TW201507628A - Granular plant-based protein material - Google Patents
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- TW201507628A TW201507628A TW103122371A TW103122371A TW201507628A TW 201507628 A TW201507628 A TW 201507628A TW 103122371 A TW103122371 A TW 103122371A TW 103122371 A TW103122371 A TW 103122371A TW 201507628 A TW201507628 A TW 201507628A
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- 239000000463 material Substances 0.000 title claims abstract description 73
- 102000004169 proteins and genes Human genes 0.000 title abstract description 12
- 108090000623 proteins and genes Proteins 0.000 title abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 108010064851 Plant Proteins Proteins 0.000 claims description 47
- 235000021118 plant-derived protein Nutrition 0.000 claims description 47
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 21
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 18
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 150000007524 organic acids Chemical class 0.000 claims description 8
- 239000001384 succinic acid Substances 0.000 claims description 5
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 4
- FGWDMABNFYJZST-UHFFFAOYSA-N C=CC(C(=O)O)(C(C=C)(C(=O)O)OCC(CO)O)O Chemical compound C=CC(C(=O)O)(C(C=C)(C(=O)O)OCC(CO)O)O FGWDMABNFYJZST-UHFFFAOYSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims 1
- 238000001125 extrusion Methods 0.000 abstract description 7
- 235000010469 Glycine max Nutrition 0.000 description 10
- 238000010521 absorption reaction Methods 0.000 description 10
- 244000068988 Glycine max Species 0.000 description 9
- 108010073771 Soybean Proteins Proteins 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 230000035807 sensation Effects 0.000 description 9
- 235000019615 sensations Nutrition 0.000 description 9
- 235000019710 soybean protein Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 235000019645 odor Nutrition 0.000 description 7
- -1 organic acid monoglycerides Chemical class 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000019750 Crude protein Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 238000001739 density measurement Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000007542 hardness measurement Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 229940008099 dimethicone Drugs 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229940095064 tartrate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
Description
本發明係關於粒狀植物性蛋白質素材。 The present invention relates to granular plant protein material.
粒狀植物性蛋白質素材，常係以植物性蛋白質素材作為主要原料，利用雙軸擠製機等擠製成形機進行加工以製造。其中，使用來自黃豆的原料的粒狀黃豆蛋白質素材由於呈現類似肉的食用感等特徵，近年用途正擴大中。 The granular plant protein material is usually produced by processing a vegetable protein material as a main raw material and extruding it by a compacting machine such as a twin-screw extruder. Among them, the granular soybean protein material using the raw material of the soybean is expanding in use in recent years due to characteristics such as a meat-like eating sensation.
針對改善粒狀黃豆蛋白質素材之食用感的申請案，例如專利文獻1。在此有如下大意的記載：藉由添加既定量的還原糖及有機酸，以進行黃豆蛋白組織化物(textured soybean protein)之食用感的改良。 An application for improving the eating sensation of the granular soybean protein material is, for example, Patent Document 1. Here, there is a description to improve the eating sensation of the soybean soybean protein by adding a predetermined amount of reducing sugars and organic acids.
【先前技術文獻】 [Previous Technical Literature]
【專利文獻】 [Patent Literature]
【專利文獻1】國際公開2013/047644號小冊 [Patent Document 1] International Publication No. 2013/047644
本發明之課題為：提供體積密度低、且比以往更柔軟、風味良好且容易食用的蛋白質含量多的粒狀植物性蛋白質素材。 An object of the present invention is to provide a granular plant protein material having a low bulk density and a softer content than that of the prior art, which has a high flavor and is easy to eat.
若增加粒狀植物性蛋白質素材中的蛋白質含量，常能賦予使食用時之濃厚感或份量感。又，蛋白質含量多時，比起澱粉等多的情形，吸濕時的物性較安定，所以也推測適用於特別利用該性質的用途。 When the protein content in the granular plant protein material is increased, it is often possible to impart a feeling of richness or a sense of weight when eating. Further, when the protein content is large, the physical properties at the time of moisture absorption are relatively stable compared to the case of starch or the like, and therefore it is presumed to be suitable for use in which the properties are particularly utilized.
