JPH11239451A - Production of tissue-like protein molded product - Google Patents
Production of tissue-like protein molded productInfo
- Publication number
- JPH11239451A JPH11239451A JP4378898A JP4378898A JPH11239451A JP H11239451 A JPH11239451 A JP H11239451A JP 4378898 A JP4378898 A JP 4378898A JP 4378898 A JP4378898 A JP 4378898A JP H11239451 A JPH11239451 A JP H11239451A
- Authority
- JP
- Japan
- Prior art keywords
- protein
- mold
- starch
- tissue
- molded product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Moulds For Moulding Plastics Or The Like (AREA)
- Injection Moulding Of Plastics Or The Like (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、組織状蛋白成形体
の製造方法に関し、特に、植物性蛋白を主成分とする材
料を用い、真空状態下の金型内に可塑化溶融物を射出し
て組織状蛋白成形体を得るための新規な改良に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a textured protein molded article, and more particularly, to a method of injecting a plasticized melt into a mold under a vacuum using a material mainly composed of vegetable protein. And a novel improvement for obtaining a textured protein molded article.
【0002】[0002]
【従来の技術】従来、植物性蛋白粉を主成分とする材料
を押出機を用いて処理し、高密な繊維構造を有する蛋白
食品を製造する方法は、文献名を挙げるまでもなく従来
周知なものである。この従来の製造方法は、押出機内に
蛋白材料および水を供給し、押出機内で加熱加圧するこ
とにより、蛋白材料が可塑化し、この可塑化した蛋白材
料が押出機先端に取り付けられたダイより大気中に押出
されることにより、押出方向に蛋白繊維が配向した組織
構造を持つ蛋白食品となっていた。この場合、処理する
材料の配合により食感などにわずかな差は現れるが、こ
の蛋白食品は前記の組織構造を有するため、いづれも、
畜肉に酷似したテクスチャーを有するものである。前述
の畜肉に酷似したテクスチャーを有する組織状蛋白食品
を製造する場合、押出機内で可塑化した蛋白材料は、ダ
イの孔より高速で押出されれば押出される程、蛋白繊維
が高密に配向し、畜肉に酷似した組織構造となる。2. Description of the Related Art Conventionally, a method for producing a protein food having a high-density fiber structure by processing a material mainly composed of vegetable protein powder using an extruder is well known without mentioning a document name. Things. In this conventional production method, a protein material and water are supplied into an extruder, and the protein material is plasticized by heating and pressurizing in the extruder, and the plasticized protein material is air-conditioned from a die attached to the tip of the extruder. Extrusion into the inside resulted in a protein food having a tissue structure in which protein fibers were oriented in the extrusion direction. In this case, a slight difference in texture and the like appears depending on the composition of the material to be treated, but since this protein food has the above-mentioned tissue structure,
It has a texture very similar to livestock meat. In the case of producing a structured protein food having a texture very similar to that of the aforementioned meat, the protein material plasticized in the extruder is more densely oriented as the protein material is extruded at a higher speed than the die hole. , It has an organizational structure very similar to meat.
【0003】[0003]
【発明が解決しようとする課題】従来の方法は、以上の
ように構成されていたため、次のような課題が存在して
いた。すなわち、従来の押出機を用いた方法において、
寸法の大きい組織状蛋白製品を得るためには、ダイの押
出孔を大きくする必要がある。しかし、ダイの押出孔を
大きくすると、孔の開口面積が大きくなるためダイ部で
の材料圧力が低くなり、さらに押出速度が遅くなるた
め、押出された製品は蛋白繊維の形成が不十分で、繊維
が凝縮して固くなり、食感の極めて悪いものしか得るこ
とが出来ない。このため、寸法の大きな高密な繊維構造
を有する組織状蛋白製品を製造することができなかっ
た。Since the conventional method is configured as described above, there are the following problems. That is, in a method using a conventional extruder,
In order to obtain a textured protein product having a large size, it is necessary to enlarge the extrusion hole of the die. However, when the extrusion hole of the die is enlarged, the material pressure at the die part becomes low because the opening area of the hole becomes large, and the extrusion speed also becomes slow, so that the extruded product has insufficient formation of protein fibers, The fibers are condensed and hardened, and only those having extremely poor texture can be obtained. For this reason, it was not possible to produce a textured protein product having a high-density fiber structure with large dimensions.
