JP5948743B2 - Meat-like food manufacturing method - Google Patents

Description

  The present invention relates to a method for producing a meat-like food that can easily provide a processed food having a meat-like texture and flavor.

  Processed foods containing minced meat, such as hamburgers and meatballs, are widely consumed foods. In recent years, interest in health has increased, and by reducing the meat content, consumers are increasing who prefer processed foods with reduced animal fat, cholesterol and calories. These products are made by mixing okara, konjac, soy protein and wheat gluten in place of meat, and without damaging the texture of the meat as much as possible. Recently, hamburger menus using patties made of beans that do not use animal-derived ingredients have been sold at major fast food restaurants, and vegetarian foods are becoming more popular among consumers.

  Soy protein is a material that has been reconsidered as it leads to prevention of adult diseases as health consciousness increases. Soy protein is used as a meat substitute in addition to traditional foods such as tofu and natto. As a processing method, a method is known in which soybean protein is mixed with water by a biaxial extruder, kneaded under pressure and heat, and organized. The dried soy protein processed by this method is commercially available as granular soy protein, which is reconstituted with hot water, mixed with other food ingredients, molded into a hamburger shape, and cooked. However, they are very different in texture from real meat, lack some elasticity and juiciness, and are not of a quality that is widely accepted by the general consumer.

  Hamburg is a food that is made by connecting ground beef and pork with flour, bread crumbs and eggs, and is widely accepted by the general consumer.Soy hamburger has a taste, flavor, The texture is inferior. Therefore, it is considered that there is a great demand for a meat substitute hamburger having a quality closer to real meat.

  The soy protein, wheat protein, egg white, processed starch, etc. mentioned above are used as so-called binders for reducing meat content and collecting meat and vegetables without impairing the texture. When these are used, for example, wheat flour, bread crumbs, and processed starch are bound if they are kneaded directly into minced meat and vegetables. In the case of soy protein, it is known that water is added and kneaded alone using a silent cutter or the like to form a gel and then kneaded with meat or vegetables to bind.

  So far, the following inventions relating to hamburger production mainly comprising vegetable protein components are known. Patent Document 1 introduces an invention of a method for producing a hamburger-like processed food mainly made of plant material using a flavor-containing emulsion card and powdered soybean protein. In Patent Literature 2 and Patent Literature 3, yuba is used as a means for improving the texture and flavor. Patent Document 4 discloses a soybean hamburger production method characterized by binding a structured soybean protein using a mixture of soybean protein, wheat protein, and starch using microwaves, and soybeans using microwaves. A method for producing soybean hamburger consisting only of protein has already been disclosed.

  The above technique is not necessarily a sufficient method for producing the intended hamburger food. In Patent Document 2 and Patent Document 3, in addition to yuba, powdered soybean protein, bread crumbs, and starch are molded while being used in combination. There is a problem that the texture is no longer the same. In addition, when only soy protein is bound with bread crumbs without including livestock meats, the bread-like texture becomes stronger, and this also has a problem of moving away from the meat-like texture. Moreover, in patent document 4, since microwave irradiation time is long, it is necessary to connect and use many expensive microwave apparatuses.

  A technique for adding egg white powder to granular defatted soybean protein is already known. For example, Patent Document 1 gives an example using egg white powder. This method uses potato starch or bread crumbs, and the granular defatted soy protein is mixed as it is, which seems to lack a juicy feeling. On the other hand, a method for producing soybean hamburger characterized in that the outer material dough encloses the inner material is known, and egg white powder is used therefor (Patent Document 5). In Patent Document 5, sodium caseinate and pregelatinized starch are also essential. Moreover, the content rate of granular defatted soybean protein is 6 to 15 weight% as dry solid content, and is not so high.

JP 2004-129657 A Japanese Patent Laid-Open No. 10-179098 JP-A-11-332516 JP 2008-061592 A JP-A-7-227231

  An object of the present invention is to provide a method for producing a meat-like protein-containing food that has a granular defatted soybean protein as a main ingredient and does not lose its shape even after cooking and has a juicy and elastic feeling.

  As a result of various studies, the present inventors have mixed granular defatted soybean protein that has been reconstituted with hot alkali or hot water with egg white or egg white powder, subjected to heat treatment such as steam heating after molding, and then baked. As a result, it was found that a food product containing meat-like protein with a good texture and flavor could be easily produced, and the present invention was completed.

