JPS60203145A - Production of soybean protein-like instant food - Google Patents
Production of soybean protein-like instant foodInfo
- Publication number
- JPS60203145A JPS60203145A JP5636184A JP5636184A JPS60203145A JP S60203145 A JPS60203145 A JP S60203145A JP 5636184 A JP5636184 A JP 5636184A JP 5636184 A JP5636184 A JP 5636184A JP S60203145 A JPS60203145 A JP S60203145A
- Authority
- JP
- Japan
- Prior art keywords
- producing
- instant
- meat
- food according
- food
- 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.)
- Pending
Links
Abstract
Description
【発明の詳細な説明】
本発明は、大豆たん白粉末を原料とＬ２て、湯もどしが
ｆｎ］単で極めて肉様の食感に優れた即１１’ｌ’＋川
入豆たん白食品を製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a soybean protein food using soybean protein powder as a raw material and having an extremely meat-like texture when re-boiled. Relating to a method of manufacturing.
従来、大豆等の植物性たん自から肉様食品を製造する方
法としては、数多くの考案がなさ：ｌｌ −Ｃ０るが、
即席用さして９例えば８０〜９０Ｃ，３分以内という比
較的低温度かつ短時間で調理できる製品を得る製造法は
なく４本発明はこれらを満足する大豆たん自から、即席
用肉様食品の製造法を提供するものである。Until now, many methods for producing meat-like foods from vegetable proteins such as soybeans have not been devised.
For instant use, there is no manufacturing method for producing products that can be cooked at relatively low temperatures and in a short time, such as at 80 to 90 C for 3 minutes.4 The present invention is directed to the production of instant meat-like foods from soybean protein that satisfy these requirements. It provides law.
一般に、大豆等の植物性たん自から肉様食品を得る製造
法としては、大別して繊維状たん白製造法と１組織状た
ん白製造法との二つに分類できる。In general, manufacturing methods for obtaining meat-like foods from vegetable proteins such as soybeans can be broadly classified into two types: fibrous protein manufacturing methods and 1-textured protein manufacturing methods.
概して諷えば、繊維状たん白製造法は、未変性の大豆た
ん白をアルカリで変性させ、それを細いオリフィスから
押し出し酸性溶液中で引張りながら凝固させて製品とす
る方法である。この基本的な方法は、ボイヤー（Ｂｏｙ
ｅｒ ）による米国特許２６８２４６６で、この特許以
後、紡糸口金等を用いた数多くの改良特許が開示されて
いる。しかし、この方法で製造した製品は肉様食感を有
するものの組織が硬いので、低温度かつ、短時間で調理
する即席用肉様食品としては適さない。Generally speaking, the fibrous protein manufacturing method is a method in which unmodified soybean protein is denatured with alkali, extruded through a narrow orifice, and coagulated under tension in an acidic solution to form a product. This basic method is based on the Boyer
U.S. Pat. No. 2,682,466 by . However, although the product produced by this method has a meat-like texture, it has a hard structure, so it is not suitable as an instant meat-like food that is cooked at low temperature and in a short time.
一方９組織状たん白製造法は、未変性の大豆たん白をゲ
ル化し乾燥する方法や未変性の大豆たん白を希薄刃ル７
ウム塩の共存下で凍結乾燥する方法、あるいは未変性の
大豆たん白を高温加熱処理して、高圧下から大気圧に放
出させるいわゆるエクストルーダーにより製品にする方
法などがある。On the other hand, methods for producing 9-structured protein include a method in which undenatured soybean protein is gelled and dried, and a method in which undenatured soybean protein is diluted with a
There are methods such as freeze-drying in the coexistence of aluminum salts, or methods of producing products using a so-called extruder, which heats unmodified soybean protein at high temperatures and releases it from high pressure to atmospheric pressure.
これらの製造法のなかで、エクストルーダーによる方法
は工程が簡単で安価に製造できる利点を有し、近年は、
これの改良特許が数多く開示されている。Among these manufacturing methods, the method using an extruder has the advantage of being simple and inexpensive to manufacture, and in recent years,
Many improvement patents have been disclosed.
しかし、いずれの方法による製品も原料に由来する臭気
成分が残存すること、′また繊維状たん自製品と同様に
組織が硬く、即席用肉様食品としては適さない。However, products produced by either method still contain odor components derived from the raw materials, and, like fibrous protein products, have a hard structure, making them unsuitable as instant meat-like foods.
