JPH0616677B2 - Manufacturing method of protein material for paste products - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a protein material for a paste product. More specifically, the present invention provides a practical method for producing a kneaded product.

(Prior Art) Conventionally, many methods have been known for producing a fish paste product by combining soybean protein, soybean protein emulsion, tofu, etc. with surimi. For example, a method using soybean protein emulsion and surimi (Japanese Patent Application Laid-Open No. 50-46862, Japanese Patent Publication No. 59-29218, etc.). A method for producing a fish paste product using tofu and surimi (Japanese Patent Laid-Open No. 51-104064) is also known.

The present invention is a method for producing a soft tofu-like paste-like protein material for paste products by homogenizing soybean protein, water and, if necessary, fats and oils and adding a protein coagulant in a specific temperature range.

(Problems to be Solved by the Invention) The present inventors have added soybean protein, water and, if necessary, homogenized oils and fats and added a protein coagulant to a temperature exceeding 70 ° C. (preferably 75).
We developed a method to produce a paste product by heating it to a tofu-like curd, cooling it, and then molding and heating it with a raw material for paste product such as fish meat or livestock meat. But soy protein,
It is necessary to heat the mixture to 70 ° C after homogenizing water and fats if necessary, and adding a protein coagulant. It takes time to cool to the temperature range combined with these kneaded product raw materials. Depending on the amount of water, the tofu-like curd solidified by heating becomes too hard, and it may be difficult to match it depending on the type of kneaded product.

(Means for Solving the Problem) As a result of earnest research to achieve the above-mentioned object, the present inventors have found that soybean protein, hot water, and if necessary homogenized with hot oil and fat, or soybean protein, water, and if necessary, 30 ° C to 70 ° C (preferably 40 ° C) by homogenizing the oil and fat while heating.
If the protein coagulant is homogenized under the conditions of (.degree. C. to 55.degree. C.) and the protein coagulant is added in this temperature range, the heat treatment exceeding 70.degree. -Shaped card is obtained, so it is easy to combine it with the raw material of the kneaded product, the work such as molding is easy, the texture and texture of the resulting kneaded product are fine and smooth, and the mouthfeel is obtained. It was

That is, the present invention is a method for producing a protein material for a kneaded product, which comprises homogenizing soybean protein, water, and optionally fats and oils, and adding a protein coagulant under the conditions of 30 ° C to 70 ° C.

The soybean protein used in the present invention may be any soybean protein (usually dried soybean milk), concentrated protein, isolated soybean protein, or hydrolyzate of these, chemically modified protein, etc., which has emulsifying power and soybean protein having gelling power. You can

As water, an aqueous medium containing water, soymilk, and other additives can be used as the aqueous medium. Usually water is soy protein 1
4 to 10 parts by weight is suitable with respect to parts by weight.

When using oils and fats, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, corn oil, peanut oil, rice bran oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, cocoa butter and other known oils and fats, These fractions, hardening, transesterification oils, etc. can be used alone or in combination of two or more. Usually, 0 to 8 parts by weight is suitable for 1 part by weight of soybean protein.

In the present invention, soybean protein, water and, if necessary, fats and oils (usually at 30 ° C.
To 70 ° C (preferably 40 ° C to 55 ° C))
It is characterized by homogenizing and adding a protein coagulant in the temperature range.

By homogenizing in such a temperature range and adding a coagulant,
After adding the coagulant, it is not necessary to purposely heat the mixture to a temperature higher than 70 ° C., the time to cool the obtained tofu-like curd to the temperature range combined with the raw material of the kneaded product is short, and the soft tofu is softened just by adding the coagulant and mixing. Since a card-like curd can be obtained, it can be easily combined with the raw material of a kneaded product, and the texture and texture of the resulting kneaded product are fine and smooth, and the mouthfeel is improved. Further, since it can be used as hot oil and fat as described later, oil and fat having a high melting point can be used. If it is less than 30 ° C, the reaction with the coagulant is not sufficient, depending on the standing time of the obtained tofu-like curd, and when combined with the kneaded product raw material, the unreacted coagulant acts on the kneaded product raw material and becomes brittle. It may give a paste product, which is not preferable. On the other hand, if the temperature exceeds 70 ° C., the homogenized product will gel and it will be difficult to add the coagulant afterwards, which is not preferable.

