JPS6258957A - Production of protein food raw material - Google Patents

Abstract

PURPOSE:To obtain a granular or particulate protein food raw material having indefinite shape, by heating and pressurizing a protein-containing substance with an extruder furnished with a cut-flight-type screw. CONSTITUTION:The tip end of the screw 10, preferably the part 11 corresponding to about 1/10-1/2 of the whole screw length from the tip of the screw has cut-flight. The cut part may be arranged spirally or parallel to the screw axis. Irregularity is imparted to the flow of a plastic by the action of the cut part to give a granular or particulate protein food raw material having high specific volume, i.e. high degree of dilation. The protein-containing substance is supplied to the extruder after controlling the water-content to 10-90wt%, preferably 10-40wt%.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a novel method for producing a structured protein food material, which has a high degree of swelling, low odor characteristic of vegetable proteins, and has water retention and retention properties. This article relates to a method for producing protein food materials with excellent oiliness.

[Conventional technology]

Conventionally, it has been known to add water to starchy raw materials such as wheat flour and corn starch, and protein raw materials such as soybean protein and wheat protein, heat and pressurize them in an extruder, and then expand them to produce various food materials. ing. As such an extruder, a -shaft type or a twin-screw type is used.

[Problem that the invention seeks to solve]

However, according to the conventional method, the degree of swelling is uneven, and the extrudate needs to be further sized by crushing or the like. Furthermore, when using plant proteins, etc., there is a drawback that the off-flavor peculiar to plant proteins cannot be sufficiently removed.

Therefore, the object of the present invention is to provide a method for producing protein food materials that does not have these drawbacks.

[Means for solving problems]

As a result of various studies on heating and pressure extrusion methods, the present inventors found that the above object could be achieved by using an extruder equipped with a cut-flight screw,
The present invention has now been completed.

That is, the present invention is a method for producing a protein food material, which is characterized in that a protein-containing substance having a water content of 10 to 90% by weight is subjected to pressure heat treatment and organized using an extruder equipped with a cut-flight type screw. be.

The protein-containing substance used in the present invention refers to isolated proteins or a mixture of proteins and non-proteins.

The protein content of the protein-containing substance is preferably at least 40% by weight in terms of solid matter, and as the protein-containing substance increases, the tensile strength of the resulting product increases. Furthermore, it is preferable that the protein be undenatured, and in the case of soybean protein, it is preferable that the protein is free rather than existing in cells.

The raw protein-containing substance 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, gum arabic,
A gummy substance such as carrageenan may also be added within the above range. Furthermore, it goes without saying that seasonings, flavoring agents, coloring agents, fats and oils, etc. can be added as appropriate. change the pH,
Furthermore, pH adjusters such as water-soluble acids and bases such as hydrochloric acid, phosphoric acid, lactic acid, citric acid, caustic soda, ammonium hydroxide, etc. can be added to change the properties of the product. The pH can range from about 3.0 to 12, but is preferably from 4 to 9.

The amount of water used for kneading the protein-containing substance, water, and any necessary additives can be varied over a wide range, and the optimum amount of water to be added is not the same depending on the raw materials used, but the amount of water in the raw materials is , 10-9
The humidity is adjusted to 0% by weight, preferably 10 to 40% by weight. Necessary additives are added and thoroughly kneaded to obtain a homogeneous mixture, which is then subjected to the following pressure and heat treatment. Preheating may be performed during kneading to obtain a homogeneous mixture.

The protein-containing substance and water (and additives if necessary) may be kneaded in advance and then fed to the extruder, or alternatively may be fed separately and kneaded inside the extruder. In particular, in a twin-screw extruder, even if the protein-containing substance and water (and additives used if necessary) are kneaded in the extruder, a homogeneous mixture can be easily obtained.

Next, while the mixture thus obtained is being transported, shear stress is applied while it is in a heated plastic state. The optimum heating temperature at this time varies depending on the type of raw protein-containing substance and the mixing ratio of water and additives, but is usually 100°C to 200°C. The pressure at this time does not need to be particularly high as long as it is at least the pressure necessary to move the mixture plasticized by heating. The upper limit has a correlation with the heating temperature, but it is usually preferable to process at a pressure of 1 kg/Cnt to 25 kg/c++f, more preferably 2 kg/ctl to 15 kg/cnf.

The extruder used in the present invention may be either a single-screw type or a twin-screw type; for example, as shown in FIG.
0 and a screw drive (not shown). The tip of the screw 10, preferably about 1/'10 of the total length of the screw from the tip of the screw.
Approximately 1/2 of the portion 11 is a cut flight type. Here, the cut-flight type screw refers to a screw in which a notch portion 13 is provided in a part of the flight 12, as shown in FIG. This cutout portion 13 may be provided in a spiral shape as shown in the drawings, or may be provided parallel to the screw axis. By providing such a notch 13, irregularity is imparted to the flow of the plasticized material, and a small lump-like or granular protein food material having a large specific volume, that is, a degree of swelling can be obtained. Therefore, protein food materials have high water absorption and oil absorption, and also have excellent water and oil retention properties. Since it is extruded in the form of small pieces, it has the advantage of being highly effective in deodorizing.

Further, the screw 10 may be configured by only the forward screws 11 and 14, but the screw 10 may be configured by only the forward screws 511 and 14.
Preferably, a reverse screw 15 is provided between the two. By providing such a reverse direction screw 15, the residence time and temperature of the raw material can be easily controlled.

The barrel 20 is provided with a raw material supply port 21, and it is desirable that the outer periphery of the barrel 20 is provided with means for heating or cooling the raw material, such as a jacket.

The screw 10 and the barrel 20 may be integral, but they may also be divided into blocks, and the number and combination thereof may be changed depending on the purpose.

〔Effect of the invention〕

According to the method of the present invention, a protein food material in the form of irregular small lumps or granules can be obtained, so it can be used as a final product without further crushing. In addition, since the degree of swelling of the protein food material is large and deodorization is efficiently performed during hot extrusion, it is possible to obtain a protein food material with excellent flavor and excellent water and oil retention properties. Furthermore, when extruding a mixture with a water content of 20% by weight or less, post-treatments such as a drying step and a crushing step are unnecessary.

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

<Example 1> 45 kg of defatted soybeans (NSI=55) were placed in a twin-screw extruder.
Quantitatively supplied at a rate of time. Also, the moisture content of water as a raw material is 3
A fixed amount was supplied so that the concentration was 0% by weight.

The Sufu IJ 5 pattern used a screw having a reverse direction screw portion in a portion corresponding to the fourth barrel from the raw material supply port and a cut flight type screw portion in the tip portion.

Screw rotation speed 25 Orpm, barrel heating temperature 100℃-120℃-160℃- respectively from raw material supply port side
The temperature was 160°C-160°C, and the die temperature was 135°C. In addition, a round die of 7 mmφ with two holes was used.

The product thus obtained was in the form of irregular granules, and could be used as is, as well as having excellent flavor, water retention, and oil retention.

[Brief explanation of drawings]

FIG. 1 is a schematic sectional view of a screw portion of an extruder that can be used in the present invention, and FIG. 2 is a perspective view showing the cut-flight screw portion of FIG. 1. 10...Screw, 11...Cut flight type screw, 12...
... Flight, 13 ... Notch part, 14 ... Forward screw, 15 ... Reverse screw, 2
0... Barrel, 21... Raw material supply port,
30...Die. Figure 1 Figure 2

Claims (1)

[Claims] 1. A method for producing a protein food material, which comprises subjecting a protein-containing substance having a water content of 10 to 90% by weight to texture by applying pressure and heat treatment using an extruder equipped with a cut-flight screw.