JP2021048808A - Processed food dough and method for producing processed food - Google Patents

Abstract

To provide a minced meat or minced meat-like processed food that has improved texture and juiciness, and a method for producing a processed food dough to obtain said processed food.SOLUTION: Provided is a method for producing a minced meat processed food dough or minced meat-like processed food dough containing a structured soybean protein, and the method includes a step in which a part or all of the structured soybean protein is added in a state of water content of 10 mass% or less. Provided is a method for producing a minced meat processed food dough or minced meat-like processed food dough in which the grain size of the structured soybean protein added in a state of water content of 10 mass% or less is under a sieve opening of 5600 μm and above a sieve opening of 350 μm.SELECTED DRAWING: None

Description

The present invention relates to minced meat or ground meat-like processed food dough and a method for producing processed food.

Tissued vegetable protein obtained by treating vegetable protein with an extruder has an elastic texture and is therefore suitable as a raw material for meat-like protein foods. For meat-like protein foods, a method of adding fine silica gel having a seasoning component adsorbed to a raw material of structured soybean protein has been developed in order to improve the taste and flavor (Patent Document 1). Further, a method of adding cyclodextrin in which a seasoning component is included has been developed (Patent Document 2). However, in Patent Documents 1 and 2, although the taste of meat-like protein foods has been improved, the juiciness, softness, and loosening feeling of minced meat-like foods are given to meat-like protein foods. No consideration was given to granting.

Further, as a method of imparting a soft feeling and a juicy feeling to the texture of minced meat processed foods and further reducing drip during heating, an emulsion card method using separated soybean protein can be mentioned (for example, Patent Document 3). However, as the amount of emulsion curd used increases, the texture and uniform texture of a paste product are likely to appear, and in particular, when added to a processed food product like minced meat containing structured vegetable protein as the main raw material, the texture of minced meat becomes more pronounced. In particular, there was a problem that the juiciness was impaired.

Japanese Unexamined Patent Publication No. 6-98685 Japanese Unexamined Patent Publication No. 6-98686 Japanese Unexamined Patent Publication No. 6-245710

Therefore, it has been desired to develop minced meat or minced meat-like processed foods having improved texture and juiciness. In particular, in so-called meatless foods that do not use livestock meat, whose demand has been increasing in recent years, it has been desired to develop processed foods having a texture and juiciness similar to minced meat.

An object of the present invention is to provide a method for producing minced meat or ground meat-like processed foods having improved texture and juiciness, and processed food doughs for obtaining the processed foods.

The present inventors have diligently studied to achieve the above-mentioned problems. As a result, when preparing minced meat or ground meat-like processed food dough, the water content is 10% by mass or less without returning (swelling) a part or all of the structured soy protein to be added with water or a seasoning liquid. It was found that the texture and juiciness of minced meat or minced meat-like processed foods can be improved by adding it as it is. As a result, the present invention has been completed.

That is, the present invention can take the following aspects.
[1] A method for producing a ground meat processed food dough or a ground meat-like processed food dough containing a textured soy protein, and a part or all of the textured soy protein is added in a state where the water content is 10% by mass or less. A method for producing a minced meat processed food dough or a minced meat-like processed food dough, which comprises a step.
[2] The ground meat processed food dough or the ground meat-like processed food according to [1], wherein the size of the structured soybean protein added in a state where the water content is 10% by mass or less is under a sieve with an opening of 5600 μm and on a sieve with an opening of 350 μm. How to make the dough.
[3] The ground meat processed food dough according to [1] or [2], wherein the size of the structured soybean protein added in a state where the water content is 10% by mass or less is under a sieve with an opening of 2380 μm and on a sieve with an opening of 840 μm. A method for manufacturing ground meat-like processed food dough.
[4] The proportion of structured soy protein added in the ground meat processed food dough or the ground meat-like processed food dough with the water content of 10% by mass or less is 0.1 to 10% by mass, [1 ] To [3], a method for producing a minced meat processed food dough or a minced meat-like processed food dough.
[5] Minced meat processing according to any one of [1] to [4], wherein a part or all of the structured soybean protein added in a state where the water content is 10% by mass or less is added to the emulsion containing the separated soybean protein. A method for producing food dough or ground meat-like processed food dough.
[6] A frozen processed food dough or a frozen ground meat-like processed food dough produced by any one of the manufacturing methods of [1] to [5], which is a frozen processed food dough or a processed meat-like food dough. Production method.
[7] The ground meat processed food dough or the ground meat-like processed food dough produced by the production method of any one of [1] to [5], or the ground meat processed food frozen dough produced by the production method of claim 6. Ground meat-like processed food A method for producing a ground meat-like processed food or a ground meat-like processed food, in which frozen dough is cooked.

