WO2013047644A1

WO2013047644A1 - Production method for texturized soy protein

Info

Publication number: WO2013047644A1
Application number: PCT/JP2012/074857
Authority: WO
Inventors: 佐藤　友則; 孝太郎西
Original assignee: 不二製油株式会社
Priority date: 2011-09-30
Filing date: 2012-09-27
Publication date: 2013-04-04
Also published as: JPWO2013047644A1

Abstract

The purpose is to provide texturized soy protein that improves upon the difficulty in mastication and chewiness, the unpleasant aftertaste, and the flabby texture as compared to meat, which are characteristic of the texture of texturized soy protein, to afford ease of chewing, minimal aftertaste, and a firm texture close to that of meat. In a production method for texturized soy protein through hydrolysis of a soy protein feedstock and extrusion thereof under heat and pressure using a single-screw or twin-screw extruder, predetermined amounts of a reducing sugar and an organic acid are added to the feedstock, to obtain texturized soy protein having no aftertaste and an easily chewed texture similar to that of meat, while retaining appropriate firmness.

Description

Method for producing soy protein structured product

The present invention provides a protein assembly having an improved texture.

Because the soybean protein raw material, which is made from soybean protein raw material such as defatted soybean, and is organized under high temperature and high pressure using a single or twin screw extruder (extruder), has a meat-like texture. It is widely used in side dishes using livestock meat such as hamburger, meatballs, gyoza, meat buns, shumai, minced pork cutlet, croquettes, and soba. However, the soy protein structured product existing in the past has a problem that it is difficult to loosen and lingers, which is peculiar to the protein structured product, and it is difficult to say that the texture is good. This causes an unnatural texture that is different from the above, so that the blending amount is limited.

In view of these circumstances, various studies have been made on improving the texture of soy protein textured products. For example, as disclosed in Patent Document 1, it is known to add a calcium salt when organizing a protein raw material to obtain a protein organized product that is hard, elastic, and chewy. Further, as in Patent Document 2, by adding citric acid when organizing a protein raw material, a flavor improving effect can be obtained, and a protein textured product with a hard chewing texture can be obtained. Are known. However, any protein assembly is a technique for obtaining a hard and firm chewy texture, and it has not been achieved to improve the texture that is difficult to loosen and remains in the mouth.

As described above, in the method for improving the texture of the protein texture obtained so far, it is possible to obtain a protein texture having a texture close to that of livestock that has a moderate chewing response but is easily loosened and melted in the mouth. It was difficult.

Japanese Patent Laid-Open No. 06-165644 JP-A-56-58460

The present invention improves the difficulty of chewing, looseness of mouth, and poor mouth feel, which is a texture unique to a soy protein textured product, and has an appropriate chewing response, but it is easy to loosen and does not easily remain. An object of the present invention is to provide a soy protein organized product having a texture close to that of livestock meat.

As a result of intensive studies on the above problems, the inventors of the present invention added a certain amount of reducing sugar and organic acid to the raw material when preparing a soy protein structured product, so that the structured product is hard. Unlike the conventional addition of organic acids, the present inventors have found that a soy protein structured product can be obtained which has moderate hardness close to that of livestock meat and is easily loosened and hardly remains in the mouth. That is, the present invention is (1) in a method for producing a protein structured product by adding water to an organized raw material containing a soy protein raw material and extruding it under pressure and heating, 0.4 wt. %, And an organic acid is added in an amount of 0.1% by weight or more.
(2) The method for producing a soy protein structured product according to (1), wherein the reducing sugar is glucose.
(3) The method for producing a structured soybean protein according to (1), wherein the organic acid is citric acid.
(4) A soy protein structured product containing 0.4% by weight or more of reducing sugar and 0.1% by weight or more of organic acid based on the dry weight.
(5) A food containing the soybean protein structured product of (4).
It is.

According to the present invention, when eating a soybean protein structured product, it has a hard texture similar to livestock meat, and the organized product is difficult to loosen even after repeated chewing, and can greatly improve the difficulty of chewing, It is possible to obtain a soy protein textured product that has a texture that is easily loosened and does not easily remain in the mouth.

(Soy protein organization)
The soy protein structured product in the present invention is obtained by adding water to a structured material containing a soy protein material and extruding it under pressure and heating. Specifically, it is a swollen protein textured product of various sizes and obtained by a single or twin screw extruder (extruder), which can be used as a substitute for livestock meat. is there.

