JP2003235461A - Tissue-like protein and method for producing processed food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed food which has a just made juicy texture, even when frozen, distributed and then reheated, and to provide a tissue-like protein for imparting such the function. <P>SOLUTION: This tissue-like protein obtained by heating, pressurizing and swelling soybean protein, casein and water as main components with an extruder, and to provide the processed food obtained by using the tissue-like protein and then freezing the product. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food having a juicy feeling similar to that of freshly prepared food even after being frozen and thawed, and a textured protein used in the processed food.

[0002]

2. Description of the Related Art Needs for cooked processed foods are increasing year by year with further changes in social environment such as working together and becoming a nuclear family, and processed meat products mainly made from meat or prepared prepared foods on the table. The use is increasing. Despite the increasing pursuit of deliciousness, cooked processed foods do not yet offer the freshness of deliciousness. In particular, hamburgers, meatballs, dumplings, dumplings, Chinese steamed buns, etc. that require freshness of freshly made meat are cooked by the maker, after being refrigerated or frozen, and then reheated at home etc. There is a problem that the freshness of freshness is not felt. In order to solve this, various efforts have been made so far,
It has not been fully resolved.

For example, in JP-A-11-103826, MPC (milk protein concentrate) is used for imparting a juicy feeling, and although a juicy feeling imparting effect is recognized, a flavorful strong milk odor is not felt. It was Further, in JP-A-2001-118, a complicated process of emulsifying hydrocolloid, oil, and water, heating and adding the cut product to a dough is required to impart juiciness, and workability is deteriorated. In addition, the juicy feeling imparting effect was not sufficient.

By the way, conventionally, it has been practiced to extrude a vegetable protein raw material or the like under heat and pressure to produce a textured soybean protein. The textured soybean protein thus produced is widely used as a meat substitute for various processed meat products such as hamburger steak, meatballs, dumplings, and spices to improve the quality of these processed meat products. It has been used (imparting graininess, improving yield, imparting softness, etc.). However, it has not been possible to impart a juicy feeling. The difference between these textured soybean proteins and the textured protein of the present invention is as follows.

First, the textured soybean protein produced by pressing and soaking soybean protein (particularly defatted soybean) under pressure in a water system and expanding it is less swelling than the textured protein of the present invention. The texture is also rough and stiff, and lacks a soft and juicy texture. Further, textured soybean protein extruded in the same manner by adding starch to soybean protein has a large swelling and a large water absorption after reconstitution with hot water, but when frozen and thawed, it becomes a texture that feels a sticky viscosity, and the processed food of the present invention It is hard to have such a soft and juicy texture. Further, a textured soybean protein obtained by similarly extruding soybean protein with wheat protein and optionally starch can be increased in swelling depending on extrusion conditions, but when reconstituted with hot water and used for hamburger, The texture after freezing and thawing was firmer and firmer than the textured protein of the present invention, and a soft and juicy texture was not obtained. Further, the textured soybean protein obtained by extruding the soybean protein and WPC (milk whey protein) in the same manner has suppressed swelling and has a firm texture, and does not have good water absorption as in the present invention. When used in cooked processed foods such as hamburgers, it does not have a soft and juicy texture, and it is necessary to devise measures such as using polysaccharides as hamburger ingredients. Further, the following is known as a conventional technique for producing a textured protein by pressurizing and heating under an aqueous system using soybean protein and casein as raw materials, but fats and oils are essential requirements, and the present invention is The purpose is different, and even if the soybean protein and casein are used together, the swelling is suppressed by using the oil and fat, and the obtained textured soybean protein has low water absorption, and the desired soft and juicy texture is unlikely to be obtained.

[0006] For example, Japanese Patent Laid-Open No. 63-192348 discloses a method for producing a food having a fibrous structure by an extruder using rennet casein and fat and soybean protein as an emulsifier. However, soybean protein is only used in a small amount as an emulsifier, and the obtained food having a fibrous structure is not swelled. Also,
Japanese Unexamined Patent Publication (Kokai) No. 5-244877 discloses a method in which soybean protein, fats and oils and casein are used in combination to obtain an organized textured protein food even when the amount of oil is increased.
Since the swelling is small and the water absorption is lower than that of the present invention, it is insufficient to give a soft and juicy texture when used in a processed food.

[0007]

SUMMARY OF THE INVENTION The present invention was developed in view of such circumstances, and even if the processed food is frozen and then passed through a distribution process, and then reheated at the time of eating, a juicy feeling of fresh preparation is obtained. The purpose is to be able to provide. The object is a textured protein that gives such juiciness.

[0008]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have made soybean protein, casein and water essential, and extruded starch into the atmosphere by heating and pressurizing it as necessary. The present invention has been completed by finding that by using the textured protein obtained by swelling the processed food in a processed food, it is possible to provide a processed food having a juiciness similar to that of freshly prepared food even after being distributed by freezing. It is a thing. That is, the present invention is a textured protein obtained by heating and pressurizing soybean protein, casein and water, extruding the soybean protein into the atmosphere, and swelling. The soy protein / casein ratio in the textured protein raw material is 98 /
It is preferably from 2 to 35/65 (dry solid weight ratio). Using starches, the starch content in the textured protein raw material is 6
It is preferably 0% by weight or less (in the dry solid content of the raw material). The water absorption capacity of the textured protein is preferably 5 to 12 times by weight. The oil content in the dry solid content of the textured protein raw material is preferably 3% by weight or less. Further, the present invention is a method for producing a processed food, which comprises mixing the above-mentioned textured protein with a raw material for a processed food, molding the mixture, heating and cooking and then freezing.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The tissue-like protein of the present invention will be described.

