JP6804323B2 - A processed food containing a granular soy protein material, a food composition containing a granular soy protein material, and a granular soy protein material or a food composition containing a granular soy protein material, and a method for producing the processed food. - Google Patents

Description

The present invention relates to a granular soy protein material, a food composition containing a granular soy protein material, a processed food containing a granular soy protein material or a food composition containing a granular soy protein material, and a method for producing the processed food.

In the field of processed foods such as processed meat foods (for example, ham, sausage, hamburger, dumplings, dumplings, etc.) and processed marine foods (for example, kamaboko, chikuwa, fish balls, etc.), vegetable soy protein is one of the raw materials. It is widely used. In recent years, it has tended to be actively used in consideration of health such as prevention of lifestyle-related diseases.
Since vegetable proteins are widely used in the field of processed foods, they are defined by the Japanese Agricultural Standards by the Ministry of Agriculture, Forestry and Fisheries (Non-Patent Document 1). According to this JAS standard, the raw material of vegetable protein is selected from soybean flour, defatted soybean flour, wheat flour, wheat gluten and the like. The types of vegetable proteins are classified into powdered vegetable proteins, pasty vegetable proteins, granular vegetable proteins and fibrous vegetable proteins. Of these, granular vegetable proteins are defined as "plant proteins that are formed into granules or flakes and have a meat-like structure."

Granular soybean protein and fibrous soybean protein have been used in processed meat foods such as ground meat processed foods for the purpose of imparting a feeling of meat grain, suppressing the outflow of meat juice, and improving the heating yield. Furthermore, various soybean protein materials have been proposed in order to obtain a texture according to the purpose.
For example, in Patent Document 1, in order to provide a product having a low bulk density, softer than before, a good flavor, and easy to eat, "a dry weight of 40 to 70% by weight of a plant protein is contained, and water is absorbed. A granular vegetable protein material produced by containing one or more emulsifiers selected from organic acid monoglycerides having an HLB of 5 to 10 in a raw material having a hardness of 2000 to 6000 g has been proposed.

International Publication No. 2015/029555

Ministry of Agriculture, Forestry and Fisheries / JAS Standards List / "Japanese Agricultural Standards for Plant Proteins"; website (URL: http://www.maff.go.jp/j/jas/jas_kikaku/kikaku_itiran.html), 2016 2 24th of March

Processed foods obtained by blending conventional granular soybean protein materials (for example, commercial products 1 to 8 of [Example] described later) have a texture and appearance close to “meat-specific texture” at the time of eating. I wasn't satisfied with both of my familiarity. Therefore, there is a demand for a granular soybean protein material capable of obtaining a processed food that can satisfy both a texture close to the texture peculiar to meat and a familiar appearance.
Therefore, it is a main object of the present invention to provide a granular soybean protein material which has a good texture close to the "texture peculiar to meat" and can obtain a processed food having a good appearance. ..
In the present invention, the "texture close to the texture peculiar to meat" is also referred to as "meat-like texture" below. In the present invention, the "texture close to the texture peculiar to meat" means "a texture having an appropriate texture like meat fiber". Further, in the present invention, the "appearance familiarity" means the appearance familiarity between the meat and the granular soybean protein material on the surface or the cut surface of the processed food obtained by blending the granular soybean protein material.

After producing processed foods containing various granular soy protein materials, the present inventors evaluated these at the time of eating (texture: "meat-like texture and familiarity with meat", and visual appearance: ""Familiarity with the appearance of the food surface or cut surface") was performed (see Table 2). The present inventors focused on the hardness of the granular soybean protein material in order to obtain a good evaluation, but when a good evaluation can be obtained or not even when a granular soybean protein material having almost the same hardness is used. There was.
Therefore, as a result of further studies, the present inventors have found that the water absorption rate of the granular soybean protein material is also necessary to obtain a good evaluation. From this, the present inventors have found that if a granular soybean protein material having a specific hardness and a specific water absorption rate is blended with a raw material of a processed food, a processed food with a good evaluation can be obtained. ..
That is, the present inventors have found that it is possible to provide a novel granular soybean protein material capable of imparting a meat-like texture to a processed food and obtaining a processed food having a good appearance.

