JPS62201549A - Production of fibrous proteinaceous food - Google Patents

Abstract

PURPOSE:To obtain the titled food with improved operating efficiency and economics without any limitation on preservation quality of a raw material, by adding a specific component, e.g. starch, etc., and acid solution to dried rennet casein, melting the resultant blend in a twin-screw extruder while heating and extruding the melt while cooling. CONSTITUTION:At least one of starch, fat or oil, emulsified fat or oil, emulsifying agent and mineral and an acid solution, e.g. hydrochloric acid, etc., are added to dried rennet casein and the resultant blend in melted in a twin-screw extruder, preferably at 70-180 deg.C (30-100 deg.C outlet temperature) and then extruded while cooling to afford the aimed food having preferably 20-55% of the extrudate and 4.8-5.7 pH.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a protein food having a fibrous structure.

[Conventional technology]

Conventionally, known methods for producing milk protein foods having a fibrous structure include a method for producing from cheese, a method for producing from milk, skim milk, and concentrated milk, and a method for producing from casein.

(1) The manufacturing method from cheese is to soften cheese curd or cheese in hot water at 50 to 75°C, and then stretch, roll,
A method of applying stress such as extrusion to make fibers (Tokukō Sho 5)
B-48145, Japanese Patent Publication No. 58-31173), and a patent application filed by the present applicant (Japanese Patent Application No. 60-224150) for a method of manufacturing using a two-wheeled extruder.

(2) Manufacturing methods from milk, skim milk, and concentrated milk.

There is a method of gelling casein in milk using polyvalent metal ions such as calcium and adjusting pH, and applying stress to this gel to form fibers (Japanese Patent Publication No. 30822/1982), and adding a protein-degrading enzyme to this method. A method of gelling casein and applying stress to it to form fibers (Special Publication No. 54-4062
No. 6).

(3) In the method using casein, casein is first dissolved in an alkali, and a polyvalent metal such as calcium is added to the solution to form casein into micelles.The micelles are then gelled with a protein hydrolytic enzyme. There is a method of applying stress to gel to form it into fibers (Japanese Patent Publication No. 46-29780).

(2), (In 31, while or after fiberization,
Acid fixation, neutralization, dehydration treatment or acid solution fixation.

To simplify the neutralization and dehydration process, the gel contains a dehydrating agent (metal salts such as sodium, calcium, magnesium, or sugars) and a powder dispersant (R powder, gums).

Add egg white, etc.) at 120℃ or less and extrude this 10
Method of molding at 0°C or lower (Japanese Patent Publication No. 7415/1983).

Special Publication No. 59-7416) is also included.

In addition, (21. (3) is a method of fixing the gel with a mixture of phosphate such as condensed phosphate and sulfuric acid while or after fiberizing the gel in order to increase the cooking resistance of the obtained fibrous product. (Japanese Patent Publication No. 58-7262), a method of heating to 90 to 130°C in a mixture of potassium, sodium, calcium salts and aldehydic substances instead of the above mixture (Japanese Patent Publication No. 54-52749), a casein alkaline solution Acidic after death of micelles due to calcium, etc.

There is a method of adding a neutral polysaccharide, gelling it with a protein hydrolytic enzyme, applying stress to form a fiber, and fixing it with an acid (Japanese Patent Publication No. 58-23056).

[Problem that the invention seeks to solve]

In all of the above conventional methods, casein micelles in milk or a prepared casein micelle solution are directly gelled, and this gel is subjected to stress to form fibers, and the casein micelle gel is in a completely hydrated state. Easy to become fibrous. However, on the other hand, the raw material gel has poor storage stability, and the method of producing fibers using casein requires steps such as alkali dissolution of casein, micelle formation, and gelation.

As an invention to eliminate these drawbacks, there is an invention also made by the present inventors, which was filed for a patent on the same date as the present application under the name "Method for producing fibrous protein food." In this method, as in the present application, a mixture of dry rennet casein and an acid solution is heated and melted using a two-wheeled extruder, and then cooled and extruded to form fibers. White particles merge indiscriminately,
There is a problem that a coarse weave with directionality cannot be obtained and therefore fibrous properties are not expressed, and if the sputum content is less than 25%, water syneresis occurs and is inappropriate.

