Method for producing food containing non-expanded extrudate of vegetable protein

Abstract

To provide a technique that uses plant-derived protein material to give food meat-like juicy feeling and texture.SOLUTION: A method for producing food includes the step of immersing a non-swollen extruded molding of frozen vegetable protein in liquid for thawing. The present invention can give food meat-like juicy feeling and texture.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a food product comprising a non-expanded vegetable protein extrudate, and more particularly to a technique for producing a food product having a juicy texture and mouthfeel similar to meat from a non-expanded vegetable protein extrudate. [Background technology]

[0002] In the field of processed foods, soy protein and other vegetable proteins are widely used, and in recent years, there has been a trend towards their active use due to health concerns such as the prevention of lifestyle-related diseases. Vegetable proteins are regulated by the JAS standard as the "Japanese Agricultural Standard for Vegetable Proteins," and the raw materials for vegetable proteins are to be selected from soy flour, defatted soy flour, wheat flour, wheat gluten, etc.

[0003] Based on their properties, vegetable proteins are classified into powdered vegetable proteins, paste-like vegetable proteins, granular vegetable proteins, fibrous vegetable proteins, etc., and granular soybean proteins have been used in processed meat foods such as minced meat foods for the purposes of imparting a granular meat texture, inhibiting the loss of meat juices, improving cooking yields, etc.

[0004] For example, Patent Document 1 describes the use of textured protein obtained by swelling soy protein to impart a juicy texture to processed foods, while Patent Document 2 describes the use of granular soy protein to impart a meat-like texture to processed foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2003-235461 A [Patent Document 2] JP 2018-126094 A Summary of the Invention [Problem to be solved by the invention]

[0006] Processed foods obtained by blending conventional granular soy protein materials have a texture similar to that of meat when eaten, but there are some parts that are different from the texture of meat, and there is a demand for a texture that is closer to that of meat. In addition, when using vegetable proteins as meat substitutes, it is important that the texture is good and that the food is juicy.

[0007] In view of the above circumstances, an object of the present invention is to develop a technique for producing a food product having a juicy feel and texture similar to meat, using a plant-derived protein material. [Means for solving the problem]

[0008] Non-expanded vegetable protein extrusions are often distributed or stored frozen due to their high moisture content, and it is recommended that they be naturally thawed before cooking, but if they are naturally thawed before cooking, they will lack juiciness and become hard in texture, making them difficult to separate.

[0009] As a result of thorough research into the above-mentioned problems, the inventors discovered that by immersing a non-expanded extruded product of vegetable protein in a liquid and thawing it, a food product can be obtained that has a meat-like texture but is juicy, easy to separate, and has excellent flavor, which led to the completion of the present invention.

[0010] The present invention includes, but is not limited to, the following inventions. [1] A method for producing a food product, comprising the step of thawing a frozen unexpanded vegetable protein extrudate by immersing it in a liquid. [2] The method according to [1], wherein the vegetable protein comprises a vegetable protein derived from soybeans. [3] The method according to [1] or [2], wherein the moisture content of the non-expanded extrusion product of vegetable protein in a frozen state is 50 to 70% by mass. [4] The method according to any one of [1] to [3], wherein the temperature of the liquid for immersion is 5 to 100°C. [5] The method according to any one of [1] to [4], wherein the food has a meat-like texture. [6] The method according to any one of [1] to [5], further comprising the step of cooking the thawed non-expanded extrudate of vegetable protein. [7] The method according to any one of [1] to [6], further comprising a step of pressure-dehydrating the thawed non-expanded extrudate of vegetable protein before cooking it. [8] A method for improving the texture of a food product, comprising the step of thawing a frozen unexpanded extrudate of vegetable protein by immersing it in a liquid. Effect of the Invention

[0011] According to the present invention, a food product having a texture similar to meat but which is juicy and easy to break apart can be produced from a non-expanded extrusion product of vegetable protein. Furthermore, the food product produced according to the present invention has an excellent flavor as a meat substitute because it does not have a flavor derived from the vegetable raw material. [Brief description of the drawings]

