WO2017169205A1 - Procédé de fabrication d'un produit alimentaire transformé sec à base de protéine semblable à de la viande - Google Patents

Procédé de fabrication d'un produit alimentaire transformé sec à base de protéine semblable à de la viande 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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WO
WIPO (PCT)
Prior art keywords
meat
protein
processed food
weight
dried
Prior art date
Application number
PCT/JP2017/005273
Other languages
English (en)
Japanese (ja)
Inventor
和樹 吉田
次朗 瀬戸
Original Assignee
日清食品ホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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 CN202311527416.4A priority Critical patent/CN117441828A/zh
Priority to CN201780028943.7A priority patent/CN109068682A/zh
Priority to BR112018069847-4A priority patent/BR112018069847B1/pt
Publication of WO2017169205A1 publication Critical patent/WO2017169205A1/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
    • A23J3/22—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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Manufacturing & Machinery (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

[Problème] La présente invention vise à concevoir un procédé de fabrication d'un produit alimentaire transformé sec à base de protéine semblable à de la viande présentant un arôme semblable à celui de la viande et une texture appropriée pour un ingrédient alimentaire instantané. [Solution] L'invention concerne par conséquent un produit alimentaire transformé sec à base de protéine semblable à de la viande, dans lequel un matériau protéique texturé poreux, qui est formé par mise sous pression, chauffage et extrusion au moyen d'une extrudeuse, est reconstitué dans de l'eau, déshydraté, aromatisé, additionné d'huile et est ensuite séché à la chaleur avec de l'air chaud à une température de 100 à 120 °C pour réduire le volume de la partie protéique, et la capacité de restitution du matériau protéique texturé poreux est régulée par régulation de la structure poreuse. Le produit alimentaire transformé à base de protéine sèche semblable à de la viande présente un arôme semblable à celui de la viande et une excellente texture lorsqu'il est reconstitué dans de l'eau chaude.
PCT/JP2017/005273 2016-03-28 2017-02-14 Procédé de fabrication d'un produit alimentaire transformé sec à base de protéine semblable à de la viande WO2017169205A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN202311527416.4A CN117441828A (zh) 2016-03-28 2017-02-14 肉样干燥蛋白加工食品的制造方法
CN201780028943.7A CN109068682A (zh) 2016-03-28 2017-02-14 肉样干燥蛋白加工食品的制造方法
BR112018069847-4A BR112018069847B1 (pt) 2016-03-28 2017-02-14 Método para a fabricação de produto alimentício processado de proteína seca semelhante à carne

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016063438A JP6227693B2 (ja) 2016-03-28 2016-03-28 肉様乾燥蛋白加工食品の製造方法
JP2016-063438 2016-03-28

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WO2017169205A1 true WO2017169205A1 (fr) 2017-10-05

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JP (1) JP6227693B2 (fr)
CN (2) CN117441828A (fr)
BR (1) BR112018069847B1 (fr)
WO (1) WO2017169205A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022265019A1 (fr) * 2021-06-14 2022-12-22 株式会社Ｊ－オイルミルズ Ingrédient alimentaire à base de protéine texturée
WO2023171304A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et procédé de fabrication de celle-ci
WO2023171303A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et succédané de viande moulé

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Publication number Priority date Publication date Assignee Title
JP7290216B2 (ja) * 2019-03-25 2023-06-13 日清食品ホールディングス株式会社 ウナギ様食品及びその製造方法
WO2021145303A1 (fr) * 2020-01-14 2021-07-22 株式会社Ｊ－オイルミルズ Composition d'amélioration de texture alimentaire pour produit alimentaire ressemblant à la viande
JPWO2022202884A1 (fr) 2021-03-25 2022-09-29
WO2024009945A1 (fr) * 2022-07-06 2024-01-11 不二製油グループ本社株式会社 Procédé de production d'un matériau protéique texturé

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JPS60203145A (ja) * 1984-03-26 1985-10-14 Japan Tobacco Inc 即席用大豆たん白肉様食品の製造法
JPH01277469A (ja) * 1988-04-30 1989-11-07 Fuji Oil Co Ltd 復元性乾燥唐揚げの製造法
JP2004041041A (ja) * 2002-07-10 2004-02-12 Fuji Oil Co Ltd 乾燥食品の製造法
WO2014002180A1 (fr) * 2012-06-26 2014-01-03 太陽化学株式会社 Protéine sèche transformée et procédé de production associé
JP2014161299A (ja) * 2013-02-27 2014-09-08 Fuji Oil Co Ltd ノンフライスナック様食品およびその製造法
WO2014156948A1 (fr) * 2013-03-28 2014-10-02 不二製油株式会社 Matière de protéine végétale texturée et substitut pour tranches de viande minces l'utilisant

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022265019A1 (fr) * 2021-06-14 2022-12-22 株式会社Ｊ－オイルミルズ Ingrédient alimentaire à base de protéine texturée
WO2023171304A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et procédé de fabrication de celle-ci
WO2023171303A1 (fr) * 2022-03-11 2023-09-14 富士フイルム株式会社 Matière alimentaire protéique, et succédané de viande moulé

Also Published As

Publication number Publication date
JP2017175942A (ja) 2017-10-05
BR112018069847A2 (pt) 2019-01-29
CN109068682A (zh) 2018-12-21
BR112018069847B1 (pt) 2022-06-07
JP6227693B2 (ja) 2017-11-08
CN117441828A (zh) 2024-01-26

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