JPH04287644A - Production of soybean protein film - Google Patents

Abstract

PURPOSE:To provide a means for efficiently producing a soybean protein film, excellent in strength, especially wet strength and having a low swelling ratio in wetting and improved in chewiness. CONSTITUTION:A smoking ingredient-containing substance is added to a soybean protein-containing solution or paste and a natural gum such as xanthan gum, as necessary, is further added into the paste and homogenized. The resultant homogeneous mixture is then formed, heated and dried to produce the objective soybean protein film. A natural smoke flavor, etc., using Quercus serrata Thunb., Quercus acutissima Carr., Fagus crenata Blume, hickory, etc., is used as the smoking ingredient-containing substance.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of soybean protein membranes that have excellent strength, particularly wet strength, and low water swelling properties.

0002

BACKGROUND OF THE INVENTION (1) Background of the Invention In recent years, with the diversification of dietary habits, the use of membrane-shaped foods has become popular, and many foods using edible membranes have come to be seen. These edible membranes include not only conventional natural membranes such as seaweed and kelp, but also polysaccharides such as starch and pullulan, or proteins such as collagen, eggs, and soy protein as main raw materials. Many coatings have been proposed. Another traditional food is yuba, which is made from soybeans, and has been loved for its unique flavor and texture since ancient times. These films can be used as surface coatings for adhesive foods such as rice balls and seaweed rolls, as edible packaging materials for foods with dispersible ingredients such as those found in purse bags, or for meats such as ham, grilled pork, and bacon. Many methods have been proposed for its use, such as as edible packaging materials for processed foods.

(2) Problems with the prior art However, when the above-mentioned films are used for foods, there are two cases: when the films are used in a dry state, and when they are boiled in seasoning liquid, etc., or when they are used to wrap foods with a high moisture content. May be used in wet conditions. Generally, edible films have a large difference in film strength between dry and wet states. This tendency is particularly strong in polysaccharide-based films, and some have such poor shape retention that they absorb water and dissolve, and the film does not retain its original shape. This decrease in strength or poor shape retention when wet is largely due to the moisture resistance properties of the film raw material. Because of this relationship, in many cases
A protein-based film is used that has relatively low swelling property and little loss of strength even in a wet state due to heat denaturation or the like.

However, even protein-based films have various advantages and disadvantages depending on the material. For example, in the case of a film mainly composed of collagen, the degree of swelling when wetted is small and the wet strength shows a fairly high value. but,
On the other hand, it has drawbacks such as poor masticability due to its excessively high wet strength and a feeling of discomfort between it and the enveloped food. On the other hand, in the case of a soybean protein-based film, it has a tendency to blend in with the wrapped food in terms of chewability, but there are some aspects that are not fully satisfactory in terms of wet strength, and there are also problems such as poor shape retention due to swelling when wet. There is.

[0005] Therefore, when using the edible film,
It is required to have high wet strength, low swelling properties, and excellent chewability. However, it has been difficult to obtain films that satisfy all of these characteristics. As a method for solving this problem, the present inventors have proposed a method (Japanese Patent Application No. 55872/1999) in which a solution or paste containing soybean protein is formed into a film and then brought into contact with a smoke component-containing material. By this method, it was possible to obtain an edible film with excellent wet strength, swelling properties, and chewability. However, in the manufacturing process, special equipment is required to bring the smoke component-containing material into contact, and the contact and drying of the smoke component-containing material complicates the process, causing problems in workability. I had left it behind.

[0006]

[Problems to be Solved by the Invention] The present invention improves the decrease in workability due to the complexity of the process in the above-mentioned method in which a soybean protein-containing material is formed into a film and then brought into contact with a smoke component-containing material. The purpose of the present invention is to efficiently and continuously produce an edible film having a well-balanced wet strength, swelling property, and chewability without requiring the installation of special equipment for contacting smoke substance-containing materials.

[0007]

[Means for Solving the Problems] Therefore, based on the knowledge of the above-mentioned method, the present inventor proposed a method of contacting a smoke component-containing substance with a solution or paste mainly composed of soybean protein, or a film obtained therefrom. Various methods were investigated. As a result, we obtained the knowledge that a film with the same characteristics as the above-mentioned method could be obtained by adding a smoke component to a solution or paste containing soybean protein, forming it into a film, heating it, and drying it. Completed the invention.

[0008] Through this study, it was found that if the addition rate of the smoke component-containing substance is within a certain range, the wet strength of the soybean protein film tends to improve as the amount added increases. Based on this knowledge, in order to further improve the film strength, we increased the amount of smoke component-containing substances, and found that solutions containing soybean protein as the main ingredient showed syneresis or syneresis, which is thought to be caused by protein aggregation. A separation occurred. After conducting various studies to prevent this syneresis or separation, the present invention was completed by discovering that adding a glue such as xanthan gum makes it possible to form a stable and homogeneous film.

