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
  • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
  • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
  • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
• • 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
  • A23J3/14—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
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
  • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07K—PEPTIDES
  • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
  • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/0004—Oxidoreductases (1.)
  • C12N9/0006—Oxidoreductases (1.) acting on CH-OH groups as donors (1.1)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
  • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
  • C12N9/10—Transferases (2.)
  • C12N9/1025—Acyltransferases (2.3)
  • C12N9/104—Aminoacyltransferases (2.3.2)
  • C12N9/1044—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
  • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
  • C12Y101/03004—Glucose oxidase (1.1.3.4)
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12Y—ENZYMES
  • C12Y203/00—Acyltransferases (2.3)
  • C12Y203/02—Aminoacyltransferases (2.3.2)
  • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII

Definitions

• the present invention relates to a method for producing a processed vegetable protein food having a texture similar to that of meat, and a processed vegetable protein food having a texture similar to that of meat.
• Patent Document 1 A technique of hydrating an emulsion of vegetable protein and fat with an aqueous transglutaminase solution to obtain a textured vegetable protein (Patent Document 1), a raw material containing vegetable protein, transglutaminase and glucose oxidase, and Techniques for producing processed meat foods such as hamburgers by adding phospholipase have been proposed (Patent Document 2).
• Patent Document 2 the technology described in Patent Document 1 is mainly applied to ganmodoki, tofu steak, soy protein ham, soy protein sausage, etc.
• Patent Document 2 A processed vegetable protein food that is applicable to this method and has a texture equivalent to steak meat, sliced meat, etc. has not yet been obtained. Therefore, it is desired to develop a processed vegetable protein food that reproduces the texture of steak meat or sliced meat.
• the present invention provides a method for producing a processed vegetable protein food having a texture equivalent to that of meat, especially steak meat, sliced meat, etc.
• the purpose is to provide a processed vegetable protein food that has the following properties.
• porous granular vegetable protein is swollen with water, etc., and then powdered vegetable protein and transglutaminase are added and kneaded.
• the texture of steak meat, sliced meat, etc. such as elasticity and juiciness, can be reproduced satisfactorily, and after further study, we have completed the present invention.
• the present invention relates to the following.
• a method for producing a processed vegetable protein food which comprises swelling porous granular vegetable protein with water or a seasoning liquid, and then adding and kneading powdered vegetable protein and transglutaminase.
• the porous granular vegetable protein is a porous granular material containing soybean protein or a porous granular material prepared using soybean protein and a plant body containing protein as raw materials, [1] The manufacturing method described in. [3] The production method according to [1] or [2], wherein the porous granular vegetable protein has an average particle diameter of 1 mm to 100 mm.
• transglutaminase is a calcium-independent transglutaminase derived from a microorganism.
• the amount of transglutaminase added is such that the enzyme activity of transglutaminase is 0.1 U to 1000 U per 100 g of dry weight of porous granular vegetable protein. Manufacturing method described.
• the porous granular vegetable protein according to [13] is a porous granular material containing soybean protein or a porous granular material containing soybean protein and a plant body containing protein. food.
• the present invention it is possible to provide a method for producing a processed vegetable protein food having a texture equivalent to that of meat. Further, according to the present invention, a processed vegetable protein food having a texture equivalent to that of meat can be provided. According to the present invention, in addition to the fibrous texture of meat, the present invention can satisfactorily reproduce the texture of steak meat, sliced meat, etc., such as elasticity and juiciness, in addition to the fibrous texture of meat.
• the present invention provides a method for producing a processed vegetable protein food (hereinafter also referred to as "the production method of the present invention” in this specification).
• the production method of the present invention includes swelling porous granular vegetable protein with water or seasoning liquid, and then adding and kneading powdered vegetable protein and transglutaminase.
• porous granular vegetable protein used in the production method of the present invention refers to a porous granular material containing vegetable protein, which is extracted, separated, or concentrated from a plant body containing protein. It is prepared by granulating vegetable protein by extrusion molding or the like and drying it.
• the "protein-containing plant body" used in the preparation of porous granular vegetable protein is not particularly limited, as long as it is an organ or part of a plant that contains protein and is edible.
• seeds of legumes such as soybeans, peas, fava beans, mung beans, and chickpeas, seeds of wheat, rye, etc., asparagus stalks, broccoli inflorescences and stalks, and edamame (immature seeds of soybeans) can be used.
• Brussels sprouts corn seeds, buckwheat, avocado, bananas, and other fruits.
• legume seeds are preferably used as the protein-containing plant, and soybeans are more preferably used.
