JPH06217702A - Production of vegetable protein food - Google Patents

Abstract

PURPOSE:To provide a method for producing soft soybean protein food good in palatability, easy to bite off, also mitigated in soybean odor. CONSTITUTION:This food can be obtained by immersing a textured soybean protein food in a protease-contg. aqueous solution to effect water absorption of the food followed by treating the resultant food under heating.

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 vegetable protein food, in particular a textured soybean protein having a soft texture and reduced soybean odor, which is cooked by heating. The present invention relates to a method for producing a vegetable protein food consisting of the following.

[0002]

2. Description of the Related Art Many techniques have been proposed or practiced for processing soybean protein or wheat protein into a fibrous, granular or plate-like material and using it as a meat-like material. Among them, a product called tissue-like protein can be produced at a relatively low cost, and is thus highly popular among so-called vegetable protein foods.

Usually, this textured protein is produced by kneading a protein substance and water and extruding it through a die under high temperature and high pressure, and is obtained in a dry state in the form of porous amorphous particles, sheet form, or the like. And when you use this, it is popular to say "return".
Is soaked in water or a seasoning solution having an appropriate temperature, and when the porous structure has sufficiently absorbed water, it is used for the same purpose as meat. Then, as a technique for utilizing this textured protein, a method of producing Tsukudani that is boiled and matured with a seasoning solution (Japanese Patent Publication No. 3-8742), or after being dipped in a seasoning solution composed of seasonings and spices, fried at 100 to 150 ° C. A method for producing a protein food (JP-A-54-8738) is disclosed.

[0004]

The textured soybean protein used in the present invention is one of so-called textured proteins.
This textured soybean protein is a good protein source as a food and has a low calorie content, so it is also a promising diet food. However, even if the dried product is reconstituted with water, it has a rubbery texture, is hard to bite, and has a strong soybean smell. Therefore, it can be granulated into fine particles or powdered to be used as a bulking material for livestock meat. For example, it is often used as a mixture with ground meat, and rarely used alone like livestock meat.

The present invention has been made in view of the present state of technology for utilizing textured soybean protein and its problems, and an object thereof is a vegetable protein having a soft and good texture and a reduced soybean odor. It is to provide a manufacturing method of food.

[0006]

Means and Actions for Solving the Problems The inventors of the present invention have intensively studied to solve the above problems. That is, when the textured soybean protein is immersed in water to absorb water, an aqueous solution containing a food-grade protease (proteolytic enzyme) such as papain is used, and the enzyme works during absorption of water and cooking, resulting in a soft and good food. A textured soybean protein food having a feeling and a reduced soybean smell was obtained. In addition, a novel type of snack food could be prepared by frying the textured soybean protein absorbed with an aqueous solution containing a food-grade protease in oil.

The present invention is based on the above findings,
The gist thereof is that the soybean protein texture is made to absorb an aqueous solution containing a proteolytic enzyme, and then the water-absorbed textured soybean protein is subjected to a heat treatment such as frying or roasting. It is a manufacturing method.

The textured soybean protein, which is the target material of the present invention, has a granular, plate-like, rod-like, fibrous, etc. form, and its trade names are Metex, Fresh KYO, Fresh S.
T (all manufactured by Showa Sangyo Co., Ltd.) and the like. Then, when the textured soybean protein is immersed in water to absorb water, as the proteolytic enzyme used in the aqueous solution, almost all commercially available enzyme preparations can be used regardless of the origin of plants or microorganisms. . And as a commercially available formulation, papain FL-3 (manufactured by Asahi Breweries, Ltd.), Sumiteam M
P, LP-20 (manufactured by Shin Nippon Chemical Industry Co., Ltd.), AO, A
OS, AO-S2 (manufactured by Morishin Pharmaceutical Co., Ltd.), Bromelain F (manufactured by Amano Pharmaceutical Co., Ltd.) and the like can be mentioned.

Next, as the enzyme titer of the aqueous solution containing the proteolytic enzyme in the present invention, taking the above-mentioned papain as an example, the gelatin liquefaction method (listed in the technical data on papain preparations manufactured by Asahi Breweries, Ltd. It is effective that the value according to (method) is 0.6 unit or more per 100 ml of the aqueous solution. Then, the temperature of the aqueous solution when the textured soybean protein is immersed is preferably in the range of 0 to 70 ° C. Further, the amount of this aqueous solution may be an amount sufficient to immerse the textured soybean protein, and the water absorption time is the time of absorbing water to the center of the textured soybean protein, which depends on the shape and the water temperature. For example, if a spherical one having a diameter of about 2 cm is treated at a water temperature of 16 to 17 ° C, then 20 to 4
0 minutes is appropriate. The water absorption amount is preferably such that the weight after water absorption is 2.5 to 3 times that of the dry weight.
If soy sauce, sugar, liquor, spices, umami seasoning, oil, etc., is added to the aqueous solution containing the above-mentioned proteolytic enzyme, the textured soybean protein can be seasoned at the same time as the water-absorption treatment, and only the fried treatment is performed It can be a snack food with flavor.

When the textured soybean protein is thus treated by immersing it in an aqueous solution containing a proteolytic enzyme, a proteolytic action is exerted at the time of absorbing water and at the time of cooking thereafter, and it has a soft and good texture. In addition, a textured soybean protein with reduced soybean odor can be obtained. The textured soybean protein that has been subjected to such an enzyme treatment can be used in a wide variety of cooked foods made from livestock meat such as hamburg steak instead of or in combination with livestock meat. In addition, a novel type of snack food or the like can be prepared by frying it in oil or roasting it.

