JP2544930B2 - Method of manufacturing meat-like food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing meat-like foods by extruding soybeans and / or raw materials prepared from soybeans in an extruder.

“Prior art and its problems” In recent years, extruders have been used to knead, pressurize, and mix food ingredients.
By heating and extruding, organizing food ingredients,
The method of swelling has been developed and is attracting attention in various fields. It is known that a meat-like food can be obtained by treating soybeans and / or raw materials prepared from soybeans by the above method, and is used in various fields as an inexpensive meat substitute.

Explaining in more detail the method for producing this meat-like food, soybeans and / or raw materials prepared from soybeans, for example, defatted soybean powder, soybean separated protein powder, if necessary, an appropriate amount of water is added, and kneaded with the above extruder, Pressurize, heat and extrude. The extruded raw material expands due to the evaporation of water contained in the raw material, and becomes a molded product having a directional porous or layered structure. By dipping this molded product in water and allowing it to swell, it becomes a meat-like food.

However, in the method for producing the above meat-like food,
Since the extruded molded product is simply immersed in water and allowed to swell, the flavor of the resulting food product is not sufficient compared to that of real meat. That is, the above meat-like foods tended to lack a moist and juicy texture compared to real meat. This is the reason why the use of the above meat-like food is limited to a passive use such as mixing with real meat for the purpose of reducing the production cost.

"Object of the Invention" An object of the present invention is to solve the above-mentioned problems of the prior art, and to provide a method for producing a meat-like food, which is intended to obtain a product having a flavor and texture similar to that of real meat, especially poultry meat. To provide.

"Structure of the Invention" The present invention is to extrude soybeans and / or raw materials prepared from soybeans by kneading, pressurizing, and heating with a twin-screw extruder, and swelling the extruded product by immersing it in an aqueous solution. According to the method for producing a meat-like food, a sol-state aqueous solution containing gelatin or carrageenan is used as the aqueous solution.

Thus, by extruding the extruded product in a sol-state aqueous solution containing gelatin or carrageenan and allowing it to swell, the aqueous solution of gelatin or carrageenan is impregnated into the porous or layered structure of the molded product and allowed to cool as it is. By doing so, it gels in the tissue. The thus obtained meat-like food containing gelatin gel or carrageenan gel exudes gelatin gel or carrageenan gel from the inside when eaten and becomes a sol due to the body temperature in the mouth, giving a moist and juicy texture. To be In addition, since gelatin is made from collagen obtained from animal skin, ken, gin band, fascia, etc.,
Originally, it is similar to meat extract, and thus the flavor of meat-like food can be made closer to that of real meat.

Hereinafter, the method for producing a meat-like food according to the present invention will be described in more detail.

As the soybean and / or the raw material prepared from soybean, for example, at least one selected from whole soybean, defatted soybean, full-fat soybean powder, defatted soybean powder, soybean separated protein powder, soybean concentrated protein powder, okara powder, etc. Used. In addition to this soybean and / or raw material prepared from soybean, other protein raw materials such as wheat gluten, egg white powder and meat extract, starch raw materials such as starch, wheat flour and rice flour, and fibers such as corn fiber. Auxiliary raw materials such as quality raw materials and calcium-based raw materials such as bone meal may be appropriately added.

Water is added to the above raw materials as needed. The amount of water added is preferably 5 to 70 parts by weight with respect to 100 parts by weight of the raw material. The water may be added before the raw materials are charged into the extruder, or the raw materials and water may be directly charged into the extruder and the two may be mixed inside the extruder.

Examples of the extruder used in the present invention include those shown in FIG. This extruder is of the twin-screw type, and mainly the feeder 1
It comprises a barrel 2, a twin screw 3, an induction heater or a water cooling jacket 4, a die 5 and a cutter 6. Raw material powder and water are introduced from the feeder 1 and introduced into the barrel 2. The barrel 2 is provided with a biaxial screw 3 meshing with each other, and the biaxial screw 3 rotates in the same direction to knead the raw material and move the raw material toward the front end direction of the barrel 2. The blades of the twin screw 2 have different pitches and shapes along the axial direction so that desired kneading and compression forces can be obtained. May be provided. The raw material is kneaded and compressed by the twin screw 3 to be in a high temperature state and organized by its action. The raw material thus brought into a high temperature and high pressure state is extruded from the die 5 under normal pressure, and is rapidly expanded, made porous, or rapidly cooled to be solidified. The raw material extruded from the die 5 is
The product is cut into an appropriate size by the cutter 6 and taken out as a granular or thin plate-shaped product. In addition, the induction heater or water cooling jacket 4 is a twin screw 3
It is provided to adjust the temperature of the raw material to a desired temperature when the temperature rise due to the compression and kneading action is insufficient, or when the temperature becomes too high.

With the extruder as described above, soybeans and raw materials prepared from soybeans and, if necessary, other auxiliary raw materials and water are kneaded, pressurized, heated, and extruded to give directional porosity. A molded product having a quality or layered structure is obtained. In addition, such a molded product is, for example, “Apex”.
(Trade name, manufactured by Fuji Oil Co., Ltd.),
In the present invention, such a commercially available product may be used from the beginning to perform the subsequent steps.

