WO2017169205A1 - Method for manufacturing meat-like dry protein processed food - Google Patents

Method for manufacturing meat-like dry protein processed food Download PDF

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Publication number
WO2017169205A1
WO2017169205A1 PCT/JP2017/005273 JP2017005273W WO2017169205A1 WO 2017169205 A1 WO2017169205 A1 WO 2017169205A1 JP 2017005273 W JP2017005273 W JP 2017005273W WO 2017169205 A1 WO2017169205 A1 WO 2017169205A1
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Prior art keywords
meat
protein
processed food
weight
dried
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PCT/JP2017/005273
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French (fr)
Japanese (ja)
Inventor
和樹 吉田
次朗 瀬戸
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日清食品ホールディングス株式会社
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Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to BR112018069847-4A priority Critical patent/BR112018069847B1/en
Priority to CN201780028943.7A priority patent/CN109068682A/en
Priority to CN202311527416.4A priority patent/CN117441828A/en
Publication of WO2017169205A1 publication Critical patent/WO2017169205A1/en

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    • 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • 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 method for producing a meat-like dried protein processed food.
  • Patent Document 1 is a technique for producing a food having a texture similar to livestock meat from a material mainly composed of plant protein, and a kneaded mixture of a protein substance mainly composed of plant protein and water is subjected to high temperature pressure.
  • a method for producing a protein food comprising: immersing a textured or structural protein extruded into a lump, sheet or rod through a seasoning liquid comprising a seasoning, a spice, etc. Is described.
  • Patent Document 2 is a technique related to a method for producing an instant food ingredient, seasoning a flat material protein obtained by extruding from a slit-shaped die that opens at the tip barrel wall of an extruder after pressurization and heating. A method for producing an instant food ingredient characterized by drying to 10% or less is described.
  • the object of the present invention is to provide a method for producing a meat-like dried protein processed food having meat-like flavor and texture as ingredients for instant food.
  • a dry ingredient having a meat-like texture and flavor as a substitute for meat as an ingredient for instant food.
  • the textured protein material produced by extruding by extruding and extruding plant protein as a main ingredient which is usually used as a main ingredient, in terms of flavor and texture, was far away.
  • the inventors seasoned the porous textured protein material, adjusted the amount of edible oil and fat, and then heated and dried with hot air to shrink the protein.
  • the present inventors have found that a meat-like dried protein processed food excellent in meat-like flavor and texture can be provided when the porous structure is controlled and reconstituted with hot water.
  • a textured protein material produced by extrusion into a block or flat sheet using an extruder is rehydrated, dehydrated, and the obtained textured protein material is seasoned, and then edible fats and oils
  • the dried meat-like processed protein product is characterized in that the fat and oil content after drying is added to 10 to 20% by weight and dried with hot air at 100 to 120 ° C. so that the water content becomes 5 to 12% by weight. It is a manufacturing method.
  • the temperature of the hot air in the present invention is preferably 105 to 115 ° C.
  • the amount of edible oil / fat in the present invention is preferably added so that the fat / oil content after drying is 12 to 16% by weight.
  • the present invention can provide a method for producing a meat-like dried protein processed food having meat-like flavor and texture as ingredients for instant food.
  • the textured protein material according to the present invention is prepared by kneading plant-derived powder material such as defatted soybean powder, soybean protein powder, wheat protein powder and starch with water, and using a twin screw extruder at high temperature and high pressure. It is made by being extruded through a die under normal pressure. At this time, the textured protein material has a porous structure by being released at once from high pressure to normal pressure. In addition, by changing the shape of the die, a massive or sheet-like tissue protein material can be obtained. The obtained textured protein material may be used as it is, but can be stored for a long time by drying or freezing.
  • plant-derived powder material such as defatted soybean powder, soybean protein powder, wheat protein powder and starch with water
  • the prepared textured protein material in water and rehydrate.
  • the water reconstitution method There is no particular limitation on the water reconstitution method, but by immersing it in water for about one night, the whole tissue-like protein material spreads moisture, resulting in a moderately elastic tissue.
  • the rehydrated tissue protein material is dehydrated to remove unnecessary moisture. By dehydrating, not only can unnecessary components be removed, but also odors such as soybean odor and wheat protein odor can be reduced.
  • the textured protein material can be formed by pressing the dehydrated textured protein material with a roll or a cutting blade roll or by providing a kerf. Since the material has elasticity and fiber orientation, it has a more meaty texture. In addition, through this process, not only the seasoning liquid and edible fats and oils are easily penetrated into the entire textured protein material when seasoning treatment described later and edible fats and oils are added, but also the restorability at the time of eating Get better.
  • the textured protein material When the textured protein material is crushed by a roll or a cutting blade roll or provided with a kerf, it is preferably passed through the roll or cutting blade roll in the same direction as the textured protein material extruded by the biaxial extruder. . Passing through a roll or cutting blade roll in a direction perpendicular to the extruded direction is not preferable because the directionality of the fiber is destroyed.
