JP6300429B2 - Dried meat-like food - Google Patents

Description

  The present invention relates to a low-moisture dried meat-like food such as salami or jerky. More specifically, the present invention relates to a vegetable dry meat-like food that uses little or no meat raw material.

Low-moisture dry meat foods include dry sausages such as salami and jerky. This is a sausage manufactured so as to withstand relatively long-term storage. For example, in Japan, the sausage is defined by the moisture content according to the Japanese Agricultural and Forestry Standard (Ministry of Agriculture, Forestry and Fisheries No. 936, July 13, 2009). Dry sausage is defined as having a moisture content of 35% or less, and semi-dry sausage is defined as having a moisture content of 55% or less excluding dry sausage. As a general manufacturing method of dry sausages, raw meat is coarsely ground with a chopper and then salted, and after salting, the raw meat is chopped with a chopper or sheared with a silent cutter, seasoned, spices, pork fat, etc. The fat is added and kneaded, filled into a casing such as beef intestine, and then dried to obtain a product .

  Salami is generally a favorite product, and is a food that is favored as ingredients such as snacks and pizza, and as a long-term preserved food. However, due to health considerations due to excessive calorie intake and blood cholesterol levels, the chances of eating are decreasing. Therefore, there is a need for a vegetable salami that can be eaten without hesitation, without worrying about the rise in cholesterol level, etc., by reducing meat ingredients and replacing them with plant ingredients.

Several examples are disclosed for dry meat-like foods that use less meat raw materials. For example,
(1) Technology to obtain dried meat-like food by adjusting soybean to moisture content of 30-60% by weight, mixing with ground soybean processed product and minced meat or meat paste of meat, molding and drying (Patent Document 1),
(2) Add the fibrous soy protein to the protein paste obtained by mixing fish surimi, powdered soy protein, oil and fat, water, etc., shape it into a thin rod, dry it with high frequency, dry sausage Technology for obtaining type food (Patent Document 2),
(3) Tofu is dehydrated and dried, dipped in an aqueous alcohol solution, dried in hot air at 50 ° C. or lower, and a soy processed food with a jerky texture (Patent Document 3),
(4) A technique in which okara is fermented with koji in the presence of glutamic acid or a salt thereof and dried to obtain a dried meat-like food (Patent Document 4),
(5) Add fibrous soy protein, gelling agent, coagulant and water to obtain a soy protein processed food composition heated and gelled with the gelling agent and coagulant, and immerse this in the seasoning liquid After ripening for 30 to 60 minutes, vacuum drying to obtain a Pemikan-like product molded into a strip shape, or sprinkling seasonings on a food putty obtained by blending fats and oils in the food composition and smoke To obtain a dry sausage-like product with a water content of 45% (Patent Document 5),
Etc.

JP 58-76068 A JP 59-11138 A JP-A-5-66 JP 2005-269959 A WO2007 / 13146

  The technology of Patent Document 1 is characterized by the use of a processed soy fiber product obtained by grinding soybeans into fibers using a colloid mill, and this soy product is mixed with meat ingredients and fish surimi and homogenized. Therefore, it is a part of the matrix of raw materials. In addition, meat raw materials such as minced meat and chicken paste are essential raw materials, and their blending amounts are also large.

  The technology of Patent Document 2 is obtained by adding fibrous soybean protein to a base material composed of a protein paste. This technology shortened the drying process and found an advantage in process control, but the texture was rough. The meat was not very ground like sausage.

  The technology of Patent Document 3 is a complex process in which tofu is produced, dried and then immersed in an alcohol solution, and the structure is also a dense structure that is homogenized to give a rough feeling. It is scarce.

  The technique of Patent Document 4 is a special technique of fermenting okara with koji mold, and has significance in terms of effective use of okara, which is a by-product of tofu. There is not much emphasis on the texture.

  Similarly to Patent Document 2, the technique of Patent Document 5 provides dry sausage, pemican and the like using fibrous soy protein, but this is not focused on the feeling of coarseness of the dried meat-like food.

