JPS6344849A - Preparation of proteinous food - Google Patents

Abstract

PURPOSE:To prepare a proteinous food having palatability closer to natural meat in juicy feeling and resistance to tooth, etc., by treating a raw material composed mainly of albumen with an extruder furnished with a long die for cooling. CONSTITUTION:A raw material composed of about 20-90% albumen and about 80-10% protein or starchy raw material other than albumen, e.g. soybean flour, fish meat protein, wheat flour, etc., is supplied together with water to an extruder furnished with a long die for cooling. The raw material is heated and kneaded at about 100-200 deg.C and extruded through the long die for cooling.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a protein food, and more specifically, it uses egg white as one of the main raw materials to produce a protein food that is more juicy and has a more satisfying texture. The present invention relates to a method for producing a protein food having a natural meat-like texture.

[Conventional technology]

BACKGROUND ART As a typical method for producing a protein food having a meat-like texture using a non-meat-like protein raw material, there has been conventionally known a method of extruding the protein raw material by heating it in a single-crust truder. In this case, soybean protein is most typically used as a protein raw material.

[Problem that the invention seeks to solve]

When soybean protein is kneaded with water in an extruder and heated to form a meat-like structure, the moisture content of the final product is 30~30.
Approximately 50% (during manufacturing, for example, water content is usually 1
It is inside the shell that the water content is approximately 30 to 70% (corresponding to the amount of water added to 0% dried raw material). However, natural meat usually has a water content of about 60 to 70%, so even if you increase the water content to give it an even juicier feel, the tissue becomes soft and meat-like. The problem is that it is extremely difficult to achieve this goal.

In order to solve this problem, the present inventors have tried various modifications such as attaching a breaker plate to the exit part of the extruder and a single cong die for cooling at the tip of the breaker plate, but none of them are preferable. result. was not obtained.

Under these circumstances, the present invention provides juicy,
The purpose of the present invention is to provide a method for producing a protein food whose texture, etc., is more similar to that of natural meat.

[Means for solving problems]

The inventors of the present invention made a proposal in accordance with the above-mentioned purpose and filed a patent application on February 28, 1986 (Patent Application No. 61).
-41882). This proposal is.

We believe that it is preferable to select protein raw materials appropriately, and more specifically to use egg white as one of the main raw materials, and to give this raw material a fibrous orientation when passing through an extruder. Based on this, an extruder with a breaker plate attached to the outlet of the extruder and a long die for cooling is used to knead and heat the raw materials in a high water content state, and then the above-mentioned breaker plate is used.
However, after conducting further intensive research in accordance with the purpose of Section V, the invention of the earlier application was discovered. Egg White Homare: 4x Shell 1+;? Under the provision that the fibrous orientation is mainly obtained by extruding through long ties for cooling, a breaker plate is not necessarily attached. The present inventors have discovered that it is possible to produce the desired J-protein even without the use of the above-described method, and have thus arrived at the present invention.

That is, the present invention provides egg whites and proteins or starchy raw materials other than egg whites in one box I~ equipped with a long die for cooling.
Knead with a router in a water-containing state, heat, and then extrude through a 1SL die for cooling.
The present invention provides a method for producing a protein food with a characteristic characteristic.

The egg whites used in the present invention include egg white powder (so-called dried egg white) and egg white liquid (raw egg white or frozen/thawed egg white).
c-b J: < , the form of Iflj material does not matter.

However, egg white powder is preferable from the viewpoint of simplicity in that the moisture content of the final protein food can be easily adjusted as desired.

-31 The protein or starch material other than egg white used in the present invention is not particularly limited as long as it is a protein or starch material that can be used as a food material. Examples include soybean flour, isolated soybean protein (usually in powder form), fish protein, gluten, starch, and wheat flour. These may be used alone or in any combination of two or more. The reason for using such protein or starchy raw materials in addition to egg white in the present invention is that the egg white powder, which is most commonly used as egg white, is difficult to knead with water when used alone, and it is difficult to knead it with water, so it is difficult to knead it into an integral structure as a final product. This is because processed meat-like foods are extremely difficult to obtain.

According to the method of the present invention, egg white and the above-described protein or starchy raw material other than egg white are kneaded and heated in a water-containing state using an extruder.