[0012] [Figure 1] Figure 1 is a photograph of the appearance of the food cooked in Experiment 1. [Diagram 2] Figure 2 is a photograph of the appearance of the food cooked in Experiment 2. [Diagram 3] Figure 3 is a photograph of the appearance of the food cooked in Experiment 3. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] In the present invention, vegetable protein extrusion molding without swelling is used. In the past, granular soy protein and the like obtained by swelling vegetable protein was used as a meat substitute, and although it had a texture similar to that of meat, there were some parts that were different from the texture of meat, and a texture closer to that of meat was required. The non-swollen vegetable protein extrusion molding used in the present invention is obtained by extruding vegetable protein without swelling, and has a texture similar to that of meat.

[0014] Since non-expanded vegetable protein extrusions have a high moisture content, they are distributed or stored frozen, but if they are naturally thawed and then cooked, they lack juiciness, are difficult to separate, and have a hard texture. In the present invention, a frozen non-expanded vegetable protein extrusion is thawed by immersing it in a liquid rather than naturally thawing it, thereby producing a food that is juicy, easy to separate, and has a meat-like texture. In addition, thawing by immersing it in a liquid reduces the odor caused by soybeans, which are the raw material for the vegetable protein, so the food produced by the present invention also has an excellent flavor.

[0015] In the present invention, the liquid used when thawing the frozen non-expanded vegetable protein extrusion product is not particularly limited, but is preferably an aqueous liquid, more preferably water or seasoning liquid. The temperature of the liquid in which the non-expanded vegetable protein extrusion product is immersed when thawing is not particularly limited, but is preferably 1°C or higher, and can be 5°C or higher or 10°C or higher. It is also preferably 100°C or lower, and can be 90°C or lower or 80°C or lower. The thawing time is not particularly limited, but can be, for example, 1 minute to 3 days (72 hours), more preferably 2 minutes to 24 hours, and may be 3 minutes to 10 hours or 4 minutes to 5 hours. More specifically, it is preferably immersed for 30 minutes to 72 hours at 60°C or lower, and preferably immersed for 1 to 30 minutes at 60°C or higher.

[0016] In the present invention, after thawing in liquid, the non-expanded extrusion molded vegetable protein may be washed with water or dehydrated under pressure. The method of dehydration under pressure is not particularly limited, and may be squeezed by hand, using a weight, or using a device such as a centrifugal dehydrator or a pressurized dehydrator.

[0017] In the present invention, when a seasoning liquid is used as the liquid used for thawing the frozen non-swollen extrusion product of vegetable protein, the composition thereof is not particularly limited. The seasoning liquid may contain various seasonings and additives, such as alcoholic beverages such as cooking sake, wine, sake, and plum wine, vinegars such as grain vinegar, fruit vinegar, and synthetic vinegar, soy sauce, miso, mirin, koji, fermented milk sauces, gochujang, fish sauce, salt, protein hydrolysates, carbohydrates, starches, sweeteners, acidulants, umami seasonings (amino acids, nucleic acids, etc.), colorants, flavors, minerals, vitamins, thickeners, emulsifiers, antioxidants, and bacteriostatic agents.

[0018] The seasoning liquid may contain various ingredients, and spices, aromatic vegetables, herbs, etc. can be appropriately used. Examples include herbs and spices such as pepper, paprika, basil, Japanese pepper, wasabi, and red pepper, nuts and seeds such as walnuts, sesame, pine nuts, and almonds, seafood such as tuna, scallops, and dried bonito, processed meat products such as bacon, corned beef, and ham, eggs, aromatic vegetables such as perilla, ginger, celery, onion, tomato, carrot, garlic, green onion, parsley, green pepper, pickles, Japanese ginger, and perilla fruit, fruits and their juices such as plum, olive, grapefruit, sudachi, apple, lemon, and mandarin orange, mushrooms such as shiitake mushroom, mushroom, and wood ear mushroom, algae such as kelp and wakame seaweed, and extracts such as natural extracts, yeast extracts, meat extracts, seafood extracts, and vegetable extracts.

