JP2021129527A - Meat processed food-like food - Google Patents

Abstract

To provide a method for producing meat processed food-like food, using meat-like food which has resilience and hardness similar to those of meat, and slight smell peculiar to soybeans, compared with the case of using conventional meat-like food (granular soybean protein) having soybeans as the raw material.SOLUTION: A method for producing meat processed food-like food includes steps as follows: (1) a step of preparing soybean curd having a moisture content of 68-88 mass%; (2) a step of additionally mixing a protein raw material with the soybean curd to generate curd, in which a protein mass contained in the protein raw material is 18-140 pts.mass based on 100 pts.mass of solid content of the soybean curd; (3) a step of steam-heating or boil-heating the curd; and (4) a step of cooking the heated curd to obtain the meat processed food-like food.SELECTED DRAWING: None

Description

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

As a method of making meat such as pork and chicken delicious and easy to eat, there is a method of seasoning chunky meat. There are salad chicken and hams as a method of heating the chunky meat after seasoning it with a seasoning liquid or spices. There is fried chicken sprinkled with fried chicken powder mixed with flour and starches containing seasonings and spices. There are nuggets and fried chicken that are fried in a liquid batter made by adding water to flour and starches containing seasonings and spices. There are chicken cutlets and pork cutlets that are fried with bread crumbs on the above-mentioned clothes or flour sprinkled and soaked in egg liquid.
In addition, there is a method of processing meat such as beef, pork, and chicken into minced meat as a method of making it easier to eat. The minced meat is made by passing chunks of meat through a meat chopper. As a method of using minced meat, finely chopped onions, onions, nira, cabbage, white vegetables, vegetables such as carrots, garlic, ginger, pepper, spices, etc. Add seasonings such as spices, sugar, salt, soy sauce, miso, and umami seasonings, knead, divide and shape, mold into dumplings, heat with baking, boiling, steam, etc., meat dumplings, hamburgers, meatballs, etc. Can be a variety of menus. In addition, it is wrapped in dough made from wheat flour or other flour and heated to serve as a menu for dumplings and dumplings. In addition, there are sausages that are wrapped in a thin cylindrical film such as a sheep intestine or a film and shaped. In addition, there are menchi-katsu, etc., which are made by immersing egg liquid or wheat flour in a batter liquid dissolved in water, sprinkling it with bread crumbs or bread crumbs, and frying it in oil. In addition, there is soboro meat that is seasoned while being fried in a frying pan. Specifically, there are various menus such as seasoned soboro meat, pat gapao (stir-fried minced meat with basil), mapo tofu, omelet, and yakisoba ingredients.
In recent years, it has been said that excessive intake of animal fat contained in meat causes health hazards. As the number of people who prefer vegetable foods for their health is increasing, the market for meat-like foods using vegetable protein raw materials is expanding, and meat-like foods with a texture closer to that of meat are required.
As a conventional meat-like food, a raw material containing a vegetable protein raw material derived from soybean or wheat is heated and pressed using an extruder such as an extruder and expanded to form a granular shape (granular soybean protein). Etc.) and lump-shaped ones (lumpy soybean protein, etc.) are on the market. All of these are sold and distributed as dried products, and need to be rehydrated before use. In addition, there is a problem that the odor peculiar to the vegetable protein raw material is strong, the inner layer is faint, the texture is sponge-like and has a gummy feeling, and the texture becomes soft because it contains water when rehydrated. In addition, when conventional meat-like foods are processed, especially as minced meat or rag-like meat, there is a problem that the texture does not melt in the mouth (it has stickiness and remains in the mouth), which is not found in processed meat. there were.
As a meat-like food using a vegetable protein raw material, Patent Document 1 discloses a meat-like food material obtained by heating and pressurizing a plant protein raw material, a milk whey protein raw material, and water as main components using an extruder to swell. There is.
In Patent Document 2, a sample obtained by mixing granular soy protein, isolated soy protein, and a cation consisting of 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 meat-like foods is disclosed.
Since these are obtained as dried products by heating and pressurizing the raw materials and swelling them, the above-mentioned texture and flavor problems still exist.
Further, in Patent Document 3, after immersing the pressure-dehydrated tofu in a seasoning liquid, the tofu is wrapped in a paper towel, placed on an aluminum foil sheet, and the whole is covered with a carbide layer made of small carbides. A processed tofu food product is disclosed, which comprises drying the tofu, taking out the tofu, vacuum-packing the tofu, and sterilizing the tofu. It is also disclosed that this processed tofu food is variously flavored, has a cheese-like or meat-like texture, and has good storage stability. However, the “cheese-like or meat-like texture” in Patent Document 3 is a “non-conventional texture” and cannot be said to have a texture close to that of meat.

