JP2007020545A - Method for producing food having tone of color and palatability similar to those of meat and steak by adding grain cereal to soybean - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop a food that is obtained by using a safe, inexpensive and stable vegetable protein which replaces an animal protein having problems such as a BSE (bovine spongiform encephalopathy) problem, a bird influenza problem, a carp herpes problem, a problem of heavy metal pollution of fish and shellfish by marine contamination, a problem of resources conservation, a problem of collection limitation, etc., is not affected by an ultraviolet light by change of global environment and mainly comprising grain and has appearance, a tone of color and palatability similar to those of an animal protein such as meat, steak, etc. and has appearance, a tone of color and palatability similar to those of an animal protein such as meat, steak, etc. <P>SOLUTION: The food is a product obtained by mixing soybean with grain such as rice, purplish black rice, etc., heating the mixture, grinding the heated mixture, forming the resulting material, by an injection method to give a product, forming the product under pressure and sterilizing the formed product, has appearance and palatability similar to those of meat in terms of sense and fragrance and flavor boundlessly close to those of meat with sauce to be used and is stored for a long period of time. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing a processed food obtained by adding cereals to soybeans, and is a method for producing a vegetable protein food that can be supplied in an inexpensive, safe and stable manner instead of animal protein.

Soy products include tofu and natto as plant proteins that can be stably and cheaply supplied instead of animal protein, and when compared to conventional animal protein, it seems that eating meat and steak is a texture Is also heterogeneous.
As the global population increases, it is expected that it will be difficult to obtain animal protein in the future, using plant protein as an alternative to this, it looks like eating conventional meat and steak, Moreover, it is necessary to produce a high quality vegetable protein product that has a similar texture and that is safer, cheaper and can be stably supplied.

Environment for food

Recently, consumption of beef BSE for animal proteins, problems of bird flu, herpes herpes, dioxins of seafood due to marine pollution, heavy metal contamination such as arsenic, etc. There is a growing demand for safer proteins that are far away.
Furthermore, from the standpoint of resource conservation, collection restrictions and whaling bans like whales are occurring.
On the other hand, obesity and health problems have been picked up, and foods using high protein and low calorie vegetable protein as an alternative to animal protein have been highlighted worldwide.

Changes in the global environment are expected to destroy the ozone layer and increase the amount of ultraviolet light, affecting humans and animals as well as plants.

Under such environmental changes, plants in shells such as soybeans and rice and root vegetables made in the ground are relatively safe foods with little influence.

Among these plants, especially soybean products have been incorporated into the human diet for a long time, and in Japan they have been incorporated into the diet as essential to the supply of plant proteins such as tofu, natto and miso. It is out.

Furthermore, cereals such as rice are widely eaten as safe foods as a staple food for mankind.

The challenge is to develop foods that have the same appearance and texture as animal proteins such as meat and steak, using soybeans and cereals that contain many of these safe and high-quality plant proteins.

The conventional manufacturing method uses tofu as it is and just mixes it with tofu steak and meat, but at most it has a flavor added to it, but the appearance and texture are different from meat and steak It is.

Therefore, the inventor has focused on utilizing the fusion binding property of soybean protein or lipid and cereal polysaccharides and lipids.

Furthermore, the inventor noticed that the use of soybeans and cereals gave a more visual sense, and made it possible to bring the appearance and texture closer to meat and steak.

In addition to the appearance, even when cut, the injection system is used to make the whole look the same as meat or steak, in order to bring it closer to meat or steak.

Specifically, soybeans and cereals are washed, mixed and soaked, boiled, pulverized, molded by an injection method and adjusted so as to have a uniform color, and then pressure molded and sterilized at 100 ° C. or higher. Here, the types and mixing ratios of soybeans and cereals are changed in consideration of color and texture depending on the types of products. Naturally colored cereals such as purple black rice are also used as cereals. Moreover, it molds using an injection method so that the color of a product may become uniform.

The resulting product is adjusted with sauce when eating to add meat and steak flavor.

The food produced in this way is similar in appearance and texture to meat and steak, and it is possible to make the aroma and flavor close to meat and steak depending on the sauce when eating. Become.

The product made in the present invention is a safe, inexpensive, and safe food that can be eaten in place of animal proteins that have concerns about beef BSE, bird flu and marine pollution. Yes, it can be supplied stably against the future increase in the global population. In addition, it is a food that can cope with the problem of obesity, which is a problem in Europe and America. Furthermore, it becomes possible to eat all over the world as a problem-free food for animal proteins that are restricted by various religious problems.

Next, the best embodiment in the manufacturing method of the product concerning this invention is illustrated.
First, soy and cereal are washed and immersed. At this time, the ratio of soybeans to cereals is 10% to 50% for soybeans, and is adjusted according to color and texture. Moreover, rice and purple black rice are used as cereals. The soaked raw material is boiled at 85 ° C. to 100 ° C. for 30 minutes to 1 hour, then pulverized, put in a molding machine, molded, adjusted in color by an injection method, and pressure molded. Here, the reason for adopting the injection method is to make the same color as meat and steak not only on the surface but also on the inside.

Products made by pressure molding are sterilized at 100 ° C or higher according to the sterilization method of chilled foods for sterilization. By sterilizing the sterilized product, it can be stored for a long time.

Industrial applicability

Beef BSE problems, bird flu problems, marine pollution problems, etc. are safe, inexpensive and safe to eat vegetable proteins that can be eaten with confidence, as well as meat and steaks. It can be widely used as an alternative to animal protein as a raw material for meat dumplings.

Since this product is a food that uses vegetable protein, it can be eaten by people of any religion all over the world.

At the same time, it is an effective food for solving the problem of obesity, which is a global problem.

Claims (3)

A method for producing foods with the same color and texture as meat and steak by adding cereals to soybeans Food manufactured according to claim 1 Processed food produced using the food produced in claim 1 or 2