JP2021132587A - Manufacturing method of livestock processed food-like food - Google Patents

Abstract

To obtain livestock processed-food like foods such as sausages having excellent cohesion and texture even without use of egg white, with vegetable protein, in particular, soybean protein as a main raw material.SOLUTION: An oil-in-water type emulsified liquid containing transglutaminase is prepared using emulsified oil and is used as a water return liquid of granular soy bean protein. The powdered soy bean protein is mixed therein, and the transglutaminase is cross-linked, and further heated at 70°C or higher for 5 minutes or longer, thereby live stock processed food-like food having adhesion, physical property and juicy feeling not inferior to egg white used product.SELECTED DRAWING: None

Description

The present invention relates to a method for producing processed livestock-like foods such as sausages and ham, which can be produced using only vegetable raw materials without blending egg white.

In recent years, interest in global environmental protection has increased, and at the same time, food diversification has progressed against the background of various considerations including animal protection and health, and the preference for plant foods has increased. For processed livestock foods such as sausages, hams, and hamburgers, product development using vegetable protein instead of livestock meat is being carried out.

Egg white is often blended as a binder and gelling agent in these processed foods, and when manufacturing products mainly made of plant raw materials, it is possible to substitute egg white, especially to realize a unique hard and brittle texture. It can be a challenge. As a technique for replacing egg white, a method using a gel-enhanced methyl cellulose (Patent Document 1), a swelling-suppressing starch, a composition containing wheat protein (Patent Document 2), and a pickle solution containing transglutaminase and carrageenan (Patent Document). 3) and the like are disclosed.

Patent Document 4 is an application relating to the production of a vegetable sausage substitute in which transglutaminase is allowed to act on tofu, but it lacks a feeling of grain and texture / fiber, and its application as a substitute is limited.

Japanese Unexamined Patent Publication No. 2015-71779 International release WO2016 / 52712 International release WO2007 / 29867 Japanese Unexamined Patent Publication No. 2001-352911

An object of the present invention is to obtain a processed livestock food-like food such as sausage, which uses plant protein, particularly soybean protein as a main raw material, and has good binding property and texture without using egg white.

The present inventors diligently studied the above-mentioned problems, first tried to use transglutaminase, and incorporated it into an oil-in-water emulsion prepared using emulsified fats and oils to prepare a rehydrated solution of granular soybean protein. , It was confirmed that a certain degree of cohesiveness and juiciness can be obtained. Further studies were carried out, and it was found that by combining this with powdered soybean protein and adjusting the heating time and various conditions, physical characteristics comparable to sausages using egg white, which cannot be obtained by themselves, can be achieved. , The present invention has been completed.

Hereinafter, the present invention will be specifically described.

(Foods like processed livestock products)
In the present invention, the processed livestock food product refers to a processed food product produced by blending only plant-based raw materials or mainly plant-based raw materials without using livestock meat as the main raw material. Examples of the form include sausages such as wiener sausage, frankfurter sausage, and bologna sausage, hams such as pressed ham, hamburgers, meatballs, and putty. Further, by using the method of the present invention, it is possible to produce a processed fishery-like food without using fish and shellfish. Specific examples include fillet fish-like molded foods and delicatessen items such as fried foods and tempura using these as ingredients / medium seeds.

(Transglutaminase)
As the transglutaminase used in the present invention, a commercially available preparation can be used. Specific examples thereof include "Activa TG-H" and "Activa TG-H-NF" manufactured by Ajinomoto Co., Inc. When the animal raw material is not used, the type of the preparation can be appropriately selected depending on the product design, such as using a lactose-free type as an excipient. The amount to be used is appropriately adjusted according to the enzyme content and activity in the preparation, but when the above-mentioned Activa TG-H series (transglutaminase content in the preparation 0.4%) is used, it is 0 in the oil-in-water emulsion described later. The compound is blended so as to be 2% by weight or more and 1.0% by weight or less, preferably 0.3 to 0.7% by weight. If it is less than this, the effect of the present invention may not be sufficiently obtained, and even if more than this is added, the effect may not change and only the manufacturing cost may increase.