  • the raw material used for the seasoning process may be changed according to the intended instant food, and is not particularly limited. For example, salt, mirin, sake, sugar, reducing sugar, soy sauce, sodium glutamate, protein hydrolyzate, nucleic acid, meat extract, juice or powder of onions and ginger, spices, pigments, fragrances, antioxidants, etc. What is necessary is just to perform a seasoning process by immersing a tissue-like protein raw material in the seasoning liquid which mixes directly with a proteinaceous protein raw material or melt
  • the method of immersing in the seasoning liquid is not particularly limited, and the immersion may be performed only by immersing in the seasoning liquid or while heating or heating.
  • the textured protein material immersed in the seasoning liquid is drained to remove unnecessary seasoning liquid and used in the next step.
  • the edible fats and oils to be added are not particularly limited, but liquid oil having a melting point of 20 ° C. or higher, preferably a semisolid or solid at 30 ° C. to 50 ° C. so that the oil does not elute from the meat-like dried protein processed food produced during storage. It is preferable to use oil. Examples of such oils include palm oil, cacao oil, lard, and beef tallow. Moreover, when melting
  • the amount of edible oil / fat added varies depending on the moisture content of the textured protein material before the addition of edible oil / fat, so it should be added to 10-20% by weight with respect to the weight of the dried meat-like dried protein processed food. Is preferred. If it is less than 10% by weight, it will be subjected to the flavor of meat-like oil, the restorability will be improved and the texture will be soft. On the other hand, if it exceeds 20% by weight, it not only has an oily flavor but also has poor restorability and a hard texture. More preferably, it is 12 to 16% by weight.
  • the method for adding edible fats and oils is not particularly limited, and it may be sprayed directly on seasoned textured protein material, or may be added by mixing with a mixer or the like. Edible fats and oils may be added with an oil can, but deoiling treatment is required. In addition, when the temperature of the edible fat increases, the textured protein material surface is hardened or the porous structure of the textured protein material is strengthened.
  • the moisture after drying by heating is higher than 12% by weight because the storage stability is insufficient.
  • the content is less than 5% by weight, the textured protein material becomes hard, and the textured protein material breaks during storage or transportation. More preferably, it is 6 to 10% by weight.
  • the dried textured protein material can be used as an ingredient for instant foods as a meat-like dried protein processed food through sieving and a foreign matter sorting process.
  • the porous textured protein material produced by extruding by extruding under pressure with an extruder is rehydrated, dehydrated, seasoned, added with oil, and 100 to 100- It can be heated and dried with hot air at 120 ° C to shrink the protein and control the porous structure, so that the restorability can be controlled, and the meat-like flavor and texture are excellent when reconstituted in hot water.
  • a dried protein processed product can be provided.
  • Example 1 Examination of fat content (Example 1-1)
  • Raw material powder consisting of 80% by weight of defatted soybeans, 10% by weight of separated soy protein, 9.4% by weight of corn starch and 0.4% by weight of calcium sulfate is mixed, and water is added to 5% by weight with respect to the weight of the raw material powder. While adding water and mixing, saturated steam flows in 1.5% by weight with respect to the weight of the raw material powder, and the diameter of the outlet is 110 ° C with a biaxial extruder under the heating and pressurizing conditions of 3.5 Maps.
  • a textured protein sheet was prepared by extrusion from a 1 ⁇ 30 mm slit die.
  • the prepared textured protein sheet was cut to a length of about 25 mm and dried with hot air at 60 ° C. to a moisture content of 8% by weight to obtain a textured protein material.
  • the dried textured protein material was soaked in water overnight, rehydrated and dehydrated.
  • the dehydrated tissue protein material is immersed in a seasoning solution consisting of 20% by weight of soy sauce, 35% by weight of sugar, 5% by weight of salt, 2% by weight of caramel pigment, and 38% by weight of water, heated until boiling, The fire was turned off and allowed to stand for 5 minutes, then drained and seasoned.
  • a seasoning solution consisting of 20% by weight of soy sauce, 35% by weight of sugar, 5% by weight of salt, 2% by weight of caramel pigment, and 38% by weight of water, heated until boiling, The fire was turned off and allowed to stand for 5 minutes, then drained and seasoned.
  • the textured protein material to which beef tallow was added was heated and dried with a hot air dryer at 110 ° C. until the water content became 8% by weight, and then cooled to obtain a meat-like dried protein processed food sample (oil content 10% by weight).
  • the measuring method of fats and oils was performed by the ether extraction method described in the food labeling standard attachment (analytical methods such as nutrients, etc. 2 lipid (1)).
  • the method for measuring moisture is the atmospheric pressure drying method described in the food labeling standard attachment (analytical methods for nutrients, etc. 5 carbohydrates, moisture (3)), the heating temperature is 105 ° C., and the time is 4 Went in time.
  • Example 1-2 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 15% by weight (oil content 12% by weight).
  • Example 1-3 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 20% by weight (oil content 14% by weight).
