JPS5858060B2 - Protein food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a natural meat-like protein food, particularly a retort-resistant protein food, from a protein-containing irrigation material.

A known method is to produce a protein-based food product having a fibrous structure by forming a film from a protein-containing irrigation material and treating the film chemically or thermally.

(JP-A-5O-40766) However, the fibrous food obtained by this method does not have sufficient retort resistance.

The present inventors investigated methods for producing protein foods with excellent retort resistance, and found that after making a hydrated material containing protein as a raw material and making it alkaline, a film with a fibrous structure was created from this material. The protein in the film is coagulated in an acid-salt solution, then the pH is adjusted to 5 to 6 in an alkaline aqueous solution, and then heat-treated in a saline solution, which has excellent retort resistance and a texture and fiber structure similar to natural meat. They discovered that it is a protein food that combines the following, and completed the present invention.

According to the method of the present invention, first, an alkali is added and kneaded so that the pH after kneading becomes 8 to 12.5 in an irrigation material containing protein, and the protein is thawed and the raw materials are uniformly dispersed.

Then, the dough is spread by introducing the mixture (hereinafter referred to as dough) between at least two rolls that rotate opposite each other and rotate at increasing rotational speeds, and the resulting film-like product is treated with acid. The proteins in the film are coagulated by immersion in a saline solution.

Thereafter, the coagulated product is immersed in an alkaline aqueous solution to adjust the pH of the film to 5 to 6, and then heated in 5 to 15 φ saline solution to harden the protein, and washed with water to remove excess acid and salt to improve retort resistance. To obtain a natural meat-like protein food with

The protein used in the present invention may be either vegetable or animal, and includes plant proteins such as soybeans, peanuts, peas, wheat, and defatted soybeans, and animal proteins such as fish meat, eggs, and collagen.

When preparing and kneading the irrigation material, water is added to the raw protein so that the moisture content of the dough becomes 20 to 90 grams, an alkali such as caustic soda is added, and the mixture is kneaded for several minutes using a kneading machine such as a dough mixer.

The kneading process loosens the proteins and yields a dough with high elasticity.

The firmness of elasticity varies depending on the protein used, moisture content, and pH, and affects the texture of the product.

Those skilled in the art can easily determine the desired texture by varying these conditions through experiments.

The target product of the present invention does not depend on the purity of the protein, and a good target product can be obtained even from a protein with low purity.

When forming the dough into a film, the dough is passed through at least two rolls, preferably three or more rolls, and the film is removed from the surface by a knife-like scraper attached to the rolls.

It is preferably used whose plane is attached at an angle of about 40 to 70 degrees, particularly about 60 degrees, with respect to the horizontal axis.

Mouth → Shi rotates in opposite directions, and the speed is increased later.

The rotation speed of the final roll is 100 to 500 r, p
, m- are preferably used.

Further, the rotational speed ratio is 1.5 to 3 times that of the previous roll.

The material of the roll used may be any material as long as it does not cause any inconvenience when obtaining the film, but examples include stainless steel, stone, etc.
Steel etc. are used.

Equipment suitable for this purpose is already commercially available and can be easily found.

The acid-salt aqueous solution used is 2 to 20 mm, preferably 3 to 8 mm, and 2 to 20%, preferably 5 to 10 mm.
It is used in the concentration of salt.

As the acid used, phosphoric acid, acetic acid, citric acid, malic acid, etc. are used.

Although the solidification time depends on the film, 5 to 20 minutes is usually sufficient.

For alkaline saline treatment, a mixed aqueous solution or suspension of caustic soda, calcium carbonate, etc. and common salt is used.

The concentration is 3 with 0.5-5 scale alkali and 5-15φ salt.
By soaking for 0 to 120 minutes, the pH of the film can be raised to 5 to 6 without eluting proteins.

Of course, the immersion time may be shortened or extended depending on the thickness of the molded product, etc.

Then, the neutralized product was soaked in a 5-15φ saline solution for 80-100 min.
The coagulated material is cured by heating and holding at .degree.

This treatment promotes ionic bonding, hydrophobic bonding, and calcium ion bonding between proteins, resulting in a product with strong elasticity.

This heating is carried out for 1 to 10 minutes, but if it is desired to maintain tackiness, it may be heated for less than 1 minute, especially at 100°C, for several seconds.

The protein food thus obtained has a texture similar to natural meat, an appearance similar to a fibrous structure, excellent retort resistance, and shows no change at all even when treated in 1-3% saline for 120'030 minutes. There are no protein foods.

