JPS603453B2 - Method for producing vegetable protein food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dietary protein food, and its purpose is to produce a substance having meat-like tissue and texture using vegetable protein as a raw material. .

Various methods have been proposed for producing plant protein food materials, but none of them have a similar appearance or internal structure to meat, and especially when wheat gluten is used as the raw material, they have poor texture. It had a gum-like elasticity, which was different from meat, and it also had poor fibrous appearance.

Therefore, the inventors of the present invention have attempted to solve these shortcomings.As a result of intensive research, the inventors of the present invention have found that a gluten base made by mixing wheat gluten with oil and fat, and a semi-dry fibrous food material, are mixed together. The present inventors discovered that a vegetable protein food with an extremely excellent meat-like structure and texture could be obtained by this method, and thus completed the present invention.

That is, the present invention involves gelling a gluten base obtained by kneading wheat gluten and fats and oils that are solid at room temperature at a temperature higher than the cocoon point of the fats and oils, and a food material mainly consisting of vegetable protein, and then adding water-containing This is a method for producing a vegetable protein food, which is characterized by kneading the semi-dried fibrous food material obtained by drying to a ratio of 30 to 65%.

According to the present invention, gluten base is produced as follows. Wheat gluten in the present invention refers to raw gluten or active gluten with water added to it, and examples of fats and oils that are solid at room temperature include animal fats such as pork fat, beef tallow, mutton fat, and sardine fat, cacao fat, and coconut fat. Vegetable fats such as oil, palm oil and Borneo oil can be mentioned, among which pork fat and coconut oil are particularly preferred.

The oil/fat contains 15 to 45% of the dry weight of wheat gluten (
All percentages below are expressed in weight%), especially 24 to 36
% is preferred. Incidentally, if the amount of oil and fat is less than 15%, the fiber will disappear, and if it exceeds 45%, it will form a gel.
There is a momme point called kokuito. Furthermore, when producing gluten paste, in addition to the above-mentioned wheat gluten and fats and oils, one of the auxiliary raw materials consisting of food powder, raw meat, thickeners, or salts is added.
It is preferable to blend one species or two or more species.

In this case, the proportion of the product is wheat gluten (dry weight)
15-30%, fats and oils 2.5-12%, water 30-60%,
Good results can be obtained by allowing the remainder to serve as an auxiliary raw material.
To mix the above mixture, use a mixer that stretches wheat gluten, such as a silent cutter, a vertical mixer, or a kneader, at a temperature above the melting point of the fat, that is, in a liquid state. Knead. In addition, heat is generated by this hawking operation, which melts the fat and oil.
Since it is in a liquid state, there is no need to apply external heat, and thickening can be done at room temperature. The degree of kneading must be sufficient to impart fibrous properties, but it will not become excessive even if the kneading is carried out for a long time.

In addition, if the wheat gluten and auxiliary raw materials are cut into small pieces using a chopper in advance, kneading can be done in a relatively short time.
Furthermore, if the fat and oil are cut into pieces with a thickener using a chopper or the like, the fat and oil will be completely melted, and as a result, it will be easier to disperse the fat and oil into the wheat gluten. The gluten base thus obtained has improved processability due to the oil and fat having entered the silk-like structure of the wheat gluten.

Further, a semi-dry fibrous food material is produced as follows. The fibrous food material here refers to a fibrous food material obtained by gelling food containing mainly vegetable protein, such as wheat gluten or soybean protein. A method in which sticky agents, proteolytic enzymes, reducing agents, etc. are added and mixed, and the mixture is fluidized and gelled in heated water; soybean protein is dissolved in an alkaline aqueous solution, and the solution is released in the form of fibers into an acidic solution. Method;
Examples include a method in which an alkaline aqueous solution in which soybean protein is dissolved is heated and solidified by applying it to a pressure extrusion molding machine.

The fibrous gelled food material obtained by such a method is then dried to a moisture content of 30 to 65%.
If the moisture content exceeds 65%, the fiber is too soft and the
If the moisture content is less than 30%, the fibers will be stiff and loose, and if wheat gluten is used as a raw material, the oil absorption will deteriorate if the moisture content is outside the range of 30 to 65%. As the drying method, a ventilation drying method, a vacuum drying method, and a film drying method are used, but the method is not particularly limited to these.

