JPH0687749B2 - Method for producing food having fibrous structure - Google Patents
Method for producing food having fibrous structureInfo
- Publication number
- JPH0687749B2 JPH0687749B2 JP62025507A JP2550787A JPH0687749B2 JP H0687749 B2 JPH0687749 B2 JP H0687749B2 JP 62025507 A JP62025507 A JP 62025507A JP 2550787 A JP2550787 A JP 2550787A JP H0687749 B2 JPH0687749 B2 JP H0687749B2
- Authority
- JP
- Japan
- Prior art keywords
- fibrous structure
- fibrous
- extruder
- food
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000005018 casein Substances 0.000 claims description 15
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 15
- 235000021240 caseins Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 11
- 229940108461 rennet Drugs 0.000 claims description 10
- 108010058314 rennet Proteins 0.000 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 description 15
- 108010076119 Caseins Proteins 0.000 description 15
- 239000003921 oil Substances 0.000 description 13
- 235000013351 cheese Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 241000238366 Cephalopoda Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 206010016654 Fibrosis Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、レンネツトカゼインを主原料として用いて、
スルメもしくは干しタラ棒さらにはチーズ様の繊維状組
織と食感を有する繊維状組織を有する食品を製造する方
法に関する。TECHNICAL FIELD OF THE INVENTION The present invention uses rennettocasein as a main raw material,
The present invention relates to a method for producing a squid or dried cod stick and a food having a cheese-like fibrous structure and a fibrous structure having a texture.
従来技術とその問題点 従来、酸カゼイン又はソーダカゼインを中和したものに
食用油脂を添加した後、レンネツト及びカルシウム塩又
はマグネシウム塩を添加して乳化カルシウム−パラカゼ
ネートカード（水分65〜70％）の状態でエクストルーダ
ーにより加熱混練した場合、離水を生じながら、糸引き
性を有する粘度の低いドープ状乃至水飴状の物性を呈
し、溶融塩を使用しないにもかかわらず繊維状組織は全
く得られなかつた。Conventional technology and its problems Conventionally, after adding edible oils and fats to those obtained by neutralizing acid casein or sodacasein, rennet and calcium salt or magnesium salt were added to emulsify calcium-paracasenate curd (water content 65-70% When heated and kneaded with an extruder in the state of (1), it exhibits a low viscosity viscous dope or starch syrup-like physical property with water separation, and a fibrous structure is obtained at all even if a molten salt is not used. I couldn't do it.
一方、レンネツトカゼインに油脂及び水を添加し、必要
に応じ少量の溶融塩を添加したものをエクストルーダー
で加熱乳化することにより、繊維状組織を有する食品を
製造することができる。On the other hand, a food product having a fibrous structure can be produced by adding fats and oils and water to rennet casein, and optionally adding a small amount of molten salt and heating and emulsifying the mixture in an extruder.
しかし、この方法では繊維性を発現させるために、レン
ネツトカゼインに添加する溶融塩の量を少量にする必要
があるのでカゼイン蛋白を十分に解こうさせることがで
きず、したがつて、乳化性が劣るという問題がある。す
なわち、このような形態のカゼインでは油を十分に乳化
できない。例えば、加熱時にカゼイン100部に対し５部
以上の油を添加すると、激しいオイルオフを生じ、均一
に乳化された繊維状組織を有する食品は得られない。な
お、加熱時にカゼイン100部に対し５部より少ない量の
油を添加する場合には、繊維状組織は得られるものの、
非常に硬い食感となり、食品として好ましくない。However, in this method, in order to express the fibrous property, it is necessary to reduce the amount of the molten salt added to the rennet casein, so that the casein protein cannot be sufficiently deflocculated, and therefore the emulsifying property is Is inferior. That is, oil cannot be sufficiently emulsified with such a form of casein. For example, when 5 parts or more of oil is added to 100 parts of casein during heating, violent oil-off occurs, and a food having a uniformly emulsified fibrous structure cannot be obtained. Although a fibrous structure is obtained when adding less than 5 parts of oil to 100 parts of casein during heating,
It has a very hard texture and is not preferable as a food.
