JP6612035B2 - Meat rag chilled food in a container and method for producing the same - Google Patents

Description

  The present invention relates to a meat-filled chilled food in a container and a method for producing the same.

  In recent years, interest in health has been increasing, and there is a steady increase in the number of people trying to eat as healthy food as possible. Under such circumstances, the value of foods containing vegetable fats and vegetable proteins has been reviewed as an alternative to foods containing animal fats and animal proteins such as milk.

  Among plant proteins, soybean protein in particular has been found to have an effect of lowering cholesterol levels, and therefore interest in processed soybean foods based on soybean protein is increasing. Also, in terms of flavor, the unique flavor and richness of soy components, as represented by soy milk, contributes to the healthy image of processed soybean foods.

  Here, various processed foods containing soy protein and okara are conventionally proposed as described below, for example (see, for example, Patent Documents 1 to 8). Patent Document 1 discloses a technique relating to a dietary fiber-containing food containing a large amount of okara in a food dough containing powdered soybean protein, fats and oils, and water. Patent Document 2 discloses a technique relating to a method for producing a soy food having the flavor and texture of animal meat foods without losing the protein of okara soybeans. In Patent Document 3, in a method for producing a protein structured product by adding water to an organized raw material containing soybean protein raw material and extruding it under pressure and heating, a reducing sugar and an organic acid are added to the organized raw material to provide a texture. Techniques for improving are disclosed. Patent Document 4 discloses a technique relating to a method for producing a protein food that is extruded from a die by reacting a soy protein raw material, calcium, and water with an extruder and reacting under pressure. Patent Document 5 discloses a technique related to a protein structured product in which flavor and texture are improved by adding citric acid to granular soybean protein. Patent Document 6 discloses a soybean protein processed food composition that contains soybean protein, a gelling agent, a coagulant, and water and is gelled by heating, and has a technique relating to a substitute for a meat processed food that closely resembles livestock meat. It is disclosed. Patent Document 7 discloses a technique relating to a production method for forming hydrated protein granules when using a soybean protein isolate as a meat extender. Patent Document 8 discloses a technique relating to a method for producing a soybean protein material having a high-density multilayer structure by pressurizing and heating raw materials mainly composed of soybean protein, fats and starches with a biaxial extruder.

JP 2007-82531 A Japanese Patent Publication No. 62-11069 International Publication WO2013 / 047644 JP-A-6-165644 JP-A-56-58460 International Publication WO2007 / 013146 Japanese Patent Laid-Open No. 5-260900 JP-A-1-55865

  By the way, conventionally, processed soybean foods containing soybean protein and okara have been used for purposes such as increasing the bulk of processed foods using meat, improving shape retention, and preventing drip. However, this type of processed soybean food has been mainly used for addition as a part of meat-based food, and is not necessarily suitable for use as it is.

  And from the above-mentioned background, the processed soybean food itself has a mouthfeel like meat, can be eaten as it is, can be tasted in various ways, and has a unique flavor of soybeans. Development of processed soy foods is required. In addition, providing food that satisfies the above-mentioned quality in the form of a “chilled food” that is easy to eat and easy exists. And, the present inventors have realized a new and specific food such as “Miso Soro” which is a processed soy chilled food, which is obtained by seasoning granular meat with seasoning liquid and heat-treating it until it becomes less succulent. I want to. In addition, if possible, we would like to realize the above-described new soybean processed chilled food in a product form accommodated in an unsealed container.

  The present invention has been made in view of the above-mentioned problems, and its purpose is to have a suitable microbial resistance required for chilled foods and to have a suitable flavor, flavor, and texture close to a meat slab. The object is to provide a meat-flavored chilled food in a container that can be eaten deliciously and easily. Another object of the present invention is to provide a method capable of reliably and efficiently producing the above-described excellent container-filled meat chilled chilled food.

  Therefore, the present inventors have predicted that it is important to select a soy protein to be used as a raw material in obtaining a desired processed soy chilled food, and as a result of intensive studies, a mixture of a soy protein-containing raw material and okara It was newly found out that a granular processed soybean material obtained by organizing the material is suitable. In addition, in order to achieve the desired quality using this material, it is necessary to optimize factors such as the ratio (mass ratio) of okara in the mixture, ingredients and pH of the seasoning liquid, and the moisture content of the food. It was newly discovered that is important. Then, the present inventors have further conducted earnest research based on the above knowledge, and finally completed the following invention.

  Means [1] to [8] for solving the above problems are listed below.

[1] A soy protein-containing raw material and a granular soybean processed material obtained by organizing a mixture of the same amount or a smaller amount of okara in terms of dry mass with the soy protein-containing raw material, and the pH containing acetic acid is 3 A chilled food with a grain shape that contains a seasoning liquid of not less than 6.0 and not more than 6.0, and has a moisture content of not less than 50% by mass and not more than 80% by mass, and is contained in a container in an unsealed state. A meaty chilled food in a container, characterized by being.