In the method of the present invention, when it is desired to add additives such as fats, seasonings, and pigments to protein foods, acids, alkalis,
Anything that dissolves during the salt treatment process or has a negative effect on heating needs to be added after the point plate, where it will not be affected in subsequent steps.

If these additives are used in small amounts, they will have little effect, but if you want to add a large amount of fat, etc., do not add it midway through, but sandwich the additives between protein foods obtained by heating in the saline solution obtained according to the present invention. Pressure molding and heating are preferred, and in this way a meat-like block food is obtained.

When obtaining a meat-like block food, it is preferable to use not only fat but also other proteins, seasonings, etc., which are mixed and kneaded to form a paste.

Fats used as additives include beef tallow, pork fat, etc., and proteins include egg, gelatin, casein, and muscle proteins such as beef, pork, and chicken.

The protein food of the present invention can be used as a base for various foods, or can be used as a meal after being cooked as appropriate.

Embodiments of the present invention will be described below with reference to Examples.

Example 1 200 parts of water and 50 parts of a 10-ml caustic soda aqueous solution were added to 60 parts of soybean isolated protein powder and 40 parts of low-temperature extracted defatted soybean powder.
The mixture was kneaded with a mixer for 5 minutes.

The pH of the mixture was 12.0.

The mixture is immediately passed through a three-roll mill to obtain a pleated film.

The film was stretched and immersed in a mixed aqueous solution of 5 parts phosphoric acid and 10 parts common salt for 10 minutes.

Next, the film is immersed in a mixed aqueous solution of 1 part calcium carbonate and 10 parts common salt for 60 minutes.

The pH of the resulting film is 5.4.

Next, the film was placed in a saline solution and heated at 100° C. for 5 minutes to cure, and then washed under running water.

The obtained film had a fiber structure and texture similar to natural meat.

Even when this film was heated in 1fO saline solution at 120° C. for 30 minutes, there was no change in the fiber structure or texture of the film.

Table 1 shows the physical properties of the film before and after retort treatment.

The results of the following comparative example are also shown in Table 1.

Comparative Example 250 parts of water was added to 100 parts of isolated soybean protein powder and kneaded for 10 minutes using a mixer.

The pH of the mixture was 7.0.

The mixture was immediately passed through a three-roll mill to obtain a film having a fiber structure similar to natural meat.

The film was dried at 95°C for 5 minutes and used as a sample.

1 Tensile strength and elongation were measured using a rheometer (manufactured by Fuji Rika Kogyo Co., Ltd.) using 1 g (length 5 cm, width 1 cIrL) of a sample before retort treatment.

2 After the retort treatment, 1 g of the sample (length 5 cfr L 1 width 1) was placed in 1% saline solution and heated at 120° C. for 30 minutes, and after cooling, the tensile strength and elongation were measured using a rheometer.

As can be seen from Table 1, the physical properties (tensile strength, elongation) of the film of the present invention hardly decreased even after retort treatment (120°C, 30 minutes), and it had excellent retort resistance.

On the other hand, conventional films are subjected to retort treatment (120°C, 30°C).
minutes), it swells and becomes extremely soft, deteriorating to the point where it is impossible to measure physical properties such as tensile strength and elongation.

Example 2 80 parts of soy protein isolate powder, 20 parts of wheat protein powder and 1 part of water
60 parts and 50 parts of 10% caustic soda were added and kneaded for 3 minutes using a mixer.

Hereinafter, by the same method as in Example 1, a natural meat-like fiber structure,
A protein food with texture was obtained.

Example 3 30 parts of fat (pork fat), 20 parts of egg white powder, 10 parts of seasoning,
A small amount of the dye and 40 parts of water were stirred for 5 minutes using a homogenizer to emulsify.

Fifty parts of this emulsified paste-like substance and 50 parts of the natural meat-like protein food obtained in Example 2 were molded into a sandwich shape under pressure and heated at 90°C for 40 minutes to obtain a block-like protein food.

This block-like protein food was placed in saline solution at 120°C.
The texture did not deteriorate even after 30 minutes of retort treatment.

Claims (1)

[Claims] 1. For irrigation materials containing protein, the pH of the mixture is 8~8.
Add an alkali and knead it so that it becomes 12.5, then rotate the kneaded product facing each other and spread the kneaded product by introducing it between at least two rolls rotating at increasing rotational speeds. to form a film-like formation, which is immersed in an acid-salt solution, then in an alkali-salt solution or suspension to a pH of 5-6, and then heated in a 5-15 ml saline solution. A method for producing a protein food characterized by: