JP5079551B2 - Protein materials, livestock or fish supplements, and processed livestock or fish products using the same - Google Patents

Description

  The present invention relates to a protein material, livestock meat or fish meat supplement, and livestock meat or processed fish products using the same.

  In recent years, Western diets rich in lipids have become commonplace, and obesity due to overeating and lack of exercise has increased. For this reason, the metabolic syndrome in which the onset of hypertension, diabetes, and hyperlipidemia has become a major problem. It is important to change an over-calorie diet. However, it is not easy to change from the conventional meal form, and it has been desired to reduce the calories while maintaining the same menu in daily meals.

  For example, hamburgers combined with hamburgers and breads in Western-style meals are high-calorie foods, and there are opportunities for Japanese as well as Americans to eat. The problem with hamburgers is that they shrink, and the meat becomes harder and harder when heated, resulting in a loss of juicyness. In order to reduce costs, plant protein powders such as soybeans are added to prevent baking shrinkage to some extent, but the texture is worse due to the dryness. We try to reduce calories by adding konjac in mince, but there are also problems such as poor texture and lack of binding power.

Thus, if it aims at low calorie, it will become a product inferior in quality compared to the conventional one, and it is difficult for modern people who want deliciousness to change to a low calorie meal.
Patent Document 1 describes a method for producing an indigestible polysaccharide gel in an extremely short time by extruding the indigestible polysaccharide in a heat and pressure state so that the water content is 50% to 99%. However, although it is resistant to digestible polysaccharide gel with a health food image such as low calorie and intestinal action, it has no water retention or binding effect on livestock meat or fish meat, it has shrinkage due to shrinkage and no succulent feeling.

  Patent Document 2 describes a method for producing a ground meat processed food in which konjac mannan and other gel-forming materials, water, and an alkaline substance are added, and then a food material such as ground meat is mixed and frozen. However, although this method can produce low-calorie foods, the process is complicated, and it is impossible to carry out a uniform konjac mannan alkaline reaction in mass production, which requires a freezing step for freezing and denaturation due to freezing and thawing. Since a gel-forming material such as starch is added, there is a problem that a pasty feeling appears.

  Patent Document 3 describes a method for producing a meat-like food material characterized in that water-soluble polymer powder is kneaded into livestock meat, and then metal salt powder is added and kneaded and gelled and solidified. However, there are problems such that the reaction becomes non-uniform in mass production and gelation becomes insufficient, the texture is different from the conventional gelation, the water retention effect cannot be obtained by baking, and it is not a low calorie food.

  Patent Document 4 describes a hamburger characterized by using mannan as a main raw material, which is prepared by cutting mannan in a frozen state and mixing it with livestock meat or the like. Although it is a low-calorie food, there are problems such as water separation from mannan due to thawing, inferior shape retention due to excessive moisture, and many shrinkage due to baking.

  Patent Document 5 describes that tissue fluffing is reduced by adding pullulan, gum arabic, guar gum, xanthan gum, gellan gum, and hemicellulose as a water-soluble polysaccharide in protein twin-screw extruder processing. However, unlike the water-soluble polysaccharide of the present application, the water absorption capacity is increased and the binding capacity is not increased.

  Patent Document 6 describes that soy protein, casein and water are heated and pressurized to form a textured protein having a water absorption capacity of 5 to 12 times the weight, and a food having a juicy feeling after freezing and thawing can be obtained. There is no mention of sugar addition or binding properties.

  Patent Document 7 describes that, when extrusion cooking is performed by combining plant proteins, starches, and polysaccharides, a protein material for meat that is improved in the throat can be formed, but there is no description regarding the binding effect and the water absorption effect.

  Patent Document 8 has a description of soy protein and starch, water-insoluble polysaccharides of 5% or less, but there is a problem that water-insoluble polysaccharides worsen the throat.

Patent Document 1: JP 62-29947 Patent Publication Patent Document 2: JP-A 1-153060 Patent Publication Patent Document 3: JP-A 4-365461 Patent Publication Patent Document 4: JP 2000-41628 JP Patent Document 5: JP No. 10-14499 JP Patent Document 6: JP 2003-235461 Patent Publication Patent Document 7: JP-A 2-49545 Patent Publication Patent Document 8: JP-A 8-66157 Patent Publication

  The objective of this invention is providing the protein raw material, livestock meat, or fish meat supplement suitable for using it for the livestock meat or fish meat processed goods which do not change a taste, although it is low-calorie.

