JPS63240749A - Production of protein material - Google Patents

Abstract

PURPOSE:To obtain a protein food material of good taste, by kneading a protein material such as soybean, which is deficient in any of lipoxygenase isozyme L-1, L-2, or L-3 together with other protein materials in an aqueous system and treating the mixture with heat. CONSTITUTION:Soybean deficient in any of lipoxygenase isozyme L-1, L-2 and/or L-3, such as whole soybeans, powdered soybean milk, concentrated protein, the waste after soybean milk has been squeezed, or a food material containing soybean protein made therefrom is combined with another protein material of a cereal such as wheat, a protein from cereal, or plant leaves. Then, the mixture is kneaded and heat-treated in an aqueous system, for example, extrusion-cooked in a twin-screw extruder.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a protein material with improved soybean flavor.

(Prior Art) Many methods have been known for producing protein materials by kneading and heating protein raw materials in an aqueous system.

For example, ejector, votator, autoclave,
Means such as injection machines and extruders are often used.

Among these, methods for producing protein materials using extruders are relatively frequently used.

Traditionally, single-screw extruders have been used in most cases, but in recent years, twin-screw extruders have been introduced to Japan as one of the most advanced technologies and have come to be widely used in the food industry. Over 100 patent publications have been published, ranging from the dough field (A23C, A21D) that utilizes the extruder's kneading function and the confectionery field (A23G) to the field that utilizes heating, pressure, and molding functions. (A23L, A2
3P, A23J, A23C"). Among these, those whose main ingredient is whole soybeans (JP-A-6
0-199350.60-199359.60-227
649.61-25457.61-31496.61-
58539.61-224940, etc.), defatted soybeans or proteins obtained from defatted soybeans as the main raw material (Japanese Unexamined Patent Publication No. 6
0-221041.60-241873.61-108
338, 61-108346, 61-1) 9156
．． 61-1) 9158.61-1) 9160, 61-1
)8172. (31-224941, 61-2473
5361-293357, 61-293376, 62-
22555, etc.), those whose main ingredient is okara (Japanese Patent Application Laid-open No. 6
0-227650.61-166374, 61-22
4940, etc.), and other products that use tofu as the main ingredient are known.

However, it has a strong flavor derived from soybeans, and solving this problem is an eternal challenge. This is also because most of the protein raw materials, such as soybean protein 9, defatted soybeans, and okara, are made from defatted soybeans that have been industrially defatted from American soybeans.

(Problems to be Solved) While researching a protein material using soybean protein as one of the protein raw materials, the present inventor used an extruder as one of the known kneading and heat treatment means. It has been found that a protein material with improved flavor and less charring can be obtained by using a twin-screw extruder compared to a l-shaft extruder. However, when using the obtained protein material as a food material, it still faced the problem of soybean-derived odor, which was a problem in terms of flavor.

(Means for solving the problem) In order to solve the above problem, the present inventors selected and combined raw materials,
We carried out intensive research, examining manufacturing machinery and equipment, and examining manufacturing conditions. In particular, we focused our research on reducing the odor derived from soybeans from the perspective of raw materials. It is said that the odor originating from soybeans is mainly due to the action of lipoxygenase, and the present inventors have also tried various conditions under which lipoxygenase does not work. However, this did not lead to a significant reduction in odor derived from soybeans. As we continued our research, we discovered that there are types of soybeans that lack boxygenase, and that these soybeans and protein materials made from protein raw materials obtained from these soybeans have not only odor derived from soybeans but also The present invention was completed based on the knowledge that the product is excellent in flavor such as astringency.

That is, the present invention's boxygenase isozyme L-1,
A protein characterized in that a soybean lacking at least one of L-2 and L-3 or a soybean protein-containing raw material obtained therefrom is used as one of the protein raw materials, and is kneaded and heat-treated in an aqueous system. It is a method of manufacturing materials.