また、上記方法において油と均一に乳化させるために、
溶融塩の添加量を増加すると、カゼインは完全に解こう
して、もはや繊維状組織は得られず、単なるカゼインと
油の乳化物となる。Further, in order to uniformly emulsify with oil in the above method,
When the amount of molten salt added was increased, the casein was completely deflocculated, and a fibrous structure was no longer obtained, but it was merely an emulsion of casein and oil.
上述したことから、レンネツトカゼインを主原料とし
て、繊維状組織を有し、かつ油と均一に乳化した良好な
食感を呈するという二つの機能性を同時に有する繊維状
食品を得るには、溶融塩を増量せずに、油を乳化させる
に必要な乳化剤を添加することが考慮される。From the above, using rennettocasein as a main raw material, having a fibrous structure, and obtaining a fibrous food having two functionalities of simultaneously presenting a good texture that is uniformly emulsified with oil, melted It is considered to add the emulsifiers necessary to emulsify the oil without increasing the salt.
しかしながら、シユガーエステルやグリセリン脂肪酸エ
ステルなどの従来汎用される乳化剤を0.3〜1.0％（重
量）添加しても油との均一な乳化は得られなかつた。However, uniform emulsification with oil could not be obtained even if 0.3 to 1.0% (by weight) of a conventionally used emulsifying agent such as a syuger ester or a glycerin fatty acid ester was added.
発明が解決しようとする課題 本発明は、上述した状況に鑑みなされたものであつて、
レンネツトカゼインを主原料として溶融塩の添加量を増
加することなく、繊維状組織を有し、かつ油と均一に乳
化するスルメ並びに干しタラもしくはチーズ等と同様の
風味、食感を有する繊維状食品を製造するための方法を
提供することを課題とする。The present invention is made in view of the above situation,
A fibrous product with rennet casein as the main raw material, which has a fibrous structure without increasing the amount of molten salt added, and has a flavor and texture similar to that of dried squid and dried cod or cheese that has a fibrous structure and is uniformly emulsified with oil. It is an object to provide a method for manufacturing a food product.
以下本発明を詳しく説明する。The present invention will be described in detail below.
発明の構成 本発明の特徴は、レンネツカゼインに食用油脂及び溶融
塩を添加したものを、水の存在下に、ホエー蛋白、大豆
蛋白及びグルテンから成る群から選択される蛋白を乳化
剤として用いて、エクストルーダーによって加熱乳化
し、これを押出して繊維状組織を有するプラスチックカ
ードを形成させることにある。The features of the present invention are characterized by adding edible oil and fat and molten salt to rennetcasein, in the presence of water, using a protein selected from the group consisting of whey protein, soybean protein and gluten as an emulsifier. , Heating and emulsifying with an extruder, and extruding this to form a plastic card having a fibrous structure.
すなわち、本発明では、ホエー蛋白、大豆蛋白もしくは
グルテンを乳化剤として用いることが重要である。That is, in the present invention, it is important to use whey protein, soybean protein or gluten as an emulsifier.
課題を解決するための手段 本発明では、上述のように、ホエー蛋白、大豆蛋白もし
くはグルテンを乳化剤として用いるものであつて、主原
料としてのレンネツカゼイン100重量部に対して上記乳
化剤を５〜30重量部添加するとよく、この乳化剤の添加
により、食用油脂を５〜30重量部添加しても均一に乳化
し得る。溶融塩はレンネットカゼイン100重量部に対し
て８重量部程度まで添加することができる。Means for Solving the Problems In the present invention, as described above, whey protein, soybean protein or gluten is used as an emulsifier, wherein the emulsifier is added to 5 parts by weight of rennetcasein as the main ingredient. It is advisable to add 30 parts by weight, and by adding this emulsifier, even if 5 to 30 parts by weight of edible oil and fat is added, it can be uniformly emulsified. The molten salt can be added up to about 8 parts by weight with respect to 100 parts by weight of rennet casein.
なお、水に得られる製品の硬さを調整するために、レン
ネツトカゼイン100重量部に対し70〜120重量部程度添加
する。In order to adjust the hardness of the product obtained in water, 70 to 120 parts by weight is added to 100 parts by weight of rennet casein.