The soybean protein used in the present invention can be selected from the group consisting of defatted soybeans, soymilk powder, isolated soybean protein, concentrated soybean protein and the like, and mixtures thereof. From the viewpoint of flavor, the isolated soybean protein is particularly preferable. Is preferably used. Full-fat soybeans can also be used, but since the oil content is about 20% by weight as a dry solid content, it is essential that the oil content in the raw material before heating and pressurizing is 3% by weight or less as described later. is there. Depending on the type of soy protein,
In the present invention, the amount of soybean protein in the textured protein raw material is 98 to 35% by weight, preferably 98 to 45% by weight (dry solid weight ratio).

As casein used in the present invention, commercially available casein can be used. For example, sodium caseinate (or sodium caseinate), rennet casein and the like are preferable, and acid casein can be used after being neutralized. That is, those neutralized with an alkali metal salt are preferable. The casein used in the present invention has a large content of casein protein as compared with the following milk components, and the crude protein content is usually 90% by weight or more, preferably 95% by weight or more. In particular, sodium caseinate is preferable. By the way, generally, milk fat separated from milk and spray-dried is called skim milk powder, which contains casein, whey protein and whey sugar together. MPC is obtained by removing low molecular weight fractions such as whey sugar from this skim milk powder.
(Milk protein concentrate), which contains both casein and whey protein. Further, WPC (whey protein concentrate) is obtained by separating whey saccharides from the remaining whey by acid precipitation or rennet coagulation precipitation from skim milk powder. Since the milk components such as skimmed milk powder, MPC, WPC and the like contain components other than casein, the content of casein protein is low, and it does not take the form of an alkali metal salt such as sodium caseinate, so that the object of the present invention can be achieved. Is extremely ineffective.

As in the present invention, when soybean protein and casein are used together and pressurized under water to be extruded under pressure, swelling is promoted, but when soybean protein and skim milk powder are used together, swelling is inferior and a strong milky odor is produced. Depending on the type, it gets in the way. The combination of soybean protein and MPC also has a strong milky odor, which is an obstacle depending on the type of processed food. The combined use of soy protein and WPC tends to further suppress swelling. As described above, when swelling is suppressed and the water absorption is low, a soft and juicy texture is unlikely to be obtained when used in a processed food. In the present invention, the amount of casein in the textured protein raw material is 2 to 6
5, preferably 2 to 55 (dry solids weight ratio) is suitable.

The amount of water used in the present invention is not particularly limited, but can be adjusted while operating the extruder so that the desired textured protein is sufficiently expanded.

Further, in the present invention, it is preferable that fats and oils are not added. If oil or fat is added, or if a raw material having a high oil content is used, the oil content of the raw material before it is heated under pressure to be extruded and expanded is 3% by weight or less, preferably 2% by weight or less in terms of dry solid content, It is suitable to set it to 1% by weight or less. When soybean protein and casein are used as main raw materials and other raw materials are used, it is necessary that the oil content is low in order to promote the swelling of the obtained textured protein. When a raw material having a high oil content is extruded by an extruder, swelling is suppressed, the water-absorbing ability of the resulting textured protein is reduced, and it becomes difficult to give a soft and juicy texture even when used in a processed food.

In the production of the textured protein of the present invention, it is preferable to use soybean protein and casein together with starch, if necessary. The cost reduction effect can be expected by using starches, but if the added amount is too large, a tacky and viscous texture appears when the textured protein is frozen and thawed in a processed food. (It is soft but not juicy), which is not preferable. Therefore, in the present invention, when the content of starches in the textured protein raw material is higher than the protein content of soybean protein, it is 60% by weight (dry solid weight%) or less, and even when ordinary soybean protein is used, it is preferable. Is suitably 30% by weight (dry solid weight%) or less. When the content is other than the above, the characteristics of starch are remarkably exhibited, and it is not preferable because it tends to become sticky and have a bad texture. In order to achieve the object of the present invention, starches are not always necessary, but they are preferably blended from the viewpoint of achieving the object at a lower cost.

In the present invention, the starches include, for example, sweet potato, potato, syrup, tapioca, rice, barley,
Oats, rye, oats, buckwheat, corn, wheat, cassava and the like, unpurified and starch derived from these, and their pregelatinization, roasting, processed starches subjected to treatment such as hydrolysis, starch derivatives, It can be selected from the group consisting of alkaline starch, fractionated starch, physically treated starch, etc., and mixtures thereof.

Although the protein content varies depending on the type of soybean protein and the type of casein, in the present invention, the casein / soybean protein ratio in the textured protein raw material is 98/2 to 35 /
65 (dry solid weight ratio), preferably 98/2 to 45 /
55 (dry solid weight ratio) is appropriate (not necessarily the proportion of protein, but the proportion of protein raw material). In the case of the proportions other than the above, the soft and juicy texture is not obtained, and the effect of imparting the soft and juicy texture within the above range is high. When the proportion of casein is low and the proportion of soybean protein is high, not only is the swelling of the resulting textured protein insufficient, but also the texture is not strong when used in processed foods, and the texture is stiff. The processed food may have a soft texture and be unsuitable. On the other hand, if the proportion of casein is too high and the proportion of soybean protein is too low, swelling of the resulting textured protein is suppressed and the water absorption capacity is reduced. That is, when the textured protein is used in a processed food, the effect of imparting a soft and juicy texture cannot be obtained. This is because casein is a heat-melting protein and is prevented from swelling under pressure.

Although the above is the main component, proteins other than soybean protein and casein and raw materials other than protein can be used in combination, if necessary. For example, proteins derived from animals and microorganisms,
It can be selected from the group consisting of oilseed or grain seed derived proteins or mixtures thereof. It is also possible to use carbohydrates other than starch, polysaccharides, gums, etc. in combination.