Lipoxygenase isozyme L-t used in the present invention,
As a soybean lacking at least one of t, -2, and L-3, these known lipoxygenase soybeans can be used. For example, L-1 deleted soybean has Pi 133
226. PI 408251 (University of Illinois!ly
mowitz teachings etc.) can be used, and L-
2-deletion soybeans can be used such as PI 86023 (discovered by Professor Kitamura et al., Iwate University), and L-3-deletion soybeans include early maturing varieties such as early maturing varieties, Natsu soybeans from the Bonyo region, such as Nishikai No. 20 and Tohoku No. 74. (discovered by Professor Kitamura et al. of Iwate University) etc. can be used.

Therefore, full-fat soybeans obtained from soybeans lacking at least one of the soybean protein-containing raw materials poxygenase isozymes L-1, L-2, and L-3 according to the present invention,
Defatted soybeans, powdered soymilk (full-fat soymilk, skimmed soymilk, etc.), concentrated protein, isolated protein, okara (polysaccharide), or tofu, etc. At least one of lipoxygenase isozymes L-1, L-2, L-3. A protein-containing raw material containing soy protein obtained from deleted soybeans. Various combinations with ingredients other than soy protein! (texture) can be produced. Other protein raw materials include grains such as wheat or grain-derived proteins (gluten, etc.)
, oilseeds such as rapeseed and peanuts or proteins derived from oilseeds, milk or (skimmed) milk powder or proteins derived from milk (casein, etc.), egg whites, proteins derived from birds, animals, fish and shellfish or krill, etc. dried meat, fitschmeal,
Marine beef, krill protein, etc.), leaf protein, etc. can be used.

In addition, depending on the type of protein material, starches such as cereals, corn, potato, or starch obtained from these (J), polysaccharides (cellulose, hemicellulose, mannan, etc.), gums (xanthan gum, locust bean gum, karaya gum, guar gum, tamarind Seeds, etc.), emulsifiers, coloring agents, flavoring agents, flavoring agents, and other vegetables can also be used in combination. In particular, in unpuffed foods, it is possible to diversify protein materials by using foods with a high water content such as vegetables.

Note that the lipoxygenase isozyme L- used in the present invention
Among soybeans lacking at least one of L-1, L-2, and L-3, soybeans lacking lipoxygenase isoenzyme L-2 have the best flavor and are preferred, followed by soybeans lacking lipoxygenase isoenzyme L-3. Soybeans lacking lipoxygenase isozyme L-1 are preferred because they have excellent flavor. Raw materials containing soybean protein are also in the same direction.

In the embodiment of the present invention for kneading and heat treatment, known means such as a heat exchanger, ejector, votator, autoclave, injection machine, extruder, etc. can be used.

The most suitable extruder is an extruder that is economically cheap and industrially simple.Among extruders, a twin-screw extruder has superior kneading function compared to a conventional single-screw extruder, and is capable of reducing protein denaturation by heating. Alternatively, it is suitable because it has excellent heating uniformity in texturing and produces little burnt odor. A known extruder can be used. For example, two-shaft extruders are manufactured by Talzo-Roal, Clextral, Wenger, etc.
Known twin-screw extruders such as Saisou Kogyo (Yokogaki, Ikegai Iron Works ■, Kobe Steel @1, Mitsubishi Heavy Industries +41, Kurimoto Iron Works ■, Toshiba Machine ■, Ajikan (1), etc.) can be used.

Although kneading can be carried out using a known kneading means in an aqueous system, it is more efficient and convenient to knead the protein raw material using a single or twin screw. Using an extruder is convenient because water, oil, fat, flavoring, coloring, seasoning, and other food additives can be mixed while kneading. In particular, a twin-screw has a greater kneading effect than an l-screw and is suitable.

Heating varies depending on the desired protein material, but since thermal denaturation of the protein is insufficient at temperatures below 80°C, the obtained protein material needs to be thoroughly cooked when used in foods and the like. 8
It can be a protein material whose protein is denatured at 0°C or higher (preferably 100°C or higher).

In the case of a sheet-like protein material that is unexpanded or has a low degree of expansion, the appropriate heating temperature is about 100 to 200°C. In particular, when the pressurization is low, it is better to heat the barrel with a heating medium because less compression heat is generated. In addition, for protein materials with a high degree of swelling, the higher the degree of heating, the better the temperature is usually 130°C to 3°C.
Approximately 00°C is appropriate.

