JP2020028246A - Meat-like food product - Google Patents

Abstract

To provide a method for producing a meat-like food product that has resilience and hardness closer to meat than a conventional meat-like food product (granular soybean protein) made from soybean, and has also little smell specific to soybean.SOLUTION: The problem is solved by a method for producing meat-like food product, including steps of (1) preparing a tofu having a moisture content of 68 to 88 mass%, (2) adding and mixing protein ingredients to the tofu to produce a curd and in which the amount of protein contained in the protein ingredients is 18 to 140 pts.mass for 100 pts.mass of solid in the tofu, and (3) steam heating or boil heating the card.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a meat-like food.

In recent years, health damage due to excessive intake of animal fat contained in meat has been said. With the increasing number of people who prefer vegetable foods for health, the market for meat-like foods using vegetable protein raw materials is expanding, and meat-like foods with a texture closer to meat have been demanded.
Conventional meat-like foods are extruders such as extruders, which heat and pressurize raw materials containing vegetable protein raw materials derived from soybeans and wheat to make them into a granular form (granular soybean protein). Etc.) are in circulation. These are all sold and distributed as dried products, and must be rehydrated before use. In addition, there is also a problem that the odor peculiar to the vegetable protein raw material is strong, the inner layer is faint, the texture is spongy and gummy, and the texture is softened by reconstitution with water.
Patent Literature 1 discloses a meat-like food material obtained by heating and pressurizing a vegetable protein raw material, a milk whey protein raw material, and water as main components using an extruder to expand the meat-like food using a vegetable protein raw material. I have.
Patent Document 2 discloses a method in which a mixture of granular soybean protein, isolated soybean protein, and a cation comprising a calcium salt, a magnesium salt, a potassium salt, or a sodium salt is molded and irradiated with microwaves to bind a meat substitute. A method for producing a meat-like food is disclosed.
These are obtained by heating and pressurizing the raw materials, expanding the raw materials, and obtaining the dried products, so that the above-mentioned problems of the texture and the flavor still exist.
Further, in Patent Document 3, after the pressure-dehydrated tofu is immersed in a seasoning liquid, it is wrapped with a paper towel, placed on an aluminum foil sheet, and put into a state in which the whole is covered with a carbide layer made of small-sized carbide. A dried tofu food is disclosed, wherein the tofu is taken out, vacuum-packaged, and sterilized. It also discloses that the processed tofu food is variously flavored, has a cheese-like or meat-like texture, and has good storage stability. However, the “texture like cheese or meat” in Patent Document 3 is “unconventional texture” and cannot be said to be a texture close to meat.

JP-A-2003-180256 JP 2012-130252A JP-A-2004-135641

  Provided is a method for producing a meat-like food which has elasticity and hardness closer to meat than conventional meat-like foods (granular soy protein) using soy as a raw material and has less odor peculiar to soy.

  The present inventors have (1) a step of preparing a tofu having a water content of 68 to 88% by mass, and (2) a step of adding and mixing a protein material to the tofu to form a curd, wherein a curd is produced. According to a production method including a step in which the protein mass contained in the protein raw material is 18 to 140 parts by mass with respect to 100 parts by mass, and (3) a step in which the card is steam-heated or boiled, the elasticity and hardness close to meat are obtained. The present inventors have found that it is possible to produce meat-like foods that have a low level of odor unique to soybeans, and have completed the present invention.

That is, the present invention is as follows.
[1] The following process:
(1) a step of preparing tofu having a water content of 68 to 88% by mass,
(2) A step of adding and mixing a protein material to the tofu to produce a curd, wherein the protein content of the protein material is 18 to 140 parts by mass with respect to 100 parts by mass of the solid content of the tofu. And (3) steam heating or boiling the card.
And a method for producing a meat-like food.
[2] The method according to the above [1], comprising a step of molding and degassing the card obtained in the step (2) before the step (3).
[3] The method according to [1] or [2], wherein the protein raw material is selected from the group consisting of soybean separated protein, pea protein, wheat protein, milk protein and egg protein.
[4] The method according to any one of [1] to [3], wherein the card further contains fats and oils.

