JP3402078B2 - Tissue protein and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a textured protein having a smooth (non-fluffed) surface and excellent unidirectionally oriented fibrous structure which is substantially non-swelling, and a stable production method thereof. Regarding

[0002]

2. Description of the Related Art As a method for producing a textured soybean protein having a dense and directional fibrous structure by an extruder, the material is cooled to a temperature at which a die outlet die does not flash and then extruded to expand. It has been proposed to prevent this (JP-A-64-23855).

The present inventors mainly use isolated soybean protein, vegetable protein containing wheat gluten and starch as the main raw materials, provided that the amount of the water-insoluble polysaccharide is suppressed to 5% or less by dry weight based on the total dry weight of the raw materials. Prepared by adding a large amount of water to it, kneading it under heat and pressure, and cooling it to a temperature at which this protein food material does not swell or flash, and extruding it, it has a good flavor and color tone It was found that a textured protein food material having a fibrous structure with excellent chewing properties and good throat passage can be obtained (Japanese Patent Application No. 6-2
No. 05718).

However, with these component compositions, the viscosity of the structured precursor immediately before being extruded from the die is high, so that the fluidity when passing through the cooling die is not always good, and the extrusion of the structured product becomes unstable. There was a problem above.
At the same time, the textured protein thus produced has a fluffy surface, and further improvement is desired.

On the other hand, adding a reducing agent as a method for improving the fluidity of a protein-containing substance is disclosed in JP-A-60-248.
As disclosed in Japanese Patent Publication No. 139, etc., when a reducing agent in an amount effective for improving fluidity is added, there are problems that the redness is increased in the color tone and the fibrous property and the tissue strength of the texture are lowered.

[0006]

DISCLOSURE OF THE INVENTION The present invention provides a substantially non-expanded, unidirectionally oriented fiber-oriented textured protein having a good taste, color tone, chewability, and throat passage, when it is passed through a cooling die. Improving the fluidity of the textured precursor (reducing the extrusion pressure from the cooling die), enabling stable production of the textured protein, and making the surface of the obtained textured protein fluff-free (smooth) With the goal.

[0007]

Means for Solving the Problems As a result of intensive studies on the above problems, the present inventors have found that the incorporation of a water-soluble polysaccharide into a raw material provides good flavor, color tone, chewability and throat smoothness. The texture of the textured protein can be stably extruded by improving the fluidity (decrease in viscosity) of the textured precursor when passing through the cooling die without deteriorating the quality of the food material. It was found that it is possible to produce a fluff-free, substantially non-swelling textured protein, and the present invention has been completed.

That is, according to the present invention, protein 5 is used as a solid content.
A tissue-like protein containing 9 to 90% by weight, starch 9 to 40% by weight and water-soluble polysaccharide 1 to 10% by weight, and having a unidirectionally oriented fibrous structure and being substantially non-swelling. Is. In addition, the present invention supplies 59 to 90 parts by weight of protein raw material, 9 to 40 parts by weight of starch raw material and 1 to 10 parts by weight of water-soluble polysaccharide together with water to a twin-screw extruder, pressurizes and heats them, and then practically passes through a cooling die. A method for producing a textured protein, which comprises extruding so as not to swell.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION First, the textured protein of the present invention will be described.

The textured protein of the present invention contains 59 to 90% by weight of protein, 9 to 40% by weight of starch and 1 to 10% by weight of water-soluble polysaccharide as a solid content, and the fiber is oriented in one direction. It is a textured protein having a structure and substantially non-swelling, and usually has a water content of 20 to 70% by weight.

If the protein content is too low, the tissue becomes soft and it is difficult to obtain a unidirectionally oriented fibrous structure. If it is too high, the tissue becomes too hard.

The types of proteins include not only vegetable-derived proteins such as oil-seed-derived proteins such as soybean proteins and cereal-derived proteins such as gluten, but also animal-derived proteins such as meat and fish meat. As the main protein, those having a heat gel forming property are suitable. A combination of vegetable protein, particularly soybean protein and wheat gluten, is preferred because of stable availability of raw materials and easy formation of unidirectional fibrous property.
10 to 50 parts of wheat gluten is suitable for 90 parts. Protein other than soybean protein and wheat gluten is 50% in protein
Less than wt% is suitable for forming a fibrous structure.

