JPS5854784B2 - Method for producing protein paste - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing a protein paste from soybeans or defatted soybeans, and its purpose is to efficiently produce a protein paste that is sterilized and has excellent moldability. .

Protein pastes have traditionally been produced from soybeans or defatted soybeans, and are used as binding agents for pressed ham, raw materials for sausages, raw materials for meat-like foods, fried tofu products, and others.

In general, if a proteinaceous substance contains water and the protein concentration to water is only a certain ratio, it will only be in a muddy state and will not show plasticity. is being carried out.

For example, in the "method for producing fatty meat" described in Japanese Patent Publication No. 47-20377, as a method for imparting moldability to heat-coagulable proteins such as soybean proteins, a cold-coagulable protein such as gelatin is added, the temperature is lowered, and the mixture is cooled. Plasticity is produced by coagulating coagulable proteins.

In addition, as described in Japanese Patent Publication No. 48-10544, ``Method for manufacturing cuttlefish for processed fish meat products in a pot'', a soybean protein solution that has undergone special treatment including heat treatment is spray-dried, then water is added to make a paste. It also has good moldability.

"Method for producing soybean protein" described in Japanese Patent Publication No. 481186
Also, a soybean protein solution that has undergone special treatment, including heat treatment, is acid-precipitated, concentrated, and neutralized to form a paste, which is then stored frozen and thawed before use, retaining its moldability. .

However, the method described in Japanese Patent Publication No. 47-20377 cannot produce a paste with good moldability without the addition of "chilled coagulating protein" and cooling.

Furthermore, the method described in Japanese Patent Publication No. 48-10544 requires spray drying, which results in high production costs.

The method described in Japanese Patent Publication No. 48-1186 involves heating and alkali treatment in a state that contains soluble sugars, which tends to cause browning and off-odor, and also involves acidification and neutralization steps after heating, which can lead to bacterial contamination. This has the drawback of poor preservation unless frozen.

In view of these drawbacks of conventional methods, the present inventor conducted various studies and discovered that the heat treatment should be: ■ carried out after removing soluble sugars, ■ carried out at a pH around neutrality, and ■ low moisture content (protein concentration). ■It must be done to the extent that it becomes gel-like when left to stand at room temperature.■It must be done at almost the final stage of paste production.

If these requirements are met, ■ It can give plasticity to the paste and give it good moldability. ■ It can save heat resources compared to heating in a solution state. It can also serve as sterilization and can be used for spray drying or freezing. We discovered that it has excellent preservability even under refrigeration without any oxidation, can be produced efficiently, has low manufacturing costs, and has the advantages of almost no browning or unusual odor.
We have arrived at the present invention.

The present invention uses soybean milk obtained from soybeans or defatted soybeans at pH 4 to
5 to remove soluble components as much as possible and adjust the water content to more than 80% and below 85%, and adjust the pH to around neutrality with or without making it alkaline while stirring.
This method of producing a protein paste is characterized in that the protein paste is uniformly heated while being fluidized at 80° C. or higher without solidification or thermal melting, and the degree of heating is such that it becomes a gel state when left to stand at room temperature.

The present invention will be explained below in the order of its manufacturing steps.

First, soybean milk obtained from soybeans or defatted soybeans is adjusted to pH 4 to 5 to remove as much soluble components as possible to obtain a protein curd.

The degree of removal of soluble components is such that the crude protein content relative to the solid matter is 80 or more, preferably 90 or more.

If the degree of removal of soluble components is small, not only the soybean odor cannot be removed, but also a new off-taste and odor may occur or browning may occur during subsequent alkali treatment or heating.

This step of removing soluble components is commonly used in methods for producing isolated soybean protein and is already well known.

Next, the water content of the protein curd is adjusted to more than 80 φ and less than 85 φ, and while stirring, the pH is adjusted to around neutrality by once making it alkaline or not.

Neutralizing the protein card or returning it to near neutrality after an alkaline treatment is based on the method for producing isolated proteins and the
Although the method described in No. 6-18577 is also carried out, it is usually carried out in the state of a solution with a water content of 85 or more, whereas in the present invention, the water is more than 800;b and 85 or less. It is done.

Heating at a diameter of 85 φ or more not only results in poor heating efficiency, but also results in either no moldability at all, or a sticky paste with strong adhesiveness and poor moldability.

Methods such as centrifugation and pressurized dehydration are used to adjust the moisture content of the curd.

Applications of protein paste (Thus, when it is particularly necessary to increase gel strength, this can be achieved by once making the curd alkaline and then returning it to neutrality.

The pH range adopted here as alkaline is 8 to 1.
If the pH is less than 8, the effect of increasing gel strength is not significant, and if it exceeds pH 12, protein decomposition occurs, resulting in a pungent taste even after neutralization.

The pH range adopted as neutrality is 6 to 8, preferably 6.
．． It is 5 to 7.5.

If it is less than 6, discontinuous coagulation tends to occur in the next heating step, making it difficult to obtain a homogeneous paste.

When the pH exceeds 8, an alkaline odor remains in the protein paste.

The proteinaceous substance thus neutralized is in the form of a slurry, which is then uniformly heated at 80° C. or higher while being fluidized without solidifying or melting.

In order to heat uniformly while fluidizing, it is necessary to stir at a relatively high speed while blowing steam, and to blow a steam flow large enough to stir or flow the proteinaceous substance neutralized product.
Measures were taken such as making the heating medium flow through a thin pipe, and the equipment was a high-speed cheese melting cutter,
Heat exchangers, ejectors, autoclaves, votators, onrators, etc. can be used.

It has conventionally been possible to produce meat-like textured or fibrous proteins using extruders, heat exchangers, votators, etc., but in the present invention, it is possible to produce meat-like textured or fibrous proteins by heating under mild conditions without coagulating or melting them. There is a need to do.

