WO2006106702A1

WO2006106702A1 - Process for production of textured soybean protein

Info

Publication number: WO2006106702A1
Application number: PCT/JP2006/306402
Authority: WO
Inventors: Yasuyuki Nakano
Original assignee: Fuji Oil Company, Limited
Priority date: 2005-03-31
Filing date: 2006-03-29
Publication date: 2006-10-12
Also published as: JPWO2006106702A1

Abstract

The purpose is to produce a textured soybean protein having good flavor and taste without the need of using a special apparatus (e.g., a steam generator which is greatly expensive) or without the need of addition of calcium or magnesium after the processing in an extruder. In the production of a textured soybean protein, a bicarbonate compound or carbonate compound is added to allow a soybean protein to expand easily, and the rate of water added to the expanded product is increased to give a textured soybean protein having good flavor and taste while maintaining the quality to a certain level.

Description

Specification

Method for producing textured soy protein

Technical field

[0001] The present invention relates to a method for producing a textured soy protein having good flavor.

Background art

[0002] A method of organizing at a high temperature and under a high pressure using a single-screw or twin-screw extruder (EXTRUDER) using defatted soybean as a main raw material is widely used as an efficient method for producing a textured soybean protein.

However, such textured soy protein still has flavours such as soybean odor and unpleasant sweetness.

Therefore, attempts have been made to improve the flavor of structured soy protein! For example, the applicant of the present application disclosed in Patent Document 1 that it is brought into contact with water vapor. Further, Patent Document 2 by the applicant of the present application discloses the use of calcium. The applicant of the present application disclosed in Patent Document 3 that calcium and magnesium are used in combination. These technologies still have room for flavor improvement in order to satisfy both taste and odor.

[0003] By the way, meat-like foods and tissue proteins using sodium hydrogen carbonate are hardly known. The applicant of the present application disclosed in Patent Document 4 that sodium bicarbonate is used in an invention for producing a fish-containing swollen potato food that has been fried and fried with fish protein and soy protein. Absent.

[0004] (References)

Patent Document 1: Japanese Patent No. 3212020

Patent Document 2: JP-A-6-165644

Patent Document 3: Japanese Patent Laid-Open No. 2001-275576

Patent Document 4: Japanese Patent Laid-Open No. 63-309157

Disclosure of the invention

Problems to be solved by the invention [0005] In view of the above situation, the present invention has a flavor (odor !, no addition of calcium or magnesium) without using a special device after the extruder (such as steam generation, which is very expensive). The aim was to obtain a well-organized soy protein (both taste and taste).

Means for solving the problem

[0006] As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a hydrogen carbonate compound or a carbonic acid compound to increase the expansion rate during the production of the textured soybean protein. By increasing the ratio of water added to the above, the inventors have obtained the knowledge that a textured soybean protein with good flavor can be obtained while maintaining a constant quality, and the present invention has been completed.

[0007] That is, the present invention uses a soy protein raw material as a main raw material, adds water, heats and pressurizes with an extruder and swells to produce a textured soy protein. It is the manufacturing method of the textured soybean protein characterized by adding.

However, the hydrogen carbonate compound is an alkali metal hydrogen carbonate or ammonium hydrogen carbonate, and the carbonate compound is an alkali metal carbonate or ammonium carbonate.

The ratio of the bicarbonate or carbonate compound to the soy protein raw material is preferably 0.01 to 1% (in terms of dry solids). The water content in the raw material supplied to the extruder is preferably 20 to 60% by weight.

The invention's effect

[0008] According to the present invention, it is possible to obtain a textured soy protein having a better flavor than the addition of calcium or magnesium without using a special apparatus after the extruder (such as generation of water vapor which is very expensive). It has become possible.

BEST MODE FOR CARRYING OUT THE INVENTION

[0009] In the process of producing a textured soy protein by adding water, adding water and heating and pressurizing with an extruder to produce a textured soy protein, the present invention calories a hydrogen carbonate compound or a carbonated compound compound. It is the manufacturing method of the textured soybean protein characterized by the above-mentioned.

This will be described in detail below.

[0010] (Soy protein raw material) As the soy protein raw material of the present invention, a raw material containing a commercially available soy protein such as full fat soy flour, soy milk powder, concentrated soy protein, separated soy protein, defatted soy flour, defatted soy milk powder or okara can be used. it can.

For example, in the examples of the present invention, defatted soybeans having a water content of 8%, a protein content of 46%, a carbohydrate content of 37%, an oil content of 3% and an ash content of 6% were used.

