JPS62146569A - Production of protein like vegetable texture - Google Patents

Abstract

PURPOSE:To obtain the titled product free from soybean smell and having the taste, flavor and palatability of meat, by mixing a fermented soybean, wheat gluten and soybean protein at specific ratios, melting the mixture under high temperature and pressure condition and releasing the mixture into atmosphere to texturize the mixture. CONSTITUTION:The raw material of the present protein is produced by mixing (A) 10-80 pts. (wt.) of fermented soybean produced by inoculating a microbial strain belonging to Rhizopus genus (e.g. Rhizopus oligosporus) to boiled or steamed soybean and fermenting the soybean, (B) 10-45 pts. of wheat gluten and (C) 10-45 pts. of soybean protein. This raw material is heated and melted under 3-100 kg/cm<2> pressure at 130-230 deg.C and the molten mixture is released into atmosphere to obtain the objective texturized protein.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the production of vegetable textured protein, and specifically, it has no soybean odor, and has a flavor and taste when processed that is similar to that of meat. Vegetable chewing ■White (Related to the preparation of Go).

[Technical background and explanation of conventional technology]

Since ancient times, soybeans have been called the meat of the field and have been used as a source of protein*. In recent years, it has been known to create vegetative properties by making Daiqanbai tago into a filamentous shape, or by compressing it in an extruder, then cutting it out from a small die and making it into a chewy shape. . (Yoichi Kanzawa, Hiroshi Kinari [Artificial meat using Yamaguchi soybeans], Japan Food Science J 1969-4, pp. 23-27) The present inventors conducted research to create a human heart from large σ protein. The conventional vegetable-based gristle mortar made from Yamaguchi soybean retains the strong taste and odor originating from the raw material, and has a food grade I8 (particularly hardness) depending on the purpose. , l+! cannot be adjusted to 1 m ton, and for example, when making hamburger steak, the flavor and food
．． In order to maintain good retention of 9, it is necessary to use vegetable chewy protein (・p
Do we have to lower the value of iα? In addition, 1.
In the research, fermented Daiq obtained by fermenting Ijuku or steamed soybeans with Rhizopus microorganisms was heated with JFEb in an extruder along with wheat gluten and Dai Q skewers. When extruded through a small hole die, there is no smell of soybeans, and when processed,
1) It was discovered that a product with the same taste and texture as when using meat could be obtained, and based on the 2nd disease, the present invention was achieved.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a vegetable tissue protein that does not have the taste and odor peculiar to soybeans and is similar to meat.

The present invention relates to fermented soybeans obtained by injecting microorganisms belonging to the genus Rhizopus into boiled or steamed soybeans and fermenting them.
Mix 80 tons of wheat gluten, 10 to 45 tons of wheat gluten, and 10 to 45 tons of soybean protein to form ill H, heat this material to a high temperature under high pressure to melt it, and heat it to atmospheric pressure. This is a method for producing a plant-based masticatory protein, which is characterized by releasing it into a tissue form.

In the present invention, the heating of raw materials at high temperature under high pressure is
Perform in extruder, 3~+DOK9/
c7T1 pressure lower part 130-230'Cno1WIf
It is preferable to set the number to no i.

[Detailed description of the invention]

To prepare vegetable tissue protein according to the present invention, first q of raw material is immersed in water, and the amount of water absorbed is placed in a pressure cooker.
Either steam is blown into it and it is steamed, or a large quantity of water is put into a pressure cooker and it is boiled with water. Soybean λ softened by steaming or boiling is inoculated with microorganisms belonging to the genus Rhizopus, and fermented at the optimum temperature to the extent that the soybean surface is sufficiently covered with mycelium to produce fermented soybeans.

This fermented soybean is mixed with wheat gluten and soybean protein, and the resulting mixture is supplied as a raw material to an extruder, where it is heated while being forced to the tip of an extrusion die by rotation of a screw. The raw material is melted by the heat of 1 Tl under this pressure, but after being uniformly stirred by the kneading disk in front of the extrusion die, the melted turmeric is released from the extrusion die under atmospheric pressure. , it swells and solidifies due to the rapid evaporation of water, resulting in the appearance of a vegetable tissue.

The pressure and heating of the raw material in the extruder is 3-100 Kg/c1! pressure and +30-
A desired product can be obtained at a temperature of 230oC.

Commercially available wheat gluten can be used to mix with the fermented soybean, and commercially available soybean protein can be used.

In the blending of raw materials in the present invention, fermented soybeans 10 to 8
1 part of 10-45 weight wheat gluten and 1 part of 10-45 weight soybean protein are mixed with 0 tonne part. Increasing the amount of wheat gluten and soybean white matter in this formulation increases the degree of organization and hardens the texture of the proboscis-like fibrous protein.

Rhizopus manno /〃 that ferments boiled clay or boiled large σ.
The creature is Rhizopus oligosporus.
oligosporus), Rhizopus, oryzae (R
h1zopus o, ryzae) Rhizopus arrizus (Rh1zopus arrizus). By fermenting soybeans, it is possible to remove the unrefined and acrid odors.

soil! , = Imo fermentation large σiko, wheat gluten and large GiH
Mortar 1, "j wot, 5.'JT] To do (from Toni, 4
] Wang, 'Iil KA '61% of the product's ill intensity of ill + ('z is the manager I'll I this,;
Ru□.