According to the present invention, it is possible to provide a method for producing minced meat or ground meat-like processed foods having improved texture and juiciness, and processed food dough for obtaining the processed foods.

Hereinafter, aspects for carrying out the present invention will be described in detail.
In the present invention, A to B mean A or more and B or less. For example, A to B mass% means A mass% or more and B mass% or less.

Minced meat processed foods are processed foods that use minced meat as a raw material. Examples of processed minced meat foods include hamburgers, burger patties, meatballs (meat dumplings), meatballs, meatloaf, minced meat cutlets, and cabbage rolls. According to the aspect of the present invention, in the processed food, the ratio of the vegetable protein to the total amount of the protein contained in the food is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more. , More preferably 99% by mass or more of the food. Particularly preferred can be so-called meatless foods that do not contain beef, pork, chicken and other livestock meat and fish meat. The minced meat-like processed food is a food similar to the above-mentioned minced meat-like processed food except for the composition of protein contained in the food. In the present invention, the minced meat processed food and the minced meat-like processed food are treated as minced meat processed foods when the ratio of vegetable protein to the total amount of protein contained in the food is less than 50% by mass, if necessary. When it is 50% by mass or more, it can be distinguished for convenience by making it a minced meat-like processed food. The minced meat-like processed food is a food similar to the above-mentioned minced meat-like processed food except for the composition of protein contained in the food.

According to aspects of the invention, the processed food dough is a pre-cooked raw material preparation prepared to obtain minced meat or minced meat-like processed foods. That is, the processed food is obtained by cooking the processed food dough. The processed food dough may be prepared from raw materials and then cooked as it is, or may be frozen and distributed or stored in a frozen state until it is subjected to cooking. The temperature of the frozen processed food dough is preferably maintained at −10 ° C. or lower, more preferably −15 ° C. or lower.

According to aspects of the invention, the minced meat or minced meat-like processed food dough contains structured soybean protein. The structured soybean protein is produced, for example, by supplying a raw material containing soybean protein to an extruder and mixing and kneading it while pressurizing and heating. The extruder treatment causes the protein to swell and form a porous tissue. As the extruder, for example, a biaxial extruder can be used. As the raw material containing soybean protein, for example, defatted soybean, separated soybean protein and the like can be used. A raw material for structured soybean protein can be obtained by mixing starch, edible oils and fats, etc. with a raw material containing soybean protein. The textured soybean protein is pulverized, and the particle size can be adjusted by sieving or the like depending on the application. The proportion of protein in the tissue soy protein is substantially free of dry matter (less than 1% by mass, preferably less than 0.5% by mass), preferably 40 to 60% by mass, and more. It is preferably 45 to 55% by mass, and more preferably 50 to 55% by mass. The content of protein contained in foods and food raw materials is determined as the amount of crude protein by, for example, the Kjeldahl method commonly used in the art. The water content of the structured soybean protein is usually 10% by mass or less, and may be 4 to 9% by mass. The water content (moisture) is determined by a method commonly used in the art (such as a normal pressure heating and drying method).

According to one aspect of the present invention, the structured soybean protein contained in minced meat or ground meat-like processed food dough can be a structured soybean protein using defatted soybean. Solvent degreased soybean is the solid content remaining after removing soybean oil from soybean. The variety and production area of soybeans for obtaining defatted soybeans are not particularly limited. Solvent degreased soybeans are obtained by removing soybean oil from soybeans by pressing or extracting. The method for producing defatted soybean is not particularly limited. Known methods can be applied. Solvent degreased soybean can be obtained, for example, by extracting soybean oil from soybean at a low temperature of 60 to 80 ° C. using n-hexane as an extraction solvent. The defatted soybean may be a commercially available product. Examples of commercially available products include low-denaturing defatted soybeans (trade name "Soya Flower A", sold by Nisshin Oillio Group Co., Ltd.).