The flow of the paste is sufficient to prevent local gelation at heating temperatures, and should be avoided to an excessive degree that would cause coagulation due to flow modification.

The degree of heating must be such that it becomes a gel state when left at room temperature.

If this level is not reached, the proteinaceous substance will not have plasticity and will have poor moldability.

The time required to reach this level can be experimentally determined to be shorter as the heating temperature is higher.

A gel formed by standing at room temperature can be easily made into a paste by kneading.

If the heating temperature is 80° C. or lower, the effect of the heat treatment will be small and a long time will be required.

Furthermore, in order to reduce the number of bacteria, it is most effective to employ a temperature of 100'C or higher, but when the temperature exceeds 160'C, instantaneous heating is difficult and overheating is unavoidable.

The heat treatment of the present invention is performed after removing soluble sugars, is performed at a pH around neutrality, is performed in a state with low water content and high protein concentration, and becomes gel-like when left at room temperature. The most characteristic feature of the present invention lies in that it satisfies the following conditions: it is carried out at a certain level, and it is carried out almost at the final step of paste production.

As a result, ■ It can give plasticity to the paste and give it good moldability. ■ It can save heat resources compared to heating in a solution state. It can also be heated for sterilization and can be spray-dried. It has the following characteristics: - It has a certain shelf life by simply refrigeration without freezing or - It can be produced efficiently and the manufacturing cost is low - There is very little soybean odor, and there is almost no browning or strange odor.

Furthermore, the paste of the present invention has a stomach-holding power, and fats and oils can be added either before or after the heating step.

The protein paste obtained by the present invention has excellent moldability, unlike the mud-like state without plasticity before heating, but depending on the mechanical properties of the molding machine, this protein paste has
Protein paste with optimal formability when used by adding starch substances such as wheat flour and cornstarch, protein substances with excellent water absorption and water retention abilities such as isolated soy protein, gluten, and casein, or these and water. can also be prepared.

The protein paste is used for manufacturing pressed ham binders, sausage raw materials, meat-like food raw materials, fried tofu-like foods, and the like.

Of course, various additives such as seasonings, spices, pigments, and quality improvers may be added to the protein paste depending on the purpose of production.

Examples of the present invention are listed below.

Example 1 10 times the amount of dilute alkali aqueous solution was added to low denatured defatted soybeans,
Extract the protein, remove okara ingredients, add acid and p
Proteins were precipitated with H4.5, and the card was washed twice with water, dehydrated, and then neutralized to pH 7.0 (moisture content: 81.5φ).
.

10 kg of this curd neutralized product was stirred at 1400 r, p, m in a vacuum cutter manufactured by Stefan GmbH, West Germany.
It was heated uniformly at 90° C. for 30 seconds by directly blowing live steam.

This was heated to 650 miHg in the same cutter and
When the mixture was cooled to 5°C and left at room temperature, it turned into a gel state.

As a control, the above neutralized curd was treated in the same manner except that the water content was adjusted to 88% and the heating time was 30 seconds, 3 minutes, or 10 minutes, and cooled to room temperature. Most of the products heated for 30 seconds turned into gels. It does not change and has no formability at all.
The product heated for 10 minutes gelled slightly but had a sticky feel and poor moldability.

Example 2 10 kg of curd neutralized product obtained in the same manner as in Example 1 (
moisture (81.5%) in a heat exchanger with an inner diameter of 4 mm and a length of 17 m.
, flowing through a coiled pipe (flow rate 2m/sec
) and then heated to 100°C and immediately cooled in vacuum, resulting in gelation.

After adding 1.1 kg of this gelled product (121 kg of refined palm oil and emulsifying it in the same cutter as in Example 1), 75 g of powdered isolated soybean protein, 15 g of wheat flour, and 15 g of cornstarch were further added and kneaded uniformly. 40 mountains x 40
Molded into 5 pieces (weight 10 g) and soaked in 75°C oil for 6 hours.
After warming by soaking for 3.5 minutes at 110℃,
When heated in oil for 3 minutes at 170℃, 72mπX 72++m
A good abrasion with a size of 22 mm was obtained.

Example 3 10 kg of curd neutralized product obtained in the same manner as in Example 1 (
1.05 kg of refined soybean oil was added to 1.05 kg of purified soybean oil (water content: 81.5%), emulsified in the same cutter as in Example 1, heated and cooled in the same manner as in Example 2, and it turned into a gel, which had good moldability when kneaded. showed that.

Additional Relationships The present invention is disclosed in Nuclear Power Plant Patent No. 1029291 (Japanese Patent Publication No. 55
-19585), that is, "Soymilk obtained from soybeans or defatted soybeans is adjusted to pH 4-5 to remove as much soluble components as possible, and the moisture content is adjusted to 60-80%. While stirring, The pH is adjusted to around neutrality with or without alkalinity, and the material is uniformly heated while flowing at 80°C or higher without coagulating or melting, and the degree of heating is such that it becomes a gel state when left at room temperature. In the method for producing a protein paste characterized by a degree of invention and accomplishes the same purpose.

Therefore, the present invention falls under the provisions of Article 31, Paragraph 1 of the Patent Act.

Claims (1)

[Claims] 1 Adjust soybean milk obtained from soybeans or defatted soybeans to pH 4 to 5 to remove as much soluble components as possible, adjust the water content to more than 80% and less than 85φ, and once make it alkaline while stirring, or Adjust the pH to near neutral without
A method for producing a protein paste, characterized in that the protein paste is uniformly heated while being fluidized at 80° C. or higher without solidification or thermal melting, and the degree of heating is such that it becomes a gel state when left to stand at room temperature.