In the present invention, a known device can be used as a device for heating under pressure and pushing it into the atmosphere.
An extruder is suitable. As the extruder used in the present invention, a known extruder can be used, and a single-screw extruder may be used for confirming the effect, etc., but in order to obtain stable expansion and discharge, an extruder having two or more shafts can be used. It is preferable to use a machine. That is, if the raw material oil content is 1% by weight or less, the textured protein obtained by using soybean protein in combination with casein can swell even with a uniaxial extruder and have a soft and juicy texture, but the oil content is 1 When the content is more than 10% by weight, the swelling is suppressed in the single-screw extruder and it becomes insufficient to have the desired juiciness. When a twin-screw extruder is used, if the oil content is 3% by weight or less, sufficient expansion can be caused to impart the desired soft and juicy texture.
Therefore, a multi-screw extruder having two or more screws is preferable. Any extruder can be used as long as it has a raw material supply port and a raw material fed by a screw through a barrel, has a mixing, compression, and heating mechanism, and further has a die attached to the tip barrel. The barrel may or may not have a jacket, which is free to heat or cool.

The assembling conditions of the textured protein can be experimentally determined according to the desired textured protein. Specifically, the water used for the organization is 15 to 50% by weight, preferably 20 to 45% by weight of water contained in the dough made of the raw material and the added water supplied to the extruder. . In this moisture range, the desired swollen textured protein can be obtained. Further, the organization temperature of the present invention is a tip barrel temperature of 140 ° C to 190 ° C, and more preferably 150 ° C.
It is suitable to heat to 185 ° C to 185 ° C, pressurize to 5 to 50 kg / cm ² and extrude.

The tissue-like protein obtained as described above is
It can be cut into an appropriate size with a cutter or a crusher. When the textured protein is used in a processed food using minced meat, such as hamburger, it is preferable to adjust the particle size to the size of the minced meat. This textured protein can be used by drying, and in this case, a drum drying method, a fluidized bed drying method, a shelf drying method, a freeze drying method, etc. can be used.

Next, expansion will be described. It is appropriate to express the water absorption capacity as a suitable index of swelling. That is,
This is because the greater the swelling, the greater the water absorption capacity and the greater the effect of imparting a soft and juicy texture when used in a processed food. The water absorption capacity was measured as follows, and in the examples as well.

(Method of measuring water absorption capacity) 30 g of an evaluation sample was placed in a 500 ml beaker, 450 g of water at 25 ° C. was added, and the mixture was allowed to stand for 10 minutes, then 30 mesh (opening 500 μ).
Using the sieve of m), the weight (W) of the textured product reconstituted product on the sieve after draining with a sieve for 1 minute was measured, and the water absorption capacity (X) was calculated by the following mathematical formula.

## EQU1 ## X = (W-30) / 30

The present tissue-like protein obtained as described above has a water-absorption capacity of 5 to 12 times by weight (25 ° C, 10 minutes, 15 times by weight) with respect to the weight of the textured product, and drained in a colander for 1 minute. It is preferable that the water content is 15% by weight or less. If the water absorption capacity is less than 5 times by weight, the soft and juicy texture cannot be sufficiently imparted. The water absorption capacity may exceed 12 times by weight, but it is usually difficult to obtain a structured product that exceeds 12 times by weight.

Next, the processed food of the present invention is manufactured by mixing the above-mentioned textured protein and the processed food raw material, molding, heating and cooking and then freezing. The textured protein does not necessarily need to be reconstituted with water if the processed food material has a very high water content, but it is usually suitable to reconstitute with water within a range not higher than the water absorption capacity. The use of aqueous solvents such as seasonings instead of water is not hindered. A known device can be used for mixing, and kneading can be performed if necessary. Although the molding depends on the intended processed food, a known molding device can be used. The heating and cooking can be appropriately performed depending on the intended processed food. A known freezing device can be used for freezing, and quick freezing is preferable to slow freezing.

A processed food using the textured protein of the present invention will be specifically described. The processed food is a frozen food, and is not particularly limited as long as it is a food that, when thawed, is required to have the same juiciness as that before freezing. The processed food containing the textured protein of the present invention may be mixed with the processed food material or kneaded if necessary, molded, and preferably cooked and frozen, regardless of whether it is animal or vegetable.
The amount of the textured protein added to the processed food varies depending on the kind of the processed food, but the textured protein reconstituted with water is 5 to 80% by weight, preferably 5% by weight of the dough prepared using the raw material of the processed food. Is suitably 10 to 60% by weight. Depending on the type of processed food, if the added amount of the textured protein reconstituted with water is small, the desired juiciness is unlikely to develop, and if it is too large, the properties of the processed food are lost.

Examples of the processed vegetable food include, for example, mixing the textured protein of the present invention and tofu, seasoning if necessary, and heating and freezing, or alkaline earth metal of the textured protein of the present invention and soybean protein or tofu. It can be obtained by mixing or kneading so-called tofu curd coagulated with bittern, heating, and freezing.

As a more specific example of the processed animal food,
There are prepared foods prepared from minced meat and the like, and examples thereof include hamburger, meatballs, dumplings, maimai, Chinese buns, chicken nuggets, sausages and the like. For example, a hamburger manufacturing method will be exemplified. It is possible to mix and use the textured protein that has been previously reconstituted with a water content within the water absorption capacity, such as ground meat. Regarding watering of tissue-like protein, it is possible to rehydrate with water, but if necessary,
Soy sauce, alcohol, salt, spices, extracts, sugars, fats and oils,
You may use the seasoning liquid which added the egg etc. Also, the textured protein may be reconstituted with a water content according to the water absorption capacity, but in consideration of the water content in the dough and the water migration during heating, etc., it should be reconstituted with a water content less than the water absorption capacity before use. May be. Further, when importance is attached to workability, the textured protein may be added as it is in a dry state. First, the minced meat is stirred with a mixer or the like, and in order, textured protein, eggs, fresh cream, seasonings, vegetables, starch,
Add bread crumbs and mix to make dough. After that, molding is performed and heat treatment is performed so that the central temperature becomes 80 ° C. or higher.
The heat treatment may be baking, steaming, frying, or the like. The cooked processed food is frozen.

