JPH0236219B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food product containing agar as a base and mixed with meat, and a method for producing the same.

Agar, which is used in many ways for food processing and confectionery, is made from the seaweed Amakusa, so its protein is vegetable-based, and its water content is low when it is based on agar. Typically
It has an extremely high water retention capacity of 60 to 98%.

Therefore, even if meat with a low water-holding capacity is mixed directly into the agar base, the two will not bind well. For example, in the Complete Cooking Encyclopedia published on December 10, 1972, there is a recipe for ``Suishoyose,'' which is made by arranging heat-treated meat pieces in a molded container, adding gelatin, and then cooking the meat. It is made by pouring agar soup dissolved in boiling water into the container, cooling it and solidifying it.

However, in this case, the water-holding capacity of meat is extremely small compared to agar, and the hydrophilic groups are also different.
Meat does not adhere well to the surrounding agar base, and when the food is cut into pieces with a knife or the like, pieces of meat often easily separate from the agar base and fall off. Also, when you eat this by putting it in your mouth, the pieces of meat easily separate from the agar base as mentioned above, so each flavor is tasted separately, and the two are integrated instead of separating. You can't taste the taste in that state.

The present invention solves the above-mentioned drawbacks when meat is mixed into an agar base, and the meat is well-fused to the surrounding agar base and bound without separating, thus improving the texture. To provide a food product in which meat is mixed with an agar base that is fine and smooth and provides a unique taste, and a method for producing the food product.

The meat used in the present invention includes animal meat such as beef, horse meat, pork, and mutton, poultry meat, and various types of fish meat, and one or more of these meats are used. It is also possible to use meat juice bouillon, meat juice concentrated extract, and meat powder made from the above-mentioned meat as raw materials, and in this case, these imitation synthetic meat juices and meat powder substances are included. be done.

The food according to the present invention is characterized in that granular, flaky or pasty meat is fused and mixed in agar gel dissolved with a required water content, and is mainly made of agar. Depending on the moisture content of the base and the degree of softening of the meat, it can be made into foods such as oatmeal, oatmeal, jam, jelly, pudding, and paste, and the manufacturing method thereof will be described below.

First, one or more of the meats mentioned above is cut into granules or flakes, mixed with 0.3 to 1.0% by weight of proteolytic enzyme protease, stirred well, and heated to its optimum temperature of around 50℃. Leave it alone,
Proteolysis softens the pieces of meat through the action of oxygen.
The degree of softening can be appropriately selected depending on the type of product to be manufactured, from a level where meat solids are observed to a paste-like state in which meat solids are completely dissolved.

After that, the fat that has risen to the surface of the tenderized meat over time is removed, and 0.1% by weight of a coloring agent such as nicotinamide, about 10% by weight of seasonings, and about 5% by weight each of soy protein and egg white are added to the tenderized meat. added to,
Stir well.

In addition, the base agar substrate is made by adding 85 to 98% by weight of water to 0.5 to 3.0% by weight of powdered agar, leaving it to soak for about 1 hour, and then heating it to approximately 80 to 90°C for about 1 hour. Heat for 30 minutes to obtain a solution.

Next, this agar solution is heated to about 70-80°C, and the above-mentioned softened meat is heated to about 40-60°C.
Add about % by weight and heat for about 30 to 90 minutes while stirring well. By this heating and stirring, general bacteria living in the tenderized meat are sterilized, and at the same time, the tenderized meat protein is wrapped in soybean protein and egg white, and through this, the colloidal particles of the agar matrix are sterilized. It binds to the meat and hardens through heat denaturation while maintaining this bonded state, resulting in a good bond, and at the same time, water separation from the flesh in this bonded state is also prevented. In addition, if the amount of softened meat added exceeds or is less than the above ratio, the balance of bonding with the base agar matrix may be disrupted, so the amount added should be within the above range as much as possible. is desirable.

After the above steps are completed, the agar solution mixed with the softened meat is poured into a predetermined mold container, rapidly cooled to about 5° C. to solidify the agar gel, and a molded product is obtained.

In addition, by adjusting the moisture content of the base agar matrix and the degree of softening of the meat in the above-mentioned process, it is possible to produce oat-like, pasty-like semi-solid foods, and water oat-like foods, as shown in the examples below. It can be made into semi-liquid foods such as jam, jelly, and pudding.