[0011] (Wed)

The amount of water added plays an important role since it improves the flavor of the structured soy protein of the present invention in relation to the hydrogen carbonate compound or the proportion of the carbonate compound described below. In the present invention, the water content in the raw material supplied to the extruder is preferably 20 to 60% by weight. More preferably, water is added so as to be 30 to 50% by weight.

When the water is insufficient, the bulge is sufficient, but there is no flavor improvement effect such as the occurrence of scorching and a strong soybean odor. If there is too much water, it will hardly swell and it is difficult to obtain the desired textured soybean protein.

[0012] (bicarbonate)

As the hydrogen carbonate compound, alkali metal hydrogen carbonate or ammonium hydrogen carbonate is suitable.

As the alkali metal hydrogen carbonate, sodium hydrogen carbonate and potassium hydrogen carbonate are suitable. For example, in the examples of the present invention, commercially available sodium bicarbonate having a sodium bicarbonate content of 99.0% or more and a loss on drying of 0.25% or less was used.

[0013] (Carbonate compound)

The carbonate compound is preferably an alkali metal carbonate or ammonium carbonate. As the alkali metal carbonate, sodium carbonate or potassium carbonate can be used. For example, in the examples of the present invention, commercially available sodium carbonate having a sodium carbonate content of 99.2% or more and a loss on drying of 0.5% or less was used.

Hydrogen carbonate compounds are more excellent in flavor improving effect than carbonate compounds. However, a small amount does not prevent the combined use of calcium carbonate and magnesium carbonate.

[0014] By the way, the carbonates registered as designated additives in Japanese foods are ammonium carbonate, Examples include ammonium hydrogen carbonate, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, magnesium carbonate, and calcium carbonate.

However, when a large amount of calcium carbonate is added, the flavor is improved as a whole, but astringency is also generated at the same time, so that the flavor improving effect is insufficient. The combined use with a large amount of magnesium carbonate also improves the flavor as a whole, but it also causes a bitter taste, so it is insufficient as a flavor improving effect. Therefore, as described above, these do not cause astringency or bitterness, and do not prevent the combined use if the amount is small.

Sodium bicarbonate is the most preferred sodium carbonate and is also suitable. Ammonium carbonate can be used, but the effect of improving the flavor is less than that of sodium bicarbonate. In addition, potassium carbonate such as potassium carbonate can be used, but the flavor is more savory than sodium salt.

[0015] The ratio of the bicarbonate or carbonate compound to the soy protein raw material is 0.01 to 1%.

(In terms of dry solid) is preferred. More preferably, 0.1 to 0.5% is appropriate.

A large proportion of bicarbonate or carbonate compound is not suitable as a food because it feels an irritating flavor that tingles the tongue. If the proportion of the hydrogen carbonate compound or carbonate compound is small, the effect of promoting swelling is reduced, so that the effect of increasing the amount of water described below cannot be obtained, the effect of reducing soybean odor is reduced, The effect of improving the flavor is reduced, for example, the sweetness remains.

[0016] The present invention uses a soy protein raw material together with a hydrogen carbonate compound or a carbonate compound, and extrudes and expands under high temperature and high pressure in a high moisture state, so that a large amount of water vapor escapes soy It is to remove the odor.

Normally, when producing certain woven soybean protein, which is made by adding water to the soy protein raw material and then heating and pressurizing it with an extruder, certain raw materials are in certain production conditions (in terms of dry solids). And water (dough moisture).

However, if it is within this range, the flavor is within a certain range, which is not very favorable at present. Therefore, the expansion is promoted by adding a hydrogen carbonate compound or a carbonate compound. By adjusting the water to an appropriate level by increasing the amount of water that has been promoted, evaporation of the newly added water (steam steaming) can be achieved only by obtaining a suitable and constant food material. The unpleasant soybean odor is reduced (volatilized) by the retention effect.

At the same time, the hydrogen carbonate compounds and carbonate compounds used in the present invention also have the effect of making it difficult to perceive the unpleasant sweetness of soybeans, and do not feel the astringency and bitterness found in calcium and magnesium, etc. Can be obtained.

[0017] (Other raw materials)

Protein raw materials other than soybean protein raw materials can be used in combination. You can choose animal, plant, or microbe-derived proteins, or their mixed strength.

As other raw materials, edible fats and oils, starch, seasonings, carbohydrates, dietary fiber, gelling agent, gum, and other known additives can be used.

[0018] (Extruder)

As the extruder used in the present invention, a known extruder can be used, and a single-screw extruder may be used. It is more appropriate to use an extruder having strong and stable kneading and having two or more shafts. .

