JPS5985257A - Preparation of protein material similar to meat block - Google Patents

Abstract

PURPOSE:To prepare the titled material continuously, with simple operation, by flowing a protein-containing slurry under high temperature and pressure, and extruding from the flowing path through a residence zone. CONSTITUTION:A protein-containing slurry is prepared by using vegetable protein such as soybean protein, peanut protein, wheat protein, etc., or milk protein, meat protein, etc. as the protein raw material. The protein-containing slurry is mixed with starch, sugar, oil or fat, etc., heated under pressure, and let to flow to form fibrous texture in the protein-containing slurry. The textured product blocked in the residence zone is extruded continuously or intermittently through the outlet by the pressure of the material discharged from the hot compressed fluid of the protein-containing slurry discharged continuously from the flowing path and of steam generated from the slurry.

Description

[Detailed description of the invention] The present invention relates to multiple methods for producing block meat-like protein materials.

An object of the present invention is to produce a block meat-like protein material in a continuous manner using simple operations.

Conventionally, many attempts have been made to produce meat substitutes from protein resources other than meat, and tissue proteins, fibrous proteins, structural proteins, etc. have been studied. Generally, these materials are in the form of granules, flakes, fibers, sheets, etc., and are then secondary processed using an inder etc. into a block-like shape. Attempts to obtain this are generally known.

On the other hand, attempts have also been made to successively obtain a block-like shape. For example, in Japanese Patent Publication No. 55-7217, it is described that a meat-like material can be obtained by using raw materials with relatively low moisture content (25 to 65%) and injecting them into 4+ l molds using an injection machine. . In Japanese Patent Application Laid-open No. 54-44064, fibrous materials are deposited under conditions where the liquid part easily flows out and become meat-like.
The production of T fibrils has also been described.

A feature of the present invention is that a block meat-like protein material can be produced in one continuous manner (intermittently or continuously) by a simple operation of drawing it out through a retention area.

That is, the present invention is a method for producing a block meat-like protein material, which is characterized in that a protein-containing slurry is heated under pressure to flow, and then is led out from a flow path through a retention area.

The protein raw material in the protein-containing slurry used in the present invention is oilseed protein such as soybean, cottonseed, peanut, etc., or vegetable t'l゛ protein such as fi11 wheat protein, leaf protein, etc. 4 persimmons or 2 or more types of animal protein such as milk protein, meat protein, fish H type protein, or microbial protein
It can also be used for M.

Other hulling materials include starches (wheat flour), grain flours such as rice flour, wheat starch, corn starch, potato starch, starch derivatives such as t[alpha starch; α-starch, dextrin, etc. Illustrated. ), sugars (monosaccharides, oligosaccharides, polysaccharides), oils and fats (animal and vegetable 411 fats and/or their hardened or fractionated 7111 fats, etc.), sodium compounds (
Common salt, etc.), calcium compounds (calcium chloride, tunorsium hydroxide, etc.), seasonings (Beefex, Bork extract, etc.), i-coloring agents, Kushikane 1, and other food additives can be widely used. One or more of these raw materials may be used in a total amount of 50% or less in the dry solids of the protein-containing slurry. It can be operated.

Among these, the use of IQ powders has the effect of stably and favorably continuous production of block meat-like protein materials. This is because it moderates the viscosity of the protein-containing slurry in the retention area, making it easier for delicate objects to stay there, and also makes it easier to slide against the pushing force at the opening so that it can be easily extracted from the retention area. In order to obtain such a beneficial effect, starch is preferably used in an amount of 2 to 30 weight η[%] in the dry solids of the protein-containing slurry. Furthermore, the use of starches and/or C-type fats and oils has the effect of softening the obtained block meat-like protein material. In addition, the above S1, η
Flavoring agent (4) In addition to 15% in the slurry, since the block meat-like protein material is thicker than conventional fibrous protein, it is added as a secondary ingredient by means such as immersion in flavoring solution after organization. It has the advantage of being easier to use and can season evenly.