[0019] The seasoning liquid may contain edible oils and fats, and the edible oils and fats may be any of vegetable oils and fats, animal oils and fats, processed oils and fats, powdered oils and fats, etc. For example, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, safflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, beef tallow, lard, chicken fat, milk fat, fish fat, seal fat, algae fat, etc. may be used alone or in combination. In addition, oils and fats that have been reduced in saturation by quality improvement, hydrogenated oils and fats, esterified oils of glycerin and fatty acids, interesterified oils, fractionated oils and fats, etc. may be used as appropriate. Furthermore, it may be extracted from a plant that has been bred using recombinant gene technology.

[0020] In the present invention, by adding the unexpanded extrusion product of thawed vegetable protein as described above to a food, it is possible to impart a juicy texture and texture like meat to the food. According to the present invention, it is possible to further improve the juiciness and texture of the food, and for example, by adding the extrusion product to a processed meat food, it is possible to impart a texture closer to the texture specific to meat to the food. Therefore, in one aspect, the present invention is a method for improving the texture of a food.

[0021] The foods to which the present invention can be applied are not particularly limited, but examples include processed foods such as processed meat foods and processed seafood foods. The food according to the present invention may or may not contain meat such as livestock meat or fish meat. By applying the present invention to a food that does not contain meat and imparting a meat-like texture to the food, the food can be made suitable for vegans, vegetarians, etc.

[0022] The non-swollen extrusions of vegetable protein thawed according to the present invention can be eaten after being appropriately cooked. The cooking method is not particularly limited, but examples include baking, frying, steaming, stewing, smoking, deep-frying, microwave cooking, and retort cooking. When cooking, the non-swollen extrusions of vegetable protein may be cooked alone, or may be cooked together with any ingredients such as vegetables, fruits, seaweed, mushrooms, meat, fish, noodles, cooked rice, seasonings, spices, dairy products, eggs, starch, and grain flour. For example, the non-swollen extrusions of vegetable protein may be fried with vegetables, seasonings, and spices to make stir-fried vegetables, stewed to make stew, baked with sauce to make teriyaki, baked in an oven and dried to make foods such as squid, scallops, and jerky, or fried with bread crumbs or batter to make tempura, fried chicken, cutlet, etc. In addition, by mixing the non-expanded extrusion product of vegetable protein thawed according to the present invention with any desired material, forming it into any desired shape, coating it with breadcrumbs or batter, wrapping it in food wrappers or bakery dough, or stuffing it into a casing, it is possible to produce processed foods such as hamburger steaks, meatballs, minced meat cutlets, fish balls, meatballs, nuggets, ham, sausages, fish paste products (kamaboko, chikuwa, etc.), gyoza, shumai, spring rolls, Chinese buns, curry bread, and the like.

[0023] Food products containing the unexpanded vegetable protein extrusions thawed according to the present invention may be cooked to a state suitable for eating and then frozen for storage, or may be frozen during cooking to form semi-cooked products. The food products obtained according to the present invention have a good meat-like texture when eaten.

[0024] Non-expanded extruded product of vegetable protein The non-expanded vegetable protein extrusion product according to the present invention is obtained by extruding vegetable protein, and has a texture similar to meat. Granular soy protein materials that have been used as minced meat substitutes in the past have a sponge-like internal structure due to expansion, whereas the vegetable protein extrusion product according to the present invention has a layered structure oriented in one direction due to extrusion, and this oriented structure realizes a texture similar to meat muscle fibers. In addition, the vegetable protein extrusion product according to the present invention is not swollen, and therefore can achieve a firm chewiness similar to meat.

[0025] In a preferred embodiment, the non-expanded extrusion product according to the present invention has a moisture content of 30 to 80% by mass, and may be 40 to 75% by mass or 50 to 70% by mass. With such a moisture content, it is easy to achieve a meat-like hardness and chewiness, and it is easy to feel a more meat-like fibrous texture. The moisture content of the non-expanded extrusion product can be adjusted by adding water during extrusion molding, and the moisture content can also be adjusted using an aqueous solution containing seasonings such as soy sauce, colorants, etc.