另一方面，近年來柔軟的食品常受人喜愛，當粒狀植物性蛋白質素材的蛋白質含量多時，有時會有膨化不足的情況，且因而會有食用感變硬的狀況。在此狀況下，為了達成粒狀植物性蛋白質素材的柔軟度，常會採取增加原材料中之澱粉質或纖維質之比例等的對策。但是，如此一來，蛋白質的比例降低，因而會有難以因應想要攝取多量蛋白質的需求，而且，有時會無法感受到由於蛋白質含量多所獲致的食用時的濃厚感或是份量感。又，物性方面，當澱粉質多的時候，常會有吸濕時之物性不安定的情形。 On the other hand, in recent years, soft foods are often popular, and when the protein content of the granular plant protein material is large, there is a case where the puffing is insufficient, and the eating feeling is hardened. In this case, in order to achieve the softness of the granular plant protein material, measures such as increasing the ratio of starch or fiber in the raw material are often taken. However, as a result, the proportion of protein is lowered, so that it is difficult to cope with the demand for a large amount of protein, and sometimes it is not possible to feel the rich feeling or the sense of serving when consumed due to the high protein content. Moreover, in terms of physical properties, when there is a lot of starch, there is often a situation in which the physical properties of moisture absorption are unstable.
專利文獻1將使用還原糖作為改善食用感的必要構成要件，結果有時製造時會出現著色的情形。 Patent Document 1 uses reducing sugar as an essential component for improving the eating sensation, and as a result, coloring may occur at the time of manufacture.
為了達成粒狀植物性蛋白質素材的柔軟度，有時會以蛋白酶等酵素將蛋白質進行部分水解。但有時膨化受抑制，會有無法獲得必要的體積密度的情形。 In order to achieve the softness of the granular plant protein material, the protein may be partially hydrolyzed by an enzyme such as a protease. However, sometimes the expansion is suppressed, and the necessary bulk density may not be obtained.
本案發明人努力探討是否能夠簡便地提供一種蛋白質含量特別多的粒狀植物性蛋白質素材，其體積密度適度地低、且比起以往更柔軟而容易食用。結果發現：藉由使用以往幾乎未曾作為原材料進行探討的特定乳化劑，能改善蛋白質含量多的粒狀植物性蛋白質素材，使其體積密度適度低、且食用感柔軟，乃完成本發明。 The inventors of the present invention have made an effort to investigate whether or not it is possible to easily provide a granular plant protein material having a particularly high protein content, which is moderately low in bulk density and softer to eat than conventional ones. As a result, it has been found that a granular phytoprotein material having a large protein content can be improved by using a specific emulsifier which has not been examined as a raw material in the past, and the bulk density is moderately low and the eating sensation is soft.
亦即本發明係關於： That is, the invention relates to:
(1)一種粒狀植物性蛋白質素材，以乾燥重量計，含有40~70重量%之植物性蛋白質且吸水時硬度為2000~6000g；係於原材料含有選自於HLB為5~10之有機酸單甘油酯中之1種以上之乳化劑而製造。 (1) A granular plant protein material containing 40 to 70% by weight of vegetable protein on a dry weight basis and having a hardness of 2000 to 6000 g when absorbing water; and the raw material containing an organic acid selected from the group consisting of HLB of 5 to 10 It is produced by using one or more emulsifiers of monoglycerides.
(2)如(1)之粒狀植物性蛋白質素材，其中，HLB為5~10之有機酸單甘油酯為琥珀酸單甘油酯、及二乙醯基酒石酸單甘油酯。 (2) The granular plant protein material of (1), wherein the organic acid monoglyceride having an HLB of 5 to 10 is succinic acid monoglyceride and diacetyl tartaric acid monoglyceride.
(3)一種粒狀植物性蛋白質素材之製造法，該粒狀植物性蛋白質素材，以乾燥重量計，含有40~70重量%之植物性蛋白質且吸水時之硬度為2000~6000g；係使原材料中含有選自於HLB為5~10之有機酸單甘油酯中之1種以上之乳化劑並製造。 (3) A method for producing a granular plant protein material comprising 40 to 70% by weight of vegetable protein based on dry weight and having a hardness of 2000 to 6000 g when absorbing water; One or more emulsifiers selected from the group consisting of organic acid monoglycerides having an HLB of 5 to 10 are contained and produced.
