JPS6210626B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of an organized protein having a layered structure from a plant-based protein.

The object of the present invention is to obtain a structured protein having a reticular and layered structure, which is sufficiently free from the characteristic odor of plant-based protein raw materials, and which has a meat-like texture. It is in.

Many methods for organizing plant proteins are already known. For example, there is a method called spinning, in which an alkaline peptizing solution for protein is forcibly extruded through a narrow opening and coagulated in a bath containing a coagulant to form a fiber. This method is
Although this method is excellent in removing odors originating from raw materials and organizing it into fibers, it is not an economical method because several types of chemicals are used in the process and the process is complicated. The most well-known method is the so-called extruder method. This is a method in which a protein raw material is heated to a high temperature and pressurized, and is then released and organized by swelling, and many improved methods have been developed. This method has the advantage of a simple process and low cost production, but there are still problems with the quality of the product, such as most of the odor components derived from the raw materials remaining and lack of fibrous properties. .

Furthermore, recently, a method of forming a network using water vapor has been developed. For example, Japanese Patent Publication No. 52-15853
is an invention that uses water vapor to organize unorganized proteins within a processing zone. This invention is superior in quality to the extruder method and more economical than the spinning method. However, although the product has a fine network structure that can be discerned under a magnifying glass, macroscopically it is particulate, so the use of the product is limited. In addition, Japanese Patent Publication No. 49-6665 is a method of organizing proteins by rapidly flowing unorganized proteins and water vapor, but this product also has a network structure when viewed under a magnifying glass, but due to the flow of water vapor, It is fragmented. Furthermore, these steam methods are not sufficient in terms of deodorization.

In addition, research by Saio et al. reported in J.Food Sci. 39 777 (1974) involved coagulating soybean protein with calcium salts or acids to make curd, then dehydrating it to form aggregates, and watering the aggregates. Alternatively, it is poured into a buffer solution, then placed directly in a pressure cooker and heated at 100°C or higher. This method is not an economical method because multiple steps are required to organize the protein, and furthermore, the resulting product has a porous structure similar to fried tofu or frozen tofu.

The ultimate goal of this type of research is to obtain a material with a tissue similar to meat, and the material obtained for this purpose has (1) a net-like microstructure; (2) Macroscopically, it has a certain degree of layered structure and spreads horizontally, (3) it must be sufficiently deodorized, and (4) its manufacturing method is It is essential that the method be economical.

The present inventors have conducted research to achieve the above objectives, and have removed indigestible carbohydrates, odor components, etc. mixed in plant protein raw materials in the same process as protein organization, and the microstructure is reticular and macroscopic. It is said that at the target size, a layered organized protein is obtained.
The present invention was completed by establishing an economical method that had not been done before.

The present invention provides a method for obtaining an assembled protein by heat denaturation under acidic conditions, in which a plant protein-containing protein is placed into an apparatus in which an interface is formed in which the lower layer is an aqueous liquid and the upper layer is a gas, a non-aqueous liquid, or a solid. The liquid is injected through a narrow opening, and proteins are accumulated at the interface to obtain a reticular and layered organized protein. At the same time, indigestible carbohydrates and odor components mixed in the vegetable protein raw material are removed from the aqueous liquid layer. The resulting reticular and layered organized protein has high protein purity. As described above, the present invention is a method in which a product with excellent tissue quality can be easily obtained without using specific chemicals or additives, and the above four objects have been achieved.

A phenomenon in which proteins denature at interfaces and produce unique products is observed in so-called "Yuba". This phenomenon occurs when proteins denature on the surface of heated soybean milk, forming a unique film. The formation of this membrane requires long heating times, and the structure of the product is not a reticulated or layered structure, so it is far from a meat-like structure.

