JPH04228037A - Production of food stock - Google Patents

Abstract

PURPOSE:To obtain a lumpy food stock with meat-like texture by compression forming of fibrous hydrous product obtained from soybean protein followed by heating the resultant lump in a compressed state. CONSTITUTION:A fibrous hydrous product obtained from soybean protein is put to forming process under dehydration through compression. The resulting lump is then heated in a compressed state, thus obtaining the objective food stock. Said hydrous product is pref. obtained by water absorption, swelling and then disaggregation of soybean protein of fibrous texture having a water absorption magnification of 2-6 produced by treatment through extrusion cooking technique of both water and soybean protein powder containing >=50wt.% of soybean protein component.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a novel food material, and more particularly to a method for producing a lump-like food material having a meat-like texture from soybean protein.

0002

BACKGROUND ART Conventionally, attempts have been made to obtain food materials with limited fat content, cholesterol content, etc. using vegetable proteins as raw materials as substitutes for various meats. Furthermore, since meat tissues are generally considered to be made up of bundles of muscle fibers made of protein, efforts are being made to obtain fibrous or fibrously organized food materials that resemble meat tissues. . Many technologies have already been developed, the main example of which is fiber spinning. This is an application of the method for producing synthetic fibers, in which an alkaline solution of protein is extruded into an acidic coagulation bath through a spinneret with many micropores of about 0.1 mm in diameter, and is taken out in the form of long fibers. This long fiber material is cut into appropriate lengths and agglomerated using a binder to form a meat-like food material (U.S. Pat. No. 2,682,466, U.S. Pat. No. 3,
No. 482,998).

[0003] In addition, a method that has been frequently used in recent years is the application of foam molding of synthetic resin, using an extruder (
Using a thermoplastic extruder), protein raw materials and other food ingredients and water are pressurized and heated, and then extruded into an atmosphere at room temperature and pressure.
There is an extrusion cooking method in which food materials are produced by developing a fibrous tissue in a molded expanded lump (U.S. Patent No. 3,488,770, U.S. Patent No. 3,4).
No. 96,858).

The fibrous soybean protein thus obtained is
When reabsorbed, it has an appearance and texture similar to cooked pieces of meat, so it can be used as is, but the size is at most the size of a thumb and cannot be made into larger chunks.

[0005] As a method for obtaining even larger chunks of meat-like food material, the fibrous tissue soybean protein is made to absorb water, and then a so-called binder, which is a water-soluble protein or starch having adhesion and gel-forming ability, is added to the soybean protein. method of adhering, fixing, and molding, absorbing water, and crushing the swollen material to form a structured water-containing material.
Add 5 to 5% of the total amount of a binder consisting of water and food materials such as protein and starch that have gel-forming ability.
A method is known in which meat analogues such as hamburger patties, chunks, loaves, hams, and sausages are obtained by mixing approximately 0% by weight and fixing by gelation (US Pat. No. 4,061,784). No. 4,3, U.S. Pat.
No. 76,134, U.S. Pat. No. 4,495,205, U.S. Pat. No. 4,863,749).

[0006] The food materials obtained by these methods are less homogeneous than the food materials obtained by gelling a homogeneous mixture mainly consisting of water and food ingredients such as proteins and starches that have gel-forming ability. In some respects, it can be said that it is a food material with a meat-like texture, but it has an improved meat-like texture.
The texture obtained from the concentrated muscle fiber tissue, i.e. the texture that crumbles in response to the chewing force of cooked meat (moderate cohesiveness and brittleness) and the stronger texture (elasticity, chewability)
However, it has not yet reached the point where it has a so-called meat-like texture.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing a bulk food material having a substantial size, good appearance, and meat-like texture.

Another object of the present invention is to provide a method for producing a food material useful as a purely vegetable food, a low calorie food, a non-cholesterol food, and the like.

Other objects and features of the invention will become apparent from the description below.

[0010] As a result of extensive research to achieve the above object, the present inventor has developed a compression molding process in which a fibrous hydrated material obtained from soybean protein is dehydrated and molded by compression, and the resulting mass is molded. Through the heating process of heating and fixing in a compressed state,
It has been found that a lump-like food material that is extremely similar to meat in terms of size, appearance, texture, etc. can be obtained. According to this method, there is no need for animal or vegetable protein raw materials that are commonly used as binders, so there is no risk of contamination of the fat contained in these food materials, and there is no need for seasoning. It has also been discovered that by limiting the food ingredients to pure plant materials, it is possible to limit the sources of calories and nutritional components, and it is also possible to create food materials that do not contain cholesterol.

