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
  • 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
  • A23J3/225—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present invention relates to a full-fat textured protein with excellent storage stability. More particularly, it relates to full fat textured protein and a method for producing full fat textured protein.
• Patent Document 1 a method of producing it using an extruder using defatted soybean powder as a raw material has been shown. Furthermore, defatted soybeans with an NSI (soluble nitrogen index) of 40 or less are used as raw materials (Patent Document 2), and wheat gluten is also used (Patent Document 3). Also, a technique of pulverizing whole soybeans and structuring them with an extruder has been disclosed (Patent Document 4). Furthermore, a method of adding soybeans heat-treated in an aqueous system to soybean protein has also been proposed (Patent Document 5).
• NSI soluble nitrogen index
• Patent Document 6 A method of adding oil to oil seed protein and producing it with an extruder having a twin screw (twin-screw extruder) has also been disclosed (Patent Document 6). Furthermore, a method for producing snack-like confectionery using whole grain beans is also described (Patent Document 7). In recent years, a method for producing bakery meat (a plant-derived meat-like food containing soybeans as a main raw material) has been proposed in which whole soybeans are used, soymilk is molded, and mixed extrusion is performed (Patent Document 8).
• Non-Patent Document 2 An example of extruder treatment of dehulled whole soybean products with a 0.95 mm pass (20 mesh pass) has also been reported (Non-Patent Document 2). However, fibrous protein containing oil is oxidized by oxygen in the air, resulting in poor storage stability. has not been reported.
• One of the objects of the present invention is to provide means for preventing deterioration due to oxidation during storage of whole fat tissue protein.
• a full-fat textured protein with excellent storage stability is provided.
• a method for producing a full-fat textured protein with excellent storage stability is provided.
• the first aspect of the full-fat textured protein of the present invention is characterized by using soybeans with an oil content of 15 to 30% by mass as a main raw material, an oil content of 15 to 30% by mass, and a textured protein. .
• a second aspect of the full-fat textured protein of the present invention is characterized by using soybeans with a protein content of 25 to 60% by mass as the main raw material, having a protein content of 25 to 60% by mass, and being in a textured form.
• a third aspect of the full-fat textured protein of the present invention is mainly made of soybeans with an oil content of 15 to 30% by mass and a protein content of 25 to 60% by mass, and an oil content of 15 to 30% by mass and a protein content. is 25 to 60% by mass and is characterized by being textured.
• soybeans are whole soybeans or dehulled soybeans.
• the soybeans it is preferable to use ground soybeans obtained by grinding soybeans. It is preferable that the particle size of the pulverized soybean is 99% or more in the range of 5 mm pass to 900 mesh pass.
• the NSI (soluble nitrogen index) of the ground soybean is preferably 30-80. In the pulverized soybean, it is preferable that no oil exudation is observed during pressurization at a pressure of 0.8 MPa using a press.
• the method for producing full fat textured protein of the present invention is the above method for producing full fat textured protein, and the method for producing full fat textured protein comprising an extruder treatment step using a uniaxial or biaxial extruder. is.
• the present invention it is possible to provide a full-fat textured protein excellent in storage stability and a method for producing the same. Moreover, according to the present invention, it is possible to provide a means for preventing deterioration due to oxidation during storage of whole fat tissue protein. Furthermore, the full-fat textured protein of the present invention is suitable as a raw material for meat-like foods, and can achieve the effect of being able to provide meat-like foods excellent in texture, taste and flavor.
• a first aspect of the full-fat textured protein of the present invention is characterized by using soybeans with an oil content of 15 to 30% by mass as a main raw material, an oil content of 15 to 30% by mass, and a texture.
• the mass % may be simply called %.
• the full-fat textured protein of the present invention is preferably produced using soybeans with an oil content of 15 to 30% by mass as the main raw material by a method of processing for texturing using an extruder (extruder).
• extruder extruder
• the oil content is less than 15%, no oil seeps out during extruder processing, so there is no effect on storage stability, and if it exceeds 30%, oil seeps out during extruder processing. This is because it occurs and deteriorates the stability.
• non-defatted soybeans preferably full-fat soybeans
• the oil content is 15 to 30% by mass and it is extremely preserved, which does not cause deterioration due to oxidation during storage.
• a textured whole-fat textured protein with excellent stability can be obtained.
• the full-fat textured protein of the present invention has the advantage of being superior in storage stability to textured protein obtained by using defatted soybeans and adding oil separately.
• the oil content means the percentage of the substance extracted from the sample using diethyl ether with respect to the sample, and is measured based on the standard oil analysis test method (established by the Japan Oil Chemistry Society) 1.5-2013 oil content. be able to.
