JP4840134B2 - Manufacturing method of meat-like processed food - Google Patents

Description

    The present invention forms a textured protein material and a dough containing a thermocoagulable protein material, heats and solidifies it, and then presses it to provide a non-homogenous texture closer to livestock meat and moderate elasticity. It is another object of the present invention to provide a meat-like processed food that is easy to chew and has a good throat.

  Conventionally, various manufacturing methods are known for meat-like processed foods. A typical example is a method for producing a textured protein obtained by heating and pressing a dough made mainly of a protein material such as oilseed protein or wheat gluten using an extruder. Patent Document 1 (JP 62-91151), Patent Document 2 (JP 63-188367), Patent Document 3 (JP 63-219353), Patent Document 4 (JP 62-74246), Patent Document 5 (Japanese Patent Laid-Open No. 1-165345), Patent Document 6 (Japanese Patent Laid-Open No. 2003-180256), and the like have been published in large numbers, and the basic technologies are common to those having different compositions and the like as described above. Such a textured protein meat-like processed food has a strong feeling of fiber, and has a dislike of lacking a gel-like texture of meat.

  On the other hand, the present applicant has previously filed an application for a method for producing a dried deep-fried food that is kneaded, shaped, oiled and dried with granular soybean protein and soybean protein paste or soybean protein and meat paste (patented) Reference 7). The dried deep-fried food is prepared after reconstitution with oil, and then reheated and eaten, but it can also be eaten as it is without drying after preparation of oil. A fibrous structure and a gel-like structure are mixed, and the above-mentioned defects of the textured protein meat-like processed food are improved. However, while it was not warm, it became harder as soon as it was cooled, and it tended to be difficult to chew a homogeneous texture.

JP-A-62-91151 Japanese Unexamined Patent Publication No. 63-188367 JP 63-219353 A JP 62-74246 A Japanese Unexamined Patent Publication No. 1-165345 JP 2003-180256 A JP-A-1-196262

  Meat-like processed foods obtained by cooking and cooking doughs made from textured and heat-coagulable protein materials are hard to chew when cooled, although they are not warm. However, it is not easy to bite with moderate elasticity, but rather has a texture like a gizzard that comes from a homogeneous structure and has a dislike of being too elastic. An object of the present invention is to solve such problems, and to provide a meat-like processed food that has a heterogeneous texture close to that of livestock meat and moderate elasticity, is easy to chew, and has a good throat.

  As a result of intensive studies on the above problems, the inventors of the present invention formed a dough containing a textured protein material and a thermocoagulable protein material, and pressed the heat-coagulated material more, It has been found that the texture becomes heterogeneous close to that of livestock meat and can be easily bitten by several blocks, and the present invention has finally been completed. The homogeneous structure before pressing is too elastic and gives a hard texture. On the other hand, after pressing, there are usually cracks in the tissue, and it is assumed that there is a diversity in the strength and direction of the stress felt on the teeth, resulting in a non-uniform texture. In addition, when chewed, the tissue is easy to fit into several blocks, and the throat is good.

That is, the present invention
(1) (a) comprising a textured protein material, a step of forming and heat-solidifying a dough containing a thermocoagulable protein material, and (b) a step of pressing after heat-coagulation. Manufacturing process for meat-like processed foods,
(2) The method for producing a meat-like processed food according to (1), wherein the method of heat coagulation is steaming and heating
(3) The method for producing a meat-like processed food according to (1) or (2), comprising the step of (c) applying the clothing material after the step of (a),
(4) The method for producing a meat-like processed food according to any one of (1) to (3), comprising a step of (d) seasoning after the step of (a),
(5) The method for producing a meat-like processed food according to any one of (1) to (4), comprising the step of (e) oiling after the step of (a),
(6) The method for producing a meat-like processed food according to (1) to (5), wherein the method further comprises freezing or chilling.
Is to provide.

  The meat-like processed food according to the present invention has a heterogeneous texture close to that of livestock meat as compared to conventional foods. In addition, when it is bitten, it breaks into several blocks, so that it is easy to bite and the throat is good. Moreover, since the inside cracks by pressing, the clothes and the seasoning liquid are easily entangled, and the effect that the taste when chewing is good is also obtained.

