JPS60221041A - Preparation of protein material - Google Patents

Abstract

PURPOSE:To obtain a fibrous protein material, by applying given shear force to a protein-containing mixture consisting essentially of oil seed protein, wheat gluten and water. CONSTITUTION:Shear force is applied to a protein-containing mixture consisting essentially of oil seed protein, e.g. protein such as soybean, rapeseed, cotton-seed, peanut, sesame, sunflower or corn, wheat gluten and water in the tip melting part of a twin-screw extruder. The weight ratio of the oil seed protein to the wheat gluten is 95:5-20:80, and the amount of the water in the protein-containing mixture is 10-65wt%, preferably 20-40wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a protein material with an excellent internal texture, and more specifically, using an extruder with twin screws, a protein material with an excellent fibrous structure is Concerning how to build.

(Prior Art) Conventionally, many methods have been attempted for producing meat-like foods using protein bases. These methods include: (1) a so-called spinning method in which an alkaline solution of protein is discharged through an acidic coagulation solution through a spinning metal to form fibers, and (2) a protein-containing slurry is discharged under pressure and heat to form fibers. Location = 111 Method for producing fibrous or structured protein, ■ Production method for so-called structured protein in which a protein-containing material is pressurized and heated using injection 1-1, extrusion 1, or a puffy gun to melt and heat it. , a method for manufacturing fibrous protein without a rope using 0koku ['' (disk), etc. is known. (2) Generally, the equipment is simple and the production cost is low, making it economical.

On the other hand, the tissue of meat is made up of bundles of fibers, and fibrous protein materials have better internal texture.

For this reason, attempts have been made to obtain fibrous proteins such as (1) and (2) using the inexpensive method (2). There are two known methods for this, one using an injection machine and the other using extrusion. Among these, extrusion) is used as ■JP-A-57-16655
To prepare the mixture of soy protein and wheat gluten (and salt), adjust the temperature near the nozzle discharge end (medium heat; !14 to 20
A method is disclosed for obtaining high-quality fibers that do not substantially swell at a low pressure of ~36° C./Ca (low screw rotation speed). However, a twin screw extruder is not disclosed. Also, the manner in which shear stress is applied to the tip 0111 of the screw is at most 601? ,P,M
It is only disclosed that the rotation speed is given at a rotational speed of .

As in the present invention, an extruder having twin screws is used to produce a mixture containing oilseed protein, wheat gluten, and water as main components by applying sufficient shearing force to the melting section at the tip of the extruder. There is no known method for producing a protein material with an excellent fibrous structure.

(Purpose) The present inventors aimed to easily obtain a protein material having an excellent fibrous structure.

(Progress) While researching the production of protein materials using an extruder for many years, the present inventors have considered the principle of an extruder as follows.

Here, whether it becomes a so-called textured protein with a network structure or a protein material with a fibrous structure depends on the combination of ■ physical factors originating from the raw materials and ■ equipment factors (manufacturing conditions). by.

Conventionally, in order to make fibrous protein, temperature control (adjusting the physical properties of the dough) and die or nozzle (
A lot of research has been done regarding orifices (including orifices).

While deeply researching the fiberization mechanism, the present inventors discovered that
After gaining confidence that fiberization is affected by the state of the melted tip, and as a result of further in-depth research, we found that it is important to apply sufficient shearing force to the raw material and the melted tip, and ■such conditions. The present invention was completed based on the discovery that the process can be carried out satisfactorily using an extruder having two screws.

(Structure) The present invention is characterized in that (1) shearing force is applied to a protein-containing mixture whose main components are oilseed protein, wheat gluten, and water in the melting section at the tip of an extruder having twin screws. A method for producing a protein material with an excellent fibrous structure,
It is.

The protein-containing mixture used in the present invention is mainly composed of oilseed protein, wheat gluten and water.