【0004】本発明は、以上のような課題を解決するた
めになされたものであり、特に、植物性蛋白を主成分と
する材料を可塑化溶融して得た可塑化溶融物を真空状態
下の金型内に射出して寸法の大きい高密な繊維構造を有
する組織状蛋白製品を製造する組織状蛋白成形体の製造
方法を提供することである。[0004] The present invention has been made to solve the above problems, and in particular, a plasticized melt obtained by plasticizing and melting a material containing a vegetable protein as a main component under vacuum conditions. The present invention provides a method for producing a structured protein molded article which is produced by injecting into a metal mold and producing a structured protein product having a large size and a dense fiber structure.
【0005】[0005]
【課題を解決するための手段】本発明による組織状蛋白
成形体の製造方法は、植物性蛋白を主成分とする材料を
用い、前記材料中の粗蛋白質に対して0〜60重量%の
澱粉、0〜70重量%の保湿剤、0〜3重量%の造核剤
から成ると共に、5〜30%の水分を含有した前記材料
が、射出装置に供給され、120〜180℃の温度に加
熱されて可塑化溶融されてなる可塑化溶融物を、金型の
内側にチャンバーを介して設けられた多数の孔を有する
内壁の内側に、前記金型内が真空に保持された状態で、
射出して組織状蛋白成形体を得る方法であり、さらに、
前記植物性蛋白は、脱脂大豆蛋白、濃縮大豆蛋白、分離
大豆蛋白、小麦蛋白の中の1種類或いは2種類以上で構
成されている方法であり、さらに、前記澱粉は、とうも
ろこし澱粉、小麦澱粉、米澱粉、タピオカ澱粉の中の1
種類或いは2種類以上で構成されている方法である。According to the present invention, there is provided a method for producing a textured protein molded product, wherein a material containing a vegetable protein as a main component is used, and 0 to 60% by weight of starch relative to the crude protein in the material. Said material, consisting of 0-70% by weight of humectant, 0-3% by weight of nucleating agent and containing 5-30% of water, is supplied to the injection device and heated to a temperature of 120-180C. The plasticized melt that has been plasticized and melted, on the inside of the inner wall having a number of holes provided through the chamber inside the mold, while the inside of the mold is kept in a vacuum,
Injection to obtain a textured protein molded body, further,
The vegetable protein is a method comprising one or more of defatted soy protein, concentrated soy protein, isolated soy protein, and wheat protein, and the starch is corn starch, wheat starch, One of rice starch and tapioca starch
This is a method composed of two or more types.
【0006】[0006]
【発明の実施の形態】以下、図面と共に本発明による組
織状蛋白成形体の製造方法の好適な実施の形態について
説明する。図1において符号1で示されるものは、互い
にOリング等のシール材1bを有する開閉部1aにより
開閉自在に設けられた第1、第2金型部1A、1Bより
なる金型であり、この金型1のキャビティ2は多数の孔
3を有する複数の内壁4により形成されている。前記金
型1の前記各内壁4の内側には凹部からなる複数のチャ
ンバー5が形成され、この孔3を介してキャビティ2と
各チャンバー5とは互いに連通している。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the method for producing a tissue protein molded article according to the present invention will be described below with reference to the drawings. In FIG. 1, a reference numeral 1 designates a mold composed of first and second mold parts 1A and 1B which can be opened and closed by an opening and closing part 1a having a sealing material 1b such as an O-ring. The cavity 2 of the mold 1 is formed by a plurality of inner walls 4 having a large number of holes 3. A plurality of chambers 5 each having a concave portion are formed inside each of the inner walls 4 of the mold 1, and the cavity 2 and each of the chambers 5 communicate with each other through the holes 3.
【0007】前記金型1の各金型部1A、1Bは、可動
盤6と固定盤7とにより保持されており、この固定盤7
側に設けられた第2金型部1Bに形成されたノズル受け
口8には、駆動シリンダ9により開閉動作が行われる開
閉バルブ10が設けられている。このノズル受け口8に
は射出装置11の射出ノズル12がOリング等のシール
材13を介して接触しており、前記開閉バルブ10はこ
の射出ノズル12に設けることもできる。Each of the mold portions 1A and 1B of the mold 1 is held by a movable plate 6 and a fixed plate 7.
An opening / closing valve 10, which is opened and closed by a driving cylinder 9, is provided in a nozzle port 8 formed in a second mold portion 1 </ b> B provided on the side. An injection nozzle 12 of an injection device 11 is in contact with the nozzle port 8 via a sealing material 13 such as an O-ring, and the opening / closing valve 10 can be provided in the injection nozzle 12.