上述のようにしてレンネツトカゼインに油脂、上記乳化
剤及び要すれば溶融塩を添加し、適量の水で混合したも
のをエクストルーダーにより加熱乳化する。この場合、
混合物のpHを5.0〜6.4に調整して繊維化し易くする。As described above, fats and oils, the above-mentioned emulsifier and, if necessary, a molten salt are added to rennet casein, and the mixture is mixed with an appropriate amount of water and heated and emulsified by an extruder. in this case,
Adjust the pH of the mixture to 5.0-6.4 to facilitate fibrosis.
ここでエクストルーダーを用いると、その回転数をコン
トロールすることにより、得られる食品の繊維状組織の
程度を調節し得る利点がある。When the extruder is used here, there is an advantage that the degree of the fibrous structure of the obtained food product can be adjusted by controlling the number of rotations.
例えば、エクストルーダーの回転数を70〜200rpm程度に
すると、得られる繊維状食品はスルメ様の組織（多方向
に配合した組織）となり、回転数を50〜70rpm程度にす
ると干しタラ様組織となり、また、70〜200rpm程度の回
転数でストリングチーズ様組織のものも得られる。For example, when the rotation speed of the extruder is set to about 70 to 200 rpm, the resulting fibrous food has a squid-like structure (structure mixed in multiple directions), and when the rotation speed is set to about 50 to 70 rpm, it becomes a dried cod-like structure, Also, a string cheese-like structure can be obtained at a rotation speed of about 70 to 200 rpm.
エクストルーダーにより回転数30〜200rpmで上記混合物
を65〜130℃程度の温度に加熱乳化すると、上記回転数
に応じた細かい繊維状組織を有するプラスチツクカード
が得られる。この繊維状組織は長期間の保存でも劣化し
ない。When the mixture is heated and emulsified to a temperature of about 65 to 130 ° C. with an extruder at a rotation speed of 30 to 200 rpm, a plastic card having a fine fibrous structure corresponding to the rotation speed can be obtained. This fibrous tissue does not deteriorate even after long-term storage.
なお、レンネツトカゼインは微粉のものよりも120メツ
シユ以下で粒子の粗い粉状のものを用いると、繊維状組
織の良好なものが得られる。If rennet casein is used in the form of powder with 120 mesh or less and coarser particles than that of fine powder, a good fibrous structure can be obtained.
上述のようにして得られる繊維状食品は、上記保存性に
加えて、油を含有しているので適度の歯応えのある良好
な食感を有し、また、広範囲な種類のナチユラルチーズ
を混合しても、繊維性を保持し、かつ乳化も可能であ
る。因に、ゴーダーチーズは、上記繊維状食品の100重
量部に対し70重量部程度まで混合しえる。The fibrous food obtained as described above has, in addition to the above-mentioned storability, a good texture with an appropriate chewy texture because it contains oil, and is also mixed with a wide variety of natural cheeses. However, it can retain the fibrous property and can be emulsified. By the way, Gauder cheese can be mixed up to about 70 parts by weight with respect to 100 parts by weight of the fibrous food.
さらに、エクストルーダーにより加熱乳化する際に、フ
レーバー或は調味料を添加してもよく、また、ナチユラ
ルチーズを添加することもできるので、従来の繊維状組
織を有するチーズ製品と同様の風味及び食感を呈する食
品を得ることもできる。Furthermore, when heating and emulsifying with an extruder, a flavor or a seasoning may be added, and since natural cheese can also be added, the same flavor and food as a cheese product having a conventional fibrous structure can be added. It is also possible to obtain a food product that gives a feeling.
上述のごとくしてエクストルーダーにより加熱乳化して
得られた繊維状組織を有するプラスチツクカード様食品
は、冷却ダイで55〜70℃に冷却して延伸を加えてさらに
繊維化を行うこともできる。The plastic card-like food having a fibrous structure obtained by heating and emulsifying with an extruder as described above can be further cooled by cooling with a cooling die to 55 to 70 ° C. and further stretched to be further fibrous.
したがつて、本発明によると、レンネツトカゼインを主
原料として用いて、良好な繊維状組織を有する多様な食
感と風味を呈する繊維状食品を提供することができる。Therefore, according to the present invention, by using rennet casein as a main raw material, it is possible to provide a fibrous food having a good fibrous structure and exhibiting various textures and flavors.
以下実施例により本発明を具体的に示す。The present invention will be specifically described below with reference to examples.