Ventilation drying methods include, for example, shelf drying and fluidized bed drying. In this case, it is preferable to blow air at a temperature of 200 qo or less. If the temperature is too high, only the surface of the object will become over-dried, which is not preferable. Further, the vacuum drying is preferably carried out under a reduced pressure of about 10 to 100 Hg for 0.5 to 2 hours, and the film drying method includes, for example, drum dryer drying. The semi-dry fibrous food material thus obtained has fibrous properties similar to so-called crab meat, and has excellent oil absorption and preservability, especially when wheat gluten is used as the raw material.

Next, this semi-dry fibrous food material and the gluten base are mixed together.

The blending ratio of the semi-dry fibrous food material and the above-mentioned gluten base may vary depending on the purpose, but the ratio of the semi-dry fibrous food material to the gluten base is 20 to 5.
It is preferable to add 0%. As the device used for kneading, a device that does not cut the fibrous food material is used, and examples thereof include a vertical mixer, a kneader, and the like.

Furthermore, even better results can be obtained by adding auxiliary raw materials such as fish and livestock meat and seasonings during this kneading.

When the mixed material thus obtained is gelled, it has fibrous properties similar to animal meat and has an excellent texture.

The mixed substance, that is, the vegetable protein food obtained by the method of the present invention, can be further processed as follows depending on its intended use.

■ The kneaded material is made into small particles using a pulverizer, cutter, etc., and then heated in hot water or hot oil for several minutes, or frozen.

This material is desirable as a material for ham and sausage.
(2) Freeze the kneaded material into a plate shape of 10 to 3 ribs in a contact freezer or the like, or denature it by heating in hot water or hot oil, and then freeze.

This material is suitable as a material for ham and sausage,
The heat-denatured product can be dried in vacuum and used for instant foods, furikake, etc. ■ Freeze the kneaded material in a contact freezer, etc. into a plate with a thickness of 10 to 3 cm, and
The resulting product is denatured by steam under pressure for 0 to 50 minutes, then divided into blocks using a block cutter, dicer, etc., frozen, and used as a material for ham and sausage.

■ Casing the kneaded material as it is and gelling it by heating in hot water.

This material is preferable as a material for ham and sausage.
The degree of the above heat treatment may be sufficient as long as it is sufficient to denature the wheat gluten, for example, in the case of heat K, 85~
30-40 minutes at a temperature of 90 qo, or 140 qo for hot oil.
Preferably, it is carried out for 20 to 29 hours at a temperature of ~160 qo.

Next, the table below shows the results of comparing the textures of vegetable protein foods prepared by the method of the present invention and livestock meat.

The method of the present invention will be further explained with reference to Examples below.

Example 1 Fresh gluten (70% combined water) 500 g of soybean paste and 60 g of lard were added and mixed for 12 minutes using a silent cutter to obtain a gluten base.

Next, 0.05 g of a proteolytic enzyme (Amano A manufactured by Amano Pharmaceutical Co., Ltd.) dissolved in 5 g of water is added to the raw gluten lk9, and mixed with a chopper. After leaving it for 10 minutes, put it into a container with a fly swarm machine containing boiling water at 70°C, heat it while stirring to start gelling, and after boiling, continue to stir for 3 minutes to make the gel. end the process. This was placed in a vacuum dryer and vacuum-dried at 70 qo under a reduced pressure of 5 molar Hg for 1 hour to obtain a semi-dry fibrous food material with a moisture content of 48%. 500 g of the gluten base and 200 g of the semi-dried fibrous food material were mixed in a kneader for 7 minutes to obtain a food material having a fibrous structure. Example 2 Raw gluten (70% combined water) 700 g, pork fat 75 g, locust pea gum (Marusho Sangyo Supercol 911) 2.1
Mix the mixture with a 5k9 capacity silent cutter for 10 minutes to form a fine fiber.