• the oil content of the soybean used as the raw material is 15% or more and 30% or less, more preferably 18% or more and 28% or less.
• the oil content of the whole fat textured protein is 15% or more and 30% or less, more preferably 18% or more and 28% or less.
• structured means that it is formed into a fibrous form and has a meat-like structure.
• a second aspect of the full-fat textured protein of the present invention is characterized by using soybeans with a protein content of 25 to 60% by mass as the main raw material, having a protein content of 25 to 60% by mass, and being in a textured form. and This is because if the protein content is less than 25%, fibrillation is unlikely to occur, and there are no raw materials that exceed 60%. Therefore, by using soybeans with a protein content of 25 to 60% as the main raw material, it is possible to obtain textured protein with a protein content of 25 to 60% by mass and good organization.
• the full-fat textured protein of the present invention has the advantage of being excellent in sensory evaluation compared to the textured protein obtained by the conventional method of separately adding adjusted soybean protein.
• the protein content of the raw soybean is 25% or more and 60% or less, more preferably 30% or more and 50% or less.
• the protein content of the full fat textured protein is 25% or more and 60% or less, more preferably 30% or more and 50% or less.
• the protein content in the soybean and whole fat textured protein is determined by the Kjeldahl method according to the standard oil analysis test method (established by the Japan Oil Chemistry Society) 1.7-2013 total nitrogen and crude protein.
• the protein content can be calculated using the soybean nitrogen/protein conversion factor of 5.71.
• a third aspect of the full-fat textured protein of the present invention is mainly made of soybeans with an oil content of 15 to 30% by mass and a protein content of 25 to 60% by mass, and an oil content of 15 to 30% by mass and a protein content. is 25 to 60% by mass and is characterized by being textured.
• soybeans with an oil content of 15 to 30% by mass and a protein content of 25 to 60% by mass as the main raw material the oil content is 15 to 30% by mass and the protein content is 25 to 60% by mass, and oxidation during storage. It is possible to obtain a textured full-fat textured protein with excellent storage stability that does not cause deterioration due to aging and good organization.
• such a full-fat textured protein with an oil content of 15 to 30% by mass and a protein content of 25 to 60% by mass is excellent in storage stability and is suitable as a raw material for meat-like foods, and has a texture.
• a meat-like food excellent in taste and flavor can be provided.
• soybeans are preferably whole soybeans or dehulled soybeans.
• ground soybeans obtained by grinding soybeans.
• the degree of pulverization of the pulverized soybean is not particularly limited. pulverized soybeans and the like can be used.
• ground soybeans in powder form are referred to as soybean flour.
• the particle size of the pulverized soybean is preferably 99% or more in the range of 5 mm pass to 900 mesh (16 ⁇ m) pass. Further, when the pulverized soybean is soybean flour, it is preferable that the particle size of the soybean flour is 90% or more in the range of 100 mesh (140 ⁇ m) pass to 800 mesh (18 ⁇ m) pass.
• the particle size of the pulverized soybean can be measured using a particle size distribution analyzer.
• the NSI (soluble nitrogen index) of the ground soybean is preferably 30-80. This is because if the NSI is less than 30, fiberization is difficult, and if the NSI exceeds 80, it is difficult to obtain the effect of heat deactivation.
• NSI is an index (unit: %) indicating the ratio of water-soluble nitrogen to total nitrogen contained in the sample. 1-2013 water-soluble nitrogen index (40°C method).
• the pressurization is not particularly limited as long as it is called a normal compressor.
• the condition of the pressurization test is to treat at room temperature.
• the (A) sorting step is intended to separate soybeans from other contaminants, and is preferably subjected to steps such as sieving and color selection.
• the dehulling step (B) is a step of separating the soybean cotyledon, the soybean hull and the hypocotyl, and it is preferable to undergo the steps of heating, peeling, color selection, wind selection, and the like.
• a known deodorizer can be used. Steaming is performed with hot water or steam, and the temperature range is 70 to 125 ° C. (preferably 86 to 105 ° C.). range) for 60 to 300 seconds. In particular, it is preferable to perform the heat treatment so that the NSI of the obtained soybean flour is in the range of 30-80.
• a known dryer can be used, and it is preferable to carry out a step of drying to a water content of 7% by mass or less (preferably 6 to 7% by mass).
• the (E) pulverization step it is preferable to pulverize the soybeans to a predetermined particle size using a known pulverizer.
• the degree of pulverization in the pulverization step is not particularly limited, and coarse pulverization (coarse pulverization into halves, cracks, coarse particles, etc.), medium pulverization, fine pulverization, etc. may be appropriately selected as necessary.
