JPS63222656A - Production of protein material - Google Patents

Abstract

PURPOSE:To obtain a protein material having a durable and excellent taste inexpensively and readily, by blending a protein raw hydrocarbon with a perillaldehyde and water and heat treating. CONSTITUTION:(A) A protein raw material having <=3wt.% oil content, e.g. animal protein such as animal meat, fish meat and milk protein, oil stuff seed protein from soybean and peanut or grain protein such as wheat flour and rice is blended with (B) a perillaldehyde substance (e.g. beefsteak plant and salpicia oil) and, if necessary, a limonene-containing substance (e.g. lemon beefsteak plant) or a flavor component obtained by extraction or steam distillation from these substances and (C) water in an amount enough to hydrate the component A and heated by the use of a twin screw extruder.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing protein materials with improved flavor.

More specifically, the object is to provide a protein material with improved unpleasant taste of the protein material.

(Prior art) Various protein raw materials such as soybean protein have been mixed with water and steamed, autoclaved, jetted, injection molded, extruded, etc.
Protein materials having various structures and shapes are manufactured by kneading.

However, there is a problem that the obtained protein material has a unique depth derived from the protein raw material, and there are problems such as restrictions on the amount of use when used as a food material. In particular, soybean protein has a flavor derived from soybeans, and improving its flavor is an ultimate challenge.

On the other hand, it is known that perilladehyde-containing substances such as perilla are used in tobacco (Japanese Patent Publication No. 6O-49476), but the effect of improving the flavor of protein raw materials such as soybean protein as food is not taught.

(Problems to be Solved) The present inventors used an extruder as one of the mixing/heating means to prototype various protein materials.
We investigated whether it would be possible to create a protein material with a flavor comparable to that of purified protein such as isolated soybean protein by using a crude protein material such as defatted soybean. That is, the objective was to obtain a protein material with excellent flavor using an economically cheap crude protein material. In other words, the objective was to create a protein material that does not have a flavor derived from protein raw materials.

(progress) The present inventors conducted intensive research to achieve the above object.

First, various known mixing means and known heating means were investigated as means for mixing and heating protein raw materials and water. For example, attempts have been made to mix and steam, autoclave treatment, jet shoe treatment, injection molding, and extrusion shoe treatment. Among these, in the extrusion/cutting process, conventional 1
We have found that using a twin-screw extruder compared to a shaft-type extruder can yield a protein material with less burnt odor. However, no matter which of the kneading and heating methods described above is used, the resulting protein material has an odor derived from soybeans, and a satisfactory protein material cannot be obtained. Therefore, while considering various masking flavors, flavoring substances, etc., we found that citrus-derived flavors (mainly containing limonene) and perilla-derived flavors (mainly containing periraldehyde and also containing limonene) would best satisfy the purpose. I found it.

In particular, while studying the flavor change over time of the obtained protein material, it was discovered that the flavor derived from perilla has the best flavor improvement effect and duration of the improvement effect, leading to the completion of the present invention.

(Means for Solving the Problems) That is, the present invention is a method for producing a protein material, which is characterized by mixing and heat-treating a protein raw material, a perillaldehyde-containing substance, and water.

The protein raw materials used in the present invention include animal proteins such as livestock meat, fish meat (invite, etc.), milk proteins (casein, etc.), oilseed proteins such as soybean protein and peanut protein, and cereal proteins such as wheat protein and rice protein. A protein raw material containing protein can be used. especially,
Among these protein materials, crude protein materials such as soybean protein are used as an example. Even if crude soybean protein materials (usually protein content of 50% or less) such as soybean flour and defatted soybeans are used, the flavor will not be improved. It is characterized by the fact that it can provide a protein material with high quality.

Of course, if purified protein is used, a protein material with better flavor can be obtained. It does not prevent the protein raw material from containing oil, and the oil content is not particularly limited, but the oil content suitable for flavor is usually 3.
% or less tends to be preferable.

The present invention is characterized in that a protein raw material and a perialdehyde-containing substance are used together. Preferably, a substance containing beraldehyde and a substance containing limonene are used in combination. For example, perilla contains beraldehyde as a main component and also contains limonene, which is preferable.

