JPS6234374B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a textured soybean protein with excellent flavor and texture.

Various methods are known for obtaining textured soybean proteins using defatted soybeans as raw materials and applying heat and pressure using an extrusion molding machine, but none of them are necessarily satisfactory in terms of flavor, texture, etc. For this reason, attempts have been made to extract and wash the product to improve its flavor and texture, but the process is complicated and involves a lot of loss, and has the drawback of increasing production costs such as process costs and yield.

In order to eliminate such drawbacks, the present inventors have conducted various studies and found that the above object can be achieved by using defatted soybeans that have been subjected to a certain heat treatment as a raw material.

The present invention was completed based on such knowledge, and the water-soluble nitrogen index (hereinafter referred to as
This method of producing textured soybean protein is characterized by adding water to defatted soybeans whose NSI (NSI) is 40 or less, kneading them, and extruding them using an extruder under heat and pressure.

Until now, low-denatured defatted soybeans have been commonly used as raw materials for textured soybean protein using an extrusion molding machine, but the present invention uses the above-mentioned modified defatted soybeans instead of this low-denatured defatted soybeans. It is characterized by At this time, it is important that the NSI of the defatted soybean is 40 or less; if it exceeds this, satisfactory results will not be obtained in terms of flavor and texture.

Such modified and defatted soybeans can be obtained by heat-treating ordinary low-denatured and defatted soybeans, but the heat treatment can be done by adding water to the defatted soybeans and heating them, or by using a heating medium such as steam. It is very effective to carry out the process under humid conditions such as heating.

The appropriate amount of water to add to defatted soybeans is 20-40%.

The obtained kneaded material is applied to an extrusion molding machine in a conventional manner. The conditions for this are temperature 120~150℃ and pressure 15~40℃.
Preferably around Kg/ ^cm2 . The present invention is carried out as described above, and according to this, the characteristic bean odor and insufficient meat texture found in conventional structured soybean protein made from low-denatured defatted soybeans are eliminated. It is possible to obtain textured soybean protein of extremely high quality without any flaws.

This is presumably due to the following reasons. In other words, ordinary textured soybean protein obtained from low-denatured defatted soybeans has good binding and gelling properties, so it has a densely organized and tough structure. Therefore, it is thought that the odorous components in the defatted soybeans are more tightly encapsulated within the structure of the defatted soybeans, resulting in the characteristic soybean odor. On the other hand, in the case of the present invention, the defatted soybean raw material is denatured by heat treatment, the structure of the protein is relaxed, and the binding property is also deteriorated, so the structure of the product does not progress sufficiently, and the product is slightly sparse. It is considered to have an organization. For this reason, odorous components are not tightly contained in the structure and are volatilized when extruded through the perforated die of the extruder, resulting in a product with a good flavor and less bean odor. It can be done.

In addition, the texture of conventional textured soybean protein made from low-denatured defatted soybeans is dense and strong as described above, but this texture is similar to that of animal muscle fat tissue.
In contrast, the loose texture of the textured soybean protein obtained by the present invention has a brittle and soft texture similar to that of heated red meat of a cow, and unlike conventional soybean proteins, it has a chewy texture. It has a very good texture compared to the original one. Examples are shown below.

Example 1 Low denatured defatted soybean (moisture 10%, NSI85) at 60℃
After heating for 20 hours, defatted soybeans with an NSI of 35 were obtained. 30 parts of water was added to 100 parts of this defatted soybean, kneaded, and supplied to an extrusion molding machine. The extruder has an inner diameter of 140mm and a length of
Using a 1200mm screw with a compression ratio of 4.5 and a spindle rotation speed of 200rpm, the raw material that has been kneaded with water is heated and pressurized with this extruder, and is extruded through a perforated die at the tip at an exit temperature of 120℃ to obtain a textured soybean protein. Ta.

This textured soybean protein has a good flavor with no bean odor, and has a soft, brittle texture compared to textured soybean protein produced under the same conditions using low-denatured defatted soybeans without heat treatment. It had the following and was preferable.

Example 2 15 parts of water was added to 100 parts of low-modified defatted soybeans (moisture 10%, NSI 85) and heated at 80°C for 2 hours to obtain defatted soybeans with an NSI of 15. Further, 15 parts of water was added and kneaded, and the mixture was fed to the extruder of Example 1, heated and pressurized to obtain an extruded textured soybean protein.

This textured soybean protein had superior flavor and texture compared to textured soybean protein obtained from unheated raw materials.

Reference example 1 100 parts of low denatured defatted soybeans (moisture 10%, NSI85)
It was heated at 50°C for 15 hours to obtain defatted soybeans with an NSI of 50.
Example 1
The mixture was fed to an extruder and heated and pressurized to obtain an extruded structured protein.

This textured soybean protein has almost no difference in quality compared to the textured soybean protein obtained from unheated raw materials, and has a better flavor and texture than the textured soybean protein obtained in Examples 1 and 2. was inferior.

Claims (1)

[Scope of Claims] 1. A method for producing a textured soybean protein, which comprises adding water to defatted soybeans whose water-soluble nitrogen index has been reduced to 40 or less by heat treatment, kneading the mixture, and extruding the defatted soybeans by applying heat and pressure using an extruder. 2. The production method according to claim 1, wherein the defatted soybeans are heat-treated to have a water-soluble nitrogen index of 40 or less under humidified conditions.