JPS5849222B2 - Gluten fiber manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fibrous gluten protein food from gluten protein without using a spinning method.

Animal proteins, such as meat and seafood, are preferred for their taste, texture, nutrition, etc., and are important food resources.
Due to its low productivity, it does not have sufficient supply capacity as a future protein food source.

For this reason, inexpensive extracted oil cake proteins, gluten, etc., which have traditionally been used as raw materials for feed and seasonings and have rarely been used as foods, are attracting attention as next-generation protein food sources, and numerous uses have been proposed.

Gluten protein is insoluble in water, and its water products form a lumpy viscoelastic gel with strong adhesive force, which is thought to be due to the SS bonds between and within the gluten molecules, and the gel solidifies when heated. .

Many attempts have been made and proposed to utilize the properties of gluten gel to obtain gluten protein foods with an internal fibrous structure, but currently there is no method other than spinning to obtain gluten fibers.

For example, as disclosed in USF3814823,
A method of heating and expanding gluten dough, controlling the expansion direction in a fixed direction, applying a stretching force of 15 to 2.5 times to the gluten gel, and simultaneously thermally coagulating it to obtain a directional fleshy fiber structure. There is.

This method is similar to the conventional Calo heat and pressure extrusion method, in which the tissue has a spongy structure containing air bubbles, and even though some of it has become fibrous, most of it is made up of gluten gel that is bound together and solidified by heat. This is unsatisfactory compared to gluten fiber produced by cage spinning.

Also, as disclosed in USP3197310,
A mixture of gluten, egg white powder, and roasted soybean protein is stirred in a Waring blender, and the raw gluten is made into whisker-like fibers by strong shearing and stretching action, and then coated with egg white powder and soybean protein to which the raw gluten has been added. There is a method of heating and coagulating the gluten to prevent it from re-binding.

In this method, the gluten fibers are softened and dissolved by heat coagulation treatment, and the resulting product is spongy and contains bubbles, which is unsatisfactory compared to gluten fibers obtained by spinning.

Next, as disclosed in Special Publication No. 50-2023,
The relaxed gluten gel is heated and coagulated by stirring in heated water containing polysaccharides, proteins, polymeric glue, etc., and the gluten is prevented from re-binding by a solution such as polysaccharides to form flakes or threads. There is a way to obtain internal artificial flesh.

The material obtained by this method prevents re-binding and avoids forming a spongy structure, but it has a flake-like or thread-like shape and requires further reprocessing to be used for purposes other than minced meat. It is necessary and has low utility value.

Furthermore, compared to the gluten fiber produced by spinning, the fiber quality is inferior and is completely unsatisfactory.

Furthermore, as disclosed in Japanese Patent Publication No. 47-24742, there is a method in which fibrous fabric is obtained by stirring and stretching at the same time as heating and gelling, which is then frozen, compressed, and then heated in oil. The fibers obtained by heating and gelling are melted and redeposited by heating with oil, and the resulting product only has a directional fibrous structure and does not have satisfactory fibrous properties.

The inventor of the present invention discovered that in such a conventional method of fixing fibers by heating and coagulating, the gluten fibers are fused by heating and unable to maintain fibrous properties, making it impossible to obtain a satisfactory fiber structure, and that a satisfactory fibrous structure cannot be obtained. In order to improve the disadvantages such as the deterioration of texture due to the addition of thickeners and starches, etc., additives added to gluten protein should be kept to the minimum necessary to improve the texture. As a result of research, we recognized that it was necessary to form fibers without using heat coagulation, and as a result of our research, we added polysaccharides to modify and restructure the gluten protein gel, and added alkali metal chlorides (excluding table salt) to the gluten protein gel. ) or when rolled in an alkaline earth metal chloride, the gluten protein gel (hereinafter referred to as gluten gel) turns into fibers and releases water, forming gluten fiber bundles whose interior is entirely composed of fibers, and the resulting gluten fiber bundles are Although the fiber bundle contains a lot of water, the gluten fiber has a low water content and is made into fine fibers, and due to the synergistic effect with the denaturation with salt, it does not lose its fibrous properties when heated, and even after cooking, it remains a long fiber. He discovered that it was possible to split the fibers into fine fibers and completed the invention.