【0008】前記各チャンバー5には、各金型部1A、
1Bに接続され開閉自在なバルブ14、15を有する配
管16、17を介して真空タンク18が接続され、この
真空タンク18は真空装置19に接続されている。Each of the chambers 5 has a mold 1A,
A vacuum tank 18 is connected via piping 16 and 17 having valves 14 and 15 which are connected to 1B and can be opened and closed. The vacuum tank 18 is connected to a vacuum device 19.
【0009】次に、動作について述べる。まず、射出ノ
ズル12を金型1のノズル受け口8に接触させ、開閉バ
ルブ10を閉じ、バルブ14、15を開いた状態で真空
装置19を作動させると、キャビティ2及びチャンバー
5内が真空状態となる。同時に後述の蛋白等の食品材料
を図示しない射出成形機を用いて処理することにより、
食品材料は、射出成形機の射出装置11において加熱、
加圧されることにより可塑化する。この可塑化され計量
された可塑化溶融物を前記射出装置11により強制的に
大口径の射出ノズル12から高速で真空状態の金型1内
に射出する。高速および高い圧力差で可塑化溶融物を真
空状態の金型1内に射出することにより、発生する水蒸
気は瞬時に孔3からチャンバー5を介して金型1外の真
空タンク18に排出され、可塑化溶融物は緻密な発泡を
起こしながら金型1内に充填される。射出完了後は、開
閉バルブ10およびバルブ14、15を閉じて図示しな
い計量手段により材料の計量を開始する。可塑化溶融物
は発泡と共に急激に冷却され、金型1を開くことにより
金型1の形状の均一かつ緻密な発泡構造を有する組織状
蛋白成形体を得ることができる。その後は、再び金型1
を閉じ、各バルブ14、15を開くと共に開閉バルブ1
0を閉じ真空装置19の作動によって金型1内を真空状
態として次の射出に備える。従って、植物性蛋白を主成
分とする材料を成形加工装置を用いて処理することによ
り、蛋白材料は、成形加工装置の射出装置において加熱
・加圧されることにより可塑化する。この可塑化蛋白を
前記射出装置11により強制的に口径の大きいノズルか
ら高速で金型1内に射出すると、高速および高い圧力差
で材料を低温の金型内に射出することにより、蛋白材料
は緻密な発泡を起こしながら金型1内に充填される。材
料の発泡と共に発生する水蒸気は強制的に金型1外部に
排除され、蛋白材料は金型1内で急激に冷却され、金型
1の形状の均一かつ緻密な繊維構造を有する組織状蛋白
成形体を得ることができる。Next, the operation will be described. First, when the injection nozzle 12 is brought into contact with the nozzle receiving port 8 of the mold 1, the opening / closing valve 10 is closed, and the vacuum device 19 is operated with the valves 14 and 15 opened, the inside of the cavity 2 and the chamber 5 becomes vacuum. Become. At the same time, by processing food materials such as proteins described below using an injection molding machine not shown,
The food material is heated in the injection device 11 of the injection molding machine,
It is plasticized by being pressurized. The plasticized and measured plasticized molten material is forcibly injected from the large-diameter injection nozzle 12 into the vacuum mold 1 by the injection device 11 at high speed. By injecting the plasticized melt into the vacuum mold 1 at a high speed and a high pressure difference, the generated steam is instantaneously discharged from the hole 3 through the chamber 5 to the vacuum tank 18 outside the mold 1, The plasticized melt is filled into the mold 1 while causing dense foaming. After the injection is completed, the open / close valve 10 and the valves 14 and 15 are closed, and the measurement of the material is started by the measuring means (not shown). The plasticized melt is rapidly cooled together with the foaming, and by opening the mold 1, a tissue-like protein molded article having a uniform and dense foamed structure of the mold 1 can be obtained. After that, mold 1 again
Is closed, the valves 14 and 15 are opened, and the open / close valve 1 is opened.
0 is closed and the interior of the mold 1 is evacuated by the operation of the vacuum device 19 to prepare for the next injection. Therefore, by processing a material containing a vegetable protein as a main component using a molding device, the protein material is plasticized by being heated and pressed in an injection device of the molding device. When the plasticized protein is forcibly injected into the mold 1 from the large-diameter nozzle by the injection device 11 at a high speed, the material is injected into the low-temperature mold at a high speed and a high pressure difference. It is filled in the mold 1 while causing dense foaming. The water vapor generated along with the foaming of the material is forcibly removed from the outside of the mold 1, and the protein material is rapidly cooled in the mold 1 to form a tissue-like protein having a uniform and dense fiber structure in the shape of the mold 1. You can get the body.
【0010】実施例 次に、本発明による組織状蛋白成形体の製造方法の好適
な実施例について説明する。まず、蛋白ペレットの製造
方法について述べる。押出機には周知の日本製鋼所製
(TEX30F:スクリュ外径30mm、L/D18.
