JPS62111641A - Production of proteinaceous food - Google Patents

Abstract

PURPOSE:To produce a proteinaceous food having meatlike sense of eating, by kneading soybean protein with readily heat-sensitive protein as raw materials, heating the kneaded raw material mixture in an extruder and extruding the heated mixture through a breaker plate. CONSTITUTION:Soybean protein, e.g. defatted soybean flour, separated soybean protein, etc., is kneaded with a readily heat-sensitive protein, e.g. egg protein, blood serum protein, etc., to give a kneaded raw material mixture consisting of 15-90%, expressed in terms of solid, soybean protein, 3-30%, expressed in terms of solid, readily heat-sensitive protein and 10-60% water. The resultant kneaded mixture is then heated in an extruder and extruded through a breaker plate having preferably about 3-5mm hole diameter.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a protein food, and more specifically, a method for producing a protein food that has a meat-like texture by combining soybean protein and a heat-sensitive protein. This is about the manufacturing method.

[Conventional technology]

Conventionally, a method of heating and extruding with an extruder has been known as a typical method for organizing soybean protein. However, by simply extruding soy protein through an extruder, although it is possible to organize the protein molecules through steric cross-linking, it does not result in a product with a meat-like structure or texture due to uniform fiber orientation. . Therefore, the present inventors developed a system between the screw in the extruder and the die at the end exit of the extruder to impart a certain directionality to the mixed raw material that passes through the extruder, in order to give it a certain directionality as a fiber. An attempt was also made to attach a perforated plate, that is, a breaker plate.

[Problem that the invention seeks to solve]

However, there is a problem in that even if a breaker plate is attached, it is difficult to form a meat-like structure of soybean protein.

An object of the present invention is to provide a method for producing meat-like foods using soybean protein as part of the raw materials.

(Means for Solving the Problems) As a result of various studies to achieve the above object, the present inventors found that in addition to using a breaker plate, heat-sensitive proteins other than soybean protein were used as raw protein. They found that it is good to use them together, and finally arrived at the present invention.

That is, the present invention provides a method for producing a protein food, which comprises heating a mixture containing soybean protein and heat radiation sensitive protein in an extruder and extruding it through a breaker plate. Furthermore, from another point of view, the present invention can be said to provide a method for producing a protein food with a meat-like texture by effectively utilizing heat radiation-sensitive proteins.

The present invention will be explained in detail below.

In the present invention, soybean protein is included as a component of the contaminant, and typical examples of the soybean protein raw material include defatted soybean flour and isolated soybean protein (usually in powder form) having soybean protein as a main component. The proportion of soybean protein in the kneaded product is generally 15 to 90% in terms of solid content. This is because if this ratio is too small, it will be difficult to organize the mixed wire material when it is extruded from the extruder. On the other hand, if the amount is too large, the amount of water in the mixed material will be relatively small, making it difficult to pass it through the extruder. . More preferably,
It is 20-40%. If this preferred ratio is applied to defatted soybean flour and isolated soybean protein (flour), about 50% of defatted soybean flour is soybean protein, so its usage ratio in the mixed substance will be 40 to 80%, and Since more than 90% of isolated soybean protein (flour) is soybean protein, the proportion of soybean protein used in the kneaded product is 20 to 40%.

In the present invention, a mixture containing a heat radiation sensitive protein in addition to the above-mentioned soybean protein is heated with an extruder.

Heat radiation sensitive protein refers to a protein that coagulates when heated at a low temperature of about 70 to 80° C. when an aqueous solution of the protein is heated at a concentration of 10 to 20%. Specifically, egg protein (egg white,
or egg yolk), serum proteins, etc., and can be used alone or in combination with these proteins.

The preferred content of the heat radiation sensitive protein in the mixed material is 3 to 30% in terms of solid content. This is because if the proportion is too small, the effect of the present invention, that is, a flesh-like structure, is difficult to occur, and even if the proportion is too large, the effect is almost constant, so there is no need to increase it. More preferably, it is 5 to 20%. Specifically, in order to contain heat radiation sensitive protein, for example, egg white powder,
Whole egg powder, serum protein powder, etc. may be used as a raw material for the mixed substance in the proportions described above.

In addition to the above-mentioned raw materials for soybean protein and heat radiation sensitive protein, the raw materials for the mixed product include any 01 raw materials (e.g., salt, Beefex, 4TLFF, etc.) for adjusting texture, flavor, color, etc. Can be blended. The water content of the kneaded product is usually 10 to 60%, more generally 20 to 50%. Therefore, generally water is often used as part of the raw material for moisture adjustment.