(Soy protein raw material)
The soy protein raw material used in the present invention includes full-fat soybeans such as round soybeans and half-cracked soybeans, reduced-fat soybeans and defatted soybeans from which oils and fats have been removed, concentrated soybean protein in which proteins are concentrated by washing with aqueous ethanol or acidic water, etc. Furthermore, it is a food material containing at least one or more of a group consisting of materials containing protein derived from soybean, such as isolated soybean protein or soy milk, and their hydrolysates, okara and whey. Among them, it is preferable to use defatted soybeans from the viewpoint of cost.

(Organized raw material)
In addition to reducing sugar, other raw materials such as fat, gluten, egg white, and casein, starch, polysaccharides, seasonings, dietary fiber, gelling agents, and other known additives are included in the structured raw materials including soy protein raw materials. You can also add things.

(Reducing sugar)
As the reducing sugar used in the present invention, hexoses such as glucose, galactose, mannose, and fructose, pentoses such as xylose and arabinose, and disaccharides having a reducing ability such as lactose and maltose can be used. Is preferred, hexose is more preferred, and glucose is most preferred. These reducing sugars are not particularly strict because they depend on the amounts of oils and fats, divalent metal compounds, organic acids, and sugar alcohols to be used in combination, but they are 0.4 weights with respect to the dry weight of the above structured raw materials. It is necessary to add more than%. Further, it is more preferable to add 0.8 wt% to 10 wt%, and it is most preferable to add 1 wt% to 6 wt%. When the amount used is large, it becomes difficult to organize and a problem such as strong browning occurs, and when the amount used is small, the improvement effect is not sufficiently exhibited. These reducing sugars can be added to the organized raw material in various forms described later.

Various reducing sugars isolated and purified may be used as the above-mentioned reducing sugar, and other foods such as sweeteners such as syrup, honey, maple syrup, and glucose fructose liquid sugar, wine, cider, Reducing sugars contained in brewed liquors such as Shaoxing, Japanese sake and mirin, and fruit juices can also be used. These amounts are used so that the reducing sugar contained is in the above range.

In the present invention, an effect of improving the physical properties is obtained by adding 0.4% by weight or more of reducing sugar to the organized raw material. However, the organized raw material originally contains a trace amount of reducing sugar. On the other hand, the added reducing sugar does not remain after the organization treatment. Therefore, the amount of reducing sugar that can obtain the effect of improving physical properties is added to the structured raw material, and the soybean protein structured product after the structured treatment is 0.4% by weight or more with respect to the dry weight, preferably 0.5%. % By weight or more, more preferably 0.6% by weight or more of reducing sugar remains. However, these reducing sugars remain at the time of the organization treatment, and those newly added after the organization treatment for the purpose of taste and the like are not included.

(Organic acid)
The organic acid used in the present invention is preferably approved as a food additive. For example, lactic acid, malic acid, tartaric acid, oxalic acid, succinic acid, fumaric acid, sorbic acid, benzoic acid, citric acid and the like are used. it can. Preferably, citric acid is practical. In addition, lower organic acids consisting of linear hydrocarbons with 3 or less carbon atoms and one carboxyl group, such as acetic acid, propionic acid, butyric acid, etc. can also be used. Can be used accordingly.
The amount of the organic acid depends on the reducing sugar used in combination and is not particularly strictly limited. For example, citric acid is 0.01 to 3.5% by weight, preferably 0.05 to 2% by weight, particularly 0.05 to 2% by weight in the dry solid content of the structured raw material. 0.1 to 0.8% by weight is preferable. The organic acid also includes an organic acid salt form. In this case, the organic acid can be added in an amount exceeding the above preferred range. The organic acid salt is preferably added as an alkali metal salt such as sodium salt or potassium salt.
If the amount of the organic acid or organic acid salt is too large, the sour taste derived from the organic acid or the bad taste derived from the organic acid salt may appear strongly. On the other hand, if the amount of the organic acid or organic acid salt is too small, the improvement effect cannot be sufficiently exhibited.

(Oil and fat)
It is also effective to add fats and oils to the organized raw material. As the fats and oils used here, fats and oils extracted from plant raw materials can be used, and when using pressed soybeans that have not been defatted as soy protein raw materials, the fats and oils contained in whole fat soybeans can also be used. . Oils and fats to be added include soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, cacao butter, and other vegetable oils, fish oil, whale oil, milk fat, beef tallow, Animal fats and oils such as pork fat, and fats and oils obtained by separating, curing and transesterifying these can be used.