• the (E) pulverization step is desirably performed in two steps of coarse pulverization and fine pulverization. It is preferable to go through a step of coarsely pulverizing to a 20 to 40 mesh (380 to 860 ⁇ m) pass and then finely pulverizing to a 100 to 800 mesh (18 to 140 ⁇ m) pass.
• the raw material composition for full fat textured protein containing soybean as a raw material is processed using an extruder (extruder) to obtain an organized full fat textured protein.
• extruder extruder
• a known extruder can be used for structuring, and an extruder having a single or twin screw is preferably used, but from the viewpoint of manufacturing stability, it is better to use a twin screw extruder.
• the raw material composition of the full-fat textured protein contains soybeans as a main raw material, and the ratio of soybeans in the raw material composition is preferably 50 to 100%, more preferably 75 to 100%. more preferred.
• the raw material composition of the full-fat textured protein may contain ingredients other than the soybean.
• Components other than soybeans include, for example, water, other additives (eg, modified starch, etc.), dietary fiber, and the like.
• the oil content in the raw material composition is preferably 15 to 30%.
• the protein content in the raw material composition is preferably 25-60%.
• the water content in the raw material composition is preferably 1 to 15%, more preferably 3 to 13%.
• the method for producing full fat textured protein of the present invention is the above method for producing full fat textured protein, and the method for producing full fat textured protein comprising an extruder treatment step using a uniaxial or biaxial extruder. is.
• the extruder it is possible to easily produce a full-fat textured protein that has the same component composition as the raw material composition and is well textured.
• Example 1 US IP-handled soybeans (whole soybeans, 22% oil, 33% protein) were used as raw materials.
• the oil content in soybeans was measured according to the standard oil analysis test method as described above.
• the protein content in soybeans was measured according to the standard fats and oils analysis test method as described above.
• the sorting process was carried out as follows to obtain sorted soybeans from raw soybeans. 100 kg of raw material soybeans are prepared, put through a commercially available coarse sorter to remove foreign matter larger than soybeans (corns, mud lumps, etc.) or smaller than soybeans (grass seeds, morning glory seeds, etc.).
• the cracked soybeans were dehulled by a commercially available dehuller (the number of rotations of a plurality of blades was 300 rpm), and about half of the dehulled soybeans were removed by a dust collector. Among the skins peeled off by a commercially available air separator, those that were not removed by the dust collector were removed. The remaining dehulled soybean mixture was separated into cotyledons and germ through a commercial multistage sieving apparatus.
• the wind-selected soybean mixture is passed through a first sieve to divide it into whole soybeans that have not yet been dehulled (undehulled whole soybeans) and a mixture of cotyledons divided into two cotyledons (half-split cotyledons) and germ.
• the cotyledon and germ mixture was then passed through a second sieve to separate the cotyledon halves and germ.
• This separated cotyledon has some skin remaining, but this separated cotyledon is cooled by normal temperature air cooling in a commercially available cooling tank (with a cooling fan, capacity of about 8 m 3 ), and this cooled cotyledon was peeled again with a commercially available peeler to separate the skin remaining on the cotyledons.
• the obtained cotyledons were counted for bacteria in accordance with the "Guidelines for Inspection of Food Sanitation" (supervised by the Environmental Health Bureau, Ministry of Health and Welfare), and it was confirmed by inspection that the number of bacteria was 300/g or less.
• the cotyledons (sterile dehulled soybeans) obtained in the raw material soybean sorting process and dehulling process are steamed in superheated steam at a temperature of 105°C for 120 seconds using a steamer (manufactured by Ayu Kogyo Co., Ltd.), and then dried.
• a soybean intermediate product with a moisture content of 6% was obtained through a drying process using a machine.
• This soybean intermediate product is pulverized to a predetermined particle size using an impact type classifier built-in fine pulverizer (ACM pulverizer) (pulverization step), and powdery pulverized soybeans (soybean flour, oil content 22%, protein 33%, moisture 6%).
• ACM pulverizer impact type classifier built-in fine pulverizer
• the particle size (particle size) of the obtained pulverized soybean was measured using a particle size distribution measuring device (MT-3000II manufactured by Microtrac Bell Co., Ltd.), and the particle size range of 90% or more and 99% or more of the particle size distribution was measured. did.
• Table 1 shows the results. In the table, the unit of numerical value for particle size measurement is mesh pass.
• the NSI of the obtained pulverized soybeans was measured according to the standard oil analysis test method as described above. Table 1 shows the results.