The oilseeds are preferably those whose protein can be used as food, such as soybeans, rapeseeds, cottonseeds, peanuts, corn, corn, etc. JIT: a. Oilseed proteins that contain proteins from these oilseeds can be used. For example, in the case of soybean protein, known soybean proteins such as compressed soybean, defatted soybean, concentrated protein, soybean milk powder, and isolated protein can be used. The above combinations can be used.

Any known wheat gluten can be used.

The weight ratio of oilseed protein to wheat gluten is 95:5-20
: Can be set to 80. The greater the amount of wheat gluten, the easier it is to orient the protein material into fibers, and at the same time, the negative stress during production is reduced, making it more economical.

The protein content of the protein-containing mixture is 40% by weight on a dry matter basis (
%) or higher, and the higher the protein content, the more chewy the protein material can be obtained.

Unlike a single-screw extruder, the water content of the protein-containing mixture can be varied over a wide range, and depending on the composition of the protein-containing mixture, it is 10-65% by market weight, preferably 20-40%. is appropriate. The water content can be adjusted as appropriate depending on the desired protein material, and usually, by increasing the amount of water, swelling can be suppressed and the orientation of the fibers can be improved.

In general, even a protein-containing mixture with a high water content can be transferred through an 8-channel extruder using a twin-screw extruder, unlike a single-screw extruder.

The protein-containing mixture may contain carbohydrates such as flour and starch, fibers such as cellulose, gums such as carrageenan, seasonings, spices, flavorings, oils and fats, and other food additives, if desired. The amount of these food additives is 1
Unlike axial screw extruders, it can be varied over a wide range.

The protein-containing mixture is usually transferred by a screw through a popper feeder (sometimes a kneader) and into an extruder, where it is mixed, compressed, and sheared in a plastic state under pressure and heat, and becomes molten at the tip. It is important to apply sufficient shearing force in such a molten state.

Generally, in an extruder, shearing force on the melt is mainly provided by screw rotation.

However, the screw rotation speed of a conventional single-screw extruder is slow, and there is a limit to the ability to apply sufficient shearing force. In the case of a single-screw extruder, the residence time is inversely proportional to the screw rotation speed, so if the screw rotation speed is increased, sufficient residence will not occur, resulting in incomplete melting and difficulty in forming a structure. Originates from

In the present invention, by using a two-axis screw, the residence time is less dependent on the rotational speed of the flib.
Rather, since it is often inversely proportional to the raw material supply rate, the screw rotation speed can be freely adjusted, and therefore a sufficiently strong shearing force can be applied to the melt. As an embodiment of increasing the shearing force caused by the screw rotation, for example, (1) the relative circumferential speed of the slippery at the tip melting part can be set to 30 cm/sec or more, and (2) the shape of the screw at the tip melting part can be changed to pineapple. It is also possible to use a screw and/or a kneading disk. (2) The shape of the cylinder may also be such that a sufficient shearing force can be applied.These means can be combined as appropriate.

To explain in more detail, (1) the relative circumferential speed of the screw in the tip melting section is 30 cm/sec or more, and the relative circumferential speed of the screw refers to (a) the linear velocity of the screw with respect to the cylinder; (b) the other factors of the screw; It refers to the linear velocity with respect to the screw, and "30 cm/sec or more" refers to its maximum linear velocity.

To give a more specific example: (a) is the rotational speed of the screw, which is the diameter of the varnish screw × π × the number of rotations (11, 11
, M,). For example, screw diameter 4
For 6mmφ and 30OR, P, M, 46/IOX 7
CX300/60 = 72cm/sec, for example, with a screw diameter of 20mmφ, GOR, l',
For M, 20/1(lx πx(i0/(i(1-[
icm/sec ◇ fbl varies depending on the rotation direction of the two screws.

When the two screws rotate in opposite directions, the abrasion is very small, and when the two screws rotate in the same direction, the abrasion increases by the sum of the rotational speeds of each screw.

Further, the shearing force varies depending on the diameter and shape of the screw, the gap with the cylinder, the shape of the cylinder, etc., and a mode in which the shearing force is increased is preferable.

