JPH0586170B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a food material containing plant protein as a main component, and in particular provides a novel food material rich in fibrous structure. The food material produced according to the present invention can be suitably seasoned and used for a wide variety of purposes, such as making squid-like foods.

(Prior Art) Several methods have been proposed in the past for producing food products in the form of strips having a fibrous structure, such as squid-like food products, using plant proteins.

For example, Japanese Patent Publication No. 46-17929 discloses that soybean protein fibers are spun by extruding an alkaline peptizer of soybean protein through pores into an acidic coagulation bath, and then subjected to appropriate treatments such as neutralization, boiling, and washing with water. A method is disclosed in which the squid is made into a shape such as saki squid by seasoning and the like. In addition, Japanese Patent Publication No. 50-30701 discloses that food products similar to natural seafood delicacies such as squid and octopus, which tend to tear in a particular direction, are prepared by binding bundled protein fibers obtained from animal and plant proteins with fish meat paste. A method of manufacturing is described.

Furthermore, in Japanese Patent Application Laid-open No. 54-2366, a protein concentration of 17
% or more is formed into a thin plate with a thickness of 1.5 to 7 mm, and then dried to produce vegetable jerky with a moisture content of 10 to 25%. Examples of shaping methods include rolling or rolling into a thin plate, press-fitting into a mold to form a block and then slicing, and slicing after freezing.

(Problems to be Solved by the Invention) Each of the above known methods has some advantages as well as some problems. First, the methods described in Japanese Patent Publication No. 46-17929 and Japanese Patent Publication No. 50-30701 use protein fibers obtained by spinning as raw materials, so they have an extremely superior fibrous structure, and have a unique texture and texture. It is perfect in terms of ease of tearing in the direction of. However, manufacturing protein fibers by spinning requires advanced technology and is extremely costly.
Its practical application is not easy. In addition, as described in Japanese Patent Publication No. 50-30701, such protein fibers must be bound and shaped using a binder such as surimi, and the amount depends on the type of binder, amount used, etc. This may have an adverse effect on texture, etc.

In the invention described in JP-A-54-2366, no fiberization treatment is performed during the process. Therefore, as described in Example 1 of the same publication, when isolated soybean protein is used as a soybean protein paste,
Since the product does not have sufficient fibrous properties, it is necessary to mix in fibrous materials, such as protein fibers produced by spinning, if necessary, which is still economically disadvantageous.

The present invention improves the drawbacks of such conventional methods, and allows food materials with good fibrous structure, such as seafood-like food materials such as squid, scallops, and octopus, and jerky-like food materials, to be produced easily and extremely economically. This is what we are trying to manufacture.

(Means and effects for solving the problems) According to the present invention, a raw material containing vegetable protein as a main component is kneaded with water under pressure and heat using an extruder, and the pores are arranged in the circumferential direction. After extrusion molding from a die with an expanded tip, the molded product is cut in a direction parallel to the extrusion direction at a temperature of 80°C or less and a moisture content of 20% or less. A food material having a shape structure can be easily and inexpensively obtained.

In the method of the present invention, when the raw material is pushed toward the tip die while being subjected to heat and pressure in the extruder, the raw material is kneaded while the outer surface of the screw is compressed many times by the inner wall of the cylinder, and the kneaded material is in a multilayered state. It is discharged from the die in the circumferential direction. During extrusion, the moisture in the mixture turns into water vapor, causing the layered mixture to swell to some extent on a plane, and at the same time forming countless bridges between the layers, so the molded product is not a simple sheet-like shape. It has, so to speak, a three-dimensional network structure. Therefore, this extruded product is given characteristics such as unique texture and ease of tearing in a specific direction.

The raw materials used in the method of the present invention are mainly composed of vegetable proteins, and proteins such as soybean and wheat are frequently used. Soy protein includes fat-filled soybeans, defatted soybeans,
Soy milk, its dry powder, concentrated protein, isolated protein, etc. can all be used, and as wheat protein, wheat protein can be used as it is, and various forms of gluten can be used. It is also possible to use a mixture of these as appropriate. In addition, meat, poultry, seafood, etc. may be added to the raw materials in an appropriate form and amount as necessary, as well as oils and fats, starch, emulsifiers, vitamins, minerals, seasonings, spices, coloring agents, and fragrances. etc. can also be used as auxiliary materials. In addition, for the purpose of improving the structure, alkaline earth metal salts such as calcium sulfate and calcium chloride,
Glucono delta lactone etc. may be added.