That is, even if the fi content in the undried curd bag, which is obtained by pressing and dehydrating the gel obtained by applying rennet to skim milk, is 45%, it can be easily made into fibers by using a two-wheeled extruder. When casein is used as a raw material, if the protein content exceeds 40%, it cannot be made into fibers.

The present inventors conducted extensive research on fiberization when the sputum content exceeds 40% using dried rennet casein.
Some of the substances that intervene between protein particles and seem to prevent their fusion, or that react with proteins and change their properties, are effective in fiberizing dried rennet casein. They discovered this and completed the present invention.

Accordingly, the present invention provides a method for producing fibrous protein foods having a wide range of protein contents without the above-mentioned drawbacks when dry rennet casein is used as a raw material for fiberization.

[Problems to be Solved by the Invention] The method for producing a fibrous protein food of the present invention includes dry rennet casein, at least one of starches, fats and oils, emulsifiers, and minerals, and an acid solution. is added, heated and melted using a twin-screw extruder, and extruded while cooling.

Regarding the starches used in the present invention, potato or potato starch, cornstarch, wheat flour, wheat starch, etc. are all effective, and if these are used, protein 55%
%, a fibrous protein food with good tearability was obtained. The use limit of these starches is approximately rennet casein solid molecule starch solid content = 70 or less, where rennet casein solid content is ten starch solid content and sufficient water is 100. Further, the starch solid content is preferably 5% or more.

Regarding fats and oils, corn oil, soybean oil, palm oil, coconut oil,
Any substance that is commonly used for food, such as milk fat, may be used.

If there is too much oil or fat, it will seep out during extruder treatment, so it is preferably 8% or less based on the protein of rennet casein.

If more fats and oils are to be contained, the fats and oils are made into an emulsion and added to the rennet casein.

The emulsion of oil and fat is sterilized skim milk, reduced skim milk, or ゛ is 3
It can be made by mixing oil and fat with ~5% sodium casein liquid and emulsifying it in a homogenizer. The oil content of this emulsion is suitably 20 to 40%. If the amount added is too large, it will easily break apart, so it is preferable that the protein content in the rennet casein and the oil content in the emulsion be equal or less. preferable.

As emulsifiers, lecithin, suganistel, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester, etc. are all effective. The amount added is preferably 1% to 6% based on protein. If it exceeds 6%, the connection between protein particles will deteriorate, and if it is less than 1%, the effect will be low. It is preferable that the emulsifier is added after being dispersed or dissolved in a small amount of fat or oil in order to aid in its mixing and dispersion.

Minerals are Na, K, Ca+ Mg chloride, Na
Both K phosphate and citrate are effective. The amount added is preferably 0.5 to 2.5%. If it is less than 0.5%, the effect will be low, and if it exceeds 2.5%, the protein particles will be poorly connected and become brittle.

Another feature of the present invention is that the above-mentioned minerals improve the tearability of the extruded product, and that the effects they have on m-weave etc. vary depending on the mineral, and by appropriately selecting the type, various products can be obtained. one of. In other words, Na and K chlorides give a hard, dry texture, while Ca.

Mg chloride gives a structure similar to that of a chicken fillet, Na and K monophosphates give a structure similar to dried cod, and polymerized phosphates give a firm and sticky structure.

When a good quality Surume is torn, many fine hair-like substances are observed on the torn surface, but it was discovered that the use of starch and fat emulsions in an appropriate manner improves tearability and generates many fine hair-like substances. . This is also one of the important features of the present invention.

Regarding acids, hydrochloric acid, sulfuric acid, phosphoric acid, lactic acid, citric acid,
Any material that can be used for food, such as acetic acid, may be used.

The invention of the "method for producing fibrous protein food" in the patent application filed on the same date as the present application is a method for producing fibrous protein food by treating a mixture of rennet casein and acid solution with a two-wheeled extruder. If the content was less than 25%, it was difficult to process due to syneresis in the extruder.
According to the present invention, it is possible to treat even less than 25%. This is because, in the present invention, the ratio of water to protein in the extruder extrudate is reduced by the starch or fat emulsion added in addition to the acid solution, and furthermore, when starch is used as the additive, This absorbs water, prevents syneresis, and provides a product with good tearability and thread formation.

Preferred specific examples of the present invention will be described below.

