JPH0257899B2 - - Google Patents

Description

[Detailed description of the invention]

It is an object of the present invention to provide a meat-free snack food that mimics the taste, texture and other characteristics of dried meat snacks. In the traditional meat snack sector, ground meat from leftover meat from slaughterhouse operations, such as beef or pork, is
The red meat and fatty meat are mixed with flavoring agents, preservatives and moisture binders in the desired proportions and sequentially filled into suitable casings. The resulting product is then subjected to a smoking process to introduce smokability into the product and then
Dry to desired moisture content of 12 to about 20%. The product is then cut to the desired length for packaging, usually airtight membrane packaging. These products are popular, have an acceptable nutritional value of approximately 25% meat protein by weight, and have a long shelf life at room temperature. a degree of uneconomical or low efficiency in the way animals exchange proteinaceous plant material for meat;
Furthermore, due to other economic considerations, such as limited land for animal grazing, the conversion of meat proteins in many meat products to plant or other non-meat proteins has not been attempted in the past. . Consumer acceptability of meat-like products prepared from non-meat proteins is often determined by the degree of overlap in appearance, texture, taste and chewability of natural meat products;
Great difficulty is often experienced in meeting these requirements. To the applicant's knowledge, no prior attempts have been made to create meat-free snacks that have the taste, texture and other characteristics of traditional meat-based products and are acceptable to consumers. has also not been successful. The present invention is directed to the production of the aforementioned meat snack analogues based on non-meat proteins that are stable at room temperature and have similar protein, moisture and fat content to commercially available meat snacks. The present invention further includes within its scope a polish sausage imitation product produced by reducing the desired moisture content of a meat snack analog;
and a sliced pepperoni analog made by slicing a meat snack analog. The method for producing a proteinaceous snack product of the present invention comprises adding (a) at least one non-meat proteinaceous food grade lipid to an emulsion of at least one food grade lipid in water using at least one non-meat proteinaceous edible emulsifier; and (b) at least one non-meat proteinaceous structuring agent to prepare a substantially homogeneous mixture of protein, lipid, and water; It is characterized by the steps of filling it into a casing and drying it to reduce the moisture content of the stuffing to a level that does not allow microorganisms to grow at room temperature, and then packaging it. (a) and (b) above may be mixed separately into the emulsion, or (a)
and (b) may be mixed before mixing with the emulsion. The meat snack-like product of the present invention is clearly different from conventional sausage-like products that are also intended to imitate hot dogs and the like. US Patents No. 3711291 granted to General Foods Cooporation;
These conventional sausage-like products, such as those described in US Pat. It has a high moisture content that requires refrigeration. In contrast, the moisture content of the products of the invention is such that they can be stored at room temperature for extended periods without spoilage. In the present invention, the component materials are mixed by a unique method to give a viscous paste with evenly distributed tissue proteins, which is packed into suitable casings and then smoked by conventional methods.
Subject to drying, tempering and packaging operations. Lipids, such as fats or oils, are emulsified in water with a proteinaceous food ingredient emulsifier, the emulsion is mixed with a protein binder and an aqueous dispersion of fibrous protein, and spices, colors and flavors are introduced at various stages. to give a viscous paste with fibers distributed almost uniformly throughout. In the products of the invention, the protein is derived from three non-meat protein sources, namely proteinaceous emulsifiers, proteinaceous binders and fibrous proteins, and also has a significant fat content. The protein and fat content of the product can vary widely and is generally desirable to have values similar to those of commercially available meat snacks. Table 1 below shows the essential and optional ingredients that can be included in the final product and their relative proportions:

[Table] Lipid-containing emulsions are prepared by mixing the lipids, most preferably liquid edible vegetable oils or similar substances of plant origin, usually under high shear (shesr), although animal fats can also be used if necessary. It can be prepared by In this case, a paste or liquid flavoring agent may be dissolved and/or dispersed in advance in a dispersion or solution of a proteinaceous edible emulsifier in water. The salt can be mixed in dry form before dispersing the dry protein emulsifier in water. Emulsion stabilizers may also be included in the dry mixture, if desired. The mixture containing the fibrous protein dispersed in the aqueous proteinaceous binder layer is rehydrated by mixing the dry proteinaceous binder with water to disperse and/or
Alternatively, the fibrous protein can be formed by dissolving and then dispersing the fibrous protein therein under low shear conditions in a manner that minimizes disruption of the fibrous protein. A variety of fibrous proteins can be utilized in the present invention and generally have a length of about 1 to about 15 cm, with a length of about 1
Preferably, the diameter is from about 0.1 to about 1 mm. The powdered meat-like flavor is premixed in solid state with the dry proteinaceous binder prior to dispersion in water. Edible defoamers may also be added to the dry mixture if desired. Colorants and/or flavors, etc. may be mixed with the water and then mixed with the dry protein. The dispersed mixture of fibrous proteins can then be mixed into an emulsion under low shear conditions, and liquid ingredients can be added to the mixture as desired. The emulsion may be directly mixed with the dispersion mixture, or at least a portion of the emulsion may first be heated and formed into a gelatinous form to produce a simulated animal fat product, which may then be The milled material may be milled to a grain size, generally from about 0.1 to about 5 mm, and then mixed with the fibrous protein dispersion mixture. All emulsions that are not heat treated are used directly in the bleaching step. The oil release properties of the final product may vary depending on the relative proportions of the heat-treated and non-heat-treated emulsions used directly, ranging from the maximum oil release value when the whole emulsion is used directly to the total oil release value when the whole emulsion is used directly. It is known that the amount of oil and fat released varies up to the minimum amount when the oil is first heat treated. The oil release and oral feel of the product can also be varied by varying the amount of lipid added to the blend. Once the admixture is formed, any preservatives,
Sugars, acidifying agents and/or bacterial cultures, any residual salt, flavors and spices may be added. The resulting viscous paste-like mixture of fibrous particles has a water content of about 30 to about 70% by weight and is a commercially available meat-based mixture used to form commercial meat snack products. A typical moisture content of about 40 to about 60% is desirable. In this case conventional methods of operation are then used. The viscous paste-like mixture is injected into the sausage skin material and
Further processing steps are performed to form a packaged product. Preservatives may be conventional protein preservatives such as potassium sorbate and sodium nitrite. One of the features of the present invention is that, surprisingly, sodium nitrite can be excluded from the added preservative. The organizing protein is preferably a fibrous protein as outlined in the above method. However, other fibrotic proteins such as granular vegetable proteins can be used alone or in mixtures with fibrous proteins. If a granular structured vegetable protein is used in place of all or part of the fibrous protein, the granular protein can be added to the emulsion so that the aqueous phase of the emulsion regenerates the granular protein. Helps with hydration. When using this method, a sufficient amount of structured vegetable protein is added to form a fat-like semi-solid from the emulsion. It can then be ground to particles with an average size of generally about 0.1 to about 5 mm, and the grind is then mixed with the binder phase. The fibrous proteins used in the present invention are preferably those described in our co-filed Canadian Patent Application Serial No. 296430 on February 3, 1978. Such fibrous proteins are formed by thermal coagulation of protein micelles, particularly by injection into hot water. Protein micelles are unique protein extracts, the production of which is described in our Canadian patent no. and a temperature of about 15° to about 35°C, an ionic strength of at least 0.2, generally about 0.2 to 0.8 and about 5.5 to about
By processing at a pH of 6.5, it is usually about 10 to