• the porous granular vegetable protein is a porous granular material containing soybean protein, or a porous granular material prepared from soybean protein and a plant containing protein as raw materials. can be preferably used.
• Porous granules containing soy protein are produced by removing the seed coat from soybeans (Glycine max seeds) and removing fats and oils from defatted soybeans, or by washing the defatted soybeans with alcohol or acid to remove sugars and ash. It is prepared by granulating the concentrated soybean protein by extrusion molding and drying it.
• porous granules prepared using soybean protein and protein-containing plants as raw materials are obtained by mixing soybean protein and the above-mentioned protein-containing plants, granulating them by extrusion, and drying. It is prepared as granules.
• Soybean proteins include proteins concentrated, extracted or separated from defatted soybeans, that is, concentrated proteins obtained by washing defatted soybeans with alcohol or acid to remove sugars and ash, proteins extracted from defatted soybeans with water or alkali, Alternatively, proteins separated from defatted soybeans by extraction with water or alkali or precipitation with acid can be used.
• seeds of legumes such as soybeans, peas, and broad beans are preferably used.
• porous granular vegetable protein porous granules prepared using soybean protein and protein-containing plants as raw materials are more preferably used, and soybean protein separated from defatted soybeans is preferably used. More preferably, granules prepared by mixing whole soybean flour, germinated peas, and germinated soybeans as the protein-containing plant matter, extrusion molding using an extruder, and drying are used.
• the protein content of the porous granular vegetable protein used in the production method of the present invention is preferably 50% by weight or more, more preferably 50% to 90% by weight.
• the average particle diameter of the porous granular vegetable protein is preferably 1 mm to 100 mm, more preferably 1 mm to 15 mm. Note that the average particle diameter of the porous granular vegetable protein is measured by a sieving method.
• the porous granular vegetable protein preferably has a bulk density of 30 g/L to 300 g/L, more preferably 75 g/L to 250 g/L, as measured by the measuring method described below. More preferably, the amount is from 75 g/L to 200 g/L, and even more preferably from 90 g/L to 200 g/L.
• the protein content, average particle diameter, and bulk density of porous granular vegetable protein vary depending on the preparation method of the soybean protein used as a raw material, the type of protein-containing plant, etc., and conditions such as extrusion molding and drying. may vary due to differences in As an example of a porous granular vegetable protein having the protein content, average particle diameter, and bulk density described above, a powdered isolated soybean protein, which will be described later, is used as the soybean protein, and a protein-containing vegetable protein is used as the soybean protein. Examples of the powder include granules obtained by adding and mixing whole soybean flour, germinated soybeans, and germinated peas, extruding the mixture using a twin-screw extruder, and drying the mixture.
• the porous granular vegetable protein may be selected from among porous granular vegetable proteins with different protein content, average particle size, bulk density, etc. and used alone. Often, two or more types may be selected and used in combination.
• porous granular vegetable protein can be manufactured and used using general soybean protein separation and purification methods, and general powder and granule kneading and granulation techniques. Products commercially available as porous granular soy protein may also be utilized.
• the "powdered vegetable protein” used in the production method of the present invention is obtained by drying and powdering vegetable protein extracted, concentrated or separated from a protein-containing plant body.
• plants containing protein include those similar to those used for preparing porous granular vegetable proteins, including seeds of legumes such as soybeans, peas, and fava beans, and seeds of wheat, etc. Seeds of plants belonging to the Triticum genus, seeds of plants belonging to the Triticum genus such as rye, etc. are preferably used. From the viewpoint of binding properties of vegetable protein, powdered protein obtained from soybeans, and powdered gluten obtained from wheat or rye are more preferably used as the powdered vegetable protein.
• Powdered protein obtained from soybeans includes extracted soybean protein obtained by extracting the extract with water or alkali from defatted soybeans after removing the seed coat and fat from the soybean, neutralizing the extract, and drying it by spray drying etc. to powder.
• Concentrated soybean protein-containing powder (protein content: about 60% by weight), which is obtained by washing the defatted soybeans with alcohol or acid, removing sugars and ash, and drying and pulverizing the concentrated protein.
• soybean protein extracted, concentrated, separated, etc. as described above from defatted soybeans etc. may be dried and powdered, but soybean proteins provided by various companies may be used. Commercially available products can also be used.
• Powdered gluten is produced by kneading wheat flour, rye flour, etc. with water to extract the gluten produced by the reaction between gliadin and glutenin in the presence of water, and then drying it by spray drying etc. to form a powder. That is.