According to the aspect of the present invention, a part or all of the structured soy protein contained in minced meat or ground meat-like processed food dough is in a state (water content 10% by mass or less) before being reconstituted (swelled) with water or a seasoning liquid. , Preferably in the state of 4-9% by mass), and is added as it is. According to one aspect of the present invention, in the production of processed food dough, the amount of structured soy protein added as it is with a water content of 10% by mass or less is based on the composition of the raw materials (as a percentage of the raw materials). It can be preferably 0.1 to 10% by mass, more preferably 0.15 to 7% by mass, still more preferably 0.15 to 5% by mass, still more preferably 0.2 to 4% by mass.

According to one of the aspects of the present invention, in the production of processed food dough, the structured soybean protein to which the water content is added as it is in a state of 10% by mass or less is preferably 5600 μm (ASTM3.5 mesh, Sieve 3. 5 mesh) It has a particle size that is under the sieve and on the mesh with an opening of 350 μm (ASTM45 mesh, Tyler42 mesh). Here, the term “above or under a sieve with an opening of X μm” means that when a structured soybean protein having a water content of 10% by mass or less is sieved using a sieve with an opening of X μm, the portion passing through the sieve is under the X μm sieve. The portion remaining on the sieve net is called the X μm sieve. JIS Z8801-1 may be applied to the mesh of the sieve, but a corresponding ASTM or Tyler sieve may be used. The difference in sieve according to the standard is extremely small and does not affect the present invention. Further, here, for example, the tissue soybean protein having a particle size under a sieve with an opening of 5600 μm and on a sieve with an opening of 350 μm means that the ratio of the fraction to the tissue soybean protein is preferably 50% by mass or more. It is a structured soybean protein preferably in an amount of 70% by mass or more, more preferably 80% by mass or more. In the production of processed food dough, the upper limit of the particle size of the structured soy protein that is added as it is with a water content of 10% by mass or less is under a sieve with a mesh size of 5600 μm, under a sieve with a mesh size of 4000 μm (ASTM5 mesh, Tyler5 mesh), and a mesh size. It can be under a 2380 μm (ASTM8 mesh, Tyler8 mesh) sieve. Similarly, the lower limit may be on an 840 μm (ASTM20 mesh, Tyler20 mesh) sieve, a 2000 μm (ASTM10 mesh, Tyler9 mesh) sieve, and a 2380 μm (ASTM8 mesh, Tyler8 mesh) sieve. The upper and lower limits of the size of the opening can be arbitrarily combined. However, when the particle size of the structured soybean protein is under a sieve having a mesh size of 2380 μm and on a sieve having a mesh size of 840 μm, the taste of the soybean protein is difficult to obtain, which is preferable.

According to one of the aspects of the present invention, in the production of processed food dough, the tissue soybean protein other than the tissue soybean protein to which the water content is added as it is in a state of 10% by mass or less is prepared in advance with water and / or a seasoning liquid. It may be swollen (returned) with. The water may be, for example, tap water, groundwater, ion-exchanged water, pure water, or the like. Seasoning liquids include livestock extracts such as beef extract, bokeh extract and chicken extract, vegetable extracts such as ginger extract, carrot extract and tomato extract, seafood extract such as shrimp extract, crab extract, oyster extract and scallop extract, yeast extract, sugar and salt. , Vinegar, soy sauce, miso, mirin, consomme, soda glutamate and other amino acid seasonings, and pepper and other seasoning materials, may be an aqueous solution diluted with water. The amount of water and / or seasoning liquid to be swollen is preferably 10 to 1000 parts by mass, more preferably 50 to 500 parts by mass, based on 100 parts by mass of water of 10% by mass or less of the tissue soy protein. , More preferably 100 to 300 parts by mass.

According to one of the aspects of the present invention, the structured soybean protein used in the present invention may be a commercially available product. Examples of commercially available structured soy protein products include products manufactured by Nisshin Oillio Group Co., Ltd., New Soymy S10, New Soymy S11, New Soymy S20F, New Soymy S21F, New Soymy S21MKJ, New Soymy S22F, New Soymy S31B, New Soymy S50, and Newcomitex A. -301, Newcomitex A-302, Newcomitex A-318, Newcomitex A-320, Newcomitex A-321S, Newcomitex A-400, New Soymy F2010, New Soymy F3010 and the like. Commercially available histological soybean protein may be pulverized, sieved, or the like to prepare a fraction having the above particle size characteristics.