If the amount of starch is too small, the chewability and throat passage will be poor, and if it is too large, it will be too soft and it will be difficult to obtain an oriented fibrous structure.

Examples of types of starch include wheat starch, potato starch, corn starch, and pregelatinized corn starch. Pregelatinized corn starch is preferable from the viewpoint of the fibrous property of the tissue and the tissue strength.

The textured soybean protein of the present invention is characterized by containing a water-soluble polysaccharide in a solid content of 1 to 10% by weight. By including this water-soluble polysaccharide, it is possible to prevent the surface of the textured protein from fluffing. If the amount of the water-soluble polysaccharide is too small, the surface of the textured protein becomes fluffy and not smooth. On the other hand, if the amount is too large, the texture of the textured protein becomes weak and the fibrous property becomes weak.

The origin of the water-soluble polysaccharide is not particularly limited. For example, pullulan, gum arabic (molecular weight of about 100,000 to 500,000), guar gum (molecular weight of about 200,000 to 2)
50,000), xanthan gum, gellan gum, hemicellulose and the like are suitable. Among them, water-soluble hemicellulose, particularly those derived from soybean cotyledons are preferable. In particular, the water-soluble hemicellulose has an average molecular weight [standard pullulan (manufactured by Showa Denko 〓)
Is a standard substance, the value obtained by the limiting viscosity method for measuring the viscosity in a 0.1 M NaNO3 solution] is 50,000 to 1,000,000,
It is preferably 100,000 to 400,000 and is preferably water-soluble plant-derived hemicellulose. Such water-soluble hemicellulose can be prepared, for example, as follows.

That is, using plants such as oil seeds (shells obtained by removing soybeans, palms, palms, corn, cottonseed, etc., which are usually free of oils and proteins) or grains (rice, wheat, etc. Under acidic or alkaline conditions, preferably at pH near the isoelectric point of each protein (usually acidic), it is heated and decomposed at preferably 80 to 130 ° C., more preferably 100 to 130 ° C. After fractionation of the fraction, preferably, activated carbon treatment or ethanol precipitation treatment is performed to remove the hydrophobic substance or the low molecular weight substance, and then the product is dried to obtain the desired water-soluble hemicellulose. Generally, the water-soluble hemicellulose is suitable in which the constituent sugars are rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid sugars. For example, soybean-derived "Soyafive DN" (manufactured by Fuji Oil Co., Ltd.) may be commercially available.

The textured protein of the present invention has a fibrous structure in which fibers are oriented in one direction and is substantially non-swelling.

The textured protein that is usually extruded under pressure and heating by an extruder has a sponge-like structure for the most part, and even if it has a fibrous structure by a twin-screw extruder, it is substantially non-existent. There are few swellings, most of which have a rough surface and are not as smooth as the textured protein of the present invention.

The water content of the textured protein of the present invention is usually 20 to 20.
It is 70% by weight. Immediately after being produced as described in the section of the production method, the water content is 50 to 70% by weight, but depending on the purpose, it can be dried to reduce the water content to about 20% by weight. When it is dried up to less than 20% by weight, the structure becomes dense and hard, which makes it unsuitable for eating, and even when trying to rehydrate with water containing 20% by weight or more of water, it becomes difficult and the original soft texture is felt. It's hard to come back to.

Next, the method for producing the textured protein of the present invention will be described. In the present invention, 59 to 90 parts by weight of protein raw material, 9 to 40 parts by weight of starch raw material and 1 to 10 parts by weight of water-soluble polysaccharide are supplied together with water to a twin-screw extruder, and after heating under pressure, substantially expanded through a cooling die. It is a method for producing a textured protein which is characterized in that it is extruded so as not to do so.

