JPH0160224B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a protein-containing food, and its purpose is to have a protein-containing food that has a fine fiber structure and has a preferable texture similar to livestock meat, poultry, seafood, and processed products thereof when put in the mouth. To produce a protein-containing food that uses fibrous protein and has an excellent texture without soybean odor. Many methods are known for turning protein-containing substances into fibers. For example, in the wet spinning method, fibers are formed by discharging an alkaline protein solution into an acidic coagulating solution through a spinning nozzle. The industrial implementation of this method has a number of drawbacks, including the need for special equipment, a large number of operating steps and large amounts of chemicals. On the other hand, the method described in Japanese Patent Publication No. 50-25535 heats the protein raw material slurry through a heat exchanger,
A method is provided for collecting protein fibers by discharging them through an orifice. Since this method has a low slurry concentration and is essentially a wet method, it has drawbacks such as the need for a large amount of water. Also, JP-A-49
The method described in No. 81563 uses a heating and pressure extruder to obtain fibrous protein, but it is thicker and shorter than animal meat fibers, has a soybean odor, and requires special equipment. There were disadvantages such as the difficulty of using the extruder and the complicated adjustment of the extruder. The present inventors have conducted extensive research into a method for producing high-quality protein-containing foods using a simple method without requiring special equipment, and have completed the present invention. That is, in the present invention, a kneaded product obtained by crushing whole soybeans to a particle size of 200μ or less and having a blending weight ratio of solid matter and water of 1:1 to 3 is oiled at 80°C to 200°C, and the oiled kneaded product is Protein-containing foods are produced by adding fibrous proteins obtained by immersing them in an aqueous solution to a binder and mixing them, making them extremely similar to those made using natural meat, poultry, and seafood. A protein-containing food with good taste is obtained. The whole soybeans used in the present invention include whole soybeans and dehulled whole soybeans, but it is preferable to use dehulled whole soybeans because a food with a more fibrous texture can be obtained. As a raw material, not only the above-mentioned whole soybeans but also a filler can be actively added from outside. Oilseeds (soybean, peanut, cotton, rapeseed,
Defatted products such as sesame seeds, isolated proteins, or concentrated proteins), vegetable proteins such as grain proteins (wheat gluten, corn gluten, rice protein, etc.), meat, poultry, seafood, egg protein, milk protein, or animal organs. , animal proteins such as animal meat, fish meat, and krill, protein-containing substances such as microbial proteins such as yeast proteins and bacterial proteins, carbohydrates such as flours and starches, gums such as gum arabic and carrageenan, etc. It goes without saying that seasonings, coloring agents, flavoring agents, etc. can be added. It is also possible to add a PH regulator to change the properties of the product. For example, water-soluble acids used as PH regulators and
As the base, hydrochloric acid, phosphoric acid, citric acid, sodium hydroxide, ammonium hydroxide, sodium bicarbonate, calcium carbonate, etc. are preferably used. In addition, in order to improve the fluidity of the kneaded product, sulfurous acid,
Organic and inorganic reducing agents such as sodium sulfite and ammonium salts, cysteine, etc. can also be added. Furthermore, as a plasticizer, one having a polyhydric alcoholic hydroxyl group such as glycerin can also be used. Furthermore, by adding oil and fat to the kneaded material,
The texture of the kneaded product can be freely manipulated, and flavor can be arbitrarily added to the resulting fibrous protein. The fat added to the kneaded material and the fat used for the oil may be either vegetable oil or animal fat. Typical examples include soybean oil, rapeseed oil, cotton seed oil, corn oil, coconut oil,
Palm kernel oil, olive oil, peanut oil, sesame oil, sunflower oil, beef tallow, pork fat, chicken fat, butter, etc., mixtures thereof, and fats and oils can also be used partially or completely hydrogenated. In particular, by using animal fats and oils as the fat and oil, any flavor can be added. The raw material, whole soybeans, is prepared by adding 1 to 3 parts of water to 1 part of whole soybeans, soaking them thoroughly, and then crushing them with a silent cutter or the like, or by pulverizing them with a crusher such as a pin mill, and then pulverizing them. For 1 part of soy flour,