即席用肉様食品に必要とされる性質として最もＮ９な点
は９組織が均一で多孔質であること、調理の際の湯もど
し温度が低く、かつ時間が知かいことであり、これらの
性質は従来の肉様大豆たん白製品の製造法では達成され
ない。The most N9 properties required for instant meat-like foods are that the 9 structure is uniform and porous, the temperature of reheating during cooking is low, and the time is short. cannot be achieved using conventional methods for producing meat-like soy protein products.
例えば、エクストルーダーによる大豆たん白肉様食品製
造法の一例として、特公昭４５−１６７７８があるが、
これによれば大豆たん白原料の水分が２５〜６７φ対乾
物（以下％ Ｄ、１３と略す）。For example, as an example of a method for producing soybean protein meat-like food using an extruder, there is Japanese Patent Publication No. 45-16778.
According to this, the moisture content of the soybean protein raw material is 25-67φ versus dry matter (hereinafter abbreviated as %D, 13).
押出成形の加熱温度が１３３〜１４９Ｕ、押出成形のス
クリュー回転数１５ ｒ、ｐ、ｍなる成形条件での製品
が肉様食感に優れていると開示されている。It is disclosed that the product has an excellent meat-like texture when the extrusion molding heating temperature is 133 to 149 U, and the extrusion molding screw rotation speed is 15 r, p, m.
しかしこの方法による製品も１組織が硬く即席用肉様食
品としては適さない。However, the product produced by this method also has one hard structure and is not suitable as an instant meat-like food.
本発明は、これらの公知特許の製造法、特にエクストル
ーダーを用いて高圧から低圧へ加熱ダイを通して射出し
膨張させて肉様食品を製造する方法の改良により、前記
即席性のある製品を得る製造法を提供するもので、膨旧
しゃすい押出成形物を得るだめの成形条件を見出し、か
つ膨部した押出成形物を適当に調味した上で、収縮の少
ない処理方法として、真空凍結乾燥することにより仕上
げる工程を経て製品化する点に特徴がある。The present invention improves the manufacturing methods of these known patents, particularly the method of manufacturing meat-like foods by injecting and expanding from high pressure to low pressure through a heating die using an extruder, to obtain the above-mentioned ready-to-eat products. This method provides a method to find the molding conditions to obtain a swollen extrudate, and after suitably seasoning the swollen extrudate, vacuum freeze-drying is performed as a processing method with less shrinkage. It is unique in that it is manufactured through a finishing process.
以下、これを詳細に説明する。This will be explained in detail below.
膨潤しやすい、いいかえれば膨潤度の大きい押出成形物
を得るために発明者らが鋭意研究を重ねた結果、１ず押
出成形時の成形条件、すなわち大豆たん白原料のたん白
含量と含水分量、成形物形状、ダイでの加熱温度および
押出成形時のスクリュー回転数などが重要な要素である
ことが判った。As a result of extensive research by the inventors in order to obtain an extruded product that swells easily, or in other words has a high degree of swelling, the inventors first determined the molding conditions during extrusion molding, that is, the protein content and water content of the soy protein raw material, It was found that the shape of the molded product, the heating temperature in the die, the screw rotation speed during extrusion molding, etc. are important factors.
つぎに、との押出成形物を即席用肉様食品とする場合、
加温水煮沸して膨潤させ、これを乾燥して多量の水分を
除去する操作が必要である。乾燥法として一般に真空凍
結乾燥法、熱風乾燥法あるいはマイクロ波乾燥法などが
あるが、特に製品を即席用肉様食品として用いる場合に
は、被乾燥物の収縮が最も少ない乾燥法が必須条件とな
り、これには上記乾燥法の中で真空凍結乾燥法が最適で
あることが判った。発明者らは、これら諸吸因の谷々に
ついて種々検討を行ない、最も食感のよい即席用肉様食
品を製造する場合の諸条件を見出した。Next, when making the extruded product into an instant meat-like food,
It is necessary to boil heated water to swell it and then dry it to remove a large amount of water. Drying methods generally include vacuum freeze-drying, hot air drying, and microwave drying, but especially when the product is used as an instant meat-like food, a drying method that minimizes the shrinkage of the dried material is essential. Among the drying methods mentioned above, the vacuum freeze-drying method was found to be most suitable for this purpose. The inventors conducted various studies on the valleys of these various absorption factors and found conditions for producing an instant meat-like food with the best texture.