(4)如(3)之粒狀植物性蛋白質素材之製造法，其係使原材料中以乾燥重量計合計含有0.7~3重量%之該乳化劑並擠製成形機製備。 (4) A method for producing a granular plant protein material according to (3), which comprises preparing the emulsifier in a total amount of 0.7 to 3% by weight based on the dry weight of the raw material and extruding the product.
(5)如(4)之粒狀植物性蛋白質素材之製造法，其中，該乳化劑為琥珀酸單甘油酯、及二乙醯基酒石酸單甘油酯。 (5) The method for producing a granular plant protein material according to (4), wherein the emulsifier is monoglyceride succinate and monoglyceryl divinyl tartaric acid.
依照本發明，能簡便地提供一種蛋白質含量多的粒狀植物性蛋白質素材，其體積密度適度低、且比起以往更柔軟、容易食用。 According to the present invention, it is possible to easily provide a granular plant protein material having a large protein content, which has a moderate bulk density and is softer and easier to eat than in the past.
本發明所稱粒狀植物性蛋白質素材，係指將植物性蛋白質素材作為主要原料，以擠製機等擠製成形機所成形而成者。又，本素材為食品，故係有作為食品之基本性質，亦即，無異味等。 The granulated vegetable protein material referred to in the present invention is a product obtained by extruding a vegetable protein material as a main raw material and extruding it into an extruder. Moreover, since this material is a food, it has the basic nature of a food, that is, it has no odor.
植物性蛋白質可以列舉黃豆蛋白質、麩質，更理想為黃豆蛋白質。黃豆蛋白質的胺基酸價比起其他植物性蛋白質更優良且較低廉，由此觀點可以理想地作為粒狀植物性蛋白質素材之原料使用。 The vegetable protein may be a soybean protein or a gluten, and more preferably a soybean protein. The amino acid value of the soybean protein is superior and less expensive than other vegetable proteins, and thus the viewpoint can be desirably used as a raw material of the granular plant protein material.
又，在製造來自黃豆之粒狀植物性蛋白質素材方面可使用的原料，可以列舉脫脂黃豆、分離黃豆蛋白、濃縮黃豆蛋白、豆粉，更理想為脫脂黃豆、分離黃豆蛋白，更佳為脫脂黃豆。原因為脫脂黃豆比起其他素材能更低廉地取得。 Further, as a raw material which can be used for producing the granular plant protein material from the soybean, defatted soybeans, isolated soybean protein, concentrated soybean protein, soybean powder, more preferably defatted soybeans, separated soybean protein, and more preferably defatted soybeans, may be mentioned. . The reason is that defatted soybeans can be obtained cheaper than other materials.
又，蛋白質素材不一定要以酵素等使其部分分解。亦即，本發明之特徵為：即便不使用以酵素等而部分分解的植物性蛋白質素材，仍能獲得蛋白質含量多、且有柔軟的食用感的粒狀植物性蛋白質素材。當然，即使使用以酵素等而部分分解的植物性蛋白質素材作為原材料的一部分使用也未悖離本發明之思想。 Moreover, the protein material does not have to be partially decomposed by an enzyme or the like. In other words, the present invention is characterized in that a granular vegetable protein material having a large protein content and a soft eating feeling can be obtained without using a vegetable protein material partially decomposed by an enzyme or the like. Of course, even if a plant protein material partially decomposed by an enzyme or the like is used as a part of a raw material, the idea of the present invention is not deviated.
