JPS5951251B2 - Method for producing plant protein food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a vegetable protein food, and more particularly to a method for producing a food with excellent oil absorption using wheat gluten.

Conventionally, there are various foods made from plant proteins.
However, these foods are often mixed with other ingredients such as meat and fish to make food.

These foods contain fats and oils derived from materials other than vegetable proteins, or fats and oils added to enhance flavor and texture, but all conventional foods have poor oil absorption. During processing, especially during heating operations, oils and fats in foods separate and flow out, resulting in lower yields and
It was not free from drawbacks such as decreased nutritional value and deterioration of texture.

Therefore, as a result of extensive research in order to solve these conventional drawbacks, the present inventor has developed a protein food obtained by heating and gelling a food material mainly consisting of wheat gluten with a water content of 30 to 65.
%, it was found that a food with extremely excellent oil absorption properties could be obtained.

Conventionally, protein foods obtained by heating and gelling food materials mainly containing wheat gluten have been used either as raw products with a moisture content of 70% or more, or as dry products with a moisture content of 20% or less. There were no products with percentages between 30 and 65%.

However, in protein foods containing wheat gluten as the main ingredient, this has not been used at all in the past.
%, its oil absorption is significantly increased as shown in Table 1, and this property is unique to wheat gluten among plant protein foods; As is clear from the above, it was confirmed that in the case of soybean protein, the oil absorption property decreased at the above moisture content.

(Note) Table 1 shows the moisture content of the wheat protein food produced by the method (b) below, and the moisture content calculated by the formula (a) below when it was immersed in lard at 25℃ and 90℃5 for 5 minutes. The relationship with oil absorption rate is shown in Table 2 below (
It shows the relationship between the moisture content of the soybean protein food produced by method C) and the oil absorption rate calculated by the following formula (a) when Soybean Protein No. 11 was immersed in lard at 90°C for 5 minutes.

(a) Formula: % formula %: Add 2 g of sodium hydrogen carbonate to 1 kg of wheat gluten, mix thoroughly with a chopper, then pour into warm water with a water temperature of 50 ° C., heat while stirring at a stirring rotation speed of 30 rpm,
Gelation is completed 3 minutes after boiling.

This product is dried to the respective moisture content using a fluidized bed dryer.

(C) Method: Dissolve soybean protein in a sulfur hydroxide solution to prepare a solution with a protein concentration of 12% and a pH of 12.

This solution is extruded into a 3% acetic acid solution through a 0.1 mm nozzle, and the resulting fibrous material is neutralized with dilute sodium hydroxide, and then gelled by heating in boiling water.

This product is dried to the respective moisture content using a fluidized bed dryer.

Therefore, the present invention is a method for producing a vegetable protein food by heat-gelling a food material mainly composed of wheat gluten and then drying it to a moisture content of 30 to 65%.

The food material mainly containing wheat gluten of the present invention refers to a food material mainly containing wheat gluten among various plant proteins, and raw gluten or active gluten is used as the wheat gluten.

Auxiliary agents that are normally added in such cases can be added to this food material.

For example, foaming agents such as helium hydrogen carbonate and potassium hydrogen carbonate, which are substances that relax the structure of wheat gluten; reducing agents such as sodium sulfite, reduced glutathione, and cysteine; thickeners such as guar gum, carrageenan, and CMC; Surfactants such as glycerin fatty acid ester and polyoxyethylene oleyl ether;
Alkali such as sodium carbonate; Acids such as acetic acid and citric acid;
Proteolytic enzymes such as papain and l-lipsin; and addition of one or more types of fats and oils such as pork fat, beef tallow, linseed oil, and coconut oil give particularly good results in terms of oil absorption and texture.

In order to add the above-mentioned adjuvants to wheat gluten, they are mixed using a machine capable of sufficiently kneading the ingredients, such as a silent cutter, chopper, kneader, etc.

Since mixing conditions vary depending on the type of each additive, conditions suitable for each additive are selected.