  A well-known thing can be used for the textured protein raw material in this invention. That is, a soybean protein material, wheat gluten, casein, rice, corn protein material or the like can be used as a main raw material, and for example, an organized material using a pressure heating apparatus such as an extruder can be used. The textured soybean protein material is characterized by a structure such as a mesh shape, a rope shape, a fiber shape, etc. Among them, a fibrous material is preferable because it gives a texture close to that of meat fibers. Alternatively, it is possible to organize by autoclaving under pressure and releasing pressure rapidly. In particular, a textured soy protein material mainly composed of a soy protein material is preferable because it can reproduce a more flesh-like fiber feeling. Specific examples of the soybean protein material include defatted soybean, separated soybean protein, and concentrated soybean protein.

  The tissue protein material is used after rehydration. The degree of water reconstitution is adjusted to be 2 to 6 times, preferably 3 to 5 times the dry weight of the structured protein material, and when the weight exceeds this, it is adjusted by dehydration.

  The tissue protein material that has been reconstituted with water is unraveled through a process of unraveling as desired. Unraveling can be done by applying a hydrated protein material to a cutter, chopper, kneader or other device. The degree of unraveling is not particularly limited, but may be performed until the thickness of the unraveled tissue is approximately 5 to 10 mm or less. In the fibrous tissue protein material, the length of the fiber becomes shorter as unraveling progresses. In this case, the length of the fiber is not particularly defined, but an extremely short fiber has a dull feeling of fiber, and an extremely long fiber is difficult to handle in operation, and is generally 5 to 50 mm, preferably 10 to 30 mm. It is preferable that the length is in the range of mm.

  The thermocoagulable protein material in the present invention is a protein material that solidifies by heating, and has a function of binding a structured soybean protein. The thermocoagulable protein material is a group consisting of isolated soy protein, soy protein material such as concentrated soy protein, surimi fish and seafood, whole egg, egg yolk, egg white, casein, wheat gluten, etc. and mixtures thereof. Can be mentioned. The heat-coagulable protein material is used as a paste or emulsion by adding water as necessary. Among them, the emulsion is preferable because it has fat and oil and the texture of the meat-like processed food does not become too hard. It is also possible to add fats and oils to the thermocoagulable protein material as appropriate.

  The dough is prepared by mixing the tissue protein material that has been rehydrated and thawed and the paste or emulsion of the thermocoagulable protein material. The mixing ratio (weight ratio) of the paste or emulsion of the textured protein material and the thermocoagulable protein material is preferably 1:12 to 8: 1, more preferably 1: 6 to 4: 1, and 1: 2 to 2. : 1 is most preferred. If there is too much paste or emulsion of thermocoagulable protein material with respect to the textured protein material, the effect will not be obtained even if pressed, and the fiber feeling will be insufficient. On the other hand, if the amount is too small, even if there is a feeling of fiber, the binding force is insufficient and it will fall apart. Mixing may be performed with a kneader or a cutter.

  In addition, the dough is used as an auxiliary ingredient such as salt, soy sauce, mirin, sake, sugar, glutamine soda, yeast extract and other flavoring materials, garlic, pepper, ginger and other flavoring materials, spices, starchy ingredients, vegetable oils, animal fats and oils. Etc. can be included without particular limitation. The order of mixing these textured protein materials, thermocoagulable protein materials and auxiliary materials is not particularly limited. All may be mixed simultaneously or in any order. However, it is preferable to mix the flavored material or flavoring material with the hydrated tissue protein material in advance so that the textured protein material has a good flavor.

  The dough thus obtained is molded. Molding may be in the form of the desired meat-like processed food, and there is no particular limitation on the shape and size. For example, if you want to make a deep-fried meat-like processed food, you can shape it like a fried chicken, and if you want to make it like a piece of meat, you can shape it like that. The formed dough is solidified by heating. As the heating means, any means such as steam heating and oil tone can be used. However, steam heating is preferable because the inside can be heated without excessively heating the surface.

  The manufacturing method of the meat-like processed food in the present invention requires a step of pressing the molded dough after heating and solidifying. In addition, after heat coagulation, it can include a process of applying a clothing material, a process of seasoning with a seasoning liquid, a process of cooking by heating, etc., but these are not essential, and one or more processes are combined as desired. Can be implemented. Moreover, the order of these processes and the process to press is not ask | required, and it can carry out in arbitrary orders. Hereinafter, each process is explained in full detail.

  In the pressing step, the pressing method is not limited, but it may be pressed from above with a hand or plate, or may be pressed using a rolling roller or the like. The appropriate degree of pressing varies depending on the ratio between the textured protein material and the thermocoagulable protein material, the physical properties of the fabric, etc., but is not uniform, but is generally 20 to 100% of the breaking load value of the fabric solidified by heating, An appropriate pressing force is preferably 50 to 100%, more preferably 80 to 100%. If the pressure is passed, the elasticity will be lost and the organization will be destroyed. On the other hand, if the pressure is insufficient, cracks do not sufficiently occur, so that the structure does not become heterogeneous and it is difficult to obtain the effects of the present invention.