  [2] The meat-filled chilled food contained in the container according to means 1, wherein a mass ratio of the okara in the mixture is 10% by mass or more and 40% by mass or less in terms of dry mass.

  [3] The mass ratio from the okara in the mixture is 20% by mass to 30% by mass in terms of dry mass, and 0.05% by mass to 0.20% by mass of calcium is contained in the food. The meat-filled chilled food in a container according to Means 1, wherein

  [4] The meat simmered chilled food in a container according to any one of the means 1 to 3, wherein the content of fats and oils is 3.0% by mass or less.

  [5] The meat-filled chilled food in a container according to any one of means 1 to 4, wherein the soybean protein-containing raw material is defatted soybean.

  [6] The meat-filled chilled food in a container according to any one of means 1 to 5, wherein the container is a breathable container.

  [7] The meat stuffed chilled food in a container according to any one of means 1 to 6, wherein the container is a foamed resin lidded container.

  [8] The method for producing food according to any one of means 1 to 7, wherein the processed processed soybean raw material and the heated seasoning liquid are mixed under normal pressure and held for a predetermined time. Thus, the seasoning step for infiltrating the seasoning liquid into the material, the filling step for filling the seasoned material in a non-sealed state in the container, and the sterilization for sterilizing the material filled in the container And a process for producing a meat-like chilled food in a container.

  As described above in detail, according to the inventions described in claims 1 to 7, since they have suitable microbial resistance required for chilled foods and have a suitable flavor, flavor, and texture close to meat slag, they can be used as they are. It is possible to provide a stuffed chilled food in a container that can be eaten deliciously and easily. In addition, according to the invention described in claim 8, it is possible to provide a method capable of reliably and efficiently producing the above-mentioned excellent container-filled meat-steamed chilled food.

Table 1 which shows the result of the evaluation test 1 in embodiment which actualized the meat-steamed chilled food containing the container of this invention. Table 2 which similarly shows the result of the evaluation test 2. Table 3 showing the results of evaluation test 3 as well.

  Hereinafter, the meat-filled chilled food contained in the container of the present invention and the production method thereof will be described in detail.

  The meat-filled chilled food in a container according to the present invention is made by adding a seasoning liquid to a granular processed soybean material. In the present invention, “meat soba” is a food that is sprinkled with seasoned meat (such as chicken, pork, beef, lamb and other meat, fish, shrimp, etc.) and seasoned with a seasoning liquid. , Refers to something that can be eaten as is. In addition, in the present invention, the “meat-sloppy-like” food is a flavor, flavor, and flavor close to those of meat cooked using meat, despite the fact that materials other than meat (processed soy products) are mainly used. It means food with a texture.

  The food according to the present invention is provided as a product form of “chilled food”. Here, “chilled food” refers to food that is refrigerated at a temperature just before freezing (for example, 0 ° C. to 10 ° C.) from manufacture to sale. The characteristics of chilled foods are that they can be eaten immediately without the need for cooking (i.e., they can be eaten immediately), and that freshness is easy to maintain compared to frozen foods, and so on. In the case of chilled foods, pasteurization is generally performed without high-temperature sterilization.

  In the meat-boiled chilled food of the present invention, a product obtained by organizing a mixture of soy protein-containing raw materials and okara is used as a processed processed soybean material.

  In the present invention, the “particulate processed soybean material” refers to a so-called “granular soybean protein” that is formed into a granular form by organizing, molding and drying a raw material mainly containing a soy protein-containing raw material. The “granular soybean protein” includes commercially available products such as beef type, pork type and chicken type depending on the size and color of the grain, and any of them can be used in the present invention. By the way, in the 5th food composition table, the protein ratio of granular soy protein is 46.3%.

The “soy protein-containing raw material” used in the present invention means a raw material containing soybean protein prepared from soybean. For example, at least one selected from defatted soybean, soybean powder, soymilk powder, defatted soymilk powder, concentrated soybean protein, and separated soybean protein can be used. Furthermore, it is more preferable to select one or more of proteins containing 40% by mass or more of protein such as defatted soybean, concentrated soybean protein, and separated soybean protein in the dry mass. Furthermore, it is preferable to select one or more proteins containing about 40% to 60% by mass of protein in dry mass, and it is particularly preferable to select defatted soybeans.

  The granular soybean processed material of the present invention is an organized product close to a dense and fiber-like tissue, and can be obtained through, for example, an organization process, a molding process, and a drying process. Incidentally, as an organizing means used in the production of the processed granular soybean material, a known organizing means in the field of conventional granular soybean protein can be used, for example, typically a biaxial extruder or the like. used. In addition, for example, various manufacturing conditions when a biaxial extruder or the like is used are appropriately selected within a known range. Moreover, a well-known thing is used suitably also as a shaping | molding means and a drying means.