That is, the present invention is characterized by comprising a compression molding step of molding a fibrous hydrated material obtained from soybean protein while dehydrating it by compression, and a step of heating the obtained mass in a compressed state. The present invention provides a method for producing food materials that

[0012] In the present invention, a food material is produced using a fibrous hydrous material obtained from soybean protein.

[0013] As the fibrous hydrated material, a fibrous hydrated material obtained by absorbing water, swelling and loosening fibrous tissue soybean protein produced by an extrusion cooking method, a fibrous hydrated material obtained by a spinning method, etc. are used. be able to.

In particular, the fibrous water-containing material obtained from the fibrous tissue soybean protein by the extrusion cooking method is
It has excellent texture and appearance. The method for producing a fibrous hydrated material using the extrusion cooking method will be described in detail below.

[0015] The fibrous textured soybean protein is produced by using various soybean proteins as the main raw materials and by extrusion cooking method using various soybean proteins and water, that is, using an extruder to orientate the soybean protein at the melting point at the tip of the extruder at high temperature and high pressure. It has a fibrous or thin film-like structure oriented in a certain direction (this is called a fibrous tissue, and the unraveled structure is called a fibrous material). Tissue soy protein can also be used. The type of soybean protein powder that is the main raw material, its protein purity, degree of denaturation, mixing ratio, other protein raw materials added as necessary, type and amount of starch, etc., amount of water added during extrusion cooking, pressurization, heating Depending on the conditions, etc., materials with different physical properties such as water absorption, fibrous properties, flexibility, strength, and hardness can be obtained, and food materials produced using these materials have different textures and cooking characteristics.

As the soybean protein as the main raw material, it is preferable to use one or a mixture of soybean protein powders selected from the group consisting of soybean flour, defatted soybean flour, concentrated soybean protein powder, and isolated soybean protein powder. This contains at least 50% by weight of soybean protein, and the degree of nativeness of the protein is suitably such that the NSI (water-soluble protein index: undenatured degree) is 20 or more, preferably 50 or more.

[0017] It is preferable that the fibrous tissue soybean protein is made only from the main raw material consisting of one or several types of soybean protein powder, and thereby a product containing no animal protein can be obtained. If necessary, a small amount of auxiliary raw material may be added, for example, 20% by weight or less of the total amount, and a mixture of the main raw material and auxiliary raw material may be prepared. As auxiliary raw materials, other protein materials such as egg white, milk casein, wheat gluten, proteins obtained from vegetable seeds, etc.; and starches such as grains such as corn and wheat, starches from potatoes such as potato and tabioca, etc. are used. .

The conditions for the extrusion cooking method are not particularly limited, and may be appropriately set from known conditions depending on the properties of the desired fibrous tissue soybean protein.

[0019] In this way, a fibrous soybean protein with desired physical properties can be obtained by adjusting the blending ratio of various raw materials, extrusion cooking conditions, etc., but mass-produced commercial products can also be used. .

[0020] As a guideline, these fibrous tissue soybean proteins used in the present invention usually have a water absorption rate of about 2 to 6 times, have sufficient fibrous tissue expressed therein, and can be loosened. The length of the obtained fibers is about 5 mm or more, preferably about 10 to 30 mm, and particles, rods, flat shapes, etc., which are large enough to contain the fibers are suitable. Specifically, it is preferable that about 75% or more of the total length of the fibers contained in the fibers is at least 10 mm or more, preferably 30 mm or more. The "water absorption capacity" mentioned here refers to the total amount of water that the fibrous soybean protein can hold, and after pouring excess hot water at 70°C onto the fibrous soybean protein and leaving it at room temperature for 20 minutes, it was heated for 5 minutes. A water-containing substance is obtained by leaving it to stand and draining the water, and it is determined by the following formula.