  The meat-like food of the present invention is not spongy or gummy in texture but has a meat-like elasticity and hardness as compared with a conventional meat-like food made from soybean separated protein (granular soy protein), A texture closer to meat can be realized, and the odor peculiar to soybean can be reduced. In addition, rehydration, which is required for a conventional meat-like food (granular soy protein) using soy as a raw material, is not required.

  The method for producing a meat-like food of the present invention comprises: (1) a step of preparing tofu having a water content of 68 to 88% by mass; and (2) a step of adding and mixing a protein material to the tofu to produce a curd, The method includes a step in which the protein content of the protein raw material is 18 to 140 parts by mass with respect to 100 parts by mass of the solid content of the tofu, and (3) a step of steam heating or boiling the curd.

  In the present invention, "tofu" can be used without any particular limitation. For example, cotton tofu, silken tofu, filled tofu and the like can be used. In general, cotton tofu is tofu obtained by adding a coagulant to soy milk, coagulating it, laying a cloth in a perforated mold box for cotton tofu, pouring and pressing and molding. Silken tofu is tofu which is coagulated with soymilk and coagulant thicker than at the time of cotton production, poured into a mold box and hardened and exposed to water. Filled tofu refers to tofu that is made by cooling a thick soy milk produced during silken tofu production, adding a coagulant, filling a square container made of synthetic resin, heating at about 90 ° C for 40 to 50 minutes, forming and cooling. It is. It is preferable to use cotton tofu from the viewpoint of production efficiency.

The method for producing a meat-like food of the present invention includes a step of preparing tofu having a water content of 68 to 88% by mass. Preferably, the moisture content of the tofu is 70% to 85%, more preferably 75% to 80%. By using tofu having a water content of 68 to 88% by mass, it is possible to obtain a well-managed curd having unity in the subsequent steps. Tofu having a water content of 68 to 88% by mass can be prepared by adjusting the water content at the stage of producing the tofu. For example, in the case of cotton tofu, the amount of water can be adjusted at the stage of adding bittern to soy milk and applying pressure to form a solidified solid to some extent. In the case of silken tofu, the water content can be adjusted by adjusting the water content of the soymilk and then adding the bittern to coagulate.
Alternatively, tofu having a water content of 68 to 88% by mass can also be prepared by dehydrating tofu produced by an ordinary method and adjusting the water content to 68 to 88% by mass. The method of dehydration is not particularly limited, and means usually used for dehydrating tofu can be used.For example, using a screw-type or press-type dehydrator, sandwiching the tofu in a plate-shaped thing, It can be done by putting a weight on it and draining the water.

The protein material is added to and mixed with the tofu to produce curd.
In the present invention, "curd" refers to a dough obtained by adding and mixing a protein material to tofu.

The protein material is prepared so that the protein content is 18 to 140 parts by mass, preferably 18 to 120 parts by mass, more preferably 30 to 100 parts by mass, and even more preferably 35 to 60 parts by mass, based on 100 parts by mass of the solid content of the tofu. Add and mix. By adding a protein material so that the protein content is 18 to 140 parts by mass with respect to 100 parts by mass of the solid content of tofu, meat-like texture can be imparted, and the mixture is given a unity as a curd can do.
In the present invention, `` protein material '' can be used without particular limitation, soybeans, beans such as peas, vegetable materials such as cereals such as wheat or protein materials separated and purified from animal materials such as milk and eggs. Can be used. For example, soybean separated protein, pea protein, wheat protein, milk protein, egg protein and the like can be used. Soybean isolated protein is preferable from the viewpoint of a vegetable protein having a good balance of constituent amino acids. In addition, the properties of the protein raw material are preferably solid, such as granules, granules, and powders, and particularly preferably powdery, from the viewpoints that mixing into the curd is easy and that conversion of the water content is unnecessary. Preferably, the protein content of the protein raw material is 70% by mass or more, more preferably 80% by mass or more.
The “solid content of tofu” means a component other than the water content of the tofu. For example, it is considered that tofu having a water content of 80% by mass contains 20% by mass of the solid content.