However, the present inventors focused on the phenomenon of protein denaturation at this interface, and proceeded with research with a plan to find a new method. Initially, an interface between aqueous liquid and air (gas) was created under no pressure conditions, and the interface was close to the isoelectric point.
When a protein-containing solution was injected through the narrow opening under PH conditions, the protein was thermally denatured at the interface, but a network-like and layer-like organized protein was not obtained. Next, it was discovered that when the temperature was further increased to 110°C or higher under pressure and the protein was injected through the narrow opening, a completely different phenomenon occurred. In other words, indigestible carbohydrates and odor components escape from the protein accumulated at the interface and move to the aqueous liquid layer, and the purity of the protein increases.The protein also undergoes sufficient thermal denaturation to form a three-dimensional network structure. It was revealed that an organized protein having a reticular and layered morphology was finally obtained.

Next, the configuration of the present invention will be explained in detail.

Plant-based proteins as used in the present invention are those obtained from seeds of soybeans, peanuts, wheat, cotton, and the like. There is no problem even if two or more different plant-based proteins are used in combination. It is also possible to appropriately add animal proteins such as milk casein and egg white, and microbial proteins to the extent that they do not impair the present invention, and this may be preferable depending on the intended use of the final product.

In addition, thickeners such as guar gum, xanthan gum, gum arabic, agar, konjac mannan, etc. or fats and oils are added in order to more efficiently accumulate proteins at the interface in the present invention and increase the yield, and to change the structure of the product. Although it is effective to add it, it is sufficient to add it in an amount of 3W/W% or less based on the vegetable protein. A plant-based protein-containing material is used as a protein-containing liquid by dispersing it in water, and the protein content in the protein-containing liquid is preferably 1 to 30 W/W%. More preferably, it is 3 to 20 W/W%. protein content
If it is less than 1 W/W%, the formation of a network and layered structure will be insufficient, and if it is more than 30 W/W%, the protein-containing liquid will have poor fluidity and will be difficult to operate.

The protein-containing liquid is injected through a narrow port into a device in which an interface is formed in which the lower layer is an aqueous liquid and the upper layer is a gas, non-aqueous liquid, or solid. This device may be a pressure resistant container. The product can be continuously taken out of the system by attaching a rotary valve or the like.

The interface referred to in the present invention is any of the following three.

(1) An interface between an aqueous liquid layer and a gas layer consisting of water vapor or water vapor or air.

(2) Interface between an aqueous liquid layer and a non-aqueous liquid layer such as oil or fat.

(3) This embodiment corresponds to the interface between the aqueous liquid layer and the solid layer, for example, when a metal plate, wire mesh, or other belt is provided in the aqueous liquid.

Incidentally, boiling point adjusting substances such as glycerin, propylene glycol, salts, protein denaturation adjusting substances such as PH adjusting agents, alkaline earth metal salts, etc. may be appropriately added to the aqueous liquid.

Furthermore, in order to achieve the present invention, the interface needs to remain stationary to the extent that proteins accumulated at the interface do not bind to each other and form a large structure. In addition, there are known organization methods using water vapor, such as the above-mentioned Japanese Patent Application Publication No. 52-15853 and Japanese Patent Publication No. 1989-1999.
-6665 is also a method of organizing proteins by thermal denaturation, but since the denaturation of proteins proceeds in a fluid environment, that is, in a dynamic state, large structures such as those obtained with the present invention cannot be formed, and particles are formed. I can only do things that are made up of pieces or fragmented pieces. Therefore, such a method cannot be said to utilize the interface as defined in the present invention.