For example, in the case of a proteolytic enzyme, it is preferable to mix according to the optimal temperature of the enzyme, and when adding fat or oil, it is particularly preferable to carry out the mixing at a temperature higher than the melting point of the fat or oil to be added.

Heat gelling of the food material mainly composed of wheat gluten obtained in this manner is preferably carried out by a conventional method such as heating or oil treatment at a temperature of 70 to 160°C for several seconds to 30 minutes. .

After that, the above gelled food material is heated to a moisture content of 30 to 65%.
Dry until dry.

As the drying method, a ventilation drying method, a vacuum drying method, and a film drying method are used, but the method is not particularly limited to these.

Ventilation drying methods include, for example, shelf drying and fluidized bed drying. In this case, it is preferable to blow air at a temperature of 200°C or lower; if the temperature is too high, only the surface of the object will become over-dry, which is undesirable. .

In addition, vacuum drying is performed under reduced pressure of about 0 to 100 mmHg.
The drying time is preferably 5 to 2 hours, and the film drying method includes, for example, drum dryer drying.

Although the plant protein food obtained by the method of the present invention can be in various forms, it is particularly preferable to take a fibrous form.

This fibrous food is produced by, for example, adding and mixing foaming agents, thickeners, proteolytic enzymes, etc. to wheat gluten, gelling it while fluidizing it in heated water, and then adding the predetermined ingredients as described above. Produced by drying in water quantity,
This product has excellent crab meat-like properties not only in oil absorption but also in texture.

The plant protein food obtained by the method of the present invention can be used alone as a food, but its properties can be further utilized by blending it with livestock meat, fish ham, hamburgers, sausages, etc.

In other words, the vegetable protein food of the present invention has excellent oil absorption properties, so it absorbs the fats and oils in the raw materials, and not only does the fats and oils not separate even during heat treatment, but also absorbs the fats and oils that exist outside. can be further absorbed, resulting in products that are superior in flavor and nutrition.

Furthermore, since the food obtained by the method of the present invention is in a so-called semi-dry state, it has the effect of preventing the proliferation of bacteria and the like and preventing deterioration of quality compared to conventional raw products.

The method of the present invention will be explained in more detail below with reference to Examples.

Example 1 100 kg of raw gluten (moisture 68%), 9 kg of wheat starch, 1.2 kg of sodium bicarbonate, Bis I Tsubu D-30 [manufactured by Sanei Chemical ■] Red No. 3 [manufactured by Sanei Chemical ■] 1
kneading for 30 minutes using a 500 kg horizontal kneader 7-.

This was placed in a 6001 volume steamer equipped with a 30-rpm stirrer containing 60°C hot water 2001, and heated to 90°C in 20 minutes with stirring to effect gelation.

This was centrifugally dehydrated to obtain a fibrous vegetable protein with a moisture content of 72%.

Put 1 kg of this material into a fluidized bed dryer, and the air volume is 5 m3/
After drying at 80°C for 20 minutes, the water content was 48%.
% food material was obtained.

Example 2 After mixing 100 kg of raw gluten, 1.2 kg of potassium bicarbonate, and 4.5 kg of wheat starch in a chopper,
．． Locust bean gum 5 dispersed in ethanol 51
00g and further mixed using a chopper.

This was gelatinized by heating in the same manner as in Example 1, placed in a fluidized bed dryer, and dried at 90° C. for 15 minutes at an air flow rate of 7 m 3 /min to obtain a food material with a moisture content of 40%.

When this product was blended according to the following formulation example to produce a soft hamburger steak, a food product with good texture and less dripping during heating was obtained.

Soft hamburger combination example Plant protein food material 500 (g) Beef 300 Onion
300 breadcrumbs
200 potato starch 50 pork fat
40 water
160 salt
20 sugar 20 nutmeg 0.15 garlic powder 0.12M5G
O06 Example 3 Add 3 g of sodium bicarbonate and 0.4 g of reduced glutathione to 1 kg of raw gluten, mix well in a 4 kg kneader, cut into 21 boiling water with a 5 m/m dice of a chopper, and boil for 30 minutes. It turned into a gel.

