JPH0155865B2 - - Google Patents
Info
- Publication number
- JPH0155865B2 JPH0155865B2 JP60209315A JP20931585A JPH0155865B2 JP H0155865 B2 JPH0155865 B2 JP H0155865B2 JP 60209315 A JP60209315 A JP 60209315A JP 20931585 A JP20931585 A JP 20931585A JP H0155865 B2 JPH0155865 B2 JP H0155865B2
- Authority
- JP
- Japan
- Prior art keywords
- fsp
- water
- hot water
- starch
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 239000003925 fat Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 229940001941 soy protein Drugs 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 8
- 235000019710 soybean protein Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000000835 fiber Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000019688 fish Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000020990 white meat Nutrition 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 150000004677 hydrates Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019511 tuna Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
Description
【発明の詳細な説明】
(a) 産業上の利用分野
この発明は、高密多層構造を有する植物性蛋白
素材の繊維性を発現させる処理法に関する。DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to a processing method for developing fibrous properties of a vegetable protein material having a high-density multilayer structure.
(b) 従来の技術
これまでエクストルーダーを用いて畜・魚肉様
の食品を製造する方法は、種々知られているが、
高度の繊維性を有する高密多層構造を有するもの
は得られていない。(b) Prior art Various methods have been known to produce meat and fish-like foods using extruders.
A dense multilayer structure with a high degree of fibrous properties has not been obtained.
本発明者らは研究の結果、大豆蛋白、油脂およ
びでんぷんを主体する原料を二軸型エクストルー
ダーで加圧・加熱すると、かかる高密多層構造を
有する食品素材が得られることを見い出した。従
来の脱脂大豆などを一軸型エクストルーダーで処
理して得られる、いわゆる粒状大豆蛋白が単なる
層状の構造を有しているに留まるのに対し、この
ものは層状組織がさらに細い繊維状を形成してお
り、粒状大豆蛋白に比べ、さらに高度な肉様の食
感を備えている。 As a result of research, the present inventors have discovered that a food material having such a dense multilayer structure can be obtained by pressurizing and heating raw materials mainly consisting of soybean protein, fats and oils, and starch using a twin-screw extruder. While so-called granular soy protein, which is obtained by processing conventional defatted soybeans using a uniaxial extruder, has a simple layered structure, this one has a layered structure that forms even thinner fibers. It has a more sophisticated meat-like texture than granular soy protein.
(c) 発明が解決しようとする問題点
しかしながら、この高密多層構造を有する大豆
蛋白素材（以下、FSPという）は、エクストルー
ダーで加圧・加熱した、そのままでは前記した繊
維性が発現しておらず、その特徴を生かすことが
できない。(c) Problems to be Solved by the Invention However, this soybean protein material (hereinafter referred to as FSP) having a high-density multilayer structure does not exhibit the above-mentioned fibrous properties as it is after being pressurized and heated with an extruder. Therefore, it is not possible to take advantage of its characteristics.
本発明の目的は、従つてFSPに高度の繊維性を
発現させる処理法を提供することにある。 Therefore, it is an object of the present invention to provide a treatment method that allows FSP to develop a high degree of fibrous properties.
(d) 問題点を解決するための手段
本発明者らは、上記の目的を達成すべく検討を
重ねた結果、FSPを熱温水中で処理するとFSP中
に存在する糊化したでんぷん、でんぷん粒などの
一部が熱温水中に溶け出し、これによつて前記の
高度と繊維性が発現することを見い出し、この知
見に基づいて本発明を成すに到つた。(d) Means for solving the problem As a result of repeated studies to achieve the above object, the present inventors found that when FSP is treated in hot water, gelatinized starch and starch granules present in FSP are removed. The inventors have discovered that a portion of the fibers dissolves in hot water, thereby developing the above-mentioned height and fibrous properties, and based on this knowledge, the present invention has been completed.