Dried rennet casein, starches, oils and fats, oil and fat emulsions,
At least one of an emulsifier and a mineral is added and mixed to obtain a mixture (hereinafter referred to as mixture A).

Next, an acid solution prepared by adding an acid to water is mixed with mixture A to obtain a mixture (hereinafter referred to as mixture B).

The acid solution may be mixed while feeding mixture A into the extruder instead of before being fed to the extruder as described above, but it is preferable to prepare mixture B in advance as described above, and then mix the acid solution. Mixture B is left overnight without evaporation of water. The reason for this is that by leaving it overnight, a softer and more elastic product can be obtained, which increases the degree of freedom in adjusting the hardness.

The phlegm content of mixture B is preferably 20 to 55%.

If it is less than 20%, the connection between protein particles becomes poor, and 55
%, protein particles will fuse together too much and good fibrous properties will not be obtained.

The pH of the extrudate is preferably 4.8-5.7, 4°8
If it is less than 5.7, the fusion of protein particles will be too advanced. This pH measurement was carried out by adding 4 times the amount of water to the extrudate and pulverizing it in a homoblender for 3 minutes.

Mixture B is continuously fed to a twin screw extruder.

The two-wheeled extruder used in the example had a diameter of 50 mm.
The barrel length is 100cI11 and the number of barrels is 4.

As for the die, circular gouers with various diameters and slit gouies with various slit widths can be used. For the screw, it is desirable to insert a lever cut screenie into a part of the spacer behind the gou in order to maintain a constant flow of the extruded material from the goo exit.

Cut screws with kneading functions, rebus cut screws, kneading desks, paddle screws, etc. can be placed in the heating and cooling parts of the barrel.

In a method of adding an acid solution while supplying mixture A to an extruder, tearability is generally improved if the screws or kneading desks with the above-mentioned kneading function are arranged in the heating section and the cooling section.

The appropriate screw rotation speed is 40 to 300 rpm.

When the speed is below 40 rpm, the structure is rough.<300 rpm is the limit of use of a general twin-screw extruder. In the case of oils and fats, oil and fat emulsions, emulsions, and products with added emulsifiers, if the rotation speed is too high, tearability generally decreases, so 18 Or
pm or less is preferable, and high rotation of 15 Orpm or more is preferable since mineral-added ones have poor connection of protein particles at low rotation speeds.

Mixture B is heated to 70-180°C in an extruder. At temperatures below 70°C, the protein particles are insufficiently melted.
If the temperature exceeds 0°C, phenomena such as browning will become stronger.

After heating, the goo outlet temperature is 30-100℃, preferably 4
Cool to 0-70°C. When the temperature exceeds 100°C, the structure becomes non-uniform due to evaporation of moisture, and when it is below 30°C, the surface of the extrudate becomes rough.

When the extruder extrudate is cooled by immersing it in saline solution at 0 to 10°C, for example 20% saline solution, for several minutes to 30 minutes, the fiber m
W is preferable because it is more stable.

According to the present invention, even if the ratio of the components of mixture B is the same, it is possible to control the hardness and elasticity by changing the pH, extruder heating temperature, and rotation speed.

〔Example〕

Examples are shown below.

Example 1 4 kg of dried rennet casein (81% protein, 30 mesh, 5 kg and powdered matshubote) was added and mixed. Add acid solution (water 9.3j! + 90% lactic acid 13j) to this mixture.
After mixing, the mixture was left in a closed container overnight. Use this thing with a two-wheeled extruder (KEX- made by Kurimoto Iron Works)
50) at a rate of 850 g/min. The heating temperature is 1
The temperature was 60° C., and the screw rotation speed was 1 BO rpm. The diameter of the die was 12. The temperature at the exit of the die was 70°C. The extrudate was 22% protein and had a pH of 5.6.

The fibrous property was evaluated based on the length of tearing when extruded material having a length of 12 cm was torn and the occurrence of fine hairs on the torn surface.

In other words, those that can be torn by 10cm or more are A, 7-10c.
m is B, 7 to 4 cm is C1, smaller is D, fine hairs are not observed -1 are slightly observed + are slightly observed, 廿 is quite observed. Made into bones. The result was tearable A1 hairs.

