JPS5971649A - Preparation of fibrous protein - Google Patents

Abstract

PURPOSE:To prepare improved fibrous protein containing substantially the whole raw materials, by adjusting a solid content of starch-containing protein curd slurry precipitated with an acid, making it flow under heating. CONSTITUTION:A starch such as terrestrial starch, subterranean starch, grain powder, raw starch, processed starch, etc. is added to protein curd slurry precipitated with an acid having a solid content especially adjusted to 28-32wt%. In the operation, a ratio of the starch to the solid material of the protein curd is usually 1-20, especially 3-10%. The protein curd slurry precipitated with an acid, to which the starch is added, is subjected to flow treatment at 105-170 deg.C, preferably at 130-160 deg.C. The flow treatment is most preferably carried out by sending the slurry to a flow channel by pressure and making it flow in it. Consequently, fibrous protein containing substantially the whole raw materials including the starch is obtained. The fibrous protein has raised content of starch in a fibrous material, good taste, flavor, etc., and provides merits of process such as reduction in whey separation process, lowering necessity of neutralization, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing improved fibrous proteins with high efficiency and yield.

In recent years, various methods have been proposed for organizing acid-precipitated protein card slurry into fibers by flowing it in heated F (for example, Japanese Patent Publications Nos. 50-25535 and 50-26).
No. 625, No. 56-7658), these methods are generally more useful than the conventional fiberizing technology using the so-called spinning method. One of its usefulness lies in the fact that it does not require very highly purified protein raw materials;
In order to remove infertility odors and tastes derived from low-purity protein raw materials, in addition to the process of separating the supernatant (whey) from the protein curd during acid precipitation, the fibrous material and liquid part (whey) are separated after reorganization into fibers. At least two stages of the separation process are used to internally remove the acid-soluble fraction in which soybean odor and flavor are concentrated, and if necessary, the acid-precipitated curd is washed several times with water. Also, one of the other usefulness is that
Although it requires less PH treatment process, the texture of the organized fibrous material is a little hard and has a bad feeling when swallowed. Normally, a process called neutralization is required even after the chemical has been removed.

Furthermore, among the above-mentioned methods, a technique has also been proposed in which starches are also added to the raw materials to stabilize the heating fluidization treatment and to make the a-fiber structure more prominent. In this technology, the presence of starch in the fiberization process is more significant than the presence of just one starch in the product, and the raw material yield of starch remaining in the product is about 2 to 10%. It has very bad drawbacks.

This invention was completed in the course of repeated research to further improve the technique of organizing acid-precipitated protein card slurry into fibers by flowing it in a heated F, and has the above-mentioned advantages. It is a comprehensive and more developed version of

This invention adjusts the solids content of acid-precipitated protein curd slurry to which starch has been added to 27% or more (24% when performing a specific neutralization treatment described later), fluidizes it in a heating F,
The main component is to produce a fibrous protein containing substantially all raw materials (excluding components volatilized during the process).

(In this invention, the solid substance refers to a composition from which moisture has been removed.) As mentioned above, the acid-precipitated protein curd slurry is heated to
Although a method of forming a fiber into a fibrous structure using fluidization is known, a preferred embodiment of the present invention will be described below.

As the raw protein for the acid-precipitated protein curd, oilseed proteins such as soybean, cottonseed, peanut, milk protein, etc. can be used, or these can be used in combination with meat protein, microbial protein, wheat protein, etc.
Water-insoluble polysaccharides of these seeds may be included in the oilseed proteins. The pH of the acid-precipitated protein card is suitable for a region that is unevenly distributed on the slightly higher pH side including the isoelectric point.
For example, in the case of soybean protein curd, pi (4 to 6, preferably 4.5 to 5.5).If salts or hydroxides of metals such as calcium and magnesium are added, crosslinks between protein molecules may be Because it helps the coagulation of fibrous substances,
It can also be implemented in a slightly wider pi (i) range.

In addition to acid precipitated protein card, the acid precipitated protein card slurry contains
Edible fats and oils, sugars, emulsifiers, phosphates, seasonings, spices, etc. can be included, but in this invention, starches are particularly included. The use of starches has the effect of making it easier for fibrous materials to become clearly fine fibrous materials, perhaps because they have the effect of preventing the protein molecules stretched during the flow treatment of heating F from coming close to each other. In addition to the effects in the fiberization process, substantially all of the starches are incorporated into the fibrous material, resulting in the following effects.

That is, the present invention has the advantage that a product with good flavor can be obtained even though the liquid (whey) is not separated after fibrous organization.

In this way, the flavor-improving effect of starch contained in fibrous protein in a certain amount or more is due to the fact that when it comes to removing whey to improve flavor, a certain level of satisfying flavor can be achieved without washing the raw protein curd with water. Since the product can be obtained, it greatly contributes to production efficiency.