  “Okara” used in the present invention is mainly composed of insoluble fibers produced as a by-product (powder) when producing tofu, soy milk, etc. from whole soybeans, or producing separated soybean protein from defatted soybeans. It refers to a raw material, and in the present invention, either a hydrous type or a powder type can be used. By the way, in the 5th food composition table, the protein ratio from okara is considerably lower than the protein ratio of the soybean protein-containing raw material, and is 24.1% in terms of dry mass.

  The granular processed soybean material according to the present invention is not obtained by organizing only the soybean protein-containing raw material and only okara, but is obtained by organizing a mixture of both. The reason is that when any of them is used alone, it is impossible to realize a suitable flavor, flavor, and texture close to meat. In addition, by using the soy protein-containing raw material in combination with okara instead of single use, it is possible to improve the flavor and give consumers an image of being a healthy food. .

  In the above mixture, okara is blended in the same amount as the soy protein-containing raw material or in a smaller amount in terms of dry mass. That is, if the amount of okara is greater than that of the soy protein-containing raw material, the shape-retaining property is deteriorated and the grain shape cannot be maintained, and it tends to collapse during seasoning. Moreover, even if the grain shape can be maintained without being lost during seasoning, the texture of elastic meat is completely different.

  Specifically, the mass ratio of okara in the mixture needs to be in the range of 1% by mass to 50% by mass in terms of dry mass as described above, but preferably 10% by mass to 40% by mass. % Or less is preferable. It is because the suitable flavor, flavor, and texture close | similar to meat | flour can be provided with sufficient balance to the meat simmered chilled food of this invention as it exists in this range. Here, when the mass ratio of okara is less than 10% by mass, the proportion of the soy protein-containing raw material increases. As a result, the flavor unique to soybeans becomes strong, and it becomes difficult to impart a suitable flavor close to the meat rag. On the other hand, if it exceeds 40% by mass, a suitable flavor and flavor close to that of meat can be imparted, but with a decrease in shape retention, the texture becomes softer than meat.

  In addition, the optimal range of the mass ratio from the okara in the said mixture is 20 to 30 mass% in conversion of dry mass as above-mentioned. This is because, within this range, a suitable flavor, flavor, and texture close to the meat rag can be surely imparted in a well-balanced manner to the meat simmered chilled food of the present invention.

  In the meat simmered chilled food of the present invention, the seasoning liquid plays a role of imparting flavor and flavor to the processed processed soybean raw material. Examples of ingredients that can constitute such a seasoning liquid include umami ingredients, salty ingredients, sweetening ingredients, sourness ingredients, and specific examples include salt, saccharides, fermented seasonings, organic acids, extracts, and the like. Can be mentioned.

  The seasoning liquid used in the present invention needs to be an acidic seasoning liquid containing at least acetic acid which is a kind of organic acids, and the pH is set within a range of 3.0 or more and 6.0 or less. The reason is that by setting the pH of the seasoning liquid within this range, it is easy to impart suitable quality retention to the meat simmered chilled food of the present invention while imparting suitable flavor, flavor and texture. Because. In addition, since acetic acid has high antibacterial activity among organic acids, it is suitable for imparting quality retention by controlling microorganisms. If the pH is less than 3.0, the sourness becomes too strong, but the balance of flavor, flavor and texture becomes poor. On the other hand, if the pH is more than 6.0, the acidity does not matter, but the quality retention is reduced, and a preservative or the like needs to be added separately. Here, the pH of the seasoning liquid is preferably 3.2 or more and 5.0 or less, and more preferably 3.5 or more and 3.9 or less. Within this range, when the pH value of the seasoning liquid is lowered, the texture becomes hard, and when the pH value is increased, the texture tends to be soft.

  In the seasoning liquid used in the present invention, acetic acid is mainly derived from vinegar. Examples of edible vinegar include brewed vinegar produced from grain vinegar, rice vinegar, rice black vinegar, apple vinegar, and brewed alcohol, and synthetic vinegar. These vinegars may be used alone or in combination of two or more. Here, the acetic acid density | concentration in the seasoning liquid of this invention is set to 0.1 to 1.0 mass%, for example, Preferably it is set to 0.2 to 0.6 mass%.

  The seasoning liquid may contain an organic acid other than acetic acid (such as citric acid, malic acid, and tartaric acid). Examples of sugars that can be added to the seasoning liquid include sweeteners such as sugar, glucose, fructose, maltose, syrup, isomerized sugar, invert sugar, xylitol, sorbitol, and palatinose. Similarly, suitable examples of fermented seasonings include soy sauce and mirin. Specific examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, re-prepared soy sauce, and white soy sauce. Extracts include meat extract, seafood extract, yeast extract, vegetable extract and the like.

