JPH04293455A - Production of soybean proteinic food - Google Patents

Abstract

PURPOSE:To enable obtaining of a soybean proteinic food having the texture, rich in fiber properties and similar to that of ham composed of a cattle meat product in using granular soybean proteins or soybean proteins converted into a fibrous form and producing the soybean proteinic food having hammy texture. CONSTITUTION:Granular soybean proteins are washed to provide a hydrated substance. The resultant hydrated substance and/or fibrous soybean proteins are bound within an acidic region. Whey proteins are simultaneously used as a binder used for binding the aforementioned soybean proteins.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention relates to a method for producing a soybean protein food having a texture similar to that of ham using soybean protein. It is characterized by having a similar texture.

0002

BACKGROUND OF THE INVENTION Conventionally, various soybean protein foods have been produced using soybean protein, which is low in calories and rich in protein. As such a soybean protein food, a soybean protein food with a ham-like texture has been produced.

[0003] In order to produce such a soybean protein food with a ham-like texture, granular soybean protein or fibrous soybean protein is generally used as the main raw material, and these are combined with isolated soybean protein or dried egg white. I tried to tie it together with etc.

[0004] However, when soybean protein foods produced in this manner are eaten, the texture is generally hard and blocky, and the texture is less fibrous than ham made from ordinary livestock meat products. The problem was that there weren't many.

[0005]

[Problems to be Solved by the Invention] This invention solves the above-mentioned problems when producing a soy protein food with a ham-like texture using granular soy protein or fibrous soy protein. The challenge is to do so.

[0006] In other words, the object of the present invention is to use granular soybean protein or fibrous soybean protein to produce a soybean protein food that has a texture rich in fiber like ham made from livestock meat products. It is something to do.

[0007]

[Means for Solving the Problems] In order to solve the above-mentioned problems, in the present invention, hydrates and/or fibrous soybean proteins obtained by washing granular soybean proteins are condensed in an acidic region. Soybean protein foods were manufactured by allowing the soybeans to grow.

[0008] In order to bind hydrates and fibrous soybean proteins obtained by washing granular soybean protein as described above in an acidic region, generally the pH of these products is 5.
．． It should be in the range of 5 to 6.5. In other words, if the pH is higher than 6.5, the texture of the produced soybean protein food will be weaker, but if the pH is higher than 5.
．． This is because even if the pH is set to 5 or less, the fiber texture of the produced soybean protein food will not further increase, and if the pH is too low, it will become unsuitable as a food.

[0009] In addition, in order to bind the hydrates and fibrous soybean proteins obtained by washing granular soybean protein in an acidic region as described above, various food-grade binding materials can be used as binders. However, binders such as isolated soy protein and dried egg white are generally difficult to gel in acidic regions, and the texture of the manufactured soy protein food may deteriorate. As such, it is preferable to use whey protein that gels sufficiently in an acidic region.

0010

[Action] When hydrates and fibrous soybean proteins obtained by washing granular soybean protein in an acidic region are bound together as in the present invention, the fibrous feel of these raw materials becomes stronger,
Similar to ham made from livestock meat products, soybean protein foods with a texture rich in fiber can now be obtained.

[0011] Furthermore, when whey protein is used as a binder to bind hydrated or fibrous soybean protein obtained by washing granular soybean protein in an acidic region, separated soybean protein and dried Compared to the case where a binder such as egg white is used, these binders are sufficiently bound, and a soybean protein food with a better texture can be obtained.

0012

[Example] Hereinafter, the method for producing a soybean protein food according to an example of the present invention will be explained in detail, and a comparative example will be given. Reveal that it is superior to others.

In this example, granular soy protein 50
Put this granular soy protein into a beaker and heat it to 50-80℃.
After washing with warm water, this was dehydrated for 9 minutes using a centrifugal dehydrator, and 130 g of hydrated granular soybean protein with a water content of 80% by weight was recovered.

[0014] Then, an acidic agent such as lactic acid was added to this granular soybean protein hydrate to adjust its pH to about 6.2.

Next, 130 g of this granular soy protein hydrate
To the mixture, 110 g of water, 45 g of whey protein, 40 g of vegetable oil, and 125 g of seasonings such as soy sauce were added, and after kneading these, they were filled into a casing made of vinyl chloride resin with an inner diameter of 80 mm. A soybean protein food was produced by steaming and heating at a temperature of 85° C. for 2 hours.

(Comparative Examples 1 and 2) In these comparative examples, granular soybean protein hydrates were obtained in the same manner as in the above examples.

[0017] Then, baking soda or the like was added to the granular soy protein hydrate thus obtained, and the pH was adjusted to 7.0 in Comparative Example 1 and 8.1 in Comparative Example 2.
Adjusted to. Thereafter, a soybean protein food was produced in exactly the same manner as in the above example.

[0018] Next, texture evaluation was performed on each of the soybean protein foods produced as in the above Examples and Comparative Examples 1 and 2, and it was found that the texture of the soybean protein foods of the above Examples was poor. The soybean protein food of Comparative Example 1 had a hard and fibrous texture, whereas the soybean protein food of Comparative Example 1 had a weak fibrous texture and lacked fibrous texture. In food products, the texture of fibrous products was even weaker, with no fibrous texture at all.

[0019]

Effects of the Invention As detailed above, in the method for producing a soybean protein food according to the present invention, hydrates and fibrous soybean protein obtained by washing granular soybean protein in an acidic region are bound together. As a result, these raw materials had a strong fibrous texture, and a soybean protein food with a texture rich in fibrous properties was obtained, similar to ham made from livestock meat products.

[0020] Furthermore, when whey protein is used as a binder to bind hydrated or fibrous soybean protein obtained by washing granular soybean protein in an acidic region,
These were sufficiently bound, and a soybean protein food with better texture was obtained.

Claims (2)

[Claims] 1. A method for producing a soybean protein food, which comprises binding hydrated and/or fibrous soybean protein obtained by washing granular soybean protein in an acidic region. [Claim 2] Whey protein is used as a binding agent for binding hydrated and/or fibrous soybean protein obtained by washing granular soybean protein in an acidic region. Method for producing soybean protein food.