JPS6214748A - Production of filmy protein - Google Patents

Abstract

PURPOSE:To obtain a filmy protein suitable as an ingredient for soup, etc., having improved strength, etc., after reconstitution with water, by making paste or a solution of soybean protein into a film on a smooth surface, heating it internally or in a steam atmosphere to gelatinize it and drying it. CONSTITUTION:Paste of a solution of soybean protein is optionally blended with fats and oils, a saccharide, a wetting agent, a plasticizer, an emulsifying agent, a dyestuff, seasoning, another protein, vegetables, seaweeds, spice, etc., cast on a smooth surface of a material such as Teflon, etc., having improved releasability and made into a film having <=1mm thickness. Then, it is internally heated by the use of far infrared rays or high frequency or heated in a steam atmosphere for >=40sec at 70-120 deg.C and gelatinized. It is successively dried by hot-air drying, freeze drying, infrared heating, far infrared heating, etc., to give the aimed filmy protein.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a membrane protein having excellent strength, particularly water resistance.

[Conventional technology]

Yuba is a traditional food made from soybeans, and has been produced by heating soymilk and skimming off the surface film that forms. In recent years, many methods have been proposed in which a protein solution is spread/coated into a film and then dried to obtain a film (for example, US Pat. No. 3,310,446: 1967).
Generally, products produced by these methods contain a plasticizer, and unless a crosslinking agent is used, the texture and strength of the product after reconstitution are weaker than that of bean curd, and the product swells and melts, limiting the use of the product. This tendency is particularly noticeable when the thickness of the film is thin or when materials that do not have gelling properties themselves, such as vegetable paste or powdered seaweed, are mixed in, making it difficult to obtain a thin film. The amount of kneading remained extremely small and the desired product could not be obtained.

[Problem that the invention seeks to solve]

This invention aims to produce a membrane-like protein that has excellent strength, especially after rehydration.

[Means and effects for solving the problems] This invention has the following features:
This is a method for producing a membrane protein that consists of forming a soybean protein paste or solution into a membrane on a smooth surface, gelling it by internal heating or heating in a steam atmosphere, and then drying.

Soybean protein can be used in the form of a water extract of soybeans or defatted soybeans, an isoelectric point isolate (so-called isolated protein), a protein fraction such as 1)s isolated soybean protein, or a dried product thereof. In general, the higher the crude protein (hereinafter referred to as CP) content, the better the flavor and strength of the product.It is best to use soy protein solids with a CP content of 60% or more. An amount is used such that the amount of CP contained is in the range of 4 to 35%.

In addition to soybean protein and water, the components contained in the paste or solution may include known raw materials such as fats and oils, sugars, wetting agents or plasticizers, emulsifiers, pigments, seasonings, and other types of proteins as optional components. In addition, raw materials with poor gelling properties can be added to the vegetables in appropriate amounts, such as powder or paste of carrots, spinach, corn, kapocha, etc.), seaweed (seaweed, wakame, etc.), and mustard.

The addition of fats and oils helps improve the flavor of the product and increases glucose,
Saccharides such as sucrose, dextrin, and starch can reduce the sagging phenomenon caused by leaving a protein solution or paste and improve workability. Therefore, regardless of the leaving condition before film formation, it can make the film thickness uniform and improve the surface. It is useful to reduce roughness and obtain a certain quality, and wetting agents or plasticizers such as glycerin and sorbitol are useful for imparting plasticity, gloss, etc. to the dried product. Preferred amounts when added are 0.1 to 1 times the weight of fats and oils, 0.05 to 0.5 times the weight of saccharides, and 0.05 to 0.3 times the weight of plasticizer, based on CP. If the amount is less than this range, the addition has no effect, and if it is too much, the strength of the product will be reduced.

The soybean protein paste or solution can be formed into a film on a smooth surface using a known method.In particular, in order to make the soybean protein paste or solution into a film on a smooth surface, it is necessary to use a material with excellent releasability (
For example, a method of spreading on a smooth surface of a fluorinated compound such as polytetrafluoroethylene (trade name: Teflon) is generally superior.

The film is then gelled by internal heating or heating in a steam atmosphere, and then dried.

Here, if the film-like material is dried without being heated and gelled, the temperature of the film-like material rises after the water content decreases, making it difficult to increase the strength, particularly the water resistance strength. It is preferable that gelation occurs on the entire front and back surfaces; gelation on only one side is insufficient to increase the strength.