The protein-containing liquid mentioned above is injected into this device through the narrow port, but in the device (1) having an interface consisting of an aqueous liquid layer and a gas layer, the narrow port is located in the aqueous liquid layer near the interface. Alternatively, a narrow opening may be placed in the gas layer near the interface for injection. Note that the site close to the interface refers to a site that is far enough away from the interface to not significantly prevent the injected protein-containing liquid from accumulating at the interface. When a protein-containing liquid is injected into an aqueous liquid layer by setting a narrow opening in the aqueous liquid layer, proteins accumulate at the interface and impurities in the protein-containing liquid, such as indigestible carbohydrates and odor components, etc. dissipate into the aqueous liquid layer, and highly pure proteins remain at the interface.
The protein is accumulated and successively subjected to sufficient heat denaturation to produce a reticular and layered organized protein. On the other hand, when the injection port is located in the gas layer and the protein-containing liquid is injected from the gas layer, the removal of impurities is inferior to the former method. In other words, the injection position of the protein-containing liquid can be selected as needed, but impurities such as odorous components can be removed more effectively if the narrow opening is placed in the aqueous liquid layer than if it is placed in the gas layer. This method is preferable because the desired organized protein can be obtained. If an interface consisting of an aqueous liquid layer and a non-aqueous liquid layer is created in (2), the protein-containing liquid may be injected into either the aqueous liquid layer, the non-aqueous liquid layer, or the gas layer above it. However, in terms of the properties of the product and the removal of impurities such as indigestible carbohydrates and odor components, the best method is to inject it into the aqueous liquid layer through a narrow opening. Furthermore, at the interface between the aqueous liquid layer and the solid layer (3), the protein-containing liquid is injected by setting a narrow opening at the bottom of the interface. Note that the product produced at the interface between the aqueous liquid layer and the gas layer (1) has a better mouthfeel than those produced at the other interfaces (2) and (3).

In the case of any of the above-mentioned forms of the interface, the injection position may be appropriately manipulated so that the injected protein accumulates at the interface.

Injecting the protein-containing liquid into the device requires sufficient pressure to force it into the pressurized device. Generally, a pressure pump can be used. The size of the narrow opening through which the protein-containing liquid passes varies depending on various conditions such as the capacity of the device, the performance of the extrusion pump, and the viscosity of the protein-containing liquid. Note that the shape of the narrow opening can be circular, annular, rectangular, etc., and the number of narrow openings does not have to be one, but may be more than one. Although the rate of injection of the protein-containing liquid into the apparatus also varies depending on various conditions such as the size of the apparatus, the rate may be selected as appropriate depending on the properties of the assembled protein desired to be obtained.

Note that in order to inject a protein-containing solution into the device and thermally denature the protein to obtain an organized protein having a network and layered structure at the interface, the temperature must be 110°C or higher under acidic conditions during thermal denaturation. is necessary. Heating to 110° C. or higher is performed under pressurized conditions, and the method may be a direct heating method, a method of injecting heated steam into the apparatus, or an indirect heating method using a heat medium. As the temperature decreases below 110°C, the proportion of particulate products increases. The upper limit of the temperature is not particularly limited, but in consideration of energy loss and browning of the product, it is preferably 200°C or less. The heating time varies depending on the heating temperature and the desired structure of the product. For example, the higher the temperature, and the longer the product is left at high temperature, the harder and stronger the structure becomes. Further, the acidic conditions of the present invention are in the range of PH4.0 to 6.5, preferably PH4.5 to 5.5. If the pH is below 4.0 or above 6.5, the desired organization will not occur even if the temperature is above 110°C. PH adjustment is performed by adjusting the PH of the protein-containing liquid to be injected before injection, by adjusting the PH of the aqueous liquid layer within the device, or by a combination of both. The pH of the protein-containing solution to be injected must be adjusted in advance.
Adjustment is superior in that it is easier to operate. Acids and bases can be used to adjust the pH, such as hydrochloric acid, phosphoric acid, citric acid, sodium hydroxide, sodium bicarbonate, and the like.

Furthermore, the following method is effective for obtaining assembled proteins in good yield. In a protein-containing solution, treatments such as keeping proteins and mixed components such as carbohydrates in a free state as much as possible, keeping associated proteins in a state similar to subunits, or making proteins in a hydrophobic form should be applied. Bye. This treatment method is to heat the protein-containing solution in advance, to maintain it in a strongly alkaline state and then use an acid to adjust the pH to near the isoelectric point, or to maintain it in a strongly acidic state and then use an alkali. near the isoelectric point
The purpose can be easily achieved by adjusting the pH. In addition, as mentioned above, adding a thickener such as a gum to the protein-containing liquid has the effect of preventing the protein from escaping into the aqueous liquid layer. For the aqueous liquid layer, methods such as adjusting the pH to be close to the isoelectric point or adding salts to prevent protein dissolution are also effective.