The protein raw material used in the present invention may be a protein derived from animals and plants having the above-mentioned heat gel forming property, and the main protein raw material is a combination of soybean protein and wheat gluten. In order to have a unidirectionally oriented fibrous structure, the total amount of soybean protein and wheat gluten in the protein raw material is 50% by weight or more, preferably 80% by weight.
It is appropriate to have the above, and the above-mentioned animal or plant-derived protein raw material can be used in combination as the remaining protein raw material.

The amount of the protein raw material in the raw material solid content is suitably 59 to 90% by weight. If the amount is too small, the structure becomes weak and the fiber structure becomes weak. If the amount is too large, the structure becomes hard and it becomes difficult to reconstitute with hot water, and the hardness becomes unsuitable for eating.

As the starch raw material used in the present invention, those described above can be used. A suitable amount of starch in the raw material solid content is 9 to 40% by weight. If the amount is too small, the texture becomes hard in terms of chewability, and if the amount is too large, the texture tends to be soft.

As the water-soluble polysaccharide used in the present invention, those mentioned above can be used. The water-soluble polysaccharide is appropriately contained in the solid content of the raw material in an amount of 1 to 10% by weight.

By blending the water-soluble polysaccharide, the fluidity of the tissue is improved, the tip pressure of the cooling die (the pressure immediately before the cooling die) is lowered, and the structured precursor (molten state) immediately before the die is smoothly discharged from the die. Since it is stably extruded, the surface of the obtained structured product is smooth without fluffing.

In the present invention, the amount of the water-soluble polysaccharide to be incorporated into the textured protein food material depends on the kind of the water-soluble polysaccharide to be used, but it is 1 to 10% by weight, preferably 3 in the solid content of the raw material.
-6% by weight is suitable. If the amount is too small, the pressure immediately before the die rises, the structured precursor is not smoothly extruded, and the surface of the extruded textured protein becomes fluffy and not smooth. On the other hand, if the amount is too large, the texture becomes soft, which is not preferable in terms of chewability.

The twin-screw extruder used in the present invention may be a known one, but it is essential to have a cooling die.

When using a twin-screw extruder,
The heating temperature of the barrel is 90 to 120 ℃ in the first half of the barrel.
The temperature of the latter half of the barrel is adjusted to 140-170 ℃, and the pressure immediately before the cooling die is 3-25 kg / square cm.
Adjust so that It is desirable to use a kneading disk and a reverse screw in combination in order to strengthen the shearing force of the screw and to sufficiently organize the protein food material. In this way, the protein food material is kneaded under high temperature and high pressure to be structured (structured precursor), and then extruded while being cooled so that the structure does not swell and flash with the cooling die at the tip of the biaxial extruder.

In the present invention, the above raw materials are charged into a twin-screw extruder and extruded while adding water so that the raw material water content is 50 to 70% by weight.

If the cooling die is not cooled, it will swell.
The cooling condition that does not cause swelling is such that the temperature of the textured product (textile protein) immediately after being extruded from the cooling die is 70 ° C. or lower, preferably 50 ° C. or lower, by cooling the cooling die with water (low temperature water if necessary) Cooling. A fibrous structure in which the final balal temperature immediately before being extruded from the die is 140 ° C to 170 ° C and the fibers are unidirectionally oriented without being expanded by being rapidly cooled to the temperature through a cooled die. Is formed. Cooling water temperature, amount,
The water cooling mode of the die may be appropriately adjusted depending on the scale and type of the extruder, the amount of raw material processed, and the like so that the textured product extruded is cooled to the above temperature.

[0032]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Test Examples, but the present invention is not limited thereto. All% and parts in the examples mean weight basis. Example 1 (Effect of Addition of Water-Soluble Polysaccharide) Isolated Soybean Protein (“Fuji Pro N-PR-” manufactured by Fuji Oil Co., Ltd.)
R ”), pregelatinized corn starch (manufactured by Matsutani Chemical Co., Ltd.), and wheat gluten (manufactured by Glico Nutrition Foods Co., Ltd.) in a weight ratio of 6:
It was blended in a ratio of 2: 2 to make a protein food raw material.