The protein material according to the present invention contains at least one of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, and pectin, which are water-soluble polysaccharides, in an amount of 10 wt% to 90 wt% based on plant protein. Further, 20 wt% to 80 wt% of water is added to the total amount of the mixture of water-soluble polysaccharide, plant protein and water, and pressure is applied using an extruder within a pressure range of 0.5 MPa to 3.0 MPa. It is characterized by being heat treated and having a water absorption capacity at a room temperature of 20 ° C. of 13 times or more.

The water-soluble polysaccharide is characterized by using konjac mannan and carrageenan in combination.
The plant protein and the water-soluble polysaccharide are mixed with a dispersant and subjected to pressure heat treatment.
The dispersant is a saccharide such as monosaccharide, disaccharide, oligosaccharide, dextrin and the like .

The said protein raw material can be used suitably as an adjuvant of livestock meat or a processed fish meat product.
In this case, it is preferable to add 0.1 wt% to 10 wt% with respect to livestock meat or fish meat.

In addition, the method for producing the protein material includes 10 wt% to 90 wt% of any one or more of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, and pectin, which are water-soluble polysaccharides. Furthermore, 20 wt% to 80 wt% of water is added to the total amount of the mixture of the water-soluble polysaccharide, plant protein, and water, and added using an extruder under a pressure of 0.5 MPa to 3.0 MPa. It is characterized by pressure heat treatment.

  ADVANTAGE OF THE INVENTION According to this invention, livestock meat or fish meat processed food can be water-retained so that it may water-divide by heating and it may not shrink by baking. Moreover, not only can the water retention be increased, but a juicy feeling can be imparted so that meat juice comes out by chewing. Moreover, it can give a binding force when processing livestock meat or fish meat, and is excellent in shape retention. And it can provide food with low calorie and diet effect.

The present inventors have conducted extensive studies results, sodium alginate is a water-soluble polysaccharide against the plant protein, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, 10 wt% of any one or more of pectin ~90wt % blended, the addition of 20 wt% 80 wt% of water based on the total weight of the mixture of the water-soluble polysaccharide and vegetable protein and water, under pressure using an extruder at a pressure range 0.5MPa~3.0MPa It has been found that when a heat-treated protein material is added to livestock meat or processed fish food, the intended effect is exhibited.

  In the production of the protein material, a drying step may be provided after the pressure and heat treatment. In addition, it is suitable to perform the said pressurization heat processing at the temperature of 80 to 300 degreeC under the said pressurization.

  It was found that when this dry matter was added to livestock meat or processed fish products, it was prevented from being baked and shrunk by heating, and it had a juicy feeling that meat juice came out by chewing. It was also found that when processing livestock meat or fish meat, part of it melts and has binding power. Furthermore, it was found that by pre-hydrating this dry matter, it was possible to produce a food with a water retention effect and a low calorie content.

  The amount of water added is preferably an amount obtained by subtracting the amount of water that is retained by the dry matter from water that is produced when processed in addition to livestock meat or fish meat. For example, livestock meat or fish supplements may contain 0.1 wt% to 10 wt% with respect to livestock meat or fish meat, preferably 0.3 wt% to 5 wt%, and more preferably 0.5 wt% to 3 wt%. If it is more than 10 wt%, the binding property of the meat product is weak, and the water retention is too high so that a juicy feeling does not appear. If it is less than 0.1 wt%, the juicy feeling is insufficient and the binding property does not appear.

  The combined use of vegetable protein and water-soluble polysaccharides increases water retention, gives a juicy feeling, and improves binding properties. It is considered that polysaccharides are taken into this porous structure and gradually dissolved by the moisture that has entered the porous structure, thereby improving the retention of moisture in the porous material. Further, it is considered that a moderately viscous liquid gives a juicy feeling when it comes out of the porous body, and the binding property is increased by the water-soluble polysaccharide coming out of the porous body and the unevenness of the surface of the porous structure.