Japanese Patent Application Laid-Open No. 2003-180256 JP 2012-130252 JP-A-2004-135641

Uses meat-like foods that have elasticity and hardness closer to meat than conventional meat-like foods made from soybeans (granular soy protein, etc.), can realize a texture closer to meat, and have less odor peculiar to soybeans. Provided is a method for producing processed meat-like foods. In this specification, granular soybean protein refers to granular vegetable protein defined in Notification No. 838 of the Ministry of Agriculture and Forestry on September 11, 1981, which is made from soybean. say.

The present inventors are (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 raw material to the tofu to generate curd, and the solid content of the tofu. A step in which the mass of the protein contained in the protein raw material is 18 to 140 parts by mass with respect to 100 parts by mass, (3) a step of steam heating or boiling heating the curd, and (4) cooking the heated curd and meat. Completed the present invention by finding that a processed meat-like food can be produced using a meat-like food having elasticity and hardness close to that of meat and less odor peculiar to soybean by a manufacturing method including a process of obtaining a processed food-like food. I came to do it.

That is, the present invention is as follows.
[1] The following process:
(1) Step of preparing tofu having a water content of 68 to 88% by mass,
(2) A step of adding and mixing a protein raw material to the tofu to generate curd, in which the amount of protein contained in 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. ,
(3) A step of steam heating or boiling heating the card, and (4) a step of cooking the heated card to obtain a processed meat-like food.
A method for producing processed meat-like foods, including.
[2] The method according to the above [1], which comprises a step of molding and / or degassing the card obtained in the step (2) before the step (3).
[3] The method according to the above [1] or [2], wherein the protein raw material is selected from the group consisting of soybean isolated protein, pea protein, wheat protein, milk protein and egg protein.
[4] The method according to any one of the above [1] to [3], wherein the card in step (2) further contains oil and fat.
[5] The method according to any one of [1] to [4] above, wherein the card in step (2) further contains a seasoning.
[6] The method according to any one of [1] to [5] above, wherein the cooking in the step (4) includes a step of crushing the heated curd obtained in the step (3).
[7] The method according to the above [1] to [5], wherein the processed meat food-like food is a ham, salad chicken, steamed chicken, fried chicken, nugget or breaded fried cutlet product.
[8] The method according to the above [1] to [6], wherein the processed meat food-like food is meat soboro, pat gapao, meat sauce or mapo tofu.
[9] The method according to the above [1] to [6], wherein the processed meat food-like food is a meat dumpling, a hamburger steak, or a meatball.
[10] The method according to the above [1] to [6], wherein the processed meat food-like food is dumplings or shumai.
[11] The method according to the above [1] to [6], wherein the processed meat food-like food is a sausage.
[12] The method according to the above [1] to [6], wherein the processed meat food-like food is a minced meat cutlet.

The processed meat food-like food of the present invention has a texture that is not spongy or gummy as compared with the conventional meat-like food using meat-like food (granular soybean protein, etc.) made from soybean-separated protein. It has elasticity and hardness like meat, can realize a texture closer to meat, and can reduce the odor peculiar to soybeans. In addition, rehydration, which was required for conventional meat-like foods made from soybeans (granular soybean protein, etc.), becomes unnecessary.

The method for producing a processed meat food-like food of the present invention is (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 raw material to the tofu to generate curd. A step in which the mass of the protein contained in 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 molding the card and heating it with steam or boiling (4). ) Includes the process of cooking cooked curd to obtain processed meat-like food.

In the present invention, "tofu" can be used without particular limitation, and for example, cotton tofu, silken tofu, filled tofu and the like can also be produced. Cotton tofu is generally tofu that is coagulated by adding a coagulant to soymilk, laid with a cloth in a mold box for cotton tofu with holes, poured, and squeezed and molded. Silken tofu is tofu that has been coagulated with soymilk and a coagulant that are thicker than when cotton was manufactured, poured into a mold box, hardened, and exposed to water. Filled tofu is tofu that is made by cooling the thick soymilk produced during the production of silken tofu, adding a coagulant, filling it in a square container made of synthetic resin, heating it at about 90 ° C for 40 to 50 minutes, molding it, and then cooling it. Is. From the viewpoint of production efficiency, it is preferable to use cotton tofu.

The method for producing a processed meat food-like food of the present invention includes a step (step (1)) of preparing tofu having a water content of 68 to 88% by mass. The water content of the tofu is preferably 70 to 85% by mass, more preferably 75 to 82% by mass. By using tofu having a water content of 68 to 88% by mass, it is possible to obtain a cohesive and easy-to-operate card 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 tofu. For example, in the case of cotton tofu, the amount of water can be adjusted at the stage of adding bittern to soymilk and forming a coagulated product that has hardened to some extent by applying pressure. Further, in the case of silken tofu, the water content can be adjusted by adjusting the water content of the soy milk and then adding bittern to coagulate it.
Alternatively, tofu having a water content of 68 to 88% by mass can be prepared by dehydrating the tofu produced by a usual 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, it can be done by using a screw type or press type dehydrator, by sandwiching tofu in a plate-shaped object, placing a weight on it, and draining water.