Also, the higher the oil content of the raw material, the more appropriate the degree of heating.It is better to heat the barrel with a heating medium because the oil content has a sliding effect and the compression heat is less likely to be applied. Usually 130 to obtain protein material
℃ or higher (preferably 150°C to 300°C) is suitable. If it is not expanded, the temperature may be 80° C. or higher as described above.

If pressurization is required, the kneaded hydrated protein raw material can be increased in proportion to the degree of swelling of the target protein material using known means. Although the degree of swelling varies depending on the moisture and oil content of the raw material, it is usually possible to obtain a protein material that does not expand or has a low degree of swelling when the pressure inside the extrusion die is close to the pressure outside the die, and as it exceeds the outside pressure of the die, it becomes more expanded. Protein materials can be obtained.

The protein material obtained by the present invention has a reduced odor, astringency, etc. derived from soybeans and has an excellent flavor compared to conventionally known protein materials obtained from soybeans, defatted soybeans, isolated soybean protein, okara, etc. It is something. In particular, with the present invention, it has been difficult to obtain a product with a reduced soybean-derived flavor because odor, taste, and other flavors are trapped in the protein material with unswollen or low-swelled protein materials that have been pressurized to a low degree. A protein material with excellent flavor can be easily obtained. Furthermore, while conventional protein materials have a strong raw soybean-like flavor when heated to a low degree, the protein material obtained by the present invention has an excellent raw soybean-like flavor with a reduced degree of raw soybean-like flavor.

Hereinafter, some specific protein materials will be listed and explained in more detail.

(1) When using soybeans as a protein raw material.

Lipoxygenase isozyme L-1 used as protein raw material
, L-2, and L-3 can be used as is, but it is preferable to use them in the form of flakes or powder. Extrusion such as kneading and heating is easy. Furthermore, the glue boxygenase isozyme L-1, L- of the present invention
Suitable soybeans lacking at least one of L-2 and L-3 are dehulled soybeans. Soybean hulls are not only undesirable in terms of flavor, but also undesirable in terms of texture, as they provide a protein material that is harsh on the throat. Furthermore, de-hypocotyl soybeans are more preferred. For removal of the hypocotyl, other known methods such as Japanese Patent Application No. 61-40986 can be used. Normally, soybeans are made from protein materials that have a strong taste, but the present invention uses lipoxygenase isozymes L-1, L-2, and L- as raw materials.
By using soybeans lacking at least one of the above three, a protein material with excellent flavor can be obtained.

Other protein raw materials include soybean-derived protein raw materials such as concentrated soy protein, powdered soy milk, isolated soy protein, and okara, as well as grains such as wheat or grain-derived proteins (gluten, etc.), and oil seeds such as rapeseed and peanuts. or protein derived from oilseeds,
Milk or (skimmed) milk powder or protein derived from milk (casein, etc.), egg white, protein derived from birds, animals, seafood, or krill, etc. (dried meat, fishmeal, marine beef, krill protein, etc.), leaf protein etc. can be widely used.

The pond aqueous medium can be used. In order to make the protein material have a sheet-like texture, the moisture content in the raw material can be generally 10 to 70%. It is preferable for unswollen type protein materials such as sheets to have a relatively high moisture content (usually 30 to 70%), and for expanded type protein materials, it is preferable to have a relatively low moisture content (usually 10 to 40%). It is in. It is difficult to make a general rule because it depends on the degree of pressurization.

As mentioned above, a twin-screw extruder is suitable for kneading, heat-treating, and extruding protein raw materials in an aqueous system. Because soybeans contain oil, kneading, pressurization, and extrusion are easier than with a conventional single-screw extruder. In particular, a two-screw extruder makes it easier to process expanded type protein materials, which is difficult to do with a single-screw extruder.

Kneading can be done efficiently using a twin screw.
Pressurization can be achieved by combining screw types, adjusting raw material moisture, etc., and heating can be done not only by compression heat, but also by heating the barrel with a heating medium or cooling it with a cooling medium, etc. to adjust the temperature. can. When using soybeans or full-fat soybean flour, the heating is preferably as high as possible without burning.