Water absorption capacity=(V-V0)/V0 [wherein, V is the weight of the hydrated fibrous tissue soybean protein, and V0
is the weight of fibrous tissue soy protein. ]In general,
A fibrous tissue with a water absorption capacity of approximately 3 to 6 times, produced by adding starch and/or wheat gluten to isolated soy protein powder and concentrated soy protein powder with high protein purity as the main raw material. Soy protein is a soft and delicate fiber. The fibrous material that is obtained from it is easily intertwined and easy to shape.
It can be a chicken-like food material with relatively high water content and weak texture. In addition, fibrous soybean protein with a water absorption capacity of approximately 2 to 4 times, manufactured using defatted soybean flour as a raw material, contains fibrous substances that are difficult to loosen but have a chewy texture. is obtained. In addition, by mixing and using products with different water absorption capacities, it is possible to obtain a product with a non-uniform texture similar to that of actual meat, for example, a product with a texture similar to that of fatty meat.

First, the fibrous soybean protein is allowed to absorb water and swell to its maximum capacity using hot water. The temperature of the water affects the time it takes for it to fully absorb water and swell, as well as the texture of the resulting food material. For example, in the case of fibrous soybean protein with a relatively high water absorption rate of about 3 to 6 times,
The predetermined water absorption capacity is achieved in 30 minutes, but water can be absorbed in a shorter time at 70 to 100°C, and at 40 to 70°C.
The result is a food material with a weaker texture than if it had been absorbed with water. In the case of fibrous soybean protein with a relatively low water absorption capacity of about 2 to 4 times, it takes 30 to 60 minutes at 50 to 70°C.
At 70-100°C, the time can be shortened to 10-30 minutes, and a food material with less chewy texture than at 50-70°C can be obtained.

A food material having a desired texture can be obtained by combining the fibrous soybean protein used in this way with the water absorption and swelling temperature of the hot water.

Next, the fibrous soybean protein that has absorbed water and swelled is loosened by stirring in water. At this time, the shape of the fibrous water-containing material obtained by loosening, especially the length of the fibers, affects the ability to entangle and fix into a lump, meat-like texture, appearance, etc., so it is important to loosen it when stirring. and leaving the shape. In addition, this stirring may be performed as necessary during the subsequent washing step, that is, the undesirable odor and taste of soybeans contained in the fibrous tissue soybean protein is washed away by replacing it with fresh water or hot water. This includes stirring during the step of removing the fibers, and it is undesirable for all of these factors to result in an excessive loosening effect, as this would result in the length of the fibers being cut short. Specifically, stirring should be performed to the extent that all of the fibrous soybean protein used does not retain its original shape;
About 1/3 of the whole is about 1/50 to 1/10 of the original volume, that is, the cross-sectional area is about 1 to 50 mm2, and the length is about 5 to 50 mm.
It is desirable that the cross-sectional area be about 50 mm, preferably about 5 to 25 mm2, and the length be about 10 to 30 mm. There is no problem even if other minute items are mixed in.

[0025] As a stirring method that is effective in loosening the mixture, there is a method using a stirrer having stirring blades, a pump having an impeller, or the like. These methods involve soaking the fibrous tissue soybean protein in an amount that is sufficient to freely move the fibrous tissue soybean protein that has absorbed water and swollen. ~3
This can be done by pouring into hot water of about 0 times the volume and vigorously stirring or circulating it by applying an impact with a stirring blade or an impeller and simultaneously generating a water flow.

The time required for stirring is about 2 to 30 minutes, and depends on the fibrous soybean protein used as the raw material, water absorption and swelling conditions, etc. Prior to this operation, the fibrous soybean protein that has absorbed water and swelled may be softened by pressing or beating to the extent that it is not cut, which is effective in shortening the time.

[0027] In the subsequent, optional washing step, which does not require a particular loosening effect, the same stirring device as used for stirring may be used, or a completely different method, for example conventional washing, may be used. A device may also be used. In any case, during or after loosening, the unpleasant odor and taste of soybeans contained in the raw material fibrous soybean protein is dissolved into water or hot water, and this can be removed by replacing it with fresh water or hot water. good.

After stirring and washing if necessary,
By lightly draining the water, a fibrous hydrated material is obtained. Draining can be easily carried out using a porous material having appropriate pores, such as a wire mesh. Industrially, a tilted rotating steel net drum-type rice washing machine equipped with a sprinkler is used, and the fibrous water content that is pumped along with the water rolls down the inside surface of the rice washing machine, during which the washing process is carried out. Finally, it is lightly drained and discharged.