The processed food of the present invention is characterized by the effect of imparting a soft and juicy texture similar to that of freshly made food even if it is frozen and then thawed and reheated.

[0030]

EXAMPLES The embodiments of the present invention will be described below with reference to examples, but the exemplification is of course merely a description and is not directly related to the inclusion or extension of the idea. In addition, "weight%" is described as "%" hereafter.

(Description of Extruder Raw Material) The raw materials used in the examples of the present invention are as follows. The defatted soybean powder used was made by Fuji Oil Co., Ltd. (Ingredient protein / anhydrous equivalent 55%, moisture 6%) ・ Powdered soybean protein is "Fuji Pro-R" manufactured by Fuji Oil Co., Ltd.
Was used. (Components: 91% protein / anhydrous equivalent, 6% water content) -For casein Na, "SODIUM CASEINATE" manufactured by MURRAY GOULBURN FOOD was used. (Component protein / water-free conversion 95%, water content 4%)-MPC used was "MPC-UF80" manufactured by Mill Coat. (Component protein / anhydrous equivalent 84%, water content 4%)-For WPC, "CALPRO WPC8002" manufactured by CALPRO was used. (Ingredients protein / anhydrous equivalent 78.8%, moisture 4.4%) ・ Wheat gluten is "A-Glu S" manufactured by Glico Nutrition Foods Co., Ltd.
S "was used. (Component protein / anhydrous equivalent 77.5%, water content 5%) As the starch, "corn starch" manufactured by Sanwa Starch Co., Ltd. was used. (Component protein / anhydrous conversion 0%, water content 13%)-For the edible vegetable oils and fats, "Soybean White Oil" manufactured by Fuji Oil Co., Ltd. was used. (Component protein / anhydrous conversion 0%, water 0%)

(Production of Textured Product by Extruder) A textured product was produced by an extruder under the following conditions. The raw materials are uniformly mixed with a powder stirrer, etc., and the extruder is mixed with water (KEI45-
It was used as the raw material of 25). The operating conditions were as shown in Table 1 below. The structured material that came out of the extruder is 1 length with a cutter.
After cutting to about 0 mm, it was roughly crushed with a crusher to the following particle size, and then dried with a drier to a water content of 10%.

[0033]

[Table 1] -Extruder operating conditions- ─────────────────────── Raw material supply 20kg / hr Water amount 8L / hr Screw rotation speed 200r.p.m. First half barrel temperature 30 to 100 ℃ Second half barrel temperature 100-180 ℃ ─────────────────────── -Granularity distribution of texture: JIS standard sieve- 2.5 mesh on (opening 8.00mm) 0% 4 mesh on (opening 4.75mm) 30% 6 mesh on (opening 3.36mm) 40% 10 mesh on (opening 1.70mm) 20% 10 mesh pass (opening 1.70mm) 10% ───────────────────────

-Assembly Evaluation Method- "Evaluation method for a single product system of structured materials" (Measurement of water absorption capacity was described in the detailed description section.)

(Evaluation Conditions for Texture and Flavor) The textured product reconstituted product is an amount corresponding to each water absorption capacity of the textured material (for example, if the water absorption capacity is 3 parts by weight, 1 part by weight of the textured material). Water (3 parts by weight) at 25 ° C. was added, and the mixture was allowed to stand for 10 minutes or more so that the structured product completely absorbed water. The obtained textured product reconstituted product was prepared by 10 professional panelists for 10
The taste evaluation was performed by the point method for texture and flavor. Regarding the texture, the softest one was set to 10 points, and the harder it was, the lower the score was. Regarding the flavor, the tasteless and odorless was 10 points, and the score was lowered so that the flavors of soybean, milk, etc. could be felt.

"Evaluation method in complex system of textured product (processed food system)" Each dough described in each Example for the effect of using the textured product in processed foods (eg, hamburger steak, meatballs, dumplings) Evaluation was carried out under the following heating and cooking conditions by using the above composition. The textured product reconstituted product used during the blending of the dough is added with water at 25 ° C. in an amount corresponding to the water absorption capacity of the textured product so that the textured product absorbs completely
It was prepared by leaving it for 0 minutes or more.

-Cooking condition of hamburger dough-The hamburger dough was molded into 100 g of each and then baked in an oven at 200 ° C for 8 minutes to obtain a hamburger. At the time of forming the dough, an operator evaluated the formability, and the easy-to-form material was given 10 points, and the harder-to-form material had a lower score.

-Heating and cooking conditions for meatball dough-Meatball dough is molded into pieces of 15 g each, and then 1
After frying with oil at 75 ° C for 30 seconds, steaming was performed at 85 ° C for 10 minutes to obtain meat balls. At the time of forming the dough, an operator evaluated the formability, and the easy-to-form material was given 10 points, and the harder-to-form material had a lower score.

-Cooking conditions for gyoza dough-Gyoza dough is wrapped in gyoza so that the weight of the gyoza dough is 20 g per piece,
After frying for 30 seconds in 175 ° C. oil, it was steamed at 90 ° C. for 10 minutes to obtain dumplings. At the time of forming the dough, an operator evaluated the formability, and the easy-to-form material was given 10 points, and the harder-to-form material had a lower score.

-Method for evaluating hamburger steak, meatballs and dumplings-The obtained dumplings were frozen and then heated using a frying pan, and tasted and tasted by 10 professional panelists using a 10-point method. An evaluation was made. The score is 10
The points are the best. Regarding the texture, the point with the most juiciness was set to 10, and the score was lowered so that the juiciness was reduced and the dryness was strongly felt. Regarding the texture, the softest one was set to 10 points, and the harder it was, the lower the score was. Regarding the flavor, 10 points were given to those with a meaty taste, and were lowered so that other tastes were strongly felt.

