JP5948743B2 - Meat-like food manufacturing method - Google Patents

Meat-like food manufacturing method Download PDF

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JP5948743B2
JP5948743B2 JP2011143448A JP2011143448A JP5948743B2 JP 5948743 B2 JP5948743 B2 JP 5948743B2 JP 2011143448 A JP2011143448 A JP 2011143448A JP 2011143448 A JP2011143448 A JP 2011143448A JP 5948743 B2 JP5948743 B2 JP 5948743B2
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雅文 太田
雅文 太田
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Ajinomoto Co Inc
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本発明は、肉様の食感・風味を有する加工食品を簡便に提供できる肉様食品の製造法に関する。   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.

ハンバーグやミートボールなど、ミンチ状の肉を含む加工食品は広く一般に消費されている食品である。近年、健康に対する関心が高まり、肉含有量を軽減することにより、動物脂肪、コレステロールやカロリーを減らした加工食品を好む消費者が増えている。これらの製品は肉の代わりに、おから、こんにゃく、大豆蛋白や小麦グルテンを混合して、肉の食感を出来るだけ損なわずに加工されたものである。また最近では、大手ファーストフード店で動物由来原料を用いない、豆類からなるパテを使用したハンバーガーメニューも売られるようになり、ベジタリアン向け食品は一般消費者にも一層浸透しつつある。   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.

大豆蛋白は健康志向の高まりに伴い、成人病予防につながるとして見直されている素材である。大豆蛋白は豆腐や納豆などの伝統食品の他に、肉代替素材としても利用されている。加工方法としては、二軸エクストルーダーにより大豆蛋白を水と混合し、加圧加熱下で混練し、組織化する方法が知られている。またこの方法によって加工された乾燥大豆蛋白は、粒状大豆蛋白として市販されており、それらを湯戻しし、他の食品素材と混合してハンバーグ状に成型して調理されている。しかしそれらは本物の肉とは食感がだいぶ異なり、多少弾力感やジューシー感に欠け、一般消費者までに幅広く受け入れられる程の品質ではない。   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.

ハンバーグは牛肉、豚肉の挽き肉を小麦粉、パン粉や卵でつないだ食品であり、一般消費者に広く受け入れられている食品であるが、大豆ハンバーグは一般の肉含有ハンバーグと比較して味、風味、食感、いずれも劣るものである。したがって、より本物の肉に近い品質を有する肉代替ハンバーグへの需要は大きいと考えられる。   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.

食感を損なうことなく、肉含有量を減らして肉や野菜をまとめるいわゆるつなぎとして用いられているものとしては、先に挙げた大豆蛋白、小麦蛋白、卵白、加工でんぷんなどである。これらを用いる場合、たとえば小麦粉やパン粉、加工でんぷんなどはミンチ状肉と野菜に直接練りこめば結着をする。また、大豆蛋白の場合は水を加え、単独でサイレントカッター等を用いて混練し、ゲル状にしてから肉や野菜と混練すると結着することが知られている。   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.

これまで植物性蛋白成分を主とするハンバーグ製造に関する発明は以下のものが知られている。特許文献1においては、フレーバー含有エマルジョンカードと粉末状大豆蛋白を用いて植物素材を主とするハンバーグ様加工食品の製造法の発明が紹介されている。また特許文献2及び特許文献3においては、食感と風味改良の手段として湯葉を用いている。また、特許文献4には、マイクロ波を用いて大豆蛋白、小麦蛋白、デンプンの混合物を用いて組織状大豆蛋白を結着させることを特徴とする大豆ハンバーグ製造法や、マイクロ波を用いて大豆蛋白のみからなる大豆ハンバーグを製造する方法も既に開示されている。   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.

上記の技術は必ずしも目的のハンバーグ状食品を製造するための十分な方法ではない。特許文献2及び特許文献3においては、湯葉の他、粉末状大豆たん白、パン粉、デンプンを併用しながら成型をしているが、デンプンをそのまま添加する場合では粘性が高くなるだけであり、肉様の食感ではなくなるという問題点がある。また、畜肉類を含まず、大豆蛋白のみをパン粉で結着させた場合はパン様の食感が強くなり、これも肉様食感から遠ざかるという問題点がある。また特許文献4ではマイクロ波照射時間が長いため、高価なマイクロ波装置を多数連結使用する必要がある。   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.

