JP5487980B2 - Composition for minced meat or minced meat-like processed products and minced meat or minced meat-like processed products using the same - Google Patents

Description

  The present invention relates to a composition used for producing minced meat or minced meat-like processed products, and minced meat or minced meat-like processed products using the same.

  Processed minced meat made from minced meat such as hamburger, meatballs, and meatballs is sterilized by heating at a high temperature such as baking, and the moisture and fats and oils in the dough are added by secondary heat cooking performed when consumers eat. Lost by drip, it becomes a crispy texture that lacks juiciness. Further, there is a problem in that the appearance and the yield are reduced due to the occurrence of shrinkage due to baking shrinkage and the like, and the quality is remarkably deteriorated in the texture and flavor.

  On the other hand, isolated soybean protein (hereinafter sometimes abbreviated as “SPI”), which is relatively inexpensive and highly nutritious, has higher emulsifying ability and higher gel-forming ability than soybean powder and concentrated soybean protein. Therefore, the processed physical properties are used mainly for the purpose of cost reduction, binding, and yield improvement during heating.

  Emulsion curd method is mentioned as an effective method of using SPI for ground meat products. The emulsion card is a paste-like or plastic card-like emulsion prepared by mixing and emulsifying SPI, water, and fat with a high speed stirring device such as a silent cutter as a basic composition. By adding this emulsion card at the time of preparing the dough before heating the ground meat processed product and mixing it with meat, the above-mentioned problem of the ground meat processed product can be improved. That is, it is possible to impart a soft feeling and a juicy feeling to the texture, further improve the yield during heating, and reduce drip.

The use of this emulsion card is known and widely used in the meat and vegetable industry. Various techniques using an emulsion card are also disclosed. For example,
(1) Technology for further improving the emulsified state by increasing the viscosity using a specific thickening polysaccharide in the emulsion card (Patent Document 1),
(2) Nugget food technology that combines the smoothness and softness, blended with tofu and solid fats and oils, connected with an emulsion card (Patent Document 2),
(3) An emulsion curd kneaded with yuba is blended into the dough, and a kneaded sugar beet production technology that gives a smooth soft feeling and terry (shine) (Patent Document 3),
(4) A mixture of a gelatin aqueous solution, transglutaminase, and animal fats and oils, emulsified and cross-linked. Technology (Patent Document 4) and the like.

Japanese Patent No. 3570470 WO2004 / 034822 Japanese Patent No. 3287247 JP 2009-22176 A Japanese Patent Publication No.55-1024

  In any of the techniques of Patent Documents 1 to 4, it is essential to prepare an emulsion card, and these methods can provide a certain degree of juiciness, but there are some limitations in preparing an emulsion, that is, an emulsion. is there. That is, protein materials having an emulsifying ability such as SPI cannot be added with an amount of oil or fat exceeding the emulsifying ability.

  In general, when SPI is used, the addition amount of fats and oils is usually less than or equal to the addition amount of water. When the emulsified state is deteriorated, the shape retaining property is lost, the fats and oils are separated, and there is a problem that the effect as an emulsion card is hardly exhibited.

  Moreover, the emulsion card | curd has a tendency to become brittle with less fluidity of the curd, as the blending of fats and oils increases. When the curd has such a property, it becomes difficult to mix at the time of stirring by a mixer or the like when producing a ground meat processed product, which may reduce the production efficiency.

  As described above, in the case of the emulsion card method, since the emulsifying capacity of the emulsified material itself such as SPI is limited, there is a limit to the blending amount of fats and oils, and it is difficult to further increase the juicy feeling in terms of texture. On the other hand, even if the fats and oils are simply increased without using the emulsion card method, the fats and oils are not retained or the fats and oils are unevenly distributed, and a processed product of good quality is not obtained. Such problems also exist in ground meat-like processed products such as tofu hamburger imitating ground meat processed products.

  In this way, in the use of emulsified materials such as SPI, it is possible to mix more fats and oils, and even more soft texture, juicy feeling, yield improvement during heating, drip reduction than using the emulsion card method None of the achieved examples are disclosed.

  Therefore, the present invention can contain fat in a high blend in minced meat or minced meat-like processed products without preparing an emulsion card, and ensures high yield by reducing drip during heating such as baking, It is an object of the present invention to provide a composition for minced meat or a minced meat-like processed product that can give a preferable texture such as a soft texture or a juicy texture.