  • Example 1-4 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 30% by weight (oil content 16% by weight).
  • Example 1-5 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 50% by weight (oil content 20% by weight).
  • Example 1-2 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1, except that it was soaked in beef tallow heated to 110 ° C. instead of adding fat and heat and dried until the water content reached 8% by weight. (Oil content 30% by weight).
  • the evaluation of the flavor after hot water cooking is ⁇ with a good cooking odor and oil flavor feeling very good, ⁇ with cooking odor and oil flavor good, weak cooking odor or oil flavor Or, a fat product was marked with ⁇ , and a cooking odor or oil flavor was extremely weak, or a burnt odor or too greasy was marked with ⁇ .
  • Example 2 Heating and drying temperature (Example 2-1) A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3, except that the heating and drying temperature was 100 ° C.
  • Example 2-2 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3, except that the heating and drying temperature was 105 ° C.
  • Example 2-3 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heat drying temperature was 115 ° C.
  • Example 2-4 A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heating and drying temperature was 120 ° C.
  • the prepared meat-like dried protein processed food sample was evaluated in the same manner as in Experiment 1.
  • the evaluation results of Experiment 2 are shown in Table 2.

Abstract

[Problem] The purpose of the present invention is to provide a method for manufacturing a meat-like dry protein processed food having a meat-like flavor and texture suitable for an instant food ingredient. [Solution] Provided is a meat-like dry protein processed food, in which a porous textured protein material, which is formed by being pressurized, heated, and extruded by an extruder, is reconstituted in water, dewatered, flavored, has oil added thereto, and is then heat-dried with hot air of 100 to 120°C to shrink the protein portion, and the restorability of the porous textured protein material is controlled by regulating the porous structure. The meat-like dry protein processed food has a meat-like flavor and excellent texture when reconstituted in hot water.

Description

肉様乾燥蛋白加工食品の製造方法Meat-like dried protein processed food manufacturing method
　本発明は、肉様乾燥蛋白加工食品の製造方法に関する。 The present invention relates to a method for producing a meat-like dried protein processed food.
　従来、肉の代替として、大豆タンパクや小麦タンパク等の植物タンパク質を主とする粉末をエクストルーダにより押出すことで作製した組織状蛋白素材から肉様の蛋白加工食品を製造するが提案されている。 Conventionally, as a substitute for meat, it has been proposed to produce a meat-like processed protein food from a textured protein material produced by extruding a powder mainly composed of plant proteins such as soybean protein and wheat protein with an extruder.
　例えば、特許文献１は、植物蛋白を主体とした素材から畜肉に類似した食感をもつ食品を製造する技術であり、植物蛋白を主体とする蛋白物質と水との混練物を高温圧下にダイを通して塊状、シート状又は棒状に押出した組織状又は構造状蛋白を、調味料、香辛料等からなる調味液に浸漬した後１００～１５０℃で油ちょう処理することを特徴とする蛋白食品の製造方法が記載されている。 For example, Patent Document 1 is a technique for producing a food having a texture similar to livestock meat from a material mainly composed of plant protein, and a kneaded mixture of a protein substance mainly composed of plant protein and water is subjected to high temperature pressure. A method for producing a protein food comprising: immersing a textured or structural protein extruded into a lump, sheet or rod through a seasoning liquid comprising a seasoning, a spice, etc. Is described.
　また、特許文献２は、インスタント食品具材の製造方法に関する技術であり、加圧加熱後押出機の先端胴壁部に開口するスリット状ダイから押出して得られる偏平な素材蛋白を調味し、水分１０％以下に乾燥することを特徴とするインスタント食品具材の製造方法が記載されている。 Patent Document 2 is a technique related to a method for producing an instant food ingredient, seasoning a flat material protein obtained by extruding from a slit-shaped die that opens at the tip barrel wall of an extruder after pressurization and heating. A method for producing an instant food ingredient characterized by drying to 10% or less is described.
特公昭６０－１０６９３号公報Japanese Patent Publication No. 60-10893 特公平３－１１７５０号公報Japanese Patent Publication No. 3-11750
　本発明は、即席食品用の具材として、肉様の風味、食感を有する肉様乾燥蛋白加工食品の製造方法を提供することを目的とする。 The object of the present invention is to provide a method for producing a meat-like dried protein processed food having meat-like flavor and texture as ingredients for instant food.
　発明者らは、即席食品用の具材として、肉の代替として肉様の食感や風味を有する乾燥具材の開発を試みた。しかしながら、通常行われている植物蛋白を主原料としてエクストルーダを用いて加圧加熱して押出すことにより製造される組織状蛋白素材を味付け、乾燥するだけでは、風味や食感の面で肉とはかけ離れていた。また、味付けした組織状蛋白素材を食用油脂により油ちょうすることを試みたが、湯戻しする前は、大豆臭等の臭いが低下するが、湯戻した際には湯戻りが悪く、脂っこすぎる風味であった。 The inventors tried to develop a dry ingredient having a meat-like texture and flavor as a substitute for meat as an ingredient for instant food. However, by simply seasoning and drying the textured protein material produced by extruding by extruding and extruding plant protein as a main ingredient, which is usually used as a main ingredient, in terms of flavor and texture, Was far away. In addition, we tried to oil the seasoned textured protein material with edible oils and fats, but before reconstitution with hot water, the odor such as soybean odor decreased. It was too savory.