本發明中，粒狀植物性蛋白質素材所含之植物性蛋白質之含量，以乾燥重量換算計，須為40~70重量%，此量更理想為45~65重量%，又更理想為50~60重量%。植物性蛋白質之含量若太少，會有難以因應想要攝取多量蛋白質的需求，又若太多的話，會有食用感變得太硬的情形。又，本發明有以下特徵為：儘管蛋白質含量較多，吸水時之硬度仍低。又，在此所稱之蛋白質之含量係粗蛋白質(crude protein；CP)之含量。 In the present invention, the content of the vegetable protein contained in the granular plant protein material is 40 to 70% by weight in terms of dry weight, and the amount is more preferably 45 to 65% by weight, and more preferably 50 to 50%. 60% by weight. If the content of the vegetable protein is too small, it will be difficult to respond to the demand for a large amount of protein, and if too much, the eating sensation becomes too hard. Further, the present invention is characterized in that, although the protein content is large, the hardness at the time of water absorption is low. Further, the content of the protein referred to herein is the content of crude protein (CP).
本發明中，粒狀植物性蛋白質素材的體積密度宜為0.2~0.6g/ml，更理想為0.3~0.55g/ml，又更理想為0.35~0.5g/ml。體積密度如果太高，會有食用感變得太硬的情形，又若太低的話，會有食用時的濃厚感降低的情形。又，若使用澱粉替換蛋白質素材時，有時會影響物性。 In the present invention, the bulk density of the granular plant protein material is preferably 0.2 to 0.6 g/ml, more preferably 0.3 to 0.55 g/ml, still more preferably 0.35 to 0.5 g/ml. If the bulk density is too high, the eating sensation becomes too hard, and if it is too low, there is a case where the feeling of richness at the time of eating is lowered. Moreover, when protein materials are replaced with starch, physical properties may be affected.
本發明中，吸水時之硬度須為2000~6000g，更理想為2500~5500g，又更理想為3000~5000g。吸水時之硬度若太硬，有時無法提供本發明之原本的目的，即提供柔軟而易食用的粒狀植物性蛋白質素材，又，若太柔軟時，有時無法感受到類似肉的食用感。 In the present invention, the hardness when absorbing water must be 2,000 to 6,000 g, more preferably 2,500 to 5,500 g, and still more preferably 3,000 to 5,000 g. If the hardness when absorbing water is too hard, the original purpose of the present invention may not be provided, that is, providing a soft and easy-to-eat granular vegetable protein material, and if it is too soft, sometimes it is not possible to feel a meat-like eating sensation. .
本發明所稱之吸水時之硬度，係將粒狀植物性蛋白質素材使用粉碎機粉碎成既定大小後，以加熱水使其復水，再於圓筒形容器中放入既定量之粒狀植物性蛋白質素材，以物性分析儀(texture analyser)測定於既定條件下之最大負荷而求得者。具體測定方法記載於實施例。 The hardness in the case of water absorption referred to in the present invention is that the granular plant protein material is pulverized into a predetermined size using a pulverizer, and then heated to rehydrate the water, and then a granulated plant of a predetermined amount is placed in the cylindrical container. The protein material is obtained by measuring the maximum load under a predetermined condition with a texture analyser. Specific measurement methods are described in the examples.
又，本發明中，粒狀植物性蛋白質素材須於原材料中含有選自於HLB為5~10之有機酸單甘油酯中之1種以上之乳化劑並製造。如此的乳化劑，推測會與植物性蛋白質作用並且於利用擠製機等擠製成形機組織化時影響原料物性，結果使粒狀植物性蛋白質素材中的蛋白質含量多且展現比起以往更柔軟、易食用的食用感。 Furthermore, in the present invention, the granulated vegetable protein material is prepared by containing one or more emulsifiers selected from the group consisting of organic acid monoglycerides having an HLB of 5 to 10 in the raw material. Such an emulsifier is presumed to act on plant proteins and affects the physical properties of the material when it is organized by an extrusion machine such as an extruder. As a result, the protein content of the granular plant protein material is large and exhibits softer than before. Easy to eat and eat.
作為HLB為5~10之有機酸單甘油酯，考量風味等的觀點，宜使用琥珀酸單甘油酯、及二乙醯基酒石酸單甘油酯。 As an organic acid monoglyceride having an HLB of 5 to 10, in view of flavor and the like, it is preferred to use succinic acid monoglyceride and diacetyl tartaric acid monoglyceride.
