Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • 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
• • 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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product

Definitions

• the present invention relates to a textured soy protein material for pressure heating treatment.
• Patent Document 1 discloses a technique for suppressing the retort odor of, for example, granular soy protein by making it coexist with phenethyl acetate
• Patent Document 2 discloses a technique for producing retort curry in which the unpleasant flavor of granular vegetable protein is reduced by using green chili peppers.
• Patent Document 3 discloses processing with a twin-screw extruder using whole soybeans or defatted soybeans with added fat and oil.
• Patent Document 4 a method using a multi-screw extruder that achieves good extrusion swelling even with the addition of fat and oil and water has also been disclosed (Patent Document 4).
• Patent Documents 1 and 2 are techniques for making a masking substance coexist during retort heating, but they lack versatility and are limited to measures for the manufacture of processed foods.
• Patent Document 3 is a technique for imparting heat resistance to materials, and is highly versatile in its application. However, there are many parameters during production, and it has not yet been possible to obtain a textured soy protein material that is stable and has a good flavor.
• Patent Document 4 is limited to examples of low oil content and does not mention the effects of the present invention.
• An object of the present invention is to provide a textured soy protein material which is less susceptible to the development of unpleasant flavors and deterioration of physical properties when pressurized and heated at or above 100°C.
• the inventors of the present invention have conducted extensive research into the above-mentioned problems and have discovered the indicators necessary for the expression of this property. That is, they discovered that a textured soy protein material with a dry matter content of fats and oils of 10% to 20% by mass, crude protein of 35% to 50% by mass, and an acetylated form in isoflavones of 6% to 35% by molar ratio has the property of suppressing the deterioration of flavor and physical properties during pressurized heat treatment, thus completing the present invention.
• the present invention provides (1) a method for producing a textured soy protein material, which comprises treating a soybean raw material containing 50% by mass or more of unextracted oil soybeans with an extruder, and which satisfies the following (A) and (B).
• A) The dry matter contains 10% to 20% by weight of fats and oils, and 35% to 50% by weight of crude protein.
• B The molar ratio of acetyl groups in isoflavones is 6% to 35%.
• the soybean raw material consists solely of unextracted soybeans.
• a textured soy protein material for pressurized heat treatment in which the dried matter contains between 10% and 20% by mass of fats and oils, between 35% and 50% by mass of crude protein, and the molar ratio of acetylated isoflavones is between 6% and 35%.
• a textured soy protein material having, on a dry basis, 10% by mass or more and 20% by mass or less of fats and oils, 35% by mass or more and 50% by mass or less of crude protein, and a molar ratio of acetylated isoflavones of 6% by mass or more and 35% by mass or less.
• a method for improving the flavor of a textured soy protein material for pressurized heat treatment by controlling the molar ratio of acetyl groups in isoflavones to 6% or more and 35% or less during the production of a textured soy protein material having an oil content of 10% by mass or more and 20% by mass or less and a crude protein content of 35% by mass or more and 50% by mass or less in the dried matter.
• the present invention also relates to (1) a textured soy protein material for pressurized and heated treatment, in which the dried matter contains 10% by mass or more and 20% by mass or less of fats and oils, 35% by mass or more and 50% by mass or less of crude protein, and the molar ratio of acetylated isoflavones is 6% by mass or more and 35% by mass or less.
• a method for producing a textured soy protein material which comprises treating a soybean raw material containing 50% by mass or more of unextracted oil soybeans with an extruder, and which satisfies the following (A) and (B).
• the dry matter contains 10% to 20% by weight of fats and oils, and 35% to 50% by weight of crude protein.
• B The molar ratio of acetyl groups in isoflavones is 6% to 35%.
• a textured soy protein material having, on a dry basis, 10% to 20% by weight of fats and oils, 35% to 50% by weight of crude protein, and 6% to 35% by molar ratio of acetylated isoflavones.
• a method for improving the flavor of a textured soy protein material for pressurized heat treatment by controlling the molar ratio of acetyl groups in isoflavones to 6% or more and 35% or less during the production of a textured soy protein material having an oil content of 10% by mass or more and 20% by mass or less and a crude protein content of 35% by mass or more and 50% by mass or less in the dried matter. It is also related to.
• the present invention makes it possible to prevent deterioration of the flavor and physical properties of textured soy protein materials during pressure heating, particularly retort heating.
• the textured soy protein material used in the present invention is a material having a water-insoluble texture with a directional property.
• a specific example of the method for producing the material is a method for extruding soybeans as the main raw material, water and other suitable raw materials in an extruder.