-Processed food No. in the examples. How to attach-H: hamburger, M: meatball, G: dumpling * H1 and H2 are hamburger type, respectively, and are organized A1,
Made using A2 (Table 2). * H1 uses a structured product, but was distinguished by the difference in the amount of water added. * H0 is the one that does not use structured material. Is represented.

Example 1 (Example 1-A) Each raw material composition shown in Table 2 below was subjected to an extruder to obtain each structured product. For each obtained texture,
"Evaluation of a structured product as a single product" was carried out.

[0043]

[Table 2] ────────────────── Organized product No. A1 A2 ────────────────── (Raw material mix (%)) Defatted soybeans 100 85 Casein Na-15 ────────────────── (Evaluation) Water absorption capacity (times) 3.1 6.0 Softness (point) 4.3 7.2 Flavor (point) 2.9 5.4 ──────────────────

(Example 1-B) Ground pork 21.0 g, ground beef 23.0 g, pork fat 3.5 g, onion 20.0 g, frozen whole egg 2.5 g, fresh cream 2.5 g, red bread crumbs 5.0 g, seasoning 2.0 g and 0.5g spice
As shown in Table 3, each textured product obtained in Example 1-A was mixed with water to prepare 100 g of a hamburger dough, and "evaluation of the textured composite system (hamburger)" was carried out.

[0045]

[Table 3]                                                          (Unit: g) ────────────────────────────────── Processed food No. H1 H2 H0 H0 H1 ──────────────────────────────────   Textured product reconstituted product 20.0 20.0 − − 20.0 (Water) 15.1 17.1 − 20.0 17.1 (Assembly A1) 4.9 − − − 2.9 (Assembly A2) − 2.9 − − − ──────────────────────────────────   Juicy feeling X (point) 9.7 9.7 9.5 9.7 9.8   Juicy Y (point) 3.4 8.0 3.4 4.0 4.4   Softness X (point) 4.2 7.4 2.0 6.9 6.3   Softness Y (point) 4.1 7.4 2.0 6.1 5.4   Flavor X (point) 5.4 7.8 10.0 4.8 6.7   Flavor Y (point) 5.2 7.8 9.8 4.5 6.5   Formability (points) 10.0 10.0 10.0 4.0 7.0 ────────────────────────────────── X: Freshly made Y: Reheat after freezing

As shown in Examples 1-A and 1-B, the texture A2 is softer than the texture A1.
It was a food material with excellent flavor. Also, processed food H2
Was an excellent processed food that had a soft feeling of making the processed food as compared with the processed food H1 and the functionality that the juicy feeling could be sufficiently maintained even after freezing and reheating.
As described above, the textured product A2 was a textured protein having a soft feeling of making a processed food when used for a processed food and having a function of sufficiently maintaining the juicy feeling even after freezing and reheating. The processed food H0 did not use a textured product, but almost no juiciness was felt after freezing and reheating. The processed food H1 using the conventional defatted soybean-based structured product A1 hardly felt juicy after freezing and reheating, whereas the processed food H2 using the structured product A2 was juicy even after freezing and reheating. The processed food H0 was prepared on the assumption that the reason was that the soybean protein raw material and the casein protein raw material were not used in combination, but that it was simply because of the large amount of water. Processed food H0 is simply hamburger dough with water added,
The processed food H1 is obtained by returning the textured product A1 with water in an amount according to the water absorption capacity of the textured product A2 and adding it to the dough. As shown in Example 1-B, if the amount of water is simply increased like the processed food H0, the dough before baking is too soft and the moldability is poor, and the juiciness is almost the same as the processed food H1. It was bad without feeling. Further, in the processed food H0 as well, since the texture is restored by the amount of water exceeding the water absorption capacity, the dough is soft and the moldability is poor, which is a problem.
Although it has a soft feel, the juicy feel is processed food H1
It was as bad as. As described above, the textured product obtained by simply adding water or reconstitution with a water amount exceeding the water absorption capacity has a soft feeling but does not lead to a juicy feeling imparting effect. It was considered that a textured product having a high water absorption capacity (preferably 5 times or more) and having an amount of water corresponding to the water absorption capacity was used to maintain a soft feeling and a juicy feeling. Therefore, among such textured products, the textured product which is used for hamburger and produces the same juiciness as that before freezing even when the hamburger is frozen and then thawed is used as a textured protein (also in the following Examples. The same.).

Example 2 (Example 2-A) Each raw material composition shown in Table 4 was subjected to an extruder to obtain each structured product. "Evaluation of a single structured product" was carried out for each of the obtained structured products.

[0048]

[Table 4] ─────────────────────────────   Textured No A1 A2 A3 A4 A5 A6 ───────────────────────────── (Raw material mix (%))   Defatted soybean 100 85 − − − −   Powdered soy protein − − 100 85 81 77   Casein Na-15-15 15 14 13   Edible vegetable oils and fats − − − − 5 10 ───────────────────────────── (Evaluation)   Water absorption capacity (times) 3.1 6.0 4.9 7.1 4.9 2.7   Softness (point) 4.3 7.2 5.0 9.5 5.1 2.6   Flavor (point) 2.9 5.4 6.7 9.5 9.5 9.5 ─────────────────────────────

(Example 2-B) Ground pork 21.0 g, ground beef 23.0 g, pork fat 3.5 g, onions 20.0 g, frozen whole eggs 2.5 g, fresh cream 2.5 g, red bread crumbs 5.0 g, seasonings 2.0 g and 0.5g spice
Was mixed with each of the textured product obtained in Example 2-A and water to prepare 100 g of a hamburger dough, and "evaluation of the textured product in a composite system (hamburger)" was carried out.

