JPH0611219B2 - Method for producing protein food material - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a protein food material having an excellent meat texture, and relates to an extruder having a twin screw for the protein food material (a twin screw extruder). ) Is used for manufacturing,
The present invention relates to a method for producing a protein food material having a dense structure by suppressing the swelling although the product is substantially swelled.

[Prior art and its problems] Conventionally, in manufacturing processed foods and the like, a single-screw extruder has been used, but in recent years, a twin-screw extruder having a twin-screw has been developed and various extruders have been developed. There is now provided a method of manufacturing processed foods.

The applicant of the present application also discloses a method for producing a protein food material from a protein-containing mixture containing oil seed protein, wheat gluten and water as a main component, using a biaxial extruder in Japanese Patent Application Laid-Open No. 60-221041. did.

Here, when a protein food material is produced using a twin-screw extruder, the protein-containing mixture is supplied into the barrel of the extruder, and each screw provided in the barrel is heated while the barrel is heated to rotate the protein-containing mixture. Is kneaded under high temperature and high pressure, the protein-containing mixture is organized by the action of shearing force and frictional force, and the mixture is extruded from a die such as a die provided at the tip of the extruder.

However, when the protein-containing mixture is extruded at a high pressure at the extrusion port, such as when the protein-containing mixture is extruded through a thin die, the high temperature and high pressure water contained in the protein-containing mixture is flushed by the change in pressure and the protein food material Is swelled and has a problem that it is difficult to continuously and stably manufacture a protein food material having a dense structure and an excellent meat texture.

Here, as a means for suppressing such swelling, it has been conventionally known to add a large amount of oil or water to a protein-containing mixture as a raw material.

However, if too much oil is added to the raw material, slippage occurs in the barrel, kneading by rotation of the screw is not stable, and the organization of the protein-containing mixture due to the action of shearing force is insufficient and a stable structure is obtained. There is a problem that you cannot get it.

Also, when adding a large amount of water, the temperature in the barrel does not rise sufficiently, and the organization of the protein-containing mixture is reduced,
Since the protein food material produced contains a large amount of water, it cannot be easily dried and stored, and there is a problem that a special storage method such as freeze-drying is required.

[Means and Actions for Solving Problems] The present invention has been made as a solution to the above-mentioned problems, and it is possible to organize a protein-containing mixture as in the case of adding a large amount of oil or water. It is intended to provide a method capable of effectively suppressing swelling of a protein food material without lowering it, and stably producing a protein food material having a dense structure although it is substantially swelled.

That is, in the present invention, oil seed protein and wheat gluten are used as main raw materials, and a protein-containing mixture obtained by adding water thereto is kneaded under heating and pressure in an extruder having a twin screw, When the protein-containing mixture is extruded from the die provided at the tip of the extruder, the pressure immediately before being extruded into the die is set to 30 to 80 kg / cm ² , and the die at the tip of the extruder is cooled to bring the surface temperature to 80 to The temperature was set to 110 ° C. to substantially swell and suppress the degree.

Here, soybeans, rapeseed,
Although it is possible to use edible protein, such as cottonseed, peanut, sesame, sunflower, corn, etc., it is preferable to use soybean from the viewpoints of characteristics, easy availability and economical efficiency. In addition, as oil seed protein, not only soybean protein such as isolated soybean protein from which the protein portion is separated, but soybean fibrous portion such as okara, and defatted soybean etc. are combined in terms of cost. It is also possible to use.

Wheat gluten is used because it has a function of imparting fibrous orientation to the protein food material from which wheat gluten is produced.

Here, the blending ratio of oil seed protein and wheat gluten is
Although it varies depending on the type of protein food material to be produced, these weight ratios are usually selected appropriately within the range of 95: 5 to 20:80. However, the higher the protein content, the more chewy the protein food material is obtained. Therefore, it is preferable to adjust the protein content in the protein-containing mixture to 50% by weight or more in terms of dry matter.

Next, if the amount of water added to these raw materials is too large, the organization due to substantial expansion of the protein-containing mixture is reduced, while if it is too small, the hydration of the raw materials becomes insufficient. Since the structure becomes brittle, it is preferably 20 to 5
It is adjusted to 0% by weight, more preferably 30 to 40% by weight.