• the raw materials are kneaded in the apparatus under conditions where the inside of the apparatus is pressurized and heated, and the resulting kneaded product is extruded under normal pressure, and the extruded product is cut and dried as necessary.
• the kneaded material is extruded under high temperature and pressure or under normal pressure, it changes into an extrudate with an expanded structure.
• the textured soybean protein material may be in the form of granules, flakes, sliced meat, or the like.
• the textured soy protein material used in the present invention is made of unextracted soybeans or their crushed whole fat soy flour, soybean materials after oil extraction such as pressed soybeans, defatted soybeans, concentrated soybean protein, isolated soybean protein, etc.
• soybean-derived materials include raw materials derived from soybeans such as white soybeans.
• the raw materials derived from soybeans preferably contain 50% by mass or more of unextracted oil soybeans. More preferably, the raw materials contain 60% by mass or more, 70% by mass or more of unextracted oil soybeans.
• the raw material is preferably unextracted soybeans, more preferably 80% by mass or more, 90% by mass or more, or 95% by mass or more, and most preferably unextracted soybeans are the only raw material.
• raw materials derived from soybeans include okara, soybean-rich soybean extract, and soybean extract. It includes sugars, soybean oligosaccharides, etc., but does not include extracted soybean oil.
• the amount of protein ingredients that make up the textured soy protein ingredients varies depending on the protein ingredients used, but the amount of protein derived from soybeans in the total protein is 50% by mass or more, 65% by mass or more, 80% by mass or more. More preferably, the content is 95% by mass or more, and most preferably, the entire protein is composed only of soybean-derived protein.
• Crude Protein Content is measured by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as the crude protein content in the dry matter in "mass %" relative to the mass of protein material.
• the nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the value to the second decimal place.
• the fats and oils are mostly derived from the raw material, unextracted soybeans, but various fats and oils can be added.Specific examples include soybean oil, rapeseed oil, rice oil, corn oil, sunflower oil, palm oil, beef tallow, lard, and their fractionated oils, hardened oils, and interesterified oils, and these can be appropriately selected and used.Of these, it is preferable to use fats and oils such as soybean oil, sunflower oil, and palm oil.
• the fat and oil content is 10% by mass or more and 20% by mass or less, preferably 12% by mass or more, preferably 19% by mass or less, and more preferably 14% by mass or more, in the dry matter of the final textured soy protein material. If the fat and oil content is low, the heat treatment resistance of the textured soy protein material may be poor, and if the fat and oil content is high, the texturing may be insufficient. Note that these fat and oil contents also include those originally contained in the raw material, unextracted soybeans, etc.
• various raw materials can be used for the textured soy protein material of the present invention, so long as the physical properties are not affected.
• specific examples include vegetable protein materials including legume proteins isolated from peas, mung beans, chickpeas, etc., cereal proteins isolated from wheat, barley, rice, etc., proteins isolated from sunflower, sesame, corn, etc., and animal protein materials such as egg white and casein. Vegetable protein materials are preferred, and those derived from peas, mung beans, and wheat are preferred.
• alkali metal salts such as salt, divalent metal salts such as calcium chloride, carbohydrates such as starch and polysaccharides, dietary fiber, emulsifiers, flavorings, and other known additives.
• the production of the textured soy protein material involves introducing the above-mentioned raw materials, water and other suitable raw materials into an extruder, kneading the raw materials with a screw in the device under conditions where the inside of the device is pressurized and heated, and extruding the resulting kneaded material under normal pressure from a hole in a part called a "die" at the outlet of the device, and cutting and drying the extrudate as necessary.
• the kneaded material is extruded from high temperature and high pressure through the die under normal pressure, it changes into an extrudate with an expanded texture.
• the ratio of the powdered raw material to water in this case varies depending on conditions such as temperature, but can be, for example, 100:60 to 100:10, preferably 100:50 to 100:15, and more preferably 100:45 to 100:20.
• the textured soy protein material of the present invention is produced using an extruder as an apparatus, and it is preferable to use an extruder having three or more screws arranged in a barrel, i.e., an extruder with three or more screws. This makes it easier to adjust the isoflavone composition described below.
• the cross sections of the screws are intermeshed so as to be in a straight line in the vertical or horizontal direction.
• the operating conditions for supplying the raw material for producing the textured soy protein material to the extruder and extruding it from the die under pressurized and heated conditions to normal pressure can be appropriately selected and adjusted based on known conditions.
• the temperature at the tip of the barrel is preferably 120 to 220°C, more preferably 140 to 200°C, as a heating condition.