それによると、下記のようになる。According to this, it will be as follows.
（１１大豆たん白原料のたん白質含量は７０〜９０係が
好ましい。(The protein content of the soybean protein raw material No. 11 is preferably 70 to 90%.
（２） 加水した大豆たん白原料の水分量は７５〜１５
０％Ｉ）、１１が好寸しい。(2) The water content of the hydrated soy protein raw material is 75 to 15
0% I), 11 is a good size.
（３）押出成形物の形状はリボン状がよい。(3) The shape of the extruded product is preferably ribbon-like.
（４）ダイでの加熱温度は１２０〜１８０Ｕがよい。(4) The heating temperature at the die is preferably 120 to 180 U.
（５）押出成形スクリュー回転数は５〜ｉ ５ ｒ、ｐ
訓がよい。(5) Extrusion molding screw rotation speed is 5 to i 5 r, p
Good lesson.
（６）押出成形物の加温煮沸は、１００Ｃ，２０分以上
がよい。(6) The extrudate should be heated and boiled at 100C for 20 minutes or more.
（７）真空凍結乾燥の条件として、凍結は、−５０Ｃよ
り低温で急速に凍結し、乾燥は真空度１０μｍＩＩｇ
以下で３０〜／ＩＯ時間がよい。(7) As conditions for vacuum freeze-drying, freezing is performed rapidly at a temperature lower than -50C, and drying is performed at a vacuum degree of 10μmIIg.
30~/IO time is good.
例えば、たん白質含ｈ１９０係の犬ぼたん白原料で、原
料含水分量と押出成形物を常但水中に浸漬した時の膨潤
度との関係を成形条件を一定とじた場合について示すと
表−１になる。これによると。For example, Table 1 shows the relationship between the moisture content of the raw material and the degree of swelling when the extruded product is immersed in ordinary water when the molding conditions are kept constant for dog bottle protein raw material with a protein content of h190. Become. according to this.
押出成形時の原料水分量の増加に従って膨潤度も増加す
ることを示している。ここで、膨潤度は次に示す手順で
測定した。押出成形物を３０１ｎｍの長さに切断し、こ
れを１００Ｃの加温水中で２’Ｏ分間煮沸した後、膨潤
後の押出成形物の体積を側り。It is shown that the degree of swelling increases as the moisture content of the raw material increases during extrusion molding. Here, the degree of swelling was measured by the following procedure. The extrudate was cut into a length of 301 nm and boiled in 100C heated water for 2'O minutes, and then the volume of the swollen extrudate was weighed.
次式により膨潤度をめた。The degree of swelling was calculated using the following formula.
表−１
次きに、これら膨４１′１度の異なる押出成形物につい
て、凍結φ２燥（−５０Ｕ、３０分凍結、５０ｃ。Table 1 Next, these extrudates with different expansions of 41'1 degrees were frozen φ2 dried (-50U, frozen for 30 minutes, 50c).
２０時間乾燥、真空度］ ０７ｕ＋ｄ１ｇ ） ＬＭ
該製品を９０ Ｃの熱水で９０秒間浸漬したものについ
て。Drying for 20 hours, degree of vacuum] 07u+d1g) LM
Regarding the product immersed in hot water at 90 C for 90 seconds.
′白化検査を実施した。'A whitening test was conducted.
その結果、水分量５０％１）、Ｈの製品は１表面は肉様
食感があるが、内部は硬く、いわゆるしんのある状態で
ＩＪ１席川と用ては適さず、１だ水分量２００％１）。As a result, the product with a moisture content of 50%1) has a meat-like texture on the surface, but the inside is hard and has so-called wrinkles, making it unsuitable for use as IJ1. %1).
１）の製品は、内外部ともやわらかで歯につきやずく、
１／こ肉様食感も少なく即席用として適さなかった。こ
れに対し、水分［）４： ７５〜１５０％１）、Ｈの製
品は、内外部とも一様に肉様の食感を呈し歯切れがよか
った。1) The product is soft inside and out and does not stick to the teeth.
