WO2012132917A1 - Textured vegetable protein material and method for producing same - Google Patents
Textured vegetable protein material and method for producing same Download PDFInfo
- Publication number
- WO2012132917A1 WO2012132917A1 PCT/JP2012/056651 JP2012056651W WO2012132917A1 WO 2012132917 A1 WO2012132917 A1 WO 2012132917A1 JP 2012056651 W JP2012056651 W JP 2012056651W WO 2012132917 A1 WO2012132917 A1 WO 2012132917A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- plant protein
- textured
- weight
- protein material
- sugar alcohol
- Prior art date
Links
- 239000000463 material Substances 0.000 title claims abstract description 113
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract description 8
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000013372 meat Nutrition 0.000 claims abstract description 34
- 238000010521 absorption reaction Methods 0.000 claims abstract description 26
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 235000021118 plant-derived protein Nutrition 0.000 claims description 118
- 108010064851 Plant Proteins Proteins 0.000 claims description 116
- 239000002994 raw material Substances 0.000 claims description 60
- 244000144972 livestock Species 0.000 claims description 26
- 235000018102 proteins Nutrition 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 7
- 230000002349 favourable effect Effects 0.000 abstract description 3
- 239000007858 starting material Substances 0.000 abstract 3
- 235000010469 Glycine max Nutrition 0.000 description 12
- 244000068988 Glycine max Species 0.000 description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000003925 fat Substances 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 11
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 230000008520 organization Effects 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 4
- 235000021536 Sugar beet Nutrition 0.000 description 4
- 159000000007 calcium salts Chemical class 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 235000010356 sorbitol Nutrition 0.000 description 3
- 239000000811 xylitol Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 3
- 229960002675 xylitol Drugs 0.000 description 3
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000832 lactitol Substances 0.000 description 2
- 235000010448 lactitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 2
- 229960003451 lactitol Drugs 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 108060006613 prolamin Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- -1 aldose or ketose Chemical class 0.000 description 1
- 150000001323 aldoses Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000021059 hard food Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000010698 whale oil Substances 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
Definitions
- the present invention relates to a textured plant protein material having improved texture and a method for producing the same.
- a plant-like protein material obtained from plant protein raw materials such as plant-derived protein materials as the main raw material and extruded and swelled at high temperature and high pressure using a single or twin screw extruder (extruder) is a meat-like food. Since it has a feeling, it is conventionally blended and widely used in side dishes using livestock meat such as hamburger, meatballs, gyoza, meat buns, shumai, minced cutlet, croquettes, and sobo.
- livestock meat such as hamburger, meatballs, gyoza, meat buns, shumai, minced cutlet, croquettes, and sobo.
- the conventional textured plant protein material has a problem that the texture is soft compared to livestock meat and the like, and if the amount increases, the texture of the above-mentioned sugar beet becomes soft, so the amount is limited. .
- Patent Document 1 it is known to obtain a textured plant protein material that is hard, elastic, and chewy by adding calcium salts when organizing plant protein raw materials.
- Patent Document 2 it is known that a tissue-like plant protein material having a hard chewable texture can be obtained by adding citric acid when organizing a plant protein raw material.
- citric acid when calcium salt or citric acid is added, a textured plant protein material that has a bitter taste derived from calcium salt and a sour taste derived from citric acid, and has an improved texture without exhibiting a bitter or sour taste. There have been no reports to date.
- an object of the present invention is to provide a textured plant protein material having a hard texture close to that of livestock meat and having a good taste with less bitterness and sourness.
- the present inventors have added water to a raw material containing plant protein raw material, extruded under pressure and heating, and expanded to produce a textured plant protein raw material.
- a predetermined amount of sugar alcohol to the raw material and adjusting the moisture content of the raw material, it has been improved to a firm texture closer to livestock without imparting bitterness or sourness
- the inventors have found that a textured plant protein material having a flavor can be obtained, and have completed the present invention.
- the present invention (1) It contains plant protein raw material and sugar alcohol, the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and has a water absorption rate of 1 times or more.
- Tissue plant protein material (2) The textured plant protein material according to (1), wherein the proportion of the plant protein material is 65% by weight or more in the dry weight of the textured plant protein material, (3) The textured plant protein material according to (1), wherein the proportion of the plant protein material is 90% by weight or more in the dry weight of the textured plant protein material, (4) The textured plant protein material according to (1) above, which does not contain livestock meat as a raw material, (5) The textured plant protein material according to (1) above, which contains 0.1 to 20% by weight of sugar alcohol in a dry weight, (6) The textured plant protein material according to (1) above, containing 0.7 to 4.5% by weight of sugar alcohol in the dry weight, (7) The textured plant protein material according to (1), wherein the plant protein material contains a soybean protein material, (8) The textured plant protein
- Patent Document 3 discloses that sugar alcohol is added when pressure-kneading a mixture essentially containing separated soybean protein and lipid with an extruder.
- Patent Document 4 discloses a method for organizing livestock meat in which sorbitol, which is a sugar alcohol, is added when a mixture of livestock and vegetable protein is organized with an extruder. , Respectively.
- the water content of the raw material is as high as 60 to 85% in Patent Document 3, purine-like coagulated material, kamaboko-like coagulated material, and other water-absorbing ratios which are not expanded to less than 1 times even when processed with an extruder.
- Patent Document 4 is an invention for producing similar products of meat products such as beef itself and beef jerky with an extruder, and only discloses the texture of the meat, and the texture of the expanded textured plant protein material It does not disclose improvements. Sorbit is also added for the purpose of a plasticizer that suppresses the texture of livestock meat textured products (similar meat products) from becoming hard, and has the effect of adding to low-moisture and high-absorbed textured plant protein materials. Is unknown.
- the textured plant protein raw material which has a hard food texture close
- the present invention relates to a textured plant protein material and a method for producing the same.
- embodiments of the present invention will be described.
- tissue-like plant protein material contains a plant protein raw material and a sugar alcohol, the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and is 1 or more times larger. It has a water absorption rate.
- the textured plant protein material of the present invention has various sizes and shapes, and typical shapes include granules and rods, and the cut textured plant protein material is further suitable with a cutter or a grinder. There are flakes cut into various sizes. Any of them can be used as a substitute for livestock meat.
- the method for producing a textured plant protein material of the present invention is characterized by adding water to the above-mentioned raw material containing a plant protein raw material and extruding the mixture under pressure and heating to expand the tissue. Specifically, the hydrated raw material is introduced into a single-screw or twin-screw extruder (extruder), and the raw material is extruded under normal pressure from a die at the exit of the extruder under conditions where the inside of the extruder is heated under pressure. The extrudate is cut and dried.
- the plant protein raw material used in the present invention is a plant-derived protein material, such as soybeans, peas, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, corn, safflower, coconut and other oil seeds, Alternatively, protein materials derived from cereal seeds such as rice, barley and wheat, and extracted / processed proteins such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin peanut albumin, etc. Examples thereof include heat treatment, acid treatment, alkali treatment, and enzyme-treated protein. A soy protein material is preferable in terms of easy availability and economy.
- the soy protein material here may be any material containing protein derived from soybeans, such as whole fat soybeans such as round soybeans and half-cracked soybeans, reduced fat and defatted soybeans from which oils and fats have been removed, water-containing ethanol washing, Concentrated soy protein obtained by concentrating protein by washing with acidic water or the like, further separated soy protein or soy milk, hydrolyzate thereof, okara, whey, etc. are exemplified, and at least one of these can be selected. In particular, it is preferable to use defatted soybeans in terms of cost.
- the proportion of the plant protein raw material in the textured plant protein material of the present invention can be appropriately set depending on the desired quality in consideration of other raw materials, but in particular, 65% by weight or more in the dry weight of the textured plant protein material, for example, It can be 70% by weight or more, 75% by weight or more, 80% by weight or more, or 90% by weight or more.
- the sugar alcohol used in the present invention is a substance produced by reducing the carbonyl group of a monosaccharide such as aldose or ketose, or a substance produced by reducing the carbonyl group at the reducing end of a polysaccharide more than a disaccharide,
- sorbitol, xylitol, mannitol, erythritol, palatinit, lactitol, maltitol, reduced starch syrup and the like can be used, and these can be used in combination of two or more.
- these sugar alcohols are contained in an amount of 0.1% by weight or more in the dry weight of the textured plant protein material, preferably 0.25% by weight or more, more preferably 0.5% by weight or more.
- the most preferred content is 0.7% by weight or more. If the content is too small, the texture improving effect is not sufficiently exhibited.
- the upper limit of the content is not particularly set, but the texture of the textured plant protein material obtained as the content increases from the optimum range tends to soften, and the sweetness of the sugar alcohol is inadequate in flavor. In this case, it may be set to 20% by weight or less, preferably 15% by weight or less, more preferably 10% by weight or less, and still more preferably 8% by weight or less.
- sugar alcohol As the sugar alcohol, various isolated and purified sugar alcohols may be used, and preparations containing sugar alcohols may also be used. In addition, since sugar alcohol is contained in fruits, sugar alcohol contained in beverages such as fruit juice juice can also be used. Moreover, the sugar alcohol contained in confectionery, such as a candy, can also be used as another foodstuff. These amounts used are adjusted so that the sugar alcohol contained is within the above range.
- the sugar alcohol content in the tissue-like plant protein material can be quantified according to a method which is officially known or described in known literature. For example, it can be quantified by a method of performing liquid chromatography using a strongly acidic cation exchange resin column, which is a method shown in the Food Additives Official Document.
- fats and oils can be used as a raw material for the textured plant protein material.
- the fats and oils contained in a whole fat soybean can be utilized.
- Oils and fats to be added include vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, fish oil, whale oil, milk fat, beef tallow, Animal fats and oils such as pork fat, and oils and the like obtained by separating, curing and transesterifying these can be used.
- the amount of oil to be added is not particularly limited, but is usually 0.01 to 6% by weight with respect to the dry weight of the raw material of the textured plant protein material. Appropriately, 0.1 to 12% by weight with respect to the dry weight of the raw material of the textured plant protein material is suitable. When there is too much quantity of the fats and oils to add, swelling will be suppressed and it will become the food texture different from livestock meat which the water absorption rate described below fell.
- the pressure heating can be performed according to a known method using a known extruder (extruder) such as a single screw extruder or a twin screw extruder. It is preferable to use an extruder having two or more shafts that are kneaded and easy to organize stably, and the extruder feeds the raw material by a screw through the raw material supply port and barrel, mixing, pressurizing (compressing), and heating mechanism. It is preferable to use one having a die attached to the tip barrel.
- a known extruder extruder
- extruder such as a single screw extruder or a twin screw extruder. It is preferable to use an extruder having two or more shafts that are kneaded and easy to organize stably, and the extruder feeds the raw material by a screw through the raw material supply port and barrel, mixing, pressurizing (compressing), and heating mechanism. It is preferable to use one having a die attached to the tip barrel.
- water When the raw material of the textured plant protein material is supplied to the extruder, water is added. In the production method of the present invention, it is important to add water so that the water content of the entire raw material supplied to the extruder is 15 to 50% by weight, preferably 20 to 40% by weight. If the total amount of water in the raw material is excessive, swelling is suppressed, and a textured plant protein material having a texture different from that of livestock meat having a reduced water absorption rate described below is generated, which is not preferable.
- the water used in the present invention is not particularly limited, and an aqueous solvent containing a water-soluble component can be used as long as it does not affect swelling, flavor, and the like.
- the organization conditions for supplying the raw material of the textured plant protein material to the extruder and extruding from the die under pressure and heating while adding water can be appropriately selected and adjusted based on known conditions.
- the heating condition is preferably a tip barrel temperature of 120 to 220 ° C, more preferably 140 to 200 ° C.
