JP2009297020A - Soybean protein material for prepared food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soybean protein material for various kinds of prepared foods or for tofu prepared foods uniformly dispersed even when using a kneader having a weak stirring force, having high shape-retaining properties of dough and capable of obtaining tofu-like soft texture after heating. <P>SOLUTION: The soybean protein material comprises a soybean protein raw material, oil or fat and ι and κcarrageenan or ιcarrageenan, and the carrageenan is dispersed in the material. It is preferable to further use an organic acid salt therein. Preferrably, ιcarrageenan gelled at 25°C in a 1.5 wt.% aqueous solution is used. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  In the present invention, even in kneading with weak stirring power such as a kneader or a mixer, the dough does not remain in the dough and is uniformly dispersed, the dough shape retention before heating is improved, and a soft texture like tofu In particular, the present invention relates to a soybean protein material suitable for various side dishes, particularly tofu side dishes, which can be imparted to tofu side dishes.

  Soy protein is a commonly used ingredient in various side dishes, especially tofu side dishes. Tofu side dishes are heat-processed foods using tofu, such as tofu hamburger and tofu croquettes, and are characterized by a soft texture like tofu, and this soft texture is always required. In many cases, it is necessary to soften the dough before heating in order to give this tofu-like soft texture. However, when the dough is soft, the shape retention is lowered, and in many cases, the machine suitability for industrial production of tofu sugar beet is not obtained. Therefore, it is necessary to improve the shape retention of the dough, but if a gelling agent or the like is used simply to improve the shape retention of the dough, the texture after heating becomes hard and the tofu soft texture May cause a different problem. In view of the above, there is a demand for a material suitable for a tofu sugar beet that satisfies the two conditions of providing a dough with a shape retention and obtaining a tofu-like soft texture after heating.

  As in the case of tofu sugar beet, in the case of hamburger and other side dishes that have traditionally used soy protein materials, when the conventional soy protein is used, the dough before heating may be soft and difficult to mold. And like tofu side dish, while adding a gelatinizer to dough, while giving the dough certain hardness, there existed a problem that the food texture after a heating became hard. Therefore, there is a demand for a material that satisfies the two conditions of providing a soft texture after overheating while providing dough shape retention even in side dishes other than tofu.

  Several inventions using gelling agents or viscous polysaccharides have been filed as a method for producing beet curd, such as tofu beet, that gives the dough shape retention while obtaining a tofu-like soft texture after heating. . For example, in a tofu hamburger manufacturing process, curdlan is used to improve the shape retention during hamburger die cutting, and the tofu hamburger has a soft texture even after baking (Patent Document 1: Japanese Patent Application Laid-Open No. 10-101). No. 146176) has been filed. However, the curdlan used in Patent Document 1 is a gelling agent that forms a gel only when heated, and contributes little to the shape retention at the dough stage. And as claimed in claim 3 of Patent Document 1, “mix the curdlan at −5 ° C. to 0 ° C....” Yes. Therefore, it is difficult to apply in environments where the temperature of the fabric is likely to rise, such as in summer.

  An invention comprising ι carrageenan and a heat-gelling protein as a beef-type processed meat product that retains water retention and moldability and is succulent and soft and has a favorable texture (Patent Document 2: JP-A No. 2002-101853) Publication) has been filed. Although ι carrageenan generally has a gel strength that is weaker than κ carrageenan, it forms a gel. However, ι carrageenan used in the present invention does not gel when its 1.5% by weight aqueous solution is at 25 ° C. It is described as a thing. Therefore, only specific ι carrageenan can be applied, and the versatility is low.

  By the way, tofu side dish such as tofu hamburger is industrially mass-produced using tofu, soy protein material, livestock meat, etc., but when using a kneader with weak stirring force, the raw materials are sufficiently dispersed and hydrated. There is a harmful effect that the function of the soy protein material is not fully exhibited. In particular, small and medium enterprises often do not have a kneader with a strong stirring force, which often causes a problem. Examples of the kneader having a weak stirring force include a kneader and a kenwood mixer, and examples of the kneader having a strong stirring force include a silent cutter, a ball cutter, a stefan cutter, a robocoup, and a food cutter. Such a situation is the same in a hamburger or other side dish that has traditionally used soy protein material.

  As a soy protein material with improved dispersibility of soy protein, there is an application relating to a soy protein material in which fats and oils are emulsified in a protease-treated soy protein (Patent Document 3: JP-A-8-154593). However, Patent Document 3 relates to a soy protein material for pickle liquid, and no mention is made regarding shape retention in dough such as tofu sugar beet.

JP-A-10-146176 JP 2002-101853 A JP-A-8-154593

  When manufacturing soybean meal and tofu sugar beet that have been successfully used soy protein material industrially, when soybean protein material is used in a kneader with weak stirring power, dispersibility is poor and mamako occurs. Thus, there arises a problem that functions such as water retention and gel formation of the soybean protein material are not sufficiently exhibited. In addition, it is necessary to soften the dough for various side dishes, especially tofu side dishes, in order to make the tofu-like soft texture, but in this case the shape retention of the dough is reduced and the tofu side dishes are produced industrially. In many cases, there is no mechanical suitability. On the other hand, when a gelling agent or the like is added to improve the shape retention of the dough, the texture after heating becomes hard and a soft texture cannot be obtained. Therefore, the object of the present invention is to obtain a tofu sugar beet and various side dishes that are uniformly dispersed even when a kneader with weak stirring force is used for the preparation of the dough, the dough has a high shape retaining property, and has a soft texture after heating. It is to provide a soybean protein material suitable for the production of tofu sugar beet and various sugar beet.