• gliadin and glutenin are storage proteins present in the endosperm of seeds such as wheat and rye.
• gluten may be produced by kneading wheat flour etc. with water, extracted, dried and powdered, but commercially available products provided by various companies may be used. You can also do that.
• one type of powdered vegetable protein is selected from various powdered vegetable proteins that differ in the type of plant containing the protein, production method, protein content, etc. It may be used alone, or two or more types may be selected and used in combination.
• Powdered vegetable protein can be produced and used using general vegetable protein separation and purification methods, and general powdering technology, but as mentioned above, powdered soybean protein It is also possible to use products provided by various companies, such as commercially available products such as proteins and powdered gluten.
• the transglutaminase used in the production method of the present invention condenses the amino group of a glutamine residue in a protein with a primary amine, transfers the substituent on the amine to the glutamine residue, and initiates a reaction that produces ammonia. It is a catalytic transferase (protein-glutamine ⁇ -glutamyl transferase), and usually uses the amino group of lysine residues in proteins as the primary amine, and acts as a crosslinking enzyme.
• catalytic transferase protein-glutamine ⁇ -glutamyl transferase
• transglutaminase a calcium-independent transglutaminase derived from a microorganism is preferably used.
• examples of calcium-independent transglutaminase derived from microorganisms include transglutaminase produced by actinomycetes belonging to the genus Streptomyces, which can be obtained according to the method described in Japanese Patent No. 2572716, etc. Commercially available products provided by companies etc. can also be used.
• water or a seasoning liquid is added to porous granular vegetable protein to swell it.
• the seasoning liquid can be prepared by adding and dissolving the general seasonings described below in water.
• the amount of water or seasoning liquid added to the porous granular vegetable protein is appropriately set as an amount that can sufficiently swell the protein, depending on the degree of porosity of the porous granular vegetable protein.
• the amount is preferably 1 to 5 times, more preferably 2 to 3 times the dry weight of the porous granular vegetable protein.
• the step of swelling the above-mentioned porous granular vegetable protein is usually carried out in water or seasoning solution at a temperature of about 5°C to 60°C, preferably about 10°C to 50°C, for usually 30 minutes to overnight, preferably for 1 hour to It will be held for about one night.
• powdered vegetable protein and transglutaminase are added to the swollen porous granular vegetable protein, and water is added and kneaded.
• the powdered vegetable protein and transglutaminase are preferably added so as to be evenly sprinkled over the entire surface of the swollen porous granular vegetable protein.
• the amount of the powdered vegetable protein added is preferably 10 to 45 parts by weight, more preferably 12 to 42 parts by weight, per 100 parts by weight of the dry porous granular vegetable protein. be. Note that if the amount of the powdered vegetable protein added exceeds 50 parts by weight based on 100 parts by weight of the dry weight of the porous granular vegetable protein, the binding property of the vegetable protein may decrease.
• the amount of the powdered gluten added is equal to the amount of the porous granular vegetable protein.
• the amount is preferably 1 to 40 parts by weight, more preferably 10 to 30 parts by weight, based on 100 parts by weight of dry weight.
• the enzyme activity of transglutaminase per 100 g dry weight of porous granular vegetable protein is preferably 0.1 unit (U) to 1000 U, more preferably 1 U to 500 U, and even more preferably 1 U to 200 U. It is added as follows. Note that the enzymatic activity of transglutaminase can be measured and calculated by, for example, the hydroxamate method. That is, a reaction was carried out using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as a substrate to form an iron complex of hydroxamic acid produced in the reaction in the presence of trichloroacetic acid, and then the absorbance at 525 nm was measured.
• the enzyme activity can be calculated by determining the amount of hydroxamic acid produced using a calibration curve.
• glucose oxidase is an enzyme that oxidizes ⁇ -D-glucose to D-glucono-1,5-lactone and catalyzes a reaction that produces hydrogen peroxide.
• the D-glucono-1,5-lactone produced is non-enzymatically hydrolyzed to gluconic acid.
• glucose oxidase include those derived from microorganisms such as filamentous fungi (Aspergillus aculeatus, Aspergillus niger, Penicillium genus), but are not particularly limited.
• commercially available enzyme preparations provided by Shin Nippon Chemical Industries, Ltd., etc. can be used.
• Glucose oxidase is added so that the enzyme activity of glucose oxidase is preferably 0.1 U to 1000 U, more preferably 1 U to 500 U, and even more preferably 1 U to 200 U, per 100 g dry weight of porous granular vegetable protein. be done.