Next, 175 pieces of pollock surimi were added and mixed for 5 minutes, and 5 pieces of Akatsuki alum and 20 pieces of refined salt were added and mixed for 5 minutes to obtain a gluten base with a slightly glossy surface. Next, raw gluten (water passage %)
lk9, wheat starch 902, sodium bicarbonate 12
In the evening, 10 o of Histop D-30 (manufactured by Sanei Kagaku ■) Red No. 3 (Sanei Kagaku ■ bag) was added and kneaded for 30 minutes in a 5k9 volume horizontal kneader.

This was placed in a 6-volume steaming pot with a 30-rpm boiler equipped with 60 quarts of warm water, and heated to 9.0 liters in 20 minutes while turning the mixture into a gel. This was centrifugally dehydrated to obtain a fibrous vegetable protein with a moisture content of 72%. Put this lk9 into a fluidized bed dryer, airflow rate 5〆/min, 8p0
The mixture was dried for 2 minutes to obtain semi-dry fibrous food material spheres with a moisture content of 48%. Said gluten base 5
Put 00 pieces of sawdust, 150 pieces of the semi-dry fibrous food material obtained earlier, and 15 pieces of vital gluten into a vertical mixer.
Mixed for 10 minutes at medium speed.

When this mixture was observed, it had a fibrous tissue similar to animal meat. Furthermore, this mixture was spread on a 15 x 20 aluminum tray and subjected to fan freezing for 1 hour in a 130 qo contact freezer under a pressure of 3 k9/s. After freezing, the pieces were cut into dice using a meat slicer and deep-fried in soybean oil for 180 minutes to obtain a vegetable protein block. Next, according to the fish meat ham combination example shown below, 12 times the above-mentioned vegetable protein block was added to the prepared raw materials.
The mixture was blended with 100 g of water, stirred in a mixer, packed into tubes made of heat-resistant synthetic resin membrane (trade name: KUREHALON), boiled for 3 years, and further retorted for 6 minutes to obtain fish ham.

The protein block in this ham had a meat-like fibrous tissue. Blend composition Fish meat tank (walleye cod) Class A 1. okg table salt
25 evening glutamine soda 3 tanutmeg
0.5 sodium nitrite
0.2 ta sugar
30 evening Sodium tripolyphosphate
1.5 acid pyrophosphoric acid 0.7
5 Tasorbic acid 2.5 Yuhi 150 Yuki red pigment R-3 Pentapod yellow pigment Y-4
No. 1 Breast White Koshiyo
3 evening wheat starch 30
Example 3 Add 500 g of raw gluten (70% water content) and 60 g of coconut oil, and mix with a silent cutter for 12 minutes to obtain a gluten paste.

Next, raw gluten 100k9, potassium bicarbonate 1.2k
9. After mixing 4.5 k9 of wheat starch with a chopper, add 500 g of locust bean gum dispersed in 1.5 ethanol and further mixing with a chopper.

This was gelled by heating in the same machine as in Example 1, placed in a fluidized bed dryer, and dried at 90°C for 25 minutes at 7 times per minute. I got it. 500 g of the gluten base and 250 g of the semi-dry food material were added and mixed in a kneader for 5 minutes.

This mixture was sealed in a tube made of the heat-resistant synthetic resin described in Example 2, and heated in hot water at 90° C. for 30 minutes. The cut surface of this substance showed animal meat-like tissue. Example 4 200 minutes of semi-dry fibrous food material of SP90 [manufactured by Fuji Essential Oil ■: structural soybean protein - soybean protein concentrate is molded and heated into a gel using an extruder] (65% moisture) and 500 g of the gluten base obtained in Example 2 were mixed for 15 minutes in a vertical mixer, sealed in a tube made of heat-resistant synthetic resin, and boiled to obtain a food product having a fibrous tissue.

Claims (1)

[Claims] 1. A gluten paste obtained by kneading wheat gluten and fats and oils that are solid at room temperature at a temperature higher than the melting point of the fats and oils, and a food material mainly composed of vegetable proteins are gelled, and then the moisture content is 30 to 65% by weight. 1. A method for producing a vegetable protein food, which comprises kneading a semi-dry fibrous food material adjusted to