JPS6188842A - Preparation of fibrous food material - Google Patents
Preparation of fibrous food materialInfo
- Publication number
- JPS6188842A JPS6188842A JP21047184A JP21047184A JPS6188842A JP S6188842 A JPS6188842 A JP S6188842A JP 21047184 A JP21047184 A JP 21047184A JP 21047184 A JP21047184 A JP 21047184A JP S6188842 A JPS6188842 A JP S6188842A
- Authority
- JP
- Japan
- Prior art keywords
- water
- sheet
- raw material
- food
- meat
- 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.)
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Links
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は繊維状食品素材の製法に係り、殊に植物性蛋白
からなる又は植物性蛋白を主成分とする原料を処理して
外観、食感等が魚肉、畜肉等の動物性蛋白に酷似したｍ
雄状食品素材の製法に係る。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing fibrous food materials, and in particular to a method for producing fibrous food materials, in particular by processing raw materials made of vegetable protein or having vegetable protein as a main component to improve appearance and food quality. The texture is very similar to animal proteins such as fish and livestock meat.
Pertains to the manufacturing method of male-shaped food materials.
（従来の技術）
豆類や穀類、例えば大豆、小麦等から得られた植物性蛋
白を原料として動物性蛋白に近似した繊維状の食品素材
となす試みは従来から種々なされて来た。(Prior Art) Various attempts have been made to create fibrous food materials similar to animal proteins using vegetable proteins obtained from beans and grains, such as soybeans and wheat, as raw materials.
例えば特公昭４１−２００５５、同４１−２００５７及
び同４１−２．００５８公報には、この種の植物性蛋白
のアルカリ溶液を紡糸ノズルを経て凝固浴中に導き糸状
となす食品素材の製法が開示されている。この方法によ
り得られる食品素材は畜肉の組繊に近似した外観及び食
感を有しているために注目を集めたが、極めてコスト高
となるために実用化には至っていない。For example, Japanese Patent Publications No. 41-20055, No. 41-20057, and No. 41-2.0058 disclose a method for producing food materials in which an alkaline solution of vegetable protein is introduced into a coagulation bath through a spinning nozzle to form a thread. has been done. The food material obtained by this method has attracted attention because it has an appearance and texture similar to the fibers of animal meat, but it has not been put into practical use because it is extremely expensive.
紡糸法による上記問題点を解決するために、特公昭５６
−９０９９公報にはコロイドミルによる磨砕処理法が提
案されている。この方法は植物性蛋白の繊維質化を簡便
に実施でき、従って製造コストを低減させる点で有利で
はあるが、得られる食品素材を構成するＩａＨ状エレメ
ントの長さ、太さ等は用いられるコロイドミルの種類、
処理条件等に依存して変化するので、これらを充分にコ
ントロールすることが困難であり、従って品質の一定し
た食品素材を得られない点に難点を有していた。In order to solve the above problems caused by the spinning method,
Publication No. 9099 proposes a grinding method using a colloid mill. Although this method is advantageous in terms of easily converting vegetable protein into fibers and reducing production costs, the length, thickness, etc. of the IaH-like elements constituting the resulting food material may vary depending on the colloid used. type of mill,
Since it changes depending on the processing conditions, etc., it is difficult to sufficiently control these, and therefore it is difficult to obtain a food material of constant quality.
一方、植物性蛋白原料をエクストルーダにて処理する方
法も提案され、例えば、特開１１８５８−２０１９４７
公報にはエクストルーダにて処理した植物性蛋白原料を
特殊なダイから押出してシート状乃至フレーク状物とな
す方法が開示されている。On the other hand, a method of processing vegetable protein raw materials with an extruder has also been proposed, for example, Japanese Patent Application Laid-Open No. 11858-201947
The publication discloses a method of extruding a vegetable protein raw material treated with an extruder through a special die to form a sheet-like or flake-like product.