- the die pressure at the barrel tip is preferably 2 to 100 kg / cm 2, more preferably 5 to 40 kg / cm 2.
- the type of the die can be a die that is extruded in the screw feeding direction of the extruder or a so-called peripheral die that is extruded in the outer peripheral direction of the feeding direction.
- the diameter of the die can be appropriately determined depending on the size of the desired product.
- the drying conditions for extruding the textured plant protein material from the die, cutting and drying can be appropriately selected and adjusted based on known conditions.
- the water content of the textured plant protein material obtained after drying is preferably 15% by weight or less, more preferably 1 to 12% by weight, and even more preferably 3 to 10% by weight from the viewpoint of storage stability.
- the textured plant protein material of the present invention is characterized by a water absorption rate of 1 or more.
- the water absorption is preferably 1.5 times or more.
- the upper limit of the water absorption rate is not particularly limited, and can be appropriately selected depending on the amount of water added to the raw material.
- the textured plant protein material of the present invention has a hard texture close to that of livestock meat, but is appropriately swollen and has a water absorption rate of 1 or more. It can be suitably used for various foods such as seasoning ingredients such as sauces and dressings, soup and instant noodle ingredients, sprinkles, and fillings, as well as side dishes that use live meats such as soboro.
- the textured plant protein material is often blended with the above-mentioned sugar beet for the purpose of imparting a feeling of meat grain, preventing the outflow of meat juice, and improving the heating yield. It is appropriate to blend the textured plant protein material in a dry weight of 1% by weight or more, preferably 3% by weight or more.
- the extruder used was a twin screw extruder under the following conditions. Die: diameter 2.5 mm ⁇ 10 holes, throughput (powder raw material flow rate): 30 kg / h, screw rotation speed: 200 rpm, barrel inlet side temperature: 80 ° C., central part: 120 ° C., outlet side: 150 ° C.
- the obtained textured plant protein material was cut with a cutter immediately after the die exit so as to have a length of about 5 mm, and dried with hot air so that the moisture content was 8 wt%.
- the obtained textured plant protein material was rehydrated and subjected to a sensory evaluation of hardness and flavor by a 10-point scoring method based on an absolute evaluation of 10 professional panelists.
- the evaluation point of hardness based on each paneler's experience, the score that was considered to be the hardest was 10 points, and the score that was considered to be a soft texture was lowered.
- 10 points were considered to have the least bitterness and sourness, and the lower the score for those considered to have strong bitterness and sourness.
- an average score of 7.5 or more is “ ⁇ ”, 5.0 to 7.5 is “ ⁇ ”, 2.5 to 5.0 is “ ⁇ ”, and less than 2.5 is “ ⁇ ”.
- Table 1 The evaluation results are shown in Table 1 below.
- the water absorption is obtained by adding 150 g of water at 25 ° C. to 30 g of the sample and allowing it to absorb for 10 minutes, then allowing it to stand naturally for 5 minutes using a filter cloth to separate excess water, and the weight of the sample after water absorption (W) was calculated by calculating the water absorption value according to the following equation.
- Water absorption rate (times) (W-30) / 30
- the textured plant protein material A has a soft texture compared to livestock meat and has a texture equivalent to that of the conventional textured plant protein material.
- the textured plant protein material B had a firm and firm texture closer to that of livestock meat than the textured plant protein material A.
- the textured plant protein materials C, D, and E had a hard and firm texture closer to that of livestock meat than B as well as the textured plant protein material A.
- F, G, H, and I using various sugar alcohols were all structured plant protein materials having a firm and firm texture similar to livestock meat.
- the flavor by using sugar alcohol, it was possible to obtain a textured plant protein material with reduced bitterness and acidity of the textured plant protein material itself.
- Example 2 Comparison of raw material moisture at the time of organization and other materials Similar to Experimental example 1, the raw material was heated and pressurized in the formulation shown in Table 2 and organized. Further, the sample was dried in the same manner as in Experimental Example 1 and evaluated by a panel. The evaluation results are shown in Table 2 below.
- the textured plant protein material J could not be evaluated because it was not organized due to lack of water necessary for organization.
- the textured plant protein materials K and L had a hard and firm texture similar to livestock meat, similar to the textured plant protein material C of Experimental Example 1.
- the textured plant protein material M had a water absorption rate of less than 1 time, and had a texture different from that of unswollen, loose meat.
- the tissue-like plant protein materials N and O had a hard and firm texture similar to livestock meat, but the bitterness and sourness of the added calcium salt and citric acid were strong, resulting in an unfavorable flavor. It was.
- Example 3 Influence of increase in sugar alcohol addition amount The influence on the quality of the textured plant protein material obtained when the sugar alcohol addition amount was further increased than in experimental example 1 was examined.
- the raw materials were heated and pressurized in the formulation shown in Table 3 and organized. Further, the sample was dried in the same manner as in Experimental Example 1 and evaluated by a panel. In this example, mannitol was used instead of xylitol. The evaluation results are shown in Table 3 below.
- a textured plant protein material with less bitterness and less sourness that is less susceptible to restrictions on the amount of sugar beet, etc., improved to a firm texture closer to livestock meat. Can be provided.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The purpose of the invention is to provide a textured vegetable protein material which has a hard texture more similar to meat and also has a favorable flavor with less bitterness and acidity. Provided is a textured vegetable protein material, which comprises a vegetable protein starting material and a sugar alcohol, the content of the sugar alcohol being 0.1% by weight or more of the dry weight, has an expanded texture, has a water absorption ratio of 1 time or more, has a hard texture more similar to meat and also has a favorable flavor with less bitterness and acidity. The textured protein material is produced by adding water to a starting material containing a vegetable protein starting material to which a predetermined amount of a sugar alcohol is added, extruding the resulting mixture under pressurization and heating to expand the mixture.
Description
本発明は、食感が改善された組織状植物蛋白素材およびその製造方法に関する。
The present invention relates to a textured plant protein material having improved texture and a method for producing the same.
植物由来の蛋白質素材等の植物蛋白原料を主原料とし、一軸または二軸押出機（エクストルーダー）を用いて高温、高圧下に押し出し膨化させて得られる組織状植物蛋白素材は、畜肉様の食感を有するので、従来から、ハンバーグやミートボール、ギョーザ、肉まん、シューマイ、メンチカツ、コロッケ、そぼろ等の畜肉を使用した惣菜に配合され広く利用されている。しかし、従来の組織状植物蛋白素材は、畜肉等に比べると食感が軟らかく、配合量が増加すると上記の惣菜の食感を軟らかくしてしまうため、配合量が制限されてしまうという問題がある。
A plant-like protein material obtained from plant protein raw materials such as plant-derived protein materials as the main raw material and extruded and swelled at high temperature and high pressure using a single or twin screw extruder (extruder) is a meat-like food. Since it has a feeling, it is conventionally blended and widely used in side dishes using livestock meat such as hamburger, meatballs, gyoza, meat buns, shumai, minced cutlet, croquettes, and sobo. However, the conventional textured plant protein material has a problem that the texture is soft compared to livestock meat and the like, and if the amount increases, the texture of the above-mentioned sugar beet becomes soft, so the amount is limited. .
このような事情に鑑み、従来から、組織状植物蛋白素材の食感改良については様々な研究がなされてきた。例えば、特許文献１のように、植物蛋白原料を組織化する際にカルシウム塩を添加することで、硬くて弾力性に富み、噛み応えのある組織状植物蛋白素材を得ることが知られている。また、特許文献２のように、植物蛋白原料を組織化する際にクエン酸を添加することで、硬い咀嚼性ある食感を持った組織状植物蛋白素材が得られることが知られている。しかし、カルシウム塩やクエン酸を添加した場合は、カルシウム塩由来の苦味やクエン酸由来の酸味が出てしまい、苦味や酸味といった異味を呈することなしに食感が改善された組織状植物蛋白素材を得ることはこれまで報告されていない。
In view of such circumstances, various studies have been made on improving the texture of textured plant protein materials. For example, as in Patent Document 1, it is known to obtain a textured plant protein material that is hard, elastic, and chewy by adding calcium salts when organizing plant protein raw materials. . Further, as disclosed in Patent Document 2, it is known that a tissue-like plant protein material having a hard chewable texture can be obtained by adding citric acid when organizing a plant protein raw material. However, when calcium salt or citric acid is added, a textured plant protein material that has a bitter taste derived from calcium salt and a sour taste derived from citric acid, and has an improved texture without exhibiting a bitter or sour taste. There have been no reports to date.
このように、従来の組織状植物蛋白素材における食感を改良する技術では、苦味や酸味を付与せずに、惣菜等に対する配合量の制限を受けにくい、より畜肉に近い硬い食感の組織状植物蛋白素材を得ることは困難であった。
そこで本発明は、より畜肉に近い硬い食感を有し、かつ苦味や酸味の少ない風味の良好な組織状植物蛋白素材を提供することを目的とする。 As described above, the conventional texture-improving texture of the plant protein material does not give bitterness or sourness, and is less susceptible to restrictions on the amount of sugar beet, etc. It was difficult to obtain plant protein material.
Therefore, an object of the present invention is to provide a textured plant protein material having a hard texture close to that of livestock meat and having a good taste with less bitterness and sourness.
そこで本発明は、より畜肉に近い硬い食感を有し、かつ苦味や酸味の少ない風味の良好な組織状植物蛋白素材を提供することを目的とする。 As described above, the conventional texture-improving texture of the plant protein material does not give bitterness or sourness, and is less susceptible to restrictions on the amount of sugar beet, etc. It was difficult to obtain plant protein material.
Therefore, an object of the present invention is to provide a textured plant protein material having a hard texture close to that of livestock meat and having a good taste with less bitterness and sourness.
本発明者らは、上記の課題を解決するために鋭意研究を重ねた結果、植物蛋白原料を含む原料に加水して加圧加熱下に押出し、膨化させて組織状植物蛋白素材を製造する際に、その原料に所定量の糖アルコールを添加し、かつ原料の水分量を調整することにより、苦味や酸味を付与することなく、より畜肉に近い、しっかりとした食感に改善された良好な風味を有する組織状植物蛋白素材が得られることを見出し、本発明を完成するに至った。
As a result of intensive studies to solve the above problems, the present inventors have added water to a raw material containing plant protein raw material, extruded under pressure and heating, and expanded to produce a textured plant protein raw material. In addition, by adding a predetermined amount of sugar alcohol to the raw material and adjusting the moisture content of the raw material, it has been improved to a firm texture closer to livestock without imparting bitterness or sourness The inventors have found that a textured plant protein material having a flavor can be obtained, and have completed the present invention.