  Other ingredients that can be blended in the seasoning liquid include flavorings, spices (garlic, pepper, pepper, yam, etc.), alcoholic beverages (Japanese sake, Shaoxing liquor, shochu, wine, etc.), thickeners (guagum, xanthan gum, locust bean gum, Tamarind seed gum, gellan gum, gum arabic, monato gum, tragacanth gum, etc., fats and oils (soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, rice oil, cottonseed oil, palm oil, olive oil, palm oil, peanut oil, sesame oil, etc. )and so on. However, since fats and oils are originally contained in a large amount in soybeans, it is not necessary to actively mix them.

  Although it is not an essential ingredient in the meat sautéed chilled food of the present invention, when the mass ratio of okara in the processed processed soybean raw material is relatively large, it is necessary to place it in the food in order to eliminate the problem caused by the decrease in shape retention. It is preferable to contain a certain amount of calcium. In particular, it is preferable that a predetermined amount of calcium is contained in the food by preparing a seasoning liquid containing calcium and mixing and infiltrating this with the processed processed soybean material. Specifically, when the mass ratio of okara is 20% by mass or more and 30% by mass or less, it is preferable that 0.05% by mass or more and 0.20% by mass or less of calcium is contained in the food. The reason is that when the calcium content is within this range, the shape retention is improved by the effect of tightening the granular processed soybean material, and an elastic texture close to meat can be reliably imparted. It is. Here, when the calcium content exceeds 0.20 mass%, miscellaneous tastes such as savory taste and bitterness are produced, and the flavor tends to decrease, and the tightening effect becomes too strong to reduce the texture. Tend. The calcium content is more preferably 0.08% by mass or more and 0.16% by mass or less. When the mass ratio of okara is relatively small, there is no problem in terms of shape retention, so it is not necessary to include calcium in the food.

  Calcium in foods is derived from, for example, calcium lactate, calcium phosphate, calcium chloride, calcium gluconate, calcium L-glutamate, calcium sorbate, etc., among which calcium lactate is preferable.

  The water content of the meat sautéed chilled food of the present invention must be 50 to 80% by mass, preferably 60 to 70% by mass, particularly preferably from the viewpoint of shape retention and texture. It is 62 mass% or more and 66 mass% or less. If the amount of water is too small, it may feel dry and move away from the texture of meat. If the amount of water is too much, it may cause a sticky texture and may be soft and inferior in shape retention.

  The meat simmered chilled food of the present invention may contain fats and oils, and most of such fats and oils are derived from the processed processed soybean material. The fat content in the food is not particularly limited, but is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, and 1.0% by mass or more and 1.5% by mass or less. More preferably, it is about. The reason for this is that boiled soybeans have a fat content of around 9% by mass, and tofu has a fat content of about 3.0% to 4.0% by mass. This is because the fat content should be set lower than that. However, if the oil / fat content is too small, there is a risk that the body will be less and away from the texture of the meat.

  The meat-boiled chilled food of the present invention is stored in a non-sealed state in a container having air permeability. In that respect, the product form is different from canned and retort foods hermetically housed in a non-breathable container. In the case of a hermetic container, not only is it time-consuming to open the container, but the quick-eating property is inferior, and there is a demerit that the metal odor of the container is easily transferred to food, but the breathable container basically does not have such a demerit.

  The container in the present invention is not particularly limited as long as the non-sealed state can be maintained, and various kinds of containers can be used. For example, a container with a lid made of foamed resin is suitable, and specifically, a lid made of foamed polystyrene. Can include natto containers. Here, the reason for using the natto container as described above is that the inside of the container becomes an aerobic environment, so there is no need to care for anaerobic bacteria such as Clostridium botulinum, and the merit that the effort of sterilization can be reduced. Because there is. In addition, the natto container has been used for a long time since it can be used as it is as a tableware.

  Next, the manufacturing method of the meat simmered chilled food containing the container according to the present invention will be described. In this manufacturing method, first, a seasoning process is performed in which the seasoned liquid is infiltrated into the raw material by mixing the granular processed soybean material and the heated seasoning liquid under normal pressure and holding the mixture for a predetermined time. Next, a filling step of filling the seasoned material in a non-sealed state is performed. And the sterilization process which sterilizes the raw material of the state with which the container was filled is performed. Through the above steps, a meat-filled chilled food in a container can be produced.

  In the seasoning process of this manufacturing method, a general heat treatment method such as when steaming soybeans in a kettle is adopted, and a method in which the material is immersed in a heated seasoning liquid under normal pressure is used. Yes. When heated in a kettle even at normal pressure, protein denaturation occurs due to the weight and heat of the material, and physical properties cannot be controlled well. In that respect, according to the seasoning process described above, the weight of the material is not easily applied, and the heating temperature does not need to be so high, so that protein denaturation can be prevented. Therefore, the physical properties can be controlled relatively easily, and it becomes easy to give the food a desired texture.

