JPS5849223B2 - Manufacturing method of gluten fiber - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fibrous gluten protein food from gluten protein without using a spinning method.

Animal proteins, such as meat and seafood, are preferred for their taste, texture, nutrition, etc., and are important food resources. However, due to their low productivity, they will not have sufficient supply capacity as future protein food sources. do not have.

For this reason, inexpensive extracted oil lees protein, gluten, etc., which have traditionally been used as raw materials for feed and seasonings and have rarely been used as food, are attracting attention as next-generation protein food sources, and numerous uses have been proposed. .

Gluten protein is insoluble in water, and its hydrate forms a lumpy viscoelastic gel with strong adhesive force, which is thought to be caused by SS bonds between and within gluten molecules, and this gel solidifies when heated. .

Many attempts have been made and proposed to utilize the properties of gluten gel to obtain gluten protein foods with an internal fibrous structure, but currently there is no method other than spinning to obtain gluten fibers.

For example, as disclosed in US Pat. No. 3,814,823, in a method of heating and expanding gluten dough, the direction of expansion is controlled in a fixed direction to form a gluten gel.

There is a method of applying a stretching force of 5 to 2.5 times and simultaneously thermal solidification to obtain a directional fleshy fiber structure.

This method, similar to the conventional heating and pressure extrusion method, produces a spongy structure containing air bubbles within the tissue, and even though some of it is fibrous, most of it is made of gluten gel that sticks and coagulates under heat. This is unsatisfactory compared to the gluten fiber produced by spinning.

Also, as disclosed in USP3197310,
A mixture of raw gluten, egg white powder and roasted soybean protein is stirred in a Waring blender, the raw gluten is made into whisker-like fibers by strong shearing and stretching, and the resulting fibers are coated with added egg white powder and soybean protein. There is a method of heating and coagulating the gluten to prevent it from re-binding.

In this method, the gluten fibers are softened and dissolved by heat coagulation treatment, and the resulting product is spongy and contains bubbles, which is unsatisfactory compared to gluten fibers obtained by spinning.

Next, as disclosed in Special Publication No. 50-2023,
The relaxed gluten gel is heated and solidified while stirring in heated water containing polysaccharides, proteins, and synthetic polymer adhesives, and a solution of polysaccharides, etc. prevents the gluten from re-attaching to form flakes or threads. There is a method to obtain fleshy artificial meat.

The material obtained by this method can prevent re-binding and avoid forming a spongy structure, but it is in the form of flakes and strings, and requires further reprocessing to be used for purposes other than ground meat. Yes, the utility value is low.

In addition, the gluten fiber produced by the spinning method has poor fibrous properties and is completely unsatisfactory.

Furthermore, as disclosed in Japanese Patent Publication No. 47-24742,
There is a method in which fibrous fabric is obtained by stirring and stretching at the same time as heating and gelling, which is then frozen, compressed, and then heated in oil. The product obtained by melting and redepositing only disrupts the directional fibrous structure and does not have satisfactory fibrous properties.

The present inventor discovered that in the conventional method of fixing fibers by heating and coagulation, the gluten fibers are fused by heating and cannot maintain their fibrous properties, making it impossible to obtain a satisfactory fiber structure and preventing many fusions. In order to improve the disadvantages such as the deterioration of texture due to the addition of active thickeners, starches, etc., additives added to gluten protein should be kept to the minimum necessary in order to improve the texture. As a result of research, we recognized that it was necessary to make fibers without using heat coagulation, and by modifying and reconstituting gluten protein gel by adding other specific proteins, we created alkali metal chloride. (When salt is removed or rolled in an alkali metal chloride, the gluten protein gel (hereinafter referred to as gluten gel) becomes fibrous, water-synthesized, and becomes a gluten fiber bundle whose interior is entirely composed of fibers, resulting in gluten Although the fiber bundle contains a lot of moisture, the gluten fiber has a low moisture content and is made into fine fibers.
The present invention was completed by discovering that, due to the synergistic effect of denaturation with salt, fibers do not lose their fibrous properties when heated, and even after cooking, they can be split into long, fine fibers.