The water content of the protein-containing slurry is usually 65 nt% or more; if it exceeds 951 nt%, it is generally difficult to form fibers. It is preferably 65 to 76% by weight, particularly preferably IJ: 68 to 73% by weight. If the water content is 76% or less, the liquid will not be separated from the fibrous material and the yield will be improved.Therefore, there will be no need for wastewater treatment equipment, which is desirable from the viewpoint of environmental conservation. Furthermore, it is possible to adjust the hardness of the texture of the block meat-like protein material by increasing or decreasing the water content (kt).

pl-11 of protein-mediated slurry: t@white % weight, slightly amber color is preferable, for example, large (for protein, pH is 4)
With the above values, the structure of the block meat-like protein material tends to become a fibrous structure, but when it exceeds 6, it becomes slightly soft and the internal structure and texture tend to decrease.

In the present invention, the apparatus for pressurizing and heating the protein-containing slurry to flow it is exemplified by three items: an indirect heating device using a pump, a coil heater, etc., an ejector, a votator, etc. Especially if it is U
Il! 1 is constant, and ζ1 is not. The pressure may be as long as 1υ required for heating and flowing 1rlH of the protein-containing slurry. The heating degree is inversely proportional to the heating time, but can usually be varied within the range of 105°C to 170°C, preferably 1
The temperature ranges from 30°C to 160°C. At temperatures below 105°C, the protein-containing slurry becomes a pressurized and heated fluid or becomes fibrous.
Exceeding this may result in scorching. The heating time can be adjusted by adjusting the diversion of the protein-containing slurry by adjusting the time.

1- Pressurized heating flow as mentioned above! Although it has been conventionally known to form a protein-containing slurry into a fibrous structure by 1t11, the most characteristic feature of the present invention is that it is extracted through a retention area.

The retention zone typically has a larger cross-sectional area than the flow path, walls oriented perpendicular to the direction of the flow path, and an outlet.

The pressurized and heated fluid of the protein-containing slurry is discharged from stream 11 into a retention area with a wider cross-sectional area, where it undergoes a pressure drop and an accompanying temperature drop, becoming fibrous but ultimately not completely solidified. However, if they stagnate, they can easily become concentrated or intertwined and become blocks. It is thought that the fibrous material or its precursor that is generated at this time hits the wall and the flow rate decreases, causing stagnation. If there is no colliding wall, the fibers will be released from the retention area without retention and remain in the form of fibers. However, the structured materials that are blocked due to stagnation are pushed by the pressurized heated fluid of the slurry contained in the can and the steam generated simultaneously, which come out one after another from the flow path, and come out continuously or intermittently. ]. Here, the pressurized and heated fluid of the protein-containing slurry stays in the retention area, and the air dissipates, creating a thick state, and the 1-1 in the retention area increases, causing the operation to draw out the retained substance at once. Intermittently, steam is continuously drawn out when it is easy to dissipate from the stagnation area and the gaps between the stagnation materials. As long as it does not stick to the retention area, it will not interfere with production-F in any way. The cotton pulp can be used as it is or cut into arbitrary sizes to make a block meat-like protein material.

The cross-sectional shape of the retention area may be of any shape, whether circular or oval, but in order to smoothly lead it out to the outside, it is best to have a cylindrical shape, and usually one end is connected to the flow path. The cross-sectional area of the retention area should be larger than the cross-sectional area of the flow path, usually at least 5 times larger than the cross-sectional area of the flow path, with the other end being an open outlet. If small holes are provided for this purpose, the culm may be 3 times the culm or higher. The wall in the direction opposite to the direction of the flow path in the n1 retention area can be connected by adjusting the angle of the direction of the flow path, or the retention area itself can be bent by, for example, bending a cylindrical object into an L-shape or spiral shape. Examples include a structure with a rounded section, and a hinge-like lid that can be opened freely. Normally, it is not necessary to adjust the temperature of the retention area, but it is possible to heat or cool the retention area appropriately depending on the length, cross-sectional area, outside temperature, and original f[. It is preferable that the thickness of the outlet II is slightly Hn or equal to the cross section of the retention area on the flow path side. The length can be determined experimentally.

Note that an orifice may also be provided between the flow path and the retention area. The pressurized and heated fluid of the protein-containing slurry is then discharged from the flow path through the orifice into the retention area and similarly blocked.

As described above, the pressurized and heated fluid of protein-containing slurry is led out from the flow path through the retention area, and as it cools, it contracts, forming a block meat-like protein with a dense internal structure and texture rich in fibrous structure. Becomes the material.

According to the present invention, a simple 4'44i
This method was able to produce a block meat-like protein material in a primary and continuous manner without requiring secondary operations by adding t, a, and j, and can be said to be a useful production method for the C4 strain of the present invention.