Add 1 to 3 parts of water and thoroughly knead to obtain a uniform kneaded product. The method of pulverization is not particularly limited, and ordinary wet pulverization methods and dry pulverization methods can be employed. As for the degree of crushing, it is sufficient to reduce the particle size to 200μ or less, and it is preferable to remove seed coats, navels, etc. that are difficult to crush. If it is 200μ or more, a fibrous protein with sufficient length cannot be obtained, and it is not suitable for producing protein-containing foods with excellent texture. As for the kneading method, a commonly used kneading method may be used, and specifically, a kneading machine such as a silent cutter or a homogenizer may be used. Furthermore, by further homogenizing the product using a colloid mill or the like, a food product with even better texture can be obtained. These kneaded products can be used in a wide range of pH from 6 to 12. This kneaded product is heated to oil at 80°C to 200°C. The oil method is not particularly limited, and the kneaded material may be oiled in advance at a temperature of 80°C to 150°C to make it excessively soft due to heat, and then further oiled at 120°C to 200°C to form fibers. Good, 80℃ to 200℃ in one step
But it doesn't matter. It is described in JP-A-51-1672 that a mixture of protein-containing substances, water, and fat is oiled in two stages, but when obtaining fried tofu, the structure is In contrast, in the present invention, the kneaded material is appropriately plasticized and then rapidly expanded to make the protein-containing material into fibers. Furthermore, the above two-stage oil is 2
1 oil bath at two different temperatures.
Higher quality fibrous protein can be obtained by raising the temperature continuously or stepwise in two oil baths. Furthermore, the composition having the oiled fibrous structure is immersed in an aqueous solution. As the aqueous solution for immersion, water or an aqueous solution containing seasonings, colorants, etc. can be used. By immersing the fibers in this aqueous solution, it is possible to replenish moisture in the semi-solid fibers, which would otherwise become brittle in the oil process, to give them flexibility and prevent them from sticking. One of the features of the present invention is this point.If the fibers are simply coated with oil, they become brittle, and the elongated fibers are easily broken by external force or become loose and form large clumps. By dipping a structured composition, it has become possible to impart flexibility and prevent sagging. In addition, by oiling, it is possible to remove off-odor and off-taste derived from raw protein or non-protein, such as the bean odor of soybean protein. It has the advantage of significantly improving quality, expanding the scope of use, and being applied to a variety of foods. A protein-containing food in which fibrous proteins are aggregated can be produced by immersing fibrous proteins imparted with flexibility in an aqueous solution containing a binder, kneading, molding, heating, and cooling. As the binder mentioned here, various binders can be used, preferably a thermocoagulable substance such as albumin, and examples include egg white, meat cube protein, isolated soybean protein, wheat gluten, casein, skim milk powder, etc. Proteins, gums such as gum arabic and carrageenan, and carbohydrates such as starch and flour are also effective. Furthermore, mixtures of two or more of these binders can also be used. Also, meat,
Poultry meat, seafood, and minced meat such as krill are also suitable. The amount of binder used varies depending on the intended use of the product, but it is usually 95% by weight or less, preferably 5% by weight or less, in protein-containing foods on a dry matter basis.
It is 90% by weight. Furthermore, by selecting seasonings, flavoring agents, and coloring agents as appropriate depending on the intended food, it is possible to produce foods with various tastes, flavors, and textures. For example, in the case of a food with a beef-like flavor, a fat-soluble meat flavor such as bouillon may be used.
You can add various spices to give it flavor. By using an edible emulsifier when mixing binders, fats and oils, seasonings, colorants, flavorings, etc., these can be efficiently adsorbed onto these fibrous proteins. Typical emulsifiers include mono- and diglycerides of fatty acids such as stearin and palmitine, higher fatty acid esters of sucrose with a portion of palmitate and sucrose of a portion of oleate, dodecylglyceryl ether sulfate and sulfuric acid. ester,
Partial esterification products of glycerin higher and lower fatty acids such as glyceryl lactopalmitate, polyoxyalkylenes of fatty acid esters of polyhydric alcohols such as polyoxyethylene ether of sorbitan monostearyl phosphate and sorbitan distearyl phosphate Ether etc. The fibrous protein soaked in an aqueous solution containing a binder, etc. is kneaded and
By molding, heating, and cooling, a protein-containing food in which fibrous proteins are intertwined can be obtained. It is also possible to mix by hand,
A machine may also be used. Typical kneading machines include silent cutters, kneaders, food cutters, etc.