即ち、本発明によれば、FSPを熱温水中で処理
することを特徴とする、FSPの繊維性を発現させ
る方法が提供される。 That is, according to the present invention, there is provided a method for developing fibrous properties of FSP, which is characterized by treating FSP in hot water.
FSPの原料である大豆蛋白としては、分離大豆
蛋白、濃縮大豆蛋白を用いることができる。ま
た、アルコール洗浄濃縮大豆蛋白であつてもよ
い。 As the soybean protein that is the raw material for FSP, isolated soybean protein and concentrated soybean protein can be used. Alternatively, it may be alcohol-washed concentrated soybean protein.
油脂としては、油脂自体または油脂を含有する
粉末が含まれる。前者としては通常の食用油が、
また後者としては全脂大豆粉、粉末油脂、その他
の油糧種子が、夫々使用できる。 The fats and oils include the fats and oils themselves or powders containing the fats and oils. For the former, ordinary edible oil is
As the latter, full-fat soybean flour, powdered oil, and other oilseeds can be used.
原料中に占める大豆蛋白の量は55％〜90％（重
量。以下同じ）、油脂の量は４〜12％、でんぷん
の量は５〜30％が適当である。 Appropriate amounts of soybean protein in the raw materials are 55% to 90% (by weight; the same applies hereinafter), 4 to 12% of fats and oils, and 5 to 30% of starch.
以上の原料に水を添加し、二軸型エクストルー
ダーへ供給し、加圧・加熱するとFSPが製造され
る。 FSP is produced by adding water to the above raw materials, feeding them to a twin-screw extruder, pressurizing and heating them.
二軸型エクストルーダーとしては、搬送性、混
合性が高いなど二軸型エクストルーダーの基本的
性能を有する市販品であれば、いずれも使用でき
る。 As the twin-screw extruder, any commercially available product can be used as long as it has the basic performance of a twin-screw extruder, such as high conveyance and mixing properties.
エクストルーダーのバレル温度は、100〜250
℃、ダイ直前の圧力は10〜50Kg／cm2、スクリユー
回転数は150〜250rpm程度が適当である。 Extruder barrel temperature is 100-250
℃, the pressure just before the die is 10 to 50 kg/cm 2 , and the screw rotation speed is approximately 150 to 250 rpm.
本発明における熱温水とは、40〜100℃好まし
くは60〜80℃の範囲のもので、その熱温水中に10
〜60分浸漬するか、またはFSPに加水し、これを
上記温度で10〜60分加熱することでFSPの繊維が
良好に発現する。熱温水の温度が上記の範囲より
高いと糊化したでんぷん、でんぷん粒などの流出
が過剰となり、固形分歩留りが低下する。また
FSPの特徴のひとつである、混存するでんぷんに
よる調味づけ、着色の容易さという利点が少なく
なる。一方熱温水の温度が上記の範囲より低い
と、でんぷんの流出が低下し、繊維性の発現が悪
くなる。 Thermal hot water in the present invention has a temperature in the range of 40 to 100°C, preferably 60 to 80°C.
FSP fibers can be developed well by soaking for ~60 minutes or by adding water to FSP and heating it at the above temperature for 10 to 60 minutes. If the temperature of hot water is higher than the above range, gelatinized starch, starch granules, etc. will flow out excessively, resulting in a decrease in solid content yield. Also
One of the characteristics of FSP, which is the ease of seasoning and coloring due to the presence of starch, is reduced. On the other hand, if the temperature of the hot water is lower than the above range, the outflow of starch will decrease and the development of fibrous properties will deteriorate.
さらに熱温水に、FSPに対し５％程度の硫酸カ
ルシウムなどの凝固剤を添加すると、固形分歩留
りが向上し、組織がより硬くなるという利点があ
る。 Furthermore, adding a coagulant such as calcium sulfate to the hot water in an amount of about 5% based on FSP has the advantage of improving the solid content retention and making the structure harder.