  In this case, the seasoning is preferably heated to 65 ° C. or higher, and is preferably kept for 30 minutes or more after being mixed with the raw material. That is, in this step, a heating load equivalent to 65 ° C. for 30 minutes or more is applied. The sterilization process is performed after the filling process, for example, heating conditions of about 60 ° C. to 70 ° C. and about 60 minutes. The resulting product is then cooled to chilled temperature and stored.

  Hereinafter, examples in which the meat sautéed chilled food in a container according to the present embodiment (hereinafter also referred to as “soy soba product”) and a manufacturing method thereof are more specifically described.

<Test 1>
Test 1 shows the results of an evaluation test for comparing and examining the suitable blending ratio (in terms of dry mass) of soy protein-containing raw materials and okara as a raw material mixture of processed granular soybean raw materials, and the amount of water in food. 1 (see FIG. 1).

First, in accordance with the raw material blending amount shown in Table 1, a raw material mixture is prepared by blending defatted soybean, which is a soy protein-containing raw material, and okara powder in various proportions, and how many types of granular processed soybean material samples are used. (Test Examples 1 to 8). Specifically, using a known biaxial extruder, the raw material mixture is kneaded and melted under high temperature and high pressure conditions (100 ° C. to 200 ° C., 1 kg / cm ² to 100 kg / cm ² ), and then extruded from the die. As a result, the raw material mixture was organized like meat. After such an organizing process, a molding process and a drying process were performed under known conditions to obtain a granular processed soybean material having a diameter of about 1 mm to 5 mm.

  In addition, the mass ratio (W / W, dry mass conversion) from okara with respect to a granular soybean processed material raw material is 0 mass%, 10 mass%, 20 mass%, 30 mass%, 40 mass%, 50 mass% here. , 60% by mass and 70% by mass. Specifically, in Test Example 1, 1000 kg of defatted soybeans and 0 kg of okara powder are blended, in Test Example 2, 900 kg of defatted soybeans and 100 kg of okara powder are blended, and in Test Example 3, 800 kg of defatted soybeans and 200 kg of okara powder are blended. In Test Example 4, 700 kg of defatted soybeans and 300 kg of okara powder are added, in Test Example 5, 600 kg of defatted soybeans and 400 kg of okara powder are added, and in Test Example 6, 500 kg of defatted soybeans and 500 kg of okara powder are added. In Test Example 7, 400 kg of defatted soybeans and 600 kg of okara powder were blended, and in Test Example 8, 300 kg of defatted soybeans and 700 kg of okara powder were blended for a total of 1000 kg.

  On the other hand, according to the raw material compounding amounts shown in Table 1, 24 kg of high acidity brewed vinegar, 96 kg of fructose glucose liquid sugar, 48 kg of sodium chloride, 12 kg of light mouth soy sauce, 6 kg of glycine, and 814 kg of water were prepared to make a total of 1000 kg of seasoning liquid. Incidentally, the acetic acid concentration% (W / W) in this seasoning liquid was 0.40 mass%, the pH was 3.7, and the salt content (NA) was 5.0%.

  And the soybean sobo product was manufactured in the following procedures using a granular processed soybean material and seasoning liquid. First, a granular processed soybean material was stored in a cooking utensil such as a kettle, and then a seasoning liquid heated to 95 ° C. was poured into the cooking utensil. Then, the granular processed soybean material and the seasoning liquid were mixed under normal pressure and held for a predetermined time (here, held for 30 minutes). As a result, the seasoning liquid was infiltrated into the material to season the material (seasoning process). Next, a filling process was performed, and the seasoned material was filled in a predetermined container in a non-sealed state. Specifically, a conventionally known natto container with a lid made of expanded polystyrene was diverted, and the seasoned material was filled into the natto container using a conventionally known filling machine. At this time, the lid was not completely sealed with respect to the container body, and the air permeability was maintained. Next, a sterilization process was performed using a conventionally known heating device, and the material filled in the container was sterilized under conditions of 60 ° C. to 70 ° C. for 60 minutes. After the sterilization step, the material filled in the container was cooled to the chilled temperature and stored. Through the above steps, eight kinds of soy sobo products in containers were obtained.

  In Table 1, for Test Examples 1 to 8, “% of seasoning liquid relative to raw material (W / W, before mixing and heating)”, “Moisture amount% of soy soba product (W / W)”, “ "Calcium amount% (W / W)", "Fat oil fat% (W / W)", "Soy sobo product pH", "Soy sobo product salt% (W / W) (NA)" The result of measuring is described. As a result, the amount of the seasoning liquid with respect to the raw material was 150% by mass to 230% by mass, and the higher the amount of okara, the higher the value. The water content of the soybean sobo product was 61% to 70% by mass, and the higher the amount of okara, the higher the value. The calcium content of the soy sobo product was 0% by mass. The amount of fats and oils of soybean sobo products was 1.20% by mass to 1.41% by mass, and the higher the amount of okara, the higher the value. The soy sobo product had a pH of 4.8. The acidity of the soybean sobo product was 4.2 to 4.7, and the higher the amount of okara, the higher the value.