In addition to these materials, other materials can be added to the protein-containing mixture depending on the use of the protein food material. For example, starch is added so that the protein food material has a soft and smooth texture. In addition, it is also possible to add various seasonings so that the protein food material itself has a taste. In addition,
When a protein food material is seasoned in advance by adding a seasoning, the taste will not be easily lost as in the case where the protein food material is seasoned later, and the taste will remain for a long time. .

Then, such a protein-containing mixture is heated in an extruder having a twin screw, while heating the barrel of the extruder, and rotating each screw provided in the barrel,
It is kneaded at high temperature and high pressure and organized by the action of shearing force.

Here, when heating the barrel, the temperature of the first half of the barrel to which the protein-containing mixture is supplied is usually 60 to 10
0 ° C., the temperature of the heating part in the center of the barrel is 90 to 170 ° C., the temperature of the melting part of the tip immediately before extrusion into the die is 140 to 180
The pressure is adjusted so that it becomes 30 ° C., and the pressure is adjusted so that the pressure immediately before extrusion into the die is 30 to 80 kg / cm ² . Further, as the screw, it is preferable to use a pineapple screw or a kneading disk alone or in combination in order to enhance the shearing force for the protein-containing mixture and to sufficiently organize the screw.

In this way, after the protein-containing mixture is kneaded under high temperature and high pressure to be organized, and when extruded from the extrusion port of the die provided at the tip of the extruder, the surface temperature of the die is usually 1.20 to Since the temperature has reached 140 ° C and the high-temperature, high-pressure water in the protein-containing mixture flashes, the die is cooled so that the surface temperature of the die becomes about 80 to 110 ° C. Then, the protein-containing mixture is cooled in the mouthpiece portion and substantially swells, but the degree is suppressed,
It is pushed out from the extrusion port of the die.

When cooling the mouthpiece in this way, it is possible to directly cool the mouthpiece with water, but in order to perform stable cooling, a jacket is provided in the vicinity of the extrusion opening inside the mouthpiece, and a refrigerant is put in this jacket. It is desirable to run and cool. In addition, when cooling the refrigerant by flowing it into the jacket, the temperature difference between the inlet and the outlet of the refrigerant becomes large in one jacket, and uniform cooling becomes difficult.Therefore, divide the jacket into multiple jackets and separate each jacket individually. It is preferable to allow a cooling medium to flow to cool it.

Here, as the die, in order to gradually cool and solidify the protein-containing mixture, it is preferable to use one having a longer length in the extrusion direction than the cross-sectional area of the extrusion port. As for the shape, any cross-sectional shape such as a round shape or a slit shape can be used depending on the intended use of the protein food material to be produced. In the case of a circular extrusion port, the diameter d is usually 1 to 5 mm and the length l is 5 to 15
It is 0 mm and l / d is about 5 to 30.

The protein food material thus obtained is substantially swelled, but its swelling degree is 80 or less in terms of a cross-sectional ratio, assuming that it is not cooled, and is usually 2 or less of the area of the diameter of the die. A cross-sectional area of less than double is obtained.

[Examples] Examples of the present invention will be described in detail below.

In this example, 2 used to make protein food ingredients
For an extruder (10) with a shaft screw (11), the diameter D
Of approximately 50 mm and length L of approximately 75 mm (L / D≈15) were used, and two screws (11) were arranged side by side in the barrel (12) so that they meshed with each other (see FIG. 1). Also barrel (12)
A large number of circular extrusion ports (14) with a length l of 40 mm and a diameter d of 2.5 mm are provided in the circumferential direction on a mouthpiece (13) provided at the tip of the jacket, and a jacket ( 15) is 2
The one divided into two parts was used (see FIG. 2).

As the raw materials, four types of raw materials A to D having the mixing ratios shown in Table 1 below were used.

Then, for each of these raw materials A to D, a protein food material was manufactured using the above extruder (10).

Here, in producing a protein food material using the extruder (10), each raw material is barrel (12) of the extruder (10)
It was supplied at a rate of 35 kg / Hr and water was added to this so that the amount of water relative to the raw material was 30% by weight.