In addition, processed foods using soft minced meat (for example, minced meat containing chicken) as a raw material tend to have a monotonous texture like a paste. However, the present inventors process the meat-like texture even if the granular soy protein material of the present invention is blended in such processed foods of minced meat or in processed marine foods such as pastes. It has been found that it can be added to foods and the texture of processed foods at the time of eating can be improved.
Therefore, the granular soy protein material of the present invention can be used as a granular soy protein material for improving the texture of processed foods (preferably processed meat foods); a granular soy protein material that imparts a meat-like texture.
Further, a composition for processed foods containing the granular soy protein material of the present invention (preferably a composition for processed meat foods); a food composition for improving texture (preferably a food composition for improving the texture of meat). ), And also a food composition containing the granular soy protein material of the present invention, which imparts a meat-like texture.

That is, the present invention provides a granular soybean protein material having a hardness after swelling / heating of 4.0 to 6.5 kg and a water absorption rate of 380 to 500%.
The granular soybean protein material according to the present invention may have a mass ratio of 75% by mass or more of the granular soybean protein material that passes through a sieve having an opening of 4 mm.

The present invention also provides a food composition containing the granular soybean protein material.
The present invention also provides a processed food containing the granular soybean protein material or a processed food containing the food composition.
The present invention also provides a method for producing a processed food, which is a mixture of a processed food raw material, the granular soybean protein material, or the food composition.
The present invention also provides a method for improving the texture of processed foods, in which the granular soybean protein material or the food composition is added to the processed food raw material.

According to the present invention, it is possible to provide a granular soybean protein material which has a good texture close to the texture peculiar to meat and can obtain a processed food having a good appearance.

Hereinafter, modes for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

[1. Granular soy protein material]
The granular soybean protein material according to the embodiment of the present invention (hereinafter, also referred to as "the present embodiment") has a hardness of 4.0 to 6.5 kg after swelling and heating, and a water absorption rate of 380 to 500%. Is.
<Hardness after swelling and heating>
The hardness of the present embodiment after swelling and heating is 4.0 to 6.5 kg, preferably 4.2 to 6.2 kg, and more preferably 4.4 to 6.0 kg. If it is less than 4.0 kg, the meat-like texture is not sufficiently imparted, and if it exceeds 6.5 kg, the texture becomes too hard and a sense of discomfort occurs.

<Water absorption rate>
The water absorption rate of this embodiment is 380 to 500%, preferably 385 to 500%, and more preferably 400 to 490%. If it is less than 380%, the texture becomes less familiar with meat, and if it exceeds 500%, the texture becomes too soft and it becomes difficult to give a meat-like texture.

<Particle size distribution>
The granular soybean protein material of the present embodiment is preferable because a better meat-like texture can be obtained by adjusting the particle size distribution to a specific size distribution.
Specifically, the mass ratio of the granular soy protein material that passes through a sieve having a mesh size of 4.0 mm is preferably 75% by mass or more, more preferably 80% by mass or more, and more preferably 85. It is by mass% or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more.
More preferably, in the granular soy protein material, (a) passing through a sieve having a mesh size of 4.0 mm has a mass ratio of 75% by mass or more, and (b) passing through a mesh opening of 2.8 mm and having a mesh opening. The proportion of those that do not pass 1.18 mm is 35% by mass or more.
Further, the proportion of the granular soy protein material that passes through the opening of 2.8 mm and does not pass through the opening of 1.18 mm is preferably 35% by mass or more, more preferably 37% by mass or more, and more preferably 39% by mass. % Or more, more preferably 45% by mass or more, and even more preferably 50% by mass or more. It is preferable that a large proportion of the meat passes through the opening of 2.8 mm and does not pass through the opening of 1.18 mm because the texture of the meat and the familiarity with the meat are improved and the familiarity with the appearance is also good. is there.

[2. Manufacturing method of granular soy protein material]
The granular soybean protein material of the present embodiment uses soybean-derived protein as a main raw material and can be molded by an extrusion molding machine such as an extruder.

Examples of the soybean-derived protein include powders of defatted soybean, isolated soybean protein, concentrated soybean protein, soymilk and the like. Of these, defatted soybean flour is preferable from the viewpoint of cost.
In addition, any component may be appropriately added to the raw material of the granular soybean protein material as a raw material other than the protein derived from soybean. The optional component to be blended in the raw material is not particularly limited, and commonly used additives may be used. For example, proteins other than soybean-derived proteins (for example, vegetable proteins such as gluten), edible fats and oils, and starch. , Dietary fiber, pigments, seasonings and the like, and one or more of these may be used as appropriate.
Proteins derived from soybeans and the like may be partially decomposed by enzymes and the like. Moreover, you may use a commercially available product as a raw material such as these proteins.
The soybean-derived protein is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, and further preferably 70 to 100% by mass in terms of dry mass in the raw material of the granular soybean protein material.