  In order to solve the above-mentioned problems, the present inventors can contain as high a blended fat as possible, and ensure a high yield even by heating such as baking to provide a preferable texture such as a juicy feeling. In earnest research on whether it can be applied to processed products, a composition in which solid fats and oils are dispersed in a highly blended paste in a hydrated vegetable protein material without preparing an emulsion card in advance. By preparing, the knowledge which can mix | blend fats and oils higher than the conventional emulsion card | curd was obtained. Furthermore, when this is heated, there is little loss due to drip at the time of heating, a yield is good, and a juicy ground meat or ground meat-like processed product is obtained, and the present invention has been completed.

That is, the present invention
(1) Solid fats and oils having a melting point of 5 ° C. or higher are dispersed in a vegetable protein material and water-based paste, and the weight ratio of water to solid fats is 2: 1 to 2: A composition for minced meat or minced meat-like processed products, characterized in that
(2) The composition for minced meat or minced meat-like processed product according to (1), wherein the weight ratio of the vegetable protein material and water is 1: 3 to 1:10,
(3) The composition for minced meat or minced meat-like processed product according to (1) above, wherein the solid fat is at least one selected from the group consisting of pork fat, beef tallow and vegetable hardened fats or fractionated fats and oils,
(4) A minced meat or minced meat-like processed product using the composition for minced meat or minced meat-like processed product according to any one of (1 to 3) above,
(5) The minced meat or minced meat-like processed product according to (1) above, wherein the minced meat processed product is hamburger, meatballs, shumai, fried chicken, tsukune, and tsumire,
(6) After preparing a paste by mixing water with a vegetable protein material, the solid fat having a melting point of 5 ° C. or higher is mixed with the paste in a weight ratio of 2: 1 to 2: 6. A method for producing a composition for minced meat or minced meat-like processed products, wherein the composition is mixed and dispersed so as to be 6.

  As a technique for mixing oil and fat in a paste based on vegetable protein material and water without emulsification as much as possible, Patent Document 5 discloses that raw soybean adipose tissue, soy protein paste, frozen fat, It is described that fat coated with a polysaccharide gel is mixed and the mixture is heated to gel the protein to obtain a meat-like food. This meat-like food is related to the production of sausage-type foods in which raw materials such as minced meat are filled in an edible casing, so there are no problems such as drip during heating. Therefore, it does not target minced meat or minced meat-like processed products as in the present invention. Further, the amount of oil and fat is such that the ratio to water does not reach the amount of the composition of the present invention.

  According to the present invention, in the production of minced meat or minced meat-like processed products, it is not necessary to prepare an emulsion card obtained by emulsifying and mixing protein, water, and fat, and the fat content is higher than in the emulsion card method. A composition for ground minced meat or minced meat-like processed products can be obtained. As a result, even after heating such as baking, drip is reduced to ensure a high yield, and it is possible to obtain a ground meat or ground meat-like processed product having a favorable texture such as a soft feeling and a juicy feeling.

  The composition for minced meat or minced meat-like processed products of the present invention is characterized in that solid fats having a melting point of 5 ° C. or higher are dispersed in a vegetable protein material and water-based paste. Embodiments of the present invention will be specifically described below.

(Vegetable protein paste)
The vegetable protein paste constituting the composition for minced meat or minced meat-like processed product of the present invention is a paste obtained by hydrating the protein material by uniformly mixing them based on the vegetable protein material and water. It is.
Here, the vegetable protein material is obtained by concentrating protein from beans or cereals such as soybeans, peas and corn. Typically, a powdered protein material having a crude protein content of 85% by weight or more per weight of solid content is preferable, and a powdered soy protein material is particularly preferable. For example, it is possible to use isolated soybean protein or emulsion powder obtained by mixing oil and fat in advance with isolated soybean protein. Furthermore, since the hydrate is formed in advance in the composition of the present invention, the vegetable protein material has a higher solubility in water, and specifically has an NSI (nitrogen solubility index) of 80 or more, preferably 90 or more. It is appropriate to use

  The weight ratio of the vegetable protein material to water in the vegetable protein paste is preferably 1: 3 to 1:10, more preferably 1: 3.5 to 1: 7. If the amount of water relative to the vegetable protein material is less than 1: 3, the amount of water tends to be low and the fluidity tends to be low, so that workability is lowered and the retention of oils and fats also tends to be lowered. Moreover, when exceeding 1:10, since the density | concentration of the vegetable protein paste which surrounds the fats and oils to disperse becomes thin, it becomes the tendency for the retention of fats and oils to fall.