Although limonene-containing substances (for example, citrus fruits such as lemons) alone have a short-term flavor improvement effect, periraldehyde-containing substances have a longer lasting flavor improvement effect. When a perillaldehyde-containing substance and a limonene-containing substance are used in combination, the effect of improving the flavor of the protein material and the sustainability of the improvement effect are excellent. This is thought to be due to the strong bond between the raw protein material and perillaldehyde, which is an aldehyde, resulting in excellent flavor improvement and sustainability.

Examples of perillaldehyde-containing substances include perilla oil, salpicia oil, etc. Extracts of these, flavor components obtained by steam distillation, etc., and mixtures of these with additives such as excipients, as long as they contain elementary perillaldehyde. Can be used. Perilaldehyde is also volatile and is usually used as a mixture with excipients, and the amount used varies depending on the type of protein raw material used, etc. It is difficult to limit the amount added as it is usually effective with a small amount, but as a guideline. The amount of the protein material obtained as a protein material that is obtained as a protein raw material is at least in an amount that masks the unpleasant flavor derived from the protein raw material, and the scent of the periraldehyde-containing substance is strong (the amount that is not felt, preferably the amount that is less than the amount that the aroma of the periraldehyde-containing substance is almost not offensive) is appropriate. Such an appropriate amount may be determined experimentally. - For example, if the protein raw material is defatted soybean and the perillaldehyde-containing substance is a mixture of steam distillate of perilla and excipients, the guideline is 1% defatted soybean. It is effective at about 0.005 to 0.05 parts by weight.

Water containing various additives can also be used as an aqueous medium. The amount used is suitably at least an amount sufficient to hydrate the protein raw material, and varies depending on the type of protein raw material and the intended protein raw material.

In the case of protein raw materials that contain water, it may not be necessary to add water separately. Furthermore, when the purpose is to obtain an unswollen type protein material, it is appropriate to use a relatively large amount of water, and when the purpose is to obtain a puffed type protein material, it is appropriate to use a relatively small amount of water. The water content of commonly used protein raw materials is 10% or more (1
0% to about 80%) (preferably about 15% to 70%). The method for adding water may be to add it to the raw materials in advance and heat the mixture after mixing, or to mix and heat the mixture while adding water, but this varies depending on the mixing and heating means. For example, when using an extruder or injection machine as a mixing/heating means, water and protein raw materials may be mixed and kneaded in advance, or water and protein raw materials may be added midway (usually in the first half of the barrel) while being supplied. It's okay. For example, when an extruder is used as a mixing/heating means, the mixture is usually kneaded by a screw in the barrel of the extruder, and if the raw material moisture content is approximately 20 to 45% by weight, preferably 25 to 35% by weight, pressure is applied.・It is heated to become an expanded protein material. If the purpose is to obtain an unswollen protein material, a higher amount of water is appropriate. The higher the oil content and the lower the protein content, the more desirable it is to suppress moisture.

In the mixing/heating embodiment of the present invention, known mixing means and known heating means can be used in combination. For example, mixing and steaming, autoclaving,
Alternatively, it can be heated by, for example, shared doctor treatment, or heated by injection molding, extrusion/cutting treatment, etc. (pressurization and heating are possible if necessary). Among these, the extrusion/cutting process is suitable for producing protein materials having various textures because mixing and heating are easy and continuous, and pressure and heating can also be performed.

For example, a known extruder can be used for the extrusion cutting process. Any known extruder can be used, whether it is a single-screw extruder or a twin-screw extruder.If the raw material of the present invention consisting of the protein raw material, perillaldehyde-containing substance, and water is used, even a conventional single-screw extruder can be used. A protein material with excellent flavor can be obtained. However, compared to single-screw extruders, twin-screw extruders have characteristics such as: ■ less charring, ■ wider range of moisture content, and ■ ability to organize even with high oil content. is preferable because it has a more excellent flavor. As the twin-screw extruder used in the present invention, one having a raw material supply port, a twin-screw, a barrel, an outlet, and a gou or orifice can be used.

Twin screws are important for mixing protein raw materials, and known screws such as kneading discs, pineapple screws, θ-type screws, reverse-thread screws, and ball screws are used singly or in combination (for each section). be able to. Excellent in mixing, kneading, and pressure feeding, and is effective for organizing protein materials.