　そこで発明者らは鋭意研究した結果、多孔質化した組織状蛋白素材に味付け処理を行った後、食用油脂の添加量を調整してから、熱風により加熱乾燥することで、蛋白を収縮させて多孔質構造をコントロールし、湯戻しした際に肉様の風味、食感に優れた肉様乾燥蛋白加工食品を提供できることを見出し本発明に至った。 Therefore, as a result of intensive research, the inventors seasoned the porous textured protein material, adjusted the amount of edible oil and fat, and then heated and dried with hot air to shrink the protein. The present inventors have found that a meat-like dried protein processed food excellent in meat-like flavor and texture can be provided when the porous structure is controlled and reconstituted with hot water.
　すなわち、エクストルーダを用いて塊状または偏平なシート状に押出されて作成された組織状蛋白素材を、水戻し後、脱水し、得られた前記組織状蛋白素材に味付け処理を行った後、食用油脂を乾燥後の油脂含量が１０～２０重量％となるように添加し、１００～１２０℃の熱風で水分が５～１２重量％となるように乾燥することを特徴とする肉様乾燥蛋白加工食品の製造方法である。 That is, a textured protein material produced by extrusion into a block or flat sheet using an extruder is rehydrated, dehydrated, and the obtained textured protein material is seasoned, and then edible fats and oils The dried meat-like processed protein product is characterized in that the fat and oil content after drying is added to 10 to 20% by weight and dried with hot air at 100 to 120 ° C. so that the water content becomes 5 to 12% by weight. It is a manufacturing method.
　また、本発明における熱風の温度は、１０５～１１５℃であることが好ましい。 In addition, the temperature of the hot air in the present invention is preferably 105 to 115 ° C.
　また、本発明における食用油脂の添加量は、乾燥後の油脂含量が１２～１６重量％となるように添加することが好ましい。 In addition, the amount of edible oil / fat in the present invention is preferably added so that the fat / oil content after drying is 12 to 16% by weight.
　本発明により、即席食品用の具材として、肉様の風味、食感を有する肉様乾燥蛋白加工食品の製造方法を提供することができる。 The present invention can provide a method for producing a meat-like dried protein processed food having meat-like flavor and texture as ingredients for instant food.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
１．組織状蛋白素材作製
　本発明に係る組織状蛋白素材は、脱脂大豆粉、大豆タンパク粉、小麦タンパク粉及び澱粉等の植物由来の粉末素材と水とを混練し、二軸エクストルーダを用いて高温高圧下でダイを通して常圧下に押出されることで作製される。このとき、高圧下から常圧下に一気に開放されることで組織状蛋白素材は多孔質構造を有するようになる。また、ダイの形状を変えることにより、塊状やシート状の組織状蛋白素材が得られる。得られた組織状蛋白素材は、そのまま使用してもよいが、乾燥するか、冷凍することで長期保存することが可能となる。 1. Preparation of textured protein material The textured protein material according to the present invention is prepared by kneading plant-derived powder material such as defatted soybean powder, soybean protein powder, wheat protein powder and starch with water, and using a twin screw extruder at high temperature and high pressure. It is made by being extruded through a die under normal pressure. At this time, the textured protein material has a porous structure by being released at once from high pressure to normal pressure. In addition, by changing the shape of the die, a massive or sheet-like tissue protein material can be obtained. The obtained textured protein material may be used as it is, but can be stored for a long time by drying or freezing.
　作製した組織状蛋白素材を水に浸漬し、水戻しする。水戻し方法は特に限定しないが、一晩程度水に浸漬することで組織状蛋白素材全体に水分が行き渡り、適度な弾力のある組織となる。次いで、水戻した組織状蛋白素材を脱水し、不要な水分を取り除く。脱水することで、不要成分を取り除くことが出来きるだけでなく、大豆臭や小麦タンパク臭などの臭いも低減することが出来る。 Immerse the prepared textured protein material in water and rehydrate. There is no particular limitation on the water reconstitution method, but by immersing it in water for about one night, the whole tissue-like protein material spreads moisture, resulting in a moderately elastic tissue. Next, the rehydrated tissue protein material is dehydrated to remove unnecessary moisture. By dehydrating, not only can unnecessary components be removed, but also odors such as soybean odor and wheat protein odor can be reduced.