By using an appropriate amount of fats and oils, the protein material can be prevented from swelling when extruded from an extruder described later. If the swelling is suppressed, the texture becomes harder. The moderate hardness has the effect of bringing the texture closer to that of livestock meat.
The amount of fats and oils to be added is not particularly limited, but usually 0.01% to 6% by weight is appropriate. When fats and oils are added as an emulsion, a large amount can be contained, and 0.1% to 12% by weight is appropriate. is there. When there is too much quantity of the fats and oils to add, expansion may be suppressed and it may become hard too much.

(Extruder)
The structured raw material is extruded under pressure and heating to produce a soy protein structured product. In order to perform the pressure heating, a known extruder (extruder) such as a single screw extruder or a twin screw extruder can be used. It is preferable to use a machine. The extruder has a raw material supply port, a barrel, and a die attached to the tip barrel, and the raw material is conveyed, mixed, compressed, heated, etc. as the uniaxial or biaxial screw disposed in the barrel rotates. Those having a mechanism to be used can be used.

(Hydro)
Water is added when the structured raw material is supplied to the extruder. The amount of water can be adjusted with a valve while observing the tissue state of the protein assembly extruded from the die. Usually, the water content of the raw material supplied to the extruder is 10 to 60% by weight, preferably 20 to 50% by weight. Can be hydrated to%. The water used in the present invention is not particularly limited, and an aqueous solvent containing a water-soluble component can be used as long as it does not affect the swelling, flavor, and the like.

(Organization conditions)
When the structured raw material is supplied to an extruder and extruded from a die under pressure and heating, the heating is preferably performed at a barrel outlet of 120 ° C. to 220 ° C., more preferably 140 ° C. to 200 ° C. For pressurization, the die pressure at the barrel tip is preferably 2 to 100 kg / cm ^2, more preferably 5 to 40 kg / cm ² .
The die can be a die that pushes in the screw feed direction or a so-called peripheral die that pushes in the outer peripheral direction of the feed direction. The diameter of the die can be appropriately determined depending on the size of the desired product. The soy protein structured product can then be subjected to processes such as cutting, grinding and drying. The obtained soybean protein structured product is preferably granular with a minor axis of 1 to 8 mm and a major axis of 3 to 15 mm, more preferably a minor axis of 2 to 4 mm and a major axis of 5 to 10 mm.

(Use)
The structured soy protein of the present invention has a texture that is easy to loosen and does not remain in the mouth, and other side dishes such as hamburger, meatballs, gyoza, meat buns, shumai, minced cutlet, croquettes, soba, sauces, mayonnaise, dressings, etc. It can be used for various foods such as seasonings, soups and instant noodles, sprinkles and fillings.

Examples are shown below, but both% and parts mean weight standards.

Example 1 Confirmation of the effect of each organic acid 100 parts by weight of defatted soybeans defatted with n-hexane, 1.5 parts by weight of glucose, 0.25 parts by weight of each organic acid shown in Table 1, and 40 parts of water are fed to the extruder. Then, heating and pressurizing treatments were performed for organization. As each organic acid, citric acid, malic acid, lactic acid, tartaric acid, oxalic acid, and succinic acid were used.
The extruder is a twin screw extruder manufactured by Kowa Kogyo Co., Ltd., the diameter of the die used is 2.5 mm x 10 holes, the processing amount: powder raw material flow rate: 30 kg / h, screw rotation speed: 200 rpm, barrel inlet side temperature It was used under the conditions of 80 ° C., central portion 120 ° C., outlet side 150 ° C.
The obtained protein structure was cut with a cutter immediately after the die exit so as to be about 5 mm in length, and dried with hot air at 80 ° C. so that the moisture content would be 8 wt%.

The obtained protein texture was rehydrated, and 10 expert panelists evaluated the ease of loosening and the remaining mouth by the 10-point method. As for evaluation points, 10 points were given for the ease of unraveling, and the lower the score, the more difficult to unravel the texture, such as the conventional soy protein structured product. Similarly, with regard to the mouth residue, the score of 10 that is less likely to remain is lower, and the score is lower for those that are more likely to leave the mouth, such as the existing protein organization. Regarding the hardness, 10 points were given to have a hardness close to that of livestock meat, and unlike livestock meat, the softer the score was lowered. In each evaluation, 7.5 or higher was represented by “◎”, 5.0 to 7.5 “◯”, 2.5 to 5.0 “△”, and less than 2.5 “×”. The evaluation results are shown in the following (Table 1).

