JPH04287646A - Method for processing granular vegetable protein - Google Patents

Abstract

PURPOSE:To reconstitute a granular vegetable protein in a short time, simultaneously reduce destruction of the granular vegetable protein in reconstitution and improve the yield thereof by absorbing water in dried granular vegetable protein at a high temperature, and then absorbing water at a low temperature. CONSTITUTION:Water is absorbed in a dried granular vegetable protein at a high temperature, preferably 70-85 deg.C liquid temperature and water is then absorbed at a low temperature, preferably 40-60 deg.C liquid temperature to reconstitute the aforementioned protein. The water absorbing time at the high and the low temperatures is respectively preferably 10-15min.

Description

[Detailed description of the invention]

0001

[Field of Industrial Application] This invention relates to a method for processing dried granular vegetable protein in which the dried granular vegetable protein is restored by absorbing water, particularly when the dried granular vegetable protein has a large particle size. The present invention relates to a method for processing granular vegetable protein, in which water absorption is sufficiently carried out in a short period of time, and the granular vegetable protein is less likely to be destroyed during reconstitution.

0002

BACKGROUND OF THE INVENTION In recent years, many products using vegetable proteins have been produced for the purpose of preventing adult diseases and the like. Foods that use such vegetable proteins include, for example, soybean karaage and soybean cutlet.
These generally use granular vegetable protein, which is obtained by organizing vegetable protein such as soybean protein or wheat protein using an extruder or the like, as a raw material.

[0003] Since such granular vegetable protein is usually stored in a dry state, when using this granular vegetable protein, the dried granular vegetable protein is soaked in water or hot water. It was necessary to restore the dried granular vegetable protein by soaking it in a liquid containing seasonings and absorbing water.

[0004] However, when the dried granular vegetable protein is immersed in water or hot water to be supplied with water as described above, it takes a long time for the granular vegetable protein to sufficiently absorb water and restore itself. For granular vegetable protein with a large particle size of 10 mm or more, it takes a very long time to absorb water and restore it, and even when it is restored, a core part that has not absorbed water remains inside. There was a problem.

[0005] In addition, in order to efficiently absorb water and restore the granular vegetable protein, a large amount of the granular vegetable protein is put into a dipping tank containing water or hot water at once, and the granular vegetable protein is Stir the protein in a dipping tank,
Efforts have been made to accelerate water absorption and restoration in granular vegetable protein.

However, even when the granular vegetable protein is stirred in this soaking tank, it takes time for the granular vegetable protein to absorb water and restore, and the granular vegetable protein is destroyed by stirring. There were problems such as a poor yield of granular vegetable protein to be reconstituted.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems when dry granular vegetable protein is restored by absorbing water.

That is, the present invention enables dried granular vegetable protein to efficiently absorb water and restore it in a short time, and also to reduce destruction of the granular vegetable protein during restoration, and to reduce the damage during restoration. The objective is to improve the yield of granular vegetable protein.

[0009]

[Means for Solving the Problems] In order to solve the above-mentioned problems, in this invention, in order to absorb water and restore the dried granular vegetable protein, the above-mentioned granular vegetable protein is made to absorb water at high temperature. After that, they made it absorb water at an even lower temperature.

[0010] Here, the above-mentioned granular vegetable protein is one that uses vegetable proteins such as defatted soybeans, concentrated soybeans, isolated soybean protein, and wheat protein as raw materials. Those organized using an extruder can be used.

[0011] In addition, when making such granular vegetable protein absorb water at high temperatures, the temperature of the liquid for water absorption must be 6.
The temperature should be 5°C or higher, preferably 70°C.
Allow the temperature to reach ~85°C. Note that when the granular vegetable protein is made to absorb water at a high temperature in this manner, the water absorption may be carried out either under normal pressure or under pressurized pressure as long as the temperature is within the above temperature range.

[0012] After the granular vegetable protein has been made to absorb water at a high temperature in this way, when the granular vegetable protein is made to absorb water at a lower temperature, the temperature of the liquid that absorbs water is lower than the temperature of the liquid at the above-mentioned high temperature. Usually, the temperature of the liquid is set to 35°C or higher, preferably 40 to 60°C, to carry out water absorption.

[0013] As mentioned above, when making the granular vegetable protein absorb water at high and low temperatures, if the water absorption time is too short, the water absorption in the granular vegetable protein will not be sufficient. Water absorption is carried out for 5 minutes or more, preferably 10 to 15 minutes, respectively.