To explain the method of the present invention, the amount of gluten gel (hereinafter φ is expressed as the weight relative to the amount of gluten gel) to be adjusted to gluten, such as powdered gluten, vital gluten, raw gluten, corn gluten, etc., is mixed with neutral water or diluted solution. Proteins with a molecular weight of 30,000 to 300,000, preferably 50,000 to 150,000, that are soluble in aqueous salt solutions, such as oil cake proteins such as ovalbumin, lactalbumin, globulin, gelatin, egg white, egg white powder, and soybean protein. 0.
If fiber strength of 5 to 30 mm, preferably 1 to 10 mm is required, add 0.5 to 15% of common salt, and then add an alkali such as ammonia, caustic soda, etc., or an acid such as acetic acid, formic acid, lactic acid, etc. Partial deflocculation of gluten and added water-soluble proteins by adding and kneading carbonic acid, hydrochloric acid, etc., or reducing agents such as hydrogen sulfide, sodium sulfide, ammonium sulfide, sulfites such as sodium sulfite, 2-mercaptoethanol, glutathione, cystine, etc. , causes reductive cleavage of SS bonds, and causes bonds and entanglements between molecules.

The amount added cannot be determined unconditionally depending on the moisture content of the gluten gel, the additives, the desired tensile strength of the gluten fibers, etc.
For example, in the method of preparing a gel by adding ammonia water, p
H9-12 gives a preferable internal texture.

The thus obtained homogeneous gluten gel with a water content of 30 to 90% is then immersed in an alkali metal chloride (excluding common salt) or an alkali metal chloride or an aqueous solution of the chloride at least 1,000 times more. Preferably, it is expanded to a length of 10 to 20 times to form a fiber.

Further, to explain this spreading and fiberization in detail, in the method of spreading and fiberizing in an alkali metal chloride (excluding common salt) or an alkaline earth metal chloride, crystals of the chloride are sprinkled on the gluten glue. However, when the gluten gel is pressed strongly with a rolling pin and rolled, it shrinks from the surface due to the salting-out effect, and even in the microstructure, the molecules are entangled with each other and are separated into connected fiber aggregates, and the chloride crystals are formed between the fibers. The gluten fibers formed are salted out and dehydrated, and denatured by the salt to produce gluten fibers that are stable to heat.

In this method, the chloride crystals are pressed onto the gluten and have great effects on splitting the gluten fibers, breaking the gluten membrane, and dehydrating the gluten.

Next, in the method of forming fibers in an aqueous solution of the chloride, when the gluten gel is spread in the aqueous solution of the chloride with a salt concentration of 5φ or more, preferably 10% or more, the surface of the gluten gel is gradually turned into fibers. .

If heated in this state, the gluten gel will undergo heat coagulation and will no longer be able to form into fibers, so it is necessary to heat the gluten gel at a temperature below heat coagulation.

Gluten gel with a fibrous surface has a fibrous orientation molecularly, but it cannot maintain a three-dimensional network structure, and the three-dimensional structure strongly incorporates water and takes on a film-like appearance, so that fibrosis does not easily progress. When the gluten gel is rubbed along the spreading direction, the gluten gel rapidly begins to shrink and becomes fibrous.

Fiber formation in alkali metal chlorides (excluding common salt) or alkaline earth metal chlorides or in an aqueous solution of these chlorides can only be achieved by reconstitution by adding proteins other than gluten. Even when gluten is treated with salt, there is no membrane and no fibrous properties.

By treatment with salt, it shrinks and removes the contained water,
Gluten fibers separated and fixed as a fiber aggregate no longer lose their fibrous properties even when heated or cooked, and can be further separated into fine fibers.

This heat stability, which is one of the characteristics of the present invention, is due to denaturation caused by salt, which reduces the reactivity between gluten fibers, and due to the salting-out effect, water contained in gluten fibers migrates between gluten fibers. This is thought to be because the gluten is retained within the tissue of the gluten fiber bundles.

Further, by adding 2 to 10% of sucrose fatty acid ester having an HLB of 7 to 12 to the chloride, even better gluten fibers can be obtained.

Flavoring agents and coloring agents can be added freely, but polysaccharides such as carboxymethyl cellulose, pectin, amino pectin, modified starch, etc. are especially added in the gluten gel preparation process.
When ~5% is added, the strength of fibers and fiber bundles is strengthened, and hydrophobic emulsifiers such as mono-, di-glyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, etc. are added at 0.1-3%, and unsaturated fatty acids such as unsaturated fatty acids are added. Addition of 0.1 to 5% of oleic acid, linoleic acid, etc. can improve spreadability, fiber properties, and processability.