To explain the method of the present invention, gluten, such as powdered gluten, bickle gluten, fresh gluten, corn gluten, etc., is mixed with polysaccharides such as pectin and the amount of gluten gel to be adjusted. Add gum such as pectin, carboxymethyl cellulose, modified starch, carrageenan, locust bean gum, etc. to 0.5 to 10 mm, preferably 1 to 5 mm, and if fiber strength is required, add 1 to 5 mm of salt. Stir and mix, then add 30 to 90 φ of water, then add an alkali such as ammonia, caustic soda, etc., an acid such as acetic acid, formic acid, lactic acid, carbonic acid, hydrochloric acid, etc., or a reducing agent such as hydrogen sulfide, sodium sulfide, sulfide. Ammonium, sulfites such as sodium sulfite, 2-mercabutoethanol, glutathione, cystine, etc. were added and kneaded well to cause partial peptization of glutin protein and reductive cleavage of SS bonds.
% homogeneous gluten gel.

The amount of acid, alkali, and reducing agent added depends on the moisture content of the gluten gel,
Although it cannot be absolutely defined depending on the additives, the desired tensile strength of the gluten fibers, etc., for example, in a method of adjusting the gel by adding aqueous ammonia, an inner texture with a preferable pH of 9 to 12 can be obtained.

The thus obtained homogeneous gluten gel with a water content of 30 to 90% is then immersed in an alkali metal chloride (excluding common salt) or an alkaline earth metal chloride or an aqueous solution of the chloride for at least 4 times. , preferably 10 to 20 times the length to form a fiber.

Further, to explain this spreading and fiberization in detail, in the method of spreading and fiberizing in an alkali metal chloride (excluding common salt) or an alkali metal chloride, the chloride crystals are added to the gluten gel. When spread by pressing strongly with a rolling pin while spreading, the gluten gel shrinks from the surface due to the salting-out effect, and even in the microstructure, the molecules are entangled with each other and separated as an aggregate of connected fibers, and the chloride crystals are separated. The gluten fibers are bitten between the fibers to enhance the splitting effect, and the formed gluten fibers are salted out and dehydrated, and the gluten fibers are denatured by the salt and are stable to heat.

In this method, the chloride crystals are pressed onto the gluten gel, and are highly effective in splitting gluten fibers, destroying gluten membranes, and dehydrating.

Next, in the method of forming fibers in an aqueous solution of the chloride, when the gluten gel is spread in the aqueous solution of the chloride with a salt concentration of 5φ or more, preferably 10φ or more, the surface of the gluten gel is gradually turned into fibers. .

If heated in this state, the gluten gel will undergo thermal coagulation and will no longer be able to form into fibers, so it must be heated at a temperature below thermal coagulation.

Gluten gel with a fibrous surface has a fibrous orientation molecularly, but it cannot maintain its three-dimensional network structure, and the three-dimensional structure strongly traps water and exhibits a membrane-like structure that prevents it from easily becoming fibrous. When the gluten gel is rubbed along the spreading direction, the gluten gel begins to rapidly shrink and becomes fibrous.

This fiber formation in alkali metal chlorides (excluding common salt) or alkaline earth metal chlorides, or in an aqueous solution of these chlorides, can only be achieved by adding polysaccharides to reconstitute the structure. Even when gluten alone is treated with salt, it forms a film and has no fibrous properties.

By treatment with salt, it shrinks and removes the contained water,
Gluten fibers separated and fixed as a fiber aggregate no longer lose their fibrous properties even when heated or cooked, and can be further separated into fine fibers.

This heat stability, which is one of the features of the present invention, is due to denaturation caused by salt, which reduces the reactivity between gluten fibers, and due to the salting-out effect, water contained in gluten fibers migrates between gluten fibers. This is thought to be because the gluten is retained within the gluten fiber bundle tissue.

Furthermore, even better gluten fibers can be obtained by adding 2 to 10 φ of sucrose fatty acid ester with HLB of 7 to 12 to the chloride of an alkali metal (excluding salt) or the chloride of an alkaline earth metal.

Flavoring agents and coloring agents can be added freely, but other proteins such as egg white albumin, lactalbumin, globulin, gelatin, egg white,
Addition of egg white powder, soybean protein, etc. of 1 to 10 mm increases the strength of fibers and fiber bundles, and addition of hydrophobic emulsifiers such as 7-no, di-glyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. of 0.1 to 10 mm Addition of 0.1 to 5% of 3φ, unsaturated fatty acids such as oleic acid and linoleic acid can improve spreadability, fibrous properties, and processability.