The water content of the obtained fibrous water-containing material is not particularly limited, as long as it can be placed in a mold or basket for dewatering by compression or centrifugation. Normally, it is appropriate to keep it in a state where it still contains sufficient water, that is, the water content is about 75 to 95%, and it is not preferable to squeeze it into small lumps. The fibrous hydrous material can be produced by a spinning method according to a conventional method, and the same soybean protein used in a conventional spinning method is used as a raw material. The water content and size of the obtained fibrous water-containing material may be the same as in the case of the extrusion cooking method.

Next, the fibrous water-containing material thus obtained is molded while being dehydrated by compression. It is convenient to wrap the fibrous water-containing material in a water-permeable sheet, such as cotton cloth or Tetoron mesh.
Another method is to wrap it around a bamboo curtain or the like and squeeze it. Industrially, it is carried out using a press or a centrifugal dehydrator. Generally, a press machine is used, such as a hydraulic machine, to compress the fibrous water-containing material placed in the mold with two upper and lower plates inscribed in the mold, thereby simultaneously dewatering and forming the material. A method is taken to do so. At this time, in order to make the entangled fibrous hydrated material into a block-like dehydrated molded product with no gaps, the final pressure must be approximately 0.5 to 20 kg/cm2, preferably 2 to 15 kg/cm2 against the compressed plate. cm2, and pressurize for 1 minute or more. Practically speaking, as an example, if the thickness of the dehydrated molded product is 30 to 60 mm, pressure may be applied gradually over 1 to 10 minutes. . After compression, the volume is about 1/2 to 1/4 of the fibrous water content packed in the formwork, and the water content is about 60 to 85% by weight, preferably about 67 to 80% by weight. It is desirable to do so. A centrifugal dehydrator can also be used, but in this case, in order to obtain the same effect as a press machine, for example, a vertical batch centrifuge should be used at 100 to 700 x G, preferably 200 to 500 x G. Compression molding is performed by dehydrating the sample for 5 to 30 minutes using a moderate centrifugal force and pressing it into a rotating cylinder at the same time. When producing large dehydrated molded products or using fibrous soybean protein with high water absorption, it is desirable to gradually increase the pressure over a long period of time.

When molding is performed while dehydrating using these methods, the fibrous water-containing materials that are oriented separately become oriented in the centrifugal or press direction due to press force or centrifugal force, and when simply squeezed with a scroll, they become centripetal. A tissue is obtained that is compressed only in the direction of compression and oriented in a direction perpendicular to the direction of compression. This does not mean that the fibrous materials are perfectly aligned in one direction, but is a relative state, but when you cut or chew cooked food, you can clearly feel the orientation of the fibrous tissue, and the texture The appearance, etc., is extremely similar to that of natural cooked meat without any discomfort. An example of compression molding using a press will be described in more detail below with reference to the drawings.

FIG. 1 shows the case of forming into a plate-like block. In (a), 1a indicates the fibrous hydrated material before compression, 1b indicates the dehydrated molded product after compression, and 2a and 2b indicate the positions of the press before and after compression. In (b), 1h indicates a plate-shaped dehydrated molded product after compression, and the arrow indicates the orientation direction. In (c), an example is shown in which a plate-shaped dehydrated molded product 1b is made into a cylindrical molded product 3 whose height is equal to the thickness of the dehydrated molded product 1b, further sliced into slices 4, and a prismatic molded product 5 is cut. .

FIG. 2 shows the case of molding into a cylindrical shape. In (a), 6a shows the fibrous hydrated material before compression, 6b shows the dehydrated molded product after compression, and 7a and 7b show the press machines before and after compression. In (b) and (c), a cylindrical molded product 6b and a small molded product 8 cut to a certain width are shown.

FIG. 3 shows the case of forming into a steak-like block. In (a), 9a, 9b, 10a, and 10b indicate the fibrous hydrated material before and after compression, the dehydrated molded product, and the press. In (b) and (c), a steak-shaped molded product 9b and a small molded product 11 cut to a certain width are shown.