２．組織状蛋白素材加工工程
　本発明においては、必ずしも本工程を行う必要はないが、脱水した組織状蛋白素材を、ロールや切刃ロールにより圧扁するまたは、切り溝を付けることにより、組織状蛋白素材に弾力性や繊維の配向性が出るため、より肉らしい食感となる。また、本工程を経ることにより、後述する味付け処理をする際や食用油脂を添加する際に組織状蛋白素材全体に調味液や食用油脂が浸透しやすくなるだけでなく、喫食時の復元性もよくなる。 2. Textured protein material processing step In the present invention, although it is not always necessary to perform this step, the textured protein material can be formed by pressing the dehydrated textured protein material with a roll or a cutting blade roll or by providing a kerf. Since the material has elasticity and fiber orientation, it has a more meaty texture. In addition, through this process, not only the seasoning liquid and edible fats and oils are easily penetrated into the entire textured protein material when seasoning treatment described later and edible fats and oils are added, but also the restorability at the time of eating Get better.
　組織状蛋白素材をロールや切刃ロールにより圧扁するまたは、切り溝を付ける場合は、二軸エクストルーダで押出された組織状蛋白素材の方向と同方向でロールや切刃ロールに通すことが好ましい。押出された方向と垂直方向にロールや切刃ロールに通した場合、繊維の方向性が破壊されるため好ましくない。 When the textured protein material is crushed by a roll or a cutting blade roll or provided with a kerf, it is preferably passed through the roll or cutting blade roll in the same direction as the textured protein material extruded by the biaxial extruder. . Passing through a roll or cutting blade roll in a direction perpendicular to the extruded direction is not preferable because the directionality of the fiber is destroyed.
３． 味付け処理
　次いで、組織状蛋白素材に味付け処理を行う。味付け処理に用いる原料としては、目的とする即席食品に合わせて変えればよく、特に限定しない。例えば、食塩、みりん、酒、砂糖、還元糖、醤油、グルタミン酸ナトリウム、蛋白加水分解物、核酸、畜肉エキス、玉ねぎやショウガなどの搾汁または粉末、香辛料、色素、香料、酸化防止剤等を組織状蛋白素材と直接混合するか、または溶解した調味液に組織状蛋白素材を浸漬し、味付け処理を行えばよい。 3. Seasoning process Next, the textured protein material is seasoned. The raw material used for the seasoning process may be changed according to the intended instant food, and is not particularly limited. For example, salt, mirin, sake, sugar, reducing sugar, soy sauce, sodium glutamate, protein hydrolyzate, nucleic acid, meat extract, juice or powder of onions and ginger, spices, pigments, fragrances, antioxidants, etc. What is necessary is just to perform a seasoning process by immersing a tissue-like protein raw material in the seasoning liquid which mixes directly with a proteinaceous protein raw material or melt | dissolved.
　調味液に浸漬の方法は特に限定はなく、調味液に浸漬するのみでも、加熱または加温しながら浸漬してもよい。調味液に浸漬した組織状蛋白素材は、液切りして不要な調味液を落として次の工程に用いる。 The method of immersing in the seasoning liquid is not particularly limited, and the immersion may be performed only by immersing in the seasoning liquid or while heating or heating. The textured protein material immersed in the seasoning liquid is drained to remove unnecessary seasoning liquid and used in the next step.
４．食用油脂添加
　味付けした組織状蛋白素材に食用油脂を添加する。添加する食用油脂は特に限定しないが、保存中に製造した肉様乾燥蛋白加工食品から油が溶出しないように、融点が２０℃以上の液油、好ましくは３０℃～５０℃の半固形または固形油を用いることが好ましい。このような油としては、例えば、パーム油、カカオ油、ラード及び牛脂等が挙げられる。また、食用油脂の融点が高すぎると喫食時の油の風味が悪く、舌触りも悪くなる。半固形または固形油を用いる場合には、融解して液体状にしてから組織状蛋白素材に添加する。 4). Add edible fat to the textured protein material seasoned with edible fat. The edible fats and oils to be added are not particularly limited, but liquid oil having a melting point of 20 ° C. or higher, preferably a semisolid or solid at 30 ° C. to 50 ° C. so that the oil does not elute from the meat-like dried protein processed food produced during storage. It is preferable to use oil. Examples of such oils include palm oil, cacao oil, lard, and beef tallow. Moreover, when melting | fusing point of edible fats and oils is too high, the flavor of the oil at the time of eating will be bad, and a touch will also worsen. When semi-solid or solid oil is used, it is melted to form a liquid and then added to the tissue protein material.
　食用油脂の添加量としては、食用油脂添加前の組織状蛋白素材の水分含量によって異なるため、乾燥後の肉様乾燥蛋白加工食品の重量に対して１０～２０重量％となるように添加することが好ましい。１０重量％未満であると、肉らしい油の風味にかけ、復元性が良くなりすぎて食感的に柔らかくなる。逆に２０重量％よりも多くなると油っぽい風味となるだけでなく復元性が悪く、硬い食感となる。より好ましくは、１２～１６重量％である。 The amount of edible oil / fat added varies depending on the moisture content of the textured protein material before the addition of edible oil / fat, so it should be added to 10-20% by weight with respect to the weight of the dried meat-like dried protein processed food. Is preferred. If it is less than 10% by weight, it will be subjected to the flavor of meat-like oil, the restorability will be improved and the texture will be soft. On the other hand, if it exceeds 20% by weight, it not only has an oily flavor but also has poor restorability and a hard texture. More preferably, it is 12 to 16% by weight.