  In order to solve the above-mentioned problems, the present inventor first considered combining gel-forming polysaccharides such as curdlan and carrageenan with a soy protein material in order to impart shape retention to the dough. In earnest research, λ carrageenan, which has no gel-forming property among carrageenans, cannot achieve its purpose, and κ carrageenan with gel-forming property does not provide a satisfactory texture, and ι carrageenan, preferably It was found that the combination of κ carrageenan and ι carrageenan can satisfy softness while satisfying shape retention. What surprised me here is the general manufacturing method when preparing a mixed material with soy protein, powdered soybeans obtained by spraying and drying soy protein raw material and ι carrageenan into an aqueous solution With protein materials, sufficient shape retention in the dough is not obtained, but by using a powdered soy protein material obtained by mixing soy protein powder and iota carrageenan powder as a powder, sufficient preservation in the dough is possible. The moldability was obtained and a soft texture was obtained.

  However, when a kneader with weak stirring force is used, there are cases where lumps can be made at the stage of producing dough for various side dishes including tofu side dishes. Therefore, as a result of further intensive research, the knowledge that the powdered carrageenan was mixed with the powdered soybean protein emulsion powder obtained by spray drying the soybean protein raw material, fat and water and water was obtained. Further, research was conducted and granulated soy protein obtained by spraying and granulating carrageenan on the surface of powdered soy protein obtained by dispersing carrageenan in oils and fats has also been obtained. Moreover, the knowledge which can further improve food texture was obtained by using organic acid salt together.

  From the above, it is essential to contain soy protein raw materials, fats and oils, and ι (kota) and κ (kappa) or ι (iota) carrageenan, after the soy protein raw material and the carrageenan are dissolved in an aqueous system. Finding that there is no effect when powdered, it is essential that each exists in a dispersed manner, and that the combined use of organic acid salt is effective in improving the texture, the present invention It came to complete.

That is, the present invention
(1) Contains soy protein raw material, fats and oils, and ι (kota) and κ (kappa) or ι (iota) carrageenan, the amount of carrageenan is 0.4 to 7.0% by weight, and the carrageenan is scattered. A soy protein material characterized by
(2) A mode in which soy protein raw material and ι (kota) and κ (kappa) or ι (iota) carrageenan are interspersed are formed by mixing the carrageenan in a soy protein raw material and an emulsified powder of fats and oils. A method for producing a soybean protein material according to (1).
(3) Soy protein raw material and ι (iota) and κ (kappa) or ι (iota) carrageenan are dispersed and formed by attaching and granulating oil and fat and the carrageenan on the surface of the soy protein raw material. The method for producing a soybean protein material according to (1).
(4) The soybean protein material according to any one of (1) to (3), wherein the amount of fat is 8.0 to 42.0% by weight.
(5) The soybean protein material according to any one of (1) to (4), wherein the amount of the organic acid salt is 0.03 to 1.20% by weight.
(6) The soybean protein material according to any one of (1) to (5), wherein the mixing ratio is ι (iota) carrageenan / κ (kappa) carrageenan = 2/8 to 10/0.
(7) The soy protein material according to any one of (1) to (6), wherein ι carrageenan gels in a 1.5 wt% aqueous solution at 25 ° C.
(8) The soybean protein material according to any one of (1) to (7), which is used for tofu prepared food.
It is about.

  By using the soy protein material obtained according to the present invention, the tofu sugar beet and other sugar beets that have traditionally used soy protein material are uniformly dispersed even when using a kneader with weak stirring force, and the dough Due to its high shape-retaining property, the machine suitability is excellent, while a side dish with a soft texture after heating can be obtained.

The present invention is a soybean protein material that is uniformly dispersed even when using a kneader with weak stirring power, has high shape retention, and has a tofu-like soft texture and is suitable for tofu sugar beet and various side dishes, and a method for producing the same It is about. The soy protein material suitable for the tofu sugar beet and various sugar beets is composed of soy protein raw materials, iota and kappa or iota carrageenan and oil and fat, and preferably contains an organic acid salt.
The following outlines each component requirement.

  The soy protein material in the present invention is suitable for various side dishes, particularly tofu side dishes. Examples of the tofu side dish include tofu hamburger, tofu croquette, tofu shochu, etc., and refers to all processed foods using tofu as an essential ingredient and meat (livestock meat, fish meat) as appropriate. There is no particular limitation on the use of tofu used in tofu prepared dishes, and examples thereof include cotton tofu, silken tofu, dehydrated tofu, and frozen tofu. There are no particular restrictions on the use of meat used for tofu prepared dishes, for example, chicken, pork, beef, lamb and the like for livestock meat, and salmon, hockey, cod, and sea bream for fish. These can be used alone or in combination.