[0035] The dehydrated and molded lump by compression is temporarily held together by the force of the intertwining of the fibers, but it is easily collapsed by external force, so in order to prevent expansion and collapse during heating, heating is performed in a compressed state. . By this heat treatment, the dehydrated and molded mass is fixed without using a binder, and becomes a mass that does not easily disintegrate. As a method for heating in a compressed state, heating is performed in the compressed state in the above-mentioned compression molding process, or alternatively, the material is taken out and tightly wrapped in a plastic film or cloth, or vacuum-packed in a plastic film, and preferably further wrapped in a retainer. In the latter case, the contents to be expanded by heating are plastic film,
Expansion is prevented by cloth, retainers, etc., and the material is heated in a compressed state. Furthermore, instead of loading the product into a retainer, it is also possible to vacuum-package it in a plastic film for a retort and heat it under pressure in a retort pot, thereby achieving a compression effect. Normally, the pressurizing conditions in a retort pot are determined by the heating temperature, and generally 0.5 to 3.5 kg.
Although a pressure of approximately 100 kg/cm2 is applied, in the present invention, conditions may be set appropriately within this range.

[0036] In the heating step, the temperature and time required are usually set so that the temperature at least at the center of the dehydrated lump reaches 80°C or higher so that a sterilizing effect can also be obtained. Generally, the heating temperature is set at 80 to 135°C, and the heating time is adjusted depending on the size, especially the thickness. It may be heated for 90 to 120 minutes, or for about 30 to 60 minutes at 120°C. If the dehydrated lump is thick, it takes time for heat to conduct, so heating at high temperatures will increase the difference in thermal history between the periphery and the center of the lump, which is unfavorable in terms of quality stability.

[0037] Next, it is cooled to a temperature below room temperature at which the immobilized state is stabilized, preferably to about 0 to 10°C. In this state, it is a sufficiently fixed lump, and can be stored in the freezer or used for cooking by removing the retainer and leaving it packaged, or by cutting it into an appropriate size and shape.

According to the present invention, general texture (elasticity, chewability) can be improved by adjusting the type of soybean protein, water absorption of fibrous water content, swelling conditions, residual water content, heating conditions, etc.
Furthermore, cohesiveness, brittleness, etc. can be adjusted by adjusting the degree of crushing, the length and orientation of the fibrous material, the degree of compression, the molding method, the degree of heat fixation, etc. Furthermore, it is possible to make the fibrous material more chewy by freezing the fibrous material that has been loosened according to preference, and then thawing it and molding it while dehydrating it by compression.

In particular, since the products of the present invention have orientation, the method and direction in which they are cut during use affects not only the texture (elasticity, chewability) but also the appearance. Therefore, by selecting an appropriate cutting method, it is possible to obtain cooked meat that has unprecedented improvements in cutness, chewiness, crumbly texture, etc. Specifically, the main example is to cut the product of the present invention at right angles to the oriented fibers to a thickness of about 15 mm, and trim, cut, or sear the meat according to your preference.
You can create an even more steak-like texture by gently breaking it up (tendering). Also, when sliced parallel to the oriented fibers to a thickness of about 2 mm and used in a stew, the cooked food will break down appropriately and the texture will be very similar to that of sliced meat. In addition, it may be cut diagonally or into cubes, or it may be cut into chunks without being cut, depending on the dish being imitated. Furthermore, if the food is crushed lightly to improve its appearance and flavor penetration, the texture, chewability, and appearance become extremely meat-like.

[0040] When using the meat, first cut it into the desired size and prepare it as usual for cooking, such as sprinkling it with salt, pepper, and other seasonings, or soaking it in a rich seasoning liquid or sauce. It is seasoned by infiltrating or boiling. The type of seasoning and ingredients used are chosen arbitrarily based on taste and nutritional benefits. Additionally, seasonings can be added during the manufacturing process to add flavor. In this case, some of the water-soluble ingredients such as seasonings will flow out into the water that is removed by dehydration, so they should be mixed in as water-insoluble solids such as microcapsules or jelly, or they should be mixed in as water-insoluble solids such as microcapsules or jelly, or liquid seasonings or As for the oil and fat content, after dehydration molding, press-fitting with a syringe or applying a poultice to the surface may be performed, and then heating this. In addition, vegetable food materials such as string-shaped vegetables such as carrots, radish (dried), and onions, seaweeds, seeds, and nuts can be added and mixed before dehydration molding by compression. . Furthermore, small amounts of animal food materials and materials generally used as binders can also be added and mixed for the purpose of imparting a desirable flavor, optional taste, nutritional benefits, etc.

