JP2022138220A - Soy meat food and its production method - Google Patents

Abstract

To provide a soy meat food, excellent in binding property and water holding property and having flesh texture, and its production method, limiting manufactured raw materials to soybean raw materials.SOLUTION: Powdered Koyadofu (freeze-dried bean curd) and powdered soybean are properly combined so that each content becomes 3-15 wt.% and 10-30 wt.% respectively. After being added water and packed into a container, it is cooked at 85°C-130°C, preferably for 5-120 minutes. When the powdered Koyadofu and powdered soybean are combined, one or more of powdered, flaked or granular soy protein may be preferably added for the purpose of enhance flesh texture, to increase the solid content of the food at 40 wt.% or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a soybean meat food that uses soybeans as a raw material and has a meat texture, and a method for producing the same.

Foods processed using soybeans as raw materials include traditional foods such as soymilk, tofu, fried tofu, yuba, koya-dofu (frozen tofu), and soybean protein foods. The development of a food called meat is flourishing.

Since soy meat can be used as a substitute for meat, most of them are made with the aim of having a moisture concentration of less than 60%. A new food group in a decidedly different realm. Examples of such soy meat technology include JP-A-2008-61592 and JP-A-2021-27812.

Currently, the soy meat on the market is a product made by further seasoning 100% soy protein, or a mixture of wheat flour, starch, milk protein, soy oil, soy flour, egg white, etc. There are ham and sausage-like products that are easy to eat by devising the taste.

Furthermore, products such as tofu hamburgers, tofu steaks, tofu meatballs, etc. are sold in the market, and tofu has become established as a natural way of using tofu as a material for increasing the volume of processed meat foods, including home-made processing.

JP 2008-61592 JP 2021-27812

The present invention provides a soybean meat food that has good binding properties, water retention, and meat texture, and a method for producing the same, while limiting the processed raw materials to only soybean-based products, in order to draw a line from the above-mentioned conventional products. for the purpose.

That is, the present invention is the following production method and a soybean meat food product obtained by the method.
(1) Combine 3% to 15% by weight of koya tofu powder and 10% to 30% by weight of soybean flour, add water, pack in a container, and heat at 85°C to 130°C. A method for producing a soybean meat food, characterized by:
(2) A method in which the heating time of (1) is 5 to 120 minutes.
(3) In order to enhance the texture of meat when blending Koyadofu powder and the soybean flour in (1), one or more of powdered, flaky, and granular soybean protein is further mixed to obtain a solid content of 40. A method of increasing the amount to 60% by weight or more and making food with a moisture content of 60% by weight or less.
(4) A food product obtained by any one of the methods (1) to (3), which has a meat texture and a moisture content of 60% by weight or less.

ADVANTAGE OF THE INVENTION According to this invention, the soybean meat food which has good binding property, water retention property, and meat texture, and its manufacturing method can be obtained, limiting a processing raw material only to a soybean raw material product.

Unlike tofu, Koyadofu has a lot of resistant protein due to freeze denaturation and freeze aging, and the protein changes into physical properties like dietary fiber. Koyadofu, which has a so-called networked sponge structure, is a dried food, so it has strong water absorption and high heat moldability. It works very well for binding. This is a feature not found in products made from tofu.

In each of the above methods, the "Koyadofu powder" is obtained by pulverizing dried Koyadofu squares. "Koya-dofu" is, as is well known, hardened tofu that is freeze-dried. The "powder" does not necessarily have to have a uniform shape and size of particles, and various particles may be appropriately mixed. Usually, the size of the longest width is 3 mm or less. Such Koyadofu powder is commercially available, for example, from the applicant company as "Tsuruhabutae (registered trademark) powdered tofu".

“Soybean flour” is soybean powder that is uniformly and finely pulverized through a dehulling process, a drying process, a pulverizing process, and the like. There are two types of commonly distributed soybean flour, the heat-deodorized type and the raw type, and when both of them are heated with water, the original sweetness and aroma of soybeans come out strongly. However, this alone is not suitable for plate molding because of its weak adhesiveness. Although it is not particularly limited, in the raw type, it is also used as a raw material for whole grain tofu, and we believe that it is compatible with koya tofu. Flower NSA" is available.

In the present invention, the blending ratio of Koyadofu powder and soybean flour is important, and the combination is 3% to 15% by weight of Koyadofu powder and 10% to 30% by weight of soybean flour. If the Koyadofu powder is 3% by weight or less and the soybean flour is 10% by weight or less, solidification becomes difficult. If the Koyadofu powder is 15% by weight or more and the soybean flour is 30% by weight or more, the molded product becomes brittle.

Soy protein that can be added to koya tofu powder and soy flour includes soy milk, dried tofu, soy protein curd, powdered separated soy protein, powdered concentrated soy protein, and spinnable fibrous soybeans. Protein, structural fibrous soy protein, granular soy protein, chunks, flakes, rods, cubes, etc. In addition to mookara, dried tofu, soy protein curd, powdered isolated soybean There are a wide variety of forms such as protein, powdered concentrated soy protein, spinnable fibrous soy protein, structural fibrous soy protein, granular soy protein, lumps, flakes, rods, cubes, etc., and commercial products are easily available. Available.

The "powdered soy protein" is a uniformly finely pulverized powder, and as a commercial product thereof, for example, "Showa Fresh M-600" manufactured by Showa Sangyo Co., Ltd. can be used. As a commercially available "flake-like soybean protein", for example, "New Comitex (registered trademark) K313" manufactured by Nisshin OilliO Group Co., Ltd. can be used. As the commercially available "granulated soy protein", for example, Nisshin OilliO Group Co., Ltd.'s "New Soymy (registered trademark) S50" for large grains and "New Soymy (registered trademark) K30" for small grains can be used.