[0009] By adding this thickening agent, it has become possible to further increase the amount of the smoke component-containing material of the present invention and obtain a soybean protein film having any wet strength. In addition, the addition of this paste has no effect on the effect whether it is added before or after the smoke component is added, and the entire mixture is almost uniformly mixed when it is formed into a film. However, any process may be used.

[0010] Hereinafter, main points regarding the configuration of the present invention will be explained in sections.

[0011] Here, the solution or paste containing soybean protein is preferably an aqueous solution containing 4 to 35% by weight of soybean protein as crude protein (hereinafter referred to as CP). Soybean protein can be used in the form of a water extract, isoelectric point separation product, molecular weight fractionation product, or dried product of soybean or defatted soybean, and generally, the higher the CP content, the better the flavor of the product.
It is preferable to use one that has excellent strength and has a CP content of 60% by weight or more in the solid soybean protein.

[0012] Ingredients contained in the above-mentioned solution or paste include soybean protein and water, as well as optional ingredients such as fats and oils,
It may contain known raw materials such as sugars, wetting agents or plasticizers, emulsifiers, pigments, seasonings, and other types of proteins.

[0013] Addition of fats and oils is useful for improving product flavor, but
Since it leads to a decrease in the transparency and strength of the product, it is desirable that the amount is 40% by weight or less based on the CP. Glucose, sucrose, dextrin, starch, etc. are used as sugars and are useful for adjusting the texture and chewability of the product, but they tend to lead to a decrease in the transparency and strength of the product, so their addition should be avoided as much as possible. is desirable. In addition, glycerin, sorbitol, etc. are used as plasticizers or wetting agents, and are useful for imparting plasticity, gloss, etc. to the product, and are added in an amount of 1 to 50% by weight based on the CP in the product. preferable.

The membrane-forming raw materials blended in this manner are blended into a soybean protein solution or paste using a high-speed cutter under reduced pressure, or are blended under normal pressure and then degassed under reduced pressure. In the present invention, a substance containing smoke components is added to the obtained soybean protein solution or paste, and if necessary, a thickening agent such as xanthan gum is added under reduced pressure with a high-speed cutter or after addition under normal pressure, it is decompressed under reduced pressure. foam.

[0015] The smoke component-containing material used in the present invention is one containing so-called wood vinegar components such as acetic acid, acetone, acetaldehyde, methyl acetate, ammonia, etc., which is dissolved in water or ethanol; Wood vinegar obtained by carbonizing wood is used. As a smoking material, oak, oak, beech, zelkova, hickory, maple, mesquite, etc. are generally used, but hickory is often used because of its flavor. The amount added depends on the smoke component content, but it is in the range of 5 to 60% by weight based on the CP in the product, including 12 to 15 mg/ml of phenols and 10 to 11.5 g/100 ml of carbonyls. It is preferable to add If the amount added is less than 5% by weight, the effects of improving the wet strength and reducing the swelling ratio, which are the objectives of the present invention, cannot be fully expected. Furthermore, if the amount added is 60% by weight or more, water syneresis or separation will occur significantly in solutions containing soybean protein as the main ingredient, as described above, and uniform molding will be difficult, which is not preferable.

[0016] In addition, as the thickening agent, sodium alginate, CMC, carrageenan, guar gum, gum arabic,
Water-soluble natural gums such as xanthan gum can be used. As mentioned above, when the amount of smoke component added is increased, the soybean protein solution tends to separate, so it is preferable to change the amount of natural gum material added in accordance with the amount of smoke component added. In the present invention, the amount added is 1.
Preferable results have been obtained when the content is 2% by weight or less. If the amount of natural gum added is more than 1.2% by weight, it is not preferable because it may lead to a decrease in the wet strength of the membrane. As the natural gum, it is particularly preferable to use xanthan gum because it has a thickening effect even when incorporated in a small amount, suppresses separation of the solution, and has little effect on reducing the wet strength of the product.

The soybean protein solution or paste thus obtained is applied to a smooth surface in the form of a film, heated and dried, and then the coating film is peeled off from the smooth surface to obtain a film-like product. It will be done. As the smooth surface, a fluorine compound such as polytetrafluoroethylene (trade name: Teflon) is used. Heating methods include heating a smooth surface and transmitting heat to the paint film, heating in a steam atmosphere, and heating the paint film from within using far infrared rays and electromagnetic waves. Also applicable. In addition, drying methods include hot air drying,
Means such as infrared heating drying, far infrared heating drying, etc. can be used.

[0018]

[Action] The soybean protein film obtained by the present invention is
It does not swell even when it comes in contact with water and has excellent water resistance, making it suitable for processing. Furthermore, by adjusting the amount of smoke component added, products with arbitrarily adjusted membrane strength, chewability, etc. can be obtained. It will be done.