  In this test 1, each of the samples of each test example has 5 stages (5: preferred, for each item of “meat-like texture”, “flavor unique to soybeans”, “shape retention” and “penetration of seasoning liquid” 4: moderately preferred, 3: normal, 2: somewhat unfavorable, 1: unfavorable) and “other characteristics of flavor and texture” were also evaluated. And based on these evaluation results, "comprehensive evaluation" was performed in five stages.

  As shown in Table 1, regarding “meat-like texture” and “shape retention”, it was recognized that the tendency was worsened as the blending amount of okara powder increased. On the other hand, regarding “soybean-specific flavor” and “permeability of seasoning liquid”, it was recognized that there is a tendency to improve as the blending amount of okara powder decreases.

  Regarding “other characteristics of flavor and texture”, for example, in the sample of Test Example 1 (Comparative Example 1) which does not contain okara powder at all, a meat-like texture is felt, but there is a flavor unique to soybeans. There was a feature of being strong. Further, the samples of Test Examples 7 and 8 (Comparative Examples 2 and 3) containing a relatively large amount of okara powder had problems in terms of texture and shape retention. That is, since these samples contained more okara powder than defatted soybeans, the shape retention was deteriorated and the grain shape could not be maintained, and was easily broken during seasoning. Moreover, even if the grain shape could be maintained, it was completely different from the texture of elastic meat. In particular, this tendency is remarkable in the sample of Test Example 8, and it cannot be used as a product. Therefore, in these samples, the overall evaluation was “2 or less”, and the evaluation was low.

  On the other hand, in the sample of Test Example 2 containing a relatively small amount of okara powder, in addition to the fact that a meat-like texture was felt, there was also a tendency for the flavor to improve. " Moreover, in the sample of Test Example 6 containing the same amount of okara powder as defatted soybean, the flavor was favorable but the texture and shape retention were inferior, so the overall evaluation was “3”. In that respect, in the samples of Test Examples 3 to 5 including an appropriate amount of okara powder, the balance of suitable flavor, flavor, and texture was good, so the overall evaluation was “4 or more”. Especially, the comprehensive evaluation of Test Example 4 was the highest, which was “5”. From the above results, it is demonstrated that the preferable range of the mass ratio (in terms of dry mass) of okara powder in the above mixture is 10% by mass to 50% by mass, and the optimal range is 20% by mass to 30% by mass. It was.

<Test 2>
In Test 2, the results of an evaluation test for comparing and examining suitable values of the pH of the seasoning liquid are shown in Table 2 (see FIG. 2).

  First, a granular soybean processed material was prepared according to the method of Test 1 above using the raw material mixture in which the mass ratio of dried okara to the granular processed soybean material (dry mass conversion) was set to 30% by mass. On the other hand, according to the raw material compounding amount shown in Table 2, high acidity brewed vinegar, fructose glucose liquid sugar, salt, soy sauce, glycine and water were blended to prepare a plurality of types of seasonings. Here, the blending amount of the high acidity brewed vinegar was set in seven stages of 36 kg, 32 kg, 28 kg, 24 kg, 20 kg, 16 kg and 12 kg. Moreover, about the compounding quantity of water, it set suitably so that each seasoning liquid might be 1000 kg in total.

  The seven types of seasonings thus obtained were measured. In Test Example 9, the acetic acid concentration was 0.59% by mass and pH 3.5, in Test Example 10, the acetic acid concentration was 0.53% by mass and pH 3.6, and in Test Example 11, acetic acid was used. Concentration 0.46% by mass and pH 3.7, Test Example 12 has an acetic acid concentration of 0.40% by mass and pH 3.7, Test Example 13 has an acetic acid concentration of 0.33% by mass and pH 3.8, and Test Example 14 has an acetic acid concentration of 0 In the test example 15, the acetic acid concentration was 0.20% by mass and the pH was 3.9.

  And while using a granular soybean processed material raw material and said seasoning liquid, according to the procedure of the said test 1 (a chilled storage after a seasoning, filling, and sterilization process), seven types of soybean soba products with a container were manufactured.

  In Table 2, when various measurements were performed on the samples of Test Examples 9 to 15, the amount of the seasoning liquid relative to the raw material was 160% by mass to 180% by mass, and the blending amount of the high acidity brewed vinegar in the seasoning liquid was increased (that is, The lower the value, the higher the pH of the seasoning liquid. The acetic acid concentration of the soybean sobo product was 0.13 mass% to 0.35 mass%, and the higher the amount of the high acidity brewed vinegar in the seasoning liquid, the higher the value. Moreover, the water content of the soybean sobo product was 64 mass%, the calcium content was 0 mass%, and the fat and oil content was 1.29 mass%.