The side dish other than the tofu side dish referred to in the present invention is a side dish that has conventionally used soybean protein as a raw material, and specifically includes hamburger, sausage and the like.
In the present invention, "... scattered carrageenan is scattered" means "sprayed" in the present invention, soy protein raw material and carrageenan coexist in the same aqueous system, and spray-dried after dissolution. For example, soy protein raw material powder and carrageenan powder are mixed, that is, microscopically, soy protein is contained in one powder particle. The raw material and carrageenan do not coexist, but the soy protein powder and carrageenan powder are mixed.

(Soy protein raw material)
As the soy protein raw material used in the present invention, one kind or a mixture of two or more kinds can be selected from, for example, full fat soy flour, defatted soy, full fat soy milk, defatted soy milk, concentrated soy protein, separated soy protein and the like. In particular, the use of isolated soy protein is preferable because the water retention capacity of tofu sugar beet and various sugar beet doughs is increased.

(Carrageenan)
The carrageenan used in the present invention is ι (iota) and κ (kappa) or ι (iota) carrageenan, and the amount is preferably 0.4 to 7.0% by weight in the soybean protein material. When the amount is less than 0.4% by weight, the effect of improving the shape retention of tofu beetle and various beef doughs is low. When the amount exceeds 7.0% by weight, the effect of improving the shape retention of bean curd beetle and various beef doughs is recognized. The product may have a strong stickiness in texture. In addition, the combined use of ι carrageenan and κ carrageenan improves the shape-retaining property of tofu sugar beet and various sugar beet dough, and further reduces the slightly unfavorable stickiness of the texture that appears when ι carrageenan is used alone. The ratio of ι carrageenan to κ carrageenan is preferably ι (iota) carrageenan / κ (kappa) carrageenan = 2.0 / 8.0 to 10/0. More preferably, ι (iota) carrageenan / κ (kappa) carrageenan = 2.5 / 7.5 to 7.5 / 2.5.
The iota carrageenan to be used is suitable for gelation under the condition of 1.5% by weight aqueous solution at 25 ° C. For this purpose, the calcium content is preferably 0.05% by weight or more, and more preferably the calcium content exceeds 0.1% by weight.

(Oil and fat)
The fats and oils used in the present invention are vegetable oils such as palm oil, coconut oil, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, rice bran oil, animal fats such as beef fat, pork fat, fish oil, and other animal fats. One kind or a mixture of two or more kinds can be used from such fractionation, curing, transesterified oil and fat. The fat and oil addition amount is preferably 8.0 to 42.0% by weight in the soy protein material because sufficient dispersibility can be obtained in a kneader with low stirring force, and high shape retention and soft texture can be obtained. If less than 8.0% by weight, when mixed with a kneader with weak stirring force, it often becomes mamako and the effect of improving the shape retention is not obtained, and in many cases the powdery appearance also appears in the texture. . When the amount is more than 42.0% by weight, the dispersibility is good, but the shape retention of tofu sugar beet and various sugar beet dough often decreases.

(Organic acid salt)
In the present invention, a more preferable effect can be obtained by using an organic acid salt in combination. That is, the tofu sugar beet and various sugar beets obtained by the combined use of the organic acid salt can reduce the unfavorable texture of the sticker compared to the case where the organic acid salt is not used together. Examples of organic acid salts include trisodium citrate, sodium malate, calcium citrate, sodium L-tartrate, and the like. The blending amount of the organic acid salt may be appropriately set by those skilled in the art according to the target quality. However, as the blending amount increases, it becomes easier to feel the stimulating taste derived from the organic acid salt. Therefore, as a standard of the blending amount that can obtain a sufficient addition effect, 0.03 in the soybean protein material of the present invention. -1.2 wt% is preferred.
In addition, in this invention, it does not prevent using other raw materials together other than the above. As examples of other raw materials, seasonings, sugars, dietary fibers, gelling agents, gums, pigments, and other known additives can be arbitrarily used within the scope of the object of the present invention.

Next, the manufacturing method of the soybean protein raw material of this invention is demonstrated.
One is a method for producing a soy protein material, wherein carrageenan is mixed with a soy protein raw material and an emulsified powder of fats and oils. The other is a method for producing a soy protein material, characterized in that carrageenan is dispersed in an oil and fat and spray granulated on the soy protein material. The point is to manufacture soy protein raw material and carrageenan in a scattered manner. Therefore, if carrageenan and soy protein raw material are dissolved and mixed in an aqueous solution, or if carrageenan, soy protein raw material, fats and water are emulsified, they will not be in a dispersed state. In many cases, the obtained soybean protein material cannot achieve the intended effect.
Each manufacturing method will be described below.

  First, a method for producing a soy protein material, which comprises mixing carrageenan into a soy protein raw material and an emulsified powder of fats and oils, will be described. In order to prepare an emulsified powder of soy protein raw material and fat, first, an emulsified liquid of soy protein raw material and fat is prepared. This method is not particularly limited, and for example, the soy protein raw material, fats and oils and water may be lightly emulsified with a homomixer, and then emulsified with a high pressure homogenizer. When preparing the emulsion, an emulsifier, saccharides, starches, seasonings, salts including organic acid salts, etc. may be added as long as they do not adversely affect the shape retention and texture of the soy protein material. . By drying the obtained emulsion by spray drying or the like, an emulsified powder of soybean protein raw material and fat can be obtained. By mixing this emulsified powder with carrageenan, the desired soy protein material can be obtained. The organic acid salt can be added simultaneously with the powder mixing.