  None of the above techniques poses the problem of lack of coarseness of dried meat-like foods and does not suggest such a solution. On the other hand, this invention makes it a subject to provide a rough feeling to the food texture of the dried meat-like food which the said prior art does not propose.

  As a result of diligent research to solve the above-mentioned problems, the present inventors mix and disperse heat-resistant and granular gelled material in a matrix containing protein in a dough for producing dried meat-like food. Thus, the present inventors have completed the present invention by obtaining the knowledge that can give a coarser feeling than the conventional smooth texture.

That is, the present invention
(1) A dried meat-like food comprising a base material containing a heat-coagulated protein and a heat-resistant granular gel as at least a constituent material, and the granular gel is dispersed and fixed in the base material ,
(2) The food according to (1), wherein the base material contains a heat-coagulating protein,
(3) The food according to (1), wherein the gel contains a heat-coagulating protein,
(4) The food according to (1), wherein the extrudate is further dispersed and fixed in the base material,
(5) The food according to (1), wherein the meat content is 1% by weight or less in terms of dry matter of the food,
(6) Heat-coagulated base material containing heat-coagulable vegetable protein, heat-resistant granular gel containing heat-coagulable vegetable protein, and textured extrudate at least as constituent materials, and meat content is dry matter 1% by weight or less in terms of conversion, wherein the granular gel and the textured extrudate are scattered and fixed in the base material,
(7) The dried meat-like food according to (6), wherein the base material, the heat-resistant granular gel, and the textured extrudate, which are constituent materials, are fixed via a binder,
(8) The method for producing a dried meat-like food according to (1), comprising the following steps:
1. A step of kneading a raw material containing protein and water to obtain a plastic base material containing protein;
2. A step of mixing a gelled material with water to hydrate, and gelling to obtain a heat-resistant granular gel;
3. Mixing the gel with the base material while maintaining granularity to obtain a plastic fabric,
4). Heating the dough after molding and solidifying it to obtain a meat-like food;
5. Drying the meat-like food,
(9) The method for producing a food according to (8), further comprising a step of mixing a textured extrudate in the base material,
Etc. are provided.

  According to the present invention, it is possible to impart a rough feeling of meat such as genuine coarsely ground sausage to a dry meat-like food with reduced use of meat, and to improve the texture closer to dry sausage Become. As a result, it is possible to provide a dry meat-like food in consideration of health while enjoying the same texture as dry sausage.

4 is a drawing-substituting photograph of a dried meat-like food (plant salami) obtained in Example 2. FIG.

  The base material containing the heat-coagulated protein of the present invention and a heat-resistant granular gel are used as at least constituent materials, and the granular gel is scattered and fixed in the base material. Embodiments of the present invention will be specifically described below.

(1) Dried meat-like food In the present invention, dry sausage, semi-dry sausage, etc. are collectively referred to as dry sausage, and meat products dried by a drying process such as dry sausage are not limited to various quality standards. Called dry meat product. The product standards of this dried meat product are variously defined both in Japan and overseas. In the present invention, the amount of animal meat and organs (hereinafter referred to as “meat”) used regardless of conformity to these product standards. A product prepared by replacing a part or all of meat with other raw materials such as vegetable protein and vegetable oil and fat in the same manner as the dried meat product is called dry meat-like food.
The moisture content of the dried meat-like food of the present invention is preferably 45% by weight or less, more preferably 35% by weight or less. The water activity is preferably 0.95 or less, more preferably 0.87 or less.
The content of meat in all raw materials of the dried meat-like food is preferably 40% by weight or less, more preferably 20% by weight or less, and most preferably no meat.

(2) Base material The base material constituting the dried meat-like food of the present invention is heat-coagulated and contains protein.
The base material is obtained from a protein-containing raw material and water, and if necessary, a secondary raw material is uniformly kneaded and prepared in a plastic form, and is typically a homogeneous paste at the time of manufacture. The final product is solidified and dried by the above method. Moreover, water may be contained in the raw material containing protein.
The protein material used for the base material is typically a meat raw material. The kind of meat raw material is not limited to beef, pork and chicken, but can also include mutton, horse meat, fish meat and the like.