The resulting protein material has a reduced soybean-derived odor, astringency, and other tastes and has an excellent flavor compared to conventional soybean materials, and can be widely used as a food material.

(2) Protein raw material is lipoxygenase isozyme L-1
, L-2, and L-3.

(Al-defatted soybeans are most often used industrially as a protein-containing raw material after oil is defatted. In the present invention, lipoxygenase isozymes L-1 and L-2 are added to defatted soybeans.
, by using defatted soybeans obtained from soybeans lacking at least one of L-3, odor derived from soybeans,
A protein material with excellent flavor such as astringency can be obtained. Furthermore, in the process of obtaining defatted soybeans, heat treatment for deactivating lipoxygenase can be performed under relatively mild conditions, resulting in less thermal denaturation (in other words, NSI: Nitroge).
Defatted soybeans with a high n5olable index) can be obtained, and can be more easily structured during kneading, pressure, and heat treatment using an extruder than conventional defatted soybeans. It is inferred that this is because heat-denatured defatted soybeans exhibit some kind of excellent effect on hydration in the kneading process and texture in the heating process.

As other protein raw materials, those similar to those described in (1) above can be used.

In addition, it is also mentioned above (1) that an aqueous medium can be used.
). Also, soybean oil, rapeseed oil, safflower oil,
Known vegetable oils and fats such as sunflower oil, cottonseed oil, teaseed oil, palm oil, coconut oil, cacao butter, monkey fat, illipe butter, and cocum butter; animal oils and fats such as fish oil, whale oil, bird tallow, and milk fat; and their fractionated fats and oils. A wide variety of edible fats and oils can be used, such as , hydrogenated fats and oils, and transesterified fats and oils. In addition, fats and oils such as margarine -
Type 10 emulsified oil (0/W also includes type 10 emulsified fat), O/
It can also be used as a W-type emulsified fat (including W 10 /W-type emulsified fat). Note that the amount of oil and fat used varies depending on the target protein material. Normally, in the case of unexpanded type or protein materials with a low degree of swelling, it can be used in an amount of about 70% by weight in the raw material, but for expanded types, 40% by weight or less tends to be preferable. The resulting protein material has the effect of reducing the taste of soybean-derived ingredients and synergistically mellowing the flavor and smoothing the texture, giving depth to the flavor.

The manner in which the protein raw material is kneaded, pressurized, heated, and extruded using an extruder is substantially the same as described in (1) above. Since the higher the oil content, the more difficult it is to pressurize, it is preferable to increase the degree of heating by barrel heating or the like. As a tendency, the higher the protein content, the wider the temperature range for organization, so combinations with other protein raw materials are effective. Of course, the structure can be changed by combining starch or the like in addition to protein. For example, starch (
The degree of swelling can be increased by combining types of starch-containing grains (the same applies to starch-containing grains, etc.) and adjusting the moisture content of the raw materials, or it can be made into a protein material with a layered structure that splits into layers when reconstituted with hot water. Heating can be done not only by compression heat, but also by heating the barrel with a heating medium or cooling it with a cooling medium to adjust the temperature. When using soybeans or full-fat soybean flour, the heating is preferably as high as possible without burning.

(bl powdered soymilk (full fat powdered soymilk, defatted powdered soymilk, etc.), concentrated soybean protein (acid-washed concentrated soybean protein, alcohol-washed concentrated soybean protein, etc.), isolated soybean protein, etc. are the same as in case (a). High content of soy protein (e.g. soy protein isolate)
In combination with other fiber components (vegetable fibers such as okara, corn plan, rice plan, konjac mannan, etc.), protein materials with different structures and textures can be easily produced. Furthermore, various protein materials can be obtained by combining protein materials other than the above-mentioned soybean protein, starches, etc. It has a better flavor than conventional protein materials and has a wider range of uses as a food material.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 US IOM regular soybeans were dried, crushed using a cranking roll, and the hulls were removed.The resulting soybeans were crushed to obtain soybean flour. The soybeans were defatted using n-hexane to obtain defatted soybeans.