(Granular vegetable protein)
The granular vegetable protein used in the present invention is a mixture of vegetable raw materials exemplified as soybean, defatted soybean, isolated soybean protein, wheat, wheat protein, pea, and pea protein, and uniaxially or biaxially extruded. It is obtained by organizing under high temperature and high pressure using a molding machine (extruder), and has shapes such as granules and flakes. Granular soybean protein containing soybean as a main raw material is suitable for the present invention. Further, a product having an arbitrary shape and size can be appropriately selected and used according to a desired final product form. Although there are products that have been rehydrated and distributed, it is desirable to use a dried product (moisture content of 10% or less) in the present invention. The effect of the present invention can be maximized by reconstitution of the dried product with an oil-in-water emulsion.

(Powdered vegetable protein)
As the powdered vegetable protein used in the present invention, a commercially available product produced from plant raw materials exemplified by soybean, wheat, and pea can be appropriately selected. Above all, it is preferable to use a product having a gel-forming property, which is used for livestock processed foods and fish paste products, because an appropriate binding property can be obtained. The blending amount is 30 parts by weight or more and 80 parts by weight or less, more preferably 35 parts by weight or more and 70 parts by weight or less with respect to 100 parts by weight of the granular vegetable protein (dried product). If it is less than this, the binding in the final product may be weakened, and if it is more than this, the graininess and texture of the processed livestock product may be insufficient. In the present invention, it is preferable to use powdered soybean protein derived from soybean. Powdered soybean protein is obtained by extracting, recovering, and powdering soybean protein with high purity.

(Fat and oil)
Any edible oil or fat can be appropriately used in the present invention, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil. , Palm oil, palm kernel oil, coconut oil and other vegetable oils and fats, milk fat, beef oil, pig fat, fish oil, whale oil and other animal oils and fats can be exemplified. , And processed oils and fats that have undergone enzyme ester exchange, random ester exchange with a catalyst, and the like.

(emulsifier)
In the present invention, an emulsifier capable of preparing an oil-in-water emulsion can be appropriately used, for example, polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. Examples thereof include phospholipids including the partial hydrolyzate lysolecithin, glycolipids, saponins, and proteins containing soybean protein, sodium caseinate, and the like.

(Emulsified fats and oils)
Although the above-mentioned fats and oils and emulsifiers can be individually blended, it is preferable to use emulsified fats and oils containing them because an emulsified liquid can be easily prepared. As the emulsified fats and oils, commercially available products for confectionery / bakery and delicatessen can be used. More specifically, the "Unishort" and "Palming" product groups (both manufactured by Fuji Oil Co., Ltd.) are available. It can be exemplified.

(Oil-in-water emulsion)
In the present invention, an oil-in-water (O / W type) emulsion containing at least transglutaminase, fats and oils, and an emulsifier is prepared. The method for preparing the emulsion may be a conventional method, and a method of mixing the raw materials with a homomixer or a propeller type stirrer can be exemplified. When emulsified fats and oils are used, an emulsified liquid can be prepared by simple stirring, and for example, mixed stirring may be performed using a spatula or the like. The proportion of fats and oils or emulsified fats and oils in the emulsion is 5 to 50% by weight, more preferably 10 to 30% by weight, and most preferably 15 to 25% by weight. If it is less than this, the juiciness of the final product may be insufficient, and if it is more than this, the stability of the oil-in-water emulsion may be impaired, or oil floating or oil stains may occur in the final product.

(starch)
In the present invention, better binding properties can be obtained by further mixing starch. Any edible starch can be used as the starch. For example, one or more kinds selected from tapioca starch, potato starch, wheat starch, corn starch, and / or processed starches thereof may be used alone or in combination as appropriate. Can be used. The blending amount is 20 to 60 parts by weight, more preferably 30 to 50 parts by weight, based on 100 parts by weight of the granular vegetable protein (dried product). If it is less than this, the binding in the final product may be weakened, and if it is more than this, the texture derived from starch may be strengthened.

