WO2012132917A1 - Matériau sous forme de protéine végétale texturée et procédé de fabrication associé - Google Patents

Matériau sous forme de protéine végétale texturée et procédé de fabrication associé Download PDF

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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
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WIPO (PCT)
Prior art keywords
plant protein
textured
weight
protein material
sugar alcohol
Prior art date
Application number
PCT/JP2012/056651
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English (en)
Japanese (ja)
Inventor
佐藤　友則
Original Assignee
不二製油株式会社
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Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to JP2012527147A priority Critical patent/JP5198687B2/ja
Publication of WO2012132917A1 publication Critical patent/WO2012132917A1/fr

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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.

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  • 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

L'invention concerne un matériau sous forme de protéine végétale texturée qui a une texture ferme plus similaire à la viande et aussi un goût agréable, avec une amertume et une acidité moins prononcées. Ledit matériau sous forme de protéine végétale texturée comprend un matériau de départ sous forme de protéine végétale et un alcool de sucre, la teneur en alcool de sucre étant de 0,1 % en poids ou plus relativement au poids sec, il a une texture expansée et présente un taux d'absorption de l'eau de 1 fois ou plus. Le matériau sous forme de protéine texturée est produit par addition d'eau à un matériau de départ contenant une protéine végétale auquel une quantité prédéterminée d'un alcool de sucre est ajoutée, extrusion du mélange ainsi obtenu sous pression et chauffage pour causer l'expansion du mélange.
PCT/JP2012/056651 2011-03-28 2012-03-15 Matériau sous forme de protéine végétale texturée et procédé de fabrication associé WO2012132917A1 (fr)

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Application Number Priority Date Filing Date Title
JP2012527147A JP5198687B2 (ja) 2011-03-28 2012-03-15 組織状植物蛋白素材およびその製造方法

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JP2011-070302 2011-03-28
JP2011070302 2011-03-28

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WO2012132917A1 true WO2012132917A1 (fr) 2012-10-04

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5794373B1 (ja) * 2014-10-28 2015-10-14 不二製油株式会社 肉様食感の強い組織状大豆蛋白質素材
WO2015190142A1 (fr) * 2014-06-10 2015-12-17 不二製油グループ本社株式会社 Matériau fibreux de protéine de soja procurant une sensation en bouche fortement analogue à la viande

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6984588B2 (ja) * 2016-03-10 2021-12-22 味の素株式会社 植物蛋白質含有食品の製造方法
JP6804323B2 (ja) * 2017-02-08 2020-12-23 昭和産業株式会社 粒状大豆蛋白素材、粒状大豆蛋白素材を含む食品組成物、並びに粒状大豆蛋白素材又は粒状大豆蛋白素材を含む食品組成物を含有する加工食品及びこの加工食品の製造方法
JP6881689B2 (ja) * 2018-10-01 2021-06-02 不二製油株式会社 膨化蛋白素材の製造法
FR3089757B1 (fr) * 2018-12-12 2021-11-19 Roquette Freres Composition comprenant des proteines de legumineuses texturees

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JPS62208241A (ja) * 1986-03-07 1987-09-12 Tajimaya Shokuhin Kk 加工食品の製造法
JPS62208242A (ja) * 1986-03-07 1987-09-12 Tajimaya Shokuhin Kk 加工食品の製造法
JPH03127966A (ja) * 1989-10-09 1991-05-31 Japan Steel Works Ltd:The 畜肉の組織化方法
JPH0584040A (ja) * 1991-03-26 1993-04-06 Fuji Oil Co Ltd 可食性紐材及びその製造方法
JPH06292513A (ja) * 1992-03-16 1994-10-21 Fuji Oil Co Ltd シート状食品及びその製造方法
JP2003018964A (ja) * 2001-07-06 2003-01-21 Fuji Oil Co Ltd 含脂組織状膨化食品素材の製造方法
WO2009102869A1 (fr) * 2008-02-12 2009-08-20 Mars, Incorporated Produit substitut de viande

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JPH06311853A (ja) * 1993-04-28 1994-11-08 Fuji Oil Co Ltd 繊維状蛋白食品素材及びその製造方法

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JPS62208241A (ja) * 1986-03-07 1987-09-12 Tajimaya Shokuhin Kk 加工食品の製造法
JPS62208242A (ja) * 1986-03-07 1987-09-12 Tajimaya Shokuhin Kk 加工食品の製造法
JPH03127966A (ja) * 1989-10-09 1991-05-31 Japan Steel Works Ltd:The 畜肉の組織化方法
JPH0584040A (ja) * 1991-03-26 1993-04-06 Fuji Oil Co Ltd 可食性紐材及びその製造方法
JPH06292513A (ja) * 1992-03-16 1994-10-21 Fuji Oil Co Ltd シート状食品及びその製造方法
JP2003018964A (ja) * 2001-07-06 2003-01-21 Fuji Oil Co Ltd 含脂組織状膨化食品素材の製造方法
WO2009102869A1 (fr) * 2008-02-12 2009-08-20 Mars, Incorporated Produit substitut de viande

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015190142A1 (fr) * 2014-06-10 2015-12-17 不二製油グループ本社株式会社 Matériau fibreux de protéine de soja procurant une sensation en bouche fortement analogue à la viande
JP5794373B1 (ja) * 2014-10-28 2015-10-14 不二製油株式会社 肉様食感の強い組織状大豆蛋白質素材

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