By dividing the obtained gluten fibers as appropriate depending on the purpose of use, it is possible to obtain a fiber structure that is fine and has a network shape with uneven fiber bundle thickness and attachment, which is extremely similar to the protein structure of meat and seafood. It has excellent properties that could not be obtained by conventional methods, such as good elasticity, heat resistance, and processability.Moreover, the manufacturing process is simpler than spinning methods, etc., making it industrially advantageous. It is possible to do so.

The attached reference photograph is a photograph showing the structure of gluten fibers obtained by the present invention.

Next, examples will be described.

Example 1 500 g of raw gluten with a moisture content of 65 g, 20 g of pectin, 10 g of waxy starch, 15 g of egg white powder, IOY of salt, and 150 Ce of water were mixed, and then IQcc of ammonia water was added and sufficiently crushed to prepare a homogeneous gluten gel. .

Next, while adding magnesium chloride to this gluten gel, it was spread into a belt shape with a width of 51 mm, a thickness of 51 mm, a thickness of 51 mm, and a length of about 5 meters to obtain gluten fibers.

Next, it was treated at 120°C for 5 minutes to obtain gluten fibers having a squid-like structure and texture.

Example 2 Vital Gluten 20011 Pectin 25g, Salt 15
500 cc of water and 125 cc of acetic acid were added and kneaded to obtain a gluten gel.

Next, the gluten gel, which has been spread to a width of 200 mm and about 1.5 times the thickness of 5 mm and made into fibers, is divided into fibers while being rubbed along the spreading direction in a 100 mm polycalcium chloride solution. Obtained fiber.

Various textures can be imparted to the obtained gluten fibers by treating them at 80 to 120°C for 3 to 10 minutes.

For example, heat treated at 80℃ for about 5 minutes to produce shellfish-like meat, then heated to 100℃.
Heat-treated for about 7 minutes at 1000C to resemble crab meat, about 10 minutes at 1000C.
Beef-like after heat treatment for 120 minutes and rolled out into a sheet shape.
After heat treatment at ℃ for about 10 minutes, gluten fibers having squid-like texture and structure were obtained.

Example 3 100 g of corn gluten, 6 g of waxy starch, 4 g of carboxymethyl cellulose, and 6 g of egg white powder were thoroughly mixed, 160 cc of water and 4 cc of aqueous ammonia were added, and thoroughly kneaded to obtain a homogeneous gluten gel.

Next, this gluten gel was spread to about 20 times its size while being sprinkled with magnesium chloride to obtain gluten fibers.

Next, cut into 20 pieces in length and 8 pieces in width, add crab extract and 1
The gluten fibers were cooked at 20° C. for about 5 minutes to form gluten fibers with a crab-like structure and texture.

Example 4 Raw gluten 1000.9 with water content 70φ and pectin 40
．． 20 g of 91 egg white powder was added and mixed, and then 100 μ of sodium bisulfite was added and kneaded thoroughly to prepare a homogeneous gluten gel.

Next, gluten fibers were obtained by spreading the fibers about 10 times while being crushed in a 5% calcium chloride solution, and heat-treated at 120° C. for about 5 minutes to obtain gluten fibers having a meat-like texture.

Claims (1)

[Claims] 1 Adding polysaccharide to gluten or raw gluten by 0.5 to 10φ
A homogeneous gluten gel with a moisture content of 30 to C+O% is prepared by adding an alkali, an acid, or a reducing agent, and then this gluten gel is mixed with an alkali metal chloride (excluding common salt) or an alkaline earth metal chloride. A manufacturing method for gluten fibers, which is characterized by rolling and spreading the fibers. 2. The method for producing gluten fibers according to claim 1, in which, as the polysaccharide, gummy substances such as pectin, amino pectin, carboxymethyl cellulose, modified starch, carrageenan, and locust bean gum are used alone or in combination of two or more. 3. Sprinkle alkali metal chloride (excluding salt) or alkaline earth metal chloride on the gluten gel and rub it.
A method for producing gluten fibers according to claim 1. 4. The method for producing gluten fibers according to claim 1, wherein gluten gel is massaged and spread in an aqueous solution of an alkali metal chloride (excluding common salt) or an alkaline earth metal chloride.