As the water-soluble polysaccharide, one or more of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum and pectin is preferably blended, and konjac mannan and carrageenan are particularly preferably used in combination. .
As the vegetable protein, soybean protein is preferable, but wheat protein and other vegetable proteins can also be used.
The blending ratio (% by weight) of the vegetable protein and the water-soluble polysaccharide is preferably 10:90 to 90:10, and more preferably 30:70 to 70:30.
A dispersant may be added for the purpose of improving mechanical properties, improving the texture, and adjusting the water absorption in the stage of the pressure and heat treatment. Specific examples include saccharides such as monosaccharides, disaccharides, oligosaccharides, and dextrins. The addition amount is preferably 50 wt% or less based on the plant protein and the water-soluble polysaccharide.

The processed meat products and processed fish products are not particularly limited, but are suitable as supplements such as hamburger, meatballs, salmon, and hampen.
In addition, the protein raw material which concerns on this invention can be used not only as an auxiliary | assistant addition food of livestock meat or a fish meat processed product but as another food additive.

Examples are shown below.
[ Examples 1 to 9 ]
Livestock meat or fish meat supplements were prepared using the polysaccharides in Table 1. Specifically, 30 parts of the polysaccharide in Table 1, 60 parts of soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as a plant protein, and 10 parts of dextrin (# 2 manufactured by Matsutani Chemical Co., Ltd.) as a dispersant are added and mixed. A biaxial extruder (TEX-32F manufactured by Nippon Steel Works) was continuously supplied with double the amount of water to perform heat and pressure treatment. The processing conditions were a temperature of 160 ° C., a pressure of 2 MPa, and a screw rotation speed of 460 rpm. After the treatment, it was dried and pulverized with a pulverizer.

The swelling amount of this was measured. The measurement method is to add 100 g of water to 1 g of powder (powder that has passed through a sieve of 850 μm opening and turned on to a 38 μm sieve), leave it at 20 ° C. for 10 minutes, and then filter the weight with glass wool and measure the weight of the filtered water. Calculated according to the following formula and listed in Table 2.
Water absorption (g) = 100-Amount of filtered water

  Moreover, what used the polysaccharide which is not contained in this application as Comparative Examples 1-7, the thing which does not contain polysaccharide as Comparative Example 8 (it mix | blends dextrin instead), and the thing manufactured only by soy protein as Comparative Example 9 The saccharide and dextrin were not included). Furthermore, what used the water-soluble polysaccharide of Examples 1-4 as a comparative example and was not processed by the extruder was also produced (Comparative Examples 10-13).

The polysaccharides used thereafter are as follows.
Sodium alginate (I-5 Kimika)
Konjac Mannan (Mannan S Ina Food Industry Co., Ltd.)
Agar (S-7 manufactured by Ina Food Industry Co., Ltd.)
Carrageenan (E-150 Ina Food Industry Co., Ltd.)
Locust bean gum (L-15 manufactured by Ina Food Industry Co., Ltd.)
Tara gum (Tara gum A made by Ina Food Industry Co., Ltd.)
Tamarind gum (Glyroid 2A manufactured by Sumitomo Dainippon Pharma)
LM pectin (LM104AS CP Kelco)
HM pectin (D-slowSet CP Kelco)
Pullulan (PI-20 Hayashibara Shoji)
Gum arabic (Gum arabic A manufactured by Ina Food Industry Co., Ltd.)
Guar gum (GR-10 manufactured by Ina Food Industry Co., Ltd.)
Xanthan gum (V-10 manufactured by Ina Food Industry Co., Ltd.)
Gellan Gum (Kelco Gel CP Kelco)
Soy polysaccharide (SM-1200 Saneigen FFI)
Starch (potato starch made by Matsutani Chemical Co., Ltd.)

Table 1

Table 2

  As described above, the water-soluble polysaccharide of the present application added to soybean protein has a higher water absorption than the comparative example, and when added to processed meat or fish meat, it is possible to make a low-calorie product. It has been shown. Further, among Comparative Examples 10 and 13 which were not treated with the extruder, Comparative Examples 10 and 11 had an increased apparent water absorption amount, but the powder was only absorbing water and each component was not combined and compared. Examples 10 and 11 had a strong feeling of sliminess.