The raw material may be fed to the extruder from a feeder located at the starting end of the screw, or may be partially fed from a barrel in the middle of the screw. However, since the heat radiation sensitive protein raw material is easily thermally coagulated, it is preferable to start from the barrel position in the middle of the screw. Therefore, stagnation of all raw materials may be carried out in the feeder or may be carried out for the first time in the barrel.

The temperature at which the mixed wire is heated with an extruder is usually 100 to 200°C. This is because if the temperature is too low, it is difficult to organize and fiberize the protein, and it is unnecessary to use an unnecessarily high temperature, and it tends to cause burning. Preferably 110-180
It is around ℃.

The kneaded material heated by the extruder as described above is extruded through a breaker plate.

The breaker plate is a plate that is installed perpendicularly to the axial direction of the screw between the exit end of the screw (usually 11 Nl or 2 screws) and the exit die, and has many holes (straightening holes) in the axial direction of the screw. say. The shape of the hole may be arbitrary, such as circular or square. The pore diameter is usually around 2 to 10 m, but
For workability and m-thread orientation, it is preferable to set it to about 3 to 5 seconds. The contaminants are knocked out from the outlet end of the extruder, ie, the die, via the breaker plate.

[For production]

Although the effect of J3 in the present invention is not clear, it is speculated that the following phenomenon may occur. Also, when the mixed material containing soybean protein A3 and heat radiation coagulable protein passes through the hole in the breaker plate, the mixed material is stretched in the direction of the screw axis as the cross-sectional area decreases, and during the elongation, the mixed material is thermally coagulated. As a result, a multilayered thin film is formed in the direction of the screw axis (in the direction of the hole in the breaker plate) as a result of the protein elongating in a solidified form, and when the contaminant in this state is extruded from the die into the R path and solidified, it becomes molten. The soybean protein molecules in the die bond relatively easily in the direction of the pores of the die, but in the direction perpendicular to the pores, they are hindered by the membrane and even if they do bond, they are loose, resulting in a meat-like structure. This will lead to the development of new technologies.

〔Effect of the invention〕

Therefore, according to the present invention, the extrudate from the die has a moderately higher tensile strength in the direction of the die hole than that in the direction perpendicular to the die hole. can be effectively utilized to produce protein foods with a meat-like texture.

[Example] Examples of the present invention will be shown below. In the present invention, all % means weight R%.

Example 1 Each of the four samples shown in Table 1 below was supplied to an extruder and mixed, and the product temperature was 160°C at the center of the barrel, and 110°C near the breaker plate at the end of the barrel.
℃ and through the breaker plate for samples 1-3 and through the breaker plate 1 for sample 4.
Each was extruded from the die without passing through ~.

The texture of each extruded product was examined, and the tensile strength was also measured using a rheometer. The results are shown in Table 1.

From the results in Table 1, it can be seen that in samples IJ3 and IJ2 according to the present invention, the tissue extruded from the extruder was
It is understood that a meat-like texture is obtained, probably due to the II orientation.

Note 1) The meanings of the symbols regarding texture are as follows.

×... Texture but no meat-like texture O... Meat-like texture due to fiber blend 2) Regarding the measurement of tensile strength, each sheet-like material formed by extrusion was measured under constant measurement conditions. To do this, soak in water for about an hour, drain the water, and prepare two types of square chips (long side: 5 cm, short side: 3 cm), one with the long side in the extrusion direction of -46, and one with the short side in the extrusion direction.
were cut out, and the tensile strength in the long side direction of each was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.).

(a) The sum of length and width is the sum of constant values on both sides, and indicates the average strength of the extrudate.

(b) The length/width ratio is a value obtained by dividing the tensile strength in the extrusion direction by the tensile strength in the direction perpendicular to the extrusion direction, and indicates a kind of degree of fiber orientation.

(c) Rheometer measurement conditions: tensile speed rf16 cm
/min.

3) Among the raw materials, A was supplied from the feeder at the screw start position, and B was supplied from the barrel near the screw end position.

4) Other conditions for using the extruder were as follows.

(a) A breaker plate having 140 circular holes with a hole diameter of 4 m/m was used.

(B) Screw diameter: 57 m/m, screw partial length: approximately 108 cay, screw rotation speed: 30
0 rpm (C) Amount of supply of all raw materials: Approximately 60 Ky1 hour (D) Die: Slit type, slit size: 105 mm x 2.4 mm Example 2 Serum protein was used instead of egg white powder in Sample 1 of Example 1. The powder was passed through an extruder under the same conditions as Sample 1 except for the powder. The obtained sheet-like material had a meat-like texture.

Claims (1)

[Claims] A method for producing a protein food, which comprises heating a kneaded material containing soybean protein and heat-sensitive protein with an extruder and extruding it through a breaker plate.