本發明之粒狀植物性蛋白質素材，宜使選自於HLB為5~10之有機酸單甘油酯中之1種以上之乳化劑，以乾燥重量計，合計於原材料中之含量為0.7~3重 量%而製造。HLB過高、過低均有無法獲得要求物性之粒狀植物性蛋白質素材的情況，可能對於風味帶來不利影響。此乳化劑之量更理想為1.2~2.8重量%，又更理想為1.7~2.5重量%。乳化劑之量若太少，有時無法獲得本發明之食用感，過多時有時會感到來自乳化劑的異味。 In the granular plant protein material of the present invention, one or more emulsifiers selected from the group consisting of organic acid monoglycerides having an HLB of 5 to 10 are preferably used in a total amount of 0.7 to 3 in terms of dry weight. weight Manufactured in %. If the HLB is too high or too low, there is a case where the granular plant protein material requiring physical properties cannot be obtained, which may adversely affect the flavor. The amount of the emulsifier is more preferably from 1.2 to 2.8% by weight, still more preferably from 1.7 to 2.5% by weight. If the amount of the emulsifier is too small, the eating sensation of the present invention may not be obtained, and when it is too large, the odor from the emulsifier may be felt.
又，原材料所含之乳化劑，有時以擠製成形機加工時會分解。所以，本發明之粒狀植物性蛋白質素材，難以最終獲得之製品中之乳化劑量加以規定，而是以原材料階段的乳化劑之種類及量加以規定。 Further, the emulsifier contained in the raw material may be decomposed when it is processed by a extrusion molding machine. Therefore, the granular plant protein material of the present invention is not limited by the amount of the emulsifier in the final product, but is defined by the type and amount of the emulsifier at the raw material stage.
本發明之粒狀植物性蛋白質素材，係利用將於既定原料中加了水的漿體於擠製機(擠製機)等中施以加壓加熱並於常壓下擠製的方法使原料之組成物膨化並製備。此時使用的水無特別限制，在不影響膨化程度或風味等的添加範圍內，也可使用醬油或發酵調味料等的水溶液。水摻合量會影響製品的膨化程度及體積密度，可適當調整水摻合量使成為適當的體積密度。一般而言，原料漿體中的水分可以添加成為5~60重量%的範圍。水分若不足，雖然膨化充分但有時會成為焦化的發生原因。水分若過多，有時對於膨化所必要的能量不足，幾乎未膨化，得不到目的之粒狀組成物。 The granular plant protein material of the present invention is obtained by applying a slurry in which water is added to a predetermined raw material to an extruder (extrusion machine) or the like by pressurizing and heating at a normal pressure. The composition is expanded and prepared. The water to be used at this time is not particularly limited, and an aqueous solution such as soy sauce or fermented seasoning may be used in an addition range that does not affect the degree of expansion or flavor. The amount of water blending affects the degree of bulking and bulk density of the product, and the amount of water blended can be appropriately adjusted to achieve an appropriate bulk density. In general, the moisture in the raw material slurry can be added in the range of 5 to 60% by weight. If the water is insufficient, although the puffing is sufficient, it may become a cause of coking. If the amount of water is too large, the energy necessary for the expansion may be insufficient, and the powder may be hardly obtained, and the desired granular composition may not be obtained.
製造本發明之粒狀植物性蛋白質素材所使用之擠製機可以使用公知之擠製機，也可為單軸擠製機，但是宜使用混練強、能安定地使素材膨化之有雙軸以上之軸的擠製機為較佳。擠製機只要是具有原料供給口、於螺桿對於套筒內輸送原料、混合、壓縮、溫度調節機構且有裝設於前端套筒的模者即可利用。以下依實施例更具體記載本發明之實施形態。 The extrusion machine used for producing the granular plant protein material of the present invention may be a known extrusion machine or a uniaxial extrusion machine, but it is preferable to use a kneading force and a stable double-axis expansion. The shaft extruder is preferred. The extruder can be used as long as it has a raw material supply port, a screw for conveying a raw material into the sleeve, a mixing, a compression, and a temperature adjustment mechanism, and is attached to the front end sleeve. Hereinafter, embodiments of the present invention will be described more specifically by way of examples.
