JP6508321B2 - Dried meat-like food - Google Patents

Description

  The present invention relates to low-fat dry meat-like foods such as salami and jerky. More particularly, it relates to a plant-like dry meat-like food product which uses little or no meat raw material.

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

  Salami is generally a favorite product and is a food which is preferred as an ingredient such as snacks and pizzas and as a long-term preservation food. However, due to health concerns due to excessive intake of calories and elevated blood cholesterol levels, there are fewer opportunities to eat. Therefore, there is a need for vegetable salami that can be consumed without hesitation without reducing meat raw material and replacing it with vegetable raw material, and without worrying about elevated cholesterol levels and the like.

Several examples have been disclosed for dry meat-like foods which use low amounts of meat ingredients. For example,
(1) A technique to obtain soybean by mixing it with the processed soybean product and ground meat or meat paste of milled meat after being adjusted to a moisture content of 30 to 60% by weight, molding and drying to obtain a dried meat-like food (Patent Document 1),
(2) Fibrous soy protein is added to a protein paste obtained by mixing minced fish meat, powdered soy protein isolate, fats and oils, water and the like, which is shaped into a thin rod, dried by high frequency, and dried sausage Technology to obtain type food (Patent Document 2),
(3) A technology for obtaining soybean processed food having a jerky-like texture by dehydrating and drying tofu, immersing it in an aqueous alcohol solution, and hot-air drying at 50 ° C. or less,
(4) Technology for fermenting okara in the presence of glutamic acid or a salt thereof and drying it to obtain dried meat-like food (Patent Document 4),
(5) A fibrous soybean protein processed food composition obtained by adding fibrous soy protein, a gelling agent, a coagulant and water and heat-gelling with the gelling agent and the coagulant is obtained and dipped in a seasoning liquid. After ripening for 30 to 60 minutes, vacuum drying is performed to obtain a strip-like shaped pemican analogue, or a food-grade putty obtained by blending fats and oils with the composition for food, sprinkled with seasoning, smoked Technology to obtain dry sausage analogues with a moisture content of 45% (Patent Document 5),
Etc.

JP-A-58-76068 Japanese Patent Application Laid-Open No. 59-11138 JP-A 5-66 JP 2005-269959 A WO 2007/13146

  The technique of Patent Document 1 is characterized by using a fibrous soybean processed product in which soybeans are ground into fibers by a colloid mill, and the soybean processed product is mixed with meat raw materials and fish meat and homogenized. Because it is part of the mother of the raw material. In addition, meat raw materials such as minced meat and chicken paste are essential raw materials, and the amount thereof is also large.

  The technique of Patent Document 2 adds fibrous soybean protein to a base material consisting of protein paste, and the drying process is shortened by this technique, and although an advantage in process control is found, the texture is coarse. It was poor in the rough texture of meat such as ground sausage.

  The technique of Patent Document 3 is a complex process in which tofu is produced, dried and then dipped in an alcohol solution, and the structure is also a compact structure, and it is homogenized to give a rough feeling. It is scarce.

  The technology of Patent Document 4 is a special technology of fermenting okara with Aspergillus oryzae, and is significant in that it is intended to effectively use Okara, which is a by-product of tofu, but it has a rough feeling of dried meat-like food. There is not much emphasis on the texture that they have.

  The technique of Patent Document 5 also provides dried sausages and pemicans and the like using fibrous soybean protein as in Patent Document 2, but no attention is paid to the rough feeling of dried meat-like food.

  None of the above techniques has presented the problem of lack of feeling of coarseness of dried meat-like food, and does not suggest such a solution. On the other hand, it is an object of the present invention to impart a rough feeling to the texture of dried meat-like food, which the above prior art does not propose.

  In order to solve the above problems, the inventors of the present invention mix and disperse a gelled material which is heat resistant and granular in a protein-containing matrix in the production of dried meat-like food. As a result, the present invention has been completed to obtain the knowledge that can impart a coarser feeling than the conventional smooth texture.

