JPS582655B2 - fibrous reconstituted food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fibrous reconstituted food containing a protein group mainly consisting of wheat protein and a high-molecular polysaccharide, which is not produced by a spinning method.

Fiberization technologies that do not rely on spinning methods, mainly using wheat protein, have been introduced for some time, but most of them are yarn-free, spongy, or require good fibers to be formed before heating. However, the fibers were often fused together when heated, and all of them had poor fibrous properties.

The present inventor has conducted various research into fiberization techniques that take advantage of the network structure inherent in wheat protein, and has reached the present invention.

That is, in the present invention, a protein group mainly consisting of wheat protein and a high molecular weight polysaccharide having a ratio of about 40 to 400 relative to the solid amount of the protein are mixed, salt is added, and a protein relaxant and a glucoside bond-degrading enzyme are added. The content is a fibrous reconstituted food product obtained by adding and kneading, and spreading and stretching the obtained kneaded product to form fibers.

To explain the present invention in more detail, wheat flour, raw gluten,
30% or more of one or more types of powdered active gluten in terms of protein, and other proteins such as vegetable proteins such as soybean protein, rapeseed protein, and corn protein, animal proteins such as casein, gelatin, and collagen, yeast protein, A protein group containing 70% or less of one or more of algae proteins such as chlorella and spirulina, seafood proteins such as squid and krill, and meat proteins such as mutton, rabbit, pig, and beef, with a moisture content of 50% to 80%. %, and then loosen the protein (unfolding) using a protein relaxant such as an alkali such as caustic soda or ammonia, a reducing agent such as acidic sodium sulfite, cysteine, or glutathione, or a proteolytic enzyme such as papain or protease. let

When using acidic sodium sulfite during unfolding. Approximately 0.01% to protein solid amount
The degree of action of 0.1%, and in the case of proteolytic enzymes,
Approximately 0.05% to 0.3% papain based on solid protein content
It is preferable to unfold to the extent that .

In addition, during this unfolding, if the polymeric polysaccharide is mixed and a glucoside bond-degrading enzyme is further applied to the polymeric polysaccharide, the interaction between the unfolding of the protein and the polysaccharide 4. The fit is sufficiently advanced and delicate,
A fibrous tissue closer to natural tissue can be obtained.

The polymer polysaccharides used in Tomata include starch in an amount exceeding 50% of the polymer polysaccharides, and other polymer polysaccharides include natural polymer polysaccharides such as mannan, carrageenan, alginic acid, pectin, and agar. , microorganism-produced polysaccharides such as xanthan gum, pullulan, car, and tolan, synthetic polymer polysaccharides such as carboxymethylcellulose and methylcellulose, and modified starches such as carboxymethylated starch and esterified starch. It is preferable to mix it in a range of about 40% to 400% based on the solid amount of protein.

α-amylase (α-
1. 4-Glucan-4-Cluc
anohy-drolase), β-amylase (α
-1,4Glucan -maltodehy
d ro Iase ) glucoamyl 2ase (α-1
．． 4 Glucan-Clucohydrolas
e) and Debronching enzymes are suitable, and these can be used alone or in combination.

α-amylase has the effect of randomly cleaving the α-1,4 bond of glucosidic bonds, and β-amylase cleaves the α-1,4 bond of glucosidic bonds from the non-reducing end in units of two glucose units. It is something that

Glucoamylase acts on both α-1,4 and α-1,6 glucosidic bonds, and cleaves one glucose unit at a time from the non-reducing end.

Deb ranching enzymes act only on glucoside bonds and -1,6 bonds, and among these enzymes is isoamylase (Amylopect in -6-G).
lucanohydrolase) + R-enzyme,
Contains pullulanase.

The amount of enzyme added varies depending on the type of enzyme, but for example, using the Blue-Value method, 10.0 at pH 6.0.
In the case of α-amylase of 0 0 U/g, a range of 0.001% to 0.05% relative to the polysaccharide is desirable.