実施例 下記配合の原料混合物をpH6.1に調整し、エクストルー
ダーにより回転数90rpmで100℃に加熱乳化してプラスチ
ツクカード状の繊維状組織の食品を2,650g得た。Example A raw material mixture having the following composition was adjusted to pH 6.1 and heated and emulsified at 100 ° C. at a rotation speed of 90 rpm by an extruder to obtain 2,650 g of a plastic card-like food having a fibrous structure.
原料の配合量 レンネツトカゼイン 1,000g 溶融塩 30g 塩化ナトリウム 70g ホエー蛋白 120g 調味料 30g 水 1,200g 食用油脂 200g 得られた食品は、スルメ様組織の繊維性を呈し、適度の
歯応えと良好な食感を示した。Amount of raw materials blended Rennettocasein 1,000 g Molten salt 30 g Sodium chloride 70 g Whey protein 120 g Seasoning 30 g Water 1,200 g Edible fats and oils 200 g The resulting food product has a fibrous texture with a squid-like texture and has a suitable texture and a good texture. showed that.
また、この食品をベースとして、これにゴーダーチーズ
を700g添加、混合して繊維状組織を保有するチーズ様製
品が得られた。In addition, based on this food, 700 g of Gauder cheese was added and mixed to obtain a cheese-like product having a fibrous structure.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 伊藤 健介 東京都小平市回田町238−６ (72)発明者 巽 清 埼玉県入間市大字野田982−２ (56)参考文献 特開 昭57−132846（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Kensuke Ito 238-6 Kaita-cho, Kodaira-shi, Tokyo (72) Inventor Kiyoshi Tatsu 982-2 Noda, Iruma-shi, Saitama Prefecture (56) Reference JP-A-57-132846 (JP, A)
Claims (3)
塩を添加し、さらにホエー蛋白、大豆蛋白及びグルテン
から成る群から選択される少なくとも１種の蛋白を乳化
剤として添加したものを、水の存在下に混合し、次いで
該混合物をエクストルーダーにより加熱乳化し、押出し
て繊維状組織を有するプラスチックカードの状態とする
ことを特徴とする繊維状組織を有する食品の製造法。1. The presence of water prepared by adding edible oil and fat and molten salt to rennet casein, and further adding at least one protein selected from the group consisting of whey protein, soybean protein and gluten as an emulsifier. A method for producing a food product having a fibrous structure, which comprises mixing below and then emulsifying the mixture by heating with an extruder and extruding to obtain a plastic card having a fibrous structure.
コントロールすることによって、繊維性を調節する特許
請求の範囲第（１）項記載の製造法。2. The method according to claim 1, wherein the fibrous property is adjusted by controlling the number of revolutions of the extruder to 70 to 200 rpm.
ーダーにより加熱乳化する特許請求の範囲第（１）項記
載の製造法。3. The production method according to claim 1, wherein the mixture is adjusted to pH 5.0 to 6.4 and heated and emulsified by an extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62025507A JPH0687749B2 (en) | 1987-02-05 | 1987-02-05 | Method for producing food having fibrous structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62025507A JPH0687749B2 (en) | 1987-02-05 | 1987-02-05 | Method for producing food having fibrous structure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63192348A JPS63192348A (en) | 1988-08-09 |
| JPH0687749B2 true JPH0687749B2 (en) | 1994-11-09 |
Family
ID=12167978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62025507A Expired - Fee Related JPH0687749B2 (en) | 1987-02-05 | 1987-02-05 | Method for producing food having fibrous structure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0687749B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5271827B2 (en) * | 2009-06-19 | 2013-08-21 | ハウス食品株式会社 | Cheese-like food composition and method for producing the same |
| WO2022114043A1 (en) | 2020-11-30 | 2022-06-02 | 不二製油グループ本社株式会社 | Tissue-form protein ingredient and method for producing same |
| WO2024009945A1 (en) * | 2022-07-06 | 2024-01-11 | 不二製油グループ本社株式会社 | Method for producing textured protein material |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ198737A (en) * | 1980-10-29 | 1983-11-30 | Unilever Plc | Textured casein-containing material |
-
1987
- 1987-02-05 JP JP62025507A patent/JPH0687749B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63192348A (en) | 1988-08-09 |
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