The kneading machine used in the production process of livestock and fish meat processed foods can be used satisfactorily. The kneading time varies depending on the type of kneader and kneading speed. For example,
5 to 30 for a silent cutter of about 1500 rpm
Knead for 2 to 10 minutes using a high-speed silent cutter at about 3000 rpm. Fibrous protein is completely different from conventional fibrous protein because fats and oils are moderately dispersed in the fiber.
It is considered similar to myofibrils. However, it does not have the salt solubility and binding properties that raw meat has. As described above, when the fibrous protein of the present invention is added to a meat paste product or a fish paste product, it blends well with the livestock meat or fish meat, forms a texture that does not give an unpleasant sensation, and improves the texture. In addition, there is no soy odor, and because it contains oil and fat, the flavor and richness are mellow. Furthermore, the fibrous protein of the present invention is characterized in that it is not necessary to use animal meat or fish meat as a protein raw material, and a protein-containing food can be obtained based on fibrous protein. Through this method, hamburgers, steaks, meatballs, minced meat, etc. with improved texture can be produced.
Meat-like foods such as salami and ham, fish sausages,
Fishery paste products such as kamaboko and chikuwa can be obtained. Next, the present invention will be specifically explained with reference to Examples. Example 1 2 kg of water was added to 1 kg of whole soybeans, and after soaking overnight, the mixture was thoroughly mixed with a silent cutter (3000 rpm, 10 minutes) to obtain a kneaded product. (Solid particle size: approx. 50μ) This kneaded material was added to the first oil tank (soybean oil, oil temperature
105℃) for 3 minutes, 2nd oil tank (soybean oil, oil temperature 170℃)
℃) for 10 seconds and then immediately immersed in water to obtain a fibrous protein with flexibility. This fibrous protein (55% moisture) 44 parts, textured soy protein (65% moisture) 5 parts, onion 19 parts, bread crumbs 9 parts, eggs 5 parts, powdered egg white 4 parts, beef tallow 8 parts, starch 3 parts, black Pepper, "Ajinomoto", beef extract, beef flavor
6.4 parts of the mixture and 0.3 parts of caramel were thoroughly kneaded, 40 g each was taken out, molded into oval molds, and roasted in a conventional manner to produce hamburgers. The obtained hamburger steak had a meat-like texture, good taste and flavor, and was excellent in cooking suitability. Example 2 Dehulled whole soybeans were milled using a pin mill to reduce the average particle size to 27
1.8 kg of water was added to 1 kg of dehulled soybean flour obtained by crushing to micron size, and mixed (silent cutter 3000 rpm, 10 minutes) to obtain a kneaded product. This kneaded material was further homogenized using a colloid mill, and oiled in the first oil tank (soybean oil, oil temperature 105°C) for 3 minutes and in the second oil tank (soybean oil, oil temperature 175°C) for 10 seconds. Immediately immersed in water to obtain a fibrous protein with flexibility. 49 parts of this fibrous protein (65% moisture), 6 parts of textured soy protein (65% moisture), 20 parts of onion, 10 parts of egg
5 parts powdered egg white, 12 parts starch, 6 parts wheat gluten
1 part, black pepper, ``Ajinomoto'', beef extract, 9 parts beef flavor, 0.3 parts caramel, 30 parts beef tallow, 17 parts water
Knead the mixture well, take out 40g each, form into oval molds, steam at 100℃ for 30 minutes, then roast as usual.
Manufactured hamburgers. The obtained hamburger steak had no soy odor, had excellent taste and flavor, and had a natural meat fiber texture. Example 3 Dehulled soybean flour (average particle size: about 27 μm) obtained by pulverization with a pin mill was mixed according to the formulation shown in Table 1 (silent cutter 3000 rpm, 10 minutes) to obtain a kneaded product. This kneaded material was oiled in the first oil bath (soybean oil, oil temperature 105℃) for 3 minutes and in the second oil bath (soybean oil, oil temperature 165℃) for 10 seconds, and then immediately immersed in water to improve flexibility. The added fibrous protein was obtained. 25 parts of this fibrous protein, 50 parts of frozen surimi, 2 parts of salt, 1.3 parts of sugar, 5.4 parts of pork fat, 7.6 parts of starch, 2.2 parts of isolated soy protein, 1.1 parts of gum arabic, 0.5 parts of "Ajinomoto"
part, sodium inosinate 0.06 part, natural seasoning 0.6 part,
Ginger, pepper, nutmeg, onion, pepper, coriander, allspice, and 9 parts of water were added to a food cutter and kneaded for 2 minutes. A small amount of the synthetic coloring solution was added and kneaded for an additional 8 minutes. This kneaded product was placed in a casing (vinylidene chloride tube, folding width 35 mm) and heated at 90°C for 50 minutes. After heating, the mixture was cooled with water and returned to room temperature to produce fish sausage. The obtained fish sausage was subjected to sensory evaluation, and the results are shown in Table 2.