According to one of the aspects of the present invention, the content of the structured soybean protein contained as a raw material in the processed food dough is based on the blending base of the raw material (assuming that all the structured soybean protein has a water content of 10% by mass or less). It is preferably 0.1 to 20% by mass, more preferably 1 to 17% by mass, and further preferably 3 to 10% by mass.

According to one aspect of the invention, the minced meat or minced meat-like processed food dough preferably contains an emulsion containing powdered vegetable protein. The powdered vegetable protein contained in the emulsion can be isolated soybean protein. The isolated soybean protein contains a water-soluble protein separated from soybean as a main component, and can contain 90% by mass or more of protein in a dry matter state (dry matter base) with substantially no water (separated soybean protein is usually 3 to 3 to Contains 7% by weight of water). The isolated soybean protein may be produced by a known method, or a commercially available product may be obtained. Examples of commercially available products of isolated soybean protein include powdered isolated soybean protein (trade name “Solpy 4000H”, sold by Nisshin Oillio Group Co., Ltd.). According to one of the aspects of the present invention, the content of the powdered vegetable protein contained in the emulsion is preferably 3 to 30% by mass, more preferably 7 to 24% by mass, still more preferably 11. ~ 20% by mass.

According to one of the aspects of the present invention, the emulsion containing the powdered vegetable protein contained in the processed food dough preferably contains a porous material having a particle size under a sieve having a mesh size of 4000 μm (ASTM5 mesh, Tyler5 mesh). contains. The particle size of the porous material is preferably under a sieve with a mesh size of 2380 μm, and more preferably under a sieve with a mesh size of 2000 μm. The particle size of the porous material is preferably on a sieve having a mesh size of 350 μm, and more preferably on a sieve having a mesh size of 840 μm. The upper and lower limits of the size of the opening can be arbitrarily combined. Here, the particle size of the porous material is preferably 10% by mass or less of water content, more preferably 4 to 9% by mass of water content. The definition of the particle size of the porous material conforms to the definition of the particle size of the structured soy protein described above.

According to one of the aspects of the present invention, the porous material having a particle size under a sieve with an opening of 4000 μm contained in the emulsion containing the powdered vegetable protein is not particularly limited as long as it is a food material. Examples of the porous material include okara flour, crushed Koya tofu, structured soybean protein, and a combination thereof. The porous material is preferably structured soybean protein. According to one of the aspects of the present invention, the content of the porous material having a particle size under a sieve with an opening of 4000 μm contained in the emulsion containing the powdered vegetable protein is 10% by mass or less of water content, preferably 4 to 4% by mass of water content. In the state of 9% by mass, it is preferably 0.1 to 3% by mass, more preferably 0.2 to 2% by mass, and further preferably 0.3 to 1% by mass. Further, according to one of the aspects of the present invention, the loosening bulk density of the porous material is preferably 0.1 to 0.5 g / cm ³ , and more preferably 0.15 to 0.45 g / cm ^3. It is more preferably 0.2 to 0.4 g / cm ³ . The loose bulk density can be applied to structured soybean protein contained in addition to the emulsion containing powdered vegetable protein. The loose bulk density (g / cm ³ ) is measured by, for example, sparsely filling a graduated cylinder having an inner diameter of 15 mm × 25 mL by dropping an appropriate amount of a porous material from about 2 cm above the upper opening end of the graduated cylinder. It is obtained by measuring the weight (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per ^{mL (cm 3).}

According to one aspect of the invention, the emulsion containing the powdered vegetable protein may contain fats and oils. The fats and oils contained in the emulsion are not particularly limited as long as they are edible. Examples of fats and oils contained in the emulsion include soybean oil, rapeseed oil, palm oil, corn oil, (roasted) sesame oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, red flower oil, sunflower oil, cottonseed oil, and grape seed oil. , Macademia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, cocoa butter, pork fat, beef fat, etc. , And these mixed oils, fractionated oils, hardened oils, ester exchange oils and the like. The above fats and oils may be used alone or in combination of two or more. According to one of the aspects of the present invention, the content of fats and oils contained in the emulsion is preferably 3 to 30% by mass, more preferably 7 to 24% by mass, and further preferably 11 to 20% by mass. Is.