The temperature of the first half of the barrel to which the protein-containing mixture was supplied was 60 to 100 ° C., and the temperature of the heating part in the center of the barrel was 90.
The barrel (12) is heated so that the temperature of the tip melting part immediately before being extruded into the die is 140 to 180 ° C at ~ 170 ° C, and each screw (11) is rotated in the same direction at a rotation speed of 300 rpm to remove the protein. The containing mixture was kneaded.

On the other hand, in the base (13) provided at the tip of the barrel (12),
Cold water is supplied into the jacket (15) from the supply port (15a) of each jacket (15) provided in the base (13), circulates in the jacket (15) and is discharged from the discharge port (15b), and the base ( 13) was cooled so that the surface temperature was about 80 to 110 ° C.

Then, the protein-containing mixture kneaded in the barrel (12) under high temperature and high pressure as described above is continuously extruded from the extrusion port (14) while being cooled in this die (13) portion, and this is appropriately cooled. The protein food material was obtained by cutting into length.

The protein food material thus obtained from each raw material had a diameter of about 3.5 mm and had a dense porous structure with little swelling.

After each protein food material thus obtained is reconstituted with hot water, and seasoned with a seasoning such as beef extract and cooked, it has an excellent meat texture and is suitable as a substitute for thin meats such as green pepper meat roe. It was something that could be used. The protein food material produced from the raw material D to which the seasoning was added did not easily lose its taste, and the taste remained for a long time.

[Effects of the Invention] As described in detail above, in the method for producing a protein food material according to the present invention, a protein-containing mixture obtained by adding water to oil seed protein and wheat gluten as main materials is added to When the shaft is kneaded in an extruder having a screw under heating and pressure and extruded from a die provided at the tip of the extruder, the pressure immediately before extruding into the die is 30 to 80 kg / cm ²
In addition, the die at the tip of the extruder was cooled to bring the surface temperature to 80 to 110 ° C. to substantially swell and suppress the degree.

As a result, when the protein-containing mixture is extruded from the mouthpiece as in the conventional case, the high temperature and high pressure water contained in the protein-containing mixture is less likely to be flushed, and the protein food material is substantially expanded while It can be controlled to a lesser degree, and there is no problem that the organization of the protein-containing mixture is reduced, such as when adding a lot of oil or water. It has become possible to continuously and stably produce protein food materials.

Further, the amount of water in the above protein-containing mixture is 20 to
When it is 50% by weight, when the protein-containing mixture is kneaded in the extruder and then extruded from the die provided at the tip of the extruder, substantial expansion of the protein-containing mixture is appropriately performed and the dense mixture is obtained. It has become possible to more stably obtain a protein food material having a different texture and an excellent meat texture.

Furthermore, when a carbohydrate such as starch is mixed in the protein-containing mixture, the protein food material can be adjusted to have a soft and smooth texture, and a seasoning is further mixed to the protein food material. When seasoning was performed in advance, the taste did not easily come off as in the case where the seasoning was performed later, and the taste remained for a long time.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of the tip portion of the extruder used in the embodiment of the present invention, and FIG. 2 is a vertical cross-sectional view of the die used in the embodiment. Explanation of symbols (10) …… Extruder, (11) …… Screw (13) …… Mouthpiece

Claims (3)

[Claims] 1. A protein-containing mixture obtained by using oil seed protein and wheat gluten as main raw materials, and adding water thereto, after kneading under heating and pressurization in an extruder having a twin screw. When extruding the containing mixture from the die provided at the tip of the extruder, the pressure immediately before being extruded into the die is set to 30 to 80 kg / cm ² , and the die at the tip of the extruder is cooled to make the surface temperature 80 to 110 ° C. A method for producing a protein food material, which comprises substantially swelling and suppressing the degree thereof. 2. The amount of water in the protein-containing mixture is 2.
The method for producing a protein food material according to claim 1, wherein the content is 0 to 50% by weight. 3. The method according to claim 1 or 2, wherein a carbohydrate such as starch is mixed in the raw material.
A method for producing the protein food material according to the item.