JP2000300215A - Pasty food using meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a pasty food product good even in flavor without exhibiting a jellylike texture. SOLUTION: This pasty food using meat is obtained by adding grains of soybeans which are a soybean food material surrounded with individually separated and unbroken cell walls to ground meat. In more detail, the pasty food comprises 0.5-15 dry wt.% of grains of the soybean based on the pasty food dough. Thereby, the resultant pasty food can more readily be applied to bread, etc., than a conventional pasty food and is better in flavor than that of the conventional pasty food. The pasty food is capable of contributing to consumers.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste-like food obtained by adding soybean particles, a soybean food material surrounded by unbroken cell walls, to crushed meat. .

[0002]

2. Description of the Related Art Conventionally, there are various pasty meat products which can be applied to bread and eaten. However, animal meat has a binding action, and it is difficult to develop plasticity that can be applied to bread simply by heating the ground meat. Normally, products sold on the market as meat pastes are often made plastic by adding oil. However, considerable oil content must be added in order to achieve plasticity, so that the oil content of the final product is quite high and the texture is poor.

On the other hand, in JP-A-60-248156, a paste-like physical property is realized by a heating method and addition of vegetables. Specifically, after heating the meat, crush it,
Then the secondary ingredients are added. However, such a method complicates the process and lowers the workability, so that the chance of bacterial contamination increases with an increase in the processing time. Vegetables as auxiliary materials basically contain a large amount of water, and there is a strong concern that water separation may occur at the stage of the final product.

Further, in Japanese Patent Application Laid-Open No. 60-24164, pullulan is added in order to inhibit the binding power of meat and to exhibit physical properties of a paste. By adopting such a method, the process is simplified, and the chance of bacterial contamination is reduced accordingly. However, pullulan is a gel-forming food and often exhibits a jelly-like texture. In addition, although pullulan is excellent in water retention, it exhibits little taste itself, and may be subjected to body taste.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a pasty meat product which does not exhibit a jelly-like texture and has a good flavor.

[0006]

SUMMARY OF THE INVENTION The present invention reduces the binding power of meat by adding soy particles, a soy food material surrounded by individually unbroken cell walls, to the crushed meat. It was found that a paste-like texture was obtained, and it was completed.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A typical example of a method for preparing soybean particles (A), which is a soybean food material surrounded by unbroken cell walls and used in the present invention, is disclosed in JP-A-10-9.
9037, but is not limited to this method. The soybean particles (A) contain about 40% by dry weight as a composition value.

[0008] The soybean particles (A) are added to the ground meat at a relatively early stage of the preparation of the pasty food of the present invention.
The amount is 0.5 to 15% by dry weight of soybean particles (A) based on the pasty food dough, more preferably 1 to 10%,
Most preferably, it is 2 to 6%. Soybean particles (A)
If it is less than 0.5%, it is difficult to obtain a paste-like texture due to the binding power of the minced meat. On the other hand, if it exceeds 15%, the flavor of the meat becomes weak. The preparation method after the addition is the same as a general sausage preparation method.

[0009]

EXAMPLES The effects of the present invention will be further clarified by exemplifying the following examples, but it goes without saying that these are examples and the spirit of the present invention is not limited by these examples.

Example 1 Formulation Example 1 Raw material weight (g) Ratio%------------------------------------------------------------------------------------------------------------------------------- 10.6 Phosphate 2.8 Sodium glutamate 1.4 White pepper 2.1 Mace 0.7 Paprika 0.7 Soybean particles (A) 70 Water content 9.7%, Dry weight 3.9% Palm oil 35 Cream 70 ---- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Total 718.3 100% −−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−−

Example 1 was carried out based on the above composition.
Add soybean particles (A), ice water, and isolated soybean protein to ground pork and homogenize with a food cutter. Then, after adding salt and phosphate, the mixture is further stirred. Further, lard, sodium glutamate, white pepper, mace and paprika are added, and after stirring, palm oil and cream are added and further stirred. Then, it is degassed, put in a tube, and heated in a water bath at 80 ° C. for 30 minutes. The obtained product was a good food having plasticity enough to be applied to bread and having a meaty flavor. The ratio of the soybean particles (A) to the pasty food dough was (70 g × 40% / 718.3 g) × 10 = 3.9 dry weight%.

Comparative Example 1 Formulation Comparative Example 1 ----------------------------------------------------------- Raw material weight (g) -------------------------------------------------------------------------------------------------------------------------------- 6 Phosphate 2.8 Sodium Glutamate 1.4 White Pepper 2.1 Mace 0.7 Paprika 0.7 Soybean Particles (A) 0 Palm Oil 35 Cream 70 −−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−− Total 648.3 −−−−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−

Comparative Example 1 Comparative Example 1 was performed based on the above composition. In Example 1, the same preparation and evaluation were performed except that the soybean particles (A) were not added. As a result, the meat was not bound and did not form a paste that could be applied to bread. In addition, the ratio of the soybean particles (A) to the paste-like food dough was 0% without additive.
%.

[0014]

According to the present invention, soybean particles (A), which are individually separated, unbroken cell wall-enclosed soybean food materials, can be added to bread, so that they can be applied to bread.
A paste-like sausage-like food having a good flavor was obtained.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Shigemi Uesugi 4-3, Kinokudai, Taniwahara-mura, Tsukuba-gun, Ibaraki Prefecture Inside Tsukuba Research & Development Center, Fuji Oil Co., Ltd. (72) Motohiko Hirotsuka Yawahara-mura, Tsukuba-gun, Ibaraki Prefecture 4-3 silk stand Fuji Oil Co., Ltd. Tsukuba Research & Development Center F-term (reference) 4B020 LB19 LB27 LB30 LC04 LG01 LK04 LK15 LK16 LP03 LP08 LP10 LP15 LP27 4B042 AC03 AC05 AD23 AE08 AG03 AH01 AK06 AK13 AK15 AP03 AP06 AP12

Claims (2)

[Claims] 1. A pasty food, characterized by adding soybean particles, which are soybean food materials individually separated and surrounded by unbroken cell walls, to the crushed meat. 2. The pasty food according to claim 1, wherein the soybean particles contain 0.5 to 15% by dry weight of the pasty food dough.