In the protein-containing liquid, components that are easily soluble in the aqueous liquid at a temperature of 110° C. or higher or highly hydrophilic components dissipate into the aqueous liquid layer, and the purification of the protein progresses accordingly. Therefore, undesirable indigestible carbohydrates, odor components, etc. are removed extremely efficiently. For example, protein content 57W/W% (dry weight ratio)
This is evidenced by the fact that the protein content of the final product increases to nearly 90 W/W% when using approximately 90% raw material. One of the features of the present invention is that proteins can be purified with such simple operations.

Furthermore, since the present invention is a method for obtaining an organized protein while accumulating proteins at an interface, the method can be carried out by changing the shape and extent of the interface in various ways. For example, various types of products can be manufactured, such as elongated ones, circular ones, and large thick sheet-like ones. This is also one of the features of the present invention.

When a protein-containing liquid is introduced into the aqueous liquid layer, indigestible carbohydrates and odor components escape into the aqueous liquid layer, while proteins undergo thermal denaturation and gradually accumulate at the interface. They are sufficiently intertwined and bound together, and finally, a reticular and layered organized protein can be obtained.

Therefore, the present invention purifies the protein while removing indigestible carbohydrates, odor components, etc. in an economical process, and has a network structure as a fine structure.
Macroscopically, an organized protein with a layered structure can be produced.

Depending on the purpose of use of the structured protein obtained by the present invention, it may be further mixed with an aqueous sodium carbonate solution,
It is also possible to treat the tissue with an aqueous ammonia solution, ammonia gas, or the like to soften the tissue or improve its compatibility with water.

The structured protein obtained by the present invention is corned beef,
It can be used as a substitute for meat products such as meatballs, hamburgers, and shumai. Conventional plant-based organizing proteins cannot sufficiently remove plant odors;
In addition, in terms of structure, it is less fibrous than livestock meat, so in the production of livestock meat-containing foods, replacing approximately 30W/W% or more of livestock meat with textured protein may result in an unpleasant taste and texture. It was difficult. However, the structured protein of the present invention has very little vegetable odor and is similar to livestock meat in terms of structure, so it is approximately 50W/W% compared to livestock meat.
Even when substituted, the taste and texture are 100W/W.
You can obtain products that are comparable to those made using % livestock meat. Furthermore, according to the present invention, it is possible to obtain a layered product of various sizes (thickness and spread) rather than a small granular form, so it can be used not only as a substitute for minced meat, but also as a substitute for starch meat, meatballs, etc. It can also be used as an alternative. Moreover, it can be used alone as a food by adding seasoning as appropriate.
That is, the assembled protein obtained by the present invention can be used in a wider range of applications than conventional assembled proteins.

Example 1 Commercially available raw soybeans were treated with n-hexane in a conventional manner to obtain low-denatured defatted soybeans. Add 9 parts of water to 1 part of this defatted soybean, remove the okara part by the usual method,
Dry solid content 6.4W/W%, protein content 4.2W/W
% skimmed soy milk was obtained. 1N hydrochloric acid water was added to 1000 g of this skimmed soymilk to prepare a protein-containing solution with a pH of 5.10. Next, this protein-containing liquid is heated under pressure.
3.0Kg/cm ² , with hot water 7 maintained at a temperature of 126℃, diameter 20cm, length 30cm, and internal capacity as shown in Figure 1.
9.4 into a stainless steel cylindrical airtight container 1 from 3 cm below the water surface through a narrow opening 2 with a diameter of 1.0 mm, and a pressure of 3.5
It was press-fitted at a rate of Kg/cm ² and a speed of 100 ml/min. The injected protein-containing liquid accumulated at the interface 5 between the water layer 3 and the water vapor layer 4, forming a network and layered structured protein. Approximately 3 minutes after the injection of the protein-containing solution was completed, the container 1 was cooled by a conventional method to obtain a structured protein. The structured protein obtained by this method is 25 cm wide, 10 cm long, and 0.5 cm thick, has no soy odor, has a high white color, and is similar to livestock meat, and its weight is 92.6 g. (dry weight: 32.4 g), and contained 88.4 W/W% protein per dry weight.
Therefore, the protein in skim soy milk is
65.6W/W% was improved to 88.4W/W% for organized protein. Furthermore, the yield of structured protein from skim soy milk was 68%.