[0050]

[Table 5]                                                        (Unit: g) ──────────────────────────────────   Processed food No. H1 H2 H3 H4 H5 H6 ──────────────────────────────────   Textured water reconstituted product 20.0 20.0 20.0 20.0 20.0 20.0   (Wed) 15.1 17.1 16.6 17.5 16.6 14.6   (Assembly A1) 4.9 − − − − −   (Assembly A2) − 2.9 − − − −   (Assembly A3) − − 3.4 − − −   (Organized A4) − − − 2.5 − −   (Organized A5) − − − − 3.4 −   (Assembly A6) − − − − − 5.4 ────────────────────────────────── (Evaluation)   Juicy feeling X (point) 9.7 9.7 9.5 9.8 9.6 9.5   Juicy Y (point) 3.4 8.0 4.2 9.6 5.3 3.4   Softness X (point) 4.2 7.4 6.2 9.6 5.3 2.5   Softness Y (point) 4.1 7.4 5.1 9.6 5.3 2.5   Flavor X (point) 5.4 7.1 6.9 9.5 9.0 8.6   Flavor Y (point) 5.2 7.0 6.8 9.5 8.5 8.1   Formability (points) 10.0 10.0 10.0 10.0 10.0 10.0 ────────────────────────────────── X: Freshly made Y: Reheat after freezing

As shown in Examples 2-A and 2-B, the water absorption capacity was also related to the softness and juiciness, and the higher the water absorption capacity, the higher the juiciness-imparting effect. Textured products A1, A3, processed foods H1, H3
As described above, by using powdered soybean protein as the soybean protein raw material instead of defatted soybean, the flavor was improved, but the juiciness imparting effect was hardly improved.
However, textured products A2, A4, processed foods H2, H4
When the casein Na was used in combination as shown in, the flavor was further improved and the softness and juiciness were dramatically improved. In addition, textured products A5, A6, processed foods H5, H6
As described above, when oil is added, the swelling of the structured product is inhibited, and as the amount of added oil increases, the water absorption capacity and juiciness imparting effect decrease, and the structured product A6 added with 10% of oil is However, the level was close to that of the structured material A1 which was the level of the conventional technology, and it was defective.

Example 3 The following is a comparison of raw material formulations, including a comparative example. (Example 3-A) Each raw material composition shown in Table 6 was subjected to an extruder to obtain each structured product. "Evaluation of a single structured product" was carried out for each of the obtained structured products.

[0053]

[Table 6] ────────────────────────────   Organized product No. A7 A8 A9 A10 A11 A12 ──────────────────────────── (Raw material mix (%))   Powdered soybean protein 85 85 85 68 80 −   Wheat gluten 15 − − − − −   WPC − 15 − − − −   MPC − − 15 − − −   Casein Na − − − 12 − 100   Starch − − − 20 20 − ──────────────────────────── (Evaluation)   Water absorption capacity (times) 2.1 2.0 4.8 9.4 4.9 0.8   Softness (point) 4.6 5.0 7.1 9.8 7.1 2.9   Flavor (point) 1.3 7.4 3.4 9.5 8.2 1.4 ────────────────────────────

(Example 3-B) Ground pork 21.0 g, ground beef 23.0 g, pork fat 3.5 g, onions 20.0 g, frozen whole eggs 2.5 g, fresh cream 2.5 g, red bread crumbs 5.0 g, seasonings 2.0 g and 0.5g spice
Was mixed with each of the textured product obtained in Example 3-A and water to prepare 100 g of a hamburger dough, and "evaluation of the textured product in a composite system (hamburger)" was carried out.

[0055]

[Table 7]                                                        (Unit: g) ──────────────────────────────────   Processed food No. H7 H8 H9 H10 H11 H12 ──────────────────────────────────   Textured water reconstituted product 20.0 20.0 20.0 20.0 20.0 20.0   (Wed) 13.3 13.3 16.7 17.8 16.7 10.0   (Assembly A7) 6.7 − − − − −   (Organized A8) − 6.7 − − − −   (Organized A9) − − 3.3 − − −   (Assembly A10) − − − 2.2 − −   (Assembly A11) − − − − 3.3 −   (Organized A12) − − − − − 10.0 ──────────────────────────────────   Juicy feeling X (point) 9.7 9.6 9.6 9.7 9.6 9.5   Juicy Y (point) 3.4 2.9 7.8 9.6 4.4 1.4   Softness X (point) 4.8 4.7 7.3 9.5 7.2 3.3   Softness Y (point) 4.5 4.5 7.1 9.5 7.0 3.3   Flavor X (point) 5.3 7.4 3.9 9.8 7.2 2.2   Flavor Y (point) 5.2 7.2 3.5 9.8 6.9 1.8   Formability (points) 10.0 10.0 10.0 10.0 10.0 10.0 ────────────────────────────────── X: Freshly made Y: Reheat after freezing

Textures A7, A8, processed foods H7, H
As shown in 8, the use of wheat gluten or WPC resulted in low water absorption capacity, no soft feeling, and no juicy feeling after freezing and reheating. When MPC was used as shown in the textured product A9 and the processed food H9, softness and juiciness were slightly imparted, but the flavor was unpleasant because of strong milky odor. In addition, casein N
The textured product A11 using starch without using a and the processed food H11 had a soft feeling, but could not sufficiently maintain a juicy feeling. On the other hand, as shown in the textured product A10 and the processed food H10, when casein Na was used, the juiciness could be sufficiently maintained even if starch was blended. As shown in the textured product A12 and the processed food H12, the trial production was performed using only casein Na without using the soybean protein raw material, but it was almost unstructured and became caramel-like, and the flavor was bad with a milky odor and hamburger steak. I couldn't get the softness and juiciness.