Solubilize (or salting) the protein for 60 min.
in), and in a second step, the aqueous protein solution is diluted to reduce its ionic strength to a value below about 0.1. For example, dilution of an aqueous protein solution with a protein concentration up to about 10% W/V causes association of protein molecules to form protein-rich micelles, which are amorphous, highly viscous, sticky gluten-like micelles of protein. Precipitates in the form of objects. The protein micelles produced in this manner are referred to as PMM in this text, and are used to form protein fibers. Wet PMM can be dried into powder;
The drying may be carried out by any convenient method such as spray drying, freeze drying or vacuum cylinder drying. Improvements in the method described in Canadian Patent No. 1028552 yield unique protein extracts from aqueous protein solutions as detailed in Canadian Patent Application Serial No. 229713, co-filed March 23, 1978. can be increased. The protein materials from which the wet PMM is then formed can vary widely and include vegetable proteins such as wheat, corn, oats, oats, barley and starchy materials such as triticale; field peas; ), starchy legumes such as chickpeas, fabalans, kidney beans and pinto beans;
and oily seeds such as sunflower seeds, fall crops, rapeseed and soybeans; animal proteins such as serum proteins; and microbial proteins, ie single cell proteins. Plant materials are preferred as protein sources because of their readily available properties. When the raw protein is subjected to mild processing operations to form PPM, the protein extract does indeed
Calorimetry reveals that it is significantly smaller than the native form. Powdered PMM can also be used as the binding protein of the present invention, although other proteinaceous binding agents such as sodium caseinate can be used in whole or in part. Furthermore, powdered PMM is
Powdered egg white can be substituted for all or part of it, but it can also be used as a proteinaceous edible emulsifier. The invention is illustrated by the following examples: Example 1 This example illustrates a method of making a snack product according to the invention. A portion of the total amount of salt to be used is mixed with dry PMM from vegetable protein in a “Hobart Kitchen-Aid” blender at speed 1.
The mixture was dry-mixed for 5 minutes. Warm distilled water to 50°C, dissolve the pigment and maple essence in it, and mix one third of the colored water rapidly with the dry mixture after adjusting the mixer to speed 2. did. Mixing was continued for 30 minutes to ensure complete solvation of PMM. High stability vegetable oil was heated to 60°C, bacon and beef flavoring paste was melted into the heated oil, and the oil was cooled to room temperature and liquid pepperoni flavoring was added. Ta. Adjust the mixer to speed 4 and mix the oil very slowly.
Added to PMM slurry and continued mixing for 10 minutes to ensure complete emulsification of the oil in the water phase to obtain an emulsion. The dry proteinaceous binder, dry PMM from vegetable protein or dry sodium caseinate, was dry mixed with the two powdered beef flavors at speed 1 for 5 minutes. The mixer was then set to speed 2 and the remainder of the colored water was rapidly added and mixing continued for 30 minutes to ensure complete solvation of the proteinaceous binder. PMM fibers of various diameters were mixed by hand into the binder protein mass using a mixing spatula, being careful to avoid air entrapment. formed as described above.
The PMM emulsion was then mixed with the PMM fibers and binder in a mixer set at speed 1. Potassium sorbate, sodium glutamate and sodium nitrite were sequentially dissolved in 10 ml of water and the solution was blended into the mixture at mixer speed 1. After 2 hours of mixing, the remainder of the salt, sugar and pre-mixed flavors and spices were incorporated into the mixture and the mixing continued at speed 2 for 5 minutes. The resulting hard paste with evenly dispersed PMM fibers was transferred to a sausage filling machine where the mixture was filled into suitable casings.
The filled sausage analogue was rolled up, smoked, dried under controlled conditions of temperature and relative humidity, and slowly cooled to room temperature. The sausage analogue was tempered for 24 hours at room temperature and its relative temperature: The sausage analogue was cut into the desired meat snack lengths and packaged in moisture-proof packaging. In the following examples, the PMM used was prepared from field peas. faba beans,
Comparable results were obtained using PMM prepared from soybeans and fallen seeds. Example 2 In this example, Table 2 below shows the ingredients of the formulation used to form the paste, from which a meat snack product was prepared according to the method of Example 1.