すなわち、本発明は、
（１）植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．１重量％以上であり、膨化された組織を有し、かつ１倍以上の吸水率を有することを特徴とする組織状植物蛋白素材、
（２）植物蛋白原料の割合が、組織状植物蛋白素材の乾燥重量中６５重量％以上である、前記（１）記載の組織状植物蛋白素材、
（３）植物蛋白原料の割合が、組織状植物蛋白素材の乾燥重量中９０重量％以上である、前記（１）記載の組織状植物蛋白素材、
（４）畜肉を原料として含まない、前記（１）記載の組織状植物蛋白素材、
（５）乾燥重量中、糖アルコールを０．１～２０重量％含有する前記（１）記載の組織状植物蛋白素材、
（６）乾燥重量中、糖アルコールを０．７～４．５重量％含有する前記（１）記載の組織状植物蛋白素材、
（７）植物蛋白原料が大豆蛋白素材を含む前記（１）記載の組織状植物蛋白素材、
（８）糖アルコールがソルビットである前記（１）記載の組織状植物蛋白素材、
（９）吸水率が１．５倍以上である、前記（１）記載の組織状植物蛋白素材、
（１０）水分が１５重量％以下である、前記（１）記載の組織状植物蛋白素材、
（１１）植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．５～４．５重量％であり、畜肉を原料として含まず、植物蛋白原料の割合が、乾燥重量中９０重量％以上であり、膨化された組織を有し、１．５倍以上の吸水率を有し、かつ水分が１５重量％以下であることを特徴とする組織状植物蛋白素材、
（１２）糖アルコールがソルビットである前記（１１）記載の組織状蛋白素材、
（１３）植物蛋白原料を含む原料に加水して加圧加熱下に押出し、膨化させる組織状植物蛋白素材の製造方法において、原料全体の乾燥重量に対して０．７～１０重量％の糖アルコールを加え、かつ原料全体の水分を１５～５０重量％に調整することを特徴とする前記（１）記載の組織状植物蛋白素材の製造方法、
（１４）得られる組織状植物蛋白素材が、前記（１１）記載のものである、前記（１２）記載の組織状植物蛋白素材の製造方法、
などを提供するものである。 That is, the present invention
(1) It contains plant protein raw material and sugar alcohol, the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and has a water absorption rate of 1 times or more. Tissue plant protein material,
(2) The textured plant protein material according to (1), wherein the proportion of the plant protein material is 65% by weight or more in the dry weight of the textured plant protein material,
(3) The textured plant protein material according to (1), wherein the proportion of the plant protein material is 90% by weight or more in the dry weight of the textured plant protein material,
(4) The textured plant protein material according to (1) above, which does not contain livestock meat as a raw material,
(5) The textured plant protein material according to (1) above, which contains 0.1 to 20% by weight of sugar alcohol in a dry weight,
(6) The textured plant protein material according to (1) above, containing 0.7 to 4.5% by weight of sugar alcohol in the dry weight,
(7) The textured plant protein material according to (1), wherein the plant protein material contains a soybean protein material,
(8) The textured plant protein material according to (1), wherein the sugar alcohol is sorbit,
(9) The structured plant protein material according to (1), wherein the water absorption is 1.5 times or more,
(10) The textured plant protein material according to (1), wherein the moisture is 15% by weight or less,
(11) Contains plant protein raw material and sugar alcohol, the sugar alcohol content is 0.5 to 4.5% by weight in dry weight, does not contain livestock meat as raw material, and the proportion of plant protein raw material is in dry weight A textured plant protein material characterized by being 90% by weight or more, having a swollen tissue, having a water absorption of 1.5 times or more, and having a water content of 15% by weight or less,
(12) The textured protein material according to (11), wherein the sugar alcohol is sorbit,
(13) In a method for producing a textured plant protein material that is added to a raw material containing a plant protein raw material, extruded under pressure and heated, and expanded, a sugar alcohol of 0.7 to 10% by weight based on the dry weight of the whole raw material And the water content of the entire raw material is adjusted to 15 to 50% by weight, the method for producing a textured plant protein material according to (1),
(14) The method for producing a textured plant protein material according to (12), wherein the obtained textured plant protein material is as described in (11) above.
And so on.
（１）植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．１重量％以上であり、膨化された組織を有し、かつ１倍以上の吸水率を有することを特徴とする組織状植物蛋白素材、
（２）植物蛋白原料の割合が、組織状植物蛋白素材の乾燥重量中６５重量％以上である、前記（１）記載の組織状植物蛋白素材、
（３）植物蛋白原料の割合が、組織状植物蛋白素材の乾燥重量中９０重量％以上である、前記（１）記載の組織状植物蛋白素材、
（４）畜肉を原料として含まない、前記（１）記載の組織状植物蛋白素材、
（５）乾燥重量中、糖アルコールを０．１～２０重量％含有する前記（１）記載の組織状植物蛋白素材、
（６）乾燥重量中、糖アルコールを０．７～４．５重量％含有する前記（１）記載の組織状植物蛋白素材、
（７）植物蛋白原料が大豆蛋白素材を含む前記（１）記載の組織状植物蛋白素材、
（８）糖アルコールがソルビットである前記（１）記載の組織状植物蛋白素材、
（９）吸水率が１．５倍以上である、前記（１）記載の組織状植物蛋白素材、
（１０）水分が１５重量％以下である、前記（１）記載の組織状植物蛋白素材、
（１１）植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．５～４．５重量％であり、畜肉を原料として含まず、植物蛋白原料の割合が、乾燥重量中９０重量％以上であり、膨化された組織を有し、１．５倍以上の吸水率を有し、かつ水分が１５重量％以下であることを特徴とする組織状植物蛋白素材、
（１２）糖アルコールがソルビットである前記（１１）記載の組織状蛋白素材、
（１３）植物蛋白原料を含む原料に加水して加圧加熱下に押出し、膨化させる組織状植物蛋白素材の製造方法において、原料全体の乾燥重量に対して０．７～１０重量％の糖アルコールを加え、かつ原料全体の水分を１５～５０重量％に調整することを特徴とする前記（１）記載の組織状植物蛋白素材の製造方法、
（１４）得られる組織状植物蛋白素材が、前記（１１）記載のものである、前記（１２）記載の組織状植物蛋白素材の製造方法、
などを提供するものである。 That is, the present invention
(1) It contains plant protein raw material and sugar alcohol, the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and has a water absorption rate of 1 times or more. Tissue plant protein material,
(2) The textured plant protein material according to (1), wherein the proportion of the plant protein material is 65% by weight or more in the dry weight of the textured plant protein material,
(3) The textured plant protein material according to (1), wherein the proportion of the plant protein material is 90% by weight or more in the dry weight of the textured plant protein material,
(4) The textured plant protein material according to (1) above, which does not contain livestock meat as a raw material,
(5) The textured plant protein material according to (1) above, which contains 0.1 to 20% by weight of sugar alcohol in a dry weight,
(6) The textured plant protein material according to (1) above, containing 0.7 to 4.5% by weight of sugar alcohol in the dry weight,
(7) The textured plant protein material according to (1), wherein the plant protein material contains a soybean protein material,
(8) The textured plant protein material according to (1), wherein the sugar alcohol is sorbit,
(9) The structured plant protein material according to (1), wherein the water absorption is 1.5 times or more,
(10) The textured plant protein material according to (1), wherein the moisture is 15% by weight or less,
(11) Contains plant protein raw material and sugar alcohol, the sugar alcohol content is 0.5 to 4.5% by weight in dry weight, does not contain livestock meat as raw material, and the proportion of plant protein raw material is in dry weight A textured plant protein material characterized by being 90% by weight or more, having a swollen tissue, having a water absorption of 1.5 times or more, and having a water content of 15% by weight or less,
(12) The textured protein material according to (11), wherein the sugar alcohol is sorbit,
(13) In a method for producing a textured plant protein material that is added to a raw material containing a plant protein raw material, extruded under pressure and heated, and expanded, a sugar alcohol of 0.7 to 10% by weight based on the dry weight of the whole raw material And the water content of the entire raw material is adjusted to 15 to 50% by weight, the method for producing a textured plant protein material according to (1),
(14) The method for producing a textured plant protein material according to (12), wherein the obtained textured plant protein material is as described in (11) above.
And so on.
なお、糖アルコールの添加に関し、本発明の目的とは異なるものの、特許文献３には、分離大豆たん白と脂質を必須とする混合物をエクストルーダーで加圧練捏する際に、糖アルコールを添加する加工食品の製造方法が開示され、また特許文献４には、畜肉と植物性蛋白を必須とする混合物をエクストルーダーで組織化する際に糖アルコールであるソルビットを添加する畜肉の組織化方法が、それぞれ開示されている。
しかしながら、特許文献３では原料の水分が６０～８５％と多いことから、エクストルーダーで加工してもプリン様凝固物、かまぼこ様凝固物やその他吸水率が１倍未満の膨化していない、本発明とは全く異なる凝固物しか得られない。
また、特許文献４は、牛肉そのものやビーフジャーキーなどの畜肉製品の類似品をエクストルーダーで製造する発明であり、畜肉の食感についての開示のみであり、膨化した組織状植物蛋白素材の食感改良を開示するものではない。ソルビットについても、畜肉の組織化物（畜肉類似品）の食感が硬くなるのを抑制する可塑剤の目的で添加されており、低水分かつ高吸水率の膨化した組織状植物蛋白素材に対する添加効果については不明である。 In addition, regarding the addition of sugar alcohol, although different from the object of the present invention, Patent Document 3 discloses that sugar alcohol is added when pressure-kneading a mixture essentially containing separated soybean protein and lipid with an extruder. In addition, Patent Document 4 discloses a method for organizing livestock meat in which sorbitol, which is a sugar alcohol, is added when a mixture of livestock and vegetable protein is organized with an extruder. , Respectively.
However, since the water content of the raw material is as high as 60 to 85% in Patent Document 3, purine-like coagulated material, kamaboko-like coagulated material, and other water-absorbing ratios which are not expanded to less than 1 times even when processed with an extruder. Only a coagulum completely different from the invention can be obtained.
Patent Document 4 is an invention for producing similar products of meat products such as beef itself and beef jerky with an extruder, and only discloses the texture of the meat, and the texture of the expanded textured plant protein material It does not disclose improvements. Sorbit is also added for the purpose of a plasticizer that suppresses the texture of livestock meat textured products (similar meat products) from becoming hard, and has the effect of adding to low-moisture and high-absorbed textured plant protein materials. Is unknown.
しかしながら、特許文献３では原料の水分が６０～８５％と多いことから、エクストルーダーで加工してもプリン様凝固物、かまぼこ様凝固物やその他吸水率が１倍未満の膨化していない、本発明とは全く異なる凝固物しか得られない。
また、特許文献４は、牛肉そのものやビーフジャーキーなどの畜肉製品の類似品をエクストルーダーで製造する発明であり、畜肉の食感についての開示のみであり、膨化した組織状植物蛋白素材の食感改良を開示するものではない。ソルビットについても、畜肉の組織化物（畜肉類似品）の食感が硬くなるのを抑制する可塑剤の目的で添加されており、低水分かつ高吸水率の膨化した組織状植物蛋白素材に対する添加効果については不明である。 In addition, regarding the addition of sugar alcohol, although different from the object of the present invention, Patent Document 3 discloses that sugar alcohol is added when pressure-kneading a mixture essentially containing separated soybean protein and lipid with an extruder. In addition, Patent Document 4 discloses a method for organizing livestock meat in which sorbitol, which is a sugar alcohol, is added when a mixture of livestock and vegetable protein is organized with an extruder. , Respectively.
However, since the water content of the raw material is as high as 60 to 85% in Patent Document 3, purine-like coagulated material, kamaboko-like coagulated material, and other water-absorbing ratios which are not expanded to less than 1 times even when processed with an extruder. Only a coagulum completely different from the invention can be obtained.
Patent Document 4 is an invention for producing similar products of meat products such as beef itself and beef jerky with an extruder, and only discloses the texture of the meat, and the texture of the expanded textured plant protein material It does not disclose improvements. Sorbit is also added for the purpose of a plasticizer that suppresses the texture of livestock meat textured products (similar meat products) from becoming hard, and has the effect of adding to low-moisture and high-absorbed textured plant protein materials. Is unknown.
本発明によれば、より畜肉に近い硬い食感を有し、かつ苦味や酸味の少ない風味の良好な、かつ惣菜等に対する配合量の制限を受けにくい組織状植物蛋白素材を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, the textured plant protein raw material which has a hard food texture close | similar to livestock meat, has a favorable flavor with little bitterness and sourness, and is hard to receive the restriction | limiting of the compounding quantity with respect to a side dish etc. .
本発明は組織状植物蛋白素材およびその製造方法に関する。以下、本発明の実施態様について説明する。
The present invention relates to a textured plant protein material and a method for producing the same. Hereinafter, embodiments of the present invention will be described.