Example 4 (Example 4-A) The following raw material formulations were subjected to an extruder to obtain respective textured products. "Evaluation of a single structured product" was carried out for each of the obtained structured products.

[0058]

[Table 8] ──────────────────────────────   Organized product No. A3 A13 A4 A14 A15 A16 ────────────────────────────── (Raw material mix (%))   Powdered soy protein 100 95 85 60 40 15   Casein Na-5 15 40 60 85 ──────────────────────────────   Water absorption capacity (fold) 4.9 6.8 7.1 7.4 6.0 3.1   Softness (point) 5.0 9.6 9.5 9.4 6.0 3.7   Flavor (point) 6.7 9.0 9.5 8.5 5.4 2.1 ──────────────────────────────

(Example 4-B) Ground pork 21.0 g, ground beef 23.0 g, pork fat 3.5 g, onions 20.0 g, frozen whole eggs 2.5 g, fresh cream 2.5 g, red bread crumbs 5.0 g, seasonings 2.0 g and 0.5g spice
The textured product obtained in Example 4-A and water were blended as shown in Table 9 to prepare 100 g of a hamburger dough, and "evaluation of the textured product in a composite system (hamburger)" was carried out.

[0060]

[Table 9]                                                        (Unit: g) ──────────────────────────────────   Processed food No. H3 H13 H4 H14 H15 H16 ──────────────────────────────────   Textured water reconstituted product 20.0 20.0 20.0 20.0 20.0 20.0   (Water) 16.6 17.4 17.5 17.5 17.1 15.1   (Organized A3) 3.4 − − − − −   (Assembly A13) -2.6 ---   (Organized A4) − − 2.5 − − −   (Organized A14) − − − 2.4 − −   (Organized A15) − − − − 2.9 −   (Organized A16) − − − − − 4.9 ──────────────────────────────────   Juicy feeling X (point) 9.5 9.8 9.8 9.5 9.5 9.6   Juicy Y (point) 4.2 9.4 9.6 9.5 6.2 2.9   Softness X (point) 6.2 9.5 9.6 9.5 6.3 3.8   Softness Y (point) 5.1 9.5 9.6 9.5 6.4 3.6   Flavor X (point) 6.9 9.5 9.5 8.7 5.4 2.4   Flavor Y (point) 6.8 9.5 9.5 8.5 5.1 2.3   Formability (points) 10.0 10.0 10.0 10.0 10.0 10.0 ────────────────────────────────── X: Freshly made Y: Reheat after freezing

The textured products A13, A4 and A14 had a high water absorbing ability, and the processed foods H13, H4 and H14 had good juiciness and softness even after freezing and reheating. Processed food H3 using casein Na-free structured A3
Was less juicy and soft. Also, when the addition of casein Na was increased from 15% to 40%, a slight milky odor was felt. When casein Na was added up to 60% of the textured product A15, the water absorption capacity was relatively high, but a slight milky odor was felt, and the processed food H15 tended to have a slightly reduced softness and juiciness. When the content of casein Na was increased to 85% as in the case of the textured product A16, it was difficult to swell, the water absorption capacity was low, the milky odor was not felt, and the processed food H16 had less softness and juiciness. From this result, in order to exert the effect of imparting a soft and juicy texture, the powdery soybean protein / casein Na ratio is 98/2 to 2
It was found to be 35/65, preferably 98/2 to 45/55, and more preferably 93/7 to 70/30.

Example 5 (Example 5-A) The following raw material formulations were subjected to an extruder to obtain respective textured products. "Evaluation of a single structured product" was carried out for each of the obtained structured products.

[0063]

[Table 10] ────────────────────────────   Organized product No. A4 A17 A10 A18 A19 ──────────────────────────── (Raw material mix (%))   Powdered soy protein 85 77 68 51 17   Casein Na 15 13 12 9 3   Starch-10 20 40 80 ────────────────────────────   Water absorption capacity (times) 7.1 8.0 9.4 7.5 4.5   Softness (point) 9.6 9.7 9.8 8.1 5.1   Flavor (point) 9.5 9.7 9.5 9.7 9.8 ────────────────────────────

(Example 5-B) Ground pork 21.0 g, ground beef 23.0 g, pork fat 3.5 g, onions 20.0 g, frozen whole eggs 2.5 g, fresh cream 2.5 g, red bread crumbs 5.0 g, seasonings 2.0 g and 0.5g spice
In Table 11, each textured product obtained in Example 5-A and water were blended as shown in Table 11 to prepare 100 g of a hamburger dough, and "evaluation of a textured composite system (hamburger)" was carried out.

[0065]

[Table 11]                                                (Unit: g) ─────────────────────────────   Processed food No. H4 H17 H10 H18 H19 ─────────────────────────────   Textured water reconstituted product 20.0 20.0 20.0 20.0 20.0   (Wed) 17.5 17.5 17.5 17.3 16.4   (Organized A4) 2.5 − − − −   (Assembly A17) -2.5 ---   (Organized A10) − − 2.5 − −   (Organized A18) − − − 2.7 −   (Assembly A19) − − − − 3.6 ─────────────────────────────   Juicy feeling X (point) 9.8 9.8 9.7 8.9 5.6   Juicy Y (point) 9.6 9.7 9.6 8.5 4.5   Softness X (point) 9.6 9.7 9.5 8.6 4.9   Softness Y (point) 9.6 9.5 9.5 8.4 4.7   Flavor X (point) 9.5 9.6 9.8 9.6 9.5   Flavor Y (point) 9.5 9.6 9.8 9.5 9.5   Formability (points) 10.0 10.0 10.0 9.0 8.5 ───────────────────────────── X: Freshly made Y: Reheat after freezing

The starch-added system of the textured products A17 and A10 had the same water absorption capacity as the starch-free system of the textured product A4.
The processed foods H4, H17 and H10 all had a juicy and soft feeling even after being frozen and reheated. Texture A
18 is a processed food H18 which has a water absorbing ability, and has a soft feeling,
A succulent feel was also felt, but the texture was slightly sticky, which is characteristic of starch. The texture A19 had a reduced water-absorbing ability, and the processed food H19 had a low softness and juiciness, and the stickiness peculiar to starch was remarkably exhibited, resulting in a sticky and poor texture. With regard to the addition of starch, the effect of imparting a juicy feeling was seen even without addition. From these results, it was found that the starch content is 60% or less, preferably 30% or less, in order to exert the juicy feeling imparting effect.