　食用油脂の添加方法は、特に限定はなく、味付けした組織状蛋白素材に直接噴霧してもよく、混合機等で混合して添加してもよい。油ちょうにより食用油脂を添加してもよいが、脱油処理が必要となる。また、油ちょうする場合は食用油脂の温度が高くなると組織状蛋白素材表面が硬化したり、組織状蛋白素材の多孔質構造が強化されるため、８０℃以下とすることが好ましい。 The method for adding edible fats and oils is not particularly limited, and it may be sprayed directly on seasoned textured protein material, or may be added by mixing with a mixer or the like. Edible fats and oils may be added with an oil can, but deoiling treatment is required. In addition, when the temperature of the edible fat increases, the textured protein material surface is hardened or the porous structure of the textured protein material is strengthened.
５．加熱乾燥
　次いで油脂を添加した組織状蛋白素材を１００～１２０℃の熱風で水分が５～１２重量％となるまで加熱乾燥する。高温の熱風で乾燥処理することでタンパク質を収縮させながら多孔質構造をコントロールして乾燥させることにより、喫食時に適度な弾力を有する肉様の触感となり、加熱調理された風味が出る。１００℃未満の場合、多孔質構造の収縮が弱く、復元性が良すぎるため柔らかく弾力の欠ける食感となり、また、加熱調理された風味に欠けるため好ましくない。また、１２０℃を超えると乾燥中に組織状蛋白素材の一部に焦げが発生するため好ましくない。より好ましくは、１０５～１１５℃である。 5). Heat drying followed by heating and drying the textured protein material to which fats and oils have been added with hot air at 100 to 120 ° C. until the water content becomes 5 to 12 wt%. By drying with high-temperature hot air, the porous structure is controlled and dried while shrinking the protein, resulting in a meat-like tactile sensation with an appropriate elasticity at the time of eating, resulting in a cooked flavor. When the temperature is lower than 100 ° C., the porous structure is weakly contracted, the restorability is too good, and the texture is soft and lacks elasticity, and the cooked flavor is lacking. Moreover, when it exceeds 120 degreeC, since a part of textured protein raw material will generate | occur | produce during drying, it is unpreferable. More preferably, it is 105 to 115 ° C.
　また、加熱乾燥後の水分は、１２重量％よりも高くとなると保存性に欠けるため好ましくない。また、５重量％未満であると組織状蛋白素材が硬くなり、保管中や輸送中に組織状蛋白素材が割れてしまう。より好ましくは６～１０重量％である。 Also, it is not preferable that the moisture after drying by heating is higher than 12% by weight because the storage stability is insufficient. When the content is less than 5% by weight, the textured protein material becomes hard, and the textured protein material breaks during storage or transportation. More preferably, it is 6 to 10% by weight.
６．その他
　乾燥した組織状蛋白素材は、篩がけや異物選別工程を経て肉様乾燥蛋白加工食品として即席食品用の具材に使用することができる。 6). In addition, the dried textured protein material can be used as an ingredient for instant foods as a meat-like dried protein processed food through sieving and a foreign matter sorting process.
　以上のように、エクストルーダにより加圧加熱して押出されることにより作製された多孔質化した組織状蛋白素材を水戻し、脱水した後、味付け処理を行い、油を添加してから、１００～１２０℃の熱風により加熱乾燥して、タンパク質を収縮し、多孔質構造をコントロールすることで、復元性を制御することができ、湯戻しした際に肉様の風味、食感に優れた肉様乾燥蛋白加工品を提供することができる。 As described above, the porous textured protein material produced by extruding by extruding under pressure with an extruder is rehydrated, dehydrated, seasoned, added with oil, and 100 to 100- It can be heated and dried with hot air at 120 ° C to shrink the protein and control the porous structure, so that the restorability can be controlled, and the meat-like flavor and texture are excellent when reconstituted in hot water. A dried protein processed product can be provided.
　以下に実施例を挙げて本実施形態をさらに詳細に説明する。 Hereinafter, the present embodiment will be described in more detail with reference to examples.
＜実験１＞油脂含量の検討
（実施例１－１）
　脱脂大豆８０重量％、分離ダイズ蛋白１０重量％、コーンスターチ９．４重量％、硫酸カルシウム０．４重量％からなる原料粉を混合し、そこに水を原料粉の重量に対して５重量％となるように加水して混捏しながら、飽和蒸気を原料粉の重量に対して１．５重量％流入して、二軸エクストルーダで１１０℃、３．５Mapsの加温加圧条件で出口の口径が１ｘ３０ｍｍのスリットダイから押出して組織状蛋白シートを作製した。 <Experiment 1> Examination of fat content (Example 1-1)
Raw material powder consisting of 80% by weight of defatted soybeans, 10% by weight of separated soy protein, 9.4% by weight of corn starch and 0.4% by weight of calcium sulfate is mixed, and water is added to 5% by weight with respect to the weight of the raw material powder. While adding water and mixing, saturated steam flows in 1.5% by weight with respect to the weight of the raw material powder, and the diameter of the outlet is 110 ° C with a biaxial extruder under the heating and pressurizing conditions of 3.5 Maps. A textured protein sheet was prepared by extrusion from a 1 × 30 mm slit die.