  The process of applying the clothing material and the process of seasoning with the seasoning liquid are not essential, and any timing may be used as long as the dough is heated and solidified. It may be before or after pressing, but if it is after pressing, the clothing material and seasoning liquid are entangled along the cracks, so that the effect of better taste when chewed is obtained. Traditionally used for various fried foods such as bread crumbs such as pork cutlet and chicken cutlet, garment for tempura, batter garment for chicken fritters and chicken nuggets, etc. A well-known thing can be used without a restriction | limiting. As the seasoning liquid, various seasoning liquids such as grilled chicken and ginger sauce can be used.

  The cooking process is not essential, and the timing is not limited as long as the dough is heated and solidified. The cooking method is also not particularly limited, but oil-like conditions such as stir-fry and fry are preferable because the surface becomes solid and fragrant and oily fat comes out. Meat-like processed foods with clothing can be made into cutlet-like foods, tempura, fritters and nuggets, fried chicken-like foods, sweet and sour pork-like foods, etc. depending on the oil tone. In addition, the meat-like processed foods seasoned with the seasoning liquid can be grilled to become yakitori-like foods, and can be used as meat substitutes such as stir-fried vegetables. The meat-like processed food thus obtained can be stored and distributed in chilled or frozen form.

The analysis method used in the present invention is described below.
* Breaking load: Measured with a creep meter (RE-3305S, Yamaden Co., Ltd.). A sample formed and solidified into a dumpling having a thickness of 20 mm and a diameter of 30 mm was used as a sample. The plunger used was a resin cylinder with a diameter of 30 mm, and the measurement speed was 1 mm / sec. The value of the maximum load up to the breaking point is the breaking load.
The present invention will be described in more detail with reference to the following examples, but the present invention should not be limited by these examples. In addition, unless otherwise indicated,% display in an example means a weight reference | standard.

Example 1
Add 5 times the weight of water to the structured soybean protein (Apex 1000 manufactured by Fuji Oil Co., Ltd.) and dehydrate it until it reaches 3.5 times the weight before reconstitution with a dehydrator. went. This was solved with a kneader so that the length of the fiber was approximately 15 mm or less. On the other hand, 1 part of powdered soybean protein (New Fuji Pro SE Fuji Oil Co., Ltd.), which is a thermocoagulable protein material, 1 part of rapeseed oil and 4 parts of water, kneaded with a silent cutter and heat coagulated protein material An emulsion was obtained. 50% of the resulting emulsion, 35% of the soy soybean protein dehydrated after rehydration, 5% soy sauce, 4.5% mirin, 4% starch, 1% sugar, 0.5% yeast extract, and a suitable amount of spice To prepare a dough. This was squeezed 20 g at a time to form a dumpling having a thickness of 3 cm, heated in a steamer adjusted to 90 ° C. for 20 minutes, and solidified by heating to obtain a bulk. A two-stage roller adjusted to an interval at which a load of 90% of the load (8.5 kgf) at which the original material breaks is obtained, in this case, pressed with a roll interval of 50% thickness of the original material, A processed food was obtained.

(Example 2)
In the process of pressing the base body, the press with the two-stage roller is performed with a two-stage roller adjusted to an interval at which a load of 100% of the breaking load can be obtained, in this case, with a roll interval having a thickness of 40% of the base body. A meat-like processed food was obtained under the same conditions as in Example 1 except that.

(Example 3)
Meat-like processing under the same conditions as in Example 1 except that the pressing with the two-stage roller in the step of pressing the base material was performed at a breaking load of 110%, in this case with a roll interval of 30% thickness of the base material. Got food.

Example 4
In the process of pressing the base body, the press with the two-stage roller is performed with a two-stage roller adjusted to an interval at which a load of 20% of the breaking load can be obtained, in this case, with a roll interval of 90% thickness of the base body. A meat-like processed food was obtained under the same conditions as in Example 1 except that.

