressure just before the die was 30 Kg/cm 2 .
この状態下の製品は、大豆の青臭いにおいのし
ない層状構造食品であつた。 The product under this condition was a layered structure food without the grassy odor of soybeans.
（発明の効果）
この発明によると、比較的高価なスルメに酷似
した食感風味を有する食品を、卵、脱脂大豆及び
コーンスターチ等の原材料より安価に製造でき
る。また、従来の卵調理加工品の新規な利用方法
である。また、卵単独ではエクストルーダーでは
成型できなかつたが、豆類、でんぷん類の混合で
成型可能となつた。また、豆類は、単独でエクス
トルーダーで組織化できるが、卵の効果により食
感のある製品が得られる。(Effects of the Invention) According to the present invention, a food having a texture and flavor very similar to relatively expensive dried squid can be produced at a lower cost than raw materials such as eggs, defatted soybeans, and cornstarch. It is also a new method of using conventional egg cooked products. Also, although it was not possible to mold eggs alone using an extruder, it became possible to mold them by mixing beans and starches. In addition, legumes can be organized by themselves using an extruder, but the effect of the egg provides a textured product.
第１図はこの発明に使用する二軸エクストルー
ダーの説明図である。
１……バレル、２……フイーダー、３……ダ
イ、４……スクリユー、５……加熱装置、６……
注入ポンプ。
FIG. 1 is an explanatory diagram of a two-screw extruder used in the present invention. 1... Barrel, 2... Feeder, 3... Die, 4... Screw, 5... Heating device, 6...
Infusion pump.
Claims (1)
を配合した原材料およびこの原材料にでんぷんを
配合したものに水を添加しながら、二軸エクスト
ルーダーでバレル温度を130ないし200℃にして、
加熱加圧処理することを特徴とする層状構造を有
する動物性、植物性たん白質配合食品の製造方
法。 ２ 鶏卵類を生全卵、乾燥全卵、生卵白、乾燥卵
白、生卵黄および乾燥卵黄とする特許請求の範囲
第１項記載の層状構造を有する動物性、植物性た
ん白質配合食品の製造方法。 ３ 植物性たん白質類を大豆、脱脂大豆、分離大
豆たん白およびアルコール洗浄法で得られる濃縮
大豆たん白とし、鶏卵類の乾物基準に対して、植
物性たん白質類の乾物基準で10ないし300％の割
合で配合する特許請求の範囲第１項記載の層状構
造を有する動物性、植物性たん白質配合食品の製
造方法。 ４ でんぷん類を馬鈴薯でん粉、とうもろこしで
ん粉、甘薯でん粉、小麦でん粉、小麦粉とし、鶏
卵類と植物性たん白類配合物の乾物基準で１ない
し30％を添加する特許請求の範囲第１項の層状構
造を有する動物性、植物性たん白質配合食品の製
造方法。 ５ 原料の乾燥物基準に対し、含有水分を含め
て、50ないし120％に相当するようになる水を添
加することを特徴とする特許請求の範囲第１項に
記載の層状構造を有する動物性、植物性たん白質
配合食品の製造方法。[Scope of Claims] 1. While adding water to a raw material made by blending animal protein chicken eggs with vegetable proteins and starch blended with this raw material, the barrel temperature is raised to 130 or higher using a twin-screw extruder. At 200℃,
A method for producing a food containing animal and vegetable proteins having a layered structure, which is characterized by subjecting the food to heat and pressure treatment. 2. A method for producing an animal/vegetable protein-containing food having a layered structure as set forth in claim 1, in which chicken eggs are raw whole eggs, dried whole eggs, raw egg whites, dried egg whites, raw egg yolks, and dried egg yolks. . 3. Vegetable proteins are soybeans, defatted soybeans, isolated soybean proteins, and concentrated soybean proteins obtained by alcohol washing, and the dry matter standards for vegetable proteins are 10 to 300% compared to the dry matter standards for chicken eggs. %. A method for producing a food containing animal and vegetable proteins having a layered structure according to claim 1. 4. The layered structure according to claim 1, in which the starch is potato starch, corn starch, sweet potato starch, wheat starch, or wheat flour, and 1 to 30% on a dry matter basis of a combination of chicken eggs and vegetable protein is added. A method for producing a food containing animal and vegetable proteins. 5. An animal product having a layered structure according to claim 1, characterized in that water is added to account for 50 to 120% of the dry basis of the raw material, including water content. , a method for producing a vegetable protein-containing food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60160749A JPS6222555A (en) | 1985-07-20 | 1985-07-20 | Production of food, containing animal or vegetable protein incorporated therein and having layer structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60160749A JPS6222555A (en) | 1985-07-20 | 1985-07-20 | Production of food, containing animal or vegetable protein incorporated therein and having layer structure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6222555A JPS6222555A (en) | 1987-01-30 |
| JPH0155864B2 true JPH0155864B2 (en) | 1989-11-28 |
Family
ID=15721624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60160749A Granted JPS6222555A (en) | 1985-07-20 | 1985-07-20 | Production of food, containing animal or vegetable protein incorporated therein and having layer structure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6222555A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6368057A (en) * | 1986-09-09 | 1988-03-26 | Ajikan:Kk | Production of food, made from eggs as main raw material and having fibrous structure |
| US6592928B2 (en) | 2000-11-15 | 2003-07-15 | Nestec S.A. | Festooned laminated candy and methods for making same |
| US6616963B1 (en) | 2000-11-15 | 2003-09-09 | Nestec S.A. | Laminated candy products made by an extrusion process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3623885A (en) * | 1968-12-13 | 1971-11-30 | Archer Daniels Midland Co | Extrusion of proteinaceous materials |
| JPS60227667A (en) * | 1984-04-25 | 1985-11-12 | Kowa Kogyo:Kk | Production of beltlike expanded food |
| JPS61224968A (en) * | 1985-03-29 | 1986-10-06 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | Continuous cooking of egg |
-
1985
- 1985-07-20 JP JP60160749A patent/JPS6222555A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3623885A (en) * | 1968-12-13 | 1971-11-30 | Archer Daniels Midland Co | Extrusion of proteinaceous materials |
| JPS60227667A (en) * | 1984-04-25 | 1985-11-12 | Kowa Kogyo:Kk | Production of beltlike expanded food |
| JPS61224968A (en) * | 1985-03-29 | 1986-10-06 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | Continuous cooking of egg |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6222555A (en) | 1987-01-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |