JPH0238186B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to pseudoadipose tissue. Adipose tissue (animal fat) is found in bacon, steak,
It naturally exists in various meat products such as meatballs and roasts. Adipose tissue is also used in a variety of processed meat products, such as Breckfast sausage and meat snacks. Adipose tissue provides many beneficial and very beneficial properties, such as releasing oil during cooking and in the mouth. However, as pasture land for animals and land available for grass production has been decreasing, the search for high-quality imitation meat products with properties comparable to natural animal products has intensified. The present invention relates to a pseudoadipose tissue based on a thermal pseudosolid protein emulsifier, a fibrous protein and an edible lipid material, preferably of non-animal origin. The product according to the invention has the appearance and properties of adipose tissue and may be used in a variety of food products. The oil-releasing nature of the product is determined by its “fry-away”
-away). In other words, it is the weight lost when frying product flakes. Fire aways generally range from about 25 to 70 percent by weight. The non-meat protein emulsifier and pseudo-solid agent used in the present invention consists of a mixture of egg white, gelatin and at least one emulsified protein product in precisely defined relative proportions. The constituent ratios of the components used in the pseudoadipose tissue obtained according to the present invention vary over a wide range depending on the final desired properties of the product. General ranges and preferred ranges are shown in Table 1 below.

[Table] Emulsifier Protein purification products are advantageous protein purification products that have fat emulsifying properties. Different protein products are known to produce different oil release and tactile properties, and mixtures of such materials can be used to obtain desired combinations of properties.
Suitable purified protein products include purified soy protein and protein micellar aggregates (hereinafter abbreviated as PMM). The purified protein for emulsification used in the present invention contains PMM as an essential component. PMM is a unique protein purification product. Its formation is disclosed in Canadian Patent No. 1028552 to the same inventors and involves a controlled two-step operation. In other words, in the first step, the protein source material is approximately 15
Treated with saline solution at temperatures from ℃ to 30℃.
This salt concentration is at least 0.2 in terms of ionic strength, generally from about 0.2 to about 0.8, and the pH value is about 5.5 to about 6.5 due to protein solubility (or increased solubility due to salt). It is something. The treatment is usually from about 10 minutes to about 60 minutes, and in the second step, the aqueous protein solution is diluted to an ionic strength of 0.1 or less. The protein concentration of the diluted aqueous protein solution is, for example, 10% W/V or more, and a high protein colloid is formed by causing association of protein molecules. This colloidal material is stable as an amorphous, highly viscous, highly sticky gluten-like protein micellar aggregate. The protein micelle aggregate thus obtained is referred to as PMM in the present invention.
It is abbreviated as and used in the production of protein fiber. The wet PMM is dried into a powder by a suitable drying method such as spray drying, freeze drying, or vacuum drum drying. Improvements in the manufacturing process disclosed in Canadian Patent No. 1028552 can increase the yield of this unique protein product from aqueous protein solutions. The proteinaceous substances that form wet PMM are diverse and include wheat, corn, oats, rye, barley, and tritical.
and starchy legumes such as wild peas, Egyptian beans, faba beans, kidney beans and quail beans, and legume seeds such as sunflower seeds, peanuts, rape seeds, and soybeans. These include vegetable proteins such as various proteins, animal proteins such as serum proteins, and microbial proteins, that is, single-cell proteins. Plant materials are preferred as protein source materials as they are readily available. As determined by separate calorimetric studies, gentle process handling during the PMM formation step from the protein source ensures that the protein purification is in a high quality, non-denatured form. The remainder of the emulsified mixture, apart from the protein purification, is obtained from egg whites and gelatin. It is known that these three components are necessary to give the product good volume stability, good slicability and good oil release during cooking. For example, if gelatin is completely excluded, the product will be soft and cannot be cut into thin pieces, whereas if the overall gelatin concentration is too high, only a hard, low oil release product will be obtained. Become. Gelatin alone does not cause emulsification. Similarly, a combination of purified protein and gelatin alone results in a soft, non-slicable mass, while a combination of egg white and gelatin alone provides a rubbery, elastic mass with non-fat-like properties and non-oil release. Given the same total protein content, the weight ratios of these various proteins can vary considerably as they control the soft to firm texture of the final product. A high proportion of egg white will result in a dry product with low oil release properties, while a high proportion of purified protein will result in a more fat-like product with high oil release properties. Although the fibrous protein used in the products of the invention is any convenient textured fibrous protein, protein fibers obtained by injecting PMM into hot water are preferred. This fibrous protein gives the product a structure that closely resembles adipose tissue and adds texture, mouthfeel, and strength to the product. Additionally, protein fiber increases the total protein content of the product. However, there is no significant reduction in oil release during cooking, although a slight reduction in oil release is observed with increasing fiber concentration. Fiber is therefore a protein filler that is virtually inert with respect to fat binding. The presence of protein fibers thus increases the total protein content of the product to a high value, e.g., about 15 to 30 percent by weight, without creating a cake-like texture even after oil release during cooking, and without using expensive proteins. It is possible to increase Protein fibers of various sizes may be used in the products of the present invention. Generally about 0.5 to 15 cm long, preferably about 1 to 4 cm long;
The diameter is about 0.1 to 1 mm. Mixtures of fibers of different sizes are used to obtain a variety of feels. As the edible lipid, any convenient edible lipid can be used, which is emulsifiable in water with the emulsifying mixture and usually contains at least 1
There are more than one edible oil. The edible oil is preferably an unsaturated non-animal material such as vegetable oil. Pseudo adipose tissue is produced by dissolving and/or dispersing a protein emulsifier in water, emulsifying edible lipids together with a blended protein dispersion, blending fibrous proteins in a dispersed form into an emulsion, and then heat-setting this emulsion. Pseudo-adipose tissue is formed as a fat-like solid consisting of a thermo-pseudosolid system of proteins containing lipid inside and protein fibers dispersed throughout. The fibrous protein is incorporated in any convenient manner, either by being added directly into the emulsion or similarly dispersed in an aqueous dispersion of emulsifier. It is generally preferred that fibrous proteins be added to the emulsion to avoid degradation due to strong shear conditions during emulsion formation. The degree of emulsification achieved and thus the final feel of the resulting product can be controlled to some extent by adjusting several factors during the emulsification stage. For example, the pH of an emulsifier dispersion affects its ability to emulsify proteins. Therefore, the aqueous dispersion is usually brought to a pH value of about 6.5 to about 8.0, if necessary, before starting emulsification.
Preferably, the pH value is adjusted to about 7.0 to about 7.6. The temperature at which emulsification occurs also affects the degree of emulsification, with emulsification occurring better at 40°C than at room temperature (20° to 25°C). This difference in emulsification results in products made at higher emulsification temperatures exhibiting higher oil release. The presence or absence of sodium chloride also affects emulsification. Since sodium chloride increases the dispersion of the protein and the more dispersed the protein, the more useful it is for emulsification, a small amount of sodium chloride is added, preferably less than 3% by weight, preferably about 1 to 2.5% by weight. It is preferable. Emulsification is carried out under strong shear conditions at least in part of the process, but if the strong shear conditions are prolonged, the emulsification will be excessive and will become unstable. Usually about 5 to 15 minutes of high shear agitation is followed by a final low shear agitation of about 5 to 15 minutes. In response to the desired end use of pseudoadipose tissue,
Various types of seasonings are incorporated into the product during emulsion and heat setting. The emulsion is heat set by raising the temperature to a pseudo-solid temperature. Generally, the temperature is in the range of about 90° to 120°C, and at the upper end of this range, pressurization can be applied if necessary. It is known that the feel of a product changes depending on the pseudo-solid temperature, such that the product becomes hard at high temperatures. The pseudo-adipose tissue obtained according to the present invention has the appearance and feel of adipose tissue, and exhibits such oil release that it is not necessary to add oil in cooking. The products also exhibit oil release in the mouth, which, combined with the fibrous feel, gives products incorporating pseudoadipose tissue a good mouth feel. The pseudofat tissue of the present invention is used in various products as a fat mass in various foods, as a pseudomeat fat tissue such as meat snacks and dry sausages, or as a white layer of bacon-like material. General Food Corporation
U.S. Pat. No. 3,840,677 to Food Corporation discloses a bacon-like material consisting of a fat or white layer and a red meat or red layer. The new bacon-like substance of the present invention results from a combination of the white layer and the reddish layer of the pseudoadipose tissue of the present invention consisting of the components of the above-referenced U.S. patent as summarized in the following table.