[Examples 10 to 13]
Next, the case where polysaccharide was used together was examined.
Livestock or fish supplements were prepared using the polysaccharides shown in Table 3. Specifically, 30 parts of the polysaccharide in Table 3 , 60 parts of soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as a plant protein, and 10 parts of dextrin (# 2 manufactured by Matsutani Chemical Co., Ltd.) as a dispersant are added and mixed. A biaxial extruder (TEX-32F manufactured by Nippon Steel Works) was continuously supplied with double the amount of water to perform heat and pressure treatment. The processing conditions were a temperature of 160 ° C., a pressure of 2 MPa, and a screw rotation speed of 460 rpm. After the treatment, it was dried and pulverized with a pulverizer. The swelling amount of this was measured. The measurement method was as follows. 100 g of water was added to 1 g of the powder, allowed to stand at 20 ° C. for 10 minutes, filtered through glass wool, the weight of the filtered water was measured, and calculated according to the following formula.
Water absorption (g) = 100-Amount of filtered water

Table 3

Table 4

  As described above, even when the water-soluble polysaccharide of the present application is used in combination, water absorption is higher than those in Comparative Examples 1 to 13, and a low-calorie product can be made when added to livestock meat or processed fish products. It was shown that there is.

[Examples 14 to 25]
Next, animal meat or fish meat supplements were prepared by changing the blending ratio of vegetable protein and water-soluble polysaccharide. Specifically, the polysaccharide shown in Table 5 and soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as a plant protein were used in different ratios, and a biaxial extruder (TEX-32F manufactured by Nippon Steel Works) was used. Was continuously supplied with double the amount of water and subjected to heat and pressure treatment. The processing conditions were a temperature of 160 ° C., a pressure of 2 MPa, and a screw rotation speed of 460 rpm. After the treatment, it was dried and pulverized with a pulverizer. The swelling amount of this was measured. The measurement method was as follows. 100 g of water was added to 1 g of the powder, allowed to stand at 20 ° C. for 10 minutes, filtered through glass wool, the weight of the filtered water was measured, and calculated according to the following formula.
Water absorption (g) = 100-Amount of filtered water

Table 5

Table 6

  As described above, the blending ratio of the water-soluble polysaccharide and the soybean protein is preferably 1: 9 to 9: 1. Otherwise, the water absorption is poor or the texture is not good.

[Examples 26 to 29]
Next, in the pressurization and heating step, the relationship between the water content and pressurization conditions of the processed specimen and the water absorption amount was examined.
A protein material was prepared using konjac mannan as a water-soluble polysaccharide. Specifically, 30 parts of konjac mannan, 60 parts of soybean protein (Fujipro: manufactured by Fuji Oil Co., Ltd.) as plant protein, and 10 parts of dextrin (# 2 manufactured by Matsutani Chemical Co., Ltd.) as a dispersing agent are added and mixed to produce a biaxial extract. Using a ruder (TEX-32F manufactured by Nippon Steel Works), it was continuously supplied with water and subjected to heat and pressure treatment. The moisture value and the treatment pressure of the treated specimen were the conditions shown in Table 7. The screw rotation speed was 460 rpm. After the treatment, it was dried and pulverized with a pulverizer. The swelling amount of this was measured. The measurement method is to add 100 g of water to 1 g of powder (powder that has passed through a sieve of 850 μm opening and turned on to a 38 μm sieve), leave it at 20 ° C. for 10 minutes, and then filter the weight with glass wool and measure the weight of the filtered water. Calculated by the following formula and listed in Table 8.
Water absorption amount (g) = 100−Amount of filtered water As comparative examples, those having a moisture value of less than 20 wt%, more than 80 wt%, those having a pressure less than 0.5 MPa, and those having a pressure greater than 3.0 MPa were also tested.

Table 7

Table 8

As described above, those having a moisture value of less than 20 wt%, those having a moisture value of more than 80 wt%, those having a pressure of less than 0.5 MPa, and those having a pressure of more than 3.0 MPa have a water absorption of 13 g or less, which is less than in the examples. When added to livestock and processed fish products, sufficient water retention cannot be obtained.
Therefore, one or more of water-soluble polysaccharides such as sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum and pectin are blended in the plant protein, water content 20 wt% to 80 wt%, pressure 0. It is important to perform pressure heat treatment in the range of 5 MPa to 3.0 MPa.