That is, the present invention is as follows.
(1) A granular granular protein-containing food characterized by mixing dried granular defatted soy protein with water or hot water using a weak alkaline solution and granular defatted soy protein and egg white or egg white powder. Production method.
(2) Dry granular defatted soybean protein is mixed with granular defatted soybean protein obtained by rehydration or hot water reconstitution with a weak alkaline solution, egg white or egg white powder, and the mixture is molded and then subjected to heat treatment. Then, the method according to (1), characterized by firing or oiling.
(3) The method according to (2), wherein the heat treatment is a steam heat treatment.
(4) The method according to (1) to (3), wherein the weak alkaline solution is a solution having a pH of 7.8 to 8.2.
(5) The method according to any one of (1) to (4), wherein the weak alkali solution is obtained by dissolving 0.0005 to 0.01 g of weak alkali per gram of dry granular defatted soybean protein.
(6) The method according to (1) to (5), wherein the amount of egg white or egg white powder is 0.1 to 0.4 g in terms of dry weight per 1 g of dry granular defatted soybean protein.
(7) The method according to (1) to (6), wherein the meat granular protein-containing food is a hamburger.

  According to the present invention, it is possible to obtain a freeze-resistant meat-and-granular protein-containing food having the same grain feeling and elasticity as a meat-containing processed food without using livestock meat, fish meat, dairy products, and wheat.

  The dried granular defatted soy protein used in the present invention is a product obtained by heating and pressurizing defatted soybeans with a biaxial extruder and drying them. Commercially available products include, for example, “Fujinic 29N” of Fuji Oil Co., Ltd. "New Fujinic AR" is mentioned. The former, which is a commercial product, contains calcium sulfate, but the latter does not contain calcium sulfate.

  In the present invention, dry granular defatted soybean protein is reconstituted with water or hot water using a weak alkaline solution. The weak alkali solution means a solution in which a weak alkali such as sodium bicarbonate, sodium citrate, and disodium hydrogen phosphate is used as a solute, and water may be used as the solvent. Among weak alkalis, baking soda is most preferable in terms of imparting a juicy feeling. The pH of the weak alkaline solution used for water reconstitution or hot water reconstitution is preferably 7.6 to 8.3, and more preferably 7.8 to 8.2. The amount of weak alkali is preferably 0.0005 to 0.01 g per 1 g of dry granular defatted soybean protein. However, when using dry granular defatted soybean not containing calcium sulfate, the amount of weak alkali is preferably 0.0005 to 0.003 g per gram of dry granular defatted soybean protein, and dry granular defatted containing calcium sulfate. When using soybean, the amount of weak alkali is preferably 0.003 to 0.01 g per 1 g of dry granular defatted soybean protein. As a protein water reconstitution method, the dry granular defatted soybean protein may be immersed in a weak alkaline solution until the dry granular defatted soybean protein absorbs sufficient water. As a hot water reconstitution method, the dry granular defatted soybean protein may be boiled with a weak alkaline solution until the dry granular defatted soybean protein absorbs sufficient water.

  The egg white used in the present invention is separated from chicken eggs, and the egg white powder is a dried egg white. The amount of egg white or egg white powder is preferably 0.1 to 0.4 g, more preferably 0.2 to 0.3 g in terms of dry weight per 1 g of dry granular defatted soybean protein.

  The meat-containing protein-containing food of the present invention includes hamburger, meat cutlet, meatballs, etc., and meat-like foods, that is, hamburger-like foods for vegetarians (soy hamburger), meat cutlet-like foods, meatballs that do not use meat ingredients. Like foods.

  Next, the manufacturing process of the hamburger-like food that is the meat-containing protein-containing food of the present invention will be described as an example. First, 0.0005 to 0.01 g of weak alkali (eg, baking soda) is added to 1 g of dry granular defatted soybean protein in boiling water. The dry granular defatted soy protein is then added to the boiling weakly alkaline solution and boiled for 5-10 minutes. Although the granular defatted soy protein is softened by boiling, the soybean odor is significantly reduced. Then drain, rinse thoroughly with water and drain. 8-40% by weight of chopped onion is added to the granular defatted soybean protein obtained in this manner, and then seasoning such as yeast extract is added. Further, the egg white powder is kneaded by adding 1 / 2.5 to 1/9 parts by weight (dry weight ratio) of granular defatted soybean protein, and then heated by steam after molding. The steam heating may be a commercially available steamer. A time of about 5 to 10 minutes is appropriate.

The water content of the molded product made of soybean protein after steam heating is approximately 73 to 79%. This is then baked to obtain a hamburger-like food. The baking may be performed in a frying pan or a grill. It is preferable to bake on both sides for 1 minute to 4 minutes on one side, usually about 2 minutes each with low heat. The water content after firing is approximately 70% to 75%. Furthermore, in order to actually produce these, storage forms such as frozen foods can be considered, but the product of the present invention is frozen at −40 ° C. for 60 minutes in a quick freezer and then baked in a frying pan as it is. You can get a juicy hamburger. In addition, it can be stored frozen for a long time.
In addition, when steaming and wearing oil such as wheat flour, whole eggs, bread crumbs, etc., a chikenatsu-like food is obtained.

  The proportion of soy protein at the time of blending is 19% to 21% in terms of dry weight, which is extremely high. Therefore, it is a food that can be accepted by consumers who have limited calories but want to consume protein, consumers who are health-conscious, and elderly people who need soy protein intake.