なお、粒状脱脂大豆蛋白に卵白粉を添加して加工する技術はすでに知られている。例えば、特許文献1には卵白粉を用いた例が挙げられている。この方法には馬鈴薯デンプンやパン粉が用いられており、粒状脱脂大豆蛋白はそのまま混合されており、ジューシー感に欠けるものと思われる。また一方で、外材生地が内材を内包することを特徴とする大豆ハンバーグの製造方法も知られており、それにも卵白粉が使用されている(特許文献5)。特許文献5においてはカゼインナトリウム、及びα化デンプンも必須であるとされている。また粒状脱脂大豆蛋白の含有率は乾燥固形分として6〜15重量%であり、それほど高くない。   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.

特開2004−129657号公報JP 2004-129657 A 特開平10−179098号公報Japanese Patent Laid-Open No. 10-179098 特開平11−332516号公報JP-A-11-332516 特開2008−061592号公報JP 2008-061592 A 特開平7−227231号公報JP-A-7-227231

本発明は、粒状脱脂大豆蛋白を主原料とした、調理後も型崩れのしない、ジューシーで弾力感を有する肉粒状蛋白含有食品の製造方法を提供することを目的とする。   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.

本発明者らは、種々検討の結果、弱アルカリ溶液にて水戻し又は湯戻しした粒状脱脂大豆蛋白を卵白又は卵白粉と混合し、成型後、蒸気加熱等の加熱処理を施し、次いで焼成することにより、食感・風味のよい肉粒状蛋白含有食品を簡便に製造し得ることを見出し、本発明を完成した。   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.

すなわち、本発明は以下のとおりである。
(1)乾燥粒状脱脂大豆蛋白を弱アルカリ溶液を用いて水戻し又は湯戻しして得られた粒状脱脂大豆蛋白と、卵白又は卵白粉とを混合することを特徴とする肉粒状蛋白含有食品の製造方法。
(2)乾燥粒状脱脂大豆蛋白を弱アルカリ溶液を用いて水戻し又は湯戻しして得られた粒状脱脂大豆蛋白と、卵白又は卵白粉とを混合し、該混合物を成形後、加熱処理を施し、次いで焼成又は油ちょうすることを特徴とする(1)記載の方法。
(3)加熱処理が、蒸気加熱処理である(2)記載の方法。
(4)弱アルカリ溶液が、pH7.8〜8.2の溶液である(1)乃至(3)記載の方法。
(5)弱アルカリ溶液が、乾燥粒状脱脂大豆蛋白1g当たり0.0005〜0.01gの弱アルカリを溶質としたものである(1)乃至(4)記載の方法。
(6)卵白又は卵白粉の量が、乾燥粒状脱脂大豆蛋白1g当たり、乾燥重量換算で0.1〜0.4gである(1)乃至(5)記載の方法。
(7)肉粒状蛋白含有食品が、ハンバーグである(1)乃至(6)記載の方法。
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.

本発明によれば畜肉、魚肉、乳製品、小麦を使用することなく、肉含有加工食品と同等の肉粒感、弾力感を有する耐冷凍性肉粒状蛋白含有食品が得られる。   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.

本発明に用いる乾燥粒状脱脂大豆蛋白は、脱脂大豆を二軸エクストルーダーで加熱加圧して加工されものを乾燥したものであり、市販品では、例えば、不二製油(株)の「フジニック29N」「ニューフジニックAR」が挙げられる。尚、市販品である前者には硫酸カルシウムが配合されているが、後者には硫酸カルシウムは配合されていない。   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.

本発明においては、乾燥粒状脱脂大豆蛋白を弱アルカリ溶液を用いて水戻し又は湯戻しする。弱アルカリ溶液とは、重曹、クエン酸ナトリウム、リン酸水素二ナトリウム等の弱アルカリを溶質とした溶液を意味し、溶媒としては水等が挙げられる。弱アルカリの中でも、重曹が、ジューシー感の付与の点で最も好ましい。水戻し又は湯戻しに用いる弱アルカリ溶液のpHは7.6〜8.3が好ましく、7.8〜8.2がより好ましい。また、弱アルカリの量は、乾燥粒状脱脂大豆蛋白1g当たり0.0005〜0.01gが好ましい。但し、硫酸カルシウムが配合されていない乾燥粒状脱脂大豆を用いる場合、弱アルカリの量は、乾燥粒状脱脂大豆蛋白1g当たり0.0005〜0.003gが好ましく、硫酸カルシウムが配合されている乾燥粒状脱脂大豆を用いる場合、弱アルカリの量は、乾燥粒状脱脂大豆蛋白1g当たり0.003〜0.01gが好ましい。蛋白水戻し方法としては、乾燥粒状脱脂大豆蛋白が十分吸水するまで、乾燥粒状脱脂大豆蛋白を弱アルカリ溶液に、浸漬すればよい。湯戻し方法としては、乾燥粒状脱脂大豆蛋白が十分吸水するまで、乾燥粒状脱脂大豆蛋白を弱アルカリ溶液で、煮熟すればよい。   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.