In addition, by incorporating the entire starch into the fibrous material, the texture improvement effect of starch is significant, and the product texture becomes soft and supple, comparable to conventional medium 4U products. It has the advantage of not requiring any particular neutralization. It also blends better with meat, improving the appearance of a cut cross section when used in combination with meat to make a hamburger patty, and the appearance of paste meat, such as minced fish or filler meat. be.

The starches used are not particularly concerned about the origin, such as above-ground starch and underground starch, or the type of processing, such as grain flour, raw starch, modified starch, etc.
There are some differences in the physical properties and texture of the fibrous material obtained depending on the type of starch used.

For example, the soft feel of the resulting fibrous material and the property of dividing into fine and distinct A-fiber structures are more pronounced in large molecules such as potato starch, and less pronounced in small molecules such as dextrin. Not. However, there is no particular difference in the ease with which starches are incorporated into the produced fibrous material depending on the type of starch. Starches are used in an amount of usually 1 to 20%, preferably 3 to 1%, based on the solid matter of the protein curd. If it is less than 1%, there is almost no effect, and in terms of flavor improvement and texture softening, the effect is particularly clear when it is 3% or more. If it exceeds 10%, the viscosity of the starch will increase during the fluidization process under heating, and since the protein curd solids used in the present invention are generally high, it is necessary to use a high-pressure pump for the fluidization treatment under heating. , if it exceeds 20%, fluid treatment generally becomes difficult.

Raw materials other than starches added to the slurry are also used in amounts that do not interfere with the fiber-forming ability inherent in the acid-precipitated protein curd. Acid-precipitated protein card solids in slurry solids 70
% or more is generally good, and a range of 0 to 40% for oil and fat and 0 to 5% for seasoning is suitable for the acid-precipitated protein solids.

In order to incorporate substantially all raw materials including starches into the fibrous material, it is necessary to adjust the solids content of the slurry to a certain level or higher. That is, if the specific neutralization treatment described below is not performed, the concentration of isomorphic substances in the slurry is 27% or more, preferably 28% or more (if the specific neutralization treatment is performed, 24% or more, preferably 25% or more). If the solids content exceeds this, there will be formation of a liquid part that is not included in the fibrous material, loss of starch, and substantially all of the starch will be lost in the fibrous material. The above-mentioned effects due to its inclusion will be diminished.However, if the solid content in the slurry becomes too high, fluidization treatment will become a problem, so it is usually 35% or more, preferably 32% or more. It is better.

Flow treatment is carried out under heating. The suitable temperature range is 105
-170°C, particularly preferably 130-160°C.

For fluidization treatment, methods using steam blowing and stirring using steam or a stirrer in an autoclave are known, but steam blowing alone is generally not enough to process a slurry with a high solids content like the one of the present invention. It lacks the power to flow,
On the other hand, increasing the amount of steam used has the disadvantage of lowering the solids content of the slurry, so the most suitable method is to pressurize the slurry with a pump and allow it to flow through the flow path. In addition, from the point of view of controlling the fiber thickness, using a conduit has the advantage that it can be controlled with a simple operation to the extent that the tip can be removed and saved, and it is easier to control than circulating the fiber in an autoclave. Generally, for fiberization, the flow velocity of the slurry is preferably 0.3 m/min or more, and it is also effective to provide a nozzle at the tip of the flow path.

A fibrous material is produced by fluidizing the acid-precipitated protein curd in a heated F, but in this invention, since starch is incorporated into the male material in substantially all tr#, it is not acidic. Even if fibrous materials are used in food, they will still have a soft and supple texture, so there is no need to force the texture of fibrous T'S materials through neutralization to make them softer. It has a slightly sour taste, so neutralizing with an alkali for this purpose is at the discretion of the practitioner, and the method of neutralization is not particularly limited. However, when adopting a specific mid-phase method, even if the raw acid-precipitated protein curd solids are somewhat low, it is economical to ensure that all starches are included in the fibrous material. This is one of the findings of the present invention that is also useful for this purpose.

That is, this particular neutralization method involves neutralizing the protein, which has been organized into fibers by being fluidized under heat, with alkali 9 while it is still in a fluid state (i.e., before it is allowed to stand still). This is a method of Neutralization increases the water absorption of proteins, and all of the raw materials, including starches, are incorporated into the fibrous material.Specifically, alkali It is best to use a method of spraying an aqueous solution, and no special stirring means such as a static mixer is required.The amount of alkali aqueous solution should be 1 to 5% of the total raw materials. The pH of the fibrous material is 5.5-7.
The amount is sufficient to make J 5 preferably 6 to 7. As an alkali, sodium hydrogen carbonate, charcoal f? ) Sodium etc. are preferred.

In this way, you can obtain a fibrous protein that contains virtually all the raw materials, including starch, and has fiber +1! The starch content in the starch product is increased, resulting in better flavor, texture, etc., which in turn brings great advantages in the process, such as a reduction in the whey separation step and a reduction in the need for an intermediate phase.

The present invention will now be explained by way of examples.