Example 2 Commercially available skim soy milk powder (Nissin Oil Co., Ltd. Solpy NY:
(Protein content: 60.0 W/W%) was poured into an aqueous hydrochloric acid solution to obtain a protein-containing solution having a pH of 5.5 and a protein content of 1.5 W/W%. This protein-containing liquid was added to the interface between the water layer and the water vapor layer in the apparatus described in Example 1.
It was press-fitted from above at a pressure of 5.5 kg/cm ² and a speed of 70 ml/min. At this time, the pressure and temperature of the apparatus were 5.0 Kg/cm ² and 150°C. The injected protein-containing solution accumulated at the interface, producing an organized protein with a dense layered structure. After the injection of the protein-containing liquid was completed, the apparatus was cooled to obtain an assembled protein. The structured protein obtained by this method is 85W/W per dry matter.
% protein and had a sufficient meat-like texture.

Example 3 Commercially available skim soy milk powder (Nippon Protein Proton)
MA-1: Protein content 60.0W/W%) 1 part
A 0.2 W/W% agar gel was prepared, crushed by stirring, and added to 9 parts to obtain a protein-containing solution having a pH of 6.5 and a protein content of 6.0 W/W%. Next, this protein-containing liquid was heated at a pressure of 0.6 Kg/cm ² and a temperature of 113°C.
The mixture was pressurized into the apparatus described in Example 1 containing a 0.1M acetic acid-sodium acetate buffer (PH4.50) maintained at a pressure of 0.7 Kg/cm ² and a speed of 70 ml/min. The protein-containing solution, which was injected from 3 cm below the surface of the buffer solution through a narrow opening with a diameter of 1.0 mm, accumulated at the interface between the water layer and the air layer to form organized proteins. The structured protein obtained by this method is
It contained 93 W/W% protein and had a texture similar to that of highly fibrous tendon meat.

Example 4 1 part of the defatted soy milk powder used in Example 2 was added to 9 parts of citric acid aqueous solution, and the pH was 5.0 and the protein content was
A protein-containing solution having a concentration of 6.0 W/W% was obtained. Water 6 and edible oil 1 were put into the protein assembly apparatus of Example 1, and after forming an interface between an aqueous liquid layer and a non-aqueous liquid layer made of water and oil, the pressure was 3.0 Kg/cm ² and the temperature was 128 kg/cm 2 .
heated to ℃. Next, the above protein-containing solution was poured into a caliber.
It was injected into water through a 1.0 mm narrow opening, and organized proteins were accumulated at the water-oil interface. The structured protein obtained by this method had oil appropriately distributed between the fibers and had a texture similar to oil-soaked meat.