This was dehydrated, cooled, and then scattered on a tray at 80°C.
, and dried on a shelf for 25 minutes to obtain a food material with a moisture content of 52%.

Add 300g of this to the paste obtained by mixing the paste formulation shown below, mix further, pressure freeze this in a contact freezer at -30°C for 2 hours, then cut into 2cm x 2cm cubes, and cut into 1kg. When blended with the following fish ham ingredients and made fish ham according to a conventional method, a product with excellent texture was obtained.

Paste blended raw gluten 700 (g) Fish meat surimi (walleye pollack) 180 Pork fat 75 salt
19-yaki alum
20-Strength bean game
3MTC0,33 Caramel DY-19 (Ikeda Sugar Chemical ■) 3 Fish meat ham blended fish meat surimi (walleye pollack) 10kg
Salt 250g Glutamine soda 30g Nutmeg
5g sodium nitrite
2g sugar
300g sodium tripolyphosphate
15g acid pyrophosphoric acid
7.5g sorbic acid
25g ice
1.5kg Red dye R-3 50
ppm yellow dye Y-4 10pp
m White Koshiyo 30g Wheat starch 300g Example 4 Add an appropriate amount of coloring matter to 100 parts of wheat gluten and mix well, then add 1 part of Span 20 (HLB 8,6) to the colored gluten and pass it through a chopper 3 times. Spun 20 is evenly distributed on the gluten surface.

Immediately after the chopper treatment, the gluten is placed in 300 parts of boiling hot water to gel.

At this time, the gluten is dispersed in the form of ground meat in boiling water.

Dry this with a drum dryer at 150℃ and a rotation speed of 47cm.
/min and dried to obtain a food material with a moisture content of 54%.

Example 5 5 ml of 1 kg of raw wheat gluten, 10 g of bicarbonate of soda, and 0.5 g of proteolytic enzyme "Amano JA (manufactured by Ohno Pharmaceutical)"
Dissolve it in water, add it, and mix well with a chopper.

After 10 minutes, this was poured into a 51-volume stainless steel container equipped with a stirring device containing 31 grams of hot water at 70°C, and stirred at 30 rpm.
Begin gelation by heating at Orpm, boil, stir for 3 minutes, and then finish gelation.

This was placed in a vacuum dryer and vacuum dried at 50 mmHg for 1 hour to obtain a food material with a moisture content of 48%.

Example 6 700g of raw gluten (70% water content), 75g of pork fat, locust bean gum (5uperco191 manufactured by Marusho Sangyo)
1) 2.1g to 10 with a 5kg capacity silent cutter
Mix for minutes to form dense fibers.

Cut this into 1 to 2 g pieces using a chopper and freeze at 30°C.

This frozen product was placed in a 60 I fryer containing donut oil, heated in oil at a temperature of 150° C. for 2 minutes, and dried in accordance with the method of Example 1 to obtain a food material with a water content of 45%.

Example 7 1 kg of raw wheat gluten was attached to a bread stirrer 20
Place in a coat cake mixer, add an appropriate amount of coloring matter and 5 g of baking soda, mix at medium speed for 2 to 3 minutes, add 0.2 g of acidic sulfite anhydride (1J), and continue mixing to form a uniform paste. Prepare.

This was heated in 90°C hot water for 10 minutes and dried according to the method of Example 1 to obtain a food material with a moisture content of 51%.

Claims (1)

[Scope of Claims] 1. A method for producing a vegetable protein food, which comprises heating and gelatinizing a food material mainly containing wheat gluten, and then drying the product to a moisture content of 30 to 65%. 2. The method for producing a plant protein food according to claim 1, wherein the food material mainly containing wheat gluten is a food material containing a substance that relaxes the structure of wheat gluten.