That is, the present invention
(1) A dried meat-like food characterized in that a heat-resistant granular gel is at least a constituent material, and the granular gel is dispersed and fixed in the heat-resistant granular gel, as a base material containing heat-coagulated protein. ,
(2) The food according to the above (1), wherein the base material comprises a heat setting protein.
(3) The food according to the above (1), wherein the gel comprises a heat setting protein.
(4) The food according to the above (1), wherein the extrudate is further dispersed and fixed in the matrix.
(5) The food according to the above (1), wherein the content of meat is 1% by weight or less in terms of the dry matter of the food,
(6) Heat-solidified base material containing heat-settable vegetable protein, heat-resistant granular gel containing heat-settable vegetable protein, and organized extrudate as at least constituent materials, the content of meat being dry matter A dried meat-like food which is less than 1% by weight and characterized in that the granular gel and the organized extrudate are scattered and fixed in the matrix.
(7) The dried meat-like food according to the above (6), wherein the matrix, the heat resistant granular gel and the organized extrudate which are constituent materials are fixed via a binder.
(8) The method for producing a dried meat-like food according to the above (1), which comprises the following steps:
1. Kneading a raw material containing protein and water to obtain a plastic matrix containing the protein,
2. Mixing the gelled material with water for hydration and gelation to obtain a heat resistant granular gel;
3. The gel is mixed with the matrix while maintaining the particle shape to obtain a plastic-like material,
4. Heating the dough after shaping and coagulating to obtain a meat-like food,
5. Drying the meat-like food,
(9) The method for producing a food according to the above (8), which further comprises the step of mixing the organized extrudate in the matrix.
Etc. are provided.

  According to the present invention, it is possible to impart to the dried meat-like food having a reduced rate of use of meats a rough feeling of meats such as real coarsely-grounded sausages, and improve the texture to be closer to dry sausages. Become. By this, it is possible to provide a dry meat-like food with consideration for health, while tastefully enjoying the same texture as dry sausage.

It is a drawing substitute photograph of the dried meat-like food (vegetable salami) obtained in Example 2.

  The base material containing the heat-coagulated protein of the present invention and the heat-resistant granular gel are at least a constituent material, and the granular gel is dispersed 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 sausages, semi-dry sausages and the like are collectively called dry sausages, and meat products dried by a drying process like dry sausages are not limited to various quality standards. It is called a dry meat product. And although product standards of this dried meat product are variously specified by the inside and outside of the country, in the present invention, the usage of meat and organs of animals (hereinafter referred to as "meats") regardless of compliance with these product standards. A dried meat-like food is one which has a small amount of vegetable protein, vegetable fats and oils, etc. and is partially or entirely replaced with other raw materials and prepared in the same manner as the form of a dried meat product.
The water 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 the total ingredients of the dried meat-like food is preferably 40% by weight or less, more preferably 20% by weight or less, and most preferably free of meat.

(2) Base Material The base material constituting the dried meat-like food of the present invention is characterized by being heat-coagulated and containing protein.
The base material is obtained by mixing the protein-containing raw material and water, and if necessary the auxiliary raw materials uniformly, and preparing it in a plastic form, which is typically in the form of a homogeneous paste at the time of production. The solidified and dried product is included in the final product. Further, water may be contained in the raw material containing protein.
The protein material used for the matrix is typically a meat source. The type of meat material is not limited to beef, pork, and chicken, but may include sheep, horse and fish meat, and the like.

  In the present invention, it is preferable to use a protein material other than a meat material in place of a part or all of the meat material. It is preferable to use various kinds of heat-coagulable proteins as the protein material. Here, the term “heat setting property” means that the solution or suspension has a property of solidifying to form a gel when it is heated, and also refers to heat irreversiblity that does not melt even after reheating after cooling. Specific examples of the type of protein material having such properties include vegetable protein materials such as soybean protein, pea protein, canola protein and wheat protein, and animal protein materials such as milk protein. May be used alone or in combination.

  The preferred form of the protein material is concentrated protein or separated protein obtained by purifying the protein from the material containing protein. Typically, a powdered protein material having a crude protein content of 70% by weight or more, more preferably 80% by weight or more, based on the weight of the solid content is preferred. Furthermore, since the protein material forms hydrate in advance, the higher the solubility in water, the better. Specifically, it is suitable to use one having 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, saccharides, seasonings, colorants and the like as auxiliary materials. As fats and oils that can be used, animal fats and oils such as pork fat, beef fat and fish oil or hydrogenated oils thereof; Vegetable solid fats such as shea fat, monkey fat, illipepe fat, cocoa butter and palm oil; rapeseed oil, soybean oil, Cured fats and oils of vegetable liquid oils such as sunflower oil, safflower oil, corn oil and peanut oil, fractionated fats and oils, transesterified fats and the like can be mentioned, and processed fats and oils such as margarine using the fats and oils can also be used.