[Table] According to the disclosure of the earlier patent, the bacon-like product can be obtained by layering the emulsion which becomes the corresponding red and white layers in the desired thickness and heat-pseudo-solidifying the emulsion that has become the latter layer. . The obtained thermally solidified product has good cutting properties and can be cut to a desired thickness. The pseudo-fatty tissue of the present invention used as a white layer in a pseudo-bacon-like substance is wrinkled and has a good texture when cooked, and is so good that it can be fried without adding cooking oil or fat. Has oil-releasing properties. The invention is illustrated with the following example. Example 1 This example illustrates the formation of pseudoadipose tissue according to the present invention and its use in bacon-like materials. Regarding the formation of pseudo adipose tissue, selection was made as follows. Ingredient weight percentage Huava bean PMM 2.50 Solid egg white 1.00 Gelatin 0.33 Sodium chloride 2.00 Water 21.50 Vegetable oil 72.67 100.00 Protein fiber Flavoring and seasoning 30% or more by weight Percentage according to preference PMM (produced from black and white beans) was dispersed in 80% water with sodium chloride. The PH value was adjusted to about 7.6 and the mixture was dissolved for 30 minutes, warmed to 40°C to dissolve the gelatin in the remaining 20% water and dispersed until it was added to the faba bean PMM.
Cooled to 30°C. Solid egg white was added to the subsequent protein mixture, the PH value was again adjusted to about 7.6 and the mixture was dissolved for about 15 minutes. A rehydrated (in water) melt of fresh faava bean PMM approximately 0.4 mm in diameter and approximately 0.5 to 2 cm in length was added to the dissolved mixture along with water-soluble flavors and seasonings. Two-thirds of the oil was blended (or homogenized) into a protein and fiber mixture. At this time, the preparation was carried out under strong shear conditions for 10 minutes after the oil-soluble seasoning in the oil first dissolved. The mixture is Hobart KitchenAid (Hobart
(Kitchen Aid) Transfer the remaining oil to a stirrer and blend for 8 to 10 minutes. The resulting emulsion has a US patent
It was layered in a pan with a reddish layer of bacon-like material as disclosed in No. 3,840,677 and heat set in steam for one hour. The heat-set plates were then aged at 4°C for 12 to 24 hours. Cut the aged plate into thin pieces to your desired thickness177
Fried at ℃ (350〓). The frying time was 4 to 8 minutes, giving different degrees of burntness and texture depending on the time. Adequate oil release was observed without the addition of oil. The cooked bacon-like substance had a taste comparable to regular bacon. Example 2 In this example, the composition and method are similar to Example 1 using PMM material as a protein source, specifically pea PMM, peanut PMM and soybean PMM in place of faava bean PMM. The results were similar to Example 1 in each case. Example 3 In this example, PMM fibers were rehydrated in a protein solution from PMM. The overall hardness of the white layer appears to have increased. Example 4 This example illustrates the change in feel of bacon-like material due to changes in the amount and size of PMM fibers. The amount of fiber by weight percentage from the remaining 15 of the composition
Using fiber diameters of 0.4 mm and 0.1 mm, the weight percentage of large diameter fibers was varied from 40 to 70 percent, and the weight percentage of small diameter fibers was varied from 60 to 30 percent. The same method as in Example 1 was carried out with the following exceptions. The feel of the product varied from crunchy to sticky. Example 5 This example describes changes in the properties of the bacon white layer of the bacon-like material produced in Example 1. Example 1 was carried out with the total protein weight unchanged and the relative weight ratio of PMM and egg white changed, and the properties of the white layer of bacon were observed. The following table summarizes the results obtained.