• the pressure at the die at the tip of the barrel is preferably 2 to 100 kg/cm ⁇ 2, more preferably 5 to 40 kg/cm ⁇ 2, as a pressurizing condition.
• the obtained textured soy protein material can be cut into pieces of suitable size with a cutter or the like, if necessary, and dried.
• An example of a drying method is to expose the textured soy protein material to hot air at 60°C to 100°C for about 10 to 30 minutes using a fluidized bed dryer.
• the moisture content of the textured soy protein material obtained after drying is preferably 15% by weight or less, more preferably 1 to 12% by weight, and even more preferably 1 to 10% by weight.
• the appropriate processing state can be estimated based on the composition ratio of isoflavones contained in the textured soy protein material.
• the isoflavones contained in soybeans are mainly four types: glycosides, which are glycosides; malonyl forms in which the 6-position of the glycoside is malonyl esterified; acetyl forms in which the malonyl is decarboxylated; and aglycones in which the sugar is cleaved.
• the molar ratio of the acetyl forms is based on the sum of these four types of isoflavones as the denominator.
• the molar ratio of the acetyl forms is 6% or more and 35% or less. It is preferably 10-33%, and more preferably 15-30%.
• the aglycones of isoflavones are further divided into three types: daidzein, genistein, and glycitein, so strictly speaking there are 12 types, but in this specification, these 12 types of aglycones are collectively described as isoflavones.
• Acetyl bodies are produced by high-temperature treatment, but this is not a simple thermal history, and varies greatly depending on differences in composition such as protein and fat content, and differences in processing conditions such as temperature and pressure.
• the physical properties of textured soy protein ingredients can be predicted from the composition ratio of acetyl bodies.
• the present invention relates to a textured soy protein material for pressure heating.
• Pressure heating is a method of heating a sample at a pressure exceeding normal pressure and at a temperature exceeding 100°C. It is a method of heat sterilization at preferably 110 to 150°C, more preferably 115 to 130°C, for 1 second to 90 minutes, preferably 1 minute to 60 minutes, more preferably 5 minutes to 40 minutes, and is carried out by sealing the sample in a sealed container such as an aluminum pouch, table cup, transparent pouch, can, or cheer pack.
• Specific heating methods include heat treatment using a pressure cooker, autoclave, retort sterilizer, etc., and preferably retort heat treatment.
• Retort heat treatment is a method of wrapping a sample in an oxygen-blocking package and heating the sample at a center temperature of 120°C for 4 minutes or more, preferably 10 minutes or more, while packaging, to obtain long-term storage stability.
• the above-mentioned pressurized heat treatment is not applied to the textured soy protein material alone, but rather to various cooked products using the same material during cooking processing or subsequent heat sterilization.
• cooked products that are subjected to pressure heating include minced meat, Chinese sauces (mapo tofu, Chinese rice bowl toppings, etc.), pasta sauces (b perfumese, etc.), soups, miso soup, curries (keema curry, etc.), cooked rice, salad toppings, etc.
• the abundance ratio of each quantified isoflavone was calculated as a molar ratio calculated from the aglycone equivalent of each content.
• the abundance ratio of acetylated isoflavone among various isoflavones was used as an index.
• the extruder used was a four-screw extruder "WDR40 QD" (manufactured by Technobel Co., Ltd.)
• the extruder had four screws arranged in parallel inside the barrel, and when viewed from the tip side (cross section) of the screws, they were arranged in a horizontal line.
• As raw materials 100 parts by mass of full fat soy flour (Yukihomare, crude protein content 39.0% by mass, acetylated isoflavone 6.0%) and 32 parts by mass of water were fed to the extruder, heated and pressurized while mixing, and the raw material mixture was extruded under normal pressure from the die at the end of the barrel.
• the extrudate was cut with a cutter immediately after the exit from the die to a length of about 20 mm, and then dried with hot air in a dryer at 80 ° C for about 4 hours to a moisture content of 5% by mass to obtain an expanded protein material.
• This was used as soy protein material A in the following study after measuring the amount of fat and oil and the amount of crude protein.
• the extruder was operated under the following conditions: ⁇ Die: circular opening (diameter 3.5 mm x 5 holes) ⁇ Powder raw material flow rate: 85 kg/hour ⁇ Screw diameter: 40 mm - Barrel temperature: Inlet side: 80°C, center: 120°C, outlet side: 165°C
• Production Examples 2 to 4 (Preparation of Textured Soy Protein Materials B, C, and D) A textured soy protein material was prepared in the same manner as in Production Example 1, except that the following composition was used. That is, the ratio of full fat soy flour to water was 100:38 for soy protein material B, 100:27 for soy protein material C, and 100:15 for soy protein material D.