なお、かくして繊維性を発現させたFSPは、そ
のまま魚肉フレークや鶏肉様の食品とすることが
できる。 In addition, the FSP which has developed fibrous properties in this way can be used as it is as fish meat flakes or chicken-like foods.
(e) 実施例
実施例 １
分離大豆蛋白５部（重量、以下同じ）、全脂大
豆蛋白粉５部および馬鈴薯でんぷん３部を混合
し、二軸型エクストルーダーに55Kg／時間の割合
で投入し、同時に全原料中の水分が30％となるよ
うに水を供給する。エクストルーダーのスクリユ
ー回転数180rpm、先端バレル温度150℃、ダイ直
前の圧力25Kg／cm2の条件下に加圧・加熱し、得ら
れたFSPをローラーで扁平に伸ばし、長さ１cmに
切断し、80℃で２時間乾燥する。(e) Examples Example 1 5 parts of isolated soy protein (weight, same hereinafter), 5 parts of full-fat soy protein powder, and 3 parts of potato starch were mixed and charged into a twin-screw extruder at a rate of 55 kg/hour. At the same time, water is supplied so that the moisture content in the total raw material is 30%. The extruder screw rotation speed was 180 rpm, the tip barrel temperature was 150°C, and the pressure just before the die was pressurized and heated at 25 kg/cm 2 . The obtained FSP was flattened with a roller and cut into 1 cm length. Dry at 80°C for 2 hours.
このFSP100ｇ（水分７％）をナイロン製の110
メツシユの袋に入れ口を閉じる。袋に入れたFSP
を約10倍量（１）の熱湯（80℃）に30分間浸漬
する。次に遠心脱水機（大道産業OMD−10型）
で３分間脱水後、約10倍量の水で洗う。この洗浄
操作を２回繰り返し、最後によく脱水する。この
結果、水分80％の水和物を350ｇ回収した。 100g of this FSP (moisture 7%) is made of nylon 110
Place it in a mesh bag and close the opening. FSP in a bag
Soak in approximately 10 times the volume (1) of boiling water (80℃) for 30 minutes. Next, a centrifugal dehydrator (Daido Sangyo OMD-10 type)
After dehydrating for 3 minutes, wash with approximately 10 times the amount of water. Repeat this washing operation twice and finally thoroughly dehydrate. As a result, 350 g of hydrate with a water content of 80% was recovered.
別に硫酸カルシウムをFSPに対し５％添加し同
様に加熱処理、水洗操作を行つた場合、水分75％
の水和物を300ｇ回収した。 Separately, when 5% calcium sulfate is added to FSP and the same heat treatment and water washing operations are performed, the moisture content is 75%.
300g of hydrate was recovered.
いずれの水和物も食品加工に使用できる繊維性
を有しており、硫酸カルシウムを添加した場合
は、無添加の場合より食感の硬い繊維であつた。 All hydrates have fibrous properties that can be used in food processing, and when calcium sulfate was added, the fibers had a harder texture than when no calcium sulfate was added.
実施例 ２
実施例１で用いたのと同じESP100ｇをナイロ
ン製の110メツシユの袋に入れ、口を閉じる。袋
に入れたFSPを約100倍量（１）の温水（50℃）
に20分間浸漬する。次に遠心脱水機（大道産業
OMD−10型）で３分間脱水後、約10倍量の水で
洗う。この洗浄操作を２回繰り返し、最後によく
脱水する。この結果、水分82％の水和物を430ｇ
回収した。Example 2 100 g of the same ESP as used in Example 1 was placed in a 110 mesh nylon bag and the bag was closed. Add approximately 100 times the volume (1) of FSP in a bag to warm water (50℃)
Soak for 20 minutes. Next, a centrifugal dehydrator (Daido Sangyo)
After dehydrating for 3 minutes with OMD-10 model), wash with approximately 10 times the amount of water. Repeat this washing operation twice, and finally thoroughly dehydrate. As a result, 430g of hydrate with a water content of 82%
Recovered.