　作製した組織状蛋白シートを約２５ｍｍの長さになるように切断し、６０℃の熱風で水分が８重量％となるように乾燥し、組織状蛋白素材とした。 The prepared textured protein sheet was cut to a length of about 25 mm and dried with hot air at 60 ° C. to a moisture content of 8% by weight to obtain a textured protein material.
　乾燥した組織状蛋白素材を水に１晩漬け、水戻しをした後、脱水した。 The dried textured protein material was soaked in water overnight, rehydrated and dehydrated.
　次いで脱水した組織状蛋白素材を醤油２０重量％、砂糖３５重量％、食塩５重量％、カラメル色素２重量％、水３８重量％からなる調味液に浸漬し、沸騰するまで加熱し、沸騰後、火を止めて５分間静置し、液切りして味付けを行った。 Next, the dehydrated tissue protein material is immersed in a seasoning solution consisting of 20% by weight of soy sauce, 35% by weight of sugar, 5% by weight of salt, 2% by weight of caramel pigment, and 38% by weight of water, heated until boiling, The fire was turned off and allowed to stand for 5 minutes, then drained and seasoned.
　次いで混合機に組織状蛋白素材を入れ、そこに味付けした組織状蛋白素材の重量に対して１０重量％の加温溶解した５０℃の牛脂（融点４０℃）を入れて均質に混合した後、組織状蛋白素材を取り出した。 Next, after putting the textured protein material into the mixer and adding 10% by weight of 50 ° C beef tallow (melting point 40 ° C) to the weight of the textured protein material seasoned, The textured protein material was removed.
　次いで牛脂を添加した組織状蛋白素材を１１０℃の熱風乾燥機で水分が８重量％となるまで加熱乾燥した後、冷却し、肉様乾燥蛋白加工食品サンプルとした（油脂含量１０重量％）。尚、油脂の測定方法は、食品表示基準別添（栄養素等の分析方法等 ２ 脂質（１））に記載されているエーテル抽出法で行った。また、水分の測定方法は、食品表示基準別添（栄養素等の分析方法等 ５ 炭水化物　イ 水分（３））に記載されている常圧加熱乾燥法で行い、加熱温度は１０５℃で時間は４時間で行った。 Then, the textured protein material to which beef tallow was added was heated and dried with a hot air dryer at 110 ° C. until the water content became 8% by weight, and then cooled to obtain a meat-like dried protein processed food sample (oil content 10% by weight). In addition, the measuring method of fats and oils was performed by the ether extraction method described in the food labeling standard attachment (analytical methods such as nutrients, etc. 2 lipid (1)). The method for measuring moisture is the atmospheric pressure drying method described in the food labeling standard attachment (analytical methods for nutrients, etc. 5 carbohydrates, moisture (3)), the heating temperature is 105 ° C., and the time is 4 Went in time.
（実施例１－２）
　牛脂の添加量を１５重量％とする以外は、実施例１－１と同様の方法で肉様乾燥蛋白加工食品サンプルとした（油脂含量１２重量％）。 Example 1-2
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 15% by weight (oil content 12% by weight).
（実施例１－３）
　牛脂の添加量を２０重量％とする以外は、実施例１－１と同様の方法で肉様乾燥蛋白加工食品サンプルとした（油脂含量１４重量％）。 (Example 1-3)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 20% by weight (oil content 14% by weight).
（実施例１－４）
　牛脂の添加量を３０重量％とする以外は、実施例１－１と同様の方法で肉様乾燥蛋白加工食品サンプルとした（油脂含量１６重量％）。 (Example 1-4)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 30% by weight (oil content 16% by weight).
（実施例１－５）
　牛脂の添加量を５０重量％とする以外は、実施例１－１と同様の方法で肉様乾燥蛋白加工食品サンプルとした（油脂含量２０重量％）。 (Example 1-5)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that the amount of beef tallow added was 50% by weight (oil content 20% by weight).
（比較例１－１）
　牛脂を添加しない以外は、実施例１－１と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Comparative Example 1-1)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1 except that beef tallow was not added.
（比較例１－２）
　油脂添加及び加熱乾燥の代わりに１１０℃に加温した牛脂に浸漬して水分が８重量％となるまで油ちょうする以外は実施例１－１と同様の方法で肉様乾燥蛋白加工食品サンプルとした（油脂含量３０重量％）。 (Comparative Example 1-2)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-1, except that it was soaked in beef tallow heated to 110 ° C. instead of adding fat and heat and dried until the water content reached 8% by weight. (Oil content 30% by weight).