In the following, the present invention will be explained in more detail using a practical example.

Implementation (Column 1 (Soybean protein min. gs) Defatted by hexane extraction Osumi 9 is ground to 20, 100
The soluble protein was extracted using a 10-fold volume of 0.05% sodium hydroxide aqueous solution, and the insoluble matter was separated and removed using a d-core separator. Then, hydrochloric acid was added, and the isoelectric - Perform coagulation, centrifuge the precipitate, and collect the soybean protein in the form of curd. After washing this card with water, J! : 1 fog dry explosion was performed to obtain 6 kg of soybean protein.

(3'g of steamed soybeans) 9 people l175o Kg soaked 1 no, - number of flights +:'l
The soybeans that had absorbed the water were taken out of the water, poured into 150 kg of water, and boiled for 40'7 (IM) under a pressure of L 5 kg/ca.

Rhizopus ol tgosporus (Rh1zopus ol tgosporus) in this steamed large 92100 K9
1 conidia and mixed well with ・N body (J),
Fermentation was carried out at 30'C for 1t15 hours at 2.1 hours to obtain 95 kg of fermented soybeans.

(Kutskink in extrusions) Fermentation of the above 60Kg Wheat gluten (Product name: A-Glu F1, product of Glico Eihi Foods Co., Ltd.) 2oKg Soybean protein in the above 20Kg Take the above raw materials, mix well, and then mix the mixture with two screws. Supplied to the popper of the extruder rotating in the same direction, 200
A textured soybean protein product was prepared by extrusion with a screw rotation speed of rpm, a barrel temperature of 200° C., and an internal barrel pressure of 2 to 10 Kg/ca, and a force of l0su+ diameter.

Example 2 (Hot water extract of beef, made by A) 6 kg of beef was mixed with 10 ml of water, f! +, m insert, 1
80 minutes ITJ]%JB to obtain 5g of beef hot water extract.

(Kutskink in the extruder) Fermented soybean from Example 1 60Kg Wheat gluten (Product name: A-Glu F1, product of Glico Nutrition Foods) 20Kg ¥1 Soy protein from Example I 20/9 Hot water extract of the above beef 3Kg The above materials were taken and the same procedure as in Example 1 was carried out to prepare a product, a textured soybean protein.

Example 3 (Cutting in extruder) Fermented soybean of Example 1 60 to 9 Wheat gluten (product name: A-Glu F1 Glico Nutrition Foods Co., Ltd. product) 20 to 9 Soybean protein of Example 1 20Kg beef internal organs - 10 to 10 9 The above raw materials were taken and the same manner as in Example 1 was carried out to prepare a textured soybean protein product.

Reference Example (Cutting with Extruder) Only the soybean protein of Example 1 was taken and fed to the hopper of the extruder of Example 1 which rotates in the same direction with two shafts. Protein was prepared.

Test Example Example 1 After soaking the proteinaceous large q protein products of Examples 1 to 3 and the textured soybean protein of the reference example in water for 10 minutes at 1 fI, each of the textured soybean proteins was mixed with 1 chew of harmful substances. Then, the steak was shaped and grilled according to a conventional method to produce a hamburger steak.

(Evaluation of Quality) Each product was eaten by a panel of 5 men, 5 women, and 1JLO names, and the flavor, texture, and overall evaluation shown in the table were evaluated as N01 (Tomei) and Kan2-N.

13 were compared and evaluated.

The evaluation in the table is as follows.

(-): 'Io, l There is no difference compared to (vs. Akira).

(+): “Slightly inferior to io, I (control).

(←): Obviously inferior to No, + (control).

(÷): No, considerably inferior to + (vs. Akebono).

The potential of the blended jet of raw materials in the table is "11 parts by weight".

1st i-1 blending of raw materials, '17. (Evaluation of 1 (Reference example) Table 1-2 Evaluation of raw material composition and quality (l [(Example 1) Table 1-3 Evaluation of raw material composition and quality (Example 2) Table 1-1 Ingredient composition and quality # value (Example 3) [Effects of the invention] Based on soybeans, we have created a product that does not have the odor of soybeans and has the same flavor and texture as meat when processed. 31! It is possible to make bonds by the life process 16
゜Participant: Nichirei Co., Ltd. Patent Attorney 1) Akira

Claims (1)

[Claims] (1) Mix 10 to 80 parts by weight of fermented soybeans, 10 to 45 parts by weight of wheat gluten, and 10 to 45 parts by weight of soybean protein obtained by inoculating boiled or steamed soybeans with microorganisms belonging to the genus Rhizopus and fermenting them. and use it as a raw material, and the raw material is 3 to 1
A method for producing a vegetable tissue protein, which comprises heating and melting the protein at a temperature of 130 to 230C under a pressure of 00 kg/cm^2, and then releasing it into the atmosphere to organize it.