JPWO2021167105A5 - - Google Patents

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Publication number
JPWO2021167105A5
JPWO2021167105A5 JP2022501102A JP2022501102A JPWO2021167105A5 JP WO2021167105 A5 JPWO2021167105 A5 JP WO2021167105A5 JP 2022501102 A JP2022501102 A JP 2022501102A JP 2022501102 A JP2022501102 A JP 2022501102A JP WO2021167105 A5 JPWO2021167105 A5 JP WO2021167105A5
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Japan
Prior art keywords
protein material
producing
textured
material according
textured protein
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Pending
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JP2022501102A
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Japanese (ja)
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JPWO2021167105A1 (en
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Priority claimed from PCT/JP2021/006614 external-priority patent/WO2021167105A1/en
Publication of JPWO2021167105A1 publication Critical patent/JPWO2021167105A1/ja
Publication of JPWO2021167105A5 publication Critical patent/JPWO2021167105A5/ja
Pending legal-status Critical Current

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Claims (9)

植物性蛋白質原料を含む組織化原料をエクストルーダーに導入して混練及び加圧加熱を行い、組織化を行う組織状蛋白素材の製造において、
気体の着香物質を予め接触させて着香された粉粒状の植物性蛋白質原料を、全蛋白質原料中３重量％以上混合することを特徴とする、着香された組織状蛋白素材の製造法。 In the production of a textured protein material, a textured raw material containing a vegetable protein material is introduced into an extruder, kneaded, heated under pressure, and structured.
A method for producing a flavored textured protein material, which comprises mixing 3% or more by weight of the total protein material with a powdery vegetable protein material flavored by contacting a gaseous flavoring substance in advance. . 該粉粒状の植物性蛋白質原料の着香前の水分が１～５０重量％である、請求項１記載の組織状蛋白素材の製造法。 2. The method for producing a textured protein material according to claim 1, wherein the moisture content of the powdery vegetable protein material before flavoring is 1 to 50% by weight. 該植物性蛋白質原料の固形分中の蛋白質含量が２０～９５重量％である、請求項１又は２記載の組織状蛋白素材の製造法。 The method for producing a textured protein material according to claim 1 or 2 , wherein the protein content in the solid content of the vegetable protein material is 20 to 95% by weight. 気体の着香物質が、スモーク発生装置により発生させたものである、請求項１～３の何れか１項記載の組織状蛋白素材の製造法。 The method for producing a textured protein material according to any one of claims 1 to 3 , wherein the gaseous flavoring substance is generated by a smoke generator. スモーク発生装置が、電子スモーク発生装置である、請求項４記載の組織状蛋白素材の製造法。 5. The method for producing a textured protein material according to claim 4, wherein the smoke generator is an electronic smoke generator. 電子スモーク発生装置が、加工室に電極板が配置されており、加工室の近傍に着香物質を含有するスモークを発生させるスモークゼネレーターが配置されており、このスモークゼネレーターと加工室が冷却管によって連通されており、一方の電極より直流又は交流低電圧を印加し、イオン化した気体の着香物質を原料に付着させる構造を有するものである、請求項５記載の組織状蛋白素材の製造法。 In the electronic smoke generator, an electrode plate is placed in the processing chamber, a smoke generator that generates smoke containing flavoring substances is placed near the processing chamber, and the smoke generator and the processing chamber are cooled. 6. The production of the textured protein material according to claim 5, which has a structure in which the materials are connected by a tube, and a direct current or alternating current low voltage is applied from one electrode to attach an ionized gaseous flavoring substance to the raw material. Law. 気体の着香物質が、スモーク、香料の香り成分、天然食品の香り成分、加工食品の製造時に発生する香り成分又は調味料を調製する際に発生する香り成分である、請求項１～６の何れか１項記載の組織状蛋白素材の製造法。 Claims 1 to 6, wherein the gaseous flavoring substance is smoke, a flavor component of a fragrance, a flavor component of a natural food, a scent component generated during the production of processed foods, or a scent component generated during the preparation of a seasoning. A method for producing a textured protein material according to any one of the items . 該組織状蛋白素材が膨化タイプである、請求項１～７の何れか１項記載の組織状蛋白素材の製造法。 The method for producing a textured protein material according to any one of claims 1 to 7 , wherein the textured protein material is of a swelling type. 該組織状蛋白素材が未膨化タイプである、請求項１～７の何れか１項記載の組織状蛋白素材の製造法。 The method for producing a textured protein material according to any one of claims 1 to 7 , wherein the textured protein material is of an unexpanded type.
JP2022501102A 2020-02-21 2021-02-22 Pending JPWO2021167105A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020028272 2020-02-21
PCT/JP2021/006614 WO2021167105A1 (en) 2020-02-21 2021-02-22 Production method for flavored textured protein material

Publications (2)

Publication Number Publication Date
JPWO2021167105A1 JPWO2021167105A1 (en) 2021-08-26
JPWO2021167105A5 true JPWO2021167105A5 (en) 2024-02-06

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JP2022501102A Pending JPWO2021167105A1 (en) 2020-02-21 2021-02-22

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JP (1) JPWO2021167105A1 (en)
WO (1) WO2021167105A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2023027124A1 (en) * 2021-08-25 2023-03-02

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS51139654A (en) * 1975-05-28 1976-12-02 Ajinomoto Kk Method of producing soybean protein food
JPS5939266A (en) * 1982-08-28 1984-03-03 Ajinomoto Co Inc Preparation of tasty seasoning
JPS6019443A (en) * 1983-07-13 1985-01-31 Ajinomoto Co Inc Preparation of dried small sardines provided with shelf stability
JPS60118149A (en) * 1983-11-28 1985-06-25 Kanegafuchi Chem Ind Co Ltd Preparation of processed food of meat taste with fibrous structure
JPS6287072A (en) * 1985-10-11 1987-04-21 Tech Res Assoc Extru Cook Food Ind Production of processed meat product
JPS63222656A (en) * 1987-03-12 1988-09-16 Fuji Oil Co Ltd Production of protein material
JPH0322951A (en) * 1989-06-20 1991-01-31 Imuraya Seika Kk Vegetable dainty food and production thereof
JP2007068430A (en) * 2005-09-05 2007-03-22 System K:Kk Food processor and food processing method
JP7497725B2 (en) * 2019-05-08 2024-06-11 不二製油株式会社 Carrier for absorbing volatile components

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