• Example 2 US IP-handled soybeans (whole soybeans, 29% oil, 30% protein) were used as raw materials. After obtaining a soybean intermediate product with a moisture content of 6% by the same method as in Example 1 using the raw soybean material, the soybean intermediate product was pulverized to obtain a powdered pulverized soybean (soybean flour, oil content: 29%, protein: 30%). %, moisture content 6%). The same measurements as in Example 1 were performed on the obtained soybean flour. Table 1 shows the results. Using the obtained soybean flour as a raw material, the same extruder treatment as in Example 1 was performed to obtain a full-fat textured protein. Various tests were performed in the same manner as in Example 1 on the whole fat textured protein thus obtained. Table 1 shows the results.
• Example 3 Domestic soybeans for processing (whole soybeans, 20% oil, 45% protein) were used as raw materials. After obtaining a soybean intermediate product with a moisture content of 6% by the same method as in Example 1 using the raw soybean material, the soybean intermediate product was pulverized to obtain a powdery pulverized soybean (soybean flour, oil content: 20%, protein: 45%). %, moisture content 6%). The same measurements as in Example 1 were performed on the obtained soybean flour. Table 1 shows the results. Using the obtained soybean flour as a raw material, the same extruder treatment as in Example 1 was performed to obtain a full-fat textured protein. Various tests were performed in the same manner as in Example 1 on the whole fat textured protein thus obtained. Table 1 shows the results.
• Example 4 US IP-handled soybeans (whole soybeans, 22% oil, 33% protein) were used as raw materials. After obtaining a soybean intermediate product with a moisture content of 6% by the same method as in Example 1 using the raw soybean material, the soybean intermediate product was pulverized with a different target particle size from that in Example 1 to obtain a powdery product. A pulverized soybean (soybean flour, 22% oil, 33% protein, 6% moisture) was obtained. The same measurements as in Example 1 were performed on the obtained soybean flour. Table 1 shows the results. Using the obtained soybean flour as a raw material, the same extruder treatment as in Example 1 was performed to obtain a full-fat textured protein. Various tests were performed in the same manner as in Example 1 on the whole fat textured protein thus obtained. Table 1 shows the results.
• Example 5 Ground soybean groats (ground soybean groats, oil content 22%, protein 33%, moisture 6%) were obtained in the same manner as in Example 1, except that the grinding step of the soybean intermediate product was changed to the following conditions.
• a pin mill type pulverizer was used as a pulverizer, and pulverization was performed with a different target particle size from that of Example 1.
• the same measurement as in Example 1 was performed on the obtained ground soybean groats. Table 1 shows the results.
• the same extruder treatment as in Example 1 was performed to obtain a full-fat textured protein.
• Various tests were performed in the same manner as in Example 1 on the whole fat textured protein thus obtained. Table 1 shows the results.
• Example 1 Domestic IP-handled soybeans (whole soybeans, 22% oil, 33% protein) were used as raw materials. After obtaining an intermediate soybean product having a moisture content of 6% in the same manner as in Example 1 using the raw material soybean, the intermediate soybean product was pulverized to obtain soybean flour. 78 parts by mass of oil was added to 100 parts by mass of this soybean flour to make a soybean flour with an oil content of 55%, and a raw material composition (55% oil, 19% protein, 3% water) before extruder treatment was prepared. The same measurements as in Example 1 were performed on the raw material composition having an oil content of 55%. Table 2 shows the results.
• the raw material composition obtained above was subjected to extruder treatment in the same manner as in Example 1 to obtain an extruder-treated product.
• Various tests were performed in the same manner as in Example 1 on the obtained extruder-treated product. Table 2 shows the results.
• Example 3 Domestic IP-handled soybeans (whole soybeans, 22% oil, 33% protein) were used as raw materials. Using the raw material soybean, an intermediate soybean product having a moisture content of 6% was obtained in the same manner as in Example 1, and then the intermediate soybean product was pulverized to obtain soybean flour. 65 parts by mass of dietary fiber was added to 100 parts by mass of this soy flour to prepare a raw material composition with a protein content of 20% (13% oil, 20% protein, 3% water). The same measurements as in Example 1 were performed on the raw material composition. Table 2 shows the results.
• the raw material composition obtained above was subjected to extruder treatment in the same manner as in Example 1 to obtain an extruder-treated product.
• Various tests were performed in the same manner as in Example 1 on the obtained extruder-treated product. Table 2 shows the results.
• Example 1 As shown in Table 1, the full-fat textured whites of Examples 1 to 5 had good texture and excellent storage stability. On the other hand, in Comparative Example 1 using the raw material composition with an oil content of 55%, the storage stability was very poor. Comparative Example 2, which used soy flour with an NSI of 25, had poor texturing. In Comparative Example 3 using the raw material composition with a protein content of 20%, the texture was poor and the storage stability was also poor.

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• 2022
  • 2022-05-23 CN CN202280040119.4A patent/CN117460421A/zh active Pending
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