【table】

[Table] Example 4 Dehulled soybean flour obtained by crushing with a pincil (average particle size
27μ) were mixed according to the formulation shown in Table 3 (silent cutter 3000 rpm, 10 minutes) to obtain a kneaded product. This kneaded material was heated in the first oil bath (soybean oil, oil temperature 105℃) for 3 minutes, then in the second oil bath (soybean oil, oil temperature 105℃)
After oiling for 10 seconds in an oil bath (soybean oil, oil temperature 170℃),
Immediately immersed in water to obtain a fibrous protein with flexibility. 6 parts of this fibrous protein, 24 parts of ground meat, 1 part of salt
1 part, 0.5 part of Ajinomoto, a little natural seasoning, mix well, 30 parts of textured soy protein (65% moisture), pepper,
Add a little ginger, 4 parts of milk, 6 parts of eggs, 5 parts of bread crumbs, add 20 parts of fried onion, and 6 parts of salad oil, mix, then take out 50g each, form into dumplings, and heat at 140℃. I fried it in salad oil and made meatballs. The obtained meatballs were sprinkled with a separately prepared "sauce" and subjected to sensory evaluation, and the results are shown in Table 4.

【table】

【table】

【table】

[Table] Example 5 To 500g of dehulled soybean flour (average particle size 27μ) obtained by grinding with a pin mill, 400g of pregelatinized waxy starch, 100g of vegetable oil (Ajinomoto KK's "Hi-Tone 40"),
Mix 900g of water and knead (silent cutter)
3000 rpm, 10 minutes) A kneaded product was obtained. This kneaded material was oiled in the first oil tank (soybean oil, oil temperature 105°C) for 3 minutes and in the second oil tank (soybean oil, oil temperature 170°C) for 10 seconds,
Immediately immersed in water to obtain a fibrous protein with flexibility. Add 20 parts of this fibrous protein, 80 parts of frozen surimi, and 3 parts of salt to a grinding machine, coarsely grind for 5 minutes, add 10 parts of starch,
Add 1.7 parts of sugar, 2.5 parts of Ajinomoto etc., and 20 parts of ice water.
I rubbed it for another 10 minutes. This kneaded material was taken out in 50 g portions, molded into oval shapes, and fried in rapeseed oil at 180°C to obtain raised kamaboko. The obtained kamaboko had no soy odor and had an excellent texture and elasticity. Example 6 100 parts of dehulled soybean flour (average particle size 27μ) obtained by grinding with a pin mill and 200 parts of water were mixed in a silent cutter (3000 rpm, 10 minutes) to obtain a kneaded product.
This kneaded material was heated in an oil fryer (width 0.7 m, length 3.5 m, depth 0.2 m) at 105°C in the low temperature part and 105°C in the high temperature part.
After being continuously heated to oil at 165° C. for a residence time of 10 minutes, it was immediately immersed in water to obtain a fibrous protein with flexibility. The quality was similar to that of Example 1, which was a thin and long fiber bundle with a diameter of 0.01 to 0.1 mm and a length of approximately 5 cm. A hamburger steak was produced in the same manner as in Example 1 using this fibrous protein. The obtained hamburger steak had no soy odor, had a mellow flavor and richness, and received the same sensory evaluation as a meat hamburger steak.

Claims (1)

[Claims] 1. Mix a mixture of whole soybeans crushed to a particle size of 200μ or less and a mixture weight ratio of solid matter and water of 1:1 to 3.
A method for producing a protein-containing food, which comprises adding and mixing a fibrous protein obtained by oiling at a temperature of 200°C to 200°C and immersing the oiled kneaded product in an aqueous solution, in addition to a binder.