By adding these enzymes, the structure of the polysaccharide, which is said to have a double helical structure, is loosened,
In addition, polysaccharides that have been decomposed into low molecular weight molecules may associate with hydrophilic functional groups of polysaccharides (e.g., carboxyl groups, carbamyl groups, hydroxyl groups, phosphate groups) and unfolded proteins, or may directly ionic bond with proteins. It is thought that it also has the effect of weakening the hydrogen bonds between protein molecules and reorganizing proteins and polysaccharides.

Proteins and polysaccharides are then spread and stretched while being reconstituted, resulting in fibrous formation.Glucosidic bonds are further severed, and the reconstitution of low-molecular polysaccharides and unfolded proteins occurs at the beginning of the heating process. It is thought that the process progresses to a stage where fibrosis occurs.

Then, at the end of heating, the reconstruction is completed and a continuous fiber structure that is randomly intertwined can be obtained.

When salt is further added in this reaction, the salt has a synergistic effect on protein solubilization and unfolding, and has a molecular micelle swelling effect on the high molecular weight polysaccharide.

For example, using starch as a polymeric polysaccharide, starch micelles are normally so dense that even water cannot enter, but when starch and water are heated, the movement of starch molecules increases, causing water to enter between the micelles. The molecular chains become irregularly arranged and can be caused to swell, but on the other hand, the presence of an electrolyte affects its physical properties, and if a large amount of electrolyte is present, it tends to swell even without heating.

That is, the addition of salt causes starch to swell at room temperature, and the effects of protein solubilization and unfolding described above appear to work synergistically.

The amount of salt added is 8-30% based on the solid amount of wheat protein.
is the desired range.

The heating temperature is preferably in the range of about 75 to 122°C, and the heating methods include steaming, boiling water, hot air, autoclaving, microwave heating, etc., but moist heat heating is preferable because the fibrous properties are better. Become something.

In the manufacturing process of the fibrous reconstituted food of the present invention, it is preferable that the process be carried out in an approximately neutral range. The advantages are that there is no generation of off-flavors, the flavor is good, and there is no decrease in yield due to protein decomposition.

The fibrous reconstituted food obtained as described above can fully meet the needs of the market as a new snack food, delicacy food, or meat-like food.

Another effect of the addition of a glucoside bond-degrading enzyme, which is a key point in the present invention, is that it is possible to use fiber-forming technology that does not involve spinning, as proposed in Japanese Patent Application No. 52-93708. In the present invention, it was essential to use an alkali metal chloride or an alkali metal chloride to disintegrate the film during stretching and spreading, but this is not necessarily necessary in the present invention.

This is because the unfolding of proteins and the decomposition of polysaccharides mutually worked effectively to form fibers, and the protein fibers were reconstituted while taking in polysaccharides, and were formed into fibers by being stretched in a certain direction. It is thought that no clarification is necessary.

In other words, it is considered that the effect of polysaccharide decomposition by enzymatic action can replace the fiber-forming effect caused by kneading with chlorides of alkali metals and alkali metals.

In addition, if a polysaccharide with a low molecular weight, such as dextrin, is added in advance and the polysaccharide is not decomposed by an enzyme, the fibrous property will be inferior to that when a glucoside bond-degrading enzyme is used. chlorides or chlorides of alkali group 10 metals.

In the present invention, the fact that the chloride is not necessarily required during spreading and stretching greatly contributes to the simplification of wastewater treatment equipment, especially when transferred to an industrial scale.

Next, the present invention will be explained by describing examples.

Example 1 500 g of soybean isolate protein and 6.0 liters of water were added to powdered active gluten I KP and kneaded with a mixer.

Next, 08 g of acidic sodium sulfite, 25 cl of salt,
Potato starch 2K2, xanthan gum 1oog,
Carboxymethyl cellulose 20 g Wokae, α-
Amylase (Blue-Va Iue method 1 0,0
0.3.9 U/g) was added and kneading was continued again.

Next, the obtained kneaded material is stretched by about 2.5 times to develop fibers.