Soybean water-soluble hemicellulose ("Soya Five DN" manufactured by Fuji Oil Co., Ltd.), pullulan (manufactured by Hayashibara Shoji Co., Ltd.), or guar gum (Saneigen F.F.I. 5 parts) were added.

Each of the above raw materials was placed on the tip of a small twin-screw extruder for research (screw diameter: 30 mm, length: 300 mm) manufactured by Japan Steel Works, Ltd., with a cooling die (thickness 3 mm, width 10 mm,
It was supplied to a device with a length of 100 mm and a cooling temperature of 45 ° C) and organized as follows.

That is, the above raw materials were supplied at a rate of 0.35 kg / h and water at a rate of 0.44 kg / h into the barrel of the extruder. The water was hydrated so that the water content of the raw material was 60%.

The extruder heats the barrel to 150 ° C. and rotates the screw in the same direction at 160 rpm,
Kneading the above protein food raw material to which water has been added under high temperature and high pressure,
Assembled and extruded while cooling by circulating cooling water through a cooling die so that the temperature of the structured product is 45 ° C., the change of the cooling die tip pressure (pressure immediately before the cooling die), and the resulting structured product. Table 1 shows how the surface shape was improved.

[0037]

[Table 1] ---------------------------------------------- --------------- Additive water-soluble polysaccharides Tip pressure surface improvement effect ------------------------- ------------------------------------ No additives 11 △ Soybean water-soluble hemicellulose 8 ◎ Pullulan 9 ◎ Gua gum 10 ○ ---------------------------------------------------- -------------- However, △ has fluff on the surface of the texture, ○ has almost no fluff, and ◎ is a smooth state with no fluff on the surface. Indicates that The unit of the tip pressure is kg / square cm.

More specifically, in the non-addition group, as the operating time became longer, the fluff on the tissue surface became larger, the surface condition of the tissue gradually deteriorated, and the moldability tended to deteriorate.

Then, soybean water-soluble hemicellulose was added in an amount of 5 parts per dry weight to produce a structured product in the same manner as described above. In this case. The moldability and surface condition were good, and the color tone was also good. The tip pressure decreased by 3 kg / square cm at the same flow rate as in the non-addition group.

Next, soybean water-soluble hemicellulose was added to 2.5.
A part was added to produce a structured product in the same manner as above. Even in this case, the moldability was good and the surface fluff was slightly increased, but the surface fluff was less than that in the case of no addition. The lowering of the tip pressure tended to decrease as the addition of soybean water-soluble hemicellulose decreased.

Further, the tissue strength tended to be slightly weakened by the addition of soybean water-soluble hemicellulose.

Further, the addition of pullulan was able to obtain almost the same effects as soybean water-soluble hemicellulose (torque, tip pressure drop, tissue surface improvement).

Although the addition of guar gum had the effect of improving the moldability and surface, it was not as effective as soybean water-soluble hemicellulose or pullulan in reducing the pressure, and stickiness was observed on the tissue surface.

[0044]

EFFECTS OF THE INVENTION According to the present invention, a texture-like protein having good flavor, color tone, chewability, throat passage, and substantially non-swelling and unidirectionally oriented fibers, which has very few surface fuzz and is smooth, is provided. , Which can be stably manufactured from a cooling die.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A 64-23855 (JP, A) JP-A 63-44849 (JP, A) JP-A 57-16655 (JP, A) JP-A 51- 76446 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23J 3/00-3/18

Claims (3)

(57) [Claims] 1. A solid content containing 59 to 90% by weight of protein, 9 to 40% by weight of starch, and 1 to 10% by weight of water-soluble hemicellulose , wherein the fibers are unidirectionally oriented and the surface of the textured protein is
A textured protein that has a smooth, fluff-free, fibrous structure and is substantially non-swollen. 2. The textured protein according to claim 1, which has a water content of 20 to 70% by weight. 3. Protein raw material 59 to 90 parts by weight, starch raw material 9 to
A method for producing a textured protein, which comprises supplying 40 parts by weight and 1 to 10 parts by weight of water- soluble hemicellulose together with water to a twin-screw extruder, heating under pressure, and extruding through a cooling die so as not to substantially swell.