更に、特公昭５８−５６６１４公報には粒状の植物性蛋
白を解繊処理して魚肉フレークに類似した食品となす方
法が開示されている。しかしながら、この公報によれば
原料粒状蛋白の粒洩が１０メツシュ下では好ましい外観
及び食感が得られず、又３メツシュ上ではフレーク化が
困難となるために３〜１０メツシュのものが好ましい旨
述べられている（公報第２欄末）。Further, Japanese Patent Publication No. 58-56614 discloses a method of defibrating granular vegetable protein to produce a food product similar to fish flakes. However, according to this publication, if the leakage of the raw material granular protein is less than 10 meshes, a desirable appearance and texture cannot be obtained, and if it is more than 3 meshes, it becomes difficult to form into flakes, so 3 to 10 meshes is preferable. (at the end of the second column of the publication).
（発明が解決しようとする問題点）
本発明は、従来技術における紡糸法が有していた製造コ
スト面での問題点を解消し、コロイドミル磨砕法が有し
ていた品質面での問題点を解消することを本質的課題と
するものであり、植物性蛋白を少なくとも主成分とする
原料を用いて外観、テクスチャー、食感等が魚肉や畜肉
殊に鶏肉に酷似した繊維状食品素材を提供しようとする
ものである。(Problems to be Solved by the Invention) The present invention solves the manufacturing cost problems that the spinning method in the prior art had, and the quality problems that the colloid mill grinding method had. The essential problem is to solve this problem, and to provide a fibrous food material that closely resembles fish meat, meat, especially chicken meat, etc. in appearance, texture, and texture using raw materials whose main component is at least vegetable protein. This is what I am trying to do.
（問題点を解決するための手段）
上記問題点を解決するために、本発明は基本的にはエク
ストルーダ法を適用するものである。(Means for Solving the Problems) In order to solve the above problems, the present invention basically applies an extruder method.
即ち、本発明方法は、大豆、小麦等の植物性蛋白を少な
くとも主成分とする原料を水と共に加温加圧下で混捏し
、エクストルーダの先端部又は先端１４壁部に設けたダ
イより押出して、先ずシート状乃至フレーク状物（以下
単に「シート状物」と称する）又は３メツシュ上の粒状
物となすのである。このエクストルーダ処理においてパ
フ化を抑えることにより繊維状構造に富むものを得るこ
とができるが、この侭では魚肉や鶏肉に酷似したテクス
チャーや食感を有するものとはならない。本発明方法に
よれば、このために得られたシート状物又は粒状物は水
に浸漬され、次いで叩解乃至解砕処理が行われるのであ
る。That is, in the method of the present invention, a raw material containing at least vegetable protein such as soybean or wheat as a main component is kneaded with water under heating and pressure, and extruded through a die provided at the tip of an extruder or the wall of the tip 14. First, it is made into a sheet-like or flake-like material (hereinafter simply referred to as a "sheet-like material") or a 3-mesh granular material. By suppressing puffing in this extruder treatment, it is possible to obtain a product with a rich fibrous structure, but in this state, the product does not have a texture or texture that closely resembles fish meat or chicken meat. According to the method of the present invention, the sheet or granular material obtained for this purpose is immersed in water and then subjected to beating or crushing treatment.
尚、パフ化の進んだ所謂組織状蛋白となっているシート
状物乃至粒状物も使用可能であるが、これらは叩解乃至
解砕処理によるｌ維化に困難を来たす場合があるので、
日本農林規格（ＪＡＳ）による評価法に基き６０℃の温
湯で３分間水和させた場合の吸水率が１〜４倍好ましく
は２〜３倍程度であるシート状物又は粒状物が好ましい
。この場合に、シート状物が選択されるか或いは粒状物
が選択されるかは最終製品である食品素材の形態、特性
等に依存し、例えば鶏すサミやスルメ風の食品素材とす
る場合には構成繊維エレメントの長さを比較的長いもの
とすることが肝要であるためにシート状物が適当であり
、−力負肉様の殊にその細片フレーク風の食品素材とす
る場合には粒状物を選択するのが適当である。勿論、シ
ート状物を選択し、これをその後の叩解乃至解砕処理を
通じてｍｔｓエレメントを裁断し細片フレーク風の食品
素材となすことも可能であるが、粒状物であってその寸
法が３メツシュ下の場合には、構成ｍ維エレメントの長
さが短か過ぎるために、その後の叩解乃至解砕処理を行
っても所望のテクスチャーを有する食品素材となし得す
、又このような食品素材を用いて調理する場合にそ′の
食品素材の形、状安定性が不充分となり易いので好まし
くない。It is also possible to use sheet-like or granular materials that are highly puffed, so-called structured proteins, but these may be difficult to turn into fibers by beating or crushing.