[0019]

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

Example 1 Powdered isolated soy protein (manufactured by Fuji Oil Co., Ltd., trade name "New Fuji Pro-R": CP in powder is 85.5% by weight)
100 parts, 40 parts of wetting agent, and 500 parts of water in 25T
A soybean protein solution was obtained by blending under the vacuum of orr. Furthermore,
Smoke flavor ("SMOKE-EZA") is added to this solution.
” (manufactured by Alpha Foods Co., Ltd.) was added to 2
The mixture was stirred under a vacuum of 5 torr. The remaining air bubbles in this solution were pulverized using an in-line mixer (manufactured by Ebara Seisakusho Co., Ltd.), and the solution was immediately spread on a Teflon-coated sheet to a thickness of 360 μm, and far infrared rays were irradiated.
The coating film was heated to 80°C and further dried with hot air at 125°C for 2 minutes. After drying, the soybean protein film obtained by peeling from the sheet was moistened to obtain a film with a moisture content of 14% by weight.

Comparative Example 1 A soybean protein membrane was obtained in the same manner as in Example 1, except that only the step of adding smoke flavor in Example 1 was omitted.

Example 2 A soybean protein membrane was obtained in exactly the same manner as in Example 1, except that the amount of smoke flavor added in Example 1 was changed to 20 parts.

Example 3 A soybean protein film was obtained in exactly the same manner as in Example 1, except that the amount of smoke flavor added in Example 1 was changed to 40 parts.

Table 1 shows the film forming properties and physical properties of the soybean protein solutions obtained in Examples 1 to 3 and Comparative Example 1. However, in Examples 2 and 3, the film forming properties were poor as a whole, but measurements were performed using the films of the parts that were normally formed.

[0025]

[Table 1]

The wet strength shown in the table means that the soybean protein film is immersed in 2% saline solution for 20 minutes and then
) expressed as the maximum load (g) when pierced with a plunger. The swelling ratio is the value obtained by subtracting the dimension before immersion from the dimension after immersing the soybean protein membrane in 2% saline solution for 20 minutes, and dividing the difference by the dimension before immersion.

Example 4 Powdered isolated soy protein (manufactured by Fuji Oil Co., Ltd., trade name "New Fujipro-R": CP in powder is 85.5% by weight)
100 parts, 40 parts of wetting agent, and 500 parts of water in 25T
A soybean protein solution was obtained by blending under the vacuum of orr. Next, as in Example 3, smoke flavor (
40 parts of "SMOK-EZA" (manufactured by Alpha Foods Co., Ltd.) was added and stirred under a vacuum of 25 Torr. Further, 0.68 parts of xanthan gum was added and the mixture was stirred under a vacuum of 25 Torr, and the remaining air bubbles were made fine with an in-line mixer (manufactured by Ebara Seisakusho Co., Ltd.) to obtain a soybean protein solution. This solution was immediately spread on a Teflon-coated sheet to a thickness of 360 μm, and then the temperature of the coating was heated to 80°C by irradiation with far infrared rays.
It was dried with hot air at 20°C for 2 minutes and peeled off to obtain a soybean protein film.

Example 5 A soybean protein film was obtained in the same manner as in Example 4 except that the amount of xanthan gum added in Example 4 was changed to 0.34 parts.

Comparative Example 2 A soybean protein membrane was obtained in exactly the same manner as in Example 4, except that the amount of xanthan gum added in Example 4 was changed to 1.36 parts.

Table 2 shows the physical properties of the soybean protein membranes obtained in Examples 4, 5 and 6.

[0031]

[Table 2]

Usage Example 1 100 parts of raw meat was injected with 30 parts of a known pickling solution with a solid content of 20% by weight containing isolated soy protein, dried egg white, etc., and the massaged molded bacon raw material was prepared in Example 4 and They were packaged with the soybean protein film obtained in Comparative Example 1, filled in bacon-type retainers, dried under warm air at 45°C for 15 minutes, then steamed at 75°C for 120 minutes, and cooled to room temperature after steaming. I broke away from my retainer and got bacon. The obtained bacon was sliced, secondarily packaged, and stored in the refrigerator.

[0033] When packaging bacon ingredients with a soybean protein film, the soybean protein film obtained in Comparative Example 1 was torn at the part where the film and meat juice came into contact with each other due to tension during packaging, but Example 4 The soybean protein membrane obtained by this method did not break and had sufficient processing suitability.

[0034] Furthermore, the sliced bacon packaged with the film of Example 4 had no unpleasant taste, texture, or appearance.

[0035]

[Effects] As described above, the present invention provides an edible soybean protein film that has excellent chewability and water resistance and shape retention, and is further endowed with high wet strength. By simultaneously satisfying these contradictory properties, the soybean protein film can be applied to a wide range of high-moisture foods, making a significant contribution to improving processing suitability.

Claims (2)

[Claims] [Claim 1] A smoke component is added to a solution or paste containing soybean protein, water-soluble natural gum is added as needed, and then formed into a film, heated, and dried. A method for producing a soybean protein film characterized by the following. Claim 2: The amount of water-soluble natural gum added is 1 to the crude protein in the solution or paste containing soybean protein.
．． 2. The method of claim 1, wherein the amount is less than or equal to 2% by weight.