[0041]

[Effects of the Invention] According to the present invention, it is possible to produce a large lump-like food material having a meat-like texture using soybean protein as a raw material without using a binder, which has attracted interest in recent years. It is possible to provide extremely useful food materials as pure plant foods, low calorie foods, non-cholesterol foods, etc. The resulting food material has an oriented fiber structure, and can have various textures and appearances by selecting the direction and method of cutting. Cuts, hamburger patties, medium cuts for fillets, small cuts for curries, stews, stews, curries,
It can be freely cut into pieces for stir-frying, sliced, etc. and used in various meat dishes, and can also be used for intense cooking of canned foods, retort foods, etc.

[0042]

[Examples] The present invention will be explained in more detail below with reference to Examples.

[0043] In the following examples, the "disintegrating device" is a stirring device used to loosen the fibrous soybean protein, and is equipped with 1 to 3 inverted triangular blades with a length of 25 cm and a cross section of 1 cm on each side. A reciprocating stirring shaft with a 90° angle was set in a cylindrical tank with a diameter of 30 cm and a height of 35 cm, and was operated at a speed of 400 rpm. or,"
The "pump-type crushing device" is a circulation device used to loosen fibrous soybean protein, and a vertical sand pump that rotates a 20 cm diameter impeller inside a 30 cm diameter case was installed in a 200 liter container. The contents inside the container are circulated through the pump.

[0044]

[Example 1] Commercially available fibrous tissue soybean protein with a water absorption capacity of 4 times (protein content: 68% by weight on dry basis, diameter approximately 15-20%)
mm, cylindrical uncolored product with a length of 30 to 60 mm) 50
0g was added with 8kg of hot water at 60°C, allowed to absorb water and swell for 20 minutes, and then drained. This was put into a crusher together with 15 kg of water and operated for 3 minutes. Wash with water while stirring twice in another container, and drain in a colander to achieve a moisture content of 85% and a cross-sectional area of approximately 5-2.
About 2,500 g of fibrous water-containing material was obtained, in which many fiber bundles with a diameter of 0 mm2 and a length of about 15 to 35 mm were observed. This was wrapped in cotton cloth, gradually pressurized using a hydraulic press machine, compressed with a final total load of 880 kg, that is, 1.8 kg/cm2, dehydrated and molded, and dehydrated molded product 15 with a water content of 76% by weight.
50 g (size: diameter 25 cm, thickness 3.3 cm). Vacuum packaged in a plastic bag for vacuum packaging, 90
After steaming at 100° C. for minutes and cooling in a refrigerator, a white, tasteless lump food material with a slightly soft elasticity was obtained.

[0045] The results of physical property tests on the obtained food materials and a steamed chicken breast mass for comparison are shown in Table 1 below.

The physical properties were measured using a rheometer, and the compressive elastic stress in the thickness direction (indentation load of a disk with a diameter of 1 cm: kg) was measured for a small piece of 3 cm square in length and width and 1.5 cm in thickness.
, V-shaped blade shear stress (indentation load of V-shaped blade with angle of 45 degrees and width of 2 cm: kg) and crumbling brittleness (instantaneous stress drop due to collapse when measuring compressive elastic stress: kg) at a rate of 6 cm per minute.
It was measured at the pushing speed.

[0047]

[Table 1] As can be seen from the above results, the obtained food material has an oriented fibrous structure, and all of the compressive stress, shear stress, and crumbling brittleness are in the same direction with respect to the fibrous direction. A clear difference was observed in the orthogonal direction. This result was similar to that of the cooked chicken breast used as a comparison.

[0048] Next, this food material was cut diagonally at an angle of 30° to a thickness of 15 mm, and 140 g of this was preliminarily cut into 2.8 g of vegetable protein hydrolyzate and 0.7 g of chicken flavor.
The meat was seasoned with a water solution, grilled in oil to resemble a steak, and topped with orange sauce.Ten panelists were asked to taste the meat and surveyed them about its appearance and texture. The results are shown in Table 2 below (multiple answers allowed).

[0049]

[Table 2] As can be seen from the results, the texture and appearance of the obtained food material were similar to that of chicken breast steak.