Preferably, the sheet or granular material has a water absorption rate of 1 to 4 times, preferably 2 to 3 times, when hydrated with warm water at 60° C. for 3 minutes based on the evaluation method according to the Japanese Agricultural Standards (JAS). In this case, whether a sheet-like material or a granular material is selected depends on the form, characteristics, etc. of the final product food material; for example, when making a chicken fillet or dried squid-like food material, Since it is important that the length of the constituent fiber elements be relatively long, a sheet-like material is suitable, especially when it is used as a food material similar to thin meat, especially in the form of small pieces of flakes. A suitable choice is granular material. Of course, it is also possible to select a sheet-like material and then cut it into mts elements through a beating or crushing process to make a food material that looks like small pieces of flakes. In the case below, the length of the constituent m-fiber elements is too short, so even if the subsequent beating or crushing treatment is performed, the food material cannot have the desired texture. This is not preferable because the shape and shape stability of the food material tends to be insufficient when cooking with it.
エクストルーダにより押出し成形されたシート状物又は
粒状物は水に浸漬され吸水処理が行われる。この処理時
間を短縮するには浸漬水の温度を高めるのが有効である
。浸漬水の量はシート状物又は粒状物が充分吸水するに
足る量であ、れば良く、特別な基準はないが、シート状
物又は粒状物の乾Ｉ換棹で約１０倍程度である。浸漬時
間についても格別の制限はなく、水温にも依存するが、
通常は１〜１０分程度である。！＆柊製品である繊維状
食品素材のテクスチャーを改善して魚肉乃至鶏肉により
近い食感をもたらすために、浸漬水に硫酸カルシウム、
塩化カルシウム等のアルカリ土類金属塩、グルコノデル
タラクトン等を溶解させておくことができるが、これら
のテクスチャー改良剤は原料中に予め配合しておいても
同様の効果をもたらす。この配合量は原料の種類にも依
存するが原料の乾量基準で約０．２〜１％である。The sheet or granular material extruded by the extruder is immersed in water and subjected to water absorption treatment. In order to shorten this treatment time, it is effective to raise the temperature of the immersion water. The amount of soaking water should be enough for the sheet or granular material to absorb enough water, and there is no special standard, but it is about 10 times the amount for drying the sheet or granular material. . There are no particular restrictions on the soaking time, and it depends on the water temperature.
Usually it takes about 1 to 10 minutes. ! & In order to improve the texture of the fibrous food material that is Hiiragi's product and bring the texture closer to fish or chicken, calcium sulfate,
Alkaline earth metal salts such as calcium chloride, glucono delta lactone, etc. can be dissolved in advance, but the same effect can be achieved even if these texture improvers are blended into the raw materials in advance. The blending amount depends on the type of raw material, but is approximately 0.2 to 1% based on the dry weight of the raw material.
水に浸漬処理したシート状物又は粒状物は含有する遊離
水の一部を自然脱水等の適宜手段で除去した後に叩解乃
至解砕処理に供される。本明細書において「叩解乃至解
砕処理」とはパルプ用の叩解処理と同様の原理に基く処
理を意味するものであって、上記シート状物又は粒状物
を構成している蛋白繊維を長手方向に更に細く裂く作用
と切断する作用とを同時に与えて蛋白繊維をほぐしたり
、砕いたりすることを意味する。この処理を行なうため
の機器としてはサイレントカッタ、ミキサ、フードプロ
セッサ、捕潰機等を挙げることができる。サイレントカ
ッタやフードプロセッサを用いる場合には刃が厚めのも
の例えば１ｍｍ以上のものを用いることが必要であり、
カッテングのみに偏らない条件で用いることが肝要であ
る。The sheet or granular material soaked in water is subjected to beating or crushing treatment after a portion of the free water contained therein is removed by appropriate means such as natural dehydration. In this specification, "beating or crushing treatment" means a treatment based on the same principle as the beating treatment for pulp, and the protein fibers constituting the sheet-like material or granular material are This means that the protein fibers are loosened or crushed by simultaneously imparting the action of tearing them into thinner pieces and the action of cutting them. Examples of devices for performing this process include silent cutters, mixers, food processors, crushers, and the like. When using a silent cutter or food processor, it is necessary to use one with a thick blade, for example, one with a thickness of 1 mm or more.
