JP2611385B2 - Soy protein gel and processed food containing it - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention provides a soybean protein gel which can impart excellent crispness, swallowability and even more favorable elasticity to processed meat and fish meat foods, and crushing of the soybean protein gel And a processed meat and fish meat product containing the same.

<Prior Art> In recent years, the supply of animal proteins has been in short supply worldwide, and plant proteins obtained from soybean, wheat, peanut cotton, and the like have been used to make up for this shortfall. In particular, techniques for applying soy protein having excellent nutritional value to various meat and fish products have been established (Japanese Patent Publication No. 62-9298, Japanese Patent Publication No. 59-2921).
8).

However, processed meat and fish meat foods prepared by adding soy protein have drawbacks such as poor swallowability, poor crispness, and inability to obtain favorable elasticity as compared with those without additives.

In order to solve the above-mentioned drawbacks, the present inventors kneaded a soybean protein aqueous mixture having a soybean protein concentration of 10 to 35% by weight, and then allowed to stand at a relatively low temperature of 0 ° C to 60 ° C for 20 minutes or more, and Crushing the soy protein gel thus obtained,
We already provide the technology to add to meat and fish meat.
59-4979).

With the provision of this technique, aspects of texture such as elasticity have been remarkably improved. However, swallowability and elasticity could not be improved even by making full use of such technology.

<Problem to be Solved by the Present Invention> The object of the present invention is to provide a soybean protein gel capable of imparting preferable elasticity, preferable swallowability, and crispness to processed meat and fish meat products, and a crushed product of the soybean protein gel. It is an object of the present invention to provide fish meat or processed fish meat food.

That is, the present invention relates to 1.0 to 0.5 parts by weight of soybean protein.
Soy protein gel obtained by heating or kneading a kneaded product consisting of 2 parts by weight of an emulsifier of HLB 1 to 7 and 2.7 parts by weight of water, and processed meat or fish meat food containing 5 to 50% by weight of a crushed product of soy protein gel It is.

 Hereinafter, the present invention will be further described.

The soy protein used in the present invention has a protein content of 50%
That is, the type is not particularly limited. Therefore, any of defatted soy flour, concentrated soy protein, and isolated soy protein can be used. However, it is preferable to use isolated soy protein. The type and type of the emulsifier used in the present invention are not particularly limited. That is, any of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester and sorbitan fatty acid ester may be used. Preferred are propylene glycol fatty acid esters and glycerin fatty acid esters. However, HLB (Hydrophilic l
ipophilic Balance) is 1-7, preferably 3-5. HLB is defined as follows.

Surfactants are composed of hydrophilic groups and lipophilic groups and are called amphiphilic substances.The relative role of the hydrophilicity and lipophilicity is quantified by HLB. HLB values are empirically required. Some methods for calculating HLB from the molecular structure have also been proposed.

The emulsifier used in the present invention preferably has an unsaturated fatty acid content of 50% or more in the fatty acid composition of the emulsifier.

 That is, this definition means the following.

The emulsifier is one in which a fatty acid (lipophilic portion) is bonded to a hydrophilic portion such as sucrose or glycerin by an ester bond. This is the case where the fatty acid in the lipophilic portion comprises 50% or more of unsaturated fatty acids. For example, stearic acid (C
_18-0 ) 30%, oleic acid (C _18-1 ) 20%, linoleic acid (C
_18-2 ) In the case of 50%, the proportion of unsaturated fatty acids in the total fatty acids is 70%.

Now, in consideration of the above two points, a preferable specific example of the emulsifier used in the present invention is trade name “Emulgy MO”.
(It is a glycerin fatty acid ester of HLB 4 manufactured by Riken Vitamin Co., Ltd.) and "Likemar PO-100" (a propylene glycol fatty acid ester of HLB 3 manufactured by Riken Vitamin Co., Ltd.).

Next, the soybean protein, emulsifier, and water having the above characteristics are blended and kneaded. The blending ratio at this time is not particularly limited, but usually, soybean protein: emulsifier: water = 1.0: 0.1.
0.5 to 2 to 7.

Next, the raw materials are kneaded. The kneading may be performed by a kneader such as a silent cutter or a kneader, which is usually used in a process for producing processed meat or fish meat food.

The kneading time varies depending on the type of kneader and the kneading speed, so that the kneading conditions may be determined each time.

As an example of the kneading conditions, the following conditions can be given.

5 to 30 minutes with a silent cutter of about 1500 rpm, 300
With a high-speed silent cutter of about 0 rpm, kneading may be performed for 2 to 10 minutes.

As described above, the above condition is merely an example, and the condition is not limited, and may be determined as appropriate.

In addition, soy protein, water, starch which is an ingredient other than the emulsifier,
Ingredients such as fats and oils, polysaccharides, various seasonings, spices, coloring agents and the like can also be added. The compounding time may be before or during kneading.

Next, regarding the method of gelation, there are cases where gelation is performed by heat treatment and cases where gelation is performed by low-temperature treatment.

First, if the gelation is performed by heating, usually 70 ° C
The treatment may be carried out at -120 ° C, preferably 80-90 ° C for about 30-90 minutes.

The heat treatment may be performed by an appropriate method such as a steam treatment or a boil treatment.

Also, when gelation is performed by leaving at low temperature,
The treatment may be carried out usually at 0 to 30 ° C, preferably 2 to 20 ° C for about 2 to 24 hours. This low-temperature treatment may be performed in a refrigerator or a low-temperature room.