[0050]

[Example 2] 1600 g of commercially available fibrous tissue soybean protein with a water absorption capacity of 3 times (protein content of 52% by weight on dry basis, flat brown colored product approximately 15 mm wide and 20 to 50 mm long)
was put into the crusher together with 16 kg of 85°C hot water and allowed to absorb water and swell for 20 minutes, and then the crusher was operated for 15 minutes. After putting it in a Tetron mesh bag and lightly squeezing it by hand to dehydrate it, return it to the crushing device and add water and wash it twice with water for 1 minute until the water content is 80% by weight and the cross-sectional area is about 5-20mm2.
Approximately 45 fiber bundles with a length of about 10 to 20 mm are often seen.
00g of fibrous hydrate was obtained. 1,100g of this was wrapped in cotton cloth to form a cylinder, then wrapped with a bamboo curtain, tightly squeezed with string, steamed as it was at 100℃ for 90 minutes, cooled, and fully fixed into a cylinder-shaped food material. A.8
50 g (size: diameter 8 cm, length 18 cm: moisture content 74% by weight) was obtained.

The physical properties of the obtained food material A were measured in the same manner as in Example 1, and the results are shown in Table 3 below. For comparison, beef fillet cooked in oil (beef cooked product a) and beef thigh cooked in soup (beef dish b) were similarly measured.

[0052]

[Table 3] As can be seen from the above results, the obtained food material has an oriented fibrous structure, and compressive stress, shear stress, and crumbling brittleness are all in the same direction with respect to the fibrous direction. A clear difference was observed between the vertical direction and the perpendicular direction. This result was similar to that of the cooked beef product used for comparison.

Next, this food material A was used in four types of cooking processes.

First, about 150 g of this food material A was cut into a 1.5 cm thick piece in the fiber direction, ie, cut into rings, and after being lightly beaten, 10 g of beef extract paste, 1.5 g of vegetable protein hydrolyzate, and beef flavor 0.5
g was dissolved in water in a frying pan and simmered until almost all the water was gone. This was then grilled in oil to make a steak-like dish. In addition, about 100 g of food material A was cut into two pieces with a thickness of 1 cm in the fiber direction, that is, by cutting into rings. This was placed in a frying pan with 5 g of beef extract paste and 2 g of a vegetable protein hydrolyzate dissolved in water, and the mixture was simmered and seasoned until almost all the water was gone. Coat it with breadcrumbs and fry it in oil.
It was made into a cutlet-style dish.

[0055] Food material A was also cut into dice of 1 to 2 cm square and lightly pressed to deform them. Approximately 60 pieces of this material
Using a sauce made by diluting 100 g of commercially available concentrated tomato sauce twice with water per gram, 5 g of beef extract paste was added and simmered in the sauce for flavor to make a simmered tomato sauce.

[0056] Food material A was also cut into a 1.4 cm thick piece in the fiber direction, ie, cut into a circular shape with a diameter of 5.5 cm. Approximately 80 g of these three pieces and 50 g of previously prepared thick vegetable soup were packed in a can and heated in a retort to produce a canned food.

The results of tasting and evaluating these cooked products are shown in Table 6 below.

[0058]

[Example 3] A portion of the fibrous water-containing material obtained in Example 2 was placed in three types of molds under the conditions shown in Table 4 below, and molded while being dehydrated by compression using a hydraulic press. This was placed in a vinylidene chloride casing, vacuum packaged, further placed in a stainless steel retainer, and heated to obtain three types of lump-like food materials B to D. Next, these were subjected to various cooking processes similar to those shown in Example 2, and the results of tasting and evaluation are shown in Table 6.

[0059]

[Example 4] Add 6 kg of 90°C hot water to 1000 g of fibrous soybean protein with 3 times the water absorption capacity (same as Example 2).
After absorbing water and swelling for 0 minutes, it was drained and put into a crusher together with 15 kg of water, and operated for 10 minutes. After washing twice with water in the same manner as in Example 2, the mixture was placed in a Tetron mesh bag and lightly dehydrated to bring the water content to approximately 80% by weight. Additives and materials shown in Table 5 were added to a portion of the mixture, and the mixture was thoroughly mixed. The mixture was placed in a mold under the conditions shown in Table 4, and dehydrated and molded by compression using a hydraulic press. Thereafter, heating was performed in the same manner as in Example 3 to obtain three types of lump-like food materials E to G.

[0060] When these were then subjected to various cooking processes, they were found to be unsuitable for use in soups and stews, but those cooked in steak style and cutlery style were extremely effective as in Example 2. The texture, chewability, appearance, etc. were excellent and desirable. The tasting results are shown in Table 6 below.