It is important to use it under conditions that are not biased only towards cutting.
この叩解乃至解砕処理は被処理材料即ちシート状物又は
粒状物を水に分散させた状態で行なうこともでき、従っ
て、この場合には、パルプの叩解に用いられるビータを
使用することもできる。This beating or crushing treatment can also be carried out with the material to be treated, that is, sheet-like or granular materials, dispersed in water. Therefore, in this case, a beater used for beating pulp can also be used. .
叩解乃至解砕処理により繊維状となされた蛋白素材は、
次いで必要に応じ水洗され、脱水されて包装され、或い
は乾燥処理された上で包装され製品となされる。Protein materials made into fibers by beating or crushing are
Then, if necessary, it is washed with water, dehydrated and packaged, or dried and packaged to form a product.
尚、原料としては植物性蛋白のみを用いることも、これ
に魚肉又は畜肉を配合することも、或いは魚肉エキスや
畜肉エキスを添加することができ、更にはミネラル等の
補助成分を配合することもできる。In addition, it is possible to use only vegetable protein as a raw material, to mix it with fish meat or meat, or to add fish meat extract or meat extract, and even to mix auxiliary ingredients such as minerals. can.
（発明の作用乃至効果）
本発明方法によれば、植物性蛋白が先ずエクストルーダ
処理に付されるが、これにより一次的繊維化が達成され
、次いで叩解乃至解砕処理されて、これにより二次的ｍ
維化が達成されるので、繊維状構造に極めて富んだ食品
素材となされる。(Operations and Effects of the Invention) According to the method of the present invention, vegetable protein is first subjected to an extruder treatment, which achieves primary fiberization, and then beaten or crushed, which results in secondary fiberization. target m
Since fibrosis is achieved, the food material is extremely rich in fibrous structure.
従って、本発明方法により得られるこの食品素材は外観
、テクスチャー、食感等が魚肉や畜肉に酷似したものと
なる。Therefore, the food material obtained by the method of the present invention closely resembles fish meat or livestock meat in appearance, texture, and texture.
このような食品素材を得るために本発明方法において用
いられるエクストルーダは操作や制御が容易であり、連
続操業を可能にする。更にその後の水による浸漬処理や
叩解乃至解砕処理もこの種の食品工業において汎用され
る簡易な設備機器を用いて且つ比較的短時間で実施する
ことができる。The extruder used in the method of the present invention to obtain such food materials is easy to operate and control, and allows continuous operation. Furthermore, the subsequent immersion treatment with water and beating and crushing treatments can be carried out in a relatively short time using simple equipment commonly used in this type of food industry.
本発明方法より得られる食品素材は種々の調味、調理が
可能であり、従って本発明は食肉に酷似し極めて優れた
食品素材を廉価に提供しようとするものであり、食品工
業上有益である。The food material obtained by the method of the present invention can be seasoned and cooked in a variety of ways, so the present invention aims to provide an extremely excellent food material that closely resembles meat at a low price, and is useful in the food industry.
（実茄例） 次に、本発明方法の具体的実施例について説明する。(Fruit eggplant example) Next, specific examples of the method of the present invention will be described.