(Other raw materials)
In addition to the above, the present invention is usually used in general processed livestock products such as salts, sugars, thickening stabilizers, seasonings, spices, acidulants, colorants, preservatives, color formers, pH adjusters, and antioxidants. The raw materials to be blended can be appropriately used as long as the effects of the present invention are not impaired. However, salts such as salt may inhibit the solubility of powdered vegetable protein, so they should not be added to the oil-in-water emulsion, but should be added in a step after mixing the powdered vegetable protein. Is desirable.

(Soaking process of granular vegetable protein)
Granular vegetable protein (dried product) is added to the above-mentioned oil-in-water emulsion and immersed. It is desirable that the water content in the oil-in-water emulsion is 200 to 800 parts by weight, more preferably 250 to 700 parts by weight, based on 100 parts by weight of the granular vegetable protein. If it is less than this, the swelling may be insufficient, and if it is more than this, the final product may be poorly bound, or the product may be too soft or watery. The immersion time depends on the working scale, the shape and water absorption of the granular vegetable protein, but is preferably 1 to 24 hours. If it is too short, water absorption may be insufficient, and if it is too long, the enzymatic reaction may proceed too much. The immersion temperature is preferably in the refrigerating temperature range (3 to 10 ° C.). If the temperature is higher than room temperature, the enzymatic reaction may proceed too much, making it difficult to perform the subsequent work, or it may not be possible to obtain sufficient binding properties.

(Mixed powdered vegetable protein and starch)
To the granular vegetable protein that has been soaked and swollen, powdered vegetable protein is added and mixed uniformly. Further, starch can be mixed. The starch may be mixed in the process before molding, and the powdered vegetable protein may be added before, at the same time, or after mixing, or in several portions. Although it can be done, it is most efficient to add and mix after mixing the powdered vegetable protein.

The mixing means here and the structure of the obtained processed livestock food-like food will be described more specifically. When the whole is kneaded and mixed using a mixer, a Kenwood mixer or the like, the shape of the granular vegetable protein remains and a coarsely ground-like structure can be obtained. It may be kneaded while being shredded using a silent cutter, Robot Coupe, etc. In this case, the granular vegetable protein is fragmented and a silk-ground-like structure is obtained. These can be manufactured by using them properly or by combining them.

(Molding)
The dough is further molded by filling the casing or the like according to a conventional method according to the desired product form.

(Crosslink reaction of transglutaminase)
Subsequently, transglutaminase is subjected to an enzymatic reaction, that is, a cross-linking reaction, to bind tissues. The reaction proceeds even in a low temperature range of 3 to 10 ° C., but it is desirable to perform heating in order to improve work efficiency and obtain stronger binding property. The heating conditions can be appropriately adjusted depending on the shape and size of the product, but 40 to 65 ° C. for 10 minutes or more, more preferably 45 to 60 ° C. for 10 to 100 minutes is desirable from the viewpoint of efficiency.

(Heating process)
After the cross-linking reaction described in the previous section, heating is performed at 70 ° C. or higher for 5 minutes or longer, preferably 70 to 130 ° C. for 5 to 60 minutes, and more preferably 80 to 125 ° C. for 5 to 50 minutes. It can also be retort heated. This heating inactivates the enzyme, and at the same time, gelation by the powdered vegetable protein proceeds, and stronger binding property can be obtained. If the temperature and time are lower than this, enzyme inactivation may be insufficient or the binding property may be weakened.

According to the method of the present invention, since it can be produced without blending animal raw materials such as livestock meat, seafood, eggs, egg white / powdered egg white, and dairy products, foods that meet the needs of vegetarians and vegans can be provided. can.

(Example)
Hereinafter, the present invention will be described in more detail. In addition, the middle part of the sentence and% mean the weight standard unless otherwise specified.