5)の二軸押出機を用い、蛋白には植物性の分離蛋白
を、澱粉には小麦澱粉を、造核剤には卵殻粉を用い、こ
れら蛋白:澱粉:造核剤を100:25:1に配合した
混合粉体および水を押出機内に供給して加熱混練し、ダ
イより押出して澱粉ペレットを得た。混合粉体および水
の押出機への供給は、100:100の比で行い、材料
温度が130℃にて押出し蛋白ペレットを得た。次に、
得られた該蛋白ペレットを40℃、24時間の通風乾燥
を行い、成形用ペレットとした。この時のペレットの水
分量は13.2%であった。Next, a preferred embodiment of the method for producing a textured protein molded article according to the present invention will be described. First, a method for producing a protein pellet will be described. As the extruder, a well-known Nippon Steel Works (TEX30F: screw outer diameter 30 mm, L / D18.
Using the twin-screw extruder of 5), vegetable protein is used as the protein, wheat starch is used as the starch, eggshell powder is used as the nucleating agent, and these proteins: starch: nucleating agent are used at 100: 25: The mixed powder and water mixed in 1 were supplied into an extruder, heated and kneaded, and extruded from a die to obtain starch pellets. The mixed powder and water were supplied to the extruder at a ratio of 100: 100, and the extruded protein pellets were obtained at a material temperature of 130 ° C. next,
The obtained protein pellet was subjected to ventilation drying at 40 ° C. for 24 hours to obtain a molding pellet. At this time, the moisture content of the pellets was 13.2%.
【0011】続いて、組織状蛋白成形体の製造方法につ
いて述べる。成形加工装置には、射出成形機(日本製鋼
所製:J150EII−P、型締め力150トン、アキュ
ムレータ付き)を用いた。成形条件は、射出率;460
cm3/sec、シリンダ温度:100/120/16
0/170℃、ノズル温度;170℃、ノズル径;10
mmにおいて成形を行った。金型には、30×150×
150mmの図1で示す多孔状の金型1を用いた。得ら
れた組織状蛋白成形体は繊維性の優れたものであった。
従って、本発明においては、植物性蛋白を主成分とする
材料中の粗蛋白質に対して0〜60重量%の澱粉、0〜
70重量%の保湿剤、0〜3重量%の造核剤から成り、
5〜30%の水分を含有した材料を用い、120〜18
0℃の温度に加熱されて可塑化溶融した可塑化溶融物を
用いた場合が最適であることが確認できた。また、前記
植物性蛋白は、脱脂大豆蛋白、濃縮大豆蛋白、分離大豆
蛋白、小麦蛋白の中の1種類或いは2種類以上が最適で
あり、さらに前記澱粉は、とうもろこし澱粉、小麦澱
粉、米澱粉、タピオカ澱粉の中の1種類或いは2種類以
上が最適であった。Next, a method for producing a textured protein molded product will be described. An injection molding machine (manufactured by Nippon Steel Works: J150EII-P, mold clamping force 150 tons, with accumulator) was used as the molding machine. The molding conditions are: injection rate;
cm 3 / sec, cylinder temperature: 100/120/16
0/170 ° C, nozzle temperature; 170 ° C, nozzle diameter; 10
mm. 30 × 150 ×
A 150 mm porous mold 1 shown in FIG. 1 was used. The obtained textured protein molded article had excellent fibrous properties.
Therefore, in the present invention, 0 to 60% by weight of starch, 0 to 60% by weight based on the crude protein in the material containing plant protein as a main component.
Consisting of 70% by weight humectant, 0-3% by weight nucleating agent,
Using a material containing 5 to 30% moisture, 120 to 18
It was confirmed that the case of using a plasticized melt that was heated to a temperature of 0 ° C. and plasticized and melted was optimal. The vegetable protein is most preferably one or more of defatted soy protein, concentrated soy protein, isolated soy protein, and wheat protein, and the starch is corn starch, wheat starch, rice starch, One or more of the tapioca starches were optimal.