【實施例】 [Examples]
○探討1 乳化劑之種類之探討 ○Discussion 1 Discussion on the types of emulsifiers
實施例1~2、比較例1~9 Examples 1 to 2 and Comparative Examples 1 to 9
依表1的配比，依以下記載之「粒狀植物性蛋白質素材之製造法」，製備粒狀植物性蛋白質素材。 According to the ratio of Table 1, the granular plant protein material was prepared according to the "method of producing granular plant protein material" described below.
獲得之粒狀植物性蛋白質素材之體積密度、吸水時之硬度，係依以下所示之「粒狀植物性蛋白質素材之體積密度測定法」、「粒狀植物性蛋白質素材吸水時之硬度測定法」測定，並一併記載於表1。 The bulk density of the granular vegetable protein material obtained and the hardness at the time of water absorption are measured by the "volumetric determination of the bulk density of the granular vegetable protein material" and the hardness of the granular vegetable protein material. The measurement is also shown in Table 1.
又，實施體積密度、吸水時之硬度評價、官能評價。 Further, bulk density, hardness evaluation at the time of water absorption, and sensory evaluation were carried out.
「粒狀植物性蛋白質素材之製造法」 "Method for producing granular plant protein material"
1 依照配比將脫脂黃豆粉與乳化劑進行粉體混合。 1 Mix the defatted soy flour with the emulsifier according to the ratio.
2 使用幸和工業(股)製雙軸擠製機進行組織化。 2 Organized using a Komatsu Industrial Co., Ltd. biaxial extruder.
水添加量係調整閥使得從模擠出的組織化物會膨化，並調整原料中之水分為約7~30重量%之間。 The water addition amount adjusts the valve so that the structure extruded from the die is expanded, and the moisture in the raw material is adjusted to be between about 7 and 30% by weight.
螺桿轉速設為200rpm。 The screw speed was set to 200 rpm.
前端套筒溫度為160~180℃。使前端套筒之壓力在3~20kg/cm2之間變化。 The front sleeve temperature is 160~180 °C. The pressure of the front end sleeve is varied between 3 and 20 kg/cm 2 .
3 將獲得之膨化物在剛出模頭出口後以裁切器切成長度約20mm。 3 The obtained puff is cut into a length of about 20 mm with a cutter immediately after exiting the die.
4 以粉碎機粉碎成粒徑約0.1~3mm後，以TABAI(股)製ESPEC PV-221乾燥機，以80℃的熱風乾燥成水分8重量%。 4 After pulverizing into a particle size of about 0.1 to 3 mm by a pulverizer, the ESPEC PV-221 dryer manufactured by TABAI Co., Ltd. was dried by hot air at 80 ° C to a moisture content of 8% by weight.
「粒狀植物性蛋白質素材的體積密度測定法」 "Measurement of bulk density of granular plant protein material"
1 使用粉碎機(TWINBIRD公司製KC-4811 MILLMIXER)粉碎粒狀植物性蛋白質素材。 1 Granular plant protein material was pulverized using a pulverizer (KC-4811 MILLMIXER manufactured by TWINBIRD Co., Ltd.).
2 收集粒度為通過10M(孔目1.68mm)、不通過20M(孔目0.85mm)者。 2 The particle size of the collection was 10M (holes 1.68mm) and 20M (holes 0.85mm).
3 於100ml量筒中裝入容量100ml，測定其重量，計算容量每1ml的重量，定義為「體積密度」。 3 A volume of 100 ml was placed in a 100 ml graduated cylinder, and the weight was measured. The weight per 1 ml of the capacity was calculated and defined as "bulk density".
「粒狀植物性蛋白質素材吸水時之硬度測定法」 "Determination of hardness when granulated vegetable protein material absorbs water"
1 對於「粒狀植物性蛋白質素材之體積密度測定法」獲得之粒度一致的樣本5g添加3倍量的熱水(90℃)以復水。 1 For the sample 5g of the same particle size obtained by the "bulk density measurement method of granular vegetable protein material", three times the amount of hot water (90 ° C) was added to rehydrate.