Extruders can be used if they have a feed feed, feed through the barrel, and feed, feed, mixing, compression, temperature control mechanisms, and a die attached to the tip barrel.

[0019] (Organization conditions)

The tissue condition in the present invention can be experimentally determined according to the target textured soybean protein.

For example, the assembly temperature of the present invention is suitably a tip barrel temperature of 120-220 ° C, preferably 140-200 ° C. The reason for the lower limit of the tip barrel temperature is that if it is less than 120 ° C, there are many unmelted parts and it is inappropriate to expand, and if it is less than 140 ° C, it melts to some extent and the expansion of the material is It is not enough.

If the tip barrel temperature is 220 ° C or higher, the melt is sufficient and well swells! /, But it is inappropriate due to the occurrence of scorching. This is because it is sufficient and well swelled, but a slightly burnt odor is generated, which is not preferable.

[0020] Furthermore, the textured soy protein obtained in this way can be used as food after being cut into an appropriate size by a cutter or a pulverizer. Example

Hereinafter, embodiments of the present invention will be described with reference to experimental examples, examples, and comparative examples. However, the examples are merely mere descriptions, and are not directly related to the inclusion / extraction of the idea.

[0022] National Experiment Example 1 (Ratio of water to soy protein raw material and comprehensive evaluation)

Degreased soybeans (Fuji Oil Co., Ltd.) and water were mixed in the usual manner using a twin screw extruder under the conditions shown in Table 1 below and the following conditions. Extruder used: KEI-45-25 type twin screw extruder manufactured by Kowa Kogyo Co., Ltd.

Die used: 2mm φ X I hole

Processing volume: Powder raw material flow rate 30kg / h

Screw rotation speed: 200r.p.m.

Screw pattern: Standard pattern The first to fifth barrel temperatures were adjusted according to the ratio of water to be added so that the water absorption value (times) was 2.0 for evaluation with a constant quality. The resulting textured product is cut with a cutter immediately after the die exit so that the length is about 5 mm, and hot air at 90 ° C is used to make the moisture 8% by weight with ESPEC PV-221 dryer manufactured by Tabai Co., Ltd. And dried.

The obtained structures were rehydrated for 10 minutes at 25 ° C, and the water absorption values (times) 2.0 were compared (Table 2).

[0023] (Table 1)

Raw material Raw material Dough moisture

No. (weight part) (%)

1 1 1 100% defatted soybean flour 16

10 parts of water

1 1 2 100 parts of soybean oil powder 23

20 parts of water

1-3 defatted soybean flour 100 parts 34

40 parts of water

1 -4 defatted soybean powder 100 parts 54

100 parts of water

1 -5 Soy flour 100 parts 63

150 parts of water

) Analysis' Evaluation results

Experiment No. Oku 'Taste Comprehensive Evaluation

1 1 1 1 3 2

1 1 2 3 3 3

1-3 4 3 3. 5

1 1 4 5 3 4

1-5 Water absorption value 2.0 Sample not obtained 1

* Large S depth and unpleasant sweetness evaluation:

Small 5, Slightly small 4, Normal soybean depth and unpleasant sweetness 3, Slightly strong 2, Strong 1 * Unconditionally set to 1 if sankare was not obtained.

* For the water absorption value, add 150 ml of water at 25 to 30 g of wipe,

After 10 minutes of M absorption, let it stand for 5 minutes using a cloth, separate the water a, measure the weight (W) of the sample after water absorption, and calculate the water absorption 值 by the following formula. It went by.

(W— 3 0) / 3 0 = water absorption capacity (times)

[0025] From the odor evaluation in Table 2, the unpleasant soybean odor decreased as the dough moisture increased. However, it has become difficult to achieve stable production while maintaining a constant quality (in this case, water absorption value (times) 2.0) by raising the moisture in the soil!

In No.1—1, the fabric moisture was insufficient, so there was a lot of scorch and the product quality was good. In No.l 5, the water content of the dough was too high, and the energy required for expansion was insufficient, and the water absorption value (times) 2.0 was strong.

No.1—2 still felt the normal level of soybean odor.

In No.l-4, the moisture content of the dough is high and the energy required for bulging is insufficient, so it is the limit of production.

Considering the odor, taste and productivity, the dough moisture is in good condition between No.13 and No.14.