（組織状植物蛋白素材）
本発明の組織状植物蛋白素材は、植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．１重量％以上であり、膨化された組織を有し、かつ１倍以上の吸水率を有することを特徴とするものである。本発明の組織状植物蛋白素材は各種の大きさと形状を有し、形状として代表的なものには顆粒状や棒状、また、切断された組織状植物蛋白素材をさらにカッターや粉砕機等で適当な大きさに切断したフレーク状のものがある。いずれも畜肉の代替用途として用いることができるものである。 (Tissue-like plant protein material)
The tissue-like plant protein material of the present invention contains a plant protein raw material and a sugar alcohol, the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and is 1 or more times larger. It has a water absorption rate. The textured plant protein material of the present invention has various sizes and shapes, and typical shapes include granules and rods, and the cut textured plant protein material is further suitable with a cutter or a grinder. There are flakes cut into various sizes. Any of them can be used as a substitute for livestock meat.
本発明の組織状植物蛋白素材は、植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．１重量％以上であり、膨化された組織を有し、かつ１倍以上の吸水率を有することを特徴とするものである。本発明の組織状植物蛋白素材は各種の大きさと形状を有し、形状として代表的なものには顆粒状や棒状、また、切断された組織状植物蛋白素材をさらにカッターや粉砕機等で適当な大きさに切断したフレーク状のものがある。いずれも畜肉の代替用途として用いることができるものである。 (Tissue-like plant protein material)
The tissue-like plant protein material of the present invention contains a plant protein raw material and a sugar alcohol, the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and is 1 or more times larger. It has a water absorption rate. The textured plant protein material of the present invention has various sizes and shapes, and typical shapes include granules and rods, and the cut textured plant protein material is further suitable with a cutter or a grinder. There are flakes cut into various sizes. Any of them can be used as a substitute for livestock meat.
（製造方法）
本発明の組織状植物蛋白素材の製造方法は、植物蛋白原料を含む上記の原料に加水して、加圧加熱下に押出し、組織を膨化させることを特徴とする。具体的には、一軸または二軸押出機（エクストルーダー）に加水した原料を導入し、押出機内部が加圧加熱された条件下で原料を押出機の出口部分にあるダイから常圧下に押出し、押出物を切断および乾燥する。 (Production method)
The method for producing a textured plant protein material of the present invention is characterized by adding water to the above-mentioned raw material containing a plant protein raw material and extruding the mixture under pressure and heating to expand the tissue. Specifically, the hydrated raw material is introduced into a single-screw or twin-screw extruder (extruder), and the raw material is extruded under normal pressure from a die at the exit of the extruder under conditions where the inside of the extruder is heated under pressure. The extrudate is cut and dried.
本発明の組織状植物蛋白素材の製造方法は、植物蛋白原料を含む上記の原料に加水して、加圧加熱下に押出し、組織を膨化させることを特徴とする。具体的には、一軸または二軸押出機（エクストルーダー）に加水した原料を導入し、押出機内部が加圧加熱された条件下で原料を押出機の出口部分にあるダイから常圧下に押出し、押出物を切断および乾燥する。 (Production method)
The method for producing a textured plant protein material of the present invention is characterized by adding water to the above-mentioned raw material containing a plant protein raw material and extruding the mixture under pressure and heating to expand the tissue. Specifically, the hydrated raw material is introduced into a single-screw or twin-screw extruder (extruder), and the raw material is extruded under normal pressure from a die at the exit of the extruder under conditions where the inside of the extruder is heated under pressure. The extrudate is cut and dried.
（植物蛋白原料）
本発明で用いる植物蛋白原料は、植物由来の蛋白質素材であり、例えば、大豆、えんどう豆、菜種、綿実、落花生、ゴマ、サフラワー、向日葵、コーン、ベニバナ、ココナッツ等の油糧種子、あるいは、米、大麦、小麦等の穀物種子由来の蛋白素材等や、これらの抽出・加工蛋白、例えば、米グルテリン、大麦プロラミン、小麦プロラミン、小麦グルテン、大豆グロブリン、大豆アルブミン落花生アルブミン等、これらの熱処理、酸処理、アルカリ処理、酵素処理蛋白等が挙げられる。入手の容易性および経済性等の点では大豆蛋白素材が好ましい。また、ここでいう大豆蛋白素材は、大豆由来の蛋白質を含む素材であればよく、丸大豆や半割れ大豆などの全脂大豆や、油脂を除去した減脂大豆や脱脂大豆、含水エタノール洗浄や酸性水洗浄等により蛋白質を濃縮した濃縮大豆蛋白、さらには分離大豆蛋白または豆乳、ならびにそれらの加水分解物、オカラ、ホエー等が例示され、これらの少なくとも１種以上を選択できる。とりわけ、コストの面から脱脂大豆を用いることが好ましい。 (Plant protein raw material)
The plant protein raw material used in the present invention is a plant-derived protein material, such as soybeans, peas, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, corn, safflower, coconut and other oil seeds, Alternatively, protein materials derived from cereal seeds such as rice, barley and wheat, and extracted / processed proteins such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin peanut albumin, etc. Examples thereof include heat treatment, acid treatment, alkali treatment, and enzyme-treated protein. A soy protein material is preferable in terms of easy availability and economy. The soy protein material here may be any material containing protein derived from soybeans, such as whole fat soybeans such as round soybeans and half-cracked soybeans, reduced fat and defatted soybeans from which oils and fats have been removed, water-containing ethanol washing, Concentrated soy protein obtained by concentrating protein by washing with acidic water or the like, further separated soy protein or soy milk, hydrolyzate thereof, okara, whey, etc. are exemplified, and at least one of these can be selected. In particular, it is preferable to use defatted soybeans in terms of cost.
本発明で用いる植物蛋白原料は、植物由来の蛋白質素材であり、例えば、大豆、えんどう豆、菜種、綿実、落花生、ゴマ、サフラワー、向日葵、コーン、ベニバナ、ココナッツ等の油糧種子、あるいは、米、大麦、小麦等の穀物種子由来の蛋白素材等や、これらの抽出・加工蛋白、例えば、米グルテリン、大麦プロラミン、小麦プロラミン、小麦グルテン、大豆グロブリン、大豆アルブミン落花生アルブミン等、これらの熱処理、酸処理、アルカリ処理、酵素処理蛋白等が挙げられる。入手の容易性および経済性等の点では大豆蛋白素材が好ましい。また、ここでいう大豆蛋白素材は、大豆由来の蛋白質を含む素材であればよく、丸大豆や半割れ大豆などの全脂大豆や、油脂を除去した減脂大豆や脱脂大豆、含水エタノール洗浄や酸性水洗浄等により蛋白質を濃縮した濃縮大豆蛋白、さらには分離大豆蛋白または豆乳、ならびにそれらの加水分解物、オカラ、ホエー等が例示され、これらの少なくとも１種以上を選択できる。とりわけ、コストの面から脱脂大豆を用いることが好ましい。 (Plant protein raw material)
The plant protein raw material used in the present invention is a plant-derived protein material, such as soybeans, peas, rapeseed, cottonseed, peanuts, sesame, safflower, sunflower, corn, safflower, coconut and other oil seeds, Alternatively, protein materials derived from cereal seeds such as rice, barley and wheat, and extracted / processed proteins such as rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin peanut albumin, etc. Examples thereof include heat treatment, acid treatment, alkali treatment, and enzyme-treated protein. A soy protein material is preferable in terms of easy availability and economy. The soy protein material here may be any material containing protein derived from soybeans, such as whole fat soybeans such as round soybeans and half-cracked soybeans, reduced fat and defatted soybeans from which oils and fats have been removed, water-containing ethanol washing, Concentrated soy protein obtained by concentrating protein by washing with acidic water or the like, further separated soy protein or soy milk, hydrolyzate thereof, okara, whey, etc. are exemplified, and at least one of these can be selected. In particular, it is preferable to use defatted soybeans in terms of cost.
本発明の組織状植物蛋白素材中における植物蛋白原料の割合は、求める品質により他原料との兼ね合いで適宜設定することができるが、特に組織状植物蛋白素材の乾燥重量中６５重量％以上、例えば７０重量％以上、７５重量％以上、８０重量％以上、９０重量％以上とすることができる。
The proportion of the plant protein raw material in the textured plant protein material of the present invention can be appropriately set depending on the desired quality in consideration of other raw materials, but in particular, 65% by weight or more in the dry weight of the textured plant protein material, for example, It can be 70% by weight or more, 75% by weight or more, 80% by weight or more, or 90% by weight or more.
（糖アルコール）
本発明で用いる糖アルコールは、アルドースやケトース等の単糖類のカルボニル基が還元されて生成される物質や、二糖類以上の多糖類の還元末端のカルボニル基が還元されて生成する物質であり、例えばソルビトール、キシリトール、マンニトール、エリスリトール、パラチニット、ラクチトール、マルチトール、還元水飴などが使用でき、これらは２種以上を組み合わせることもできる。これらの糖アルコールは、上記の組織状植物蛋白素材の乾燥重量中に０．１重量％以上含有することが重要であり、好ましくは０．２５重量％以上、さらに好ましくは０．５重量％以上、最も好ましくは０．７重量％以上含有させるようにすることが適当である。含有量が少なすぎると、食感改良効果が十分には表れにくい。含有量の上限は特に設定されないが、含有量が最適範囲から高くなるに連れて得られる組織状植物蛋白素材の食感が軟化傾向となり、また糖アルコールの甘みが強くなることが風味上不適となる場合があるため、この場合は２０重量％以下、好ましくは１５重量％以下、より好ましくは１０重量％以下、さらに好ましくは８重量％以下に設定すればよい。これらの糖アルコールは、原料中に以下に記載する種々の形態で添加することができる。 (Sugar alcohol)
The sugar alcohol used in the present invention is a substance produced by reducing the carbonyl group of a monosaccharide such as aldose or ketose, or a substance produced by reducing the carbonyl group at the reducing end of a polysaccharide more than a disaccharide, For example, sorbitol, xylitol, mannitol, erythritol, palatinit, lactitol, maltitol, reduced starch syrup and the like can be used, and these can be used in combination of two or more. It is important that these sugar alcohols are contained in an amount of 0.1% by weight or more in the dry weight of the textured plant protein material, preferably 0.25% by weight or more, more preferably 0.5% by weight or more. The most preferred content is 0.7% by weight or more. If the content is too small, the texture improving effect is not sufficiently exhibited. The upper limit of the content is not particularly set, but the texture of the textured plant protein material obtained as the content increases from the optimum range tends to soften, and the sweetness of the sugar alcohol is inadequate in flavor. In this case, it may be set to 20% by weight or less, preferably 15% by weight or less, more preferably 10% by weight or less, and still more preferably 8% by weight or less. These sugar alcohols can be added to the raw material in various forms described below.