That is, by adding a specific amount of coagulant between 30 ° C. and 70 ° C., soybean protein can sufficiently react with the coagulant to obtain a protein material for kneaded product which is not a tofu-like curd but a gelled product. 30 ° C to 70 ° C (preferably 40 ° C to 55 ° C)
In a mode of homogenizing under the condition of (° C), hot water having a temperature higher by about 5 to 25 ° C than such a temperature range is practically used, or
It is preferable to use fats and oils having a high temperature of about 35 ° C. or to use both in combination, which is simple and practical and does not require a heating device. Of course, homogenization may be performed while adjusting the temperature in the container with a heating device to fall within the above temperature range.

As a means for mixing and homogenizing, known means such as Stefan and silent cutter can be used. A device equipped with a device capable of defoaming (vacuum device or the like) is preferred.

As the coagulant used in the present invention, one or more of calcium sulfate, magnesium sulfate, calcium chloride, magnesium chloride, bittern for tofu, and gluconodeltalactone can be used. Since the present invention does not heat above 70 ° C., calcium chloride, magnesium chloride, etc., which are highly reactive at moderate temperatures, are suitable. Usually, the coagulant is 0.1 to 1 with respect to the total amount of soybean protein, water and, if necessary, fats and oils.
It is suitable to add 2% by weight (preferably 0.2 to 0.8% by weight).

A protein material for a kneaded product (soft tofu paste form) obtained by adding a coagulant and kneading (usually kneading as it is with a silent cutter etc.) can be used for the kneaded product. The protein material for kneaded products of the present invention can be used immediately after cooling to the kneaded product manufacturing temperature, but can also be used by leaving it under refrigeration for up to about 2 days in the actual kneaded product manufacturing process. As the paste product, so-called fish paste product and livestock meat paste product made from fish and seafood, poultry meat, etc. are suitable. Since the protein material for kneaded products of the present invention is soft, it can be easily combined with the kneaded product raw material, and the work such as molding is easy. In addition, the texture of the obtained paste gives a fine and smooth texture.

(Examples) The embodiments of the present invention will be described with reference to the following examples.

Example 1 Powdered soybean protein isolate (Fuji Pro-62 manufactured by Fuji Oil Co., Ltd.)
0F ”) 1 part by weight (the following part), 5.5 parts of hot water, soybean white squeezing oil 1
Parts were homogenized using a silent cutter, 0.03 parts of calcium chloride was added, and the mixture was further kneaded to obtain a soft tofu-like curd.

The temperature of the hot water was changed and the homogenization temperature was changed as shown in Table-1.

Rheometer hardness (g / cm ² ) No. 3 is 3.21, No. 3
No. 4 was 2.28 and No. 5 was 1.62, and when they were aged overnight in refrigeration, the hardness was 8.5 units. It was fine.

In addition, as a control, after homogenizing the same kind and same amount of raw materials in the same manner,
The tofu paste obtained by heating for 30 minutes at
It was 8.58.

Example 2 (Use in fish paste product) 40 parts of surimi, 15 parts of soybean oil, 25 parts of spreading water, and 1.5 parts of salt were kneaded with a silent cutter to obtain a surimi paste.

To 81.5 parts of this paste paste, 60 parts of tofu paste obtained in the same manner as in No. 4 of Example 1 was added, kneaded and molded,
It was fried at 140 to 160 ° C. for 2 to 3 minutes to obtain a deep-fried fish paste product.

When eaten, it was fine, smooth and pleasant to the palate.

Further, the tofu paste and the paste paste were excellent in kneading property and moldability.

Example 3 After homogenizing the raw material in the same manner as in Example 1, the temperature of Stefan (with a steam jacket) was adjusted so that the dough temperature became 65 ° C., 0.03 parts of calcium sulfate was added while heating, and a vacuum ( 60mmmHg) defoaming to obtain tofu paste. The hardness after leaving to stand for one day after cooling was 4.41.

When the fish paste product was produced in the same manner as in Example 2, the product was soft and fine.

(Effect) As described above, the protein material for a kneaded product of the present invention does not need to be subjected to a heat treatment above 70 ° C. in the presence of a coagulant in the production method thereof, and the time for cooling to the temperature range combined with the kneaded product raw material Since it is short and soft tofu paste, it is easy to combine it with the raw material for kneaded products, thus improving the workability such as the easy molding of the resulting kneaded product,
It gives a kneaded product with a fine texture and a smooth texture and a pleasant mouthfeel.

Claims (1)

[Claims] 1. A soybean protein, water and, if necessary, oils and fats are homogenized, and a protein coagulant is added thereto under the condition of 30 ° C. to 70 ° C. to obtain a tofu-like paste without causing aggregation by protease. The manufacturing method of protein material for paste products.