JPH01231853A - Freezed emulsion curd - Google Patents

Abstract

PURPOSE:To obtain the title curd free from denaturation or loss of emulsifiability even freezed, capable of homogeneously blending with ground meat after thawing, by homogeneously incorporating water into separated soybean protein, oil-and-fat etc., in specified proportion so as to adjust the extinction coefficient of the resultant system. CONSTITUTION:Firstly, for example, a mixture comprising a separated soybean protein, oil-and-fed and water in a weight ratio 1:0.3-3:3-8 or a product formed by spiking said mixture with 0.1-2.0wt.% based on the separated soybean protein of a food surfactant (e.g., lecithin) is blended with water so that the separated soybean protein account for 2.5wt.% of the whole. The resultant blend is then homogeneously agitated in a mortar so that the extinction coefficient at 500nm of a solution prepared by dilution by a factor of 100 of the supernatant produced by centrifuging said blend at 1,300 G for 3min. fall between 0.5 and 1.5. Thence, the resultant system is freezed during its emulsification is in an insufficient state, thus obtaining the objective curd reemulsifiable when incorporated into ground meat.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a frozen emulsion card used, for example, as a substitute for surimi.

[Prior art] In recent years, the price of surimi has become unstable and is often rising. In addition, there are also variations in the quality of raw materials. Therefore, in order to maintain a constant quality of products and suppress price fluctuations, the mizu-nuri industry began to replace part of the surimi with emulsions (Tokukō Sho 59).
-29218 Publication).

This emulsion was sufficiently stirred and mixed to stabilize the emulsified state, and as a result, the obtained emulsion card had an absorbance of 1.5 at 500 nm as described below.
It had become much more than that.

[Problem to be solved by the invention]

However, few small and medium-sized manufacturers have the equipment to make emulsion cards, and therefore it is necessary to distribute emulsion cards.

However, emulsion cards had problems in terms of shelf life both at room temperature and when chilled.

On the other hand, there have been a few attempts at frozen distribution, but emulsion cards are considerably denatured by freezing, leading to tissue thinning and
There was a problem in that it caused sponging, etc., and that it could not be mixed uniformly when added to surimi.

Therefore, an object of the present invention is to provide an emulsion curd that does not denature or lose its emulsifying ability even when frozen, and can be mixed uniformly even when thawed and added to surimi.

[Means to solve the problem]

As a result of intensive studies to achieve this objective, the present inventors focused on the fact that when emulsion curd is added to surimi, the emulsion curd is re-emulsified, and the inventors of the present invention have found that when emulsion curd is added to surimi, the emulsion curd is re-emulsified. It was discovered that a product of the desired quality could be obtained by freezing it, and based on this knowledge, the present invention was completed.

That is, in the present invention, isolated soy protein, oil and fat, and water or isolated soy protein, oil and fat, water, and a food-grade surfactant are added to water so that the isolated soy protein becomes 2.5% by weight of the whole, and then placed in a mortar. After mixing uniformly, centrifuging at 1300 G for 3 minutes and diluting the resulting supernatant 100 times, stirring and mixing so that the absorbance at 500 nm is in the range of 0.5 to 1.5. This invention relates to a frozen emulsion card that is characterized by being frozen.

The soybean protein used in the emulsion card of the present invention is suitably isolated soybean protein or concentrated soybean protein, but isolated soybean protein is more preferred; other soybean proteins, such as defatted soybean, etc., do not provide the desired effect. .

Fats and oils should be edible (for example, animal fats such as beef tallow and pork fat, palm oil, corn oil, rapeseed oil, soybean oil,
Either vegetable oils such as coconut oil or processed oils and fats thereof may be used. Among these, soybean oil and corn oil are particularly preferred.

The type of food surfactant is not particularly limited, but lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, etc. are preferred.

Components other than those mentioned above can also be added to the emulsion card of the present invention. For example, not only can food additives such as seasonings, fragrances, and colorings be added, but also if the absorbance is within the range of 0.5 to 1.5 when the absorbance is measured using the method described below. , addition of other food materials is also possible.

The blending ratio varies depending on the type of raw materials used, but usually the weight ratio of separated soybean flour: oil and fat: water is 1: 0.3 to 3.
: about 3 to 8, and 1 : 0.5 to 1.5 : 4
~7 is preferred. When adding a food-grade surfactant, it should be about 0.1 to 2.0% by weight based on the isolated soybean protein.
A suitable amount is preferably about 0.3 to 1.0% by weight.

An emulsion card is prepared by putting the above-mentioned raw materials into a tank or the like and stirring and mixing them with a kneader such as a silent cutter or a vacuum silent cutter. The stirring temperature may be room temperature, and heating or the like is not particularly required. The emulsion card of the present invention is characterized in that this stirring and mixing is performed weaker than in the past, and emulsification is not performed sufficiently. This emulsion card has an absorbance of about 0.5 to 1.5 when the absorbance is measured by the method described below.