本発明で用いる糖アルコールは、アルドースやケトース等の単糖類のカルボニル基が還元されて生成される物質や、二糖類以上の多糖類の還元末端のカルボニル基が還元されて生成する物質であり、例えばソルビトール、キシリトール、マンニトール、エリスリトール、パラチニット、ラクチトール、マルチトール、還元水飴などが使用でき、これらは２種以上を組み合わせることもできる。これらの糖アルコールは、上記の組織状植物蛋白素材の乾燥重量中に０．１重量％以上含有することが重要であり、好ましくは０．２５重量％以上、さらに好ましくは０．５重量％以上、最も好ましくは０．７重量％以上含有させるようにすることが適当である。含有量が少なすぎると、食感改良効果が十分には表れにくい。含有量の上限は特に設定されないが、含有量が最適範囲から高くなるに連れて得られる組織状植物蛋白素材の食感が軟化傾向となり、また糖アルコールの甘みが強くなることが風味上不適となる場合があるため、この場合は２０重量％以下、好ましくは１５重量％以下、より好ましくは１０重量％以下、さらに好ましくは８重量％以下に設定すればよい。これらの糖アルコールは、原料中に以下に記載する種々の形態で添加することができる。 (Sugar alcohol)
The sugar alcohol used in the present invention is a substance produced by reducing the carbonyl group of a monosaccharide such as aldose or ketose, or a substance produced by reducing the carbonyl group at the reducing end of a polysaccharide more than a disaccharide, For example, sorbitol, xylitol, mannitol, erythritol, palatinit, lactitol, maltitol, reduced starch syrup and the like can be used, and these can be used in combination of two or more. It is important that these sugar alcohols are contained in an amount of 0.1% by weight or more in the dry weight of the textured plant protein material, preferably 0.25% by weight or more, more preferably 0.5% by weight or more. The most preferred content is 0.7% by weight or more. If the content is too small, the texture improving effect is not sufficiently exhibited. The upper limit of the content is not particularly set, but the texture of the textured plant protein material obtained as the content increases from the optimum range tends to soften, and the sweetness of the sugar alcohol is inadequate in flavor. In this case, it may be set to 20% by weight or less, preferably 15% by weight or less, more preferably 10% by weight or less, and still more preferably 8% by weight or less. These sugar alcohols can be added to the raw material in various forms described below.
（糖アルコールの添加形態）
上記の糖アルコールとしては、単離精製した種々の糖アルコールを使用しても良いし、糖アルコールを含む製剤を用いることもできる。また、糖アルコールは果実類に含有されているため、果汁ジュースなどの飲料等に含まれる糖アルコールを用いることもできる。また、その他の食品として、キャンディー等の菓子類に含まれる糖アルコールを用いることもできる。これらの使用量は、含まれる糖アルコールが上記した範囲となる様に調整される。 (Addition form of sugar alcohol)
As the sugar alcohol, various isolated and purified sugar alcohols may be used, and preparations containing sugar alcohols may also be used. In addition, since sugar alcohol is contained in fruits, sugar alcohol contained in beverages such as fruit juice juice can also be used. Moreover, the sugar alcohol contained in confectionery, such as a candy, can also be used as another foodstuff. These amounts used are adjusted so that the sugar alcohol contained is within the above range.
上記の糖アルコールとしては、単離精製した種々の糖アルコールを使用しても良いし、糖アルコールを含む製剤を用いることもできる。また、糖アルコールは果実類に含有されているため、果汁ジュースなどの飲料等に含まれる糖アルコールを用いることもできる。また、その他の食品として、キャンディー等の菓子類に含まれる糖アルコールを用いることもできる。これらの使用量は、含まれる糖アルコールが上記した範囲となる様に調整される。 (Addition form of sugar alcohol)
As the sugar alcohol, various isolated and purified sugar alcohols may be used, and preparations containing sugar alcohols may also be used. In addition, since sugar alcohol is contained in fruits, sugar alcohol contained in beverages such as fruit juice juice can also be used. Moreover, the sugar alcohol contained in confectionery, such as a candy, can also be used as another foodstuff. These amounts used are adjusted so that the sugar alcohol contained is within the above range.
（糖アルコールの定量方法）
組織状植物蛋白素材中の糖アルコールの含量は、公定されているか公知の文献に記載されている方法に準じて定量することができる。例えば、食品添加物公定書に示されている方法である強酸性陽イオン交換樹脂のカラムを用いた液体クロマトグラフィーを行なう方法で定量することができる。 (Quantitative method of sugar alcohol)
The sugar alcohol content in the tissue-like plant protein material can be quantified according to a method which is officially known or described in known literature. For example, it can be quantified by a method of performing liquid chromatography using a strongly acidic cation exchange resin column, which is a method shown in the Food Additives Official Document.
組織状植物蛋白素材中の糖アルコールの含量は、公定されているか公知の文献に記載されている方法に準じて定量することができる。例えば、食品添加物公定書に示されている方法である強酸性陽イオン交換樹脂のカラムを用いた液体クロマトグラフィーを行なう方法で定量することができる。 (Quantitative method of sugar alcohol)
The sugar alcohol content in the tissue-like plant protein material can be quantified according to a method which is officially known or described in known literature. For example, it can be quantified by a method of performing liquid chromatography using a strongly acidic cation exchange resin column, which is a method shown in the Food Additives Official Document.
（油脂）
組織状植物蛋白素材の原料としては、他に油脂を用いることができる。また、植物蛋白原料として脱脂していない圧扁大豆を併用する場合は、全脂大豆に含まれる油脂を利用することができる。添加する油脂としては大豆油、菜種油、ヒマワリ油、ベニバナ油、コーン油、米糠油、ゴマ油、パーム油、パーム核油、ヤシ油、カカオバター、などの植物油脂、魚油、鯨油、乳脂、牛脂、豚脂などの動物油脂、およびこれらを分別、硬化、エステル交換した油脂などを用いることができる。 (Oil and fat)
In addition, fats and oils can be used as a raw material for the textured plant protein material. Moreover, when using the pressed soybean which has not been defatted as a vegetable protein raw material, the fats and oils contained in a whole fat soybean can be utilized. Oils and fats to be added include vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, fish oil, whale oil, milk fat, beef tallow, Animal fats and oils such as pork fat, and oils and the like obtained by separating, curing and transesterifying these can be used.
組織状植物蛋白素材の原料としては、他に油脂を用いることができる。また、植物蛋白原料として脱脂していない圧扁大豆を併用する場合は、全脂大豆に含まれる油脂を利用することができる。添加する油脂としては大豆油、菜種油、ヒマワリ油、ベニバナ油、コーン油、米糠油、ゴマ油、パーム油、パーム核油、ヤシ油、カカオバター、などの植物油脂、魚油、鯨油、乳脂、牛脂、豚脂などの動物油脂、およびこれらを分別、硬化、エステル交換した油脂などを用いることができる。 (Oil and fat)
In addition, fats and oils can be used as a raw material for the textured plant protein material. Moreover, when using the pressed soybean which has not been defatted as a vegetable protein raw material, the fats and oils contained in a whole fat soybean can be utilized. Oils and fats to be added include vegetable oils such as soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, cocoa butter, fish oil, whale oil, milk fat, beef tallow, Animal fats and oils such as pork fat, and oils and the like obtained by separating, curing and transesterifying these can be used.
油脂を適量用いることにより、以下に記載する押出機からの押出に際し、蛋白素材の膨化を適度に抑制することができる。膨化が適度に抑制されれば食感は適度に硬くなる方向に進む。適度な硬さはより畜肉に近い食感の硬さに近づける効果がある。
By using an appropriate amount of fats and oils, it is possible to moderately suppress the swelling of the protein material during extrusion from the extruder described below. If the swelling is moderately suppressed, the texture will be moderately hardened. The moderate hardness has the effect of bringing the texture closer to that of livestock meat.
添加する油脂の量は特に限定しないが、組織状植物蛋白素材の原料の乾燥重量に対して通常０．０１重量％～６重量％が適当であり、油脂をエマルジョンとして添加する場合には多く含ませることができ、組織状植物蛋白素材の原料の乾燥重量に対して０．１重量％～１２重量％が適当である。添加する油脂の量が多すぎると、膨化が抑制されて、以下に記載する吸水率が低下した、畜肉とは異なる食感となる。
The amount of oil to be added is not particularly limited, but is usually 0.01 to 6% by weight with respect to the dry weight of the raw material of the textured plant protein material. Appropriately, 0.1 to 12% by weight with respect to the dry weight of the raw material of the textured plant protein material is suitable. When there is too much quantity of the fats and oils to add, swelling will be suppressed and it will become the food texture different from livestock meat which the water absorption rate described below fell.
（他の原料）
植物蛋白原料に糖アルコールを加えた原料には、油脂の他、グルテン、卵白、カゼイン等のその他の蛋白や、澱粉、多糖類、調味料、食物繊維、ゲル化剤、その他の公知の添加物を加えることもできる。
ただし、畜肉については動物性の原料であり、これを加えると植物性の蛋白素材とは言い難くなり、また畜肉は衛生面から取扱にくいため含まないことが好ましい。 (Other ingredients)
In addition to fats and oils, other proteins such as gluten, egg white, and casein, starch, polysaccharides, seasonings, dietary fiber, gelling agents, and other known additives are added to plant protein raw materials and sugar alcohol. Can also be added.
However, livestock meat is an animal raw material, and if added, it becomes difficult to say that it is a vegetable protein material, and it is difficult to handle livestock meat from the viewpoint of hygiene.
植物蛋白原料に糖アルコールを加えた原料には、油脂の他、グルテン、卵白、カゼイン等のその他の蛋白や、澱粉、多糖類、調味料、食物繊維、ゲル化剤、その他の公知の添加物を加えることもできる。
ただし、畜肉については動物性の原料であり、これを加えると植物性の蛋白素材とは言い難くなり、また畜肉は衛生面から取扱にくいため含まないことが好ましい。 (Other ingredients)
In addition to fats and oils, other proteins such as gluten, egg white, and casein, starch, polysaccharides, seasonings, dietary fiber, gelling agents, and other known additives are added to plant protein raw materials and sugar alcohol. Can also be added.
However, livestock meat is an animal raw material, and if added, it becomes difficult to say that it is a vegetable protein material, and it is difficult to handle livestock meat from the viewpoint of hygiene.
（押出機）
加圧加熱は、一軸押出機や二軸押出機などの公知の押出機（エクストルーダー）を用い、公知の方法に従って行うことができる。混練が強く安定的に組織化しやすい二軸以上の軸を有する押出機を用いることが好ましく、押出機は、原料供給口、バレル内をスクリューにより原料送り、混合、加圧（圧縮）、加熱機構を有し、先端バレルに装着したダイを有するものを用いることが好ましい。 (Extruder)
The pressure heating can be performed according to a known method using a known extruder (extruder) such as a single screw extruder or a twin screw extruder. It is preferable to use an extruder having two or more shafts that are kneaded and easy to organize stably, and the extruder feeds the raw material by a screw through the raw material supply port and barrel, mixing, pressurizing (compressing), and heating mechanism. It is preferable to use one having a die attached to the tip barrel.
加圧加熱は、一軸押出機や二軸押出機などの公知の押出機（エクストルーダー）を用い、公知の方法に従って行うことができる。混練が強く安定的に組織化しやすい二軸以上の軸を有する押出機を用いることが好ましく、押出機は、原料供給口、バレル内をスクリューにより原料送り、混合、加圧（圧縮）、加熱機構を有し、先端バレルに装着したダイを有するものを用いることが好ましい。 (Extruder)
The pressure heating can be performed according to a known method using a known extruder (extruder) such as a single screw extruder or a twin screw extruder. It is preferable to use an extruder having two or more shafts that are kneaded and easy to organize stably, and the extruder feeds the raw material by a screw through the raw material supply port and barrel, mixing, pressurizing (compressing), and heating mechanism. It is preferable to use one having a die attached to the tip barrel.
（加水）
組織状植物蛋白素材の原料を、押出機に供給する際に、加水を行う。本発明の製造方法では、押出機に供給される原料全体の水分が１５～５０重量％、好ましくは２０～４０重量％となるように加水することが重要である。原料全体の水分が多すぎると、膨化が抑制され、以下に記載する吸水率が低下した、畜肉とは異なる食感の組織状植物蛋白素材が生じ、好ましくない。また、本発明に用いる水は特に制限するものではなく、膨化、風味等に影響のない範囲で水溶性成分を含む水性溶媒を用いることができる。 (Hydro)
When the raw material of the textured plant protein material is supplied to the extruder, water is added. In the production method of the present invention, it is important to add water so that the water content of the entire raw material supplied to the extruder is 15 to 50% by weight, preferably 20 to 40% by weight. If the total amount of water in the raw material is excessive, swelling is suppressed, and a textured plant protein material having a texture different from that of livestock meat having a reduced water absorption rate described below is generated, which is not preferable. The water used in the present invention is not particularly limited, and an aqueous solvent containing a water-soluble component can be used as long as it does not affect swelling, flavor, and the like.