  In the present invention, it is desirable to use a mixer capable of high-speed stirring with a kneading device or a device that can be strongly kneaded as the addition and mixing process means. For example, a mixing type such as a cutter mixer and a silent cutter, and a mixer of a kneading type such as a vertical mixer are used.

In the present invention, the card further comprises, as optional components, animal fats (such as lard, tallow, etc.) and vegetable fats (such as rapeseed oil, palm oil, soybean oil, rice oil, corn oil, etc.) as long as the effects of the invention are not impaired. Fats such as emulsified fats, hardened fats, powdered fats and the like containing emulsifiers (glycerin fatty acid ester, sucrose fatty acid ester, lecithin, etc.); starches such as tapioca starch, wheat starch, potato starch; Modified starch that has been denatured enzymatically; thickeners such as xanthan gum, guar gum, and cod gum; cellulose derivatives; spices; seasonings; pigments;
When fats and oils are added to the curd, the addition amount is preferably 3 to 40 parts by weight, more preferably 10 to 35 parts by weight, based on 100 parts by weight of the solid content of tofu. By adding fats and oils, smoothness and elastic texture can be obtained.

The resulting card can be shaped before the heating step. The molding can be performed in any shape, and for example, a ball shape, a rod shape, and a ragged shape can be used to enhance commercial value.
The card is preferably degassed during molding. By bleeding air from the card, a denser and more elastic texture can be obtained. The method of molding and degassing is not particularly limited, but a degassing effect can be obtained by using a machine such as an encrusting machine, a screw type extruder, or a vacuum filling machine as well as hand molding.

In the present invention, the card is subjected to steam heating or boil heating. It can be sterilized by heating, and can improve flavor and color. The heating temperature is preferably 90 to 100 ° C, more preferably about 95 ° C, and the heating time is preferably 20 to 90 minutes, more preferably 30 to 60 minutes.
The method for steam heating is not particularly limited, but a commercially available steamer or steamer can be used.
The method for boil heating is not particularly limited. For example, the boil can be boiled in hot water.
Further, the card can be heated by being sealed in a packaging material such as a bag made of a heat-resistant material. By doing so, the heating operation is facilitated, and the curling of the curd at the time of boiling heating can be prevented.

  EXAMPLES Examples will be shown below for specifically describing the present invention, but the present invention is not limited to only the following examples.

Production Example: Production of Meat-Like Food (1) Cotton tofu was sandwiched between plate-like products, and a weight was placed thereon to dehydrate it, and the water content of the cotton tofu was adjusted to 80% by mass.
(2) As shown in the following composition table (Table 1), 500 parts by mass of dehydrated cotton tofu and 100 parts by mass of a protein raw material were mixed at a low speed for 2 minutes with a vertical mixer (HPi-20M, manufactured by Kanto Blender Co., Ltd.). .
(3) 25 parts by mass of fats and oils were added to the mixture obtained in (2) and mixed at a medium speed for 5 minutes to obtain a curd.
(4) The resulting card was packed in a vinylidene chloride resin bag.
(5) The bag was put in a steamer and heated. After the temperature in the steamer reached 95 ° C., steam sterilization was performed for 30 minutes.
(6) Cooled with running water until the crude heat was removed.

^*蛋白質量
脱水木綿豆腐：朝日食品工業株式会社「有機大豆もめん」を水分量８０質量％に脱水したもの
蛋白質原料：不二製油株式会社製「フジプロＥ」（大豆分離蛋白、蛋白質８６質量％）
油脂：日清オイリオグループ株式会社製「日清サラダ油」 Table 1: Composition table

^* Protein content: dehydrated cotton tofu: Asahi Food Industry Co., Ltd. “Organic soybean noodles” dehydrated to a water content of 80% by mass
Protein raw material: "Fujipro E" manufactured by Fuji Oil Co., Ltd. (soybean separated protein, protein 86% by mass)
Oils and fats: "Nissin Salad Oil" manufactured by Nisshin Oillio Group Co., Ltd.