[0014] Furthermore, in order to make the granular vegetable protein absorb water at high and low temperatures as described above, the granular vegetable protein is dispersed in a water permeable container without overlapping too much. It is desirable that the protein is dispersed in the container and immersed in each dipping tank containing the above-mentioned high temperature and low temperature liquids in order, so that the granular vegetable protein absorbs water at high and low temperatures. . In addition, when dispersing granular vegetable protein in a container and absorbing water at high and low temperatures, in order to absorb a large amount of granular vegetable protein at once, the container in which the granular vegetable protein is dispersed is placed in several layers. They may be laminated and, in this state, immersed in high temperature and low temperature immersion baths one after another.

[0015] When dispersing granular vegetable protein in a container as described above, the amount of granular vegetable protein to be dispersed is usually adjusted based on the bottom area of the container so that the granular vegetable proteins do not overlap each other too much. 1.0 g/cm2, preferably 0.3 to 0.5 g/cm
Make it 2.

[0016]

[Operation] When the dried granular vegetable protein is absorbed and restored by water absorption as in the present invention, if the granular vegetable protein is made to absorb water at a high temperature and then further absorbed at a low temperature, the initial high temperature Due to water absorption, the air bubbles inside the granular vegetable protein expand, and the next water absorption at a low temperature causes the air bubbles inside the granular vegetable protein that expanded as described above to contract, and as a result, low-temperature hot water expands into the granular vegetable protein. It is thought that it will be absorbed inside the vegetable protein.

[0017] As a result of the hot water being absorbed into the inside of the granular vegetable protein, the water absorption of the granular vegetable protein is accelerated, its restoration is carried out in a short time, and the granular vegetable protein is It will be restored with sufficient water absorbed to the inside.

[0018] In addition, in making the granular vegetable protein absorb water at high and low temperatures, as described above, the granular vegetable protein is dispersed in a water-permeable container without overlapping too much, and the water absorption is carried out. By doing so, the water absorption in the particulate vegetable protein is carried out more efficiently, and the yield of the reconstituted particulate vegetable protein is improved without destroying the particulate vegetable protein unlike in the case of stirring.

[0019]

EXAMPLES Hereinafter, examples of the present invention will be explained in detail, and comparative examples will be given to clarify that the method according to the examples of the present invention is superior. (Example 1) In this example, the particulate vegetable protein used was textured soybean protein (Fuji Apex 1900 (manufactured by Seishin Co., Ltd.) was used.

Then, as shown in FIGS. 2 and 3, the above-mentioned textured soybean protein 1 is dispersed in a water-permeable stainless steel container 2 provided with stainless steel nets 21 on the upper and lower surfaces, respectively. I did it like that. Here, the above container 2 has an inner diameter of 17.0 cm and a height of 6 cm.
A stainless steel mesh 21 having a mesh size of about 1 cm was provided on each of the upper and lower surfaces. In addition, in dispersing the above-mentioned textured soybean protein 1 in this container 2 made of stainless steel, 100 g of textured soybean protein 1 is placed in this container 2, and the bottom surface of this container 2 made of a mesh 21 is Textured soybean protein 1
was dispersed at a rate of 0.44 g/cm2.

Then, as shown in FIG.
The container 2 is immersed in a high-temperature dipping tank 31 containing a
After the structured soybean protein 1 housed in the container absorbs high-temperature hot water 41, the container 2 is further immersed in a low-temperature soaking tank 32 containing low-temperature hot water 42, and the container 2 is housed in the container 2. The textured soybean protein 1 was made to further absorb low temperature hot water 42.

In this Example 1, the container 2 in which the textured soybean protein 1 was dispersed as described above was placed in hot water 4.
15 in a high temperature immersion tank 31 where the temperature of 1 is about 80°C.
After the structured soybean protein 1 is immersed in the hot water 41 for a minute, the container 2 is further soaked until the temperature of the hot water 42 is about 4.
immersed in a low-temperature immersion tank 32 at 0°C for 15 minutes,
The above-mentioned structured soybean protein 1 is made to absorb low-temperature hot water 42,
The above-mentioned textured soybean protein 1 was restored.

(Example 2) In this example as well, the above-mentioned textured soybean protein 1 was dispersed in the above-mentioned container 2 in the same manner as in the above-mentioned Example 1.