組織状植物蛋白素材の原料を、押出機に供給する際に、加水を行う。本発明の製造方法では、押出機に供給される原料全体の水分が１５～５０重量％、好ましくは２０～４０重量％となるように加水することが重要である。原料全体の水分が多すぎると、膨化が抑制され、以下に記載する吸水率が低下した、畜肉とは異なる食感の組織状植物蛋白素材が生じ、好ましくない。また、本発明に用いる水は特に制限するものではなく、膨化、風味等に影響のない範囲で水溶性成分を含む水性溶媒を用いることができる。 (Hydro)
When the raw material of the textured plant protein material is supplied to the extruder, water is added. In the production method of the present invention, it is important to add water so that the water content of the entire raw material supplied to the extruder is 15 to 50% by weight, preferably 20 to 40% by weight. If the total amount of water in the raw material is excessive, swelling is suppressed, and a textured plant protein material having a texture different from that of livestock meat having a reduced water absorption rate described below is generated, which is not preferable. The water used in the present invention is not particularly limited, and an aqueous solvent containing a water-soluble component can be used as long as it does not affect swelling, flavor, and the like.
（組織化条件）
組織状植物蛋白素材の原料を押出機に供給し、加水しながら加圧加熱下にダイより押し出す際の組織化条件は公知の条件に基づいて適宜選択および調整できる。非限定的な例を示すと、加熱条件は先端バレル温度１２０～２２０℃が好ましく、１４０～２００℃がさらに好ましい。加圧条件はバレル先端のダイ圧力が２～１００ｋｇ／ｃｍ２が好ましく、５～４０ｋｇ／ｃｍ２がさらに適当である。 (Organization conditions)
The organization conditions for supplying the raw material of the textured plant protein material to the extruder and extruding from the die under pressure and heating while adding water can be appropriately selected and adjusted based on known conditions. As a non-limiting example, the heating condition is preferably a tip barrel temperature of 120 to 220 ° C, more preferably 140 to 200 ° C. As the pressurizing condition, the die pressure at the barrel tip is preferably 2 to 100 kg / cm 2, more preferably 5 to 40 kg / cm 2.
組織状植物蛋白素材の原料を押出機に供給し、加水しながら加圧加熱下にダイより押し出す際の組織化条件は公知の条件に基づいて適宜選択および調整できる。非限定的な例を示すと、加熱条件は先端バレル温度１２０～２２０℃が好ましく、１４０～２００℃がさらに好ましい。加圧条件はバレル先端のダイ圧力が２～１００ｋｇ／ｃｍ２が好ましく、５～４０ｋｇ／ｃｍ２がさらに適当である。 (Organization conditions)
The organization conditions for supplying the raw material of the textured plant protein material to the extruder and extruding from the die under pressure and heating while adding water can be appropriately selected and adjusted based on known conditions. As a non-limiting example, the heating condition is preferably a tip barrel temperature of 120 to 220 ° C, more preferably 140 to 200 ° C. As the pressurizing condition, the die pressure at the barrel tip is preferably 2 to 100 kg / cm 2, more preferably 5 to 40 kg / cm 2.
ダイの種類は、押出機のスクリュー送り方向に押し出すダイでも、送り方向の外周方向に押し出す、いわゆるペリフェラルダイでも用いることができる。ダイの径は求める製品の大きさなどにより適宜決めることができる。
The type of the die can be a die that is extruded in the screw feeding direction of the extruder or a so-called peripheral die that is extruded in the outer peripheral direction of the feeding direction. The diameter of the die can be appropriately determined depending on the size of the desired product.
（水分）
本発明において、組織状植物蛋白素材をダイより押し出し、切断および乾燥する際の乾燥条件は公知の条件に基づいて適宜選択および調整できる。非限定的な例を示すと、流動層乾燥機を用い、６０℃～１００℃の熱風に組織状植物蛋白素材を１０分間～３０分間曝すことによって乾燥させることが適当である。また、乾燥後に得られる組織状植物蛋白素材の水分は、保存性の点から１５重量％以下が好ましく、１～１２重量％がさらに好ましく、３～１０重量％がさらに適当である。 (moisture)
In the present invention, the drying conditions for extruding the textured plant protein material from the die, cutting and drying can be appropriately selected and adjusted based on known conditions. As a non-limiting example, it is appropriate to dry the tissue plant protein material by exposing it to hot air at 60 to 100 ° C. for 10 to 30 minutes using a fluidized bed dryer. The water content of the textured plant protein material obtained after drying is preferably 15% by weight or less, more preferably 1 to 12% by weight, and even more preferably 3 to 10% by weight from the viewpoint of storage stability.
本発明において、組織状植物蛋白素材をダイより押し出し、切断および乾燥する際の乾燥条件は公知の条件に基づいて適宜選択および調整できる。非限定的な例を示すと、流動層乾燥機を用い、６０℃～１００℃の熱風に組織状植物蛋白素材を１０分間～３０分間曝すことによって乾燥させることが適当である。また、乾燥後に得られる組織状植物蛋白素材の水分は、保存性の点から１５重量％以下が好ましく、１～１２重量％がさらに好ましく、３～１０重量％がさらに適当である。 (moisture)
In the present invention, the drying conditions for extruding the textured plant protein material from the die, cutting and drying can be appropriately selected and adjusted based on known conditions. As a non-limiting example, it is appropriate to dry the tissue plant protein material by exposing it to hot air at 60 to 100 ° C. for 10 to 30 minutes using a fluidized bed dryer. The water content of the textured plant protein material obtained after drying is preferably 15% by weight or less, more preferably 1 to 12% by weight, and even more preferably 3 to 10% by weight from the viewpoint of storage stability.
（吸水率）
本発明の組織状植物蛋白素材は、吸水率が１倍以上であることが特徴である。好ましくは吸水率が１．５倍以上であることが適当である。吸水率が１倍より低いと未膨化のぼそぼそとした畜肉とは異なる食感になってしまい、本発明の特徴とする畜肉に近い食感から異なる食感の組織状植物蛋白素材となる。吸水率の上限は特に限定するものではなく、原料に対する加水量により適宜選択できる。 (Water absorption rate)
The textured plant protein material of the present invention is characterized by a water absorption rate of 1 or more. The water absorption is preferably 1.5 times or more. When the water absorption is lower than 1 time, the texture becomes different from that of unexpanded loose meat, resulting in a textured plant protein material having a texture different from the texture close to the characteristics of the meat of the present invention. The upper limit of the water absorption rate is not particularly limited, and can be appropriately selected depending on the amount of water added to the raw material.
本発明の組織状植物蛋白素材は、吸水率が１倍以上であることが特徴である。好ましくは吸水率が１．５倍以上であることが適当である。吸水率が１倍より低いと未膨化のぼそぼそとした畜肉とは異なる食感になってしまい、本発明の特徴とする畜肉に近い食感から異なる食感の組織状植物蛋白素材となる。吸水率の上限は特に限定するものではなく、原料に対する加水量により適宜選択できる。 (Water absorption rate)
The textured plant protein material of the present invention is characterized by a water absorption rate of 1 or more. The water absorption is preferably 1.5 times or more. When the water absorption is lower than 1 time, the texture becomes different from that of unexpanded loose meat, resulting in a textured plant protein material having a texture different from the texture close to the characteristics of the meat of the present invention. The upper limit of the water absorption rate is not particularly limited, and can be appropriately selected depending on the amount of water added to the raw material.
ここでいう吸水率とは、下記のようにして、求められるものである。すなわち、組織状植物蛋白素材３０ｇに２５℃の水１５０ｇを加え、１０分間吸水させて余剰の水を分離する。吸水後の試料の重さ（Ｗ）を測定し、次式により吸水率を求める。
吸水率（倍）＝（Ｗ－３０）／３０ Here, the water absorption rate is obtained as follows. That is, 150 g of water at 25 ° C. is added to 30 g of the textured plant protein material and absorbed for 10 minutes to separate excess water. The weight (W) of the sample after water absorption is measured, and the water absorption rate is obtained by the following formula.
Water absorption rate (times) = (W-30) / 30
吸水率（倍）＝（Ｗ－３０）／３０ Here, the water absorption rate is obtained as follows. That is, 150 g of water at 25 ° C. is added to 30 g of the textured plant protein material and absorbed for 10 minutes to separate excess water. The weight (W) of the sample after water absorption is measured, and the water absorption rate is obtained by the following formula.
Water absorption rate (times) = (W-30) / 30
（利用）
本発明の組織状植物蛋白素材は、畜肉に近い硬い食感を有しながらも適度に膨化して吸水率が１倍以上あるので、ハンバーグやミートボール、ギョーザ、肉まん、シューマイ、メンチカツ、コロッケ、そぼろなどの畜肉を使用した惣菜の他、ソースやドレッシング等の調味料の具材や、スープや即席麺の具材、ふりかけ、フィリング等、種々の食品に好適に利用することができる。また、組織状植物蛋白素材は、肉粒感の付与、肉汁流出防止、加熱歩留り向上を目的に上記惣菜等に配合されることが多いが、その組織状植物蛋白素材の上記惣菜に対する配合量は、組織状植物蛋白素材を乾燥重量で１重量％以上、好ましくは３重量％以上配合することが適当である。 (Use)
The textured plant protein material of the present invention has a hard texture close to that of livestock meat, but is appropriately swollen and has a water absorption rate of 1 or more. It can be suitably used for various foods such as seasoning ingredients such as sauces and dressings, soup and instant noodle ingredients, sprinkles, and fillings, as well as side dishes that use live meats such as soboro. In addition, the textured plant protein material is often blended with the above-mentioned sugar beet for the purpose of imparting a feeling of meat grain, preventing the outflow of meat juice, and improving the heating yield. It is appropriate to blend the textured plant protein material in a dry weight of 1% by weight or more, preferably 3% by weight or more.
本発明の組織状植物蛋白素材は、畜肉に近い硬い食感を有しながらも適度に膨化して吸水率が１倍以上あるので、ハンバーグやミートボール、ギョーザ、肉まん、シューマイ、メンチカツ、コロッケ、そぼろなどの畜肉を使用した惣菜の他、ソースやドレッシング等の調味料の具材や、スープや即席麺の具材、ふりかけ、フィリング等、種々の食品に好適に利用することができる。また、組織状植物蛋白素材は、肉粒感の付与、肉汁流出防止、加熱歩留り向上を目的に上記惣菜等に配合されることが多いが、その組織状植物蛋白素材の上記惣菜に対する配合量は、組織状植物蛋白素材を乾燥重量で１重量％以上、好ましくは３重量％以上配合することが適当である。 (Use)
The textured plant protein material of the present invention has a hard texture close to that of livestock meat, but is appropriately swollen and has a water absorption rate of 1 or more. It can be suitably used for various foods such as seasoning ingredients such as sauces and dressings, soup and instant noodle ingredients, sprinkles, and fillings, as well as side dishes that use live meats such as soboro. In addition, the textured plant protein material is often blended with the above-mentioned sugar beet for the purpose of imparting a feeling of meat grain, preventing the outflow of meat juice, and improving the heating yield. It is appropriate to blend the textured plant protein material in a dry weight of 1% by weight or more, preferably 3% by weight or more.
以下に実施例を示すが、「％」、「部」は特に断りがない限りいずれも重量基準を意味する。
Examples are shown below, but “%” and “parts” are based on weight unless otherwise specified.