  As a method of mixing powders, the powder to be mixed is put in one container, the container itself is rotated, and mixing is performed by stirring with a mixing blade in the container containing the powder to be mixed. Various types of mixing devices such as a type of mixing and stirring and mixing with an air stream are known, but any method is applicable.

  Next, a method for producing a soy protein material, characterized in that carrageenan is dispersed in oil and fat and spray granulated on a soy protein raw material, will be described. First, it is necessary to disperse the carrageenan in the oil and fat. For this, a known stirring device such as a mixer can be used. The soy protein material of the present invention can be produced by spraying the fats and oils in which the carrageenan is dispersed on the soy protein powder.

The soybean protein material produced according to the above two embodiments is in a dry powder form, but its water content is not particularly limited as long as it does not rot during storage, and usually 3 to 12% by weight. Degree, preferably 4 to 6.5% by weight.

Hereinafter, embodiments of the present invention will be described specifically by way of examples.
Experiment 1 “Preliminary studies 1-6”
First, in the soybean protein material of the present invention, in order to confirm the optimum amount of fats and oils necessary for imparting dispersibility, studies were made in a simplified system in which no carrageenan or the like was added.

Method After adding 15 weight-fold water to 10 kg of defatted soybeans manufactured by Fuji Oil Co., Ltd., adjusting the pH to 7.5 with 1N NaOH, stirring and extracting with a mixer at room temperature for 1 hour, a centrifuge The okara component was removed using (1000 g × 10 minutes) to obtain defatted soymilk. 1N HCl was added thereto to adjust the pH to 4.5, the protein component was isoelectrically precipitated, and centrifuged to collect the precipitate, thereby obtaining a separated soybean protein curd. The card solid content of this card was about 30% by weight. The curd was added with a solid content of 12% by weight and neutralized with 1N NaOH to a solution pH of 7.3. Next, with respect to 100 parts by weight of this neutralized protein solution, fractionated palm oil (manufactured by Fuji Oil Co., Ltd .: Palm Ace 10) was added at the blending ratio in the upper part of Table 1, and dispersed with a mixer, then high pressure Emulsified with a homogenizer. Thereafter, sterilization was performed, and powdered soy protein was obtained by spray drying. Dispersibility and shape retention of the powdered soy protein were evaluated by using the obtained powdered soy protein to prepare dough for tofu sugar beet.
The evaluation methods for dispersibility and shape retention are as follows.

（分散性）
分散性評価は、１０℃の水４００ｇにサンプル１００ｇを加え、ケンウッドミキサー（愛工舎製）を用いて５分間、最低の回転数で攪拌分散させた後、２０ｇ中の５ｍｍ以上のダマの数を数え評価実施した。表中の◎は非常に良好、○は良好、△はやや良好、×は不良を表し、×以外は合格である。具体的には、分散性は５ｍｍ以上のダマなしを良好とし、多数のダマが存在する場合を不良とした。
（保型性）
保型性評価は、１０℃の水２５０ｇ、大豆油（不二製油製、大豆白絞油）１００ｇ、にサンプル１００ｇ、フードカッターにてペースト状にした冷凍豆腐（不二製油製、トーフリーズＨ）１００ｇを加え、ケンウッドミキサーを用いて３分間、最低の回転数で攪拌分散させた後、亀甲容器に約80ｇ充填、５分後、生地の硬さをレオナー（ヤマデン製）にて測定した。表中の◎は非常に良好、○は良好、△はやや良好、×は不良を表す。具体的には、生地がまとまり硬いものを良好、生地が軟らかく機械適性がないものを不良とした。 Table 1 Examination of the amount of fats and oils added to soy protein materials

(Dispersibility)
For dispersibility evaluation, 100 g of sample was added to 400 g of water at 10 ° C., and after stirring and dispersing for 5 minutes with a Kenwood mixer (manufactured by Aikosha), the number of lumps of 5 mm or more in 20 g was calculated. Counting was conducted. In the table, “◎” is very good, “良好” is good, “Δ” is slightly good, “×” is poor, and “x” is acceptable. Specifically, the dispersibility was determined to be good when there were no lumps of 5 mm or more, and the case where a large number of lumps existed was regarded as poor.
(Shape retention)
Evaluation of shape retention was 250 g of water at 10 ° C., 100 g of soybean oil (Fuji Oil, Soybean White Oil), 100 g of sample, frozen tofu paste made with a food cutter (Fuji Oil, Tow Freeze H) ) After adding 100 g and stirring and dispersing for 3 minutes at the minimum number of rotations using a Kenwood mixer, about 80 g was filled in the turtle shell container, and after 5 minutes, the hardness of the dough was measured with Leoner (manufactured by Yamaden). In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. Specifically, the hard and solid dough was determined as good, and the soft and soft dough was determined as defective.