The method for producing a processed meat food-like food of the present invention includes a step (step (2)) of adding and mixing a protein raw material to the tofu obtained in the above step (1) to produce a curd.
In the present invention, "curd" refers to tofu that is formed into a dough obtained by adding and mixing a protein raw material.

The protein raw material is added so that the protein mass is 18 to 140 parts by mass, preferably 18 to 120 parts by mass, more preferably 30 to 100 parts by mass, and still more preferably 50 to 90 parts by mass with respect to 100 parts by mass of the solid content of the tofu. Mix. By adding a protein raw material so that the protein mass is 18 to 140 parts by mass with respect to 100 parts by mass of the solid content of tofu, a meat-like texture can be imparted, and a cohesiveness as a curd is imparted to the mixture. can do.
In the present invention, the "protein raw material" can be used without particular limitation, and is a protein raw material separated and purified from beans such as soybeans and peas, vegetable raw materials such as grains such as wheat, or animal raw materials such as milk and eggs. Can be used. For example, soybean isolated protein, pea protein, wheat protein, milk protein, egg protein and the like can be used. Soybean-separated protein is preferable from the viewpoint of plant protein having a good balance of constituent amino acids. Further, the properties of the protein raw material are preferably solid properties such as granular, granular, and powdery, and particularly preferably powdery, from the viewpoints of easy mixing with curds and no need to convert the water content. The protein content of the protein raw material is preferably 70% by mass or more, and 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, as a means of the addition and mixing step, it is desirable to use a mixer that can be agitated at high speed with a kneading material or a strongly kneading material. For example, there are a type of mixer such as a cutter mixer and a silent cutter, and a type of mixer that kneads strongly like a vertical mixer.

In the present invention, the curd further contains animal fats and oils (starch fat, beef fat, etc.) and vegetable fats and oils (rapeseed oil, palm oil, soybean oil, rice oil, corn oil, etc.) as optional components as long as the effects of the invention are not impaired. , Emulsified fats and oils containing emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, lecithin, etc.), hardened fats and oils, powdered fats and oils; starches such as tapioca starch, wheat starch, potato starch; Targeted and enzymatically modified modified starch; thickeners such as xanthan gum, guar gum, and tara gum; cellulose derivatives; spices such as nutmeg and oregano; seasonings such as salt and soy sauce; pigments; auxiliary ingredients and additives such as fragrances Can be used.
When fats and oils are added to the curd, the amount added is preferably 3 to 40 parts by mass with respect to 100 parts by mass of the solid content of tofu, and more preferably 10 to 35 parts by mass with respect to 100 parts by mass of the solid content of tofu. By adding fats and oils, a smoother and more elastic texture can be obtained.

The method for producing a processed meat food-like food of the present invention includes a step (step (3)) of steam heating or boiling heating the curd obtained by the above step (2).
Cards can be shaped into any shape by molding, and not only can they be grouped together for ease of handling, but they can also be shaped into lumps, balls, rods, granules, or rags to increase their commercial value. can. You may imitate the size and shape of meat that is normally distributed. The molding method is not particularly limited, and for example, it can be molded into an arbitrary shape by hand forming, molding by putting it in a bag, a mold, or the like, or by using an extruder, a meat chopper, or the like.
As the size and shape of the meat that is normally distributed, as a lump that imitates the lump meat, for example, it can be molded into the same shape as the block meat, diced meat, thick sliced meat, thin sliced meat, and shredded meat that are normally distributed. can.
For example, the maximum diameter of granules imitating coarsely ground meat or rag-like meat is 1 mm to 20 mm, and for granules of such size, when the molded product is shaken with a sieve having a mesh size of 20 mm for 1 minute. It is possible to use a sieve fraction that remains on a sieve with a mesh opening of 1 mm when it passes through a sieve with a mesh opening of 20 mm and is shaken with a sieve having a mesh opening of 1 mm for 1 minute.

Further, it is preferable that the card is degassed at the time of molding. By removing the air inside the card, you can obtain a denser and more elastic texture. The molding and degassing methods are not particularly limited, but a higher degassing effect can be obtained by using a machine such as a bean paste machine, a screw type extruder, or a vacuum filling machine as well as hand molding.

In the present invention, the card is steam-heated or boil-heated. It can be sterilized by heating, and the flavor and color can be improved. The heating temperature is preferably an atmospheric temperature of 90 to 100 ° C., more preferably about 95 ° C., and a heating time is preferably 20 to 90 minutes, further 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 boiling is not particularly limited, but for example, it can be boiled in hot water.
In addition, the card can be sealed and heated in a packaging material such as a bag made of a heat-resistant material. By doing so, the heating operation becomes easy, and it is possible to prevent the curd from collapsing during boiling heating.