The granular soy protein material in the present embodiment is obtained by adding water to the above-mentioned powder raw material, heating it under pressure with an extruder or the like, and extruding it under normal pressure to swell the composition of the raw material. , Cut with a rotary cutter or the like to form a tissue, and then prepared by pulverization, drying and classification.
The water added to the powder raw material is not particularly limited as long as it does not impair the effects of the present invention, and a fermented seasoning such as soy sauce, an aqueous solution containing a coloring agent, or the like can also be used. .. The amount of water added is adjusted so that the water content in the raw material is 5 to 60% by mass.

As the pressurizing and heating conditions for producing the granular soybean protein material, the pressurization during heating is preferably 2 to 6 MPa, more preferably 3 to 5 MPa. The tip barrel temperature is preferably 120 to 220 ° C, more preferably 140 to 180 ° C. The heating time is preferably 10 to 200 seconds, more preferably 30 to 90 seconds. The rotation speed of the screw may be appropriately adjusted according to the pressurizing and heating conditions, but is preferably 200 to 900 rpm.

As the extruder, a known extruder can be used, and either a single-screw extruder or an extruder having two or more shafts may be used, but a twin-screw extruder is preferable. The extruder may have a raw material supply port, a screw that feeds the raw material in the barrel, has a mixing, compression, and temperature adjusting mechanism, and further has a die mounted on the tip barrel.
It is preferable to use a crusher for the above crushing. It is preferable that the water content is 5 to 10% by weight by drying (preferably 40 to 100 ° C.) from the viewpoint of storage and the like. Further, the particle size distribution may be appropriately adjusted by using various sieves.

The obtained granular soybean protein material may be filled in a packaging container in a dry state, in a state of absorbing a liquid (for example, water, seasoning, etc.), or in a state of being dried after absorption. Examples of the packaging container include paper bags, plastic bags, retort pouches, bottles, cans, PET containers, plastic containers and the like. After filling the packaging container, it is preferable to refrigerate / freeze or sterilize by heating as appropriate.
When the granular soybean protein material is in a dry state, it is preferable because it is easy to transport and store.

[3. Uses of granular soy protein material]
By incorporating the granular soybean protein material of the present embodiment into a processed food, a good meat-like texture can be imparted to the food. The texture of the processed food can be improved by incorporating the granular soy protein material into the processed food. By containing it in processed meat foods, it is possible to give the foods a texture closer to that of meat, which is preferable.
Therefore, the granular soy protein material of the present embodiment can also be used as a granular soy protein material for improving the texture of processed foods (preferably processed meat foods); a granular soy protein material that imparts a meat-like texture. it can.
Processed foods that can be used for the granular soy protein material of the present embodiment include, for example, processed meat foods (for example, ham, sausage, hamburger, dumplings, grilled rice, etc.) and processed marine foods (for example, paste products (for example, kamaboko, chikuwa, etc.) Tsumire etc.) etc.) etc.

Examples of the meat raw material of the processed meat food of the present embodiment include meat (livestock meat) raw material and fish meat raw material. As the meat raw material, those formed into sliced meat, diced meat, shredded meat, minced meat and the like may be used.
Examples of the meat raw material of the present embodiment include beef, pork, chicken, mutton, horse meat and the like. These may be used alone or in combination of 2 or more types.
It is preferable to use minced meat as a meat raw material. By adding the granular soybean protein material of the present embodiment, it is possible to impart appropriate hardness and meat-like texture to the obtained processed meat food. Further, since the granular soybean protein material of the present embodiment is easily bound to minced meat, it is easy to give a meat-like texture to processed meat foods, and the appearance is also good. The granular soybean protein material of the present embodiment has a good flavor of processed meat foods because the meat juice or the like from minced meat permeates and easily obtains the flavor of meat.

In addition, raw materials other than meat may be appropriately used as long as the effects of the present embodiment are not impaired. As a raw material used other than meat, it may be any material that can be used for processed foods (preferably processed meat foods). Examples of raw materials other than meat include fish meat (for example, surimi raw materials, etc.), vegetables, seasonings, spices, thickeners, starch, other vegetable / animal proteins, eggs, and the like. The size of these raw materials may be adjusted as appropriate by cutting or the like.