（実験例１） 糖アルコールの使用
ｎ－ヘキサンで脱脂した脱脂大豆粉末１００重量部に、表１に示す各糖アルコール０．５～４重量部および、組織化時の原料水分が３０重量％となるように水を押出機に供給して加熱、加圧処理を行い組織化した。糖アルコールは以下の種類のものを用いた。
・ソルビトール
・マルチトール
・エリスリトール
・ラクチトール
・キシリトール (Experimental Example 1) Use of Sugar Alcohol 100 parts by weight of defatted soybean powder defatted with n-hexane, 0.5 to 4 parts by weight of each sugar alcohol shown in Table 1, and 30% by weight of raw material moisture during organization Thus, water was supplied to the extruder and heated and pressurized to form a structure. The following types of sugar alcohols were used.
・ Sorbitol ・ Maltitol ・ Erythritol ・ Lactitol ・ Xylitol
ｎ－ヘキサンで脱脂した脱脂大豆粉末１００重量部に、表１に示す各糖アルコール０．５～４重量部および、組織化時の原料水分が３０重量％となるように水を押出機に供給して加熱、加圧処理を行い組織化した。糖アルコールは以下の種類のものを用いた。
・ソルビトール
・マルチトール
・エリスリトール
・ラクチトール
・キシリトール (Experimental Example 1) Use of Sugar Alcohol 100 parts by weight of defatted soybean powder defatted with n-hexane, 0.5 to 4 parts by weight of each sugar alcohol shown in Table 1, and 30% by weight of raw material moisture during organization Thus, water was supplied to the extruder and heated and pressurized to form a structure. The following types of sugar alcohols were used.
・ Sorbitol ・ Maltitol ・ Erythritol ・ Lactitol ・ Xylitol
なお、押出機は二軸押出機を以下の条件で使用した。
ダイ：直径２．５ｍｍ×１０穴、処理量（粉体原料流量）：３０ｋｇ／ｈ、スクリュー回転数：２００ｒｐｍ、バレル入口側温度：８０℃、中央部：１２０℃、出口側：１５０℃。
得られた組織状植物蛋白素材は、長さ５ｍｍ程度となるようにダイス出口直後にカッターで切断し、乾燥機にて水分８重量％となるように熱風で乾燥を行った。 The extruder used was a twin screw extruder under the following conditions.
Die: diameter 2.5 mm × 10 holes, throughput (powder raw material flow rate): 30 kg / h, screw rotation speed: 200 rpm, barrel inlet side temperature: 80 ° C., central part: 120 ° C., outlet side: 150 ° C.
The obtained textured plant protein material was cut with a cutter immediately after the die exit so as to have a length of about 5 mm, and dried with hot air so that the moisture content was 8 wt%.
ダイ：直径２．５ｍｍ×１０穴、処理量（粉体原料流量）：３０ｋｇ／ｈ、スクリュー回転数：２００ｒｐｍ、バレル入口側温度：８０℃、中央部：１２０℃、出口側：１５０℃。
得られた組織状植物蛋白素材は、長さ５ｍｍ程度となるようにダイス出口直後にカッターで切断し、乾燥機にて水分８重量％となるように熱風で乾燥を行った。 The extruder used was a twin screw extruder under the following conditions.
Die: diameter 2.5 mm × 10 holes, throughput (powder raw material flow rate): 30 kg / h, screw rotation speed: 200 rpm, barrel inlet side temperature: 80 ° C., central part: 120 ° C., outlet side: 150 ° C.
The obtained textured plant protein material was cut with a cutter immediately after the die exit so as to have a length of about 5 mm, and dried with hot air so that the moisture content was 8 wt%.
得られた組織状植物蛋白素材を水戻しし、１０名の専門パネラーの絶対評価により１０点満点の評点法で硬さと風味について官能評価を行った。硬さの評価点については、パネラー個々の経験に基づいて、最も硬いと考えるものを１０点とし、軟らかい食感と考えるものほど点数を低くした。風味の評価点については、最も苦味および酸味の少ないと考えるものを１０点とし、苦味および酸味の強いと考えるものほど点数を低くした。また、各評価とも、平均点が７．５以上を「◎」、５．０～７．５を「○」、２．５～５．０を「△」、２．５未満を「×」で表した。また、吸水率については、以下に示す方法で測定した。
評価結果を、以下の表１に示す。 The obtained textured plant protein material was rehydrated and subjected to a sensory evaluation of hardness and flavor by a 10-point scoring method based on an absolute evaluation of 10 professional panelists. Regarding the evaluation point of hardness, based on each paneler's experience, the score that was considered to be the hardest was 10 points, and the score that was considered to be a soft texture was lowered. As for the evaluation point of the flavor, 10 points were considered to have the least bitterness and sourness, and the lower the score for those considered to have strong bitterness and sourness. In each evaluation, an average score of 7.5 or more is “◎”, 5.0 to 7.5 is “◯”, 2.5 to 5.0 is “△”, and less than 2.5 is “×”. Expressed in Moreover, about the water absorption rate, it measured by the method shown below.
The evaluation results are shown in Table 1 below.
評価結果を、以下の表１に示す。 The obtained textured plant protein material was rehydrated and subjected to a sensory evaluation of hardness and flavor by a 10-point scoring method based on an absolute evaluation of 10 professional panelists. Regarding the evaluation point of hardness, based on each paneler's experience, the score that was considered to be the hardest was 10 points, and the score that was considered to be a soft texture was lowered. As for the evaluation point of the flavor, 10 points were considered to have the least bitterness and sourness, and the lower the score for those considered to have strong bitterness and sourness. In each evaluation, an average score of 7.5 or more is “◎”, 5.0 to 7.5 is “◯”, 2.5 to 5.0 is “△”, and less than 2.5 is “×”. Expressed in Moreover, about the water absorption rate, it measured by the method shown below.
The evaluation results are shown in Table 1 below.
吸水率は、試料３０ｇに２５℃の水１５０ｇを加え、１０分間吸収させた後、濾布を使用して５分間自然放置させ過剰の水を分離させ、吸水後の試料の重さ（Ｗ）を測定し、次式により吸水値を求めることにより算出した。
吸水率（倍）＝（Ｗ－３０）／３０ The water absorption is obtained by adding 150 g of water at 25 ° C. to 30 g of the sample and allowing it to absorb for 10 minutes, then allowing it to stand naturally for 5 minutes using a filter cloth to separate excess water, and the weight of the sample after water absorption (W) Was calculated by calculating the water absorption value according to the following equation.
Water absorption rate (times) = (W-30) / 30
吸水率（倍）＝（Ｗ－３０）／３０ The water absorption is obtained by adding 150 g of water at 25 ° C. to 30 g of the sample and allowing it to absorb for 10 minutes, then allowing it to stand naturally for 5 minutes using a filter cloth to separate excess water, and the weight of the sample after water absorption (W) Was calculated by calculating the water absorption value according to the following equation.
Water absorption rate (times) = (W-30) / 30
組織状植物蛋白素材Ａは、畜肉に比べると食感が軟らかく、従来から存在する組織状植物蛋白素材と同等の食感であった。組織状植物蛋白素材Ｂは、組織状植物蛋白素材Ａに比べ、より畜肉に近い硬いしっかりとした食感であった。組織状植物蛋白素材Ｃ、Ｄ、Ｅは、組織状植物蛋白素材ＡはもちろんのことＢと比べても、より畜肉に近い硬いしっかりとした食感になっていた。また、種々の糖アルコールを使用したＦ、Ｇ、Ｈ、Ｉは、いずれも畜肉に近い硬いしっかりとした食感を有する組織状植物蛋白素材であった。また、風味に関しては、糖アルコールを使用することで、組織状植物蛋白素材そのものの苦味および酸味を低減させた組織状植物蛋白素材を得ることが出来た。
The textured plant protein material A has a soft texture compared to livestock meat and has a texture equivalent to that of the conventional textured plant protein material. The textured plant protein material B had a firm and firm texture closer to that of livestock meat than the textured plant protein material A. The textured plant protein materials C, D, and E had a hard and firm texture closer to that of livestock meat than B as well as the textured plant protein material A. In addition, F, G, H, and I using various sugar alcohols were all structured plant protein materials having a firm and firm texture similar to livestock meat. In addition, regarding the flavor, by using sugar alcohol, it was possible to obtain a textured plant protein material with reduced bitterness and acidity of the textured plant protein material itself.
（実験例２） 組織化時の原料水分と他素材との比較
実験例１と同様に、表２に示す配合で原料を加熱、加圧処理を行い組織化した。さらに実験例１と同様に乾燥し、パネラーにより評価を行った。
評価結果を、以下の表２に示す。 (Experimental example 2) Comparison of raw material moisture at the time of organization and other materials Similar to Experimental example 1, the raw material was heated and pressurized in the formulation shown in Table 2 and organized. Further, the sample was dried in the same manner as in Experimental Example 1 and evaluated by a panel.
The evaluation results are shown in Table 2 below.
実験例１と同様に、表２に示す配合で原料を加熱、加圧処理を行い組織化した。さらに実験例１と同様に乾燥し、パネラーにより評価を行った。
評価結果を、以下の表２に示す。 (Experimental example 2) Comparison of raw material moisture at the time of organization and other materials Similar to Experimental example 1, the raw material was heated and pressurized in the formulation shown in Table 2 and organized. Further, the sample was dried in the same manner as in Experimental Example 1 and evaluated by a panel.
The evaluation results are shown in Table 2 below.
組織状植物蛋白素材Ｊは、組織化に必要な水分が足りずに、組織化しなかったため評価できなかった。組織状植物蛋白素材Ｋ、Ｌは、実験例１の組織状植物蛋白素材Ｃと同様により畜肉に近い硬いしっかりとした食感になっていた。組織状植物蛋白素材Ｍは、吸水率が１倍未満となっており、未膨化のぼそぼそとした畜肉とは異なる食感になっていた。組織状植物蛋白素材Ｎ、Ｏは、畜肉に近い硬いしっかりとした食感になっていたが、添加したカルシウム塩やクエン酸それぞれの苦味や酸味が強く出てしまっており、好ましくない風味となっていた。
The textured plant protein material J could not be evaluated because it was not organized due to lack of water necessary for organization. The textured plant protein materials K and L had a hard and firm texture similar to livestock meat, similar to the textured plant protein material C of Experimental Example 1. The textured plant protein material M had a water absorption rate of less than 1 time, and had a texture different from that of unswollen, loose meat. The tissue-like plant protein materials N and O had a hard and firm texture similar to livestock meat, but the bitterness and sourness of the added calcium salt and citric acid were strong, resulting in an unfavorable flavor. It was.
（実験例３） 糖アルコール添加量の増加の影響
糖アルコールの添加量を実験例１よりもさらに増加したときに得られる組織状植物蛋白素材の品質への影響を調べた。
実験例１と同様に、表３に示す配合で原料を加熱、加圧処理を行い組織化した。さらに実験例１と同様に乾燥し、パネラーにより評価を行った。なお、本例ではキシリトールの代わりにマンニトールを使用した。
評価結果を、以下の表３に示す。 (Experimental example 3) Influence of increase in sugar alcohol addition amount The influence on the quality of the textured plant protein material obtained when the sugar alcohol addition amount was further increased than in experimental example 1 was examined.
In the same manner as in Experimental Example 1, the raw materials were heated and pressurized in the formulation shown in Table 3 and organized. Further, the sample was dried in the same manner as in Experimental Example 1 and evaluated by a panel. In this example, mannitol was used instead of xylitol.
The evaluation results are shown in Table 3 below.