The method for producing a processed meat food-like food of the present invention includes a step (step (4)) of cooking the heated curd obtained by the above step (3). Further, the cooking in the step (4) may include a step of crushing the heated curd obtained in the step (3).

The step of cooking the cooked curd can be carried out in the same manner as the normal cooking step for obtaining a general processed meat food, except that the cooked curd obtained in step (3) is used instead of the meat. , Auxiliary ingredients other than meat, spices, seasonings, etc. can be added to a cooked card whose size and shape are appropriately changed according to a desired processed meat food, and cooked or non-cooked.

The cooked curd may be cooked as it is, or the size and shape may be changed according to the desired processed meat food.
For example, the lump-heated curd may be cooked as it is like lump meat, or it may be cut into an arbitrary size and shape with a kitchen knife or the like and cooked. The degree of cutting can be appropriately adjusted to a size suitable for processed foods.
In addition, the granular heated curd can be cooked as it is like coarsely ground minced meat or rag-shaped meat.
Furthermore, crushed heated curd of any shape can be cooked like minced meat. The degree of crushing can be adjusted as appropriate.
The crushing method is not particularly limited, and any of a roller crusher, a jet crusher, a rotary crusher, a food processor, a chopper, a cutter and the like may be used.

In the step of cooking the cooked curd, auxiliary raw materials such as vegetables, eggs, wheat flour, starch, bread crumbs, and tofu can be used depending on the desired processed meat food. In addition, sugar, salt, vinegar, soy sauce, miso, mirin, sardine noodle soup, doubanjiang, fish sauce, oyster sauce, meat extract, sake, seasonings such as umami seasonings, spices such as sansho, pepper, chili, etc. The prepared combined seasoning may be used, or a commercially available combined seasoning or seasoning liquid may be used.
The cooking method may be grilled (salt-grilled, teriyaki, tsuke-yaki, etc.), oil-boiled (fried chicken, battered, etc.), fried, boiled, boiled, steamed, etc., and the cooking utensils are frying pan, pot, grill, oven. , Microwave oven, steamer, etc. may be used.
Further, the non-heated cooking is to cook the heated curd without further heating. For example, the heated curd can be cut into a desired size and then mixed with a seasoning or the like.

According to the present invention, as a mode of processed meat-like food, a heated card such as a nugget obtained by cutting a heated card into an appropriate size and oiling it as it is or with a clothing material, fried meat, a fried cutlet product, etc. is suitable. Cut the cooked curd into appropriate size, such as ginger-grilled meat, roasted meat, and fried vegetables with meat, and season the chunky meat with seasoning liquid, spices, etc. Salad chicken, ham, etc. obtained by cooking, cut into appropriate size without cooking, steamed chicken, stick chicken, etc. obtained as it is or mixed with seasoning liquid, etc. Meat shavings, pat gapao, meat sauce, mao tofu, etc. obtained by adding spices, seasonings, arbitrarily chopped vegetables, etc. to the cooked curd, chopped vegetables, bread flour, eggs, etc. on the crushed cooked curd Dough is made into dough by adding auxiliary ingredients, and the dough is made into sheep intestines or films such as dumplings and shumai obtained by wrapping the dough in dough made of grain flour such as wheat flour and cooking it. Examples include sausages and doughs obtained by wrapping them in a thin cylindrical film such as, which are divided and shaped, and then the dough is divided and molded, and the meat cutlet obtained by oiling with a batter or clothing material can be mentioned.

The heated card may be cooked immediately, but as a method of temporary storage, it can be sealed in a packaging material such as a bag, heated and cooled, and then refrigerated or frozen.
Refrigerated items can be opened and used as they are, and frozen items can be opened and used after thawing. The thawing method is not particularly limited, and any of natural thawing at room temperature, static thawing in a refrigerator, running water thawing, ice water thawing, hot water thawing, hot water thawing, microwave thawing, and the like may be used.
Further, the heated curd can be sealed in a retort pouch or a retort container, retort-treated (pressurized heat sterilization treatment), stored at room temperature for a long period of time, and then cooked.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1: Production of lump-heated curd (1) Cotton tofu was sandwiched between plate-shaped ones, and a weight was placed on the plate to dehydrate the cotton tofu to adjust the water content of the cotton tofu to 80% by mass.
(2) As shown in the following formulation table (Table 1), 500 parts by mass of dehydrated cotton tofu and 100 parts by mass of protein raw material were mixed at low speed for 2 minutes with a vertical mixer (manufactured by Kanto Mixer Industry, HPi-20M). ..
(3) 25 parts by mass of fats and oils were added to the mixture obtained in (2), and the mixture was mixed at medium speed for 5 minutes to obtain a curd. It was molded into a cylinder of about 2.5 cm).
(5) The resulting lumpy card was packed in a bag made of vinylidene chloride resin.
(6) Steam sterilization was performed at 95 ° C. (set temperature of a steam sterilizer) for 30 minutes.
(7) A meat-like material was obtained by cooling with running water until the rough heat was removed.

^*固形分、^**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: Formulation table

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

Example 1: Nugget (1) The meat-like material produced in Production Example 1 was cut to a weight of about 20 g per piece. The cut meat-like material was passed through a batter using commercially available fried chicken powder (Japanese flour, juicy fried chicken, and fried horse salt flavor B8742).
(2) Fried in salad oil at 170 ° C for 4 minutes.

Example 2: Nugget A nugget was produced in the same manner as in Example 1 using the meat-like material produced as in Production Example 1 except that no fat was added.

Comparative Examples 1 and 2: Nugget Same as in Example 1 except that massive soy protein (Company A product) (Comparative Example 1) and massive soy protein (Company B product) (Comparative Example 2) were used as the meat-like material. , Manufactured a nugget.

Comparative Examples 3 and 4: Using the meat-like material produced as in Production Example 1 except that the water content of the nugget cotton tofu was adjusted to 60% by mass (Comparative Example 3) or 95% by mass (Comparative Example 4). A nugget was produced in the same manner as in Example 1.

Comparative Examples 5 and 6: Nugget 500 parts by mass (solid content 100 parts by mass) of cotton tofu adjusted to 80% by mass, 12 parts by mass of protein raw material (10 parts by mass of protein, Comparative Example 5) or 175 parts by mass of protein raw material A nugget was produced in the same manner as in Example 1 using the meat-like material produced as in Production Example 1 except that parts (protein mass 150 parts by mass, Comparative Example 6) were mixed.

Evaluation was made by 10 panelists according to the following evaluation criteria 1. The chicken breast nugget was used as a reference product with 5 points of aroma and 5 points of texture (Control Example 1). The evaluation results are shown in Table 2.

Evaluation Criteria 1

Table 2

In Examples 1 and 2 using the massive heated curd in which the water content of tofu as the meat-like material and the amount of protein contained in the protein raw material to be added are within the predetermined range of the present invention, regardless of the presence or absence of fats and oils. , The texture was close to that of chicken breast, and compared with Comparative Examples 1 and 2 using the conventional lumpy soybean protein, there was less gummy feeling and less mouth residue. In addition, the odor peculiar to soybean was not felt so much and it was good. In Comparative Examples 3 and 4 in which the water content of the tofu is not within the predetermined range of the present invention, and in Comparative Example 5 in which the amount of protein contained in the added protein raw material is lower than the predetermined range of the present invention, the aroma is improved, but the food is eaten. The texture was equivalent to that of Comparative Examples 1 and 2 using the conventional lumpy soybean protein. In Comparative Example 6 in which the amount of protein contained in the protein raw material to be added was lower than the predetermined range of the present invention, both the aroma and texture were equivalent to those in Comparative Examples 1 and 2 using the conventional massive soybean protein.

Example 3: Grilled ginger (1) The meat-like material produced in Production Example 1 was sliced to a thickness of about 5 mm.
Cooking oil was sprinkled in a frying pan, 10 g of sliced meat-like material was added, and both sides were baked for 1 minute each.
(2) 5 g of a commercially available seasoning (Kikkoman, ginger-grilled sauce) was sprinkled and entwined for 30 seconds.

Comparative Examples 7 and 8: Same as in Example 3 except that massive soybean protein (Comparative Example 7) and massive soybean protein (Comparative Example 8) were used as the ginger-grilled meat-like material. I made ginger ware.

Evaluation was made by 10 panelists according to Evaluation Criteria 1. In addition, ginger-grilled pork loin was used as a standard product with 5 points of aroma and 5 points of texture (Control Example 2). The evaluation results are shown in Table 3.

Table 3

In Example 3 in which the lump-heated curd was used as the meat-like material, the odor of roasted soybeans felt in Comparative Examples 7 and 8 using the conventional lump-shaped soybean protein was small. In addition, Example 3 using the lump-heated card has moderate elasticity, less gummy feeling, and less mouth residue, but Comparative Examples 7 and 8 using the conventional lump-shaped soybean protein have a strong gummy feeling and can be put in the mouth during chewing. The remaining.

Example 4: Bon bon chicken (1) A lump-shaped heated card was cut into small pieces having a width of about 5 mm and a length of 7 cm.
(2) The cucumber was cut into small pieces so as to have a width of about 5 mm.
(3) 20 g of chopped chunks of heated curd and 10 g of cucumber were entwined with 10 g of a commercially available seasoning (Ajinomoto, Cook Do bon bon chicken sauce).