  When heat coagulable protein is hydrated with water and used in the matrix of the present invention, the weight ratio of protein material to water is preferably 1: 3 to 1:10, more preferably 1: 3.5 to 1: 7. preferable. If the amount of water to the protein material is less than 1: 3, the amount of water tends to be small and the fluidity tends to be low, so the workability is lowered and the retention of oil and fat also tends to be lowered. If it exceeds 1:10, the retention of the fats and oils tends to be lowered, probably because the concentration of the protein material surrounding the fats and oils to be dispersed is reduced.

  The raw materials of the base material used in the present invention can be kneaded using a kneader such as a mixer or a silent cutter. In particular, a silent cutter is preferable because of its high working efficiency.

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

(3) Heat-Resistant Granular Gel The dried meat-like food of the present invention is characterized in that in addition to the above-mentioned base material, a gelled product having heat resistance and in the form of particles is also a constituent material. Is characterized by being scattered and fixed in the base material.
The particulate gel of the present invention is obtained by mixing water with a gelling material, and hydrating and gelling it, but it is necessary that the obtained gel exhibits heat resistance. The heat resistance refers to the property that the gel does not melt due to heating during food production or reheating after production, and specifically refers to the property that does not melt when the gel is heated at 100 ° C. If the heat resistance of the granular gel is low, the granular gel melts in the heating step in producing the dry meat-like food, and the desired dry meat-like food can not be obtained.

  Various methods known in the art can be used to obtain a heat-resistant gel, and heat coagulable proteins or polysaccharides may be used alone or in combination as a gelling material to be hydrated with water, It may be gelled by the gelling power. As the heat setting protein, those described in the above-mentioned base material can be used. The mixing ratio of the heat-coagulable protein and water can be mixed at 1: 2 to 1: 4, depending on the type. As polysaccharides, it is possible to use specific polysaccharides for the gel to exhibit heat resistance. For example, β-1,3-glucan in which the polysaccharide itself exhibits heat-coagulability can be used, and a technique for producing heat-resistant gels of various polysaccharides can also be used (JP-A-2-27952). JP-A-2003-180265, JP-A-2004-248536, JP-A-2008-118988, JP-A-2009-67886, etc.).

  The heat-resistant gel obtained is used as the heat-resistant granular gel used in the present invention. In order to prepare the gel in a granular form, for example, the gelling material and water are charged into a mixer such as a silent cutter and uniformly mixed and hydrated, and then allowed to stand for about 2 to 3 hours for hydration. It is possible to use a method in which the product is left to form a gelled product, and then the gelled product is cut into particles. Also, as in the case of preparing a calcium alginate gel, a method of directly obtaining a granular gel by dropping an aqueous solution of a polysaccharide such as alginic acid with an aqueous solution of a compound such as a calcium salt having the property of causing it to gelate Can also be used.

  In the heat-resistant granular gel of the present invention, in addition to the gelling material and water, various auxiliary materials can be used. As a preferable secondary material, a turbidity agent, pigment | dye, etc. are mentioned. The addition of the turbidity agent can reduce the transparency of the gel, which allows it to be closer to salami using meat ingredients. As such a preferable turbidity agent, starches and fats and oils, such as corn starch, are mentioned. In addition, when coloring is performed so as to express a red meat, in particular, by adding a pigment, it can be closer to salami using a meat raw material. As such preferable reddish pigment, red turnip pigment, reddish radish pigment, reddish pigment, safflower pigment, erythema pigment and the like can be mentioned.

The content of the heat-resistant granular gel used in the present invention is not particularly limited, but having 10% by weight or more in the dry meat-like food is suitable in terms of imparting a rough feeling. Preferably, 20% by weight or more, more preferably 30% by weight or more, and even more preferably 40% by weight or more are suitable. This amount is much more than granular gel used in general meat products such as hamburg and meatballs, and adding granular gel to hamburg etc etc. makes the feeling of meat too strong to make it uncomfortable. The texture is felt, and the binding strength of the dough is weakened, and the formability is impaired.
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 rough feeling and it is difficult to feel discomfort from the appearance.