  In this test 2 as well, there are five levels for each of the “meat-like texture”, “soybean-specific flavor”, “shape retention”, “penetration of seasoning liquid” and “flavor” of the samples of each test example ( 5: preferable, 4: slightly preferable, 3: normal, 2: slightly unfavorable, 1: unfavorable) and “other characteristics of flavor and texture” were also evaluated. And based on these evaluation results, "comprehensive evaluation" was performed in five stages.

  As shown in Table 2, each “meat-like texture” was highly evaluated as “4 or more”, but the evaluation for Test Example 9 having the highest acetic acid concentration and the lowest pH was “5”. became. There was no particular difference in terms of “soybean-specific flavor” and “shape retention”, both of which were evaluated as “5”. There was no particular difference in terms of “penetration of seasoning liquid”, and the evaluation was “4” in all cases. Regarding “soybean-specific flavor”, it was observed that the lower the acetic acid concentration, the better the tendency.

  Regarding “other characteristics of flavor and texture”, the samples of Test Examples 12 and 13 had a slight acidity, and the samples of Test Examples 10 and 11 had a slight acidity. Therefore, the comprehensive evaluation of the samples of Test Examples 12 and 13 was “5”, and the comprehensive evaluation of the samples of Test Examples 10 and 11 was “4”. In the sample of Test Example 9 where the acetic acid concentration is higher than Test Examples 10 to 13, a tendency to slightly improve the texture was observed, but since the acidity was felt stronger than the others, the overall evaluation was “3”. became. On the other hand, the samples of Test Examples 14 and 15 having a lower acetic acid concentration than Test Examples 10 to 13 had some problems in terms of quality maintenance, although the acidity was not much of concern. Therefore, the comprehensive evaluation of the sample of Test Example 14 was “4”, and the comprehensive evaluation of the sample of Test Example 15 was “3”.

  In the present invention, the pH of the seasoning liquid should be set in the range of 3.0 to 6.0. For example, by setting the pH in a suitable range of 3.5 to 3.9, the soy bean product is obtained. It was proved that preferred flavor, flavor and texture can be imparted. It has also been demonstrated that suitable quality retention can be imparted by lowering the pH below 3.9. Incidentally, although not specifically listed in Table 2, after the samples of each test example were stored in a chilled state for 2 weeks or more, the occurrence of microorganisms was visually observed. As a result, the growth of microorganisms that cause spoilage was not observed in any of the test sections, and no quality deterioration such as discoloration was observed. I found out that

<Test 3>
In Test 3, the results of an evaluation test for comparing and examining the preferred amount of calcium are shown in Table 3 (see FIG. 3).

  First, a granular soybean processed material was prepared according to the method of Test 1 above using the raw material mixture in which the mass ratio of dried okara to the granular processed soybean material (dry mass conversion) was set to 30% by mass. On the other hand, according to the raw material compounding amount shown in Table 3, high acidity brewed vinegar, fructose glucose liquid sugar, salt, light mouth soy sauce, glycine, calcium lactate (calcium content 13%) and water are mixed to prepare a plurality of types of seasoning liquids. did. Here, the blending amount of calcium lactate was set to 8 levels of 0 kg, 5 kg, 10 kg, 15 kg, 20 kg, 30 kg, 40 kg and 50 kg. Moreover, about the compounding quantity of water, it set suitably so that each seasoning liquid might be 1000 kg in total.

  When eight kinds of seasonings obtained were measured, in Test Example 16, the calcium content was 0 mass% and pH 3.7, in Test Example 17, the calcium content was 0.07 mass% and pH 3.7, and in Test Example 18, the calcium content was 0. .13% by mass and pH 3.7, in Test Example 19, the amount of calcium was 0.20% by mass and pH 3.7, in Test Example 20, the amount of calcium was 0.26% by mass and pH 3.7, and in Test Example 21, the amount of calcium was 0.4. In the test example 22, the calcium amount was 0.5% by mass and pH 3.8, and in the test example 23, the calcium amount was 0.7% by mass and pH 3.8.

  And while using the granular processed soybean raw material and said seasoning liquid, according to the procedure of the said test 1 (a chilled storage after a seasoning, filling, and sterilization process), eight kinds of soybean sobo products in a container were manufactured.

  In Table 3, when various measurements were performed on the samples of Test Examples 16 to 23, the calcium content of the soybean sobo product was 0.0 mass% to 0.4 mass%. In addition, the amount of the seasoning liquid with respect to a raw material was 170 mass%, the water content of the soybean sobo product was 64 mass%, the amount of fats and oils was 1.29 mass%, and the acetic acid concentration was 0.25 mass%.