Comparative Examples 9 and 10: Same as Example 4 except that massive soybean protein (Company A product) (Comparative Example 9) and massive soybean protein (Comparative Example 10) were used as the bon bon chicken meat-like material. And made a bon bon chicken.

Evaluation was made by 10 panelists according to Evaluation Criteria 1. Bon bon chicken using chicken breast was used as a standard product with 5 points of aroma and 5 points of texture (Control Example 3). The evaluation results are shown in Table 4.

Table 4

In Example 4 in which the lump-heated curd was used as the meat-like material, the odor of roasted soybeans felt in Comparative Examples 9 and 10 using the conventional lump-shaped soybean protein was small. Further, Example 4 using the lump-heated curd has moderate elasticity, less gummy feeling and less mouth residue, while Comparative Examples 9 and 10 using the conventional lumpy soybean protein have strong gummy feeling and are in the mouth during chewing. The remaining.

Production Example 2: Production of Granular Heated Card (1) Cotton tofu was sandwiched between plate-shaped ones, and a weight was placed on the plate to dehydrate the cotton tofu to adjust the water content of the cotton tofu to 80% by mass.
(2) As shown in the following formulation table (Table 5), 500 parts by mass of dehydrated cotton tofu and 100 parts by mass of protein raw material were mixed at low speed for 2 minutes with a vertical mixer (manufactured by Kanto Mixer Industry, HPi-20M). ..
(3) 25 parts by mass of fats and oils were added to the mixture obtained in (2) and mixed at medium speed for 5 minutes to obtain a curd. (4) The curd was granulated by an extruder (maximum diameter was about 3 to 5 mm). ).
(5) The resulting granular card was packed in a bag made of vinylidene chloride resin.
(6) Steam sterilization was performed at 95 ° C. (set temperature of a steam sterilizer) for 30 minutes.
(7) A granular heated curd was obtained by cooling with running water until the rough heat was removed.

^*固形分、^**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 5: Formulation table

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

Examples 5, 6 and 7: Meat Soboro (1) The granular heated curd obtained in Production Example 2 was crushed as it was or with a food processor. The crushed granular heated curd was shaken with a sieve having a mesh size of 4 mm for 1 minute, and the material remaining on the sieve was used as a rag-like meat-like material having a particle size of 4 mm or more (used in Example 5). The meat-like material that has passed through a sieve with a mesh size of 4 mm is further shaken with a sieve having a mesh size of 2 mm for 1 minute, and the material remaining on the sieve is used as a rag-like meat-like material having a particle size of 4 to 2 mm (used in Example 6). A material that passed through a sieve having a mesh size of 2 mm was used as a rag-like meat-like material having a particle size of less than 2 mm (used in Example 7).
(2) With the blending amount shown in Table 6, the seasoning liquid (salty sauce, liquor, sugar, ginger) and the rag-like meat-like material were placed in a pot and boiled down to obtain meat rags.

Evaluation was made by 10 panelists according to Evaluation Criteria 2. In addition, 100% minced chicken soboro was used as a reference product with 4 points of melting in the mouth, 5 points of elasticity, and 5 points of aroma (Control Example 4). The evaluation results are shown in Table 6.

Evaluation Criteria 2

Table 6

Examples 5 to 7 using the rag-shaped heated curd had slightly inferior melting in the mouth but were good as compared with the rag produced from minced chicken (Control Example 4). In particular, the particle size of 2 to 4 mm was good. The elasticity was equivalent to that of minced chicken, and was inferior as the particle size became smaller, and the particle size of 4 mm or more was the best. The scent was good without the odor peculiar to soybeans.

Example 8: Pat Gapao (1) Oyster sauce, lemon juice, fish sauce, white sugar, chili pepper, black pepper, and water were mixed in the blending amounts shown in Table 7 (A).
(2) Put the vegetable oil in a pan and fry chopped garlic, diced onion, diced red paprika, and diced yellow paprika. 31.3 g of the granular heated curd obtained in Production Example 2 was added and further fried.
(3) 8.2 g of (A) was added and stir-fried, and when the juice was a little dry, 10 g of bamboo shoots and 3.5 g of basil paste were added and stir-fried.

Comparative Examples 11 and 12: Pat Gapao Same as Example 8 except that granular soybean protein (Comparative Example 11) and granular soybean (Comparative Example 12) were used instead of the granular heated curd. And manufactured Pat Gapao.

Evaluation was made by 10 panelists according to Evaluation Criteria 2. In addition, Pat Gapao, which uses minced pork instead of granular heated curd, was used as a reference product with 4 points for melting in the mouth, 5 points for elasticity, and 5 points for aroma (Control Example 5). The evaluation results are shown in Table 7.