According to one aspect of the invention, the emulsion containing the powdered vegetable protein may contain water. The water contained in the emulsion is not particularly limited as long as it is suitable for eating and drinking. For example, tap water (tap water), spring water, well water, ion-exchanged water, distilled water and the like can be mentioned. The above water may be used alone or in combination of two or more. According to one of the aspects of the present invention, the content of water contained in the emulsion is preferably 40 to 90% by mass, more preferably 40 to 90% by mass, excluding water contained in a raw material such as powdered vegetable protein. It is 50 to 80% by mass, more preferably 55 to 75% by mass.

According to one of the aspects of the present invention, an emulsion containing a powdered vegetable protein can be prepared by a conventional emulsion preparation method. For example, powdered vegetable protein and about half the amount of water are stirred and mixed by a food processor, a mixer, or the like to homogenize. After adding the remaining water with stirring, add the oil little by little with stirring. Then, a porous material having a particle size under a sieve with an opening of 4000 (for example, structured soybean protein) and other auxiliary materials as needed are added, and the mixture is stirred and homogenized to obtain an emulsion. The porous material is in a state of being swollen (returned) with water or a seasoning liquid, or as it is without being reconstituted with water or a seasoning liquid (water content of 10% by mass or less, preferably 4 to 9% by mass). And may be added. However, the porous material is preferably added as is, without being reconstituted with water or seasoning liquid.

According to one of the aspects of the present invention, the content of the emulsion containing the powdered vegetable protein contained in the processed food dough is preferably 5 based on the raw material compounding base in which the emulsion is used as one of the raw materials of the processed food dough. It is ~ 50% by mass, more preferably 10 to 30% by mass, and even more preferably 15 to 20% by mass.

According to one of the aspects of the present invention, the structured soy protein (water content 10% by mass or less, preferably 4) contained in the processed food dough as a raw material other than the emulsion, which occupies the raw material of the processed food dough (in the raw material base). The ratio (mass ratio) of the amount of the porous material (water content 10% by mass or less, preferably 4 to 9% by mass) contained in the emulsion to the amount (in the state of ~ 9% by mass) is preferably 0. It is 002-2. The ratio is more preferably 0.005 to 1, still more preferably 0.01 to 0.1, and even more preferably 0.01 to 0.05.

According to one aspect of the present invention, minced meat or minced meat-like processed food dough is generally used for minced meat processed foods in addition to containing structured soybean protein and, if necessary, an emulsion containing powdered vegetable protein. May contain the raw materials to be used. Examples thereof include binding materials such as egg white, starch and bread crumbs, vegetables such as onions, leeks and carrots, edible oils and fats, seasoning materials, emulsifiers, antioxidants, pH adjusters, flavors, coloring agents and preservatives. .. According to one aspect of the present invention, the processed food dough contains starches such as bread flour, egg white, starch, dextrin, mash potato, xanthan gum, carrageenan, glucomannan, curdlan, etc., excluding powdered vegetable protein. Includes binding materials such as mucilage polysaccharides, calcium salts such as calcined calcium, and enzymes such as transglutaminase. The content of the binding material excluding the powdered vegetable protein contained in the processed food dough is preferably 1 to 40% by mass, more preferably 3 to 30% by mass, still more preferably, based on the raw material composition. Is 5 to 20% by mass.

According to one aspect of the present invention, minced meat or ground meat-like processed food dough is subjected to normal minced meat processing except that a part or all of the structured soy protein is added in a state where the water content is 10% by mass or less. It can be prepared by the same preparation method as food dough. For example, in a mixer, if necessary, take ground soybean protein swollen with minced meat, water and / or seasoning liquid, an emulsion containing powdered vegetable protein, and salt, and stir lightly. Then, a binding material, a seasoning liquid and / or a seasoning is added, and the mixture is further stirred. Further, the dough can be prepared by adding structured soybean protein, onion, etc. in a state where the water content is 10% by mass or less and stirring until the kneaded state is reached. The dough may be molded into an appropriate size and shape. For example, in the case of a hamburger-like processed food, the dough may be molded into an oval shape having a length of 50 to 100 cm, a width of 30 to 60 cm, and a thickness of 8 to 12 mm. According to one of the aspects of the present invention, the processed food dough is preferably within 60 minutes, more preferably within 30 minutes from the step of adding and dispersing the structured soybean protein in a state where the water content is 10% by mass or less. Production is completed. The prepared processed food dough may be frozen at preferably −18 ° C. or lower, more preferably 25-40 ° C. using a quick freezer to obtain a frozen dough. Freezing can be carried out within 60 minutes, more preferably within 30 minutes, even more preferably within 15 minutes after the dough is prepared.