  In the present invention, it is preferable to use a protein material other than the meat raw material by replacing part or all of the meat raw material. As the protein material, it is preferable to use various heat-clotting proteins. Here, the heat solidification property means heat irreversibility which has a property of solidifying to form a gel when the solution or suspension is heated and which does not melt even when reheated after cooling. Specific examples of protein materials having such properties include vegetable protein materials such as soybean protein, pea protein, canola protein, wheat protein, and animal protein materials such as milk protein. May be used alone or in combination.

  A preferred form of the protein material is a concentrated protein or a separated protein obtained by purifying a protein from a raw material containing the protein. Typically, a powdered protein material having a crude protein content of 70% by weight or more, more preferably 80% by weight or more per weight of solid content is preferable. Furthermore, since a protein material forms a hydrate in advance, the solubility in water is preferably as high as possible. Specifically, it is appropriate to use an NSI (nitrogen solubility index) of 80 or more, preferably 90 or more.

  The base material of the present invention can contain various raw materials such as fats and oils, sugars, seasonings, and colorants as auxiliary materials. Examples of usable fats and oils include animal fats such as pork fat, beef tallow and fish oil or hardened oils thereof; vegetable solid fats such as shea fat, monkey fat, iripe fat, cocoa fat and 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.

  When the heat-coagulable protein is hydrated with water for use in the base material of the present invention, the weight ratio of the protein material to water is preferably 1: 3 to 1:10, more preferably 1: 3.5 to 1: 7. preferable. When the amount of water relative to the protein material is less than 1: 3, the amount of water tends to be low and the fluidity tends to be low, so that the workability is lowered and the retention of fats and oils also tends to be lowered. Moreover, when exceeding 1:10, the density | concentration of the protein raw material which surrounds the fats and oils to disperse | distribute will become thin, or it will become the tendency for the retention strength of fats and oils to fall.

  A kneading machine such as a mixer or a silent cutter can be used for kneading the raw material of the base material used in the present invention. In particular, the silent cutter is preferable because of its high work efficiency.

  By reducing the proportion of meat used for the base material of the present invention and increasing the substitution rate of other protein materials, particularly vegetable protein materials, a more plant-oriented and healthy dry meat-like food can be obtained. In this case, the content of meat in the dried meat-like food is preferably 1% by weight or less, most preferably 0% by weight in terms of dry matter.

(3) Heat-resistant granular gel The dried meat-like food of the present invention requires that, in addition to the above-mentioned base material, a gelled product having heat resistance and granular is also a constituent material. Are scattered and fixed in the base material.
The granular gel of the present invention is obtained by mixing water into a gelling material, hydrating and gelling, but the obtained gel needs to exhibit heat resistance. The heat resistance refers to the property that the gel does not melt by heating during food production or reheating after production, and specifically the property that the gel does not melt when heated at 100 ° C. If the heat resistance of the granular gel is low, it will melt in the heating process in the production of the dried meat-like food, and the desired dried meat-like food cannot be obtained.

  As a method for obtaining a heat-resistant gel, various known means can be used. As the gelling material, a heat-coagulating protein or polysaccharide is used alone or in combination, and hydrated with water. What is necessary is just to make it gelatinize by the gelling force. As the heat-coagulating protein, those described in the matrix can be used. The mixing ratio of the heat-coagulable protein and water can be 1: 2 to 1: 4 depending on the type. As a polysaccharide, the specific polysaccharide for a gel to show heat resistance can be used. For example, it is possible to use β-1,3-glucan in which the polysaccharide itself exhibits heat coagulation properties, and it is also possible to use a technique for producing a heat-resistant gel of various polysaccharides (Japanese Patent Application Laid-Open No. 2-27952). JP-A-2003-180265, JP-A-2004-248536, JP-A-2008-118898, JP-A-2009-67886, etc.).

