JPH0783683B2 - Meat-like protein food with improved taste - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the addition of a fine silica gel having a seasoning component adsorbed in advance as an auxiliary material when the meat-like protein food is obtained by subjecting the main material mainly composed of vegetable protein to an extruder. The present invention relates to a meat-like protein food having an improved taste, which is composed of a processed product obtained by.

[0002]

2. Description of the Related Art Conventionally, a raw material mainly composed of vegetable protein has been subjected to an extruder treatment to obtain a fibrous structure, structure, and structure similar to meat.
It is widely practiced to produce food materials that have an appearance and texture. That is, while adding water so that the water content is 20 to 80%, the composition containing powdery or granular vegetable protein as a main raw material is heated at 130 to 190 ° C. for 5 to 50 ° C.
Under a condition of high temperature and pressure of kg / cm ² , homogenization, kneading and melting are carried out by an extruder and finally extruded from a die to obtain a meat-like protein food. At this time, if necessary, push out from a die equipped with a cooling mechanism,
It is also possible to produce a protein food having a texture-like structure in which fibers are oriented in a certain direction and is similar to meat.

Particularly in recent years, researches for producing a textured protein food using a twin-screw extruder have been actively conducted, and compared with conventional single-screw extruders.
It has become clear that this is a very useful device.
The resulting structured protein foods also had a so-called puffed type network structure, which had a weak fiber structure in the uniaxial extruder. On the other hand, in the twin-screw extruder, by combining it with a cooling die, its fiber structure is strong, and its direction is aligned in the long-axis direction, which makes it possible to create a tissue and texture that is extremely close to meat. You can now get the protein foods you have.

However, these meat-like protein foods are
Usually, it is not seasoned, and when eaten as it is, the flavor of the vegetable protein as a raw material is strongly felt, which is not preferable. Therefore, the food is seasoned by immersing it in the seasoning liquid according to the purpose of use. in this way,
When the flavor is secondarily added afterwards, it is possible to add any flavor depending on the purpose, but there is a drawback that the flavor is very easily lost. This is because these meat-like protein foods have a structure with many gaps, and the seasoning liquid easily enters the gaps and the whole is easily seasoned uniformly. However, on the contrary, the holding power of the seasoning component is weak, and when eating, only the seasoning component is rapidly lost, and thereafter, only the flavor of the vegetable protein as a raw material is strongly felt.

In order to solve the above-mentioned drawbacks, for example, JP-A-64
No. 23856 discloses a method in which a raw material such as vegetable protein and starch is mixed with a seasoning component in advance and then subjected to an extruder treatment.
A method of using egg white in combination with a vegetable protein raw material is disclosed, and it is said that a protein food excellent in taste retention can be obtained, but unfortunately, it is not sufficiently satisfactory when compared with meat.

On the other hand, silica gel (silicon dioxide) is widely used as a food additive, as a decoloring agent in the manufacturing process of fats and oils, an auxiliary agent at the time of filtration, and the like. As the silica gel, acid clay, bentonite, talc, diatomaceous earth and the like which are natural products are often used for the above purpose. In addition, synthetic silica gel has also been used, and its particle diameter and pore diameter can be arbitrarily selected, and it is very useful in food production. Among them, fine silica gel has a very fine particle diameter (for example, 15 μm or less), and has been found to be used for improving the fluidity of powdered foods, preventing caking, or powdering fats and oils.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a meat-like protein food product having an improved taste, in which the seasoned taste is not easily lost even by chewing upon eating.

[0008]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that fine silica gel (silicon dioxide) to which a seasoning component has been added is a main raw material mainly composed of vegetable protein. Was added to, the processed product obtained by extrusion cooking this, without losing the taste easily even when chewed when eating, found that it shows a texture state very similar to real meat, We have completed a meat-like protein food using this.

The main raw material used in the present invention forms the skeleton of a meat-like protein food, and a mixture mainly composed of vegetable protein is used. It is preferable to use oil seed protein such as soybean protein as the main vegetable protein, but if necessary, 0 to 80% by weight of grain protein such as gluten may be used in combination with the oil seed protein. May be. Further, animal proteins such as gelatin, casein, and albumin may be added to strengthen the tissue if necessary. As other components, starch, okara, dextrin, and fats and oils may be added to improve the texture. The ratio of each component in the main raw material mainly composed of vegetable protein can be variously changed, but generally 20 to 100% by weight of vegetable protein, 0 to 30% by weight of animal protein, and other components of 0 to 50% by weight.
Suitably it is in weight percent. Examples of the soybean protein include defatted soybean, concentrated soybean protein, isolated soybean protein, enzyme, acid or alkali-decomposed protein and the like.