The moisture content at this time is set so that the moisture content in the final product is approximately 40 to 80%, preferably approximately 55 to 77% (i.e., the moisture content in the final product is approximately 40 to 80%, preferably approximately 55 to 77%). Since the water content in all raw materials is approximately the same, the water content in all raw materials is approximately 40 to 80%, preferably 5%.
5 to 77%), and when using a powdered raw material (with an average water content of about 10%), the water addition rate should be approximately 50 to 350% of the powdered raw material. , preferably about 100 to 300%. Therefore, the proportion of solids in the raw material is about 60-20%, preferably about 45-23% in the shell.

The proportion of egg white in this solid content is usually about 20% to 90% culm (therefore, the proportion of protein or starch materials other than egg white is about 80% to 10%). As is clear from the results of Example 1 described later, when the ratio of egg white is lower than 20%, the final product becomes juicy, and even at 1q, the tissue is soft and the meat-like texture is difficult to form. If the ratio is higher than 90%, it will be difficult to mix with water during the manufacturing process,
This is because it becomes difficult to obtain an integrally organized meat-like food as a final product.

The present inventors further discovered that by changing the water addition rate (or water content) depending on the proportion of the solid content of egg white, it becomes easier to form a meat-like texture. As is clear from the results of Example 3, which will be described later, - the higher the proportion of egg white in the shell, the higher the hydration rate (or water rate), the easier it is to achieve a meat-like texture.

The method of actually mixing and heating the specified raw materials in a water-containing state using an extruder is the conventional method of kneading and heating in this field.
It may be applied in accordance with the heating method, and is not particularly limited in the present invention. Although there are various types of extruders, such as a single-shaft type and a two-shaft type, a multi-shaft extruder, usually a two-shaft type, is preferable for carrying out the present invention.

All of the raw materials may be supplied to the extruder from a feeder located at the starting end of the screw, or some of the raw materials may be supplied from a barrel portion in the middle of the screw. However, in order to facilitate the cross-conducting operation, it is preferable to add water in a multi-stage manner through injection ports provided at a plurality of locations in the barrel, preferably at three or more locations, from the feeder. At this time, water may be added by heating a predetermined amount of water to a temperature of 80 to 100°C. Therefore, kneading of all raw materials may be carried out in a feeder or in a barrel, with the latter being more common in the present invention.

In addition, when adding auxiliary raw materials such as salt, beef extract, 111M quality, etc. for adjusting texture, flavor, color, etc. as part of the raw materials, it is generally preferable to supply them from a feeder.

The temperature when heating the kneaded material with an extruder is usually 100-200°C. This is because if the temperature is too low, it is difficult to achieve a meat-like structure, and it is unnecessary to raise the temperature higher than necessary, but it tends to cause burning. Preferably Neuder; around 60-80
℃, 140-180℃ near the center of the barrel (1), and 130-160℃ near the end.

According to the method of the present invention, the north-kneaded product heated by the extruder is then extruded through a cooling long die attached to the extruder in advance. This is because the extruded material is extruded in a bumping state and breaks into pieces, making it impossible to obtain an integrally organized meat-like product. ×
When the kneaded material is extruded through a die with a length of 5 mm x 600 InlR, the temperature of the extrudate is 100°C or less, preferably 8°C.
This makes it possible to keep the temperature below 0°C and create a meat-like structure with a high water content.

According to the method of the present invention, the meat has a high water content and has a juicy texture, and the tissue is not soft and has sufficient chewiness when eaten, resulting in a more natural meat texture than the conventional method. It is possible to produce protein foods similar to

[Example] Hereinafter, the present invention will be explained in more detail with reference to Examples. In the present invention, all percentages and parts are based on weight.

Example 1 For each of the samples with the mixing ratios shown in Table 1 below, the specified raw materials were supplied from a noider to a two-shaft one-xtruder (Model TEM-50 manufactured by Toshiba Machinery Co., Ltd.) equipped with a long die for cooling. Knead the product until the temperature reaches 160℃ at the center of the barrel.
In addition, the product was heated to a temperature of 148° C. near the end of the barrel, and both were extruded through a long die for cooling.

A rheometer (Fudo Kogyo (I)) was used for each extruded sample.
In addition to measuring the tensile strength using a 200% hydrated sample, texture and fiber properties were also examined. The results are shown in Table 1. From the results in Table 1, it can be seen that the samples obtained by the method of the present invention have a juicy feeling, chewy texture, etc. that approximates the texture of natural meat.