Seasoning can be adjusted so that the salt concentration is in the range of 0.001% to 2% or less by using water that is absorbed by Koyadofu powder as a seasoning liquid, and at the same time, a non-animal seasoning base can be appropriately blended. can be done. The term "non-animal" refers to those that do not contain animal-derived components. Such seasoning bases comprise botanical and/or synthetic ingredients derived exclusively from non-animal sources, such as synthetic ingredients derived from botanical sources.

Foods produced by this processing and manufacturing need to have a meaty flavor in order to stimulate appetite, so a non-animal aroma flavor can be added. The term "animal-free" refers to those that do not contain animal-derived components. Such aroma flavors include botanical and/or synthetic ingredients derived exclusively from non-animal sources, such as synthetic ingredients derived from botanical sources.

[Example]
Hereinafter, as an example of the present invention, a method for preparing a plate-based dough of soybean meat having a meaty texture by changing the mixing ratio of koya-dofu and soybean flour and adding other additives will be described. In addition, an unfavorable blending example for soybean meat, which was carried out during the development process, will be described as a comparative example.

Materials used in the following examples and comparative examples are as follows.

Also, percentages (%) are percentages by weight.

After adding water to Koya-dofu powder and soybean flour to set various water concentrations, various water mixtures were filled in bags and heated at 95°C for 60 minutes to create a gelled state by binding alone, resulting in an experimental result. compared.

(Consideration)
The solidified molded product has the effect of maintaining a viscous, smooth and soft texture and is easy to eat. Koya-dofu powder has a loose binding force and not only strong water retention but also water absorption. It is possible to preserve the original fragrant taste of soybeans without erasing it. However, the amount of koya-dofu powder should not exceed that of soybean flour.

After adding water to koya-dofu powder, soybean flour, and powdered protein to set various water concentrations, bags were filled with various water mixtures, heated at 95°C for 60 minutes, and bound and gelled by themselves. The results of making experiments were compared.

(Consideration)
Since powdered soybean protein has superior binding properties to Koya-dofu powder, it can be effectively used in small amounts with an understanding of the shortcomings in taste.

After adding water to Koya-dofu powder, soybean flour, powdered protein, and granular protein (large grains) to set various water concentrations, various water mixtures are filled in bags, heated at 95°C for 60 minutes, and bound alone. Then, the gelled state was created and the experimental results were compared.

(Consideration)
Without powdered soy protein, it will be crumbly. About 5% of the powdered soybean protein is considered to be an effective compounding ratio from the viewpoint of taste and binding property.

Flake soybean protein and granular soybean protein (small grains, large grains) were added to the powder material of Example 3 to make a soybean meat-like plate with a flake moisture content of 60%.

In order to examine the heat sterilization conditions, the following two types of heat sterilization conditions were applied to the four products containing 60% water content of Example 4 above.
a) Heating at 95°C for 60 minutes
b) Heating at 120°C for 10 minutes

Since these four products have a common solid content of 40%, it has been confirmed that there is almost no change in quality even if they are stored frozen after heat sterilization in a low temperature range, so they can be stored for a long time as frozen foods. become. In addition, even if it is newly heat sterilized in a high temperature range up to 120 ° C, if it is a short time of up to 10 minutes, there will be a slight change in color due to heating and the color will darken, but the quality can withstand storage at room temperature. Since it was also confirmed that it is possible to secure the

Therefore, in setting this heatable temperature range, it can be defined as a food that can be heat-sterilized at all temperatures within the range of 85°C to 130°C.

Since the soybean meat formed by the method of each of the above examples is in the form of a plate, it can be easily processed into a ham or sausage by a conventional method.
[Comparative Example 1]

Only soy protein powder solids and water were used.

(Consideration)
Overall, it has a strong astringency and resembles the taste of commercially available fish paste products. When used alone, a blending amount of 15% or more in solid content (85% or less in water content) is required.
[Comparative Example 2]

This is the case where only the Koyadofu powder solid content and water are used.

(Consideration)
Especially easy to eat without discomfort. It has a mild taste that is not self-assertive, and if you use a lot, it feels like it suppresses the umami of soybeans. When used alone, a blending amount of 15% or more in solid content (85% or less in water content) is required.
[Comparative Example 3]

This is the case where powdered soybean protein, soybean flour and water are blended.

(Consideration)
Molded products tend to dry and harden easily on the surface, making it difficult to loosen when put in the mouth. Powdered soybean protein is an effective material for enhancing shape retention. 10% formulation is too much. Although it has a strong binding property, it suppresses the taste of soybeans and there is a concern that the astringency may be uncomfortable. A compounding ratio of about 5% is considered to be effective.

Claims (4)

It is characterized by combining appropriately 3% to 15% by weight of koya tofu powder and 10% to 30% by weight of soybean flour, adding water, packing in a container, and heating at 85°C to 130°C. A method for producing a soybean meat food. The method according to claim 1, wherein the heating time is 5 minutes to 120 minutes. In order to enhance the meat texture when the Koyadofu powder and the soybean powder are blended, one or more of powdered, flaky, and granular soybean proteins are mixed to increase the solid content to 40% by weight or more, 3. The method according to claim 1 or 2, wherein the food is prepared with a water content of 60% by weight or less. A food product obtained by the method according to any one of claims 1 to 3, having a meaty texture and a water content of 60% by weight or less.