(Solid oil)
In the composition for minced meat or minced meat-like processed products of the present invention, it is important that solid fats and oils having a melting point of 5 ° C. or higher are dispersed in the vegetable protein paste. That is, “dispersion” here means that the solid oil is dispersed in the form of fine particles in a uniform vegetable protein paste. Thereby, more fats and oils can be mixed with vegetable protein paste, and also high yield is ensured by heating, such as baking, and preferable food textures, such as a juicy feeling, are obtained.
About melting | fusing point of solid fat, it is meaningful that it is melting | fusing point which exists in solid form in the composition for ground meat or ground meat-like processed goods of this invention. Therefore, solid fat having a melting point of 5 ° C. or higher is suitable when the product temperature of the composition for minced meat or minced meat-like processed products is about 5 ° C. When the composition is handled at a higher product temperature, it is desirable to use a solid fat having a melting point equal to or higher than the product temperature, for example, 7 ° C or higher, 10 ° C or higher, or 15 ° C or higher according to the product temperature to be handled. Oils and fats can be used.
However, since the temperature at which this composition is handled is usually 20 ° C. or lower in consideration of decay or alteration, the solid fat has a melting point of 20 ° C. or higher and is used without any problem, and further 25 ° C. or higher. If it is melting | fusing point, it is still more preferable.
In addition, in order to prevent solid fats and oils from melting during the production of the composition for minced meat or ground meat-like processed products and uniformly emulsifying with the vegetable protein paste, the melting point of the solid fats and oils used during the production It is preferable not to increase the product temperature of the vegetable protein paste above, it is preferable to maintain at least 0 to 20 ° C. during production, 0 to 15 ° C. is more preferable, 0 to 10 ° C. is further preferable, 0-7 degreeC is further more preferable and 0-5 degreeC is the most preferable. In addition, the melting | fusing point measuring method of fats and oils in this invention shall be based on "The Japan Oil Chemists' Society standard fats and oils analysis test method 2.2.4.2 (1996)."

Examples of usable fats and oils include animal fats such as pork fat, beef tallow and fish oil or cured oils thereof; vegetable solid fats such as shea fat, monkey fat, iripe fat and cocoa fat; palm oil, rapeseed oil, soybean oil, Examples include vegetable oils such as sunflower oil, safflower oil, corn oil, and peanut oil. Hardened oils, fractionated oils, transesterified oils, and the like, and processed oils such as margarine using the above oils and fats can also be used. Among the above fats and oils, pork fat, beef tallow or vegetable fats and oils, fractionated oils and transesterified fats and oils are preferable from the viewpoint of flavor, and vegetable oils and fats are particularly preferable from the viewpoint of being sharply melted and easily imparting a juicy feeling. Since the melting points of the oils and fats exemplified above can be easily known from the literature and the standard oil and fat analysis test method, the ground meat or ground meat-like processed product composition of the present invention is not prepared at the melting point or higher of the selected fats and oils. It should be noted that.
In addition, although animal fat tissue itself contains fats and oils, it is preferable that the fats and oils used for the composition of this invention are the fats and oils isolate | separated by extraction etc. from this fat tissue.

  The particle size of the solid fat when dispersed in the vegetable protein paste is preferably as fine as possible, and is preferably 1 mm or less.

  The solid fat is blended so that the weight ratio of water and solid fat used in the vegetable protein paste is 2: 1 to 2: 6, preferably 2: 1.5 to 2: 5. It is appropriate to do. When the weight ratio of the solid fat to water is less than 1/2, a preferable texture such as a juicy feeling is insufficient, and when it exceeds 3, the yield in heating such as baking is lowered.