The granular soybean protein material of the present embodiment and the processed food raw material can be mixed to obtain a mixed ingredient, and the mixed ingredient can be molded into a predetermined shape and cooked to obtain a processed food. ..
Further, when the above-mentioned granular soybean protein material is used, since the freezing resistance is imparted and the texture does not change and is good, it may be frozen after the above-mentioned molding or after cooking.
The obtained processed food has a good meat-like texture when eaten, and has a good appearance familiarity.
An example of using the granular soybean protein material of the present embodiment for processed foods will be described below, but the present embodiment is not limited to this, and can be used for all processed foods.

The amount of the granular soybean protein material used in the present embodiment is not particularly limited, and is preferably 1 to 30 parts by mass, more preferably 2 to 25 parts by mass, more preferably 2 to 25 parts by mass in a dry state with respect to 100 parts by mass of the meat raw material. Is 3 to 20 parts by mass. The dry state is a state in which the liquid is stored without being swollen. As the meat as the raw material for meat, meat (livestock meat) and / or fish meat and the like are preferable.
Further, when the granular soybean protein material is in a dry state, it is preferable to swell the granular soybean protein material with a liquid and then mix it with the raw material because it becomes easy to be compatible with the raw material. For example, it is preferable to add 150 to 350 parts by mass of a liquid to 100 parts by mass of a granular soybean protein material and swell for about 5 to 20 minutes before use.

The above mixing may be performed by hand in addition to a machine such as a mixer. Further, the mixing may be such that the granular soybean protein material and the raw material are uniformly mixed, and the mixing time is not particularly limited.
The predetermined shape is not particularly limited, but may be formed into any shape.
When molding the above-mentioned ingredients, bread crumbs, leather for foreskin foods, casings and the like may be appropriately used depending on the target processed food. Commercially available products may be used for bread crumbs, foreskin food skins, and casings.
Examples of foreskin food skins include skins derived from grains (wheat flour, buckwheat flour, corn flour, etc.). Examples of the casing include intestinal (eg, pig, sheep, cow, etc.), film (eg, collagen, plastic, cellulose, etc.) skin and the like.

The above-mentioned cooking is not particularly limited, and examples thereof include grilling, stir-frying, steaming, oil sardines, and microwave cooking.
The processed food obtained is not particularly limited, but processed meat food and minced meat processed food are preferable. Examples of processed minced meat foods include hamburgers, minced meat cutlets, meatballs, chicken nuggets, husk foods (for example, shumai, dumplings, Chinese steamed buns, spring rolls, etc.), sausages, and the like.

[4. Food composition]
The granular soybean protein material of the present embodiment can be used to provide a food composition for producing a processed food. As the food composition, for example, a food composition for processed foods containing the granular soy protein material (preferably a food composition for processed meat foods); a food composition for improving texture containing the granular soy protein material; and Examples thereof include food compositions containing the granular soy protein material and imparting a meat-like texture.

The food composition of the present embodiment may contain at least the above-mentioned granular soybean protein material as an essential component.
In addition, as an optional ingredient contained in the above food composition, water, vegetables, fruits, seaweeds, seasonings, spices, thickeners, starches, coloring agents, and other plants are used as long as the effects of the present invention are not impaired. Examples include sex and animal proteins.
Examples of vegetables include onions, carrots, and peppers. Examples of seasonings include garlic, ginger, capsicum, pepper, soy sauce, miso and the like.
The state of the optional component is not particularly limited, and may be a solid state, a liquid state, a semi-solid state, or a dry state.
Further, the food composition containing the above-mentioned granular soybean protein material may be placed in a packaging bag or container and sealed. After sealing, heat sterilization may be performed if necessary.
The content of the granular soybean protein material in the food composition of the present embodiment is not particularly limited, but is preferably 1 to 40% by mass, more preferably 2 to 20% by mass in a dry state.

[5. Manufacturing method of processed foods and texture improvement method]
As described above, the method for producing the processed food (preferably processed meat food) of the present embodiment comprises the raw materials of the processed food (preferably processed meat food), the granular soy protein material, or the food composition. Includes mixing. Further, the mixed uncooked processed food may be included to be cooked after molding, and to be frozen after mixing, after molding or after cooking.
According to the production method of the present embodiment, it is possible to obtain a processed food having a texture closer to that of meat when eating. Cooking at the time of eating is not particularly limited.
Further, the texture of the processed food can be improved by adding the granular soybean protein material or the food composition to the raw material of the processed food.
The above-mentioned items may be used for raw materials, molding, cooking and the like.

Hereinafter, the present invention will be described in more detail based on Examples. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples.