Furthermore, the defatted soybeans were extracted with water to remove okara to obtain defatted soymilk, which was then spray-dried to obtain powdered defatted soymilk. Further, defatted soybeans were subjected to isoelectric focusing and extracted with water to remove okara to obtain a curd, which was neutralized and spray-dried to obtain concentrated soybean protein. In addition, soybean milk obtained by extracting defatted soybeans with water to remove okara was subjected to isoelectric precipitation to remove whey, neutralized, and spray-dried to obtain isolated soybean protein. Okara drum dried.

In addition, U.S. P, r, which is a lipoxygenase L-1-deficient soybean,
, (Plant Introduction) 13
3226 Soybean, Lipoxygenase L-2 Deficient Soybean, US P, 1.86023 Soybean, Lipoxygenase L-2 Deficient Soybean
Early summer soybeans, which are 3-deletion soybeans, were treated in the same manner to obtain soybean flour, defatted soybeans, powdered soymilk, concentrated soybean protein, isolated soybean protein, and okara.

The soybean protein raw material obtained above was mixed as shown in Table 1 below using a twin-screw extruder (L/D = 20), with a feed rate of 500 to 600 kg/llr and a water content of 20 to 4.
5%/raw material, barrel temperature 160-200℃, screw rotation speed 100-300R, P, M, , die 5mm φ
Textured soybean protein was produced under the following production conditions.

(Left below) Table 1 (a) No. of soybean protein derived from US 10M regular soybeans,
Ingredients 1 Soybean flour 100% 2 Defatted soybean 100% 3 Powdered soy milk ioo% 4 iJI shrunken soybean protein 100% 5 Isolated soybean protein 90 + yearling 10% Table-1 (b) US P, 1
．． 133226 Soybean protein No. derived from soybeans, Ingredients 6 100% soybean flour 7 100% defatted soybeans 8 100% powdered soymilk 9 100% shrunken soybean protein 90% IO isolated soybean protein + 10% okara Table 1 (C) US P, 1.86023 Soybean protein No. derived from soybeans, Ingredients 1) 100% soybean flour 12 100% defatted soybeans 13 100% powdered soymilk 14 100% concentrated soybean protein 15 1 Soybean protein 90 + Orira 10% table for minute use
1(d) Soybean protein No. derived from early summer soybeans, Ingredients 16 100% soybean flour 17 100% defatted soybeans 18 100% powdered soymilk 19 'a Shrunken soybean protein 100% 20 Textured soybean obtained from isolated soybean protein 90 + Okara 10% The protein was rehydrated to 2.5 to 3.5 times the amount in hot water, and a flavor comparison test was conducted by 15 panelists. As a result, No.
No. 6.1). In No. 16, the odor peculiar to soybeans was reduced, and there was little unpleasant taste such as astringency, and the flavor was excellent. Compared to No. 2, No. 7, 12, and 17 also had an excellent flavor with less odor peculiar to soybeans and less unpleasant taste such as astringency. Compared to No. 3, No. 8, 13, and 18 also had an excellent flavor, with less odor peculiar to soybeans and less unpleasant taste such as astringency. No. 8.13゜1 compared to No. 3
No. 8 also had an excellent flavor with less unpleasant taste such as astringency and less unpleasant taste peculiar to soybeans. No. N compared to 4.

, 9.14.19 also had an excellent flavor with reduced soybean odor and less unpleasant taste such as astringency. Compared to No. 5, No. 10, 15, and 20 also had an excellent flavor with less soybean-specific odor and less unpleasant taste such as astringency.

Example 2 A textured protein material was obtained in the same manner as in Example 1 by blending the soybean protein raw material prepared in the same manner as in Example 1 and the palm low melting point fraction in the proportions shown in Table 2 below.