1/It had a little meat-like texture and was not suitable for instant use. On the other hand, the product with a moisture content of [4]: 75-150% 1) and H had a uniform meat-like texture both inside and outside and had a good crispness.
以下、実施例を挙げて本発明を説明する。The present invention will be explained below with reference to Examples.
実施例
市販の分量１犬豆たん白粉末で、たん白質含量が７０係
および９０％のものを原Ｊ１とし、原料３００グに対し
て水分含袖が５０〜２００％Ｉ）、 １３となるように
加水し、これらをエクストルーダーで押出成形し、押出
成形物を得た。エクストルーダーは。Example: Commercially available dog bean protein powder with a protein content of 70% and 90% is used as raw material J1, and the moisture content is 50-200% I) and 13% for 300g of raw material. These were extruded using an extruder to obtain an extruded product. The extruder.
スクリュー径ψ４０ｍｒｎ、圧縮比１゛２７で、押出成
形時のグイ加熱温度は１２０〜１８０ｃの範囲。The screw diameter is ψ40mrn, the compression ratio is 1゛27, and the heating temperature during extrusion is in the range of 120~180c.
スクリュー回転数は５〜ｌ ５ ｒ、ｐ、ｍの範囲であ
った。The screw rotation speed ranged from 5 to l5r,p,m.
この押出成形物を１００２Ｔの加温水中で煮沸処理し９
次いでビーフ、またはチキン、寸たはボークのエギスで
調味した調味料液で加温処理し これを真空凍結乾燥し
た。This extruded product was boiled in 1002T of heated water.9
Next, the mixture was heated with a seasoning liquid seasoned with beef, chicken, pork or pork aegis, and this was vacuum freeze-dried.
この乾燥品を８００または９０ｃの温水で３分間湯もど
しし、官能検査に供した。この際、コノトロールとして
、畜肉の真空凍結乾燥品を供した。This dried product was rehydrated in hot water of 800 or 90c for 3 minutes and subjected to a sensory test. At this time, a vacuum freeze-dried product of livestock meat was provided as conotrol.
その結果を表−２に示しだ。いずれの乾燥品もＪ（感お
よび風味がよくコントロール品と同等、とのｔｒ価をイ
ＩＩた。The results are shown in Table 2. All dried products had a tr value of J (good texture and flavor, equivalent to the control product).
（以下Ｘｊｉ白）(hereinafter referred to as Xji White)
Claims (1)
を熱水中で加熱し１次いでこれをル、１味料液て調理し
たのち凍結乾燥することを特数とする即１１’；’ｌ川
犬豆たん白肉様食品の製造法。 ２ 大−９／ｃん白の／こん白′ｊＩｊ含Ｉ＋１．が７
ｏ％以上である’ｌ’Ｊ’ ＋４’ｌ’ 請求の範囲第
１項記載の即席用人ＬＺたん白肉様食品の製造法。 ；３ 大豆たん白原半−Ｉの水分が、７５〜１５０％ｌ
）、１３である特許請求の範囲オ１項記載の即席用大豆
たん白肉様食品の製造法。 ４ 押出成形を１２０〜１８Ｕｉｃの加熱下で行う特ｒ
＋’Ｉ 、請求の範囲第１項記載の即席用大豆たん白肉
様食品の製造法。 ５ 押出成形機のスクリュー回転数を５〜１５ｒ、ｐ、
ｍで行う特許請求の範囲オ１項記載の即席用大豆たん白
肉様食品の製造法。 ６ 押出成形物の形状がリボン状である行ｓ’ｒ 請求
の範囲第１項記載の即席用大豆たん白肉様食品の製造法
。 ７ 押出成形物を１００Ｃの水中で２０〜３０分加熱処
理し１次いで調味料液中で加熱調理する特許請求の１」
ｉ≧四第１項記載の即席用大豆たん白肉様食品の製造法
。 ８ 凍結乾燥が一５０Ｃより低温下で行わＩＩる特許請
求の範囲第１項記載の即席用大豆／こん［−′目イ４様
食品の製造法。[Claims] 1. A special feature of the invention is to extrude soybean protein containing moisture, heat the extrudate in hot water, cook it with a seasoning liquid, and then freeze-dry it. 11';'l Method for producing dog bean protein meat-like food. 2 large-9/c white/white'jIj including I+1. is 7
'l'J'+4'l' which is 0% or more.The method for producing an instant food LZ protein meat-like food according to claim 1. ;3 The moisture content of soybean protein original han-I is 75-150%l
), 13. A method for producing an instant soy protein meat-like food according to claim 1. 4 Special feature of extrusion molding under heating of 120 to 18 Uic
+'I, a method for producing an instant soy protein meat-like food according to claim 1. 5 Set the screw rotation speed of the extrusion molding machine to 5 to 15 r, p,
A method for producing an instant soy protein meat-like food according to claim 1, which is carried out by m. 6. The extruded product has a ribbon-like shape. The method for producing an instant soy protein meat-like food according to claim 1. 7. Claim 1, in which the extruded product is heat-treated in water at 100C for 20 to 30 minutes, and then cooked in a seasoning liquid."