<Measurement method>
The measuring method used in the present invention is shown below. Moreover, in this Example, the following measurement methods were performed, and each measurement result was obtained.
(1) Measurement of hardness after swelling and heating 30 g of a sample of granular soybean protein material was reconstituted with 60 g of boiling water. The sample reconstituted in hot water is packed in a casing (Kurehalon Seam (manufactured by Kureha Trading Co., Ltd.)) having a diameter of 50 mm, and both ends are sealed. The sealed casing is heated in a boiling water bath for 30 minutes, heated and then cooled in a water tank. After cooling, the casing is opened, and the granular soybean protein material after swelling and heating is adjusted to about 27 ° C.
20 g of the pretreated granular soybean protein material is placed in a cylindrical container having a diameter of 50 mm and a height of 26 mm, and the surface is flattened.
The hardness of the granular soy protein material after swelling and heating is measured by a rheometer (SUN RHEO METER COMPAC-100II (manufactured by Sun Scientific Co., Ltd.)) having a smooth plunger with a diameter of 40 mm as follows.
<1> A smoothing plunger (Φ48 mm) is pushed into the swelled / heated granular soybean protein material in the cylindrical container to a depth of 18 mm from the bottom surface of the cylindrical container (speed 180 mm / min). Hold for 2 minutes in the state. Then, take care not to attach the sample to the smoothing plunger and separate it from the sample.
<2> Next, the smoothing plunger (Φ40 mm) is pushed to a depth of 9 mm from the bottom surface of the cylindrical container (speed 180 mm / min), and the maximum load (unit: kg) when pushed to this depth of 9 mm is measured. Let it be a value.

(2) Measurement of water absorption rate Put 30 g of a sample of granular soybean protein material in a 500 mL beaker, add 300 g of water at 20 ° C., and leave it at room temperature for 12 minutes. The whole amount of the granular soybean protein material that has been rehydrated is sieved for 5 minutes using a sieve with an opening of 850 μm (20 mesh). The weight (w) g of the rehydrated product on the sieve after the colander is measured.
The water absorption rate (X)% is calculated by the following formula.
X (%) = (Wg / 30g) x 100

(3) Grain size distribution measurement Opening 6.7 mm (3 mesh), openness 4.0 mm (4.7 mesh), openness 2.8 mm (6.5 mesh), openness 1.7 mm (10 mesh), Sieve 120 g of a sample for 10 minutes with a low-tap type sieve shaker (manufactured by Kuwahara Testing Machine Mfg. Co., Ltd.) using 6 types of test sieves with an opening of 1.18 mm (14 mesh) and an opening of 0.85 mm (18 mesh). Measure the mass of the sieve compartment to determine the particle size. The total amount of the granular soybean protein material is 100% by mass. For example, in the table, "upper" with a mesh size of 0.85 mm means that it has not passed through a sieve, and "lower" with a mesh size of 0.85 mm below means that it has passed through a sieve. ..

<Evaluation method>
The evaluation method used in the present invention is shown below. In addition, in this example, evaluation was performed by 10 panelists according to the following evaluation criteria, and each evaluation result was obtained.
In the evaluation of "texture", those having (A) the fiber / grain texture of the meat and (B) the evaluation of familiarity with the meat were "3, 3" or more, respectively, were accepted. Furthermore, "3,4", "3,5", "4,3", "5,3" are "better", "4,4", "4,5", "5,4" are "better", " Those with "5, 5" are judged to be "best".

(A) Texture: Meat fiber / grain texture 5: Meat fiber / grain texture is firm.
4: There is a chewy texture of meat fiber and grain.
3: There is a little chewy texture of meat fiber and grain.
2: There is almost no texture of meat fiber and grain.
1: The fiber and grain of the meat are not chewy and bad.

(B) Texture: Familiarity with meat 5: The texture of the soybean protein material is not too strong, the meat and the soybean protein material are well-familiar, and there is no discomfort in the texture.
4: The texture of the soybean protein material is not too strong, the meat and the soybean protein material are well-adapted, and the texture is almost natural.
3: The texture of the soy protein material is a little strong, but the meat and the soy protein material are familiar to each other, and although there is some discomfort, it is within an acceptable range.
2: The soy protein material has a strong texture, and the meat and soybeans do not fit well, which makes you feel uncomfortable.
1: The texture of the soy protein material is too strong, the meat and soybeans do not fit well, and there is a strong sense of discomfort.