糖アルコールの添加量を実験例１よりもさらに増加したときに得られる組織状植物蛋白素材の品質への影響を調べた。
実験例１と同様に、表３に示す配合で原料を加熱、加圧処理を行い組織化した。さらに実験例１と同様に乾燥し、パネラーにより評価を行った。なお、本例ではキシリトールの代わりにマンニトールを使用した。
評価結果を、以下の表３に示す。 (Experimental example 3) Influence of increase in sugar alcohol addition amount The influence on the quality of the textured plant protein material obtained when the sugar alcohol addition amount was further increased than in experimental example 1 was examined.
In the same manner as in Experimental Example 1, the raw materials were heated and pressurized in the formulation shown in Table 3 and organized. Further, the sample was dried in the same manner as in Experimental Example 1 and evaluated by a panel. In this example, mannitol was used instead of xylitol.
The evaluation results are shown in Table 3 below.
表３の結果から、糖アルコールの添加量を５％から増加させるにつれ、風味は優れるものの、硬さが軟化傾向となり、加えて２０％まで増加させると風味も甘味によって風味はやや低下する傾向となった。
From the results in Table 3, as the sugar alcohol addition amount is increased from 5%, the flavor is excellent, but the hardness tends to soften. When the sugar alcohol is increased to 20%, the flavor tends to be slightly lowered by sweetness. became.
以上記載したごとく、本発明によれば、惣菜等に対する配合量の制限を受けにくい、より畜肉に近いしっかりとした食感に改善された、苦味や酸味の少ない風味の良好な組織状植物蛋白素材を提供することができる。
As described above, according to the present invention, a textured plant protein material with less bitterness and less sourness that is less susceptible to restrictions on the amount of sugar beet, etc., improved to a firm texture closer to livestock meat. Can be provided.
Claims (14)
- 植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．１重量％以上であり、膨化された組織を有し、かつ１倍以上の吸水率を有することを特徴とする組織状植物蛋白素材。 A tissue comprising a plant protein raw material and a sugar alcohol, wherein the sugar alcohol content is 0.1% by weight or more in the dry weight, has a swollen tissue, and has a water absorption of 1 or more times Plant protein material.
- 植物蛋白原料の割合が、組織状植物蛋白素材の乾燥重量中６５重量％以上である、請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, wherein the proportion of the plant protein raw material is 65% by weight or more in the dry weight of the textured plant protein material.
- 植物蛋白原料の割合が、組織状植物蛋白素材の乾燥重量中９０重量％以上である、請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, wherein the proportion of the plant protein raw material is 90% by weight or more in the dry weight of the textured plant protein material.
- 畜肉を原料として含まない、請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, which does not contain livestock meat as a raw material.
- 乾燥重量中、糖アルコールを０．１～２０重量％含有する請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, comprising 0.1 to 20% by weight of sugar alcohol in the dry weight.
- 乾燥重量中、糖アルコールを０．７～１０重量％含有する請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, comprising 0.7 to 10% by weight of sugar alcohol in the dry weight.
- 植物蛋白原料が大豆蛋白素材を含む請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, wherein the plant protein raw material contains a soybean protein material.
- 糖アルコールがソルビットである請求項１記載の組織状植物蛋白素材。 2. The textured plant protein material according to claim 1, wherein the sugar alcohol is sorbit.
- 吸水率が１．５倍以上である、請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, wherein the water absorption is 1.5 times or more.
- 水分が１５重量％以下である、請求項１記載の組織状植物蛋白素材。 The textured plant protein material according to claim 1, wherein the water content is 15% by weight or less.
- 植物蛋白原料と糖アルコールを含有し、糖アルコールの含量が乾燥重量中０．５～４．５重量％であり、畜肉を原料として含まず、植物蛋白原料の割合が、乾燥重量中９０重量％以上であり、膨化された組織を有し、１．５倍以上の吸水率を有し、かつ水分が１５重量％以下であることを特徴とする組織状植物蛋白素材。 Contains plant protein raw material and sugar alcohol, sugar alcohol content is 0.5-4.5% by weight in dry weight, does not contain livestock meat as raw material, and the proportion of plant protein raw material is 90% by weight in dry weight A textured plant protein material having a swollen tissue, a water absorption of 1.5 times or more, and a water content of 15% by weight or less.
- 糖アルコールがソルビットである請求項１１記載の組織状蛋白素材。 The textured protein material according to claim 11, wherein the sugar alcohol is sorbit.
- 植物蛋白原料を含む原料に加水して加圧加熱下に押出し、膨化させる組織状植物蛋白素材の製造方法において、原料全体の乾燥重量に対して０．７～１０重量％の糖アルコールを加え、かつ原料全体の水分を１５～５０重量％に調整することを特徴とする請求項１記載の組織状植物蛋白素材の製造方法。 In a method for producing a textured plant protein material, which is added to a raw material containing a plant protein raw material, extruded under pressure and heated, and expanded, 0.7 to 10% by weight of sugar alcohol is added to the dry weight of the whole raw material, The method for producing a textured plant protein material according to claim 1, wherein the water content of the whole raw material is adjusted to 15 to 50% by weight.
- 得られる組織状植物蛋白素材が、請求項１１記載のものである、請求項１２記載の組織状植物蛋白素材の製造方法。 The method for producing a textured plant protein material according to claim 12, wherein the textured plant protein material obtained is the one according to claim 11.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012527147A JP5198687B2 (en) | 2011-03-28 | 2012-03-15 | Tissue-like plant protein material and method for producing the same |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-070302 | 2011-03-28 | ||
| JP2011070302 | 2011-03-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012132917A1 true WO2012132917A1 (en) | 2012-10-04 |
Family
ID=46930652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2012/056651 WO2012132917A1 (en) | 2011-03-28 | 2012-03-15 | Textured vegetable protein material and method for producing same |
Country Status (2)
| Country | Link |
|---|---|
| JP (2) | JP5198687B2 (en) |
| WO (1) | WO2012132917A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5794373B1 (en) * | 2014-10-28 | 2015-10-14 | 不二製油株式会社 | A textured soy protein material with a strong meat-like texture |
| WO2015190142A1 (en) * | 2014-06-10 | 2015-12-17 | 不二製油グループ本社株式会社 | Fibrous soy protein material having strongly meat-like mouthfeel |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017154992A1 (en) * | 2016-03-10 | 2017-09-14 | 味の素株式会社 | Method for producing vegetable protein-containing food |
| JP6804323B2 (en) * | 2017-02-08 | 2020-12-23 | 昭和産業株式会社 | A processed food containing a granular soy protein material, a food composition containing a granular soy protein material, and a granular soy protein material or a food composition containing a granular soy protein material, and a method for producing the processed food. |
| WO2020071310A1 (en) * | 2018-10-01 | 2020-04-09 | 不二製油グループ本社株式会社 | Method for producing expanded protein material |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62208242A (en) * | 1986-03-07 | 1987-09-12 | Tajimaya Shokuhin Kk | Production of processed food |
| JPS62208241A (en) * | 1986-03-07 | 1987-09-12 | Tajimaya Shokuhin Kk | Production of processed food |
| JPH03127966A (en) * | 1989-10-09 | 1991-05-31 | Japan Steel Works Ltd:The | Texture formation of animal meat |
| JPH0584040A (en) * | 1991-03-26 | 1993-04-06 | Fuji Oil Co Ltd | Edible stringy material and its production |
| JPH06292513A (en) * | 1992-03-16 | 1994-10-21 | Fuji Oil Co Ltd | Sheet-like food and its production |
| JP2003018964A (en) * | 2001-07-06 | 2003-01-21 | Fuji Oil Co Ltd | Method for producing fat-containing textured puffed food material |
| WO2009102869A1 (en) * | 2008-02-12 | 2009-08-20 | Mars, Incorporated | Meat analog product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06311853A (en) * | 1993-04-28 | 1994-11-08 | Fuji Oil Co Ltd | Fibrous protein food raw material and its production |
-
2012
- 2012-03-15 JP JP2012527147A patent/JP5198687B2/en not_active Expired - Fee Related
- 2012-03-15 WO PCT/JP2012/056651 patent/WO2012132917A1/en active Application Filing
-
2013
- 2013-02-06 JP JP2013021600A patent/JP2013078347A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62208242A (en) * | 1986-03-07 | 1987-09-12 | Tajimaya Shokuhin Kk | Production of processed food |
| JPS62208241A (en) * | 1986-03-07 | 1987-09-12 | Tajimaya Shokuhin Kk | Production of processed food |
| JPH03127966A (en) * | 1989-10-09 | 1991-05-31 | Japan Steel Works Ltd:The | Texture formation of animal meat |
| JPH0584040A (en) * | 1991-03-26 | 1993-04-06 | Fuji Oil Co Ltd | Edible stringy material and its production |
| JPH06292513A (en) * | 1992-03-16 | 1994-10-21 | Fuji Oil Co Ltd | Sheet-like food and its production |
| JP2003018964A (en) * | 2001-07-06 | 2003-01-21 | Fuji Oil Co Ltd | Method for producing fat-containing textured puffed food material |
| WO2009102869A1 (en) * | 2008-02-12 | 2009-08-20 | Mars, Incorporated | Meat analog product |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015190142A1 (en) * | 2014-06-10 | 2015-12-17 | 不二製油グループ本社株式会社 | Fibrous soy protein material having strongly meat-like mouthfeel |
| JP5794373B1 (en) * | 2014-10-28 | 2015-10-14 | 不二製油株式会社 | A textured soy protein material with a strong meat-like texture |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013078347A (en) | 2013-05-02 |
| JP5198687B2 (en) | 2013-05-15 |
| JPWO2012132917A1 (en) | 2014-07-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI392458B (en) | A protein composition and its use in restructured meat and food products | |
| CN101175413B (en) | Process for production of soybean puff | |
| JP3051178B2 (en) | Wet pasta type food and its manufacturing method | |
| JP5198687B2 (en) | Tissue-like plant protein material and method for producing the same | |
| KR101625612B1 (en) | Molding composition of high protein confectionery and method for producing the same | |
| JP6439679B2 (en) | Tissue-like vegetable protein material and sliced meat substitute using the same | |
| JP2014143969A (en) | Method for manufacturing tissue soybean protein | |
| WO2013047644A1 (en) | Production method for texturized soy protein | |
| JP5857302B2 (en) | Method for producing soy protein structured product | |
| US7851009B2 (en) | Process of making meat-like food products | |
| JP6476536B2 (en) | Non-fried snack-like food and production method thereof | |
| JP5857303B2 (en) | Method for improving texture of soy protein textured product | |
| JP4070453B2 (en) | Meat-like food material and meat-like food using the same | |
| JP2001327253A (en) | Method for producing textured protein | |
| JP3543723B2 (en) | Production method of protein food | |
| JP4642806B2 (en) | Dried starch noodle-like food and method for producing the same | |
| KR101702715B1 (en) | Method of manufacturing sweet potatoes noodle and the resulting sweet potatoes noodle | |
| EP4316262A1 (en) | Method for producing textured protein material, and textured protein material | |
| JP7461124B2 (en) | Method for producing noodle dough | |
| CA3135059C (en) | Expanded foodstuff extrudate or animal feed extrudate | |
| JP7260103B1 (en) | Composition for soy meat | |
| JP2024085252A (en) | Textured vegetable protein material, its manufacturing method, processed food, and texture improver | |
| JP6446805B2 (en) | Mung bean expansion | |
| JP2001008635A (en) | Production of protein food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ENP | Entry into the national phase |
Ref document number: 2012527147 Country of ref document: JP Kind code of ref document: A |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 12764847 Country of ref document: EP Kind code of ref document: A1 |
|
| WWE | Wipo information: entry into national phase |
Ref document number: 1301005461 Country of ref document: TH |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 12764847 Country of ref document: EP Kind code of ref document: A1 |