JPS6258956A - Production of protein food raw material - Google Patents

Abstract

PURPOSE:To remove ill odor from a water-containing protein raw material without causing the scorching of the material, and to obtain an arbitrary protein food raw material having low water-content in high stability, by kneading a water-containing protein raw material with a twin-screw extruder under high temperature and pressure, deaerating the material in vacuum and extruding with pressure. CONSTITUTION:A protein raw material having a water-content of 30-90wt% is kneaded under hihg temperature and pressure conditon with an extruder having a screw 8 with reverse pitch or varied pitch and the pressure is dropped to or below atmospheric pressure to effect the deaeration of the material. The treated material having desired water-content is extruded with pressure. The deaeration temperature is preferably 80-160 deg.C and the deaeration condition isadjusted prefeably to give a final product having a water-content of 35-70wt%.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing a novel protein food material.

[Conventional technology]

Methods for producing protein food materials using an extruder have been known for a long time. For example, Japanese Patent Publication No. 6203/1973 describes a method for extruding a mixture of protein and water into a low-pressure medium to extrude the expanded product. , Japanese Patent Publication No. 57-13253 discloses that a dough is prepared by adjusting the moisture content of a high protein mixture to 20 to 49%, and this dough is compressed, deaerated, and densified to produce a high-density product with fibrous properties. A method of obtaining a protein product is disclosed. Various methods have been proposed that are further improvements to these methods, and various products have been manufactured.

[Problem that the invention seeks to solve]

However, conventionally, the extruder used to produce these is a single-screw type, so the water content of the protein formulation input to the extruder is reduced to 40% by weight or more. say something

The protein used as the protein raw material is not limited by its origin, and any protein such as vegetable protein, animal protein, or microbial protein can be used. Oil seeds (
Soybean, peanut, cottonseed, rapeseed, sesame, etc., full-fat seed powder or flakes, defatted products thereof, and proteins or concentrates separated therefrom), grain proteins (wheat gluten, corn gluten, rice protein, etc.), animals As for the sexual protein, animal meat,
Poultry meat, seafood, egg protein, milk protein, animal organs, etc., and microbial proteins such as yeast protein and bacterial cell protein can be used. Furthermore, it may be a mixture of two or more of these proteins. Among the various raw materials mentioned above, it is most effective to use oilseeds and grain proteins, especially soybean protein and/or wheat gluten as the main protein component. In this case, the weight ratio of soybean protein to wheat gluten in the range of 8:2 to 2:8 is most preferable for imparting fibrous properties and provides a good protein food material. The protein content of the protein raw material is preferably at least 40% by weight, and as the protein content increases, the tensile strength of the resulting product increases. Furthermore, it is preferable that the protein be undenatured, and in the case of oilseed proteins, yeast, and bacterial cell proteins, it is preferable that the protein be free rather than existing in cells.

The protein raw material may be one with a high protein content such as isolated protein, but it may also contain less than 60% by weight of other non-protein substances, or grain flour may be actively used as a filler from outside. , carbohydrates such as starches, and gums such as gum arabic and carrageenan may also be added within the above range. Furthermore, it goes without saying that seasonings, flavoring agents, coloring agents, fats and oils, and the like may be added. pH modifiers such as water-soluble acids and bases such as hydrochloric acid, phosphoric acid, lactic acid, citric acid, caustic soda, ammonium hydroxide, etc. can also be added to change the pH and thus the properties of the product. The pH can range from about 3.0 to 12, but is preferably from 4 to 9.

In the present invention, the protein raw material and water (and additives other than 1 if necessary) may be kneaded in advance and then supplied to the extruder, or alternatively, they may be supplied separately and kneaded inside the extruder. It's okay.

The twin-screw extruder used in the present invention is composed of a barrel, two screws, a die, and a screw drive part, and the barrel and screw can be divided into blocks, and the two screws are in mesh with each other. A model like this is desirable. For example, as shown in FIG. 1, a feed barrel 1 having supply ports for protein raw materials and water, a standard barrel 2,
Preferably, it is equipped with a deaeration barrel 4 equipped with an air and moisture deaeration port 3, and a die 5, and the number and combination of barrels can be changed depending on the purpose.

However, these barrels may also be of one piece.

It is also desirable to provide means for heating or cooling the raw material, such as a jacket, around the outer periphery of these barrels. The screw is preferably equipped with a forward direction screw 57 that performs sufficient pressure kneading and a reverse direction screw L8 that further increases the pressure inside the barrel.
It is preferable that the degassing port 3 be arranged immediately before the degassing port 3 so that heated steam and air can be degassed efficiently. Deaeration port □3 may be open to the atmosphere,
Or connected to a vacuum pump etc. so that the pressure is reduced 1
It may be . At this time, the raw material does not spout:
Yo63□l, :@ea7,7. Ah, I1tsy),z
? ' buffer etc. can be provided. It is generally desirable to arrange the deaeration port 3 near the die from the viewpoint of heating kneading effect and moisture control.