(Comparative Example 1)
The raw materials prepared in the same manner as in Example 1 were evaluated without being pressed.
The food texture of the samples obtained in Examples 1 to 4 and Comparative Example 1 was evaluated on a 5-level scale by 5 panelists. (5 points: preferred, 1 point: not preferred) Three or more points were judged good as a product. The results are shown in Table 1. In Examples 1 and 2, the bites were good and the throat was good. The texture was heterogeneous and close to livestock meat. Example 3 was preferable in the same manner as Example 1 although it was slightly less elastic. Example 4 was slightly less chewable than Example 1, but the texture was heterogeneous and close to livestock meat. The thing of the comparative example 1 had the unnaturalness different from livestock meat by a homogeneous rubber-like food texture. It was difficult to bite and the throat was not good.

表中の押圧は、破断荷重を１００％としたときの割合で示した。

The pressure in the table is shown as a ratio when the breaking load is 100%.

(Example 5) Karaage-style processed meat-like processed food The raw material prepared in the same manner as in Example 1 was added to the rice flour and fried. A two-stage roll adjusted to an interval at which 95% of the breaking load was obtained, in this case, was pressed at a roll interval of 45% thickness of the raw material, to obtain a meat-like processed food with a tangled style.

(Comparative Example 2)
What was fried like Example 5 was evaluated as it was without pressing.
The food texture of those obtained in Example 5 and Comparative Example 2 was evaluated on a 5-level scale by 5 panelists. (5 points: preferred, 1 point: not preferred) Three or more points were judged good as a product. The results are shown in Table 2. In Example 5, when chewed, it fell into several blocks and had a natural texture close to that of fried chicken. The throat was also good. On the other hand, the thing of the comparative example 2 was a homogeneous food texture different from the deep-fried chicken, and its elasticity was too strong to chew. The throat was also inferior to Example 5.

表中の押圧は、破断荷重を１００％としたときの割合で示した。

The pressure in the table is shown as a ratio when the breaking load is 100%.

(Example 6) Cutlet-like meat-like processed food Three times the weight of water was added to the textured soybean protein (Fujinic PT-FL Fuji Oil Co., Ltd.) to reconstitute it. This was solved so that the length would be about 10 mm by low-speed rotation in the silent cutter. On the other hand, powdered soybean protein (New Fuji Pro E Fuji Oil Co., Ltd.) and dried egg white 1 part each, rapeseed oil 2 parts, water 4 parts, and kneaded with a silent cutter to heat-coagulate protein emulsion Prepared. Textured soy protein 50%, emulsion 35%, starch 5%, soy sauce 3%, pork extract 3%, sake 2%, sugar 1%, salt 1%, and spices are mixed in a kneader to obtain dough It was. This was molded into a plate shape having a thickness of 30 mm, a width of 8 cm, and a length of 15 cm, and was heated and solidified in a steamer adjusted to 90 ° C. for 60 minutes to obtain a raw material. This is a two-stage roll adjusted to an interval at which a breaking load can be obtained, in this case, pressed with a two-stage roller at a roll interval of 60% thickness of the original, sliced to a width of 10 mm, and dusted And then entangled with the melted egg and then breaded and fried to obtain a cutlet-like meat-like processed food.

(Comparative Example 3)
The raw material prepared in the same manner as in Example 6 was sliced so as to have a width of 10 mm without being pressed, and the same fried product was evaluated.
The food texture of those obtained in Example 6 and Comparative Example 3 was evaluated on a 5-level scale by 5 panelists. (5 points: preferred, 1 point: not preferred) Three or more points were judged good as a product. The results are shown in Table 3. The product of Example 6 had moderate elasticity and a non-uniform texture, and was good to bite. On the other hand, the thing of the comparative example 3 was too strong, and was a uniform rubber-like food texture, and was inferior to the throat compared with Example 6.

表中の押圧は、破断荷重を１００％としたときの割合で示した。

The pressure in the table is shown as a ratio when the breaking load is 100%.

Claims (5)

(A) Molding a dough containing a heat-coagulable protein material and a material that has been dissolved into a length of 5 to 50 mm by a process of thawing after reconstitution of the structured protein material organized using an extruder. a step of steaming coagulation, meat-like processed food which comprises the step of pressing at 50-100% of the power of the value of the breaking load of the fabric was heated coagulated steamed after steamed thermal coagulation (b) Manufacturing method. The method for producing a meat-like processed food according to claim 1, further comprising the step of (c) applying the clothing material after the step (a). The method for producing a meat-like processed food according to claim 1, further comprising (d) a step of seasoning after the step (a). The method for producing a meat-like processed food according to any one of claims 1 to 3, further comprising (e) a step of preparing an oil after the step (a). Furthermore, the manufacturing method of the meat-like processed food of Claims 1 thru | or 4 which freeze or chilled.