JPH0322951A - Vegetable dainty food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject food having meaty texture without taste or small of soybeans by passing bean-curd refuse and deodorized soybeans through a twin-screw extruder, providing texturized soybean proteins, seasoning the proteins and subjecting the seasoned proteins to smoking treatment. CONSTITUTION:The objective food obtained by mixing bean-curd refuse with deodorized soybeans, passing the obtained mixture through a twin-screw extruder to convert the raw material having diluted taste and small peculiar to soybeans into texturized soybean proteins and further subjecting the resultant proteins to seasoning and smoking treatment.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a plant-based delicacy food having a meat-like texture and a method for producing the same. [Prior Art] As is well known, during the production of tofu, the soybean meal remaining after soy milk is produced as a by-product, so-called okara, which contains unextracted proteins, fats, and carbohydrates. This type of okara contains more than 75% water in its undried state, and dehydrating it takes time and effort, so its uses are diverse, with the exception of animal feed and, to a lesser extent, cooking. The problem was that it could not be digitized. However, in recent years, a method has been developed for producing structured soybean protein, which forms sushi with a texture similar to that of chicken meat, by extruding such okara under high temperature and pressure. For example, a manufacturing method using a twin-screw extruder having an internal orifice structure and a cooling die at the outlet (Japanese Unexamined Patent Publications No. 61-152254, No. 61466374, No. 61-224940) Processed soybean protein is produced. This structured soy protein is made from okara and soybean flour, either alone or in combination, and the texture, texture, and flavor are adjusted to some extent by changing the moisture content and processing temperature, and adding or subtracting seasonings. It is manufactured. However, it is technically not easy to completely remove the taste and odor peculiar to soybeans from msa-formed soybean protein, and this limits the practical application of &llta-based foods. [Problems to be Solved by the Invention] As described above, in the conventional technology, there is a problem that structured soybean protein has a taste and odor peculiar to soybeans, which limits the range of its effective utilization. We can solve this! It was the subject of I. [Means for Solving the Problems] In order to solve the above problems, in this invention, the plant-based delicacy food is made from structured soybean protein that has been seasoned and smoked, and also contains okara and The deodorized soybeans were passed through a twin-screw extruder to form &tI-textured soybean protein, which was then seasoned and smoked to produce plant-based delicacies. (Function) According to the method for producing a plant-based delicacy food of the present invention, by mixing deodorized soybean with okara and passing it through a two-wheel extruder, the raw material diluted with the taste and odor peculiar to soybeans is transformed into a structured soybean protein. By further seasoning and smoking, the soybean taste and soybean odor can be removed to an undetectable level. (Example) The okara used in this invention is pressed during tofu production. Raw okara with a moisture content of 75% or more, which is the residue after soybean milk is separated by a machine, or dried okara with a low moisture content obtained by drying such okara is used.

In addition, the deodorized soybeans mixed in the okara mentioned above are raw soybeans, raw soybean flour, full-fat soybean flour, defatted soybean flour, etc. that have been deodorized by adding a specific enzyme or by steam treatment. It is. Enzymes that can be used for such deodorization include aldehyde dehydrogenase, which oxidizes aldehydes, which are the main component of soybean odor, and its coenzyme, nicotinia [doadenine dinucleotide (NA)].
Examples of common use include D). To deodorize by steam treatment, for example, the above-mentioned soybeans may be brought into contact with high-temperature steam of 130"C or higher for 2 to 3 seconds to scatter aldehyde-based compounds together with the steam. Raw materials consisting of soybeans and okara contain 80% by weight or less of raw okara based on the total weight of the raw materials.
If you mix and use dried okara in a range of 20% by weight or less,
It has been found that the soy taste and odor of organized soy protein is reduced. The two-wheeled extruder required for organizing such raw materials has two internal screws and an orifice structure, allowing it to process raw materials with high moisture content and low viscosity at high pressure. , and is equipped with a cooling die at the end on the extraction side. The raw material fed into such a twin-screw extruder is 20
It is pressurized while moving by a screw rotating at Orpm, and in order to melt soybean protein,
It is heated to 00°C, preferably 175-185°C, and finally extruded under atmospheric pressure from a cooling gouer whose temperature is adjusted to a temperature range of 0-25°C. In this way, the soybean protein molecules align in the same direction and coagulate, giving it a texture similar to that of meat. Next, seasoning is applied to this &Ilv&-modified soybean protein to give it the desired flavor as a delicacy food.
In this case, the seasoning method may be either by directly mixing oils and fats, fragrances, pigments, and chemical seasonings into the structured soybean protein, or by immersing it in a seasoning liquid prepared in advance. The smoking treatment in this invention is performed on the textured and seasoned soybean protein to remove the taste and odor characteristic of soybeans.

Smoking materials used in this case include oak, walnut, zelkova, white birch, cherry tree, and hickory, and these are selected and used as appropriate.・Smoke this to generate smoke, and seal the object in the smoke. All you have to do is smoke it. Such smoking can be done before or after the seasoning described above, but
It is preferable to do this after seasoning. This is because in that case, the drying step after seasoning can be omitted.

Experimental example: Raw okara with a moisture content of 80% and soybean flour containing a moisture content of 4%, which has been deodorized by steam treatment, were placed in a twin-screw extruder (Alphalyzer α-100 manufactured by Suehiro Iron Works Co., Ltd.) at a weight ratio of 1:1. The soybean protein was continuously fed at a rate of 80 kg per hour, heated at 175°C, and extruded under conditions of a screw rotation speed of 200 rpm and a cooling rod temperature of 15°C to obtain a structured soybean protein with a moisture content of 55%. Next, this structured soybean protein was immersed in a seasoning solution containing extracts of beef, squid, crab, etc., and then smoked for 2 hours using cherry wood chips as a smoking material to produce plant-based delicacy food A. .

A sensory test for odor was conducted by a total of 20 distinguished men and women to determine the presence or absence of the taste and odor derived from soybeans in this plant-based delicacy food. The results are shown in Table 1. As a control product, B1 was prepared using deodorized soybean flour in exactly the same manner as in the above experimental example except that no smoking treatment was performed, and the same experiment as described above except that undeodorized soybean flour was used. C prepared in exactly the same manner as in Example was also subjected to a sensory test for odor, and the results are also listed in Table 1. As is clear from Table 1, it was found that only in case A, which used deodorized soybean flour and was subjected to smoking treatment, the majority of people could no longer perceive soybean taste and soybean odor. [Effects of the Invention] As is clear from the above explanation, the plant-based delicacy food of the present invention has almost no soybean taste and soy odor, so it can be used not only as snacks for beer such as squid but also as snacks for beer. This has the advantage of making it possible to produce a variety of products, thereby expanding the scope of use of structured soybean protein.

Claims (2)

[Claims] (1) A vegetable delicacy food consisting of textured soybean protein that has been seasoned and smoked. (2) A method for producing a vegetable delicacy food in which okara and deodorized soybeans are passed through a twin-screw extruder to form a structured soybean protein, which is then seasoned and smoked.