(result)
When the oil content was 4.8% by weight (preliminary study 1), many lumps were observed in the dough preparation, and dispersibility was not preferable. In the fat / oil content of 9.1% by weight (preliminary study 2), some lumps were observed in the preparation of the dough, but it was judged to be within the usable range. The dispersibility was within the acceptable range in the range of 23.1% by weight (preliminary study 3) to 41.2% by weight (preliminary study 5). The oil and fat content of 44.4% by weight (preliminary study 6) passed the dispersibility, but the shape retention was extremely poor, and it was judged that there was no expectation that the shape retention could be improved by gelling agents in the future. .
From the above, it was determined that the blending amount of fats and oils in the soy protein material is preferably 8.0 to 42.0% by weight.

Experiment 2 "Example 1, Comparative Examples 1-6"
(Addition effect of various thickening polysaccharides)
Various thickening polysaccharides were added to the powdered soy protein obtained in Preliminary Study 3 at the blending ratios shown in Table 2, and powder mixing was performed to obtain a soy protein material.
The following thickening polysaccharides were used.
-Guadegam used "D-20" by San-Ei Gen FFI.
-Xanthan gum used "D-3000" by San-Ei Gen FFI.
・ “SP-100” manufactured by Marine Science was used as the ι carrageenan.
-As for κ carrageenan, “KK-9” manufactured by Marine Science was used.
・ Lambda carrageenan used “NL-V” manufactured by Marine Science.
-The card run was a “card run” made by Kirin Takeda.
Evaluation of shape retention was carried out by the same method as in Experiment 1, and texture (hardness, stickiness) was evaluated by the following methods.

(Food texture: Hardness)
The texture evaluation (hardness) was 250 g of water at 10 ° C., 100 g of soybean oil (manufactured by Fuji Oil, soy white squeezed oil), 100 g of the sample obtained in Preliminary Study 3, and frozen in a paste form with a food cutter Add 100 g of tofu (Fuji Oil, Toe Freeze H), stir and disperse with a Kenwood mixer for 3 minutes at the minimum rotation speed, deaerate, fill in the casing, and then in a convection oven at 90 ° C., 10 ° C. A gel was prepared by steaming and heating for a minute. After refrigeration overnight, the hardness of the gel was measured for the breaking load using Leoner (manufactured by Yamaden). In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. Specifically, a soft tofu-like texture was considered good, and a hard and tofu-like texture was judged as poor. Other than x is acceptable.

(Food texture: Sticky)
The texture evaluation (stickiness) was prepared by the same method as the texture evaluation (hardness), and the texture (stickiness) was evaluated by sensory evaluation. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. Other than x is acceptable. Specifically, those with less stickiness of texture were good and those with strong stickiness were judged as bad.

（結果）
表２の通り、グアガム（比較例２）、キサンタンガム(比較例３）、λカラギーナン(比較例５）、カードラン(比較例６）は、無添加区(比較例１）に比べて保型性向上効果は認められなかった。ιカラギーナン添加区（実施例１）は保型性向上し、豆腐的な軟らかい食感となっていた。κカラギーナン(比較例４）においてもιカラギーナン(実施例１）と同等の保型性向上効果は認められたが、食感が若干硬くなる傾向にあり、単独での使用においては豆腐様惣菜をはじめとする惣菜用として好ましい食感ではなく不適であった。 Table 2 Effect of thickening polysaccharide addition

(result)
As shown in Table 2, guar gum (Comparative Example 2), xanthan gum (Comparative Example 3), λ carrageenan (Comparative Example 5), and curdlan (Comparative Example 6) are more shape-retaining than the additive-free section (Comparative Example 1). The improvement effect was not recognized. The ι carrageenan added section (Example 1) had improved shape retention and had a soft tofu-like texture. In κ carrageenan (Comparative Example 4), the same effect of improving shape retention as that of ι carrageenan (Example 1) was observed, but the texture tends to be slightly harder. It was unsuitable for the first dish.

Experiment 3 “Examples 1 to 3, Comparative Examples 1 and 7”
(Examination of ι carrageenan content)
To the powdered soy protein obtained in Preliminary Study 3, ι carrageenan (manufactured by Marine Science, SP-100) was added at the blending ratio shown in Table 3 to perform powder mixing to obtain a soy protein material. Dispersibility, shape retention, and texture (hardness, stickiness) were evaluated in the same procedure as in Experiments 1 and 2.
Table 3 ι Carrageenan formulation

(result)
As shown in Table 3, the shape retention tends to be improved by adding ι carrageenan. In the case of 0.5% by weight of ι carrageenan (Example 2), the shape retention was slightly weak, but it was within the usable range. In ι carrageenan 2 to 5.7% by weight (Examples 1 and 3), the shape retention and texture (hardness) were within the acceptable range, but the texture (stickiness) was slightly inferior to Example 2. However, it was in a usable range. In the case of ι carrageenan 7.4% by weight (Comparative Example 7), the shape-retaining property and the texture were within the acceptable range, but the tenacity was felt strongly and was not preferable. It was judged that the addition amount of ι carrageenan is preferably 0.4 to 7.0% by weight in the soybean protein material.