The above raw materials are subjected to extruder treatment after adding water, but the amount of water added is about 10 to 40% of the raw material (based on weight, the same applies hereinafter), and the water content of the raw material is 20%.
It is preferable to set it to about 50%. When using a raw material with a high water content, such as soy milk, the water content of the extruder-treated raw material is adjusted in the same manner as described above.

The extruder extrusion conditions are an internal temperature of 100
A temperature of ~200° C. and a pressure of 40 kg/cm ² or higher is preferable, and the mixture of raw materials and water is extruded through a die at the tip of the extruder in the circumferential direction, that is, in a substantially centrifugal direction with respect to the axial direction of the screw. The shape of the die hole may be circular, square, or slit, and the mixture may be rod-shaped,
It is extruded into shapes such as sheets, tapes, and flakes. Note that in order to provide a good fibrous structure, it is preferable that the holes of the die expand toward the outside of the circumference. The purpose of configuring the hole of the die in this way is to extrude the mixture from the extruder while gradually reducing the pressure applied to the tip of the extrusion port, thereby suppressing excessive swelling. Note that when an excessively expanded extrudate is cut, a film-like layer is formed, making it difficult to obtain a desired product having a fibrous structure.

The molded product extruded in this way is then cut in a direction parallel to the extrusion direction. By cutting in this manner, the characteristics of the three-dimensional network structure of the extruded product are utilized, and the cut product becomes one that is rich in fibrous structure and is easily torn in a specific direction. This cutting treatment is preferably performed at a temperature of the molded product of 80° C. or lower and a moisture content of 20% or lower. This is because if the extrudate is cut at a temperature of 80°C or higher or a moisture content of 20% or higher, the structure of the cut product becomes extremely dense and glue-like, making it difficult to rehydrate during cooking. and/or seasoning becomes extremely difficult. In addition, in order to obtain a product having a desired tissue structure, it is important to satisfy both of the above conditions, and if one of the two conditions is not satisfied, it is difficult to obtain a desired product. Therefore, in order to satisfy both of the above conditions, it is necessary to take measures such as arranging the cutting device, which is usually directly connected to the extrusion port, at a distance from the extrusion port. usually,
If 2 minutes have passed after extrusion, the product temperature and moisture content will be as described above, but if necessary, the extruded product may be forcibly dried and cooled by blowing dry cooling air.

The molded product is cut to a width of approximately 0.5 to 20 mm, in most cases approximately 2 to 10 mm. Any device may be used as long as it can achieve this purpose, but for example, a cutting machine for noodle making is easy to use and convenient.

(Effects of the Invention) According to the method of the present invention, the extrusion molded product, which can also be called an intermediate product, is a multilayered product having countless bridged parts, and has a three-dimensional network structure with fibers formed in the extrusion direction. Therefore, by cutting this in a direction parallel to the extrusion direction, a food material with an excellent fibrous structure can be obtained. This cut material has the property of being easy to tear in a specific direction and can be seasoned arbitrarily, so it is useful as a material for producing foods similar to seafood such as squid, octopus, and scallops, beef jerky, and other delicacies. In addition,
It has a wide range of uses, including the possibility of being used as an ingredient for new, unprecedented foods.

Further, the method of the present invention, unlike the spinning method used in the prior art, provides an excellent fibrous structure through extruder treatment, so it is extremely advantageous in terms of ease and economy in production.

(Example) Example 1 A raw material made by blending 80 parts of defatted soybean flour and 20 parts of fat-retained soybean flour was added with water to a moisture content of approximately 30%, and loaded into an extruder that maintained the internal temperature of the cylinder at 130°C. ^Then , a slit-shaped die (50mm x
4 mm) and extruded in the circumferential direction. After the obtained molded product was left to cool for about 2 minutes, it was cut into 4 mm width using a noodle cutting machine, and the length was further adjusted to about 80 mm to obtain a food material having a fibrous structure.

Example 2 80 parts defatted soybean flour, 10 parts wheat gluten, squid powder
A raw material mixture consisting of 10 parts was treated in the same manner as in Example 1 to obtain a sheet-like molded product, which was then cut in the same manner as in Example 1 to obtain a 1 mm wide cut product. This cut product was suitable as a material for seasoned squid.

Claims (1)

[Claims] 1. Knead raw materials whose main component is vegetable protein with water using an extruder under pressure and heat.
This is extruded from a tip die whose holes expand in the circumferential direction, and then the molded product is heated to
A method for producing a food material having a fibrous structure, characterized by cutting in a direction parallel to the extrusion direction at a temperature of 80°C or lower and a moisture content of 20% or lower.