  If liquid oil (oil or fat that is liquid at the product temperature of the composition for minced meat or processed meat-like processed products) is used instead of solid oil or fat, the liquid must be emulsified with vegetable protein paste as an emulsion card. The oil cannot be sufficiently retained in the composition for minced meat or minced meat-like processed products. In this case, the addition amount of fats and oils is limited to the same amount as that of water, and it is impossible to blend them in a high amount like solid fats and oils. Moreover, by emulsifying, a succulent feeling must be insufficient compared with the case where solid fats and oils are highly blended.

(Composition for minced meat or minced meat-like processed products)
The composition for minced meat or minced meat-like processed product of the present invention is composed of the above-mentioned water, solid oil and fat, vegetable protein material, and is not in liquid form but in paste form or plastic card form. is there.

The composition for minced meat or minced meat-like processed products is prepared in advance by mixing the vegetable protein material and water with a mixer such as a silent cutter or a mixer, fully hydrated, and pasted into a solid oil. Is further stirred and mixed in the mixer. As a result, the solid fat is uniformly dispersed with the vegetable protein paste.
At this time, the mixer preferably has a high shearing force. Specifically, a method of dispersing solid oils and fats in vegetable protein paste by stirring and mixing with a rotary blade device having a rotation speed of 1,000 min-1 (1,000 rpm) or more is preferable. Use of high-speed cutters such as a cutter is preferred. When the shearing force is weak, even if the particle size of the fats and oils to be dispersed is made fine, the yield decreases and the succulent feeling tends to decrease when processed into minced meat or minced meat-like processed products. The composition for minced meat or minced meat-like processed products can be used for replacement of joints, meats, etc. in minced meat or minced meat-like processed products, as in the case of known emulsion cards. In addition, it has the advantage that it can contain a high blended fat content, can ensure a high yield even by heating such as baking, and can provide a preferable texture such as a juicy feeling.

(Ground or processed meat-like product)
The minced meat or minced meat-like processed product of the present invention is characterized by using the above-described composition for minced meat or minced meat-like processed product. The amount used is usually 10 to 25% by weight, preferably 15 to 20% by weight, based on all raw materials of minced meat or minced meat-like processed products.

  In the present invention, the “processed product of minced meat” refers to a processed food made mainly from minced meat of meat, and typically includes hamburger, meatballs, tsukune, tsumire, and the like. Note that sausage or the like in which a raw material such as minced meat is filled in an edible casing is less likely to cause a decrease in yield due to drip at the time of heating. Incidentally, examples of meat include beef, pork, chicken, lamb, horse, venison, salmon, whale meat, sea pork, and fish. For example, hamburger is made from minced meat, or minced or ground fish, or vegetable protein with meat-like tissue added to the minced meat, optionally chopped onions or other vegetables , Binders, seasonings, spices, binding reinforcing materials, preservatives, and the like, kneaded, molded into an oval shape, roasted or steamed, and added with sauces as necessary.

  In addition to this ground meat processed product, meatless hamburger steak manufactured by replacing some or all of meat with substitute raw materials such as tofu, vegetable granular protein, vegetables etc. And tofu hamburgers. In the present invention, the term “ground meat or minced meat-like processed product” is meant to include a minced meat processed product and such a minced meat-like processed product.

  Hereinafter, embodiments of the present invention will be described more specifically by way of examples. In the examples, “%” and “parts” represent “% by weight” and “parts by weight” unless otherwise specified.

(Preparation of composition for minced meat or minced meat-like processed products)
A composition for minced meat or minced meat-like processed products was prepared according to the formulation shown in Table 1 below.
SPI “New Fuji Pro SE” (produced by Fuji Oil Co., Ltd.) is used as a vegetable protein material, and solid fats are pork fat (melting point 33 ° C.) or palm fraction oil “Unishort MJ” (melting point 26 ° C. Fuji Oil Co., Ltd.) was used, and rapeseed white squeezed oil (melting point of 0 ° C. or lower), which is a liquid fat, was used as a comparison.
The composition for minced meat or minced meat-like processed products was prepared by using a silent cutter, mixing SPI and water, thoroughly hydrating, and preparing a soy protein paste, followed by solid oil (diameter 3 mm in diameter). Were prepared by stirring and mixing (Tests 1 to 7).
As a comparative test, when a large amount of liquid oil / fat is used instead of solid oil / fat by the emulsion card method (Comparative Test 1), the solid oil / fat is not dispersed in the soybean protein paste, but at the time of hamburger preparation. The case of attaching separately (Comparative Test 2) and the case of using an appropriate amount of liquid oil by the emulsion card method (Comparative Test 3) are listed.