2 在室溫放置直到成為室溫。 2 Leave at room temperature until it becomes room temperature.
3 於緩衝筒(dashpot)(內徑24mm、高度40mm)放入濕樣本5.0g，以推入速度10mm/s插入φ18mm圓筒形柱塞，測定最大負荷(間隙(clearance)3mm)。測定裝置使用英弘精機公司製「物性試驗機(texture analyaser)TA‧XT2」。 3 A wet sample (5.0 g) was placed in a dashpot (inner diameter: 24 mm, height: 40 mm), and a φ18 mm cylindrical plunger was inserted at a pushing speed of 10 mm/s, and the maximum load (clearance 3 mm) was measured. For the measurement device, "texture analyaser TA‧XT2" manufactured by Yinghong Seiki Co., Ltd. was used.
獲得之數值為2000~6000g的評定為合格範圍。 The value obtained from 2000 to 6000 g is a qualified range.
「官能評價」 "Functional evaluation"
1 將「粒狀植物性蛋白質素材吸水時之硬度測定法」獲得的已復水的粒狀植物性蛋白質素材回到室溫後，由5名品評員試吃並進行官能評價。 (1) The rehydrated granular plant protein material obtained by the "hardness measurement method of water absorption of granular vegetable protein material" was returned to room temperature, and then tasted by five panelists and evaluated for function.
依以下評價基準，以品評員的合議決定評分。 According to the following evaluation criteria, the score is determined by the collegiate's collegiate.
5分 無苦味等異味，為良好者。且，濃厚感、份量感、柔軟度良好。 5 points No bitterness and other odors, good. Moreover, it has a strong feeling, a sense of weight, and a good softness.
4分 幾乎無苦味等異味，認為可使用作為食品。且，濃厚感、份量感、柔軟度良好。 4 points There is almost no bitterness and other odors, and it is considered to be usable as a food. Moreover, it has a strong feeling, a sense of weight, and a good softness.
3分 有微弱的苦味等異味，但認為可使用作為食品。又，認為濃厚感、份量感、柔軟度是可作為食品使用的。 3 points There is a slight bitterness and other odor, but it is considered to be usable as a food. Further, it is considered that the feeling of richness, the sense of weight, and the softness can be used as foods.
2分 有苦味等異味，難作為食品使用。或濃厚感、份量感、柔軟度作為食品使用有困難。 2 points It has a bitter taste and other odors and is difficult to use as a food. It is difficult to use as a food, such as thick feeling, part feeling, and softness.
1分 有強苦味等異味，認為無法使用於作為食品。或，認為濃厚感、份量感、柔軟度無法作為食品使用。 1 point There is a strong bitterness and other odors, and it is considered that it cannot be used as a food. Or, it is considered that the feeling of richness, the sense of quantity, and the softness cannot be used as food.
3分以上評為合格。 3 points or more was rated as qualified.
「脫脂黃豆」使用粗蛋白質含量54重量%者。水分為7重量%。 "Degreased soybeans" used a crude protein content of 54% by weight. The water is divided into 7 wt%.
「STEP SS」為花王(股)公司製琥珀酸單甘油酯。 "STEP SS" is a monoglyceride of succinic acid produced by Kao Corporation.
「POEM W-60」為理研維他命(股)公司製二乙醯基酒石酸單甘油酯。 "POEM W-60" is a dimethicone tartrate monoglyceride manufactured by Riken Vitamin Co., Ltd.
「EMULGY P-100」為理研維他命(股)公司製甘油脂肪酸酯。 "EMULGY P-100" is a glycerin fatty acid ester produced by Riken Vitamin Co., Ltd.
「POEM PR-100」為理研維他命(股)公司製聚甘油脂肪酸酯。 "POEM PR-100" is a polyglycerol fatty acid ester produced by Riken Vitamin Co., Ltd.
「EMASOL L-10」為花王(股)公司製山梨糖醇酐脂肪酸酯。 "EMASOL L-10" is a sorbitan fatty acid ester of Kao Corporation.