[0061]

[Table 4]

[0062]

[Table 5]

[0063]

[Table 6]

[0064]

[Example 5] Commercially available fibrous tissue soybean protein with a water absorption rate of 2.8 times (protein content: 54% by weight on dry basis, width approximately 13 mm)
, flat brown colored product with a length of 15 to 40 mm) 4 kg
was poured into 36 kg of 85°C hot water, allowed to absorb and swell for 30 minutes, then placed in a colander, and then placed in a pump-type crusher at 50°C.
100 kg of hot water was added and the operation was carried out for 20 minutes. Using the pump of the crushing device, the rice is sent along with water to a rotating wire-mesh cylinder type rice washer, and after draining, the rice is returned to the crushing device and washed with water for 5 minutes. After draining, the water content is 87% by weight, the cross-sectional area is about 5-20mm2, and there are many fiber bundles with a length of about 10-20mm, about 17k.
g of fibrous water-containing material was obtained. Approximately 7 kg of this was placed on a rectangular frame with a side of 30 cm lined with cotton cloth, and a final load of 5500 kg was applied via the upper and lower inscribed plates, i.e., the upper plate was 1 cm2.
Dehydrate and mold by applying a pressure of 6 kg per unit for 5 minutes. Approximately 3.
A 5 kg dehydrated molded product was obtained. Next, it is placed in a heat-resistant plastic bag and sealed at a vacuum level of 740 mmHg or higher.
4.3 kg of food material in the form of a rectangular plate (size: 27 cm in length and width, 4.8 cm in thickness) was heated under pressure at 115°C at 1.5 kg/cm2 in a retort pot, and sufficiently fixed after cooling.
, water content 74% by weight). Next, this food material was subjected to four types of cooking processing similar to those shown in Example 2, and as a result of tasting and evaluation, it was found that, as in Example 2, it had excellent texture, chewability, appearance, etc., and was favorable. there were.

[Brief explanation of the drawing]

FIG. 1 is a drawing showing the state of a pressing mold and the obtained lump when a fibrous hydrous material is compression-molded to obtain a plate-like lump.

FIG. 2 is a drawing showing the state of a press mold and the obtained lump when a fibrous hydrous material is compression-molded to obtain a cylindrical lump.

FIG. 3 is a drawing showing the state of the press mold and the obtained lump when a fibrous hydrous material is compression-molded to obtain a steak-shaped lump. 1a, 6a, 9a... fibrous water-containing material before pressurization, 1b, 6b, 9b... lump after pressurization.

Claims (10)

[Claims] Claim 1: Production of a food material comprising a compression molding process of dehydrating and molding a fibrous hydrated material obtained from soybean protein, and a process of heating the resulting mass in a compressed state. Law. [Claim 2] Fibrous tissue soybean whose fibrous water content has a water absorption capacity of 2 to 6 times obtained by treating soybean protein powder containing at least 50% by weight of soybean protein and water by an extrusion kicking method. The method for producing a food material according to claim 1, wherein the food material is obtained by absorbing water, swelling, and loosening the protein. 3. The method for producing a food material according to claim 1, wherein the water content of the fibrous water-containing material is 75 to 95% by weight. Claim 4: A claim in which the fibrous water-containing material is obtained by disentangling the fibrous tissue soybean protein that has absorbed water and swelled using a pump having a stirrer or an impeller while leaving the fiber length intact. A method for producing a food material according to any one of items 1 to 3. 5. The method for producing a food material according to claim 4, wherein the stirrer used for loosening is a stirrer equipped with wings having an inverted triangular cross section and capable of reciprocating rotation at 90 degrees. 6. The method for producing a food material according to claim 1, wherein the compression molding process is carried out using a press machine, and the water content is adjusted to 60 to 85% by weight. Claim 7: 0.0% to the surface to which pressure is applied during compression molding.
7. The method for producing a food material according to claim 6, wherein the weight is 5 to 20 kg/cm2. 8. A structure according to any one of claims 1 to 7, characterized in that by limiting the compression direction in the compression molding process, a structure having orientation in a direction perpendicular to the compression direction is obtained. manufacturing method of food materials. 9. The method for producing a food material according to claim 1, wherein the heating step is carried out at a temperature of 80 to 135°C. 10. The method for producing a food material according to claim 1, wherein the method of heating in a compressed state includes vacuum packaging and then retort heating.