(Table 1)

(Preparation example of hamburger)
Next, using the total amount of the composition of each test prepared in Table 1, hamburgers were prepared according to the formulation in Table 2. Prepared by mixing meat, pork fat (comparative test 2 only), structured soy protein “New Fujinic 51” (manufactured by Fuji Oil Co., Ltd.) reconstituted with return water by mixing in a mixer, and then prepared in advance. Add and mix the composition for the minced meat or minced meat-like processed product, mix the seasonings, onions, and bread crumbs in this order, then mold and heat on a net (steamed at 210 ° C, 7 minutes) to obtain a hamburger It was.

(Table 2)

The evaluation of the hamburger obtained as described above was conducted by five skilled panelists as sensory evaluations using a five-point evaluation method for juiciness, and the average value was adopted (5 points: strong juicy feeling, 4 points: slightly strong, 3 Point: normal, 2 points: slightly weak, 1 point: weak).
The yield of each hamburger when heated (baked and steamed at 210 ° C. for 7 minutes) was also measured. This is shown by the weight of the hamburger after heating when the weight of the molded hamburger dough before heating is 100. In addition, the weight of the hamburger after heating was measured without removing the oil adhering to the surface.

(Table 3)

  In tests 1 to 4, good results were obtained for both the succulent feeling and the heating yield. Tests 2 and 3 gave particularly good results, but Test 3 had a pleasant juicy feeling. In Test 4, although the fat content was high and a juicy feeling was obtained, the heating yield was slightly low.

  In Test 5, excessive addition of pork fat resulted in a decrease in the proportion of soybean protein paste surrounding the oil or fat. As a result, pork fat eluted in a considerable proportion.

  In Test 6, although the heating yield was high, the lipid content was low and the juiciness was low.

  In Test 7, the soy protein concentration was low, so that the effects of the vegetable protein material could not be sufficiently exhibited, and the yield and juiciness were both low.

  In Comparative Test 1, since the amount of liquid oil added was too large as an emulsion card, emulsification failure occurred and the emulsion card was not prepared properly, and the yield and juiciness were both low.

  Comparative test 2 does not add pork butter as a composition for minced meat or minced meat-like processed products, but with the same timing as meat, so the oil retaining effect of soybean protein paste is not demonstrated, yield, juicy feeling Both were low.

  In Comparative Test 3, an appropriate amount of liquid oil was sufficiently emulsified by the emulsion card method and the yield was high, but the evaluation was less juicy than Tests 1-5.

Claims (10)

Solid paste having a melting point of 5 ° C. or higher is dispersed in a paste composed of a vegetable protein material and water, and the weight ratio of water to solid fat is 2: 1 to 2: 6. Characterized composition for minced meat or minced meat-like processed products. The composition for minced meat or minced meat-like processed products according to claim 1, wherein the weight ratio of water to solid fat is 2: 1.5 to 2: 6. The composition for minced meat or minced meat-like processed products according to claim 1 or 2, wherein the weight ratio of the vegetable protein material to water is 1: 3 to 1:10. The ground meat or ground meat-like process according to any one of claims 1 to 3, wherein the solid fat is at least one selected from the group consisting of pork fat, beef fat and vegetable hardened fat, fractionated fat or transesterified fat or oil. Composition. The composition for minced meat or minced meat-like processed products according to any one of claims 1 to 3, wherein the solid fat is a vegetable fractionated fat. In the manufacture of minced meat or minced meat-like workpiece, the use of ground meat or minced meat-like workpiece composition according any of claims 1 to 5. Use according to claim 6, wherein the minced meat product is not casing. The use according to claim 7, wherein the processed non- cassed minced meat is hamburger, meatballs, shumai, fried chicken, tsukemi, tsumire. After preparing the paste by mixing water with the vegetable protein material, the weight ratio of the solid fat having a melting point of 5 ° C. or higher to the paste is 2: 1 to 2: 6. A method for producing a composition for minced meat or minced meat-like processed products, characterized by mixing and dispersing as described above. A method for producing a minced meat or a minced meat-like processed product, characterized in that the composition is prepared by the production method according to claim 9 and produced using the composition as a raw material.