Let the obtained heat resistant gel be the heat resistant and granular gel used by this invention. In order to prepare a gel in a granular form, for example, a gelling material and water are introduced into a mixer such as a silent cutter, and the mixture is uniformly mixed and hydrated, and then left to stand for about 2 to 3 hours to hydrate. It is possible to use a method of forming a gelled product by laying the product and then cutting the gelled product into a granular shape. Moreover, when preparing a gel of calcium alginate, a method of directly obtaining a granular gel by dropping an aqueous solution of a polysaccharide such as alginic acid into an aqueous solution of a compound such as a calcium salt having the property of reacting with the gel. Can also be used.

  In addition to the gelling material and water, various sub-materials can be used for the heat-resistant granular gel of the present invention. Preferable auxiliary materials include turbidity agents and pigments. When a turbidity agent is added, the transparency of the gel can be reduced, thereby making it closer to salami using a meat raw material. Examples of such a preferred turbidity agent include starch such as corn starch and fats and oils. In addition, when the coloring is added to a color that expresses the lean meat, it can be made closer to salami using meat raw materials. Examples of such preferable red pigments include red turnip pigments, red radish pigments, red radish pigments, safflower pigments, and red potato pigments.

The content of the heat-resistant granular gel used in the present invention is not particularly limited, but it is appropriate that it is 10% by weight or more in the dry meat-like food to give a feeling of coarse grinding. It is preferably 20% by weight or more, more preferably 30% by weight or more, and still more preferably 40% by weight or more. This amount is much larger than the granular gel used in general livestock products such as hamburger and meatballs, and adding the same amount of granular gel to hamburger etc. makes the grain feel too strong and uncomfortable It becomes a texture and the binding power of the dough is weakened, and the moldability is hindered.
The particle size of the heat-resistant granular gel is not particularly limited, but 1 to 2 mm is preferable because it is easy to feel a coarse grind and it is difficult to feel discomfort in appearance.

(4) Structured Extrudate As one of the constituent materials of the present invention, a textured extrudate can be used in addition to the base material and the granular gel. Like the granular gel, it is scattered and fixed in the base material. The use of a textured extrudate is preferred for the reason that a flesh-like fiber feeling can be imparted.
Examples of textured extrudates include those produced by extrusion cooking. Extruded materials containing protein, starch and dietary fiber and water are introduced into an extruder such as a twin screw extruder, and heated under pressure to be extruded. The internal structure is expanded by extruding from the die at the tip of the machine. For example, a textured soybean protein material using soybean raw materials such as soybean powder, defatted soybean, and powdered soybean protein has the same chewability as meat and is suitable.

  The content in the case of using the textured extrudate in the present invention is not particularly limited, but it is appropriate to have 1 to 20% by weight as a dry matter in a dry meat-like food because a meat-like fiber feeling can be imparted. It is preferably 3 to 15% by weight, more preferably 4 to 8.5% by weight. The particle size of the textured extrudate is not particularly limited, but 1 to 2 mm is preferable because it is easy to feel the fiber feeling and the mouthfeel is easily melted.

(5) Preparation of plastic dough before heating The granular gel used in the present invention and the textured extrudate (hereinafter referred to as “granular gel etc.”) maintain the base material and its shape (granular). A dough that is mixed and has plasticity before heating is obtained. At this time, mixing is performed so that the granular gel and the like are sufficiently dispersed in the base material.
The mixing ratio of the heat-resistant granular gel to the base material is preferably 8 or more: 10, more preferably 15 or more: 10, and further preferably 30 or more: 10. The mixing ratio of the textured extrudate (as dry matter) to the base material is preferably 3:10 to 6:10.