By dividing the obtained gluten fibers as appropriate depending on the purpose of use, it is possible to obtain a fiber structure that is fine and has a network with uneven fiber bundle thickness and attachment, which is extremely similar to the protein structure of meat and seafood. It has excellent properties such as excellent heat resistance and processability that could not be obtained by conventional methods, and the manufacturing process is simpler than spinning methods, making it industrially advantageous. It is possible to do so.

The attached reference photograph is a photograph showing the structure of gluten fibers obtained by the present invention.

Next, examples will be described.

Example 1 200 g of raw gluten with a moisture content of 65%, 12 g of egg white, 2 g of pectin, 69 g of salt, and 605' of water were mixed, and 4 parts of aqueous ammonia was added to sufficiently crush the mixture to prepare a homogeneous gluten gel.

Next, this gluten gel was immersed in a 10% calcium chloride solution and spread to about 15 times the length, 150 mm in width, and 5 R in thickness, and was crushed along the spreading direction to obtain gluten fibers.

The resulting gluten fibers were heated at 80-120°C for 3-10 minutes.
Various textures can be imparted by heat treatment.

For example, heat treatment at 80℃ for about 5 minutes produces shellfish-like, ioo
The gluten fibers were heat-treated at 120° C. for about 7 minutes to give a crab meat-like texture, and after being rolled out into a sheet, they were heat-treated at 120° C. for about 10 minutes to obtain gluten fibers having a squid-like texture and structure.

Example 2 150 g of vital gluten, 15 g of powdered soybean protein, 39 g of monoglyceride, and 159 g of salt were mixed well, and 24 g of water was added.
0.9, 75 cc of acetic acid was added and kneaded to obtain a homogeneous gluten gel.

Next, this gluten gel was spread to a size of about 20 times while being sprinkled with magnesium chloride, and heat treated in an oven at 120°C for about 5 minutes to obtain gluten fibers having a fiber structure and texture similar to crab meat. .

Example 3 Corn gluten 5009, 30 g of lactalbumin, 1 carboxymethyl cellulose 3θ were mixed well, and 10 g of water was added.
0 0 9, aqueous ammonia was added and kneaded, and 2 (l) of chicken extract was added to thoroughly crush the mixture to obtain a homogeneous gluten gel.

Next, this was spread to about 10 times its size while being sprinkled with magnesium chloride to obtain gluten fibers.

The obtained gluten fibers were cut into fillets and cooked to obtain gluten fibers having a chicken-like structure and texture.

Example 4 Fresh gluten 5009 with a water content of 70%, 25 g of egg white powder, 10!9 of waxy starch were mixed, and then 30"P of sodium bisulfite was dissolved in 150 cc of water and thoroughly mixed to prepare a homogeneous gluten gel.

Next, this gluten gel was spread approximately 15 times in size in a 5% calcium chloride solution and heat-treated at 120° C. for approximately 10 minutes to obtain gluten fibers having a fish meat-like structure and texture.

Claims (1)

[Claims] 1. Gluten or raw gluten is mixed with 0.5-30% protein having a molecular weight of 30,000-300,000 that is soluble in neutral water or dilute neutral salt aqueous solution, and further mixed with alkali or acid or A reducing agent is added to prepare a homogeneous gluten gel with a moisture content of 30 to 90%, and then this gluten gel is rubbed and spread with an alkali metal chloride (excluding salt) or an alkali metal chloride. A method for producing gluten fiber characterized by: 2 Molecular weight 3o soluble in neutral water or dilute neutral salt aqueous solution,
The method for producing gluten fibers according to claim 1, wherein egg albumin, lactalbumin, globulin, gelatin, egg white, egg white powder, and oil cake proteins are used alone or in combination of two or more of them as the ooo~300,000 proteins. 3. Sprinkle alkali metal chloride (excluding salt) or alkaline earth metal chloride on the gluten gel and rub it.
A method for producing gluten fibers according to claim 1. 4. The method for producing gluten fibers according to claim 1, wherein gluten gel is massaged and spread in an aqueous solution of an alkali metal chloride (excluding salt) or an alkali metal chloride.