i≧4 A method for producing an instant soy protein meat-like food according to paragraph 1. 8. The method for producing an instant soybean/konkon food according to claim 1, wherein the freeze-drying is carried out at a temperature lower than 150C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5636184A JPS60203145A (en) | 1984-03-26 | 1984-03-26 | Production of soybean protein-like instant food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5636184A JPS60203145A (en) | 1984-03-26 | 1984-03-26 | Production of soybean protein-like instant food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS60203145A true JPS60203145A (en) | 1985-10-14 |
Family
ID=13025103
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5636184A Pending JPS60203145A (en) | 1984-03-26 | 1984-03-26 | Production of soybean protein-like instant food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60203145A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017175942A (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing meat-like dried protein processed food |
| JP2018038413A (en) * | 2017-10-11 | 2018-03-15 | 日清食品ホールディングス株式会社 | Manufacturing method of meat-like dried protein processed foods |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5928440A (en) * | 1982-08-06 | 1984-02-15 | Fuji Oil Co Ltd | Preparation of ingredient for instant food |
-
1984
- 1984-03-26 JP JP5636184A patent/JPS60203145A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS5928440A (en) * | 1982-08-06 | 1984-02-15 | Fuji Oil Co Ltd | Preparation of ingredient for instant food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017175942A (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing meat-like dried protein processed food |
| WO2017169205A1 (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for manufacturing meat-like dry protein processed food |
| JP2018038413A (en) * | 2017-10-11 | 2018-03-15 | 日清食品ホールディングス株式会社 | Manufacturing method of meat-like dried protein processed foods |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5068117A (en) | Method of producing simulated meat product from whole soybeans | |
| US4315034A (en) | Vegetable protein product and process | |
| US3645747A (en) | Method of producing a simulated meat | |
| US3886299A (en) | Process for preparing meatlike fibers | |
| US3904769A (en) | Structured products having controlled gas-generated cells therein and methods of making them | |
| US4021584A (en) | Process for fibered meat analogs | |
| US6136355A (en) | Process for producing as-packaged instant cooking pastas and noodles | |
| US4863749A (en) | Process for the production of a low-cholesterol all-vegetable meat analog | |
| US3917876A (en) | Process for production of a simulated meat product | |
| US4032666A (en) | Method of manufacturing edible soy protein-containing, dried meat product | |
| US3886298A (en) | Method for preparing meatlike fibers | |
| US4239784A (en) | Method for preparing food products from a suspension of milk proteins with texturization | |
| EP0738474A2 (en) | Process for making noodles based on raw mung bean starch or potato starch | |
| JPS60203145A (en) | Production of soybean protein-like instant food | |
| CN1059785C (en) | Process for preparing textured soybean protein | |
| US3966977A (en) | Vegetable protein product and process | |
| CA1335339C (en) | Method suitable for producing expanded food products | |
| US3852492A (en) | Preparation of high protein expanded food product | |
| US4880659A (en) | Processing tofu or dough for processed tofu to result in meat-like texture | |
| KR910005270B1 (en) | Process and apparatus for making artificial meat from rice and soybean | |
| JPS6112254A (en) | Production of processed food | |
| JPS58201947A (en) | Production of protein food | |
| KR940001896B1 (en) | Apparatus and process for making soybean albumen | |
| JPS60199351A (en) | Production of hamburger like food | |
| JPH0565A (en) | Processed soybean food and its production |