[0026] The non-expanded extrudate of the present invention can be produced by adding starches, polysaccharides, etc. to vegetable protein as required, and extruding the mixture using a twin-screw extruder or the like without expanding the mixture.

[0027] The protein content of the whole raw material of the non-expanded extrusion product is preferably 50% by mass or more, and can be 60% by mass or more or 70% by mass or more in the solid content. If the protein content is too low, it may be difficult to realize a layered structure oriented in one direction by extrusion molding. The vegetable protein used in the present invention can be preferably a protein derived from a plant such as soybean, wheat, rapeseed, pea, broad bean, chickpea, etc., and the vegetable protein may be treated with an enzyme or the like. In addition, one type of vegetable protein may be used, or multiple types of vegetable proteins may be used. As the protein derived from soybean, for example, defatted soybean flour, fat-containing soybean flour, isolated soybean protein, concentrated soybean protein, soy milk powder, etc. can be used as a raw material, and isolated soybean protein, concentrated soybean protein, and defatted soybean flour are particularly preferred.

[0028] The non-expanded extrusion moldings may contain secondary materials such as starches, polysaccharides, edible oils and fats, dietary fiber, colorants, seasonings, flavorings, emulsifiers, organic acids, salts, vitamins, etc., and these secondary materials may be used alone or in combination of two or more. Examples of starches include wheat starch, potato starch, tapioca starch, sago starch, corn starch, and modified starches thereof, and examples of polysaccharides include pullulan, gum arabic, guar gum, xanthan gum, gellan gum, and hemicellulose.

[0029] In the present invention, any known extruder can be used without limitation as long as it can extrude vegetable protein without expanding it. In a preferred embodiment, the non-expanded extrusion product according to the present invention can be molded using an extruder having a die capable of cooling. For example, when a twin-screw extruder is used, the heating temperature of the barrel can be adjusted so that the temperature in the front half of the barrel is 40 to 120°C and the temperature in the rear half of the barrel is 140 to 180°C, and it is preferable to increase the temperature stepwise. In addition, the pressure immediately before the cooling die is 0 to 50 kg / cm. 2 It can be adjusted to 35kg / cm 2 Less than 20kg / cm 2 The following is preferable. The screw can be used in an appropriate combination of a kneading disk, a reverse element, etc. In a preferred embodiment, the extruder has a raw material supply port, a screw that feeds raw materials inside the barrel, a mixing, compression, and temperature control mechanism, and further has a die attached to the tip of the barrel.

[0030] The cooling conditions may be appropriately set so that the extrusion does not cause swelling, but it is preferable to cool the extrudate so that the temperature immediately after extrusion from the cooling die is 90°C or less, and it can also be cooled to 70°C or less or 50°C or less. The cooling die can be cooled by water cooling, and the temperature and flow rate of the cooling water can be appropriately adjusted depending on the size and type of the extruder, the raw material processing amount, etc. In addition, there is no particular limit to the size of the cooling die used, and the flow path length and inner diameter can be appropriately adjusted depending on the size and type of the extruder, the raw material processing amount, etc. By extruding the vegetable protein so as not to cause swelling, a layered structure oriented in one direction is formed, and a fibrous texture like meat is felt.

[0031] The method for freezing the non-expanded extrusion moldings is not particularly limited, and may be appropriately selected from an air blast method, a liquid method, a contact method, a liquefied gas method, etc., and may be quick freezing or slow freezing. The apparatus used is not particularly limited, and may be a continuous type or a batch type. For example, a conveyor type or rack type tunnel freezer or a spiral freezer may be used. Before freezing, the non-expanded extrusion moldings may be subjected to a heat treatment such as retort sterilization for sterilization or the like, or may be refrigerated for storage or the like. The non-expanded vegetable protein extrusion product may be stored in a packaging container, and may be vacuum-packaged or gas-substituted. Examples of packaging containers include trays, packs, cups, bags, and the like, and may be made of an appropriate material such as paper, resin, or metal. The extrusion product may also be canned or bottled.