Example 5 Water was added to a commercially available low-denatured defatted soybean meal (Nissin Oil Co., Ltd. Sorpy A), and the protein content was determined by a conventional method.
Skimmed soy milk with a concentration of 6.5 W/W% was obtained. Next, this defatted soymilk was heat-treated to reach a temperature of 80°C, and then a protein-containing solution with a pH of 5.3 was prepared using an aqueous hydrochloric acid solution. Example 1
A stainless steel net was installed inside the production tank of the protein assembly apparatus used in , and a narrow opening (diameter 1.0 mm) for press-in the protein-containing liquid was installed below the net. Next, heated water at a pressure of 3.5 kg/cm ² and a temperature of 140° C. was injected into the tank so that the net surface was below the water surface to form an interface between an aqueous liquid layer and a solid layer inside the tank. The pressure inside this device is 4.0Kg/cm ² and the speed is 100ml/cm 2 .
The protein-containing solution injected at 10 min accumulated along the stainless steel net to form an organized protein.
The structured protein obtained by this method is
It was made of protein fibers containing 90W/W% protein and having good water retention properties, and was suitable for meat-like filling materials.

Example 6 Commercially available peanuts were treated with n-hexane in a conventional manner to obtain low-modified defatted peanuts. Add 9 parts of water to 1 part of this defatted peanut and use the usual method to obtain a protein content of 4.0W/W.
% defatted raw milk was obtained. 0.2% W/W xanthan gum was added as a thickening stabilizer to this skimmed and converted raw milk, and then a protein-containing liquid with a pH of 5.2 was prepared using an aqueous hydrochloric acid solution. This protein-containing liquid was organized in the same manner as in Example 1 at a pressure of 3.0 Kg/cm ² and a temperature of 130°C. The structured protein obtained by this method had a meat-like texture and was highly elastic.

Example 7 Commercially available isolated soybean protein (Nippon Protein Co., Ltd., Proton NA-2.90, protein content 90.0 W/W%) was dissolved in water, and then a protein-containing solution with a pH of 2.0 was obtained with an aqueous hydrochloric acid solution. This protein-containing solution was left at room temperature for 30 minutes, subjected to pH-lowering treatment, and then an aqueous sodium hydroxide solution was added to adjust the pH to 4.2. At this time, the protein content of the protein-containing solution was 12.0 W/W%. This protein-containing liquid was heated under pressure in the same manner as in Example 1.
It was organized at 2.0Kg/cm ² and a temperature of 120°C. The structured protein obtained by this method is
It contained 94 W/W% protein and had properties similar to muscle tissue of livestock meat.

Example 8 A sodium hydroxide aqueous solution was added to defatted soymilk obtained by the same treatment as in Example 1 to adjust the pH to 12.0. After being left at room temperature for 30 minutes to perform a high alkaline treatment, a protein-containing solution with a pH of 6.0 was obtained with an aqueous hydrochloric acid solution. And the protein content at this time is 4.0W/
It was W%. This protein-containing liquid was organized in the same manner as in Example 1 at a pressure of 6.5 kg/cm ² and a temperature of 162°C. The assembled protein obtained by this method is
It contained 91 W/W% protein per dry matter and had a sufficient meat-like texture.

Example 9 The isolated soybean protein used in Example 7 was poured into an aqueous hydrochloric acid solution to prepare a protein-containing solution with a pH of 4.5 and a protein content of 20 W/W%. This protein-containing liquid was organized in the same manner as in Example 1 at a pressure of 2.0 Kg/cm ² and a temperature of 120°C. The structured protein obtained by this method contained 92% W/W protein on a dry matter basis.

Example 10 1 part of a mixture of equal amounts of the defatted soy milk powder used in Example 3 and commercially available sodium caseinate (Organo) was added to 9 parts of acetic acid water, and the mixture was adjusted to pH 5.20 and protein content.
A solution containing 7.0 W/W% protein was prepared. This protein-containing liquid was heated at a pressure of 3.0 kg/kg in the same manner as in Example 1.
cm ² and textured at a temperature of 126°C. The assembled protein obtained by this method is 89W/dry matter.
It contained W% protein and had higher elasticity and chewability compared to soybean protein alone.