Experiment 4 “Examples 1 and 4 to 6 and Comparative Examples 1 and 8”
(Examination of combined effect of κ carrageenan and ι carrageenan)
Add ι carrageenan (manufactured by Marine Science, SP-100) and κ carrageenan (manufactured by Marine Science, KK-9) at the blending ratio shown in Table 4 to the powdered soybean protein obtained in Preliminary Study 3. And soy protein material was obtained.
Dispersibility, shape retention, and texture (hardness, stickiness) were evaluated in the same procedure as in Experiments 1 and 2.
Table 4 Combination ratio of κ carrageenan and ι carrageenan

(result)
ι carrageenan / κ carrageenan = 10/0 (Example 1) passed the shape retention and texture (hardness), but the texture (stickiness) was slightly inferior although it was within the usable range. Although ι carrageenan / κ carrageenan = 0/10 (Comparative Example 8), the shape retention and the texture (stickiness) were acceptable, but the texture (hardness) was poor, and it was unacceptable. In the case of ι carrageenan / κ carrageenan = 7.5 / 2.5 (Example 4), the texture (stickiness) was found to be improved as compared to the group with ι carrageenan added alone. In the case of ι carrageenan / κ carrageenan = 5/5 (Example 5), the texture (stickiness) was also better than that of the group with ι carrageenan added alone. In the case of ι carrageenan / κ carrageenan = 2.5 / 7.5 (Example 6), the texture (stickiness) is within the acceptable range, but the texture (hardness) is within the usable range, but is slightly inferior. . Considering shape retention, texture (hardness), texture (stickiness), the ratio of ι carrageenan to κ carrageenan is weight ratio, ι (iota) carrageenan / κ (kappa) carrageenan = 2/8 to 10/0 Was determined to be preferable. More preferably, ι (iota) carrageenan / κ (kappa) carrageenan = 2.5 / 7.5 to 7.5 / 2.5.

Experiment 5 “(Example 1), Comparative Examples 1 and 9”
(Examination of ι carrageenan types)
For the powdered soy protein obtained in Preliminary Study 3, gel-forming type ι carrageenan-1 (manufactured by Marine Science, SP-100) or non-gelling type ι carrageenan-2 (Saneigen FFI Manufactured, Gel Rich No. 3) was added at a blending ratio shown in Table 5, and powder mixing was performed to obtain a soybean protein material. In addition, ι carrageenan 2 (manufactured by San-Ei Gen FFI, Gelrich No. 3) is used in Patent Document 2. Dispersibility, shape retention, and texture (hardness, stickiness) evaluation were performed in the same procedure as in Experiments 1 and 2.
Table 5 ι Carrageenan types

(result)
The gel-forming type ι carrageenan-1 (SP-100) (Example 1) had high shape retention, soft texture and good results. On the other hand, non-gelling type ι carrageenan-2 (Gelrich No. 3) (Comparative Example 9) had a poor shape retention improving effect and was poor compared to ι carrageenan-1 (SP-100). In order to improve the shape retention, it is essential to use a gelled ι carrageenan.

  When the calcium content of each ι carrageenan tested here was measured, SP-100 was 0.43% by weight manufactured by Marine Science, whereas that of San-Ei Gen FFI, Gelrich No. 3 was 0.01% by weight. Moreover, when it was confirmed whether each iota carrageenan was gelled under the condition of a 1.5% by weight aqueous solution and 25 ° C., SP-100 made by Marine Science formed a gel. No. 3 did not form a gel.

Experiment 6 “Examples 5 and 7, Comparative Examples 1 and 10”
(Examination of ι carrageenan addition method)
In Example 5, 1% by weight of ι carrageenan and κ carrageenan was mixed with 98% by weight of the powdered soybean protein obtained in Preliminary Study 3. Example 7 uses the powder (powder A) obtained in Preliminary Study 3 without adding fractionated palm oil and the other procedures being the same, and this powder A and fractionated palm oil (Fuji) Oil Refinery Co., Ltd .: Palm Ace 10) Add 98.1% by weight of mixed powder of ι carrageenan / κ carrageenan = 5/5 to homogenized with a mixer. Ogawara Seisakusho) and granulated. In the granulation, 75.4% by weight of powder A and 24.6% by weight of a suspension obtained by dispersing carrageenan in fractionated palm oil, resulting in a quantity ratio of soybean-derived solids, fats and carrageenans. Same as Example 5.

Comparative Example 10 is a neutralized protein solution 96.23 wt% with a solid content of 12 wt% obtained in the process of preparing the powdered soybean protein of Preliminary Study 3, fractionated palm oil (Fuji Oil Co., Ltd .: Palm Ace 10) After mixing 0.31% by weight of a mixed powder of 3.46% by weight and ι carrageenan / κ carrageenan = 5/5 with a mixer, the mixture was emulsified with a high-pressure homogenizer as in Preliminary Study 3. Thereafter, sterilization was performed, and powdered soy protein was obtained by spray drying.
Table 6 Carrageenan addition method

(result)
In the case of powder mixing (Example 5) and oil dispersion granulation addition (Example 7), the effect of improving the shape retention was recognized. In addition, the texture (hardness, stickiness) was also good. On the other hand, when dissolved in water and spray-dried (Comparative Example 10), the effect of improving the shape retention, which was recognized by powder mixing and oil dispersion granulation addition, was not recognized. As a method for adding carrageenan, a method of granulating and adding powder mixture or carrageenan dispersed in oil to the soy protein material is essential.