In addition, it is not preferable to gel in the intermediate temperature range (40 to 60 ° C.) for the following reasons.

That is, what has been gelled by heating in this intermediate temperature range is qualitatively the same as high-temperature heating such as 90 ° C., and becomes a brittle gel. Further, the gelation time also requires 2 to 6 hours, which may cause decay.

The soy protein gel thus prepared may be used for various purposes, but is usually used for foods, and is also generally used for fish meat or processed meat foods.

When used for processed fish or animal meat, soy protein gel may be used as it is, but usually, a crushed product of soy protein gel is 5 to 50% by weight, preferably 10% by weight in processed fish or animal meat.
What is necessary is just to mix | blend so that it may contain -30 weight%.

Examples of foods containing soy protein gel crushed products include kamaboko, fish cake, fried fish, oil fried food, ganmoji, pork sausage, and the like.

<Effect> The soybean protein gel of the present invention can provide excellent crispness, excellent swallowability and favorable elasticity all at once when added to fish meat or processed meat.

As described above, there has been no additive that gives favorable crispness, swallowability and elasticity at a time.

Example 1 After spraying 23 g of each sucrose fatty acid ester having an HLB of 1 to 16 (manufactured by Mitsubishi Kasei Foods Co., Ltd.) on 100 g of isolated soy protein powder (“Adipron-S2” manufactured by Ajinomoto Co., Inc.), 350 g of water was added. The mixture was further mixed for 15 minutes using a crusher (Ishikawa Seisakusho). The obtained dough was filled in a non-edible casing tube (folding width: 47 mm) and boiled at 90 ° C. for 30 minutes. After heating, the mixture was cooled with running water and left in a refrigerator overnight. This was returned to normal temperature, the casing tube was peeled off, and the physical properties of the gel were examined by sensory evaluation by a panel of nine persons with no emulsifier added (control).

 The results are shown in Table 1.

Example 2 "concentration isolated soybean protein powder (Ajinomoto Co." Ajipuron -E ₃ "), glycerin fatty acid ester" Emaruji -MO "(HLB4) (manufactured by Riken Vitamin Co., Ltd.) and the following formulation described consisting of water The specific composition was mixed according to Example 1 and then refrigerated at 5 ° C. overnight to obtain a gel. As a result of a sensory evaluation of this product by a panel of nine persons, it was possible to obtain textures of different qualities such as sheep, egg white, and tofu, which were not seen before, as shown in Table-2.

Example 3 Isolated soy protein powder (Ajinomoto strain "Adipron SY")
To a composition consisting of 100 g and 400 g of water, 25 g of each emulsifier composed of a fatty acid having a different degree of unsaturation was added, and the mixture was mixed for 10 minutes using a crusher. The obtained dough was filled into a non-edible casing tube (folding width: 47 mm) and heated at 90 ° C. for 50 minutes. When the casing tube was peeled off and subjected to sensory evaluation by nine persons, the results shown in Table 3 were obtained.

Example 4 Pork lean 163 g, salt 20 g and ice water 1 in 653 g of lean pork minced meat
Add 33g and use a cutter (ST-12, UM-12)
After mixing for 1 minute, 1 g of spice and 20 g of beef bouillon were added, and then mixed for 3 minutes with a crusher (manufactured by Ishikawa Seisakusho).
Next, after adding 30 g of flour, 325 g of the minced product of the control (A) obtained in Example 3 and three types of gels (B, C, D) having different degrees of unsaturation were added, and the mixture was further mixed for 2 minutes. Obtained. The product temperature during the dough preparation was 8 ° C. or less.

After filling this dough into a non-edible casing tube with a folded width of 47 mm, boil it at 75 ° C for 40 minutes and then cool it to obtain A,
Three types of baked sausages consisting of B, C and D were obtained. These were subjected to sensory evaluation by a panel of nine persons.
Was obtained.

Example 5 18 g of beef bouillon and 4 g of regular oil were added to 460 g of ground beef and mixed for 2 minutes with a mixing stirrer (50 Mr, manufactured by Sanei Seisakusho), and then bread crumbs 80 g, milk 80 g, raw egg whites 120 g, onions 232 g, and Of the gels obtained in Example 3, 233 g of minced products were added to the gels of A and C, mixed by hand, molded by a Hamburg mold (30 g / piece), and then heated using a hot plate. And hamburger with C gel. This was subjected to a sensory test with 9 panels, and as a result, C
The hamburger containing gel had a firmer, more elastic, and better throat than the hamburger containing A-gel.

Claims (6)

(57) [Claims] 1. A soy protein gel obtained by heating or kneading a kneaded product comprising 0.1 to 0.5 part by weight of an emulsifier of HLB 1 to 7 and 2 to 7 parts by weight of water with respect to 1.0 part by weight of soy protein. 2. The soy protein gel according to claim 1, wherein the emulsifier occupies 50% or more of the unsaturated fatty acid in the fatty acid composition of the emulsifier. 3. The soy protein gel according to claim 1, wherein the heat treatment is performed at 70 to 120 ° C. 4. The soy protein gel according to claim 1, wherein the low-temperature storage treatment is performed at 0 to 30 ° C. 5. The soy protein gel according to claim 1, wherein the soy protein gel is used for processed meat or fish meat food. 6. A processed meat or fish food containing 5 to 50% by weight of the pulverized product of the soybean protein gel according to (1).