Test Example 1 Examination of Moisture Content of Tofu Manufacture was performed according to Production Examples except that the moisture content of tofu was changed. The evaluation was performed by 10 panelists according to the evaluation criteria table (Table 2). The evaluation criteria were those obtained by adding 200 g of hot water to 50 g of "New Fujinic 15R" manufactured by Fuji Oil Co., Ltd., which is a meat-like food made using an extruder on the market, and then squeezing it to 130 g. Was evaluated as a standard 3 points. The results are shown in Table 3.
The amount of water was measured using an infrared moisture meter (manufactured by Kett Science Laboratory, FD-660) under the conditions of weighing 3 g of tofu and drying by heating at 130 ° C. for 20 minutes.
In Examples 1 to 3 using tofu having a water content of 70 to 85% by mass, both elastic texture and melting in the mouth were good. In Comparative Examples 1 and 2 using tofu having a water content of 65% by mass and 90% by mass, both elastic texture and melting in the mouth were unsuitable.

Table 2: Evaluation criteria table

Table 3

Test Example 2 Examination of Protein Type and Amount Protein was produced in accordance with the Production Example except that protein raw materials of the type shown in Table 4 were added so as to have the protein mass (parts by mass) shown in Table 4. Ten panelists evaluated according to the evaluation criteria table, and the average value was obtained. The results are shown in Table 4.
In Examples 4 to 11 in which the amount of protein contained in the protein material to be added is 18 to 140 parts by mass with respect to 100 parts by mass of the solid content of the dehydrated tofu, all have an elastic texture regardless of the type of protein. And the melting in the mouth was good. In addition, in Example 6 in which no fats and oils were used, both elastic texture and melting in the mouth were good. On the other hand, Comparative Example 3 in which the protein content is less than 18 parts by mass with respect to 100 parts by mass of the solid content of the dehydrated tofu, and Comparative Example 4 in which the protein content exceeds 140 parts by mass with respect to 100 parts by mass of the solid content of the dehydrated tofu Was not suitable for both elastic texture and melting in the mouth.

^*豆腐の固形分100質量部に対する質量部、蛋白質原料については蛋白量を示す
大豆分離蛋白：不二製油株式会社製「フジプロＥ」、蛋白質含量８６質量％
エンドウ蛋白：第一化成社製「プロテインＧＰ」、蛋白質含量８０質量％
小麦蛋白：グリコ栄養食品社製「Ａ−グルＷＰ」、蛋白質含量８２質量％
乳蛋白：第一化成社製「カゼロン」、蛋白質含量８６質量％
卵蛋白：キューピータマゴ社製「卵白粉」、蛋白質含量８６質量％
油脂：日清オイリオグループ株式会社製「日清サラダ油」 Table 4

^* Parts by mass based on 100 parts by mass of solid content of tofu, protein raw material indicates protein content Soybean separated protein: "Fujipro E" manufactured by Fuji Oil Co., protein content 86% by mass
Pea protein: "Protein GP" manufactured by Daiichi Kasei Co., protein content 80% by mass
Wheat protein: "A-Glu WP" manufactured by Glyco Nutrition Foods, protein content 82% by mass
Milk protein: "Kaizeron" manufactured by Daiichi Kasei Co., protein content 86% by mass
Egg protein: "Egg white powder" manufactured by Kewpie Egg, protein content 86% by mass
Oils and fats: "Nissin Salad Oil" manufactured by Nisshin Oillio Group Co., Ltd.

Claims (4)

The following steps:
(1) a step of preparing tofu having a water content of 68 to 88% by mass,
(2) A step of adding and mixing a protein material to the tofu to produce a curd, wherein the protein content of the protein material is 18 to 140 parts by mass with respect to 100 parts by mass of the solid content of the tofu. And (3) steam heating or boiling the card.
And a method for producing a meat-like food.   2. The method according to claim 1, comprising, before step (3), forming and degassing the card obtained in step (2).   The method according to claim 1 or 2, wherein the protein material is selected from the group consisting of soy protein isolate, pea protein, wheat protein, milk protein and egg protein.   The method according to any one of claims 1 to 3, wherein the curd further comprises fats and oils.