Experiment 7 “Examples 5, 8 to 10”
(Verification of organic acid salt addition effect)
Gel-forming type ι carrageenan (manufactured by Marine Science, SP-100) and κ carrageenan (manufactured by Marine Science, KK-9), trisodium citrate (Manufactured by Ueno Pharmaceutical Co., Ltd.) was added at a blending ratio shown in Table 7, and powder mixing was performed to obtain a soybean protein material. Dispersibility, shape retention, and texture (hardness, stickiness) evaluation were performed in the same procedure as in Experiments 1 and 2. The flavor was sensory-evaluated with a panel for the gel when evaluating the shape retention and the like. ○ is good, Δ is slightly inferior, but usable range, x is not possible, and other than x is acceptable.
Table 7 Verification of organic acid salt addition effect

Results By adding trisodium citrate, the unfavorable texture is reduced and good. In the group of trisodium citrate 0.05 to 0.1% by weight (Examples 8 and 9), the shape retention and texture (hardness) are within the acceptable range, and the texture (stickiness) is not added ( Compared to Example 5), this is preferable. In the case of adding 1.0% by weight of trisodium citrate (Example 10), the shape retention, texture (hardness) and texture (stickiness) are within the acceptable range, but the taste of trisodium citrate is not good. There was a tendency to feel a little. As a standard of the blending amount for obtaining a sufficient addition effect of the organic acid salt, 0.03 to 1.2% by weight in the soy protein material is preferable, and more preferably 0.03 to 1.0% by weight in the soy protein material. It is.

Experiment 8 “Example 11, Comparative Example 11”
(Evaluation with tofu hamburger)
For the soy protein isolate “New Fuji Pro SE” (manufactured by Fuji Oil Co., Ltd.) and the soy protein material of Example 9 that are generally used for sugar beet, the effect when actually blended in tofu hamburger was examined.
Ice water, soybean oil (produced by Fuji Oil, soybean white oil), powdered soybean protein “New Fuji Pro SE” or the sample of Example 9 and cotton tofu were added at the ratio of the following tofu hamburger recipe (Table 8). , And mixed for 3 minutes using a Kenwood mixer. The remaining ingredients of the following tofu hamburger blend (Table 8) were added to this and mixed for 2 minutes with a Kenwood mixer to prepare a tofu hamburger dough. This hamburger dough is punched and formed into 60 g by a Japanese carrier drum molding machine, steamed and heated in an oven at 95 ° C. for 10 minutes (center temperature 80 ° C.), cooled, and then quickly frozen in a shock freezer. Tofu hamburger was manufactured.

The moldability evaluation of the tofu hamburger was good when the punching was possible with a drum molding machine, and the dough did not sag after punching. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. In the evaluation of the dispersibility of the soy protein material, the case where the soy protein material was uniformly dispersed in the tofu hamburger dough and no lumps were observed was good, and the case where a lot of lumps were present in the tofu hamburger dough was regarded as poor. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. The sensory evaluation of the texture was performed about the obtained tofu hamburger. Taste evaluation was conducted by 10 expert panelists. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. Regarding the texture, those having a low toughness and a tofu-like soft feeling were considered good, and those having a hard and tofu-like texture were considered bad.

結果
分離大豆蛋白「ニューフジプロＳＥ」を使用した場合(比較例１１）は、生地における分離大豆蛋白の分散性が悪く、豆腐ハンバーグ生地中に水和していない分離大豆蛋白のダマが残り好ましくない結果であった。さらに、分離大豆蛋白がママコとして残るため、分離大豆蛋白の機能が十分に発揮されず、加熱前生地が軟らかく保型性においても不合格であった。一方、本願大豆蛋白素材「実施例９」を使用した豆腐ハンバーグ(実施例１１）は、生地における当該大豆蛋白素材の分散性も良く、加熱前の生地が硬く保型性が改善されており、食感においても豆腐的なソフトで良好な食感が得られ、優れていた。 Table 8 Tofu hamburger

Results When the isolated soy protein “New Fuji Pro SE” was used (Comparative Example 11), the dispersibility of the isolated soy protein in the dough was poor, and the tomato hamburger dough remained unhydrated in the isolated soy protein. It was a result. Furthermore, since the isolated soy protein remains as mamako, the function of the isolated soy protein was not fully exhibited, the dough before heating was soft, and the shape retention was not acceptable. On the other hand, the tofu hamburger (Example 11) using the present soybean protein material “Example 9” has good dispersibility of the soybean protein material in the dough, the dough before heating is hard and the shape retention is improved, In terms of texture, the tofu-like soft and good texture was obtained and was excellent.

Experiment 9 “Example 12, Comparative Example 12”
(Evaluation by hamburger)
As a common side dish that uses soy protein other than tofu side dish, the effect verification for hamburger was conducted.
The powdered soy protein “Sun Rubber 10” (manufactured by Fuji Oil Co., Ltd.) and the soy protein material of Example 9 that are generally used for hamburger applications and the soy protein material of Example 9 were verified when they were actually blended in a hamburger.
Ice water, powdered soybean protein “Sun Rubber 10” or the sample of Example 9 was added at the ratio of the following tofu hamburger recipe (Table 9), and mixed for 3 minutes using a Kenwood mixer. To this, the remaining ingredients of the following hamburger composition (Table 9) were added and mixed for 2 minutes with a Kenwood mixer to prepare hamburger dough. This hamburger dough is punched and formed into 60 g by a Japanese carrier drum molding machine, steamed and heated in an oven at 210 ° C for 6 minutes (center temperature 80 ° C), and after cooling, quickly frozen in a shock freezer To produce a hamburger.