For example, regarding the shape of the screw, the shearing force in the molten state can be further strengthened by making the screw at the tip melting part into a pineapple screw and/or a kneading disk. For example, by using a pineapple screw, it is possible to ensure sufficient retention of the melt and to lengthen the shear force history (shear force x time).

Similarly, the two-dink disk not only lengthens the shearing force ljd history but also has a significant stirring effect and can provide sufficient shearing force. These can be used alone or in combination.

Furthermore, as a feature of the extruder using twin screws, it is possible to strengthen the pump-like action of transporting the raw materials. For this purpose, it is better if the screws are fully engaged in the transfer section. This strengthens the pump-like action that transports the raw material and increases the stress in the extrusion direction, making it possible to extrude the melted protein-containing mixture through a die or nozzle in a constant manner, producing a protein material with uniformly oriented fibers. You can get it. With conventional l-screw type extruders, it is difficult to extrude steadily and pulsation cannot be avoided, but this problem can be easily solved by using an extruder with twin screws. be able to.

In addition, the 2i1/i++ screw extruder is 1
Compared to 11/111 Scrikoh Embossing 1131, high temperature and short time processing is possible. uII et al.
Axial Screw 1. - It can be made shorter than that of a die extruder, and as mentioned above, it can sustain sufficient shearing force. For this reason, there is a melting section at the tip like a one-screw extruder. There is little worry of burning even at high temperatures, and the temperature at the tip is easy to control, usually at 100-200'c
, preferably 130 to 170°C.

Further, in the present invention, it is not necessary to force the temperature of the first R melting zone to be lower than the middle V and II. In addition, > a degree in the center of the extruder is I (1 (
1 to 200℃, and the temperature near the day the raw material is input is room temperature to 10℃ (1'C), which is the temperature at which the raw material is transferred in a plastic state.
degree is preferred.

In this way, the melt of the protein-containing mixture is subjected to sufficient shearing force at the tip and is turned into fibers or a fiber 0; It then solidifies.

There is no need to particularly limit the shape of the die or nozzle,
Depending on the shape of the desired protein material, such as cylindrical or slit,
You can then choose. The protein material oriented and molded in the same direction by passing through a 6Hjl die or nozzle tends to have fiber directions more tightly focused in the extrusion direction as the swelling is smaller.

The protein fibers obtained in this way exhibit a fiber-like structure in which fine fibers of the order of 71 are tightly bundled in a certain direction, and have fibrous properties similar to those of spun fibers and a stronger cohesive force. There is. (1) Depending on the composition and the degree of swelling, it is possible to create an intertwined structure.

By changing the shape of the die or nozzle, it is possible to form a desired macroscopic shape such as granular, flat, block, etc. However, microscopically, it has a fibrous structure, so it has become possible to make the texture more internal.By carefully mixing raw materials, it is possible to produce scallops from meat, fish, and seafood. It is also possible to impart a wide range of textures and flavors, including mushroom-like textures.

(Example) The actual h% aspect of the present invention will be explained below with reference to Examples.

8 BCDI3 Defatted soybean 100 90 80 70 60 Wheat gluten 0 10 20 30 40 Water continuously mechanically 20
~40% of Shigekawa used AQR, and the middle one was JL''
! The 411 protein in defatted soybeans was 55%, and the crude protein in wheat gluten was 78%.

The above protein-containing mixture was passed through a two-type extruder (using two screws with the same shape, the diameter of one of which was 1),
4. 1. Then, L −6(i3mm, D =4(i
mm, L/D = 14.4. A ball screw was used up to the raw material inlet and the center part, and a pine sosol screw and a kneading disk were used for the tip V:n part. The direction of rotation of the screen 1 was set to one direction. A cylindrical die is used, die D = 5 mm φ, die L/D
=0.6. ) under the following operating conditions.