本発明に用いる卵白は、鶏卵から分離しものであり、卵白粉は卵白を乾燥したものである。卵白又は卵白粉の量は、乾燥粒状脱脂大豆蛋白1g当たり、乾燥重量換算で0.1〜0.4gが好ましく、0.2〜0.3gがより好ましい。   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.

本発明の肉粒状蛋白含有食品には、ハンバーグ、メンチカツ、ミートボール等が含まれ、肉様食品、すなわち、肉原料を使用しないベジタリアン用のハンバーグ様食品(大豆ハンバーグ)、メンチカツ様食品、ミートボール様食品等も含まれる。   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.

次に、本発明の肉粒状蛋白含有食品であるハンバーグ様食品の製造工程を例にして述べる。先ず、沸騰水に乾燥粒状脱脂大豆蛋白1gに対して、0.0005〜0.01gの弱アルカリ(重曹等)を加える。次いで乾燥粒状脱脂大豆蛋白をこの沸騰弱アルカリ溶液に加え5〜10分間煮沸する。 煮熟により粒状脱脂大豆蛋白が柔らかくなるが、大豆臭が著しく軽減される。次いで水切りし、水で十分に洗浄し、水を切る。このようにして得られた、湯戻しした粒状脱脂大豆蛋白に、玉葱のみじん切りを、水を含む粒状脱脂大豆蛋白に対し8〜40重量%加え、さらに酵母エキス等調味料を加える。 さらに卵白粉を粒状脱脂大豆蛋白の1/2.5〜1/9重量部(乾燥重量比)を加えて混練し、成型後蒸気加熱する。蒸気加熱は市販の蒸し器で構わない。時間は5分〜10分程度が適当である。   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.

蒸気加熱後の大豆蛋白からなる成型物の水分含量は、およそ73〜79%である。ついでこれを焼成すればハンバーグ様食品が得られる。 焼成はフライパンで焼いてもよいし、グリルを用いても良い。焼成時間は弱火で片面1分〜4分、通常は約2分ずつ両面焼くことが好ましい。焼成後の水分含量はおよそ70%〜75%である。さらにこれらを実際に製造するには冷凍食品などの保存形態が考えられるが、本発明品は急速冷凍機で−40℃、60分で冷凍後、そのままフライパンで焼いても全く形が崩れない、ジューシーなハンバーグを得ることができる。また長期間冷凍保存が可能である。
また、蒸気加熱後に小麦粉、全卵、パン粉などの衣を着けて油ちょうするとメンチカツ様食品が得られる。
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.

配合時における大豆蛋白の割合は乾燥重量に換算すると19%〜21%であり、きわめて高い。よって、カロリーを制限しているがタンパクを摂取したいと考えている消費者や健康志向の高い消費者、さらには大豆蛋白摂取を必要としている高齢者にも受け入れられる食品である。   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.

以下に実験例、実施例を挙げ、本発明をさらに詳しく説明する。本発明は、これらの実施例により何ら限定されない。   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.

実験例1Experimental example 1

粒状脱脂大豆蛋白「フジニック29N」(不二製油(株)製)20gを、重曹を含む沸騰水300mLに加え、10分間煮熟した。このとき重曹の比率を変えた。次いで水道水で洗浄し、十分に水切りした。また、粒状脱脂大豆蛋白「ニューフジニックAR」(不二製油(株)製)20gも同様に処理し、食感を比較した。結果を表1に示す。   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.

フジニック29Nの場合は重曹の重量比率が0.1%〜1%の場合、好ましい効果があり、ニューフジニックARでは0.05%〜0.3%の場合、好ましい効果があった。従って、弱アルカリの添加量は、乾燥粒状脱脂大豆蛋白1gに対して、0.0005〜0.01gが好ましかった。   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.