In the evaluation of the formability of the hamburger, it was possible to punch with a drum molding machine, and the material with no fabric sag after punching was regarded as good, and the material was soft and unsatisfactory. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. Other than x is acceptable.
Sensory evaluation of the texture was performed about the obtained hamburger steak. Taste evaluation was conducted by 10 expert panelists. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. As for the texture, soft and crisp ones were considered good. Other than x is acceptable.
Table 9 Hamburger combination

Results In the case of powdered soy protein “Sun Rubber 10”, dispersibility and texture were preferable, but the dough before heating was soft and the shape retention was unacceptable. On the other hand, the hamburger using the sample of Example 9 had a hard dough before heating and improved shape retention, and was soft and crisp in texture.

Experiment 10 “Example 13, Comparative Example 13”
(Evaluation with sausage)
As a general side dish other than tofu side dish, the effect verification for sausage was conducted.
For the powdered soy protein “New Fuji Pro E” (Fuji Oil Co., Ltd.) and the sample of Example 9, the effect when actually blended in sausage was examined.
Meat raw material, ice water, powdered soy protein “New Fuji Pro E” or the sample of Example 9 was added in the proportion of the following sausage recipe (Table 10), mixed for 1 minute using a Kenwood mixer, and then salted The agent was added and mixed for 2 minutes. The remaining raw material of the following sausage composition (Table 10) was added to this and mixed for 2 minutes to prepare a sausage dough. The sausage dough was filled into a collagen casing using a stuffer, dried, smoked and cooked in a smoke house to produce sausage.
Sensory evaluation of the texture was performed about the obtained sausage. Taste evaluation was conducted by 10 expert panelists. In the table, ◎ indicates very good, ○ indicates good, Δ indicates slightly good, and × indicates poor. As for the texture, soft and crisp ones were considered good.
Table 10 Sausage combination

Results The sausage of Comparative Example 13 using powdered soy protein “New Fuji Pro E” feels bitter due to the effect of poor dispersibility, and the gel function of soy protein appears strongly, and the original texture of meat The texture was slightly different from the quality. On the other hand, the sausage of Example 13 using the sample of Example 9 has the texture of meat when soybean protein is highly blended in texture while maintaining the heating yield and shape retention equivalent to those of Comparative Example 13. There was no hindrance and it was preferable because it had a crisp texture.

  According to the present invention, soy protein material can be obtained that is evenly dispersed even when using a kneader with weak stirring force, has high dough shape retention, and has an effect of softening the texture of various side dishes and tofu side dishes. became. That is, even when various side dishes and tofu side dishes are blended so that a soft texture can be obtained, the shape retention of the dough before heating does not deteriorate, and the machine suitability for industrial production of various side dishes and tofu side dishes No longer became a problem.

  Therefore, even if only a kneader with a weak stirring force is possessed, such as a small company, if the soy protein material of the present invention is used, the dispersibility is improved, so that maco does not occur, the water retention of the soy protein material and Functions such as gel-forming properties can be sufficiently exhibited. Conventionally, when producing various side dishes and tofu side dishes using soy protein raw materials, those that were difficult to produce only with a kneader with strong stirring force can be used in small and medium-sized companies that have only a kneader with weak stirring force. It will be possible to produce side dishes and tofu side dishes, which will greatly contribute to industrial development.

Claims (8)

Contains soy protein raw material, fats and oils, and ι (kota) and κ (kappa) or ι (iota) carrageenan, the amount of carrageenan is 0.4 to 7.0 wt%, and the carrageenan is scattered and present. Soy protein material characterized by that. An embodiment in which a soy protein raw material and ι (iota) and κ (kappa) or ι (iota) carrageenan are dispersed is formed by mixing the carrageenan in an emulsified powder of the soy protein raw material and fat. Item 10. A method for producing a soybean protein material according to Item 1. A mode in which soy protein raw material and ι (iota) and κ (kappa) or ι (iota) carrageenan are present in a dispersed manner is formed by attaching and granulating oil and fat and the carrageenan on the surface of the soy protein raw material. The manufacturing method of the soybean protein raw material of Claim 1. The amount of fats and oils is 8.0-42.0 weight%, The soybean protein raw material of any one of Claims 1-3. The amount of organic acid salt is 0.03-1.20 weight%, The soybean protein raw material of any one of Claims 1-4. The soybean protein material according to any one of claims 1 to 5, wherein the mixing ratio is ι (iota) carrageenan / κ (kappa) carrageenan = 2/8 to 10/0. The soy protein material according to any one of claims 1 to 6, wherein the iota carrageenan used is a gelled product at 25 ° C when a 1.5 wt% aqueous solution is cooled. The soybean protein material according to any one of claims 1 to 7, which is used for tofu beet.