The present invention is characterized in that fine silica gel having a seasoning component adsorbed in advance is added to a main raw material composed of a mixture of these raw materials. As seasoning ingredients,
Known materials can be used. For example, soy sauce, amino acid-based seasonings, nucleic acid-based seasonings, protein degradation products, various extracts (chicken extract, pork extract, beef extract, etc.) 1
One kind or a mixture of two or more kinds is used. As the silica gel, so-called fine-grain silica gel having a small particle size that does not affect the mouthfeel when added to food is used. The maximum particle size is 30 μm or less, the average particle size is 15
It is preferably μm or less. The shape is preferably close to a sphere, and conversely, the shape of a needle is not preferable because even if the particle size is small, it is easily felt as rough in the mouth. The fine silica gel used is porous.

The method of adsorbing the seasoning component to the finely divided silica gel is not particularly limited, but may be carried out as follows, for example. First, an aqueous solution of seasoning is prepared. The powdered seasoning is an aqueous solution having an appropriate concentration of 10 to 50% by weight. Further, the extracts are used as they are or after being diluted with water to a suitable concentration, for example, a solid content concentration of 10 to 50% by weight.
A liquid seasoning such as soy sauce may be used as it is. When these seasonings are mixed and used, there is no limitation, but usually, an aqueous solution is prepared by mixing them.
Fine silica gel is added to the aqueous seasoning solution in an amount of 0.1 to 5.0 times by weight and mixed uniformly. The seasoning aqueous solution is absorbed by the fine silica gel to be in a paste or dry state, and the fine silica gel having the seasoning component adsorbed is obtained. The amount of seasoning component to be adsorbed on the fine silica gel is 0.2 to 2.0% by weight in terms of dry matter with respect to the main raw material.
It is preferable to adjust so that

The finely divided silica gel having the seasoning component adsorbed thereto is mixed in advance with the main raw material (hereinafter sometimes simply referred to as the main raw material) mainly containing the above-mentioned vegetable protein to be supplied to the extruder. The addition amount of the fine grain silica gel adsorbing the seasoning component to the main raw material varies depending on the type and the adsorption amount of the seasoning component adsorbed on the fine grain silica gel, but is usually about 0.5 to 6.0% by weight.

The textured protein food is obtained by subjecting the main raw material containing the finely-divided silica gel, to which the seasoning component is adsorbed, obtained as described above, to an extruder (extrusion cooking). Although the extrusion cooking process can be performed with a single-screw extruder, a twin-screw extruder is preferable to obtain a fibrous structure closer to meat, and further, a twin-screw extruder equipped with a cooling die. It is preferable to use a ruder. That is, the twin-screw extruder can be strongly organized by high shearing force. Further, the cooling die suppresses the expansion of the structured material and is effective in forming a dense structure.

The extrusion cooking may be carried out under the same conditions as the extrusion cooking in the conventional production of meat-like protein foods, for example, the following conditions. A powder obtained by mixing silica gel in which a seasoning component is adsorbed as a main raw material is added to an extruder while adding 0.1 to 1.0 times by weight of water. The heating temperature is 0 to 100 ° C. in the first half of the barrel, preferably 20 to 80 ° C., and 10 in the central part.
0 to 200 ° C., preferably 120 to 180 ° C., the barrel tip immediately before extrusion into the die is 100 to 200 ° C., preferably 120 to 190 ° C., and the pressure is 5 to 100 kg / cm ² , preferably 20 immediately before extrusion into the die. ~ 50 kg / cm ² . In addition to the forward screw, a pineapple screw or a kneading screw is preferably used alone or in combination in order to increase the shearing force on the protein raw material and to achieve sufficient organization.
The shape of the cooling die may be a slit type, a cylindrical type or the like, and the length thereof is preferably about 50 mm to 300 mm and the product temperature at the outlet is preferably lowered to 90 ° C. or lower.