In Example 2, the container 2 in which the textured soybean protein 1 is dispersed is immersed for 15 minutes in a high-temperature immersion tank 31 in which the temperature of hot water 41 is about 80°C. After soybean protein 1 absorbs hot water 41,
Furthermore, this container 2 is immersed for 15 minutes in a low-temperature immersion tank 32 in which the temperature of hot water 42 is approximately 50° C., and the above-mentioned textured soybean protein 1 is made to absorb the low-temperature hot water 42. I tried to restore it.

(Example 3) In this example as well, the above-mentioned textured soybean protein 1 was dispersed in the above-mentioned container 2 in the same manner as in the above-mentioned Example 1.

In Example 3, the container 2 in which the textured soybean protein 1 is dispersed is immersed for 10 minutes in a high-temperature dipping tank 31 in which the temperature of hot water 41 is about 80°C. After soybean protein 1 absorbs hot water 41,
Furthermore, this container 2 is immersed for 10 minutes in a low-temperature immersion tank 32 in which the temperature of hot water 42 is approximately 40° C., and the above-mentioned textured soybean protein 1 is made to absorb the low-temperature hot water 42. I tried to restore it.

(Comparative Example 1) In Comparative Example 1 as well, the above-mentioned textured soybean protein 1 was dispersed in the above-mentioned container 2 in the same manner as in the above-mentioned Example 1.

In Comparative Example 1, the container 2 in which the textured soybean protein 1 was dispersed as described above was soaked in hot water 4.
30 in a high temperature immersion tank 31 where the temperature of 1 is about 80°C.
The textured soybean protein 1 was soaked for a minute, and the textured soybean protein 1 was allowed to absorb hot water 41 to restore the textured soybean protein 1.

[0029]Then, each of the textured soybean proteins restored as in Examples 1 to 3 and Comparative Example 1 was taken out, and the amount of water absorbed in each textured soybean protein and its return state were examined. Regarding the amount of water absorbed in each textured soybean protein, it was determined how many times the weight of water was absorbed relative to the weight of the textured soybean protein in a dried state.

As a result, the water absorption amount of Example 1 was 3.27 times, Example 2 was 3.22 times, and Example 3 was 3.22 times. The value of Comparative Example 1 was 2.47 times, which was considerably lower than that of Examples 1 to 3.

Regarding the return state of the above-mentioned textured soybean protein, in all Examples 1 to 3, water was sufficiently absorbed to the inside of the textured soybean protein, and the textured soybean protein was in a complete state with no core inside. On the other hand, in Comparative Example 1, water was not absorbed sufficiently to the inside of the textured soybean protein, and a core portion remained inside which did not absorb water, and was not completely restored. .

[0032] Further, when the container 2 in which the structured soybean protein 1 is dispersed as described above is immersed for 60 minutes in the high-temperature dipping tank 31 in which the temperature of the hot water 41 is approximately 80°C, water absorption is performed. Even so, a core portion where water was not absorbed partially remained inside the textured soybean protein 1, and it was not completely restored.

(Example 4) In this example as well, the same textured soybean protein (manufactured by Fuji Oil Co., Ltd., Apex 1900) as in Example 1 was used as the granular vegetable protein.

In this embodiment, as shown in FIG. 3, a container 2 in which a number of holes 23 of about 1 cm in diameter are provided in the bottom plate 22 is used, and the above-mentioned structure is formed on the bottom plate 22 of this container 2. The soybean protein is dispersed so as not to overlap, and 0.43g/textured soybean protein is deposited on the bottom plate 22 of this container 2.
It was made to be dispersed at a ratio of cm2.

[0035] Then, the required number of containers 2 in which the textured soybean protein is dispersed in this manner are stacked, and in this state, they are immersed in a high-temperature immersion tank containing a high-temperature liquid, and the containers 2 are housed in each container 2. After the textured soybean protein is made to absorb water at a high temperature, it is further immersed in a low-temperature immersion bath containing a low-temperature liquid, and the textured soybean protein contained in each container 2 is made to absorb water at a low temperature. I did it like that.

[0036] Here, the liquids to be stored in each of the above-mentioned high- and low-temperature soaking tanks are 70 parts by weight of water, 2 parts by weight of commercially available dashi stock, 0.2 parts by weight of sugar, and mirin. A liquid containing 1 part by weight of was used.