[Front] Rubber-like
Elastic

[Table] Ru

Claims (1)

[Claims] 1. Dissolving and/or dispersing in water a protein mixture consisting of at least one purified emulsifying protein containing egg white, gelatin, and PMM (protein micelle aggregate); edible lipids together with the protein dispersion; emulsifying to obtain a stable oil-in-water emulsion; blending protein fibers in a dispersed form in the emulsion;
The emulsion is then thermally coagulated to form a fat-like solid; each step is comprised of the following weight percentages of the lipid, water, protein emulsifier and protein fiber: Lipid: about 65 to about 80 Water: about 15 to about About 25 Protein emulsifier About 2.5 to about 7.0 - Protein purification About 1 to about 4.0 - Egg white About 1 to about 2.5 - Gelatin About 0.1 to about 1.0 Protein fiber About 15 to about 45 Heat-coagulated matrix of protein containing lipids and protein fibers dispersed throughout. 2. The method of claim 1, wherein the lipid, water, protein emulsifier and protein fiber are used in the following weight percentages: Lipid about 70 to about 75 Water about 18 to about 23 Protein emulsifier about 3.0 to about 5.0 - Purified protein about 1.5 to about 2.5 - Egg white about 1 to about 1.75 - Gelatin about 0.3 to about 0.5 Protein fiber about 15 to about 20 3 Claim 1, characterized in that the protein fiber is derived from at least one type of wet protein micelle aggregate into a fibrous form by thermal coagulation.
The method described in section. 4 The fibers have a length of about 0.5 to about 2 cm and a thickness of about
4. A method according to claim 3, characterized in that the thickness is from 0.1 to about 1 mm. 5 The emulsification step is carried out at a pH value of about 6.5 to about 8.0 and a concentration of the sodium chloride aqueous solution of about 3.5 in weight percentage.
3. The method of claim 1, wherein the method is carried out at a temperature of about 40° C. or less. 6. The method of claim 5, wherein the pH value is about 7.0 to about 7.6 and the sodium chloride concentration is about 1 to about 2.5 percent by weight. 7. The method of claim 1, 2 or 5, wherein the thermal coagulation is carried out at a temperature of about 90°C to about 120°C. 8. The PMM extracts proteins from the protein material with a saline solution having a salt concentration of at least 0.2 ionic strength and a pH of about 5.5 to about 6.5 at a temperature of about 15° C. to about 35° C.; (b) Claims 1, 2, or 5 are formed by the steps of reducing the ionic strength of the protein solution to 0.1 or less to precipitate and sediment the protein micelle aggregates. Method. 9 The ionic strength of the saline solution is about 0.2 to about 0.8.
9. The method of claim 8, wherein the extraction is carried out for about 10 minutes to about 60 minutes. 10. The method of claim 8, wherein the protein is selected from plant proteins, animal proteins, and microbial proteins. 11. The method of claim 8, wherein the protein is selected from starchy cereals, starchy legumes and oilseeds.