Table 7

Example 8 using the rag-shaped heated card has no stickiness and melts in the mouth equivalent to minced pork, has the same elasticity (hardness) as meat, does not feel soybean odor, and has a good texture. It was a taste.
Comparative Examples 11 and 12 using the conventional granular soybean protein had stickiness, puffed and inferior in elasticity, and strongly felt the soybean odor.

Example 9: Mapo tofu (1) B and C were mixed in advance according to the formulation shown in Table 8.
(2) A containing the granular heated curd obtained in Production Example 2 was combined and fried until the water was drained.
(3) Oil was added to a pan, and chopped garlic, chopped ginger, and chopped green onions were fried.
(4) Doubanjiang was added to A and fried.
(5) B was added and boiled for a while, and C was added to thicken it.
(6) Finally, tofu and sesame oil were added and boiled a little to obtain mapo tofu.

Comparative Example 13: Mapo tofu Mapo tofu was produced in the same manner as in Example 9 except that granular soybean protein (manufactured by Company A) was used instead of the granular heated curd.

Evaluation was made by 10 panelists according to Evaluation Criteria 2. Mapo tofu made from minced meat was used as a standard product with 4 points for melting in the mouth, 5 points for elasticity, and 5 points for aroma (Control Example 6). The evaluation results are shown in Table 8.

Table 8

Example 9 using the granular heated curd has no stickiness and melts in the mouth equivalent to minced meat, has the same elasticity (hardness) as meat, has almost no soybean odor, and has a good texture. It was a taste. In Comparative Example 13 using the conventional granular soybean protein, there was stickiness, puffing was inferior in elasticity, and a strong soybean odor was felt.

Examples 10, 11 and 12: Hamburger (1) Using a tabletop food processor, the granular heated curd obtained in Production Example 2 was crushed to obtain a rag-like meat-like material. The obtained rag-like meat-like material did not have the same particle size by sieving or the like, but 90% or more had a particle size of 4 to 2 mm.
(2) Granular heated curd (soboro-like meat-like material), onions, bread crumbs, whole eggs, seasonings, fats and oils, flavors crushed in step (1) after premixing the powder materials according to the formulation in Table 9. And mixed well to make hamburger seeds.
(3) 110 g of hamburger steak was taken and molded into an oval shape. Separate sheets were laid on the bat and lined up on it.
(4) Steamed in a steam convection oven at an internal temperature of 95 ° C. for 15 minutes. (5) Further, the mixture was heated in a jet oven at an internal temperature of 300 ° C. for 4 minutes.

Comparative Examples 14, 15 and 16: Hamburger A hamburger was prepared in the same manner as in Examples 10, 11 and 12 except that granular soybean protein (Comparative Example 14 to 16) was used instead of the granular heated curd. Manufactured.

After allowing to cool the hamburger until the center temperature reached room temperature, evaluation was performed by 10 panelists according to Evaluation Criteria 2. A hamburger steak made from 100% minced meat was used as a reference product with 4 points of melting in the mouth, 5 points of elasticity, and 5 points of aroma (Control Example 7). The evaluation results are shown in Table 9.

Table 9

In Examples 10 to 12 using the crushed granular heated curd, there is no sticky feeling as compared with the minced beef and pork, and the elasticity is slightly inferior to that of the minced beef and pork, but the hardness is good. There was no soybean odor and the texture and taste were good.
Comparative Examples 14 to 16 using the conventional granular soybean protein had stickiness, poor elasticity, and a strong soybean odor.

Example 13: Dumplings (1) Using a tabletop food processor, the granular heated curd obtained in Production Example 2 was crushed to obtain a rag-like meat-like material (90% or more having a particle size of 4 to 2 mm).
According to the formulation in Table 10 below
(2) Gelatin and water were combined and heated, and then cooled and hardened in ice water (A).
(3) The cabbage was chopped. The crushed granular heated curd was mixed with chopped cabbage (B).
(4) Salty sauce, sesame oil, sake, grated garlic, and grated ginger were mixed (C).
(5) Chicken soup base, wheat flour, and bread crumbs were mixed (D).
(6) (A), (B), (C), and (D) were thoroughly mixed to prepare dumpling ingredients.
(7) 17 g of ingredients were wrapped in each dumpling skin.
(8) Oil was poured into a small frying pan and heated. Five dumplings were added, and when the color was browned, 250 ml of water was added, the lid was closed, and the dumplings were steamed for 4 minutes. The lid was removed and the mixture was baked until the water was removed and the color was browned.

Comparative Examples 17 and 18: Gyoza Same as in Example 13 except that granular soybean protein (Comparative Example 17) and granular soybean (Comparative Example 18) were used instead of the granular heated curd. And made dumplings.