(C1) Visual appearance: Familiar with appearance (baked product (hamburger))
5: There is no shrinkage, and the appearance of the meat and soybean protein material is very familiar with the cross section when cut near the center.
4: There is almost no shrinkage, and the cross section when cut near the center has a good appearance of the meat and soybean protein material.
3: Although there is shrinkage, the cross-section when cut near the center is within an acceptable range for the appearance of meat and soybean protein material.
2: There is some shrinkage, and the appearance of the meat and soybean protein material is a little unfamiliar with respect to the cross section when cut near the center.
1: There is shrinkage, and the meat and soybean protein material do not look familiar with the cross section when cut near the center.

(C2) Visual appearance: Familiar with appearance (steamed products (steamed meatballs), fried products (nuggets))
5: The appearance of the meat and soybean protein material is very familiar with respect to the surface and the cross section when this is cut near the center.
4: The appearance of the meat and soybean protein material is good with respect to the surface and the cross section when this is cut near the center.
3: The appearance of the meat and soybean protein material is within an acceptable range for the surface and the cross section when the surface is cut near the center.
2: The appearance of the meat and soybean protein material is a little poor on the surface and the cross section when it is cut near the center.
1: The appearance of the meat and soybean protein material is poor with respect to the surface and the cross section when this is cut near the center.

(D) Freezing resistance ◎: The texture is the same as before frozen storage, which is very good.
◯: The texture is almost the same as that before frozen storage, which is good.
X: The texture is weaker and worse than before frozen storage.

<Manufacturing method of granular soy protein material (prototype A to prototype I)>
Using defatted soybean flour, it was organized by pressurization and heating while observing the swelling condition using a twin-screw extruder. The amount of water added is adjusted to be about 30 to 40%, and for the following (a) to (c) that affect the organization, (a) the pressurization during heating is within the range of 3 to 4 MPa, (b). Adjust the tip barrel temperature to be within the range of about 140 to 180 ° C. and (c) the heating time to be within the range of 30 to 90 seconds, extrude from the die, and immediately after the die outlet, use a cutter (rotation speed: 500 to 1000 rpm). It was cut to obtain a tissue. The screw rotation speed at this time was adjusted within the range of about 200 to 900 rpm.
Next, the tissue was pulverized with a crusher, and the tissue was dried to 8% by weight of water using hot air at 80 ° C. using a dryer. Then, a large-sized tissue was removed with a sieve having a mesh size of 6 mm to obtain granular soybean protein materials (prototype A to prototype I). Further, for the prototypes D to G, the particle size was adjusted by appropriately using the sieve used for the above-mentioned (3) particle size distribution measurement.

For prototypes A to I, the hardness, water absorption rate and particle size after swelling and heating were measured by the above-mentioned measuring methods, and the respective results are shown in Tables 2-5 and 7-9. Indicated.

The manufactured prototypes A to I were used for the products shown in Tables 2 to 5 and 7 to 9.
[Prototype A]: Hamburger: Test Example 3 (Example) / Steamed meatball, and Nugget: Used in Test Example 26 (Example).
[Prototype B]: Hamburger: Test Example 4 (Example) / Steamed meatball, and Nugget: Used in Test Example 18 (Example).
[Prototype C]: Hamburger: Test Example 5 (Example) / Steamed meatball, and Nugget: Used in Test Example 19 (Example).
[Prototype D]: Hamburger: Test Example 9 (Example) / Steamed meatball, and Nugget: Used in Test Example 27 (Example).
[Prototype E]: Hamburger: Test Example 10 (Example) / Steamed meatball, and Nugget: Used in Test Example 28 (Example).
[Prototype F]: Hamburger: Test Example 11 (Example) / Steamed meatball, and Nugget: Used in Test Example 29 (Example).
[Prototype G]: Hamburger: Test Example 12 (Example) / Steamed meatball, and Nugget: Used in Test Example 30 (Example).
[Prototype H]: Steamed meatballs and nuggets: Used in Test Example 20 (Example).
[Prototype I]: Steamed meatballs and nuggets: Used in Test Example 21 (Example).