Example 2 Add acid solution and minerals to 5 kg of dry rennet casein to obtain pH 5.2 and 4.8, 50% protein, 2 minerals.
% of the following samples were prepared. Processing was performed using a twin-screw extruder (KEX-50 manufactured by Kurimoto Iron Works) at a heating temperature of 110° C., a screw rotation speed of 4 Orpm, and 18 QrpIII. The die had a diameter of 12 mm, and the goo exit temperature was 60°C.

NaC1 addition/PH5,2 sample: (Water 2.71 + concentrated hydrochloric acid 225-+ NaC1162g) pH4,8 sample: (Water 2.61 + concentrated hydrochloric acid 325+nff
1 + NaC 1162g) CaC12 addition / PH5, 2 samples = (Water 2.11 + Mined hydrochloric acid 200ml + CaC1g ・21120215
g) PH4.8 sample = (2.61 water + 310 m concentrated hydrochloric acid)
1 +CaC1z ・211zO215g) Na1l
zPO4 addition...pH 5, 2 samples own water 2.7I! +Concentrated hydrochloric acid 210 rd +NaHzPO4162g) pH4
, 8 samples: (water 2,61 ten concentrated hydrochloric acid 310mZ+Na11
2PO4162g') (NaPO3)n addition-pH5, 2 samples: (water 2.6j
! +i, l hydrochloric acid 225-10 powdered lactic acid 28 g + (N
apo:+) h162 g) pH 4,8 sample = (2.5 I of water! + concentrated hydrochloric acid 325-10 powdered lactic acid 80 g + (NaPOz) -162 g) Fibrous evaluation was the same as in Example 1. The results are shown in Table 1.

(Margins below this page) Table 1 Minerals and sensitive properties As is clear from Table 1, when minerals were added, better results were obtained at high screw rotation speeds than at low rotation speeds.

Example 3 The following additives were mixed with 5 kg of dry rennet casein.

(11 Corn oil 270g (2) Lecithin 90g + Corn oil 90g (3)
2 kg of emulsion containing 30% coconut oil (the emulsion was heated at 50℃
% sodium casein solution 2.1 kg to 900% coconut oil
After mixing g, use a homogenizer to homogenize the first stage at a pressure of 80 kg/a+l.
, second stage 20 kg/ct ″i?1J9H made after 5
C.) An acid solution (hydrochloric acid) was added to the above mixture and mixed in the same manner as in Example 1.2. ■Heating temperature after leaving overnight: 1OO℃, rotation speed: 8Or
pm and 18 Orpm using a twin-screw extruder (KEX-50 manufactured by Kurimoto Iron Works). The die diameter was 12 m, and the gooey outlet temperature was 50°C. Evaluation of fibrous properties is shown in Example 1.2.
is the same as The composition and fibrous properties of the extruder extrudates are shown in Table 2.

As can be seen from Table 2, good results were obtained when the screw was rotated at a low rotation speed in the case where oils and fats, emulsifiers, and oil and fat emulsions were added.

〔Effect of the invention〕

As described above, since the present invention uses dried rennet casein as a raw material for producing a fibrous protein food, there are almost no restrictions on the shelf life of the raw material, and it can be used at any time. In addition, the process of dissolving casein in alkali, micelle formation, and gelation is not necessary, and production can be performed using a single machine, which significantly improves work efficiency and economic efficiency.

By adding specific additives to dried rennet casein, the range of sputum content in fibrous protein foods can be greatly expanded, and depending on the type of additive used,
This has the effect of imparting various valuable characteristics to the structure of fibrous protein foods.

Claims (1)

[Claims] 1. At least one of starches, oils and fats, oil and fat emulsions, emulsifiers, and minerals and an acid solution are added to dried rennet casein, heated and melted using a twin-screw extruder, and extruded while cooling. A method for producing a fibrous protein food, characterized by: 2. Protein content of extruder extrudate is 20~
55%, the method for producing a fibrous protein food according to claim 1. 3. The pH of the extruder extrudate is 4.8-5.
7. The method for producing a fibrous protein food according to claim 1, characterized in that: 4. The method for producing a fibrous protein food according to claim 1, wherein the heating temperature is 70 to 180°C. 5. The exit temperature of the extruder extrudate is 30-1
The method for producing a fibrous protein food according to claim 1, wherein the temperature is 00°C.