(Example 1)
100 parts of water, 0.9 part of commercially available transglutaminase preparation (Activa TG-H-NF, manufactured by Ajinomoto Co., Inc.) and 0.15 part of cutinashi pigment are mixed with a spatula, and then commercially available emulsified oil (Unishort EF, 25 parts (manufactured by Fuji Oil Co., Ltd.) were added and mixed to prepare an oil-in-water emulsion. To 126 parts of this oil-in-water emulsion, 25 parts of flake-shaped granular soybean protein (Apex 650, manufactured by Fuji Oil Co., Ltd.) was added and immersed, and allowed to stand in a refrigerator for 1 hour. To this, 15 parts of powdered soybean protein (Fuji Pro 748, manufactured by Fuji Oil Co., Ltd.) was added, and the mixture was uniformly mixed while being shredded with Robot Coupe. Subsequently, 1.2 parts of salt, 10 parts of starch (trade name: RK-08, modified starch derived from tapioca, manufactured by Glico Foods Co., Ltd.), sugar, seasonings and spices were added and further mixed. No animal ingredients were used for seasonings and spices. The sausage casing was filled, evacuated, and heated at 50 ° C. for 60 minutes to carry out a cross-linking reaction of transglutaminase. Subsequently, it was heated at 90 ° C. for 30 minutes to obtain a silk-ground sausage-like food. After cooling, some samples were stored refrigerated and others were snap frozen. The next day, the frozen product was boiled and sensory evaluated together with the refrigerated product.

(Sensory evaluation criteria)
The sensory evaluation was performed by five skilled panelists, the texture was mainly evaluated, and the judgment was made by consensus.
◎: Not inferior to normal sausage, especially good ○: Good as sausage-like food △: Slightly inferior ×: Difficult as sausage-like food

(Example 2)
15 parts of granular soy protein (Apex 650) of Example 1 was added, 10 parts of New Fujinic 80N (manufactured by Fuji Oil Co., Ltd.), which is granular granular soy protein, was added, mixed with a Kenwood mixer, and coarsely mixed. Obtained ground sausage-like food.

(Example 3)
The amount of emulsified oil and fat was 15 parts, and the sausage-like food was obtained in the same process as in Example 1.

(Example 4)
15 parts of emulsified fat and oil, 10 parts of powdered soybean protein, and 8 parts of starch were used, and other sausage-like foods were obtained in the same process as in Example 1.

(Comparative Example 1)
During the compounding step of Example 1, the powdered soybean protein was not added and mixed, and the others were produced in the same step.

(Comparative Example 2)
In the formulation of Example 1, an oil-in-water emulsion was prepared without adding the transglutaminase preparation, and the others were produced in the same step.

(result)
In each of the examples, good sausage-like foods were obtained. In Example 2, the product which was frozen and thawed after heating and cooling had a more juicy feeling than the refrigerated product, and was evaluated to be more preferable. It was speculated that a part of the oil-in-water emulsion retained in the tissue of the granular soybean protein remaining in the form of coarsely ground meat was emulsified, which may be involved in the juiciness. Examples 3 and 4 had a slightly less juicy feeling than Examples 1 and 2, and Example 4 was slightly soft, but all were good as sausage-like foods. On the other hand, Comparative Example 1 had a brittle and sticky texture, which was only loosely gathered and did not bind. Although Comparative Example 2 was bound, it was powdery, lacked elasticity, and had a poor texture as a sausage-like food.

(Table 1)

(Examples 5 and 6)
With the same composition as in Examples 1 and 2, the soaking time of the granular soybean protein was changed to 15 hours, and the same production was carried out. The quality (physical properties, flavor, color tone) of the obtained sausage-like food was not much different from that of Examples 1 and 2.

(Examples 7 and 8)
In the same formulation as in Examples 1 and 2, the immersion time of the granular soybean protein was changed to 15 hours, and the heating after molding was changed to 121 ° C. for 10 minutes (retort heating), and the same production was carried out. The obtained sausage-like food had a slightly dull color tone as compared with Examples 1 and 2, but the flavor tended to improve. In any case, it was a good sausage-like food without any problem.

Claims (3)

A method for producing processed livestock-like foods, which comprises the following steps.
(1) A step of immersing granular vegetable protein in an oil-in-water emulsion containing transglutaminase, oil and fat, and an emulsifier.
(2) Step of mixing powdered vegetable protein with (1)
(3) Step of molding (2) and cross-linking transglutaminase
(4) Step of heating (3) at 70 ° C or higher for 5 minutes or longer The production method according to claim 1, wherein the fat and oil of the oil-in-water emulsion and the emulsifier are blended as the emulsified fat and oil. The production method according to claim 1 or 2, further comprising a step of mixing starch.