According to the aspect of the present invention, the processed food can be produced by cooking the processed food dough by heating. For cooking, known cooking methods such as baking, steaming, simmering, and heating in a microwave oven can be applied. Cooking can be carried out within 60 minutes, more preferably within 30 minutes, even more preferably within 15 minutes after the processed food dough is prepared. When the processed food dough is in a frozen state, it is preferably cooked quickly without being thawed. The processed food in which the processed food dough is cooked may be a frozen processed food that has been frozen and cooked for storage and distribution. Freezing may be carried out using a quick freezer at -18 ° C or lower, more preferably 25 to -40 ° C. The temperature of the frozen processed food is preferably maintained at −10 ° C. or lower, more preferably at −15 ° C. or lower.

Next, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the following examples.

<Preparation of particle size of tissue vegetable protein>
Commercially available structured soybean protein (trade name: New Soymy N50C, manufactured by Nisshin Oillio Group Co., Ltd., moisture content: 8% by mass, dry matter-based crude protein content: 54% by mass) is crushed and sieved with a sieve having different openings. As a result, the content on the open 5600 μm sieve is 0.1% by mass, the content on the open 5600 μm sieve and the open 840 μm sieve is 99.4% by mass, and the content on the open 5600 μm sieve and the open 2000 μm sieve is Tissue soybeans having a content of 81.3% by mass, a content of 72.8% by mass under a sieve having a mesh size of 5600 μm and a sieve having a size of 2380 μm, and a content of 80.7% by mass under a sieve having a size of 4000 μm. Protein L (loose bulk density 0.25 g / cm ³ ) was obtained. Further, the content of the structured soybean under the sieve with a mesh size of 2000 μm and on the sieve with a mesh size of 350 μm is 95.1% by mass, and the content on the sieve with a mesh size of 2000 μm and a mesh size of 840 μm is 86.1% by mass. Protein S (loose bulk density 0.38 g / cm ³ ) was obtained.

<Preparation of hamburger dough>
Hamburger doughs 1, 2, 3 and 4 were prepared according to the raw material formulations shown in Table 1. That is, as a pretreatment, powdered soybean protein and water (cold water) were taken in a mixer (food processor) at a ratio of 1: 2 and stirred until uniform. The remaining water was gradually added with stirring to make it uniform, and then rapeseed oil was added little by little and stirred until uniform to obtain emulsions of doughs 1 and 2. To the state of the emulsions of doughs 1 and 2, further 8% by mass of water-based structured soybean protein S or L was added and stirred until uniform to obtain emulsions of doughs 3 and 4. The hamburger dough was prepared by the following procedure. The minced meat and emulsion were taken in a vertical mixer and lightly stirred at low speed. Then, the hamburger mix and water were mixed and added, and the mixture was lightly stirred at low speed so as to be uniform. Further, after adding a stir-fried onion base (the dough 2 is a structured soybean protein S having a water content of 8% by mass), the dough was finished by gently stirring each at a low speed so as to be uniform. The dough preparation was within 60 minutes, including the preparation of an emulsion containing powdered vegetable protein. The ratio of vegetable protein to the total amount of protein contained in hamburger dough 1, 2, 3 and 4 was 20% by mass.

<Preparation and evaluation of hamburger steak>
The 72 g of the hamburger dough 1, 2, 3, and 4 prepared above were placed in a molding mold and molded into a substantially elliptical shape. The molded dough was browned on both sides on a plate heated to 180 ° C. and then steamed at 92 ° C. for 12 minutes to prepare hamburgers 1, 2, 3 and 4. The hamburger was cooked within 60 minutes after the dough was prepared. The yield for the dough weight was calculated for each hamburger (results are shown in Table 1). In addition, using hamburger 1 as a control, a two-point comparison of texture and juiciness for each of hamburgers 2, 3 and 4 was performed using 15 general panelists. The results are shown in Table 2.