The mixture of the finely divided silica gel having the seasoning component thus adsorbed and the main raw material is kneaded at a high temperature and a high pressure to organize the protein, and if necessary, the cooling provided at the tip of the extruder. Pass through the die and heat to 90
When the temperature is lowered to not higher than 0 ° C and swelling is appropriately suppressed, a food consisting of a meat-like processed protein product can be obtained. Since the cooling die gradually cools and solidifies the melt of the protein food, it is preferable to use one having a longer length in the extrusion direction than the cross-sectional diameter of the extrusion port. A uniform organization is completed. The meat-like protein food thus obtained had a strong fibrous structure and had a texture very similar to meat. Furthermore, it was a delicious protein food that did not easily lose its taste even when it was chewed when it was eaten, and was almost as good as real meat.

[0016]

Example 1 2.0 kg of powdered chicken extract was added to 3.75 kg of water and dissolved by stirring. To this aqueous solution, 1.5 kg of fine silica gel (Silopage 720, manufactured by Fuji Davisson Chemical Co., Ltd.) was added little by little, and uniformly mixed with a ribbon mixer to obtain fine silica gel in which seasoning components were adsorbed. Defatted soybeans 2
0.025 kg, enzyme-decomposed soybean protein 40.0 kg, wheat gluten 12.75 kg, and corn starch 20.0 kg were added to the main raw material, and the above-mentioned seasoning component adsorbed 5.25 kg of fine silica gel was added and mixed uniformly. This raw material was supplied to a twin-screw extruder equipped with a cooling die, and operating conditions were screw rotation speed 200 rpm, barrel temperature: first half 50 ° C., center 170 ° C., tip 170 ° C., cooling die outlet 80 ° C., A meat-like protein food consisting of an organized processed product was obtained by extrusion with a water content of 60% by weight. When this product was eaten back in hot water at 50 ° C., it had a chicken-like texture, and the taste of chicken could be felt forever even when chewing was continued.

Comparative Example 1 After adding 2.0 kg of powdered chicken extract to the main raw material having the same composition as in Example 1, a twin-screw extruder equipped with a cooling die under the same operating conditions as in Example 1 was used. A treatment was performed to obtain a meat-like protein food consisting of an organized processed product. This product was indistinguishable from the product obtained in Example 1 in appearance. Moreover, when this was reconstituted in hot water at 50 ° C., it had a chicken-like texture, but the taste was rapidly lost by chewing, and the flavor peculiar to vegetable protein was felt, which was not preferable.

Example 2 2.0 kg of paste pork extract, 1.5 kg of soy sauce and 1.0 kg of water are mixed and dissolved. Finely divided silica gel (manufactured by Fuji Devison Chemical Co., Ltd., Silopage 760) 2.
0 kg was gradually added, and the mixture was uniformly mixed with a ribbon mixer to obtain fine silica gel in which a seasoning component was adsorbed. Defatted soybean 40.0 kg, isolated soy protein 10.0 kg, wheat gluten 20.0 kg, egg white 0.45 kg, corn starch 20.
To the main raw material mixed with 0 kg, the fine silica gel adsorbing the above-mentioned seasoning component was added and uniformly mixed. This raw material
It is supplied to a twin-screw extruder equipped with a cooling die, and operating conditions include a screw rotation speed of 200 rpm, barrel temperature: first half part 50 ° C., central part 170 ° C., tip part 170 ° C.,
Extrusion was performed at a cooling die outlet of 80 ° C. and a water content of 60% by weight to obtain a meat-like protein food composed of an organized processed product. This product was put back in hot water at 50 ° C., put on clothes and fried to eat. The texture was like a pork cutlet, and the taste was not easily lost even after chewing, and it was delicious.

Comparative Example 2 2.0 kg of paste-like pork extract, 1.5 kg of soy sauce and 1.0 kg of water were gradually added to the main raw material having the same blending components as in Example 2 and mixed uniformly. This is applied to a twin-screw extruder equipped with a cooling die under the same conditions as in Example 2,
A meat-like protein food consisting of an organized processed product was obtained. The appearance of this product was completely the same as that obtained in Example 2. This product was returned to hot water at 50 ° C. in the same manner as in Example 2, and then battered and fried to eat. The texture was like a pork cutlet, and no difference from Example 2 was felt, When chewing, the taste disappeared rapidly and the flavor of soybean protein was strongly felt, which was not preferable.

[0020]

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a protein food which is excellent in flavor as a meat-like food and which does not easily lose its taste even when it is chewed when eaten and has a taste almost similar to that of meat.

Claims (1)

[Claims] 1. A taste obtained from a processed product obtained by adding fine silica gel having a seasoning component adsorbed to a main ingredient mainly composed of vegetable protein and treating the resulting mixture with an extruder under water addition. An improved meat-like protein food.