Note 1. The tensile strength results were expressed as numerical values based on the tensile strength of the comparative amount in the case of 100% hydration rate being 100. In addition, "-" in the table indicates that the tensile strength could not be measured due to the soft tissue, and "-1" indicates that the tensile strength could not be measured due to the soft structure.
indicates that the water addition rate was too low to sample.

Note 2. In addition, 100 parts of dried egg white (0 parts of defatted soybean flour)
When the predetermined raw materials were fed to the feeder and kneaded in the same manner as above, the kneading was difficult to proceed regardless of the water addition rate, and a meat-like sample that was organized in one piece was not obtained.

Note 3. The fibrous properties were examined by tearing each extruded sample lengthwise and opening it at about 90° (right angle) to determine the number of long continuous thread-like fibers.

Note 4. The extruder was used under the following conditions.

(a) Screw diameter (D): 57 parts m, screw part length L): about 145 Ci, L-/D: 25, screw rotation speed: 20 Orpm (b) Long die for cooling 30#1IIIll]X5Il+s+thickness×600Im Long (c) Raw material supply Quick melon solid raw material: Approx. 15 kg/hour Water: Approx.
Raw materials were prepared at a ratio of 250% water content and 74% water content, and among these, dried egg white and defatted soybean flour were mixed with 100 parts water in a two-shaft extruder (breaker plate) equipped with a long die for cooling. (not attached) from a feeder for kneading, and the remaining water was added at a rate of 100 parts and 50 parts from two injection ports near the starting end and near the center of the barrel, respectively. The product was heated to a temperature of 150°C at the center of the barrel and 150°C near the end of the barrel, and then extruded through a long cooling die to produce a protein food with a temperature of 80°C. . This product had a juicy feel and texture similar to that of natural meat.

In addition, the extruder (TEM-50 type manufactured by Toshiba Machine)
Other conditions of use were as follows.

(A) L/D: 25 (B) Cooling long die 30a * width x 5jIll + thickness x 6001111Il length (
c) Raw material supply rate Solid raw material: Approximately 15 kg/hour Water: Approximately 37 to 38 kg/hour Example 3 Dried egg white and defatted soybean flour were used as raw materials in the proportions shown in Table 2 below, and water was added in accordance with the table. A protein food was produced according to the method of Example 2 above, except that the indicated hydration rate range was used.

The texture of each product obtained was examined. Table 2 shows the results.
Shown below.

From the results in Table 2, when increasing the proportion of egg whites used and increasing the water addition rate, it is easier to form a meat-like structure and produce the desired product with a juicy and chewy texture. I know what I can do.

Table 2 Preparation 1. The hydration rate exceeds the upper limit of the above range -14
．． - In both cases, the tissue became soft and it was difficult to form a flesh-like structure.

Note 2. When the water addition rate was below the above range, clogging was likely to occur in the long cooling die section, and even if extruded, the resulting product was brittle and easily broken.

Note 3. As yet another comparative example of the method of the present invention described above, using raw materials with the same mixing ratio as in the case of the product of the present invention, but without a long cooling die attached to the extruder, heated mixed materials were heated from 1 x 1 to 1 x 1. When I tried to extrude it directly from the end of the normal outlet side, the mixed wire material was extruded in a finely crushed state into an irregular shape, and the obtained product was not formed as a single piece, and moreover, it had no fibrous orientation. It was also a poor product.

Tomo m (W4 50 parts of dried egg white, 20 parts of whole grain soybean flour,) - Insu Star 3
A protein food was produced according to the method of Example 2 above, except that the raw materials were used in a ratio of 25 parts of No. 30, Beanoe Yasu (powder product) and 250 parts of water (hydration rate: 200%, water content: 70%).

The product obtained from this C has a juicy and chewy texture similar to that of natural meat, probably due to the influence of the lipids contained in whole soybean flour and the vino extract. It also added flavor.

[Effects of the Invention] As is clear from the results of Examples 1 to 4, the products produced by the method of the present invention have a juicy feel and texture.
It has been confirmed that the texture is closer to that of natural meat than conventional products, and it is also relatively stable against heat treatment (both low and high temperatures). In the same way, it can be stored frozen and treated with heat, making it highly versatile as a food material.

Claims (1)

[Claims] A protein product characterized in that egg white and a protein or starch material other than egg white are kneaded and heated in a moist state using an extruder equipped with a long die for cooling, and then extruded through the long die for cooling. Food manufacturing method.