To measure absorbance, water was added to the emulsion card so that the amount of isolated soybean protein was 2.5% by weight.
Dissolve in a mortar until uniform.

After that, centrifuge at 1300G for 3 minutes and remove the supernatant.
Dilute to 00 times and measure the absorbance at 500r+m.

The absorbance of the emulsion card in this measurement method is 1
．． If it exceeds 5 or is less than 0.5, the desired effect cannot be obtained.

The resulting emulsion curd is rapidly frozen at a temperature below -10''C, preferably below -25°C, and distributed.

Thawing at the time of use may be carried out at room temperature, but rapid thawing is preferable.

The emulsion of the present invention can be used by adding it to surimi, but is not limited thereto, and can also be used by adding it to other uses, such as livestock meat, side dishes, etc.

[Effect]

By performing emulsification weakly, abrasion of the isolated soybean protein tissue is reduced and denaturation of the emulsion curd is prevented. On the other hand, if the emulsification is too weak, the emulsification will be insufficient and it will be difficult to mix uniformly when mixed with surimi.

[Example] Example 1 Table 1 Water 600 parts by weight The raw materials shown in Table 1 were stirred at room temperature with a silent cutter, and emulsion cards in various emulsified states were obtained by varying the rotation speed. OD, which describes the emulsification state of the obtained emulsion curd in the text. . Indicated by value.

Freeze these emulsion cards at -10°C for 7
After cryopreservation for 1 day, it was thawed at room temperature to obtain an emulsion card for substitute for surimi. This substance is stirred again when it is added to surimi to make various paste products, so in order to know the state when it is stirred again, we cut it with a silent cutter three times.
Table 2 shows the results of observing the paste state after stirring for 000 rpm/mlO minutes.

Table 2 XX; Paste condition extremely poor. Emulsification condition as shown in the text, ie, OD. . Emulsion cards corresponding to values 0.60 to 1.50 are
By stirring again after freezing and thawing, a smooth paste was formed and could be mixed evenly with the surimi. Furthermore, the color tone was also excellent.

Example 2 Table 3 Water 700 parts by weight The raw materials shown in Table 3 were stirred at room temperature by changing the rotational speed of a silent cutter in the same manner as in Example 1 to obtain emulsion cards in various emulsified states. The samples were treated in the same manner as in Example 1, and the presence or absence of paste formation after stirring was observed again. The results are shown in Table 4.

×: Poor paste state, emulsified state, ie, OD, shown in the text. . Value 0.50~1
．． The emulsion card corresponding to No. 50 was frozen and thawed and then stirred again to form a smooth paste that could be evenly mixed with Surimi. Furthermore, the color tone was also excellent.

From the results of Example 1.2, there is a slight difference in the values depending on the presence or absence of the emulsifier lecithin, but in all cases the OD is 5°. value 0
．． The emulsion card with a value of 50 to 1.50 could be used as a substitute material for surimi.

Example 3 Table 5 Water 600 parts by weight The raw materials shown in Table 5 were mixed with a silent cutter at room temperature by 2.6 parts by weight.
The mixture was stirred at 0 rpm for 5 minutes to obtain an emulsion card with a 0 Dsoo value of 0.80. Place this in the freezer at -10°C.
After being frozen and stored for a month, it was thawed at room temperature. Frozen Surimi (0
After roughening 210 parts of the mixture using a silent cutter, 90 parts by weight of the previously thawed emulsion card was added and further roughening was carried out for 2 minutes. Add 9 parts of table salt to this and salt for 3 minutes.
90 parts by weight of water and 30 parts by weight of potato starch were added and kneaded. Next, it was packed in a vinylidene chloride casing with a diameter of 30 mm and allowed to sit at 34°C for 1 hour, followed by heat treatment at 85°C for 30 minutes to obtain a casing kamaboko.

As a control, the above raw materials were stirred with a silent cutter at 3000 rpm for 10 minutes, LOD: 1.
Obtained 60 (7) emulsion cards. Thereafter, casing kamaboko was made by freezing and adjusting in the same manner.

The thus obtained casing kamaboko was stored in a refrigerator at 5°C for one day and night, and a panel of 10 people conducted a sensory evaluation using an absolute evaluation on a 10-point scale. The results are shown in Table 6.

Table 6 When substituted with surimi using the emulsion method, it was possible to mix the surimi more uniformly with the surimi compared to the control, and yielded kamaboko with excellent color tone and smooth casing.

Example 4 Table 7 Water 400 parts by weight The raw materials shown in Table 7 were mixed with a silent cutter at room temperature by 2.8 parts by weight.
The mixture was stirred at 0 rpm for 5 minutes to obtain an emulsion card with a 0 Dsoo value of 1.20. Place this in the freezer at -10°C.
After being frozen for a week, it was thawed at room temperature.