• the obtained textured soybean protein materials A to D were measured for fat and oil content by the ether extraction method, crude protein content (CP) by the Kjeldahl method, and acetylated isoflavone content by the above-mentioned method.
• Retort heating test method Retort heating tests of the textured soy protein material were carried out in three types of liquid: (1) water, (2) salt added, and (3) seasoning added. In each case, 8.33 parts by mass of water phase was added to 16.7 parts by mass of textured soy protein material, and the mixture was sealed in a retort stand bag (material composition: transparent PET vapor deposition 12/dry/NY15/dry/retort CP80, Meiwa Sansho Co., Ltd.), heated at 121°C for 30 minutes, and then cooled to evaluate the flavor and texture.
• a retort stand bag material composition: transparent PET vapor deposition 12/dry/NY15/dry/retort CP80, Meiwa Sansho Co., Ltd.
• the salt-added water phase in (2) was a 1% by mass solution of salt
• the seasoning-added water phase in (3) was an aqueous solution of 93.95 parts by mass of water, 4.0 parts by mass of soy sauce, 2.0 parts by mass of sugar, and 0.05 parts by mass of monosodium glutamate.
• Sensory evaluation was performed by three experienced panelists who scored the flavor (retort odor) and meat-like texture as follows. A score of 3 or more for both items was set as the pass standard. Flavor: 1 point: The retort odor was strong and far outside the acceptable range for food. 2 points: The retort odor was too strong and was outside the acceptable range for food. 3 points: There is a retort odor, but it is within the acceptable range. 4 points: There is a slight retort odor. 5 points: No retort smell at all; texture 1 point: It just maintains its shape and there is no stress when biting. 2 points: There is some strength, but it does not have a meat-like texture.
• 3 points Has a meat-like texture. 4 points: Slightly inferior to meat, but still has a meat-like texture 5 points: The texture is comparable to that of meat. The average score among each panelist was calculated, with less than 3 points being rated as unacceptable, less than 3.5 points being acceptable, and 3.5 points or more being good.
• textured soy protein material was prepared in the same manner as in Production Example 1, except that the following ingredients were used: Material E: Full-fat soybean flour (Kotoyutaka, crude protein content 46.9% by mass) Material F: 88 parts by weight of full fat soy flour (Yukihomare), 12 parts by weight of starch (Sanwa Starch Industry Co., Ltd., Corn Starch Y [N]) Material G: 60 parts by weight of full fat soy flour (Kotoyutaka, defatted soybeans (crude protein Content 49.3% by mass) 40 parts by mass The extruder was operated under the following conditions.
• the obtained textured soy protein materials E to G were measured for the fat and oil content by the ether extraction method, the crude protein content (CP) by the Kjeldahl method, and the acetylated isoflavone content by the above-mentioned method.
• material H the following commercially available product derived from defatted soybeans was used (New Fujinic 58, manufactured by Fuji Oil Co., Ltd.).
• Example 5 The results of the retort test carried out on the textured soy protein materials E to H are shown in Table 2.
• the textured soy protein materials G and H which have low fat and oil contents, were poor in flavor, and the texture of the textured soy protein material F, which has a low crude protein content, was poor, although it had a good flavor.
• the texture of the textured soy protein material E which has a slightly high crude protein content, was rated as good in both flavor and texture.
• Japanese-style minced meat 30 parts by mass of the textured soy protein material A was reconstituted with 51 parts by mass of water and fried in a frying pan with 1.5 parts by mass of oil together with 3.5 parts by mass of sugar, 6 parts by mass of soy sauce, 5 parts by mass of mirin, and 3 parts by mass of sake. It was then packed into a pack and subjected to a retort heating treatment at 121°C for 30 minutes. After heating, the textured soy protein material was appropriately flavored, had no unpleasant retort odor, and had a pleasant meat-like texture.
• Marinade for salad topping 20 parts by mass of textured soy protein material A was reconstituted with 40 parts by mass of water and fried with 0.6 parts by mass of salt and 1.5 parts by mass of lemon juice in a frying pan with 4.0 parts by mass of olive oil. It was then packed in a pack and subjected to a retort heating treatment at 121°C for 30 minutes. After heating, the textured soy protein material was moderately flavored, had no unpleasant retort odor, and had a pleasant meat-like texture.
• meat-like processed foods can be subjected to retort heating treatment, making them widely available as cooked and processed products with high shelf life.

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  • 2024-01-22 JP JP2024576215A patent/JPWO2024166664A1/ja active Pending
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