(4) Textured Extruded Material As one of the constituent materials of the present invention, textured extruded material can be used besides the above-mentioned base material and granular gel. This is dispersed and fixed in the matrix like the granular gel. The use of organized extrudates is preferred because it can impart a meaty, fibrous feel.
Structured extrudates include those produced by extrusion cooking, and the extruded material containing protein, starch and dietary fiber and water are introduced into an extruder such as a twin screw extruder and extruded by pressure heating. The internal tissue is expanded by extruding from the die at the tip of the machine. For example, a structured soybean protein material using a soybean material such as soybean powder, defatted soybean, powdered soybean protein and the like has the same fertility as meat and is preferable.

  Although the content in the case of using a textured extrusion in the present invention is not particularly limited, having 1 to 20% by weight as dry matter in a dry meat-like food is suitable in that it can impart a fibrous feeling like meat. Preferably 3 to 15 wt%, more preferably 4 to 8.5 wt% is suitable. Further, the particle diameter of the textured extrudate is not particularly limited, but it is preferable that 1 to 2 mm is easy to feel a fibrous feeling and to be easy to melt in the mouth and to have a good texture.

(5) Preparation of plastic-like dough before heating The granular gel used in the present invention, and further, the organized extrudate (hereinafter referred to as "granular gel etc.") maintain the above-mentioned base material and its shape (granular) The mixture is mixed to obtain a dough having plasticity before heating. At this time, the granular gel and the like are mixed so as to be sufficiently dispersed in the matrix.
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 still more preferably 30 or more: 10. The mixing ratio of the organized 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 and the like, auxiliary materials may be added separately at the time of mixing. As an auxiliary material, fats and oils, a binder, a seasoning, saccharides, a pigment | dye etc. are mentioned, for example. As fats and oils used here, solid fats and oils such as tallow and pork fat can be used in order to make the appearance in dried meat-like food like a salami in which fat tissue is scattered, but it is solid As the fat-and-oil fat, vegetable-based hardened fat and fat or fractionated fat and fat are more preferable. The melting point is suitably 5 ° C. or more, preferably 10 ° C. or more, more preferably 20 ° C. or more.
In the present invention, it is preferable to use a vegetable protein material such as soy protein from the viewpoint of substitution with meats, but in this case, when binding of the base material is reduced by not using meats, It is preferable to use a binder such as egg white, gluten or whey protein, and the addition amount thereof is preferably 0.5 to 10% by weight in the food, and more preferably 1 to 5% by weight. The base material and the heat resistant granular gel (if necessary, the structured extrudate) which are the constituent materials can be strongly fixed without being separated during heating via the binder.

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

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

Production Example 1 Preparation of a Base Material Containing a Protein A base material used for producing a dry meat-like food was prepared according to the composition shown in Table 1 below.
A soy bean protein "New Fujipro SE" (Fuji Oil Co., Ltd. product) is used as a vegetable protein material, rapeseed white bran oil is used as fat and oil, and these are mixed with water using a silent cutter to obtain a homogeneous emulsion of soy protein The curd was prepared and used as the "base material" of dried meat-like food.

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

Production Example 2 Preparation of Heat-Resistant Granular Gel A heat-resistant granular gel used for producing a dry meat-like food was prepared according to the composition shown in Table 2 below.
Using soy protein "New Fuji Pro SE" (manufactured by Fuji Oil Co., Ltd.) as vegetable protein material, corn starch as starch, red pigment as pigment, these and water are mixed using a silent cutter and hydrated After that, the hydrate was allowed to stand for 2 to 3 hours for gelation, and the obtained gelled product was cut to a particle size of about 1 to 2 mm using a silent cutter to produce a granular gel. The obtained gel was not melted even by heating, and was used as a heat-resistant granular gel of dried meat-like food.