• the amount of water added during kneading is usually 10 to 50 parts by weight per 100 parts by weight of the dry weight of the porous granular vegetable protein.
• the kneading is carried out using a kneading machine such as a kneader kneader or a twin-screw kneader, usually at 0°C to 50°C, preferably 4°C to 30°C, for usually 1 minute to 30 minutes, preferably 2 minutes to It will be held for 20 minutes.
• the production method of the present invention can further include steps that can be included in a normal method for producing processed meat foods, such as degassing, compressing, molding, slicing, heating, sterilizing, and packaging the kneaded product. This step can be carried out under conditions and methods commonly used in the production of processed meat foods.
• the manufacturing method of the present invention preferably includes a step of degassing or compressing, or degassing and compressing after the kneading.
• deaeration or compression, or deaeration and compression it is possible to improve the binding properties of the vegetable protein and make the texture of the vegetable protein processed food more similar to that of meat.
• Deaeration or compression of the kneaded product, or deaeration and compression of the kneaded product can be performed by placing the kneaded product in a bag for molding and using a vacuum packaging machine, a degassing sealer, or the like.
• the production method of the present invention it is possible to provide a processed vegetable protein food that has a fiber texture similar to that of meat, as well as good elasticity, juiciness, and the like. According to the production method of the present invention, the texture of steak meat, sliced meat, etc. can be reproduced particularly well. Therefore, the production method of the present invention is suitably used in the production of plant-based meat substitute foods.
• the present invention also provides a vegetable protein processed food (hereinafter also referred to as "the food of the present invention” hereinafter).
• the food of the present invention is a composition containing porous granular vegetable protein and powdered vegetable protein, and contains a composition on which transglutaminase has acted.
• the "porous granular vegetable protein” and “powdered vegetable protein” contained in the composition contained in the food of the present invention are as described above in the production method of the present invention.
• the transglutaminase that acts on the porous granular vegetable protein and the composition containing the powdered vegetable protein is also as described above in the production method of the present invention.
• the composition contained in the food of the present invention preferably contains powdered soybean protein and powdered gluten as the powdered vegetable protein.
• powdered soybean protein and powdered gluten as powdered vegetable proteins
• the "powdered soybean protein” and “powdered gluten” contained in the composition contained in the food of the present invention are also as described above in the production method of the present invention.
• the composition contained in the food of the present invention contains glucose oxidase in addition to transglutaminase.
• the glucose oxidase is also as described above in the production method of the present invention.
• the content of porous granular vegetable protein in the food of the present invention is preferably 1% to 75% by weight, more preferably 5% to 50% by weight, based on the total amount of the food of the present invention. , more preferably 10% to 30% by weight.
• the content of powdered vegetable protein in the food of the present invention is preferably 0.1% to 22% by weight, more preferably 0.5% to 20% by weight based on the total amount of the food of the present invention. %, more preferably 1% to 10% by weight.
• the content of powdered gluten in the food of the present invention is preferably 0.01% to 20% by weight, more preferably 0.1% to 15% by weight based on the total amount of the food of the present invention. The content is more preferably 1% to 10% by weight.
• the composition contained in the food of the present invention has an enzyme activity of preferably 0.1 U to 1000 U with respect to 100 g of the total content of porous granular vegetable protein and powdered vegetable protein.
• the amount of transglutaminase acting is 1 U to 500 U, more preferably 1 U to 200 U.
• the composition contained in the food of the present invention is composed of porous granular vegetable protein and powder.
• Glucose oxidase acts in an amount such that the enzyme activity per 100 g of total vegetable protein content is preferably 0.1 U to 1000 U, more preferably 1 U to 500 U, and even more preferably 1 U to 200 U. This is what I did.
• the composition contained in the food product of the present invention contains, in addition to the porous granular vegetable protein and the powdered vegetable protein, the characteristic features of the present invention before or after the action of transglutaminase or glucose oxidase. It can contain general food additives as long as it does not impair the quality of food. Furthermore, the food of the present invention is a composition containing porous granular vegetable protein and powdered vegetable protein, and in addition to the composition on which transglutaminase or glucose oxidase has acted, the food has the characteristics of the present invention. It can contain general food additives as long as it does not impair the quality of food. General food additives that can be contained in the food of the present invention are as described above in the production method of the present invention.
• the food of the present invention is prepared by adding and mixing powdered vegetable protein and transglutaminase to porous granular vegetable protein that has been swollen by adding water or seasoning liquid, or further adding and mixing glucose oxidase. It can be produced by adding water, kneading, preferably compressing and degassing, and then molding. The swelling, mixing and kneading methods, conditions, etc. are as described above in the production method of the present invention.
