JPS5856616B2 - Processing method for improving the texture of tissue soybean fleas - Google Patents

Description

Detailed Description of the Invention The present invention utilizes the synergistic effect of the combined use of a pH buffer and an alkaline salt of a weak acid when processing texture-improving texture of tissue soybean protein. This invention relates to a method for imparting a texture (texture) to tissue soybean protein that cannot be obtained by using it, in particular a method for imparting a meat-like texture.

The present inventors previously discovered that when restoring frozen tofu, which is a food product whose main component is soybean protein, they could freely adjust the pH and ionic strength using a pH buffer that was adjusted to be neutral or weakly alkaline. Developed a taste improvement method that can adjust the desired softness and hardness.
No. 6).

Frozen tofu, whose main ingredient is soybean protein, can be made sufficiently soft even when only a pH buffer is used by adjusting the pH and ionic strength, but as the softness increases, the concentration of the pH buffer (ionic strength) Therefore, when evaluated as a product, it tends to be somewhat inferior in terms of form, and the cost is also quite high.

On the other hand, it is known that soybean foods can be softened by adding alkaline salts of weak acids such as sodium bicarbonate (NaHCO2), but there is an upper limit to the amount that can be added, and there is also a limit to the softening effect. .

That is, the concentration of the added amount is up to about 0.3%, and if it exceeds that, the product becomes hard and the shape of the product becomes extremely poor.

However, when a pH buffer and an alkaline salt of a weak acid are used in combination, the effect is greater than when each is used alone at a concentration that is about half or less than when each is used alone.

The action of pH buffers on frozen tofu is effective in increasing its softness and water absorption rate, and the action of alkaline salts of weak acids is considered to be effective in improving its water absorption rate and swelling and softening rate.

When an alkaline salt of a weak acid is used alone, the pH becomes considerably high, which adversely affects both the frozen tofu product itself and the taste, but this drawback can be eliminated by using it in combination with a pH buffer.

1. Since the pH is maintained within a certain range by the pH buffer, the softening effect of the alkaline salts of weak acids on frozen tofu is not impaired at all. This is an excellent feature.

However, when considering the product cost, pH buffers are relatively expensive.

Therefore, by using the pH buffer in combination with an alkali salt of a weak acid such as sodium bicarbonate or sodium carbonate, which is inexpensive, the cost can be reduced to about half that of using the pH buffer alone.

The present invention was developed by further applying and developing this method to tissue soybean protein.

In other words, the invention was made based on the discovery that the combination of a pH buffer and a weak acid alkaline salt is effective in imparting texture to tissue soybean protein, particularly in imparting a meat-like texture. be.

In the present invention, "tissue soybean protein" refers to a protein-containing food product that is made by giving soybean seeds or defatted products a texture or chewiness through physical or chemical effects such as heating, pressure, or extraction.

Some examples of pH buffering agents that can be used in the present invention are as follows:
Mixed pH buffers include ■citric acid-potassium citrate system, ■acetic acid-sodium acetate system, ■monopotassium phosphate-disodium phosphate system, ■condensed phosphoric acid such as polyphosphate, metaphosphate, and pyrophosphate. A polycondensed phosphate system consisting of a mixture of at least two types of salts, ■ at least one type of condensed polyphosphate and at least one type of orthophosphate (trisodium phosphate, disodium phosphate, In addition to phosphates mixed with monosodium phosphate (such as monosodium phosphate), single pH buffers include: ■polyphosphate, ■metaphosphate, ■disodium phosphate, ■monosodium phosphate, and O-phosphate. There are phosphate-based pH buffering agents that have a buffering effect by themselves, such as 2-potassium phosphate and 1-potassium phosphate, but the present invention is not limited to these examples.

In addition, some examples of alkali salts of weak acids that can be used in the present invention include potassium carbonate, bicarbonate, sodium acetate, tripotassium citrate, etc., but the present invention is not limited to these examples. isn't it.

Next, examples will be shown to concretely describe the configuration and effects of the present invention, but the present invention is not limited to these examples.

Example 1 150g of tissue soybean protein (moisture 75%) was collected and prepared as follows.

Sample A1 tissue soybean protein 150g Jusui ioo rnl Gan 2
// +0.1M buffer 10077
27! pH7,5 A3 // +0.1M Sodium Bicarbonate 00yd 4'' +0.1M Buffer 502) pH7,
5+01M Sodium Bicarbonate 50 Put the above 4 samples of protein into a beaker, mix well with the additive solution, and leave at room temperature for 30 minutes.

This is wrapped in gauze, dehydrated to a moisture content of 78%, steamed for 30 minutes, cooled, and analyzed using a textrometer.

The analysis results are shown below. As can be seen from the above results, the texture of the combined use is closer to that of raw meat than the control or the single use.

Especially in terms of elasticity, it is not much different from raw meat. In addition, the results were similar in the sensory tests, and the combined use resulted in the strongest texture and a raw meat-like feeling.

Claims (1)

[Claims] 1. A texture-improving processing method for textured soybean protein, which comprises processing the textured soybean protein in combination with a pH buffer and a weak acid alkaline salt to improve the texture.