In addition to the base material and the granular gel, auxiliary materials can be added separately during mixing. Examples of auxiliary materials include fats and oils, binders, seasonings, sugars, and pigments. As fats and oils used here, solid fats and oils such as beef tallow and pork fat can be used to make the appearance in the dried meat-like food look like salami with adipose tissue scattered, As the oil-like oil, vegetable hardened oils or fractionated oils are more preferable. The melting point is 5 ° C or higher, preferably 10 ° C or higher, more preferably 20 ° C or higher.
In the present invention, it is preferable to use a vegetable protein material such as soybean protein for the purpose of substituting with meat, but in this case, when the binding property of the base material is reduced by not using meat. It is preferable to use a binder such as egg white, gluten or whey protein, and the addition amount is preferably 0.5 to 10% by weight, more preferably 1 to 5% by weight in the food. Through this binder, the base material and the heat-resistant granular gel (and, if necessary, the structured extrudate) that are constituent materials can be strongly fixed without being scattered during heating.

(6) Molding and heating of the dough The obtained plastic dough is formed into an appropriate shape by a forming means such as a molding machine, and the formed dough is heat-treated and solidified, thereby fixing the granular gel or the like to the base material. And obtain a meat-like food before drying. Then, it can be dried to obtain the dried meat-like food of the present invention.
The dough can be formed, for example, by filling a casing such as cellulose. The heat treatment can be performed, for example, by steaming at a center temperature of 80 ° C. or higher, and if necessary, smoke can be smoked at about 70 ° C. to improve the flavor. Drying can be performed by refrigeration and natural drying or the like, and it is preferable to start drying at a room temperature of 10 ° C. or lower.

  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.

(Manufacture example 1) Preparation of the base material containing protein The base material used for manufacture of a dry meat-like foodstuff was prepared by the mixing | blending of following Table 1.
Isolated soy protein “New Fuji Pro SE” (produced by Fuji Oil Co., Ltd.) as vegetable protein material, rapeseed white squeezed oil as fat and oil, and these and water mixed with a silent cutter, a homogeneous emulsion of separated soy protein A curd was prepared and used as the “base material” for the dried meat-like food.

(Table 1) Composition of base material (emulsion card)

(Manufacture example 2) Preparation of heat-resistant granular gel The heat-resistant granular gel used for manufacture of a dry meat-like food was prepared by the composition shown in Table 2 below.
Isolate soy protein “New Fuji Pro SE” (produced by Fuji Oil Co., Ltd.) as vegetable protein material, corn starch as starch, red pigment as pigment, and these and water are mixed using a silent cutter and hydrated After that, the hydrate was allowed to stand for 2 to 3 hours to gel, and the obtained gel was cut to a particle size of about 1 to 2 mm using a silent cutter to prepare a granular gel. The obtained gel was not melted by heating, and this was used as a heat-resistant granular gel for dried meat-like food.

(Table 2) Blending of granular gel

(Example 1) Preparation of dry meat-like food Dry meat-like food that uses the base material prepared in Production Example 1 and the heat-resistant granular gel obtained in Production Example 2 and does not use meat in the composition shown in Table 3 Was prepared.
Preparation is performed by mixing the base material, heat-resistant granular gel, and other raw materials in a mixer, filling the cellulose casing, smoking at 70 ° C, and heating by steaming at a center temperature of 80 ° C or higher, and then room temperature of 10 ° C. It was naturally dried under the following refrigerated conditions to obtain a salami-like dried meat-like food. The obtained food had a water content of 35.0% and a water activity of 0.90%.

(Table 3) Formulation of dried meat-like food

(Example 2) Dried meat-like food 2 (addition of structured soy protein)
A dry meat-like food that does not use meat in the composition shown in Table 4 was obtained in the same manner as in Example 1 except that a part of the base material was replaced with a textured soy protein material and added. As the textured soy protein material, “APEX 1000” (Fuji Oil Co., Ltd.) was reconstituted with 2.5 times the amount of water, cut with a silent cutter and used.
A photograph of the obtained dried meat-like food is shown in FIG. As shown in FIG. 1, it had a mottled pattern and color similar to those of salami on the appearance and cross section, and promoted appetite.

(Table 4)

(Example 3) Dried meat-like food 3 (change in blending amount of heat-resistant granular gel)
The dry meat-like food which does not use meat by the mixing | blending of Table 5 was obtained like Example 2 except reducing the compounding quantity of heat resistant granular gel and increasing the compounding quantity of a base material and a textured plant protein raw material. .