[0011]

EXAMPLES The present invention will be described in more detail based on the following examples. Example 1 Metex # 200 (diameter 2 as textured soybean protein
cm-sized granules, manufactured by Showa Sangyo Co., Ltd., and the enzyme titer of proteolytic enzyme by gelatin liquefaction method as an enzyme preparation is 12 units per gram of papain FL-3 (Asahi Breweries, Ltd.)
Manufactured) was used. And the above-mentioned Metex # 200
Was immersed in an aqueous solution of papain FL-3 having different enzyme titers, and water absorbed about 2.8 times as much as the dry weight thereof was added to a protein food fried with a fried flour for commercial use. Tables 1 and 2 show the texture and the evaluation thereof, the presence or absence of soybean odor, and the evaluation thereof. As a control,
Water was used instead of the enzyme aqueous solution.

[0012]

[Table 1]

[0013]

[Table 2]

As is clear from the results shown in Table 1, when the enzyme titer of papain FL-3 was 0.6 unit / 1100 ml or more, the effect of softening the textured soybean protein appeared.
It should be noted that when the water absorption amount was increased, the center part became slightly sticky, but in this case, it was felt soft even if the papain concentration was low (0.6 to 1.2 units / 100 ml). Further, as is clear from Table 2, papain FL-
The soybean odor was reduced when the enzyme titer concentration of 3 was 1.2 units / 100 ml or more.

Example 2 Meitex # 200 (diameter 2 as textured soybean protein)
Granules of cm size, manufactured by Showa Sangyo Co., Ltd., and Bromelain F (manufactured by Amano Pharmaceutical Co., Ltd.) having an enzyme titer of 15 units / g or more by the gelatin liquefaction method were used as an enzyme preparation. Then, the above-mentioned Meitex # 200 was immersed in an aqueous solution of Bromelain F having different enzyme titers, and the weight was about 2.8 compared to the dry weight.
Table 3 and Table 4 show the texture and the evaluation thereof, the presence or absence of soybean odor, and the evaluation of the protein food obtained by doubling water absorption and dusting it with domestic fried powder. As a control, water was used instead of the enzyme aqueous solution.

[0016]

[Table 3]

[0017]

[Table 4]

From the results shown in Table 3, when the titer of bromelain is 0.75 units / 100 ml or more, the effect of softening the textured soybean protein appears, and when it is 7.5-15 units / 100 ml, the texture is most preferable. won. As with papain, increasing the water absorption felt soft even with a low titer of bromelain. Also, as the enzyme concentration became higher, it became easier to burn, and the surface color after frying became darker.
On the other hand, the soybean odor was reduced to 0.75 units / 100 ml or more.

Next, a cooking example for carrying out the method for producing a vegetable protein food according to the present invention will be described. Cooking Example 1 Meitex # 200 (diameter 2)
100 g of granular granules (manufactured by Showa Sangyo Co., Ltd.) at a cm position were immersed in 1 liter of an aqueous solution having a papain enzyme titer of 12 units per 100 milliliters of an aqueous solution obtained by the gelatin liquefaction method and a water temperature of 18 ° C. The water absorption was adjusted so that the dry weight of the textured soybean protein was 2.5 to 3 times, and the immersion was completed. Next, the water-absorbed textured soybean protein is sprinkled with fried flour, and fried in oil at 160 to 170 ° C. for 4 minutes,
Made a soft fried snack.

Cooking Example 2 Meitex # 200 (diameter 2
100 g of granular granules (produced by Showa Sangyo Co., Ltd.) at the cm-position, soy sauce, sugar, with a titer of proteolytic enzyme of papain by gelatin liquefaction method is 15 units per 100 ml of the aqueous solution,
It was immersed in 0.5 liter of a seasoning solution having a water temperature of 20 ° C., which was mixed with sake, spices, umami seasoning, oil and the like. Then, the water absorption is adjusted so that the dry weight of the textured soybean protein is 2.5 to 3 times, and the immersion is completed. Next, the water-absorbed textured soybean protein was fried in oil at 160 to 170 ° C. for 3 minutes to produce a soft spicy snack.

Cooking Example 3 5 kg of Meitex # 50 (granular, manufactured by Showa Sangyo Co., Ltd.), which is a textured soybean protein, has a proteolytic enzyme titer of papain by the gelatin liquefaction method at 10 units per 100 ml of an aqueous solution. It was immersed in 15 kg of an aqueous solution having a water temperature of 18 ° C. And 2.5 to the dry weight of the textured soy protein
Immersion was completed by adjusting the amount of water absorption so as to triple the amount. Next, a hamburger steak was produced by mixing the water-absorbed textured soybean protein with chicken, pork, ground beef, onions, bread crumbs, and seasonings, molding and roasting the mixture.

[0022]

EFFECTS OF THE INVENTION According to the present invention, since it has a rubbery texture, is hard to bite, and has a strong soybean smell, it has been considered that it is rarely used alone like livestock meat. The use of soybean protein is expanded. That is, the main ingredient is structured soy protein, which has a soft texture,
In addition, vegetable protein foods such as fried snacks, spicy snacks, hamburg steaks, etc. can be produced because the soybean odor is reduced. Therefore, the practical value of the present invention is great.

Claims (3)

[Claims] 1. A process for producing a vegetable protein food, which comprises absorbing an aqueous solution containing a proteolytic enzyme into tissue-like soybean protein, and then heat-treating the absorbed tissue-like soybean protein. 2. The enzyme titer of proteolytic enzyme is 1
The method for producing a vegetable protein food according to claim 1, wherein an aqueous solution containing 0.6 unit or more per 00 milliliter is used. 3. The method for producing a vegetable protein food according to claim 1, wherein the aqueous solution containing a proteolytic enzyme is a seasoning liquid containing a proteolytic enzyme.