さらに繊維性を出すために擂潰機（柳屋鉄工所
5C型）で10分間擂潰を行い、食品加工に適する
繊維状大豆蛋白を得た。 In order to make it even more fibrous, a crusher (Yanagiya Iron Works)
5C type) for 10 minutes to obtain fibrous soybean protein suitable for food processing.
参考例 １
まぐろを蒸した後、血合肉を除去した白身１Kg
（固形分374ｇ）に対し、実施例１で得たFSP（水
分80％）200ｇ、サラダ油310ｇおよび野菜調味エ
キス130ｇを加え、混練後、内径83.5mm、高さ
45.5mmの缶に約190ｇづつ詰め、缶の中心温度で
115℃、７分間加熱し大豆たん白入り魚肉フレー
ク食品を得た。このものはまぐろの白身を原料と
するフレーク缶詰様の食感を有し、風味も好まし
いものであつた。この大豆たん白入り魚肉フレー
ク食品50ｇとツナ缶詰50ｇ混合し、マヨネーズを
適当量加えツナサラダを作つたところ、食感がツ
ナとほとんど同じ魚肉様の食感で美味であつた。Reference example 1 1 kg of white meat after steaming tuna and removing blood meat
(solid content 374 g), 200 g of FSP (80% moisture) obtained in Example 1, 310 g of salad oil, and 130 g of vegetable seasoning extract were added, and after kneading, the inner diameter was 83.5 mm, the height was
Approximately 190g each is packed in a 45.5mm can, and the temperature at the center of the can is
A fish flake food containing soy protein was obtained by heating at 115°C for 7 minutes. This product had a texture similar to that of canned flakes made from tuna white meat, and had a pleasant flavor. When 50 g of this soy protein-containing fish flake food was mixed with 50 g of canned tuna and an appropriate amount of mayonnaise was added to make a tuna salad, it had a delicious fish-like texture, almost the same as tuna.
(f) 発明の効果
本発明によれば、そのままでは繊維性のない
FSPに高度な繊維性を発現させ、各種の加工食品
素材として有用な製品を得ることができる。(f) Effect of the invention According to the present invention, it is possible to obtain
By making FSP exhibit a high degree of fibrous properties, it is possible to obtain products useful as various processed food materials.
Claims (1)
水を配合し、二軸型エクストルーダーで加圧・加
熱することにより得られる高密多層構造を有する
植物性蛋白素材を熱温水中で処理することを特徴
とする前記素材の繊維性を発現させる方法。 ２ 熱温水の温度が40℃乃至100℃である特許請
求の範囲第１項記載の方法。[Claims] 1. A vegetable protein material having a high-density multilayer structure obtained by blending water with raw materials containing soy protein, fats and oils, and starch and pressurizing and heating the mixture with a twin-screw extruder in hot water. A method for developing fibrous properties of the material, characterized in that the material is treated with. 2. The method according to claim 1, wherein the temperature of the hot water is 40°C to 100°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209315A JPS6269952A (en) | 1985-09-21 | 1985-09-21 | Method for developing fibrous nature of vegetable protein raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60209315A JPS6269952A (en) | 1985-09-21 | 1985-09-21 | Method for developing fibrous nature of vegetable protein raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6269952A JPS6269952A (en) | 1987-03-31 |
| JPH0155865B2 true JPH0155865B2 (en) | 1989-11-28 |
Family
ID=16570915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60209315A Granted JPS6269952A (en) | 1985-09-21 | 1985-09-21 | Method for developing fibrous nature of vegetable protein raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6269952A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6274263A (en) * | 1985-09-28 | 1987-04-06 | Nisshin Oil Mills Ltd:The | Production of shark fin-like food |
| ES2217970B1 (en) * | 2003-04-21 | 2006-02-01 | Productos Riba, S.A. | COMPOSITION FOR CARNIC SUCEDANEOS. |
-
1985
- 1985-09-21 JP JP60209315A patent/JPS6269952A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6269952A (en) | 1987-03-31 |
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