<Preparation of meatless hamburger dough>
Meatless hamburger dough 1, 2, 3, 4 was prepared according to the raw material composition shown in Table 3. That is, as a pretreatment, powdered soybean protein and water (cold water) were taken in a mixer (food processor) at a ratio of 1: 2 and stirred until uniform. The remaining water was gradually added together with the flavor while stirring to make it uniform, and then rapeseed oil was added little by little and stirred until uniform to obtain an emulsion of dough 1. To the state of the emulsion of the dough 1, 8% by mass of the water-based structured soybean protein S or L was further added and stirred until uniform to obtain an emulsion of the dough 2, 3 and 4. In addition, as a pretreatment, a treated tissue soybean protein L in which the tissue soybean protein L was swollen (returned) with water and a seasoning liquid was prepared according to the formulation shown in Table 4. The swelling was carried out by mixing the tissue-structured soybean protein L with a mixed solution of water and a seasoning solution and allowing it to stand for 1 hour. The meatless hamburger dough was prepared by the following procedure. The emulsion was taken in a vertical mixer and lightly stirred at low speed. Then, the swollen tissue soybean protein L and, if necessary, the untreated tissue soybean protein L were added, and the mixture was lightly stirred at a low speed so as to be uniform. Further, after adding the powder-binding material and seasoning, and the liquid seasoning and flavor, the mixture was lightly stirred at a low speed so as to be uniform. Finally, onions were added and lightly stirred at low speed to make the dough uniform. The dough preparation was within 60 minutes, including the preparation of an emulsion containing powdered vegetable protein. The ratio of vegetable protein to the total amount of protein contained in the meatless hamburger dough 1, 2, 3 and 4 was 88% by mass.

<Preparation and evaluation of meatless hamburger steak>
The 60 g of meatless hamburger dough 1, 2, 3 and 4 prepared above were placed in a molding mold and molded into a substantially elliptical shape. The molded dough was browned on both sides on a plate heated to 180 ° C., and then steamed at 85 to 90 ° C. for 30 minutes to prepare meatless hamburgers 1, 2, 3 and 4. The meatless hamburger was cooked within 60 minutes after the dough was prepared. Using the meatless hamburger 1 as a control, a two-point comparison of the texture and juiciness of each of the meatless hamburgers 2, 3 and 4 was performed using 15 general panelists. The results are shown in Table 5.

Claims (7)

A method for producing a ground meat processed food dough or a ground meat-like processed food dough containing a textured soy protein, which comprises a step of adding a part or all of the textured soy protein in a state where the water content is 10% by mass or less. , The method for producing the minced meat processed food dough or the minced meat-like processed food dough. The minced meat processed food dough or minced meat-like processed food dough according to claim 1, wherein the particle size of the structured soy protein added in a state where the water content is 10% by mass or less is under a sieve with a mesh size of 5600 μm and on a sieve with a mesh size of 350 μm. Manufacturing method. The ground meat processed food dough or ground meat-like processing according to claim 1 or 2, wherein the particle size of the structured soy protein added in a state where the water content is 10% by mass or less is under a sieve with an opening of 2380 μm and on a sieve with an opening of 840 μm. How to make food dough. Claims 1 to 3 that the ratio of the structured soy protein added in the ground meat processed food dough or the ground meat-like processed food dough with the water content of 10% by mass or less is 0.1 to 10% by mass. The method for producing a minced meat processed food dough or a minced meat-like processed food dough according to any one of the above items. The ground meat processed food dough according to any one of claims 1 to 4, wherein a part or all of the structured soybean protein added in a state where the water content is 10% by mass or less is added to the emulsion containing the separated soybean protein. Or a method of manufacturing ground meat-like processed food dough. A method for producing a ground meat processed food frozen dough or a ground meat-like processed food frozen dough, in which the ground meat processed food dough or the ground meat-like processed food dough produced by the production method according to any one of claims 1 to 5 is frozen. .. Processed meat dough or processed meat-like dough produced by the production method according to any one of claims 1 to 5, or processed food dough or ground meat-like processed food produced by the production method of claim 6. Processed foods Frozen dough, a method of manufacturing ground meat processed foods or ground meat-like processed foods, which is cooked.