Extruder temperature Raw material inlet 80℃ Central part 160-170℃ Tip: 150-170°C Screw rotation speed: 30OR, P, M.

From the die attached to the tip of the extruder, the thickness of approximately 10 mm is continuously produced.
A fibrous rod with a diameter of mm φ was obtained. Cut into approximately 2cm lengths with a cutter, rehydrate in hot water, and eat. Tsuzo combined to form a layered structure, and the layered structure overlapped to form granules, which could be torn with fingers (without peeling off into layers) and further torn into intertwined fibers.C. D and E have a scallop-like texture, and when you tear them apart with your fingers, they will turn into '+'.
++ (It was found that it could be torn into fibers and was a 4.1S bundle of fine fibers oriented in the extrusion direction.

Example 2 A mixture of 60 parts of defatted soybeans, 4 parts of wheat gluten; While adding water, using the same extruder and screw as in Example 1, cut the die into a 2 mm x 10 mm slit shape (1, =
3 mm) under the following conditions.

Temperature of extruder: 1-'80°C center g+X1
10~165°C tip s 1 (5o~165°C Screw, L-II-1 item 1 Yunshi father 2001n, +1
, M.

(1) A protein material with an excellent flake-like fibrous structure.

It has a gallery-like texture, and when made with your fingers, it can be torn into fine fibers.
Utilization example 1 in which the fibers were oriented and focused The protein material obtained in the same manner as D of Example 1 was used as 24i'
, 100 parts (hereinafter referred to as "parts") of water and reconstituted water,
30 parts of sake, 15 parts of Mai Fllt, 25 parts of Uzukuchi soy sauce, 25 parts of sand 117i, 0.5 parts of salt, 1'40 parts of seasoning, 5 parts,
A 1J pillar-style tsukudani was obtained by simmering 0.5 parts of scallop extract and 0.5 parts of scallop flavor. #A It had a scallop-like texture with a rich texture. When this was dried with hot air, it had a texture similar to that of commercially available dried scallops.

Application example 2 The protein material obtained in the same manner as D of Example 1 was used at 0.8~
15 parts of pork cut into 1cm pieces, rehydrated twice, 40 parts of pork, 15 parts of liver fat, 1 onion (fine vJ)
A hamburger steak was prepared in a conventional manner using 8 parts of bread crumbs, 5911 parts of bread crumbs, and 7 parts of seasonings. It was a hamburger that was full of meaty texture and had an excellent inner atmosphere. It had a 4% increase in fiber texture, meaty texture, and chewability, which was completely different from the conventional base texture.

Application example 3: 20 parts of the protein material obtained in the same manner as in Example 2, which was rehydrated with twice the amount of water, 43 parts of pork, 10 parts of liver fat (cut into cubes), 10 parts of radish + 10 parts, seasoning 2 Department, Fujipu U
-17 (Fuji / 111 (isolated soybean protein manufactured by 41)) A mixture of 3 parts and 12 parts of water was packed in a retainer-G, /Aff+
After ~2 minutes, slice and fry in a frying pan.
A steak-like texture was obtained. It had a steak-like texture with excellent fiber and a heavy center of gravity.

(Effects) As mentioned above, the present invention has made it possible to easily produce a white material with an excellent fibrous structure using an extruder with two screws. Yes, it can be made with a conventional single-screw scrib or -type extruder! 1.1
What used to be complicated and difficult to produce, has now become more economical, more energy efficient, and more productive. This contributes to

Patent applicant: Fuji Oil Co., Ltd. Agent open cavity li”J

Claims (2)

[Claims] (1) Extrusion using a two-screw screw 1- to a protein base mixture mainly consisting of oil seed r-protein, wheat gluten, and water (in the melting part, 1.13 In a fibrous structure characterized by the application of shear force
1. How to make Rihaku Soji. (2) The manufacturing method according to claim 1, wherein the shearing force is applied at a relative circumferential speed of the screw at the tip melting section of 30 cm/s (!c or more).