(Table 1) Composition and evaluation of each organized product

Organized product A was moderately hard like the conventional protein structured product, but it was difficult to loosen and easily left in the mouth. The organized product B had a hardness close to that of the livestock meat compared to the organized product A, and was easily unraveled and difficult to remain in the mouth. The organized products C to G, like the organized product B, had a hardness similar to that of livestock meat, were easily loosened, and were not easily left in the mouth.

Example 2 Confirmation of effect due to difference in addition amount and comparison between organic acids and reducing sugar alone In the same manner as in Example 1, the organized raw materials were heated and pressurized to form the composition shown in Table 2, and organized. Further, the sample was dried in the same manner as in Example 1 and evaluated by a panel. The evaluation results are shown in the following (Table 2).

(Table 2) Composition and evaluation of each organized product

The organized products H to L had a hardness close to that of the livestock meat, like the organized products B to G of Example 1, were easily loosened, and did not easily remain in the mouth. If the difference is strongly emphasized, the organized products J and K are slightly more difficult to loosen than the organized products H and I, but much easier to loosen than the organized product A of Example 1, and less likely to remain in the mouth. It was. The textured material M was harder than the textured material H, but it had a texture that was not easily loosened and easily left in the mouth. N, which is a reducing disaccharide, has a tendency to be slightly inferior to B, which is a monosaccharide, and O, which is not a reducing sugar, has a physical property that is slightly improved from M without addition of reducing sugar.

(Residual reducing sugar)
The remaining amount of reducing sugar was measured for B (1.5% by weight of glucose added), L (1.0% by weight added), K (0.5% by weight added), and M (no glucose added) of the structured product. That is, each structured product was crushed using Micro Powder MPW-G008 (made by West Co., Ltd.), water was added to make a 10% by weight dispersion, and the homogenizer (Nihon Seiki Seisakusho Co., Ltd.) made 12,000 rpm. After stirring and mixing for 10 minutes, the supernatant was collected by centrifugation at 14,000 × g for 10 minutes. The collected supernatant was measured for reducing power according to the Somogy Nelson method by a conventional method and expressed as glucose. The amount of each reducing sugar of the soybean protein structured product was B (0.67 wt%), L (0.55 wt%), K (0.44 wt%), and M (0.33 wt%) per dry weight.

Example 3 Preparation of hamburger In a mixer, 2 parts of separated soy protein, 19 parts of water, 15 parts of beef brisket with a diameter of about 6 mm, 15 parts of pork urine, 20 parts of chicken meat, 6 parts of pork back fat with a diameter of about 3 mm After mixing, 6 parts of the structured product A prepared in Example 1 was added with 12 parts of water and added. Furthermore, 2 parts of seasoning, 20 parts of onion, and 4 parts of bread crumbs were added to obtain 100 parts of hamburger dough. The dough was formed into a hamburger shape having a weight of 70 g by a molding machine, and then heated and steamed (210 ° C., 7 minutes), air-cooled, and rapidly frozen.
In Comparative Example 1, “New Fujinic BSN”, which is a grain-shaped textured soybean protein material containing no reducing sugar and organic acid, was used in place of the structured product A. In Example 3, the unraveling feeling, melting feeling in the mouth, and the feeling of graininess were high, whereas in Comparative Example 1, both the unraveling feeling and melting feeling in the mouth were low and the feeling of graininess was not good.

Claims

In a method for producing a protein structured product by adding water to a structured raw material containing soy protein raw material and extruding it under pressure and heating, the reducing sugar is 0.4% by weight or more with respect to the dry weight of the structured raw material, and an organic acid is added. A method for producing a soy protein textured product, which comprises adding 0.1% by weight or more.
The method for producing a soy protein textured product according to claim 1, wherein the reducing sugar is glucose.
The method for producing a soy protein structured product according to claim 1, wherein the organic acid is citric acid.
A structured soy protein comprising reducing sugar in an amount of 0.4% by weight or more and organic acid in an amount of 0.1% by weight or more based on the dry weight.
A food containing the soy protein textured product of claim 4.