Example 6 Ground beef 35.0 g, ground pork 22.0 g, pork fat 12.0 g, onion 12.
0 g, bread crumbs 5.0 g, potato starch 5.0 g, frozen whole eggs 5.0 g, seasonings 3.0 g, and spices 1.0 g, each of the structured products A1, A2, A3, A4 obtained in Example 2-A and water are listed. 12 were blended to prepare 100 g of meatball dough, and evaluation was performed using a meatball system.

[0068]

[Table 12]                                                (Unit: g) ─────────────────────────────   Processed food No. M0 M1 M2 M3 M4 ─────────────────────────────   Textured water reconstituted product − 20.0 20.0 20.0 20.0   (Wed) − 15.1 17.1 16.6 17.5   (Assembly A1) − 4.9 − − −   (Assembly A2) − − 2.9 − −   (Assembly A3) − − − 3.4 −   (Organized A4) − − − − 2.5 ─────────────────────────────   Juicy feeling X (point) 9.6 9.5 9.6 9.5 9.7   Juicy Y (point) 3.8 3.6 7.8 4.4 9.5   Softness X (point) 3.8 4.8 7.0 5.8 9.6   Softness Y (point) 3.4 4.7 7.0 5.5 9.4   Flavor X (point) 9.5 3.8 7.3 6.9 9.4   Flavor Y (point) 9.5 3.8 7.2 6.7 9.3   Formability (points) 10.0 10.0 10.0 10.0 10.0 ─────────────────────────────

As with the hamburger steak, the processed food M4 had a good flavor and a soft and juicy texture even after freezing and reheating. From this, it was found that the same effect can be obtained by frying like meatballs, steaming, freezing and then reheating.

Example 7 Ground pork 30.0 g, pork fat 10.0 g, cabbage 37.0 g, onion 14.
0 g, bread crumbs 3.5 g, leek 1.0 g, sesame oil 1.5 g, seasonings 2.0 g and spices 1.0 g were added to the respective structured products A obtained in Example 2-A.
1, A2, A3, A4 and water were blended as shown in Table 13 to prepare 100 g of gyoza dough, and the evaluation was performed using a gyoza system.

[0071]

[Table 13]                                                (Unit: g) ───────────────────────────── Processed food No. G0 G1 G2 G3 G4 ───────────────────────────── Textured water reconstituted product − 20.0 20.0 20.0 20.0 (Wed) − 15.1 17.1 16.6 17.5 (Assembly A1) − 4.9 − − − (Assembly A2) − − 2.9 − − (Assembly A3) − − − 3.4 − (Organized A4) − − − − 2.5 ───────────────────────────── Juicy feeling X (point) 9.7 9.7 9.6 9.5 9.8 Juicy Y (point) 3.6 3.5 7.4 4.3 9.7 Softness X (point) 3.9 4.9 6.8 5.3 9.2 Softness Y (point) 3.8 4.8 6.7 5.2 9.1 Flavor X (point) 9.7 3.8 4.9 6.7 9.6 Flavor Y (point) 9.5 3.5 4.7 6.5 9.5 Formability (points) 10.0 10.0 10.0 10.0 10.0 ─────────────────────────────

As with hamburgers, processed food G4 is also used for dumplings.
The flavor was good, and the soft and juicy texture was good even after freezing and reheating. From this, it was found that similar effects can be obtained by steaming after wrapping and steaming like dumplings, followed by freezing and reheating.

[0073]

According to the present invention, after the processed meat product is frozen,
It is possible to produce a textured protein that can provide a freshly-made juicy feeling even if it is reheated at the time of eating after a distribution process. This can be swelled by combining soybean protein raw material and casein protein that does not organize with casein protein alone, and by embedding a lot of water, it can be used as a juiciness imparting to processed meat products. It has become possible to provide consumers with processed meat products with a high degree of perfection.

Continued front page    (72) Inventor Hirofumi Kugiya             1 Sumiyoshi-cho, Izumisano-shi, Osaka Fuji Oil Co., Ltd.             Ceremony company Hannan office F term (reference) 4B042 AC05 AD20 AD21 AK10 AP02                       AP06 AP18

Claims (6)

[Claims] 1. A textured protein obtained by heating and pressurizing soybean protein, casein and water and extruding it into the atmosphere to swell. 2. The textured protein according to claim 1, wherein the soybean protein / casein ratio in the textured protein raw material is 98/2 to 35/65 (dry solid weight ratio). 3. The textured protein according to claim 1, wherein starch is used and the starch content in the textured protein raw material is 60% by weight or less (in the dry solid content of the raw material). 4. The textured protein according to claim 1, wherein the textured protein has a water absorption capacity of 5 to 12 times by weight. 5. The oil content in the dry solid content of the textured protein raw material is 3
The textured protein according to any one of claims 1 to 4, which is not more than wt%. 6. A process for producing a processed food, which comprises mixing the textured protein according to any one of claims 1 to 5 with a raw material for a processed food, molding the mixture, heating and cooking and then freezing.