[0032] In the present invention, by immersing a frozen non-expanded extrusion product of vegetable protein in a liquid and thawing it, the meat-like fibrous texture can be enhanced and a juicy and flaky texture can be imparted to the food. According to the present invention, it is possible to further improve the texture of processed foods, and to impart a texture closer to the texture specific to meat to the processed foods. Therefore, in one aspect, the present invention is a texture improver for processed foods. The texture improver of the present invention can be used in processed foods containing meat to enhance the meat-like texture, and can also be used in processed foods not containing meat to impart a meat-like texture to the processed foods. EXAMPLES

[0033] The present invention will be described in more detail based on specific examples, but the present invention is not limited to the following examples. In this specification, concentrations and the like are based on mass, and numerical ranges are described including their endpoints, unless otherwise specified.

[0034] Experiment 1: Chicken sauce-like food Vegetarian Butcher Japan's No chicken chunks (moisture content: about 68%) were used as the non-swollen extrusion product of soy protein. 200 g of the frozen non-swollen extrusion product was immersed in an immersion liquid (water or seasoning liquid) and thawed under the conditions shown in the table below. However, for sample 1-1, the frozen non-swollen extrusion product was thawed naturally in a refrigerator (5°C) without being immersed in an immersion liquid (comparative example). For sample 1-7, after thawing, it was washed with water and the water was squeezed out by hand until the weight was approximately the same as before immersion. The seasoning liquid (sauce) used in this experiment was prepared by mixing 50 parts by mass each of soy sauce, mirin, and sugar.

[0035] 150 g of the thawed non-puffed extrudate was mixed with 150 g of seasoning liquid and then pan-fried for 5 minutes (Figure 1). However, for Sample 1-10, which was thawed by immersion in seasoning liquid, no seasoning liquid was used when pan-fried.

[0036] The cooked chicken-like foods were subjected to a sensory evaluation of the texture, the ability to break apart, the juiciness, and the penetration of flavor. The sensory evaluation was conducted by a panel of five trained members, who discussed the following criteria: ■ Texture (meat-like fibrous texture) 5 (Very good): Texture very similar to meat-based foods, with a strong fibrous feel 4 (Good): Texture similar to meat-based foods, with a fibrous feel 3 (fairly good): The texture is somewhat similar to that of meat-based foods, with some fibrous texture. 2 (slightly bad): The texture is slightly different from meat-based foods, and the fiber is weak. 1 (Very bad): The texture is different from that of meat-based foods and has no fiber. ■ Feeling of relaxation 5 (Very good): The texture is very similar to that of meat-based foods. 4 (Good): The texture is similar to that of meat-based foods. 3 (fairly good): The texture is somewhat similar to that of meat-based foods. 2 (slightly bad): A little different from meat-based foods, it doesn't fall apart very easily. 1 (Very bad): Unlike foods made from meat, it is difficult to separate. ■ Juicy feeling 5 (Very good): Very juicy when biting 4 (Good): Strong gravy when biting 3 (fairly good): Feels juicy when chewed 2 (slightly bad): There is not much juiciness when biting into the meat. 1 (very bad): No gravy at all when biting ■ How the flavor soaks in 5 (Very good): The seasoning has penetrated very well into the interior. 4 (Good): The seasoning has penetrated well to the inside 3 (fairly good): The seasoning has penetrated to the inside 2 (slightly bad): The seasoning liquid has not penetrated all the way to the inside. 1 (Very bad): Seasoning liquid has not penetrated to the inside

[0037] [Table 1]

[0038] When frozen non-expanded extrusion molded products were thawed by immersing them in an immersion liquid, the texture, the ease of detachment, the juiciness, and the way the flavor was absorbed were better than when the products were thawed naturally (Sample 1-1).

[0039] In addition, when comparing Sample 1-6 with Sample 1-7, by dehydrating the soaking liquid once after soaking, the seasoning liquid was more easily absorbed into the meat, resulting in an excellent texture, juiciness, and flavor penetration.