[Table] Flavorings

[Table] The moisture, fat and protein contents of the paste and dried meat snack products were determined. The results obtained are shown below.

[Table] Agent - Protein fiber 11.4 19.8
Example 3 In this example, a paste was prepared using the formulation ingredients shown in Table 3 below, and then the paste was prepared in Example 1.
Meat snack products were prepared according to the method of
Sodium nitrite was excluded as a preservative. The product of this example uses only PMM as its protein content.

【table】

[Table] The moisture, fat and protein contents of the paste and dried meat snack products were determined and the results obtained are as follows:

[Table] Agent - Protein fiber 8.7 14.1
Example 4 In this example, a paste was prepared using the ingredients shown in Table 4 below, and a meat snack product was prepared from the paste according to the method of Example 1.

【table】

[Table] The moisture, fat and protein contents of the paste and dried meat snack products were measured and the results are as follows:

[Table] Example 5 In this example, a paste was prepared using the ingredients shown in Table 5 below, and a meat snack product was prepared from it according to the method of Example 1, but with the following changes. That is, the protein is heat-treated after making an emulsion, and the heat-treated product is ground before being mixed with the fibrous material, or smoke flavoring is added to the emulsion before heat treatment to give the product a smoked flavor. Further oil was added after mixing the grind and fibrous material to impart flavor and to obtain the desired oil release and oral feel. A mixture of PMM and sodium caseinate was used as the proteinaceous binder, and PMM, ovalbumin and gelatin as the proteinaceous emulsifier.

【table】

【represent

[Table] The results of the moisture, fat and protein content of the paste and dried meat snack products are shown below:

[Table] Curing agent - Protein fiber 10.8 17.5
Example 6 A paste was made using the formulation ingredients in this example formulation shown in Table 7 below, and a meat snack product was then made by a modification of the method of Example 1. The binder protein used was sodium caseinate and the emulsifier proteins were egg albumin and gelatin. In this example, the protein in the emulsion was heat treated after its preparation and the treated product was ground before being mixed with the fibrous material as in Example 4. In this example, a cheese flavoring agent was also used to create a cheese-flavored product, and fat was added after blending the ground material and fibrous material to create the desired fat release and oral feel.

【table】

【table】

[Table] The moisture, fat and protein contents of the paste and meat snack products were measured and the results are shown below:

[Table] Agent - Protein fiber 10.5 17.7
Example 7 In this example, the method of Example 1 was repeated,
However, in this case, structured vegetable protein (TVP) granules were added to the emulsion. Sodium caseinate was used as the binder protein and PMM as the emulsifier protein. The ingredients used are shown in Table 9 below:

【table】

[Table] The moisture, fat and protein content of the paste and meat snack products was determined and the results are listed below:

[Table] Curing agent - Protein fiber 14.6 27.7
Example 8 The method of Example 1 was repeated in the proportions of Example 5 using various proportions of PMM fibers based on the total composition; and in each case the hardness of the product was measured using a texturometer. ) and compared the values with those of commercially available meat snack products. The results are shown in Table 10 below:

[Table] Second peak area
(2) Unit of bonding force =

Claims (1)