In other embodiments of the present invention, meat juice broth, meat juice concentrate extract, meat powder, or imitation synthetic substances thereof may be used in place of the tenderized meat, and in this case, these may be directly added to the agar. Add to lysate.

As mentioned above, the production method of the present invention involves softening granular or flaky meat, adding soybean protein and egg white to it, and adding the softened meat to an agar solution and stirring and heating. The meat protein is wrapped in protein and egg white, and the meat protein is bound to the colloidal particles of the agar matrix through this, and the meat protein is thermally denatured so that it solidifies while maintaining its bonded state, so the meat has a low water-holding capacity. However, it is bound to the agar base in a well-fused state without syneresis, and since the flesh that prevents syneresis contains a certain amount of water, its taste and flavor are compatible with water-soluble agar gel. This has the effect of making it possible to produce foods with a fusion of tastes and flavors without any foreign sensation on the palate. In addition, the food according to the present invention has a smooth appearance because the meat is fused to the agar base, so the meat does not separate from the agar base and stands out, and it particularly promotes the softening of the meat. When made into a paste, the texture becomes even finer, and the pale taste of water-soluble agar gel matches well with the umami components unique to meat, providing an unprecedented taste. It has effects such as an extremely mellow texture.

Next, specific examples of the present invention will be shown for each case.

Example 1 (Manufacturing example of semi-solid food in the form of a sheep cake) (a) Meat (beef, diameter 1cm) 500g Sugar 40g Salt 20g Soybean protein 100g Egg white 50g Coloring agent (nicotinamide) 0.5g (b) Powder Agar 50g Water 500g The degree of tenderization of the meat in this example is that the solid content of the meat is approximately 2.
Only 1/2 of the amount remained. The product became a semi-solid substance resembling a sheep cake, and the surrounding portions of the melted meat solids remained smoothly attached to the agar gel, and were observed to be scattered throughout the agar base.

Example 2 (Production example of jam-shaped semi-liquid food) (a) The blending ratio of softened meat was the same as in Example 1 above.

(b) Powdered agar 100g Water 900g In this example, the meat was further softened so that approximately one-fifth of the meat solid content remained. The product had semi-fluidity in the form of a jam, and most of the melted meat solids were encapsulated in the agar gel, and it swelled in that state.

Example 3 (Example of manufacturing paste food) (a) Soybean protein 150g 100g egg white The rest was the same as in Example 1.

(b) Powdered agar 50g Water 400g In this example, the solid content of the meat was softened and melted until it became paste-like without leaving its original shape. The product in this case was a paste-like product with a finely textured tissue composition and fine meat fibers dispersed in the agar base. In addition, the texture when chewing the meat had disappeared.

The taste and flavor of the products according to each of the above-mentioned Examples is that the texture is mellow because it is based on water-soluble agar gel, and the umami flavor unique to meat is melted into the watery and pale flavor, making it better than conventional products. It was something unique.

Example 4 (Production example using meat juice and meat powder) (a) Meat soup bouillon 100g Meat powder 300g Sugar 30g Salt 20g Starch syrup 20g Soybean protein 50g Egg white 50g (B) Powdered agar 100g Water 700g Products according to this example The product had an appearance consisting almost entirely of agar gel, and had a pudding-like taste and odor with a meaty taste and odor.

Claims (1)

[Claims] 1. Soft meat in the form of granules, flakes, or paste is fused and bound in an agar gel with a predetermined water content in a manner that cannot be separated, and is formed into a desired shape in a semi-solid or semi-fluid state. A food made of agar-based meat mixed with meat. 2. Soften small pieces of meat to the required degree of tenderization using a proteolytic enzyme, and add 5 5 oz each of soy protein and egg white to this.
% by weight and stirring, and the agar solution obtained by adding the required amount of water to powdered agar and heating it.
A step of heating to 70 to 80°C, a step of adding 40 to 60% by weight of the above-mentioned softened meat and heating it for about 30 to 90 minutes while stirring well, pouring it into a predetermined mold container,
A method for producing a food product containing agar-based meat mixed with meat, which comprises the steps of rapidly cooling to around ℃, solidifying agar gel, and forming it.