  In this test 3 as well, there are five levels for each item of “meat-like texture”, “soybean-specific flavor”, “shape retention”, “penetration of seasoning liquid” and “flavor” of the samples of each test example ( 5: preferable, 4: slightly preferable, 3: normal, 2: slightly unfavorable, 1: unfavorable) and “other characteristics of flavor and texture” were also evaluated. And based on these evaluation results, "comprehensive evaluation" was performed in five stages.

  As shown in Table 3, the “meat-like texture” was highly evaluated as “4 or more” in the samples of all the test sections, and in particular, the evaluation of the samples in the test sections 18 to 21 was “5”. There was no particular difference in terms of “soybean-specific flavor” and “shape retention”, both of which were evaluated as “5”. There was no particular difference in terms of “penetration of seasoning liquid”, and the evaluation was “4” in all cases. On the other hand, regarding the “flavor”, it was recognized that if the amount of calcium is too large, it tends to deteriorate.

  Regarding “other characteristics of flavor and texture”, the samples of Test Examples 16 and 17 with zero or extremely small amount of calcium (0.04 mass%) have a good balance of texture, flavor and flavor. Evaluation was "5". In addition, in the samples of Test Examples 18 and 19 (calcium amount 0.08% by mass to 0.12% by mass), the tendency of the texture to be more suitable than Test Examples 16 and 17 was observed. Therefore, the overall evaluation was “5”, but in practice it could be said to be “5+”. In the sample of Test Example 20 (calcium amount is 0.16% by mass), although a slight miscellaneous taste started to appear on the flavor side, the food texture tended to be more suitable than Test Examples 16 and 17. Became “5”. On the other hand, in the sample of Test Example 21 in which the amount of calcium was larger than those in the test sections (0.25% by mass), the food texture tends to be favorable, but there are problems in terms of flavor, so the overall evaluation is “4”. became. In the sample of Test Example 22 in which the amount of calcium was further increased (0.3% by mass), not only the flavor surface but also the texture tended to decrease, and the overall evaluation was “4”. In the sample of Test Example 23 in which the amount of calcium was the largest (0.4 mass%), in addition to the tendency for the texture to be lowered, the taste was slightly mixed and the overall evaluation was “3”. It was.

  From these results, when the mass ratio of okara in the processed processed soybean raw material is relatively large, the calcium content in the soy soba product is preferably about 0% to 0.16% by mass. In addition, it has been proved that it is more preferable to be about 0.08% by mass to 0.12% by mass.

<Conclusion>
Summing up the above results, according to the meat-filled chilled food in the container of the above example of the present embodiment, it has suitable microbial resistance required for chilled food and has a suitable flavor and flavor close to the meat-filled food. In addition, since it has a texture, it can provide a stuffed chilled food in a container that can be eaten deliciously and easily. In addition, according to the manufacturing method of the present embodiment, the above-described excellent container-filled meat chilled chilled food can be reliably and efficiently manufactured. In addition, this invention is not limited to the said embodiment, You may change suitably, unless it deviates from the meaning of invention.

Claims (8)

A soy protein-containing raw material and a granular processed soybean material obtained by organizing a mixture of okara from the same amount or a smaller amount in terms of dry mass with the soy protein-containing raw material, and a pH containing acetic acid of 3.0 or more 6.0 is contained the following seasoning liquid becomes, the water content of a chilled food meat minced wind particle shape is less 80 wt% to 50 wt%, is housed in a non-sealed state in the container A chilled chilled food in a container.   2. The meat-filled chilled food in a container according to claim 1, wherein a mass ratio of the okara in the mixture is 10% by mass or more and 40% by mass or less in terms of dry mass.   The mass ratio of the okara in the mixture is 20% by mass to 30% by mass in terms of dry mass, and 0.05% by mass to 0.20% by mass of calcium is contained in the food. The meat simmered chilled food in a container according to claim 1.   The content of fats and oils is 3.0 mass% or less, Meat-like chilled food in a container according to any one of claims 1 to 3.   The container-containing meat chilled food according to any one of claims 1 to 4, wherein the soybean protein-containing raw material is defatted soybean.   The said container is a container which has air permeability, The meat stuffed chilled food containing a container of any one of Claim 1 thru | or 5 characterized by the above-mentioned.   The said container is a container with a lid | cover made from foamed resin, The meat simmered chilled food containing a container of any one of Claim 1 thru | or 6 characterized by the above-mentioned. A method for producing a food according to any one of claims 1 to 7,
Mixing the granular processed soybean material and the heated seasoning liquid under normal pressure and holding the mixture for a predetermined time, a seasoning step for infiltrating the seasoning liquid into the material,
A filling step of filling the seasoned material in a non-sealed state in the container;
And a sterilization step of sterilizing the material in a state of being filled in the container.

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