<Commercial product>
Commercial products 1 to 8 were obtained, and the hardness, water absorption rate and particle size of the commercial products 1 to 8 after swelling and heating were measured by the above-mentioned measuring methods, and the respective results are shown in Tables 2 to 4. And are shown in Tables 7-8. These were used in the products shown below, and the evaluation results are shown in Tables 2 to 4 and Tables 7 to 8.
[Commercial product 1] Hamburger: Test Example 1 (Comparative Example) / Steamed meatball, and Nugget: Used in Test Example 22 (Comparative Example).
[Commercial product 2] Hamburger: Test Example 2 (Comparative Example) / Steamed meatball, and Nugget: Used in Test Example 23 (Comparative Example).
[Commercial product 3] Hamburger: Test Example 7 (Comparative Example) / Steamed meatball, and Nugget: Used in Test Example 14 (Comparative Example).
[Commercial product 4] Hamburger: Test Example 8 (Comparative Example) / Steamed meatball, and Nugget: Used in Test Example 15 (Comparative Example).
[Commercial product 5] Steamed meatballs and nuggets: Used in Test Example 16 (Comparative Example).
[Commercial product 6] Steamed meatballs and nuggets: Used in Test Example 17 (Comparative Example).
[Commercial product 7] Steamed meatballs and nuggets: Used in Test Example 24 (Comparative Example).
[Commercial product 8] Steamed meatballs and nuggets: Used in Test Example 25 (Comparative Example). The commercially available product 8 could not be measured because the granular soybean protein material was bound to one mass when measuring the hardness after swelling and heating.

<Baked products: hamburger manufacturing method and its evaluation>
Using the hamburger raw materials (see Table 1) containing the granular soybean protein materials (prototypes A to G and commercial products 1 to 4), a hamburger (baked product) was produced by the following procedure.
A hamburger dough was obtained using each of the raw materials listed in "Test group containing soybean protein material" in Table 1. Specifically, the onions were chopped and then fried, and the granular soybean protein material was rehydrated with 2.5 times the amount of water for 15 minutes. After mixing the ingredients other than the granular soybean protein material with a mixer for 2 minutes, in the test plot containing the soybean protein material, the rehydrated granular soybean protein material was added and further mixed. Each piece was divided into about 80 g, and the hamburger dough was molded into an oval shape having a thickness of about 1 cm and a thickness of 10 cm × 5 cm. As for the control, the control hamburger dough was molded using the raw materials listed in "Control" in Table 1 in the same manner as in the above "Test group containing soy protein material" except that the granular soy protein material was not added. did.
After molding, the hamburger dough was baked in a convection oven (FMI Co., Ltd.) at 180 ° C. for 10 minutes to obtain each hamburger (Tables 2-5: Test Examples 1 to 12). Tables 2 to 5 show the results of evaluation of each hamburger at the time of eating.

From Table 2, the hamburger products using the commercially available products 1 and 2 and the granular soybean protein materials of the prototypes A to C had a hardness of about 5, but the evaluation was good when the commercially available products 1 and 2 were used. However, the evaluation was good when prototypes A to C were used.
Furthermore, with respect to the granular soy protein materials of commercial products 1 to 4 and prototypes A to G, the hardness, water absorption rate and particle size of the granular soy protein material after swelling and heating were measured, and after the granular soy protein material was swelled and heated. The effects of evaluation on the hardness, water absorption rate and particle size of hamburger were examined. The results are shown in Tables 3-5.
From the results in Table 3, as a result of comparing commercially available products 3 to 4 and prototypes B to C having almost the same water absorption rate, the hardness of the granular soybean protein material after swelling and heating was 4.8 to 6.0 kg. In this case, all the product evaluations were good at 3 or more, whereas when the hardness was 3.4 kg or less, the product evaluations were not all 3 or more, which was not good.
From the results in Table 4, from the results of commercial products 1 and 2 and the results of prototypes A to C, when the water absorption rate of the granular soybean protein material was 386 to 479%, the product evaluations were all good at 3 or more. On the other hand, when the water absorption rate was 315% or less, all the product evaluations were not 3 or more, which was not good.
From the results in Table 5, the particle size distribution of the granular soy protein material is (a) passing through a sieve with a mesh size of 4.0 mm, but having a mass ratio of 75% by mass or more, and (b) passing through a mesh size of 2.8 mm. However, when the proportion of those not passing through the opening of 1.18 mm was 35% by mass or more, the evaluation of all the products was good at 3 or more. (B) When the proportion of those passing through the opening of 2.8 mm and not passing through the opening of 1.18 mm was 50% by mass or more, the product evaluations were all 4 or more, which was even better.