(Table 2) Formulation of granular gel

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

(Table 3) Formulation of dried meat-like food

(Example 2) Dried meat-like food 2 (addition of textured soybean protein)
In the same manner as in Example 1 except that a part of the base material was substituted for the textured soybean protein material and then added, a dried meat-like food using no meat was obtained by the composition of Table 4. As a systematic soybean protein material, "Apex 1000" (manufactured by Fuji Oil Co., Ltd.) was returned with 2.5 times the amount of water, and cut using a silent cutter.
A photograph of the obtained dried meat-like food is shown in FIG. As shown in FIG. 1, it had the same mottled pattern and color tone as the appearance and cross section of the salami, and it enhanced the appetite.

(Table 4)

(Example 3) Dried meat-like food 3 (modification of heat-resistant granular gel content)
In the same manner as in Example 2 except that the blending amount of the heat resistant granular gel was reduced and the blending amount of the base material and the textured vegetable protein material was increased, a dried meat-like food not using meat was obtained by the blending of Table 5. .

(Table 5)

(Comparative Example 1) Dried meat-like food 4 (example in which heat resistant granular gel is not used)
A dried meat-like food without using meats was obtained in the same manner as in Example 1 except that tissue-like soy protein was added instead of the granular gel. As a systematic soybean protein, granular soybean protein "New Fujinic 59" (manufactured by Fuji Oil Co., Ltd.) was returned with double amount of water and used.

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

(Example 5) Dried meat-like food product 6 (heat-resistant granular gel not containing red pigment)
In the heat-resistant granular gel of Production Example 2, a heat-resistant particulate gel was prepared without adding a pigment (Production Example 4). Using this granular gel, a dried meat-like food without using meats was obtained in the same manner as Example 1.

(Quality evaluation) Comparison of products obtained in Examples and Comparative Examples Quality evaluation of the dried meat-like food obtained in the above Examples and Comparative Examples is performed by five skilled panelists as sensory evaluations of meat-like "roughness" The average value was adopted by the 5-point evaluation method for the "feeling feeling" (5 points: strong rough feeling, 4 points: slightly strong, 3 points: normal, 2 points: slightly weak, 1 point: weak).
In addition, the similarity with the real salami of cross section and appearance of dried meat-like food was also evaluated by the 5-point evaluation method, and the average value was adopted (5 points: very close to salami, 4 points: somewhat close, 3 points : Normal, 2 points: somewhat uncomfortable, 1 point: uncomfortable)

(Table 6)

(Discussion)
From the results of Table 6, Example 2 in which the heat-resistant granular gel and the tissue-like plant protein material were used in combination and the ratio of the granular gel was large, the texture and appearance were most rough.
As described above, a dried meat-like food having a rough feeling due to the matrix material containing heat-coagulated protein and the heat-resistant granular gel being at least a constituent material and the granular gel being scattered and fixed in the matrix It was shown that In terms of appearance, when a heat resistant granular gel contains a clouding agent such as starch, the appearance is closer to the structure of a salami, and further, when a heat resistant granular gel contains a red-based pigment, it is more salami. It was shown to exhibit a near color tone.

Claims (7)

At least a heat-resistant granular gel comprising a heat- settable base material containing heat-settable vegetable protein, a textured extrudate produced by extrusion cooking, and a heat-resistant granular gel containing a heat-settable vegetable protein,
Characterized in that the granular gel and the organized extrudate are dispersed and fixed in the matrix;
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 contains a turbidity agent. The dry meat-like food according to claim 1 or 2, wherein the content of meat in all the raw materials is 20% by weight or less. The dried meat-like food according to any one of claims 1 to 3, wherein the granular gel is contained in an amount of 20% by weight or more. The food according to any one of claims 1 to 4, wherein the content of meat is 1% by weight or less in terms of the dry matter of the food. The dried meat-like food according to any one of claims 1 to 5, wherein the base material, the heat-resistant granular gel and the organized extrudate which are constituent materials are fixed via a binder. The method for producing a dried meat-like food according to claim 1, comprising the following steps:
1. Kneading a raw material containing a heat-coagulable vegetable protein material and water to obtain a plastic matrix containing the protein,
2. Heat-coagulable vegetable protein gelling material is mixed with water to be hydrated and gelled to obtain a heat-resistant granular gel containing the protein,
3. Mixing the matrix , the gel, and the organized extrudate while maintaining the granules of the gel to obtain a plastic-like dough,
4. Heating the dough after shaping and coagulating to obtain a meat-like food,
5. Drying the meat-like food.