実施例１
ａ）脱脂大豆粉１００部に対して塩化カルシウム０．３
部を配合し、これをエクストルーダのホッパに装填した
。シリンダ内温度が１３０℃のエクストルーダに加水し
て上記配合物の水分倉口を約３０％に調整し、スクリュ
により５０ ｋＱ／ ｃｍ２の圧力でダイかう押出して
１〜３メツシュの粒状物（２メツシュ上が７５％）を得
た。Example 1 a) Calcium chloride 0.3 per 100 parts defatted soybean flour
This was loaded into the hopper of the extruder. Water was added to an extruder with a cylinder internal temperature of 130°C to adjust the moisture content of the above compound to approximately 30%, and the mixture was extruded through a die with a screw at a pressure of 50 kQ/cm2 to form granules of 1 to 3 meshes (2 meshes). 75%).
乾燥させ保存可能になしたこの粒状物１００部をｉ ｏ
ｏｏ部の熱水に１分間浸漬し、次いで自然脱水させた後
に刃の厚みを１．５ｍｍＧＣＷ４整したフードプロセッ
サ（回転数１５００ｒｐｍ＞で５分間処理し、水洗し、
脱水処理して水分７０％の１１維状食品素材（試料Ａ）
を得た。100 parts of this dried and storable granule were
oo section of hot water for 1 minute, then naturally dehydrated, and then processed with a food processor with a blade thickness of 1.5 mm GCW4 (rotation speed 1500 rpm> for 5 minutes, washed with water,
11 Fibrous food material with 70% water content after dehydration treatment (Sample A)
I got it.
ｂ）上記ａ）項と同様の条件で、但し別の押出しダイを
用いて得た４〜６メツシュの粒状物を上記ａ）項と同様
の条件で更に処理して繊維状食品素材（試料Ｂ）を得た
。b) The 4-6 mesh granules obtained under the same conditions as in a) above but using a different extrusion die were further processed under the same conditions as in a) above to obtain a fibrous food material (Sample B). ) was obtained.
Ｃ）上記のようにして得た試料Ａ及びＢについて１０名
の専門家パネルにより評価試験を行なった結果は下記表
に示される通りであった。C) Samples A and B obtained as described above were evaluated by a panel of 10 experts, and the results were as shown in the table below.
＊ 順位の合計数であり、数値が小さな程順位が良好で
あったことを示す
表に示された結果をクレーマーの検定法により検証した
処、試料Ａと８との間には１％の危険率で有意差が認め
られ、試料Ａが試料Ｂよりも良好なものと判定された。*This is the total number of ranks, and the smaller the number, the better the rank. When the results shown in the table were verified using Kramer's test method, there was a 1% risk between samples A and 8. A significant difference was observed in the ratio, and Sample A was judged to be better than Sample B.
哀１」しし
脱脂大豆粉１００部に対して硫酸カルシウム０．５部を
配合してエクストルーダのホッパに装填した。シリンダ
内温度が１３０℃の上記エクストルーダに加水して上記
配合物の水分含量を約３０％に調整し、スクリュにより
５０ ｋｇ／ ｃｍ２の圧力でダイから押出してシート
状物（幅４０１ｎＩ１１１厚み２．５１１１＞となし、
長さ８０１ｍとなるように裁断し、乾燥して保存可能に
なした。0.5 part of calcium sulfate was mixed with 100 parts of defatted soybean flour and loaded into the hopper of the extruder. Water was added to the extruder with a cylinder internal temperature of 130°C to adjust the water content of the mixture to about 30%, and the mixture was extruded from a die with a screw at a pressure of 50 kg/cm2 to form a sheet (width: 401n, thickness: 2.5111m). > Tonashi,
It was cut to a length of 801 m and dried to make it possible to store it.
この乾燥シート状物１００部を熱水１０００部に約２分
間浸漬し、次いで自然脱水させた後に刃の厚みを２．５
１１１１１１に調整したサイレントカッタ（回転数１５
００ｒｐｍ）で１分間処理し、水洗し、脱水処理した処
、水分６５％であって、長さ２０〜５Ｑ＋＋ｕ＋＋、幅
５〜２０１１を有し、はぐし鶏すサミ肉様の繊維状食品
素材を得た。100 parts of this dry sheet-like material was immersed in 1000 parts of hot water for about 2 minutes, then naturally dehydrated, and the thickness of the blade was reduced to 2.5 parts.