Then, it was stretched in a steam atmosphere for 1 time at about 80°C.
When heat-treated for 0 minutes, a fibrous reconstituted food with a weight of about 10 Kp could be obtained.

When IKP was made into a block by adding a meat-like seasoning, adding an appropriate amount of beef tallow, and coloring using an arbitrary method, it was possible to obtain a meat-like food with a texture that was sufficiently fibrous.

Example 2 Lifetime gluten 5 KP, pollack scallion meat 1 Kp, soybean isolate protein 2 kg, water 301 added, salt 360 g, papain 3
5g, plus wheat starch 6 KP and alginic acid IK?
, 200 g of xanthan gum, 5 (l) of carboxymethyl cellulose, and α-amylase (Blue-
Va Iue method]. 0,0 0 0 U/. 9'
) and knead.

When the protein has been unfolded and sufficiently kneaded, the mixing is stopped, and the resulting kneaded material is stretched about 3 times while being rolled to develop fibers, and then stretched in hot water at a temperature of about 80 to 90°C. Approximately 50 kg of fibrous reconstituted food was obtained by heat treatment in a temperature range.

Of this, 1 kg is further rolled and rolled into a sheet to make a mesh sheet, which is then filled with squid extract, mirin,
Add soy sauce, sugar, salt and other seasonings, season and dry.
Approximately 400 g of a delicacy food containing approximately 25% water content was obtained.

Example 3 Add and mix 4 KP of water, 500 g of minced mutton, 50 g of gelatin, 0.6 g of sodium acid sulfite, and 70.9 g of salt to 1 Kp of activated gluten powder, then 500 L of corn starch, 200 g of tapioca starch, and Biozyme A (Amano). (Pharmaceuticals, amylase preparation) 0.075' and continue kneading, and stop kneading when it is judged that the mixture has been sufficiently kneaded.

Next, the kneaded material is stretched approximately 5 times in a gee shape to develop fibers.

Next, in a pressurized steam atmosphere at about 110° to 120°C
was heated for 10 minutes to obtain a fibrous reconstituted food of approximately 6.5K5'.

Of this, I take I Kp and season it with Yakiniku-like flavor, and the moisture content is about 2.
Dry to 0-25%.

Next, it was cut into appropriate lengths and passed through a (Yagi type) squid tearing machine manufactured by Yagi Sangyo Kikai Seisakusho to obtain about 400 g of a squid-type snack food.

Claims (1)

[Scope of Claims] 1. A protein group consisting mainly of wheat protein and the protein amount of the protein group are mixed with 40% to 400% of a high molecular weight polysaccharide, salt, a protein relaxant, and a glucoside bond degrading enzyme. A fibrous reconstituted food product obtained by spreading and stretching the obtained mixed wire material to make it into fibers, or by further heat-treating it. 2 Contains 30% or more of wheat protein as a protein group, and other proteins include soybean protein, rapeseed protein, corn protein, casein, gelatin, collagen,
Yeast protein, blackberry protein, spirulina protein, pollack, swordfish, squid, krill, mutton, rabbit,
The reconstituted food according to claim 1, which contains one or more proteins selected from the group consisting of pigs and cows. 3 Contains starch as a polymeric polysaccharide in an amount exceeding 50%, and other polymeric polysaccharides as mannan, carrageenan, alginic acid, vectin, campdene, xanthan gum, pullulan, curdlan, carboxymethyl cellulose, methyl cell D- The reconstituted food according to claim 1, which contains one or more selected from the group consisting of starch, carboxymethylated starch, and esterified starch. 4. Claim 1 in which the relaxant is selected from the group consisting of caustic soda, ammonia, sodium acid sulfite, glutathione, cysteine, papain, and protease.
Reconstituted food as described in section. 5 α-amylase and β as glucoside bond degrading enzymes
- amylase, glucoamylase and debranching (
The reconstituted food according to claim 1, which is selected from the group consisting of debranching enzymes. 6. The reconstituted food according to claim 1, which is subjected to moist heat heating in a temperature range of about 75 to 122°C as the heat treatment.