  Hereinafter, the present invention will be described in more detail with reference to experimental examples and examples. The present invention is not limited in any way by these examples.

Experimental example 1

  20 g of granular defatted soybean protein “Fujinic 29N” (manufactured by Fuji Oil Co., Ltd.) was added to 300 mL of boiling water containing sodium bicarbonate and boiled for 10 minutes. At this time, the ratio of baking soda was changed. Then, it was washed with tap water and thoroughly drained. Further, 20 g of granular defatted soy protein “New Fujinic AR” (Fuji Oil Co., Ltd.) was treated in the same manner, and the texture was compared. The results are shown in Table 1.

  In the case of Fujinic 29N, a favorable effect was obtained when the weight ratio of baking soda was 0.1% to 1%, and in the case of New Fujinic AR, a favorable effect was obtained when it was 0.05% to 0.3%. Therefore, the amount of weak alkali added was preferably 0.0005 to 0.01 g per 1 g of dry granular defatted soybean protein.

  116 g of granular defatted soy protein “Fujinic 29N” (produced by Fuji Oil Co., Ltd.) was added to 1 L of boiling water containing 0.8 g of sodium bicarbonate (0.7 wt% based on granular soy protein) and boiled for 10 minutes. . Then, it was washed with tap water and thoroughly drained. 14g soy sauce, 28g mirin, 6g yeast extract Aromax SN (manufactured by Ajinomoto Co.), 15g beer yeast (manufactured by Asahi Breweries), 6g UG-8 (manufactured by Kojin Co., Ltd.), black pepper 0 .8 g, nutmeg 0.1 g, white pepper 0.2 g, chili powder 0.05 g, garlic powder 1 g, salt 1 g, onion fine duster 80 g, sunflower oil (manufactured by Showa Sangyo Co., Ltd.) 16 g, and about 540 g of hot water A reverse granular defatted soy protein was obtained. 63 g of this mixture was taken and egg white powder Sankirara SHG (manufactured by Taiyo Kagaku Co., Ltd.) was added and mixed. The content of granular defatted soy protein per mixture is 13.5 g by dry weight.

  The mixture was then molded and steamed for 10 minutes on a medium heat with a steamer, and then double-sided on a frying pan for 2 minutes on each side. Putty was prepared by changing the amount of egg white powder, and the texture was compared. Sensory evaluation was performed by two people. As a control product, a commercially available meat-containing hamburger (Marshin Hamburg, manufactured by Marshin Foods Co., Ltd.) was used. The results are shown in Table 2.

  When the ratio of granular defatted soy protein: egg white powder is 9: 1 to 2.5: 1, preferably 5: 1 to 3: 1, a favorable texture with elasticity is obtained. There wasn't.

  A soybean putty was molded in the same manner as in Example 1. This was put in the order of flour, eggs and bread crumbs and fried in oil. In the same manner as in Example 1, it was prepared by changing the amount of egg white powder, and the texture was compared. Sensory evaluation was performed by two people. The results are shown in Table 3.

  When the ratio of granular defatted soy protein: egg white powder is 9: 1 to 4: 1, preferably 9: 1 to 5: 1, it becomes a preferred texture that seems to be a cutlet, and beyond that, the elasticity is too strong and a juicy feeling is sufficient. It was lost and was not preferable.

  According to the present invention, without using livestock meat, fish meat, dairy products, wheat, dry granular defatted soy protein is hydrated or hydrated with a weak alkaline solution, processed by mixing egg white or egg white powder, Since a food containing frozen protein-free granular protein having a feeling of flesh and elasticity equivalent to the processed food is obtained, it is extremely useful in the food field.

Claims (6)

A method for producing a food product containing meat granular protein, comprising mixing granular defatted soy protein obtained by rehydrating dry granular defatted soy protein with a weak alkaline solution or reconstituted with hot water and egg white or egg white powder. A production method in which the weak alkali solution is a solute of the following amount of weak alkali per gram of dry granular defatted soybean protein.
When using dry granular defatted soy protein not containing calcium sulfate, 0.0005 to 0.003 g
When using dry granular defatted soybean protein containing calcium sulfate, 0.003-0.01 g   The granular defatted soy protein obtained by rehydrating the dried granular defatted soy protein with a weak alkaline solution or hot water and the egg white or egg white powder are mixed, and after the mixture is formed, it is subjected to heat treatment and then baked. The method according to claim 1, wherein oiling is performed.   The method according to claim 2, wherein the heat treatment is a steam heat treatment.   4. The method according to claim 1, wherein the weak alkaline solution is a solution having a pH of 7.8 to 8.2. The method according to claims 1 to 4 , wherein the amount of egg white or egg white powder is 0.1 to 0.4 g in terms of dry weight per 1 g of dry granular defatted soybean protein. The method according to any one of claims 1 to 5 , wherein the meat granular protein-containing food is a hamburger.