「EMASOL S-30V」為花王(股)公司製山梨糖醇酐脂肪酸酯。 "EMASOL S-30V" is a sorbitan fatty acid ester manufactured by Kao Corporation.
「EMULPUR N」為嘉吉(Cargill)製卵磷脂。 "EMULPUR N" is a lecithin made by Cargill.
「S-070」為三菱化學食品(股)公司製糖酯。 "S-070" is a sugar ester produced by Mitsubishi Chemical Foods Co., Ltd.
「S-1670」為三菱化學食品(股)公司製糖酯。 "S-1670" is a sugar ester produced by Mitsubishi Chemical Foods Co., Ltd.
「PALM ACE 10」為不二製油(股)公司製超級棕櫚液油(Palm SuperOlein)。 "PALM ACE 10" is a Super Palm oil (Palm SuperOlein) manufactured by Fuji Oil Co., Ltd.
討論 discuss
乳化劑之中使用琥珀酸單甘油酯、或二乙醯基酒石酸單甘油酯者，吸水時硬度低、且官能評價亦良好。 Among the emulsifiers, succinic acid monoglyceride or diacetyl tartaric acid monoglyceride was used, and the hardness was low when water was absorbed, and the sensory evaluation was also good.
使用一部分乳化劑時，也有吸水時的硬度減低者，但官能評價之評分低，未達合格。 When a part of the emulsifier is used, the hardness at the time of water absorption is also lowered, but the score of the sensory evaluation is low, and it is not qualified.
由以上可知：使用HLB為5~10之有機酸單甘油酯時，可獲得解決本發明課題之粒狀植物性蛋白質素材。 From the above, it is understood that when an organic acid monoglyceride having an HLB of 5 to 10 is used, a granular plant protein material which solves the problem of the present invention can be obtained.
○探討2 乳化劑之量之探討 ○Discussion on the amount of 2 emulsifiers
實施例3、比較例10~14 Example 3, Comparative Example 10~14
依表2的摻合，依照已述的「粒狀植物性蛋白質素材之製造法」製備粒狀植物性蛋白質素材。 According to the blending of Table 2, a granular plant protein material was prepared in accordance with the "Method for Producing Granular Plant Protein Material".
獲得之粒狀植物性蛋白質素材之體積密度、吸水時硬度依照已述的「粒狀植物性蛋白質素材之體積密度測定法」、「粒狀植物性蛋白質素材吸水時之硬度測定法」測定，一併記載於表2。 The bulk density of the obtained granular plant protein material and the hardness at the time of water absorption are measured according to the "volume density measurement method of granular plant protein material" and "the hardness measurement method when water is absorbed by the granular plant protein material". And is shown in Table 2.
又，除了體積密度、吸水時硬度以外，官能評價也一併依照已述之「判定法」，進行最終判定。 In addition to the bulk density and the hardness at the time of water absorption, the sensory evaluation was also carried out in accordance with the "determination method" described above.
比較例14中嘗試製備粒狀植物性蛋白質素材，但未能組織化，無法評價。 In Comparative Example 14, an attempt was made to prepare a granular plant protein material, but it was not organized and could not be evaluated.
討論 discuss
得知：藉由於原材料中含有特定乳化劑0.7~3重量%以製備粒狀植物性蛋白質素材，能獲得解決本發明課題之粒狀植物性蛋白質素材。 It is known that a granular plant protein material which solves the problem of the present invention can be obtained by preparing a granular plant protein material by containing 0.7 to 3% by weight of a specific emulsifier in a raw material.
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| US5882702A (en) * | 1996-10-07 | 1999-03-16 | Warner-Lambert Company | Process for the formation of plasticized proteinaceous materials and compositions containing the same |
| JP3579617B2 (en) * | 1999-08-18 | 2004-10-20 | 森永乳業株式会社 | Nutritional composition with good emulsion stability |
| US20050008759A1 (en) * | 2003-07-11 | 2005-01-13 | Li Nie | Grain protein-based formulations and methods of using same |
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| WO2008105352A1 (en) * | 2007-02-27 | 2008-09-04 | Fuji Oil Company, Limited | Liquid composition containing soybean protein and method for production thereof |
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