Example 1 Dehydrated soybeans were extracted with water to remove water-insoluble components, and the resulting curd was dehydrated to reduce the isomorph content to about 3.
Obtain 3% acid precipitated protein curd, add this curd to potato starch,
By mixing with soybean oil or dry okara powder and adding a required amount of water, the solid content a degree etc. in the slurry were adjusted as shown in Table 1.

Table 1 Diameter 4m, length 2411 heated to 155-160℃
1 is press-fitted into the coiled pipe heater, and at the pipe outlet, the heated fluid is discharged from the attached L3JJφ orifice.The discharged material from the orifice is For Nos. 1 to 4, all IM materials or fibrous materials were included in the middle area, but for A5, syneresis was clearly observed when left standing, and the syneresis had the viscosity of pregelatinized starch. . Regarding No. 6, when discharged from the orifice, the liquid part was observed to scatter, a large amount of liquid was generated, and the loss of powder was large.

The thickness of the obtained fibers was approximately the same as the orifice diameter in the case of &1 to 5, or was considerably thinner than the orifice diameter in the case of 56.

Example 2 A heated fluidization treatment was carried out in the same manner as in Example 1 except that the raw materials were prepared as shown in Table 2. In both cases, products in which all the raw materials were included in the fibrous material were obtained.

Table 2 Sound of solids in gee M%, 13 + D is the breakdown of the solid part of the slurry (@, each solid content of acid precipitated protein curd, horse den, soybean oil, E is pi of the slurry ( .Table 3 onward
The same in the table.

When these a fibrous materials were subjected to texture comparison without being neutralized, they were found to be 9, 10. and 2 had appropriate softness and suppleness, but ;ti 7 was too hard, and A8 was also slightly hard (evaluation by three conductor panelists).

In addition, for each fibrous material, beef patties were produced in which 30% of beef was replaced according to the method described in the application example below, and the sour odor and soy odor were evaluated. and 2 had clearly fewer odors and tastes than Ai 7, and AIO and A62 had almost the same level of odor, and i1'a 8 was closer to Mu7 than Mu9 (3 people). (evaluation by conductor panel).

Example 3 Corn alpha starch (A
kistrin (A12) or wheat flour ()
When 13) was treated in the same manner, fibrous proteins containing all the raw materials were obtained. These were generally soft and supple, and had excellent flavor, but 1
．． Jlill from I62, 13. and 12 I1
The hardness in the case of m' koya and hard soiled All was C, which was close to that of 59. In addition, the softer the texture, the finer and clearer the fiber structure was observed.

Example 4 A coil heater was applied, the air temperature was 150'C, and a solution of sodium carbonate (raw material acid-precipitated protein curd slurry) was added to the flow of the fibrous material discharged from the orifice outlet. Fibrous protein was produced according to the method of Example 1, except that the amount of fibrous protein was sprayed in an amount of approximately 3% of the raw material. A similar substance was obtained.

Table 3 This liquid part had the viscosity of gelatinized starch, and the loss of starch was large. ItL14 and A615 are liquid Example 5. The orifice was changed to a 3.5 mm diameter orifice, the heating temperature was 140 to 145°C, and the pump for press-fitting was changed to 2.
A fibrous protein was produced basically according to the method of Example 1, except that the method was repeated.

Although it was a fibrous material, it had a good texture that was not too hard even without neutralization. However, when the orifice diameter exceeds approximately 2 degrees, the effect of adding starch to clarify the fine fiber structure was not observed, and when lightly rubbed with fingers, the fibers were loosened into #111 fibers.

Example 6 A fibrous protein was obtained in the same manner as in Example 2 Bird 10, except that the orifice was changed to an orifice with a diameter of 0.6JEII.

This product is more fibrous than that of ALO.
Noko.

Application Example Beef was put through a chopper, placed in Example 2.1 lilO fibrous protein at 0 to 30%, mixed with a mixer, molded, and baked on a frying pan to obtain a beef patty.

At 77%, the more fibrous material according to the invention, the better. Furthermore, the binding properties during molding and the shape retention properties during baking were also better when there were more fibrous materials. In addition, when observing the texture of the grilled hamburger and the cross-section of the grilled hamburger when cut by hand, it was found that the fibrous material with the combination (c) and the one with the combination (a) can be distinguished from those of the combination (a). Ta.

Applicant: Fuji Oil Co., Ltd. Agent Patent Attorney Kiyoshi Kadowaki

Claims (2)

[Claims] (1) By adjusting the solid content of the acid-precipitated protein curd slurry to which powders have been added to 27% or more and flowing it through a heated knife, fibrous fluorescent material containing substantially all the raw materials can be obtained. A method for producing a fibrous protein, characterized in that it obtains a fibrous protein. (2) Md the solid content of the acid-precipitated protein curd slurry to which #flour has been added to 24% or more, flow it into a m7A knife, and neutralize it with alkali while the produced fibrous protein is still in a fluid state. 1. A method for producing fibrous protein, which comprises obtaining fibrous protein containing substantially all of the raw materials by mixing.