[Scope of Claims] 1. An emulsion of at least one food grade lipid in water using at least one non-meat proteinaceous edible emulsifier, and (a) an aqueous emulsifier of at least one non-meat proteinaceous binder. and (b) preparing a substantially homogeneous mixture of protein, lipid, and water by mixing a dispersion or aqueous solution; and (b) at least one non-meat proteinaceous structuring agent, which is packed into a suitable casing; A method for producing protein snack products, which comprises the steps of drying the filling to reduce the moisture content to a level that prevents the growth of microorganisms at room temperature, and packaging it. 2. A patent claim characterized in that the proteinaceous structuring agent consists of protein fibers, and the proteinaceous structuring agent is dispersed in an aqueous dispersion or solution of a non-meat proteinaceous binder and then mixed with an emulsion. The method according to the first term of the scope. 3. The proteinaceous structuring agent is composed of granular textured vegetable protein, and after the proteinaceous structuring agent is dispersed in an emulsion, it is mixed with an aqueous dispersion or solution of a non-meat proteinaceous binder. The method according to claim 1, characterized in that: 4. The proteinaceous structuring agent is composed of protein fibers and granular textured vegetable protein, and after dispersing the proteinaceous structuring agent in an aqueous dispersion or solution of a non-meat proteinaceous binder, an emulsion is formed. A method according to claim 1, characterized in that mixing is performed. 5. A proteinaceous texturizing agent consisting of sufficient granular texturized vegetable protein is added to the emulsion, which is rehydrated to form a semi-solid meat fat-like material, and the meat fat-like material is 2. A method according to claim 1, characterized in that after granulation, it is mixed with an aqueous dispersion or solution of a non-meat proteinaceous binder. 6 A part or all of the emulsion is heat-treated to make it semi-solid and then granulated, and the remaining emulsion that has not been subjected to the treatment is made into an aqueous dispersion or solution of a non-flesh protein binder. A method according to claim 1, characterized in that the mixing step comprises mixing. 7. After heat treating all of the emulsion and mixing with an aqueous dispersion or solution of non-meat proteinaceous binder,
2. The method according to claim 1, further comprising adding food grade lipid. 8. The method according to claim 1, 6 or 7, wherein the food grade lipid is an edible liquid vegetable oil. 9. The method of claim 1, wherein each ingredient is used in an amount sufficient to prepare a snack food product having the following composition: Non-manufactured proteins - assembled proteins from about 10 to about 70% by weight - proteins in binders and emulsifiers
About 5 to about 65% by weight Water About 5 to about 35% by weight Fat About 10 to about 60% by weight (including the case where it is added together with an aqueous dispersion or solution of or a proteinaceous structuring agent). Antioxidants Up to about 1% by weight Salt 0 to about 10% by weight Sugars 0 to about 35% by weight Preservatives - Potassium sorbate 0 to about 0.2% by weight - Sodium nitrite Weight 0 to about 0.02% by weight antifoaming agent 0 to about 0.5% by weight acidifying agent and/or bacterial culture
0 to about 5% by weight Appropriate spices, colorants and flavorings
(a) Vigorously stir at least one non-meat proteinaceous edible emulsifier in water until the proteins in the emulsifier are completely solvated; emulsifying at least one edible vegetable oil in the solution, (c) vigorously stirring at least one non-meat proteinaceous binder in the water until the proteins in the binder are completely solvated; ) Disperse protein fibers in the solution obtained in (c), (e) mix the mixture obtained in (b) and (d), and (f) add a preservative solution to the mixture. (g) add salt, sugars and spices and flavorings as required to obtain a substantially homogeneous mixture of protein, food grade fat, water, spices and flavorings; The claim is characterized in that a protein sausage-like snack product is obtained by stuffing the stuffed product into a suitable casing, drying it to reduce the moisture content of the filling to a level that prevents the growth of microorganisms at room temperature, and packaging it in a moisture-proof manner. Manufacturing method according to item 1. 12. The method of claim 11, characterized in that each ingredient is used in a sufficient proportion to produce a snack food product having the following composition: Non-meat proteins - organized proteins from about 30 to about 50% by weight - proteins in binders and emulsifiers
About 10 to about 30% by weight Water About 15 to about 25% by weight Spices, colorants, and flavorings About 5 to about 20% by weight Fat About 25 to about 35% by weight Salt About 5 to about 6% by weight Sugar Approx. 2 to about 4% by weight Antioxidants - about 0.8% by weight Preservatives - Potassium sorbate - about 0.1% by weight Defoamers - about 0.01% by weight 13. Claims further using about 0.02% by weight of sodium nitrite as said preservative Manufacturing method according to item 12. 14. The method of claim 11, characterized in that the protein fiber is produced by injecting a protein micelle into hot water through a plurality of openings and solidified into protein fiber. 15. The manufacturing method according to claim 11, wherein the protein emulsifier is a protein micellar substance. 16. The manufacturing method according to claim 11, wherein the proteinaceous binder is a protein micellar substance. 17 The protein micelle substance (a) is heated from about 15° to about 35°C from the proteinaceous substance.
(b) reducing the ionic strength of the protein solution to a value of about 0.1 or higher, 17. The manufacturing method according to claim 14, 15, or 16, characterized in that the manufacturing method is produced by precipitating and stopping a protein micelle substance. 18. The method of claim 17, wherein the saline solution has an ionic strength of about 0.2 to about 0.8, and the extraction is carried out for about 10 to about 60 minutes. 19. The manufacturing method according to claim 17, wherein the protein is selected from the group consisting of vegetable proteins, animal proteins, and microbial proteins. 20. The production method according to claim 17, wherein the protein is selected from the group consisting of starchy cereals, starchy legumes, and oilseeds.