The present invention is characterized in that the molded product as described above is immersed in a sol-state aqueous solution containing gelatin or carrageenan to be swollen. In this case, it is preferable to use an aqueous solution having a gelatin concentration of 0.1 to 10% by weight as the aqueous gelatin solution. In addition, as a carrageenan aqueous solution,
It is preferable to use an aqueous solution having a carrageenan concentration of 0.1 to 3% by weight. When the concentration of gelatin or carrageenan is lower than the above, juicy texture is impaired, and when the concentration of gelatin or carrageenan is higher than the above, there is a problem that the gelatin or carrageenan does not sufficiently penetrate into the medium. Further, it is necessary to use the gelatin or carrageenan aqueous solution as a soaking solution in a sol state. This is because, in the gel state, the aqueous solution does not penetrate into the structure of the molded article. For this reason, the gelatin or carrageenan aqueous solution is preferably heated to 40 ° C. or higher, but usually used, though it varies depending on the concentration thereof. Further, the penetration of the aqueous solution into the tissue of the molded article can be promoted by immersing the molded article in the gelatin or carrageenan aqueous solution under reduced pressure. In this case, the reduced pressure condition is preferably -100 to -760 mHg, -5
00 to -760 mHg is more preferable. The dipping treatment conditions are, for example, 35 to 100 ° C. for about 10 to 60 minutes when performed at normal pressure, and 35 to 100 ° C. for 1 to 40 minutes when performed under reduced pressure. is there.

In the gelatin or carrageenan aqueous solution, seasoning ingredients such as salt, pepper, sodium glutamate, soy sauce, mirin, sake, ketchup, and miso may be added and mixed, whereby the products are seasoned at the same time. be able to. Further, finely chopped vegetables such as parsley may be added to and mixed with the above-mentioned gelatin or carrageenan aqueous solution so that these ingredients adhere to the outer periphery of the molded product when it is taken out.

"Examples of the Invention" Example 1 A commercially available product "Apex" (trade name, manufactured by Fuji Oil Co., Ltd.) obtained by extruding soybean isolated protein by a twin-screw extruder was used. Salt 0.5
Immersion treatment was carried out at 80 ° C. for 30 minutes in a gelatin solution of wt%. As a result, the gelatin aqueous solution in the sol state penetrated into the structure of the molded product and swelled to obtain a meat-like food. When this meat-like food was taken out and allowed to stand, the gelatin aqueous solution was cooled and gelled.

On the other hand, for comparison, the above commercial product was immersed in an aqueous solution containing 0.5% by weight of salt at 80 ° C. for 30 minutes and swollen to obtain a meat-like food.

The meat-like food according to the present invention thus obtained and the meat-like food according to the comparative example were tasted by 10 skilled panelists, and the meat-like food according to the present invention had a flavor closer to that of actual chicken. It was evaluated as having.

Example 2 A gelatin aqueous solution containing 2.5% by weight of gelatin and 1% by weight of sodium chloride was placed in a vacuum kettle, and the commercially available product "Apex" (trade name, manufactured by Fuji Oil Co., Ltd.) used in Example 1 was immersed in the vacuum kettle, Immersion treatment was performed for 15 minutes at a temperature of 60 ° C. in a vacuum state of about −760 mHg. As a result, the gelatin aqueous solution in the sol state penetrated into the structure of the molded product and swelled to obtain a meat-like food. When this meat-like food was taken out and allowed to stand, the gelatin aqueous solution was cooled and gelled. The meat-like food thus obtained had a moist and juicy texture and was close to the actual poultry.

In Examples 1 and 2 described above, an aqueous solution containing 1% by weight of carrageenan and 1% by weight of sodium chloride was used in place of the aqueous solution of gelatin, and the same treatment was performed. It was possible to obtain a product with a texture.

“Effects of the Invention” As described above, according to the present invention, soybean and / or
Alternatively, the raw material prepared from soybeans was kneaded in an extruder, pressurized, heated and extruded, and the molded product was soaked in an aqueous solution in a sol state containing gelatin or carrageenan so that it was swollen. The gelatin gel or carrageenan gel exudes from the inside and becomes a sol due to the body temperature in the mouth, giving a moist and juicy texture. In addition, since gelatin is a raw material of collagen obtained from animal skins, ken, gin band, fascia, etc., it is originally similar to meat extract and therefore brings the flavor of meat-like food closer to that of real meat. be able to.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of an extruder used for carrying out the present invention.

Claims (5)

(57) [Claims] 1. A meat-like food product is produced by kneading soybeans and / or raw materials prepared from soybeans with an extruder, pressurizing and heating to extrude, and immersing the extruded product in an aqueous solution to swell it. In the method, a sol-state aqueous solution containing gelatin or carrageenan is used as the aqueous solution. 2. The soybean and / or the raw material prepared from soybean according to claim 1, as the soybean, defatted soybean, full-fat soybean powder, defatted soybean powder, soybean separated protein powder, soybean concentrated protein A method for producing a meat-like food using at least one selected from the group consisting of flour and okara powder. 3. A method for producing a meat-like food product according to claim 1 or 2, wherein an aqueous solution containing 0.1 to 10% by weight of gelatin is used as the aqueous solution. 4. The method for producing a meat-like food according to claim 1 or 2, wherein an aqueous solution containing 0.1 to 3% by weight of carrageenan is used as the aqueous solution. 5. The method for producing a meat-like food according to claim 1, 2, 3, or 4, wherein the extruded product is immersed in the aqueous gelatin solution under reduced pressure.