Add 10 times 11 tons of water to the low denaturation deq effect and add protein vf
The curd was extracted, okara components were removed, and hydrochloric acid was added to the resulting curd.
14 92% acid precipitated cards containing protein Fj per 309A1 isoform. The solid content of this acid-precipitated curd was 100) It+ 1Pam Ab15 parts and Beefex 4 parts were mixed and precipitated using 4N sodium hydroxide.
Tap water was added to H4J3 to adjust the water content to 72% to obtain a protein-containing slurry. 5 tons of this material was pumped to a vibrator heat exchanger (inner diameter 4 mm, length 24 m), heated to 155°C, and then inserted into one end of a pipe with an inner diameter of 11 mm and a length of 50 mm, almost directly from the pipe. The other end of this wire (Ill[:I
) from IQj! A rod-shaped block meat-like protein material of II grade average was continuously obtained. The tissue was rich in fibrous structure and had a dense internal structure and texture.

Example 2 Same as Example 1? An acid precipitated curd was obtained by straining. 80 parts of this acid-precipitated curd, 10 parts of alpha starch, 10 parts of dextrin,
Large 5- Mll 15 parts, Beefex 4 parts, chloride lr
A protein-containing slurry having a pH of 4.8 and a water content of 72X was obtained by mixing 1 part of lucium and using 4N sodium hydroxide and water. This is fed under pressure to the same pipe heat exchanger as in Example 1.
A block-shaped protein material as shown in Table 2 was obtained by introducing the retention area 1 shown in Table 1 through the -1 heating orifice (1,3l111).

A cylindrical retention area is created, and whether it is bent to change the bending angle or not, whether the outlet of the cylinder is narrowed or not, it has a rut-like structure with a dense internal structure. A block meat-like protein material rich in protein was obtained. There was a tendency for protein materials with a slightly narrower outlet using an L-shaped tube to have a better meat-like structure and texture. In addition, A 2 and 3 were connected to one end of the cylindrical object so that the direction of the orifice exit was approximately perpendicular to the cylindrical object.

Table 1 Retention Area Table 2 Obtained Protein Material Example 3 An acid-precipitated card was obtained in the same manner as in Example 1. The numbers on the acid precipitation cards in Table 3 indicated the weight of the solids.

The raw materials shown in Table 3 were mixed to obtain a protein-containing slurry having a pH of 4.g and a water content shown in Table 3 using water, 4N hydrochloric acid, and 4N sodium hydroxide. This was fed under pressure to the same pipe heat exchanger as in Example 1 and led to the retention area (165 in Table 1) to obtain protein materials as shown in Table 4. As the amount of starch increased, the block meat-like protein material obtained tended to become larger and its structure and texture became softer. All had the texture and texture of animal meat.

Table 3: Protein-containing slurry Table 4: Obtained protein material Example 4 A protein-containing slurry was prepared in the same manner as in Example 2 and fed under pressure to the same pipe heat exchanger as in Example 1, and as shown in Table 5, A14 was The pipes of this heat exchanger are A13 and l.
≦15, the block meat-like protein material shown in Table 6 was obtained by guiding it to the retention M (flat 5 in Table 1) through an orifice. All had a meat-like texture with an internal structure rich in IIR fibrous structures. Compared to M14, A13 and A15 had a slightly chewier texture.

Table 5 Presence or absence of orifice Table 6 Obtained protein material Kazuo Wakasugi, Commissioner of the Patent Office 2, Name of the invention Method for manufacturing block meat-like protein material 3, Relationship with the person making the amendment Patent applicant address Minami, Osaka City 6-1 Hatamachi to Ward Name: Fuji Oil Co., Ltd. Representative: Masatabe Nishimura 4, Agent: 1-32-12 Higashi Mikuni, Yodoyo-ku, Osaka City (■532) No. 7 of Ribbies Shinmido 606 Specification Lines 15 to 17 of the page [... is preferably 5 times or more, but in the case of... for example, it may be about 3 times or more. In the retention area...” Toa Ruwo 1...5
It is better to make it more than double the amount in the retention area...” is corrected.

Claims (1)

[Claims] (1) A method for producing a block meat-like protein material, characterized in that a protein-containing slurry is fluidized by pressure heating and then introduced from a flow path through a retention region. (Production method described in Section 11.