JPS6222555A - Production of food, containing animal or vegetable protein incorporated therein and having layer structure - Google Patents

Abstract

PURPOSE:To produce a food of multilayer structure having moderate hardness of dried cuttlefishlike chewiness and fibrous property, by incorporating hens's eggs with a vegetable protein and starch and hot-pressing the resultant mixture in a twin-screw extruder while adding water thereto. CONSTITUTION:A raw material obtained by incorporating an animal protein, e.g. raw whole egg or dried whole egg, with a vegetable protein, e.g. soybean, at 10-300% compounding ratio based on the dry weight and a mixture prepared by mixing the raw material with starch, e.g. wheat flour, at 1-30% compounding ratio based on the dry weight are hot-pressed in a twin-screw extruder at 130-200 deg.C barrel temperature while adding water thereto at 50-120% ratio of addition based on the dry material. As a result, the aimed food of multilayer structure having moderate hardness of cuttlefishlike chewiness and fibrous property can be produced at a low cost.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a food containing animal and vegetable proteins having a layered structure with excellent texture and flavor.

(Prior art) It is a known fact that food products with a meat-like structure can be produced by using soybean protein alone or by adding starches, but animal proteins such as chicken eggs and soybeans, which are considered to be extremely difficult to form into a structure, are well known. Little is known about the organization of proteins through combinations of proteins, such as protein stones.

(Problems to be Solved by the Invention) The conventional method of producing animal meat-like tissue products using soybean protein as the main raw material produces relatively soft foods, but it is difficult to obtain products with a vertical shape similar to dried squid. I can't get it.

Therefore, the present invention provides a method for producing a multilayered food product that has a texture similar to dried squid and has a suitable verticality and is fibrous.

(Means for Solving the Problems) For the above-mentioned purpose, the present invention was developed as a result of studying a method for processing chicken eggs using an extruder. It has been found that by processing at high temperatures, a new material with a unique texture and flavor similar to dried squid can be obtained.

Among the raw materials used here, chicken eggs include raw whole eggs, dried whole eggs,
They are raw egg white, dried egg white, raw egg yolk and dried egg yolk. Although it is possible to organize all of these chicken eggs by incorporating soy protein, dry eggs are more convenient to use than raw eggs, and there is no difference in operation between egg whites and egg yolks. , fat and oil are unrelated, but egg whites are better than egg yolks in terms of flavor.

The addition of starch is limited to 30% on a dry matter basis as shown in the range required in Patent 8a, but if it exceeds 30%, it will become viscous and will not form a structure.

The purpose of the present invention can be achieved as long as the twin-screw extruder used has high conveyance and kneading properties, and any commercially available two-screw extruder can be used. It is preferable to use a twin-screw extruder.

As shown in the drawing, the structure of the twin-screw extruder is that a feeder 2 is provided on one side of a pallet 1, a die 3 is provided on the other side, a screw 4 is provided inside the parel 1, and a heating device 5 is provided around the die 3. The temperature, screw rotation, feed, and injection pump are each controlled by a controller.

To explain how it works, the raw material is supplied to the feeder using a quantitative feeder, and then sent toward the die by a screw.
While supplying a fixed amount of water with an injection pump, the food is extruded from the die as a layered food. The extruder's barrel/I/i degree varies depending on the combination of screw shapes, screw length, residence time, etc., but it begins to organize at 130°C or higher, and burns at 200°C or higher.

When the residence time is 30 seconds to 60 seconds, the temperature is 150℃ to 1
80°C is the optimum temperature.

The pressure just before the die also varies widely, from 5 to 9/d to 100 to 9/d, but the optimum pressure is from 10 to 9/d to 50 to 9/d.
It is about d. The product extruded under these pressures is dried, cut and cooled if necessary, and molded into a desired shape.

Note that the layered structure has a layered structure similar to that seen in dry dried squid, and is more swollen than dried dried dried dried dried dried dried dried dried dried squid.

This layered structure means a structure made up of finer fibers.

(Example 1) Three portions of defatted soybeans were separately and quantitatively supplied to five parts of dried egg white, and water was added using an injection pump so that the moisture content was 40%.

The heating temperature was set to 160'C by the heating device of the parel.
The rotation speed was set to 25 Or, p, m using a screw with a reverse screw installed at the tip. The pressure immediately before the die at this time was 40.9/d.

The product obtained under these conditions was cut into pieces of approximately 15Il1M1 and had a layered structure.

When this was immersed in boiling water for about 5 minutes, immersed in a seasoning solution containing dried squid extract, and dried, it had a texture and flavor that closely resembled that of dried squid.

(Example 2) Raw materials such as 4 parts of liquid whole egg, 4 parts of defatted soybean, and 1 part of corn starch were supplied in quantitative amounts.

Liquid whole eggs were supplied from an injection pump, and defatted soybeans and cornstarch were supplied from a table feeder. , p-m. At this time, the pressure immediately before the die was 30 to 9/Cd.

The product under this condition was a layered structure food without the grassy odor of soybeans.

(Effects of the Invention) According to the present invention, a food having a texture and flavor very similar to relatively expensive Suruno can be produced at a lower cost than raw materials such as eggs, defatted soybeans, and cornstarch.

It is also a new method of using conventional egg cooked products. Also, although it was not possible to mold eggs alone using an extruder, it became possible to mold them by mixing beans and starches. Also, beans can be organized by themselves using an extruder, but
Due to the effect of eggs, a product with good texture can be obtained.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram of the two-screw extrusion used in the present invention. 1...Parallel 2...Feeder 3...Die
4...Screw 5...Heating device 6-...Injection pump-Ef, Patent attorney Takashi Mihara (one other person)
・Helmet

Claims (5)

[Claims] (1) While adding water to a raw material that is a combination of animal protein, eggs, and vegetable proteins, and a mixture of this raw material and starch, the temperature of the parel is raised to 130 to 200°C using a twin-screw extruder. A method for producing a food containing animal and vegetable proteins having a layered structure, which is characterized by subjecting the food to heat and pressure treatment. (2) Chicken eggs such as raw whole eggs, dried whole eggs, raw egg whites, dried egg whites,
A method for producing a food containing animal and vegetable proteins having a layered structure according to claim 1, wherein raw egg yolk and dried egg yolk are used. (3) The vegetable proteins are soybeans, defatted soybeans, isolated soybean proteins, and concentrated soybean proteins obtained by alcohol washing.The dry matter basis of vegetable proteins is 10% compared to the dry matter basis of chicken eggs. A method for producing a food containing animal and vegetable proteins having a layered structure according to claim 1, wherein the ingredients are blended in a proportion of 300% to 300%. (4) The starch is potato starch, corn starch, sweet potato starch, wheat starch, or wheat flour, and 1 to 30% of the dry matter basis of the egg and vegetable protein mixture is added. A method for producing a food containing animal and vegetable proteins having a layered structure. (5) Based on dry matter standards of raw materials, including moisture content, 5
The method for producing a food containing animal and vegetable proteins having a layered structure according to claim 1, characterized in that water is added in an amount corresponding to 0 to 120%.