  Next, a hamburger having a meat amount of about ½ was prepared using the livestock or fish supplements prepared in Examples 1 to 25 and Comparative Examples 1 to 21 according to the formulation shown in Table 9. Further, as Comparative Example 26, a hamburger was prepared by adding meat as usual without adding livestock or fish supplements, and as Comparative Example 27, a hamburger was prepared by adding defatted soybean powder instead of livestock meat or fish supplements. As for the production method, each compounding component was mixed in the same manner as a normal hamburger and fired at 170 ° C. after molding. The weight of the baked product was compared with that before firing, and was evaluated by 10 panelists. The evaluation objects were juicy feeling, binding property, and shrinkage. The results are shown in Table 10.

Table 9

（＊１） （焼成前重量―焼成後重量）÷焼成前重量×１００（％）
（＊２） 評価基準 ＋＋＋：ジューシー感がありおいしい
＋＋：ジューシー感はあるが＋＋＋より劣る
＋：ジューシー感が少ない
（＊３） 評価基準 Ａ：適度な結着性があり食感が良い
Ｂ：結着性があるがＡより弱い
Ｃ：結着性が弱い
（＊４） 評価基準 −−−：焼き縮み多い
−−：焼き縮みあり
−：焼き縮み少ない Table 10

(* 1) (Weight before firing-Weight after firing) ÷ Weight before firing x 100 (%)
(* 2) Evaluation criteria +++: juicy and delicious
++: succulent but inferior to ++
+: Less juicy
(* 3) Evaluation criteria A: Appropriate binding and good texture
B: It has binding properties but is weaker than A
C: Poor binding (* 4) Evaluation criteria ---: Many shrinkage
-: There is shrinkage
-: Less shrinkage due to baking

  As described above, the hamburger using the meat or fish supplement of the present application has a succulent feeling and has a good texture because of its moderate binding property, and has a good appearance because of its reduced shrinkage.

  Next, hamburgers were prepared according to the formulation shown in Table 11 by changing the amount of the meat or fish supplement prepared in Example 2. The amount of animal meat or fish supplement added is shown in Table 12. As for the production method, each compounding component was mixed in the same manner as a normal hamburger and fired at 170 ° C. after molding. The weight of the baked product was compared with that before firing, and was evaluated by 10 panelists. The evaluation objects were juicy feeling, binding property, and shrinkage. The results are shown in Table 13.

Table 11

Table 12

（＊１） （焼成前重量―焼成後重量）÷焼成前重量×１００（％）
（＊２） 評価基準 ＋＋＋：ジューシー感がありおいしい
＋＋：ジューシー感はあるが＋＋＋より劣る
＋：ジューシー感が少ない
（＊３） 評価基準 Ａ：適度な結着性があり食感が良い
Ｂ：結着性があるがＡより弱い
Ｃ：結着性が弱い
（＊４） 評価基準 −−−：焼き縮み多い
−−：焼き縮みあり
−：焼き縮み少ない

以上のように畜肉または魚肉補助剤の添加量は０．１ｗｔ％〜１０ｗｔ％がジューシー感があり、結着性が良く、焼き縮みが少なくよかった。 Table 13

(* 1) (Weight before firing-Weight after firing) ÷ Weight before firing x 100 (%)
(* 2) Evaluation criteria +++: juicy and delicious
++: succulent but inferior to ++
+: Less juicy
(* 3) Evaluation criteria A: Appropriate binding and good texture
B: It has binding properties but is weaker than A
C: Poor binding (* 4) Evaluation criteria ---: Many shrinkage
-: There is shrinkage
-: Less shrinkage due to baking

As described above, the addition amount of the livestock meat or fish supplement was 0.1 wt% to 10 wt% with a succulent feeling, good binding properties, and good shrinkage.

Claims (3)

One or more of sodium alginate, konjac mannan, agar, carrageenan, locust bean gum, tara gum, tamarind gum, and pectin, which are water-soluble polysaccharides , are blended in an amount of 10 wt% to 90 wt% with respect to the plant protein. 20 wt% to 80 wt% of water is added to the total amount of the mixture of plant protein and water, and pressure heat treatment is performed using an extruder in a pressure range of 0.5 MPa to 3.0 MPa. A protein material having a water absorption capacity at room temperature of 13 times or more.   An animal meat or fish supplement containing the protein material according to claim 1.   A livestock meat or processed fish product containing the livestock meat or fish supplement of claim 2.