Table-2 No. Raw material of Table-1 Palm oil 21
No, 2 80 copies 20 copies 22 No,
7 80 copies 20 copies 23 No. 12
80 copies 20 copies 24 No. 17 80 copies 20 copies 25 No. 4 75 copies
25 parts 26 No. 9 75 parts 25
Part 27 No. 14 75 part 25 part 28
No, 19 75 parts 25 parts 29
No, 5 70 copies 30 copies 30 No.
, LO70 part 30 part 31 No. 15
70 parts 30 parts 32 No. 20 70 parts 30 parts The obtained textured soybean protein was mixed with 2.5-3.
As a result of a flavor comparison test conducted by 15 panelists after 5 times the boiling water, No. 21 compared to No. 22.23.2
No. 4 had less odor and taste (especially astringency) peculiar to soybeans, and had better flavor. No. 25 compared to No. 26.27.2
No. 8 had less odor and taste (especially astringency) peculiar to soybeans, and had better flavor. Compared to No', 29, No, 30.31.
No. 32 had less depth and taste (especially astringency) peculiar to soybeans and had better flavor.

Example 3 Defatted soybeans obtained in the same manner as No. 1 in Table 1 of Example 1 and defatted soybeans obtained in the same manner as No. 12 were used in a twin-screw extruder ( L/D
= 15) to obtain a textured soybean protein material.

The operating conditions were a moisture content of 20 to 40% by weight, and a tip temperature of 15%.
0 to 170°C, screw rotation speed 3001) PM (coaxial aromatic rotation).

(Left below) Table-3 (a) No. 1 Formulation No. using defatted soybeans,
Defatted soybean wheat gluten Table-3 (bl No., 12 Compound No. using defatted soybeans, Defatted soybean wheat gluten The obtained protein material was rehydrated in hot water three times and the flavor was compared. -3(b) had a better flavor with less soybean-derived flavor.

Example 3 A protein raw material consisting of 80 parts of defatted soybeans, 15 parts of corn starch, and 5 parts of palm oil obtained in the same manner as No. 12 in Table 1 of Example 1 was subjected to twin-extrusion (L/D = 1
5) to obtain a soybean protein material while adding water to a moisture content of 30%. The operating conditions are: moisture 20 to 40% by weight, tip temperature 150 to 170°C, and screw rotation speed 30.
ORPM (coaxial rotation).

The obtained protein material had a layered structure and could be torn into layers, and this layer could be further torn into fibers. It had a good flavor when eaten.

Example 4 Protein raw materials consisting of 50 parts of isolated soybean protein obtained in the same manner as No. 15 in Table 1 of Example 1, 20 parts of Finschmeal, 10 parts of okara, 15 parts of corn starch, and 5 parts of palm oil were A soybean protein material was obtained by adding water using a shaft extruder (L/D = 15) to a moisture content of 30%. The operating conditions are: moisture 20-40% by weight, tip temperature 150-170°C, screw rotation speed 30ORPM.
(, coaxial rotation).

The obtained protein material had a squid-like texture and flavor and was delicious.

Example 5 A protein raw material consisting of 30 parts of isolated soy protein, 40 parts of beef meat, 10 parts of okara, 15 parts of corn starch, and 5 parts of palm oil obtained in the same manner as No. 15 in Table 1 of Example 1 was subjected to biaxial extraction. Moisture 3 using Ruder (L / D = 15)
A soybean protein material was obtained while adding water to a concentration of 0%. The operating conditions were a moisture content of 40 to 50% by weight, and a tip temperature of 120%.
~150°C 1 screw rotation speed 30ORPM (coaxial rotation), suppressing pressure to obtain extruded protein material,
If necessary, it was dried to adjust the moisture content to about 30% to obtain a uniform beef jerky material.

When eaten, it was directional and split in a certain direction, giving it a meat-like texture and being delicious.

(Effects) As explained above, the present invention has made it possible to obtain a protein material with excellent flavor, and it is now possible to produce a protein material using soybean protein that greatly reduces the flavor derived from soybeans, which was previously impossible to overcome. This has not only expanded the field of its use in food, but also made it possible to create a protein material that can be cooked and eaten as a main food, and has greatly contributed to the development of industry.

Claims (2)

[Claims] (1) Lipoxygenase isozyme L-1, L-2,
A method for producing a protein material, characterized in that soybeans lacking at least one of L-3 or soybean protein-containing materials obtained therefrom are used as one of the protein raw materials, and are kneaded and heat-treated in an aqueous system. . (2) The manufacturing method according to claim (1), in which the kneading and heat treatment are performed by extrusion cooking using a twin-screw extruder.