In this embodiment, the containers 2 stacked in the required number of layers as described above are stacked at a temperature of about 8
After being immersed for 15 minutes in a high temperature immersion tank at 0°C,
Furthermore, the above-mentioned liquid was immersed in a low-temperature immersion bath with a temperature of about 50°C for 15 minutes to absorb water from the tissue-formed soybean protein contained in each container 2. Soybean protein is restored.

(Comparative Example 2) In Comparative Example 2, in the same manner as in Example 4, the required number of containers 2 in which textured soybean protein was dispersed was stacked, and in this state, the temperature of the liquid was about The textured soybean protein contained in each container 2 is immersed for 30 minutes in a high-temperature soaking tank at 80° C. to absorb water and restore the textured soybean protein contained in each container 2. did.

(Comparative Example 3) In Comparative Example 3, the above-mentioned textured soybean protein was directly put into a high-temperature dipping tank in which the temperature of the above-mentioned liquid was about 80°C, and in this dipping tank, The textured soybean protein was submerged in the liquid contained in the dipping tank and stirred for 30 minutes to absorb water and restore the textured soybean protein.

Then, each of the textured soybean proteins restored as in Example 4 and Comparative Examples 2 and 3 was taken out, and the amount of water absorbed in each textured soybean protein was measured. The protein was examined to determine the incidence of small pieces due to cracks, etc. These results are shown in Table 1 below.

[0041]

[Table 1]

[0042] As is clear from this result, the textured soybean protein reconstituted in Example 4 is different from that in Comparative Examples 2 and 3.
The amount of water absorbed is higher than that of the textured soybean protein restored by the method, and the restored texture is higher than that of Comparative Example 3, in which the textured soybean protein was restored by stirring in a soaking tank. The incidence of small pieces due to cracks in soybean protein was also lower.

Furthermore, when the restored state of the textured soybean protein restored in Example 4 and Comparative Examples 2 and 3 was investigated, it was found that in Example 4, water was sufficiently absorbed to the inside of the textured soybean protein. However, in Comparative Examples 2 and 3, water was not sufficiently absorbed into the textured soybean protein, and water was absorbed into the interior of the soybean protein. Some parts of the core remained, and it had not been completely restored.

[0044]

Effects of the Invention As detailed above, in the method for processing granular vegetable protein according to the present invention, when the dried granular vegetable protein is absorbed and restored, the granular vegetable protein is heated to absorb water at a high temperature. After this, the granular vegetable protein is allowed to absorb water at a low temperature, which speeds up water absorption in the granular vegetable protein, allowing the granular vegetable protein to be restored in a short time. It will be restored to its perfect condition with sufficient water absorbed to the inside.

Furthermore, when the dried granular vegetable protein is absorbed in water at high and low temperatures as described above, the granular vegetable protein is dispersed in a water-permeable container so as not to overlap too much. By doing so, water absorption in the granular vegetable protein is carried out more efficiently, and
Unlike when granular vegetable protein is stirred to absorb water, the granular vegetable protein is not destroyed, and the yield of restored granular vegetable protein is improved.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of a container used to house textured soybean protein in Examples 1 to 3 and Comparative Example 1.

FIG. 2 is a schematic cross-sectional view showing a state in which a container containing textured soybean protein is sequentially immersed in a high-temperature dipping tank and a low-temperature dipping tank in Examples 1 to 3.

FIG. 3 is a perspective view of a container used to house the textured soybean protein in Example 4 and Comparative Example 2.

[Explanation of symbols]

1. Textured soybean protein 2 Container 31 High temperature immersion tank 32 Low temperature immersion tank 41 High temperature hot water 42 Low temperature hot water

Claims (3)

[Claims] 1. A method for processing granular vegetable protein, which comprises: absorbing water and restoring the dried granular vegetable protein by absorbing water at a high temperature and then further absorbing water at a low temperature. . 2. The granular plant according to claim 1, wherein the water absorption at the high temperature is performed at a temperature of 65° C. or higher, and the water absorption at the low temperature is performed at a temperature 25° C. or more lower than the water absorption at the high temperature. Processing method of sex protein. 3. Processing of the granular vegetable protein according to claim 1 or 2, characterized in that the granular vegetable protein is dispersed in a water-permeable container to absorb water at high and low temperatures. Method.