(Table 5)

(Comparative Example 1) Dried meat-like food 4 (example not using heat-resistant granular gel)
A dried meat-like food not using meat was obtained in the same manner as in Example 1 except that textured soy protein was added in place of the granular gel. As the textured soy protein, granular soy protein “New Fujinic 59” (Fuji Oil Co., Ltd.) was reconstituted with twice the amount of water.

(Example 4) Dried meat-like food 5 (heat-resistant granular gel not containing starch)
In the heat-resistant granular gel of Production Example 2, a heat-resistant granular gel was prepared without adding starch (Production Example 3). Using this granular gel, in the same manner as in Example 1, a dried meat-like food not using meat was obtained.

(Example 5) Dried meat-like food 6 (heat-resistant granular gel containing no red pigment)
In the heat-resistant granular gel of Production Example 2, a heat-resistant granular gel was prepared without adding a pigment (Production Example 4). Using this granular gel, in the same manner as in Example 1, a dried meat-like food not using meat was obtained.

(Quality Evaluation) Comparison of Products Obtained in Examples and Comparative Examples Quality evaluation of dried meat-like foods obtained in the above Examples and Comparative Examples was conducted by five skilled panelists as sensory evaluations. The “grinding feeling” was evaluated by a 5-point evaluation method, and the average value was adopted (5 points: strong coarse grinding feeling, 4 points: somewhat strong, 3 points: normal, 2 points: slightly weak, 1 point: weak).
In addition, the cross-section and appearance of dried meat-like foods were compared with real salami using a 5-point evaluation method, and the average value was adopted (5 points: very close to salami, 4 points: somewhat close to 3 points) : Normal, 2 points: somewhat uncomfortable, 1 point: uncomfortable)

(Table 6)

(Discussion)
From the results of Table 6, Example 2 using both a heat-resistant granular gel and a textured plant protein material and having a large proportion of the granular gel had the most texture and appearance.
As described above, a dry meat-like food with a rough grind feeling by using a base material containing a heat-coagulated protein and a heat-resistant granular gel as at least a constituent material, and the granular gel being dispersed and fixed in the base material. It was shown that In addition, in terms of appearance, the heat-resistant granular gel has a more similar appearance to the structure of salami when it contains a turbidity agent such as starch, and the heat-resistant granular gel has a more salami content when it contains a red pigment. It was shown to exhibit a close color tone.

Claims (5)

A heat-coagulated base material containing heat-coagulable vegetable protein, a textured extrudate produced by extrusion cooking , and a heat-resistant granular gel containing heat-coagulable vegetable protein are used as at least constituent materials,
It does not include meat in the total raw materials,
The granular gel contains 30% by weight or more,
The structured extrudate is contained in an amount of 1 to 20% by weight as a dry matter ,
Particulate gel and the tissue-like extrudate was dispersed in the base material, it is characterized in that they are fixed through a binder,
A dried meat-like food having a water content of 45% by weight or less and a water activity of 0.95 or less. The dried meat-like food according to claim 1, wherein the heat-resistant granular gel is contained in the dried meat-like food in an amount of 40% by weight or more. The dried meat-like food according to claim 1 or 2, wherein the binder is egg white. The method for producing a dried meat-like food according to claim 1, comprising the following steps.
1. A step of kneading a heat-coagulable vegetable protein material and a raw material containing water to obtain a plastic matrix containing the protein,
2. A step of obtaining a heat-resistant granular gel containing the protein by mixing the gelled material containing the heat-coagulable vegetable protein with water and hydrating and gelling.
3. The base material, the gel and the structured extrudate are mixed while maintaining the granularity of the gel and the structured extrudate to obtain a plastic dough , wherein the mixing ratio of the gel and the base material is 15 or more: this process which is 10 ;
4). Heating the dough after molding and solidifying it to obtain a meat-like food;
5. Drying the meat-like food. The method for producing a dried meat-like food according to claim 4, wherein the binder is egg white.