[0026] Country Example 1 (Ratio of sodium bicarbonate to defatted soybean and overall evaluation)

The defatted soybean, sodium hydrogen carbonate, and water were mixed in the usual manner using a twin screw extruder under the same conditions as in Experimental Example 1 with the formulation shown in Table 3 below. Rehydrate the resulting tissue for 10 minutes at 25 ° C. The water absorption value (times) was compared with 2.0.

[0027] (Table 3) Formulation Experiment Raw material Dough moisture

No. (Parts by weight) (%) Experimental example 1 1 3 Degreasing soy flour 100 parts 34

Sodium hydrogen oxalate 0 parts

40 parts of water Example 1 1-1 1 100% defatted soybean flour 38

Sodium bicarbonate 0.04 parts

47.5 parts of water Example 1 1 2 defatted soybean flour 100 parts 41 ft.

Water 55 parts Example 1 1 3 Degreasing soy flour 100 parts 43

Sodium bicarbonate 0.8 parts

Water 62.5 parts Example 1 1 4 Skim soy flour 100 parts 46

ft sodium hydrogen hydrogenate 1.5 parts

70 parts of water

[0028] (Table 4) Analysis' evaluation results

Νο · 輿 Taste Comment Overall evaluation Example 1 1 3 4 3 3. 5 Example 1 1 1 4 4 4 Example 1 1 2 5 5 Clean 5 Example 1 1 3 5 5 Subtle disgust (1 1) 4 5 Example 1 1 4 5 5 Piri Piri (1 4) 3

* Soybean and bad sweetness evaluation:

Small 5, Slightly small 4, Normal soybean depth and unpleasant sweetness 3, Slightly strong 2, Strong 1

[0029] From the odor evaluation in Table 4, there was a tendency for the unpleasant soybean odor to decrease as the moisture content of the dough increased. . This was the same as in Experimental Example 1. When sodium bicarbonate is added, it is easy to maintain a constant quality of 2.0 (water absorption value) even if the mixing ratio of water is increased. Also, when sodium bicarbonate was added, the bad sweetness of soybeans decreased.

However, when sodium bicarbonate was added to about 0.8% of Example 1-3, some people felt subtle taste and started to affect the taste. The amount of unpleasant sweetness was small, but it was 5 but it was a slight dislike.

At 1.5% of Example 1-4, the tongue was tingling, making it unusable as a food. The unpleasant sweetness was small, but it was set to 1 with 4 in the tingling. Productivity was good.

Considering the odor and taste, the mixing ratio of sodium hydrogen carbonate was determined to be good under the conditions in the vicinity of Example 12.

[0030] Country Comparative Example 1 (Comparison of sodium bicarbonate, magnesium carbonate, and sodium hydroxide) Experimental Example 1 containing defatted soybean, sodium bicarbonate, magnesium carbonate, sodium hydroxide, and water in the following Table 5 In the same way as above, the two-axis Etrustruder was used for normal organization. The obtained structure was rehydrated at 25 ° C for 10 minutes, and the water absorption value (times) 2.0 was compared.

[0031] (Table 5) Formulation Experiment Raw material Dough moisture

N o. (璽 i part)

[0032] (Table 6) Analysis' evaluation results Experiment No o. Oku Taste Comments Comprehensive evaluation Implementation 1 1 2 5 5 Clean 5 Comparative example 1 1 2 5 4 4. 5 Comparative example 1 1 3 5 3 4

* Soybean and bad sweet taste:

Small 5, Slightly small 4, Normal soybean depth and unpleasant sweetness 3, Slightly ¾2, Strong 1

[0033] From the taste evaluation in Table 6, it was found that sodium bicarbonate had a better taste than magnesium carbonate or sodium hydroxide.

Industrial applicability

[0034] According to the present invention, a textured soybean with a simpler apparatus without using a special apparatus (such as water vapor generation that requires a great deal of cost) after the extruder and having a better flavor than adding calcium or magnesium. It is now possible to obtain protein. This further promotes the use of structured soy protein in various sugar beets. Ingestion of plant protein directly will increase the efficiency of protein use compared to ingestion of animal protein, and it will be more friendly to the global environment and the body, and will increase the amount of sugar beet.

Claims

The scope of the claims

[1] A feature is that a bicarbonate compound or carbonate compound is added in the process of producing textured soybean protein by adding soy protein raw material as the main raw material and heating and pressurizing and expanding with an extruder. A method for producing textured soy protein.

[2] The process according to claim 1, wherein the ratio of the hydrogen carbonate compound or carbonate compound to the soy protein raw material is 0.01 to 1% (in terms of dry solids).

[3] The water content in the raw material supplied to the extruder is 20 to 60% by weight.

2. Manufacturing method.