[0040] Experiment 2: Chicken cutlet-like food Vegetarian Butcher Japan's No chicken chunks (moisture content: about 68%) were used as the non-puffed soy protein extrusion product. 200 g of the frozen non-puffed extrusion product was immersed in an immersion liquid (water or seasoning liquid) and thawed in the same manner as in Experiment 1. However, for Sample 2-1, the frozen non-puffed extrusion product was thawed naturally in a refrigerator (5°C) without being immersed in an immersion liquid (Comparative Example). The seasoning liquid was prepared by boiling the raw materials shown in the table below.

[0041] [Table 2-1]

[0042] 150 g of the thawed non-puffed extrusion molded product was immersed in 150 g of seasoning liquid at 5° C. for 4 hours, the seasoning liquid was drained off, and the product was coated with flour, egg liquid, and breadcrumbs in that order, and fried at 170° C. for 4 minutes (FIG. 2). However, for sample 2-9, which was immersed in seasoning liquid and then thawed, the thawed non-puffed extrusion molded product was not immersed in seasoning liquid again, but was coated with flour, egg liquid, and breadcrumbs, and fried in oil.

[0043] After cooking, the chicken cutlet-like foods were evaluated in terms of texture, ease of coming apart, juiciness, and flavor penetration in the same manner as in Experiment 1.

[0044] [Table 2-2]

[0045] When frozen non-expanded extrusion molded products were immersed in an immersion liquid to thaw, the texture, flaking ability, juiciness, and flavor penetration were better than when the products were thawed naturally (Sample 2-1).

[0046] Test 3: Jerky-like food Vegetarian Butcher Japan's No chicken chunks (moisture content: about 68%) were used as the non-puffed soy protein extrusion product. 200 g of the frozen non-puffed extrusion product was immersed in an immersion liquid (water or seasoning liquid) and thawed in the same manner as in Experiment 1. However, for Sample 3-1, the frozen non-puffed extrusion product was thawed naturally in a refrigerator (5°C) without being immersed in an immersion liquid (Comparative Example). The seasoning liquid was prepared in the same manner as in Experiment 2.

[0047] 150 g of the thawed non-expanded extrusion molded product was immersed in 150 g of seasoning liquid at 5° C. for 4 hours, and then the seasoning liquid was drained off and the product was baked at 120° C. for 60 minutes using a steam convection oven (SSC-C06DC, Maruzen) (FIG. 3). However, for sample 3-9, which was immersed in seasoning liquid and then thawed, the thawed non-expanded extrusion molded product was baked in an oven without being immersed in seasoning liquid again.

[0048] After cooking, the jerky-like foods were evaluated in terms of texture, ease of detachment, juiciness, and flavor penetration in the same manner as in Experiment 1.

[0049] [Table 3]

[0050] When frozen non-expanded extrusion molded products were immersed in an immersion liquid and thawed, the texture, flaking ability, juiciness, and flavor penetration were better than when the products were thawed naturally (Sample 3-1).

Claims

1. A method for producing a food product comprising the step of thawing a frozen unexpanded vegetable protein extrudate by immersion in an aqueous liquid.

2. 2. The method of claim 1, wherein the vegetable protein comprises a vegetable protein derived from soybeans.

3. 3. The method according to claim 1, wherein the moisture content of the non-expanded extrudate of vegetable protein in a frozen state is 50 to 70% by mass.

4. The method according to any one of claims 1 to 3, wherein the temperature of the aqueous liquid for immersion is 5 to 100°C.

5. The method according to any one of claims 1 to 4, wherein the food product is a food product having a meat-like texture.

6. The method of any one of claims 1 to 5, further comprising the step of cooking the thawed non-puffed vegetable protein extrudates.

7. The method of any one of claims 1 to 6, further comprising the step of pressure dehydrating the thawed non-puffed vegetable protein extrudate prior to cooking.

8. A method for improving the texture of a food product, comprising the step of thawing a frozen unexpanded extrudate of vegetable protein by immersing it in an aqueous liquid.

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