【0012】[0012]
【発明の効果】本発明による組織状蛋白成形体の製造方
法は、以上のように構成されているため、以下のような
効果が得られる。 (1)口径の大きいノズルより高速で真空状態下の金型
内に射出することにより、寸法の大きい高密な繊維構造
を持った蛋白成形体を得ることができる。 (2)従来の製造方法である押出機による材料の押出速
度および圧力差より、数倍の速度および圧力差において
材料を射出するため、各蛋白繊維がより細く緻密な構造
体とすることができ、より畜肉に近い食感の製品を得る
ことができる。 (3)成形加工装置の射出装置において、可塑化した蛋
白材料を計量し、一定量の蛋白材料を金型内に射出する
ため、重量および形状の安定(一定)した組織状蛋白成
形体を得ることができる。The method for producing a textured protein molded article according to the present invention is configured as described above, and the following effects can be obtained. (1) By injecting into a mold under a vacuum at a higher speed than a nozzle having a large diameter, a protein molded product having a large-sized and dense fiber structure can be obtained. (2) Since the material is injected at a speed and pressure difference several times higher than the extrusion speed and pressure difference of the material by the extruder, which is a conventional production method, each protein fiber can be formed into a finer and denser structure. Thus, it is possible to obtain a product having a texture closer to meat. (3) In the injection device of the molding apparatus, the plasticized protein material is measured, and a certain amount of the protein material is injected into the mold, so that a textured protein molded product having a stable (constant) weight and shape is obtained. be able to.
【図1】本発明による組織状蛋白成形体の製造方法を示
す構成図である。FIG. 1 is a structural diagram showing a method for producing a textured protein molded article according to the present invention.
1 金型 3 孔 4 内壁 5 チャンバー 11 射出装置 DESCRIPTION OF SYMBOLS 1 Die 3 Hole 4 Inner wall 5 Chamber 11 Injection device
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 FI // B29K 1:00 105:04 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 Identification code FI // B29K 1:00 105: 04
Claims (3)
前記材料中の粗蛋白質に対して0〜60重量%の澱粉、
0〜70重量%の保湿剤、0〜3重量%の造核剤から成
ると共に、5〜30%の水分を含有した前記材料が、射
出装置(11)に供給され、120〜180℃の温度に加熱
されて可塑化溶融されてなる可塑化溶融物を、金型(1)
の内側にチャンバー(5)を介して設けられた多数の孔(3)
を有する内壁(4)の内側に、前記金型(1)内が真空に保持
された状態で、射出して組織状蛋白成形体を得ることを
特徴とする組織状蛋白成形体の製造方法。1. Use of a material containing plant protein as a main component,
0 to 60% by weight starch based on the crude protein in the material;
Said material consisting of 0-70% by weight of humectant, 0-3% by weight of nucleating agent and containing 5-30% of water is fed to the injection device (11) and has a temperature of 120-180C. The plasticized melt obtained by being heated and plasticized and melted in a mold (1)
Many holes (3) provided through the chamber (5) inside the
A method for producing a tissue-like protein molded product, which comprises injecting into the inside of the mold (1) inside the inner wall (4) having a vacuum to obtain a tissue-like protein molded product.
大豆蛋白、分離大豆蛋白、小麦蛋白の中の1種類或いは
2種類以上で構成されていることを特徴とする請求項1
記載の組織状蛋白成形体の製造方法。2. The vegetable protein according to claim 1, wherein the vegetable protein comprises one or more of defatted soy protein, concentrated soy protein, isolated soy protein, and wheat protein.
A method for producing a textured protein molded article according to the above.
粉、米澱粉、タピオカ澱粉の中の1種類或いは2種類以
上で構成されていることを特徴とする請求項1又は2記
載の組織状蛋白成形体の製造方法。3. The textured protein molding according to claim 1, wherein the starch is composed of one or more of corn starch, wheat starch, rice starch, and tapioca starch. How to make the body.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4378898A JPH11239451A (en) | 1998-02-25 | 1998-02-25 | Production of tissue-like protein molded product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4378898A JPH11239451A (en) | 1998-02-25 | 1998-02-25 | Production of tissue-like protein molded product |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11239451A true JPH11239451A (en) | 1999-09-07 |
Family
ID=12673498
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4378898A Pending JPH11239451A (en) | 1998-02-25 | 1998-02-25 | Production of tissue-like protein molded product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH11239451A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003079320A (en) * | 2001-09-12 | 2003-03-18 | Japan Steel Works Ltd:The | Method for texturizing soybean and texturizing apparatus |
WO2011011456A3 (en) * | 2009-07-20 | 2011-04-28 | Solae, Llc | Amorphous protein extrudates |
-
1998
- 1998-02-25 JP JP4378898A patent/JPH11239451A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003079320A (en) * | 2001-09-12 | 2003-03-18 | Japan Steel Works Ltd:The | Method for texturizing soybean and texturizing apparatus |
WO2011011456A3 (en) * | 2009-07-20 | 2011-04-28 | Solae, Llc | Amorphous protein extrudates |
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