　また、作製した肉様乾燥蛋白加工食品についても官能評価を行った。評価は、湯かけ調理後の食感、風味について行った。また、評価方法は、同じパネラー５人によって、４段階評価で行った。湯かけ調理は、１０個の肉様乾燥蛋白加工食品をカップ容器に入れ、予め用意した４００ｍｌの熱湯入れを３分間復元させて行った。 Moreover, sensory evaluation was also performed on the prepared meat-like dried protein processed food. Evaluation was performed about the food texture and flavor after hot water cooking. Moreover, the evaluation method was performed by four same evaluations by five same panelists. Hot water cooking was carried out by putting 10 meat-like dried protein processed foods in a cup container and restoring a pre-prepared 400 ml hot water bath for 3 minutes.
　湯かけ調理後の食感についての評価は、適度な弾力を有し非常に良好なものを◎、良好なものを○、硬いまたは柔らかいものを△、非常に硬いまたは非常に柔らかく弾力がないものを×、とした。 Evaluation of the texture after hot water cooking is as follows. Appropriate elasticity and very good ◎, good ◯, hard or soft △, very hard or very soft and not elastic X.
　湯かけ調理後の風味についての評価は、適度な調理臭と油の風味を感じ非常に良好なものを◎、調理臭、油の風味が良好なものを○、調理臭または油の風味が弱いまたは脂っこいものを△、調理臭または油の風味が著しく弱いまたは、焦げ臭がするまたは脂っこすぎるものを×とした。 The evaluation of the flavor after hot water cooking is ◎ with a good cooking odor and oil flavor feeling very good, ◯ with cooking odor and oil flavor good, weak cooking odor or oil flavor Or, a fat product was marked with Δ, and a cooking odor or oil flavor was extremely weak, or a burnt odor or too greasy was marked with ×.
　実験１の評価結果について表１に示す。 The evaluation results of Experiment 1 are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
＜実験２＞加熱乾燥温度について
（実施例２－１）
　加熱乾燥温度を１００℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 <Experiment 2> Heating and drying temperature (Example 2-1)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3, except that the heating and drying temperature was 100 ° C.
（実施例２－２）
　加熱乾燥温度を１０５℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Example 2-2)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3, except that the heating and drying temperature was 105 ° C.
（実施例２－３）
　加熱乾燥温度を１１５℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Example 2-3)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heat drying temperature was 115 ° C.
（実施例２－４）
　加熱乾燥温度を１２０℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Example 2-4)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heating and drying temperature was 120 ° C.
（比較例２－１）
　加熱乾燥温度を７０℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Comparative Example 2-1)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heating and drying temperature was 70 ° C.
（比較例２－２）
　加熱乾燥温度を９０℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Comparative Example 2-2)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heating and drying temperature was 90 ° C.
（比較例２－３）
　加熱乾燥温度を１３０℃とする以外は実施例１－３と同様の方法で肉様乾燥蛋白加工食品サンプルとした。 (Comparative Example 2-3)
A meat-like dried protein processed food sample was prepared in the same manner as in Example 1-3 except that the heat drying temperature was 130 ° C.
　作製した肉様乾燥蛋白加工食品サンプルを実験１と同様の方法で評価した。実験２の評価結果を表２に示す。 The prepared meat-like dried protein processed food sample was evaluated in the same manner as in Experiment 1. The evaluation results of Experiment 2 are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Claims (3)

  1. 　エクストルーダにより加圧加熱されて塊状または偏平なシート状に押出されて作製された組織状蛋白素材を、水戻し後、脱水し、
    　得られた前記組織状蛋白素材に味付け処理を行った後、
    　食用油脂を乾燥後の油脂含量が１０～２０重量％となるように添加し、
    　１００～１２０℃の熱風で水分が５～１２重量％となるように乾燥することを特徴とする肉様乾燥蛋白加工食品の製造方法。     After reconstitution, the dehydrated tissue protein material produced by extruding into a lump or flat sheet by being heated under pressure by an extruder,
    After performing a seasoning process on the obtained textured protein material,
    Add the edible fat and oil so that the fat content after drying is 10 to 20% by weight,
    A method for producing a meat-like dried protein processed food, characterized by drying with hot air at 100 to 120 ° C. so that the water content is 5 to 12% by weight.
  2. 　前記熱風の温度が１０５～１１５℃であることを特徴とする請求項１記載の肉様乾燥蛋白加工食品の製造方法。 The method for producing a meat-like dried protein processed food according to claim 1, wherein the temperature of the hot air is 105 to 115 ° C.
  3. 　前記食用油脂の添加量が、乾燥後の油脂含量が１２～１６重量％となるように添加することを特徴とする請求項１または２記載の肉様乾燥蛋白加工食品の製造方法。 3. The method for producing a meat-like dried protein processed food according to claim 1 or 2, wherein the edible fat is added so that the fat content after drying is 12 to 16% by weight.
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