The temperature during heating and kneading varies depending on the type of raw protein, moisture content, mixing ratio of additives, etc., but is generally between 50°C and 2°C.
A temperature of 50°C, preferably 100°C to □180°C is suitable. The pressure at this time is 1', which is the pressure necessary to move the mixture plasticized by heating! "Good. The upper limit varies depending on the heating temperature, nozzle shape, etc., but is usually 80 kg/cm or less, preferably 7 kg.
/c++f to 60 kg/cnf is suitable.

In the present invention, by providing the above-mentioned reverse direction screw or changing the pitch width, the raw materials are kneaded in a heated and pressurized state, and then the pressure is reduced to atmospheric pressure or lower, and then degassed to obtain the desired material. After adjusting the moisture content, extrude under pressure. Temperature during degassing is 80℃~160℃, moisture content is 35
It is desirable to adjust the deaeration conditions so that the amount is 70% by weight.

〔Effect of the invention〕

According to the method of the present invention, since a twin screw extruder is used,
It is possible to extrude protein raw materials containing a large amount of water, and protein food materials with uniform quality can be obtained without burning. Furthermore, since the mixture is degassed after heating and kneading and before forming m-weave, it is possible to efficiently remove foreign odors derived from raw protein. Furthermore, by adjusting the deaeration conditions, any low-moisture protein food material can be stably obtained using the high-moisture content protein raw material.

Twin screw extruder with 6 barrels, Toshiba Machine @TE
An example using M-50B (L/D=18.9) will be shown.

<Example 1> Defatted soybeans (NSI (water soluble nitrogen index) = 55) were quantitatively supplied at a rate of 60 kg/hour to a twin-screw extruder equipped with a barrel having a deaeration port in the fifth barrel from the raw material supply port. . Further, water was supplied in a constant amount so that the water content in the raw material was 40% by weight.

The screw rotation speed is 175 rpm, and the barrel heating temperature is 100℃-100t-120℃ from the raw material supply port side, respectively.
The temperature was -160°C-160°C, and the Gui temperature was 135°C.

As for the screw pattern, a reverse direction screw was used in a portion corresponding to the fourth barrel from the raw material supply port. Then, the pressure was reduced using a vacuum pump from the deaeration port of the fifth barrel. The pressure inside the barrel during operation is 11 kg/car in the 4th barrel.
The screw tip was 16 kg/cnf.

The obtained protein food material was uniformly organized, and in particular, most of the off-flavors characteristic of plant proteins were removed.

<Example 2> The equipment and operation were the same as in Example 1, except that soybean full-fat seed powder was supplied quantitatively at a rate of 20 kg/hour, and water was supplied so that the moisture in the raw material was 80% by weight. When extruded under these conditions, a protein food material with good flavor and color was obtained.

<Example 3> Using the same equipment as in Example 1, defatted soybean (NSI-30)
and wheat gluten in a weight ratio of 8:2,
A fixed amount was supplied at a rate of 5 kg/hour.

Moisture was supplied so that the moisture content in the raw material was 50%, and the screw rotation speed and barrel heating temperature were the same as in Example 1.

The deaeration port was left open.

The protein food material was uniformly organized, had fibrous properties, and had particularly excellent flavor.

Reference Example> The first grade protein food material in Example 1 was crushed into granules, hydrated and drained, and a hamburger steak was made using the following formulation, and the flavor of the meat pieces was examined by a panel of 20 people.

Mixed ground beef and pork 300g Meat pieces 500g Pork fat 200g Seasonings and spices 44g Wine
8ml onion 40
0g bread flour 148g
Cow milk 160 m
! egg white
For evaluation using a 240 g panel, samples that were not deaerated were used as a control, and the quality of flavor was determined based on the following criteria.

Very good compared to the one without deaeration + 3 points worth of problems +2 Somewhat better +1 Same level Somewhat worse -1 Considerably worse -2 Very much Inferior -3 Result +35 +29 +14

[Brief explanation of drawings]

FIG. 1 is a schematic sectional view showing an example of a twin-screw extruder used to carry out the method of the present invention, and FIG. 2 shows the pressure inside the barrel during operation of the twin-screw extruder of FIG. It is a drawing showing an example of distribution. 1... Feed barrel, 2... Standard barrel, 3... Deaeration port, 4... Deaeration barrel, 5... Die , 6...
...Screw drive device, 7...Forward screw, 8...Reverse direction screw.

Claims (1)

[Claims] A protein food material characterized in that a protein raw material with a water content of 30 to 90% by weight is kneaded under heat and pressure using a twin-screw extruder equipped with a deaerator, degassed under reduced pressure, and then extruded under pressure. Manufacturing method.