<Steamed products: Steamed meatballs / fried products: Nugget manufacturing method and its evaluation>
Using steamed meatballs containing granular soy protein materials (prototypes A to I and commercial products 1 to 8) and nugget raw materials (see Table 6), steamed meatballs (steamed products) and nuggets (fried) by the following procedure. (Product) and its frozen products were manufactured.
Tsukune dough was obtained using each of the raw materials listed in "Test group containing soybean protein material" in Table 6. Specifically, the granular soybean protein material was rehydrated with 2.5 times the amount of water for 15 minutes, and the minced meat and the rehydrated granular soybean protein material were mixed for 1 minute with a mixer. After adding flour (heat-treated wheat flour, salt, sugar, ginger), the mixture was mixed for 1 minute, cold water was added, and the mixture was further mixed for 30 minutes to obtain a meatball dough. As for the control, the control tsukune dough was prepared using the raw materials shown in "Control" in Table 6 in the same manner as in the production method of the above "Test group containing soy protein material" except that the granular soy protein material was not used. Obtained.
The meatball dough was divided into about 23 g and arranged on an iron plate coated with release oil. Steamed in a steamer for 10 minutes to obtain each steamed meatball (steamed product). The steamed meatballs were rapidly cooled to 23 ° C. and stored frozen at −20 ° C. Tables 7 to 9 show the results of evaluation of each steamed meatball (Test Examples 13 to 30) at the time of eating after thawing in a microwave oven.
In addition, the steamed meatballs with clothes were used as nuggets. Specifically, 200 g of batter mix (karaage powder salty taste (manufactured by Showa Sangyo Co., Ltd.)) was added to 200 g of cold water and mixed to prepare a batter liquid. Each steamed product was dipped in a batter solution and oiled with soybean oil (manufactured by Showa Sangyo Co., Ltd.) for 1 minute (while submerging with a net).
Each nugget (fried product) was rapidly cooled to 23 ° C. and stored frozen at −20 ° C. Each nugget was heated in the microwave and eaten.

From the results in Table 7, the product was evaluated when the water absorption rate of the granular soybean protein material was 411 to 479% and the hardness of the granular soybean protein material after swelling and heating was 4.0 to 6.0 kg. When the hardness was 3.8 kg or less, the product evaluations were not all 3 or more, which was not good.
From the results in Table 8, when the water absorption rate of the granular soybean protein material was 386 to 479%, the product evaluations were all good at 3 or more, whereas the water absorption rate was 375% or less, or the water absorption rate. When it was 1003% or more, all the product evaluations were not 3 or more, which was not good.
From the results in Table 9, the particle size distribution of the granular soy protein material is (a) passing through a sieve with a mesh size of 4.0 mm, but having a mass ratio of 75% by mass or more, and (b) passing through a mesh size of 2.8 mm. However, when the proportion of those not passing through the opening of 1.18 mm was 35% by mass or more, the evaluation of all the products was good at 3 or more. (B) When the proportion of those passing through the opening of 2.8 mm and not passing through the opening of 1.18 mm was 39% by mass or more, the product evaluations were all 4 or more, which was even better.
The frozen products using the granular soybean protein materials of Prototype A to Prototype I all had good freezing resistance.
In addition, the nuggets that had been steamed and then oiled and frozen also had a good meat-like texture and a good appearance when eaten.

From the results of this experiment in Tables 2 to 5 and Tables 7 to 9, the granular soybean protein material has a hardness of 4.0 to 6.5 kg after swelling and heating, and a water absorption rate of 380 to 500%. In some cases, we thought we could get a good evaluation of the product.
Furthermore, from the results of this experiment, a good evaluation of the product can be obtained when the particle size distribution of the granular soy protein material (a) passes through a sieve having a mesh size of 4.0 mm and the mass ratio is 75% by mass or more. I thought I could do it. Then, when the mass ratio of the particle size distribution (a) and (b) the ratio of those passing through the opening of 2.8 mm and not passing through the opening of 1.18 mm are 35% by mass or more, a good evaluation of the product is performed. I thought I could get it.

Claims (5)

A granular soy protein material having a hardness of 4.0 to 6.5 kg after swelling and heating and a water absorption rate of 380 to 500%, which passes through a sieve having an opening of 4 mm in the granular soy protein material. Granular soybean protein material having a mass ratio of 75% by mass or more, and passing through a mesh size of 2.8 mm and not passing through a mesh size of 1.18 mm, having a mass ratio of 35% by mass or more . Food composition comprising particulate soybean protein material according to claim 1 Symbol placement. Processed foods containing claim 1 Symbol placement of granular soybean protein material, or claim 2 food composition. And processed food ingredient, and the particulate soybean protein material according to claim 1 Symbol placement, or mixing the food composition according to claim 2, the method for manufacturing a processed food. The processed food raw materials, the granular soybean protein material according to claim 1 Symbol placement, or added claim 2 food composition according, the amount of the granular soybean protein material is, with respect to meat raw material 100 parts by weight, dry A method for improving the texture of processed foods , which is 1 to 30 parts by mass in a state .