• the water content in the food of the present invention is preferably 20% to 85% by weight, more preferably 40% to 80% by weight, and even more preferably 50% by weight, based on the total amount of the food. ⁇ 75% by weight.
• the food of the present invention can be formed into a lump shape such as an oval sphere, a block shape, etc., and can be sliced, diced, etc., and can be further heated and cooked, etc., depending on the mode of use. .
• the food of the present invention has a fibrous texture similar to that of meat, as well as good elasticity and juiciness.
• it is a processed vegetable protein food, it can satisfactorily reproduce the texture of steak meat, sliced meat, etc. Therefore, the food of the present invention is suitable as a plant-based meat substitute food.
• Powdered vegetable protein The following powder containing isolated soybean protein and powdered gluten were used.
• (ii-1) Powder containing isolated soybean protein: Extracted with alkali from defatted soybeans, precipitated with acid, neutralized the separated protein with alkali, and spray-dried (protein content 90% by weight) was used.
• Powdered gluten Commercially available wheat gluten powder was used.
• Transglutaminase "Activa TG” (Ajinomoto Co., Ltd., 1,150 U/g) was used.
• Transglutaminase and glucose oxidase mixed preparation "KS-STG-MS” (Ajinomoto Co., Ltd., containing 23 U/g of transglutaminase and 26 U/g of glucose oxidase) was used.
• Example 2 As shown in Table 2, by simply adding and kneading powder containing isolated soybean protein as powdered vegetable protein to porous granular vegetable protein swollen with water, transglutaminase and glucose oxidase In the vegetable protein processed food of Comparative Example 1, which was produced without adding any of the following, the binding properties of the vegetable protein were insufficient, and when trying to slice it, it fell apart, making it impossible to slice, and lacking elasticity. It was not possible to evaluate the texture and juiciness. On the other hand, the plant of Example 1 was produced by adding a powder containing isolated soybean protein as a powdered vegetable protein to porous granular vegetable protein swollen with water, and further adding transglutaminase and kneading.
• a powder containing isolated soybean protein is added to a porous granular vegetable protein swollen with water, and transglutaminase and glucose oxidase are added and kneaded.
• the binding of the vegetable protein was very good, and slicing was quite easy. It was also rated as having an elasticity that is very similar to that of meat, and a juicy feeling that is very similar to that of meat.
• the processed vegetable protein food of Example 4 produced by adding glucose oxidase and kneading has very good binding properties, can be easily sliced, and has an elasticity and juiciness similar to that of meat. Evaluated.
• Examples 5 to 7 and Comparative Examples 2 and 3 Vegetable protein processed food
• commercially available porous protein was used instead of porous granular vegetable protein containing soy protein.
• Processed vegetable protein foods were similarly produced using granular soybean proteins (commercial products A, B, and C) as Examples 5 to 7.
• vegetable protein processed foods were similarly produced using commercially available granular soybean proteins (commercial products D and E), and Comparative Examples 2 and 3 were prepared.
• the porous granular vegetable protein used in the production of the vegetable protein processed food of Example 4 the porous granular soybean protein used in the production of the vegetable protein processed foods of Examples 5 to 7, and Comparative Example 2
• the binding properties of the proteins were evaluated, and the evaluation results are also shown in Table 3.
• the porous granular vegetable protein used in the production of the vegetable protein processed food of Example 4 the porous granular vegetable protein used in the production of the vegetable protein processed foods of Examples 5 to 7.
• the bulk densities of soybean protein were 109.7 ⁇ 1.9 g/L, 192.6 ⁇ 4.6 g/L, 161.2 ⁇ 2.8 g/L, and 93.2 ⁇ 3.2 g/L, respectively.
• the bulk densities of the granular soybean proteins used in the production of the processed vegetable protein foods of Comparative Examples 2 and 3 were 343.4 ⁇ 7.2 g/L and 304.4 ⁇ 3.8 g/L.
• the present invention can provide a method for producing a processed vegetable protein food having a texture equivalent to that of meat. Further, according to the present invention, a processed vegetable protein food having a texture equivalent to that of meat can be provided. According to the present invention, in addition to the fibrous texture of meat, the present invention can satisfactorily reproduce the texture of steak meat, sliced meat, etc., such as elasticity and juiciness, in addition to the fibrous texture of meat.

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  • 2023-04-27 WO PCT/JP2023/016752 patent/WO2023210778A1/ja not_active Ceased
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