Example 11 Three parts of a protein-containing liquid (soy protein) with a pH of 5.1 and a protein content of approximately 4.2 W/W% obtained by the same treatment as in Example 1, and commercially available active gluten powder (Ezaki Glico Nutrition Co., Ltd.) A-Glu K, protein content 70W/W
%) in a 0.01N acetic acid aqueous solution to give a concentration of 10 W/W %, and mixed with 1 part of a suspension of 10 W/W %) to obtain a protein-containing solution with a pH of 5.0 and a protein content of 4.9 W/W %. This protein-containing liquid was heated at a pressure of 3.0 as in Example 1.
Kg/cm ² and a temperature of 131°C. The structured protein obtained by this method is
It contained 88W/W% protein and had higher flexibility and binding properties than soybean protein alone.

Example 12 Commercially available skim soy milk powder used in Example 2 (Nissin Oil Co., Ltd., Sorpy NY: protein content 60.0W/W%)
0.2W/W% of guar gum with 1 part as thickening stabilizer
The solution was poured into 9 parts of the added hydrochloric acid aqueous solution to prepare a protein-containing solution with a pH of 5.2. 2000g of this protein-containing liquid
, the pressure is 3.5Kg/cm ² and the speed is 100 by the pressure pump.
ml/ ^min , a production tank (diameter 31cm, height 56cm,
caliber in the water layer of a cylindrical container with an internal capacity of 42
It was press-fitted from 10 cm below the water surface through a 1.0 mm narrow opening.
The injected proteins accumulated along the interface between steam and heated water, producing organized proteins. After the texturing was completed, the production tank was cooled using cooling water and returned to normal pressure, and then the texturized protein was taken out. By this method, a structured protein having a diameter of 30 cm, a thickness of 1 cm, and a weight of 389 g and having no soy odor was obtained. This structured protein contained a dry solid content of 30 W/W%, and the protein content in the dry solid content was as high as 92.5 W/W%.
Moreover, the yield of assembled protein based on the raw material protein by this method reached 90%. The structured protein obtained by this method had a meat-like structure without any off-taste or odor, and could be used as a meat substitute in livestock meat products.

Example 13 The structured protein obtained in Example 12 was colored to resemble meat using caramel and Monas color. This colored structured protein is loosened in the direction of the fibers, and salted at 3W/W%.
After addition, the mixture was cold-salted. On the other hand, 3W/W for commercially available beef
% of common salt was added and dry-salted, then high-pressure steamed at 121°C for 30 minutes, and after steaming, it was loosened in the direction of the fibers. Colored structured protein and beef loosened in the fiber direction
250 g was taken, 100 g of beef tallow, 1.5 g of koshiyo, 0.75 g of sodium glutamate, and 0.5 g of allspice were added, and the mixture was mixed and stirred using a mixer to prepare a corned beef base. Fill 125g of this corned beef base into a retort pouch, vacuum pack it, and store it at 110℃.
Heat sterilized for 30 minutes. The corned beef substituted with 50% structured protein obtained by this method was comparable in flavor and texture to 100% beef.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram of the apparatus for producing an assembled protein of the present invention used in Example 1. 1...Airtight container, 2...Narrow mouth, 3...Water layer, 4...Water vapor layer,
5... Interface. FIG. 2 is a top view of the assembled protein obtained in Example 1. FIG. 3 is a diagram showing the fibrous properties of the organized protein obtained in Example 1. FIG. 4 is a cross section of the assembled protein obtained in Example 1, showing the layered structure.

Claims (1)

[Claims] 1. In a method for obtaining an organized protein by heat denaturation under acidic conditions, a plant is placed into an apparatus in which an interface is formed in which the lower layer is an aqueous liquid and the upper layer is a gas, a non-aqueous liquid, or a solid. 1. A method for producing an assembled protein, which comprises injecting a solution containing a system protein through a narrow opening and assembling the protein while accumulating it at an interface. 2. The method according to claim 1, characterized in that a narrow opening for injecting the protein-containing liquid into the device is located in the aqueous liquid. 3. The method according to claim 1 or 2, characterized in that an interface is used in which the lower layer is an aqueous liquid and the upper layer is a gas.