粒状脱脂大豆蛋白「フジニック29N」(不二製油(株)製)116gを、重曹0.8g(粒状大豆タンパクに対して0.7重量%)を含む沸騰水1Lに加え、10分間煮熟した。次いで水道水で洗浄し、十分に水切りした。これに醤油14g、みりん28g、酵母エキスアロマックスSN(味の素(株)製)6g、ビール酵母(アサヒビール(株)製)15g、UG−8((株)興人製)6g、ブラックペパー0.8g、ナツメグ0.1g、ホワイトペパー0.2g、チリパウダー0.05g、ガーリックパウダー1g、食塩1g、玉葱微塵切り80g、ひまわり油(昭和産業(株)製)16gを加え、約540gの湯戻し粒状脱脂大豆蛋白を得た。この混合物63gをとり、卵白粉サンキララSHG(太陽化学(株)製)を添加し混合した。混合物一個当たりの粒状脱脂大豆蛋白の含量は乾燥重量で13.5gである。   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.

ついでこの混合物を成型後蒸し器により中火で10分間蒸した後、フライパンで片面2分ずつ両面焼いた。卵白粉の量を変えてパテを調製し、食感を比較した。官能評価は2名で行った。コントロール品として、市販の畜肉含有ハンバーグ(マルシンハンバーグ、マルシンフーズ(株)製)を用いた。結果を表2に示す。   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.

粒状脱脂大豆蛋白:卵白粉の比率が9:1〜2.5:1、好ましくは5:1〜3:1の場合に弾力のある好ましい食感になり、それ以上では弾力が強すぎて好ましくなかった。   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.

実施例1と同じ方法で大豆パテを成型した。これを小麦粉、卵、パン粉、の順につけて油で揚げた。実施例1と同様に卵白粉の量を変えて調製し、食感を比較した。官能評価は2名で行った。結果を表3に示す。   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.

粒状脱脂大豆蛋白:卵白粉の比率が9:1〜4:1、好ましくは9:1〜5:1の場合にメンチカツらしい好ましい食感になり、それ以上では弾力が強すぎてジューシー感が足らなくなり、好ましくなかった。   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.

本発明によれば畜肉、魚肉、乳製品、小麦を使用することなく、乾燥粒状脱脂大豆蛋白を弱アルカリ溶液で水戻し又は湯戻しし、卵白又は卵白粉を混合して加工することにより、肉含有加工食品と同等の肉粒感、弾力感を有する耐冷凍性肉粒状蛋白含有食品が得られるので、食品分野において極めて有用である。   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)

乾燥粒状脱脂大豆蛋白を弱アルカリ溶液を用いて水戻し又は湯戻しして得られた粒状脱脂大豆蛋白と、卵白又は卵白粉とを混合することを特徴とする肉粒状蛋白含有食品の製造方法であり、弱アルカリ溶液が、乾燥粒状脱脂大豆蛋白1g当たり次の量の弱アルカリを溶質としたものである、製造方法。
硫酸カルシウムが配合されていない乾燥粒状脱脂大豆蛋白を用いる場合、0.0005〜0.003g
硫酸カルシウムが配合されている乾燥粒状脱脂大豆蛋白を用いる場合、0.003〜0.01g
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
乾燥粒状脱脂大豆蛋白を弱アルカリ溶液を用いて水戻し又は湯戻しして得られた粒状脱脂大豆蛋白と、卵白又は卵白粉とを混合し、該混合物を成形後、加熱処理を施し、次いで焼成又は油ちょうすることを特徴とする請求項1記載の方法。   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. 加熱処理が、蒸気加熱処理である請求項2記載の方法。   The method according to claim 2, wherein the heat treatment is a steam heat treatment. 弱アルカリ溶液が、pH7.8〜8.2の溶液である請求項1乃至3記載の方法。   4. The method according to claim 1, wherein the weak alkaline solution is a solution having a pH of 7.8 to 8.2. 卵白又は卵白粉の量が、乾燥粒状脱脂大豆蛋白1g当たり、乾燥重量換算で0.1〜0.4gである請求項1乃至記載の方法。 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. 肉粒状蛋白含有食品が、ハンバーグである請求項1乃至記載の方法。
The method according to any one of claims 1 to 5 , wherein the meat granular protein-containing food is a hamburger.
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