Evaluation was made by 10 panelists according to Evaluation Criteria 2. The dumplings made from minced pork were used as standard products with 4 points of melting in the mouth, 5 points of elasticity, and 5 points of aroma (Control Example 8). The evaluation results are shown in Table 10.

Table 10

Example 13 using a rag-like meat-like material (crushed granular heated curd) has less stickiness than minced pork, has the same elasticity (hardness) as minced pork, and hardly feels soybean odor. , Good texture and taste.
In Comparative Examples 17 and 18 using the conventional granular soybean protein, there was stickiness, the elasticity was slightly inferior, and the soybean odor was considerably strongly felt.

Example 14: Sausage (1) Using a tabletop food processor, the granular heated curd obtained in Production Example 2 was crushed to obtain a rag-like meat-like material (90% or more having a particle size of 4 to 2 mm).
(2) All the ingredients were placed in a bowl according to the formulation shown in Table 11 and mixed until uniform.
(3) Using a wrap film, each piece was molded into a sausage shape at 25 g, and heated using a steamer for 15 minutes.

Comparative Example 19: Dumplings were produced in the same manner as in Example 14 except that granular soybean protein (manufactured by Company A) was used instead of the sausage granular heated curd.

Evaluation was made by 10 panelists according to Evaluation Criteria 2. A sausage made from minced beef and pork was used as a reference product with 4 points for melting in the mouth, 5 points for elasticity, and 5 points for aroma (Control Example 9). The evaluation results are shown in Table 11.

Table 11

Example 14 using a rag-like meat-like material (crushed granular heated curd) melts in the mouth at the same level as minced meat, has elasticity (hardness) slightly inferior to that of minced meat, and has almost a soybean odor. I didn't feel it, and it had a good texture and taste.
In Comparative Example 19 using the conventional granular soybean protein, the elasticity was weak due to the stickiness and the feeling of fiber remaining, and the soybean odor was strongly felt.

Example 15: Menchi-katsu (1) Using a table-top food processor, the granular heated curd obtained in Production Example 2 was crushed to obtain a rag-like meat-like material (90% or more having a particle size of 4 to 2 mm).
(2) The raw materials were mixed according to the formulation shown in Table 12, a hamburger putty was prepared in the same manner as in Example 10, and the hamburger putty was quickly frozen in a raw state.
(3) Frozen hamburger putty was dusted, battered and breaded, and fried at an oil temperature of 170 ° C. for 6 minutes.

Comparative Example 20: Menchi-katsu Menchi-katsu was produced in the same manner as in Example 15 except that granular soybean protein (manufactured by Company A) was used instead of the granular heated curd.

Evaluation was made by 10 panelists according to Evaluation Criteria 2. Menchi-katsu made from minced beef and pork was used as a reference product with 4 points for melting in the mouth, 5 points for elasticity, and 5 points for aroma (Control Example 10). The evaluation results are shown in Table 12.

Table 12

Example 15 using the crushed granular heated curd has less stickiness than the minced meat, has a slightly inferior elasticity to the minced meat, but has a good hardness, and has a good texture with less soybean odor. It was a taste.
On the other hand, Comparative Example 20 using the conventional granular soybean protein was sticky, soft, and had a strong soybean odor.

Claims (12)

The following process:
(1) Step of preparing tofu having a water content of 68 to 88% by mass,
(2) A step of adding and mixing a protein raw material to the tofu to generate curd, in which the amount of protein contained in 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. ,
(3) A step of steam heating or boiling heating the card, and (4) a step of cooking the heated card to obtain a processed meat-like food.
A method for producing processed meat-like foods, including. The method according to claim 1, further comprising a step of degassing the card obtained in the step (2) before the step (3). The method according to claim 1 or 2, wherein the protein raw material is selected from the group consisting of soybean isolated protein, pea protein, wheat protein, milk protein and egg protein. The method according to any one of claims 1 to 3, wherein the card of the step (2) further contains fats and oils. Step (2) The method according to any one of claims 1 to 4, wherein the card further contains a seasoning. The method according to any one of claims 1 to 5, wherein the cooking in the step (4) includes a step of crushing the heated curd obtained in the step (3). The method according to claims 1 to 5, wherein the processed meat food-like food is a ham, salad chicken, steamed chicken, fried chicken, nugget or breaded fried cutlet product. The method according to claim 1 to 6, wherein the processed meat food-like food is meat soboro, pat gapao, meat sauce or mapo tofu. The method according to claim 1 to 6, wherein the processed meat food-like food is a meat dumpling, a hamburger steak, or a meatball. The method according to claim 1 to 6, wherein the processed meat food-like food is dumplings or shumai. The method according to claim 1 to 6, wherein the processed meat food-like food is a sausage. The method according to claim 1 to 6, wherein the processed meat food-like food is a minced meat cutlet.