Silent cutter adjusted to 111111 (rotation speed 15
00 rpm) for 1 minute, washed with water, and dehydrated to produce a fibrous food material with a moisture content of 65%, a length of 20 to 5Q++u++, and a width of 5 to 2011, resembling peeled chicken fillet meat. Obtained.
実験例３
実施例２と同様にして、但しサイレントカッタの回転数
を２９００ ｒｐｉ＋に設定して２分間に亘り処理した
処、長さ１０〜３０＋ｅｍ、幅５〜ｉＱｉｍを有するほ
ぐしスルメ肉様の繊維状食品素材が得られた。Experimental Example 3 The process was carried out in the same manner as in Example 2, except that the rotational speed of the silent cutter was set to 2900 rpi+ and processed for 2 minutes to produce loose dried squid meat-like fibers having a length of 10 to 30+em and a width of 5 to iQim. A shaped food material was obtained.
実施例４
脱脂大豆粉を水と共にエフスリルーダで処理して実流例
２におけると同様なシート状物を得た。Example 4 Defatted soybean flour and water were treated with Efthriruda to obtain a sheet similar to that in Actual Example 2.
このシート状物を乾燥させて保存可能となした後に、こ
の乾燥シート状物１００部を２．５％硫酸カルシウム溶
液１０００部中に約７分間浸漬し、次いで自然脱水させ
た後に実施例３と同様に処理した処、実施例３によるも
のと全く同様なほぐしスルメ肉様の繊維状食品素材が得
られた。After drying this sheet-like material to make it storable, 100 parts of this dry sheet-like material was immersed in 1000 parts of a 2.5% calcium sulfate solution for about 7 minutes, and then naturally dehydrated. When treated in the same manner, a fibrous food material similar to that of Example 3, resembling loosened dried squid meat, was obtained.
衷１ｆ！１ｌＪ５
小麦グルテン１００部に対して塩化カルシウム０．３部
を配合したものを原料とし、実施例２と同様にエクスト
ルーダ処理してシート状物を得た。Back 1st floor! 1lJ5 A mixture of 100 parts of wheat gluten and 0.3 parts of calcium chloride was used as a raw material, and treated with an extruder in the same manner as in Example 2 to obtain a sheet-like product.
このシート状物を乾燥させて保存可能となし、この乾燥
シート状物を実施例２におけると同様に熱水にて浸漬処
理し、次いでサイレントカッタで但し５分間に亘り処理
した処、紡糸繊維状の食品素材が得られた。この食品素
材はレトルト耐性に優れていることが判明した。This sheet-like material was dried to make it storable, and the dried sheet-like material was immersed in hot water in the same manner as in Example 2, and then treated with a silent cutter for 5 minutes. of food materials were obtained. This food material was found to have excellent retort resistance.
１１１灸
脱脂大豆粉７０部と、タラのスリ身３０部とに塩化カル
シウム０．２部を配合したものを原料とし、実施例２と
同様にしてエクストルーダ処理してシート状物を得た。A mixture of 70 parts of moxibusted defatted soybean flour 111, 30 parts of ground cod meat, and 0.2 part of calcium chloride was used as a raw material, and treated with an extruder in the same manner as in Example 2 to obtain a sheet-like material.
このシート状物を乾燥させて保存可能となし、この乾燥
シート状物を実流例１と同様に熱水にて浸漬処理しフー
ドプロセッサで但し２分間に亘り処理した処、スルメ肉
様の繊維状食品素材が得られた。This sheet-like material was dried to make it storable, and this dried sheet-like material was immersed in hot water in the same manner as in Actual Example 1, and then processed in a food processor for 2 minutes. A shaped food material was obtained.
実施例７
脱脂大豆粉６０部と、小麦グルテン２０部と、牛肉のス
リ身２０部とに塩化カルシウム０．３部を配合したもの
を原料としてエクストルーダに装填し２０部２Ｍ−のス
リット状ダイから押出してシート状物を得た。Example 7 A mixture of 60 parts of defatted soybean flour, 20 parts of wheat gluten, 20 parts of ground beef, and 0.3 part of calcium chloride was loaded into an extruder as a raw material, and 20 parts were extruded from a 2M-slit die. A sheet-like product was obtained by extrusion.