The barrel is preferably one that can be heated or cooled. It is possible to use an aqueous medium that can be mixed with the raw materials by injecting an aqueous medium in the middle.

As the die, a known die such as a face die, a peripheral die, a cooling die, etc. can be used.

It is sufficient to heat the mixed and kneaded protein raw materials to a degree that thermally denatures them.Normally, it varies depending on the type of protein raw materials, the degree of pressure, etc., but usually for expansion type, the maximum temperature inside the barrel is 150~150℃. A temperature of 180° C. is preferable; for unexpanded types, the maximum temperature inside the barrel is usually wider than this temperature range. The extruder can perform pressurization and heat treatment by changing the degree of pressure by using a combination of gouers, screws, etc.

For example, in order to obtain a protein material with a high degree of swelling, it is usually
A pressure near the gooey outlet of about 50 kg/- is appropriate, and a pressure near the gooey exit of 30 kg/cffl or less is sufficient for protein materials with a low degree of swelling.

The inside of the barrel can be brought to an appropriate temperature by applying pressure, heating, cooling, etc. When extruding from the goo, the die can be cooled or heated depending on the desired protein material.

As explained above, the protein material obtained by the present invention is
The odor derived from the protein raw material is significantly improved; (1) the flavor improvement effect is excellent during storage of the protein material; (2) the texture can be freely adjusted according to manufacturing conditions; and (2) it can be used as a protein material in various foods. It has become possible to economically and cheaply produce protein materials using crude protein raw materials that are comparable to protein materials conventionally produced using purified protein raw materials. This is because even if the same protein raw material is used, the flavor is significantly improved by including the perilaldehyde-containing substance, and this improvement effect is excellent in sustainability.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 The raw materials shown in Table 1 were processed using a twin-screw extruder (L/D
-20), and the raw material feed rate was 600 kg/Hr.

Amount of water added 28%/raw material, barrel heating (second half) 160℃, screw rotation speed 27OR, P, Mo, die 5m/m・φ
A textured soybean protein material was produced.

Table-1 No. 12345 Defatted soybean 100 96 96 96 96 Isolated soy protein 44 4 4 Perilla flavor 0.060.010.005
Soybean smell 5+ 2+ Shishi Soka
2+ ± - However, the defatted soybeans are those obtained by extracting the oil from compressed soybeans with n-hexane and drying them.
Isolated soy protein is Fujibro R (Fuji Oil @ 1m), Shiso flavor is “Shisomicron 10” (manufactured by Takasago International)
was used.

No. 4 was a textured soybean protein material having a brand flavor with very little soy odor derived from defatted soybeans or perilla scent.

Example 2 A textured protein material was produced in the same manner as in Example 1 using the raw materials shown in Table 2. The results are shown in the same table.

Table-2 No. 1234 Defatted soybean 96 96 96 96 Isolated soybean protein 44 4 4 Perilla flavor 0 00.0050.005 Lemon flavor 0.20.06 0.02 0.0
1 Soybean smell Shi Shi Shi Shi Soka
---Isshimon Kaori 5+ 3+ 2+ + Experimental Example 1 The textured protein materials obtained in Examples 1 and 2 were placed in a heat-sealed nylon bag with three layers of Kraft, and the temperature was 25°C.
I stored it for half a year under these conditions.

The perilla flavor had better persistence of flavor improvement than the lemon flavor. For example, No. 2 in Table 2 of Example 2.
It was found that N004 in Table 1 of Example 1 was superior in flavor and had an excellent lasting flavor improvement effect compared to Sample No. 1.

(Effects) As explained above, the present invention improves the unpleasant flavor of protein raw materials, and makes it possible to produce protein materials with excellent long-lasting flavor improvement effects. Excellent protein materials can now be obtained easily, contributing to the development of industry.

Claims (4)

[Claims] (1) A method for producing a protein material, which is characterized by mixing and heat-treating a protein material, a perillaldehyde-containing substance, and water. (2) The production method according to claim (1), wherein the perillaldehyde-containing substance is perilla or a flavor component obtained from perilla. (3) The manufacturing method according to claim (1), in which the mixing and heat treatment uses an extruder. (4) The manufacturing method according to claim (3), wherein the extruder is a twin-screw extruder.