Here, internal heating is a heating method in which molecules, particularly water molecules, are excited and vibrated by irradiation with electromagnetic waves to generate self-heating, and specifically, it is a heating method in which irradiation with far infrared rays or high frequency waves is performed. In this case, the irradiation time varies depending on the equipment and output, but it is usually 20 seconds or more, and in the case of heating in a steam atmosphere, it is 40 seconds in an atmosphere at a temperature of 70 to 120 degrees Celsius, preferably 80 to 1) 0'C. It is better to do the above. However, in the case of internal heating, heating is performed intermittently if necessary to prevent the temperature of the product from rising too rapidly, causing surface roughness, foaming, swelling, or even scorching.

The subsequent drying process includes hot air drying, freeze drying, infrared heating,
Means such as far-infrared heating can be used, and heating by the latter two means can be performed by continuing the heating before drying. The degree of drying varies depending on the intended product, but it is usually preferable that the moisture content be 25% or less; if the degree of drying is too low, the products tend to adhere to each other in a laminated state. In particular, in the case of products that require shelf life at room temperature, it is recommended that the content be 10% or less. If the film-like material does not contain a plasticizer and is subjected to processing such as cutting, it is possible to obtain a product with a high yield by first semi-drying the material by 20% to 25% and then drying it further.

The membrane-like protein product obtained in this way has both strength and properties when returned to water, and even if it contains a wetting agent, it does not easily swell or dissolve in water, so it can be used as an ingredient in soups, etc., just like Yuba. In addition to being used as a packaging material, it can be used to treat cavities,
Even if it is made into packaged foods such as spring rolls and cabbage rolls and freeze-dried, it can be rehydrated without losing its shape.

〔Example〕

This invention will be explained below with reference to Examples.

Example 1 100 parts of powdered isolated soy protein ("Fujipro R" manufactured by Fuji Oil Co., Ltd.; CP in powdered rice is 85%), 29 parts of refined soybean oil, 21 parts of wheat starch, 3.5 parts of salt, wetting agent 40 parts of emulsifier, 2 parts of emulsifier, and 500 parts of water were emulsified in a silent cutter, and spread on an endless belt coated with Teflon (trade name) to a thickness of 0.8 mm.
passing time 4 minutes) and hot air (95°C) drying section (passing time 6 minutes)
The film-like protein (thickness: 0.2m++
) was obtained (the film-like material at the exit of the far-infrared irradiation section was gelatinized). For comparison, only hot air drying (passage time 10 minutes) was performed without far-infrared irradiation, and a membrane protein was obtained in the same manner.

Membrane proteins cut into 3 cya x 3 cm pieces were immersed in hot water at 95°C for 3 minutes and lifted with chopsticks to compare the differences in water resistance strength, but the product in this example could not be lifted. However, the comparison product could not be lifted. In addition, the product reconstituted in hot water had a texture similar to that of yuba, whereas the comparative product lacked a texture similar to that of yuba.

Example 2.3 The same formulation and emulsion as in Example 1 was deposited on a Teflon membrane to a thickness of 0.
Spread it out to a thickness of 8 mm and heat it by placing it in a 100°C steam atmosphere (a preheated autoclave supplied with 100°C steam) for 0 to 10 minutes. However, in the case of heating for 30 seconds as shown in the table below. A preheated autoclave was used, but the autoclave was left open and heated so that steam at 100°C was blown almost evenly.Then, the autoclave was dried using hot air at 95°C until the moisture content was approximately 10%. Membrane proteins were obtained.The following table shows the results of comparing the conditions after immersing these in hot water at 95°C for 3 minutes.

The strength (strength withstanding tensile strength) and texture after reconstitution in hot water were shown in the results of sensory evaluation, with the score of the product left in the steam atmosphere for 10 minutes and the score of 1 for the product left in the steam atmosphere for 5.0 minutes.

(Margins below this page) Example 4 Membrane protein was produced in the same manner except that 70 parts of strained carrot paste was further added to the formulation of Example 1, and the final size was 12 cm x 12 cm. I got the cut product.

Wrap the ingredients for the octopus with this, steam and heat (85℃ 20 minutes),
Frying heating (150°C for 3 minutes) or baking heating was performed, and either method could be used as a packaging material without any problem. Furthermore, after steaming and heating, the freeze-dried product was rehydrated in hot water in a container, but the shape was well restored without breaking.

Claims (4)

[Claims] (1) A method for producing a protein film, which comprises forming a soybean protein paste or solution into a film on a smooth surface, gelling it by internal heating or heating in a steam atmosphere, and then drying it. (2) The manufacturing method according to claim (1), wherein gelation is performed by far infrared rays or high frequency heating. (3) The manufacturing method according to claim (1), wherein gelation is achieved by holding in a steam atmosphere at 70 to 120°C for 40 seconds or more. (4) The manufacturing method according to claim (1), wherein the thickness of the film-like material on the smooth surface is 1 mm or less.