このシート状物を乾燥させて保存可能となし、この乾燥
シート状物を熱水にて浸漬処理した後に、刃の厚みが４
１１Ｉ１１に調整されたフードプロセッサ（回転数１５
０Ｏｒｌ）Ｉｌｌ）で５分間処理した処、コンビーフ様
の食品素材が得られた。This sheet-like material was dried to make it storable, and after immersing this dry sheet-like material in hot water, the thickness of the blade was reduced to 4.
Food processor adjusted to 11I11 (rpm 15)
A corned beef-like food material was obtained after treatment with 0Orl)Ill) for 5 minutes.
Claims (1)
共にエクストルーダにより加温加圧下に混捏し押出して
シート状物又は３メッシュ上の粒状物となし、水に浸漬
し、叩解乃至解砕処理することを特徴とする、繊維状食
品素材の製法。(1) A raw material containing at least vegetable protein as a main component is mixed and extruded with water under heating and pressure using an extruder to form a sheet or 3-mesh granule, which is immersed in water and subjected to beating or crushing treatment. A method for producing a fibrous food material, which is characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21047184A JPS6188842A (en) | 1984-10-09 | 1984-10-09 | Preparation of fibrous food material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21047184A JPS6188842A (en) | 1984-10-09 | 1984-10-09 | Preparation of fibrous food material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6188842A true JPS6188842A (en) | 1986-05-07 |
| JPH0586169B2 JPH0586169B2 (en) | 1993-12-10 |
Family
ID=16589885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21047184A Granted JPS6188842A (en) | 1984-10-09 | 1984-10-09 | Preparation of fibrous food material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6188842A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014156948A1 (en) * | 2013-03-28 | 2014-10-02 | 不二製油株式会社 | Textured vegetable protein material and substitute for thin meat slices using same |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS557073A (en) * | 1978-06-30 | 1980-01-18 | Ajinomoto Co Inc | Production of protein food material |
| JPS5533619A (en) * | 1978-08-31 | 1980-03-08 | Tokyo Shibaura Electric Co | Nuclear fuel assembly |
| JPS55153564A (en) * | 1979-05-21 | 1980-11-29 | Ajinomoto Co Inc | Preparation of material for cattle or fish meat food processed at high temperature |
| JPS58201947A (en) * | 1982-05-17 | 1983-11-25 | Fuji Oil Co Ltd | Production of protein food |
| JPS5923205A (en) * | 1982-07-29 | 1984-02-06 | Fujitsu Ltd | Flatness detecting device of optical disk |
-
1984
- 1984-10-09 JP JP21047184A patent/JPS6188842A/en active Granted
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS548738A (en) * | 1977-06-20 | 1979-01-23 | Showa Sangiyou Kk | Production of protein food |
| JPS557073A (en) * | 1978-06-30 | 1980-01-18 | Ajinomoto Co Inc | Production of protein food material |
| JPS5533619A (en) * | 1978-08-31 | 1980-03-08 | Tokyo Shibaura Electric Co | Nuclear fuel assembly |
| JPS55153564A (en) * | 1979-05-21 | 1980-11-29 | Ajinomoto Co Inc | Preparation of material for cattle or fish meat food processed at high temperature |
| JPS58201947A (en) * | 1982-05-17 | 1983-11-25 | Fuji Oil Co Ltd | Production of protein food |
| JPS5923205A (en) * | 1982-07-29 | 1984-02-06 | Fujitsu Ltd | Flatness detecting device of optical disk |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014156948A1 (en) * | 2013-03-28 | 2014-10-02 | 不二製油株式会社 | Textured vegetable protein material and substitute for thin meat slices using same |
| JPWO2014156948A1 (en) * | 2013-03-28 | 2017-02-16 | 不二製油株式会社 | Tissue-like vegetable protein material and sliced meat substitute using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0586169B2 (en) | 1993-12-10 |
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