After roughening 240 parts by weight of frozen surimi (grade 0) with a silent cutter, 60 parts by weight of the above emulsion card was added. Thereafter, seasonings, water, and potato starch were added in the same manner as in Example 2 to obtain a kneaded product. Next, it was formed into an oval shape with a thickness of about 1 cm and deep-fried at 170'C to obtain fried kamaboko.

Control the above raw materials with a silent cutter 3.
Stirring was carried out for 10 minutes at OOOrpm to obtain an emulsion card with a 0Dsoo value of 1.60. Thereafter, fried kamaboko was obtained by freezing and adjusting in the same manner.

The fried kamaboko thus obtained was stored in a refrigerator at 5°C for one day and night, and the L value was measured using a colorimeter. The breaking strength was measured using a rheometer (using a spherical plunger with a diameter of 5 mm). Sensory evaluation was performed using the point system absolute evaluation. The results are shown in Table 8.

It can be seen that when the emulsion card obtained by the final method was substituted, the color tone was superior and smoother than the control.

Example 5 Table 9 Water 600 parts by weight The raw materials shown in Table 9 were mixed with a silent cutter at room temperature by 2.5 parts by weight.
Stir at 0 rpm for 5 minutes to reach an OD of 5°. An emulsion card with a value of 1.10 was obtained. This was stored in a -10°C freezer for 2 months and then thawed at room temperature.

Table 10 Glue layer red meat (ground) 1 kg Pork back fat (ground) 0,3 kg ice water
0.2 kg Salt 25 g Saltpeter 3 g Sand $J! 5g chemical seasoning
2g Spices A balk sausage was prepared according to the recipe shown in Table 10 by replacing 30% of the glue layer red meat with the above emulsion card. First, minced pork, pork fat, salt, and water were cut with a silent cutter, the above emulsion curd was added, and the mixture was further kneaded. Seasonings and spices were added and kneaded to obtain a dough. This was filled into an edible casing tube, subjected to drying and smoking steam, and cooled to obtain a balk sausage.

For control, use the raw materials listed in Table 9 with a silent cutter.
．． Stir for OOOrpmIO minutes and 0D500 value 1.
80 emulsion cards were obtained, and balk sausages were made in the same manner by replacing 30% of the red meat in the glue layer.

A comparison of the two balk sausages obtained in this way revealed that the one using the control emulsion card was able to mix evenly with the pork, had a good texture, had good cohesiveness, and was easy to eat without a grainy feeling. there were.

Example 6 Table 11 Water 600 parts by weight The raw materials shown in Table 11 were mixed with a silent cutter at room temperature.
000 rpm for 5 minutes and 0Dsoo value 0.85
Obtained an emulsion card. This was frozen and stored in a -10"C freezer for 2 months, and then thawed at room temperature.

Table 12 Emulsion card 3.5 kg Surimi
6.5 kg chopped onions 2.0 kg peeled shrimp
10 kg salt 3
00 g Chemical seasoning 40 g A fried shrimp-containing dish was prepared according to the recipe shown in Table 12. First, add the surimi and salt, then add the peeled shrimp, onions, and seasonings and knead. After forming, pass through the batter and coat with bread crumbs.
Fried tofu was performed at 70°C for 3 minutes.

For control, use the raw materials listed in Table 11 with a silent cutter. Stirring was performed for 000 rpm to obtain an emulsion needle with an oI) soo value of 1.80, and a fried shrimp-containing dish was obtained in the same manner.

When we compared the two fried shrimp-containing dishes prepared in this way, we found that the one using the emulsion curd prepared using the control method had a smooth texture and was rich in elasticity, but the one using the control emulsion curd had a smooth texture and was rich in elasticity. The material lacked uniformity, was rough, and had poor elasticity.

〔Effect of the invention〕

The emulsion card of the present invention does not undergo denaturation and does not lose its emulsifying ability even when frozen. Therefore, it has the characteristic that when added to surimi, it is mixed uniformly.

In addition, a paste product such as kamaboko prepared from surimi to which this emulsion curd has been added is preferable in terms of color tone, texture, and flavor.

Claims (3)

[Claims] (1) Add water to isolated soy protein, oil and fat, and water or isolated soy protein, oil and fat, water, and a food-grade surfactant so that the isolated soy protein becomes 2.5% by weight of the total, and uniformly mix in a mortar. After mixing, centrifuge at 1300G for 3 minutes, and then centrifuge the resulting supernatant at 100G.
The absorbance at 500 nm of the diluted solution is 0.5~
Frozen emulsion card characterized by stirring and mixing to a range of 1.5 and then freezing this. (2) The frozen emulsion card according to claim 1, further comprising a food additive. (3) The frozen emulsion card according to claim 1 or 2, which is used as a substitute for surimi.